CL2017003352A1 - Mejorador y método de panificación para hogazas precocidas almacenadas sin congelamiento. - Google Patents
Mejorador y método de panificación para hogazas precocidas almacenadas sin congelamiento.Info
- Publication number
- CL2017003352A1 CL2017003352A1 CL2017003352A CL2017003352A CL2017003352A1 CL 2017003352 A1 CL2017003352 A1 CL 2017003352A1 CL 2017003352 A CL2017003352 A CL 2017003352A CL 2017003352 A CL2017003352 A CL 2017003352A CL 2017003352 A1 CL2017003352 A1 CL 2017003352A1
- Authority
- CL
- Chile
- Prior art keywords
- stored
- cooked
- freezing
- loaves
- improver
- Prior art date
Links
- 238000000034 method Methods 0.000 title abstract 3
- 230000008014 freezing Effects 0.000 title abstract 2
- 238000007710 freezing Methods 0.000 title abstract 2
- 235000010037 flour treatment agent Nutrition 0.000 title 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
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
- 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
- A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
-
- 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
-
- 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
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
- A21D10/005—Solid, dry or compact materials; Granules; Powders
-
- 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
- A21D2/181—Sugars or sugar alcohols
-
- 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
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/188—Cellulose; 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
- A21D2/14—Organic oxygen compounds
- A21D2/22—Ascorbic acid
-
- 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
- A21D2/36—Vegetable material
- A21D2/38—Seed germs; Germinated cereals; Extracts 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
- 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
-
- 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
- A21D8/06—Baking processes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Noodles (AREA)
- Freezing, Cooling And Drying Of Foods (AREA)
Abstract
<p>LA PRESENTE INVENCIÓN SE RELACIONA CON UN MEJORADOR DE LA PANIFICACIÓN ÚTIL EN UN MÉTODO PARA PRODUCIR UNA HOGAZA COCIDA MEDIANTE LA COCCIÓN FINAL DE UNA HOGAZA PRECOCIDA ALMACENADA SIN CONGELAMIENTO. TAMBIÉN SE RELACIONA CON UN MÉTODO DE PANIFICACIÓN MEJORADO QUE IMPLEMENTA EL USO DE ESTE MEJORADOR. EL MEJORADOR DE LA INVENCIÓN PERMITE QUE LA HOGAZA PRECOCIDA SE ALMACENE A TEMPERATURA AMBIENTE O A UNA TEMPERATURA BAJA POSITIVA DURANTE UN PERÍODO QUE ESTÁ EN UN RANGO DE HASTA UN MES SIN QUE SE DETERIOREN CUALIDADES DE FRESCURA Y SABOR DEL MISMO. EL MÉTODO DE LA INVENCIÓN ES ÚTIL PARA TODOS LOS TIPOS DE HOGAZAS, EN PARTICULAR HOGAZAS GRANDES, CUYO PESO PUEDE ALCANZAR 2 KG.</p>
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1556077A FR3037773B1 (fr) | 2015-06-29 | 2015-06-29 | Ameliorant et procede de panification pour pains precuits et conserves sans congelation |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CL2017003352A1 true CL2017003352A1 (es) | 2018-06-08 |
Family
ID=54356468
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CL2017003352A CL2017003352A1 (es) | 2015-06-29 | 2017-12-22 | Mejorador y método de panificación para hogazas precocidas almacenadas sin congelamiento. |
Country Status (17)
| Country | Link |
|---|---|
| US (1) | US11284627B2 (es) |
| EP (1) | EP3313188B1 (es) |
| JP (1) | JP6861651B2 (es) |
| KR (1) | KR102680398B1 (es) |
| CN (1) | CN107787185B (es) |
| AU (1) | AU2016285140B2 (es) |
| BR (1) | BR112017027360B1 (es) |
| CA (1) | CA2990171C (es) |
| CL (1) | CL2017003352A1 (es) |
| ES (1) | ES2849180T3 (es) |
| FR (1) | FR3037773B1 (es) |
| MX (1) | MX391203B (es) |
| PL (1) | PL3313188T3 (es) |
| RU (1) | RU2716399C2 (es) |
| SG (1) | SG11201710890WA (es) |
| UA (1) | UA124760C2 (es) |
| WO (1) | WO2017001744A1 (es) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| FR3097102B1 (fr) * | 2019-06-13 | 2021-09-24 | Lesaffre & Cie | Bloc de levain vivant prêt à l’emploi |
| BR112022016228A2 (pt) * | 2020-02-14 | 2022-10-25 | Lantmaennen Unibake Holding As | Combinação e processo para produzir um produto de panificação sem adição de açúcar |
| KR102224107B1 (ko) * | 2020-08-26 | 2021-03-08 | 롯데지알에스 주식회사 | 버거용 크러스트 조성물, 버거용 크러스트의 제조방법, 이를 이용한 폴더블 버거의 제조방법 및 폴더블 버거 |
Family Cites Families (23)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0789833B2 (ja) * | 1987-06-03 | 1995-10-04 | 日本製粉株式会社 | 半焼成パンの製造方法 |
| JPH0789834B2 (ja) * | 1987-06-03 | 1995-10-04 | 日本製粉株式会社 | 半焼成パンの製造法 |
| US4861601A (en) | 1987-06-23 | 1989-08-29 | General Foods Corporation | Preproofed, partially-baked and frozen, crusty bread and method of making same |
| US4788067A (en) | 1987-06-23 | 1988-11-29 | General Foods Corporation | Preproofed, frozen and 84% baked, crusty bread and method of making same |
| JP2002017242A (ja) * | 2000-06-30 | 2002-01-22 | Mitsubishi Gas Chem Co Inc | 半焼成パンの保存方法 |
| ATE415094T1 (de) * | 2003-12-11 | 2008-12-15 | Bakery Technology Ct B V | Verfahren zur herstellung von brot mit verbesserter haltbarkeit, brotteig und backmittelzusammensetzung für die herstellung des besagten brotes |
| FR2865902B1 (fr) * | 2004-02-10 | 2007-09-07 | Lesaffre & Cie | Agent exhausteur de gout |
| EP1586240A1 (fr) * | 2004-03-31 | 2005-10-19 | LESAFFRE et Cie | Ameliorant de panification |
| AR049533A1 (es) * | 2004-06-29 | 2006-08-09 | Puratos Nv | Producto empaquetado para la industria de la planificacion de una composicion en polvo |
| EP1614354A1 (fr) * | 2004-07-05 | 2006-01-11 | LESAFFRE et Cie | Procedes et produits de panification |
| FR2894432B1 (fr) * | 2005-12-13 | 2011-02-18 | Lesaffre & Cie | Ameliorant de panification |
| JP2007244235A (ja) * | 2006-03-14 | 2007-09-27 | Tokura Shoji Kk | パン類の製造方法 |
| FR2900799A1 (fr) * | 2006-05-15 | 2007-11-16 | Lesaffre & Cie | Nouvel agent substitut du sel naci, son utilisation et produits en contenant |
| JP4954160B2 (ja) * | 2008-08-07 | 2012-06-13 | 日清製粉株式会社 | パン類の製造方法 |
| WO2010029151A1 (en) * | 2008-09-11 | 2010-03-18 | Novozymes A/S | Food and beverage ingredient delivery systems |
| WO2011007404A1 (ja) * | 2009-07-17 | 2011-01-20 | 天野エンザイム株式会社 | β－アミラーゼを利用した食品の改質方法 |
| WO2011039324A1 (en) * | 2009-09-30 | 2011-04-07 | Novozymes A/S | Steamed bread preparation methods and steamed bread improving compositions |
| EP2319325B1 (en) * | 2009-11-04 | 2012-12-26 | Lesaffre et Compagnie | New bread improver and use thereof for bread making |
| CN102113530B (zh) * | 2009-12-30 | 2013-06-19 | 安琪酵母股份有限公司 | 一种面包改良剂以及该改良剂在制作面包中的应用 |
| EP2627186A1 (en) * | 2010-10-13 | 2013-08-21 | Novozymes A/S | Preparation of baked product from dough |
| US9445608B2 (en) * | 2011-03-31 | 2016-09-20 | Caravan Ingredients Inc. | Antimicrobial powders for the preparation of bakery products |
| DK2748317T3 (en) | 2011-08-22 | 2017-07-17 | Codexis Inc | GH61 glycoside hydrolase protein variants and cofactors that enhance GH61 activity |
| CA2787683C (en) * | 2011-08-25 | 2019-09-24 | Csm Nederland B.V. | Use of an anti-staling enzyme mixture in the preparation of baked bread |
-
2015
- 2015-06-29 FR FR1556077A patent/FR3037773B1/fr active Active
-
2016
- 2016-06-21 KR KR1020177035575A patent/KR102680398B1/ko active Active
- 2016-06-21 CN CN201680037429.5A patent/CN107787185B/zh active Active
- 2016-06-21 UA UAA201800729A patent/UA124760C2/uk unknown
- 2016-06-21 EP EP16739229.9A patent/EP3313188B1/fr active Active
- 2016-06-21 PL PL16739229T patent/PL3313188T3/pl unknown
- 2016-06-21 WO PCT/FR2016/051505 patent/WO2017001744A1/fr not_active Ceased
- 2016-06-21 BR BR112017027360-8A patent/BR112017027360B1/pt active IP Right Grant
- 2016-06-21 RU RU2018103079A patent/RU2716399C2/ru active
- 2016-06-21 CA CA2990171A patent/CA2990171C/fr active Active
- 2016-06-21 ES ES16739229T patent/ES2849180T3/es active Active
- 2016-06-21 MX MX2017016972A patent/MX391203B/es unknown
- 2016-06-21 JP JP2017566069A patent/JP6861651B2/ja active Active
- 2016-06-21 US US15/736,794 patent/US11284627B2/en active Active
- 2016-06-21 AU AU2016285140A patent/AU2016285140B2/en active Active
- 2016-06-21 SG SG11201710890WA patent/SG11201710890WA/en unknown
-
2017
- 2017-12-22 CL CL2017003352A patent/CL2017003352A1/es unknown
Also Published As
| Publication number | Publication date |
|---|---|
| KR20180021695A (ko) | 2018-03-05 |
| AU2016285140A1 (en) | 2018-02-15 |
| WO2017001744A1 (fr) | 2017-01-05 |
| KR102680398B1 (ko) | 2024-07-01 |
| RU2018103079A (ru) | 2019-07-29 |
| EP3313188A1 (fr) | 2018-05-02 |
| JP6861651B2 (ja) | 2021-04-21 |
| CA2990171C (fr) | 2023-03-14 |
| FR3037773B1 (fr) | 2019-05-10 |
| MX391203B (es) | 2025-03-21 |
| SG11201710890WA (en) | 2018-02-27 |
| UA124760C2 (uk) | 2021-11-17 |
| PL3313188T3 (pl) | 2021-04-19 |
| BR112017027360A2 (es) | 2018-08-21 |
| JP2018519815A (ja) | 2018-07-26 |
| RU2716399C2 (ru) | 2020-03-11 |
| CN107787185B (zh) | 2022-01-28 |
| EP3313188B1 (fr) | 2020-12-30 |
| CA2990171A1 (fr) | 2017-01-05 |
| MX2017016972A (es) | 2018-04-10 |
| NZ739096A (en) | 2021-06-25 |
| US20180177202A1 (en) | 2018-06-28 |
| RU2018103079A3 (es) | 2019-09-16 |
| CN107787185A (zh) | 2018-03-09 |
| AU2016285140B2 (en) | 2021-04-01 |
| HK1254959A1 (zh) | 2019-08-02 |
| ES2849180T3 (es) | 2021-08-16 |
| BR112017027360B1 (pt) | 2022-07-05 |
| FR3037773A1 (fr) | 2016-12-30 |
| US11284627B2 (en) | 2022-03-29 |
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