HRP20201788T1 - Postupak za proizvodnju mekanih pekarskih proizvoda koji se mogu čuvati na sobnoj temperaturi - Google Patents
Postupak za proizvodnju mekanih pekarskih proizvoda koji se mogu čuvati na sobnoj temperaturi Download PDFInfo
- Publication number
- HRP20201788T1 HRP20201788T1 HRP20201788TT HRP20201788T HRP20201788T1 HR P20201788 T1 HRP20201788 T1 HR P20201788T1 HR P20201788T T HRP20201788T T HR P20201788TT HR P20201788 T HRP20201788 T HR P20201788T HR P20201788 T1 HRP20201788 T1 HR P20201788T1
- Authority
- HR
- Croatia
- Prior art keywords
- bakery product
- solution
- product
- hydroalcoholic solution
- hydroalcoholic
- Prior art date
Links
- 235000015173 baked goods and baking mixes Nutrition 0.000 title claims 18
- 238000000034 method Methods 0.000 title claims 16
- 238000004519 manufacturing process Methods 0.000 title claims 2
- 239000000243 solution Substances 0.000 claims 14
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims 8
- 235000019441 ethanol Nutrition 0.000 claims 4
- 235000013305 food Nutrition 0.000 claims 3
- 239000000463 material Substances 0.000 claims 3
- 239000011265 semifinished product Substances 0.000 claims 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 2
- 238000001816 cooling Methods 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- 238000002347 injection Methods 0.000 claims 1
- 239000007924 injection Substances 0.000 claims 1
- 239000000047 product Substances 0.000 claims 1
Classifications
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- 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
-
- 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
-
- 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
- A21D17/00—Refreshing bakery products or recycling bakery products
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/16—Packaging bread or like bakery products, e.g. unsliced loaves
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B31/00—Packaging articles or materials under special atmospheric or gaseous conditions; Adding propellants to aerosol containers
- B65B31/02—Filling, closing, or filling and closing, containers or wrappers in chambers maintained under vacuum or superatmospheric pressure or containing a special atmosphere, e.g. of inert gas
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Mechanical Engineering (AREA)
- Sustainable Development (AREA)
- Dispersion Chemistry (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Confectionery (AREA)
Claims (14)
1. Postupak za proizvodnju mekanog pekarskog proizvoda sa sadržajem vlage od najmanje 11%, koji se može skladišti na sobnoj temperaturi, a da pritom njegove karakteristike mekoće ostaju suštinski nepromijenjene, koji je izborno upakiran u omot od plastičnog materijala za prehrambene proizvode bez uvođenja modificirane atmosfere, gdje postupak sadrži korake:
a) pružanje poluproizvoda dobivenog od dizanog tijesta na bazi brašna;
b) pečenja navedenog poluproizvoda u pećnici, čime se dobiva pekarski proizvod koji ima sadržaj vlage između 10% i 35% po težini, na ukupnu težinu navedenog pekarskog proizvoda;
c) ubrizgavanja hidroalkoholne otopine u navedeni pekarski proizvod, u količini koja dovodi do povećanja sadržaja vlage u navedenom pekarskom proizvodu od najmanje 10% i u težinskom odnosu sadržanom između 1:7 i 1:40, kada je u pitanju navedeni pekarski proizvod, naznačen time što navedena hidroalkoholna otopina predstavlja otopinu etil alkohola u vodi, sa količinom etil alkohola između 1% i 35% po težini, na ukupnu težinu otopine.
2. Postupak prema patentnom zahtjevu 1, naznačen time što navedena hidroalkoholna otopina predstavlja otopinu etil alkohola u vodi, sa količinom etil alkohola između 5% i 15%, i poželjno jednakom oko 7%, po težini, na ukupnu težinu otopine.
3. Postupak prema patentnom zahtjevu 1 ili 2, naznačen time što navedena hidroalkoholna otopina predstavlja hidroalkoholnu otopinu arome za pekarske proizvode.
4. Postupak prema bilo kojem od patentnih zahtjeva 1-3, naznačen time što je težinski odnos između hidroalkoholne otopine koji se ubrizgava u pekarski proizvod u navedenom koraku c) i tog proizvoda, sadržan između 1:7 i 1:20.
5. Postupak prema bilo kojem od patentnih zahtjeva 1-4, naznačen time što se navedeni korak c) ubrizgavanja hidroalkoholne otopine izvodi tako što se više injektora ubaci u pekarski proizvod, pri čemu se navedeni injektori ubacuju u nivo između 1/10 i 9/10, poželjno između 2/10 i 7/10 visine pekarskog proizvoda.
6. Postupak prema patentnom zahtjevu 5, naznačen time što se navedeni injektori ubacuju u gornju površinu navedenog pekarskog proizvoda, okomito, od vrha naniže, do navedenog nivoa.
7. Postupak prema patentnom zahtjevu 5, naznačen time što se navedeni injektori ubacuju vodoravno u navedeni pekarski proizvod u navedenom nivou.
8. Postupak prema bilo kojem od patentnih zahtjeva 4-7, naznačen time što navedeni injektori imaju oblik igle, koja je lateralno postavljena sa 1-4 rupe promjera između 0.5 i 4 mm.
9. Postupak prema patentnom zahtjevu 8, naznačen time što su navedene bočne rupe na razmaku od 1-50 mm od vrha navedene igle.
10. Postupak prema bilo kojem od patentnih zahtjeva 1-9, naznačen time što u navedenom koraku c) ubrizgavanja hidroalkoholne otopine, navedeni pekarski proizvod u svom centralnom djelu ima temperaturu od 15°-95°C.
11. Postupak prema patentnom zahtjevu 10, naznačen time što navedeni pekarski proizvod u svom centralnom djelu ima temperaturu od 65°-95°C.
12. Postupak prema bilo kojem od patentnih zahtjeva 1 do 11, naznačen time što se u navedenom koraku c) ubrizgava takva količina hidroalkoholne otopine da se utvrđuje povećanje od 15-50% sadržaja vlage u navedenom pekarskom proizvodu.
13. Postupak prema bilo kojem od patentnih zahtjeva 1 do 12, naznačen time što se navedeni pekarski proizvod na kraju navedenog koraka c) ubrizgavanja navedene hidroalkoholne otopine, i nakon izbornog hlađenja do sobne temperature, pakira u omot od plastičnog materijala za prehrambene proizvode, čime se omogućava njegovo skladištenje na sobnoj temperaturi tokom najmanje dva mjeseca.
14. Postupak prema patentnom zahtjevu 13, naznačen time što se navedeni pekarski proizvod pakira u omot od plastičnog materijala za prehrambene proizvode, bez uvođenja modificirane atmosfere.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| ITUB2016A000236A ITUB20160236A1 (it) | 2016-02-01 | 2016-02-01 | Procedimento per la produzione di un prodotto da forno soffice conservabile a temperatura ambiente |
| EP17152967.0A EP3199031B1 (en) | 2016-02-01 | 2017-01-25 | Process for the production of a soft bakery product storable at room temperature |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20201788T1 true HRP20201788T1 (hr) | 2021-02-19 |
Family
ID=55969230
Family Applications (2)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20201788TT HRP20201788T1 (hr) | 2016-02-01 | 2020-11-09 | Postupak za proizvodnju mekanih pekarskih proizvoda koji se mogu čuvati na sobnoj temperaturi |
| HRP20202041TT HRP20202041T1 (hr) | 2016-02-01 | 2020-12-21 | Uporaba otopine etil alkohola u mekanim pekarskim proizvodima |
Family Applications After (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20202041TT HRP20202041T1 (hr) | 2016-02-01 | 2020-12-21 | Uporaba otopine etil alkohola u mekanim pekarskim proizvodima |
Country Status (17)
| Country | Link |
|---|---|
| US (1) | US11540521B2 (hr) |
| EP (2) | EP3491927B1 (hr) |
| JP (1) | JP6892190B2 (hr) |
| CN (1) | CN107019019B (hr) |
| BR (1) | BR102017002101B1 (hr) |
| CA (1) | CA2956468C (hr) |
| DK (2) | DK3491927T3 (hr) |
| ES (2) | ES2843499T3 (hr) |
| HR (2) | HRP20201788T1 (hr) |
| HU (2) | HUE052409T2 (hr) |
| IT (1) | ITUB20160236A1 (hr) |
| LT (2) | LT3491927T (hr) |
| PL (2) | PL3491927T3 (hr) |
| PT (2) | PT3491927T (hr) |
| RS (2) | RS61094B1 (hr) |
| RU (1) | RU2733139C2 (hr) |
| SI (2) | SI3491927T1 (hr) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IT202100000524A1 (it) | 2021-01-13 | 2022-07-13 | Bauli Spa | Metodo di trattamento di un prodotto da forno a lievitazione naturale, mediante iniezione di una soluzione dolcificante e conservante post-forno e relativo prodotto finito |
Family Cites Families (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CH370696A (de) * | 1957-12-04 | 1963-07-15 | Dehne Rudolf | Verfahren zum Dauerhaft-Verpacken von Brot |
| FR1481243A (fr) * | 1966-04-07 | 1967-05-19 | P I Soc Armoricaine De Patisse | Procédé d'aromatisation de pâtisserie et dispositif pour la mise en oeuvre de ce procédé |
| GB1571234A (en) * | 1976-08-17 | 1980-07-09 | Ferrero & C Spa P | Pastry products and methods of making them |
| SU1565455A1 (ru) * | 1988-03-29 | 1990-05-23 | Научно-производственное объединение хлебопекарной промышленности | Способ производства хлебобулочных изделий из пшеничной муки |
| US5281433A (en) * | 1992-07-16 | 1994-01-25 | The Quaker Oats Company | Process for preparing a pre-cooked, microwaveable frozen baked food product |
| IT1269707B (it) | 1994-01-31 | 1997-04-15 | Luciano Piergiovanni | Procedimento e dispositivo per incrementare la conservabilita' di pani, pani speciali, prodotti da forno lievitati, cotti e parzialmente cotti, confezionati in atmosfera modificata |
| JP2000093075A (ja) * | 1998-09-21 | 2000-04-04 | Lion Corp | 電子レンジ用冷凍多孔質小麦粉製品 |
| EP0997069A1 (en) | 1998-10-30 | 2000-05-03 | Comas S.p.a. | Machine for injecting a filling into food products |
| RU2233089C1 (ru) * | 2002-12-10 | 2004-07-27 | Общество с ограниченной ответственностью "Учебно-научно-производственная фирма "Липиды" | Способ приготовления хлебобулочного изделия |
| US20080248178A1 (en) * | 2007-04-04 | 2008-10-09 | Offord David A | Antistaling agent and methods |
| EA201001216A1 (ru) * | 2008-01-28 | 2011-02-28 | Лаллеманд, Инк. | Способ увеличения срока хранения хлебобулочных изделий без плесневения и улучшения их вкусовых характеристик |
| MA41851B1 (fr) | 2015-04-02 | 2018-12-31 | Barilla Flli G & R | Procédé pour la production de collation au chocolat, et collation pouvant être obtenue à l'aide de ce procédé |
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2016
- 2016-02-01 IT ITUB2016A000236A patent/ITUB20160236A1/it unknown
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2017
- 2017-01-25 LT LTEP19152488.3T patent/LT3491927T/lt unknown
- 2017-01-25 RS RS20201345A patent/RS61094B1/sr unknown
- 2017-01-25 RS RS20201557A patent/RS61251B1/sr unknown
- 2017-01-25 HU HUE17152967A patent/HUE052409T2/hu unknown
- 2017-01-25 HU HUE19152488A patent/HUE052804T2/hu unknown
- 2017-01-25 EP EP19152488.3A patent/EP3491927B1/en active Active
- 2017-01-25 SI SI201730562T patent/SI3491927T1/sl unknown
- 2017-01-25 PT PT191524883T patent/PT3491927T/pt unknown
- 2017-01-25 RU RU2017102379A patent/RU2733139C2/ru active
- 2017-01-25 EP EP17152967.0A patent/EP3199031B1/en active Active
- 2017-01-25 ES ES19152488T patent/ES2843499T3/es active Active
- 2017-01-25 ES ES17152967T patent/ES2830382T3/es active Active
- 2017-01-25 PT PT171529670T patent/PT3199031T/pt unknown
- 2017-01-25 DK DK19152488.3T patent/DK3491927T3/da active
- 2017-01-25 PL PL19152488T patent/PL3491927T3/pl unknown
- 2017-01-25 SI SI201730496T patent/SI3199031T1/sl unknown
- 2017-01-25 DK DK17152967.0T patent/DK3199031T3/da active
- 2017-01-25 LT LTEP17152967.0T patent/LT3199031T/lt unknown
- 2017-01-25 PL PL17152967T patent/PL3199031T3/pl unknown
- 2017-01-26 US US15/416,231 patent/US11540521B2/en active Active
- 2017-01-30 CA CA2956468A patent/CA2956468C/en active Active
- 2017-01-31 BR BR102017002101-7A patent/BR102017002101B1/pt active IP Right Grant
- 2017-02-01 JP JP2017016520A patent/JP6892190B2/ja active Active
- 2017-02-03 CN CN201710063277.2A patent/CN107019019B/zh active Active
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2020
- 2020-11-09 HR HRP20201788TT patent/HRP20201788T1/hr unknown
- 2020-12-21 HR HRP20202041TT patent/HRP20202041T1/hr unknown
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