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公开(公告)号：EP2632279A1
公开(公告)日：2013-09-04
申请号：EP11779618.5
申请日：2011-10-28
申请人： Nestec S.A.
摘要： A dehydrated food product of homogeneous composition in the form of flakes, where the flakes have a porosity of 30 to 70 % which assists them dissolve and/or disperse rapidly in water. The flakes are typically used for the preparation of sauces, soups, fonds, gravies, stocks, and consommés.
摘要翻译： 以片状形式均匀组成的脱水食品，其中薄片的孔隙率为30-70％，有助于它们迅速溶解和/或分散在水中。 这些薄片通常用于制备调味汁，汤，食品，肉馅，库存和配料。
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公开(公告)号：EP3079494A1
公开(公告)日：2016-10-19
申请号：EP14796069.4
申请日：2014-11-07
申请人： Nestec S.A.
发明人： CHANVRIER, Hélène Michèle Jeanne , DAUTREMONT, Christophe , GEROMINI, Osvaldo , KAUL, Pushkar Nath , PELLEGRINI, Stéphane
IPC分类号： A23L7/117 , A23L7/139 , A23L7/143 , A23L7/148 , A23L23/00 , A23L23/10 , A23L33/00 , A23L2/39 , A23L2/52 , A23K10/10
CPC分类号： A23L2/52 , A23K10/30 , A23K40/20 , A23K40/25 , A23K50/42 , A23L2/39 , A23L7/135 , A23L7/143 , A23L23/00 , A23L23/10 , A23L33/40
摘要： A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 50-90%, a mean wall thickness of 30-90 microns, a thickness of 0.5- 2 mm, a length of 2-8 mm and a liquid absorption index of 100-600 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.
摘要翻译： 提供了一种制造具有纹理特性的谷物片的方法。 薄片的孔隙率为50-90％，平均壁厚为30-90微米，厚度为0.5-2毫米，长度为2-8毫米，液体吸收指数为100-600克液体/ 100克 片。 该方法包括在挤压机中烹饪面团，切割挤出的面团以获得薄片，然后干燥薄片。
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公开(公告)号：EP3079494B1
公开(公告)日：2018-04-04
申请号：EP14796069.4
申请日：2014-11-07
申请人： Nestec S.A.
发明人： CHANVRIER, Hélène Michèle Jeanne , DAUTREMONT, Christophe , GEROMINI, Osvaldo , KAUL, Pushkar Nath , PELLEGRINI, Stéphane
IPC分类号： A23L7/117 , A23L7/139 , A23L7/143 , A23L7/148 , A23L23/00 , A23L23/10 , A23L33/00 , A23L2/39 , A23L2/52 , A23K10/10
CPC分类号： A23L2/52 , A23K10/30 , A23K40/20 , A23K40/25 , A23K50/42 , A23L2/39 , A23L7/135 , A23L7/143 , A23L23/00 , A23L23/10 , A23L33/40
摘要： A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 50-90%, a mean wall thickness of 30-90 microns, a thickness of 0.5- 2 mm, a length of 2-8 mm and a liquid absorption index of 100-600 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.
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公开(公告)号：EP3073841A1
公开(公告)日：2016-10-05
申请号：EP14796066.0
申请日：2014-11-07
申请人： Nestec S.A.
发明人： CHANVRIER, Hélène Michèle Jeanne , DAUTREMONT, Christophe , GEROMINI, Osvaldo , KAUL, Pushkar Nath , PELLEGRINI, Stéphane
摘要： A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.
摘要翻译： 提供了一种制造具有纹理特性的谷物片的方法。 薄片的孔隙率为40-70％，平均壁厚为100-180微米，厚度为0.5-2毫米，长度为2-8毫米，液体吸收指数为80-200克液体/ 100g 片。 该方法包括在挤出机中烹饪面团，切割挤出的面团以获得薄片，然后干燥薄片。
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公开(公告)号：EP3073841B1
公开(公告)日：2018-05-30
申请号：EP14796066.0
申请日：2014-11-07
申请人： Nestec S.A.
发明人： CHANVRIER, Hélène Michèle Jeanne , DAUTREMONT, Christophe , GEROMINI, Osvaldo , KAUL, Pushkar Nath , PELLEGRINI, Stéphane
摘要： A method is provided to manufacture cereal flakes with texture properties. The flakes have a porosity of 40-70%, a mean wall thickness of 100-180 microns, a thickness of 0.5-2 mm, a length of 2-8 mm and a liquid absorption index of 80-200 g liquid per 100 g flakes. The method involves cooking a dough in an extruder, cutting the extruded dough to obtain flakes and then drying the flakes.
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6.发明公开
公开(公告)号：EP3224156A1
公开(公告)日：2017-10-04
申请号：EP15800862.3
申请日：2015-11-26
申请人： Nestec S.A.
发明人： SCHOONMAN, Annemarie , ARANCIO, Paolo , VARDI, Ishay , MONTARRAS, Marc , HENTZEL, Stéphane , GEROMINI, Osvaldo
IPC分类号： B65D65/46
CPC分类号： A23L7/10 , A21D13/26 , A21D13/45 , A21D13/48 , A23F5/26 , A23P20/25 , A23P30/20 , A23V2002/00
摘要： The present invention relates to a food product such as a snack comprising at least one sealed edible hollow container filled with free flowable edible solids; wherein the container is configured to release the edible solids in order to be consumed in its present form or reconstituted with a liquid. The present invention also relates to a process of making such a snack. For instance the snack is a cereal-based biscuit filled with an instant coffee powder.
摘要翻译： 本发明涉及食品如小吃，其包含至少一个密封的可食用中空容器，其填充有可自由流动的可食用固体; 其中所述容器构造成释放可食用固体以便以其目前的形式被消费或用液体重构。 本发明还涉及制作这种小吃的方法。 例如，零食是一种装满速溶咖啡粉的谷物饼干。
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