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PE20230351A1 - Un proceso para la elaboracion de un producto horneado sin adicion de azucar - Google Patents

Un proceso para la elaboracion de un producto horneado sin adicion de azucar

Info

Publication number
PE20230351A1
PE20230351A1 PE2022001753A PE2022001753A PE20230351A1 PE 20230351 A1 PE20230351 A1 PE 20230351A1 PE 2022001753 A PE2022001753 A PE 2022001753A PE 2022001753 A PE2022001753 A PE 2022001753A PE 20230351 A1 PE20230351 A1 PE 20230351A1
Authority
PE
Peru
Prior art keywords
baked product
stage
added sugar
preparing
sugar
Prior art date
Application number
PE2022001753A
Other languages
English (en)
Inventor
Rune Gerner Moller
Original Assignee
Lantmannen Unibake Holding 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=77292793&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=PE20230351(A1) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Lantmannen Unibake Holding As filed Critical Lantmannen Unibake Holding As
Publication of PE20230351A1 publication Critical patent/PE20230351A1/es

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2414—Alpha-amylase (3.2.1.1.)
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/001—Cooling
    • 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
    • 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
    • A21D8/06—Baking processes
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
    • C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
    • C12N9/14—Hydrolases (3)
    • C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
    • C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
    • C12N9/2405—Glucanases
    • C12N9/2408—Glucanases acting on alpha -1,4-glucosidic bonds
    • C12N9/2411—Amylases
    • C12N9/2428—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01001—Alpha-amylase (3.2.1.1)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01003—Glucan 1,4-alpha-glucosidase (3.2.1.3), i.e. glucoamylase
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01133—Glucan 1,4-alpha-maltohydrolase (3.2.1.133), i.e. maltogenic alpha-amylase

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Organic Chemistry (AREA)
  • Zoology (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • General Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • General Engineering & Computer Science (AREA)
  • Microbiology (AREA)
  • Food Science & Technology (AREA)
  • Molecular Biology (AREA)
  • Biotechnology (AREA)
  • Biomedical Technology (AREA)
  • Medicinal Chemistry (AREA)
  • Nutrition Science (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Saccharide Compounds (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Enzymes And Modification Thereof (AREA)

Abstract

La presente invencion se refiere a un producto horneado elaborado sin adicion de azucar, que todavia tiene una intensidad de dulzor adecuada y un buen sabor. El producto horneado tiene un contenido muy bajo de fructosa. El producto horneado se obtiene mediante un proceso enzimatico de dos etapas que consiste en una primera etapa de obtencion de azucar a partir del almidon, apta para un proceso de fermentacion, seguida de una segunda etapa de hidrolisis enzimatica de polisacaridos, oligosacaridos y disacaridos, en particular para formar principalmente glucosa y maltosa. El nuevo proceso permite ademas una prueba optimizada y/o abreviada de la masa en el primer paso.
PE2022001753A 2020-02-14 2021-02-12 Un proceso para la elaboracion de un producto horneado sin adicion de azucar PE20230351A1 (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
DKPA202070088 2020-02-14
PCT/EP2021/053474 WO2021160812A1 (en) 2020-02-14 2021-02-12 A process for the production of a baked product without addition of sugar

Publications (1)

Publication Number Publication Date
PE20230351A1 true PE20230351A1 (es) 2023-03-02

Family

ID=77292793

Family Applications (1)

Application Number Title Priority Date Filing Date
PE2022001753A PE20230351A1 (es) 2020-02-14 2021-02-12 Un proceso para la elaboracion de un producto horneado sin adicion de azucar

Country Status (19)

Country Link
US (1) US20230404087A1 (es)
EP (2) EP4509599A3 (es)
JP (1) JP2023518346A (es)
KR (1) KR20220160562A (es)
CN (2) CN118872704A (es)
AU (1) AU2021220297A1 (es)
BR (1) BR112022016228A2 (es)
CA (1) CA3167952A1 (es)
CO (1) CO2022012946A2 (es)
ES (1) ES2997259T3 (es)
HR (1) HRP20241776T1 (es)
HU (1) HUE069953T2 (es)
MX (1) MX2022009995A (es)
PE (1) PE20230351A1 (es)
PH (1) PH12022552128A1 (es)
PL (1) PL4102974T3 (es)
RS (1) RS66414B1 (es)
SM (1) SMT202400516T1 (es)
WO (1) WO2021160812A1 (es)

Families Citing this family (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP6548679B2 (ja) 2014-07-08 2019-07-24 キャラヴァン イングリーディエンツ インク． 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
EP4583710A1 (en) * 2022-09-08 2025-07-16 Novozymes A/S A method for preparing a baked product with reduced fat
CN115918700B (zh) * 2022-11-28 2025-01-10 福建灵雀谷生物科技有限公司 一种用于面包保湿保软的复配改良剂及其应用
KR102682959B1 (ko) * 2023-01-20 2024-07-08 에스피씨 주식회사 효소를 이용한 빵의 제조방법
WO2025238185A1 (en) 2024-05-15 2025-11-20 Mauri Technology B.V. Improver composition for a freezer-to-oven bakery product

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DK348989D0 (da) 1989-07-14 1989-07-14 Peter Larsen Rullede deje hvor emnerne haeves og nedfryses i raa tilstand
ATE135163T1 (de) * 1992-07-27 1996-03-15 Gist Brocades Nv Enzymprodukt und verfahren zur verbesserung der qualität von brot
CN101461392A (zh) 2007-12-18 2009-06-24 天津金世制药有限公司 一种无糖面包及其制做方法
CA2787683C (en) 2011-08-25 2019-09-24 Csm Nederland B.V. Use of an anti-staling enzyme mixture in the preparation of baked bread
EA201591608A1 (ru) * 2013-03-01 2016-01-29 ДСМ АйПи АССЕТС Б.В. Комбинация альфа-амилазы и g4-образующей амилазы
US11252968B2 (en) * 2013-04-05 2022-02-22 Novozymes A/S Method of producing a baked product with alpha-amylase, lipase and phospholipase
JP6548679B2 (ja) * 2014-07-08 2019-07-24 キャラヴァン イングリーディエンツ インク． 糖を生成しかつテクスチャーを改善するベーカリー方法およびそれから形成される製品
FR3037773B1 (fr) * 2015-06-29 2019-05-10 Lesaffre Et Compagnie Ameliorant et procede de panification pour pains precuits et conserves sans congelation
MX2018009212A (es) * 2016-02-10 2018-09-10 Novozymes As Preparacion de producto horneado que comprende fibras tratadas con celulasa.
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
CN108184948B (zh) * 2018-02-11 2021-07-02 天津味多美科技股份有限公司 一种预烘烤冷冻面团及制作方法
US20190313653A1 (en) * 2018-04-12 2019-10-17 The United States Of America, As Represented By The Secretary Of Agriculture Bean-based flour
US12171240B2 (en) 2018-06-12 2024-12-24 Novozymes A/S Less added sugar in baked products
CN108935594A (zh) * 2018-07-02 2018-12-07 河南鼎元食品科技有限公司 一种速冻油条的制备方法
CN113543656A (zh) * 2018-10-22 2021-10-22 杜邦营养生物科学有限公司 用于在辅助酿造中浸出糖化的酶
EP3937642A1 (en) * 2019-03-13 2022-01-19 Novozymes A/S Production of par-baked products with improved freshness employing combination of gh8 xylanase and phospholipase

Also Published As

Publication number Publication date
US20230404087A1 (en) 2023-12-21
EP4102974B1 (en) 2024-10-23
CN115397245B (zh) 2024-08-13
EP4509599A2 (en) 2025-02-19
BR112022016228A2 (pt) 2022-10-25
RS66414B1 (sr) 2025-02-28
EP4509599A3 (en) 2025-04-16
EP4102974A1 (en) 2022-12-21
CO2022012946A2 (es) 2022-09-20
WO2021160812A1 (en) 2021-08-19
JP2023518346A (ja) 2023-05-01
ES2997259T3 (en) 2025-02-14
CA3167952A1 (en) 2021-08-19
PH12022552128A1 (en) 2024-01-29
EP4102974C0 (en) 2024-10-23
CN115397245A (zh) 2022-11-25
MX2022009995A (es) 2022-11-09
HRP20241776T1 (hr) 2025-02-28
HUE069953T2 (hu) 2025-04-28
SMT202400516T1 (it) 2025-03-12
PL4102974T3 (pl) 2025-04-22
CN118872704A (zh) 2024-11-01
AU2021220297A1 (en) 2022-09-22
KR20220160562A (ko) 2022-12-06

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