EA200900256A1 - Способ изготовления пирога с применением фосфолипазы - Google Patents

Способ изготовления пирога с применением фосфолипазы

Info

Publication number
EA200900256A1
EA200900256A1 EA200900256A EA200900256A EA200900256A1 EA 200900256 A1 EA200900256 A1 EA 200900256A1 EA 200900256 A EA200900256 A EA 200900256A EA 200900256 A EA200900256 A EA 200900256A EA 200900256 A1 EA200900256 A1 EA 200900256A1
Authority
EA
Eurasian Patent Office
Prior art keywords
cake
phospholipase
increased
batter
quality
Prior art date
Application number
EA200900256A
Other languages
English (en)
Other versions
EA016805B1 (ru
Inventor
Ингрид Ван Хасендонк
Беате Андреа Корнбруст
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=37603054&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EA200900256(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 EA200900256A1 publication Critical patent/EA200900256A1/ru
Publication of EA016805B1 publication Critical patent/EA016805B1/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
    • 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
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • 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
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/30—Organic phosphorus compounds
    • A21D2/32—Phosphatides
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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)
    • 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)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • 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)
    • 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
    • A21D10/04—Batters

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biochemistry (AREA)
  • Wood Science & Technology (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Качество пирога может ухудшаться, если количество яиц при изготовлении пирога уменьшают. Этому ухудшению можно препятствовать, добавляя фосфолипазу в тесто, способствуя увеличению объема пирога и улучшения свойств пирога после хранения, например увеличения сплоченности, увеличения упругости и увеличения эластичности. Качество пирога (измеренное с помощью этих параметров) может быть дополнительно улучшено, даже выше качества исходного пирога, путем добавления неяичного белка вместе с фосфолипазой. Соответственно, пирог получают способом, включающим: а) приготовление теста для пирога путём смешивания ингредиентов теста, при этом указанные ингредиенты содержат обработанный отличным от обработки фосфолипазой способом яичный лецитин и фосфолипазу, и b) выпекание теста с получением пирога.
EA200900256A 2006-08-28 2007-08-14 Способ изготовления пирога с применением фосфолипазы EA016805B1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP06119649A EP1900282A1 (en) 2006-08-28 2006-08-28 Method of preparing a cake using phospholipase
PCT/EP2007/058418 WO2008025674A1 (en) 2006-08-28 2007-08-14 Method of preparing a cake using phospholipase

Publications (2)

Publication Number Publication Date
EA200900256A1 true EA200900256A1 (ru) 2009-08-28
EA016805B1 EA016805B1 (ru) 2012-07-30

Family

ID=37603054

Family Applications (1)

Application Number Title Priority Date Filing Date
EA200900256A EA016805B1 (ru) 2006-08-28 2007-08-14 Способ изготовления пирога с применением фосфолипазы

Country Status (17)

Country Link
US (1) US9717255B2 (ru)
EP (2) EP1900282A1 (ru)
JP (1) JP4881437B2 (ru)
CN (1) CN101573037B (ru)
AT (1) ATE473632T1 (ru)
AU (1) AU2007291378B2 (ru)
BR (1) BRPI0714478B1 (ru)
CA (1) CA2659318C (ru)
DE (1) DE602007007785D1 (ru)
DK (1) DK2059128T4 (ru)
EA (1) EA016805B1 (ru)
ES (1) ES2348058T5 (ru)
IL (1) IL197186A (ru)
MX (1) MX2009002256A (ru)
MY (1) MY147441A (ru)
PL (1) PL2059128T5 (ru)
WO (1) WO2008025674A1 (ru)

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2752950C2 (ru) * 2016-07-11 2021-08-11 Пуратос Нв Улучшенная хлебобулочная композиция

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EP1900282A1 (en) 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
EP1982597A1 (en) * 2007-04-20 2008-10-22 Puratos N.V. Fat replacer for bakery and patisserie applications
ES2429492T3 (es) 2008-02-29 2013-11-15 Dsm Ip Assets B.V. Lipasas con alta especificidad hacia ácidos grasos de cadena corta y usos de las mismas
US20090246319A1 (en) * 2008-03-31 2009-10-01 Kraft Foods Holdings, Inc. Process And Formulation For Making An Egg Product With Increased Functionality And Flavor
WO2010124975A1 (en) * 2009-04-28 2010-11-04 Dsm Ip Assets B.V. Method of preparing an egg composition
AU2010257550A1 (en) * 2009-06-10 2012-01-12 Puratos N.V. Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases
AU2010257548A1 (en) * 2009-06-10 2012-01-12 Novozymes A/S Phospholipases and methods of using same
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CN115517284B (zh) * 2022-10-08 2023-10-03 青岛丹香投资管理有限公司 一种应用磷脂酶处理的鸡蛋液体制作蛋糕的方法

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2752950C2 (ru) * 2016-07-11 2021-08-11 Пуратос Нв Улучшенная хлебобулочная композиция

Also Published As

Publication number Publication date
EP2059128B1 (en) 2010-07-14
DE602007007785D1 (de) 2011-02-17
EP1900282A1 (en) 2008-03-19
US20100062105A1 (en) 2010-03-11
CA2659318C (en) 2015-03-17
AU2007291378B2 (en) 2012-12-06
EP2059128A1 (en) 2009-05-20
US9717255B2 (en) 2017-08-01
EP2059128B2 (en) 2019-03-06
IL197186A0 (en) 2009-12-24
ES2348058T5 (es) 2019-10-25
ES2348058T3 (es) 2010-11-29
CN101573037B (zh) 2013-08-21
EA016805B1 (ru) 2012-07-30
BRPI0714478A2 (pt) 2013-04-24
MX2009002256A (es) 2009-03-13
PL2059128T3 (pl) 2010-12-31
JP2010501195A (ja) 2010-01-21
CN101573037A (zh) 2009-11-04
WO2008025674A1 (en) 2008-03-06
MY147441A (en) 2012-12-14
JP4881437B2 (ja) 2012-02-22
CA2659318A1 (en) 2008-03-06
PL2059128T5 (pl) 2019-09-30
AU2007291378A1 (en) 2008-03-06
IL197186A (en) 2014-04-30
BRPI0714478B1 (pt) 2017-07-04
ATE473632T1 (de) 2010-07-15
DK2059128T3 (da) 2010-10-25
DK2059128T4 (da) 2019-05-27

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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