BR112017004501A2 - melhorador de massa de pão congelada - Google Patents
melhorador de massa de pão congeladaInfo
- Publication number
- BR112017004501A2 BR112017004501A2 BR112017004501A BR112017004501A BR112017004501A2 BR 112017004501 A2 BR112017004501 A2 BR 112017004501A2 BR 112017004501 A BR112017004501 A BR 112017004501A BR 112017004501 A BR112017004501 A BR 112017004501A BR 112017004501 A2 BR112017004501 A2 BR 112017004501A2
- Authority
- BR
- Brazil
- Prior art keywords
- frozen dough
- cell body
- dietary fiber
- low
- yeast extract
- Prior art date
Links
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
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/181—Sugars or sugar alcohols
-
- 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
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/007—Liquids or pumpable materials
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/001—Cooling
-
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- Thermal Sciences (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
[problema] produzir um melhorador de massa de pão congelada que tenha um efeito de melhorar o crescimento da massa de pão congelada, seja altamente seguro, e isento de sabor, usando um método que seja de custo baixo e baixo em impacto ambiental. também, usar eficazmente o resíduo do corpo celular da levedura produzido como um subproduto do extrato de levedura. [meios para resolver o problema] o resíduo do corpo celular da levedura que permanece depois da extração do extrato útil de levedura é colocado em suspensão em água e aquecido, depois do que a suspensão é submetida à separação centrífuga e um sobrenadante é obtido. esta fração contém, por conteúdo de sólido, pelo menos 45% em peso de rna, pelo menos 5% em peso de fibra dietética, e pelo menos 10% em peso de proteína, e o conteúdo de manana na fibra dietética é de pelo menos 60% em peso. este pode ser usado para melhorar o crescimento da massa de pão congelada.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2014181878 | 2014-09-08 | ||
PCT/JP2015/074486 WO2016039186A1 (ja) | 2014-09-08 | 2015-08-28 | 冷凍パン生地改良剤 |
Publications (1)
Publication Number | Publication Date |
---|---|
BR112017004501A2 true BR112017004501A2 (pt) | 2017-12-05 |
Family
ID=55458940
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BR112017004501A BR112017004501A2 (pt) | 2014-09-08 | 2015-08-28 | melhorador de massa de pão congelada |
Country Status (6)
Country | Link |
---|---|
US (1) | US10631546B2 (pt) |
EP (1) | EP3195728B1 (pt) |
JP (1) | JP6774335B2 (pt) |
CN (1) | CN106604639B (pt) |
BR (1) | BR112017004501A2 (pt) |
WO (1) | WO2016039186A1 (pt) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7486319B2 (ja) * | 2020-01-24 | 2024-05-17 | 三菱商事ライフサイエンス株式会社 | 焼成菓子などの食感改良用食品素材 |
CN111321079B (zh) * | 2020-04-03 | 2021-07-30 | 长春中之杰食品有限公司 | 酵母细胞保护剂、冷冻发酵面团及其制备方法和发酵面食制品 |
Family Cites Families (29)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US1320462A (en) * | 1919-11-04 | Ments | ||
JPS61247331A (ja) | 1985-04-24 | 1986-11-04 | 富士カントリ−株式会社 | 冷凍パン生地の製造方法 |
JPH0634674B2 (ja) * | 1986-10-01 | 1994-05-11 | 鐘淵化学工業株式会社 | 冷凍生地の製造法 |
EP0299078A4 (en) * | 1987-01-22 | 1989-09-11 | Kohjin Co | YEAST EXTRACT AND PRODUCTION METHOD. |
JPH01191634A (ja) | 1988-01-25 | 1989-08-01 | Shikishima Seipan Kk | 市販用冷凍パン類生地の製造方法および市販用冷凍パン類生地を用いるパン類の製造方法 |
JPH04346748A (ja) | 1991-05-21 | 1992-12-02 | Kao Corp | 焼き菓子 |
JP3353305B2 (ja) * | 1991-05-24 | 2002-12-03 | 株式会社興人 | パンの製造方法 |
JPH05252894A (ja) | 1992-02-19 | 1993-10-05 | Ajinomoto Co Inc | 酵母エキスの製造方法 |
JP2604306B2 (ja) | 1992-10-05 | 1997-04-30 | 日本製紙株式会社 | 呈味性ヌクレオチド高含有酵母エキス及びその製造法 |
JP2826947B2 (ja) | 1993-12-28 | 1998-11-18 | アサヒビール株式会社 | 酵母エキス残渣の処理方法 |
JP3427331B2 (ja) | 1995-01-18 | 2003-07-14 | 昭和産業株式会社 | 冷凍生地改良剤 |
JPH0956361A (ja) | 1995-06-15 | 1997-03-04 | Kirin Brewery Co Ltd | 酵母エキスの製造方法 |
JP3163437B2 (ja) | 1996-08-22 | 2001-05-08 | アサヒビール株式会社 | 新規なマンノースの調製方法 |
JPH10117671A (ja) | 1996-10-25 | 1998-05-12 | Nippon Shokuhin Kako Co Ltd | 冷凍パン生地用改良剤及び冷凍パン生地の製造方法 |
JP2001055338A (ja) | 1999-08-13 | 2001-02-27 | Kirin Brewery Co Ltd | 酵母細胞壁画分からなる薬理用組成物 |
JP4693157B2 (ja) | 2005-07-01 | 2011-06-01 | 株式会社興人 | 微生物培養基材 |
JP4704391B2 (ja) | 2006-05-22 | 2011-06-15 | オーム乳業株式会社 | 食品の品質改良材 |
JP5540347B2 (ja) * | 2009-09-15 | 2014-07-02 | 独立行政法人農業・食品産業技術総合研究機構 | 米粉パン類生地の製パン性向上方法 |
JP5764288B2 (ja) * | 2009-09-24 | 2015-08-19 | ハウス食品グループ本社株式会社 | ウコン抽出物とガジュツ抽出物とを含有する組成物 |
JP5665039B2 (ja) * | 2010-05-07 | 2015-02-04 | 興人ライフサイエンス株式会社 | 気泡含有食品改質剤 |
JP5877537B2 (ja) * | 2011-05-02 | 2016-03-08 | 興人ライフサイエンス株式会社 | 天然乳化剤 |
JP5967754B2 (ja) | 2011-05-02 | 2016-08-10 | 興人ライフサイエンス株式会社 | 酵母エキス抽出残渣の利用法 |
KR101330818B1 (ko) * | 2011-07-29 | 2013-11-15 | 도시바삼성스토리지테크놀러지코리아 주식회사 | 픽업 댐퍼 및 이를 구비하는 디스크 드라이브 |
CN103717093B (zh) * | 2011-08-26 | 2016-03-30 | 兴人生命科学株式会社 | 具有味道增强效果的酵母抽提物 |
TWI652992B (zh) | 2011-10-31 | 2019-03-11 | 興人生命科學股份有限公司 | 酵母來源之調味料、酵母蛋白質組成物之製造方法、及酵母來源之調味料之製造方法 |
EP2876139B1 (en) * | 2012-07-20 | 2017-12-20 | KOHJIN Life Sciences Co., Ltd. | Anthocyanin-pigment color developer |
JP6338410B2 (ja) | 2013-05-01 | 2018-06-06 | 興人ライフサイエンス株式会社 | 冷凍保存性向上剤 |
JP6430117B2 (ja) | 2013-12-04 | 2018-11-28 | 国立研究開発法人農業・食品産業技術総合研究機構 | 米粉ベースのパン類の製造方法 |
BR112016028851A8 (pt) * | 2014-07-16 | 2021-03-16 | Kohjin Life Sciences Co Ltd | agente de inibição de turvação para bebida de chá |
-
2015
- 2015-08-28 JP JP2016547378A patent/JP6774335B2/ja active Active
- 2015-08-28 EP EP15839634.1A patent/EP3195728B1/en active Active
- 2015-08-28 US US15/509,217 patent/US10631546B2/en not_active Expired - Fee Related
- 2015-08-28 WO PCT/JP2015/074486 patent/WO2016039186A1/ja active Application Filing
- 2015-08-28 BR BR112017004501A patent/BR112017004501A2/pt not_active Application Discontinuation
- 2015-08-28 CN CN201580047881.5A patent/CN106604639B/zh active Active
Also Published As
Publication number | Publication date |
---|---|
WO2016039186A1 (ja) | 2016-03-17 |
US10631546B2 (en) | 2020-04-28 |
CN106604639A (zh) | 2017-04-26 |
US20170258097A1 (en) | 2017-09-14 |
JPWO2016039186A1 (ja) | 2017-06-22 |
CN106604639B (zh) | 2020-09-01 |
EP3195728B1 (en) | 2023-10-04 |
EP3195728A4 (en) | 2018-03-07 |
JP6774335B2 (ja) | 2020-10-21 |
EP3195728A1 (en) | 2017-07-26 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
B06U | Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette] | ||
B07A | Application suspended after technical examination (opinion) [chapter 7.1 patent gazette] | ||
B09B | Patent application refused [chapter 9.2 patent gazette] | ||
B09B | Patent application refused [chapter 9.2 patent gazette] |
Free format text: MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL.MANTIDO O INDEFERIMENTO UMA VEZ QUE NAO FOI APRESENTADO RECURSO DENTRO DO PRAZO LEGAL. |