DK1363506T3 - Fremstilling af stivelsesholdige födevareprodukter - Google Patents

Fremstilling af stivelsesholdige födevareprodukter

Info

Publication number
DK1363506T3
DK1363506T3 DK02700176T DK02700176T DK1363506T3 DK 1363506 T3 DK1363506 T3 DK 1363506T3 DK 02700176 T DK02700176 T DK 02700176T DK 02700176 T DK02700176 T DK 02700176T DK 1363506 T3 DK1363506 T3 DK 1363506T3
Authority
DK
Denmark
Prior art keywords
products
reduce
fried
enzyme
increase
Prior art date
Application number
DK02700176T
Other languages
English (en)
Inventor
Tina Spendler
Andrew Ross
Luise Christiansen
Original Assignee
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26068969&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1363506(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novozymes As filed Critical Novozymes As
Application granted granted Critical
Publication of DK1363506T3 publication Critical patent/DK1363506T3/da

Links

Classifications

    • 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
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • 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
    • 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
    • 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
    • A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
    • 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
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01026—Galactolipase (3.1.1.26)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01032—Phospholipase A1 (3.1.1.32)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Microbiology (AREA)
  • General Engineering & Computer Science (AREA)
  • Biotechnology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Noodles (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Polysaccharides And Polysaccharide Derivatives (AREA)
DK02700176T 2001-02-21 2002-02-21 Fremstilling af stivelsesholdige födevareprodukter DK1363506T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA200100285 2001-02-21
DKPA200101447 2001-10-03

Publications (1)

Publication Number Publication Date
DK1363506T3 true DK1363506T3 (da) 2006-03-20

Family

ID=26068969

Family Applications (1)

Application Number Title Priority Date Filing Date
DK02700176T DK1363506T3 (da) 2001-02-21 2002-02-21 Fremstilling af stivelsesholdige födevareprodukter

Country Status (12)

Country Link
US (2) US20040170736A1 (da)
EP (1) EP1363506B1 (da)
JP (2) JP4409832B2 (da)
KR (1) KR20030078065A (da)
CN (1) CN1235499C (da)
AT (1) ATE310405T1 (da)
AU (1) AU2002233168B2 (da)
CA (1) CA2438234C (da)
DE (1) DE60207530T2 (da)
DK (1) DK1363506T3 (da)
MX (1) MXPA03007393A (da)
WO (1) WO2002065854A2 (da)

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ATE223489T1 (de) 1995-06-07 2002-09-15 Danisco Rekombinante hexose oxidase, verfahren zu deren herstellung und verwendung
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
DE69604491T3 (de) 1995-06-07 2008-09-25 Danisco A/S Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
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
ES2188190T5 (es) 1998-07-21 2007-11-16 Danisco A/S Producto alimentario.
EP1803353A3 (en) * 2001-05-18 2007-07-18 Danisco A/S Method of preparing a dough with an enzyme
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
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
MXPA05007653A (es) 2003-01-17 2005-09-30 Danisco Metodo.
JP5697294B2 (ja) 2003-12-24 2015-04-08 デュポン ニュートリション バイオサイエンシーズ エーピーエス 糖脂質アシル基転移酵素変異体及びその製造方法
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
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
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
US9615601B2 (en) 2005-10-04 2017-04-11 Jimmyash Llc Process for the controlled introduction of oil into food products
EP1933639B1 (en) 2005-10-04 2016-08-17 JimmyAsh LLC Methods of making snack food products and products made thereby
CA2908275C (en) 2005-10-04 2019-04-09 Jimmyash Llc Fried food products having reduced fat content
BRPI0720801A2 (pt) 2007-01-25 2014-09-16 Dupont Nutrition Biosci Aps Produção de um lipídio aciltranfersase a partir de células transformadas de bacillus licheniformis.
WO2008109827A2 (en) * 2007-03-07 2008-09-12 General Mills Marketing, Inc. Flavored taco shells
JPWO2010140708A1 (ja) 2009-06-05 2012-11-22 味の素株式会社 畜肉加工製品改質用の酵素製剤及び畜肉加工製品の製造方法
US20130344194A1 (en) * 2010-10-13 2013-12-26 C. Fordham von Reyn Composite flour and protein-energy foods containing the same
ITPI20100134A1 (it) * 2010-11-26 2012-05-27 Ilaria Pepi Un procedimento per preparare uno snack a base di pasta fresca pronto al consumo, lo snack così ottenuto e il suo uso alimentare.
ES2390728B1 (es) * 2011-04-20 2013-10-01 Georgina MADAN DE LOS CUETOS Método para realizar un producto de aperitivo de pasta alimenticia frito y el producto de aperitivo de pasta alimenticia obtenido.
WO2013056081A1 (en) * 2011-10-12 2013-04-18 Kraft Foods Global Brands Llc Production of whole grain rice shredded product
CN104705574A (zh) * 2013-12-12 2015-06-17 禹州市思源实业有限公司 一种美容养颜面条及其制备方法
US10052738B2 (en) * 2015-05-18 2018-08-21 United Technologies Corporation Internal surface finishing apparatus and method
JP6893368B2 (ja) * 2019-12-18 2021-06-23 長田産業株式会社 ほぐれの改良された穀類加工食品、その製造方法およびほぐれ改良剤
US20220378067A1 (en) * 2021-05-26 2022-12-01 A-Sha Republic Inc. Method for manufacturing easy-to-cook and easy-to-brew noodles
GB2614690A (en) * 2021-06-09 2023-07-19 Believe In Science Ltd Confectionery product
BE1031247B1 (nl) * 2023-01-10 2024-08-06 Puratos Verbeterde producten op basis van strengen van beslag

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Also Published As

Publication number Publication date
DE60207530T2 (de) 2006-08-10
CN1523963A (zh) 2004-08-25
JP2009065984A (ja) 2009-04-02
WO2002065854A2 (en) 2002-08-29
MXPA03007393A (es) 2004-03-16
CN1235499C (zh) 2006-01-11
JP4409832B2 (ja) 2010-02-03
JP2004517644A (ja) 2004-06-17
WO2002065854A3 (en) 2002-10-24
US20040170736A1 (en) 2004-09-02
DE60207530D1 (de) 2005-12-29
CA2438234C (en) 2011-03-22
ATE310405T1 (de) 2005-12-15
KR20030078065A (ko) 2003-10-04
EP1363506A2 (en) 2003-11-26
CA2438234A1 (en) 2002-08-29
US20080095884A1 (en) 2008-04-24
EP1363506B1 (en) 2005-11-23
AU2002233168B2 (en) 2007-02-15

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