DE3370746D1 - A bread or other cereal-based food improver composition - Google Patents

A bread or other cereal-based food improver composition

Info

Publication number
DE3370746D1
DE3370746D1 DE8383306770T DE3370746T DE3370746D1 DE 3370746 D1 DE3370746 D1 DE 3370746D1 DE 8383306770 T DE8383306770 T DE 8383306770T DE 3370746 T DE3370746 T DE 3370746T DE 3370746 D1 DE3370746 D1 DE 3370746D1
Authority
DE
Germany
Prior art keywords
bread
cereal
based food
improver composition
food improver
Prior art date
Legal status (The legal status 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 status listed.)
Expired
Application number
DE8383306770T
Other languages
English (en)
Inventor
Seijiro Inoue
Shigenori Ota
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.)
KH Neochem Co Ltd
Original Assignee
Kyowa Hakko Kogyo Co Ltd
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=16368687&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DE3370746(D1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kyowa Hakko Kogyo Co Ltd filed Critical Kyowa Hakko Kogyo Co Ltd
Application granted granted Critical
Publication of DE3370746D1 publication Critical patent/DE3370746D1/de
Expired legal-status Critical Current

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
    • 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
    • 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
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
DE8383306770T 1982-11-10 1983-11-07 A bread or other cereal-based food improver composition Expired DE3370746D1 (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57197098A JPS6030488B2 (ja) 1982-11-10 1982-11-10 生地の改良剤およびそれを含有してなる生地

Publications (1)

Publication Number Publication Date
DE3370746D1 true DE3370746D1 (en) 1987-05-14

Family

ID=16368687

Family Applications (1)

Application Number Title Priority Date Filing Date
DE8383306770T Expired DE3370746D1 (en) 1982-11-10 1983-11-07 A bread or other cereal-based food improver composition

Country Status (9)

Country Link
US (1) US4567046A (de)
EP (1) EP0109244B1 (de)
JP (1) JPS6030488B2 (de)
KR (1) KR910001798B1 (de)
AU (1) AU563963B2 (de)
CA (1) CA1230257A (de)
DE (1) DE3370746D1 (de)
MY (1) MY100058A (de)
PH (1) PH20065A (de)

Families Citing this family (54)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
EP0134658B1 (de) * 1983-07-13 1991-01-30 Kyowa Hakko Kogyo Co., Ltd. Vitaler Kleber
JPS6078529A (ja) * 1983-10-07 1985-05-04 協和醗酵工業株式会社 生地
CA1262654A (en) * 1984-08-10 1989-11-07 Takaoki Torigoe Food quality improving agent
JPS61185149A (ja) * 1985-01-23 1986-08-18 協和醗酵工業株式会社 プレミツクス
JP2919613B2 (ja) * 1990-12-28 1999-07-12 協和醗酵工業株式会社 生地改良剤
DK104592D0 (da) * 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
EP0669082A1 (de) * 1994-02-23 1995-08-30 Unilever N.V. Lagerstabile Enzymlösungen
NL1003096C2 (nl) * 1995-05-15 1996-11-19 Gist Brocades Bv Application of phospholipases in animal feed.
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
NZ309735A (en) 1995-06-07 1998-08-26 Danisco Use of hexose oxidase for oxidizing maltose to improve the properties of flour dough
CN1148442C (zh) 1996-12-09 2004-05-05 诺维信公司 利用来自具有磷脂酶a和/或b活性的丝状真菌的磷脂酶降低含有大量非水合磷的食用油中的含磷成分
US6103505A (en) * 1996-12-09 2000-08-15 Novo Nordisk A/S Method for reducing phosphorus content of edible oils
EP1721527B1 (de) * 1997-04-09 2010-06-09 Danisco A/S Lipase und Verwendung davon zur Verbesserung von Teigen und Backwaren
WO1999049011A1 (en) * 1998-03-24 1999-09-30 Dsm N.V. Application of lipase in brewing
US6365204B1 (en) 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
DK1073339T4 (da) * 1998-04-20 2008-08-18 Novozymes As Fremstilling af dej og bagte produkter
DK1098988T4 (da) * 1998-07-21 2007-09-03 Danisco Födevare
JP3414652B2 (ja) 1998-10-12 2003-06-09 敷島製パン株式会社 小麦粉焼成品、その製造方法および品質改良剤
TR200101497T2 (tr) 1998-11-27 2001-11-21 Novozymes A/S Lipolitik enzim varyantları
US7312062B2 (en) 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
WO2001035750A1 (en) * 1999-02-24 2001-05-25 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
AU2367401A (en) * 1999-12-23 2001-07-09 Dsm N.V. Bread improver comprising bile salt and phospholipase a
WO2002003805A1 (en) 2000-07-06 2002-01-17 Novozymes A/S Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
CA2438234C (en) * 2001-02-21 2011-03-22 Novozymes A/S Production of starchy food products comprising lipolytic enzymes
NZ528260A (en) 2001-05-18 2005-09-30 Danisco Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride
CA2467415C (en) * 2002-01-16 2014-03-11 Novozymes A/S Lipolytic enzyme variants and method for their production
CN101684470A (zh) * 2002-05-21 2010-03-31 Dsmip资产有限公司 新的磷脂酶及其用途
US20060182848A1 (en) * 2002-07-03 2006-08-17 Novozymes A/S Treatment of dough with a lipoxygenase and a lipolytic enzyme
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
EA200601823A1 (ru) 2002-08-19 2007-02-27 ДСМ Ай Пи ЭССЕТС Б.В. Новые липазы и их применение
EP1573052B1 (de) * 2002-12-12 2008-03-19 Novozymes A/S Verfahren zur auswahl eines lipolytischen enzyms
US7955814B2 (en) * 2003-01-17 2011-06-07 Danisco A/S Method
US20050196766A1 (en) * 2003-12-24 2005-09-08 Soe Jorn B. Proteins
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
DK2270139T3 (en) 2003-05-09 2016-11-07 Novozymes As Lipolytic Enzyme Variants
ATE415094T1 (de) * 2003-12-11 2008-12-15 Bakery Technology Ct B V Verfahren zur herstellung von brot mit verbesserter haltbarkeit, brotteig und backmittelzusammensetzung für die herstellung des besagten brotes
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
US7906307B2 (en) * 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US20080008782A1 (en) * 2004-02-17 2008-01-10 Wageningen Centre For Food Sciences Method of Preparing a Bread Dough or Part Baked Bread
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
WO2006008508A1 (en) * 2004-07-16 2006-01-26 Danisco A/S Enzymatic oil-degumming method
CA2673954C (en) * 2007-01-25 2015-09-15 Danisco A/S Production of a lipid acyltransferase from transformed bacillus licheniformis cells
MX2009008090A (es) * 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
CA2754387C (en) 2009-03-10 2018-11-13 Dsm Ip Assets B.V. Pregastric esterase and derivatives thereof
BR112012004946A2 (pt) 2009-09-03 2015-09-01 Dsm Ip Assets Bv Composição de enzima de panificação para substituir ssl
JP6002381B2 (ja) * 2010-12-07 2016-10-05 三菱化学フーズ株式会社 グリセロ糖脂質リパーゼを含有する小麦粉製品の製造方法
ES2546630T3 (es) 2012-01-30 2015-09-25 Dsm Ip Assets B.V. Alfa-amilasa
BR112015024119B1 (pt) 2013-03-21 2022-12-27 Novozymes A/S Polipeptídeos tendo atividade de fosfolipase a e polinucleotídeos que os codificam
JP6203018B2 (ja) * 2013-11-29 2017-09-27 キユーピー株式会社 パン
US20180103650A1 (en) 2015-04-10 2018-04-19 Dsm Ip Assets B.V. Method for preparing a dough
WO2019121874A1 (en) 2017-12-19 2019-06-27 Dupont Nutrition Biosciences Aps Composition comprising lecithin and triglycerides

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE393786A (de) *
US1541263A (en) * 1921-10-01 1925-06-09 Ward Baking Co Food product
FR879985A (fr) * 1941-03-05 1943-03-10 Brabender O H Produit pour l'amélioration de la faculté de travail, en particulier des propriétés de cuisson, de farines
CH245056A (de) * 1946-03-20 1946-10-31 E M Gmuender Backhilfsmittel.
FR1154658A (fr) * 1955-11-25 1958-04-15 Agent auxiliaire de panification à faire entrer en particulier dans la composition du pain blanc et de la pâtisserie
US3368903A (en) * 1966-02-18 1968-02-13 Vanderbilt Co R T Baked goods dough and method
CH461935A (fr) * 1966-05-03 1968-08-31 Menzi Robert Procédé de fabrication de pâtes alimentaires séchées
US3833738A (en) * 1971-01-25 1974-09-03 G Edwards Alfalfa extract process

Also Published As

Publication number Publication date
JPS5988040A (ja) 1984-05-21
KR840006600A (ko) 1984-12-01
JPS6030488B2 (ja) 1985-07-17
EP0109244A1 (de) 1984-05-23
KR910001798B1 (ko) 1991-03-26
US4567046A (en) 1986-01-28
CA1230257A (en) 1987-12-15
AU2094083A (en) 1984-05-17
MY100058A (en) 1989-06-29
PH20065A (en) 1986-09-18
AU563963B2 (en) 1987-07-30
EP0109244B1 (de) 1987-04-08

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Legal Events

Date Code Title Description
8363 Opposition against the patent
8331 Complete revocation