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DK474589D0 - Fremgangsmaade til fremstilling af bageriprodukter - Google Patents

Fremgangsmaade til fremstilling af bageriprodukter

Info

Publication number
DK474589D0
DK474589D0 DK474589A DK474589A DK474589D0 DK 474589 D0 DK474589 D0 DK 474589D0 DK 474589 A DK474589 A DK 474589A DK 474589 A DK474589 A DK 474589A DK 474589 D0 DK474589 D0 DK 474589D0
Authority
DK
Denmark
Prior art keywords
procedure
preparation
bakery products
products
staling
Prior art date
Application number
DK474589A
Other languages
Danish (da)
English (en)
Inventor
Tine Olesen
Original Assignee
Novo Nordisk As
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=8136292&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK474589(D0) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Novo Nordisk As filed Critical Novo Nordisk As
Priority to DK474589A priority Critical patent/DK474589D0/da
Publication of DK474589D0 publication Critical patent/DK474589D0/da
Priority to US10/185,934 priority patent/USRE38507E1/en
Priority to PCT/DK1990/000244 priority patent/WO1991004669A1/fr
Priority to JP2513884A priority patent/JP3055693B2/ja
Priority to AT90915100T priority patent/ATE108979T1/de
Priority to AU65085/90A priority patent/AU6508590A/en
Priority to DK90915100.3T priority patent/DK0494233T3/da
Priority to US07/828,921 priority patent/US6197352B1/en
Priority to DE69011127T priority patent/DE69011127T2/de
Priority to EP90915100A priority patent/EP0494233B1/fr
Priority to ES90915100T priority patent/ES2057594T3/es

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
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • A23K50/42—Dry feed

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Zoology (AREA)
  • Birds (AREA)
  • Animal Husbandry (AREA)
  • Microbiology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Pharmaceuticals Containing Other Organic And Inorganic Compounds (AREA)
  • Noodles (AREA)
  • Dental Preparations (AREA)
  • Baking, Grill, Roasting (AREA)
  • Indexing, Searching, Synchronizing, And The Amount Of Synchronization Travel Of Record Carriers (AREA)
DK474589A 1989-09-27 1989-09-27 Fremgangsmaade til fremstilling af bageriprodukter DK474589D0 (da)

Priority Applications (11)

Application Number Priority Date Filing Date Title
DK474589A DK474589D0 (da) 1989-09-27 1989-09-27 Fremgangsmaade til fremstilling af bageriprodukter
ES90915100T ES2057594T3 (es) 1989-09-27 1990-09-26 Procedimiento y agente de anti-revenimiento.
EP90915100A EP0494233B1 (fr) 1989-09-27 1990-09-26 Procede et agent anti-rassissement
JP2513884A JP3055693B2 (ja) 1989-09-27 1990-09-26 抗老化プロセスおよび薬剤
PCT/DK1990/000244 WO1991004669A1 (fr) 1989-09-27 1990-09-26 Procede et agent anti-rassissement
US10/185,934 USRE38507E1 (en) 1989-09-27 1990-09-26 Antistaling process and agent
AT90915100T ATE108979T1 (de) 1989-09-27 1990-09-26 Verfahren und wirkstoff gegen altbackenwerden.
AU65085/90A AU6508590A (en) 1989-09-27 1990-09-26 Antistaling process and agent
DK90915100.3T DK0494233T3 (da) 1989-09-27 1990-09-26 Brødældningsforsinkende fremgangsmåde og middel hertil
US07/828,921 US6197352B1 (en) 1989-09-27 1990-09-26 Antistaling process and agent
DE69011127T DE69011127T2 (de) 1989-09-27 1990-09-26 Verfahren und wirkstoff gegen altbackenwerden.

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DK474589A DK474589D0 (da) 1989-09-27 1989-09-27 Fremgangsmaade til fremstilling af bageriprodukter

Publications (1)

Publication Number Publication Date
DK474589D0 true DK474589D0 (da) 1989-09-27

Family

ID=8136292

Family Applications (2)

Application Number Title Priority Date Filing Date
DK474589A DK474589D0 (da) 1989-09-27 1989-09-27 Fremgangsmaade til fremstilling af bageriprodukter
DK90915100.3T DK0494233T3 (da) 1989-09-27 1990-09-26 Brødældningsforsinkende fremgangsmåde og middel hertil

Family Applications After (1)

Application Number Title Priority Date Filing Date
DK90915100.3T DK0494233T3 (da) 1989-09-27 1990-09-26 Brødældningsforsinkende fremgangsmåde og middel hertil

Country Status (9)

Country Link
US (1) US6197352B1 (fr)
EP (1) EP0494233B1 (fr)
JP (1) JP3055693B2 (fr)
AT (1) ATE108979T1 (fr)
AU (1) AU6508590A (fr)
DE (1) DE69011127T2 (fr)
DK (2) DK474589D0 (fr)
ES (1) ES2057594T3 (fr)
WO (1) WO1991004669A1 (fr)

Families Citing this family (74)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
NZ227998A (en) * 1988-03-11 1992-04-28 Enzyme Bio Systems Ltd Baked goods: acid stable microbial alpha-amylase enzyme added to dough
USRE38507E1 (en) 1989-09-27 2004-04-27 Novozymes A/S Antistaling process and agent
JP2919613B2 (ja) * 1990-12-28 1999-07-12 協和醗酵工業株式会社 生地改良剤
US5409717A (en) * 1993-03-31 1995-04-25 Kraft Foods, Inc. Process for preparing extended shelf-life bagel
DE69422160T2 (de) * 1994-05-27 2000-04-06 Agrano Ag, Allschwil Verfahren zur Herstellung von Kulturmedien, welche für die individuelle Kultur von Hefen und Milchsäurebakterien oder die Kokultur von Hefen und Milchsäurebakterien verwendbar sind.
EP0684306B2 (fr) * 1994-05-27 2004-01-14 Agrano Ag Procédé d'obtention d'une biomasse sur un milieu céréalier, utilisation des produits résultant de ce procédé et ferment de panification
DE69422161T3 (de) * 1994-05-27 2004-06-03 Agrano Ag Verfahren zur Gewinnung einer Biomasse und Brottreibmittel
AU2693297A (en) * 1996-05-02 1997-11-26 Novo Nordisk A/S Use of a branching enzyme in baking
CA2188893A1 (fr) * 1996-10-25 1998-04-25 Jim P. Smith Reformulation/conditionnement combines pour retarder le rassissement des produits de boulangerie
CA2320813A1 (fr) 1998-02-27 1999-09-02 Novo Nordisk A/S Variantes d'enzymes amylolytiques
EP1068302B1 (fr) 1998-04-01 2005-06-01 Danisco A/S Exoamylases non maltogeniques et leur utilisation dans le retardement de la retrogradation de l'amidon
ES2188143T5 (es) * 1998-04-20 2008-11-01 Novozymes A/S Preparacion de masa y de productos horneados.
US6365204B1 (en) 1998-04-20 2002-04-02 Novozymes Preparation of dough and baked products
US6940002B1 (en) 1998-11-12 2005-09-06 Novozymes A/S Transgenic plant expressing maltogenic alpha-amylase
WO2000029591A1 (fr) * 1998-11-12 2000-05-25 Novozymes A/S Plante transgenique exprimant alpha-amylase maltogenique
WO2000058447A1 (fr) * 1999-03-30 2000-10-05 Danisco A/S Exoamylase non maltogene issue de b. clausii et son utilisation permettant de freiner la retrogradation d'un produit d'amidon
WO2000059307A1 (fr) * 1999-03-30 2000-10-12 Novozymes A/S Preparation de pate et de produits de boulangerie
WO2002026044A2 (fr) * 2000-09-28 2002-04-04 Dsm N.V. Compositions liquides d'amélioration du pain
GB0113922D0 (en) * 2001-06-07 2001-08-01 Danisco Process
EP1429626B1 (fr) 2001-09-18 2011-03-09 Novozymes A/S Traitement enzymatique de produits alimentaires riches en amidon destine a raccourcir l'etape de frasage
EP1350432A1 (fr) * 2002-04-05 2003-10-08 Puratos N.V. Méthode pour retarder le rassissement des produits de boulangerie par addition d'une protéase thermostable
US6923994B2 (en) * 2002-08-08 2005-08-02 Bakery Technology Centre, B.V. Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
US20040091596A1 (en) * 2002-11-13 2004-05-13 Steve Schellhaass Food product and method of manufacture
CA2920416A1 (fr) 2003-03-06 2004-10-28 Basf Enzymes Llc Amylases, acides nucleiques codant ces amylases et methodes de production et d'utilisation des amylases
JP2006524050A (ja) * 2003-03-20 2006-10-26 ダイヴァーサ コーポレイション グルコシダーゼ、それをコードする核酸、並びにその製造および使用方法
ES2342287T3 (es) * 2003-06-13 2010-07-05 Danisco A/S Polipeptidos de pseudomonas variantes que presentan una actividad de exoamilasa no maltogena y su utilizacion en la preparacion de productos alimenticios.
US20070148287A1 (en) 2003-07-01 2007-06-28 Novozymes A/S Cgtase variants
EP2292745A1 (fr) 2003-07-07 2011-03-09 Genencor International, Inc. Polypeptides d'amylase thermostable, acides nucléiques codant ces polypeptides et utilisations associées
US8143048B2 (en) 2003-07-07 2012-03-27 Danisco A/S Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
CA2539423C (fr) 2003-09-19 2011-09-06 Ics Holdings, Inc Preparation d'un produit comestible a base de pate
ES2318087T3 (es) * 2003-12-11 2009-05-01 Bakery Technology Centre B.V. Un procedimiento para producir pan con duracion extendida, masa de pan y composicion mejorante de pan para producir tal pan.
WO2005066338A1 (fr) * 2004-01-08 2005-07-21 Novozymes A/S Amylase
JP4662974B2 (ja) * 2004-03-04 2011-03-30 シーエスエム ネーダーランド ビー．ブイ． 機能性食品添加物を含有する粒状体及びその製造方法
JP2008505632A (ja) 2004-07-07 2008-02-28 ダニスコ　エイ／エス 非マルトース生成エキソアミラーゼ改変体
US20080032024A1 (en) 2004-08-02 2008-02-07 Lars Beier Maltogenic Alpha-Amylase Variants
AU2005287737B2 (en) 2004-09-24 2010-11-11 Novozymes A/S Method of preparing a dough-based product
KR100731778B1 (ko) 2004-11-22 2007-06-22 이혜정 쌀 찐빵 제조용 미분 기재 반죽 및 이를 제조하는 방법
WO2006066596A2 (fr) 2004-12-22 2006-06-29 Novozymes A/S Enzymes hybrides
US8030050B2 (en) 2005-07-07 2011-10-04 Danisco A/S Modified amylases from Pseudomonas species
US20070292563A1 (en) * 2006-06-16 2007-12-20 Danisco Usa, Inc. Bakery products, processes for improving bakery products and baking ingredient, and method of using betaine in baking
MX345513B (es) 2006-06-19 2017-02-01 Dupont Nutrition Biosci Aps Polipeptidos variantes de exoamilasa.
WO2008080093A2 (fr) 2006-12-21 2008-07-03 Verenium Corporation Amylases et glucoamylases, acides nucléiques les codant, et leurs procédés de fabrication
CA2689972C (fr) 2007-06-07 2017-02-28 Novozymes A/S Procede de preparation d'un produit a base de pate
US8318451B2 (en) 2008-01-02 2012-11-27 Danisco Us Inc. Process of obtaining ethanol without glucoamylase using Pseudomonas saccharophila G4-amylase variants thereof
EP2103219A1 (fr) 2008-03-10 2009-09-23 Novozymes A/S Pâte contenant du fructosane et une enzyme dégradant le fructosane
EP2123163A1 (fr) * 2008-05-16 2009-11-25 Puratos N.V. Procédé et composition pour améliorer la texture de produits de boulangerie
US20090297659A1 (en) * 2008-06-03 2009-12-03 Boutte Troy T Enzymatic dough conditioner and flavor improver for bakery products
US7666457B1 (en) 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine
EP2358878B1 (fr) 2008-11-20 2014-10-15 Novozymes Inc. Polypeptides ayant une activité amylolytique renforcée et polynucléotides codant pour ceux-ci
JP5153610B2 (ja) * 2008-12-26 2013-02-27 日清オイリオグループ株式会社 穀粉含有生地及びその製造方法
EP2429302B1 (fr) 2009-04-24 2018-06-27 Novozymes A/S Procédé anti-rassissementpour pain plat
DK3783103T3 (da) 2009-05-19 2022-06-20 Dupont Nutrition Biosci Aps Amylasepolypeptider
US8895088B2 (en) * 2009-07-17 2014-11-25 Amano Enzyme Inc. Method for improvement of foods utilizing β-amylase
WO2011039324A1 (fr) 2009-09-30 2011-04-07 Novozymes A/S Procédés de préparation de pain vapeur et compositions d'amélioration de pain vapeur
JP2011244777A (ja) * 2010-05-28 2011-12-08 Nisshin Oillio Group Ltd 食パン類の製造方法
EP2595487B1 (fr) 2010-07-21 2018-10-31 Novozymes A/S Procédé de production, faisant appel à une catalase et à une phospholipase, d'un produit de boulangerie-pâtisserie, présentant une stabilité renforcée de sa saveur
EP2486799A1 (fr) 2011-02-14 2012-08-15 DSM IP Assets B.V. Procédé pour produire des gâteaux comprenant une enzyme lipolytique et une alpha-amylase
GB201102857D0 (en) 2011-02-18 2011-04-06 Danisco Feed additive composition
WO2013007820A1 (fr) 2011-07-14 2013-01-17 Dsm Ip Assets B.V. Procédé de criblage
US10433563B2 (en) * 2011-08-25 2019-10-08 Corbion Group Netherlands B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
CN104023555A (zh) * 2011-12-26 2014-09-03 杜邦营养生物科学有限公司 淀粉酶的用途
WO2013098338A1 (fr) 2011-12-26 2013-07-04 Dupont Nutrition Biosciences Aps Utilisation de l'enzyme amylase
ES2546630T3 (es) 2012-01-30 2015-09-25 Dsm Ip Assets B.V. Alfa-amilasa
CN104378998A (zh) 2012-06-27 2015-02-25 诺维信公司 大米烹调方法
CN105208869A (zh) 2013-04-05 2015-12-30 诺维信公司 用α-淀粉酶、脂肪酶和磷脂酶生产烘焙产品的方法
US10463701B2 (en) 2013-12-31 2019-11-05 DuPont Nutrition BioScience ApS Blends of Bacillus strains and enzymes
PT3166412T (pt) 2014-07-08 2022-07-12 Caravan Ingredients Inc Métodos de panificação com produção de açúcar e melhoria da textura e produtos formados a partir dos mesmos
BE1022042B1 (nl) 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
CN107107002B (zh) * 2015-02-10 2021-07-27 诺维信公司 用于混合颗粒的方法
CA3027464A1 (fr) 2016-07-15 2018-01-18 Novozymes A/S Amelioration de l'aptitude de pains plats a etre roules
JP6905371B2 (ja) * 2017-03-29 2021-07-21 理研ビタミン株式会社 即席麺用品質改良剤
JP7017288B2 (ja) * 2017-09-20 2022-02-08 日清オイリオグループ株式会社 ベーカリー生地及びベーカリー食品
MX2020010422A (es) 2018-04-05 2020-10-28 Dsm Ip Assets Bv Alfa-amilasa maltogenica variante.
JP7120805B2 (ja) * 2018-05-16 2022-08-17 昭和産業株式会社 焼成後冷凍パン類及び焼成後冷凍パン類用組成物

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK135983D0 (da) * 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
DE3572114D1 (en) * 1984-01-27 1989-09-14 Batscheider Lieken Muehlen Process for the preparation of a bread dough
CA1262654A (fr) * 1984-08-10 1989-11-07 Takaoki Torigoe Agent ameliorant la qualite des aliments
JPS6279746A (ja) * 1985-10-01 1987-04-13 Showa Sangyo Kk でんぷん質食品の老化を防止する方法
JPS6279745A (ja) * 1985-10-01 1987-04-13 Showa Sangyo Kk でんぷん質食品の老化防止方法
NZ227998A (en) * 1988-03-11 1992-04-28 Enzyme Bio Systems Ltd Baked goods: acid stable microbial alpha-amylase enzyme added to dough
US5023094A (en) * 1989-08-10 1991-06-11 Gist-Brocades N.V. Retarding the firming of bread crumb during storage
US5209938A (en) * 1989-09-13 1993-05-11 Cpc International Inc. Method for retarding staling of baked goods

Also Published As

Publication number Publication date
DE69011127T2 (de) 1994-11-10
ES2057594T3 (es) 1994-10-16
AU6508590A (en) 1991-04-28
EP0494233A1 (fr) 1992-07-15
ATE108979T1 (de) 1994-08-15
JP3055693B2 (ja) 2000-06-26
WO1991004669A1 (fr) 1991-04-18
EP0494233B1 (fr) 1994-07-27
DK0494233T3 (da) 1994-11-07
US6197352B1 (en) 2001-03-06
DE69011127D1 (de) 1994-09-01
JPH05500612A (ja) 1993-02-12

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