JP2000513231A - ベーキングにおけるデアミダーゼの利用 - Google Patents
ベーキングにおけるデアミダーゼの利用Info
- Publication number
- JP2000513231A JP2000513231A JP10503759A JP50375998A JP2000513231A JP 2000513231 A JP2000513231 A JP 2000513231A JP 10503759 A JP10503759 A JP 10503759A JP 50375998 A JP50375998 A JP 50375998A JP 2000513231 A JP2000513231 A JP 2000513231A
- Authority
- JP
- Japan
- Prior art keywords
- dough
- bread
- deamidase
- improving
- composition
- 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.)
- Pending
Links
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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
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)
- Medicines That Contain Protein Lipid Enzymes And Other Medicines (AREA)
- Confectionery (AREA)
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DK72496 | 1996-07-01 | ||
| DK0724/96 | 1996-07-01 | ||
| PCT/DK1997/000278 WO1998000029A1 (en) | 1996-07-01 | 1997-06-27 | Use of a deamidase in baking |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JP2000513231A true JP2000513231A (ja) | 2000-10-10 |
Family
ID=8096814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP10503759A Pending JP2000513231A (ja) | 1996-07-01 | 1997-06-27 | ベーキングにおけるデアミダーゼの利用 |
Country Status (9)
| Country | Link |
|---|---|
| EP (1) | EP0912100B1 (enExample) |
| JP (1) | JP2000513231A (enExample) |
| AT (1) | ATE207698T1 (enExample) |
| AU (1) | AU3166997A (enExample) |
| CA (1) | CA2256767A1 (enExample) |
| DE (1) | DE69707881T2 (enExample) |
| DK (1) | DK0912100T3 (enExample) |
| IN (1) | IN183759B (enExample) |
| WO (1) | WO1998000029A1 (enExample) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008001940A1 (en) * | 2006-06-30 | 2008-01-03 | Ajinomoto Co., Inc. | Process for production of starch-containing food, and enzyme preparation for modification of starch-containing food |
| JP2011521668A (ja) * | 2008-06-03 | 2011-07-28 | キャラヴァン イングリーディエンツ アイエヌシー． | ベーカリー製品用の酵素生地改良剤および風味改良剤 |
| WO2022097675A1 (ja) * | 2020-11-05 | 2022-05-12 | 天野エンザイム株式会社 | 分散安定性及び／又は溶解性を高めた加工植物性ミルクの製造方法 |
Families Citing this family (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CO4750597A1 (es) | 1995-06-07 | 1999-03-31 | Danisco | Metodo y composicion para mejorar la masa de harina . |
| CA2326412C (en) | 1998-04-20 | 2008-07-15 | Novo Nordisk A/S | Preparation of dough and baked products |
| WO2002094123A2 (en) | 2001-05-18 | 2002-11-28 | Danisco A/S | Method of preparing a dought with an enzime |
| CA2501741C (en) | 2002-10-11 | 2012-04-17 | Novozymes A/S | Method of preparing a heat-treated product |
| US7704535B2 (en) | 2004-03-12 | 2010-04-27 | Rich Products Corporation | Freezer to retarder to oven dough |
| CN102533440B (zh) | 2004-07-16 | 2017-09-19 | 杜邦营养生物科学有限公司 | 用酶使油脱胶的方法 |
| EP2123163A1 (en) * | 2008-05-16 | 2009-11-25 | Puratos N.V. | Method and composition to improve short bite of bakery products. |
| WO2010029685A1 (ja) * | 2008-09-09 | 2010-03-18 | 天野エンザイム株式会社 | 変異型酵素の設計法、調製法、及び変異型酵素 |
| JP6511400B2 (ja) | 2013-02-05 | 2019-05-15 | オートリー エービー | 液状のエンバクベース |
| WO2021219793A1 (en) | 2020-04-30 | 2021-11-04 | Dupont Nutrition Biosciences Aps | Ingredient system for bakery products |
| JP7805294B2 (ja) * | 2020-07-13 | 2026-01-23 | 天野エンザイム株式会社 | 植物性タンパク質食品の製造方法 |
| WO2022102723A1 (ja) * | 2020-11-11 | 2022-05-19 | 天野エンザイム株式会社 | 加工植物性タンパク質含有液状組成物の製造方法 |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3857967A (en) * | 1971-05-10 | 1974-12-31 | Kikkoman Shoyu Co Ltd | Preparation of food and beverages with peptidoglutaminase |
| EP0617896B1 (en) * | 1988-06-29 | 2002-09-11 | The Pillsbury Company | Starch-based products for microwave cooking or heating |
| US5250305A (en) * | 1989-06-21 | 1993-10-05 | The United States Of America As Represented By The Secretary Of Agriculture | Process for enzymatic ultrafiltration of deamidated protein |
| US5082672A (en) * | 1989-06-21 | 1992-01-21 | The United States Of American As Represented By The Secretary Of Agriculture | Enzymatic deamidation of food proteins for improved food use |
-
1997
- 1997-06-27 WO PCT/DK1997/000278 patent/WO1998000029A1/en not_active Ceased
- 1997-06-27 EP EP97927022A patent/EP0912100B1/en not_active Expired - Lifetime
- 1997-06-27 CA CA002256767A patent/CA2256767A1/en not_active Abandoned
- 1997-06-27 AU AU31669/97A patent/AU3166997A/en not_active Abandoned
- 1997-06-27 DE DE69707881T patent/DE69707881T2/de not_active Expired - Lifetime
- 1997-06-27 JP JP10503759A patent/JP2000513231A/ja active Pending
- 1997-06-27 AT AT97927022T patent/ATE207698T1/de not_active IP Right Cessation
- 1997-06-27 DK DK97927022T patent/DK0912100T3/da active
- 1997-06-30 IN IN1442MA1997 patent/IN183759B/en unknown
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008001940A1 (en) * | 2006-06-30 | 2008-01-03 | Ajinomoto Co., Inc. | Process for production of starch-containing food, and enzyme preparation for modification of starch-containing food |
| JP2011521668A (ja) * | 2008-06-03 | 2011-07-28 | キャラヴァン イングリーディエンツ アイエヌシー． | ベーカリー製品用の酵素生地改良剤および風味改良剤 |
| WO2022097675A1 (ja) * | 2020-11-05 | 2022-05-12 | 天野エンザイム株式会社 | 分散安定性及び／又は溶解性を高めた加工植物性ミルクの製造方法 |
| JPWO2022097675A1 (enExample) * | 2020-11-05 | 2022-05-12 | ||
| CN114521593A (zh) * | 2020-11-05 | 2022-05-24 | 天野酶制品株式会社 | 提高分散稳定性和/或溶解性的加工植物性奶的制造方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| DE69707881T2 (de) | 2002-07-18 |
| CA2256767A1 (en) | 1998-01-08 |
| IN183759B (enExample) | 2000-04-01 |
| EP0912100A1 (en) | 1999-05-06 |
| EP0912100B1 (en) | 2001-10-31 |
| AU3166997A (en) | 1998-01-21 |
| ATE207698T1 (de) | 2001-11-15 |
| DE69707881D1 (de) | 2001-12-06 |
| DK0912100T3 (da) | 2001-12-17 |
| WO1998000029A1 (en) | 1998-01-08 |
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