BR112015010052A2 - agrupamento bacteriano microencapsulado para degradação de glúten, processo para obter um agrupamento bacteriano microencapsulado para degradação de glúten, massa azeda, processo para preparar uma massa azeda e produto de panificação - Google Patents

agrupamento bacteriano microencapsulado para degradação de glúten, processo para obter um agrupamento bacteriano microencapsulado para degradação de glúten, massa azeda, processo para preparar uma massa azeda e produto de panificação

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Publication number
BR112015010052A2
BR112015010052A2 BR112015010052A BR112015010052A BR112015010052A2 BR 112015010052 A2 BR112015010052 A2 BR 112015010052A2 BR 112015010052 A BR112015010052 A BR 112015010052A BR 112015010052 A BR112015010052 A BR 112015010052A BR 112015010052 A2 BR112015010052 A2 BR 112015010052A2
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BR
Brazil
Prior art keywords
microencapsulated
gluten degradation
microencapsulated bacterial
sour dough
obtaining
Prior art date
Application number
BR112015010052A
Other languages
English (en)
Other versions
BR112015010052B1 (pt
Inventor
Pedroza-Islas Ruth
Original Assignee
Javier Gonzalez De La Torre
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Publication date
Application filed by Javier Gonzalez De La Torre filed Critical Javier Gonzalez De La Torre
Publication of BR112015010052A2 publication Critical patent/BR112015010052A2/pt
Publication of BR112015010052B1 publication Critical patent/BR112015010052B1/pt

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
    • A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/065—Microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/195—Proteins from microorganisms
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A—HUMAN NECESSITIES
    • A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
    • A61P—SPECIFIC THERAPEUTIC ACTIVITY OF CHEMICAL COMPOUNDS OR MEDICINAL PREPARATIONS
    • A61P1/00—Drugs for disorders of the alimentary tract or the digestive system
    • A61P1/06—Anti-spasmodics, e.g. drugs for colics, esophagic dyskinesia
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/20—Bacteria; Culture media therefor
    • C12N1/205—Bacterial isolates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/30—Encapsulation of particles, e.g. foodstuff additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/121—Brevis
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/169—Plantarum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2400/00—Lactic or propionic acid bacteria
    • A23V2400/11—Lactobacillus
    • A23V2400/183—Sanfranciscenis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/24—Lactobacillus brevis
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/225—Lactobacillus
    • C12R2001/25—Lactobacillus plantarum

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Medicinal Chemistry (AREA)
  • Virology (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Biomedical Technology (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Pharmacology & Pharmacy (AREA)
  • Veterinary Medicine (AREA)
  • Public Health (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Nuclear Medicine, Radiotherapy & Molecular Imaging (AREA)
  • General Chemical & Material Sciences (AREA)
  • Animal Behavior & Ethology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Manufacturing Of Micro-Capsules (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Immobilizing And Processing Of Enzymes And Microorganisms (AREA)

Abstract

resumo “agrupamento bacteriano microencapsulado para degradação de glúten, processo para obter um agrupamento bacteriano microencapsulado para degradação de glúten, massa azeda, processo para preparar uma massa azeda e produto de panificação” a presente invenção se refere a um agrupamento bacteriano microencapsulado para degradação de glúten, que comprende: a) três cepas diferentes de bactérias de ácido láctico disponíveis no comércio; b) agentes encapsulantes; c) prebióticos; e d) trehalose; em combinação com uma enzima proteolítica de origem bacteriana e uma enzima proteolítica de origem fúngica. preferivelmente, o agrupamento bacteriano microencapsulado compreende: a) lactobacillus plantarum atcc 8014; b) lactobacillus sanfranciscensis atcc 27652; c) lactobacillus brevis atcc 14869; d) proteína isolada de soro de leite com 90% de proteína; e) maltodextrina com um equivalente de dextrose de 10; f) goma arábica; g) mel de maguey (agave); e h) trehalose; em combinação com uma protease de origem bacteriana e uma protease de origem fúngica. é também descrito um processo para obter o agrupamento bacteriano microencapsulado, bem como a preparação de massas azedas a partir do mesmo, e o uso de ditas massas azedas para obter produtos de panificação.
BR112015010052-0A 2012-11-06 2012-11-06 Agrupamento bacteriano microencapsulado, processo para obter um agrupamento bacteriano microencapsulado, massa lêveda, processo para preparar uma massa lêveda e produto de panificação BR112015010052B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/IB2012/002254 WO2014072758A1 (es) 2012-11-06 2012-11-06 Consorcio bacteriano microencapsulado para la degradación de gluten en masas agrias y proceso de elaboración de las mismas

Publications (2)

Publication Number Publication Date
BR112015010052A2 true BR112015010052A2 (pt) 2017-07-11
BR112015010052B1 BR112015010052B1 (pt) 2020-03-17

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BR112015010052-0A BR112015010052B1 (pt) 2012-11-06 2012-11-06 Agrupamento bacteriano microencapsulado, processo para obter um agrupamento bacteriano microencapsulado, massa lêveda, processo para preparar uma massa lêveda e produto de panificação

Country Status (21)

Country Link
US (1) US9974315B2 (pt)
EP (1) EP2818048B1 (pt)
JP (1) JP6312688B2 (pt)
CN (1) CN104780765B (pt)
AR (1) AR093344A1 (pt)
AU (1) AU2012394164A1 (pt)
BR (1) BR112015010052B1 (pt)
CA (1) CA2864814C (pt)
CR (1) CR20150283A (pt)
DK (1) DK2818048T3 (pt)
ES (1) ES2719686T3 (pt)
HR (1) HRP20190663T1 (pt)
IL (1) IL238652B (pt)
IN (1) IN2015DN03789A (pt)
MX (1) MX2014008890A (pt)
NI (1) NI201500065A (pt)
PL (1) PL2818048T3 (pt)
PT (1) PT2818048T (pt)
RU (1) RU2628314C2 (pt)
UA (1) UA116550C2 (pt)
WO (1) WO2014072758A1 (pt)

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JP6812092B2 (ja) * 2015-05-20 2021-01-13 株式会社カネカ プロテアーゼを含有する菓子及び菓子用生地
KR101551836B1 (ko) * 2015-05-22 2015-09-09 에스피씨 주식회사 한국 전통 누룩으로부터 분리한 제빵용 신규의 토종 천연 유산균
CN105941526A (zh) * 2016-06-22 2016-09-21 蚌埠市老顽童食品厂 一种健康烘焙糕点发泡剂
AU2017423355A1 (en) * 2017-07-12 2020-02-27 GONZALEZ DE LA TORRE, Javier Method for degradation of gliadin to obtain gluten-free flour
WO2020053425A1 (de) * 2018-09-14 2020-03-19 DIOSNA Dierks & Söhne GmbH Verfahren zur herstellung von brotteig, brotteig und starter
CN113456542A (zh) * 2020-03-30 2021-10-01 仙婷(广州)科技研发有限公司 一种组合物及其应用
CN111826324A (zh) * 2020-08-05 2020-10-27 厦门惠盈动物科技有限公司 一种鼠李糖乳杆菌菌粉的制备方法
CN112056496A (zh) * 2020-09-09 2020-12-11 中国农业大学 一种利用乳酸菌降低面团麸质蛋白含量的方法
DE102021130566A1 (de) 2021-11-23 2023-05-25 Lars Laumeyer Verfahren und vorrichtung betreffend den erhalt einer sauerteig-kultur in der heimanwendung
IT202200014398A1 (it) * 2022-07-07 2024-01-07 Il Granaio Delle Idee S R L Coadiuvante per la preparazione di impasti per prodotti alimentari da forno

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EP2818048A1 (en) 2014-12-31
JP6312688B2 (ja) 2018-04-18
PL2818048T3 (pl) 2019-08-30
CN104780765A (zh) 2015-07-15
CN104780765B (zh) 2018-10-09
CA2864814A1 (en) 2014-05-15
CA2864814C (en) 2021-02-09
IL238652A0 (en) 2015-06-30
WO2014072758A1 (es) 2014-05-15
HRP20190663T1 (hr) 2019-05-31
US20150140167A1 (en) 2015-05-21
RU2015121707A (ru) 2016-12-27
NI201500065A (es) 2015-09-18
PT2818048T (pt) 2019-05-08
EP2818048A4 (en) 2015-11-04
BR112015010052B1 (pt) 2020-03-17
AR093344A1 (es) 2015-06-03
MX2014008890A (es) 2014-09-25
CR20150283A (es) 2015-08-10
DK2818048T3 (en) 2019-04-23
AU2012394164A1 (en) 2015-05-21
JP2015533290A (ja) 2015-11-24
IL238652B (en) 2019-05-30
RU2628314C2 (ru) 2017-08-15
IN2015DN03789A (pt) 2015-10-02
UA116550C2 (uk) 2018-04-10
EP2818048B1 (en) 2019-01-09
ES2719686T3 (es) 2019-07-12
US9974315B2 (en) 2018-05-22

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