MX2020005629A - Composicion para la conservacion de pan. - Google Patents

Composicion para la conservacion de pan.

Info

Publication number
MX2020005629A
MX2020005629A MX2020005629A MX2020005629A MX2020005629A MX 2020005629 A MX2020005629 A MX 2020005629A MX 2020005629 A MX2020005629 A MX 2020005629A MX 2020005629 A MX2020005629 A MX 2020005629A MX 2020005629 A MX2020005629 A MX 2020005629A
Authority
MX
Mexico
Prior art keywords
products
dough
compositions
processes
mold
Prior art date
Application number
MX2020005629A
Other languages
English (en)
Inventor
Arne Olav Sliekers
Jacobus Johannes Adriana Maria Verheezen
Jabin Dean Olds
Original Assignee
Purac Biochem 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
Application filed by Purac Biochem Bv filed Critical Purac Biochem Bv
Publication of MX2020005629A publication Critical patent/MX2020005629A/es

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/3508—Organic compounds containing oxygen containing carboxyl groups
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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
    • A21D2/145—Acids, anhydrides or salts thereof
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • 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, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Microbiology (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Food Preservation Except Freezing, Refrigeration, And Drying (AREA)

Abstract

La presente invención se refiere a composiciones y procesos para preparar productos comestibles microbianamente estables a partir de masa y a procesos y composiciones para preparar productos basados en masa comestibles que tienen resistencia mejorada a moho, vida en anaquel prolongada y buenas propiedades organolépticas. De acuerdo con la combinación de la invención de un componente de acetato y un componente de propionato, en particular, se pueden aplicar combinaciones de un vinagre (amortiguado) y un componente de propionato preparado por fermentación en pan y otros productos de masa horneados para lograr efectos inhibidores de moho satisfactorios en dosis que no afectan (negativamente) las propiedades organolépticas del producto, tal como sabor, gusto o aroma. Por lo tanto, la presente invención proporciona nuevos sistemas conservadores, los usos de los mismos para inhibir moho en productos de masa horneados y los productos de masa horneados por consiguiente obtenidos.
MX2020005629A 2017-11-30 2018-11-30 Composicion para la conservacion de pan. MX2020005629A (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
NL2017050797 2017-11-30
PCT/NL2018/050804 WO2019108064A1 (en) 2017-11-30 2018-11-30 Composition for the preservation of bread

Publications (1)

Publication Number Publication Date
MX2020005629A true MX2020005629A (es) 2020-11-12

Family

ID=60788654

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2020005629A MX2020005629A (es) 2017-11-30 2018-11-30 Composicion para la conservacion de pan.

Country Status (11)

Country Link
US (2) US20200288756A1 (es)
EP (1) EP3716787A1 (es)
JP (2) JP7275132B2 (es)
KR (1) KR20200092373A (es)
CN (1) CN111655045A (es)
AU (1) AU2018375511B2 (es)
BR (1) BR112020011028A2 (es)
CA (1) CA3083749A1 (es)
MX (1) MX2020005629A (es)
PH (1) PH12020550727A1 (es)
WO (1) WO2019108064A1 (es)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2021055344A1 (en) * 2019-09-20 2021-03-25 Kalamazoo Holdings, Inc. Synergistic antimicrobial effects among rosemary extract, cultured dextrose and buffered vinegar
WO2023154002A1 (en) * 2022-02-10 2023-08-17 Biocreations Singapore Pte Ltd Composition of a preservative free fermented flour and method of preparing the same thereof

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2898372A (en) * 1958-03-14 1959-08-04 Arnold T Anderson Mold inhibiting process and product
US3900570A (en) 1971-09-30 1975-08-19 Christensen Walter M Fermentation adjuvant for yeast leavened bread processes
US4416904A (en) 1981-05-11 1983-11-22 The Quaker Oats Company Shelf stable pizza and method for preparing same
US4794080A (en) * 1984-04-16 1988-12-27 Igene Biotechnology, Inc. Microbial co-culture production of propionic acid
WO1999008553A1 (en) 1997-08-20 1999-02-25 Danisco A/S Compositions containing encapsulated food additive and their use
US6132786A (en) 1999-03-17 2000-10-17 Nabisco Technology Company Long-term mold inhibition in intermediate moisture food products stored at room temperature
AU2004277913B2 (en) * 2003-09-19 2010-04-08 Bakery Technology Centre Bv Preparation of an edible product from dough
EP2494870B1 (en) * 2009-02-25 2015-07-08 PURAC Biochem BV Composition for improving the sensory properties and resistance of food and drink products to micro-organisms
US20110028550A1 (en) * 2009-07-29 2011-02-03 Campano Stephen G Compositions and methods for control of listeria monocytogenes
MX351862B (es) * 2012-02-16 2017-10-30 Isoage Tech Llc Composiciones y métodos para disminuir los conteos de microorganismos patógenos en productos alimenticios.
ES2809465T3 (es) 2012-08-01 2021-03-04 Purac Biochem Bv Preparación de un vinagre pulverizado
CA2942894C (en) 2014-03-24 2023-04-04 Purac Biochem B.V. Neutralized vinegar concentrates and liquid food grade blends containing said neutralized vinegar concentrates

Also Published As

Publication number Publication date
BR112020011028A2 (pt) 2020-11-17
AU2018375511A1 (en) 2020-06-18
AU2018375511B2 (en) 2024-04-11
WO2019108064A1 (en) 2019-06-06
EP3716787A1 (en) 2020-10-07
JP2021503928A (ja) 2021-02-15
JP2023123414A (ja) 2023-09-05
PH12020550727A1 (en) 2021-02-15
US20230263195A1 (en) 2023-08-24
KR20200092373A (ko) 2020-08-03
CN111655045A (zh) 2020-09-11
CA3083749A1 (en) 2019-06-06
JP7275132B2 (ja) 2023-05-17
US20200288756A1 (en) 2020-09-17

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