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1. 发明公开

EP2461703A2 FILLED SNACK PRODUCT WITH SPACED FILLING LINES AND METHOD OF MAKING THE SAME 有权转让
标题翻译：用于生产带馅食品
公开(公告)号：EP2461703A2
公开(公告)日：2012-06-13
申请号：EP10744783.1
申请日：2010-08-05
申请人： Kellogg Company
发明人： MOLCHAN, James, Edward , GARTER, Barb , NOWACZYK, Paul
IPC分类号： A23L1/164 , A21D13/00
CPC分类号： A21D13/0022 , A21D13/14 , A21D13/19 , A21D13/24 , A21D13/31 , A21D13/47 , A23L7/122 , A23P30/20
摘要： A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A second sheet is disposed over the first sheet and secured to at least a portion of the first sheet to sandwich the plurality of spaced filling lines between the first and second sheets. A plurality of docking holes are disposed upon the first and second sheets. The plurality of docking holes and the plurality of spaced filling lines allow for the pinning of the first and second sheets at the voids disposed between the spaced filling lines and further for the release to steam and/or gas from the filled snack product during heating to minimize puffing of the filled snack product.

2. 发明授权

EP1488704B1 Food products having moisture release system for maintaining texture during shelf life 有权
标题翻译：食品与储存过程中保持质感的水分释放系统。
公开(公告)号：EP1488704B1
公开(公告)日：2007-05-16
申请号：EP04253072.5
申请日：2004-05-25
申请人： KRAFT FOODS HOLDINGS, INC.
发明人： Gaonkar, Anilkumar Ganapati , Chen, Wei-Zhi , Miklus, Michael B. , Herbst, Laura
IPC分类号： A23L1/00 , A21D13/08 , A23C19/09
CPC分类号： A23P20/20 , A21D13/14 , A21D13/34 , A23C19/16 , A23P20/11 , A23V2002/00 , A23V2200/209

3. 发明公开

EP1062872A1 Dough product containing two garnished faces 有权
标题翻译： Teigware，bei welcher zwei Seiten verziert wurden
公开(公告)号：EP1062872A1
公开(公告)日：2000-12-27
申请号：EP99830394.5
申请日：1999-06-24
申请人： SOREMARTEC S.A. , Ferrero S.p.A. , FERRERO OFFENE HANDELSGESELLSCHAFT m.b.H.
发明人： Giachino, Giuseppe
IPC分类号： A21D13/08 , A23G3/00
CPC分类号： A21C15/02 , A21C9/045 , A21D13/14 , A21D13/24
摘要： Food product comprising a body of baked dough having a parallelogramme as section and delimited by two pairs of opposite faces, where the opposite faces of one of the said pairs are completely covered by respective baking skins (2), while the faces of the other of the said pairs are completely lined by garnishing masses (13, 15, 18, 21).
摘要翻译：食品，其包括具有平行四边形作为部分并由两对相对面限定的烘烤面团的主体，其中所述一对对面的相对面被相应的烤面皮（2）完全覆盖，而另一个的面所述对完全由装饰物（13,15,18,21）排列。

4. 发明公开

EP3277092A1 PROCESS FOR THE PRODUCTION OF A CHOCOLATE SNACK AND SNACK WHICH CAN BE OBTAINED USING THIS PROCESS 有权
标题翻译：使用该方法可以获得巧克力零食和零食的生产工艺
公开(公告)号：EP3277092A1
公开(公告)日：2018-02-07
申请号：EP16718208.8
申请日：2016-03-30
申请人： Barilla G. e R. Fratelli S.p.A.
发明人： BUTTINI, Roberto , FERRARI, Corrado , D'URSO, Alessio , RIBOLDI, Giancarlo
IPC分类号： A21D13/00 , A21D15/00
CPC分类号： A21D15/08 , A21D13/14 , A21D13/22 , A21D13/24 , A21D13/32 , A21D13/34 , A23G1/30 , A23G3/0065 , A23L3/349 , A23V2002/00 , C12G3/04
摘要： Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.

5. 发明授权

EP2944198B1 Process for the production of a shelf-stable filled sponge-type bakery product 有权
标题翻译：用于生产货架稳定的填充海绵型烘焙产品的方法
公开(公告)号：EP2944198B1
公开(公告)日：2017-07-05
申请号：EP14425058.6
申请日：2014-05-15
申请人： Barilla G. e R. Fratelli S.p.A.
发明人： Buttini, Roberto , Ferrari, Corrado , D'Urso, Alessio
IPC分类号： A21D2/10 , A21D2/16 , A21D2/18 , A21D2/26 , A21D2/30 , A21D6/00 , A21D8/06 , A21D13/00
CPC分类号： A21D13/066 , A21D2/186 , A21D8/06 , A21D13/11 , A21D13/14 , A21D13/32
摘要： A process is described for the production of a packaged shelf-stable sponge-type bakery product having a casing of chemically leavened cake and a filling inside the casing, which comprises the steps of: a) preparation of a first mixture batter comprising sugar, flour, animal and/or vegetable oils and/or fats, at least one yeast, starch, egg products and optionally water and at least one organoleptically characterising ingredient; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mould which gives to the layer of semi-baked mixture a concave shape, thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter comprising sugar, flour, vegetable and/or animal fats and/or oils, at least one yeast, starch, egg products and optionally water and at least one organoleptically characterising ingredient; f) emulsification and dosing of the second batter obtained in step e) on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking of the covered semi-finished product obtained in step f) with the formation of a baked and filled bakery product that comprises a cake casing and an inner filling; h) cooling of the baked and filled bakery product thus obtained; i) packaging of the baked and filled bakery product. A baked bakery product obtained according to the process of the invention is also described.
摘要翻译：描述了一种用于生产具有化学发泡饼和在罐内的填充物的包装货架稳定海绵型烘焙产品的方法，其包括以下步骤：a）制备包含糖，面粉的第一混合物面糊，动物和/或植物油和/或脂肪，至少一种酵母，淀粉，蛋制品和任选的水以及至少一种感官表征成分; b）在焙烤表面上乳化和配制第一面糊; c）预蒸汽烘烤第一面糊，形成一层半烘烤的混合物; d）在步骤c）的半焙烧混合物层内部填充填充物，放置在烘烤模具中，该烘焙模具使得半焙烤混合物层呈凹形，由此获得开放填充的半成品; e）制备包含糖，面粉，植物和/或动物脂肪和/或油，至少一种酵母，淀粉，蛋制品和任选的水以及至少一种感官表征成分的第二混合物面糊; f）将步骤e）中获得的第二面糊的乳化和定量给步骤d）的敞开和填充的半成品上，从而获得包覆和填充的半成品; g）在步骤f）中获得的被覆盖的半成品的蒸汽烘烤，形成烘焙并且填充的烘焙产品，烘焙产品包括饼壳和内部填充物; h）冷却由此获得的烘焙和填充烘焙产品; i）烘焙和装满烘焙产品的包装。还描述了根据本发明的方法获得的焙烤焙烤产品。

6. 发明公开

EP1964472A1 Bakery food product and process for the preparation thereof 审中-公开
标题翻译： GefüllteBackwaren und deren Herstellung。
公开(公告)号：EP1964472A1
公开(公告)日：2008-09-03
申请号：EP08002003.5
申请日：2008-02-04
申请人： G.M. Piccoli S.r.l.
发明人： Piccoli, Mauro
IPC分类号： A21D2/08 , A21D8/02 , A21D8/04 , A21D10/00 , A21D13/00
CPC分类号： A21D6/001 , A21D13/13 , A21D13/14 , A21D13/17 , A21D13/19
摘要： Single serving bakery food product, comprising a laminated dough base chosen from puff pastry, semi puff pastry and leavened puff or semi puff pastry (laminated leavened dough) and at least one filling of leavening dough, optionally accompanied by one or more additional fillings, for example based on jam, fruit compote, vanilla cream, chocolate cream, hazelnut cream and the like.
摘要翻译：单面面包食品，包括选自泡沫糕点，半香酥糕点和发酵泡沫或半香酥糕点（层压发酵面团）的层压面团基料，以及任选伴随着一个或多个另外的填充物的至少一个填充发酵面团，用于果酱，水果蜜饯，香草奶油，巧克力奶油，榛子奶油等的例子。

7. 发明授权

EP2461703B1 METHOD OF PRODUCING A FILLED SNACK PRODUCT 有权转让
标题翻译： VERFAHREN ZU HERSTELLUNG EINESGEFÜLLTENIMBISSPRODUKTS
公开(公告)号：EP2461703B1
公开(公告)日：2017-01-11
申请号：EP10744783.1
申请日：2010-08-05
申请人： Kellogg Company
发明人： MOLCHAN, James, Edward , GARTER, Barb , NOWACZYK, Paul
IPC分类号： A23L7/117 , A21D13/00
CPC分类号： A21D13/0022 , A21D13/14 , A21D13/19 , A21D13/24 , A21D13/31 , A21D13/47 , A23L7/122 , A23P30/20

8. 发明授权

EP1062872B1 Dough product containing two garnished faces 有权
标题翻译：意大利面，其中两个面饰
公开(公告)号：EP1062872B1
公开(公告)日：2007-07-18
申请号：EP99830394.5
申请日：1999-06-24
申请人： SOREMARTEC S.A. , Ferrero S.p.A. , FERRERO OFFENE HANDELSGESELLSCHAFT m.b.H.
发明人： Giachino, Giuseppe
IPC分类号： A21D13/08 , A23G3/00
CPC分类号： A21C15/02 , A21C9/045 , A21D13/14 , A21D13/24

9. 发明公开

EP1488704A1 Food products having moisture release system for maintaining texture during shelf life 有权
标题翻译：食品与储存过程中保持质感的水分释放系统。
公开(公告)号：EP1488704A1
公开(公告)日：2004-12-22
申请号：EP04253072.5
申请日：2004-05-25
申请人： Kraft Foods Holdings, Inc.
发明人： Goankar, Anilkumar Ganapati , Chen, Wei-Zhi , Miklus, Michael B. , Herbst, Laura
IPC分类号： A23L1/00 , A21D13/08 , A23C19/09
CPC分类号： A23P20/20 , A21D13/14 , A21D13/34 , A23C19/16 , A23P20/11 , A23V2002/00 , A23V2200/209
摘要： Multi-component food products including diverse food components having differing water activities, and a moisture release system useful therefor, are provided. In these food products, an edible moisture supply layer is provided in contact with a first food component to which it releases moisture to slow down the rate at which the first food component goes stale and thereby increase its shelf life, while a separate edible moisture barrier is interposed between the moisture supply layer and a second food component having a higher water activity than that of the first food component effective to reduce moisture loss in the second food component from migration of moisture between the food components having different water activities.

10. 发明授权

EP3277092B1 PROCESS FOR THE PRODUCTION OF A CHOCOLATE SNACK AND SNACK WHICH CAN BE OBTAINED USING THIS PROCESS 有权
公开(公告)号：EP3277092B1
公开(公告)日：2018-08-22
申请号：EP16718208.8
申请日：2016-03-30
申请人： Barilla G. e R. Fratelli S.p.A.
发明人： BUTTINI, Roberto , FERRARI, Corrado , D'URSO, Alessio , RIBOLDI, Giancarlo
IPC分类号： A23L3/349 , A23G3/54 , A21D13/32
CPC分类号： A21D15/08 , A21D13/14 , A21D13/22 , A21D13/24 , A21D13/32 , A21D13/34 , A23G1/30 , A23G3/0065 , A23L3/349 , A23V2002/00 , C12G3/04
摘要： Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.

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