JP5085124B2 - サワードゥパン種 - Google Patents
サワードゥパン種 Download PDFInfo
- Publication number
- JP5085124B2 JP5085124B2 JP2006504678A JP2006504678A JP5085124B2 JP 5085124 B2 JP5085124 B2 JP 5085124B2 JP 2006504678 A JP2006504678 A JP 2006504678A JP 2006504678 A JP2006504678 A JP 2006504678A JP 5085124 B2 JP5085124 B2 JP 5085124B2
- Authority
- JP
- Japan
- Prior art keywords
- sourdough
- dough
- lactic acid
- flour
- culture
- 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
Links
- 235000008429 bread Nutrition 0.000 title claims description 121
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 288
- 239000004310 lactic acid Substances 0.000 claims abstract description 144
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 144
- 241000894006 Bacteria Species 0.000 claims abstract description 91
- 238000000855 fermentation Methods 0.000 claims abstract description 73
- 230000004151 fermentation Effects 0.000 claims abstract description 73
- 238000004519 manufacturing process Methods 0.000 claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 37
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 102
- 235000013312 flour Nutrition 0.000 claims description 81
- 244000005700 microbiome Species 0.000 claims description 55
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 41
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 40
- 235000000346 sugar Nutrition 0.000 claims description 35
- 235000015173 baked goods and baking mixes Nutrition 0.000 claims description 19
- 241000894007 species Species 0.000 claims description 16
- 150000008163 sugars Chemical class 0.000 claims description 16
- 239000000796 flavoring agent Substances 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 14
- 108090000790 Enzymes Proteins 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 102000013142 Amylases Human genes 0.000 claims description 13
- 108010065511 Amylases Proteins 0.000 claims description 13
- 235000019418 amylase Nutrition 0.000 claims description 13
- 238000004898 kneading Methods 0.000 claims description 12
- 239000004382 Amylase Substances 0.000 claims description 10
- 239000000126 substance Substances 0.000 claims description 8
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 230000001580 bacterial effect Effects 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 4
- 230000000813 microbial effect Effects 0.000 claims description 4
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical group [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 3
- 229910052760 oxygen Inorganic materials 0.000 claims description 3
- 239000001301 oxygen Substances 0.000 claims description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- LWGJTAZLEJHCPA-UHFFFAOYSA-N n-(2-chloroethyl)-n-nitrosomorpholine-4-carboxamide Chemical compound ClCCN(N=O)C(=O)N1CCOCC1 LWGJTAZLEJHCPA-UHFFFAOYSA-N 0.000 claims 6
- 239000004744 fabric Substances 0.000 claims 2
- 238000005336 cracking Methods 0.000 claims 1
- 239000000047 product Substances 0.000 description 15
- 229940088598 enzyme Drugs 0.000 description 13
- 239000000203 mixture Substances 0.000 description 11
- 239000003795 chemical substances by application Substances 0.000 description 8
- 239000007788 liquid Substances 0.000 description 8
- 241000186660 Lactobacillus Species 0.000 description 7
- 229940039696 lactobacillus Drugs 0.000 description 7
- 239000002253 acid Substances 0.000 description 6
- 240000006024 Lactobacillus plantarum Species 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 5
- 238000011081 inoculation Methods 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 235000009508 confectionery Nutrition 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 4
- 235000014594 pastries Nutrition 0.000 description 4
- 235000013965 Lactobacillus plantarum Nutrition 0.000 description 3
- 241000235645 Pichia kudriavzevii Species 0.000 description 3
- 150000007513 acids Chemical class 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 238000005273 aeration Methods 0.000 description 3
- 229940025131 amylases Drugs 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229940072205 lactobacillus plantarum Drugs 0.000 description 3
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 239000002028 Biomass Substances 0.000 description 2
- 241000222120 Candida <Saccharomycetales> Species 0.000 description 2
- 244000206911 Candida holmii Species 0.000 description 2
- 235000002965 Candida holmii Nutrition 0.000 description 2
- 241000235070 Saccharomyces Species 0.000 description 2
- 241000194020 Streptococcus thermophilus Species 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 241000006364 Torula Species 0.000 description 2
- 150000001450 anions Chemical class 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 239000012141 concentrate Substances 0.000 description 2
- YPHMISFOHDHNIV-FSZOTQKASA-N cycloheximide Chemical compound C1[C@@H](C)C[C@H](C)C(=O)[C@@H]1[C@H](O)CC1CC(=O)NC(=O)C1 YPHMISFOHDHNIV-FSZOTQKASA-N 0.000 description 2
- 230000002538 fungal effect Effects 0.000 description 2
- 238000004128 high performance liquid chromatography Methods 0.000 description 2
- 238000010348 incorporation Methods 0.000 description 2
- 238000000465 moulding Methods 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000005563 spheronization Methods 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- OVSKIKFHRZPJSS-UHFFFAOYSA-N 2,4-D Chemical compound OC(=O)COC1=CC=C(Cl)C=C1Cl OVSKIKFHRZPJSS-UHFFFAOYSA-N 0.000 description 1
- SDTHIDMOBRXVOQ-UHFFFAOYSA-N 5-[bis(2-chloroethyl)amino]-6-methyl-1h-pyrimidine-2,4-dione Chemical compound CC=1NC(=O)NC(=O)C=1N(CCCl)CCCl SDTHIDMOBRXVOQ-UHFFFAOYSA-N 0.000 description 1
- QTBSBXVTEAMEQO-UHFFFAOYSA-M Acetate Chemical compound CC([O-])=O QTBSBXVTEAMEQO-UHFFFAOYSA-M 0.000 description 1
- 239000003035 EU approved thickener Substances 0.000 description 1
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 description 1
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 238000010268 HPLC based assay Methods 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 240000001046 Lactobacillus acidophilus Species 0.000 description 1
- 244000199885 Lactobacillus bulgaricus Species 0.000 description 1
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 description 1
- 244000199866 Lactobacillus casei Species 0.000 description 1
- 241001134659 Lactobacillus curvatus Species 0.000 description 1
- 241000186673 Lactobacillus delbrueckii Species 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 241000186841 Lactobacillus farciminis Species 0.000 description 1
- 240000002605 Lactobacillus helveticus Species 0.000 description 1
- 241000186684 Lactobacillus pentosus Species 0.000 description 1
- 241000218588 Lactobacillus rhamnosus Species 0.000 description 1
- 241000186612 Lactobacillus sakei Species 0.000 description 1
- 241000186869 Lactobacillus salivarius Species 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- 241001388844 Lorica Species 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- 241001123224 Naumovozyma dairenensis Species 0.000 description 1
- 101150006573 PAN1 gene Proteins 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 241000191998 Pediococcus acidilactici Species 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 244000057717 Streptococcus lactis Species 0.000 description 1
- 235000014897 Streptococcus lactis Nutrition 0.000 description 1
- 244000288561 Torulaspora delbrueckii Species 0.000 description 1
- 235000014681 Torulaspora delbrueckii Nutrition 0.000 description 1
- 238000002835 absorbance Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000003429 antifungal agent Substances 0.000 description 1
- 229940121375 antifungal agent Drugs 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- WIIZWVCIJKGZOK-RKDXNWHRSA-N chloramphenicol Chemical compound ClC(Cl)C(=O)N[C@H](CO)[C@H](O)C1=CC=C([N+]([O-])=O)C=C1 WIIZWVCIJKGZOK-RKDXNWHRSA-N 0.000 description 1
- 229960005091 chloramphenicol Drugs 0.000 description 1
- 230000001332 colony forming effect Effects 0.000 description 1
- 230000002301 combined effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- AAOVKJBEBIDNHE-UHFFFAOYSA-N diazepam Chemical compound N=1CC(=O)N(C)C2=CC=C(Cl)C=C2C=1C1=CC=CC=C1 AAOVKJBEBIDNHE-UHFFFAOYSA-N 0.000 description 1
- 229940079919 digestives enzyme preparation Drugs 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003086 food stabiliser Nutrition 0.000 description 1
- 235000003132 food thickener Nutrition 0.000 description 1
- 230000000855 fungicidal effect Effects 0.000 description 1
- 239000000417 fungicide Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000009629 microbiological culture Methods 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 125000000896 monocarboxylic acid group Chemical group 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000010979 pH adjustment Methods 0.000 description 1
- 230000020477 pH reduction Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000021309 simple sugar Nutrition 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 210000005253 yeast cell Anatomy 0.000 description 1
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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/02—Ready-for-oven doughs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Fats And Perfumes (AREA)
Applications Claiming Priority (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP03005610.5 | 2003-03-12 | ||
| EP03005610 | 2003-03-12 | ||
| EP03017340.5 | 2003-07-31 | ||
| EP03017340 | 2003-07-31 | ||
| PCT/EP2004/002626 WO2004080187A1 (fr) | 2003-03-12 | 2004-03-12 | Levain panaire, son utilisation et produits de boulangerie cuits susceptibles d`être obtenus |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009265207A Division JP2010042029A (ja) | 2003-03-12 | 2009-11-20 | サワードゥパン種 |
Publications (3)
| Publication Number | Publication Date |
|---|---|
| JP2006519600A JP2006519600A (ja) | 2006-08-31 |
| JP2006519600A5 JP2006519600A5 (enExample) | 2012-09-06 |
| JP5085124B2 true JP5085124B2 (ja) | 2012-11-28 |
Family
ID=32992396
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2006504678A Expired - Lifetime JP5085124B2 (ja) | 2003-03-12 | 2004-03-12 | サワードゥパン種 |
| JP2009265207A Pending JP2010042029A (ja) | 2003-03-12 | 2009-11-20 | サワードゥパン種 |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2009265207A Pending JP2010042029A (ja) | 2003-03-12 | 2009-11-20 | サワードゥパン種 |
Country Status (12)
| Country | Link |
|---|---|
| US (1) | US20060165848A1 (enExample) |
| EP (1) | EP1603399B1 (enExample) |
| JP (2) | JP5085124B2 (enExample) |
| AT (1) | ATE452536T1 (enExample) |
| CA (1) | CA2518368C (enExample) |
| DE (1) | DE602004024765D1 (enExample) |
| DK (1) | DK1603399T3 (enExample) |
| ES (1) | ES2337465T3 (enExample) |
| PL (2) | PL1603399T3 (enExample) |
| PT (1) | PT1603399E (enExample) |
| SI (1) | SI1603399T1 (enExample) |
| WO (1) | WO2004080187A1 (enExample) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006097949A1 (en) * | 2005-03-16 | 2006-09-21 | Actial Farmacêutica, Lda. | Mixture of at least 6 species of lactic acid bacteria and/or bifidobacteria in the manufacture of sourdough |
| FR2894432B1 (fr) * | 2005-12-13 | 2011-02-18 | Lesaffre & Cie | Ameliorant de panification |
| JP2007236238A (ja) * | 2006-03-07 | 2007-09-20 | Bio Tec Japan:Kk | パン及びパンの製造方法 |
| FR2920157B1 (fr) * | 2007-08-23 | 2009-10-16 | Lesaffre Et Cie Sa | Nouvelles souches de levure de panification |
| EP2130437A1 (de) * | 2008-06-03 | 2009-12-09 | Ernst Böcker GmbH & Co. KG | Einstufige Backwarenherstellung |
| FR2959515A1 (fr) * | 2010-05-03 | 2011-11-04 | Puratos | Compositions riches en oligosaccharides d'arabinoxylane |
| BE1020893A5 (nl) * | 2011-08-12 | 2014-07-01 | Puratos Nv | Nieuwe zuurdesemsamenstellingen en werkwijzen voor hun bereiding. |
| KR101512340B1 (ko) | 2012-11-15 | 2015-04-15 | 충청북도 (관리부서:충청북도 농업기술원) | 유산균 발효빵 제조방법 및 그 발효빵 |
| RU2543259C2 (ru) * | 2013-05-28 | 2015-02-27 | Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Российской академии сельскохозяйственных наук (ГНУ ГОСНИИХП Россельхозакадемии) | Способ приготовления густой закваски для хлеба с использованием ржаной муки |
| FR3040587B1 (fr) * | 2015-09-04 | 2019-03-22 | Cerelia | Pate a pain conservable a temperature de refrigeration et son procede de preparation |
| FR3072000B1 (fr) * | 2017-10-05 | 2019-12-06 | Lesaffre Et Compagnie | Ameliorant liquide de panification comprenant des microorganismes |
| CN107772252A (zh) * | 2017-10-18 | 2018-03-09 | 江苏中通生物科技有限公司 | 一种面条发酵剂及其制备方法 |
| CN109287946B (zh) * | 2018-09-18 | 2021-08-20 | 江南大学 | 一种采用酸面团发酵技术改善馒头结构塌陷的方法 |
| DE102021130566B4 (de) | 2021-11-23 | 2024-12-12 | Lars Laumeyer | Verfahren und vorrichtung betreffend den erhalt einer sauerteig-kultur in der heimanwendung |
| EP4201211A1 (en) | 2021-12-22 | 2023-06-28 | Silvio Umberto Lettrari | Pasta sourdough cultures and methods of making same |
| AR132468A1 (es) * | 2023-04-18 | 2025-07-02 | Mauri Tech B V | Masa madre líquida estable |
| CH720720A1 (de) * | 2023-04-19 | 2024-10-31 | Meyerhans Muehlen Ag | Back-vorprodukt |
Family Cites Families (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AT228145B (de) * | 1961-11-14 | 1963-06-25 | Vogelbusch Gmbh | Verfahren zur Durchführung von kontinuierlichen Teiggärungen |
| US3681083A (en) * | 1970-02-27 | 1972-08-01 | Merck & Co Inc | Method of making sour dough bread |
| US3677897A (en) * | 1970-08-31 | 1972-07-18 | George A Jeffreys | Live lactic acid bacteria cultures and process of producing same |
| US3963835A (en) * | 1974-02-01 | 1976-06-15 | Microlife Technics, Inc. | Fermented flour and method of preparation |
| US5316776A (en) * | 1984-01-31 | 1994-05-31 | Arnott's Biscuits Limited | Fermentation method |
| US5108766A (en) * | 1990-10-22 | 1992-04-28 | Pierre Gelinas | Flavorants for enhancing the taste and flavor of bakery products and process of making |
| JPH07508418A (ja) * | 1992-07-07 | 1995-09-21 | ユニリーバー・ナームローゼ・ベンノートシャープ | 発酵したサワードウ |
| US5550231A (en) * | 1993-06-15 | 1996-08-27 | Eli Lilly And Company | Loracarbef hydrochloride C1-C3 alcohol solvates and uses thereof |
| DE69427987T2 (de) * | 1993-11-17 | 2001-11-29 | Quest International B.V., Naarden | Verfahren zur Herstellung eines Teiges |
| FR2716077B1 (fr) * | 1994-02-15 | 1996-04-26 | Omnium Rech Biolog Appli | Procédé de fabrication de pains par fermentation lactique d'une pâte. |
| EP0684307B1 (fr) * | 1994-05-27 | 1999-12-15 | Agrano Ag | Procédé de préparation de milieux de culture utilisables pour la culture individuelle de levures et de bactéries lactiques ou la coculture de levures et de bactéries lactiques. |
| JP3726242B2 (ja) * | 1994-11-08 | 2005-12-14 | クエスト・インターナショナル・サービシーズ・ビー・ブイ | ドライベーカリー製品及びその製造方法 |
| FR2777424B1 (fr) * | 1998-04-15 | 2000-06-16 | Lesaffre & Cie | Levain panaire longue conservation pret a l'emploi |
| US6066343A (en) * | 1998-05-13 | 2000-05-23 | Nutribiotech, Llc | Methods and compositions for making fermented cereal products |
| JP2001204376A (ja) * | 2000-01-28 | 2001-07-31 | Kanegafuchi Chem Ind Co Ltd | パン生地の改良方法 |
| DE20116067U1 (de) * | 2001-02-16 | 2002-02-28 | Piemonte Import Warenhandelsgesellschaft mbH, 79199 Kirchzarten | Starterzubereitung für die Herstellung von Brot und Backwaren |
-
2004
- 2004-03-12 US US10/548,572 patent/US20060165848A1/en not_active Abandoned
- 2004-03-12 WO PCT/EP2004/002626 patent/WO2004080187A1/fr not_active Ceased
- 2004-03-12 AT AT04719993T patent/ATE452536T1/de active
- 2004-03-12 PT PT04719993T patent/PT1603399E/pt unknown
- 2004-03-12 EP EP04719993A patent/EP1603399B1/fr not_active Expired - Lifetime
- 2004-03-12 ES ES04719993T patent/ES2337465T3/es not_active Expired - Lifetime
- 2004-03-12 PL PL04719993T patent/PL1603399T3/pl unknown
- 2004-03-12 JP JP2006504678A patent/JP5085124B2/ja not_active Expired - Lifetime
- 2004-03-12 CA CA2518368A patent/CA2518368C/fr not_active Expired - Lifetime
- 2004-03-12 DK DK04719993.0T patent/DK1603399T3/da active
- 2004-03-12 SI SI200431313T patent/SI1603399T1/sl unknown
- 2004-03-12 PL PL378470A patent/PL378470A1/pl unknown
- 2004-03-12 DE DE602004024765T patent/DE602004024765D1/de not_active Expired - Lifetime
-
2009
- 2009-11-20 JP JP2009265207A patent/JP2010042029A/ja active Pending
Also Published As
| Publication number | Publication date |
|---|---|
| DE602004024765D1 (de) | 2010-02-04 |
| US20060165848A1 (en) | 2006-07-27 |
| JP2006519600A (ja) | 2006-08-31 |
| PL1603399T3 (pl) | 2010-06-30 |
| ATE452536T1 (de) | 2010-01-15 |
| DK1603399T3 (da) | 2010-05-03 |
| EP1603399A1 (fr) | 2005-12-14 |
| JP2010042029A (ja) | 2010-02-25 |
| PT1603399E (pt) | 2010-01-26 |
| WO2004080187A1 (fr) | 2004-09-23 |
| SI1603399T1 (sl) | 2010-04-30 |
| EP1603399B1 (fr) | 2009-12-23 |
| CA2518368C (fr) | 2011-07-26 |
| ES2337465T3 (es) | 2010-04-26 |
| PL378470A1 (pl) | 2006-05-02 |
| CA2518368A1 (fr) | 2004-09-23 |
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