BRPI1012562A8 - "métodos para reduzir o desenvolvimento de cor, sabor desagradável e/ou mau cheiro em composição de material de planta e para solubilização de composição de material de planta, farelo de cereal solubilizado e seu uso, produto alimentício e kit de partes" - Google Patents
"métodos para reduzir o desenvolvimento de cor, sabor desagradável e/ou mau cheiro em composição de material de planta e para solubilização de composição de material de planta, farelo de cereal solubilizado e seu uso, produto alimentício e kit de partes"Info
- Publication number
- BRPI1012562A8 BRPI1012562A8 BRPI1012562A BRPI1012562A BRPI1012562A8 BR PI1012562 A8 BRPI1012562 A8 BR PI1012562A8 BR PI1012562 A BRPI1012562 A BR PI1012562A BR PI1012562 A BRPI1012562 A BR PI1012562A BR PI1012562 A8 BRPI1012562 A8 BR PI1012562A8
- Authority
- BR
- Brazil
- Prior art keywords
- material composition
- plant material
- stench
- solubilization
- methods
- 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
- A21D2/22—Ascorbic acid
-
- 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
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D2/36—Vegetable material
-
- 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
- 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
- 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
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B3/00—Refining fats or fatty oils
- C11B3/003—Refining fats or fatty oils by enzymes or microorganisms, living or dead
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/06—Recovery of by-products from beer and wine
- C12F3/08—Recovery of alcohol from press residues or other waste material
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/10—Recovery of by-products from distillery slops
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Biotechnology (AREA)
- Biochemistry (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Genetics & Genomics (AREA)
- General Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Enzymes And Modification Thereof (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)
Applications Claiming Priority (5)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US16519509P | 2009-03-31 | 2009-03-31 | |
US61/165,195 | 2009-03-31 | ||
EP09156890.7 | 2009-03-31 | ||
EP09156890 | 2009-03-31 | ||
PCT/EP2010/054104 WO2010115754A1 (en) | 2009-03-31 | 2010-03-29 | Prevention of extract darkening and malodor formation during solubilization of plant cell wall material |
Publications (3)
Publication Number | Publication Date |
---|---|
BRPI1012562A2 BRPI1012562A2 (pt) | 2016-03-29 |
BRPI1012562A8 true BRPI1012562A8 (pt) | 2016-10-11 |
BRPI1012562B1 BRPI1012562B1 (pt) | 2020-10-27 |
Family
ID=40651656
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
BRPI1012562-0A BRPI1012562B1 (pt) | 2009-03-31 | 2010-03-29 | método para reduzir a cor e/ou sabor desagradável e/ou desenvolvimento de mau cheiro em um farelo de cereal solubilizado |
Country Status (9)
Country | Link |
---|---|
US (1) | US9675084B2 (pt) |
EP (2) | EP2413715B1 (pt) |
JP (1) | JP5528535B2 (pt) |
CN (2) | CN102421302A (pt) |
AR (1) | AR076037A1 (pt) |
AU (1) | AU2010233935B2 (pt) |
BR (1) | BRPI1012562B1 (pt) |
CA (1) | CA2756932C (pt) |
WO (1) | WO2010115754A1 (pt) |
Families Citing this family (24)
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DK2387330T3 (en) * | 2009-01-16 | 2018-02-05 | Dupont Nutrition Biosci Aps | ENZYMATIC GENERATION OF FUNCTIONAL LIPIDS OUT OF CORN CHLIDE EXTRACT |
FR2959515A1 (fr) * | 2010-05-03 | 2011-11-04 | Puratos | Compositions riches en oligosaccharides d'arabinoxylane |
JP6124867B2 (ja) * | 2011-04-14 | 2017-05-10 | インターコンチネンタル グレート ブランズ エルエルシー | 安定化全粒小麦粉の製造方法 |
WO2013184983A1 (en) * | 2012-06-07 | 2013-12-12 | Archer Daniels Midland Company | Use of organic acids to improve lipid stability |
CN103054093B (zh) * | 2012-12-27 | 2014-01-01 | 中国计量学院 | 一种羊栖菜脱砷工艺 |
WO2014104252A1 (ja) * | 2012-12-28 | 2014-07-03 | 花王株式会社 | 小麦ふすま加工品 |
BR112016004818B1 (pt) * | 2013-09-04 | 2022-05-31 | Novozymes A/S | Um processo para degradação de um material celulósico, um processo para produção de um produto de fermentação, um processo de fermentação de um material celulósico e uma composição de enzimas |
EP3105337A1 (en) | 2014-02-11 | 2016-12-21 | Inbicon A/S | Methods of processing sugar cane and sweet sorghum with integrated conversion of primary and lignocellulosic sugars |
CN104171092A (zh) * | 2014-08-06 | 2014-12-03 | 镇江市丹徒区茗缘茶叶专业合作社 | 一种酶解红茶制备方法 |
RU2605067C1 (ru) * | 2015-05-19 | 2016-12-20 | Валерия Владимировна Петриченко | Состав для обработки зерен зерновых, зернобобовых и крупяных культур перед переработкой |
CN105602716A (zh) * | 2015-11-04 | 2016-05-25 | 天津蓝天润洁新材料科技有限公司 | 一种能够去除橘子油异香的组合物及处理橘子油的方法 |
MX2018009212A (es) * | 2016-02-10 | 2018-09-10 | Novozymes As | Preparacion de producto horneado que comprende fibras tratadas con celulasa. |
WO2018010966A1 (en) * | 2016-07-15 | 2018-01-18 | Novozymes A/S | Improving the rollability of flat breads |
JP6905371B2 (ja) * | 2017-03-29 | 2021-07-21 | 理研ビタミン株式会社 | 即席麺用品質改良剤 |
CN107557408A (zh) * | 2017-10-31 | 2018-01-09 | 无锡甜丰食品有限公司 | 用碎米生产低聚异麦芽糖的方法 |
CN107586804A (zh) * | 2017-10-31 | 2018-01-16 | 无锡甜丰食品有限公司 | 用碎米生产抑菌低聚异麦芽糖的方法 |
CN110724597A (zh) * | 2018-07-17 | 2020-01-24 | 山东坦途农业科技有限公司 | 一种活性油冻干制剂及其制备方法和应用 |
US20210169090A1 (en) * | 2019-12-09 | 2021-06-10 | Kemin Industries, Inc. | Compositions of hydrolyzed lecithin and lecithin for tortillas and related methods |
CN111393490B (zh) * | 2020-03-31 | 2023-05-30 | 右江民族医学院 | 一种提取密蒙花中蒙花苷的方法 |
WO2022074163A2 (en) * | 2020-10-07 | 2022-04-14 | Novozymes A/S | Enzymatic feed preservation |
BE1029342B1 (nl) * | 2021-04-27 | 2022-11-28 | Puratos | Fosfaatvrij bakpoeder |
CN113136358B (zh) * | 2021-06-01 | 2023-08-04 | 重庆大学 | 一种提高人参皂苷产量的好氧共培养益生菌发酵工艺 |
CN114606137B (zh) * | 2022-03-04 | 2024-02-13 | 浙江省皮肤病防治研究所、浙江武康疗养院 | 日本曲霉hy-8-25及其在迷迭香精油提取中的应用 |
WO2024058109A1 (ja) * | 2022-09-16 | 2024-03-21 | 天野エンザイム株式会社 | 植物性飲食品又は植物性飲食品素材の粉感低減用酵素剤 |
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-
2010
- 2010-03-29 AU AU2010233935A patent/AU2010233935B2/en active Active
- 2010-03-29 CN CN2010800189672A patent/CN102421302A/zh active Pending
- 2010-03-29 JP JP2012502621A patent/JP5528535B2/ja active Active
- 2010-03-29 BR BRPI1012562-0A patent/BRPI1012562B1/pt active IP Right Grant
- 2010-03-29 EP EP10711882.0A patent/EP2413715B1/en active Active
- 2010-03-29 EP EP17185191.8A patent/EP3269248B1/en active Active
- 2010-03-29 CA CA2756932A patent/CA2756932C/en active Active
- 2010-03-29 US US13/259,475 patent/US9675084B2/en active Active
- 2010-03-29 CN CN201510544514.8A patent/CN105248510A/zh active Pending
- 2010-03-29 WO PCT/EP2010/054104 patent/WO2010115754A1/en active Application Filing
- 2010-03-31 AR ARP100101089A patent/AR076037A1/es unknown
Also Published As
Publication number | Publication date |
---|---|
EP2413715B1 (en) | 2017-10-25 |
CN105248510A (zh) | 2016-01-20 |
US20120034343A1 (en) | 2012-02-09 |
AU2010233935A1 (en) | 2011-10-13 |
CN102421302A (zh) | 2012-04-18 |
EP3269248B1 (en) | 2021-09-01 |
EP3269248A3 (en) | 2018-03-21 |
WO2010115754A1 (en) | 2010-10-14 |
CA2756932A1 (en) | 2010-10-14 |
EP2413715A1 (en) | 2012-02-08 |
AU2010233935B2 (en) | 2013-12-12 |
BRPI1012562A2 (pt) | 2016-03-29 |
CA2756932C (en) | 2020-03-10 |
JP5528535B2 (ja) | 2014-06-25 |
EP3269248A2 (en) | 2018-01-17 |
BRPI1012562B1 (pt) | 2020-10-27 |
AR076037A1 (es) | 2011-05-11 |
JP2012521775A (ja) | 2012-09-20 |
US9675084B2 (en) | 2017-06-13 |
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