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2.发明公开
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公开(公告)号：EP3199031B1
公开(公告)日：2020-08-12
申请号：EP17152967.0
申请日：2017-01-25
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公开(公告)号：EP3491927A1
公开(公告)日：2019-06-05
申请号：EP19152488.3
申请日：2017-01-25
摘要： Use of an ethyl alcohol solution in water as an ingredient to be added, by injection, to soft bakery products storable at room temperature, in order to keep their softness characteristics substantially unchanged during the entire storage period thereof.
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公开(公告)号：EP3486189A1
公开(公告)日：2019-05-22
申请号：EP18204896.7
申请日：2018-11-07
摘要： Flexible packaging (1) of the bag type for loosely packaged perishable food products, comprising: a front wall (2) and a rear wall (3) situated opposite each other, defining on the upper part a closing fin (4) and laterally connected together by two gusset walls (5); and a reclosing device comprising a first planar portion (12) and a second planar portion (13) fixed to the front wall (2) and to the rear wall (3) respectively and equipped with means (7; 8) for mutual connection in an overlapped configuration; wherein, in a shelf configuration, said package (1) has the closing fin (4) folded over on top of said rear wall (3), the first planar portion (12) and the second planar portion (13) of the reclosing device being arranged side-by-side and integrated in a planar insert (10) which can be broken along a separation line (1) between said first portion (12) and said second portion (13).
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6.发明公开READY-TO-EAT BAKED PIZZA WHICH CAN BE STORED AT ROOM TEMPERATURE AND PROCESS FOR THE PRODUCTION THEREOF 审中-公开可以存放在室温下的准备吃的披萨比萨饼及其制作过程
公开(公告)号：EP3281528A1
公开(公告)日：2018-02-14
申请号：EP17184859.1
申请日：2017-08-04
IPC分类号： A21D13/41
摘要： A ready-to-eat baked pizza packaged for long-term storage at room temperature, having an appearance and organoleptic properties comparable to those of a freshly made pizza, having a base of soft baked dough and a surface topping comprising cheese, said topping being free of preservatives and said base and said surface topping having a substantially equivalent water activity (Aw); the topping of the pizza according to the invention may further comprise a tomato-based sauce, optionally comprising an emulsifier of the type derived from alimentary fatty acids, said topping having a cheese-based phase and a phase of tomato-based sauce, these phases being separate and in close contact and these phases having a water activity (Aw) in turn substantially equivalent; a process for obtaining a ready-to-eat packaged pizza which can be stored at room temperature, according to the invention, is also described.
摘要翻译： 即食型烤比萨饼包装在室温下长期储存，具有与新鲜制作的比萨相当的外观和感官特性，具有软烤面团基质和包括奶酪的表面顶层，所述比萨包括 不含防腐剂，并且所述基料和所述表面顶料具有基本上等同的水活性（Aw）; 根据本发明的披萨的顶部可以进一步包含基于番茄的酱，任选地包含衍生自食用脂肪酸类型的乳化剂，所述顶部具有基于干酪的相和基于番茄酱的相，这些相 彼此分离且紧密接触，并且这些阶段具有基本相等的水分活度（Aw）; 还描述了根据本发明获得可以在室温下储存的即食包装披萨的方法。
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7.发明授权
公开(公告)号：EP3139750B1
公开(公告)日：2017-10-04
申请号：EP15722119.3
申请日：2015-04-29
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： 描述了货架稳定的即食包装的意式薄饼，其外观和感官品质与新鲜意式薄饼相类似，新鲜意式薄饼的相对湿度在25-32％之间，优选27％，水分活度（aw）包括在 0.85和0.92，优选为0.89，并且其表面上的盲孔具有至少50％厚的薄壳沙司的深度。 还描述了生产即食耐贮存的包装的橄榄油的方法，其包括以下步骤：a）制备用于橄榄果酱的面团，其包含基于面团总重量的重量，40-60％ 面粉，20-35％的水，7-16％的植物油和/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％至少一种烘焙加工助剂，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，从而获得多片挤出的用于法卡沙沙的生面团，随后层压多片生面团用于法卡沙，从而获得用于法卡沙的层压生面团层; c）首先在20-30℃的温度下发酵由此得到的用于法卡沙沙的层压生面团层; d）如此获得的发酵法生面发酵生面团的成形在面团表面上形成多个盲孔并用盐溶液填充孔; e）在30至37℃的温度下如此获得的生面团的第二次发酵; f）将由此得到的生面团的上表面加油并填充所述孔的油; g）在210至240℃的温度下在烘箱中烘烤如此获得的生面团; 和h）由此获得的意大利面包装的包装。
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8.发明授权
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9.发明公开Method for preparing a ready-to-eat food tray 有权Verfahren zur Vorbereitung eine SchalefürFertignahrungsmittel
公开(公告)号：EP2757046A1
公开(公告)日：2014-07-23
申请号：EP13425010.9
申请日：2013-01-17
CPC分类号： B65B9/04 , B65B29/08 , B65D77/204 , B65D81/3216 , B65D81/3453 , B65D2581/3404
摘要： Method for preparing a sterilised ready-meal package, comprising the steps of: providing (100) a main container defining a main volume intended to accommodate a main food product, and having a first opening at the upper part surrounded by a first planar edge; providing (200) at least one secondary container defining a secondary volume and having a second opening at the upper part surrounded by a second planar edge; introducing (300) said secondary container inside the main container, so that said first edge and said second edge are flush; introducing (400) at least one secondary food product inside the secondary volume; introducing (500) at least one main food product inside the main volume; making (600), by means of a first sealing head facing the first edge, a perimetric seal between a covering film, arranged to cover said first and second opening (2b; 2b', 3b; 3b'), and said first edge; making (700), by means of a second sealing head facing the second edge and physically distinct from the first sealing head, an inner seal between the covering film and the second edge.
摘要翻译： 制备消毒的即食包装的方法，包括以下步骤：提供（100）限定用于容纳主食品的主体积的主容器，并且在上部被第一平面边缘包围的第一开口; 提供（200）限定次级容积的至少一个次级容器，并且在由所述第二平面边缘包围的所述上部具有第二开口; 在所述主容器内引入（300）所述次级容器，使得所述第一边缘和所述第二边缘是齐平的; 在第二容积内引入（400）至少一种次要食品; 在主体内引入（500）至少一种主食品; 通过面对所述第一边缘的第一密封头，在布置成覆盖所述第一和第二开口（2b; 2b'，3b; 3b'）的覆盖膜和所述第一边缘之间的周边密封件（600） 通过面对第二边缘的第二密封头和物理上不同于第一密封头的第二密封头（700），覆盖膜和第二边缘之间的内部密封。
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10.发明公开High amylose durum wheat grains, meal and starch 审中-公开Hartweizenkörner，-mehl und-stärkemit hohem Amylosegehalt
公开(公告)号：EP2591667A1
公开(公告)日：2013-05-15
申请号：EP12195780.7
申请日：2008-11-11
发明人： Silvestri, Marco , Ranieri, Roberto , Recchia, Giovanna , Rossi, Stefano , Arlotti, Guido , Lafiandra, Domenico , Deambrogio, Enzo
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.
摘要翻译： 本发明是指以不能表达Sgp-1基因的特征选择的硬粒小麦的谷粒，其含有表观直链淀粉含量约40重量％以上的硬粒小麦淀粉的重量比为淀粉重量 。 此外，本发明是指从硬粒小麦的胚乳的胚乳中获得的硬粒小麦粉，其特征在于不能表达Sgp-1基因，其含有直链淀粉含量约40％的硬粒小麦淀粉， 或更多，基于淀粉的重量。 此外，本发明涉及从硬粒小麦的胚乳的胚乳获得的硬粒小麦淀粉，其选择为不能表达Sgp-1基因的特征，其表观直链淀粉含量为约40重量％以上 对淀粉的重量。 最后，本发明涉及本发明的谷物，膳食和淀粉用于生产具有益生元效应和降低的血糖指数的食品，特别是面食，面包，饼干和蛋糕的用途。
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