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MX2009008090A - Metodo para producir tarta con fosfolipasa a. - Google Patents

Metodo para producir tarta con fosfolipasa a.

Info

Publication number
MX2009008090A
MX2009008090A MX2009008090A MX2009008090A MX2009008090A MX 2009008090 A MX2009008090 A MX 2009008090A MX 2009008090 A MX2009008090 A MX 2009008090A MX 2009008090 A MX2009008090 A MX 2009008090A MX 2009008090 A MX2009008090 A MX 2009008090A
Authority
MX
Mexico
Prior art keywords
lump
phospholipase
pore
production
relates
Prior art date
Application number
MX2009008090A
Other languages
English (en)
Inventor
Arjen Sein
Jose Mastenbroek
Jan Dirk Rene Hille
Arie Gerrit Terdu
Original Assignee
Dsm Ip Assets Bv
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=39561901&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=MX2009008090(A) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Dsm Ip Assets Bv filed Critical Dsm Ip Assets Bv
Priority claimed from PCT/EP2007/051147 external-priority patent/WO2007099020A1/de
Publication of MX2009008090A publication Critical patent/MX2009008090A/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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
    • 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
    • A21D10/04—Batters
    • 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
    • A21D13/068—Products with modified nutritive value, e.g. with modified starch content with modified fat content; Fat-free products
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A21D8/047—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with yeasts
    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/25—Addition or treatment with microorganisms or enzymes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y301/00—Hydrolases acting on ester bonds (3.1)
    • C12Y301/01—Carboxylic ester hydrolases (3.1.1)
    • C12Y301/01004—Phospholipase A2 (3.1.1.4)
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • General Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Organic Chemistry (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Inorganic Chemistry (AREA)
  • Molecular Biology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

La invención se relaciona con un uso novedoso de una fosfolipasa A en la producción de tartas para mejorar por lo menos una de las propiedades seleccionadas del grupo consistente de: (i) viscosidad del batido, (ji) densidad específica, (iii) suavidad inicial del grumo, (iv) homogeneidad del poro del grumo, (y) diámetro del poro del grumo, (vi) suavidad del grumo por almacenamiento, (vii) vida en estantería y/o (viii) volumen de la tarta. La invención también se relaciona con un uso novedoso de la fosfolipasa A en la producción de tartas para permitir la reducción de la cantidad de huevos y/o grasa usados en la receta.
MX2009008090A 2007-02-01 2007-02-07 Metodo para producir tarta con fosfolipasa a. MX2009008090A (es)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
EP07101567 2007-02-01
PCT/EP2007/051147 WO2007099020A1 (de) 2006-02-24 2007-02-07 Varistor mit einem sicherungselement
EP07112741 2007-07-19

Publications (1)

Publication Number Publication Date
MX2009008090A true MX2009008090A (es) 2009-08-12

Family

ID=39561901

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2009008090A MX2009008090A (es) 2007-02-01 2007-02-07 Metodo para producir tarta con fosfolipasa a.

Country Status (15)

Country Link
US (2) US9615587B2 (es)
EP (2) EP2476315B1 (es)
JP (1) JP2010517521A (es)
CN (1) CN101600351B (es)
AR (1) AR065148A1 (es)
AU (1) AU2008209726B2 (es)
BR (1) BRPI0806845A8 (es)
CA (1) CA2676707C (es)
CL (1) CL2008000336A1 (es)
EA (1) EA017039B1 (es)
ES (2) ES2714581T3 (es)
IL (1) IL200043A0 (es)
MX (1) MX2009008090A (es)
WO (1) WO2008092907A2 (es)
ZA (1) ZA200905147B (es)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP1900282A1 (en) † 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
US10080373B2 (en) * 2006-12-13 2018-09-25 Coöperatie Avebe U.A. Cream substitute
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.
WO2010124975A1 (en) * 2009-04-28 2010-11-04 Dsm Ip Assets B.V. Method of preparing an egg composition
WO2010142697A1 (en) * 2009-06-10 2010-12-16 Puratos N.V. Methods for preparing cakes using phospholipases and cake batter and cake mix compositions comprising phopholipases
EP2486799A1 (en) 2011-02-14 2012-08-15 DSM IP Assets B.V. Method to produce cake with lipolytic enzyme and alpha-amylase
CA2870773A1 (en) 2012-04-25 2013-10-31 Novozymes A/S Method of baking
AU2014261645A1 (en) 2013-04-29 2015-10-15 Generale Biscuit A method for making a soft cake batter
CN104782782B (zh) * 2014-01-22 2018-04-17 内蒙古蒙牛乳业（集团）股份有限公司 一种稀奶油水解物的制备方法、添加其的乳制品及乳制品的制备方法
BE1022042B1 (nl) * 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
WO2019189065A1 (ja) * 2018-03-26 2019-10-03 味の素株式会社 澱粉含有食品の製造方法
CA3125746A1 (en) * 2019-01-08 2020-07-16 Kellogg Company High protein frozen food product and method
CN111513122A (zh) * 2020-05-31 2020-08-11 重庆嘉利华食品有限公司 一种蛋糕制作原料及其生物发酵方法
CN114903071A (zh) * 2022-05-25 2022-08-16 广东奇乐趣食品科技有限公司 一种复合乳化剂、粉末复合剂及其制备方法
CN115517284B (zh) * 2022-10-08 2023-10-03 青岛丹香投资管理有限公司 一种应用磷脂酶处理的鸡蛋液体制作蛋糕的方法

Family Cites Families (34)

* Cited by examiner, † Cited by third party
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JPS6030488B2 (ja) * 1982-11-10 1985-07-17 協和醗酵工業株式会社 生地の改良剤およびそれを含有してなる生地
JPS62111629A (ja) * 1985-11-09 1987-05-22 キユーピー株式会社 ケ−キの製造方法
EP0299078A4 (en) 1987-01-22 1989-09-11 Kohjin Co YEAST EXTRACT AND PRODUCTION METHOD.
JPS63258528A (ja) * 1987-04-15 1988-10-26 キユーピー株式会社 スポンジケ−キの製造方法
DK0426211T3 (da) 1989-09-29 1994-01-31 Unilever Plc Næringsmiddelprodukt indeholdende tørret lyso-phospholipoprotein
CA2077020A1 (en) * 1991-09-03 1993-03-04 Yoshikazu Isono Process for producing lipoprotein-containing substance having reduced lipid content and food containing substance thus produced
DK0575133T4 (da) 1992-06-16 2008-10-20 Sankyo Lifetech Company Ltd Hidtil ukendt Phospholipase A1, fremgangsmåde til fremstilling deraf og anvendelsen deraf
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US6103505A (en) * 1996-12-09 2000-08-15 Novo Nordisk A/S Method for reducing phosphorus content of edible oils
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FR2784544B1 (fr) 1998-10-14 2000-12-29 Foco Composition et procede pour economiser les oeufs ou ameliorer l'aspect d'un article de patisserie
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EP1900282A1 (en) * 2006-08-28 2008-03-19 Puratos N.V. Method of preparing a cake using phospholipase
MX2009008090A (es) 2007-02-01 2009-08-12 Dsm Ip Assets Bv Metodo para producir tarta con fosfolipasa a.

Also Published As

Publication number Publication date
AU2008209726A1 (en) 2008-08-07
CN101600351A (zh) 2009-12-09
EP2476315A2 (en) 2012-07-18
AU2008209726B2 (en) 2013-05-09
ES2748010T3 (es) 2020-03-12
BRPI0806845A2 (pt) 2014-04-29
JP2010517521A (ja) 2010-05-27
US20150313243A1 (en) 2015-11-05
EA017039B1 (ru) 2012-09-28
CN101600351B (zh) 2013-07-31
CL2008000336A1 (es) 2008-03-14
WO2008092907A3 (en) 2008-09-18
IL200043A0 (en) 2010-04-15
ES2714581T3 (es) 2019-05-29
AR065148A1 (es) 2009-05-20
EP2476315A3 (en) 2014-10-08
US20100062106A1 (en) 2010-03-11
ZA200905147B (en) 2010-09-29
EA200901055A1 (ru) 2009-12-30
EP2124581A2 (en) 2009-12-02
US9615587B2 (en) 2017-04-11
EP2124581B1 (en) 2018-12-12
CA2676707A1 (en) 2008-08-07
BRPI0806845A8 (pt) 2016-10-11
WO2008092907A2 (en) 2008-08-07
CA2676707C (en) 2016-01-26
EP2476315B1 (en) 2019-07-24

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