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127 条记录 (耗时 0.019 秒)

    Bag with resealing device
    91.
    发明公开
    Bag with resealing device 有权
    Beutel mit einer Vorrichtung zum Wiederverschliessen

    公开(公告)号：EP1489018A3

    公开(公告)日：2005-01-19

    申请号：EP04014063.4

    申请日：2004-06-16

    申请人： BARILLA G. e R. Fratelli S.p.A.

    发明人： Amigoni, Michele ,  Zanni, Paolo

    IPC分类号： B65D33/24

    CPC分类号： B65D33/24

    摘要： The present invention concerns a bag-type package (12) for perishable food products, in particular for baked products like biscuits, shortbread and the like, loosely packaged, having a mouth (20) hermetically sealed by at least one sealing line (21) and including a resealing device (10) of said mouth (20) when it has been opened so as to consume the respective products; said device comprises at least one hinge (10) with an upper wing (17) and a lower wing (18) fixed to a wall (14a) of said bag-type package (12) and hinged together to define a hinging axis (X-X) that is substantially parallel to said at least one sealing line (21) of said mouth (20), wherein, at a predetermined distance from said at least one sealing line (21), means (22) are provided for removably locking said at least one hinge (10) in a closed state, said upper wing (17) and said lower wing (18) of said at least one hinge (10) being juxtaposed.

    摘要翻译： 本发明涉及一种用于易腐食品的袋型包装（12），特别是用于松散包装的烘烤产品如饼干，脆饼等，具有通过至少一个密封线（21）气密密封的口（20） 并且当所述口（20）已经打开时包括所述口（20）的再密封装置（10）以消耗相应的产品; 所述装置包括具有固定到所述袋型包装（12）的壁（14a）的上翼（17）和下翼（18）的至少一个铰链（10），并铰接在一起以限定铰接轴线（XX ），其基本上平行于所述口（20）的所述至少一个密封线（21），其中，在距所述至少一个密封线（21）的预定距离处，设置有用于可拆卸地锁定所述口 处于关闭状态的至少一个铰链（10），所述至少一个铰链（10）的所述上翼（17）和所述下翼（18）并置。

    PASTA WITH A NOVEL FORM
    97.
    发明公开
    PASTA WITH A NOVEL FORM 审中-公开
    以新形式的意大利面

    公开(公告)号：EP3243392A1

    公开(公告)日：2017-11-15

    申请号：EP17169029.0

    申请日：2017-05-02

    申请人： BARILLA G. e R. Fratelli S.p.A.

    发明人： ROSSI, Stefano ,  MARIANI, Manuel ,  BARDIANI, Italo

    IPC分类号： A23L7/109

    CPC分类号： A23L7/109 ,  A23P30/20 ,  A23V2002/00

    摘要： Dried pasta in the form of a tortiglione, i.e. shaped as a hollow cylindrical tube, having an outer diameter of between 8 and 14 mm and having on its outer surface a plurality of ridges (1', 1") or ribs oriented in the manner of a helix with an angle of inclination of between 40° and 58°; these tortiglioni have organoleptic and structural characteristics, in particular a consistency or texture, superior to those of conventional tortiglioni which have ridges or ribs oriented in the manner of a helix with an angle of inclination of about 35°.

    摘要翻译： 烘干意大利面形式的卷心菜，即成形为空心圆柱形管，其外径为8至14mm，并且在其外表面上具有多个以这种方式定向的脊（1'，1“）或肋 具有40°和58°之间倾斜角的螺旋;这些侵蚀性具有感官和结构特征，特别是一致性或纹理，优于具有以螺旋方式定向的脊或肋的常规侵蚀的那些 约35°的倾斜角度。

    PROCESS FOR THE PRODUCTION OF A READY TO EAT SHELF-STABLE PACKAGED FOCACCIA
    98.
    发明公开
    PROCESS FOR THE PRODUCTION OF A READY TO EAT SHELF-STABLE PACKAGED FOCACCIA 有权
    VERFAHREN ZUR HERSTELLUNG VON ESSFERTIGER，HALTBARER，VERPACKTER FOCACCIA

    公开(公告)号：EP3139750A1

    公开(公告)日：2017-03-15

    申请号：EP15722119.3

    申请日：2015-04-29

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： FERRARI, Corrado ,  GALLINA, Cristina ,  RUGGERI, Alessandro

    IPC分类号： A21D13/00

    CPC分类号： A21D13/22 ,  A21D13/40 ,  A21D13/43

    摘要： A shelf-stable ready-to-eat packaged focaccia, is described having appearance and organoleptic qualities comparable to those of a fresh focaccia, which has a relative humidity comprised between 25 and 32%, preferably 27% and water activity (a w ) comprised between 0.85 and 0.92, preferably 0.89, and blind holes on its surface having depth of at least 50% of the thickness of the focaccia. A process for the production of a ready-to-eat shelf-stable packaged focaccia is also described which comprises the steps of: a) preparing a dough for focaccia comprising, by weight based on the total weight of the dough, 40-60% flour, 20-35% water, 7-16% vegetable oils and/or fats and/or fractions thereof, of which 1-6% extra virgin olive oil, 0.5-4% yeast, 0.1-3% salt, 0-15% at least one organoleptically characterising ingredient; 0-0.1 % at least one baking processing aid, 0-0.8% at least one emulsifier and 0-1.5% dietary fibres; b) extrusion of the dough thus prepared thus obtaining a plurality of sheets of extruded raw dough for focaccia, and subsequent lamination of the plurality of sheets of raw dough for focaccia thus obtaining a layer of laminated raw dough for focaccia; c) first leavening of the layer of laminated raw dough for focaccia thus obtained at a temperature comprised between 20 and 30°C; d) shaping of the layer of leavened raw dough for focaccia thus obtained forming a plurality of blind holes on the surface of the dough and filling of the holes with a saline solution; e) second leavening of the raw dough thus obtained at a temperature comprised between 30 and 37°C; f) oiling of the upper surface of the dough thus obtained with filling with the oil of said holes; g) baking of the raw dough thus obtained in an oven at a temperature comprised between 210 and 240°C; and h) packaging of the focaccia thus obtained.

    摘要翻译： 描述了一种搁置稳定的即食包装烟草，具有与新鲜焦油相当的外观和感官质量，其具有25至32％，优选27％的相对湿度和包含在水中的水活度（aw） 0.85和0.92，优选0.89，其表面上的盲孔具有至少占焦炭厚度的50％的深度。 还描述了一种用于生产即食型货架稳定包装的焦糖的方法，其包括以下步骤：a）制备用于聚焦的面团，其包含以面团总重为基准的40-60％ 面粉，20-35％水，7-16％植物油和/或脂肪和/或其部分，其中1-6％特级初榨橄榄油，0.5-4％酵母，0.1-3％盐，0-15 ％至少一种感官特征成分; 0-0.1％至少一种烘烤加工助剂，0-0.8％至少一种乳化剂和0-1.5％膳食纤维; b）挤出由此制备的面团，从而获得多个用于聚焦的挤出的生面团，随后将多个生面团的片材层压，从而获得用于聚焦的层压生面团层; c）在20至30℃的温度下，如此获得的用于聚焦的层压生面团层的第一次发酵; d）将由此获得的发酵的生面团的成形层在面团的表面上形成多个盲孔并用盐水溶液填充孔; e）在30和37℃之间的温度下，如此获得的生坯的二次发酵; f）用所述孔的油填充由此获得的面团的上表面油; g）在210-240℃的温度下在烘箱中烘烤由此获得的生面团; 和h）如此获得的包装。

    High amylose durum wheat grains, meal and starch
    100.
    发明公开
    High amylose durum wheat grains, meal and starch 审中-公开
    硬粒小麦面粉和强度高直链淀粉

    公开(公告)号：EP2591667A9

    公开(公告)日：2013-07-31

    申请号：EP12195780.7

    申请日：2008-11-11

    申请人： Barilla G. e R. Fratelli S.p.A.

    发明人： Silvestri, Marco ,  Ranieri, Roberto ,  Recchia, Giovanna ,  Rossi, Stefano ,  Arlotti, Guido ,  Lafiandra, Domenico ,  Deambrogio, Enzo

    IPC分类号： A01H5/10 ,  A21D2/18 ,  C08B30/04 ,  A23L1/16

    CPC分类号： A01H5/10 ,  A21D2/186 ,  A23L7/109 ,  C08B30/046

    摘要： The invention refers to grain of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, containing a durum wheat starch with an apparent amylose content of about 40% or more, by weight on the weight of the starch. Furthermore, the invention refers to a durum wheat meal obtained from the endosperm of caryopses of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, containing a durum wheat starch with an apparent amylose content of about 40% or more, by weight on the weight of the starch. Furthermore, the present invention refers to a durum wheat starch obtained from the endosperm of caryopses of durum wheat, selected for the characteristic of not being capable of expressing the Sgp-1 gene, having an apparent amylose content of about 40% or more by weight on the weight of the starch. Finally, the present invention refers to the use of the grain, meal and starch of the invention for the production of food products, in particular pastas, bread, biscuits and cakes, having prebiotic effect and a reduced glycemic index.