DE60335397D1 - Mais-tortillas mit verbesserter beibehaltung der konsistenz unter verwendung von xylanase mit nixtamalisiertem maismehl - Google Patents

Mais-tortillas mit verbesserter beibehaltung der konsistenz unter verwendung von xylanase mit nixtamalisiertem maismehl

Info

Publication number
DE60335397D1
DE60335397D1 DE60335397T DE60335397T DE60335397D1 DE 60335397 D1 DE60335397 D1 DE 60335397D1 DE 60335397 T DE60335397 T DE 60335397T DE 60335397 T DE60335397 T DE 60335397T DE 60335397 D1 DE60335397 D1 DE 60335397D1
Authority
DE
Germany
Prior art keywords
consistency
tortilla
corn flour
tortillas
mais
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 - Lifetime
Application number
DE60335397T
Other languages
English (en)
Inventor
R G Barrera
Manuel J Rubio
Roberto Contreras
Marco A Baez
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Application granted granted Critical
Publication of DE60335397D1 publication Critical patent/DE60335397D1/de
Anticipated expiration legal-status Critical
Expired - Lifetime 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01032—Xylan endo-1,3-beta-xylosidase (3.2.1.32), i.e. endo-1-3-beta-xylanase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Nutrition Science (AREA)
  • Genetics & Genomics (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
  • Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Noodles (AREA)
DE60335397T 2002-06-13 2003-06-11 Mais-tortillas mit verbesserter beibehaltung der konsistenz unter verwendung von xylanase mit nixtamalisiertem maismehl Expired - Lifetime DE60335397D1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/167,511 US6764699B2 (en) 2000-12-05 2002-06-13 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
PCT/US2003/018293 WO2003105601A1 (en) 2002-06-13 2003-06-11 Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour

Publications (1)

Publication Number Publication Date
DE60335397D1 true DE60335397D1 (de) 2011-01-27

Family

ID=29732213

Family Applications (1)

Application Number Title Priority Date Filing Date
DE60335397T Expired - Lifetime DE60335397D1 (de) 2002-06-13 2003-06-11 Mais-tortillas mit verbesserter beibehaltung der konsistenz unter verwendung von xylanase mit nixtamalisiertem maismehl

Country Status (7)

Country Link
US (1) US6764699B2 (de)
EP (1) EP1553849B1 (de)
AT (1) ATE491337T1 (de)
AU (1) AU2003251488A1 (de)
DE (1) DE60335397D1 (de)
HK (1) HK1076011A1 (de)
WO (1) WO2003105601A1 (de)

Families Citing this family (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6838099B2 (en) * 2000-10-24 2005-01-04 Samyang Genex Corporation Method for preparing soluble dietary fiber from corn hull
EP1441599B1 (de) * 2001-10-26 2007-07-18 Novozymes A/S Verfahren zur herstellung von esswaren
US7459174B2 (en) * 2002-08-30 2008-12-02 Investigacion De Tecnologia Avanzada, S.A. De C.V. Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking
JP2005537806A (ja) * 2002-09-11 2005-12-15 プラトス ナームローズ フェノートサップ ベーキングにおけるキシラン分解活性を有するファミリー８酵素の使用
US20060251791A1 (en) 2005-05-05 2006-11-09 Rubio Felipe A Continuous production of pregelatinized corn flours for dairy-based and cereal-based foods
WO2006127922A1 (en) * 2005-05-24 2006-11-30 Cargill, Incorporated Stabilized whole grain flour
US20070148318A1 (en) * 2005-12-22 2007-06-28 Rubio Felipe A Continuous production of masa flour and whole-corn flour for grain-based foods, using a novel precooking
US20090098265A1 (en) * 2007-10-11 2009-04-16 Satake Usa, Inc. Method for production of masa
WO2013030627A1 (es) * 2011-09-01 2013-03-07 Tovar Calderon Tirso Mesias Composicion rica en fibras para alimentacion humana
GB201401676D0 (en) * 2014-01-31 2014-03-19 Dupont Nutrition Biosci Aps Foodstuff
WO2016109422A1 (en) 2014-12-29 2016-07-07 Intercontinental Great Brands Llc Enzymatic bran and germ flavor and texture improvement
EP3484298B1 (de) * 2016-07-15 2023-10-18 Novozymes A/S Verbesserung der rollbarkeit von tortillas
CN109238817B (zh) * 2018-09-25 2021-01-05 山东洁晶集团股份有限公司 一种印染用印花糊料中cmc含量的检测方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5514404A (en) 1994-11-29 1996-05-07 Nabisco, Inc. Tenderized baked good production with reduced fat, low fat, or no added fat
CA2399700C (en) * 2000-03-08 2013-10-01 Danisco A/S Xylanase variants having altered sensitivity to xylanase inhibitors
US6265013B1 (en) 2000-03-28 2001-07-24 Instituto Politecnico Nacional Selective nixtamalization process for the production of fresh whole corn masa, nixtamalized corn flour and derived products
AU2001283817A1 (en) * 2000-09-08 2002-03-22 Novozymes A/S A dough composition comprising a lipid-encapsulated enzyme

Also Published As

Publication number Publication date
ATE491337T1 (de) 2011-01-15
EP1553849A1 (de) 2005-07-20
EP1553849A4 (de) 2005-11-30
HK1076011A1 (en) 2006-01-06
EP1553849B1 (de) 2010-12-15
US20030059496A1 (en) 2003-03-27
WO2003105601A1 (en) 2003-12-24
AU2003251488A1 (en) 2003-12-31
US6764699B2 (en) 2004-07-20

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