BRPI0721753A2 - Bolo donut cozido ao vapor, mistura desidratada para a preparação de um bolo donut cozido ao vapor, massa crua para a preparação de um bolo donut cozido ao vapor, método para preparação de um bolo donut cozida ao vapor e utilização de uma mistura - Google Patents

Bolo donut cozido ao vapor, mistura desidratada para a preparação de um bolo donut cozido ao vapor, massa crua para a preparação de um bolo donut cozido ao vapor, método para preparação de um bolo donut cozida ao vapor e utilização de uma mistura

Info

Publication number
BRPI0721753A2
BRPI0721753A2 BRPI0721753-6A2A BRPI0721753A BRPI0721753A2 BR PI0721753 A2 BRPI0721753 A2 BR PI0721753A2 BR PI0721753 A BRPI0721753 A BR PI0721753A BR PI0721753 A2 BRPI0721753 A2 BR PI0721753A2
Authority
BR
Brazil
Prior art keywords
preparation
cooked
donut
donut cake
cake
Prior art date
Application number
BRPI0721753-6A2A
Other languages
English (en)
Inventor
Paul Baisier
Jim Simko
Original Assignee
Puratos Nv
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 Puratos Nv filed Critical Puratos Nv
Publication of BRPI0721753A2 publication Critical patent/BRPI0721753A2/pt
Publication of BRPI0721753B1 publication Critical patent/BRPI0721753B1/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
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • A21D10/005—Solid, dry or compact materials; Granules; Powders
    • 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
    • A21D10/04—Batters
    • 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
    • A21D15/02—Preserving finished, partly finished or par-baked bakery products; Improving by cooling, e.g. refrigeration, freezing
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/001—Cooling
    • 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

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
BRPI0721753-6A 2007-08-13 2007-08-13 Método para preparar um bolo donut cozido ao vapor BRPI0721753B1 (pt)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/EP2007/058365 WO2009021553A1 (en) 2007-08-13 2007-08-13 Steamed cake donut

Publications (2)

Publication Number Publication Date
BRPI0721753A2 true BRPI0721753A2 (pt) 2015-02-18
BRPI0721753B1 BRPI0721753B1 (pt) 2023-11-14

Family

ID=39563577

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0721753-6A BRPI0721753B1 (pt) 2007-08-13 2007-08-13 Método para preparar um bolo donut cozido ao vapor

Country Status (12)

Country Link
US (1) US8889202B2 (pt)
EP (1) EP2180792B1 (pt)
JP (1) JP5323074B2 (pt)
CN (1) CN101801201B (pt)
BR (1) BRPI0721753B1 (pt)
CA (1) CA2692490C (pt)
DK (1) DK2180792T3 (pt)
ES (2) ES2388792T3 (pt)
MX (1) MX2010001709A (pt)
PL (1) PL2180792T3 (pt)
PT (1) PT2180792E (pt)
WO (1) WO2009021553A1 (pt)

Families Citing this family (18)

* Cited by examiner, † Cited by third party
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FR2942106A1 (fr) * 2009-02-13 2010-08-20 Lesaffre & Cie Composition pour beignet, procede de fabrication
BR112012004111A2 (pt) * 2009-08-25 2015-09-01 Csm Nederland Bv "produto farináceo pronto para comer e um método para a preparação do mesmo"
JP5897802B2 (ja) * 2011-02-03 2016-03-30 理研ビタミン株式会社 ノンフライ食品用バッター粉および該バッター粉を用いたノンフライ食品
JP5891543B2 (ja) * 2011-08-09 2016-03-23 松谷化学工業株式会社 低脂肪ケーキ類及びその製造方法
WO2013043659A1 (en) * 2011-09-19 2013-03-28 Lucca Foods, Llc Gluten-free dry mix composition
CN105163594B (zh) * 2013-05-09 2019-11-26 昭和产业株式会社 炸面圈生坯、冷冻炸面圈生坯和炸面圈、以及炸面圈的制造方法
EP2944198B1 (en) 2014-05-15 2017-07-05 Barilla G. e R. Fratelli S.p.A. Process for the production of a shelf-stable filled sponge-type bakery product
CN104323721B (zh) * 2014-09-25 2016-09-28 北京德青源蛋品安全工程技术研究有限公司 一种分离蛋黄的方法及其应用
US20160262407A1 (en) * 2015-03-13 2016-09-15 International Foodstuffs Co., LLC Spray Dried Doughnut Base Powder Composition
CN105053126A (zh) * 2015-08-12 2015-11-18 福建好彩头食品股份有限公司 三明治蒸蛋糕及其制作方法
CA164069S (en) * 2015-08-26 2016-03-15 7905122 Canada Inc Particle for animal litter
CN105707177A (zh) * 2016-02-26 2016-06-29 泉州惠家食品有限公司 夹心甜甜圈蛋糕及其制作方法
BE1024782B1 (nl) * 2016-07-11 2018-07-02 Puratos Nv Verbeterde samenstelling voor bakkerijproducten
ES2695307B1 (es) * 2017-01-14 2019-08-28 Hernandez Garcia Francisco Jose Preparado envasado para elaborar churros, porras o similares.
CN109123392A (zh) * 2018-08-17 2019-01-04 威宁县品鲜食品有限公司 一种非油炸含麦麸甜甜圈及其制备方法
US11889839B2 (en) * 2018-09-07 2024-02-06 General Mills, Inc. Method of making dough from batter
CN109527375A (zh) * 2018-11-15 2019-03-29 南阳标点食品有限公司 一种甜甜圈及其制备方法
CN111165532A (zh) * 2020-02-11 2020-05-19 云南由你啃食品有限公司 一种马铃薯蛋糕及其加工方法

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US3152910A (en) * 1962-05-29 1964-10-13 Takashi F Sugihara Making cake doughnut mixes with yolk-containing egg products
US3694228A (en) * 1970-05-05 1972-09-26 Dca Food Ind Fried cake mix composition
US4066797A (en) * 1976-11-26 1978-01-03 Dazey Products Company Method of using a home donut maker
US4511585A (en) * 1982-06-14 1985-04-16 The Pillsbury Company Storage stable, ready-to-eat baked goods
JPS60217862A (ja) 1984-04-12 1985-10-31 Kimuraya Souhonten:Kk 蒸し物の製造方法
US4929464A (en) * 1989-03-27 1990-05-29 Ph. Orth Co. Frozen donut batter and method for preparing cooked product therefrom
DE3919391A1 (de) 1989-06-14 1990-12-20 Boehringer Ingelheim Kg Steriles material
GB2298560B (en) * 1994-12-23 1998-07-08 Cpc International Inc Low-fat cake donuts and process therefor
JPH09168365A (ja) * 1995-12-20 1997-06-30 Kumamoto Seifun Kk ソフトな蒸し菓子の製造方法
JP2934671B2 (ja) 1996-11-21 1999-08-16 株式会社平野紙器 ドーナツ型の蒸しパン、その焼成用容器及び製造方法
EP1077031A2 (en) * 1999-08-17 2001-02-21 Quest International B.V. Enzyme mixture for extending textural shelf life of grain flour products
JP3827607B2 (ja) * 2002-05-10 2006-09-27 奥本製粉株式会社 イーストドーナツの製造方法
WO2004016090A1 (ja) * 2002-08-06 2004-02-26 Fuji Oil Company, Limited 加熱調理食品用コーティング油脂組成物及び加熱調理食品の製造法
JP2005052087A (ja) 2003-08-05 2005-03-03 Kihachi & S:Kk イーストドーナツの製造方法
JP2005304373A (ja) * 2004-04-21 2005-11-04 Asahi Denka Kogyo Kk ホットケーキ類生地
EP1700526A1 (en) 2005-03-10 2006-09-13 Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO Method for finish-frying food product particles
WO2007105947A1 (en) 2006-03-10 2007-09-20 Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno Method for finish-frying doughnuts
JP4628892B2 (ja) * 2005-07-13 2011-02-09 花王株式会社 ベーカリー製品
US20070042099A1 (en) * 2005-08-17 2007-02-22 Stanton Robert P Ready to bake refrigerated batter
US7666457B1 (en) * 2008-08-19 2010-02-23 Delavau Llc Dry mixes comprising glycerine

Also Published As

Publication number Publication date
ES2388792T3 (es) 2012-10-18
BRPI0721753B1 (pt) 2023-11-14
WO2009021553A1 (en) 2009-02-19
EP2180792B1 (en) 2012-06-06
PT2180792E (pt) 2012-08-22
CN101801201B (zh) 2016-09-07
JP2010535515A (ja) 2010-11-25
CA2692490A1 (en) 2009-02-19
ES2651496T3 (es) 2018-01-26
EP2180792A1 (en) 2010-05-05
CA2692490C (en) 2016-04-26
US8889202B2 (en) 2014-11-18
PL2180792T3 (pl) 2012-11-30
DK2180792T3 (da) 2012-08-20
CN101801201A (zh) 2010-08-11
JP5323074B2 (ja) 2013-10-23
MX2010001709A (es) 2010-03-11
US20120027886A1 (en) 2012-02-02

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Legal Events

Date Code Title Description
B07A Application suspended after technical examination (opinion) [chapter 7.1 patent gazette]
B09B Patent application refused [chapter 9.2 patent gazette]

Free format text: INDEFIRO O PEDIDO DE ACORDO COM O(S) ARTIGO(S) 8 E 13 DA LPI

B12B Appeal against refusal [chapter 12.2 patent gazette]
B15K Others concerning applications: alteration of classification

Ipc: A21D 6/00 (2006.01), A21D 8/06 (2006.01), A21D 10/

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 13/08/2007, OBSERVADAS AS CONDICOES LEGAIS. PATENTE CONCEDIDA CONFORME ADI 5.529/DF, QUE DETERMINA A ALTERACAO DO PRAZO DE CONCESSAO.