BR9807192A - Método de fabricar um produto assado tendo propriedades anti-endurecimento, produto assado e uso de polidextrose no mesmo - Google Patents
Método de fabricar um produto assado tendo propriedades anti-endurecimento, produto assado e uso de polidextrose no mesmoInfo
- Publication number
- BR9807192A BR9807192A BR9807192-0A BR9807192A BR9807192A BR 9807192 A BR9807192 A BR 9807192A BR 9807192 A BR9807192 A BR 9807192A BR 9807192 A BR9807192 A BR 9807192A
- Authority
- BR
- Brazil
- Prior art keywords
- baked
- polydextrose
- properties
- baked goods
- baked product
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/16—Fatty acid esters
-
- 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
- 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
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
Abstract
<B>MéTODO DE FABRICAR UM PRODUTO ASSADO TENDO PROPRIEDADES ANTI-ENDURECIMENTO, PRODUTO ASSADO E USO DE POLIDEXTROSE NO MESMO<D>. é revelado um método utilizado para retardar endurecimento de pão e outros produtos assados e para prolongar sua vida em armazenagem. O método utiliza polidextrose, um polímero de condensação aleatoriamente ligado de D-glicose tendo uma certa quantidade de sorbitol ligado e um ácido adequado (por exemplo, ácido cítrico), como ingrediente em produtos assados. O uso de polidextrose em combinação com farinha, individualmente ou em combinação com certos emulsificantes e enzimas de acordo com a presente invenção fornece propriedades anti-endurecimento aperfeiçoadas, aperfeiçoamento na estrutura de miolo de pão para pães e outros produtos assados. Estas propriedades aperfeiçoadas são geralmente obtidas sem efeito adverso sobre as características organolépticas dos artigos assados. Também é revelada uma massa feita com a presente invenção que demonstra boas propriedades de manipulação e o produto assado final é igual em qualidade ou melhor do que pães de controle assados sem polidextrose. Adicionalmente, a ação de goma que é normalmente associada ao uso de composições anti-endurecimento enzimáticas também é eliminado ou minimizado pelas dosagens de enzima utilizadas de acordo com a invenção.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US08/796,305 US6830770B1 (en) | 1997-02-07 | 1997-02-07 | Polydextrose as anti-staling agent |
| PCT/US1998/002113 WO1998034487A2 (en) | 1997-02-07 | 1998-02-05 | Polydextrose as anti-staling agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| BR9807192A true BR9807192A (pt) | 2000-01-25 |
Family
ID=25167878
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| BR9807192-0A BR9807192A (pt) | 1997-02-07 | 1998-02-05 | Método de fabricar um produto assado tendo propriedades anti-endurecimento, produto assado e uso de polidextrose no mesmo |
Country Status (15)
| Country | Link |
|---|---|
| US (1) | US6830770B1 (pt) |
| EP (1) | EP0975230B1 (pt) |
| JP (1) | JP4100715B2 (pt) |
| KR (1) | KR100598715B1 (pt) |
| CN (1) | CN1102341C (pt) |
| AR (1) | AR011646A1 (pt) |
| AT (1) | ATE248518T1 (pt) |
| AU (1) | AU747787B2 (pt) |
| BR (1) | BR9807192A (pt) |
| CA (1) | CA2278857C (pt) |
| DE (1) | DE69817795T2 (pt) |
| DK (1) | DK0975230T3 (pt) |
| ES (1) | ES2207816T3 (pt) |
| PT (1) | PT975230E (pt) |
| WO (1) | WO1998034487A2 (pt) |
Families Citing this family (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20040166201A1 (en) * | 2001-09-18 | 2004-08-26 | Novozymes A/S | Enzymatic treatment of starchy food products for shortening the tempering step |
| US7892588B1 (en) * | 2003-03-31 | 2011-02-22 | Council Of Scientific And Industrial Research | Low-fat-low-sugar soft dough biscuit and a process for preparation thereof |
| CN1745643B (zh) * | 2004-09-07 | 2010-09-15 | 深圳市海川实业股份有限公司 | 一种面包保鲜剂及制备方法 |
| CN100411532C (zh) * | 2005-07-19 | 2008-08-20 | 美晨集团股份有限公司 | 一种食品添加剂 |
| CA2686161A1 (en) * | 2007-05-04 | 2008-11-13 | Akermin, Inc. | Immobilized enzymes and uses thereof |
| US7666457B1 (en) | 2008-08-19 | 2010-02-23 | Delavau Llc | Dry mixes comprising glycerine |
| TR201900826T4 (tr) * | 2009-08-13 | 2019-02-21 | Kellog Co | Düşük su aktiviteli gıda bağlayıcı ve bununla ilişkili metotlar. |
| KR101798093B1 (ko) | 2010-06-30 | 2017-11-15 | 리치 프로덕츠 코포레이션 | 냉동 젤라틴 디저트의 조성물 및 제조 방법 |
| DK2595488T3 (da) * | 2010-07-21 | 2020-02-24 | Novozymes As | Fremgangsmåde til fremstilling af et bagt produkt med antiældningsamylase og peptidase |
| EP2839746B1 (en) * | 2012-07-31 | 2017-03-22 | Showa Sangyo Co., Ltd. | Hardening inhibitor for baked good, method for inhibiting hardening of baked good, method for producing baked good, mix flour for baked good, and baked good |
| CN106615037A (zh) * | 2016-12-11 | 2017-05-10 | 钦州学院 | 一种沙虫干保鲜剂 |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4042714A (en) | 1975-10-20 | 1977-08-16 | Pfizer Inc. | Polydextrose-based farinaceous compositions |
| CA1249166A (en) | 1983-09-12 | 1989-01-24 | Searle (G. D.) & Co. | Heat stabilized sweetener composition |
| US4668519A (en) * | 1984-03-14 | 1987-05-26 | Nabisco Brands | Reduced calorie baked goods and methods for producing same |
| US4678672A (en) * | 1984-03-14 | 1987-07-07 | Nabisco Brands, Inc. | Reduced calorie crackers and processes for producing same |
| US4684526A (en) | 1984-12-21 | 1987-08-04 | Knightly William H | Antistaling/conditioning agent in producing bakery products |
| JPH0451840A (ja) * | 1990-06-18 | 1992-02-20 | Matsutani Kagaku Kogyo Kk | 食物繊維を含有するベーカリー製品の製造法 |
| AU7447091A (en) | 1990-06-28 | 1992-01-23 | Kathleen J. Nelson | A low-fat cereal-grain food composition |
| US5262187A (en) * | 1990-06-28 | 1993-11-16 | The Pillsbury Company | Low-fat cereal-grain food composition |
| US5164216A (en) * | 1991-08-29 | 1992-11-17 | Continental Baking Company | Microwaveable bread product |
| US5340598A (en) * | 1993-10-15 | 1994-08-23 | Nabisco, Inc. | Method for producing spherical shaped baked goods |
| US5514404A (en) * | 1994-11-29 | 1996-05-07 | Nabisco, Inc. | Tenderized baked good production with reduced fat, low fat, or no added fat |
-
1997
- 1997-02-07 US US08/796,305 patent/US6830770B1/en not_active Expired - Fee Related
-
1998
- 1998-02-05 EP EP98904904A patent/EP0975230B1/en not_active Expired - Lifetime
- 1998-02-05 DE DE69817795T patent/DE69817795T2/de not_active Expired - Lifetime
- 1998-02-05 CA CA002278857A patent/CA2278857C/en not_active Expired - Fee Related
- 1998-02-05 ES ES98904904T patent/ES2207816T3/es not_active Expired - Lifetime
- 1998-02-05 JP JP53485498A patent/JP4100715B2/ja not_active Expired - Fee Related
- 1998-02-05 BR BR9807192-0A patent/BR9807192A/pt not_active IP Right Cessation
- 1998-02-05 AU AU62668/98A patent/AU747787B2/en not_active Ceased
- 1998-02-05 CN CN98802403A patent/CN1102341C/zh not_active Expired - Fee Related
- 1998-02-05 DK DK98904904T patent/DK0975230T3/da active
- 1998-02-05 AT AT98904904T patent/ATE248518T1/de not_active IP Right Cessation
- 1998-02-05 KR KR1019997006674A patent/KR100598715B1/ko not_active IP Right Cessation
- 1998-02-05 PT PT98904904T patent/PT975230E/pt unknown
- 1998-02-05 WO PCT/US1998/002113 patent/WO1998034487A2/en active IP Right Grant
- 1998-02-09 AR ARP980100540A patent/AR011646A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| EP0975230A2 (en) | 2000-02-02 |
| CA2278857C (en) | 2006-04-11 |
| AR011646A1 (es) | 2000-08-30 |
| PT975230E (pt) | 2004-02-27 |
| DK0975230T3 (da) | 2004-01-05 |
| KR20000070439A (ko) | 2000-11-25 |
| DE69817795T2 (de) | 2004-07-15 |
| CN1246779A (zh) | 2000-03-08 |
| EP0975230B1 (en) | 2003-09-03 |
| CN1102341C (zh) | 2003-03-05 |
| WO1998034487A3 (en) | 1998-10-29 |
| KR100598715B1 (ko) | 2006-07-11 |
| US6830770B1 (en) | 2004-12-14 |
| AU747787B2 (en) | 2002-05-23 |
| CA2278857A1 (en) | 1998-08-13 |
| JP2001511013A (ja) | 2001-08-07 |
| JP4100715B2 (ja) | 2008-06-11 |
| DE69817795D1 (de) | 2003-10-09 |
| WO1998034487A2 (en) | 1998-08-13 |
| AU6266898A (en) | 1998-08-26 |
| ATE248518T1 (de) | 2003-09-15 |
| ES2207816T3 (es) | 2004-06-01 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| B08F | Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette] |
Free format text: REFERENTE A 10A 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: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 1928 DE 18/12/2007. |