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
EP07101567.1 2007-02-01
EP07101567 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
MX2011012971A (es) * 2009-06-10 2012-11-23 Puratos Nv Metodos para preparar panes usando fosfolipasas y composiciones de masa de pan y mezcla de pan que comprenden fosfolipasas.
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
AU2014261645A1 (en) 2013-04-29 2015-10-15 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
PL3166412T3 (pl) 2014-07-08 2022-10-10 Caravan Ingredients Inc. Piekarnicze sposoby wytwarzania cukru i poprawy tekstury oraz utworzone z nich wyroby
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
MX2021007585A (es) * 2019-01-08 2021-08-11 Kellog Co Producto alimenticio congelado con contenido alto de proteinas y metodo.
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

Family Cites Families (34)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
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
ES2047827T3 (es) * 1989-09-29 1994-03-01 Unilever Nv Productos alimenticios que contienen lisofosfolipoproteina deshidratada.
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
GB0112226D0 (en) * 2001-05-18 2001-07-11 Danisco Method of improving dough and bread quality
GB0211975D0 (en) 2002-05-24 2002-07-03 Danisco Method
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
ATE226974T1 (de) 1996-12-09 2002-11-15 Novozymes As Verringerung von phosphorhaltigen substanzen in speiseölen mit hohem anteil an nicht- hydratisierbarem phosphor unter verwendung einer phospholipase, eine phospholipase aus fädenförmigen pilz, welche eine phospholipase a und/oder b-aktivität aufweist
US6007851A (en) * 1996-12-23 1999-12-28 Gist-Brocades, B.V. Process for producing a flavor enhancer
ATE280221T1 (de) 1997-04-09 2004-11-15 Danisco Verwendung von lipase zur verbesserung von teigen und backwaren
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
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
US7897186B2 (en) * 2001-11-06 2011-03-01 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
AU2003243248A1 (en) 2002-05-15 2003-12-02 National Research Council Of Canada Nanolithography molecular beam machine
CA2522954C (en) 2003-04-28 2014-06-17 Novozymes A/S Phospholipase and method of producing it
US8084068B2 (en) 2004-01-09 2011-12-27 Dsm Ip Assets B.V. Process for the production of compositions containing ribonucleotides and their use as flavouring agents
JP4657615B2 (ja) 2004-03-16 2011-03-23 ヤマハ株式会社 音波拡散装置
EP1802205A1 (en) * 2004-04-16 2007-07-04 Inovatech Egg Products Liquid egg yolk product comprising lysophospholipoprotein
JP4527036B2 (ja) * 2005-09-07 2010-08-18 花王株式会社 ケーキ類
JP4628892B2 (ja) * 2005-07-13 2011-02-09 花王株式会社 ベーカリー製品
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
AU2008209726B2 (en) 2013-05-09
US20150313243A1 (en) 2015-11-05
EP2476315B1 (en) 2019-07-24
AR065148A1 (es) 2009-05-20
EA200901055A1 (ru) 2009-12-30
US20100062106A1 (en) 2010-03-11
JP2010517521A (ja) 2010-05-27
WO2008092907A3 (en) 2008-09-18
CN101600351A (zh) 2009-12-09
CN101600351B (zh) 2013-07-31
EA017039B1 (ru) 2012-09-28
IL200043A0 (en) 2010-04-15
CL2008000336A1 (es) 2008-03-14
ES2714581T3 (es) 2019-05-29
EP2124581A2 (en) 2009-12-02
BRPI0806845A2 (pt) 2014-04-29
ZA200905147B (en) 2010-09-29
CA2676707C (en) 2016-01-26
EP2124581B1 (en) 2018-12-12
ES2748010T3 (es) 2020-03-12
MX2009008090A (es) 2009-08-12
EP2476315A3 (en) 2014-10-08
AU2008209726A1 (en) 2008-08-07
CA2676707A1 (en) 2008-08-07
WO2008092907A2 (en) 2008-08-07
EP2476315A2 (en) 2012-07-18
US9615587B2 (en) 2017-04-11

Similar Documents

Publication Publication Date Title
BRPI0806845A8 (pt) Novo método para produção de bolos
BR112012028842A2 (pt) "composições de massa frágil e métodos para fazer e usar a mesma"
ECSP18037025A (es) Reemplazo de azúcar a granel
MX352984B (es) Composiciones alimenticias a partir de biomasa de microalgas.
BR112016012129A2 (pt) Métodos para produção, expansão e purificação de células epiteliais do pigmento da retina, composição farmacêutica e uso das células
MX2010002825A (es) Aceites biologicos y produccion y usos de los mismos.
MY200001A (en) Method for producing retinal tissue
MX389827B (es) Composición para expandir in vitro linfocitos que tiene interleucina 2 (il-2), interleucina 15 (il-15) e interleucina 21 (il-21).
BR112015027372A2 (pt) Método para preparar uma base de aveia líquida para uso na fabricação de alimentos para consumo humano, base de aveia líquida, base de aveia em pó, uso da base de aveia líquida, uso da base de aveia em pó, bebida de sabor de fruta, bebida de iogurte com alto nível de fibra, produto alimentício, e, composição em pó para uso na produção de base de aveia líquida
CO6300833A2 (es) Composiciones de agente espesante que contienen alternano y un polisacarido para productos alimentarios
WO2012012737A3 (en) Stable tregs and related materials and methods
BR112015002336A2 (pt) método e instalação para fazer farinha de algas
MY181165A (en) Baked chocolate and method for producing same
SG10201901713RA (en) Extracellular matrix compositions
BR112014010448A2 (pt) microorganismos e métodos para a produção de caprolactona
EP4275746A3 (en) Extracellular vesicles derived from osteoblastic lineage cells for therapeutic and diagnostic use
BR112017013004A8 (pt) Produto frito obtido a partir de uma composição para um produto frito, uso de uma farinha de microalgas como substituta da gordura e método de preparação de um produto frito
CL2011003343A1 (es) Producto de pan que contiene: 8% a 25% en peso de proteinas; mas del 6% en peso de fibra; 18%-35% en peso de inclusiones con un tamaño medio de al menos 2 mm; composicion de mezcla seca para la elaboracion de pan; composicion de mezcla seca concentrada para la elaboracion de pan; metodo para la preparacion de un producto de pan.
MX2012014246A (es) Composiciones antiadherentes para la preparacion de productos de panaderia de larga vida util.
AR072834A1 (es) Metodo para glicosilar un lipido, y sus usos
BR112018067629A2 (pt) açúcar mascavo, processo de obtenção de açúcar mascavo, e uso de açúcar mascavo invertido
AR069701A1 (es) Composiciones para masa leudada quimicamente y metodos relacionados, que incluyen levadura inactiva a baja temperatura
Pattanapol et al. Reconstruction of damaged cornea epithelium using dental tissue derived stem cells
AR101088A1 (es) Caracterización biológica de un producto farmacológico derivado de acetato de glatiramer mediante células de mamífero humano y no humano
BR112021024964A2 (pt) Bloco de fermento vivo cortável

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]