ES2136409T3 - Un metodo de mejorar las propiedades de una pasta de harina, una composicion de mejora de la pasta de harina y productos alimenticios mejorados. - Google Patents

Un metodo de mejorar las propiedades de una pasta de harina, una composicion de mejora de la pasta de harina y productos alimenticios mejorados.

Info

Publication number
ES2136409T3
ES2136409T3 ES96917368T ES96917368T ES2136409T3 ES 2136409 T3 ES2136409 T3 ES 2136409T3 ES 96917368 T ES96917368 T ES 96917368T ES 96917368 T ES96917368 T ES 96917368T ES 2136409 T3 ES2136409 T3 ES 2136409T3
Authority
ES
Spain
Prior art keywords
flour paste
improving
properties
food products
improved food
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
ES96917368T
Other languages
English (en)
Other versions
ES2136409T5 (es
Inventor
Joern Borch Soe
Charlotte Horsmans Poulsen
Strup Pernille Bak H
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.)
International N&H Denmark ApS
Danisco US Inc
Original Assignee
Danisco AS
Danisco US Inc
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=23921835&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ES2136409(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Danisco AS, Danisco US Inc filed Critical Danisco AS
Application granted granted Critical
Publication of ES2136409T3 publication Critical patent/ES2136409T3/es
Publication of ES2136409T5 publication Critical patent/ES2136409T5/es
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/16—Fatty acid esters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 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
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
    • C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
    • C12Y101/03005—Hexose oxidase (1.1.3.5)
    • 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)

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Organic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Zoology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Biotechnology (AREA)
  • Polymers & Plastics (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Noodles (AREA)
  • Cereal-Derived Products (AREA)

Abstract

UN METODO DE MEJORA DE LAS PROPIEDADES REOLOGICAS DE UNA MASA DE HARINA Y LA CALIDAD DEL PRODUCTO FINAL REALIZADO A PARTIR DE DICHA MASA, QUE SE BASA EN LA ADICION DE UNA CANTIDAD EFECTIVA DE UNA OXIDORREDUCTASA CAPAZ DE OXIDAR LA MALTOSA, EN PARTICULAR UNA HEXOSA OXIDASA, AISLADA DE UNA DETERMINADA ESPECIE DE ALGAS COMO IRIDOPHYCUS FLACCIDUM, CHONDRUS CRISPUS O EUTHORA CRISTATA Y UNA MEJORA DE LA COMPOSICION DE LA MASA QUE CONTIENE LA OXIDORREDUCTASA.
ES96917368T 1995-06-07 1996-06-04 Metodo para mejorar las propiedades de una pasta de harina. Expired - Lifetime ES2136409T5 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US48387095A 1995-06-07 1995-06-07
US483870 1995-06-07

Publications (2)

Publication Number Publication Date
ES2136409T3 true ES2136409T3 (es) 1999-11-16
ES2136409T5 ES2136409T5 (es) 2008-12-16

Family

ID=23921835

Family Applications (1)

Application Number Title Priority Date Filing Date
ES96917368T Expired - Lifetime ES2136409T5 (es) 1995-06-07 1996-06-04 Metodo para mejorar las propiedades de una pasta de harina.

Country Status (19)

Country Link
US (4) US6358543B1 (es)
EP (1) EP0833563B2 (es)
JP (1) JP3039685B2 (es)
CN (1) CN1080536C (es)
AR (1) AR002214A1 (es)
AT (1) ATE185048T1 (es)
AU (1) AU699331C (es)
BR (1) BR9608493A (es)
CA (1) CA2224203C (es)
CO (1) CO4750597A1 (es)
DE (1) DE69604491T3 (es)
DK (1) DK0833563T4 (es)
ES (1) ES2136409T5 (es)
MY (1) MY129458A (es)
NZ (1) NZ309735A (es)
PL (2) PL191234B1 (es)
TW (1) TW327126B (es)
WO (1) WO1996039851A1 (es)
ZA (1) ZA964617B (es)

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CN1080536C (zh) 1995-06-07 2002-03-13 丹尼司可公司 改进面团性质的方法和面团改进组合物以及改进的食品
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US7745599B1 (en) 1995-06-07 2010-06-29 Danisco A/S Hexose oxidase-encoding DNAs and methods of use thereof
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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
US6929936B1 (en) 1997-07-18 2005-08-16 Danisco A/S Composition comprising an enzyme having galactose oxidase activity and use thereof
ES2198059T3 (es) * 1997-07-18 2004-01-16 Danisco A/S Composicion que comprende un enzima que posee actividad galactosa oxidasa y su utilizacion.
ATE534298T1 (de) * 1997-12-22 2011-12-15 Novozymes As Kohlenhydratoxidase sowie verwendung derselben beim backen
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US7955814B2 (en) * 2003-01-17 2011-06-07 Danisco A/S Method
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DE69604491D1 (de) 1999-11-04
CA2224203A1 (en) 1996-12-19
AU699331B2 (en) 1998-12-03
EP0833563B2 (en) 2008-05-14
US7931924B2 (en) 2011-04-26
ZA964617B (en) 1996-12-12
JPH11506338A (ja) 1999-06-08
DK0833563T3 (da) 2000-01-03
ATE185048T1 (de) 1999-10-15
AU699331C (en) 2005-08-25
ES2136409T5 (es) 2008-12-16
CA2224203C (en) 2003-08-12
US6726942B2 (en) 2004-04-27
WO1996039851A1 (en) 1996-12-19
DK0833563T4 (da) 2008-06-16
PL184045B1 (pl) 2002-08-30
JP3039685B2 (ja) 2000-05-08
NZ309735A (en) 1998-08-26
BR9608493A (pt) 1999-07-06
PL323744A1 (en) 1998-04-14
TW327126B (en) 1998-02-21
US20040101610A1 (en) 2004-05-27
US20120201928A1 (en) 2012-08-09
EP0833563A1 (en) 1998-04-08
MY129458A (en) 2007-04-30
DE69604491T2 (de) 2000-01-13
US6358543B1 (en) 2002-03-19
CN1080536C (zh) 2002-03-13
US20020064577A1 (en) 2002-05-30
DE69604491T3 (de) 2008-09-25
AU5997296A (en) 1996-12-30
US8460723B2 (en) 2013-06-11
AR002214A1 (es) 1998-01-07
PL191234B1 (pl) 2006-04-28
CO4750597A1 (es) 1999-03-31
EP0833563B1 (en) 1999-09-29
CN1190871A (zh) 1998-08-19

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