CN115867141A - 一种酶法减少烘焙产品中油脂使用量的方法 - Google Patents

一种酶法减少烘焙产品中油脂使用量的方法 Download PDF

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Publication number
CN115867141A
CN115867141A CN202180026738.3A CN202180026738A CN115867141A CN 115867141 A CN115867141 A CN 115867141A CN 202180026738 A CN202180026738 A CN 202180026738A CN 115867141 A CN115867141 A CN 115867141A
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CN
China
Prior art keywords
dough
baked product
amount
amylase
fat
Prior art date
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Pending
Application number
CN202180026738.3A
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English (en)
Inventor
徐清
王雅珍
李守宏
卢晓明
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novozymes AS
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Novozymes AS
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.)
Filing date
Publication date
Application filed by Novozymes AS filed Critical Novozymes AS
Publication of CN115867141A publication Critical patent/CN115867141A/zh
Pending legal-status Critical Current

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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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-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
    • 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
    • A21D2/165—Triglycerides
    • 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
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Edible Oils And Fats (AREA)

Abstract

一种减少烘焙产品中可食用油脂用量的方法，包括将至少一种麦芽糖α‑淀粉酶和可食用油脂掺入面团，通过烘焙制成烘焙产品，所述面团中可食用油脂的使用量相对于未采用所述酶处理可至少减少10wt％；所述酶还可包括纤维素酶和/或磷脂酶。该方法不降低或实质性降低烘焙产品的品质，并具有至少4天的货架期。还涉及由上述酶与可食用油脂制得的烘焙油脂。

Description

PCT国内申请，说明书已公开。

Claims (17)

  1. PCT国内申请，权利要求书已公开。
CN202180026738.3A 2020-04-29 2021-04-28 一种酶法减少烘焙产品中油脂使用量的方法 Pending CN115867141A (zh)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
CN202010355268 2020-04-29
CN2020103552682 2020-04-29
PCT/CN2021/090509 WO2021218995A1 (zh) 2020-04-29 2021-04-28 一种酶法减少烘焙产品中油脂使用量的方法

Publications (1)

Publication Number Publication Date
CN115867141A true CN115867141A (zh) 2023-03-28

Family

ID=78158714

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CN202010916112.7A Pending CN113558081A (zh) 2020-04-29 2020-09-03 一种酶法减少烘焙产品中油脂使用量的方法
CN202180026738.3A Pending CN115867141A (zh) 2020-04-29 2021-04-28 一种酶法减少烘焙产品中油脂使用量的方法

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CN202010916112.7A Pending CN113558081A (zh) 2020-04-29 2020-09-03 一种酶法减少烘焙产品中油脂使用量的方法

Country Status (6)

Country Link
US (1) US20230320367A1 (zh)
EP (1) EP4144220A4 (zh)
CN (2) CN113558081A (zh)
AU (1) AU2021264896A1 (zh)
CA (1) CA3179735A1 (zh)
WO (1) WO2021218995A1 (zh)

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AR010340A1 (es) 1996-12-09 2000-06-07 Novozymes As COMPOSICIoN PARA HORNEADO, USO DE DICHA COMPOSICIoN Y USO DEL POLIPÉPTIDO DE DICHA COMPOSICIoN.
DK2305799T3 (en) 1998-02-27 2016-07-25 Novozymes As Maltogenic alpha-amylase variants
EP1131416B1 (en) 1998-11-27 2009-09-02 Novozymes A/S Lipolytic enzyme variants
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
EP1794291B1 (en) 2004-09-24 2012-11-14 Novozymes A/S Method of preparing a dough-based product
DK2527430T3 (en) 2007-06-07 2015-04-13 Novozymes As A process for preparing a dough-based product
CN102113530B (zh) * 2009-12-30 2013-06-19 安琪酵母股份有限公司 一种面包改良剂以及该改良剂在制作面包中的应用
EP2486799A1 (en) * 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
WO2012130969A1 (en) * 2011-03-29 2012-10-04 Novozymes A/S Process for production of a baked product
EP2981170B1 (en) * 2013-04-05 2019-11-13 Novozymes A/S Method of producing a baked product with alpha-amylase, lipase and phospholipase
AU2017218034A1 (en) * 2016-02-10 2018-07-19 Novozymes A/S Preparation of a baked product comprising fibers treated by a cellulase
CN106259601A (zh) * 2016-11-04 2017-01-04 东莞市欣荣天丽科技实业有限公司 一种用于蛋糕的抗老化组合物、蛋糕及其制备方法
CA3045071A1 (en) * 2016-11-30 2018-06-07 Novozymes A/S Method of baking
CN106857749A (zh) * 2017-04-17 2017-06-20 江西农业大学 一种复配乳化酶制剂的面包改良剂
TWI636733B (zh) * 2017-06-05 2018-10-01 統一企業股份有限公司 麵粉組合物、酵素組合物、烘焙產品及其製法
CN107223676A (zh) * 2017-06-05 2017-10-03 广东奇乐趣食品科技有限公司 一种烘焙油脂及其制备方法
JP7126363B2 (ja) * 2017-10-13 2022-08-26 株式会社Adeka ベーカリー用油脂組成物
CN107927087A (zh) * 2017-11-13 2018-04-20 云南爱尔康生物技术有限公司 一种虾青素烘焙食品及其制备方法

Also Published As

Publication number Publication date
CA3179735A1 (en) 2021-11-04
US20230320367A1 (en) 2023-10-12
CN113558081A (zh) 2021-10-29
EP4144220A1 (en) 2023-03-08
AU2021264896A1 (en) 2022-10-27
EP4144220A4 (en) 2024-05-15
WO2021218995A1 (zh) 2021-11-04

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