专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明申请

WO01017360A1 PROCESS FOR MAKING AND STORING A BAKERY PRODUCT 审中-公开
标题翻译：制作和储存烘焙产品的方法
公开(公告)号：WO01017360A1
公开(公告)日：2001-03-15
申请号：PCT/IB2000/000457
申请日：2000-04-13
IPC分类号： A21D8/06 , A21D10/02 , A21D15/00 , B65B25/00 , A21D15/04 , B65D25/16 , B65D81/34
CPC分类号： A21D10/025 , A21D8/06 , A21D15/00 , B65B25/001
摘要： A canning method for bread, includes a stepwise procedure for producing a dough and baking a finished edible bakery product (40) within a standard food container (10) while enabling the edible bakery product (40) to be stored for very long periods without spoiling or becoming inedible. The method includes sterilizing steps and means for easy removal of the edible bakery product (40) from the container (10). A paper wrapper (30) enables the edible bakery product (40) to be maintained uniformly moist. A key step in the method provides for inverting the container (10) during the baking process.
摘要翻译：一种用于面包的罐装方法，包括用于生产面团并在标准食品容器（10）内烘烤成品可食用焙烤食品（40）的逐步方法，同时使可食用烘焙食品（40）能够长时间储存而不会破坏或变得不可食用。该方法包括消毒步骤和用于从容器（10）容易地移除可食用焙烤食品（40）的装置。纸包装（30）使得可食用烘焙食品（40）保持均匀的湿润。该方法的关键步骤提供了在烘烤过程中翻转容器（10）。

2. 发明申请

WO2006041324A1 DOUGH FOR RYE BREAD OF EXTENDED SHELF LIFE, METHOD OF MAKING RYE BREAD OF EXTENDED SHELF LIFE AND METHOD OF REFRESHING SUCH BREAD 审中-公开
标题翻译：用于延长寿命的面包的方法，制造延长寿命的面包的方法和刷新这种面包的方法
公开(公告)号：WO2006041324A1
公开(公告)日：2006-04-20
申请号：PCT/PL2005/000063
申请日：2005-09-28
申请人： KALAMARZ, Stanislaw , KALAMARZ Arkadiusz
发明人： KALAMARZ, Stanislaw , KALAMARZ Arkadiusz
IPC分类号： A21D8/04 , A21D15/00 , A21D15/04 , A21D17/00
CPC分类号： A21D15/04 , A21D8/045 , A21D15/00 , A21D17/00
摘要： Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 parts by weight, wheat flour of grade 750 in a quantity of 0.090-0.092 parts by weight, yeast in a quantity of 0.012-0.010 parts by weight, malt extract in a quantity of 0.022-0.027 parts by weight, potato flakes in a quantity of 0.015-0.018 parts by weight, fat in a quantity of 0.015-0.018 parts by weight, kitchen salt in a quantity of 0.012-0.010 parts by weight, improving agent in a quantity of 0.008-0.009 parts by weight and water in a quantity of 0.271-0.277 parts by weight.
摘要翻译：本发明的延长保质期的全麦黑麦面包的面团，在其配方中含有：pH = 20.0-35.0的酸面团发酵剂，其量为0.194-0.262重量份，黑麦面粉等级720，量为0.361-0.277重量份，等级750的小麦粉0.090-0.092重量份，酵母0.012-0.010重量份，麦芽汁0.022-0.027重量份 0.015-0.018重量份的马铃薯片，0.015-0.018重量份的脂肪，0.012-0.010重量份的厨用盐，0.008-0.010重量份的改良剂， 0.009重量份和水量为0.271-0.277重量份。

3. 发明申请

WO2005058048A1 FOOD BAR AND METHOD FOR THE PRODUCTION THEREOF 审中-公开
标题翻译：食品棒及其生产方法
公开(公告)号：WO2005058048A1
公开(公告)日：2005-06-30
申请号：PCT/FI2004/000780
申请日：2004-12-20
申请人： MAYBORNE SMITH COMPANY OY , AUTTO, Pauli
发明人： AUTTO, Pauli
IPC分类号： A21D15/04
CPC分类号： A21D15/04 , A21D13/30 , B65B55/02
摘要： A sterile food bar and a method for its production. The food bar contains layers of substantially immiscible, structurally firm bread and mass of minced foodstuff. It is packed in a stretch package impermeable to air, light and microbes, from which it can be consumed directly. According to the invention, the product is produced by pressing together an entity formed by loafs of bread and minced foodstuff in order to attach the layers to each other, without, however, mixing the bread and the minced foodstuff, after which the pressed products are cut into pieces, put into stretch packages, which are evacuate to create a vacuum. Finally, the packages are seamed and the products sterilized, whereby a food bar is obtained, which can be kept in room temperature for over six months, which food bar does not have to be heated or laid out and which is eaten by hand straight from the package.
摘要翻译：无菌食品棒及其生产方法。食物棒包含基本上不混溶，结构坚固的面包和碎碎的食物的层。它被包装在不透空气，光和微生物的拉伸包装中，从而可以直接食用。根据本发明，通过将由面包屑和切碎的食品形成的实体压在一起，以便将层彼此粘合而不将面包和切碎的食品混合在一起而制成产品，之后将挤压的产品切成块，放入拉伸包装中，这些包装被排空以产生真空。最后，包装被缝合并且产品消毒，从而获得食物棒，其可以在室温下保持六个月以上，该食品棒不必被加热或布置，并且由手直接从包装。

4. 发明申请

WO00057712A1 FOOD PRODUCTS WITH BIOCONTROL PRESERVATION 审中-公开
标题翻译：食品与生物保护
公开(公告)号：WO00057712A1
公开(公告)日：2000-10-05
申请号：PCT/US2000/007820
申请日：2000-03-24
IPC分类号： A21D2/34 , A21D13/00 , A21D15/00 , A21D15/04 , A23B5/16 , A23C9/123 , A23L3/3571 , A23L7/109 , A23L29/00 , A23C9/12 , A23L3/36
CPC分类号： A23L7/11 , A21D2/34 , A21D13/31 , A21D15/00 , A21D15/04 , A23B5/16 , A23C9/1234 , A23L3/3571 , A23L29/065
摘要： Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.
摘要翻译：食品可以包括干燥的微生物作为生物防治剂。干燥的培养物在食品的巴氏灭菌期间抵抗灭活。选择微生物是无毒的并且抑制病原微生物的生长。例如，生物防治微生物可以产生酸以降低产物的pH，从而抑制病原体的生长。

5. 发明申请

WO2006041324B1 DOUGH FOR RYE BREAD OF EXTENDED SHELF LIFE, METHOD OF MAKING RYE BREAD OF EXTENDED SHELF LIFE AND METHOD OF REFRESHING SUCH BREAD 审中-公开
标题翻译：延长寿命寿命的延长芽的方法，延长寿命的寿命的方法和刷新这种胚胎的方法
公开(公告)号：WO2006041324B1
公开(公告)日：2006-06-15
申请号：PCT/PL2005000063
申请日：2005-09-28
申请人： KALAMARZ STANISLAW , KALAMARZ ARKADIUSZ
发明人： KALAMARZ STANISLAW , KALAMARZ ARKADIUSZ
IPC分类号： A21D8/04 , A21D15/00 , A21D15/04 , A21D17/00
CPC分类号： A21D15/04 , A21D8/045 , A21D15/00 , A21D17/00
摘要： Dough for wholemeal rye bread of extended shelf life of this invention containing in its formula: a sour dough leaven with pH = 20.0-35.0, in a quantity of 0.194-0.262 parts by weight, rye flour of grade 720 in a quantity of 0.361-0.277 parts by weight, wheat flour of grade 750 in a quantity of 0.090-0.092 parts by weight, yeast in a quantity of 0.012-0.010 parts by weight, malt extract in a quantity of 0.022-0.027 parts by weight, potato flakes in a quantity of 0.015-0.018 parts by weight, fat in a quantity of 0.015-0.018 parts by weight, kitchen salt in a quantity of 0.012-0.010 parts by weight, improving agent in a quantity of 0.008-0.009 parts by weight and water in a quantity of 0.271-0.277 parts by weight.
摘要翻译：含有本发明的本发明延长保存期限的全麦黑麦面包面包含以下配方：含有0.194-0.262重量份的pH值为20.0-35.0的酸面团酵母，级别为720的黑麦面粉，数量为0.361- 0.277重量份，750重量份的小麦面粉，0.090-0.092重量份，0.01-0.010重量份的酵母，0.022-0.027重量份的麦芽提取物，马铃薯片数量为0.015-0.018重量份，脂肪为0.015-0.018重量份，厨房用盐为0.012-0.010重量份，改进剂为0.008-0.009重量份，水分为数量为0.271-0.277重量份。

6. 发明申请

WO2004030461A8 METHOD FOR PRODUCING BAKED OBJECTS, AT LEAST PARTS OF WHICH ARE A GLOSSY BROWN 审中-公开
标题翻译：用于生产BAKED至少让路BROWN发光的对象
公开(公告)号：WO2004030461A8
公开(公告)日：2005-05-12
申请号：PCT/EP0310363
申请日：2003-09-18
申请人： HAAS FRANZ WAFFELMASCH , TIEFENBACHER KARL
发明人： TIEFENBACHER KARL
IPC分类号： A21D8/06 , A21D13/00 , A21D13/08 , A21D15/04 , A21D15/08
CPC分类号： A21D15/08 , A21D8/06 , A21D13/22 , A21D15/04
摘要： The invention relates to a method for producing objects, at least parts of which are a glossy brown. In a first step, an at least par-baked, dimensionally stable shaped body is produced, said body is treated as a dimensionally stable pre-product in a second step at least partially with lye. The intermediate product thus obtained can be sprinkled with a granular topping in an additional step. In the final step, the intermediate product is subjected to renewed thermal treatment, in order to brown the areas treated with lye and optionally reduce the moisture in its interior.
摘要翻译：一种用于至少局部地产生棕色有光泽的对象的方法。在第一个工艺步骤中，至少部分烘烤的，尺寸稳定的成型体生产的，其在第二工艺步骤中至少部分地用碱液处理为尺寸稳定的预产品。将得到的中间体可以与砂砾进一步的工艺步骤中洒。最后一步提供了用于降低水分的褐变其碱液处理位点和任选地，所述中间产物在其深度重新热处理进行。

7. 发明申请

WO00015039A1 METHOD FOR PREPARING RYE BISCUITS 审中-公开
标题翻译：制备RYE BISCUITS的方法
公开(公告)号：WO00015039A1
公开(公告)日：2000-03-23
申请号：PCT/RU1999/000359
申请日：1999-09-15
IPC分类号： A21D13/00 , A21D13/08 , A21D15/04
CPC分类号： A21D15/04 , A21D13/24
摘要： The present invention pertains to the food industry and more precisely to the baking industry. This invention relates to a method for preparing rye biscuits that involves mixing the flour, fermenting the dough, cutting the dough, proofing it, baking it, allowing the bread to stand, cutting the bread and heating-drying the bread portions thus obtained. After the baking process, the finished bread is allowed to stand for 25 to 72 hours at a temperature of 18 to 20 DEG C, the bread being further cut into portions having a thickness of 0.5 to 0.7 cm and a length of 3.5 to 7.0 cm. The method further involves spraying vegetal oil and dusting salt on the bread portions thus obtained using from 1.4 to 1.8 kg of vegetal oil and from 2.5 to 3.5 kg of salt for 100 kg of bread portions. Before the drying process, food additives and flavourings can also be dusted on the bread portions in an amount of 0.2 to 1.0 kg for 100 kg of bread portions. The food additives and flavourings preferably consist of onion, garlic and fennel. The flavourings can further be added to the vegetal oil. The drying process is carried out in two steps that involve: heating for 10 to 25 minutes at a temperature of 120 to 140 DEG C and drying for 20 to 35 minutes at temperature of 60 to 90 DEG C until a humidity content of 6 to 8 % is reached.
摘要翻译：本发明涉及食品工业，更具体地涉及烘焙工业。本发明涉及一种制备黑麦饼干的方法，其包括混合面粉，发酵面团，切割面团，对其进行打浆，烘烤，允许面包放置，切割面包并加热干燥所获得的面包部分。烘烤处理后，将成品面包放置在18〜20℃的温度下静置25〜72小时，将面包进一步切割成厚度为0.5〜0.7cm，长度为3.5〜7.0cm的部分。该方法还包括使用1.4至1.8kg植物油和2.5至3.5kg盐对100kg面包部分将植物油和撒粉盐喷洒在所获得的面包部分上。在干燥过程之前，对于100kg面包部分，食品添加剂和调味剂也可以以0.2至1.0kg的量对面包部分撒粉。食品添加剂和调味剂优选由洋葱，大蒜和茴香组成。调味料可以进一步加入到植物油中。干燥过程分两个步骤进行：在120〜140℃的温度下加热10〜25分钟，在60〜90℃的温度下干燥20〜35分钟，直至湿度为6〜8 ％到达了。

8. 发明申请

WO2020109369A1 PRESERVATION PROCESS OF COOKED PIZZA 审中-公开
公开(公告)号：WO2020109369A1
公开(公告)日：2020-06-04
申请号：PCT/EP2019/082702
申请日：2019-11-27
申请人： NINI, Fabrizio
发明人： NINI, Fabrizio
IPC分类号： A21D2/00 , A21D8/00 , A21D15/00 , A21D15/04 , A21D13/41
摘要： Preservation process of cooked pizza, wherein said pizza is rolled and exactly inserted in a hermetic container that is successively exposed to a pasteurization process.

9. 发明申请

WO1996035331A1 PACKAGED PRE-COOKED PASTA 审中-公开
标题翻译：包装精美，PRE GARTE PASTA
公开(公告)号：WO1996035331A1
公开(公告)日：1996-11-14
申请号：PCT/EP1996001621
申请日：1996-04-18
申请人： BONROYAL-WERK , BRUNSBACH, Fritz
发明人： BONROYAL-WERK
IPC分类号： A21D15/04
CPC分类号： A21D15/04 , A23L7/11 , A23L7/111
摘要： The invention concerns packaged pre-cooked, filled or unfilled pasta in portions of between 150 and 500 g and is characterized in that they are sealed in packaging film which is heat-resistant up to at least 125 DEG C. Preferably, composite film which is impermeable to oxygen is used. The invention also concerns a method of producing the packaged pre-cooked pasta.
摘要翻译：本发明涉及一种包装的，未填充或填充的，在预煮部分面食尺寸150克和500g之间，并且其特征在于它们以至少高达125℃的耐热性薄膜密封。优选用作薄膜不透氧的复合膜。本发明进一步提供了用于制备这些包装面食的过程。

10. 发明申请

WO1994024872A1 PROCESS FOR PRESERVING BAKED GOODS 审中-公开
标题翻译：保存商品的过程
公开(公告)号：WO1994024872A1
公开(公告)日：1994-11-10
申请号：PCT/US1994004636
申请日：1994-04-28
申请人： CRAWFORD, Rick
IPC分类号： A21D15/04
CPC分类号： A21D15/04
摘要： A method for preserving a baked good by inserting the baked good into a special plastic bag, heat sealing or closing the bag with the flexible tie, heating the bagged baked good until the baked good has an internal temperature of about 165 DEG F, and cooling the bagged baked good until the baked good has an internal temperature of less than about 40 DEG F. The baked good is heated to kill molds and bacillus species, and is cooled to arrest bacillus spores. In certain embodiments the heating step simultaneously kills molds and bacillus species and heat seals the bag. Baked goods processed in the disclosed manner typically enjoy a shelf life in excess of 30 days.
摘要翻译：一种通过将烘焙食品插入特殊的塑料袋中来保存烘焙食品的方法，用柔性连接片热封或封闭袋子，加热袋装烘焙食品直到烘烤食品具有约165°F的内部温度，并冷却袋装烘烤好，直到烘烤好的内部温度低于约40°F。烘烤的物质被加热以杀死霉菌和芽孢杆菌物种，并冷却以阻止芽孢杆菌孢子。在某些实施方案中，加热步骤同时杀死霉菌和芽孢杆菌物种并热封袋。以所公开的方式处理的烘焙食品通常享有超过30天的保质期。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式