MX2016009652A - Proceso para la preparacion de un producto alimenticio a base de harina de maiz que involucra la aplicacion de xilanasa y producto alimenticio a base de maiz, tal como un producto alimenticio a base de masa, obtenido. - Google Patents

Proceso para la preparacion de un producto alimenticio a base de harina de maiz que involucra la aplicacion de xilanasa y producto alimenticio a base de maiz, tal como un producto alimenticio a base de masa, obtenido.

Info

Publication number
MX2016009652A
MX2016009652A MX2016009652A MX2016009652A MX2016009652A MX 2016009652 A MX2016009652 A MX 2016009652A MX 2016009652 A MX2016009652 A MX 2016009652A MX 2016009652 A MX2016009652 A MX 2016009652A MX 2016009652 A MX2016009652 A MX 2016009652A
Authority
MX
Mexico
Prior art keywords
corn
based foodstuff
masa
preparation
flour
Prior art date
Application number
MX2016009652A
Other languages
English (en)
Inventor
Hoeegh LORENTSEN Rikke
Kuri-Breña Romero De Terreros Pablo
Avilez Gerardo
Mejldal Rie
Poulsen Charlotte
Original Assignee
Dupont Nutrition Biosci Aps
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 Dupont Nutrition Biosci Aps filed Critical Dupont Nutrition Biosci Aps
Publication of MX2016009652A publication Critical patent/MX2016009652A/es

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
    • 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • 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
    • 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
    • A21D2/267—Microbial proteins
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • A23L7/107—Addition or treatment with enzymes not combined with fermentation with microorganisms
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2477—Hemicellulases not provided in a preceding group
    • C12N9/248—Xylanases
    • C12N9/2482—Endo-1,4-beta-xylanase (3.2.1.8)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01008—Endo-1,4-beta-xylanase (3.2.1.8)
    • 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)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Organic Chemistry (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Wood Science & Technology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Zoology (AREA)
  • Genetics & Genomics (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Biomedical Technology (AREA)
  • Molecular Biology (AREA)
  • Medicinal Chemistry (AREA)
  • Enzymes And Modification Thereof (AREA)
  • Cereal-Derived Products (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Se describe un proceso para la preparación de un producto alimenticio a base de maíz; el proceso comprende la etapa de poner en contacto una harina a base de maíz con una enzima xilanasa, como se define en la presente descripción, de tal manera que un material que contiene xilano, presente en el maíz, se degrade. Se describen, además, harinas, masas y productos alimenticios de masa, especialmente, tortillas, producidos por el proceso.
MX2016009652A 2014-01-31 2015-01-28 Proceso para la preparacion de un producto alimenticio a base de harina de maiz que involucra la aplicacion de xilanasa y producto alimenticio a base de maiz, tal como un producto alimenticio a base de masa, obtenido. MX2016009652A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
GBGB1401676.0A GB201401676D0 (en) 2014-01-31 2014-01-31 Foodstuff
PCT/EP2015/051713 WO2015114010A2 (en) 2014-01-31 2015-01-28 Foodstuff

Publications (1)

Publication Number Publication Date
MX2016009652A true MX2016009652A (es) 2016-12-08

Family

ID=50344183

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2016009652A MX2016009652A (es) 2014-01-31 2015-01-28 Proceso para la preparacion de un producto alimenticio a base de harina de maiz que involucra la aplicacion de xilanasa y producto alimenticio a base de maiz, tal como un producto alimenticio a base de masa, obtenido.

Country Status (9)

Country Link
US (1) US20160345595A1 (es)
EP (1) EP3099175A2 (es)
CN (1) CN105939616A (es)
AR (1) AR099215A1 (es)
BR (1) BR112016016904A2 (es)
CA (1) CA2935466A1 (es)
GB (1) GB201401676D0 (es)
MX (1) MX2016009652A (es)
WO (1) WO2015114010A2 (es)

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ES2316882T3 (es) * 1993-03-10 2009-04-16 Novozymes A/S Enzimas de aspergillus aculeatus con una actividad xilanasa.
US6764699B2 (en) * 2000-12-05 2004-07-20 Roberto Gonzalez Barrera Corn tortillas with improved texture retention using an enzyme blend in nixtamalized corn flour
CN101156665A (zh) * 2007-11-26 2008-04-09 曲建波 玉米面粉的生产方法
EP2293690B1 (en) * 2008-06-26 2019-11-27 Investigación De Tecnologia Avanzada, S.A. DE C.V. Continuous production of cereal flour and whole-cereal flour for grain-based foods using a high-solid conditioning

Also Published As

Publication number Publication date
WO2015114010A3 (en) 2015-11-26
BR112016016904A2 (pt) 2017-10-03
US20160345595A1 (en) 2016-12-01
CN105939616A (zh) 2016-09-14
EP3099175A2 (en) 2016-12-07
AR099215A1 (es) 2016-07-06
CA2935466A1 (en) 2015-08-06
WO2015114010A2 (en) 2015-08-06
GB201401676D0 (en) 2014-03-19

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