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)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • Genetics & Genomics (AREA)
  • Inorganic Chemistry (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) ES2748010T3 (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
CN101557715B (zh) * 2006-12-13 2012-12-12 帝斯曼知识产权资产管理有限公司 奶油替代物
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
WO2010142697A1 (en) * 2009-06-10 2010-12-16 Puratos N.V. Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
WO2013160370A1 (en) 2012-04-25 2013-10-31 Novozymes A/S Method of baking
KR20150132871A (ko) 2013-04-29 2015-11-26 제네랄 비스켓 소프트 케이크 반죽의 제조 방법
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
CN106659168A (zh) 2014-07-08 2017-05-10 卡拉万成分股份有限公司 产生糖和结构改善的焙烤方法和由该方法形成的产品
BE1022042B1 (nl) * 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
JP7745342B2 (ja) * 2018-03-26 2025-09-29 味の素株式会社 澱粉含有食品の製造方法
WO2020146184A1 (en) * 2019-01-08 2020-07-16 Kellogg Company 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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GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
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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
JP3824174B2 (ja) 1996-12-09 2006-09-20 ノボザイムス アクティーゼルスカブ ホスホリパーゼの使用による高い量の非水和性リンを含む食用油中のリン含有成分の減少、ホスホリパーゼａおよび／またはｂ活性を有する糸状菌からのホスホリパーゼ
US6007851A (en) * 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
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.
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JP4527036B2 (ja) * 2005-09-07 2010-08-18 花王株式会社 ケーキ類
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
CA2676707C (en) 2016-01-26
ES2714581T3 (es) 2019-05-29
WO2008092907A3 (en) 2008-09-18
EP2476315A3 (en) 2014-10-08
MX2009008090A (es) 2009-08-12
JP2010517521A (ja) 2010-05-27
EP2124581A2 (en) 2009-12-02
BRPI0806845A2 (pt) 2014-04-29
US20100062106A1 (en) 2010-03-11
ZA200905147B (en) 2010-09-29
EP2476315A2 (en) 2012-07-18
EP2476315B1 (en) 2019-07-24
EP2124581B1 (en) 2018-12-12
IL200043A0 (en) 2010-04-15
US9615587B2 (en) 2017-04-11
AU2008209726B2 (en) 2013-05-09
AR065148A1 (es) 2009-05-20
CN101600351A (zh) 2009-12-09
CN101600351B (zh) 2013-07-31
ES2748010T3 (es) 2020-03-12
US20150313243A1 (en) 2015-11-05
EA200901055A1 (ru) 2009-12-30
EA017039B1 (ru) 2012-09-28
CA2676707A1 (en) 2008-08-07
WO2008092907A2 (en) 2008-08-07
AU2008209726A1 (en) 2008-08-07
CL2008000336A1 (es) 2008-03-14

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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]