ES2058710T3 - Metodo para retardar el enranciamiento de productos cocidos. - Google Patents
Metodo para retardar el enranciamiento de productos cocidos.Info
- Publication number
- ES2058710T3 ES2058710T3 ES90117172T ES90117172T ES2058710T3 ES 2058710 T3 ES2058710 T3 ES 2058710T3 ES 90117172 T ES90117172 T ES 90117172T ES 90117172 T ES90117172 T ES 90117172T ES 2058710 T3 ES2058710 T3 ES 2058710T3
- Authority
- ES
- Spain
- Prior art keywords
- temperature
- activity
- degrees
- delay
- alpha
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
- 230000000694 effects Effects 0.000 abstract 4
- 102000004139 alpha-Amylases Human genes 0.000 abstract 3
- 108090000637 alpha-Amylases Proteins 0.000 abstract 3
- 235000013305 food Nutrition 0.000 abstract 3
- 239000002253 acid Substances 0.000 abstract 1
- 230000001580 bacterial effect Effects 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 230000002195 synergetic effect Effects 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
- A21D8/042—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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
SE TRATA DE UNAS ENZIMAS DE ALFA-AMILASA BACTERIALES ESTABLES DE TEMPERATURA INTERMEDIA, CON UNA ACTIVIDAD OPTIMA DE PHADEBAS DE 100% A UNA TEMPERATURA DE 65 A 72 GRADOS CENTIGRADOS A UN PH DE 5,5 A 6,5 QUE RETIENEN MENOS DE 50% DE LA ACTIVIDAD PHADEBAS A TEMPERATURAS POR ENCIMA DE LOS 75 GRADOS CENTIGRADOS CUANDO SE INCORPORA EN LOS INGREDIENTES UTILIZADOS PARA PREPARAR LAS COMIDAS ASADAS,Y RETARDAN EL DETERIORO DE LAS MISMAS SIN PROVOCAR GOMOSIDAD NI AFECTAR NEGATIVAMENTE LAS CARACTERISTICAS ORGANOLEPTICAS DE LAS COMIDAS. AGREGANDO UNA ENZIMA DE ALFA-AMILASA ESTABLE DE UN ACIDO CON UNA ACTIVIDAD OPTIMA Y UN PH DE ALREDEDOR DE 3,0 A 5,0 A UNA TEMPERATURA ENTRE 60 Y 75 GRADOS CENTIGRADOS A LA MASA CON LA ENZIMA DE ALFA-AMILASA ESTABLE DE TEMPERATURA INTERMEDIA, SE OFRECEN RESULTADOS SINERGISTICOS EN LA FABRICACION DE PRODUCTOS DE CONFITERIA AL REDUCIR EL NUMERO DE UNIDADES DE ACTIVIDAD NECESARIAS Y MEJORAR LA RESISTENCIA DE LOS ALIMENTOS.
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US07/406,657 US5209938A (en) | 1989-09-13 | 1989-09-13 | Method for retarding staling of baked goods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| ES2058710T3 true ES2058710T3 (es) | 1994-11-01 |
Family
ID=23608931
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| ES90117172T Expired - Lifetime ES2058710T3 (es) | 1989-09-13 | 1990-09-06 | Metodo para retardar el enranciamiento de productos cocidos. |
Country Status (16)
| Country | Link |
|---|---|
| US (1) | US5209938A (es) |
| EP (1) | EP0419907B1 (es) |
| JP (1) | JPH03155742A (es) |
| KR (1) | KR910005764A (es) |
| AR (1) | AR245570A1 (es) |
| AT (1) | ATE92259T1 (es) |
| AU (1) | AU633138B2 (es) |
| CA (1) | CA2025123A1 (es) |
| DE (1) | DE69002572T2 (es) |
| DK (1) | DK0419907T3 (es) |
| ES (1) | ES2058710T3 (es) |
| FI (1) | FI98116C (es) |
| IE (1) | IE63138B1 (es) |
| NO (1) | NO903981L (es) |
| NZ (1) | NZ235071A (es) |
| ZA (1) | ZA906938B (es) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ZA891181B (en) * | 1988-03-11 | 1989-11-29 | Enzyme Bio Systems Ltd | Method for retarding staling of baking products |
| USRE38507E1 (en) | 1989-09-27 | 2004-04-27 | Novozymes A/S | Antistaling process and agent |
| DK474589D0 (da) * | 1989-09-27 | 1989-09-27 | Novo Nordisk As | Fremgangsmaade til fremstilling af bageriprodukter |
| US5059430A (en) * | 1990-09-12 | 1991-10-22 | Enzyme Bio-Systems Ltd. | Enzyme composition for retarding staling of baked goods |
| US5631032A (en) * | 1991-04-17 | 1997-05-20 | Union Industrial Y Agro-Ganadera, S.A. (Uniasa) | Process for the preparation of ground cereal based foods and foodstuffs obtained thereby |
| EP0669082A1 (en) * | 1994-02-23 | 1995-08-30 | Unilever N.V. | Storage-stable enzyme solutions |
| JP3456756B2 (ja) | 1994-05-30 | 2003-10-14 | 天野エンザイム株式会社 | パン類の品質改良組成物およびそれを用いたパン類の製造法 |
| GB9413419D0 (en) * | 1994-07-04 | 1994-08-24 | Danisco | Amylase enzyme |
| DE19603054A1 (de) * | 1996-01-29 | 1997-08-14 | Bayer Ag | Enzymgemische und Verfahren zur Entschlichtung von mit Stärke geschlichteten Textilien |
| US6068864A (en) * | 1996-07-12 | 2000-05-30 | Kraft Foods, Inc. | Method of imparting resistance to moisture and texture degradation to a baked product |
| CA2188893A1 (en) * | 1996-10-25 | 1998-04-25 | Jim P. Smith | Combined reformulation/packaging to delay staling in bakery products |
| US6355282B1 (en) | 1997-10-31 | 2002-03-12 | Amano Pharmaceutical Co., Ltd. | Dough composition and preparation thereof |
| US7014878B2 (en) | 2002-07-18 | 2006-03-21 | Kraft Foods Holdings, Inc. | Refrigerated extended shelf-life bread products |
| EA013505B1 (ru) * | 2005-05-31 | 2010-06-30 | ДСМ АйПи АССЕТС Б.В. | Способ снижения уровней акриламида в пищевых продуктах и используемая для этого композиция ферментов |
| US7666457B1 (en) | 2008-08-19 | 2010-02-23 | Delavau Llc | Dry mixes comprising glycerine |
| CN103004933B (zh) * | 2013-01-17 | 2014-01-01 | 江南大学 | 一种全麦苏打饼干及其制作方法 |
| DK3398438T3 (da) * | 2017-05-05 | 2022-01-24 | Lantmaennen Schulstad As | Brød med forlænget friskhed |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2615810A (en) * | 1948-03-04 | 1952-10-28 | Wallerstein Company | Retarding the staling of bakery products |
| US2665215A (en) * | 1949-09-30 | 1954-01-05 | Wallerstein Co Inc | Method of making bakery products and composition therefor |
| DE2052572B2 (de) * | 1970-10-27 | 1973-11-29 | Roehm Gmbh, 6100 Darmstadt | Triebverbessernder Zusatz fur die Herstellung von aus Weizenmehl und/oder Roggenmehl unter Verwendung von Hefe oder Sauerteig hergestellten Backwaren |
| DE2205984A1 (de) * | 1972-02-09 | 1973-08-16 | Roehm Gmbh | Verfahren zur herstellung von roggenbrot oder mischbrot mit verlaengerter frischhaltung |
| US4416903A (en) * | 1977-12-20 | 1983-11-22 | Cole Morton S | Antistaling baking composition |
| US4299848A (en) * | 1979-06-08 | 1981-11-10 | International Telephone And Telegraph Corporation | Modified enzyme system to inhibit bread firming method for preparing same and use of same in bread and other bakery products |
| IL61982A (en) * | 1980-02-15 | 1984-01-31 | Cpc International Inc | Genetically engineered microorganisms for massive production of amyloytic enzymes and process for preparing same using the corresponding recombinant dnas containing amylase coding genes |
| GB8414271D0 (en) * | 1984-06-05 | 1984-07-11 | Cpc International Inc | Recombinant dna |
| US4654216A (en) * | 1985-07-31 | 1987-03-31 | Novo Laboratories, Inc. | Bread antistaling method |
| IN165610B (es) * | 1986-12-22 | 1989-11-25 | Enzyme Bio Systems Ltd | |
| ZA891181B (en) * | 1988-03-11 | 1989-11-29 | Enzyme Bio Systems Ltd | Method for retarding staling of baking products |
-
1989
- 1989-09-13 US US07/406,657 patent/US5209938A/en not_active Expired - Fee Related
-
1990
- 1990-08-28 NZ NZ235071A patent/NZ235071A/xx unknown
- 1990-08-30 ZA ZA906938A patent/ZA906938B/xx unknown
- 1990-09-06 DK DK90117172.8T patent/DK0419907T3/da active
- 1990-09-06 DE DE90117172T patent/DE69002572T2/de not_active Expired - Fee Related
- 1990-09-06 ES ES90117172T patent/ES2058710T3/es not_active Expired - Lifetime
- 1990-09-06 EP EP90117172A patent/EP0419907B1/en not_active Expired - Lifetime
- 1990-09-06 AT AT90117172T patent/ATE92259T1/de not_active IP Right Cessation
- 1990-09-06 AR AR90317785A patent/AR245570A1/es active
- 1990-09-10 JP JP2237280A patent/JPH03155742A/ja active Pending
- 1990-09-11 AU AU62418/90A patent/AU633138B2/en not_active Ceased
- 1990-09-12 NO NO90903981A patent/NO903981L/no unknown
- 1990-09-12 KR KR1019900014348A patent/KR910005764A/ko not_active Abandoned
- 1990-09-12 IE IE330590A patent/IE63138B1/en not_active IP Right Cessation
- 1990-09-12 CA CA002025123A patent/CA2025123A1/en not_active Abandoned
- 1990-09-13 FI FI904513A patent/FI98116C/fi not_active IP Right Cessation
Also Published As
| Publication number | Publication date |
|---|---|
| DE69002572D1 (de) | 1993-09-09 |
| ATE92259T1 (de) | 1993-08-15 |
| IE903305A1 (en) | 1991-04-10 |
| JPH03155742A (ja) | 1991-07-03 |
| EP0419907A1 (en) | 1991-04-03 |
| NO903981D0 (no) | 1990-09-12 |
| NO903981L (no) | 1991-03-14 |
| US5209938A (en) | 1993-05-11 |
| AR245570A1 (es) | 1994-02-28 |
| AU633138B2 (en) | 1993-01-21 |
| ZA906938B (en) | 1991-06-26 |
| KR910005764A (ko) | 1991-04-27 |
| AU6241890A (en) | 1991-03-21 |
| FI98116B (fi) | 1997-01-15 |
| DE69002572T2 (de) | 1993-11-25 |
| FI98116C (fi) | 1997-04-25 |
| EP0419907B1 (en) | 1993-08-04 |
| NZ235071A (en) | 1993-02-25 |
| CA2025123A1 (en) | 1991-03-14 |
| FI904513A0 (fi) | 1990-09-13 |
| IE63138B1 (en) | 1995-03-22 |
| DK0419907T3 (da) | 1993-10-04 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| FG2A | Definitive protection |
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