ES2087646T3 - Producto enzimatico y metodo para mejorar la calidad del pan. - Google Patents

Producto enzimatico y metodo para mejorar la calidad del pan.

Info

Publication number
ES2087646T3
ES2087646T3 ES93202197T ES93202197T ES2087646T3 ES 2087646 T3 ES2087646 T3 ES 2087646T3 ES 93202197 T ES93202197 T ES 93202197T ES 93202197 T ES93202197 T ES 93202197T ES 2087646 T3 ES2087646 T3 ES 2087646T3
Authority
ES
Spain
Prior art keywords
bread
quality
improve
enzymatic product
shortening
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
ES93202197T
Other languages
English (en)
Inventor
Jan Henricus Van Eijk
Cees Docter
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.)
Gist Brocades NV
Original Assignee
Gist Brocades NV
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=8210809&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2087646(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gist Brocades NV filed Critical Gist Brocades NV
Application granted granted Critical
Publication of ES2087646T3 publication Critical patent/ES2087646T3/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Microbiology (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Edible Oils And Fats (AREA)

Abstract

LA PRESENTE INVENCION SE REFIERE A UNA COMPOSICION MEJORADORA DEL PAN QUE COMPRENDE LIPASA, HEMICELULASA Y AMILASA, PREFERENTEMENTE EN COMBINACION CON MATERIA GRASA. LA PREPARACION DE ENZIMA DE LA INVENCION TIENE UN EFECTO VENTAJOSO SOBRE LA BLANDURA DE LA MIGA DEL PRODUCTO DE PANADERIA FINAL. LA COMBINACION DE LA PREPARACION DE ENZIMA DE LA INVENCION Y LA MATERIA GRASA PUEDEN SER SUSTITUIDOS POR EMULGENTES COMO SSL Y MONOGLICERIDOS QUE SE USAN COMO SUAVIZADORES DE MIGA.
ES93202197T 1992-07-27 1993-07-23 Producto enzimatico y metodo para mejorar la calidad del pan. Expired - Lifetime ES2087646T3 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP92202315 1992-07-27

Publications (1)

Publication Number Publication Date
ES2087646T3 true ES2087646T3 (es) 1996-07-16

Family

ID=8210809

Family Applications (1)

Application Number Title Priority Date Filing Date
ES93202197T Expired - Lifetime ES2087646T3 (es) 1992-07-27 1993-07-23 Producto enzimatico y metodo para mejorar la calidad del pan.

Country Status (10)

Country Link
US (1) US6251444B1 (es)
EP (1) EP0585988B1 (es)
JP (1) JP3319823B2 (es)
AT (1) ATE135163T1 (es)
AU (1) AU660368B2 (es)
CA (1) CA2101308C (es)
DE (1) DE69301796T2 (es)
DK (1) DK0585988T3 (es)
ES (1) ES2087646T3 (es)
GR (1) GR3019731T3 (es)

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CO4520252A1 (es) 1995-06-07 1997-10-15 Bioteknologisk Inst Hexosa oxidasa recombinante
GB0112226D0 (en) 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
US8178090B2 (en) 1995-06-07 2012-05-15 Danisco A/S Recombinant hexose oxidase
US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
NZ309735A (en) 1995-06-07 1998-08-26 Danisco Use of hexose oxidase for oxidizing maltose to improve the properties of flour dough
EP1721527B1 (en) 1997-04-09 2010-06-09 Danisco A/S Lipase and use of same for improving doughs and baked products
CA2243769A1 (en) * 1997-07-22 1999-01-22 Gist-Brocades B.V. Novel bread improving composition
EP0913468A3 (en) * 1997-07-22 2001-06-13 Dsm N.V. Bread improving comüposition
DE69830119T2 (de) * 1997-10-31 2006-02-23 Amano Enzyme Inc., Nagoya Teigzusammensetzung und derer Herstellung
DK1098988T4 (da) 1998-07-21 2007-09-03 Danisco Födevare
US7312062B2 (en) * 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
JP3898364B2 (ja) * 1998-12-15 2007-03-28 日清製粉株式会社 穀粉組成物
GB2358784B (en) * 1999-12-03 2004-06-30 Danisco Method of improving dough and bread quality
EP2287296A1 (en) 2000-06-26 2011-02-23 Novozymes A/S Lipolytic enzyme
WO2002003805A1 (en) 2000-07-06 2002-01-17 Novozymes A/S Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
WO2002088342A1 (en) * 2001-04-30 2002-11-07 Biocon India Limited An enzyme preparation for improved baking quality and a process for preparing the same
NZ528260A (en) 2001-05-18 2005-09-30 Danisco Method of improving dough and bread quality with the addition of an enzyme that hydrolyses a glycolipid and a phospholipid and incapable of hydrolysing a triglyceride or monoglyceride
CA2467415C (en) 2002-01-16 2014-03-11 Novozymes A/S Lipolytic enzyme variants and method for their production
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
US20050196766A1 (en) 2003-12-24 2005-09-08 Soe Jorn B. Proteins
MXPA05007654A (es) 2003-01-17 2005-09-30 Danisco Metodo.
CA2512734C (en) 2003-01-17 2012-06-19 Danisco A/S Method of producing one or more of a carbohydrate ester, a protein ester, a protein subunit ester and a hydroxy acid ester
US7955814B2 (en) 2003-01-17 2011-06-07 Danisco A/S Method
US20040146601A1 (en) * 2003-01-28 2004-07-29 Oszlanyi Antal G. Dough conditioner
GB0312606D0 (en) * 2003-06-02 2003-07-09 Cereform Ltd Aqueous stabilization of liquid dough conditioning compositions
ATE415094T1 (de) * 2003-12-11 2008-12-15 Bakery Technology Ct B V Verfahren zur herstellung von brot mit verbesserter haltbarkeit, brotteig und backmittelzusammensetzung für die herstellung des besagten brotes
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
US7906307B2 (en) 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
JP5106745B2 (ja) * 2004-03-16 2012-12-26 ユニテックフーズ株式会社 パン用品質改良剤
WO2006008508A1 (en) 2004-07-16 2006-01-26 Danisco A/S Enzymatic oil-degumming method
DE102005050332A1 (de) * 2005-10-20 2007-04-26 Ab Enzymes Gmbh Enzymatischer Ersatz von Emulgatoren auf der Basis von Monoglyceriden
CA2673954C (en) 2007-01-25 2015-09-15 Danisco A/S Production of a lipid acyltransferase from transformed bacillus licheniformis cells
EP2090172A1 (en) * 2007-10-29 2009-08-19 Lipid Nutrition B.V. Dough composition
PL2055194T3 (pl) * 2007-10-29 2011-06-30 Lipid Nutrition Bv Kompozycja ciasta
CN101970634B (zh) * 2008-02-04 2014-01-22 丹尼斯科美国公司 具有改变性质的TS23α-淀粉酶变体
EA201170938A1 (ru) 2009-01-16 2012-06-29 Даниско А/С Ферментативное получение функциональных липидов из злаковых или побочных продуктов обработки злаковых
AU2010250810B2 (en) * 2009-05-19 2014-03-20 Dupont Nutrition Biosciences Aps Use
WO2010140708A1 (ja) 2009-06-05 2010-12-09 味の素株式会社 畜肉加工製品改質用の酵素製剤及び畜肉加工製品の製造方法
CA2766009A1 (en) 2009-06-25 2010-12-29 Danisco A/S Variant lipolytic enzymes with improved expression, functionality and/or activity
BR112012004946A2 (pt) * 2009-09-03 2015-09-01 Dsm Ip Assets Bv Composição de enzima de panificação para substituir ssl
ES2370886B1 (es) * 2011-07-28 2012-11-02 Mark Licency Internacional S.L. Pan con textura y sabor perfeccionados y procedimiento para su fabricación
EP3696264B1 (en) 2013-07-19 2023-06-28 Danisco US Inc. Compositions and methods comprising a lipolytic enzyme variant
JP7117142B2 (ja) * 2017-05-02 2022-08-12 ミヨシ油脂株式会社 製パン用生地改良剤とそれを用いた製パン生地およびパンの製造方法
EP4248757A3 (en) 2017-12-19 2023-12-06 DuPont Nutrition Biosciences ApS Improved enzymatic modification of phospholipids in food
CN110037074A (zh) * 2018-03-30 2019-07-23 江西农业大学 一种含复配酶制剂的吐司面包保鲜改良剂
WO2021153391A1 (ja) * 2020-01-31 2021-08-05 株式会社Ｊ－オイルミルズ ベーカリー食品用生地の製造方法
KR20220160562A (ko) * 2020-02-14 2022-12-06 란트만넨 유니베이크 홀딩 아/에스 당 첨가 없는 베이킹 제품의 제조 방법
WO2023092018A1 (en) 2021-11-17 2023-05-25 Dupont Nutrition Biosciences Aps Improved enzymatic modification of galactolipids in food
WO2024015974A1 (en) 2022-07-15 2024-01-18 Dupont Nutrition Biosciences Aps Improved enzymatic modification of phospholipids in food

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE1692206B1 (de) * 1966-08-29 1972-04-27 Takeda Chemical Industries Ltd Verfahren zur Herstellung von kandierten Fruechten
US4032318A (en) * 1973-08-24 1977-06-28 Judd Ringer Corporation Composting mixture
DE2416979C3 (de) * 1974-04-08 1978-10-12 Deutsche Gold- Und Silber-Scheideanstalt Vormals Roessler, 6000 Frankfurt Verfahren zur Gewinnung des in den Wurzeln und Rhizomen von Helleborus-Arten enthaltenen Hauptsapogenins
US4160848A (en) * 1977-04-18 1979-07-10 Pennwalt Corporation Antistaling agent for bakery products
US4337077A (en) * 1980-09-09 1982-06-29 Rutherford Joseph P Agricultural inoculant composition
US4983408A (en) * 1988-12-07 1991-01-08 Colton Ralph L Method for producing coffee extracts
EP0468731A1 (en) * 1990-07-26 1992-01-29 Oriental Yeast Co., Ltd. Bread improver and method of producing bread
GB9025290D0 (en) * 1990-11-21 1991-01-02 Unilever Plc Fat-free pastry mixture
JP3456756B2 (ja) * 1994-05-30 2003-10-14 天野エンザイム株式会社 パン類の品質改良組成物およびそれを用いたパン類の製造法

Also Published As

Publication number Publication date
AU660368B2 (en) 1995-06-22
CA2101308C (en) 2005-10-11
ATE135163T1 (de) 1996-03-15
JPH06169681A (ja) 1994-06-21
DE69301796D1 (de) 1996-04-18
DE69301796T2 (de) 1996-08-01
AU4216693A (en) 1994-02-03
US6251444B1 (en) 2001-06-26
JP3319823B2 (ja) 2002-09-03
EP0585988B1 (en) 1996-03-13
DK0585988T3 (da) 1996-06-24
GR3019731T3 (en) 1996-07-31
CA2101308A1 (en) 1994-01-28
EP0585988A1 (en) 1994-03-09

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