EA200901055A1 - Новый способ производства кексов - Google Patents

Новый способ производства кексов

Info

Publication number
EA200901055A1
EA200901055A1 EA200901055A EA200901055A EA200901055A1 EA 200901055 A1 EA200901055 A1 EA 200901055A1 EA 200901055 A EA200901055 A EA 200901055A EA 200901055 A EA200901055 A EA 200901055A EA 200901055 A1 EA200901055 A1 EA 200901055A1
Authority
EA
Eurasian Patent Office
Prior art keywords
cake
production
crumb
coxes
phospholipase
Prior art date
Application number
EA200901055A
Other languages
English (en)
Other versions
EA017039B1 (ru
Inventor
Йосе Мастенбрук
Ян Дирк Рене Хил
Арьен Зайн
Ари Герит Тердю
Original Assignee
ДСМ АйПи АССЕТС Б.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=39561901&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=EA200901055(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by ДСМ АйПи АССЕТС Б.В. filed Critical ДСМ АйПи АССЕТС Б.В.
Publication of EA200901055A1 publication Critical patent/EA200901055A1/ru
Publication of EA017039B1 publication Critical patent/EA017039B1/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
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • 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
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • 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)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

Изобретение относится к новому применению фосфолипазы А в производстве кекса для улучшения по меньшей мере одного из показателей, выбранных из группы, включающей: (1) вязкость теста, (2) удельную плотность, (3) начальную пластичность мякиша, (4) однородность пор мякиша, (5) диаметр пор мякиша, (6) пластичность мякиша при хранении, (7) стойкость кекса в хранении и/или (8) объём кекса. Изобретение относится также к новому применению фосфолипазы А в производстве кекса, позволяющему снизить количество яиц и/или жира, используемых в его рецептуре.
EA200901055A 2007-02-01 2008-01-30 Применение фосфолипазы а в производстве кексов и способ производства кексов EA017039B1 (ru)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP07101567 2007-02-01
EP07112741 2007-07-19
PCT/EP2008/051147 WO2008092907A2 (en) 2007-02-01 2008-01-30 Method to produce cake with phospholipase a

Publications (2)

Publication Number Publication Date
EA200901055A1 true EA200901055A1 (ru) 2009-12-30
EA017039B1 EA017039B1 (ru) 2012-09-28

Family

ID=39561901

Family Applications (1)

Application Number Title Priority Date Filing Date
EA200901055A EA017039B1 (ru) 2007-02-01 2008-01-30 Применение фосфолипазы а в производстве кексов и способ производства кексов

Country Status (15)

Country Link
US (2) US9615587B2 (ru)
EP (2) EP2476315B1 (ru)
JP (1) JP2010517521A (ru)
CN (1) CN101600351B (ru)
AR (1) AR065148A1 (ru)
AU (1) AU2008209726B2 (ru)
BR (1) BRPI0806845A8 (ru)
CA (1) CA2676707C (ru)
CL (1) CL2008000336A1 (ru)
EA (1) EA017039B1 (ru)
ES (2) ES2714581T3 (ru)
IL (1) IL200043A0 (ru)
MX (1) MX2009008090A (ru)
WO (1) WO2008092907A2 (ru)
ZA (1) ZA200905147B (ru)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
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EP1900282A1 (en) 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
DK2091341T3 (da) * 2006-12-13 2020-05-18 Cooperatie Avebe U A Flødeerstatning
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
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
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
US20150140168A1 (en) 2012-04-25 2015-05-21 Novozymes A/S Method of Baking
TW201505557A (zh) 2013-04-29 2015-02-16 Gen Biscuit 用於製作烘烤後包含至少４０重量分穀物材料之軟蛋糕麵糊的方法
CN104782782B (zh) * 2014-01-22 2018-04-17 内蒙古蒙牛乳业（集团）股份有限公司 一种稀奶油水解物的制备方法、添加其的乳制品及乳制品的制备方法
BE1022042B1 (nl) * 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
EP3777557A4 (en) * 2018-03-26 2022-02-09 Ajinomoto Co., Inc. METHOD FOR MAKING FOODS CONTAINING STARCH
AU2020205946A1 (en) * 2019-01-08 2021-07-08 Kellanova High protein frozen food product and method
CN111513122A (zh) * 2020-05-31 2020-08-11 重庆嘉利华食品有限公司 一种蛋糕制作原料及其生物发酵方法
CN114903071A (zh) * 2022-05-25 2022-08-16 广东奇乐趣食品科技有限公司 一种复合乳化剂、粉末复合剂及其制备方法
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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GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
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JP3089551B2 (ja) 1996-11-18 2000-09-18 江崎グリコ株式会社 焼き菓子の製造法
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MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.

Also Published As

Publication number Publication date
EP2124581B1 (en) 2018-12-12
CA2676707A1 (en) 2008-08-07
CN101600351B (zh) 2013-07-31
EA017039B1 (ru) 2012-09-28
CL2008000336A1 (es) 2008-03-14
WO2008092907A3 (en) 2008-09-18
ZA200905147B (en) 2010-09-29
BRPI0806845A8 (pt) 2016-10-11
US20100062106A1 (en) 2010-03-11
IL200043A0 (en) 2010-04-15
EP2124581A2 (en) 2009-12-02
CA2676707C (en) 2016-01-26
WO2008092907A2 (en) 2008-08-07
ES2714581T3 (es) 2019-05-29
US20150313243A1 (en) 2015-11-05
CN101600351A (zh) 2009-12-09
AR065148A1 (es) 2009-05-20
EP2476315A3 (en) 2014-10-08
EP2476315B1 (en) 2019-07-24
JP2010517521A (ja) 2010-05-27
AU2008209726A1 (en) 2008-08-07
ES2748010T3 (es) 2020-03-12
BRPI0806845A2 (pt) 2014-04-29
US9615587B2 (en) 2017-04-11
MX2009008090A (es) 2009-08-12
AU2008209726B2 (en) 2013-05-09
EP2476315A2 (en) 2012-07-18

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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