DK1613176T3 - Fremgangsmåde til forbedring af hydrering af pasta og fremstilling af pastaprodukter - Google Patents

Fremgangsmåde til forbedring af hydrering af pasta og fremstilling af pastaprodukter

Info

Publication number: DK1613176T3
Authority: DK; Denmark
Prior art keywords: pasta; hydration; improving; products; making
Prior art date: 2003-04-16

Application number

DK03772593T

Other languages

English (en)

Inventor

Lars Danisco A S Hoegh

Original Assignee

Danisco

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.)

2003-04-16

Filing date

2003-11-04

Publication date

2007-07-09

Family has litigation

First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=33300051&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK1613176(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.

2003-11-04 Application filed by Danisco filed Critical Danisco

2007-07-09 Application granted granted Critical

2007-07-09 Publication of DK1613176T3 publication Critical patent/DK1613176T3/da

Links

235000015927 pasta Nutrition 0.000 title abstract 7
230000036571 hydration Effects 0.000 title abstract 2
238000006703 hydration reaction Methods 0.000 title abstract 2
238000000034 method Methods 0.000 title abstract 2
102000004316 Oxidoreductases Human genes 0.000 abstract 2
108090000854 Oxidoreductases Proteins 0.000 abstract 2
230000001590 oxidative effect Effects 0.000 abstract 2
OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract 1
GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract 1
150000001720 carbohydrates Chemical class 0.000 abstract 1
239000004615 ingredient Substances 0.000 abstract 1

Classifications

- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03004—Glucose oxidase (1.1.3.4)
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/55—Rehydration or dissolving of foodstuffs
- 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
- A23L7/11—Filled, stuffed or multilayered pasta
- 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
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03005—Hexose oxidase (1.1.3.5)
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03009—Galactose oxidase (1.1.3.9)
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/0301—Pyranose oxidase (1.1.3.10)
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/03—Oxidoreductases acting on the CH-OH group of donors (1.1) with a oxygen as acceptor (1.1.3)
- C12Y101/03011—L-sorbose oxidase (1.1.3.11)
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12Y—ENZYMES
- C12Y101/00—Oxidoreductases acting on the CH-OH group of donors (1.1)
- C12Y101/99—Oxidoreductases acting on the CH-OH group of donors (1.1) with other acceptors (1.1.99)
- C12Y101/99018—Cellobiose oxidase (1.1.99.18)

Landscapes

Chemical & Material Sciences (AREA)
Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Health & Medical Sciences (AREA)
Organic Chemistry (AREA)
Genetics & Genomics (AREA)
General Engineering & Computer Science (AREA)
General Health & Medical Sciences (AREA)
Bioinformatics & Cheminformatics (AREA)
Biochemistry (AREA)
Wood Science & Technology (AREA)
Zoology (AREA)
Nutrition Science (AREA)
Food Science & Technology (AREA)
Polymers & Plastics (AREA)
Microbiology (AREA)
Biotechnology (AREA)
Noodles (AREA)

DK03772593T 2003-04-16 2003-11-04 Fremgangsmåde til forbedring af hydrering af pasta og fremstilling af pastaprodukter DK1613176T3 (da)

Applications Claiming Priority (2)

Application Number	Priority Date	Filing Date	Title
US46320403P	2003-04-16	2003-04-16
PCT/IB2003/005514 WO2004091312A1 (en)	2003-04-16	2003-11-04	Method of improving the hydration of pasta and preparation of pasta products

Publications (1)

Publication Number	Publication Date
DK1613176T3 true DK1613176T3 (da)	2007-07-09

Family

ID=33300051

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
DK03772593T DK1613176T3 (da)	2003-04-16	2003-11-04	Fremgangsmåde til forbedring af hydrering af pasta og fremstilling af pastaprodukter

Country Status (9)

Country	Link
US (1)	US20060115567A1 (da)
EP (1)	EP1613176B1 (da)
AT (1)	ATE355755T1 (da)
AU (1)	AU2003279486A1 (da)
DE (1)	DE60312392T2 (da)
DK (1)	DK1613176T3 (da)
ES (1)	ES2281670T3 (da)
PT (1)	PT1613176E (da)
WO (1)	WO2004091312A1 (da)

Families Citing this family (10)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US20070148302A1 (en) *	2005-12-27	2007-06-28	Ricardo Villota	Nutritionally enhanced pasta
CN102014663A (zh) *	2008-04-24	2011-04-13	帝斯曼知识产权资产管理有限公司	用氧化酶制备面条面团的方法
GB201210060D0 (en) *	2012-06-07	2012-07-25	Dupont Nutrition Biosci Aps	Composition
US20140106053A1 (en) *	2012-10-11	2014-04-17	Noel Rudie	Egg Substitute
EP3050439B1 (en) *	2013-09-25	2020-11-04	Nisshin Foods Inc.	Method for manufacturing cooked fresh pasta with sauce
ITUA20162441A1 (it) *	2016-04-08	2017-10-08	Massimo Farinon	Pasta alimentare
US11033039B2 (en)	2017-04-26	2021-06-15	Allied Blending LP	Methods for treating a divided cheese product and compositions thereof
US20190297925A1 (en)	2018-04-03	2019-10-03	Nestec S.A.	Shelf-stable, ready-to-eat pasta products and methods of producing same
US10624361B1 (en)	2019-09-20	2020-04-21	Allied Blending LP	Methods for treating a divided cheese product and compositions thereof
WO2025223660A1 (en) *	2024-04-25	2025-10-30	Mühlenchemie GmbH & Co. KG	Improved methods for couscous production using enzymes

Family Cites Families (10)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
CH461935A (fr) *	1966-05-03	1968-08-31	Menzi Robert	Procédé de fabrication de pâtes alimentaires séchées
US4394397A (en) *	1981-10-02	1983-07-19	Carnation Company	Process for producing pasta products
MX7609E (es) *	1983-10-31	1990-03-16	Myojo Foods	Procedimiento para preparar pastas para sopa de coccion rapida
US5296247A (en) *	1988-05-26	1994-03-22	Cpc International Inc.	Method of making pre-cooked filled pasta products by co-extrusion
US5137737A (en) *	1990-09-14	1992-08-11	Kraft General Foods, Inc.	Shelf-stable, filled pasta products
US5308637A (en) *	1992-07-02	1994-05-03	Kraft General Foods, Inc.	Method for processing fat-containing food sauce
DE19516874A1 (de) *	1995-05-09	1996-11-21	Bonroyal Werk	Verpackte, vorgegarte Teigwaren
DE69604491T3 (de) *	1995-06-07	2008-09-25	Danisco A/S	Methode zur verbesserung der eigenschaften von mehlteig, sowie zusammensetzung zur teigverbesserung und verbesserte nahrungsmittel
CA2195278C (en) *	1996-01-22	2004-07-27	Teruyasu Fukuyama	Process for producing quick-boiling or instant cooking pastas and noodles
US6482449B2 (en) *	2001-01-26	2002-11-19	Kraft Foods Holdings, Inc.	Enzymatic improvement of pasta processing

2003
- 2003-11-04 PT PT03772593T patent/PT1613176E/pt unknown
- 2003-11-04 ES ES03772593T patent/ES2281670T3/es not_active Expired - Lifetime
- 2003-11-04 EP EP03772593A patent/EP1613176B1/en not_active Revoked
- 2003-11-04 AT AT03772593T patent/ATE355755T1/de active
- 2003-11-04 AU AU2003279486A patent/AU2003279486A1/en not_active Abandoned
- 2003-11-04 DK DK03772593T patent/DK1613176T3/da active
- 2003-11-04 WO PCT/IB2003/005514 patent/WO2004091312A1/en not_active Ceased
- 2003-11-04 DE DE60312392T patent/DE60312392T2/de not_active Expired - Lifetime
2005
- 2005-10-13 US US11/250,080 patent/US20060115567A1/en not_active Abandoned

Also Published As

Publication number	Publication date
EP1613176A1 (en)	2006-01-11
PT1613176E (pt)	2007-03-30
AU2003279486A1 (en)	2004-11-04
WO2004091312A1 (en)	2004-10-28
DE60312392T2 (de)	2007-07-12
DE60312392D1 (de)	2007-04-19
ES2281670T3 (es)	2007-10-01
US20060115567A1 (en)	2006-06-01
EP1613176B1 (en)	2007-03-07
ATE355755T1 (de)	2007-03-15

Publication	Publication Date	Title
MY142777A (en)	2010-12-31	Substituted indole-o-glucosides
NO20070648L (no)	2007-02-05	Fremgangsmate for fremstilling av brod og brodprodukter
UA86042C2 (en)	2009-03-25	Substituted indazole-o-glucosides
WO2005011592A3 (en)	2005-06-16	Substituted indazole-o-glucosides
WO2005012242A3 (en)	2005-11-17	Substituted benzimidazole-, benztriazole-, and benzimidazolone-o-glucosides
ATE369140T1 (de)	2007-08-15	Stickstoffoxid zur behandlung therapieresistenter organismen
BRPI0514935A (pt)	2008-07-01	composição de higiene pessoal e doméstica e método de usar uma composição de higiene pessoal e doméstica
ATE354289T1 (de)	2007-03-15	Neue betainhaltige nahrungsmittelprodukte
DK1613176T3 (da)	2007-07-09	Fremgangsmåde til forbedring af hydrering af pasta og fremstilling af pastaprodukter
DK1077609T3 (da)	2008-10-20	Metode til anvendelse af cellobiose dehydrogenase i bagning
NO20055130L (no)	2005-12-01	Aminocykloheksyleter-forbindelser og deres anvendelse
IL165217A (en)	2011-02-28	Pesticidal pyridinecarboxamide derivatives, process for their preparation, pesticidal compositions comprising them and use thereof in the preparation of pesticidal compositions
DK1456212T3 (da)	2007-04-02	6-aminomorphinanderivater, fremgangsmåder til fremstilling heraf og disses anvendelse
WO2003033557A3 (de)	2003-09-18	Fluorhaltige copolymere, deren herstellung und verwendung
EA200700852A1 (ru)	2007-10-26	Новый способ получения пищевых продуктов
NO20050063L (no)	2005-01-06	2-heteroaryl karboksamider
DK1928251T3 (da)	2011-05-02	Sandwichbrødskive, sandwichbrød, fremgangsmåde til fremstilling af samme og brødform anvendt dertil
DK1341547T3 (da)	2007-01-29	Kokosvand og fremgangsmåde til fremstilling heraf
DK1163231T3 (da)	2006-02-13	Perfluoralkylamider, deres fremstilling og deres anvendelse inden for diagnostikken
ATE419749T1 (de)	2009-01-15	Fermentierte nahrungsmittel mit hohem gehalt an löslichen ballaststoffen
DK1438034T3 (da)	2008-12-01	Anvendelse af -phenyl-3-dimethylaminiopropanforbindelser til behandling af urininkontinens
DK1575383T3 (da)	2009-08-03	Fugtig snustobaksammensætning, der omfatter mindst ét fortykningsmiddel, og en fremgangsmåde til fremstilling deraf
WO2002064179A8 (de)	2003-03-06	Bioartifizielle, primär vaskularisierte gewebematrix und bioartifizielles, primär vaskularisiertes gewebe, verfahren zu deren herstellung und deren verwendung
ATE433459T1 (de)	2009-06-15	Desoxo-nonadepsipeptide
DK1738025T3 (da)	2010-02-01	Fibrøse strukturer omfattende en overfladebehandlende sammensætning og en lotionsammensætning