DK1613176T3 - Fremgangsmåde til forbedring af hydrering af pasta og fremstilling af pastaprodukter - Google Patents
Fremgangsmåde til forbedring af hydrering af pasta og fremstilling af pastaprodukterInfo
- Publication number
- DK1613176T3 DK1613176T3 DK03772593T DK03772593T DK1613176T3 DK 1613176 T3 DK1613176 T3 DK 1613176T3 DK 03772593 T DK03772593 T DK 03772593T DK 03772593 T DK03772593 T DK 03772593T DK 1613176 T3 DK1613176 T3 DK 1613176T3
- Authority
- DK
- Denmark
- Prior art keywords
- pasta
- hydration
- improving
- products
- making
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03004—Glucose oxidase (1.1.3.4)
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
-
- 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
- A23L7/11—Filled, stuffed or multilayered pasta
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03005—Hexose oxidase (1.1.3.5)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03009—Galactose oxidase (1.1.3.9)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/0301—Pyranose oxidase (1.1.3.10)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03011—L-sorbose oxidase (1.1.3.11)
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/99—Oxidoreductases acting on the CH-OH group of donors (1.1) with other acceptors (1.1.99)
- C12Y101/99018—Cellobiose oxidase (1.1.99.18)
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Genetics & Genomics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Noodles (AREA)
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US46320403P | 2003-04-16 | 2003-04-16 | |
PCT/IB2003/005514 WO2004091312A1 (en) | 2003-04-16 | 2003-11-04 | Method of improving the hydration of pasta and preparation of pasta products |
Publications (1)
Publication Number | Publication Date |
---|---|
DK1613176T3 true DK1613176T3 (da) | 2007-07-09 |
Family
ID=33300051
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
DK03772593T DK1613176T3 (da) | 2003-04-16 | 2003-11-04 | Fremgangsmåde til forbedring af hydrering af pasta og fremstilling af pastaprodukter |
Country Status (9)
Country | Link |
---|---|
US (1) | US20060115567A1 (da) |
EP (1) | EP1613176B1 (da) |
AT (1) | ATE355755T1 (da) |
AU (1) | AU2003279486A1 (da) |
DE (1) | DE60312392T2 (da) |
DK (1) | DK1613176T3 (da) |
ES (1) | ES2281670T3 (da) |
PT (1) | PT1613176E (da) |
WO (1) | WO2004091312A1 (da) |
Families Citing this family (9)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US20070148302A1 (en) * | 2005-12-27 | 2007-06-28 | Ricardo Villota | Nutritionally enhanced pasta |
WO2009130306A1 (en) * | 2008-04-24 | 2009-10-29 | Dsm Ip Assets B.V. | A method for preparing noodles dough with oxidase |
GB201210060D0 (en) * | 2012-06-07 | 2012-07-25 | Dupont Nutrition Biosci Aps | Composition |
US20140106053A1 (en) * | 2012-10-11 | 2014-04-17 | Noel Rudie | Egg Substitute |
SG11201600296TA (en) * | 2013-09-25 | 2016-05-30 | Nisshin Foods Inc | Method for manufacturing cooked fresh pasta with sauce |
ITUA20162441A1 (it) * | 2016-04-08 | 2017-10-08 | Massimo Farinon | Pasta alimentare |
US11033039B2 (en) | 2017-04-26 | 2021-06-15 | Allied Blending LP | Methods for treating a divided cheese product and compositions thereof |
US20190297925A1 (en) | 2018-04-03 | 2019-10-03 | Nestec S.A. | Shelf-stable, ready-to-eat pasta products and methods of producing same |
US10624361B1 (en) | 2019-09-20 | 2020-04-21 | Allied Blending LP | Methods for treating a divided cheese product and compositions thereof |
Family Cites Families (10)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CH461935A (fr) * | 1966-05-03 | 1968-08-31 | Menzi Robert | Procédé de fabrication de pâtes alimentaires séchées |
US4394397A (en) * | 1981-10-02 | 1983-07-19 | Carnation Company | Process for producing pasta products |
MX7609E (es) * | 1983-10-31 | 1990-03-16 | Myojo Foods | Procedimiento para preparar pastas para sopa de coccion rapida |
US5296247A (en) * | 1988-05-26 | 1994-03-22 | Cpc International Inc. | Method of making pre-cooked filled pasta products by co-extrusion |
US5137737A (en) * | 1990-09-14 | 1992-08-11 | Kraft General Foods, Inc. | Shelf-stable, filled pasta products |
US5308637A (en) * | 1992-07-02 | 1994-05-03 | Kraft General Foods, Inc. | Method for processing fat-containing food sauce |
DE19516874A1 (de) * | 1995-05-09 | 1996-11-21 | Bonroyal Werk | Verpackte, vorgegarte Teigwaren |
NZ309735A (en) * | 1995-06-07 | 1998-08-26 | Danisco | Use of hexose oxidase for oxidizing maltose to improve the properties of flour dough |
CA2195278C (en) * | 1996-01-22 | 2004-07-27 | Teruyasu Fukuyama | Process for producing quick-boiling or instant cooking pastas and noodles |
US6482449B2 (en) * | 2001-01-26 | 2002-11-19 | Kraft Foods Holdings, Inc. | Enzymatic improvement of pasta processing |
-
2003
- 2003-11-04 DE DE60312392T patent/DE60312392T2/de not_active Expired - Lifetime
- 2003-11-04 AT AT03772593T patent/ATE355755T1/de active
- 2003-11-04 ES ES03772593T patent/ES2281670T3/es not_active Expired - Lifetime
- 2003-11-04 WO PCT/IB2003/005514 patent/WO2004091312A1/en not_active Application Discontinuation
- 2003-11-04 DK DK03772593T patent/DK1613176T3/da active
- 2003-11-04 PT PT03772593T patent/PT1613176E/pt unknown
- 2003-11-04 EP EP03772593A patent/EP1613176B1/en not_active Revoked
- 2003-11-04 AU AU2003279486A patent/AU2003279486A1/en not_active Abandoned
-
2005
- 2005-10-13 US US11/250,080 patent/US20060115567A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
DE60312392T2 (de) | 2007-07-12 |
AU2003279486A1 (en) | 2004-11-04 |
PT1613176E (pt) | 2007-03-30 |
DE60312392D1 (de) | 2007-04-19 |
ES2281670T3 (es) | 2007-10-01 |
EP1613176B1 (en) | 2007-03-07 |
EP1613176A1 (en) | 2006-01-11 |
WO2004091312A1 (en) | 2004-10-28 |
ATE355755T1 (de) | 2007-03-15 |
US20060115567A1 (en) | 2006-06-01 |
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