EA200602272A1 - Упакованная порошковая композиция для пекарного производства - Google Patents

Упакованная порошковая композиция для пекарного производства

Info

Publication number
EA200602272A1
EA200602272A1 EA200602272A EA200602272A EA200602272A1 EA 200602272 A1 EA200602272 A1 EA 200602272A1 EA 200602272 A EA200602272 A EA 200602272A EA 200602272 A EA200602272 A EA 200602272A EA 200602272 A1 EA200602272 A1 EA 200602272A1
Authority
EA
Eurasian Patent Office
Prior art keywords
powder composition
packed powder
bakery production
composition
bread
Prior art date
Application number
EA200602272A
Other languages
English (en)
Other versions
EA011424B1 (ru
Inventor
Бернар Бонжан
Стефан Каппель
Пьер Тоссю
Кристоф Девийд
Original Assignee
Пьюратос Н.В.
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=34933058&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EA200602272(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Пьюратос Н.В. filed Critical Пьюратос Н.В.
Publication of EA200602272A1 publication Critical patent/EA200602272A1/ru
Publication of EA011424B1 publication Critical patent/EA011424B1/ru

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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Botany (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Confectionery (AREA)

Abstract

Настоящее изобретение относится к новому продукту для пекарной промышленности, включающему стабильную порошковую композицию, причем указанная порошковая композиция включает активные дрожжи, композицию для улучшения качества хлеба, и, при желании, композицию для улучшения запаха хлеба. Настоящее изобретение также относится к использованию и способу приготовления этого продукта.
EA200602272A 2004-06-29 2005-06-29 Продукт для пекарной промышленности, способ его приготовления и его применение EA011424B1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP04447156 2004-06-29
PCT/BE2005/000103 WO2006000065A1 (en) 2004-06-29 2005-06-29 Packaged powder composition for bakery

Publications (2)

Publication Number Publication Date
EA200602272A1 true EA200602272A1 (ru) 2007-06-29
EA011424B1 EA011424B1 (ru) 2009-02-27

Family

ID=34933058

Family Applications (1)

Application Number Title Priority Date Filing Date
EA200602272A EA011424B1 (ru) 2004-06-29 2005-06-29 Продукт для пекарной промышленности, способ его приготовления и его применение

Country Status (21)

Country Link
US (1) US9408399B2 (ru)
EP (1) EP1761130B2 (ru)
JP (1) JP4705637B2 (ru)
KR (1) KR101246277B1 (ru)
CN (2) CN1976591A (ru)
AR (1) AR049533A1 (ru)
AT (1) ATE499839T2 (ru)
BR (1) BRPI0512427B1 (ru)
CA (1) CA2568338C (ru)
DE (1) DE602005026655D1 (ru)
DK (1) DK1761130T4 (ru)
EA (1) EA011424B1 (ru)
ES (1) ES2361160T5 (ru)
IL (1) IL180264A (ru)
MX (1) MXPA06014479A (ru)
PE (1) PE20060142A1 (ru)
PL (1) PL1761130T5 (ru)
PT (1) PT1761130E (ru)
SI (1) SI1761130T2 (ru)
UA (1) UA94210C2 (ru)
WO (1) WO2006000065A1 (ru)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4670099B2 (ja) * 2005-11-18 2011-04-13 修二 伊藤 食品生地の製造方法
FR2930870B1 (fr) * 2008-05-06 2010-05-21 Lesaffre & Cie Procede de conditionnement de levure seche
WO2010034061A1 (en) * 2008-09-24 2010-04-01 Serrol Ingredients Pty Limited Leavening composition
US20100285174A1 (en) * 2009-05-11 2010-11-11 A Tavola Together Focaccia bread and recipe
FR2946985B1 (fr) * 2009-06-19 2011-07-01 Lesaffre & Cie Levure, procede de fabrication, composition, installation
FR2968168B1 (fr) * 2010-12-03 2012-12-14 Seb Sa Sachet pre-dose pour preparation boulangere
CN103202578B (zh) * 2012-01-17 2015-07-15 艺宝投资有限公司 强齿合拉链结构及其制造方法
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
BE1024730B1 (nl) * 2017-05-11 2018-06-07 Puratos Nv Chocoladeproduct
MX2022004161A (es) * 2019-10-11 2022-05-02 Novozymes As Aditivo solido para hornear.
CN114304615A (zh) * 2021-12-28 2022-04-12 广州市沐家健康产业有限公司 一种麦卢卡蜂蜜酵素组合物及其制备方法

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3843800A (en) * 1968-11-08 1974-10-22 Arend Langejan Preparation of active dried baker's yeast
GB1230205A (ru) * 1968-11-08 1971-04-28 Koninklijke Gist Spiritus
US4217420A (en) * 1968-11-08 1980-08-12 Gist-Brocades N.V. Active dried baker's yeast
US3993783A (en) * 1970-04-14 1976-11-23 Koninklijke Nederlandsche Gist-En Spiritusfabriek N.V. High protein active dried bakers' yeast
GB1321714A (en) * 1970-04-14 1973-06-27 Koninklijke Gist Spiritus Yeasts
FR2316328A1 (fr) 1975-07-03 1977-01-28 Lesaffre Soc Ind Nouvelle levure seche de boulangerie et son procede de preparation
CA1115116A (en) * 1977-11-11 1981-12-29 Patent Technology, Inc. Multi-purpose pre-mix for home baking processes
JPS5510233A (en) * 1978-07-07 1980-01-24 Fujitsu Ltd Double-press check system for push-button dial
US4293127A (en) * 1978-12-18 1981-10-06 Mono-Kinetics Mono-kinetic exercise device
JPS58201960A (ja) * 1982-05-19 1983-11-25 Showa Sangyo Kk 食品用風味賦与剤の製造方法
US5316776A (en) * 1984-01-31 1994-05-31 Arnott's Biscuits Limited Fermentation method
JPS60221078A (ja) † 1984-04-18 1985-11-05 Morinaga Milk Ind Co Ltd 有用微生物粉末の粒状製品およびその製造法
DE3504686A1 (de) 1985-02-12 1986-08-14 Hercules Vollkornmühlenbäckerei GmbH, 4000 Düsseldorf Verfahren zur herstellung einer lagerfaehigen gebrauchsfertigen sauerteig-mehl-mischung
FR2581027B1 (fr) * 1985-04-29 1987-11-20 Air Liquide Procede d'inertage d'emballages etanches et installation de mise en oeuvre
US5384139A (en) 1988-06-24 1995-01-24 Denis France Method for the preservation of food compositions of the pancake, fritter and similar paste type
FR2640851B1 (ru) 1988-12-23 1991-07-19 3P Sa
DK0619947T3 (da) * 1993-03-31 1997-10-20 Gist Brocades Nv Gærformulering til fremstilling af bagte produkter
DK0727943T3 (da) * 1993-11-17 2001-10-08 Quest Int Fremgangsmåde til fremstilling af dej
DE69427632T2 (de) * 1993-12-24 2002-05-16 Dsm N.V., Heerlen Trockenhefe Zusammensetzungen
IL164349A0 (en) 2002-04-25 2005-12-18 Dsm Ip Assets Bv Dry yeast composition

Also Published As

Publication number Publication date
PL1761130T3 (pl) 2011-07-29
PE20060142A1 (es) 2006-02-23
JP4705637B2 (ja) 2011-06-22
CN1976591A (zh) 2007-06-06
KR20070030806A (ko) 2007-03-16
IL180264A (en) 2012-01-31
DE602005026655D1 (de) 2011-04-14
PL1761130T5 (pl) 2019-10-31
ES2361160T5 (es) 2019-11-18
EP1761130A1 (en) 2007-03-14
ATE499839T2 (de) 2011-03-15
BRPI0512427B1 (pt) 2014-10-07
BRPI0512427A (pt) 2008-03-04
EP1761130B1 (en) 2011-03-02
KR101246277B1 (ko) 2013-03-21
DK1761130T4 (da) 2019-05-27
US20080260904A1 (en) 2008-10-23
JP2008504037A (ja) 2008-02-14
DK1761130T3 (da) 2011-05-30
ES2361160T3 (es) 2011-06-14
MXPA06014479A (es) 2007-06-05
AR049533A1 (es) 2006-08-09
US9408399B2 (en) 2016-08-09
CA2568338A1 (en) 2006-01-05
UA94210C2 (ru) 2011-04-26
CA2568338C (en) 2013-08-13
SI1761130T2 (sl) 2019-06-28
SI1761130T1 (sl) 2011-07-29
PT1761130E (pt) 2011-06-09
CN103229794A (zh) 2013-08-07
WO2006000065A1 (en) 2006-01-05
IL180264A0 (en) 2007-07-04
EA011424B1 (ru) 2009-02-27
EP1761130B2 (en) 2019-04-17
CN103229794B (zh) 2016-02-10

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Legal Events

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MM4A Lapse of a eurasian patent due to non-payment of renewal fees within the time limit in the following designated state(s)

Designated state(s): AM AZ BY KZ KG MD TJ TM