公开(公告)号：US20210022375A1

公开(公告)日：2021-01-28

申请号：US16561624

申请日：2019-09-05

申请人： Barilla G. e R. Fratelli S.p.A.

发明人： Elena Bergamini ,  Nadia Morbarigazzi ,  Oreste Caselli ,  Paolo Bertolini

IPC分类号： A23L7/113 ,  A23L19/00 ,  A23B7/005 ,  A23B7/02

摘要： A process for the production of a nest-shaped food product containing strips of a dried vegetable, preferably a garden vegetable, storable at room temperature for at least 7 days is disclosed. The process involves providing at least one fresh vegetable which has been previously washed, cutting the vegetable into strips, feeding the vegetable strips in metered amounts into a perforated mold, subjecting the strips to a stabilization heat treatment by means of saturated steam, drying the thermally stabilized strips by means of a flow of hot air so as to obtain a nest containing dried strips of vegetable with a moisture content of between 8% and 16% by weight of their total weight. The invention also concerns a nest-shaped food product which is obtained by means of the process and which may optionally contain strips of durum wheat semolina pasta.

公开(公告)号：US11178891B2

公开(公告)日：2021-11-23

申请号：US16561624

申请日：2019-09-05

申请人： Barilla G. e R. Fratelli S.p.A.

发明人： Elena Bergamini ,  Nadia Morbarigazzi ,  Oreste Caselli ,  Paolo Bertolini

IPC分类号： A23B7/02 ,  A23L7/113 ,  A23L19/00 ,  A23B7/005 ,  A23B7/06 ,  A23B7/10 ,  A23L5/10 ,  A23B7/022

摘要： A process for the production of a nest-shaped food product containing strips of a dried vegetable, preferably a garden vegetable, storable at room temperature for at least 7 days is disclosed. The process involves providing at least one fresh vegetable which has been previously washed, cutting the vegetable into strips, feeding the vegetable strips in metered amounts into a perforated mold, subjecting the strips to a stabilization heat treatment by means of saturated steam, drying the thermally stabilized strips by means of a flow of hot air so as to obtain a nest containing dried strips of vegetable with a moisture content of between 8% and 16% by weight of their total weight. The invention also concerns a nest-shaped food product which is obtained by means of the process and which may optionally contain strips of durum wheat semolina pasta.

公开(公告)号：US09801391B2

公开(公告)日：2017-10-31

申请号：US14100929

申请日：2013-12-09

申请人： Barilla G. e R. Fratelli S.p.A.

发明人： Michela Petronio ,  Luca Guasina ,  Marco Giovanetti ,  Nadia Morbarigazzi ,  Claudio Dall'Aglio

IPC分类号： A21D10/00 ,  A21D8/06 ,  A21B7/00 ,  A21D13/06 ,  A21D2/36 ,  A23L7/10 ,  A23L33/21

CPC分类号： A21D8/06 ,  A21B7/00 ,  A21D2/36 ,  A21D13/06 ,  A23L7/115 ,  A23L33/21 ,  A23V2002/00 ,  A23V2250/5034 ,  A23V2250/5116

摘要： A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

公开(公告)号：US20140099420A1

公开(公告)日：2014-04-10

申请号：US14100929

申请日：2013-12-09

申请人： Barilla G. e R. Fratelli S.p.A.

发明人： Michela Petronio ,  Luca Guasina ,  Marco Giovanetti ,  Nadia Morbarigazzi ,  Claudio Dall"Aglio

IPC分类号： A21D8/06

CPC分类号： A21D8/06 ,  A21B7/00 ,  A21D2/36 ,  A21D13/06 ,  A23L7/115 ,  A23L33/21 ,  A23V2002/00 ,  A23V2250/5034 ,  A23V2250/5116

摘要： A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.

摘要翻译： 描述了用于生产脆饼型饼干的方法，其特征在于包括以下步骤：将形成饼干面团的饼干面团的成分混合以形成半成品，烘烤由 面团，从而获得饼干，冷却所获得的饼干和饼干包装; 其特征在于，烘烤所述半成品的步骤包括将其暴露于由热空气和过热蒸汽构成的热气体的步骤，通过冲击系统直接吹到所述半成品上; 还给出了一种饼干，其包含以总重量计的重量，膳食纤维含量为1至25％，脂质含量为4至23％，单糖含量为8至26％。