EA201270595A1 - Пищевой заменитель в форме приготавливаемых хлебных продуктов и пастообразной приправы - Google Patents

Пищевой заменитель в форме приготавливаемых хлебных продуктов и пастообразной приправы

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Publication number
EA201270595A1
EA201270595A1 EA201270595A EA201270595A EA201270595A1 EA 201270595 A1 EA201270595 A1 EA 201270595A1 EA 201270595 A EA201270595 A EA 201270595A EA 201270595 A EA201270595 A EA 201270595A EA 201270595 A1 EA201270595 A1 EA 201270595A1
Authority
EA
Eurasian Patent Office
Prior art keywords
food
pastoral
flood
grain products
cooked
Prior art date
Application number
EA201270595A
Other languages
English (en)
Other versions
EA023412B1 (ru
Inventor
Жан-Мари Бланше
Original Assignee
Ет Енд Дс Компани Лтд.
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 Ет Енд Дс Компани Лтд. filed Critical Ет Енд Дс Компани Лтд.
Publication of EA201270595A1 publication Critical patent/EA201270595A1/ru
Publication of EA023412B1 publication Critical patent/EA023412B1/ru

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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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • 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
    • 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
    • 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
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A21D2/36—Vegetable material
    • A21D2/366—Tubers, roots
    • 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/01—Instant products; Powders; Flakes; Granules
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/15—Vitamins
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/16—Inorganic salts, minerals or trace elements
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/30—Dietetic or nutritional methods, e.g. for losing weight
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • 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)
  • Food Science & Technology (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Pediatric Medicine (AREA)
  • Inorganic Chemistry (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Confectionery (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Изобретение относится к пищевому заменителю, содержащему питательные вещества, включающие энергетические и питательные всасываемые вещества. Указанный пищевой заменитель принимает форму комбинации продукта питания по типу хлеба или пирога 5, который подлежит тепловой обработке, и дополнения по типу пасты или крема, получаемых из двух различных порошковых смесей, которые необходимо смешать с водой. Компоненты смеси для получения продукта питания, который подлежит тепловой обработке, предоставлены так, чтобы получить хлеб или пирог после тепловой обработки в течение 2,5-6 мин в микроволновой печи, а компоненты смеси 10 предоставлены так, чтобы получить пасту или крем, включающий питательные микроэлементы, чувствительные к тепловой обработке.
EA201270595A 2009-10-26 2010-10-25 Набор для изготовления пищевого заменителя в виде комбинации выпекаемого по типу хлеба или пирога пищевого продукта и пасты или крема EA023412B1 (ru)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
EP09306012A EP2316271A1 (fr) 2009-10-26 2009-10-26 Substitut de repas sous forme d'un aliment à cuire de type pain et d'un aliment d'accompagnement de type pâte à tartiner.
PCT/FR2010/052279 WO2011051610A1 (fr) 2009-10-26 2010-10-25 Substitut de repas sous forme d'un aliment à cuire de type pain et d'un aliment d'accompagnement de type pâte à tartiner

Publications (2)

Publication Number Publication Date
EA201270595A1 true EA201270595A1 (ru) 2012-09-28
EA023412B1 EA023412B1 (ru) 2016-06-30

Family

ID=42035683

Family Applications (1)

Application Number Title Priority Date Filing Date
EA201270595A EA023412B1 (ru) 2009-10-26 2010-10-25 Набор для изготовления пищевого заменителя в виде комбинации выпекаемого по типу хлеба или пирога пищевого продукта и пасты или крема

Country Status (11)

Country Link
US (1) US20120237639A1 (ru)
EP (1) EP2316271A1 (ru)
JP (1) JP2013507947A (ru)
KR (1) KR20120095871A (ru)
CN (1) CN102595911B (ru)
BR (1) BR112012009820A2 (ru)
CA (1) CA2778846A1 (ru)
EA (1) EA023412B1 (ru)
MX (1) MX2012004891A (ru)
WO (1) WO2011051610A1 (ru)
ZA (1) ZA201203008B (ru)

Families Citing this family (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP2785201A1 (en) 2011-11-29 2014-10-08 Unilever Plc. A meal intended for human consumption
JP2013223612A (ja) * 2012-04-20 2013-10-31 Tokan Kogyo Co Ltd 電子レンジ加熱用容器及びその使用方法
GB201311027D0 (en) * 2013-06-20 2013-08-07 Univ Nottingham Satiety gel
KR101663443B1 (ko) * 2016-02-12 2016-10-06 한상백 마늘바게트빵 제조방법
CN105961561A (zh) * 2016-08-05 2016-09-28 武汉生物工程学院 一种槐米调和干蛋糕及其制备方法
RU2719726C1 (ru) * 2019-08-13 2020-04-22 Федеральное государственное бюджетное образовательное учреждение высшего образования "Тюменский индустриальный университет" (ТИУ) Способ приготовления хлебобулочного изделия

Family Cites Families (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6296035A (ja) * 1985-10-22 1987-05-02 ハウス食品工業株式会社 電子レンジ調理用具材入りプレミツクス
US6372272B2 (en) * 2000-02-08 2002-04-16 Mark S. Honoosic Cake in a can kit
DE10121857B4 (de) * 2000-05-09 2006-03-23 Nagatanien Co., Ltd. Biskuitkuchen-Vormischung und Teig zur Zubereitung von Biskuitkuchen
CN1620252A (zh) * 2001-12-13 2005-05-25 泰克康姆国际公司 高蛋白、低碳水化合物的生面团和面包产品及它们的制备方法
FR2842990B1 (fr) * 2002-07-31 2006-01-13 Agro Food Dev Base alimentaire pour beignets, son procede de preparation et ses utilisations.
NZ520994A (en) * 2002-08-26 2004-09-24 New Zealand Dairy Board Food ingredient, product and process
CN101035594B (zh) * 2004-08-09 2013-10-23 酶学技术有限公司 用于糖尿病患者的食品
CN101011075A (zh) * 2007-01-25 2007-08-08 杨京亮 蜂蜜小面包

Also Published As

Publication number Publication date
CA2778846A1 (fr) 2011-05-05
BR112012009820A2 (pt) 2017-09-26
CN102595911A (zh) 2012-07-18
KR20120095871A (ko) 2012-08-29
US20120237639A1 (en) 2012-09-20
MX2012004891A (es) 2012-07-25
EA023412B1 (ru) 2016-06-30
EP2316271A1 (fr) 2011-05-04
JP2013507947A (ja) 2013-03-07
ZA201203008B (en) 2012-12-27
CN102595911B (zh) 2015-10-21
WO2011051610A1 (fr) 2011-05-05

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