BR112017021118A2 - processo para a produção de um petisco de chocolate e petisco que pode ser obtível utilizando este processo - Google Patents

processo para a produção de um petisco de chocolate e petisco que pode ser obtível utilizando este processo

Info

Publication number
BR112017021118A2
BR112017021118A2 BR112017021118-1A BR112017021118A BR112017021118A2 BR 112017021118 A2 BR112017021118 A2 BR 112017021118A2 BR 112017021118 A BR112017021118 A BR 112017021118A BR 112017021118 A2 BR112017021118 A2 BR 112017021118A2
Authority
BR
Brazil
Prior art keywords
snack
chocolate
bakery product
present
bread roll
Prior art date
Application number
BR112017021118-1A
Other languages
English (en)
Other versions
BR112017021118B1 (pt
Inventor
Buttini Roberto
Ferrari Corrado
D'urso Alessio
Riboldi Giancarlo
Original Assignee
Barilla G. E R. Fratelli S.P.A.
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 Barilla G. E R. Fratelli S.P.A. filed Critical Barilla G. E R. Fratelli S.P.A.
Publication of BR112017021118A2 publication Critical patent/BR112017021118A2/pt
Publication of BR112017021118B1 publication Critical patent/BR112017021118B1/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
    • A21D15/00—Preserving finished, partly finished or par-baked bakery products; Improving
    • A21D15/08—Preserving finished, partly finished or par-baked bakery products; Improving by coating, e.g. with microbiocidal agents, with protective films
    • 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
    • A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
    • A21D13/14—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure 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
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after 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
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3481—Organic compounds containing oxygen
    • A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0063—Coating or filling sweetmeats or confectionery
    • A23G3/0065—Processes for making filled articles, composite articles, multi-layered articles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Organic Chemistry (AREA)
  • Biochemistry (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Genetics & Genomics (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)

Abstract

a presente invenção se refere um processo para a produção de um petisco (snack) compreendendo um produto de padaria de pastelaria (pasta) macia na forma de um rolo de pão oblongo, preenchido com uma camada de chocolate (5) na forma de uma placa. em concordância com a presente invenção, referido processo compreende a etapa de disponibilização de um produto semi acabado na forma de um rolo de pão oblongo, obtido a partir de uma massa baseada em farinha, levedada com fermento natural, seguida por uma etapa de cozimento (de assadura) e, então, por uma etapa de injeção de uma solução hidro alcoólica de maneira tal a obter um produto de padaria com um conteúdo de umidade controlada, subseqüentemente é prevista a realização de um corte longitudinal sobre o produto de padaria de maneira tal a obter uma porção inferior (1) e uma porção superior (2) e, finalmente, uma camada de chocolate derretido é depositada sobre a superfície superior de referida porção inferior. a presente invenção também descreve um petisco (snack) compreendendo um produto de padaria de pastelaria macia na forma de um rolo de pão oblongo, preenchido com uma camada de chocolate (5) na forma de uma placa, obtido por intermédio do processo previamente descrito.
BR112017021118-1A 2015-04-02 2016-03-30 Processo para a produção de um petisco de chocolate e petisco que pode ser obtível utilizando este processo BR112017021118B1 (pt)

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
ITMI20150478 2015-04-02
ITMI2015A000478(10201 2015-04-02
ITMI2015A000478 2015-04-02
PCT/EP2016/056946 WO2016156420A1 (en) 2015-04-02 2016-03-30 Process for the production of a chocolate snack and snack which can be obtained using this process

Publications (2)

Publication Number Publication Date
BR112017021118A2 true BR112017021118A2 (pt) 2018-07-03
BR112017021118B1 BR112017021118B1 (pt) 2022-08-16

Family

ID=53385745

Family Applications (1)

Application Number Title Priority Date Filing Date
BR112017021118-1A BR112017021118B1 (pt) 2015-04-02 2016-03-30 Processo para a produção de um petisco de chocolate e petisco que pode ser obtível utilizando este processo

Country Status (20)

Country Link
US (1) US10201166B2 (pt)
EP (1) EP3277092B1 (pt)
JP (2) JP6688315B2 (pt)
CN (1) CN107529768B (pt)
BR (1) BR112017021118B1 (pt)
CA (1) CA2981384C (pt)
CY (1) CY1120884T1 (pt)
DK (1) DK3277092T3 (pt)
ES (1) ES2707069T3 (pt)
HR (1) HRP20181926T1 (pt)
HU (1) HUE041354T2 (pt)
LT (1) LT3277092T (pt)
MA (1) MA41851B1 (pt)
MD (1) MD3277092T2 (pt)
PL (1) PL3277092T3 (pt)
PT (1) PT3277092T (pt)
RS (1) RS58139B1 (pt)
RU (1) RU2705292C2 (pt)
SI (1) SI3277092T1 (pt)
WO (1) WO2016156420A1 (pt)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
ITUB20160236A1 (it) 2016-02-01 2017-08-01 Barilla Flli G & R Procedimento per la produzione di un prodotto da forno soffice conservabile a temperatura ambiente
IT202100000524A1 (it) * 2021-01-13 2022-07-13 Bauli Spa Metodo di trattamento di un prodotto da forno a lievitazione naturale, mediante iniezione di una soluzione dolcificante e conservante post-forno e relativo prodotto finito

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CH370696A (de) * 1957-12-04 1963-07-15 Dehne Rudolf Verfahren zum Dauerhaft-Verpacken von Brot
GB1571234A (en) * 1976-08-17 1980-07-09 Ferrero & C Spa P Pastry products and methods of making them
JPS5867139A (ja) * 1981-10-20 1983-04-21 太田　敏行 チヨコサンドケ−キ
RU2089069C1 (ru) * 1995-08-01 1997-09-10 Дормидонтов Анатолий Анатольевич Продукт питания и форма для выпечки оболочки продукта питания
ATE201303T1 (de) * 1995-10-16 2001-06-15 Nestle Sa Mehrschichtdessert, sowie verfahren und vorrichtung zu seiner herstellung
FR2744593B1 (fr) * 1996-02-08 1998-04-17 Neuhauser Alfred Produit composite de patisserie forme d'une superposition d'au moins deux pieces moelleuses et d'un intermediaire croquant
EP1316256B1 (en) * 2001-11-30 2005-09-21 BARILLA G. E R. FRATELLI S.p.A. Bakery food product of the snack type and method for its production
US20040213883A1 (en) * 2003-04-24 2004-10-28 Sadek Nagwa Zaki Dough that browns, raises and forms an oven tender bread crust under the influence of microwave incident energy
PT1504672E (pt) * 2003-08-08 2008-03-19 Barilla Flli G & R Processo para produção de um snack de chocolate
US7968131B2 (en) * 2006-01-11 2011-06-28 Mission Pharmacal Co. Calcium-enriched food product
PL2003995T3 (pl) * 2006-03-24 2016-03-31 Mantrose Haeuser Co Inc Powłoka przeciwko zarysowaniom czekolady
AP3182A (en) * 2008-01-28 2015-03-31 Lallemand Inc A method for extending mold-free shelf life and improving flavor characteristics or baked goods
GB201004895D0 (en) * 2010-03-23 2010-05-05 Cadbury Uk Ltd Consumables and methods of production thereof
KR101984347B1 (ko) * 2012-08-29 2019-05-30 닛신 오일리오그룹 가부시키가이샤 복합 과자
JP5954436B2 (ja) * 2012-12-17 2016-07-20 不二製油株式会社 耐熱性に優れたチョコレート類利用食品の製造方法
CN103931701A (zh) * 2013-12-18 2014-07-23 夏成 巧克力鲜花糕点的制作方法

Also Published As

Publication number Publication date
HRP20181926T1 (hr) 2019-01-11
ES2707069T3 (es) 2019-04-02
CY1120884T1 (el) 2019-12-11
PL3277092T3 (pl) 2019-04-30
RU2017133301A3 (pt) 2019-09-02
RU2705292C2 (ru) 2019-11-06
DK3277092T3 (en) 2018-12-10
HUE041354T2 (hu) 2019-05-28
MA41851A (fr) 2018-02-06
JP6688315B2 (ja) 2020-04-28
EP3277092B1 (en) 2018-08-22
JP2018509924A (ja) 2018-04-12
US20180077943A1 (en) 2018-03-22
CN107529768B (zh) 2020-12-18
RU2017133301A (ru) 2019-05-06
BR112017021118B1 (pt) 2022-08-16
JP2020099366A (ja) 2020-07-02
LT3277092T (lt) 2018-12-10
CA2981384C (en) 2023-12-12
CN107529768A (zh) 2018-01-02
RS58139B1 (sr) 2019-02-28
MA41851B1 (fr) 2018-12-31
JP6961030B2 (ja) 2021-11-05
MD3277092T2 (ro) 2019-02-28
US10201166B2 (en) 2019-02-12
EP3277092A1 (en) 2018-02-07
WO2016156420A1 (en) 2016-10-06
SI3277092T1 (sl) 2019-01-31
PT3277092T (pt) 2018-11-22
CA2981384A1 (en) 2016-10-06

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Legal Events

Date Code Title Description
B06U Preliminary requirement: requests with searches performed by other patent offices: procedure suspended [chapter 6.21 patent gazette]
B06A Patent application procedure suspended [chapter 6.1 patent gazette]
B09A Decision: intention to grant [chapter 9.1 patent gazette]
B16A Patent or certificate of addition of invention granted [chapter 16.1 patent gazette]

Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 30/03/2016, OBSERVADAS AS CONDICOES LEGAIS

B21F Lapse acc. art. 78, item iv - on non-payment of the annual fees in time

Free format text: REFERENTE A 8A ANUIDADE.

B21H Decision of lapse of a patent or of a certificate of addition of invention cancelled [chapter 21.8 patent gazette]

Free format text: ANULADA A PUBLICACAO CODIGO 21.6 NA RPI NO 2768 DE 23/01/2024 POR TER SIDO INDEVIDA.