DK2293674T3 - Fremgangsmåde og sammensætning til forbedring af kort bid af bagværk - Google Patents
Fremgangsmåde og sammensætning til forbedring af kort bid af bagværk Download PDFInfo
- Publication number
- DK2293674T3 DK2293674T3 DK09745779.0T DK09745779T DK2293674T3 DK 2293674 T3 DK2293674 T3 DK 2293674T3 DK 09745779 T DK09745779 T DK 09745779T DK 2293674 T3 DK2293674 T3 DK 2293674T3
- Authority
- DK
- Denmark
- Prior art keywords
- protease
- use according
- flour
- proteases
- bakery
- Prior art date
Links
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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
- A21D8/042—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
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
-
- 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
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- General Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Claims (12)
1. Anvendelse af mindst én intermediær termostabil eller termostabil serin-eller metalloprotease til forbedring af kort bid af et bageriprodukt, hvor teksturparametre bestående af den kraft (g) og det totale abejde (g.sec), der er nødvendigt for at bryde en identisk prøve af bageriprodukt, måles, hvor kraften (g) og det totale arbejde (g.sec) begge er forbedret med mindst 10 % i forhold til en identisk prøve, men som ikke indeholder mindst én intermediær termostabil eller termostabil serin- eller metalloprotease, og hvor forholdet mellem proteaseaktiviteten ved den optimale temperatur og proteaseaktivite-ten ved 25 °C er højere end 10.
2. Anvendelse ifølge krav 1, hvor teksturparametre måles samtidigt med en teksturanalyseindretning, anvendt til at bryde bageriproduktet.
3. Anvendelse ifølge krav 1 eller 2, hvor det korte bid pr. prøve af bageriprodukt vurderes af et smagspanel af mennesker.
4. Anvendelse ifølge et hvilket som helst af kravene 1 til 3, hvor den ter-mostabile og/eller intermediære termostabile protease har et temperaturaktivitetsoptimum, der er højere end 60 °C, fortrinsvis højere end 70 °C, fortrinsvis højere end 80 °C.
5. Anvendelse ifølge et hvilket som helst af kravene 1 til 4, hvor hvor forholdet mellem proteaseaktiviteten ved den optimale temperatur proteaseaktiviteten ved 25 °C er højere end 15.
6. Anvendelse ifølge et hvilket som helst af kravene 1 til 5, hvor proteaserne ikke udviser nogen negativ virkning på dej-reologi, på krummestrukturen og på volumenen af det resulterende bageriprodukt.
7. Anvendelse ifølge et hvilket som helst af de foregående krav, hvor protea-sen er en protease, der er isoleret fra Thermus aquaticus, som fortrinsvis i det væsentlige er aqualysin I, thermitase, isoleret fra Thermoactinomyces vulgaris, thermolysin, isoleret fra Bacillus thermoproteolyticus eller subtilisin, isoleret fra Bacillus licheniformis.
8. Anvendelse ifølge et hvilket som helst af kravene 1 til 7, hvor bageriprodukterne er bløde bageriprodukter, såsom brød, bløde rundstykker, donuts, boller, boller, som kan varmes i mikroovn, wienerbrød, hamburgerboller, pizza og pitabrød og kage.
9. Anvendelse ifølge et hvilket som helst af de foregående krav, hvor 5000 til 7500 enheder/100 kg mel af thermitase anvendes, 0,35 til 0,7 enheder/100 kg mel af thermolysin anvendes, 0,35 til 0,7 enheder/100 kg mel af subtilisin anvendes, eller 230 til 10400 enheder/100 kg mel af Thermus aquaticus-protease anvendes, mere fortrinsvis 350 til 700 enheder/100 kg mel af Thermus aquaticus-protease anvendes.
10. Anvendelse ifølge et hvilket som helst af kravene 1 til 7, hvor bageriprodukterne er produkter med skorpe, såsom baguetter og rundstykker.
11. Anvendelse ifølge krav 10, hvor 1300 til 10400 enheder/100 kg mel af Thermus aquaticus-protease anvendes.
12. Anvendelse ifølge et hvilket som helst af de foregående krav, hvor protease tilsættes til bageriproduktet før dannelse af dejen; fortrinsvis tilsættes proteasen til melet; mere fortrinsvis tilsættes proteasen til en blanding omfattende egnede bærere, som normalt anvendes til bagerianvendelser, og/eller aktive stoffer og/eller konventionelt anvendte bagningstilsætningsstoffer.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| EP08156398A EP2123163A1 (en) | 2008-05-16 | 2008-05-16 | Method and composition to improve short bite of bakery products. |
| PCT/EP2009/055819 WO2009138447A1 (en) | 2008-05-16 | 2009-05-14 | Method and composition to improve short bite of bakery products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DK2293674T3 true DK2293674T3 (da) | 2017-06-19 |
Family
ID=39713901
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DK09745779.0T DK2293674T3 (da) | 2008-05-16 | 2009-05-14 | Fremgangsmåde og sammensætning til forbedring af kort bid af bagværk |
Country Status (14)
| Country | Link |
|---|---|
| US (1) | US20110097440A1 (da) |
| EP (2) | EP2123163A1 (da) |
| JP (1) | JP5599386B2 (da) |
| CN (1) | CN102026550B (da) |
| AU (1) | AU2009248067B9 (da) |
| BR (1) | BRPI0908699B1 (da) |
| CA (1) | CA2723306C (da) |
| DK (1) | DK2293674T3 (da) |
| ES (1) | ES2631913T3 (da) |
| MX (1) | MX2010012543A (da) |
| PL (1) | PL2293674T3 (da) |
| PT (1) | PT2293674T (da) |
| RU (1) | RU2516288C2 (da) |
| WO (1) | WO2009138447A1 (da) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1350432A1 (en) | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
| JP2013176365A (ja) * | 2012-02-10 | 2013-09-09 | Kaneka Corp | プロテアーゼを含有するパン・菓子の製造方法 |
| WO2014157696A1 (ja) * | 2013-03-29 | 2014-10-02 | 株式会社カネカ | プロテアーゼを含有するパン・菓子用生地 |
| CN110338202A (zh) * | 2014-02-21 | 2019-10-18 | 日清制粉株式会社 | 春卷皮的制造方法 |
| BE1022313B1 (nl) | 2014-11-28 | 2016-03-15 | Puratos N.V. | Enzym-inhibitorcomplexen |
| BE1024782B1 (nl) * | 2016-07-11 | 2018-07-02 | Puratos Nv | Verbeterde samenstelling voor bakkerijproducten |
| BE1024105B1 (nl) * | 2016-07-11 | 2017-11-16 | Puratos Nv | Verbeterde samenstelling voor bakkerijproducten |
| BE1031246B1 (nl) | 2023-01-10 | 2024-08-06 | Puratos | Verbeterde producten op basis van filodeeg |
| BE1031247B1 (nl) | 2023-01-10 | 2024-08-06 | Puratos | Verbeterde producten op basis van strengen van beslag |
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| US2615810A (en) * | 1948-03-04 | 1952-10-28 | Wallerstein Company | Retarding the staling of bakery products |
| US3561975A (en) * | 1968-05-10 | 1971-02-09 | Procter & Gamble | Enzyme additive for pie dough and mix utilizing same |
| US4851234A (en) * | 1986-06-02 | 1989-07-25 | Chung Frank H Y | Process for preparing an antistaling agent for baked goods |
| JPH0292288A (ja) * | 1988-09-30 | 1990-04-03 | Japan Tobacco Inc | アクアライシンｉ前駆体をコードする遺伝子、それを含む発現ベクター、該発現ベクターを含む大腸菌及びそれを用いたアクアライシンｉの製造方法 |
| DK474589D0 (da) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
| JP2761669B2 (ja) * | 1990-04-18 | 1998-06-04 | 鐘淵化学工業株式会社 | 油脂混合物及びその製造方法 |
| DE4208275A1 (de) * | 1992-03-13 | 1993-09-16 | Garabed Prof Dr Antranikian | Mikroorganismus stamm w |
| DK104592D0 (da) * | 1992-08-21 | 1992-08-21 | Novo Nordisk As | Fremgangsmaade |
| US5714373A (en) * | 1995-02-27 | 1998-02-03 | Recombinant Biocatalysis, Inc. | Thermococcus AV4 and enzymes produced by the same |
| AU4939396A (en) * | 1995-03-16 | 1996-10-02 | Novo Nordisk A/S | An enzyme with aminopeptidase activity |
| 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 |
| DE69618749D1 (de) | 1995-12-01 | 2002-03-14 | Unilever Nv | Mikrowellen erhitzbare knusperige Brötchen |
| WO1998000029A1 (en) * | 1996-07-01 | 1998-01-08 | Novo Nordisk A/S | Use of a deamidase in baking |
| JP4086352B2 (ja) * | 1998-02-04 | 2008-05-14 | 株式会社Ａｄｅｋａ | 油脂組成物 |
| AU768765B2 (en) * | 1998-06-23 | 2004-01-08 | Novozymes A/S | A polypeptide-polymer conjugate |
| WO2000059307A1 (en) * | 1999-03-30 | 2000-10-12 | Novozymes A/S | Preparation of dough and baked products |
| FR2827480B1 (fr) * | 2001-07-17 | 2003-09-19 | Cie Laitiere Europeenne | Lactoserum modifie, procede de preparation, utilisation et produit de panification comprenant le lactoserum modifie |
| EP1350432A1 (en) * | 2002-04-05 | 2003-10-08 | Puratos N.V. | Method and composition for retarding staling of bakery products by adding a thermostable protease |
| JP4360600B2 (ja) * | 2003-03-07 | 2009-11-11 | ミヨシ油脂株式会社 | 製パン用油脂組成物 |
| EP1547467A1 (en) * | 2003-12-22 | 2005-06-29 | Puratos N.V. | Liquid leaven composition |
| US20080008782A1 (en) * | 2004-02-17 | 2008-01-10 | Wageningen Centre For Food Sciences | Method of Preparing a Bread Dough or Part Baked Bread |
| ES2314626T3 (es) * | 2004-02-17 | 2009-03-16 | Csm Nederland B.V. | Productos de masa de hojaldre y uso de proteasa en la superficie externa para mejorar su caracter crujiente despues de hornearlos. |
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2008
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- 2009-05-14 CA CA2723306A patent/CA2723306C/en active Active
- 2009-05-14 US US12/992,208 patent/US20110097440A1/en not_active Abandoned
- 2009-05-14 RU RU2010143988/13A patent/RU2516288C2/ru active
- 2009-05-14 CN CN2009801176997A patent/CN102026550B/zh active Active
- 2009-05-14 EP EP09745779.0A patent/EP2293674B1/en active Active
- 2009-05-14 BR BRPI0908699-4A patent/BRPI0908699B1/pt active IP Right Grant
- 2009-05-14 MX MX2010012543A patent/MX2010012543A/es active IP Right Grant
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- 2009-05-14 JP JP2011508916A patent/JP5599386B2/ja active Active
- 2009-05-14 PL PL09745779T patent/PL2293674T3/pl unknown
- 2009-05-14 WO PCT/EP2009/055819 patent/WO2009138447A1/en not_active Ceased
- 2009-05-14 PT PT97457790T patent/PT2293674T/pt unknown
- 2009-05-14 DK DK09745779.0T patent/DK2293674T3/da active
Also Published As
| Publication number | Publication date |
|---|---|
| AU2009248067A1 (en) | 2009-11-19 |
| MX2010012543A (es) | 2010-12-02 |
| US20110097440A1 (en) | 2011-04-28 |
| WO2009138447A1 (en) | 2009-11-19 |
| CN102026550A (zh) | 2011-04-20 |
| AU2009248067B9 (en) | 2014-11-06 |
| CA2723306C (en) | 2018-03-06 |
| EP2123163A1 (en) | 2009-11-25 |
| BRPI0908699B1 (pt) | 2021-10-19 |
| CN102026550B (zh) | 2013-12-25 |
| CA2723306A1 (en) | 2009-11-19 |
| PL2293674T3 (pl) | 2017-09-29 |
| AU2009248067B2 (en) | 2014-07-10 |
| JP2011520437A (ja) | 2011-07-21 |
| RU2516288C2 (ru) | 2014-05-20 |
| EP2293674B1 (en) | 2017-05-03 |
| EP2293674A1 (en) | 2011-03-16 |
| JP5599386B2 (ja) | 2014-10-01 |
| ES2631913T3 (es) | 2017-09-06 |
| BRPI0908699A2 (pt) | 2019-02-26 |
| PT2293674T (pt) | 2017-07-17 |
| RU2010143988A (ru) | 2012-06-27 |
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