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    REDUCED SODIUM BAKERY PRODUCT
    21.
    发明公开
    REDUCED SODIUM BAKERY PRODUCT 审中-公开
    减少钠面包产品

    公开(公告)号：EP3206501A1

    公开(公告)日：2017-08-23

    申请号：EP15780823.9

    申请日：2015-10-12

    Applicant: Nestec S.A.

    Inventor： FORNY, Laurent ,  LI, Jian ,  STROTHCAMP, Mary ,  DUPAS-LANGLET, Marina ,  DEVI, Anjna

    IPC: A21D13/00

    CPC classification number: A21D13/06 ,  A21D2/08 ,  A21D13/22 ,  A21D13/41

    Abstract: The present invention relates to a bakery product comprising a salty tastant. In particular the invention relates to a bakery product having a powder applied to at least one surface, the powder particles comprising a starch-based material and a salty tastant. A further aspect of the invention is a process for manufacturing a bakery product.

    Abstract translation: 本发明涉及包含促味剂的烘焙产品。 特别地，本发明涉及一种烘焙产品，其具有施加到至少一个表面上的粉末，所述粉末颗粒包含淀粉基材料和咸味促味剂。本发明的另一方面是制造烘焙产品的方法。

    Process for the production of a ready to eat shelf-stable packaged focaccia
    22.
    发明公开
    Process for the production of a ready to eat shelf-stable packaged focaccia 审中-公开
    Verfahren zur Herstellung von essfertiger，haltbarer，verpackter Focaccia

    公开(公告)号：EP2941958A1

    公开(公告)日：2015-11-11

    申请号：EP14425055.2

    申请日：2014-05-08

    Applicant: Barilla G. e R. Fratelli S.p.A.

    Inventor： Ferrari, Corrado ,  Gallina, Cristina ,  Ruggeri, Alessandro

    IPC: A21D13/00

    CPC classification number: A21D13/22 ,  A21D13/40 ,  A21D13/43

    Abstract: 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.

    Abstract translation: 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。

    DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE
    23.
    发明公开
    DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE 有权
    带着沉重的可溶性颗粒状食盐替代品TEIGBASIERTE FOOD PRODUCTS

    公开(公告)号：EP2785188A1

    公开(公告)日：2014-10-08

    申请号：EP12853050.8

    申请日：2012-11-29

    Applicant: Open Door Foods, LLC ,  Carlson-lee, Brent

    Inventor： CARLSON-LEE, Brent

    IPC: A21D2/00 ,  A23L1/164

    CPC classification number: A23L27/40 ,  A21D2/186 ,  A21D2/366 ,  A21D6/001 ,  A21D13/22 ,  A21D13/31 ,  A21D13/60 ,  A23G3/42 ,  A23G9/34 ,  A23L7/117 ,  A23L27/45

    Abstract: The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

    ENHANCING THE NUTRITIONAL VALUE OF FOOD PRODUCTS
    26.
    发明公开
    ENHANCING THE NUTRITIONAL VALUE OF FOOD PRODUCTS 有权
    ERHÖHUNGDESNÄHRERERVON LEBENSMITTELPRODUKTEN

    公开(公告)号：EP2549894A1

    公开(公告)日：2013-01-30

    申请号：EP11703203.7

    申请日：2011-02-07

    Applicant: Nestec S.A.

    Inventor： BELZOWSKI, Marla D. ,  NILSSON, Urban ,  SHARMA, Richa

    IPC: A23P1/08 ,  A23L1/00 ,  A23L1/22 ,  A23L1/30 ,  A23G3/20 ,  A21D13/00

    CPC classification number: A23P20/15 ,  A21D13/22 ,  A21D13/31 ,  A21D13/47 ,  A23L27/00 ,  A23L33/10 ,  A23P20/18 ,  A23P2020/253

    Abstract: This invention provides processes and apparatus for enhancing the nutritional value of food products. Nutrition-enhancing agents are applied or dispensed onto or into food products during their manufacture by food-grade controlled-droplet dispensing heads (or head). In preferred embodiments, the dispensing heads are controlled by a controller, such as a programmed PC-type computer, in dependence on sensor data, such as electromechanical, optical, or image sensor data. The controller and sensors operate so that different food items can have selected nutrition-enhancing agents properly applied or dispensed without waste or overspray. The invention also provides food products which have been enhanced according to the provided processes and apparatus with nutrition-enhancing agents.

    Abstract translation: 本发明提供用于增强食品营养价值的方法和装置。 营养增强剂在制造期间通过食品级受控液滴分配头（或头）施用或分配到食品中或其中。 在优选实施例中，根据诸如机电，光学或图像传感器数据的传感器数据，分配头由诸如编程PC型计算机的控制器控制。 控制器和传感器操作，使得不同的食物可以选择适当地施用或分配的营养增强剂，而不浪费或过度喷涂。 本发明还提供根据所提供的方法和装置增强营养增强剂的食品。

    STICK SHAPED SNACK AND PROCESS FOR PRODUCING THE SAME
    27.
    发明授权
    STICK SHAPED SNACK AND PROCESS FOR PRODUCING THE SAME 有权
    维多利亚广场ZE DESSEN HERSTELLUNGSTABFÖRMIGESGEBÄCKUND VERFAHREN ZU DESSEN HERSTELLUNG

    公开(公告)号：EP2025239B1

    公开(公告)日：2011-12-21

    申请号：EP07741278.1

    申请日：2007-04-09

    Applicant: Ezaki Glico Co., Ltd.

    Inventor： DATE, Takayuki ,  HONDA, Masahiro ,  OKA, Koji ,  HAYATA, Shigeki ,  MATSUMOTO, Shinji ,  OOTAKARA, Tatsumi

    IPC: A23G3/50 ,  A21D13/08

    CPC classification number: A23G3/54 ,  A21C15/04 ,  A21D8/02 ,  A21D10/025 ,  A21D13/22 ,  A21D13/24 ,  A21D13/40

    Abstract: It is intended to provide a stick-type cake in a straight shape and a process for producing the same. A process for producing a stick-type cake from a string-type dough (10), which contains a cereal flour as the main component and has a string shape, comprising: the baking step (S6) of placing the string-type dough (10), in which multiple half-cuts (15) are formed along the longitudinal direction and which is impregnated with an alkali solution, on a heating face (30); and the cutting step (S7) of cutting the string-type dough (10) thus baked at the cuts (15) to form a stick-type dough (40).

    Abstract translation: 本发明的目的是提供一种直棒状小吃及其制造方法。 本发明提供一种从含有谷物粉作为主要成分的线状面团10生产棒状小吃的方法，该方法包括：烘烤步骤S6，烘烤具有多个 穿过纵向方向形成的非贯穿切口15，并浸渍有碱液，线状面团10安装在加热表面上; 以及切割步骤S7，在切割部15切割烘烤的线状面团40，从而形成棒状糕点40。

    Method for providing a layer of foodstuff on a base
    29.
    发明公开
    Method for providing a layer of foodstuff on a base 审中-公开
    Verfahren zur Bereitstellung einer Lebensmittelschicht au e einer Basis

    公开(公告)号：EP2319324A1

    公开(公告)日：2011-05-11

    申请号：EP09175292.3

    申请日：2009-11-06

    Applicant: Tech-Nikkels BV

    Inventor： Nikkels, Henk

    IPC: A21C9/04 ,  A21C9/08 ,  A21C15/00 ,  A21D13/00

    CPC classification number: A21C15/002 ,  A21C9/04 ,  A21D13/22 ,  A21D13/24 ,  A21D13/32 ,  A21D13/41

    Abstract: The invention relates to a method for providing a layer of foodstuff on a base, which method comprises the steps of:
    - providing a base;
    - arranging a portion of foodstuff on top of the base;
    - arranging a flexible layer over the portion of foodstuff and over the base; and
    - applying pressure on the flexible layer to spread the portion of foodstuff over the base.
    The invention also relates to a device for performing the method

    Abstract translation: 本发明涉及一种在基底上提供食品层的方法，该方法包括以下步骤： - 提供基底; - 将一部分食物排列在基部的顶部; - 在食物的一部分和基部上布置柔性层; 以及 - 在所述柔性层上施加压力以将所述食物的所述部分铺展在所述基部上。 本发明还涉及一种用于执行该方法的装置

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