MX2010008180A - Un metodo para prolongar la vida util libre de moho y mejorar las caracteristicas de sabor de los productos horneados. - Google Patents

Un metodo para prolongar la vida util libre de moho y mejorar las caracteristicas de sabor de los productos horneados.

Info

Publication number
MX2010008180A
MX2010008180A MX2010008180A MX2010008180A MX2010008180A MX 2010008180 A MX2010008180 A MX 2010008180A MX 2010008180 A MX2010008180 A MX 2010008180A MX 2010008180 A MX2010008180 A MX 2010008180A MX 2010008180 A MX2010008180 A MX 2010008180A
Authority
MX
Mexico
Prior art keywords
baked goods
shelf life
baked
free shelf
extending mold
Prior art date
Application number
MX2010008180A
Other languages
English (en)
Inventor
Johannes Van Eijk
Clifford Caron
Kevin J Kraus
Original Assignee
Lallemand 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=40913480&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2010008180(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lallemand Inc filed Critical Lallemand Inc
Publication of MX2010008180A publication Critical patent/MX2010008180A/es

Links

Classifications

    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; 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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B25/00—Packaging other articles presenting special problems
    • B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves
    • B65B25/18—Wrapping sliced bread

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Mechanical Engineering (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Seeds, Soups, And Other Foods (AREA)

Abstract

La presente invención proporciona un nuevo método para prolongar la vida útil libre de moho y mejorar el sabor de productos horneados al aplicar levadura viva en la superficie del producto horneado después de hornear y enfriar antes de embalar el producto horneado en bolsas cerradas y almacenar los productos horneados embalados a temperatura ambiente. Este método puede utilizarse para todo tipo de productos horneados, que incluyen panes, rollos, roscas, pasta para pizza, tortillas de harina de trigo, cuernitos, pasteles, panquecitos, donas y pan pita. Este método también puede utilizarse para producir productos horneados que contienen levadura probiótica viva (Saccharomyces cerevisiae var. boulardii).
MX2010008180A 2008-01-28 2009-01-28 Un metodo para prolongar la vida util libre de moho y mejorar las caracteristicas de sabor de los productos horneados. MX2010008180A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US2396808P 2008-01-28 2008-01-28
US2395908P 2008-01-28 2008-01-28
PCT/US2009/032240 WO2009097333A2 (en) 2008-01-28 2009-01-28 A method for extending mold-free shelf life and improving flavor characteristics of baked goods

Publications (1)

Publication Number Publication Date
MX2010008180A true MX2010008180A (es) 2010-09-14

Family

ID=40913480

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2010008180A MX2010008180A (es) 2008-01-28 2009-01-28 Un metodo para prolongar la vida util libre de moho y mejorar las caracteristicas de sabor de los productos horneados.

Country Status (16)

Country Link
US (1) US8673377B2 (es)
EP (1) EP2249654B2 (es)
JP (2) JP6005335B2 (es)
KR (2) KR20160030584A (es)
CN (1) CN101980612B (es)
AP (1) AP3182A (es)
AU (1) AU2009209259B2 (es)
BR (1) BRPI0906571A2 (es)
CA (1) CA2713444C (es)
EA (1) EA201001216A1 (es)
EG (1) EG26902A (es)
IL (1) IL207194A (es)
MX (1) MX2010008180A (es)
NZ (1) NZ587102A (es)
WO (1) WO2009097333A2 (es)
ZA (1) ZA201005670B (es)

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FR2949043B1 (fr) * 2009-08-17 2013-05-17 Lesaffre & Cie Pate boulangere fermentee tolerante a l'appret
JP6004351B2 (ja) * 2011-10-04 2016-10-05 ナガセケムテックス株式会社 穀物加工食品用抗カビ剤
NZ702681A (en) * 2012-06-12 2017-03-31 Pioneer Hi Bred Int Yeast-containing silage inoculants for the enhancement of silage digestion and fermentation in the rumen
US8597702B1 (en) 2012-12-13 2013-12-03 Yoshihiko Akimoto Method to improve shelf life of baked edible products
CA2900350A1 (en) * 2013-03-15 2014-09-25 Intercontinental Great Brands Llc Reducing mold in baked foods
EP2783584A1 (en) * 2013-03-25 2014-10-01 Zachodniopomorski Uniwersytet Technologiczny w Szczecinie Modifier of packaged food atmosphere
JP6121057B2 (ja) 2013-06-27 2017-04-26 スターバックス・コーポレイション 飲料および他の食品のための生物的保存法
FR3018162A1 (fr) * 2014-03-05 2015-09-11 Air Liquide Procede de conditionnement sous atmosphere protectrice mettant en œuvre un gaz bioprotecteur
EP3160237B1 (en) * 2014-06-25 2019-09-18 Goodman Fielder PTE. LTD Method of manufacture of probiotic fortified food products
US20160000097A1 (en) * 2014-07-02 2016-01-07 Kraft Foods Group Brands Llc Enhanced Mold Resistant Products at Refrigerated Conditions and Methods of Forming Thereof
MA41851B1 (fr) * 2015-04-02 2018-12-31 Barilla Flli G & R Procédé pour la production de collation au chocolat, et collation pouvant être obtenue à l'aide de ce procédé
ITUB20160236A1 (it) * 2016-02-01 2017-08-01 Barilla Flli G & R Procedimento per la produzione di un prodotto da forno soffice conservabile a temperatura ambiente
FR3049432B1 (fr) * 2016-03-31 2019-08-09 Lesaffre Et Compagnie Procede de personnalisation du gout de pains ou de viennoiseries
CN106942310A (zh) * 2017-02-27 2017-07-14 张晓娟 一种富锌蛋糕粉的加工方法
FR3103354B1 (fr) 2019-11-26 2022-11-18 Lesaffre & Cie Procédé de conservation des produits cuits de boulangerie
CN112176005B (zh) * 2020-10-27 2022-04-29 清远一生自然生物研究院有限公司 一种丙酸钙的生产方法
JP2022117528A (ja) * 2021-01-30 2022-08-12 合同会社物理工学研究社 焼成した食パンの袋掛け冷却法
JP7329649B2 (ja) * 2021-03-30 2023-08-18 範夫 兼杉 酵母入りチョコレート、酵母入りチョコレートを主成分とするサプリメント、及びこれらの製造方法

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Also Published As

Publication number Publication date
CA2713444C (en) 2017-03-07
ZA201005670B (en) 2011-04-28
WO2009097333A3 (en) 2009-10-29
JP2016063821A (ja) 2016-04-28
AP2010005378A0 (en) 2010-08-31
EP2249654A4 (en) 2017-04-26
KR20160030584A (ko) 2016-03-18
AU2009209259A1 (en) 2009-08-06
IL207194A (en) 2015-01-29
US20120156326A1 (en) 2012-06-21
AP3182A (en) 2015-03-31
WO2009097333A2 (en) 2009-08-06
US8673377B2 (en) 2014-03-18
EA201001216A1 (ru) 2011-02-28
AU2009209259B2 (en) 2014-08-28
EP2249654B2 (en) 2023-05-24
CN101980612A (zh) 2011-02-23
EP2249654A2 (en) 2010-11-17
JP2011510633A (ja) 2011-04-07
KR20100131986A (ko) 2010-12-16
EP2249654B1 (en) 2020-05-06
EG26902A (en) 2014-12-07
CN101980612B (zh) 2015-05-13
BRPI0906571A2 (pt) 2015-07-07
CA2713444A1 (en) 2009-08-06
IL207194A0 (en) 2010-12-30
JP6005335B2 (ja) 2016-10-12
NZ587102A (en) 2013-05-31

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