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DE69011127D1 - Verfahren und wirkstoff gegen altbackenwerden. - Google Patents

Verfahren und wirkstoff gegen altbackenwerden.

Info

Publication number
DE69011127D1
DE69011127D1 DE69011127T DE69011127T DE69011127D1 DE 69011127 D1 DE69011127 D1 DE 69011127D1 DE 69011127 T DE69011127 T DE 69011127T DE 69011127 T DE69011127 T DE 69011127T DE 69011127 D1 DE69011127 D1 DE 69011127D1
Authority
DE
Germany
Prior art keywords
jaws
active substance
substance against
against old
old
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
Application number
DE69011127T
Other languages
English (en)
Other versions
DE69011127T2 (de
Inventor
Tine Olesen
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Novozymes AS
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=DE69011127(D1) "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
Application granted granted Critical
Publication of DE69011127D1 publication Critical patent/DE69011127D1/de
Publication of DE69011127T2 publication Critical patent/DE69011127T2/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (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)
  • Indexing, Searching, Synchronizing, And The Amount Of Synchronization Travel Of Record Carriers (AREA)
  • Baking, Grill, Roasting (AREA)
  • Dental Preparations (AREA)
DE69011127T 1989-09-27 1990-09-26 Verfahren und wirkstoff gegen altbackenwerden. Expired - Lifetime DE69011127T2 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DK474589A DK474589D0 (da) 1989-09-27 1989-09-27 Fremgangsmaade til fremstilling af bageriprodukter
PCT/DK1990/000244 WO1991004669A1 (en) 1989-09-27 1990-09-26 Antistaling process and agent

Publications (2)

Publication Number Publication Date
DE69011127D1 true DE69011127D1 (de) 1994-09-01
DE69011127T2 DE69011127T2 (de) 1994-11-10

Family

ID=8136292

Family Applications (1)

Application Number Title Priority Date Filing Date
DE69011127T Expired - Lifetime DE69011127T2 (de) 1989-09-27 1990-09-26 Verfahren und wirkstoff gegen altbackenwerden.

Country Status (9)

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

Families Citing this family (74)

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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
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EP0684306B2 (de) * 1994-05-27 2004-01-14 Agrano Ag Verfahren zur Gewinnung einer Biomasse aus einem Medium von Getreide, Verwendung der erhaltenen Produkte und Brottreibmittel
DK0684307T3 (da) * 1994-05-27 2000-05-15 Agrano Ag Fremgangsmåde til fremstilling af næringssubstrater, der kan anvendes til individuel dyrkning af gærarter og mælkesyrebakte
ATE187770T1 (de) * 1994-05-27 2000-01-15 Agrano Ag Verfahren zur gewinnung einer biomasse, verwendung von der erhaltenen biomasse und brottreibmittel
WO1997041736A1 (en) * 1996-05-02 1997-11-13 Novo Nordisk A/S Use of a branching enzyme in baking
CA2188893A1 (en) * 1996-10-25 1998-04-25 Jim P. Smith Combined reformulation/packaging to delay staling in bakery products
CA2320813A1 (en) 1998-02-27 1999-09-02 Novo Nordisk A/S Amylolytic enzyme variants
KR100630277B1 (ko) 1998-04-01 2006-09-29 대니스코 에이/에스 전분의 노화를 지연시키는 넌-말토제닉 엑소아밀라제와그들의 사용
WO1999053769A1 (en) * 1998-04-20 1999-10-28 Novo Nordisk A/S Preparation of dough and baked products
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
EP1137788A1 (de) * 1998-11-12 2001-10-04 Novozymes A/S Transgene pflanze, welche eine maltogene alpha-amylase exprimiert
WO2000058447A1 (en) * 1999-03-30 2000-10-05 Danisco A/S Non-maltogenic exoamylase from b. clausii and its use in retarding rerogradation of a starch product
WO2000059307A1 (en) * 1999-03-30 2000-10-12 Novozymes A/S Preparation of dough and baked products
ATE349896T1 (de) * 2000-09-28 2007-01-15 Dsm Ip Assets Bv Flüssige brotverbesserungsmittel
GB0113922D0 (en) * 2001-06-07 2001-08-01 Danisco Process
EP1429626B1 (de) 2001-09-18 2011-03-09 Novozymes A/S Enzymatische behandlung von stärkehaltigen lebensmittelprodukten zur verkürzung der temperierenzeit
EP1350432A1 (de) * 2002-04-05 2003-10-08 Puratos N.V. Verfahren zur Verlangsamung des Altbackenwerdens von Bäckereiprodukten durch Zugabe von einer thermostabilen Protease
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
EP3508578A1 (de) 2003-03-06 2019-07-10 BASF Enzymes, LLC Amylasen, nukleinsäuren zur codierung davon und verfahren zur herstellung und verwendung davon
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
EP1654355B1 (de) 2003-06-13 2010-04-21 Danisco A/S Pseudomonas-polypeptidvarianten mit einer nicht maltogenen exoamylaseaktivität und ihre verwendung bei der herstellung von lebensmittelprodukten
AU2004253985A1 (en) 2003-07-01 2005-01-13 Novozymes A/S CGTase variants
US8143048B2 (en) 2003-07-07 2012-03-27 Danisco A/S Exo-specific amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof
WO2005003339A1 (en) 2003-07-07 2005-01-13 Danisco A/S Food additive comprising pseudomonas non-maltogenic exoamylase variants
AU2004277913B2 (en) 2003-09-19 2010-04-08 Bakery Technology Centre Bv Preparation of an edible product from dough
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.
ATE465252T1 (de) * 2004-01-08 2010-05-15 Novozymes As 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
DK2295557T3 (en) 2004-07-07 2017-12-11 Genencor Int EXOAMYLASE VARIANTS
WO2006012899A1 (en) 2004-08-02 2006-02-09 Novozymes A/S Maltogenic alpha-amylase variants
DK1794291T3 (da) 2004-09-24 2013-03-04 Novozymes As Fremgangsmåde til fremstilling af et dejbaseret produkt
KR100731778B1 (ko) 2004-11-22 2007-06-22 이혜정 쌀 찐빵 제조용 미분 기재 반죽 및 이를 제조하는 방법
DK1926753T3 (da) 2004-12-22 2011-03-14 Novozymes As Hybridenzymer, der består af en endoamylase som første aminosyresekvens og et kulhydratbindingsmodul som anden aminosyresekvens
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
CA2656313C (en) 2006-06-19 2018-07-03 Danisco A/S Ps4 exoamylase h307k/r variant
WO2008080093A2 (en) 2006-12-21 2008-07-03 Verenium Corporation Amylases and glucoamylases, nucleic acids encoding them and methods for making and using them
US8361526B2 (en) 2007-06-07 2013-01-29 Novozymes A/S Method of preparing a dough-based product
EP2240577A2 (de) 2008-01-02 2010-10-20 Danisco US Inc. Verfahren zur gewinnung von ethanol ohne glucoamylase anhand von pseudomonas saccharophila g4-amylase und varianten
EP2103219A1 (de) 2008-03-10 2009-09-23 Novozymes A/S Teig mit Fructan und einem Fructan-abbauenden Enzym
EP2123163A1 (de) * 2008-05-16 2009-11-25 Puratos N.V. Verfahren und Zusammensetzung für verbesserte Weichheit von Gebäck
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
WO2010059413A2 (en) 2008-11-20 2010-05-27 Novozymes, Inc. Polypeptides having amylolytic enhancing activity and polynucleotides encoding same
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
MX343946B (es) 2009-04-24 2016-11-30 Novozymes North America Inc * Proceso contra el envejecimiento de pan plano.
EP3620518B1 (de) 2009-05-19 2021-08-18 DuPont Nutrition Biosciences ApS Amylase polypeptid
DK2454942T3 (en) * 2009-07-17 2018-07-30 Amano Enzyme Inc PROCEDURE FOR IMPROVING FOODS USING BETA AMYLASE
WO2011039324A1 (en) 2009-09-30 2011-04-07 Novozymes A/S Steamed bread preparation methods and steamed bread improving compositions
JP2011244777A (ja) * 2010-05-28 2011-12-08 Nisshin Oillio Group Ltd 食パン類の製造方法
DK2595487T3 (en) 2010-07-21 2019-01-07 Novozymes As PROCEDURE FOR PREPARING A BAKED PRODUCT WITH INCREASED AROMASTABILITY WITH CATALASE AND PHOSPHOLIPASE
EP2486799A1 (de) 2011-02-14 2012-08-15 DSM IP Assets B.V. Verfahren zur Kuchenherstellung mit lipolytischem Enzym und Alpha-Amylase
GB201102857D0 (en) 2011-02-18 2011-04-06 Danisco Feed additive composition
WO2013007820A1 (en) 2011-07-14 2013-01-17 Dsm Ip Assets B.V. Screening method
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
MX2014007603A (es) 2011-12-26 2014-09-12 Dupont Nutrition Biosci Aps Uso de enzima exoamilasa.
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
ES2546630T3 (es) 2012-01-30 2015-09-25 Dsm Ip Assets B.V. Alfa-amilasa
DK2866582T3 (en) 2012-06-27 2019-01-14 Novozymes As Method of cooking rice
CA2905303C (en) 2013-04-05 2021-05-18 Novozymes A/S Method of producing a baked product with alpha-amylase, lipase and phospholipase
US10463701B2 (en) 2013-12-31 2019-11-05 DuPont Nutrition BioScience ApS Blends of Bacillus strains and enzymes
CA2954220C (en) * 2014-07-08 2021-01-26 Caravan Ingredients Inc. Sugar-producing and texture-improving bakery methods and products formed therefrom
BE1022042B1 (nl) 2014-09-29 2016-02-08 Puratos Nv Verbeterde cakebeslagsoorten
WO2016128489A1 (en) * 2015-02-10 2016-08-18 Novozymes A/S Method for mixing of particles
CA3027464A1 (en) 2016-07-15 2018-01-18 Novozymes A/S Improving the rollability of flat breads
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
US11944104B2 (en) 2018-04-05 2024-04-02 Dsm Ip Assets B.V. Variant maltogenic alpha-amylase
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

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DK135983D0 (da) * 1983-03-25 1983-03-25 Novo Industri As Maltogen amylaseenzymprodukt og fremgangsmade til dets fremstilling og anvendelse
EP0154135B2 (de) * 1984-01-27 1994-11-02 Lieken-Batscheider Mühlen- und Backbetriebe GmbH Verfahren zum Herstellen eines Brotteiges
CA1262654A (en) * 1984-08-10 1989-11-07 Takaoki Torigoe Food quality improving agent
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
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
PH25408A (en) * 1988-03-11 1991-07-01 Enzyme Bio Systems Ltd Method for retarding staling of baking products
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
US6197352B1 (en) 2001-03-06
AU6508590A (en) 1991-04-28
ES2057594T3 (es) 1994-10-16
EP0494233B1 (de) 1994-07-27
DE69011127T2 (de) 1994-11-10
EP0494233A1 (de) 1992-07-15
JPH05500612A (ja) 1993-02-12
DK0494233T3 (da) 1994-11-07
ATE108979T1 (de) 1994-08-15
WO1991004669A1 (en) 1991-04-18
DK474589D0 (da) 1989-09-27
JP3055693B2 (ja) 2000-06-26

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Legal Events

Date Code Title Description
8363 Opposition against the patent
8327 Change in the person/name/address of the patent owner

Owner name: NOVOZYMES A/S, BAGSVAERD, DK