BR112013033097A2 - biscoito saudável - Google Patents

biscoito saudável

Info

Publication number
BR112013033097A2
BR112013033097A2 BR112013033097A BR112013033097A BR112013033097A2 BR 112013033097 A2 BR112013033097 A2 BR 112013033097A2 BR 112013033097 A BR112013033097 A BR 112013033097A BR 112013033097 A BR112013033097 A BR 112013033097A BR 112013033097 A2 BR112013033097 A2 BR 112013033097A2
Authority
BR
Brazil
Prior art keywords
weight
dough
biscuit
cereal flour
cookie
Prior art date
Application number
BR112013033097A
Other languages
English (en)
Other versions
BR112013033097B1 (pt
Inventor
Aliette Verel
Juliette Folz
Sophie Vinoy
Original Assignee
Gen Biscuit
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
Family has litigation
First worldwide family litigation filed litigation Critical https://patents.darts-ip.com/?family=46798595&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=BR112013033097(A2) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Gen Biscuit filed Critical Gen Biscuit
Publication of BR112013033097A2 publication Critical patent/BR112013033097A2/pt
Publication of BR112013033097B1 publication Critical patent/BR112013033097B1/pt

Links

Classifications

    • 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
    • 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
    • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • 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
    • A21D13/04—Products made from materials other than rye or wheat flour
    • A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • 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
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/22—Partially or completely coated products coated before baking
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • 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
    • A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/186—Starches; Derivatives thereof
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking
    • 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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/06—Baking processes
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/115—Cereal fibre products, e.g. bran, husk
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C5/00—Dough-dividing machines
    • A21C5/003—Dough-dividing machines with revolving bodies, e.g. with bodies having spaces separated by radially oriented elements or walls
    • 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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/002—Dough mixes; Baking or bread improvers; Premixes
    • 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
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • General Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Grain Derivatives (AREA)

Abstract

resumo “biscoito saudável” a presente invenção se refere a um método para produção de um biscoito pronto para consumo compreendendo pelo menos 29% em peso de farinha de cereal integral, 5% em peso a 22% em peso de gordura, e no máximo 30% em peso de açúcar em relação ao peso total do biscoito, em que a razão do amido de digestão lenta em relação ao amido total disponível do biscoito é de pelo menos 31% em peso, o método compreendendo: misturar uma farinha de cereal compreendendo a farinha de cereal integral com gordura e açúcar e no máximo 8% em peso de água adicionada em relação ao peso total da massa, para formar uma massa; moldar a massa na forma de um biscoito; cozer o biscoito; sendo que a farinha de cereal compreende farinha de cereal refinada em quantidade mínima de 14,5% em peso de da massa e a farinha de cereal refinada tem uma absorção de água abaixo de 55% conforme medido pelo farinógrafo® de brabender® de acordo com a norma nf-iso-5530-1.
BR112013033097A 2011-06-20 2012-06-20 biscoito pronto para consumo, cookie e método de produção do referido biscoito BR112013033097B1 (pt)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
US201161498986P 2011-06-20 2011-06-20
EP11290279 2011-06-20
EP11290278 2011-06-20
PCT/EP2012/061887 WO2012120154A2 (en) 2011-06-20 2012-06-20 Healthy biscuit

Publications (2)

Publication Number Publication Date
BR112013033097A2 true BR112013033097A2 (pt) 2016-08-16
BR112013033097B1 BR112013033097B1 (pt) 2020-01-28

Family

ID=46798595

Family Applications (4)

Application Number Title Priority Date Filing Date
BR112013031241-6A BR112013031241B1 (pt) 2011-06-20 2012-06-20 Produto cozido à base de cereais e método para preparar um produto cozido à base de cereais
BR112013033097A BR112013033097B1 (pt) 2011-06-20 2012-06-20 biscoito pronto para consumo, cookie e método de produção do referido biscoito
BR112013032559A BR112013032559B1 (pt) 2011-06-20 2012-06-20 cookie em camadas e método para produção do referido cookie
BR112013032554A BR112013032554A2 (pt) 2011-06-20 2012-06-20 massa para biscoito

Family Applications Before (1)

Application Number Title Priority Date Filing Date
BR112013031241-6A BR112013031241B1 (pt) 2011-06-20 2012-06-20 Produto cozido à base de cereais e método para preparar um produto cozido à base de cereais

Family Applications After (2)

Application Number Title Priority Date Filing Date
BR112013032559A BR112013032559B1 (pt) 2011-06-20 2012-06-20 cookie em camadas e método para produção do referido cookie
BR112013032554A BR112013032554A2 (pt) 2011-06-20 2012-06-20 massa para biscoito

Country Status (17)

Country Link
US (4) US10306897B2 (pt)
EP (4) EP2720551B2 (pt)
JP (4) JP2014516587A (pt)
KR (4) KR20140053103A (pt)
CN (5) CN103619180B (pt)
AR (4) AR087159A1 (pt)
AU (4) AU2012224542B2 (pt)
BR (4) BR112013031241B1 (pt)
CA (4) CA2839442C (pt)
CO (4) CO6862137A2 (pt)
DK (1) DK2720549T3 (pt)
ES (4) ES2644078T3 (pt)
MX (4) MX2013014185A (pt)
PE (4) PE20140921A1 (pt)
PL (3) PL2720550T3 (pt)
RU (4) RU2591720C2 (pt)
WO (4) WO2012120154A2 (pt)

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