ATE310405T1 - Herstellung von stärkehaltigen lebensmittelprodukten - Google Patents

Herstellung von stärkehaltigen lebensmittelprodukten

Info

Publication number: ATE310405T1
Authority: AT; Austria
Prior art keywords: food products; products; production; reduce; fried
Prior art date: 2001-02-21

Application number

AT02700176T

Other languages

English (en)

Inventor

Andrew Ross

Tina Spendler

Luise Christiansen

Original Assignee

Novozymes As

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.)

2001-02-21

Filing date

2002-02-21

Publication date

2005-12-15

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=26068969&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=ATE310405(T1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

2002-02-21 Application filed by Novozymes As filed Critical Novozymes As

2005-12-15 Application granted granted Critical

2005-12-15 Publication of ATE310405T1 publication Critical patent/ATE310405T1/de

Links

235000013305 food Nutrition 0.000 title abstract 2
102000004190 Enzymes Human genes 0.000 abstract 4
108090000790 Enzymes Proteins 0.000 abstract 4
108090001060 Lipase Proteins 0.000 abstract 2
230000002366 lipolytic effect Effects 0.000 abstract 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 abstract 1
102000004882 Lipase Human genes 0.000 abstract 1
102100033357 Pancreatic lipase-related protein 2 Human genes 0.000 abstract 1
102000015439 Phospholipases Human genes 0.000 abstract 1
108010064785 Phospholipases Proteins 0.000 abstract 1
235000019626 lipase activity Nutrition 0.000 abstract 1
235000012149 noodles Nutrition 0.000 abstract 1
239000002994 raw material Substances 0.000 abstract 1
235000011888 snacks Nutrition 0.000 abstract 1

Classifications

- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01003—Triacylglycerol lipase (3.1.1.3)
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L7/111—Semi-moist pasta, i.e. containing about 20% of moist; Moist packaged or frozen pasta; Pasta fried or pre-fried in a non-aqueous frying medium, e.g. oil; Packaged pasta to be cooked directly in the package
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/135—Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01026—Galactolipase (3.1.1.26)
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y301/00—Hydrolases acting on ester bonds (3.1)
- C12Y301/01—Carboxylic ester hydrolases (3.1.1)
- C12Y301/01032—Phospholipase A1 (3.1.1.32)

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Chemical & Material Sciences (AREA)
Health & Medical Sciences (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Nutrition Science (AREA)
Organic Chemistry (AREA)
Microbiology (AREA)
General Engineering & Computer Science (AREA)
Biochemistry (AREA)
Zoology (AREA)
Genetics & Genomics (AREA)
General Health & Medical Sciences (AREA)
Bioinformatics & Cheminformatics (AREA)
Biotechnology (AREA)
Wood Science & Technology (AREA)
Noodles (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Grain Derivatives (AREA)
Preparation Of Fruits And Vegetables (AREA)
Confectionery (AREA)
Jellies, Jams, And Syrups (AREA)
Polysaccharides And Polysaccharide Derivatives (AREA)

AT02700176T 2001-02-21 2002-02-21 Herstellung von stärkehaltigen lebensmittelprodukten ATE310405T1 (de)

Applications Claiming Priority (3)

Application Number	Priority Date	Filing Date	Title
DKPA200100285		2001-02-21
DKPA200101447		2001-10-03
PCT/DK2002/000114 WO2002065854A2 (en)	2001-02-21	2002-02-21	Production of starchy food products

Publications (1)

Publication Number	Publication Date
ATE310405T1 true ATE310405T1 (de)	2005-12-15

Family

ID=26068969

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT02700176T ATE310405T1 (de)	2001-02-21	2002-02-21	Herstellung von stärkehaltigen lebensmittelprodukten

Country Status (12)

Country	Link
US (2)	US20040170736A1 (de)
EP (1)	EP1363506B1 (de)
JP (2)	JP4409832B2 (de)
KR (1)	KR20030078065A (de)
CN (1)	CN1235499C (de)
AT (1)	ATE310405T1 (de)
AU (1)	AU2002233168B2 (de)
CA (1)	CA2438234C (de)
DE (1)	DE60207530T2 (de)
DK (1)	DK1363506T3 (de)
MX (1)	MXPA03007393A (de)
WO (1)	WO2002065854A2 (de)

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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
US7745599B1 (en)	1995-06-07	2010-06-29	Danisco A/S	Hexose oxidase-encoding DNAs and methods of use thereof
NZ310420A (en)	1995-06-07	2000-01-28	Bioteknologisk Inst	Recombinant hexose oxidase, a method of producing the same and use of such enzyme
NZ309735A (en)	1995-06-07	1998-08-26	Danisco	Use of hexose oxidase for oxidizing maltose to improve the properties of flour dough
GB0112226D0 (en)	2001-05-18	2001-07-11	Danisco	Method of improving dough and bread quality
US8178090B2 (en)	1995-06-07	2012-05-15	Danisco A/S	Recombinant hexose oxidase
ES2168236T3 (es)	1997-04-09	2005-04-16	Danisco A/S	Utilizacion de lipasa para mejorar las pastas de pan y los productos de panaderia.
ATE231186T1 (de)	1998-07-21	2003-02-15	Danisco	Lebensmittel
EP1803353A3 (de) *	2001-05-18	2007-07-18	Danisco A/S	Verfahren zur Herstellung von Teig mit einem Enzym
BR0209154A (pt) *	2001-05-18	2004-07-20	Danisco	Processo de preparação de uma massa com uma enzima
US20050196766A1 (en)	2003-12-24	2005-09-08	Soe Jorn B.	Proteins
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
GB0716126D0 (en)	2007-08-17	2007-09-26	Danisco	Process
BRPI0417533B1 (pt)	2003-12-24	2016-03-01	Danisco	enzima variante glicolipídio aciltransferase, uso e método para sua produção, método para o preparo de um produto alimentício e produto assado de farinha, processo de refinamento enzimático
US7718408B2 (en)	2003-12-24	2010-05-18	Danisco A/S	Method
WO2008090395A1 (en)	2007-01-25	2008-07-31	Danisco A/S	Production of a lipid acyltransferase from transformed bacillus licheniformis cells
US7906307B2 (en)	2003-12-24	2011-03-15	Danisco A/S	Variant lipid acyltransferases and methods of making
GB0405637D0 (en)	2004-03-12	2004-04-21	Danisco	Protein
CN101052702B (zh)	2004-07-16	2013-01-09	杜邦营养生物科学有限公司	脂肪分解酶及其在食品工业中的应用
CN103120287B (zh)	2005-10-04	2016-01-20	吉米安仕有限责任公司	制造小吃食品的方法及由此制造的产品
MX355043B (es)	2005-10-04	2018-04-02	Jimmyash Llc	Productos alimenticios fritos con contenido de grasa reducido.
US9615601B2 (en)	2005-10-04	2017-04-11	Jimmyash Llc	Process for the controlled introduction of oil into food products
WO2008109827A2 (en) *	2007-03-07	2008-09-12	General Mills Marketing, Inc.	Flavored taco shells
MX2011012860A (es)	2009-06-05	2012-01-25	Ajinomoto Kk	Preparacion de enzimas para reformar productos de carne procesados y metodo de fabricacion para productos de carne procesada.
WO2012051027A1 (en) *	2010-10-13	2012-04-19	Trustees Of Dartmouth College	Composite flour and protein-energy foods containing the same
ITPI20100134A1 (it) *	2010-11-26	2012-05-27	Ilaria Pepi	Un procedimento per preparare uno snack a base di pasta fresca pronto al consumo, lo snack così ottenuto e il suo uso alimentare.
ES2390728B1 (es) *	2011-04-20	2013-10-01	Georgina MADAN DE LOS CUETOS	Método para realizar un producto de aperitivo de pasta alimenticia frito y el producto de aperitivo de pasta alimenticia obtenido.
PH12014500731A1 (en) *	2011-10-12	2014-06-30	Intercontinental Great Brands Llc	Production of whole grain rice shredded product
CN104705574A (zh) *	2013-12-12	2015-06-17	禹州市思源实业有限公司	一种美容养颜面条及其制备方法
US10052738B2 (en) *	2015-05-18	2018-08-21	United Technologies Corporation	Internal surface finishing apparatus and method
JP6893368B2 (ja) *	2019-12-18	2021-06-23	長田産業株式会社	ほぐれの改良された穀類加工食品、その製造方法およびほぐれ改良剤
US20220378067A1 (en) *	2021-05-26	2022-12-01	A-Sha Republic Inc.	Method for manufacturing easy-to-cook and easy-to-brew noodles
GB2614690A (en) *	2021-06-09	2023-07-19	Believe In Science Ltd	Confectionery product
BE1031247B1 (nl) *	2023-01-10	2024-08-06	Puratos	Verbeterde producten op basis van strengen van beslag

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JP4008602B2 (ja) *	1998-11-26	2007-11-14	日清製粉株式会社	油揚げ食品用穀粉組成物
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AU1723801A (en) *	1999-12-03	2001-06-12	Danisco A/S	Method of improving dough and bread quality
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AU7235901A (en) *	2000-07-06	2002-01-21	Novozymes As	Method of preparing a dough or a baked product made from a dough, with addition of lipolytic enzymes
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2002
- 2002-02-21 JP JP2002565429A patent/JP4409832B2/ja not_active Expired - Fee Related
- 2002-02-21 EP EP02700176A patent/EP1363506B1/de not_active Revoked
- 2002-02-21 DE DE60207530T patent/DE60207530T2/de not_active Expired - Lifetime
- 2002-02-21 KR KR20037008997A patent/KR20030078065A/ko not_active Ceased
- 2002-02-21 AT AT02700176T patent/ATE310405T1/de not_active IP Right Cessation
- 2002-02-21 CA CA2438234A patent/CA2438234C/en not_active Expired - Fee Related
- 2002-02-21 WO PCT/DK2002/000114 patent/WO2002065854A2/en not_active Ceased
- 2002-02-21 MX MXPA03007393A patent/MXPA03007393A/es active IP Right Grant
- 2002-02-21 AU AU2002233168A patent/AU2002233168B2/en not_active Ceased
- 2002-02-21 CN CNB028053419A patent/CN1235499C/zh not_active Expired - Fee Related
- 2002-02-21 DK DK02700176T patent/DK1363506T3/da active
- 2002-02-21 US US10/468,611 patent/US20040170736A1/en not_active Abandoned
2007
- 2007-12-20 US US11/961,831 patent/US20080095884A1/en not_active Abandoned
2008
- 2008-12-17 JP JP2008321445A patent/JP2009065984A/ja active Pending

Also Published As

Publication number	Publication date
DE60207530T2 (de)	2006-08-10
US20040170736A1 (en)	2004-09-02
DE60207530D1 (de)	2005-12-29
CN1523963A (zh)	2004-08-25
EP1363506A2 (de)	2003-11-26
EP1363506B1 (de)	2005-11-23
US20080095884A1 (en)	2008-04-24
WO2002065854A2 (en)	2002-08-29
KR20030078065A (ko)	2003-10-04
CA2438234A1 (en)	2002-08-29
MXPA03007393A (es)	2004-03-16
JP2009065984A (ja)	2009-04-02
WO2002065854A3 (en)	2002-10-24
DK1363506T3 (da)	2006-03-20
CN1235499C (zh)	2006-01-11
JP4409832B2 (ja)	2010-02-03
JP2004517644A (ja)	2004-06-17
AU2002233168B2 (en)	2007-02-15
CA2438234C (en)	2011-03-22

Legal Events

Date	Code	Title	Description
2006-05-15	RER	Ceased as to paragraph 5 lit. 3 law introducing patent treaties

Publication	Publication Date	Title
ATE310405T1 (de)	2005-12-15	Herstellung von stärkehaltigen lebensmittelprodukten
LT2001057A (en)	2002-02-25	Information stall
AU5677994A (en)	1995-06-13	Method of production of extruded cereal-based fried food containing added protein
WO2001078524A3 (en)	2002-07-25	Enzymatic treatment of potato products
DE69008285D1 (de)	1994-05-26	Gebratenes Snackprodukt mit niedrigem Fettgehalt.
IE810926L (en)	1981-10-26	Snackfoods containing bran
MX2009000716A (es)	2009-06-26	Proceso para elaborar un alimento de botana saludable.
ES2035312T3 (es)	1993-04-16	Producto alimenticio cocido que incluye masa de maiz ceroso y su procedimiento de elaboracion.
KR960040186A (ko)	1996-12-17	파스타의 제조방법
HUP9900749A2 (hu)	1999-06-28	Eljárás élelmiszertermékek állagának módosítására immobilizált lágyítókkal
MXPA99008566A (es)	2005-11-04	Polidextrosa como un inhibidor de la absorcion degrasa en alimentos fritos.
DE69620754D1 (de)	2002-05-23	Verfahren zur herstellung von fettfreien maissnackproduckten
CA2529937A1 (en)	2005-01-20	Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce
DE69410683D1 (de)	1998-07-09	Verfahren zur Herstellung von Panierbeschichtung und damit hergestelltes Produkt
ATE193422T1 (de)	2000-06-15	Angekochtes reisprodukt und verfahren zur herstellung
ATE291355T1 (de)	2005-04-15	Verfahren zur herstellung gefüllter teigwaren
ATE269002T1 (de)	2004-07-15	Verfahren zur herstellung von gesäuerten, feuchten, lagerstabilen gefüllten teigwaren
NO20044200L (no)	2004-10-01	Enzymatisk behandling av komprodukter og et havreprodukt med forhoyet glukose og beta-glukaninnhold
DK1175156T3 (da)	2005-10-31	Kornprodukt
MA25186A1 (fr)	2001-07-02	Produits alimentaires granulaires hydratables et methodes pour leur production
DE60239480D1 (de)	2011-04-28	Verbesserter teig enthaltend dehydratisierte kartoffelprodukte
JP6962734B2 (ja)	2021-11-05	揚げ衣用又は揚げ皮用組成物、及び揚げ物用改質剤、並びに、前記揚げ衣用又は揚げ皮用組成物或いは前記揚げ物用改質剤を用いた揚げ物
KR100462692B1 (ko)	2004-12-17	밀가루 반죽 제품의 제조방법
JPS62259556A (ja)	1987-11-11	麺類の製造法
RU93018733A (ru)	1996-06-10	Способ производства зернового хлеба