PH20065A - A bread or other cereal-based food improver composition - Google Patents

A bread or other cereal-based food improver composition

Info

Publication number
PH20065A
PH20065A PH29813A PH29813A PH20065A PH 20065 A PH20065 A PH 20065A PH 29813 A PH29813 A PH 29813A PH 29813 A PH29813 A PH 29813A PH 20065 A PH20065 A PH 20065A
Authority
PH
Philippines
Prior art keywords
bread
cereal
based food
improver composition
food improver
Prior art date
Application number
PH29813A
Other languages
English (en)
Inventor
Seijiro Inoue
Shigenori Ohta
Original Assignee
Kyowa Hakko Kogyo Kk
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=16368687&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PH20065(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Kyowa Hakko Kogyo Kk filed Critical Kyowa Hakko Kogyo Kk
Publication of PH20065A publication Critical patent/PH20065A/en

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
    • 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
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
PH29813A 1982-11-10 1983-11-10 A bread or other cereal-based food improver composition PH20065A (en)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP57197098A JPS6030488B2 (ja) 1982-11-10 1982-11-10 生地の改良剤およびそれを含有してなる生地

Publications (1)

Publication Number Publication Date
PH20065A true PH20065A (en) 1986-09-18

Family

ID=16368687

Family Applications (1)

Application Number Title Priority Date Filing Date
PH29813A PH20065A (en) 1982-11-10 1983-11-10 A bread or other cereal-based food improver composition

Country Status (9)

Country Link
US (1) US4567046A (fr)
EP (1) EP0109244B1 (fr)
JP (1) JPS6030488B2 (fr)
KR (1) KR910001798B1 (fr)
AU (1) AU563963B2 (fr)
CA (1) CA1230257A (fr)
DE (1) DE3370746D1 (fr)
MY (1) MY100058A (fr)
PH (1) PH20065A (fr)

Families Citing this family (54)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS602135A (ja) * 1983-06-17 1985-01-08 協和醗酵工業株式会社 パンの製造法
DE3484035D1 (de) * 1983-07-13 1991-03-07 Kyowa Hakko Kogyo Kk Vitaler kleber.
JPS6078529A (ja) * 1983-10-07 1985-05-04 協和醗酵工業株式会社 生地
CA1262654A (fr) * 1984-08-10 1989-11-07 Takaoki Torigoe Agent ameliorant la qualite des aliments
JPS61185149A (ja) * 1985-01-23 1986-08-18 協和醗酵工業株式会社 プレミツクス
JP2919613B2 (ja) * 1990-12-28 1999-07-12 協和醗酵工業株式会社 生地改良剤
DK104592D0 (da) * 1992-08-21 1992-08-21 Novo Nordisk As Fremgangsmaade
EP0669082A1 (fr) * 1994-02-23 1995-08-30 Unilever N.V. Solutions enzymatiques stables au stockage
NL1003096C2 (nl) * 1995-05-15 1996-11-19 Gist Brocades Bv Application of phospholipases in animal feed.
US6936289B2 (en) 1995-06-07 2005-08-30 Danisco A/S Method of improving the properties of a flour dough, a flour dough improving composition and improved food products
AR002214A1 (es) 1995-06-07 1998-01-07 Danisco Un metodo para mejorar las propiedades reologicas de una masa de harina y la calidad del producto terminado hecho a partir de tal masa, composicion paramejorar dicha masa, metodo para preparar un producto de panificacion con dicha composicion y metodo para preparar un producto alimenticio basado en dicha masa
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
US6103505A (en) * 1996-12-09 2000-08-15 Novo Nordisk A/S Method for reducing phosphorus content of edible oils
CN1148442C (zh) 1996-12-09 2004-05-05 诺维信公司 利用来自具有磷脂酶a和/或b活性的丝状真菌的磷脂酶降低含有大量非水合磷的食用油中的含磷成分
DE69835112T2 (de) * 1997-04-09 2007-01-04 Danisco A/S Verwendung von Lipase zur Verbesserung von Teigen Und Backwaren
WO1999049011A1 (fr) * 1998-03-24 1999-09-30 Dsm N.V. Utilisation de lipase dans le brassage
US6365204B1 (en) 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
EP1073339B2 (fr) † 1998-04-20 2008-04-16 Novozymes A/S Preparation de pate et de produits de boulangerie
DK1098988T4 (da) * 1998-07-21 2007-09-03 Danisco Födevare
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
DK2290059T3 (en) 1998-11-27 2016-02-22 Novozymes As Lipolytic enzyme VERSIONS
US7312062B2 (en) 1998-11-27 2007-12-25 Novozymes A/S Lipolytic enzyme variants
US6485761B1 (en) * 1999-02-24 2002-11-26 Novozymes Biotech, Inc. Methods for using lactonohydrolases in baking
WO2001047363A1 (fr) * 1999-12-23 2001-07-05 Dsm N.V. Ameliorant de pain comprenant un sel biliaire et de la phospholipase a
US20050118697A1 (en) 2000-07-06 2005-06-02 Novozymes A/S Method of preparing a dough or baked product made from a dough, with addition of lipolytic enzymes
CA2438234C (fr) * 2001-02-21 2011-03-22 Novozymes A/S Production d'aliments feculents comprenant des enzymes lipolytiques
CN100591212C (zh) 2001-05-18 2010-02-24 丹尼斯科有限公司 改善生面团和面包质量的方法
CA2467415C (fr) * 2002-01-16 2014-03-11 Novozymes A/S Variants d'enzymes lipolytiques et procede de production
PL373887A1 (en) * 2002-05-21 2005-09-19 Dsm Ip Assets B.V. Novel phospholipases and uses thereof
AU2003243928B2 (en) * 2002-07-03 2009-03-12 Novozymes A/S Treatment of dough with a lipoxygenase and a lipolytic enzyme
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
WO2004018660A2 (fr) 2002-08-19 2004-03-04 Dsm Ip Assets B.V. Nouvelles lipases et utilisations
US8309147B2 (en) * 2002-12-12 2012-11-13 Novozymes A/S Method for selecting lipolytic enzyme
US7955814B2 (en) * 2003-01-17 2011-06-07 Danisco A/S Method
DE602004030000D1 (de) * 2003-01-17 2010-12-23 Danisco Verfahren zur in-situ-herstellung eines emulgators in einem nahrungsmittel
US20050196766A1 (en) * 2003-12-24 2005-09-08 Soe Jorn B. Proteins
CA2523400C (fr) 2003-05-09 2015-03-17 Novozymes A/S Enzymes lipolytiques variants
ATE415094T1 (de) * 2003-12-11 2008-12-15 Bakery Technology Ct B V Verfahren zur herstellung von brot mit verbesserter haltbarkeit, brotteig und backmittelzusammensetzung für die herstellung des besagten brotes
US7718408B2 (en) 2003-12-24 2010-05-18 Danisco A/S Method
GB0716126D0 (en) 2007-08-17 2007-09-26 Danisco Process
US7906307B2 (en) * 2003-12-24 2011-03-15 Danisco A/S Variant lipid acyltransferases and methods of making
US20080008782A1 (en) * 2004-02-17 2008-01-10 Wageningen Centre For Food Sciences Method of Preparing a Bread Dough or Part Baked Bread
GB0405637D0 (en) 2004-03-12 2004-04-21 Danisco Protein
EP2267108A1 (fr) 2004-07-16 2010-12-29 Danisco A/S Procedé de démucilagination de l'huile par des enzymes
EP2405007B1 (fr) * 2007-01-25 2013-12-04 DuPont Nutrition Biosciences ApS Production d'une lipide acyltransferase à partir de cellules transformées de Bacillus licheniformis
MX2009008090A (es) * 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
WO2010102976A1 (fr) 2009-03-10 2010-09-16 Dsm Ip Assets B.V. Estérase prégastrique et ses dérivés
CN102549150A (zh) 2009-09-03 2012-07-04 帝斯曼知识产权资产管理有限公司 作为ssl替代品的烘焙酶组合物
JP6002381B2 (ja) * 2010-12-07 2016-10-05 三菱化学フーズ株式会社 グリセロ糖脂質リパーゼを含有する小麦粉製品の製造方法
EP2620496B1 (fr) 2012-01-30 2015-06-03 DSM IP Assets B.V. Alpha-amylase
MX363261B (es) 2013-03-21 2019-03-19 Novozymes As Polipéptidos que tienen actividad de la fosfolipasa a y polinucleótidos que los codifican.
JP6203018B2 (ja) * 2013-11-29 2017-09-27 キユーピー株式会社 パン
ES2856766T3 (es) 2015-04-10 2021-09-28 Dsm Ip Assets Bv Método de preparación de una masa
WO2019121874A1 (fr) 2017-12-19 2019-06-27 Dupont Nutrition Biosciences Aps Composition comprenant de la lécithine et des triglycérides

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
BE393786A (fr) *
US1541263A (en) * 1921-10-01 1925-06-09 Ward Baking Co Food product
FR879985A (fr) * 1941-03-05 1943-03-10 Brabender O H Produit pour l'amélioration de la faculté de travail, en particulier des propriétés de cuisson, de farines
CH245056A (de) * 1946-03-20 1946-10-31 E M Gmuender Backhilfsmittel.
FR1154658A (fr) * 1955-11-25 1958-04-15 Agent auxiliaire de panification à faire entrer en particulier dans la composition du pain blanc et de la pâtisserie
US3368903A (en) * 1966-02-18 1968-02-13 Vanderbilt Co R T Baked goods dough and method
CH461935A (fr) * 1966-05-03 1968-08-31 Menzi Robert Procédé de fabrication de pâtes alimentaires séchées
US3833738A (en) * 1971-01-25 1974-09-03 G Edwards Alfalfa extract process

Also Published As

Publication number Publication date
AU2094083A (en) 1984-05-17
AU563963B2 (en) 1987-07-30
KR910001798B1 (ko) 1991-03-26
JPS6030488B2 (ja) 1985-07-17
EP0109244B1 (fr) 1987-04-08
CA1230257A (fr) 1987-12-15
US4567046A (en) 1986-01-28
EP0109244A1 (fr) 1984-05-23
DE3370746D1 (en) 1987-05-14
KR840006600A (ko) 1984-12-01
MY100058A (en) 1989-06-29
JPS5988040A (ja) 1984-05-21

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