WO2010029151A1 - Systèmes de distribution d’ingrédient d’aliment et de boisson - Google Patents
Systèmes de distribution d’ingrédient d’aliment et de boisson Download PDFInfo
- Publication number
- WO2010029151A1 WO2010029151A1 PCT/EP2009/061810 EP2009061810W WO2010029151A1 WO 2010029151 A1 WO2010029151 A1 WO 2010029151A1 EP 2009061810 W EP2009061810 W EP 2009061810W WO 2010029151 A1 WO2010029151 A1 WO 2010029151A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- starch
- food
- baked
- beverage
- shell
- Prior art date
Links
- 235000013361 beverage Nutrition 0.000 title claims abstract description 50
- 235000013305 food Nutrition 0.000 title claims abstract description 50
- 239000004615 ingredient Substances 0.000 title claims abstract description 29
- 229920002472 Starch Polymers 0.000 claims abstract description 83
- 235000019698 starch Nutrition 0.000 claims abstract description 82
- 239000008107 starch Substances 0.000 claims abstract description 82
- 239000002775 capsule Substances 0.000 claims abstract description 40
- 102000004190 Enzymes Human genes 0.000 claims abstract description 24
- 108090000790 Enzymes Proteins 0.000 claims abstract description 24
- 239000000654 additive Substances 0.000 claims abstract description 20
- 229940088598 enzyme Drugs 0.000 claims description 23
- 239000000203 mixture Substances 0.000 claims description 14
- 230000000996 additive effect Effects 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 8
- 239000003995 emulsifying agent Substances 0.000 claims description 7
- 235000008429 bread Nutrition 0.000 claims description 6
- 229910052500 inorganic mineral Inorganic materials 0.000 claims description 6
- 239000011707 mineral Substances 0.000 claims description 6
- 108091005804 Peptidases Proteins 0.000 claims description 5
- 102000006010 Protein Disulfide-Isomerase Human genes 0.000 claims description 4
- 235000013365 dairy product Nutrition 0.000 claims description 4
- 108020003519 protein disulfide isomerase Proteins 0.000 claims description 4
- 235000012431 wafers Nutrition 0.000 claims description 4
- -1 xylanase Chemical compound 0.000 claims description 4
- 102000004882 Lipase Human genes 0.000 claims description 3
- 108090001060 Lipase Proteins 0.000 claims description 3
- 239000004367 Lipase Substances 0.000 claims description 3
- 101710117655 Maltogenic alpha-amylase Proteins 0.000 claims description 3
- 102000015439 Phospholipases Human genes 0.000 claims description 3
- 108010064785 Phospholipases Proteins 0.000 claims description 3
- 239000004365 Protease Substances 0.000 claims description 3
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 3
- 235000013405 beer Nutrition 0.000 claims description 3
- 235000015895 biscuits Nutrition 0.000 claims description 3
- 235000012970 cakes Nutrition 0.000 claims description 3
- 235000012495 crackers Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000019421 lipase Nutrition 0.000 claims description 3
- 235000012149 noodles Nutrition 0.000 claims description 3
- 235000019419 proteases Nutrition 0.000 claims description 3
- 239000002265 redox agent Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 235000011888 snacks Nutrition 0.000 claims description 3
- 235000014214 soft drink Nutrition 0.000 claims description 3
- 239000011782 vitamin Substances 0.000 claims description 3
- 229940088594 vitamin Drugs 0.000 claims description 3
- 229930003231 vitamin Natural products 0.000 claims description 3
- 235000013343 vitamin Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000014101 wine Nutrition 0.000 claims description 3
- 108090000344 1,4-alpha-Glucan Branching Enzyme Proteins 0.000 claims description 2
- 102000003925 1,4-alpha-Glucan Branching Enzyme Human genes 0.000 claims description 2
- ZIIUUSVHCHPIQD-UHFFFAOYSA-N 2,4,6-trimethyl-N-[3-(trifluoromethyl)phenyl]benzenesulfonamide Chemical compound CC1=CC(C)=CC(C)=C1S(=O)(=O)NC1=CC=CC(C(F)(F)F)=C1 ZIIUUSVHCHPIQD-UHFFFAOYSA-N 0.000 claims description 2
- 108010043797 4-alpha-glucanotransferase Proteins 0.000 claims description 2
- 102000015790 Asparaginase Human genes 0.000 claims description 2
- 108010024976 Asparaginase Proteins 0.000 claims description 2
- 101710128063 Carbohydrate oxidase Proteins 0.000 claims description 2
- 108010059892 Cellulase Proteins 0.000 claims description 2
- 108010025880 Cyclomaltodextrin glucanotransferase Proteins 0.000 claims description 2
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 2
- 102000018389 Exopeptidases Human genes 0.000 claims description 2
- 108010091443 Exopeptidases Proteins 0.000 claims description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 claims description 2
- 239000004366 Glucose oxidase Substances 0.000 claims description 2
- 108010015776 Glucose oxidase Proteins 0.000 claims description 2
- 108700023372 Glycosyltransferases Proteins 0.000 claims description 2
- 102000051366 Glycosyltransferases Human genes 0.000 claims description 2
- 108010008292 L-Amino Acid Oxidase Proteins 0.000 claims description 2
- 102000007070 L-amino-acid oxidase Human genes 0.000 claims description 2
- 108010029541 Laccase Proteins 0.000 claims description 2
- 102000003820 Lipoxygenases Human genes 0.000 claims description 2
- 108090000128 Lipoxygenases Proteins 0.000 claims description 2
- 108090000854 Oxidoreductases Proteins 0.000 claims description 2
- 102000004316 Oxidoreductases Human genes 0.000 claims description 2
- 102000035195 Peptidases Human genes 0.000 claims description 2
- 102000003992 Peroxidases Human genes 0.000 claims description 2
- 108060008539 Transglutaminase Proteins 0.000 claims description 2
- 108090000637 alpha-Amylases Proteins 0.000 claims description 2
- 102000004139 alpha-Amylases Human genes 0.000 claims description 2
- 229940024171 alpha-amylase Drugs 0.000 claims description 2
- 229960003272 asparaginase Drugs 0.000 claims description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-M asparaginate Chemical compound [O-]C(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-M 0.000 claims description 2
- 108010019077 beta-Amylase Proteins 0.000 claims description 2
- 229940106157 cellulase Drugs 0.000 claims description 2
- YERABYSOHUZTPQ-UHFFFAOYSA-P endo-1,4-beta-Xylanase Chemical compound C=1C=CC=CC=1C[N+](CC)(CC)CCCNC(C(C=1)=O)=CC(=O)C=1NCCC[N+](CC)(CC)CC1=CC=CC=C1 YERABYSOHUZTPQ-UHFFFAOYSA-P 0.000 claims description 2
- 235000010037 flour treatment agent Nutrition 0.000 claims description 2
- 229940116332 glucose oxidase Drugs 0.000 claims description 2
- 235000019420 glucose oxidase Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 229940059442 hemicellulase Drugs 0.000 claims description 2
- 108010002430 hemicellulase Proteins 0.000 claims description 2
- 108010004902 lactose oxidase Proteins 0.000 claims description 2
- 108040007629 peroxidase activity proteins Proteins 0.000 claims description 2
- 235000019833 protease Nutrition 0.000 claims description 2
- 108010001816 pyranose oxidase Proteins 0.000 claims description 2
- 102000003601 transglutaminase Human genes 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 239000000463 material Substances 0.000 description 3
- 235000010323 ascorbic acid Nutrition 0.000 description 2
- 229960005070 ascorbic acid Drugs 0.000 description 2
- 239000011668 ascorbic acid Substances 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical class CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 description 1
- JNYAEWCLZODPBN-JGWLITMVSA-N (2r,3r,4s)-2-[(1r)-1,2-dihydroxyethyl]oxolane-3,4-diol Chemical class OC[C@@H](O)[C@H]1OC[C@H](O)[C@H]1O JNYAEWCLZODPBN-JGWLITMVSA-N 0.000 description 1
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 102000005575 Cellulases Human genes 0.000 description 1
- 108010084185 Cellulases Proteins 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229940025131 amylases Drugs 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 229920000223 polyglycerol Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- FIAFUQMPZJWCLV-UHFFFAOYSA-N suramin Chemical compound OS(=O)(=O)C1=CC(S(O)(=O)=O)=C2C(NC(=O)C3=CC=C(C(=C3)NC(=O)C=3C=C(NC(=O)NC=4C=C(C=CC=4)C(=O)NC=4C(=CC=C(C=4)C(=O)NC=4C5=C(C=C(C=C5C(=CC=4)S(O)(=O)=O)S(O)(=O)=O)S(O)(=O)=O)C)C=CC=3)C)=CC=C(S(O)(=O)=O)C2=C1 FIAFUQMPZJWCLV-UHFFFAOYSA-N 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
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
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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
Definitions
- the present invention relates to enzymes and other ingredients or additives administered in the form of baked starch capsules for use in foods and beverages.
- Enzymes delivery systems include, e.g., powders, liquids, granulates pastes, sachets, capsules and tablets. Although often suitable for delivering enzymes in non-food and non-beverage applications, current enzyme delivery systems present problems in application in foods and beverages when the ingredients of the enzyme delivery system conflict with food and beverage ingredient regulations.
- the present invention is directed to the use of baked starch capsules for use in delivering enzymes and other ingredients or additives to food and beverages compositions (e.g., ingredients used to prepare food and beverage compositions and/or the final food and beverage composition).
- the baked starch capsules comprise (a) an outer baked starch shell which disintegrates upon contact with the environment of the food or beverage composition or during the manufacturing process conditions of the food or beverage and (b) an inner core which is encapsulated by the shell and receives a food or beverage ingredient or additive, such as, an enzyme.
- the shell disintegrates during the food or beverage manufacturing process conditions, e.g., due to processing conditions thereby releasing the contents contained in the inner core.
- the shell is water soluble in an aqueous environment of the food or beverage and disintegrates upon contact with the aqueous environment of the food or beverage.
- the baked starch capsules may be used to deliver food and beverage ingredients or additives, such as, e.g., enzymes, emulsifiers, vitamins, mineral, mineral salts and redox agents (e.g., ascorbic acid) and combinations thereof.
- the baked starch capsule shell is made from a suitable starch source, such as, for example, corn starch, which is baked in the desired form (shape, size, volume of the encapsulated core).
- a suitable starch source such as, for example, corn starch
- the present invention is also directed to a method of preparing a food or beverage by administering a food or beverage ingredient or additive in the form of a baked starch capsules to a food or beverage composition.
- An embodiment of the invention includes a method for preparing a dough for a baked product, comprising adding a baked starch capsule comprising a dough additive to a dough and baking the dough.
- the additive is preferably an enzyme or emulsifier.
- a “capsule” refers to an outer “shell” encapsulating an inner “core.”
- the core is the space for receiving an ingredient or additive.
- the capsule has a predetermined form (shape, size and core volume).
- the "outer shell" of the capsules of the present invention is made from a baked starch material.
- the starch is baked to form the solid shell under suitable baking conditions.
- Any suitable starch material may be used, such as, e.g., corn starch, corn flour, potato starch, potato flour, wheat starch, wheat flour, and mixtures of starch materials.
- the starch source is corn starch.
- Baked starch capsules suitable for use in the present invention are available in the art.
- the outer shell has the properties of being stable (non-disintegrating) prior to use in the food or beverage manufacturing process. That is, the outer shell does not disintegrate in the environmental conditions encountered outside the food or beverage manufacturing process, e.g., the environmental conditions (temperature, humidity) encountered during storage and transportation of the capsules.
- Suitable baked starch capsules are available in the art and maybe modified for the purposes of this invention, and include, e.g., CACHET A PASTIGLIA, available from Wafer Farma Decor S&L (Italy).
- the outer shell consists of starch or consists essentially of starch, i.e., only additional standard ingredients which are used to bake the starch are present in the starch shell.
- the shell is substantially comprised of starch, i.e., the starch shell comprises at least about 50% starch per wt of the starch shell.
- the starch shell comprises at least about 60% starch, 65% starch, 70% starch, 75% starch, 80% starch, 85% starch, 90% starch, 95% starch, at least 98% starch, at least 99% starch per wt. of the starch shell.
- An example includes, e.g., a starch shell comprising 90.22% corn starch, 0.30% vegetable fat and 9.48% moisture.
- the weight, size and shape of the capsule e.g., thickness of starch shell, diameter of the shell, volume of the core, can vary as desired for the intended use.
- the starch capsule has a filling volume of from about .5 ml to 250 ml, more preferably from about 1 ml to 5 ml.
- the thickness of the shell may be used to control the ease of release of the contents from the core. That is, a thicker shell can be used to delay the release of the ingredients in the core.
- the shell disintegrates in the environment of the food or beverage composition or manufacturing process conditions.
- the shell is water soluble and disintegrates upon contact with the aqueous environment of the food or beverage manufacturing process conditions.
- the shell disintegrates during heating of the food or beverage manufacturing process.
- the shell disintegrates as a result of physical manipulation of the food or beverage ingredients during the food or beverage manufacturing process.
- the baked starch capsule may contain additional layers.
- a coating may be applied to the outer surface of the outer shell and/or to the inner surface of the outer shell.
- one or more additional layers are present between the outer shell and the inner core.
- the baked starch capsules contain one or more ingredients or additives in amounts effective for achieving the desired result.
- an "ingredient or additive” refers to any food or beverage ingredient or additive desired for use in a foods or beverages or food or beverage manufacturing processes.
- the ingredient or additive is selected from the group consisting of enzymes, emulsifiers, vitamins, mineral, mineral salts and redox agents (e.g., ascorbic acid), and combinations thereof.
- the ingredient or additive consists of or consists essentially of one or more food or beverage enzymes.
- Example of enzymes include, without limitation, an alpha-amylase, maltogenic alpha-amylase, amyloglucosidase, a beta-amylase, a cyclodextrin glucanotransferase, peptidase, in particular an exopeptidase, a transglutaminase, a lipase, phospholipase, an asparaginase, a cellulase, a hemicellulase, in particular a pentosanase, such as, xylanase, a protease, a protein disulfide isomerase, e.g., a protein disulfide isomerase, a glycosyltransferase, a branching enzyme), a glucanotransferase (dextrin glycosyltransferase) or an oxidoreductase, e.g., a peroxida
- emulsifiers include, without limitation, lecithin, fatty acid monoglycerides and diglycerides, diacetyl tartaric acid esters of monoglycerides and diglycerides (DATEM), polyglycerol esters, sorbitan esters, and the stearoyl-lactylates.
- the baked starch capsules of the present invention may be used in any suitable food or beverage manufacturing process or composition.
- Non-limiting examples of applications of the baked starch capsules include for use in delivering ingredients or additives, such as, e.g., enzymes, for use in manufacturing bread, rolls, cake, noodles, biscuits, crackers, wafers, snack products, steam bread, dairy products (such as, e.g., cheese).
- ingredients or additives such as, e.g., enzymes
- dairy products such as, e.g., milk
- beverage products such as, dairy products (e.g., milk) juice, wine, beer, soft drinks.
- the baked starch capsules are used for delivering enzymes in the manufacture of dough based products.
- a method for preparing a dough for a baked product comprises adding a baked starch capsule comprising a baking enzyme and baking the dough.
- the enzyme preferably includes an enzyme used for conditioning the dough and or as bread improver, e.g., extending the shelf life of the product. Examples include amylases, maltogenic alpha-amylase, xylanses, protease, cellulases, lipases, phospholipases.
- Another embodiment of the present invention relates to a food or beverage composition, e.g., dough, comprising the baked starch capsules of the present invention.
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Medicinal Preparation (AREA)
Abstract
La présente invention concerne des enzymes et d’autres ingrédients ou additifs administrés sous la forme de capsules d’amidon cuites pour utilisation dans des aliments et des boissons.
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US9602008P | 2008-09-11 | 2008-09-11 | |
US61/096,020 | 2008-09-11 |
Publications (1)
Publication Number | Publication Date |
---|---|
WO2010029151A1 true WO2010029151A1 (fr) | 2010-03-18 |
Family
ID=41666619
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
PCT/EP2009/061810 WO2010029151A1 (fr) | 2008-09-11 | 2009-09-11 | Systèmes de distribution d’ingrédient d’aliment et de boisson |
Country Status (1)
Country | Link |
---|---|
WO (1) | WO2010029151A1 (fr) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2474838A (en) * | 2009-10-27 | 2011-05-04 | Nestec Sa | Wafer and process for producing a wafer |
CN107787185A (zh) * | 2015-06-29 | 2018-03-09 | 乐斯福公司 | 未冷冻储存的预烤面包的改良剂和面包制作方法 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4812445A (en) * | 1987-02-06 | 1989-03-14 | National Starch And Chemical Corporation | Starch based encapsulation process |
WO1995017815A1 (fr) * | 1993-12-27 | 1995-07-06 | The University Of Kansas Center For Research, Inc. | Agent biologiquement actif encapsule dans des matrices biodegradables amidon/polymere |
US5599569A (en) * | 1995-03-28 | 1997-02-04 | National Starch And Chemical Investment Holding Corporation | Use of amylase-treated low-viscosity starch in foods |
US5607708A (en) * | 1992-12-14 | 1997-03-04 | Hunt-Wesson, Inc. | Encapsulated volatile flavoring materials |
WO1998018610A1 (fr) * | 1996-10-28 | 1998-05-07 | Lengerich Bernhard H Van | Inclusion et encapsulation de particules a liberation controlee |
WO1998032336A2 (fr) * | 1997-01-22 | 1998-07-30 | Kerry Ingredients (Uk) Limited | Agents de conditionnement de pate a pain, a base d'enzymes |
WO2003015528A1 (fr) * | 2001-08-14 | 2003-02-27 | Cerestar Holding B.V. | Procede de fabrication d'une composition huile-amidon et produit obtenu |
EP1900283A2 (fr) * | 1998-03-23 | 2008-03-19 | General Mills, Inc. | Encapsulation de composés dans des produits comestibles |
-
2009
- 2009-09-11 WO PCT/EP2009/061810 patent/WO2010029151A1/fr active Application Filing
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US4812445A (en) * | 1987-02-06 | 1989-03-14 | National Starch And Chemical Corporation | Starch based encapsulation process |
US5607708A (en) * | 1992-12-14 | 1997-03-04 | Hunt-Wesson, Inc. | Encapsulated volatile flavoring materials |
WO1995017815A1 (fr) * | 1993-12-27 | 1995-07-06 | The University Of Kansas Center For Research, Inc. | Agent biologiquement actif encapsule dans des matrices biodegradables amidon/polymere |
US5599569A (en) * | 1995-03-28 | 1997-02-04 | National Starch And Chemical Investment Holding Corporation | Use of amylase-treated low-viscosity starch in foods |
WO1998018610A1 (fr) * | 1996-10-28 | 1998-05-07 | Lengerich Bernhard H Van | Inclusion et encapsulation de particules a liberation controlee |
WO1998032336A2 (fr) * | 1997-01-22 | 1998-07-30 | Kerry Ingredients (Uk) Limited | Agents de conditionnement de pate a pain, a base d'enzymes |
EP1900283A2 (fr) * | 1998-03-23 | 2008-03-19 | General Mills, Inc. | Encapsulation de composés dans des produits comestibles |
WO2003015528A1 (fr) * | 2001-08-14 | 2003-02-27 | Cerestar Holding B.V. | Procede de fabrication d'une composition huile-amidon et produit obtenu |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB2474838A (en) * | 2009-10-27 | 2011-05-04 | Nestec Sa | Wafer and process for producing a wafer |
CN107787185A (zh) * | 2015-06-29 | 2018-03-09 | 乐斯福公司 | 未冷冻储存的预烤面包的改良剂和面包制作方法 |
CN107787185B (zh) * | 2015-06-29 | 2022-01-28 | 乐斯福公司 | 未冷冻储存的预烤面包的改良剂和面包制作方法 |
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