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)
Nutrition Science (AREA)
Polymers & Plastics (AREA)
Organic Chemistry (AREA)
Microbiology (AREA)
General Health & Medical Sciences (AREA)
Zoology (AREA)
General Engineering & Computer Science (AREA)
Biochemistry (AREA)
Genetics & Genomics (AREA)
Biotechnology (AREA)
Wood Science & Technology (AREA)
Bioinformatics & Cheminformatics (AREA)
Noodles (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Confectionery (AREA)
Preparation Of Fruits And Vegetables (AREA)
Grain Derivatives (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)

Families Citing this family (35)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DK0832245T4 (da)	1995-06-07	2009-01-26	Danisco	Rekombinant hexoseoxidase, en fremgangsmåde til at fremstille samme samt anvendelse af et sådan enzym
US8178090B2 (en)	1995-06-07	2012-05-15	Danisco A/S	Recombinant hexose oxidase
US7745599B1 (en)	1995-06-07	2010-06-29	Danisco A/S	Hexose oxidase-encoding DNAs and methods of use thereof
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
DK0833563T4 (da)	1995-06-07	2008-06-16	Danisco	En metode for at forberede egenskaberne for meldej
GB0112226D0 (en)	2001-05-18	2001-07-11	Danisco	Method of improving dough and bread quality
ATE280221T1 (de)	1997-04-09	2004-11-15	Danisco	Verwendung von lipase zur verbesserung von teigen und backwaren
ES2188190T5 (es)	1998-07-21	2007-11-16	Danisco A/S	Producto alimentario.
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
EP1803353A3 (de) *	2001-05-18	2007-07-18	Danisco A/S	Verfahren zur Herstellung von Teig mit einem Enzym
US20050196766A1 (en)	2003-12-24	2005-09-08	Soe Jorn B.	Proteins
MXPA05007653A (es)	2003-01-17	2005-09-30	Danisco	Metodo.
US7955814B2 (en)	2003-01-17	2011-06-07	Danisco A/S	Method
US7718408B2 (en)	2003-12-24	2010-05-18	Danisco A/S	Method
US7906307B2 (en)	2003-12-24	2011-03-15	Danisco A/S	Variant lipid acyltransferases and methods of making
GB0716126D0 (en)	2007-08-17	2007-09-26	Danisco	Process
KR101169265B1 (ko)	2003-12-24	2012-08-02	대니스코 에이/에스	단백질
GB0405637D0 (en)	2004-03-12	2004-04-21	Danisco	Protein
ATE514767T1 (de)	2004-07-16	2011-07-15	Danisco	Enzymatisches öldegummierungsverfahren
US9615601B2 (en)	2005-10-04	2017-04-11	Jimmyash Llc	Process for the controlled introduction of oil into food products
CA2624725C (en)	2005-10-04	2016-01-26	Jamshid Ashourian	Fried food products having reduced fat content
MX348088B (es)	2005-10-04	2017-05-26	Jimmyash Llc	Metodos para elaborar productos alimenticios para botana y productos elaborados mediante ellos.
AU2007344910B2 (en)	2007-01-25	2013-03-28	Dupont Nutrition Biosciences Aps	Production of a lipid acyltransferase from transformed Bacillus licheniformis cells
WO2008109827A2 (en) *	2007-03-07	2008-09-12	General Mills Marketing, Inc.	Flavored taco shells
JPWO2010140708A1 (ja)	2009-06-05	2012-11-22	味の素株式会社	畜肉加工製品改質用の酵素製剤及び畜肉加工製品の製造方法
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.
AU2012322013B2 (en)	2011-10-12	2015-11-05	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

Family Cites Families (24)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US3605605A (en) *	1969-06-24	1971-09-20	Edward L Sanchez	Machine for conveying restrained folded tortillas longitudinally through hot oil bath to form tacos shells
US4058631A (en) *	1972-08-30	1977-11-15	Gb Fermentation Industries, Inc.	Enzyme-treated fried food
US3997676A (en) *	1972-09-25	1976-12-14	Nissin Shokuhin Kaisha, Ltd.	Instant-cooking cupped noodles and a method of producing the same
GB2074436B (en) *	1980-04-26	1983-10-05	Howard A N	Cereal snackfoods and compositions and methods for making the same
JPS6030488B2 (ja) *	1982-11-10	1985-07-17	協和醗酵工業株式会社	生地の改良剤およびそれを含有してなる生地
JPS6078529A (ja) *	1983-10-07	1985-05-04	協和醗酵工業株式会社	生地
JPS6147133A (ja) *	1984-08-10	1986-03-07	協和醗酵工業株式会社	食品品質改良剤
US4857339A (en) *	1987-09-28	1989-08-15	Nabisco/Cetus Food Biotechnology Research Partnership	Method for making cereal products naturally sweetened with fructose
US5869438A (en) *	1990-09-13	1999-02-09	Novo Nordisk A/S	Lipase variants
US5298274A (en) *	1992-04-10	1994-03-29	Khalsa Nirbhao S	Methods for making tortilla chips and tortilla chips produced thereby
PT575133E (pt) *	1992-06-16	2002-11-29	Sankyo Co	Nova fosfolipase a1 processo para a sua preparacao e sua utilizacao
DK104592D0 (da) *	1992-08-21	1992-08-21	Novo Nordisk As	Fremgangsmaade
JPH06169717A (ja) *	1992-12-07	1994-06-21	Snow Brand Food Co Ltd	吸油性の低いパン粉及びその製造法
JP3182381B2 (ja) *	1996-10-25	2001-07-03	日清製粉株式会社	麺類の機械製麺法
AU754470B2 (en) *	1998-04-20	2002-11-14	Novozymes A/S	Preparation of dough and baked products
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
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
JP4014752B2 (ja) *	1999-03-04	2007-11-28	太陽化学株式会社	ポテトチップスおよびポテト菓子
EP1057415A1 (de) *	1999-06-04	2000-12-06	Societe Des Produits Nestle S.A.	Mit Lipase behandelte Teigware und Verfahren ihrer Herstellung
CA2375929C (en) *	1999-06-16	2009-09-01	Kao Corporation	Fat composition
BR0016068A (pt) *	1999-12-03	2002-08-06	Danisco	Método para melhorar a qualidade da massa e do pão
DE60140385D1 (de) *	2000-04-14	2009-12-17	Novozymes Inc	Pektinase-Behandlung von Kartoffelprodukten
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
EP1661977A1 (de) *	2004-11-29	2006-05-31	The Procter & Gamble Company	Waschmittelzusammensetzungen

2002
- 2002-02-21 DE DE60207530T patent/DE60207530T2/de not_active Expired - Lifetime
- 2002-02-21 CA CA2438234A patent/CA2438234C/en not_active Expired - Fee Related
- 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 AT AT02700176T patent/ATE310405T1/de not_active IP Right Cessation
- 2002-02-21 MX MXPA03007393A patent/MXPA03007393A/es active IP Right Grant
- 2002-02-21 JP JP2002565429A patent/JP4409832B2/ja not_active Expired - Fee Related
- 2002-02-21 KR KR20037008997A patent/KR20030078065A/ko not_active Ceased
- 2002-02-21 WO PCT/DK2002/000114 patent/WO2002065854A2/en not_active Ceased
- 2002-02-21 EP EP02700176A patent/EP1363506B1/de not_active Revoked
- 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
US20040170736A1 (en)	2004-09-02
WO2002065854A2 (en)	2002-08-29
AU2002233168B2 (en)	2007-02-15
EP1363506B1 (de)	2005-11-23
CN1523963A (zh)	2004-08-25
WO2002065854A3 (en)	2002-10-24
DE60207530D1 (de)	2005-12-29
JP2004517644A (ja)	2004-06-17
CN1235499C (zh)	2006-01-11
CA2438234A1 (en)	2002-08-29
DK1363506T3 (da)	2006-03-20
MXPA03007393A (es)	2004-03-16
CA2438234C (en)	2011-03-22
JP2009065984A (ja)	2009-04-02
JP4409832B2 (ja)	2010-02-03
US20080095884A1 (en)	2008-04-24
KR20030078065A (ko)	2003-10-04
EP1363506A2 (de)	2003-11-26
DE60207530T2 (de)	2006-08-10

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
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
ATE104519T1 (de)	1994-05-15	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
WO2006016939A3 (en)	2006-12-07	Low carbohydrate dough and method for making
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
ATE501645T1 (de)	2011-04-15	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
JPS62259556A (ja)	1987-11-11	麺類の製造法
KR20240071952A (ko)	2024-05-23	호두과자와 유사한 외양의 패스트푸드의 가맹사업 운영방안
RU93018733A (ru)	1996-06-10	Способ производства зернового хлеба