BRPI0806845A8 - Novo método para produção de bolos - Google Patents

Novo método para produção de bolos

Info

Publication number
BRPI0806845A8
BRPI0806845A8 BRPI0806845A BRPI0806845A BRPI0806845A8 BR PI0806845 A8 BRPI0806845 A8 BR PI0806845A8 BR PI0806845 A BRPI0806845 A BR PI0806845A BR PI0806845 A BRPI0806845 A BR PI0806845A BR PI0806845 A8 BRPI0806845 A8 BR PI0806845A8
Authority
BR
Brazil
Prior art keywords
bran
production
new method
phospholipase
cakes
Prior art date
Application number
BRPI0806845A
Other languages
English (en)
Inventor
Mastenbroek José
Dirk Rene Hille Jan
Sein Arjen
Gerrit Terdu Arie
Original Assignee
Dsm Ip Assets Bv
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=39561901&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BRPI0806845(A8) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Publication of BRPI0806845A2 publication Critical patent/BRPI0806845A2/pt
Publication of BRPI0806845A8 publication Critical patent/BRPI0806845A8/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/04—Batters
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • 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
    • A21D8/047—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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • 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)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • General Health & Medical Sciences (AREA)
  • Inorganic Chemistry (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Molecular Biology (AREA)
  • Genetics & Genomics (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

NOVO MÉTODO PARA PRODUÇÃO DE BOLOS. A invenção se refere a um novo uso de uma fosfolipase A na produção de bolos para aperfeiçoar pelo menos uma das propriedades selecionadas do grupo consistindo em: (i) viscosidade da massa, (ii) densidade específica, (iii) maciez do farelo inicial, (iv) homogeneidade do poro do farelo, (v) diâmetro do poro do farelo, (vi) maciez do farelo quando do armazenamento, (vii) vida útil em prateleira e/ou (viii) volume do bolo. A invenção também se refere ao novo uso da f osf olipase A na produção de bolos para permitir redução da quantidade de ovos e/ou gordura usados na receita.
BRPI0806845A 2007-02-01 2008-01-30 Novo método para produção de bolos BRPI0806845A8 (pt)

Applications Claiming Priority (5)

Application Number Priority Date Filing Date Title
EP07101567 2007-02-01
EP07101567.1 2007-02-01
EP07112741.9 2007-07-19
EP07112741 2007-07-19
PCT/EP2008/051147 WO2008092907A2 (en) 2007-02-01 2008-01-30 Method to produce cake with phospholipase a

Publications (2)

Publication Number Publication Date
BRPI0806845A2 BRPI0806845A2 (pt) 2014-04-29
BRPI0806845A8 true BRPI0806845A8 (pt) 2016-10-11

Family

ID=39561901

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0806845A BRPI0806845A8 (pt) 2007-02-01 2008-01-30 Novo método para produção de bolos

Country Status (15)

Country Link
US (2) US9615587B2 (pt)
EP (2) EP2124581B1 (pt)
JP (1) JP2010517521A (pt)
CN (1) CN101600351B (pt)
AR (1) AR065148A1 (pt)
AU (1) AU2008209726B2 (pt)
BR (1) BRPI0806845A8 (pt)
CA (1) CA2676707C (pt)
CL (1) CL2008000336A1 (pt)
EA (1) EA017039B1 (pt)
ES (2) ES2714581T3 (pt)
IL (1) IL200043A0 (pt)
MX (1) MX2009008090A (pt)
WO (1) WO2008092907A2 (pt)
ZA (1) ZA200905147B (pt)

Families Citing this family (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1900282A1 (en) 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
EP2091341B1 (en) * 2006-12-13 2020-04-29 Coöperatie AVEBE U.A. Cream substitute
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
WO2010124975A1 (en) * 2009-04-28 2010-11-04 Dsm Ip Assets B.V. Method of preparing an egg composition
US20120156328A1 (en) * 2009-06-10 2012-06-21 Puratos N.V. Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phospholipases
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
CA2870773A1 (en) 2012-04-25 2013-10-31 Novozymes A/S Method of baking
WO2014177390A1 (en) 2013-04-29 2014-11-06 Generale Biscuit A method for making a soft cake batter
CN104782782B (zh) * 2014-01-22 2018-04-17 内蒙古蒙牛乳业（集团）股份有限公司 一种稀奶油水解物的制备方法、添加其的乳制品及乳制品的制备方法
EP4108087A1 (en) 2014-07-08 2022-12-28 Caravan Ingredients Inc. Sugar-producing and texture-improving bakery methods and products formed therefrom
BE1022042B1 (nl) * 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
WO2019189065A1 (ja) * 2018-03-26 2019-10-03 味の素株式会社 澱粉含有食品の製造方法
AU2020205946B9 (en) * 2019-01-08 2025-07-24 Kellanova High protein frozen food product and method
CN111513122A (zh) * 2020-05-31 2020-08-11 重庆嘉利华食品有限公司 一种蛋糕制作原料及其生物发酵方法
CN114903071A (zh) * 2022-05-25 2022-08-16 广东奇乐趣食品科技有限公司 一种复合乳化剂、粉末复合剂及其制备方法
CN115517284B (zh) * 2022-10-08 2023-10-03 青岛丹香投资管理有限公司 一种应用磷脂酶处理的鸡蛋液体制作蛋糕的方法

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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
JPS62111629A (ja) * 1985-11-09 1987-05-22 キユーピー株式会社 ケ−キの製造方法
WO1988005267A1 (fr) 1987-01-22 1988-07-28 Kohjin Co., Ltd. Extrait de levure et procede de preparation
JPS63258528A (ja) * 1987-04-15 1988-10-26 キユーピー株式会社 スポンジケ−キの製造方法
DK0426211T3 (da) 1989-09-29 1994-01-31 Unilever Plc Næringsmiddelprodukt indeholdende tørret lyso-phospholipoprotein
CA2077020A1 (en) * 1991-09-03 1993-03-04 Yoshikazu Isono Process for producing lipoprotein-containing substance having reduced lipid content and food containing substance thus produced
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
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GB0211975D0 (en) 2002-05-24 2002-07-03 Danisco Method
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
NL1004214C2 (nl) 1996-10-07 1998-04-10 Avebe Coop Verkoop Prod Toepassing van gemodificeerd zetmeel als middel voor het vormen van een thermoreversibele gel.
JP3089551B2 (ja) 1996-11-18 2000-09-18 江崎グリコ株式会社 焼き菓子の製造法
US6103505A (en) * 1996-12-09 2000-08-15 Novo Nordisk A/S Method for reducing phosphorus content of edible oils
WO1998026057A1 (en) 1996-12-09 1998-06-18 Novo Nordisk A/S Reduction of phosphorus containing components in edible oils comprising a high amount of non-hydratable phosphorus by use of a phospholipase, a phospholipase from a filamentous fungus having phospholipase a and/or b activity
US6007851A (en) * 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
US20010055635A1 (en) * 1998-04-20 2001-12-27 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
FR2784544B1 (fr) 1998-10-14 2000-12-29 Foco Composition et procede pour economiser les oeufs ou ameliorer l'aspect d'un article de patisserie
US6403144B1 (en) * 1999-04-30 2002-06-11 The Procter & Gamble Co. Food preparation compositions
AU2367401A (en) * 1999-12-23 2001-07-09 Dsm N.V. Bread improver comprising bile salt and phospholipase a
JP2001204372A (ja) 2000-01-31 2001-07-31 Kyowa Hakko Kogyo Co Ltd 菓子類品質改良剤
WO2002094123A2 (en) 2001-05-18 2002-11-28 Danisco A/S Method of preparing a dought with an enzime
WO2003039264A1 (en) * 2001-11-06 2003-05-15 Novozymes North America, Inc. Modified whey protein compositions having improved foaming properties
JP2003325140A (ja) * 2002-05-09 2003-11-18 Taiyo Kagaku Co Ltd 菓子又はパン用品質改良剤及び菓子又はパン
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CA2549316C (en) 2004-01-09 2012-02-28 Dsm Ip Assets B.V. Process for the production of a composition containing 5'-ribonucleotides and compositions thereof
JP4657615B2 (ja) 2004-03-16 2011-03-23 ヤマハ株式会社 音波拡散装置
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EP1900282A1 (en) * 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.

Also Published As

Publication number Publication date
CL2008000336A1 (es) 2008-03-14
EP2476315B1 (en) 2019-07-24
BRPI0806845A2 (pt) 2014-04-29
AR065148A1 (es) 2009-05-20
ES2714581T3 (es) 2019-05-29
US20100062106A1 (en) 2010-03-11
CA2676707C (en) 2016-01-26
EP2476315A2 (en) 2012-07-18
CN101600351B (zh) 2013-07-31
JP2010517521A (ja) 2010-05-27
WO2008092907A2 (en) 2008-08-07
CN101600351A (zh) 2009-12-09
ZA200905147B (en) 2010-09-29
EA200901055A1 (ru) 2009-12-30
CA2676707A1 (en) 2008-08-07
EP2476315A3 (en) 2014-10-08
US20150313243A1 (en) 2015-11-05
AU2008209726B2 (en) 2013-05-09
WO2008092907A3 (en) 2008-09-18
IL200043A0 (en) 2010-04-15
AU2008209726A1 (en) 2008-08-07
EP2124581B1 (en) 2018-12-12
EP2124581A2 (en) 2009-12-02
EA017039B1 (ru) 2012-09-28
US9615587B2 (en) 2017-04-11
ES2748010T3 (es) 2020-03-12
MX2009008090A (es) 2009-08-12

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Legal Events

Date Code Title Description
B06F Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]
B15K Others concerning applications: alteration of classification

Free format text: AS CLASSIFICACOES ANTERIORES ERAM: A21D 2/02 , A21D 2/18 , A21D 8/04 , A23L 1/32 , A21D 13/06 , A21D 2/26

Ipc: A21D 8/04 (2006.01)

B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]
B12B Appeal against refusal [chapter 12.2 patent gazette]