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    METHOD FOR PRODUCING TORTILLAS
    1.
    发明申请
    METHOD FOR PRODUCING TORTILLAS 审中-公开
    生产曲霉菌的方法

    公开(公告)号：WO2014027907A1

    公开(公告)日：2014-02-20

    申请号：PCT/PL2012/000081

    申请日：2012-09-06

    Applicant: DIJO BAKING HORECA SERVICE ,  ŚWIERCZ, Dioklecjan

    Inventor： ŚWIERCZ, Dioklecjan

    IPC: A23L1/025 ,  A47J37/00 ,  A47J37/04 ,  A21B1/42 ,  A21D13/00

    CPC classification number: A21B1/48 ,  A21D8/06 ,  A21D13/42 ,  A21D15/06 ,  A23L5/30

    Abstract: The present invention relates to a method for producing tortillas, the tortilla being a kind of a flat round cake from wheat or corn flour or base, used as bread and a base for other foods. The method consists of dispensing the ingredients into the kneading-trough, mixing the dry ingredients followed by the addition of water and further mixing, and the obtained dough is divided into balls, which are subjected to maturing process, and, having matured, they are pressed to the required thickness using a press with a suitable temperature, whereupon they are baked, and, then, cooled. A further mixing is carried out in the kneading-trough provided with a sight glass and a LED lighting, where the dough colour is observed, and, based on the observation results, mixing time is chosen, and the cakes, once pressed, are transported to the oven, and, during this transport, they are toasted by means of rotating heaters, and a further baking process is carried out using a heated belt, and the baked cakes are exposed to UV radiation.

    Abstract translation: 本发明涉及一种玉米粉圆饼的制造方法，该玉米粉圆饼是从小麦或玉米粉或基料制成的扁圆形饼，用作面包和其他食品的基料。 该方法包括将成分分配到捏合槽中，混合干成分，然后加入水并进一步混合，将得到的面团分成球，其进行熟化处理，并且成熟后 使用具有合适温度的压力机将其压制至所需厚度，然后烘烤，然后冷却。 在设置有观察窗和LED照明的捏合槽中进行进一步的混合，其中观察到面团颜色，并且基于观察结果，选择混合时间，并且一旦压榨的蛋糕被运送 并且在该运输过程中，通过旋转加热器进行烘烤，并且使用加热的带进行进一步的烘烤处理，并将烘烤的蛋糕暴露于紫外线辐射。

    METHOD FOR MAKING DECONTAMINATED BAKERY PRODUCTS, DECONTAMINATED BAKERY PRODUCTS, AND DEVICE FOR IMPLEMENTING SAID METHOD
    2.
    发明申请
    METHOD FOR MAKING DECONTAMINATED BAKERY PRODUCTS, DECONTAMINATED BAKERY PRODUCTS, AND DEVICE FOR IMPLEMENTING SAID METHOD 审中-公开
    制造不饱和饼干产品的方法，去除面包制品和实施方法的装置

    公开(公告)号：WO2009103770A2

    公开(公告)日：2009-08-27

    申请号：PCT/EP2009051993

    申请日：2009-02-19

    Applicant: JACQUET PANIFICATION ,  HELLABY ELODIE ,  THIAUDIERE JEAN-LUC

    Inventor： HELLABY ELODIE ,  THIAUDIERE JEAN-LUC

    IPC: A21D2/14 ,  A21D8/04 ,  A21D15/06

    CPC classification number: A21D15/06 ,  A21D8/02 ,  A21D8/045 ,  A23L3/26

    Abstract: The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) preparing a dough by mixing the following particular ingredients: A. flour; B. water; C. optionally added fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent, preferably maltitol; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals preferably derived from milk; J. optionally one or more additives; (2) shaping said dough, preferably using a mould; (3) fermenting the dough thus prepared; (4) at least partially baking the dough thus shaped; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. The invention also relates to an industrial bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and to a device for implementing said method.

    Abstract translation: 本发明涉及一种用于制造消毒的烘焙产品，特别是批次面包等的工业方法，其特征在于该方法包括以下基本的，优选连续的步骤：（1）通过混合以下特定成分制备面团：A 。 面粉; B.水 C.任选加入脂肪; D.至少一种发酵剂; 大肠杆菌 F.任选的糖; G.至少一种填料剂，优选麦芽糖醇; H.至少一种包括葡萄糖酸内酯（GDL）的酸和/或酸盐的面包制造增强剂; I.任选地一种低钠含量的矿物质混合物，优选衍生自牛奶; 任选地一种或多种添加剂; （2）优选使用模具成形所述面团; （3）发酵如此制备的面团; （4）至少部分地烘烤由此成形的面团; （5）任选地冷却面包; （6）通过抽光处理去除面包; （7）任选地切片面包; 包装，最好放入袋子里。 本发明还涉及一种不含任何额外的E200型化学防腐剂或不含乙醇的液体的蒸发的工业面包店产品，其具有延长的保存期限，以及用于实施所述方法的装置。

    METHOD FOR MAKING DECONTAMINATED BAKERY PRODUCTS, DECONTAMINATED BAKERY PRODUCTS, AND DEVICE FOR IMPLEMENTING SAID METHOD
    5.
    发明申请
    METHOD FOR MAKING DECONTAMINATED BAKERY PRODUCTS, DECONTAMINATED BAKERY PRODUCTS, AND DEVICE FOR IMPLEMENTING SAID METHOD 审中-公开
    去污烤面包产品的制造方法，去污烤面包产品和实施所述方法的装置

    公开(公告)号：WO2009103770A3

    公开(公告)日：2009-10-29

    申请号：PCT/EP2009051993

    申请日：2009-02-19

    Applicant: JACQUET PANIFICATION ,  HELLABY ELODIE ,  THIAUDIERE JEAN-LUC

    Inventor： HELLABY ELODIE ,  THIAUDIERE JEAN-LUC

    IPC: A21D2/14 ,  A21D8/04 ,  A21D15/06

    CPC classification number: A21D15/06 ,  A21D8/02 ,  A21D8/045 ,  A23L3/26

    Abstract: The invention relates to an industrial method for making decontaminated bakery products, in particular batch bread or the like, characterised in that the method comprises the following essential, preferably consecutive, steps: (1) preparing a dough by mixing the following particular ingredients: A. flour; B. water; C. optionally added fat(s); D. at least one fermentation agent; E. NaCl; F. optionally sugar(s); G. at least one filler agent, preferably maltitol; H. at least one bread-making enhancer including an acid and/or acid salt of gluconodelta-lactone (GDL); I. optionally one low sodium content mixture of minerals preferably derived from milk; J. optionally one or more additives; (2) shaping said dough, preferably using a mould; (3) fermenting the dough thus prepared; (4) at least partially baking the dough thus shaped; (5) optionally cooling the bread; (6) decontaminating the bread by pumped-light processing; (7) optionally slicing the bread; packaging, preferably into bags. The invention also relates to an industrial bakery product free of any additional chemical preservatives of the E200 type or without vaporization of an ethanol-containing liquid, that has an extended shelf-life, and to a device for implementing said method.

    Abstract translation: 本发明涉及制造净化烘焙产品的工业方法，特别是批量面包等，其特征在于该方法包括以下基本步骤，优选连续步骤：（1）通过混合以下特定成分制备面团：A 。 面粉; B.水; C.任选添加的脂肪; D.至少一种发酵剂; E. NaCl; F.任选的糖; G.至少一种填充剂，优选麦芽糖醇; H.至少一种面包制作增强剂，其包含葡萄糖酸钠/内酯（GDL）的酸和/或酸盐; I.任选一种低钠含量的矿物质混合物，其优选来源于牛奶; J.任选一种或多种添加剂; （2）使所述面团成形，优选使用模具; （3）发酵由此制备的面团; （4）至少部分烘焙如此成形的面团; （5）可选地冷却面包; （6）通过抽运光处理对面包进行净化; （7）可选地切片面包; 包装，最好装入袋中。 本发明还涉及不含任何额外的E200型化学防腐剂或不含乙醇液体的蒸发，具有延长的保存期限的工业烘焙产品，并且涉及实施所述方法的装置。

    METHOD OF INHIBITING GROWTH OF MICROORGANISMS BY LASER RADIATION
    7.
    发明申请
    METHOD OF INHIBITING GROWTH OF MICROORGANISMS BY LASER RADIATION 审中-公开
    通过激光辐射抑制微生物生长的方法

    公开(公告)号：WO98038876A1

    公开(公告)日：1998-09-11

    申请号：PCT/FI1998/000187

    申请日：1998-03-03

    IPC: A21D15/06 ,  A23C3/07 ,  A23K30/00 ,  A23L3/26 ,  C12N13/00 ,  A23L3/54

    CPC classification number: C12N13/00 ,  A21D15/06 ,  A23C3/07 ,  A23K30/00 ,  A23L3/263

    Abstract: The invention relates to a method of regulating microorganism activity, particularly of controlling the growth of microorganisms by subjecting the microorganism to low-power laser irradiation at a certain wavelength. The invention also relates to a method of improving the storage stability of foodstuffs, and to foodstuffs treated by the method. In addition, the invention relates to the use of low-power laser irradiation to prevent microorganism contamination.

    Abstract translation: 本发明涉及一种调节微生物活性的方法，特别是通过使微生物以一定波长的低功率激光照射来控制微生物的生长。 本发明还涉及一种改善食品和通过该方法处理的食品的储存稳定性的方法。 此外，本发明涉及使用低功率激光照射来防止微生物污染。

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