UA94210C2 - Упакованный продукт для пекарного производства - Google Patents

Упакованный продукт для пекарного производства

Info

Publication number
UA94210C2
UA94210C2 UAA200614028A UAA200614028A UA94210C2 UA 94210 C2 UA94210 C2 UA 94210C2 UA A200614028 A UAA200614028 A UA A200614028A UA A200614028 A UAA200614028 A UA A200614028A UA 94210 C2 UA94210 C2 UA 94210C2
Authority
UA
Ukraine
Prior art keywords
packed product
composition
baking production
relates
present
Prior art date
Application number
UAA200614028A
Other languages
English (en)
Ukrainian (uk)
Inventor
Бернар Бонжан
Стефан Капель
Пьер Тоссу
Кристоф Девилд
Original Assignee
Пуратос Нв
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=UA94210(C2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Пуратос Нв filed Critical Пуратос Нв
Publication of UA94210C2 publication Critical patent/UA94210C2/ru

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

Abstract

Упакованный продукт для пекарного производства включает контейнер и стабильную порошковую композицию. Указанная порошковая композиция включает активные дрожжи и композицию для улучшения качества хлеба, а свободное пространство над продуктом в указанном контейнере после запечатывания состоит из по крайней мере приблизительно 5 % инертной атмосферы от общего объема указанного контейнера. Композиция для улучшения качества хлеба, которая входит в состав порошковой композиции, включает один или больше ферментов, выбранных из группы, состоящей из амилаз, ксиланаз, липаз, оксидаз, дегидрогеназ, лаказ и протеа
UAA200614028A 2004-06-29 2005-06-29 Упакованный продукт для пекарного производства UA94210C2 (ru)

Applications Claiming Priority (1)

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

Publications (1)

Publication Number Publication Date
UA94210C2 true UA94210C2 (ru) 2011-04-26

Family

ID=34933058

Family Applications (1)

Application Number Title Priority Date Filing Date
UAA200614028A UA94210C2 (ru) 2004-06-29 2005-06-29 Упакованный продукт для пекарного производства

Country Status (21)

Country Link
US (1) US9408399B2 (ru)
EP (1) EP1761130B2 (ru)
JP (1) JP4705637B2 (ru)
KR (1) KR101246277B1 (ru)
CN (2) CN103229794B (ru)
AR (1) AR049533A1 (ru)
AT (1) ATE499839T2 (ru)
BR (1) BRPI0512427B1 (ru)
CA (1) CA2568338C (ru)
DE (1) DE602005026655D1 (ru)
DK (1) DK1761130T4 (ru)
EA (1) EA011424B1 (ru)
ES (1) ES2361160T5 (ru)
IL (1) IL180264A (ru)
MX (1) MXPA06014479A (ru)
PE (1) PE20060142A1 (ru)
PL (1) PL1761130T5 (ru)
PT (1) PT1761130E (ru)
SI (1) SI1761130T2 (ru)
UA (1) UA94210C2 (ru)
WO (1) WO2006000065A1 (ru)

Families Citing this family (10)

* 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
BE1024730B1 (nl) 2017-05-11 2018-06-07 Puratos Nv Chocoladeproduct
WO2021069656A1 (en) * 2019-10-11 2021-04-15 Novozymes A/S Solid baking additive
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 (ru) * 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 (ru) * 1988-12-23 1991-07-19 3P Sa
ES2103538T3 (es) * 1993-03-31 1997-09-16 Gist Brocades Nv Formulacion de levadura para la preparacion de productos horneados.
CA2175210A1 (en) * 1993-11-17 1995-05-26 Anton A. G. Van Duijnhoven Baking improver
DK0659344T3 (da) * 1993-12-24 2001-10-29 Dsm Nv Tørgærsblanding
IL164349A0 (en) * 2002-04-25 2005-12-18 Dsm Ip Assets Bv Dry yeast composition

Also Published As

Publication number Publication date
KR20070030806A (ko) 2007-03-16
EP1761130A1 (en) 2007-03-14
JP2008504037A (ja) 2008-02-14
MXPA06014479A (es) 2007-06-05
ATE499839T2 (de) 2011-03-15
JP4705637B2 (ja) 2011-06-22
EP1761130B2 (en) 2019-04-17
BRPI0512427B1 (pt) 2014-10-07
PL1761130T3 (pl) 2011-07-29
CA2568338C (en) 2013-08-13
US9408399B2 (en) 2016-08-09
CN1976591A (zh) 2007-06-06
EP1761130B1 (en) 2011-03-02
CN103229794B (zh) 2016-02-10
PE20060142A1 (es) 2006-02-23
CN103229794A (zh) 2013-08-07
SI1761130T1 (sl) 2011-07-29
WO2006000065A1 (en) 2006-01-05
PL1761130T5 (pl) 2019-10-31
IL180264A0 (en) 2007-07-04
KR101246277B1 (ko) 2013-03-21
AR049533A1 (es) 2006-08-09
DK1761130T3 (da) 2011-05-30
CA2568338A1 (en) 2006-01-05
DK1761130T4 (da) 2019-05-27
ES2361160T3 (es) 2011-06-14
BRPI0512427A (pt) 2008-03-04
EA200602272A1 (ru) 2007-06-29
PT1761130E (pt) 2011-06-09
US20080260904A1 (en) 2008-10-23
DE602005026655D1 (de) 2011-04-14
IL180264A (en) 2012-01-31
ES2361160T5 (es) 2019-11-18
EA011424B1 (ru) 2009-02-27
SI1761130T2 (sl) 2019-06-28

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