NO331053B1 - Smaksforsterkende middel, bakedeig, brodbaking og kornprodukter omfattende nevnte middel og anvendelse derav som NaCl-erstatning. - Google Patents

Smaksforsterkende middel, bakedeig, brodbaking og kornprodukter omfattende nevnte middel og anvendelse derav som NaCl-erstatning.

Info

Publication number
NO331053B1
NO331053B1 NO20064071A NO20064071A NO331053B1 NO 331053 B1 NO331053 B1 NO 331053B1 NO 20064071 A NO20064071 A NO 20064071A NO 20064071 A NO20064071 A NO 20064071A NO 331053 B1 NO331053 B1 NO 331053B1
Authority
NO
Norway
Prior art keywords
baking
substitutes
nacl
agent
flavoring agents
Prior art date
Application number
NO20064071A
Other languages
English (en)
Norwegian (no)
Other versions
NO20064071L (no
Inventor
Pascal Lejeune
Camille Dupuy
Jean-Jacques Muchembled
Original Assignee
Lesaffre & Cie
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=34778629&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=NO331053(B1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lesaffre & Cie filed Critical Lesaffre & Cie
Publication of NO20064071L publication Critical patent/NO20064071L/no
Publication of NO331053B1 publication Critical patent/NO331053B1/no

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
    • A21D10/00—Batters, dough or mixtures before baking
    • 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
    • A21D2/268—Hydrolysates from 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
    • A21D2/36—Vegetable material
    • A21D2/38—Seed germs; Germinated cereals; Extracts 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
    • 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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
    • A23L27/25—Dairy flavours
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Medicinal Preparation (AREA)
  • Seasonings (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
NO20064071A 2004-02-10 2006-09-11 Smaksforsterkende middel, bakedeig, brodbaking og kornprodukter omfattende nevnte middel og anvendelse derav som NaCl-erstatning. NO331053B1 (no)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
FR0401258A FR2865902B1 (fr) 2004-02-10 2004-02-10 Agent exhausteur de gout
PCT/EP2005/001292 WO2005087013A1 (fr) 2004-02-10 2005-02-09 Agent exhausteur de gout, pates boulangeres, produits de panification et cerealiers le comprenant le comprenant, son utilisation comme substitut de nacl

Publications (2)

Publication Number Publication Date
NO20064071L NO20064071L (no) 2006-09-11
NO331053B1 true NO331053B1 (no) 2011-09-26

Family

ID=34778629

Family Applications (1)

Application Number Title Priority Date Filing Date
NO20064071A NO331053B1 (no) 2004-02-10 2006-09-11 Smaksforsterkende middel, bakedeig, brodbaking og kornprodukter omfattende nevnte middel og anvendelse derav som NaCl-erstatning.

Country Status (16)

Country Link
US (1) US9681672B2 (ru)
EP (1) EP1713341B1 (ru)
AT (1) ATE454043T1 (ru)
AU (1) AU2005220616B2 (ru)
BR (1) BRPI0507598B1 (ru)
CA (1) CA2557580C (ru)
DE (1) DE602005018745D1 (ru)
FR (1) FR2865902B1 (ru)
HK (1) HK1100131A1 (ru)
NO (1) NO331053B1 (ru)
NZ (1) NZ548987A (ru)
PT (1) PT1713341E (ru)
RU (1) RU2370038C2 (ru)
UA (1) UA91333C2 (ru)
WO (1) WO2005087013A1 (ru)
ZA (1) ZA200606550B (ru)

Families Citing this family (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102005027484A1 (de) * 2005-06-14 2006-12-28 Ab Mauri Technology Pty Ltd. Verwendung von Aromahefen zur Herstellung von Backwaren auf der Basis von Getreidemahlerzeugnissen unter Verzicht auf Zusatzstoffe sowie Verfahren zu deren Herstellung
FR2894432B1 (fr) * 2005-12-13 2011-02-18 Lesaffre & Cie Ameliorant de panification
FR2900799A1 (fr) * 2006-05-15 2007-11-16 Lesaffre & Cie Nouvel agent substitut du sel naci, son utilisation et produits en contenant
FR2901138A1 (fr) * 2006-05-19 2007-11-23 Lesaffre & Cie Compositions de micro-organismes probiotiques, granules les contenant, leur procede de preparation et leurs utilisations
FR2920157B1 (fr) * 2007-08-23 2009-10-16 Lesaffre Et Cie Sa Nouvelles souches de levure de panification
FR2951053B1 (fr) * 2009-10-08 2012-08-31 Puratos Composition pour la substitution du chlorure de sodium
RU2455830C2 (ru) * 2010-10-27 2012-07-20 Государственное научное учреждение Государственный научно-исследовательский институт хлебопекарной промышленности Россельхозакадемии (ГНУ ГОСНИИХП Россельхозакадемии) Способ приготовления сдобных хлебобулочных изделий
CN103215194B (zh) * 2012-01-20 2015-05-27 蔡国珍 新型酵母菌及其应用
RU2553245C1 (ru) * 2014-06-23 2015-06-10 Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования Воронежский государственный университет инженерных технологий (ФГБОУ ВПО ВГУИТ) Способ производства булочного изделия "эви-булочки"
FR3037773B1 (fr) 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
MX2018009381A (es) * 2016-02-01 2018-09-05 Hello Delicious Brands Llc Bocadillo de masa de pizza fermentada.
FR3049432B1 (fr) * 2016-03-31 2019-08-09 Lesaffre Et Compagnie Procede de personnalisation du gout de pains ou de viennoiseries
FR3072000B1 (fr) * 2017-10-05 2019-12-06 Lesaffre Et Compagnie Ameliorant liquide de panification comprenant des microorganismes
US11889839B2 (en) * 2018-09-07 2024-02-06 General Mills, Inc. Method of making dough from batter

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3914450A (en) * 1973-04-09 1975-10-21 Anheuser Busch Concentrated extract of yeast and processes of making same
US3963835A (en) * 1974-02-01 1976-06-15 Microlife Technics, Inc. Fermented flour and method of preparation
JPS5282742A (en) * 1975-12-27 1977-07-11 Eisai Co Ltd Breads making method
US4243691A (en) * 1979-05-18 1981-01-06 The Procter & Gamble Company Sodium-free salt substitute
DE3338977A1 (de) * 1983-10-27 1985-05-09 Deutsche Hefewerke Gmbh, 2000 Hamburg Verfahren zum verbessern der qualitaet von sauerteig-brot
US5108766A (en) * 1990-10-22 1992-04-28 Pierre Gelinas Flavorants for enhancing the taste and flavor of bakery products and process of making
US5286630A (en) * 1991-12-05 1994-02-15 Phillips Petroleum Company Yeast extracts from candida utilis and the production of same
ZA94543B (en) * 1993-02-03 1995-07-26 Unilever Plc Bread improver compositions
DE19619187C2 (de) * 1996-05-11 2002-05-29 Agrano Ag Allschwil Herstellung eines flüssigen pastösen oder biologischen Backmittels für Brot mit Hilfe von Milchsäurebakterien sowie danach hergestelltes biologisches Backmittel
GB2315008A (en) * 1996-07-09 1998-01-21 Greggs Plc A method of baking bread products
EP0951841A1 (en) * 1997-12-23 1999-10-27 Societe Des Produits Nestle S.A. Process for the preparation of flavouring compositions and use of these compositions in bakery products
FR2838297B1 (fr) * 2002-04-12 2005-06-17 Lesaffre & Cie Nouveau procede de panification pour pains de type francais a gout levain

Also Published As

Publication number Publication date
EP1713341A1 (fr) 2006-10-25
BRPI0507598B1 (pt) 2016-03-29
BRPI0507598A (pt) 2007-07-03
US9681672B2 (en) 2017-06-20
ATE454043T1 (de) 2010-01-15
FR2865902B1 (fr) 2007-09-07
PT1713341E (pt) 2010-03-12
RU2370038C2 (ru) 2009-10-20
WO2005087013A1 (fr) 2005-09-22
AU2005220616A1 (en) 2005-09-22
US20070172545A1 (en) 2007-07-26
CA2557580A1 (fr) 2005-09-22
EP1713341B1 (fr) 2010-01-06
NO20064071L (no) 2006-09-11
CA2557580C (fr) 2012-04-24
RU2006132326A (ru) 2008-03-20
ZA200606550B (en) 2008-01-30
NZ548987A (en) 2009-07-31
FR2865902A1 (fr) 2005-08-12
DE602005018745D1 (de) 2010-02-25
HK1100131A1 (en) 2007-09-07
UA91333C2 (ru) 2010-07-26
AU2005220616B2 (en) 2010-12-02

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