PE20060142A1 - Producto empaquetado para la industria de panificacion de una composicion en polvo y procedimiento de preparacion del mismo - Google Patents

Producto empaquetado para la industria de panificacion de una composicion en polvo y procedimiento de preparacion del mismo

Info

Publication number
PE20060142A1
PE20060142A1 PE2005000747A PE2005000747A PE20060142A1 PE 20060142 A1 PE20060142 A1 PE 20060142A1 PE 2005000747 A PE2005000747 A PE 2005000747A PE 2005000747 A PE2005000747 A PE 2005000747A PE 20060142 A1 PE20060142 A1 PE 20060142A1
Authority
PE
Peru
Prior art keywords
improved
composition
flavor
container
product
Prior art date
Application number
PE2005000747A
Other languages
English (en)
Inventor
Bernard Bonjean
Stefan Capelle
Christophe Dewilde
Pierre Tossut
Original Assignee
Puratos Nv
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=34933058&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PE20060142(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Puratos Nv filed Critical Puratos Nv
Publication of PE20060142A1 publication Critical patent/PE20060142A1/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
    • 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
    • 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
    • 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
    • A23L3/3409—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 gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—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 gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/04—Preserving or maintaining viable microorganisms
    • 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
    • C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
    • C12N1/14—Fungi; Culture media therefor
    • C12N1/16—Yeasts; Culture media therefor
    • C12N1/18—Baker's yeast; Brewer's yeast

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
  • Mycology (AREA)
  • Microbiology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Biotechnology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biomedical Technology (AREA)
  • Virology (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Medicinal Chemistry (AREA)
  • Tropical Medicine & Parasitology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Confectionery (AREA)

Abstract

SE REFIERE A UN PRODUCTO PARA LA INDUSTRIA DE PANIFICACION QUE COMPRENDE UN RECIPIENTE Y UNA COMPOSICION EN POLVO, COMPRENDIENDO DICHA COMPOSICION MEJORADA DEL SABOR Y/O UNOS COMPUESTOS MEJORADOS DEL SABOR Y/O SAL. TAL QUE LA COMPOSICION MEJORADA COMPRENDE: ENZIMAS, AGENTES OXIDANTES O REDUCTORES, EMULSIONANTES, MATERIALES GRASOS, VITAMINAS, FUENTES DE FIBRA O UNA MEZCLA DE DOS O MAS DE LOS MISMOS. ADEMAS DICHA COMPOSICION MEJORADA DEL SABOR COMPRENDE UN PRODUCTO DE MASA FERMENTADA, UN PRODUCTO DE ESPONJA O UNA MEZCLA DE LOS MISMOS. ASI TAMBIEN SE DESCRIBE UN PROCEDIMIENTO PARA LA PREPARACION DE UN PRODUCTO PARA LA INDUSTRIA DE PANIFICACION, QUE COMPRENDE LAS ETAPAS DE: MEZCLAR UNA COMPOSICION MEJORADA Y UNA LEVADURA ACTIVA, ANADIR UNA COMPOSICION MEJORADA DEL SABOR DEL PAN EN FORMA DE POLVO, ANADIR COMPUESTOS MEJORADORES DEL SABOR DEL PAN, SAL, RELLENAR UN RECIPIENTE CON LA COMPOSICION EN POLVO RESULTAMNTE; Y, SELLAR DICHO RECIPIENTE BAJO UNA ATMOSFERA INERTE, DEJANDO UN ESPACIO SUPERIOR LIBRE DEL 5%, RESPECTO DEL VOLUMEN DEL RECIPIENTE, CONSISTIENDO DICHO ESPACIO SUPERIOR LIBRE ESENCIALMENTE EN DICHA ATMOSFERA INERTE
PE2005000747A 2004-06-29 2005-06-28 Producto empaquetado para la industria de panificacion de una composicion en polvo y procedimiento de preparacion del mismo PE20060142A1 (es)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
EP04447156 2004-06-29

Publications (1)

Publication Number Publication Date
PE20060142A1 true PE20060142A1 (es) 2006-02-23

Family

ID=34933058

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2005000747A PE20060142A1 (es) 2004-06-29 2005-06-28 Producto empaquetado para la industria de panificacion de una composicion en polvo y procedimiento de preparacion del mismo

Country Status (21)

Country Link
US (1) US9408399B2 (es)
EP (1) EP1761130B2 (es)
JP (1) JP4705637B2 (es)
KR (1) KR101246277B1 (es)
CN (2) CN1976591A (es)
AR (1) AR049533A1 (es)
AT (1) ATE499839T2 (es)
BR (1) BRPI0512427B1 (es)
CA (1) CA2568338C (es)
DE (1) DE602005026655D1 (es)
DK (1) DK1761130T4 (es)
EA (1) EA011424B1 (es)
ES (1) ES2361160T5 (es)
IL (1) IL180264A (es)
MX (1) MXPA06014479A (es)
PE (1) PE20060142A1 (es)
PL (1) PL1761130T5 (es)
PT (1) PT1761130E (es)
SI (1) SI1761130T2 (es)
UA (1) UA94210C2 (es)
WO (1) WO2006000065A1 (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP4670099B2 (ja) * 2005-11-18 2011-04-13 修二 伊藤 食品生地の製造方法
FR2930870B1 (fr) * 2008-05-06 2010-05-21 Lesaffre & Cie Procede de conditionnement de levure seche
WO2010034061A1 (en) * 2008-09-24 2010-04-01 Serrol Ingredients Pty Limited Leavening composition
US20100285174A1 (en) * 2009-05-11 2010-11-11 A Tavola Together Focaccia bread and recipe
FR2946985B1 (fr) * 2009-06-19 2011-07-01 Lesaffre & Cie Levure, procede de fabrication, composition, installation
FR2968168B1 (fr) * 2010-12-03 2012-12-14 Seb Sa Sachet pre-dose pour preparation boulangere
CN103202578B (zh) * 2012-01-17 2015-07-15 艺宝投资有限公司 强齿合拉链结构及其制造方法
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
BE1024730B1 (nl) * 2017-05-11 2018-06-07 Puratos Nv Chocoladeproduct
CN114727610A (zh) * 2019-10-11 2022-07-08 诺维信公司 固体烘焙添加剂
CN114304615A (zh) * 2021-12-28 2022-04-12 广州市沐家健康产业有限公司 一种麦卢卡蜂蜜酵素组合物及其制备方法

Family Cites Families (20)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1230205A (es) * 1968-11-08 1971-04-28 Koninklijke Gist Spiritus
US3843800A (en) * 1968-11-08 1974-10-22 Arend Langejan Preparation of active dried baker's yeast
US4217420A (en) * 1968-11-08 1980-08-12 Gist-Brocades N.V. Active dried baker's yeast
US3993783A (en) * 1970-04-14 1976-11-23 Koninklijke Nederlandsche Gist-En Spiritusfabriek N.V. High protein active dried bakers' yeast
GB1321714A (en) * 1970-04-14 1973-06-27 Koninklijke Gist Spiritus Yeasts
FR2316328A1 (fr) * 1975-07-03 1977-01-28 Lesaffre Soc Ind Nouvelle levure seche de boulangerie et son procede de preparation
CA1115116A (en) * 1977-11-11 1981-12-29 Patent Technology, Inc. Multi-purpose pre-mix for home baking processes
JPS5510233A (en) * 1978-07-07 1980-01-24 Fujitsu Ltd Double-press check system for push-button dial
US4293127A (en) * 1978-12-18 1981-10-06 Mono-Kinetics Mono-kinetic exercise device
JPS58201960A (ja) * 1982-05-19 1983-11-25 Showa Sangyo Kk 食品用風味賦与剤の製造方法
US5316776A (en) * 1984-01-31 1994-05-31 Arnott's Biscuits Limited Fermentation method
JPS60221078A (ja) † 1984-04-18 1985-11-05 Morinaga Milk Ind Co Ltd 有用微生物粉末の粒状製品およびその製造法
DE3504686A1 (de) * 1985-02-12 1986-08-14 Hercules Vollkornmühlenbäckerei GmbH, 4000 Düsseldorf Verfahren zur herstellung einer lagerfaehigen gebrauchsfertigen sauerteig-mehl-mischung
FR2581027B1 (fr) * 1985-04-29 1987-11-20 Air Liquide Procede d'inertage d'emballages etanches et installation de mise en oeuvre
US5384139A (en) 1988-06-24 1995-01-24 Denis France Method for the preservation of food compositions of the pancake, fritter and similar paste type
FR2640851B1 (es) * 1988-12-23 1991-07-19 3P Sa
DK0619947T3 (da) * 1993-03-31 1997-10-20 Gist Brocades Nv Gærformulering til fremstilling af bagte produkter
ES2160690T3 (es) * 1993-11-17 2001-11-16 Quest Int Procedimiento para preparar una masa.
PT659344E (pt) * 1993-12-24 2001-12-28 Dsm Nv Composicoes de levedura seca traducao
IL164349A0 (en) * 2002-04-25 2005-12-18 Dsm Ip Assets Bv Dry yeast composition

Also Published As

Publication number Publication date
ES2361160T3 (es) 2011-06-14
JP4705637B2 (ja) 2011-06-22
SI1761130T1 (sl) 2011-07-29
IL180264A (en) 2012-01-31
IL180264A0 (en) 2007-07-04
PT1761130E (pt) 2011-06-09
EA200602272A1 (ru) 2007-06-29
KR20070030806A (ko) 2007-03-16
AR049533A1 (es) 2006-08-09
ATE499839T2 (de) 2011-03-15
CN103229794B (zh) 2016-02-10
EP1761130B1 (en) 2011-03-02
US9408399B2 (en) 2016-08-09
UA94210C2 (ru) 2011-04-26
KR101246277B1 (ko) 2013-03-21
SI1761130T2 (sl) 2019-06-28
ES2361160T5 (es) 2019-11-18
CA2568338A1 (en) 2006-01-05
BRPI0512427A (pt) 2008-03-04
MXPA06014479A (es) 2007-06-05
EA011424B1 (ru) 2009-02-27
EP1761130B2 (en) 2019-04-17
CN103229794A (zh) 2013-08-07
US20080260904A1 (en) 2008-10-23
WO2006000065A1 (en) 2006-01-05
BRPI0512427B1 (pt) 2014-10-07
PL1761130T3 (pl) 2011-07-29
DE602005026655D1 (de) 2011-04-14
EP1761130A1 (en) 2007-03-14
CN1976591A (zh) 2007-06-06
JP2008504037A (ja) 2008-02-14
CA2568338C (en) 2013-08-13
DK1761130T3 (da) 2011-05-30
PL1761130T5 (pl) 2019-10-31
DK1761130T4 (da) 2019-05-27

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