基本信息:
- 专利标题： 평활 표면을 갖는 초박형 비스킷의 제조방법
- 专利标题（英）：Process for producing ultra-thin biscuits with a smooth surface
- 专利标题（中）：用平滑表面生产超薄薄膜的方法
- 申请号：KR1020107022832 申请日：2008-06-25
- 公开(公告)号：KR1020110007129A 公开(公告)日：2011-01-21
- 发明人： 베스,니콜라 , 고뒤숑,뤽 , 마샤도,뤼 , 트론스모,카리
- 申请人： 제네랄 비스켓
- 申请人地址： * Av Reaumur, ***** Clamart, France
- 专利权人： 제네랄 비스켓
- 当前专利权人： 제네랄 비스켓
- 当前专利权人地址： * Av Reaumur, ***** Clamart, France
- 代理人： 황이남
- 优先权： EP082903055 2008-03-31
- 国际申请： PCT/IB2008/002663 2008-06-25
- 国际公布： WO2009122235 2009-10-08
- 主分类号： A23G3/50
- IPC分类号： A23G3/50 ; A23G3/54 ; A21D13/08
상기 반죽을 0.2 내지 1mm, 전형적으로 0.4 내지 0.8mm의 두께로, 보다 특히 0.5 내지 0.6mm 또는 0.7 내지 1mm로 시트화하는 단계;
상기 시트화된 반죽을 반죽 조각으로, 바람직하게는 개별 반죽 조각으로 절단하는 단계;
상기 반죽 조각을 천공된 지지체 위에서 베이킹하여 블리스터 없는 박형 비스킷을 수득하는 단계를 포함하는 평활 표면을 갖는 박형 비스킷의 제조방법에 관한 것이다.
Natural starch (NS), luxury starch (PS) and wheat flour (WF), and one weight per unit (one unit of weight) the NS + PS + WF = 1, WF≤0.8, PS≤0.37 when the 0.7≤NS / PS ≤9 the flour 0-56% by weight, 4-62% by weight natural starch, and has a composition of 1-26% by weight of starch, expensive, additional water 5-18% by weight, preferably 16% by weight, fat 2-12 % by weight, preferably 0-28% by weight sugar containing 10 wt.%, glucose syrup 0-8%, 0-8% by weight of whey powder, in particular 0-6% by weight, 0-0.5% by weight salt, mixing the components at a temperature of fragrance, including, pigments, etc., to get the expansion aid is, capable coherent sheeted dough containing other ingredients 0-2% by weight, which does not contain, 37 to 70 ℃, in particular 40 to 70 ℃ by preparing a dough;
Step of the dough to a thickness of 0.2 to 1mm, typically 0.4 to 0.8mm, more particularly, screen sheet to 0.5 to 0.6mm or 0.7 to 1mm;
The sheeted dough into dough pieces, preferably individual dough pieces in the step of cutting;
Baking the dough pieces on a perforated support, a method of manufacturing a thin biscuit having a smooth surface comprising the steps of obtaining a blister-free thin biscuits.
信息查询:
EspacenetIPC结构图谱:
| A | 人类生活必需 |
| --A23 | 其他类不包含的食品或食料；及其处理 |
| ----A23G | 可可；可可制品，如巧克力；可可或可可制品的代用品；糖食；口香糖；冰淇淋；其制备 |
| ------A23G3/00 | 糖果蜜饯；糖食；杏仁酥糖；涂层或夹心制品 |
| --------A23G3/34 | .糖果蜜饯；糖食或杏仁酥糖；其制备方法 |
| ----------A23G3/50 | ..以形状、结构或物理形态为特征，如有支架结构的制品 |