公开(公告)号：US20160135486A1

公开(公告)日：2016-05-19

申请号：US14897485

申请日：2014-06-23

Applicant: NOVOZYMES A/S

Inventor： Hanne Vang Hendriksen ,  Katja Puder ,  Martin Johannes Baumann ,  Gitte Budolfsen Lynglev ,  Allan Noergaard ,  Martin Simon Borchert

IPC: A23F5/04 ,  A23F5/16 ,  C12N9/82 ,  C12N1/21 ,  A23L1/216 ,  A23L1/217

CPC classification number: A23L5/25 ,  A23F5/163 ,  A23L7/117 ,  A23L19/13 ,  A23L19/14 ,  A23L19/15 ,  A23L19/18 ,  A23V2002/00 ,  C12N9/82 ,  C12Y305/01001

Abstract: The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.

公开(公告)号：US20160138003A1

公开(公告)日：2016-05-19

申请号：US14897469

申请日：2014-06-23

Applicant: NOVOZYMES A/S

Inventor： Hanne Vang Hendriksen ,  Katja Puder ,  Martin Johannes Baumann ,  Gitte Budolfsen Lynglev ,  Allan Noergaard ,  Martin Simon Borchert

IPC: C12N9/82 ,  A23F5/02

CPC classification number: C12N9/82 ,  A23F5/02 ,  A23L7/10 ,  A23L7/107 ,  A23L19/13 ,  A23L19/18 ,  A23L29/06 ,  A23V2002/00 ,  C12Y305/01001

Abstract: The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.

Abstract translation: 本发明涉及一种与天冬酰胺酶接触的食品中的热处理食品的制造方法。

公开(公告)号：US20160128366A1

公开(公告)日：2016-05-12

申请号：US14897443

申请日：2014-06-23

Applicant: NOVOZYMES A/S

Inventor： Hanne Vang Hendriksen ,  Katja Puder ,  Martin Johannes Baumann ,  Gitte Budolfsen Lynglev ,  Allan Noergaard ,  Martin Simon Borchert

IPC: A23L1/105

CPC classification number: A23L29/06 ,  A23F5/204 ,  A23L7/107 ,  A23L19/13 ,  A23L19/18 ,  A23V2002/00 ,  C12N9/82 ,  C12Y305/01001

Abstract: The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase.

公开(公告)号：US20220240521A1

公开(公告)日：2022-08-04

申请号：US17625205

申请日：2020-08-05

Applicant: Novozymes A/S

Inventor： Irina Victorovna Matveeva ,  Katja Puder ,  Sajid Akbar

IPC: A21D8/04 ,  C12N9/50

Abstract: A method for increasing the softness and the relaxation of a dough comprising a) adding at least one endopeptidase having at least 60% identity to SEQ ID NO:1 or SEQ ID NO:2 to flour or to a dough comprising a flour, wherein no L-cystein and/or sodium metabisulfite is added to the dough; b) kneading the dough; and c) making the dough into an edible product.

公开(公告)号：US20160037807A1

公开(公告)日：2016-02-11

申请号：US14781760

申请日：2014-04-03

Applicant: Novozymes A/S

Inventor： Hanne Vang Hendriksen ,  Katja Puder ,  Anne Goldbech Olsen

IPC: A23L1/015 ,  A23F5/02 ,  A23F5/16 ,  A23L1/217

CPC classification number: A23L5/25 ,  A23F5/02 ,  A23F5/163 ,  A23L19/03 ,  A23L19/18 ,  A23V2002/00 ,  C12N9/82

Abstract: The present invention relates to a method for reducing the level of asparagine in a food material to be heat-treated comprising soaking the food material in water and contacting at least part of the soaking water with an immobilized asparaginase.

Abstract translation: 本发明涉及一种降低待热处理的食品中的天冬酰胺含量的方法，包括将食物材料浸入水中，并将至少部分浸泡水与固定的天冬酰胺酶接触。