BR112016016904A2 - Gênero alimentício - Google Patents
Gênero alimentícioInfo
- Publication number
- BR112016016904A2 BR112016016904A2 BR112016016904A BR112016016904A BR112016016904A2 BR 112016016904 A2 BR112016016904 A2 BR 112016016904A2 BR 112016016904 A BR112016016904 A BR 112016016904A BR 112016016904 A BR112016016904 A BR 112016016904A BR 112016016904 A2 BR112016016904 A2 BR 112016016904A2
- Authority
- BR
- Brazil
- Prior art keywords
- foodstuff
- corn
- masas
- tortillas
- masa
- Prior art date
Links
- 240000008042 Zea mays Species 0.000 abstract 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 3
- 235000005822 corn Nutrition 0.000 abstract 3
- 241000718541 Tetragastris balsamifera Species 0.000 abstract 2
- 235000013312 flour Nutrition 0.000 abstract 2
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 abstract 1
- 102000004190 Enzymes Human genes 0.000 abstract 1
- 108090000790 Enzymes Proteins 0.000 abstract 1
- 235000012184 tortilla Nutrition 0.000 abstract 1
- 229920001221 xylan Polymers 0.000 abstract 1
- 150000004823 xylans Chemical class 0.000 abstract 1
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
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- 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
- 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
- A21D13/40—Products characterised by the type, form or use
- A21D13/42—Tortillas
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/267—Microbial proteins
-
- 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
- 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
- A23L7/107—Addition or treatment with enzymes not combined with fermentation with 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
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products 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
- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2477—Hemicellulases not provided in a preceding group
- C12N9/248—Xylanases
- C12N9/2482—Endo-1,4-beta-xylanase (3.2.1.8)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
- C12Y302/01008—Endo-1,4-beta-xylanase (3.2.1.8)
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- Biomedical Technology (AREA)
- Molecular Biology (AREA)
- Medicinal Chemistry (AREA)
- Enzymes And Modification Thereof (AREA)
- Cereal-Derived Products (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
GÊNERO ALIMENTÍCIO. A presente invenção refere-se a um processo para a preparação de um gênero alimentício à base de milho, o processo compreendendo a etapa de colocar uma farinha à base de milho em contato com uma enzima xilanase, conforme definido aqui, de modo que um material contendo xilano nativo do milho seja degradado. Farinhas, "masas" e gêneros alimentícios de "masa", especialmente tortilhas, produzidos pelo processo, também são apresentados.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
GBGB1401676.0A GB201401676D0 (en) | 2014-01-31 | 2014-01-31 | Foodstuff |
PCT/EP2015/051713 WO2015114010A2 (en) | 2014-01-31 | 2015-01-28 | Foodstuff |
Publications (1)
Publication Number | Publication Date |
---|---|
BR112016016904A2 true BR112016016904A2 (pt) | 2017-10-03 |
Family
ID=50344183
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112016016904A BR112016016904A2 (pt) | 2014-01-31 | 2015-01-28 | Gênero alimentício |
Country Status (9)
Country | Link |
---|---|
US (1) | US20160345595A1 (pt) |
EP (1) | EP3099175A2 (pt) |
CN (1) | CN105939616A (pt) |
AR (1) | AR099215A1 (pt) |
BR (1) | BR112016016904A2 (pt) |
CA (1) | CA2935466A1 (pt) |
GB (1) | GB201401676D0 (pt) |
MX (1) | MX2016009652A (pt) |
WO (1) | WO2015114010A2 (pt) |
Family Cites Families (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
ES2316882T3 (es) * | 1993-03-10 | 2009-04-16 | Novozymes A/S | Enzimas de aspergillus aculeatus con una actividad xilanasa. |
US6764699B2 (en) * | 2000-12-05 | 2004-07-20 | Roberto Gonzalez Barrera | Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour |
CN101156665A (zh) * | 2007-11-26 | 2008-04-09 | 曲建波 | 玉米面粉的生产方法 |
EP2293690B1 (en) * | 2008-06-26 | 2019-11-27 | Investigación De Tecnologia Avanzada, S.A. DE C.V. | Continuous production of cereal flour and whole-cereal flour for grain-based foods using a high-solid conditioning |
-
2014
- 2014-01-31 GB GBGB1401676.0A patent/GB201401676D0/en not_active Ceased
-
2015
- 2015-01-28 WO PCT/EP2015/051713 patent/WO2015114010A2/en active Application Filing
- 2015-01-28 US US15/114,925 patent/US20160345595A1/en not_active Abandoned
- 2015-01-28 CN CN201580006471.6A patent/CN105939616A/zh not_active Withdrawn
- 2015-01-28 MX MX2016009652A patent/MX2016009652A/es unknown
- 2015-01-28 CA CA2935466A patent/CA2935466A1/en not_active Abandoned
- 2015-01-28 EP EP15703025.5A patent/EP3099175A2/en not_active Withdrawn
- 2015-01-28 AR ARP150100246A patent/AR099215A1/es unknown
- 2015-01-28 BR BR112016016904A patent/BR112016016904A2/pt not_active IP Right Cessation
Also Published As
Publication number | Publication date |
---|---|
WO2015114010A3 (en) | 2015-11-26 |
MX2016009652A (es) | 2016-12-08 |
US20160345595A1 (en) | 2016-12-01 |
CN105939616A (zh) | 2016-09-14 |
EP3099175A2 (en) | 2016-12-07 |
AR099215A1 (es) | 2016-07-06 |
CA2935466A1 (en) | 2015-08-06 |
WO2015114010A2 (en) | 2015-08-06 |
GB201401676D0 (en) | 2014-03-19 |
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Legal Events
Date | Code | Title | Description |
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B15K | Others concerning applications: alteration of classification |
Ipc: A21D 2/26 (2006.01), A21D 8/04 (2006.01) |
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B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
B08F | Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette] |
Free format text: REFERENTE A 5A ANUIDADE. |
|
B08K | Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette] |
Free format text: EM VIRTUDE DO ARQUIVAMENTO PUBLICADO NA RPI 2551 DE 26-11-2019 E CONSIDERANDO AUSENCIA DE MANIFESTACAO DENTRO DOS PRAZOS LEGAIS, INFORMO QUE CABE SER MANTIDO O ARQUIVAMENTO DO PEDIDO DE PATENTE, CONFORME O DISPOSTO NO ARTIGO 12, DA RESOLUCAO 113/2013. |
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B350 | Update of information on the portal [chapter 15.35 patent gazette] |