HRP20211251T1 - Postupak personaliziranja okusa kruha ili pekarskih proizvoda - Google Patents
Postupak personaliziranja okusa kruha ili pekarskih proizvoda Download PDFInfo
- Publication number
- HRP20211251T1 HRP20211251T1 HRP20211251TT HRP20211251T HRP20211251T1 HR P20211251 T1 HRP20211251 T1 HR P20211251T1 HR P20211251T T HRP20211251T T HR P20211251TT HR P20211251 T HRP20211251 T HR P20211251T HR P20211251 T1 HRP20211251 T1 HR P20211251T1
- Authority
- HR
- Croatia
- Prior art keywords
- preparation
- flavoring
- liquid
- baking
- bread
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims 9
- 235000008429 bread Nutrition 0.000 title claims 3
- 235000014594 pastries Nutrition 0.000 title claims 3
- 238000002360 preparation method Methods 0.000 claims 10
- 239000007788 liquid Substances 0.000 claims 7
- 239000004615 ingredient Substances 0.000 claims 5
- 239000000843 powder Substances 0.000 claims 3
- 238000005507 spraying Methods 0.000 claims 3
- 238000000855 fermentation Methods 0.000 claims 2
- 230000004151 fermentation Effects 0.000 claims 2
- 238000004898 kneading Methods 0.000 claims 2
- 239000000203 mixture Substances 0.000 claims 2
- 238000007493 shaping process Methods 0.000 claims 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical group CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 235000008753 Papaver somniferum Nutrition 0.000 claims 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 1
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 235000013339 cereals Nutrition 0.000 claims 1
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 238000010410 dusting Methods 0.000 claims 1
- 235000013312 flour Nutrition 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 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
- A21D13/20—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
-
- 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
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- 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
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Chemical & Material Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Claims (8)
1. Postupak personaliziranja okusa kruha ili peciva, u kojem se sljedeće primjenjuje na površinu oblikovanog komada tijesta ili na koru kruha ili peciva, prije konačnog pečenja:
– tekući aromatizirajući pripravak u kojem se koncentracija aromatizirajućeg sastojka kreće od 5 do 50 %, težinski, tekućeg pripravka, ili
– aromatizirajući pripravak u obliku praha koji sadrži 1 do 30 % aromatizirajućeg sastojka i 70 do 99 % nosača kojeg se bira iz skupine koju čine brašno, krupica, sjemenke, poput sjemenki sezama, sjemenki maka, žitarica, poput zobenih pahuljica, te njihove smjese,
gdje je navedeni aromatizirajući sastojak slad, ekstrakt slada, derivat kvasca, suhi ili tekući kvas, ili bilo koja smjesa tih sastojaka.
2. Postupak u skladu s patentnim zahtjevom 1, naznačen time što se aromatizirajući sastojak stavlja u tekući medij ili u premaz za tijesto, po mogućnosti vodu, ili se pomiješa s nosačem u skladu s patentnim zahtjevom 1.
3. Postupak u skladu s patentnim zahtjevom 1 ili 2, naznačen time što je aromatizirajući pripravak tekuć, te se primjenjuje raspršivanjem.
4. Postupak u skladu s patentnim zahtjevom 3, naznačen time što se tekući pripravak primjenjuje raspršivanjem stopom od 4 do 40 mg, po mogućnosti od 10 do 22 mg tekućeg pripravka po cm2 površine.
5. Postupak u skladu s patentnim zahtjevom 1 ili 2, naznačen time što je pripravak u obliku praha, te se primjenjuje naprašivanjem.
6. Postupak u skladu s patentnim zahtjevom 5, naznačen time što se pripravak u obliku praha primjenjuje naprašivanjem stopom od 4 do 100 mg, po mogućnosti od 17 do 48 mg po cm2 površine.
7. Postupak u skladu s bilo kojim od patentnih zahtjeva 1 do 6, naznačen time što se sastoji od sljedećih uzastopnih koraka:
1. gnječenja
2. dijeljenja
3. oblikovanja
4. fermentiranja
5. pečenja,
gdje se aromatizirajući pripravak primjenjuje neposredno prije koraka pečenja 5.
8. Postupak u skladu s bilo kojim od patentnih zahtjeva 1 do 6, naznačen time što se sastoji od sljedećih uzastopnih koraka:
1’. gnječenja
2’. dijeljenja
3’. oblikovanja
4’. fermentiranja
5’. predpečenja
6’. pečenja,
gdje se aromatizirajući pripravak primjenjuje bilo neposredno prije koraka predpečenja 5’ ili neposredno prije koraka pečenja 6’.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| FR1652812A FR3049432B1 (fr) | 2016-03-31 | 2016-03-31 | Procede de personnalisation du gout de pains ou de viennoiseries |
| EP17719654.0A EP3435769B1 (fr) | 2016-03-31 | 2017-03-30 | Procede de personnalisation du goût de pains ou de viennoiseries |
| PCT/FR2017/050731 WO2017168098A1 (fr) | 2016-03-31 | 2017-03-30 | Procede de personnalisation du goût de pains ou de viennoiseries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20211251T1 true HRP20211251T1 (hr) | 2021-11-12 |
Family
ID=55863111
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20211251TT HRP20211251T1 (hr) | 2016-03-31 | 2021-08-04 | Postupak personaliziranja okusa kruha ili pekarskih proizvoda |
Country Status (19)
| Country | Link |
|---|---|
| US (1) | US20190174774A1 (hr) |
| EP (1) | EP3435769B1 (hr) |
| JP (1) | JP6829728B2 (hr) |
| CN (1) | CN108882717A (hr) |
| AU (1) | AU2017243061B2 (hr) |
| BR (1) | BR112018069406B1 (hr) |
| CA (1) | CA3018158C (hr) |
| CL (1) | CL2018002713A1 (hr) |
| ES (1) | ES2879695T3 (hr) |
| FR (1) | FR3049432B1 (hr) |
| HR (1) | HRP20211251T1 (hr) |
| MX (1) | MX2018011659A (hr) |
| PL (1) | PL3435769T3 (hr) |
| RU (1) | RU2709717C1 (hr) |
| SG (1) | SG11201808232WA (hr) |
| TN (1) | TN2018000329A1 (hr) |
| UA (1) | UA122603C2 (hr) |
| WO (1) | WO2017168098A1 (hr) |
| ZA (1) | ZA201806302B (hr) |
Family Cites Families (27)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4448791A (en) | 1981-11-19 | 1984-05-15 | Campbell Soup Company | Brownable dough for microwave cooking |
| US4560573A (en) * | 1983-05-09 | 1985-12-24 | Nabisco Brands, Inc. | Rye flavoring |
| JPS615698A (ja) * | 1984-06-20 | 1986-01-11 | Mitsubishi Electric Corp | スピ−カの組立方法 |
| CA1336174C (en) * | 1988-07-22 | 1995-07-04 | Ronald Peter Potman | Method for the preparation of a yeast extract said yeast extract, its use as a food flavour and a food composition comprising the yeast extract |
| US5695804A (en) | 1994-03-24 | 1997-12-09 | Nabisco Technology Company | Production of chip-like durum wheat-based snacks |
| JPH1075721A (ja) * | 1996-09-03 | 1998-03-24 | Kao Corp | 電子レンジ加熱用調理済食品 |
| US5965180A (en) * | 1997-01-10 | 1999-10-12 | The Pillsbury Company | Glaze for dough products |
| DE19806514A1 (de) | 1998-02-17 | 1999-09-02 | Boehringer Backmittel Gmbh & C | Neuartige Wirkstoffkomposition zur Intensivierung der Bräunung und des Aromas von Gebäck |
| 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 |
| FR2796811A1 (fr) * | 1999-07-27 | 2001-02-02 | Jean Claude Blavier | Procede de fabrication de pain ayant un gout de ferment de noix, preparation pour cette fabrication et pain obtenu |
| WO2003005828A1 (en) * | 2001-07-12 | 2003-01-23 | Advanced Food Technologies, Inc. | Snack/convenience foods and the like having external and/or internal coating compositions |
| FR2865902B1 (fr) * | 2004-02-10 | 2007-09-07 | Lesaffre & Cie | Agent exhausteur de gout |
| FR2866205A1 (fr) * | 2004-02-16 | 2005-08-19 | Paris Grands Moulins | Viennoiseries crues surgelees |
| RU43127U1 (ru) * | 2004-06-24 | 2005-01-10 | Селиванов Николай Павлович | Хлебобулочное изделие типа хлеба бородинского формового |
| GB0504185D0 (en) * | 2005-03-01 | 2005-04-06 | Vandemoortele Nv | Improved glazing composition and uses thereof |
| US20070042098A1 (en) * | 2005-08-16 | 2007-02-22 | Norquist Penny L | Topically applied garlic on refrigerated dough |
| KR100685902B1 (ko) * | 2005-08-29 | 2007-02-26 | 동부일렉트로닉스 주식회사 | 반도체 소자의 금속 배선 및 그 제조 방법 |
| WO2008005949A2 (en) | 2006-06-30 | 2008-01-10 | Vladimir Slep | Improving the flavor, aroma, browning, texture and nutrition of food compositions by use of a novel yeast isolate |
| PT2044843T (pt) * | 2007-09-27 | 2017-03-16 | Mauri Res B V | Método para preparar uma tortilha de farinha |
| US8673377B2 (en) * | 2008-01-28 | 2014-03-18 | Lallemand, Inc. | Method for extending mold-free shelf life and improving flavor characteristics of baked goods |
| RU2370958C1 (ru) * | 2008-05-23 | 2009-10-27 | Олег Валерьевич Миронов | Способ приготовления сухарных изделий |
| PL2385770T3 (pl) * | 2008-12-08 | 2019-04-30 | Mantrose Haeuser Company Inc | Powłoka dla lukrowanych lub glazurowanych mrożonych produktów spożywczych |
| EP2266407A1 (en) * | 2009-06-05 | 2010-12-29 | Stichting Top Institute Food and Nutrition | Multi-Layer crust bread |
| BR112012030806B8 (pt) * | 2010-06-03 | 2022-05-10 | Carlsberg Breweries As | Método para preparar uma bebida à base de cevada e composição de malte moído |
| DE102010055577A1 (de) * | 2010-12-21 | 2012-06-21 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Isomaltulose in Fondants |
| CN104663784A (zh) * | 2015-02-03 | 2015-06-03 | 陆炳昌 | 一种沙拉百里香面包的生产方法 |
| GB201516313D0 (en) * | 2015-09-15 | 2015-10-28 | Givaudan Sa | Improvements in or relating to organic compounds |
-
2016
- 2016-03-31 FR FR1652812A patent/FR3049432B1/fr active Active
-
2017
- 2017-03-30 EP EP17719654.0A patent/EP3435769B1/fr active Active
- 2017-03-30 JP JP2018549492A patent/JP6829728B2/ja active Active
- 2017-03-30 AU AU2017243061A patent/AU2017243061B2/en active Active
- 2017-03-30 SG SG11201808232WA patent/SG11201808232WA/en unknown
- 2017-03-30 WO PCT/FR2017/050731 patent/WO2017168098A1/fr active Application Filing
- 2017-03-30 ES ES17719654T patent/ES2879695T3/es active Active
- 2017-03-30 TN TNP/2018/000329A patent/TN2018000329A1/fr unknown
- 2017-03-30 UA UAA201810714A patent/UA122603C2/uk unknown
- 2017-03-30 CN CN201780020301.2A patent/CN108882717A/zh active Pending
- 2017-03-30 US US16/088,330 patent/US20190174774A1/en not_active Abandoned
- 2017-03-30 RU RU2018137849A patent/RU2709717C1/ru active
- 2017-03-30 PL PL17719654T patent/PL3435769T3/pl unknown
- 2017-03-30 MX MX2018011659A patent/MX2018011659A/es unknown
- 2017-03-30 BR BR112018069406-1A patent/BR112018069406B1/pt active IP Right Grant
- 2017-03-30 CA CA3018158A patent/CA3018158C/fr active Active
-
2018
- 2018-09-19 ZA ZA2018/06302A patent/ZA201806302B/en unknown
- 2018-09-25 CL CL2018002713A patent/CL2018002713A1/es unknown
-
2021
- 2021-08-04 HR HRP20211251TT patent/HRP20211251T1/hr unknown
Also Published As
| Publication number | Publication date |
|---|---|
| CA3018158A1 (fr) | 2017-10-05 |
| FR3049432B1 (fr) | 2019-08-09 |
| ES2879695T3 (es) | 2021-11-22 |
| WO2017168098A1 (fr) | 2017-10-05 |
| JP6829728B2 (ja) | 2021-02-10 |
| UA122603C2 (uk) | 2020-12-10 |
| JP2019509742A (ja) | 2019-04-11 |
| PL3435769T3 (pl) | 2021-11-29 |
| CN108882717A (zh) | 2018-11-23 |
| EP3435769A1 (fr) | 2019-02-06 |
| CA3018158C (fr) | 2021-06-01 |
| SG11201808232WA (en) | 2018-10-30 |
| AU2017243061B2 (en) | 2019-10-31 |
| EP3435769B1 (fr) | 2021-05-19 |
| MX2018011659A (es) | 2018-12-19 |
| US20190174774A1 (en) | 2019-06-13 |
| TN2018000329A1 (fr) | 2020-01-16 |
| BR112018069406A2 (pt) | 2019-01-22 |
| FR3049432A1 (fr) | 2017-10-06 |
| BR112018069406B1 (pt) | 2022-09-27 |
| RU2709717C1 (ru) | 2019-12-19 |
| AU2017243061A1 (en) | 2018-10-04 |
| ZA201806302B (en) | 2019-12-18 |
| CL2018002713A1 (es) | 2019-01-11 |
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