KR900700013A - 구워 만든 제품의 부패를 억제시키기 위한 방법 - Google Patents

구워 만든 제품의 부패를 억제시키기 위한 방법

Info

Publication number
KR900700013A
KR900700013A KR1019890702093A KR890702093A KR900700013A KR 900700013 A KR900700013 A KR 900700013A KR 1019890702093 A KR1019890702093 A KR 1019890702093A KR 890702093 A KR890702093 A KR 890702093A KR 900700013 A KR900700013 A KR 900700013A
Authority
KR
South Korea
Prior art keywords
aspergillus
enzyme
amylase
microorganism
per gram
Prior art date
Application number
KR1019890702093A
Other languages
English (en)
Other versions
KR960009704B1 (en
Inventor
케빈 크라우스 제이
이이 헤베다 로날드
Original Assignee
로버어트 에이 디루커
엔 자임 바이오-시스템즈 리미팃드
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
Application filed by 로버어트 에이 디루커, 엔 자임 바이오-시스템즈 리미팃드 filed Critical 로버어트 에이 디루커
Publication of KR900700013A publication Critical patent/KR900700013A/ko
Application granted granted Critical
Publication of KR960009704B1 publication Critical patent/KR960009704B1/ko

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
    • 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)
  • Compounds Of Unknown Constitution (AREA)

Abstract

내용 없음

Description

구워 만든 제품의 부패를 억제시키기 위한 방법
본 내용은 요부공개 건이므로 전문내용을 수록하지 않았음

Claims (14)

  1. α-아밀라제 효소첨가를 통해 억제된 부패 특성을 갖는 구워만든 제품의 제조방법에 있어서, 산 안정성 미생물의 α-아밀라제 효소를 혼입함을 특징으로 하는 방법.
  2. 제1항에 있어서, 미생물의 α-아밀라제 효소가 pH약 3.0-약5.0, 약60-약 70℃에서 최적 활성을 갖는 방법.
  3. 제1항에 있어서, 미생물의 α-아밀라제 효소가 pH약 3.5-약4.5, 약65-약 70℃에서 최적 활성을 갖는 방법.
  4. 제2항에 있어서, 효소가 균류로부터 유도된 방법.
  5. 제4항에 있어서, 균류가 검은 아스퍼질리(Aspergilli)인 방법.
  6. 제5항에 있어서, 검은 아스퍼질리가 아스퍼질러스 아와모리(Aspergillus awamori), 아스퍼질러스 우사미(Aspergillus usami), 아스퍼질러스 니거(Aspergillus niger), 아스퍼질러스 사이토이(Aspergillus saitoi), 아스퍼질러스 이누이(Aspergillus inui), 아스퍼질러스 아우레우스(Aspergillus aureus) 및 아스퍼질러스 나카자와이(Aspergillus nakazawai)로 구성된 군으로부터 선택된 방법.
  7. 제6항에 있어서, 검은 아스퍼질리가 아스퍼질러스 니거인 방법.
  8. 제1항에 있어서, 효소가 밀가루 g당 약 0.1 내지 약 10의 α-아밀라제 단위 수준에서 사용되는 방법.
  9. 제8항에 있어서, 효소 수준이 밀가루 g당 약 0.17 내지 약 5.5의 α-아밀라제 단위로 변화하는 방법.
  10. 제9항에 있어서, 효소 수준이 밀가루 g당 약 1 내지 약 4의 α-아밀라제 단위로 변화하는 방법.
  11. 제9항에 있어서, 구워만든 제품의 부드러움이 약 5내지 6일후 약 20내지 75% 향상되는 방법.
  12. 제1항에 있어서, 가루반죽 픽업(dough pickup)후의 혼합 시간이 약 50%이하 감소되는 방법.
  13. 제1항에 있어서, 상기 효소의 사용으로 가루반죽 콘디셔너 및/또는 연화제의 첨가가 감소되거나 제거되는 방법.
  14. 제1항에 있어서, 구워만든 제품이 빵인 방법.
    ※ 참고사항 : 최초출원 내용에 의하여 공개하는 것임.
KR89702093A 1988-03-11 1989-11-10 Method for retarding stalling of baked products KR960009704B1 (en)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US16692688A 1988-03-11 1988-03-11
US166926 1988-03-11
PCT/US1989/000959 WO1989008403A1 (en) 1988-03-11 1989-03-09 Method for retarding staling of baking products

Publications (2)

Publication Number Publication Date
KR900700013A true KR900700013A (ko) 1990-08-11
KR960009704B1 KR960009704B1 (en) 1996-07-23

Family

ID=22605239

Family Applications (1)

Application Number Title Priority Date Filing Date
KR89702093A KR960009704B1 (en) 1988-03-11 1989-11-10 Method for retarding stalling of baked products

Country Status (16)

Country Link
EP (1) EP0403553B1 (ko)
JP (1) JPH084447B2 (ko)
KR (1) KR960009704B1 (ko)
AR (1) AR245569A1 (ko)
AU (1) AU626858B2 (ko)
CA (1) CA1335484C (ko)
DE (1) DE68911908T2 (ko)
DK (1) DK216490D0 (ko)
ES (1) ES2010429A6 (ko)
FI (1) FI904197A0 (ko)
IE (1) IE62887B1 (ko)
MX (1) MX15188A (ko)
NZ (1) NZ227998A (ko)
PH (1) PH25408A (ko)
WO (1) WO1989008403A1 (ko)
ZA (1) ZA891181B (ko)

Families Citing this family (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK348989D0 (da) * 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter
US5059430A (en) * 1990-09-12 1991-10-22 Enzyme Bio-Systems Ltd. Enzyme composition for retarding staling of baked goods
EP0669082A1 (en) * 1994-02-23 1995-08-30 Unilever N.V. Storage-stable enzyme solutions
ATE228307T1 (de) † 1998-04-20 2002-12-15 Novozymes As Herstellung von teig sowie backprodukten

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2615810A (en) * 1948-03-04 1952-10-28 Wallerstein Company Retarding the staling of bakery products
US2665215A (en) * 1949-09-30 1954-01-05 Wallerstein Co Inc Method of making bakery products and composition therefor
US4320151A (en) * 1976-06-07 1982-03-16 Cole Morton S Antistaling baking composition
US4416903A (en) * 1977-12-20 1983-11-22 Cole Morton S Antistaling baking composition
JPS6055090A (ja) * 1983-09-07 1985-03-29 Babcock Hitachi Kk 石炭−水スラリの製造装置
JPS6235736A (ja) * 1985-08-09 1987-02-16 Canon Inc デ−タ通信方式
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods
DK474589D0 (da) * 1989-09-27 1989-09-27 Novo Nordisk As Fremgangsmaade til fremstilling af bageriprodukter

Also Published As

Publication number Publication date
PH25408A (en) 1991-07-01
NZ227998A (en) 1992-04-28
ZA891181B (en) 1989-11-29
FI904197A0 (fi) 1990-08-24
JPH03503362A (ja) 1991-08-01
AU3436989A (en) 1989-10-05
ES2010429A6 (es) 1989-11-01
AR245569A1 (es) 1994-02-28
EP0403553A4 (en) 1991-04-03
EP0403553A1 (en) 1990-12-27
DK216490A (da) 1990-09-10
MX15188A (es) 1994-02-28
EP0403553B1 (en) 1993-12-29
DK216490D0 (da) 1990-09-10
IE62887B1 (en) 1995-03-08
KR960009704B1 (en) 1996-07-23
DE68911908D1 (de) 1994-02-10
DE68911908T2 (de) 1994-04-21
WO1989008403A1 (en) 1989-09-21
CA1335484C (en) 1995-05-09
AU626858B2 (en) 1992-08-13
JPH084447B2 (ja) 1996-01-24
IE890756L (en) 1989-09-11

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