公开(公告)号：EP2489279A1

公开(公告)日：2012-08-22

申请号：EP12168415.3

申请日：2008-09-22

申请人： Kellogg Company

发明人： Ortiz, Deirdre ,  Treece, Thomas, Z

IPC分类号： A23L1/00 ,  A21D10/00

CPC分类号： A23L7/122 ,  A21D13/31 ,  A23P20/25

摘要： The present invention provides crisp filled foods, intermediates, and processes for making them. Particularly, the present invention provides crisp crackers, pretzels, breadsticks, cookies and the like with creamy and lubricious filling. Efficient processes are also provided for making such crisp filled foods, wherein dough is baked, fried or similarly heated in the presence of a specially-formulated powder so as to ultimately result in a lubricious filling and a crisp exterior. Superior intermediates and end products are therefore also provided. The foods surprisingly retain their crisp exterior and lubricious interior for an extended time span when packaged and stored under commercial conditions.

摘要翻译： 本发明提供酥脆的食品，中间体和制造它们的方法。 特别地，本发明提供具有奶油和润滑填充物的脆脆的脆饼干，脆饼干，面包片，饼干等。 还提供了有效的方法来制备这种酥脆的食物，其中在特殊配制的粉末的存在下，面团被烘烤，油炸或类似地加热，以最终导致润滑的填充和脆的外观。 因此，还提供了高级中间体和最终产品。 在商业条件下包装和储存时，食品令人惊奇地保持其外观和光滑的内部空间，延长时间。

公开(公告)号：EP1672983B1

公开(公告)日：2010-10-27

申请号：EP04737039.0

申请日：2004-06-18

申请人： CRETA FARM SOCIETE ANONYME INDUSTRIAL AND COMMERCIAL trading as CRETA FARM S.A.

发明人： DOMAZAKIS, Emmanouil

IPC分类号： A21D13/00 ,  A21D13/08 ,  A21D8/02

CPC分类号： A21D8/045 ,  A21D2/165 ,  A21D8/02 ,  A21D13/19 ,  A21D13/31 ,  A21D15/02

公开(公告)号：EP2156740A1

公开(公告)日：2010-02-24

申请号：EP09164665.3

申请日：2009-07-06

申请人： Unilever N.V. ,  Unilever PLC

发明人： Panaioli, Sandro ,  Treggiari, Massimiliano

IPC分类号： A21C9/06 ,  A21C11/00 ,  A21D13/00

CPC分类号： A21C9/063 ,  A21D13/31 ,  A21D13/41

摘要： A method of producing an enveloped food product comprising a sealed bread or pastry envelope and a filling contained therein is provided. An apparatus for producing an enveloped food product is also provided.

摘要翻译： 设置包封食品产品，其包含密封的面包或糕点封套和其中所含的填充的的制造方法。 因此在包膜食品制造装置。

公开(公告)号：EP1513405B1

公开(公告)日：2007-06-06

申请号：EP03755051.4

申请日：2003-04-24

申请人： Gerard Schlienger Investissements

发明人： SCHLIENGER, Gérard ,  JACQUEMIN, Bernard

IPC分类号： A21D13/00 ,  A23P1/08 ,  A21C9/06 ,  A21C15/00

CPC分类号： A23P20/20 ,  A21C9/063 ,  A21C15/007 ,  A21D13/31 ,  A21D13/41

摘要： The invention relates to a method of producing a folded-dough food product, the industrial chain used for same and the product thus obtained. The purpose of the invention is to enable a pizza-type food product or equivalent to be consumed while hot and by hand, while preserving the taste qualities of the ingredients after heating. According to the invention, the food product is produced using the following steps consisting in: preparing the raw pizza- or equivalent-type dough (1) and rolling out said dough in an essentially rectangular basic format which is double the size of the product to be produced; placing the different selected ingredients (7a, 7b) on the aforementioned raw dough; cooking said dough and the ingredients thereof on the hearth of a pizza oven at the ambient temperature of said oven; folding the cooked, garnished dough in two along a centre fold when it is taken out of the oven, forming a continuous dough spine (2) which connects the two essentially flat opposing faces (3a, 3b) and aligning the edges (3) of said faces, thus defining a main segment (5) opposite the connecting spine (2) and lateral segments (6a, 6b) in a format that corresponds to that of the desired product; and applying an edible strip (4) to the main segment and, at most, one of the lateral segments in order to connect the edges thereof.

公开(公告)号：EP1594363A1

公开(公告)日：2005-11-16

申请号：EP04708576.6

申请日：2004-02-05

申请人： GENERAL MILLS MARKETING, INC.

发明人： ENZ, Jeffrey ,  WEBER, Jean, L. ,  KOPAS-LANE, Lisa ,  HUANG, Victor, T ,  MARTIN, Jalayne

IPC分类号： A21D6/00 ,  A21D13/00

CPC分类号： A21D6/001 ,  A21D13/22 ,  A21D13/31

摘要： The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20 °C. G value of at least about 4,000 pascals, and a 80 °C. G of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

摘要翻译： 本发明提供了一种冷藏的未烘烤的面团产品，其包含发酵的面团和至少部分地被包裹在发酵面团中的高水分填充物。 填充物包含水凝胶剂或增稠剂。 填充物具有大于或等于1.8的水分与脂肪含量比（如果存在脂肪）。 填充物在某些温度下表现出特定的流变性能，其中填充物具有至少约4,000帕斯卡的未烹饪的20℃G'值和至少约1000Pa的80℃G'。 填充量至少约为0.85。 面团产品在大于一个大气压的压力下放置在容器内。 由此提供的产品具有优异的储存和烘烤特性，具有高度期望的感官特性。

公开(公告)号：EP1585395A1

公开(公告)日：2005-10-19

申请号：EP03788469.9

申请日：2003-08-14

申请人： MARS, INCORPORATED

发明人： SCHNIEBER, Joan ,  DOMBROSKI, Amy ,  BHATT, Jalaj

IPC分类号： A23L1/36 ,  A23L1/00 ,  A23L1/212 ,  A23L1/164 ,  A23G3/00

CPC分类号： A23G3/0063 ,  A21D6/001 ,  A21D13/31 ,  A23G3/343 ,  A23G3/54 ,  A23G2200/00 ,  A23L7/122 ,  A23L19/03 ,  A23L25/25 ,  A23P20/10 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/209

摘要： The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one soft edible layer that substantially covers the outside surface of the edible core; wherein the outer layer is applied by a method comprising the steps of: (a) applying a base liquid onto the outside surface of the edible core, thereby forming a liquid coated component; (b) applying a dry powder to the liquid coated component, thereby forming an edible layered component; and (c) optionally, (i) drying the liquid coated core after step (a), (ii) drying the edible layered component after step (b), or (iii) drying the liquid coated core after step (a) and drying the edible layered component after step (b); wherein the soft edible layer has a water activity of about 0.2 to about 0.8 at 25 °C.

摘要翻译： 本发明涉及一种制备搁置稳定的食用小吃的方法。 该方法包括以下步骤：（A）提供具有外表面的可食用芯; 和（B）施加基本上覆盖可食用芯的外表面的至少一个软质可食用层; 其特征在于，所述外层通过包括以下步骤的方法施加：（a）将基础液体施加到所述可食用芯的外表面上，从而形成液体涂覆的部件; （b）将干粉施加到液体涂布的部件上，从而形成可食用的分层成分; 和（c）任选地，（i）在步骤（a）之后干燥液体涂覆的芯，（ii）在步骤（b）之后干燥可食用的分层组分，或（iii）在步骤（a）之后干燥液体涂覆的芯并干燥 步骤（b）之后的食用层状组分; 其中软性可食用层在25℃具有约0.2至约0.8的水分活度

公开(公告)号：EP1173064A4

公开(公告)日：2005-03-30

申请号：EP00918336

申请日：2000-03-24

申请人： PILLSBURY CO

发明人： DOMINGUES DAVID J ,  HANLIN JOHN H

IPC分类号： A21D2/34 ,  A21D13/00 ,  A21D15/00 ,  A21D15/04 ,  A23B5/16 ,  A23C9/123 ,  A23L3/3571 ,  A23L7/109 ,  A23L29/00 ,  A23C9/12 ,  A23L3/36

CPC分类号： A23L7/11 ,  A21D2/34 ,  A21D13/31 ,  A21D15/00 ,  A21D15/04 ,  A23B5/16 ,  A23C9/1234 ,  A23L3/3571 ,  A23L29/065

摘要： Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.

摘要翻译： 食品可以包括干燥的微生物作为生物防治剂。 干燥的培养物在食品消毒期间抵抗失活。 选择微生物无毒并抑制致病微生物的生长。 例如，生物防治微生物可产生酸以降低产物的pH，从而抑制病原体的生长。

公开(公告)号：EP1181868B1

公开(公告)日：2005-03-16

申请号：EP00127345.7

申请日：2000-12-13

申请人： UNICOLLOID, INC.

发明人： Kawase, Katsunori ,  Harada, Seiki

IPC分类号： A21D13/00 ,  A21D13/04 ,  A21D2/22 ,  A21D2/36 ,  A21D15/04 ,  A21D8/04 ,  A21D6/00 ,  A21D10/00 ,  A21D10/02

CPC分类号： A21D2/22 ,  A21D2/36 ,  A21D6/001 ,  A21D8/047 ,  A21D10/00 ,  A21D10/02 ,  A21D10/025 ,  A21D13/04 ,  A21D13/31 ,  A21D13/32 ,  A21D13/40 ,  A21D15/04

摘要： For use in the preparation of fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a leaving effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.

公开(公告)号：EP1295528A2

公开(公告)日：2003-03-26

申请号：EP02380196.2

申请日：2002-09-20

申请人： SOS Cuétara, S.A.

发明人： Salazar Bello, Jesus, Ignacio

IPC分类号： A21D13/08 ,  A21C9/04

CPC分类号： A21C9/066 ,  A21C9/04 ,  A21D13/31

摘要： Specially conceived to use as filling an essentially granular material, like for example cereals or dried fruits duly ground, the biscuit is structured based on two layers of biscuit proper, one upper (1) and another lower (2), which are sealed to each other on all their perimeter (3) configuring a closed pocket which holds in its interior the granular product (4), which is thereby duly retained, hidden from the exterior, with a clear differentiation of flavours between the two types of basic products which form part of the biscuit as a whole. To obtain it a continuous band of biscuit dough proper is produced, of pre-established width and undefined length, on which longitudinal strips of the essentially granular material are deposited, and on this material in turn a second continuous band of biscuit dough is deposited, this multi-layer body undergoing a stage of longitudinal cutting and another of transversal cutting, to obtain the units or biscuits (18).

摘要翻译： 专门设想用作填充基本上颗粒状的材料，例如适当研磨的谷物或干果，饼干是以两层饼干为特征的，一个上部（1）和另一个下部（2），每个饼干密封 在其周边的其他部分（3）配置封闭的口袋，其在其内部保持颗粒状产品（4），从而适当地保持从外部隐藏，从而形成两种类型的基本产品之间的风味的明显区别 作为整体饼干的一部分。 为了获得它，产生连续的饼干面团，其具有预先确定的宽度和未确定的长度，在其上沉积基本上颗粒状材料的纵向条带，并且在该材料上依次沉积第二连续带状饼干面团， 该多层体经历纵向切割的阶段，另一个是横向切割，以获得单元或饼干（18）。

公开(公告)号：EP1249170A1

公开(公告)日：2002-10-16

申请号：EP01830257.0

申请日：2001-04-13

申请人： BARILLA ALIMENTARE S.P.A.

发明人： Buttini, Roberto ,  Dangelico, Francesca ,  Fornari, Sauro

IPC分类号： A21D13/08

CPC分类号： A21D15/00 ,  A21D2/34 ,  A21D2/36 ,  A21D10/04 ,  A21D13/19 ,  A21D13/31

摘要： Method for the production of a savory snack containing organoleptically characterizing ingredients and storable at room temperature, comprising the steps of a) laying a layer of a batter, having an A w of 0.85-0.95, a relative moisture of 30-35 % and a viscosity higher than or equal to 3500 mPa·s, onto a sheet of dough for bakery products having an A w of 0.85-0.95, a relative moisture of 25-35 %, the batter being in a weight amount lower than or equal to 67 % of the weight of the sheet, and b) rolling up the sheet onto the layer of batter, thus obtaining a semi-finished product, which is let leaven and is baked, thus obtaining a snack having a relative moisture of 20-26 % and an A w of 0.80-0.88.