DK2720549T3 - Sund kiks, der omfatter mindst 29 vægtprocent fuldkornsmel - Google Patents

Sund kiks, der omfatter mindst 29 vægtprocent fuldkornsmel Download PDF

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Publication number
DK2720549T3
DK2720549T3 DK12729570.7T DK12729570T DK2720549T3 DK 2720549 T3 DK2720549 T3 DK 2720549T3 DK 12729570 T DK12729570 T DK 12729570T DK 2720549 T3 DK2720549 T3 DK 2720549T3
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Denmark
Prior art keywords
flour
biscuit
dough
weight
whole grain
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DK12729570.7T
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English (en)
Inventor
Juliette Folz
Aliette Verel
Sophie Vinoy
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Gen Biscuit
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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
    • 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
    • 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
    • A21D13/02—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
    • 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
    • A21D13/06—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
    • 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
    • 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
    • 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
    • A23L7/198—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
    • 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
    • A21D13/40—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
    • A21D8/06—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
    • 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

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  • 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)

Claims (15)

  1. SUND KIKS, DER OMFATTER MINDST 29 WEGTPROCENT FULDKORNSMEL PATENTKRAV
    1. Fremgangsmêde til fremstilling af en spiseklar kiks, der omfatter mindst 29 vaegtprocent fuldkornsmel, 5 til 22 vaegtprocent fedtstof og h0jst 30 vaegtprocent sukker i forhold til den samlede vaegt af kiksen, hvor forholdet mellem langsomt ford0jelig stivelse og total tilgaengelig stivelse i kiksen er mindst 31 vaegtprocent, hvilken fremgangsmêde omfatter: blanding af mel, der omfatter fuldkornsmelet, med fedtstof og sukker og hojst 8 vaegtprocent tilsat vand i forhold til den samlede vaegt af dejen, for at danne en dej; formning af dejen som en kiks; bagning af kiksen; hvor melet omfatter raffineret mel i en maengde pa mindst 14,5 vaegtprocent af dejen, og hvor det raffinerede mel har en vandabsorption pê under 55 % som mêlt pê en Brabender® Farinograph® ifolge standarden NF-ISO-5530-1.
  2. 2. Fremgangsmade ifolge krav 1, hvor kiksen har en vaerdi for langsomt tilgaengelig glucose pa mindst 15,0 g/100 g kiks.
  3. 3. Fremgangsmade ifolge krav 1 eller krav 2, hvor fuldkornsmelet omfatter mindst to forskellige typer fuldkornsmel.
  4. 4. Fremgangsmêde ifolge et hvilket som helst af de foregêende krav, hvor det raffinerede mel er raffineret hvedemel, og hvor det raffinerede hvedemel fortrinsvis er valgt blandt blodt hvedemel, hvedemel med lavt indhold af beskadiget stivelse og varmebehandlet hvedemel, herunder kombinationer af to eller fiere deraf.
  5. 5. Fremgangsmêde ifolge et hvilket som helst af de foregêende krav, hvor formningen er en roterende formning.
  6. 6. Fremgangsmade ifolge krav 5, hvor den roterende formning udfores med en roterende former, der omfatter: (i) en formningsvalse og en rillet valse til at forme dejen som en kiks, hvor formningsvalsen modtager dejen, og den rillede valse med riller pa 5 til 15 mm, fortrinsvis 10 mm, presser dejen i formningsvalsen, og, eventuelt, (ii) en tragt, der fungerer som en fodetragt for formningsvalsen og den rillede valse; og/eller (iii) et afformningsband til afformning af kiksen; hvor hastighedsforskellen mellem den rillede valse og formningsvalsen fortrinsvis holdes under 10 %.
  7. 7. Fremgangsmade ifolge krav 6, hvor den roterende former endvidere omfatter en befugtertil afformningsbandet.
  8. 8. Spiseklar kiks, der kan opnas ved fremgangsmaden ifolge et hvilket som helst af de foregaende krav, hvilken spiseklare kiks omfatter mindst 29 vaegtprocent fuldkornsmel, 5 til 22 vaegtprocent fedtstof og hojst 30 vaegtprocent sukker i forhold til den samlede vaegt af kiksen, hvor forholdet mellem langsomt fordojelig stivelse og total tilgaengelig stivelse i kiksen er mindst 31 vaegtprocent, hvor melet omfatter raffineret mei i en maengde pa mindst 14,5 vaegtprocent af dejen, og hvor det raffinerede mei har en vandabsorption pa under 55 % som malt pa en Brabender® Farinograph® ifolge standarden NF-ISO-5530-1.
  9. 9. Kiks ifolge krav 8, der endvidere omfatter mindst 30 vaegtprocent total stivelse i forhold til den totale vaegt af kiksen.
  10. 10. Kiks ifolge krav 8 eller krav 9, hvor fuldkornsmelet omfatter mindst to forskellige typer fuldkornsmel, og hvor fuldkornsmelet fortrinsvis omfatter fuldkornshvedemel og mindst en anden slags fuldkornsmel valgt blandt fuldkornsbygmel, fuldkornsrugmel, fuldkornsspeltmel og fuldkornshavremel, herunder kombinationer af to eller fiere deraf.
  11. 11. Kiks ifolge krav 10, hvor fuldkornshvedemelet udgor hojst 80 vaegtprocent af fuldkornsmelet.
  12. 12. Kiks ifolge krav 10 eller krav 11, hvor fuldkornsmelet omfatter fuldkornsbygmel, fuldkornsrugmel, fuldkornsspeltmel og fuldkornshvedemel.
  13. 13. Kiks ifolge et hvilket som helst af kravene 8-12, hvor kiksen endvidere omfatter fuldkornsflager, og hvor maengden af fuldkornsflager fortrinsvis er hojst 11 vaegtprocent i forhold til den samlede vaegt af kiksen.
  14. 14. Kiks ifolge et hvilket som helst af kravene 8-13, der omfatter 9 til 18 vaegtprocent fedtstof i forhold til den samlede vaegt af kiksen; og/eller hojst 27 vaegtprocent sukker i forhold til den samlede vaegt af kiksen.
  15. 15. Smakage, der omfatter en fylddel og en kiksedel, herunder mindst én kiks ifolge et hvilket som helst af kravene 8-14.
DK12729570.7T 2011-06-20 2012-06-20 Sund kiks, der omfatter mindst 29 vægtprocent fuldkornsmel DK2720549T3 (da)

Applications Claiming Priority (4)

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

Publications (1)

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DK2720549T3 true DK2720549T3 (da) 2015-08-03

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DK12729570.7T DK2720549T3 (da) 2011-06-20 2012-06-20 Sund kiks, der omfatter mindst 29 vægtprocent fuldkornsmel

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US (4) US9883679B2 (da)
EP (4) EP2720551B2 (da)
JP (4) JP6193223B2 (da)
KR (4) KR20140038514A (da)
CN (5) CN103607896B (da)
AR (4) AR087157A1 (da)
AU (4) AU2012224540B2 (da)
BR (4) BR112013032554A2 (da)
CA (4) CA2839442C (da)
CO (4) CO6852064A2 (da)
DK (1) DK2720549T3 (da)
ES (4) ES2543786T3 (da)
MX (4) MX2013014185A (da)
PE (4) PE20140790A1 (da)
PL (3) PL2720549T3 (da)
RU (4) RU2603512C2 (da)
WO (4) WO2012120154A2 (da)

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