MX355768B - Nuevas composiciones de masa madre y métodos para su preparación. - Google Patents

Nuevas composiciones de masa madre y métodos para su preparación.

Info

Publication number
MX355768B
MX355768B MX2014001612A MX2014001612A MX355768B MX 355768 B MX355768 B MX 355768B MX 2014001612 A MX2014001612 A MX 2014001612A MX 2014001612 A MX2014001612 A MX 2014001612A MX 355768 B MX355768 B MX 355768B
Authority
MX
Mexico
Prior art keywords
sourdough
compositions
novel
preparation
methods
Prior art date
Application number
MX2014001612A
Other languages
English (en)
Other versions
MX2014001612A (es
Inventor
De Pauw Paul
Original Assignee
Puratos Nv
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 Puratos Nv filed Critical Puratos Nv
Publication of MX2014001612A publication Critical patent/MX2014001612A/es
Publication of MX355768B publication Critical patent/MX355768B/es

Links

Classifications

    • 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
    • A21D8/045—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with a leaven or a composition containing acidifying bacteria
    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/06—Treating tea before extraction; Preparations produced thereby
    • A23F3/14—Tea preparations, e.g. using additives
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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
    • A21D2/36—Vegetable material

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Microbiology (AREA)
  • Polymers & Plastics (AREA)
  • Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Health & Medical Sciences (AREA)
  • Biotechnology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • Tea And Coffee (AREA)
  • Seasonings (AREA)

Abstract

La presente invención se refiere a nuevos sabores basados en la fermentación de las combinaciones específicas de plantas o extractos de planta con combinaciones específicas de las cepas microbianas. Más específicamente, los productos de masa madre se proporcionan con hojas de té o fracciones de las mismas y se fermentan con la combinación de cepas de levadura y bacterias de ácido acético a fin de proporcionar los nuevos sabores.
MX2014001612A 2011-08-12 2012-08-10 Nuevas composiciones de masa madre y métodos para su preparación. MX355768B (es)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
BE201100495A BE1020893A5 (nl) 2011-08-12 2011-08-12 Nieuwe zuurdesemsamenstellingen en werkwijzen voor hun bereiding.
PCT/EP2012/065757 WO2013024056A1 (en) 2011-08-12 2012-08-10 Novel sourdough compositions and methods for their preparation

Publications (2)

Publication Number Publication Date
MX2014001612A MX2014001612A (es) 2014-11-13
MX355768B true MX355768B (es) 2018-04-30

Family

ID=46758726

Family Applications (1)

Application Number Title Priority Date Filing Date
MX2014001612A MX355768B (es) 2011-08-12 2012-08-10 Nuevas composiciones de masa madre y métodos para su preparación.

Country Status (15)

Country Link
US (1) US10085457B2 (es)
EP (1) EP2741613B1 (es)
JP (1) JP6178312B2 (es)
CN (1) CN104023542B (es)
AU (1) AU2012296958B2 (es)
BE (1) BE1020893A5 (es)
BR (1) BR112014003149B1 (es)
CA (1) CA2841206C (es)
DK (1) DK2741613T3 (es)
ES (1) ES2675328T3 (es)
IN (1) IN2014DN01607A (es)
MX (1) MX355768B (es)
PL (1) PL2741613T3 (es)
RU (1) RU2644198C2 (es)
WO (1) WO2013024056A1 (es)

Families Citing this family (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015048727A1 (en) * 2013-09-30 2015-04-02 Ardent Mills, Llc Increasing the free phenolic acid in grain-based foods
CN104560767A (zh) * 2013-10-25 2015-04-29 广西靖西梁鹏食品有限公司 一种应用于酸制品发酵的醋酸菌及其采集、培育方法
CN106386977A (zh) * 2016-12-23 2017-02-15 山东建筑大学 一种具有独特风味的披萨及其制备方法
KR102025116B1 (ko) * 2018-06-05 2019-09-25 노한승 유장을 포함한 반죽을 발효시켜 제조된 혈당 조절 효과를 지닌 베이커리 제품
CN109439583A (zh) * 2018-11-16 2019-03-08 天津科技大学 复合发酵番木瓜酵素的菌剂及发酵方法
WO2020112777A1 (en) * 2018-11-28 2020-06-04 Locus Ip Company, Llc Compositions and methods for enhancing quality of bread and baked goods
BE1026960B1 (nl) * 2019-01-11 2020-08-14 Puratos Nv Zuurdesemproduct
KR102308472B1 (ko) * 2020-12-18 2021-10-01 이영존 기능성 웰빙 피자 도우 및 피자
CN112625951A (zh) * 2020-12-23 2021-04-09 南京农业大学 一种复合益生菌发酵剂及其制备方法与应用
CN116887683A (zh) * 2021-03-22 2023-10-13 花王株式会社 面包
KR102644443B1 (ko) * 2023-07-19 2024-03-07 우석대학교 산학협력단 순수분리 및 동정되고 국산 우리밀에 잘 적응한 신규 우량 효모

Family Cites Families (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US1388019A (en) * 1920-06-12 1921-08-16 Breitholtz Sigrid Composition of matter
JPS61293332A (ja) 1985-06-21 1986-12-24 昭和産業株式会社 ベ−カリ−製品用風味賦与剤
GB8713601D0 (en) * 1987-06-10 1987-07-15 Unilever Plc Fermentation
DE4439979A1 (de) * 1994-11-09 1996-05-15 Friedrich Lochmueller Brotteig
RU2081911C1 (ru) * 1995-11-28 1997-06-20 Елизавета Васильевна Чекасина Консорциум к-17 дрожжей и бактерий - продуцент комплекса витаминов, органических кислот, ферментов и целлюлозы и способ получения слабоалкогольного напитка с его использованием
JPH10201495A (ja) 1997-01-22 1998-08-04 Bio Polymer Res:Kk セルロース生産菌とその他の微生物との混合培養によるバクテリアセルロースの製造方法
EP0903082A1 (en) * 1997-09-12 1999-03-24 The Eggo Company Fermentation flavors for bakery products
JP2876006B1 (ja) 1998-03-27 1999-03-31 株式会社バイオテックジャパン 緑茶発酵物及びその利用飲食物
FR2777424B1 (fr) * 1998-04-15 2000-06-16 Lesaffre & Cie Levain panaire longue conservation pret a l'emploi
JP2001204376A (ja) 2000-01-28 2001-07-31 Kanegafuchi Chem Ind Co Ltd パン生地の改良方法
US6387427B1 (en) * 2000-09-28 2002-05-14 Nestec S.A. Method of preservation of a food product
EP1603399B1 (fr) * 2003-03-12 2009-12-23 LESAFFRE et Cie Levain panaire, son utilisation et produits de boulangerie cuits susceptibles d'être obtenus
DE10361313B4 (de) * 2003-12-19 2008-04-10 Südzucker AG Mannheim/Ochsenfurt Alkoholarme Biere oder bierähnliche Erfrischungsgetränke mit Palatinose

Also Published As

Publication number Publication date
IN2014DN01607A (es) 2015-05-15
WO2013024056A1 (en) 2013-02-21
BR112014003149A2 (pt) 2017-03-14
US10085457B2 (en) 2018-10-02
BE1020893A5 (nl) 2014-07-01
AU2012296958B2 (en) 2016-01-07
CN104023542A (zh) 2014-09-03
US20140199435A1 (en) 2014-07-17
JP2014521357A (ja) 2014-08-28
CN104023542B (zh) 2018-06-05
RU2014103678A (ru) 2015-09-20
CA2841206A1 (en) 2013-02-21
BR112014003149B1 (pt) 2019-10-08
AU2012296958A1 (en) 2014-01-30
ES2675328T3 (es) 2018-07-10
JP6178312B2 (ja) 2017-08-09
EP2741613A1 (en) 2014-06-18
DK2741613T3 (en) 2018-06-14
CA2841206C (en) 2019-04-09
PL2741613T3 (pl) 2018-10-31
RU2644198C2 (ru) 2018-02-08
EP2741613B1 (en) 2018-04-18
MX2014001612A (es) 2014-11-13

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