MX2009008090A - Metodo para producir tarta con fosfolipasa a. - Google Patents
Metodo para producir tarta con fosfolipasa a.Info
- Publication number
- MX2009008090A MX2009008090A MX2009008090A MX2009008090A MX2009008090A MX 2009008090 A MX2009008090 A MX 2009008090A MX 2009008090 A MX2009008090 A MX 2009008090A MX 2009008090 A MX2009008090 A MX 2009008090A MX 2009008090 A MX2009008090 A MX 2009008090A
- Authority
- MX
- Mexico
- Prior art keywords
- lump
- phospholipase
- pore
- production
- relates
- Prior art date
Links
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 title abstract 3
- 102000015439 Phospholipases Human genes 0.000 title abstract 3
- 108010064785 Phospholipases Proteins 0.000 title abstract 3
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 235000015108 pies Nutrition 0.000 abstract 2
- 239000011148 porous material Substances 0.000 abstract 2
- 241001137251 Corvidae Species 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 abstract 1
- 235000020166 milkshake Nutrition 0.000 abstract 1
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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
-
- 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
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/04—Batters
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
-
- 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
- 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
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- 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
- 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, 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
-
- 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
- A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- Genetics & Genomics (AREA)
- Inorganic Chemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Enzymes And Modification Thereof (AREA)
Abstract
La invención se relaciona con un uso novedoso de una fosfolipasa A en la producción de tartas para mejorar por lo menos una de las propiedades seleccionadas del grupo consistente de: (i) viscosidad del batido, (ji) densidad específica, (iii) suavidad inicial del grumo, (iv) homogeneidad del poro del grumo, (y) diámetro del poro del grumo, (vi) suavidad del grumo por almacenamiento, (vii) vida en estantería y/o (viii) volumen de la tarta. La invención también se relaciona con un uso novedoso de la fosfolipasa A en la producción de tartas para permitir la reducción de la cantidad de huevos y/o grasa usados en la receta.
Applications Claiming Priority (3)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
EP07101567 | 2007-02-01 | ||
PCT/EP2007/051147 WO2007099020A1 (de) | 2006-02-24 | 2007-02-07 | Varistor mit einem sicherungselement |
EP07112741 | 2007-07-19 |
Publications (1)
Publication Number | Publication Date |
---|---|
MX2009008090A true MX2009008090A (es) | 2009-08-12 |
Family
ID=39561901
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
MX2009008090A MX2009008090A (es) | 2007-02-01 | 2007-02-07 | Metodo para producir tarta con fosfolipasa a. |
Country Status (15)
Country | Link |
---|---|
US (2) | US9615587B2 (es) |
EP (2) | EP2124581B1 (es) |
JP (1) | JP2010517521A (es) |
CN (1) | CN101600351B (es) |
AR (1) | AR065148A1 (es) |
AU (1) | AU2008209726B2 (es) |
BR (1) | BRPI0806845A8 (es) |
CA (1) | CA2676707C (es) |
CL (1) | CL2008000336A1 (es) |
EA (1) | EA017039B1 (es) |
ES (2) | ES2748010T3 (es) |
IL (1) | IL200043A0 (es) |
MX (1) | MX2009008090A (es) |
WO (1) | WO2008092907A2 (es) |
ZA (1) | ZA200905147B (es) |
Families Citing this family (15)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
EP1900282A1 (en) | 2006-08-28 | 2008-03-19 | Puratos N.V. | Method of preparing a cake using phospholipase |
CN101557715B (zh) * | 2006-12-13 | 2012-12-12 | 帝斯曼知识产权资产管理有限公司 | 奶油替代物 |
MX2009008090A (es) | 2007-02-01 | 2009-08-12 | Dsm Ip Assets Bv | Metodo para producir tarta con fosfolipasa a. |
WO2010124975A1 (en) * | 2009-04-28 | 2010-11-04 | Dsm Ip Assets B.V. | Method of preparing an egg composition |
CN102803480A (zh) * | 2009-06-10 | 2012-11-28 | 普拉托斯股份有限公司 | 使用磷脂酶制备蛋糕的方法和包含磷脂酶的制蛋糕面糊和蛋糕混合料组合物 |
EP2486799A1 (en) | 2011-02-14 | 2012-08-15 | DSM IP Assets B.V. | Method to produce cake with lipolytic enzyme and alpha-amylase |
US20150140168A1 (en) | 2012-04-25 | 2015-05-21 | Novozymes A/S | Method of Baking |
CA2908758A1 (en) | 2013-04-29 | 2014-11-06 | Generale Biscuit | A method for making a soft cake batter |
CN104782782B (zh) * | 2014-01-22 | 2018-04-17 | 内蒙古蒙牛乳业(集团)股份有限公司 | 一种稀奶油水解物的制备方法、添加其的乳制品及乳制品的制备方法 |
BE1022042B1 (nl) * | 2014-09-29 | 2016-02-08 | Puratos Nv | Verbeterde cakebeslagsoorten |
WO2019189065A1 (ja) * | 2018-03-26 | 2019-10-03 | 味の素株式会社 | 澱粉含有食品の製造方法 |
AU2020205946A1 (en) * | 2019-01-08 | 2021-07-08 | Kellanova | High protein frozen food product and method |
CN111513122A (zh) * | 2020-05-31 | 2020-08-11 | 重庆嘉利华食品有限公司 | 一种蛋糕制作原料及其生物发酵方法 |
CN114903071A (zh) * | 2022-05-25 | 2022-08-16 | 广东奇乐趣食品科技有限公司 | 一种复合乳化剂、粉末复合剂及其制备方法 |
CN115517284B (zh) * | 2022-10-08 | 2023-10-03 | 青岛丹香投资管理有限公司 | 一种应用磷脂酶处理的鸡蛋液体制作蛋糕的方法 |
Family Cites Families (34)
Publication number | Priority date | Publication date | Assignee | Title |
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JPS6030488B2 (ja) * | 1982-11-10 | 1985-07-17 | 協和醗酵工業株式会社 | 生地の改良剤およびそれを含有してなる生地 |
JPS62111629A (ja) * | 1985-11-09 | 1987-05-22 | キユーピー株式会社 | ケ−キの製造方法 |
WO1988005267A1 (en) | 1987-01-22 | 1988-07-28 | Kohjin Co., Ltd. | Yeast extract and process for its preparation |
JPS63258528A (ja) * | 1987-04-15 | 1988-10-26 | キユーピー株式会社 | スポンジケ−キの製造方法 |
ES2047827T3 (es) * | 1989-09-29 | 1994-03-01 | Unilever Nv | Productos alimenticios que contienen lisofosfolipoproteina deshidratada. |
CA2077020A1 (en) * | 1991-09-03 | 1993-03-04 | Yoshikazu Isono | Process for producing lipoprotein-containing substance having reduced lipid content and food containing substance thus produced |
ES2180541T5 (es) | 1992-06-16 | 2008-12-01 | Sankyo Lifetech Company Limited | Nueva fosfolipasa a1, procedimiento para su preparacion y uso de la misma. |
DK104592D0 (da) | 1992-08-21 | 1992-08-21 | Novo Nordisk As | Fremgangsmaade |
GB0211975D0 (en) | 2002-05-24 | 2002-07-03 | Danisco | Method |
GB0112226D0 (en) | 2001-05-18 | 2001-07-11 | Danisco | Method of improving dough and bread quality |
NL1004214C2 (nl) | 1996-10-07 | 1998-04-10 | Avebe Coop Verkoop Prod | Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel. |
JP3089551B2 (ja) | 1996-11-18 | 2000-09-18 | 江崎グリコ株式会社 | 焼き菓子の製造法 |
JP3824174B2 (ja) | 1996-12-09 | 2006-09-20 | ノボザイムス アクティーゼルスカブ | ホスホリパーゼの使用による高い量の非水和性リンを含む食用油中のリン含有成分の減少、ホスホリパーゼaおよび/またはb活性を有する糸状菌からのホスホリパーゼ |
US6103505A (en) * | 1996-12-09 | 2000-08-15 | Novo Nordisk A/S | Method for reducing phosphorus content of edible oils |
US6007851A (en) * | 1996-12-23 | 1999-12-28 | Gist-Brocades, B.V. | Process for producing a flavor enhancer |
EP1679373A3 (en) | 1997-04-09 | 2008-01-23 | Danisco A/S | Lipase and use of same for improving doughs and baked products |
US20010055635A1 (en) * | 1998-04-20 | 2001-12-27 | Novozymes A/S | Preparation of dough and baked products |
JP3414652B2 (ja) * | 1998-10-12 | 2003-06-09 | 敷島製パン株式会社 | 小麦粉焼成品、その製造方法および品質改良剤 |
FR2784544B1 (fr) | 1998-10-14 | 2000-12-29 | Foco | Composition et procede pour economiser les oeufs ou ameliorer l'aspect d'un article de patisserie |
US6403144B1 (en) * | 1999-04-30 | 2002-06-11 | The Procter & Gamble Co. | Food preparation compositions |
WO2001047363A1 (en) * | 1999-12-23 | 2001-07-05 | Dsm N.V. | Bread improver comprising bile salt and phospholipase a |
JP2001204372A (ja) | 2000-01-31 | 2001-07-31 | Kyowa Hakko Kogyo Co Ltd | 菓子類品質改良剤 |
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 |
US7897186B2 (en) | 2001-11-06 | 2011-03-01 | Novozymes North America, Inc. | Modified whey protein compositions having improved foaming properties |
JP2003325140A (ja) * | 2002-05-09 | 2003-11-18 | Taiyo Kagaku Co Ltd | 菓子又はパン用品質改良剤及び菓子又はパン |
WO2003097285A2 (en) | 2002-05-15 | 2003-11-27 | The Board Of Trustees Of The University Of Illinois | Nanolithography molecular beam machine |
NZ542924A (en) | 2003-04-28 | 2008-01-31 | Novozymes As | Method of producing a phospholipase which comprises processing an expressed fungal peptide so as to cleave off a peptide from the C- terminal end and/or a peptide from the N-terminal end to obtain a core peptide |
RS53016B (en) | 2004-01-09 | 2014-04-30 | Dsm Ip Assets B.V. | PROCEDURE FOR THE PRODUCTION OF COMPOSITIONS CONTAINING RIBONUCLEOTIDE FOR USE AS TASTE AGENTS |
JP4657615B2 (ja) | 2004-03-16 | 2011-03-23 | ヤマハ株式会社 | 音波拡散装置 |
CA2587488A1 (en) * | 2004-04-16 | 2005-10-27 | Inovatech Egg Products, A Division Of Mfi Food Canada Ltd. | Liquid egg yolk product comprising lysophospholipoprotein |
JP4527036B2 (ja) * | 2005-09-07 | 2010-08-18 | 花王株式会社 | ケーキ類 |
JP4628892B2 (ja) * | 2005-07-13 | 2011-02-09 | 花王株式会社 | ベーカリー製品 |
EP1900282A1 (en) * | 2006-08-28 | 2008-03-19 | Puratos N.V. | Method of preparing a cake using phospholipase |
MX2009008090A (es) | 2007-02-01 | 2009-08-12 | Dsm Ip Assets Bv | Metodo para producir tarta con fosfolipasa a. |
-
2007
- 2007-02-07 MX MX2009008090A patent/MX2009008090A/es unknown
-
2008
- 2008-01-30 US US12/524,749 patent/US9615587B2/en active Active
- 2008-01-30 JP JP2009547687A patent/JP2010517521A/ja active Pending
- 2008-01-30 ES ES12163602T patent/ES2748010T3/es active Active
- 2008-01-30 AU AU2008209726A patent/AU2008209726B2/en active Active
- 2008-01-30 EA EA200901055A patent/EA017039B1/ru not_active IP Right Cessation
- 2008-01-30 ES ES08708462T patent/ES2714581T3/es active Active
- 2008-01-30 WO PCT/EP2008/051147 patent/WO2008092907A2/en active Application Filing
- 2008-01-30 BR BRPI0806845A patent/BRPI0806845A8/pt not_active Application Discontinuation
- 2008-01-30 EP EP08708462.0A patent/EP2124581B1/en active Active
- 2008-01-30 EP EP12163602.1A patent/EP2476315B1/en active Active
- 2008-01-30 CN CN2008800038868A patent/CN101600351B/zh active Active
- 2008-01-30 CA CA2676707A patent/CA2676707C/en active Active
- 2008-02-01 CL CL200800336A patent/CL2008000336A1/es unknown
- 2008-02-01 AR ARP080100441A patent/AR065148A1/es unknown
-
2009
- 2009-07-22 ZA ZA200905147A patent/ZA200905147B/xx unknown
- 2009-07-23 IL IL200043A patent/IL200043A0/en unknown
-
2015
- 2015-06-24 US US14/748,484 patent/US20150313243A1/en not_active Abandoned
Also Published As
Publication number | Publication date |
---|---|
ZA200905147B (en) | 2010-09-29 |
ES2714581T3 (es) | 2019-05-29 |
CN101600351A (zh) | 2009-12-09 |
IL200043A0 (en) | 2010-04-15 |
AU2008209726A1 (en) | 2008-08-07 |
CL2008000336A1 (es) | 2008-03-14 |
AU2008209726B2 (en) | 2013-05-09 |
CA2676707C (en) | 2016-01-26 |
EP2476315A3 (en) | 2014-10-08 |
EP2476315A2 (en) | 2012-07-18 |
WO2008092907A3 (en) | 2008-09-18 |
JP2010517521A (ja) | 2010-05-27 |
CN101600351B (zh) | 2013-07-31 |
EA017039B1 (ru) | 2012-09-28 |
EP2476315B1 (en) | 2019-07-24 |
CA2676707A1 (en) | 2008-08-07 |
EP2124581A2 (en) | 2009-12-02 |
AR065148A1 (es) | 2009-05-20 |
EP2124581B1 (en) | 2018-12-12 |
BRPI0806845A8 (pt) | 2016-10-11 |
US9615587B2 (en) | 2017-04-11 |
WO2008092907A2 (en) | 2008-08-07 |
US20150313243A1 (en) | 2015-11-05 |
ES2748010T3 (es) | 2020-03-12 |
BRPI0806845A2 (pt) | 2014-04-29 |
EA200901055A1 (ru) | 2009-12-30 |
US20100062106A1 (en) | 2010-03-11 |
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