DK2368439T3 - Pindeformet snack og fremgangsmåde til at producere samme - Google Patents

Pindeformet snack og fremgangsmåde til at producere samme

Info

Publication number
DK2368439T3
DK2368439T3 DK11004452.6T DK11004452T DK2368439T3 DK 2368439 T3 DK2368439 T3 DK 2368439T3 DK 11004452 T DK11004452 T DK 11004452T DK 2368439 T3 DK2368439 T3 DK 2368439T3
Authority
DK
Denmark
Prior art keywords
stick
shaped
dough
string
producing same
Prior art date
Application number
DK11004452.6T
Other languages
English (en)
Inventor
Takayuki Date
Koji Oka
Shinji Matsumoto
Masahiro Honda
Shigeki Hayata
Tatsumi Ootakara
Original Assignee
Ezaki Glico Co
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=38778313&utm_source=google_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK2368439(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Ezaki Glico Co filed Critical Ezaki Glico Co
Application granted granted Critical
Publication of DK2368439T3 publication Critical patent/DK2368439T3/da

Links

Classifications

    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • 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
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C15/00—Apparatus for handling baked articles
    • A21C15/04—Cutting or slicing machines or devices specially adapted for baked articles other than bread
    • 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
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • A21D13/20—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
    • A21D13/40—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
    • A21D8/00—Methods for preparing or baking dough
    • A21D8/02—Methods for preparing dough; Treating dough prior to baking

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Cereal-Derived Products (AREA)
DK11004452.6T 2006-05-26 2007-04-09 Pindeformet snack og fremgangsmåde til at producere samme DK2368439T3 (da)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2006146311A JP4032260B2 (ja) 2006-05-26 2006-05-26 棒状菓子の製造方法
EP07741278.1A EP2025239B2 (en) 2006-05-26 2007-04-09 Stick shaped snack and process for producing the same

Publications (1)

Publication Number Publication Date
DK2368439T3 true DK2368439T3 (da) 2013-03-04

Family

ID=38778313

Family Applications (1)

Application Number Title Priority Date Filing Date
DK11004452.6T DK2368439T3 (da) 2006-05-26 2007-04-09 Pindeformet snack og fremgangsmåde til at producere samme

Country Status (12)

Country Link
US (1) US8778428B2 (da)
EP (2) EP2368439B1 (da)
JP (1) JP4032260B2 (da)
KR (1) KR101305039B1 (da)
CN (3) CN101453906A (da)
AT (1) ATE537704T1 (da)
CA (1) CA2641939C (da)
DK (1) DK2368439T3 (da)
ES (2) ES2401071T3 (da)
PL (1) PL2368439T3 (da)
PT (1) PT2368439E (da)
WO (1) WO2007138790A1 (da)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2934466B1 (fr) * 2008-08-01 2011-12-30 Gen Biscuit Procede de fabrication d'un produit alimentaire extrude
IT201700090494A1 (it) * 2017-08-04 2019-02-04 Lullo Attilio Procedimento per la preparazione di petali di polenta croccanti cotti al forno e confezionati
ES2731934B2 (es) * 2018-05-08 2022-06-29 Delaviuda Alimentacion S A U Snack ligero de confiteria en forma de palitos con seccion cuadrangular o redondeada que comprende frutos secos y caramelo y procedimiento para su preparacion

Family Cites Families (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2232832A (en) * 1939-11-03 1941-02-25 John H Walborn Pretzel stick cutter
US3821428A (en) * 1972-07-21 1974-06-28 Gen Foods Corp Method for preparing low-calorie aerated structure
US4879126A (en) * 1982-06-04 1989-11-07 Willard Miles J Method for preventing distortion in the shape of fried strand-like expanded snacks
US4505942A (en) * 1983-11-30 1985-03-19 Hideaki Ito Manufacture of snack foods
DE3641286C3 (de) * 1986-12-03 1998-06-10 Seewer Ag Burgdorf Verfahren zum Ausrollen von Teig
JP2894946B2 (ja) * 1994-04-01 1999-05-24 株式会社ロッテ プレッツェルおよびその製造方法
KR970068855A (ko) * 1996-04-17 1997-11-07 정기붕 봉형상의 튀밥과자 성형방법 및 그의 장치
JPH1014480A (ja) * 1996-07-04 1998-01-20 Morinaga & Co Ltd 焼成により二分するプレッツェルの製造法
ES2279574T3 (es) * 1997-06-09 2007-08-16 Meiji Seika Kaisha, Ltd. Un metodo para hacer un producto de pasteleria hueco al horno.
ATE243946T1 (de) * 1998-05-15 2003-07-15 Soremartec Sa Verfahren zur herstellung von nährungsmitteln und so erhaltenen produkte
US6217921B1 (en) * 1998-07-24 2001-04-17 The Procter & Gamble Company Coated low-fat and fat-free snack food products and method to prepare the same
KR100344062B1 (ko) * 1999-07-02 2002-07-22 주식회사 이에프코리아 봉형상을 갖는 과자의 제조방법 및 장치
KR100328477B1 (ko) * 1999-10-19 2002-03-16 정기붕 봉형상 튀밥과자 성형장치
US20020098267A1 (en) * 2000-10-23 2002-07-25 The Procter & Gamble Co. Filled snacks
KR200282352Y1 (ko) * 2002-04-18 2002-07-22 주식회사 쌀로만제과 봉형상 튀밥과자 제조장치
JP3775788B2 (ja) * 2002-07-31 2006-05-17 江崎グリコ株式会社 ２層チョコレート被覆菓子
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
JP4297885B2 (ja) * 2005-05-11 2009-07-15 江崎グリコ株式会社 プレッツェルの塩味付与方法

Also Published As

Publication number Publication date
WO2007138790A1 (ja) 2007-12-06
JP2007312691A (ja) 2007-12-06
ATE537704T1 (de) 2012-01-15
EP2025239B1 (en) 2011-12-21
PL2368439T3 (pl) 2013-05-31
EP2025239B2 (en) 2017-10-04
PT2368439E (pt) 2013-03-04
EP2025239A1 (en) 2009-02-18
JP4032260B2 (ja) 2008-01-16
CA2641939A1 (en) 2007-12-06
KR20090013176A (ko) 2009-02-04
US20090155431A1 (en) 2009-06-18
ES2378093T4 (es) 2013-04-18
CN103004923A (zh) 2013-04-03
ES2401071T3 (es) 2013-04-16
ES2378093T3 (es) 2012-04-04
CN105028553A (zh) 2015-11-11
CN101453906A (zh) 2009-06-10
EP2368439A1 (en) 2011-09-28
ES2378093T5 (es) 2018-01-18
EP2025239A4 (en) 2009-09-16
EP2368439B1 (en) 2012-12-26
US8778428B2 (en) 2014-07-15
CA2641939C (en) 2010-11-30
KR101305039B1 (ko) 2013-09-06

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