BR112012010275A2 - Recheio soboroso estável em prateleira, produto alimentício estável em prateleira, métodos para preparar um recheio saboroso, e uma bolacha e um produto alimenmtício de carne, e, método para retardar o ranço oxidativo de carne em um produto alimentício - Google Patents

Recheio soboroso estável em prateleira, produto alimentício estável em prateleira, métodos para preparar um recheio saboroso, e uma bolacha e um produto alimenmtício de carne, e, método para retardar o ranço oxidativo de carne em um produto alimentício

Info

Publication number
BR112012010275A2
BR112012010275A2 BRBR112012010275-3A BR112012010275A BR112012010275A2 BR 112012010275 A2 BR112012010275 A2 BR 112012010275A2 BR 112012010275 A BR112012010275 A BR 112012010275A BR 112012010275 A2 BR112012010275 A2 BR 112012010275A2
Authority
BR
Brazil
Prior art keywords
food product
meat
filling
shelf stable
tasty
Prior art date
Application number
BRBR112012010275-3A
Other languages
English (en)
Inventor
Edward C Coleman
Priyank Tuliyan
Original Assignee
Kraft Foods Global Brands Llc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kraft Foods Global Brands Llc filed Critical Kraft Foods Global Brands Llc
Publication of BR112012010275A2 publication Critical patent/BR112012010275A2/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Zoology (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

Recheio saboroso estável em prateleira, produto alimentício estável em prateleira, métodos para preparar um recheio saboroso, e uma bolacha e um produto alimentício de carne, e, método para retardar o ranço oxidativo de carne em um produto alimentício. É descrita uma porção única de um produto alimentícxio que pode compreender uma primeira bolacha, uma segunda bolacha, e uma bolacha sem recheio dispostos entre esses bolachas para formar um sanduíche de bolacha e recheio. Por uma abordagem, o sanduíche de bolacha e recheio é dimensionado e composto de ingredientes, de maneira de modo que comer o sanduíche de bolacha e recheio como um lanche entre a refeição sacie satisfatoriamente o apetite do ser humano adulto médio. Por uma abordagem, esses bolachas têm recheii estável em prateleira saboroso. Por uma outra abordagem, o brecheio estável em prateleira saboroso inclui um componente particulado, tal como um componente de carne particulada. Por esta abordagem, o recheio estável em prateleira saboroso tem uma baixa atividade de água e cobre pelo menos 50 porcento da área superficial das partículas da carne.
BRBR112012010275-3A 2009-10-30 2010-10-29 Recheio soboroso estável em prateleira, produto alimentício estável em prateleira, métodos para preparar um recheio saboroso, e uma bolacha e um produto alimenmtício de carne, e, método para retardar o ranço oxidativo de carne em um produto alimentício BR112012010275A2 (pt)

Applications Claiming Priority (3)

Application Number Priority Date Filing Date Title
US25685009P 2009-10-30 2009-10-30
US33831410P 2010-02-16 2010-02-16
PCT/US2010/054737 WO2011053793A2 (en) 2009-10-30 2010-10-29 A food product pertaining to a filling-and-cracker sandwich

Publications (1)

Publication Number Publication Date
BR112012010275A2 true BR112012010275A2 (pt) 2015-09-01

Family

ID=43627299

Family Applications (1)

Application Number Title Priority Date Filing Date
BRBR112012010275-3A BR112012010275A2 (pt) 2009-10-30 2010-10-29 Recheio soboroso estável em prateleira, produto alimentício estável em prateleira, métodos para preparar um recheio saboroso, e uma bolacha e um produto alimenmtício de carne, e, método para retardar o ranço oxidativo de carne em um produto alimentício

Country Status (11)

Country Link
US (1) US20110104338A1 (pt)
EP (1) EP2493320A2 (pt)
CN (1) CN102711487A (pt)
AU (1) AU2010313334B2 (pt)
BR (1) BR112012010275A2 (pt)
CA (1) CA2719212A1 (pt)
MX (1) MX2012005068A (pt)
PE (1) PE20130499A1 (pt)
RU (1) RU2557004C2 (pt)
WO (1) WO2011053793A2 (pt)
ZA (1) ZA201203094B (pt)

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US20140242245A1 (en) * 2013-02-28 2014-08-28 Frito-Lay North America, Inc. Shelf-stable baked crisps and method for making same
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CN103719197A (zh) * 2013-12-19 2014-04-16 芜湖佳诚电子科技有限公司 一种茶香猪肉香菇饼及其制备方法
US20190246653A1 (en) * 2018-02-13 2019-08-15 Frito-Lay North America, Inc. Methods of Making Vegetarian Snack Food Products
US11375727B2 (en) 2019-07-09 2022-07-05 Intercontinental Great Brands Llc Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion

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Also Published As

Publication number Publication date
ZA201203094B (en) 2013-01-30
WO2011053793A3 (en) 2011-09-29
AU2010313334B2 (en) 2015-07-30
RU2557004C2 (ru) 2015-07-20
MX2012005068A (es) 2012-07-17
AU2010313334A1 (en) 2012-05-24
PE20130499A1 (es) 2013-04-22
CA2719212A1 (en) 2011-04-30
EP2493320A2 (en) 2012-09-05
CN102711487A (zh) 2012-10-03
US20110104338A1 (en) 2011-05-05
RU2012122308A (ru) 2013-12-10
WO2011053793A2 (en) 2011-05-05

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Date Code Title Description
B08F Application fees: dismissal - article 86 of industrial property law
B08K Lapse as no evidence of payment of the annual fee has been furnished to inpi (acc. art. 87)
B25E Requested change of name of applicant rejected

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

Free format text: INDEFERIDO O PEDIDO DE ALTERACAO DE NOME CONTIDO NA PETICAO 860140026562 DE 07/03/2014, CONFORME DISPOSTO NO ART. 59 DA LEI 9279 DE 14/05/1996, PELO FATO DO PEDIDO DE PATENTE TER SIDO ARQUIVADO DEFINITIVAMENTE NA RPI 2450 DE 19/12/2017.

Owner name: KRAFT FOODS GLOBAL BRANDS LLC (US)

B15K Others concerning applications: alteration of classification

Ipc: A23L 13/60 (2016.01), A21D 13/32 (2017.01), A21D 1