DE4209694A1 - Prodn. of filled durable baked goods - by applying filling contg. fat and water between layers of dough, sealing, and baking, drying or toasting - Google Patents
Prodn. of filled durable baked goods - by applying filling contg. fat and water between layers of dough, sealing, and baking, drying or toastingInfo
- Publication number
- DE4209694A1 DE4209694A1 DE4209694A DE4209694A DE4209694A1 DE 4209694 A1 DE4209694 A1 DE 4209694A1 DE 4209694 A DE4209694 A DE 4209694A DE 4209694 A DE4209694 A DE 4209694A DE 4209694 A1 DE4209694 A1 DE 4209694A1
- Authority
- DE
- Germany
- Prior art keywords
- dough
- filling
- filled
- layers
- water
- Prior art date
- Legal status (The legal status 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 status listed.)
- Withdrawn
Links
- 238000011049 filling Methods 0.000 title claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 14
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims abstract description 12
- 238000001035 drying Methods 0.000 title description 3
- 238000007789 sealing Methods 0.000 title 1
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000013351 cheese Nutrition 0.000 claims abstract description 9
- MTHSVFCYNBDYFN-UHFFFAOYSA-N diethylene glycol Chemical compound OCCOCCO MTHSVFCYNBDYFN-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000018102 proteins Nutrition 0.000 claims abstract description 9
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 9
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 9
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 108010046377 Whey Proteins Proteins 0.000 claims abstract description 5
- 150000005846 sugar alcohols Polymers 0.000 claims abstract description 5
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims abstract description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 3
- 239000000600 sorbitol Substances 0.000 claims abstract description 3
- 235000021119 whey protein Nutrition 0.000 claims abstract description 3
- 239000003925 fat Substances 0.000 claims abstract 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims abstract 2
- 241001465754 Metazoa Species 0.000 claims abstract 2
- 239000000796 flavoring agent Substances 0.000 claims abstract 2
- 235000010855 food raising agent Nutrition 0.000 claims abstract 2
- 239000008267 milk Substances 0.000 claims abstract 2
- 210000004080 milk Anatomy 0.000 claims abstract 2
- 239000003921 oil Substances 0.000 claims abstract 2
- 235000019198 oils Nutrition 0.000 claims abstract 2
- 238000000108 ultra-filtration Methods 0.000 claims abstract 2
- 235000013311 vegetables Nutrition 0.000 claims abstract 2
- 238000000034 method Methods 0.000 claims description 16
- 238000002360 preparation method Methods 0.000 claims description 10
- 235000014059 processed cheese Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 229920001353 Dextrin Polymers 0.000 claims description 2
- 239000004375 Dextrin Substances 0.000 claims description 2
- 235000019425 dextrin Nutrition 0.000 claims description 2
- 235000011187 glycerol Nutrition 0.000 claims description 2
- 235000011868 grain product Nutrition 0.000 claims description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 claims 1
- 108010000912 Egg Proteins Proteins 0.000 claims 1
- 210000000991 chicken egg Anatomy 0.000 claims 1
- 239000008157 edible vegetable oil Substances 0.000 claims 1
- 235000014103 egg white Nutrition 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 claims 1
- 235000008216 herbs Nutrition 0.000 claims 1
- 235000015243 ice cream Nutrition 0.000 claims 1
- 235000013336 milk Nutrition 0.000 claims 1
- 235000013312 flour Nutrition 0.000 abstract description 5
- 102000007544 Whey Proteins Human genes 0.000 abstract description 4
- 235000014121 butter Nutrition 0.000 abstract description 4
- 241000287828 Gallus gallus Species 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000019197 fats Nutrition 0.000 abstract 2
- 102000014171 Milk Proteins Human genes 0.000 abstract 1
- 108010011756 Milk Proteins Proteins 0.000 abstract 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 abstract 1
- 235000021239 milk protein Nutrition 0.000 abstract 1
- 235000012495 crackers Nutrition 0.000 description 12
- 235000014594 pastries Nutrition 0.000 description 5
- 239000000843 powder Substances 0.000 description 3
- 235000012773 waffles Nutrition 0.000 description 3
- 229920002774 Maltodextrin Polymers 0.000 description 2
- 239000005913 Maltodextrin Substances 0.000 description 2
- 239000005862 Whey Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 229940035034 maltodextrin Drugs 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 235000012434 pretzels Nutrition 0.000 description 2
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 239000000899 Gutta-Percha Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
- 238000001192 hot extrusion Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 235000012433 rusks Nutrition 0.000 description 1
- 229940073490 sodium glutamate Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
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
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/37—Co-extruded products, i.e. products obtained by simultaneous extrusion of the dough and the filling
-
- 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
- A21D13/31—Filled, to be filled or stuffed products filled before baking
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Abstract
Description
Die vorliegende Erfindung betrifft gefüllte Backwaren, insbesondere Kräcker mit einer weichen, saftigen Füllung.The present invention relates to filled baked goods, especially crackers with a soft, juicy filling.
Dauerbackwaren sind süße oder pikante Gebäcke, die auch bei längerer Lägerung nicht an Genußwert einbüßen und die bekann ten Eigenschaften des Altbackenwerdens und Austrocknens wie Frischgebäck nicht zeigen. Zu ihnen zählen u. a. Kekse und Kräcker, Laugenbackwaren, Waffeldauergebäck und Zwieback. Dauerbackwaren werden gemäß den Leitsätzen des Deutschen Lebensmittelbuches aus unter Verwendung von Getreide und/oder Getreideerzeugnissen bereiteten Teigen oder Massen durch Backen, Rösten, Trocknen oder Heißextrusion verzehrfertig her gestellt. Die Verwendung anderer stärke- oder eiweißreichen Mehle oder Mehlbestandteile ist nach den genannten Leitsätzen nur üblich, wenn dies technisch oder geschmacklich erforder lich ist.Durable baked goods are sweet or savory pastries, which also include long storage does not lose its enjoyable value and it properties of staling and drying out like Don't show fresh pastries. They include u. a. Biscuits and Crackers, pretzels, waffle pastries and rusks. Durable baked goods are made according to the guiding principles of German Food book made using cereals and / or Cereal products prepared doughs or masses Baking, roasting, drying or hot extrusion ready to eat posed. The use of other starch or protein rich Flour or flour components are based on the principles mentioned only usual if this is technically or tastefully required is.
Für die Dauerbackwaren Kräcker, Kekse und Laugengebäck ist die Knusprigkeit ein qualitätsbestimmendes Merkmal, diese ist nur zu erreichen, wenn das Gebäck zu einem so niedrigen Wasserge halt ausgebacken wird, daß dessen aw-Wert <0,3 beträgt. Fül lungen für Dauerbackwaren müssen den gleichen niedrigen aw- Wert besitzen wie die gebackenen Teiglinge, da diese ansonsten Feuchtigkeit aus der Füllung aufnehmen und weich und pappig werden. For the permanent baked goods crackers, cookies and pretzels is the Crunchiness is a quality determining characteristic, this is only to achieve if the pastry at such a low water level is just baked out so that its aw value is <0.3. Filling lungs for long-life baked goods must have the same low aw Have value like the baked dough pieces, as they are otherwise Absorb moisture from the filling and become soft and sticky will.
Als Füllungen für Dauerbackwaren werden daher verwendet Massen aus Ölsamen wie z. B. Marzipan-, Nuß- oder Erdnußmassen, Nou gatmassen oder aus diesen hergestellte fetthaltige Kremes oder Fruchtfüllungen mit niedrigem aw-Wert. Nachteilig bei all diesen Füllmassen ist die Tatsache, daß sie erst nach dem Backen oder Rösten durch Nadeln in das Gebäck gespritzt oder zwischen die gebackenen Teiglagen eingebracht werden können. Typische Vertreter der letztgenannten Art sind gefüllte Waffeln oder Hohlwaffeln.Masses are therefore used as fillings for baked goods from oil seeds such as B. marzipan, nut or peanut masses, Nou gatmassen or fatty creams made from them or Fruit fillings with a low aw value. A disadvantage of all this filling mass is the fact that it is only after the Baking or roasting is sprayed into the pastry by needles or can be placed between the baked layers of dough. Filled waffles are typical representatives of the latter type or hollow waffles.
Der Erfindung lag die Aufgabe zugrunde, Füllungen für Dauer backwaren zu schaffen, die mittels einer geeigneten Technik wie z. B. der Coextrusion zwischen Teiglagen gebracht werden können, ohne daß sie ihre qualitätsbestimmenden Eigenschaften wie die Saftigkeit und die Duktilität während des Backens verlieren.The invention was based on the object, fillings for a long time to create baked goods using a suitable technique such as B. coextrusion between layers of dough can without losing their quality-determining properties like the juiciness and ductility during baking to lose.
Diese Aufgabe wird erfindungsgemäß durch die in den kennzeich nenden Teilen der Ansprüche 1 und 5 angegebenen Maßnahmen gelöst. Vorteilhafte Weiterbildungen sind aus den Unteran sprüchen 2 bis 4 bzw. 6 bis 12 zu ersehen.This object is achieved by the in the characterizing nenden parts of claims 1 and 5 specified measures solved. Advantageous further developments are from the Unteran Proverbs 2 to 4 or 6 to 12 can be seen.
Kräcker sind Dauerbackwaren, deren qualitätsbestimmendes Merk mal die Knusprigkeit ist. Diese wird durch eine niedrige Wasseraktivität von <0,3 erreicht. Wird ein solcher Kräcker nach dem Backen mit einer pastösen Füllung gefüllt, so glei chen sich während der Lagerung in gasdichter Verpackung die aw-Werte von Füllung und Kräcker einander an. Feuchte Füllun gen z. B. aus Käse, Schmelzkäse oder Früchten haben einen höhe ren aw-Wert als 0,3; bei einer Lagerung eines Kräcker mit einer solchen Füllung wird dieser in kurzer Zeit weich und pappig und damit ungenießbar.Crackers are long-life baked goods, their quality-defining note times the crispness. This is characterized by a low Water activity of <0.3 reached. Becomes such a cracker filled with a pasty filling after baking, so glei during storage in gas-tight packaging aw values of filling and cracker match each other. Moist fill against z. B. from cheese, processed cheese or fruit have a high ren aw value as 0.3; when storing a cracker with Such a filling will soften it in a short time sticky and therefore inedible.
Versucht man andererseits einen Teigling zunächst mit einer feuchten Masse der oben genannten Art zu füllen und dann zu backen, so backt zunächst die äußere Teighülle an. Bei Fort setzung des Backens erhitzt sich die feuchte Füllung bis sich Wasserdampf bildet, der die inzwischen weitgehend ausgebackene Hülle sprengt. Das Ergebnis ist ein zerbrochener Kräcker mit einer ausgetrockneten Füllung.On the other hand, if you try a dough piece with one first fill and then wet mass of the type mentioned above bake, so bake the outer dough casing first. At fort When the baking takes place, the moist filling heats up Water vapor forms, which is now largely baked Shell blows up. The result is having a cracked cracker a dried filling.
Es war daher überraschend, daß die Wasserdampfbildung in der Füllung beim Backen unterbleibt , wenn die Füllmasse nach dem Verfahren nach Anspruch 9 und einer Zusammensetzung nach den Ansprüchen 5-8 hergestellt wurde.It was therefore surprising that water vapor formation in the Filling does not occur when baking if the filling mass after A method according to claim 9 and a composition according to Claims 5-8 was made.
Die erfindungsgemäße Füllmasse zeichnet sich dadurch aus, daß Polyalkohole eine geringfügige Verzögerung der Wasserdampf bildung verursachen; diese Verzögerung reicht überraschender weise aus, um bereits während des Backprozesses eine Quellung und eine Wasserdampfaufnahme der nicht denaturierten Eiweiße zu ermöglichen. Deren Wasserbindung bewirkt dann einen aus reichend niedrigen aw-Wert der mitgebackenen Füllung.The filling compound according to the invention is characterized in that Polyalcohols slightly delay water vapor cause education; this delay is more surprising indicates swelling during the baking process and water vapor absorption of the undenatured proteins to enable. Their water binding then causes one sufficiently low aw value of the baked filling.
Ein besonderer Vorteil der Erfindung liegt darin, daß das Einbringen einer Füllmasse in einen Kräcker vor dem Backen technisch wesentlich einfacher zu bewältigen ist als nach dem Backen.A particular advantage of the invention is that Place a filling compound in a cracker before baking technically much easier to manage than after To bake.
Die Erfindung wird anhand der folgenden Beispiele näher erläu tert:The invention is illustrated by the following examples tert:
Unter Rühren und unter direkter Dampfeinleitung wird aus 14,3 kg mittelaltem Gouda, 14,3 kg jungem Emmentaler-Käse, 10,4 kg Butter, 3,3 kg Molkenpulver, 4 kg Schmelzsalzen mit Phosphat, 14,2 kg Maltodextrin und 30,4 kg Propylenglykol eine Zubereitung hergestellt; diese wird unter Rühren auf 55°C abgekühlt und mit 4,7 kg nativem, getrockneten Hühnerweiweiß versetzt.With stirring and direct introduction of steam it turns out 14.3 kg of middle-aged Gouda, 14.3 kg of young Emmental cheese, 10.4 kg butter, 3.3 kg whey powder, 4 kg melting salts with Phosphate, 14.2 kg maltodextrin and 30.4 kg propylene glycol Preparation made; this is stirred at 55 ° C cooled and with 4.7 kg of native, dried chicken white transferred.
Gleichzeitig wird in herkömmlicher Weise aus 68 kg Mehl, 20 kg Wasser, 6 kg Öl, 2,5 kg Malzpulver, 1,5 kg Salz, 1,5 kg Zucker und 0,5 kg Hefe ein Kräckerteig hergestellt. At the same time, 68 kg of flour becomes 20 kg in a conventional manner Water, 6 kg of oil, 2.5 kg of malt powder, 1.5 kg of salt, 1.5 kg of sugar and 0.5 kg of yeast made a cracker dough.
Auf einem Formextruder wird dann aus diesem Teig ein Hohl strang geformt, der in einem Arbeitsgang mit der beschriebenen Schmelzkäsezubereitung gefüllt wird. Der Strang wird maschinell geschnitten, die entstehenden Teigstränge durch Quetschen verschlossen und anschließend bei 220°C ca. 7,5 Minuten gebacken.This dough then becomes a hollow on a molding extruder strand shaped, in one operation with the described Processed cheese preparation is filled. The strand will machine cut, the resulting dough strands through Squeeze closed and then at 220 ° C about 7.5 Minutes baked.
Nach dem Backen erhält man einen geschlossenen Kräcker mit einer saftigen Schmelzkäse-Füllung, der feuchtigkeitsdicht verpackt mindestens 3 Monate seine charakteristischen Eigenschaften behält.After baking, you get a closed cracker a juicy processed cheese filling that is moisture-proof packs its characteristic at least 3 months Retains properties.
Wie im Beispiel 1 erläutert, wird aus 26 kg jungem Cheddar käse, 10,4 kg Butter, 3,5 kg Molkenpulver, 4 kg Schmelzsalzen, 1,1 kg Natriumglutamat, 14,2 kg Maltodextrin, 15,4 kg Sorbit und 16,3 kg Glycerin eine Zubereitung hergestellt, diese auf 70°C abgekühlt und unter Rühren mit 4,7 kg durch Ultrafil tration angereichertem Molkeneiweiß mit 80% Eiweiß in der Trockenmasse versetzt.As explained in example 1, 26 kg of young cheddar becomes cheese, 10.4 kg butter, 3.5 kg whey powder, 4 kg melting salts, 1.1 kg sodium glutamate, 14.2 kg maltodextrin, 15.4 kg sorbitol and 16.3 kg of glycerin prepared a preparation based on this Cooled 70 ° C and with stirring with 4.7 kg through Ultrafil enriched whey protein with 80% protein in the Dry matter added.
Diese Zubereitung wird wie in Beispiel 1 beschrieben als Füllung verwendet.This preparation is described as in Example 1 as Filling used.
Man bereitet eine Schmelzkäsezubereitung wie in Beispiel 1 beschrieben, jedoch werden anstelle von 30,4 kg Propylenglykol 30,4 kg Diethylenglycol verwendet.A processed cheese preparation is prepared as in Example 1 described, but instead of 30.4 kg propylene glycol 30.4 kg of diethylene glycol used.
Aus 20 kg Weizenmehl, 13,6 kg Butter, 8 l Wasser, 0,6 kg Zucker und 0,5 kg Salz wird in herkömmlicher Art ein Blätter teig hergestellt. Der Teigteppich wird mit einem Messer in 4,4 cm große Quadrate geschnitten. Auf jedes Teigquadrat werden 1,8 g der Schmelzkäsezubereitung gebracht und je ein zweites Teigquadrat als Deckel aufgelegt. An den Rändern werden die Teigquadrate zusammengedrückt und die Oberfläche mit einer 2%igen Dextrinlösung bestrichen. Dann wird 7,5 Minuten bei 220°C im Haushaltsbackofen gebacken. Der fertige Kräcker wird noch warm mit etwas Öl besprüht und mit Salz und Gewürz mischung bestreut.From 20 kg of wheat flour, 13.6 kg of butter, 8 l of water, 0.6 kg Sugar and 0.5 kg of salt become leaves in a conventional way made dough. The carpet is made with a knife in 4.4 cm cut squares. Be on every dough square 1.8 g of the processed cheese preparation and a second Dough square placed on the lid. At the edges, the Squares of dough squeezed and the surface with a Spread 2% dextrin solution. Then at 7.5 minutes Baked at 220 ° C in a household oven. The finished cracker will sprayed warm with a little oil and with salt and spice sprinkled mixture.
Claims (12)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4209694A DE4209694A1 (en) | 1992-03-25 | 1992-03-25 | Prodn. of filled durable baked goods - by applying filling contg. fat and water between layers of dough, sealing, and baking, drying or toasting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DE4209694A DE4209694A1 (en) | 1992-03-25 | 1992-03-25 | Prodn. of filled durable baked goods - by applying filling contg. fat and water between layers of dough, sealing, and baking, drying or toasting |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| DE4209694A1 true DE4209694A1 (en) | 1993-09-30 |
Family
ID=6454989
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| DE4209694A Withdrawn DE4209694A1 (en) | 1992-03-25 | 1992-03-25 | Prodn. of filled durable baked goods - by applying filling contg. fat and water between layers of dough, sealing, and baking, drying or toasting |
Country Status (1)
| Country | Link |
|---|---|
| DE (1) | DE4209694A1 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0672349A1 (en) * | 1994-03-16 | 1995-09-20 | Societe Des Produits Nestle S.A. | Assembly containing a dough and process for its preparation |
| EP0848909A2 (en) * | 1996-10-23 | 1998-06-24 | Dr. AUGUST OETKER NAHRUNGSMITTEL KG | Method for production of a food product having variable dough volume and the food product produced thereby |
| FR2769471A1 (en) * | 1997-10-09 | 1999-04-16 | Bel Fromageries | Savory cheese and biscuits snack product |
| WO1999039583A1 (en) * | 1998-02-06 | 1999-08-12 | Societe Des Produits Nestle S.A. | Method for continuous preparation of a garnished pastry |
| WO2004008868A1 (en) * | 2002-07-19 | 2004-01-29 | Kraft Foods Holdings, Inc. | Shelf-stable, bakeable savory cheese product and process for preparing it |
| DE102012008271A1 (en) | 2012-04-23 | 2013-10-24 | Human Nutrition Gmbh | Biscuit, in which fat is substituted by bulking agents, flour is substituted by protein, and sugar is substituted by bulking agents and sweeteners, useful for reducing weight |
| CN111556711A (en) * | 2018-01-15 | 2020-08-18 | 普拉托斯有限公司 | Flavoring agent composition and flavored food |
-
1992
- 1992-03-25 DE DE4209694A patent/DE4209694A1/en not_active Withdrawn
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0672349A1 (en) * | 1994-03-16 | 1995-09-20 | Societe Des Produits Nestle S.A. | Assembly containing a dough and process for its preparation |
| US6733803B1 (en) | 1994-03-16 | 2004-05-11 | Nestec S.A. | Dough containing, valved package |
| EP0848909A2 (en) * | 1996-10-23 | 1998-06-24 | Dr. AUGUST OETKER NAHRUNGSMITTEL KG | Method for production of a food product having variable dough volume and the food product produced thereby |
| EP0848909A3 (en) * | 1996-10-23 | 1999-08-25 | Dr. AUGUST OETKER NAHRUNGSMITTEL KG | Method for production of a food product having variable dough volume and the food product produced thereby |
| FR2769471A1 (en) * | 1997-10-09 | 1999-04-16 | Bel Fromageries | Savory cheese and biscuits snack product |
| WO1999018804A1 (en) * | 1997-10-09 | 1999-04-22 | Fromageries Bel | Composite food product based on cheese and biscuit and preparation method |
| WO1999039583A1 (en) * | 1998-02-06 | 1999-08-12 | Societe Des Produits Nestle S.A. | Method for continuous preparation of a garnished pastry |
| WO2004008868A1 (en) * | 2002-07-19 | 2004-01-29 | Kraft Foods Holdings, Inc. | Shelf-stable, bakeable savory cheese product and process for preparing it |
| DE102012008271A1 (en) | 2012-04-23 | 2013-10-24 | Human Nutrition Gmbh | Biscuit, in which fat is substituted by bulking agents, flour is substituted by protein, and sugar is substituted by bulking agents and sweeteners, useful for reducing weight |
| CN111556711A (en) * | 2018-01-15 | 2020-08-18 | 普拉托斯有限公司 | Flavoring agent composition and flavored food |
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Legal Events
| Date | Code | Title | Description |
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| 8110 | Request for examination paragraph 44 | ||
| 8181 | Inventor (new situation) |
Free format text: OBERMUELLER, BERND, 33602 BIELEFELD, DE LOSOS, THADDAEUS, 33729 BIELEFELD, DE FUCHS, HELMUT, 49326 MELLE, DE SCHNEE, RAINER, DR., 55130 MAINZ, DE GOEPPERT, FRIEDRICH, 55257 BUDENHEIM, DE |
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| 8139 | Disposal/non-payment of the annual fee |