ES2057594T3 - Procedimiento y agente de anti-revenimiento. - Google Patents

Procedimiento y agente de anti-revenimiento.

Info

Publication number
ES2057594T3
ES2057594T3 ES90915100T ES90915100T ES2057594T3 ES 2057594 T3 ES2057594 T3 ES 2057594T3 ES 90915100 T ES90915100 T ES 90915100T ES 90915100 T ES90915100 T ES 90915100T ES 2057594 T3 ES2057594 T3 ES 2057594T3
Authority
ES
Spain
Prior art keywords
revenue
procedure
agent
staling
retarded
Prior art date
Legal status (The legal status 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 status listed.)
Expired - Lifetime
Application number
ES90915100T
Other languages
English (en)
Inventor
Tine Olesen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novo Nordisk AS
Original Assignee
Novo Nordisk 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=8136292&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2057594(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novo Nordisk AS filed Critical Novo Nordisk AS
Application granted granted Critical
Publication of ES2057594T3 publication Critical patent/ES2057594T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/42—Dry feed

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Birds (AREA)
  • Animal Husbandry (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Baking, Grill, Roasting (AREA)
  • Indexing, Searching, Synchronizing, And The Amount Of Synchronization Travel Of Record Carriers (AREA)
  • Dental Preparations (AREA)
  • Noodles (AREA)

Abstract

LA RANCIEDAD DE PRODUCTOS HORNEADOS CON LEVADURA COMO EL PAN SE RETRASA AÑADIENDO UNA ENZIMA CON ACTIVIDAD EXOAMILASA A LA HARINA O PASTA UTILIZADA PARA HACER EL PRODUCTO HORNEADO EN CUESTION.
ES90915100T 1989-09-27 1990-09-26 Procedimiento y agente de anti-revenimiento. Expired - Lifetime ES2057594T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK474589A DK474589D0 (da) 1989-09-27 1989-09-27 Fremgangsmaade til fremstilling af bageriprodukter

Publications (1)

Publication Number Publication Date
ES2057594T3 true ES2057594T3 (es) 1994-10-16

Family

ID=8136292

Family Applications (1)

Application Number Title Priority Date Filing Date
ES90915100T Expired - Lifetime ES2057594T3 (es) 1989-09-27 1990-09-26 Procedimiento y agente de anti-revenimiento.

Country Status (9)

Country Link
US (1) US6197352B1 (es)
EP (1) EP0494233B1 (es)
JP (1) JP3055693B2 (es)
AT (1) ATE108979T1 (es)
AU (1) AU6508590A (es)
DE (1) DE69011127T2 (es)
DK (2) DK474589D0 (es)
ES (1) ES2057594T3 (es)
WO (1) WO1991004669A1 (es)

Families Citing this family (74)

* Cited by examiner, † Cited by third party
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PH25408A (en) * 1988-03-11 1991-07-01 Enzyme Bio Systems Ltd Method for retarding staling of baking products
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
JP2919613B2 (ja) * 1990-12-28 1999-07-12 協和醗酵工業株式会社 生地改良剤
US5409717A (en) * 1993-03-31 1995-04-25 Kraft Foods, Inc. Process for preparing extended shelf-life bagel
DK0684308T4 (da) * 1994-05-27 2004-05-10 Agrano Ag Fremgangsmåde til fremstilling af en biomasse, anvendelse af den ved fremgangsmåden opnåede biomasse samt brödbagningsgærstof
ES2142919T3 (es) * 1994-05-27 2000-05-01 Agrano Ag Procedimiento de preparacion de medios de cultivo utilizables para el cultivo individual de levaduras y de bacterias lacticas o el cocultivo de levaduras y de bacterias lacticas.
DK0684306T4 (da) * 1994-05-27 2004-05-10 Agrano Ag Fremgangsmåde til fremstilling af en biomasse ud fra et kornsubstrat, anvendelse af de ved fremgangsmåden opnåede produkter, samt brödbagningsgærstof
CN1216902A (zh) * 1996-05-02 1999-05-19 诺沃挪第克公司 分支酶在烘烤中的用途
CA2188893A1 (en) * 1996-10-25 1998-04-25 Jim P. Smith Combined reformulation/packaging to delay staling in bakery products
WO1999043793A1 (en) 1998-02-27 1999-09-02 Novo Nordisk A/S Amylolytic enzyme variants
DK1068302T3 (da) 1998-04-01 2005-10-03 Danisco Ikke-maltogene exoamylaser og anvendelse heraf til forsinkelse af retrogradering af stivelse
DK1073339T4 (da) * 1998-04-20 2008-08-18 Novozymes As Fremstilling af dej og bagte produkter
US6365204B1 (en) 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
EP1137788A1 (en) * 1998-11-12 2001-10-04 Novozymes A/S Transgenic plant expressing maltogenic alpha-amylase
US6940002B1 (en) 1998-11-12 2005-09-06 Novozymes A/S Transgenic plant expressing maltogenic alpha-amylase
AU3418400A (en) * 1999-03-30 2000-10-23 Novozymes A/S Preparation of dough and baked products
WO2000058447A1 (en) * 1999-03-30 2000-10-05 Danisco A/S Non-maltogenic exoamylase from b. clausii and its use in retarding rerogradation of a starch product
EP1331850B1 (en) * 2000-09-28 2007-01-03 DSM IP Assets B.V. Liquid bread improving compositions
GB0113922D0 (en) * 2001-06-07 2001-08-01 Danisco Process
DE60239411D1 (de) 2001-09-18 2011-04-21 Novozymes As Enzymatische behandlung von stärkehaltigen lebensmittelprodukten zur verkürzung der temperierenzeit
EP1350432A1 (en) * 2002-04-05 2003-10-08 Puratos N.V. Method and composition for retarding staling of bakery products by adding a thermostable protease
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
US20040091596A1 (en) * 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
EP2194133B1 (en) 2003-03-06 2015-12-02 BASF Enzymes LLC Amylases, nucleic acids encoding them and methods for making and using them
EP1608766A4 (en) * 2003-03-20 2006-11-02 Diversa Corp GLUCOSIDASES, THESE CODING NUCLEIC ACIDS AND METHOD FOR THE PRODUCTION AND USE THEREOF
DE602004026733D1 (de) * 2003-06-13 2010-06-02 Danisco Pseudomonas-polypeptidvarianten mit einer nicht maltogenen exoamylaseaktivität und ihre verwendung bei der herstellung von lebensmittelprodukten
WO2005003337A1 (en) 2003-07-01 2005-01-13 Novozymes A/S Cgtase variants
KR20060112706A (ko) * 2003-07-07 2006-11-01 제넨코 인터내셔날 인코포레이티드 열안정성 아밀라아제 폴리펩티드, 그 폴리펩티드를코딩하는 핵산 및 그의 용도
US8143048B2 (en) 2003-07-07 2012-03-27 Danisco A/S Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
CA2539423C (en) * 2003-09-19 2011-09-06 Ics Holdings, Inc Preparation of an edible product from dough
EP1541027B1 (en) * 2003-12-11 2008-11-26 Bakery Technology Centre B.V. A process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
DK1709167T3 (da) * 2004-01-08 2010-08-16 Novozymes As Amylase
WO2005084446A1 (en) * 2004-03-04 2005-09-15 Csm Nederland B.V. Granulate containing a functional food ingredient and method for the manufacture thereof
RU2415939C2 (ru) 2004-07-07 2011-04-10 Даниско А/С Полипептид
WO2006012899A1 (en) 2004-08-02 2006-02-09 Novozymes A/S Maltogenic alpha-amylase variants
EP1794291B1 (en) 2004-09-24 2012-11-14 Novozymes A/S Method of preparing a dough-based product
KR100731778B1 (ko) 2004-11-22 2007-06-22 이혜정 쌀 찐빵 제조용 미분 기재 반죽 및 이를 제조하는 방법
ATE489404T1 (de) 2004-12-22 2010-12-15 Novozymes As Hybridenzyme, bestehend aus einer ersten endoamylaseaminosäuresequenz und einem kohlenhydratbindenden modul als zweiter aminosäuresequenz
US8030050B2 (en) 2005-07-07 2011-10-04 Danisco A/S Modified amylases from Pseudomonas species
US20070292563A1 (en) 2006-06-16 2007-12-20 Danisco Usa, Inc. Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
ES2644745T3 (es) 2006-06-19 2017-11-30 Dupont Nutrition Biosciences Aps Polipéptido
MX2009006782A (es) 2006-12-21 2009-09-21 Verenium Corp Amilasas y glucoamilasas, acidos nucleicos que las codifican y metodos para formarlas y usarlas.
EP2527430B1 (en) 2007-06-07 2014-12-31 Novozymes A/S Method of preparing a dough-based product
DK2554666T3 (en) 2008-01-02 2015-11-02 Danisco Us Inc PROCEDURE FOR OBTAINING ETHANOL WITHOUT glucoamylase USING PSEUDOMONAS saccharophila G4 amylase AND VARIATIONS THEREOF
EP2103219A1 (en) 2008-03-10 2009-09-23 Novozymes A/S Dough with fructan and fructan-degrading enzyme
EP2123163A1 (en) * 2008-05-16 2009-11-25 Puratos N.V. Method and composition to improve short bite of bakery products.
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
WO2010059413A2 (en) 2008-11-20 2010-05-27 Novozymes, Inc. Polypeptides having amylolytic enhancing activity and polynucleotides encoding same
JP5153610B2 (ja) * 2008-12-26 2013-02-27 日清オイリオグループ株式会社 穀粉含有生地及びその製造方法
WO2010124206A1 (en) 2009-04-24 2010-10-28 Novozymes North America, Inc. Antistaling process for flat bread
MX2011011911A (es) 2009-05-19 2011-12-08 Danisco Polipeptidos de amilasa.
US8895088B2 (en) * 2009-07-17 2014-11-25 Amano Enzyme Inc. Method for improvement of foods utilizing β-amylase
CN102665425A (zh) 2009-09-30 2012-09-12 诺维信公司 馒头制备方法和馒头改进组合物
JP2011244777A (ja) * 2010-05-28 2011-12-08 Nisshin Oillio Group Ltd 食パン類の製造方法
US9402402B2 (en) 2010-07-21 2016-08-02 Novozymes A/S Process for producing a baked product having increased flavor stability with catalase and phospholipase
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
GB201102857D0 (en) 2011-02-18 2011-04-06 Danisco Feed additive composition
WO2013007820A1 (en) 2011-07-14 2013-01-17 Dsm Ip Assets B.V. Screening method
US10433563B2 (en) 2011-08-25 2019-10-08 Corbion Group Netherlands B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
CN104023555A (zh) * 2011-12-26 2014-09-03 杜邦营养生物科学有限公司 淀粉酶的用途
BR112014015751A2 (pt) 2011-12-26 2017-06-13 Dupont Nutrition Biosci Aps método, processo, composição e utilização
EP2620496B1 (en) 2012-01-30 2015-06-03 DSM IP Assets B.V. Alpha-amylase
TR201818734T4 (tr) 2012-06-27 2019-01-21 Novozymes As Pirinç pişirme usulü.
DK2981170T3 (da) 2013-04-05 2020-02-17 Novozymes As Fremgangsmåde til fremstilling af et bagt produkt med alfa-amylase, lipase og phospholipase
US10463701B2 (en) 2013-12-31 2019-11-05 DuPont Nutrition BioScience ApS Blends of Bacillus strains and enzymes
ES2921532T3 (es) * 2014-07-08 2022-08-29 Caravan Ingredients Inc Procedimientos de panificación que producen azúcar y mejoran la textura, y productos formados a partir de ellos
BE1022042B1 (nl) 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
US10543464B2 (en) 2015-02-10 2020-01-28 Novozymes A/S Method for mixing of particles
CN109475130A (zh) 2016-07-15 2019-03-15 诺维信公司 改善扁平面包的可卷曲性
JP6905371B2 (ja) * 2017-03-29 2021-07-21 理研ビタミン株式会社 即席麺用品質改良剤
JP7017288B2 (ja) * 2017-09-20 2022-02-08 日清オイリオグループ株式会社 ベーカリー生地及びベーカリー食品
CN111935981B (zh) 2018-04-05 2024-06-14 帝斯曼知识产权资产管理有限公司 变体麦芽糖α-淀粉酶
JP7120805B2 (ja) * 2018-05-16 2022-08-17 昭和産業株式会社 焼成後冷凍パン類及び焼成後冷凍パン類用組成物

Family Cites Families (8)

* Cited by examiner, † Cited by third party
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DK135983D0 (da) * 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
DE3572114D1 (en) * 1984-01-27 1989-09-14 Batscheider Lieken Muehlen Process for the preparation of a bread dough
CA1262654A (en) * 1984-08-10 1989-11-07 Takaoki Torigoe Food quality improving agent
JPS6279746A (ja) * 1985-10-01 1987-04-13 Showa Sangyo Kk でんぷん質食品の老化を防止する方法
JPS6279745A (ja) * 1985-10-01 1987-04-13 Showa Sangyo Kk でんぷん質食品の老化防止方法
PH25408A (en) * 1988-03-11 1991-07-01 Enzyme Bio Systems Ltd Method for retarding staling of baking products
US5023094A (en) * 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods

Also Published As

Publication number Publication date
EP0494233B1 (en) 1994-07-27
DK0494233T3 (da) 1994-11-07
US6197352B1 (en) 2001-03-06
ATE108979T1 (de) 1994-08-15
EP0494233A1 (en) 1992-07-15
AU6508590A (en) 1991-04-28
DK474589D0 (da) 1989-09-27
WO1991004669A1 (en) 1991-04-18
JP3055693B2 (ja) 2000-06-26
DE69011127D1 (de) 1994-09-01
DE69011127T2 (de) 1994-11-10
JPH05500612A (ja) 1993-02-12

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