DK3491927T3 - Anvendelse af ethylalkoholopløsning i blødt bagværk - Google Patents

Anvendelse af ethylalkoholopløsning i blødt bagværk Download PDF

Info

Publication number
DK3491927T3
DK3491927T3 DK19152488.3T DK19152488T DK3491927T3 DK 3491927 T3 DK3491927 T3 DK 3491927T3 DK 19152488 T DK19152488 T DK 19152488T DK 3491927 T3 DK3491927 T3 DK 3491927T3
Authority
DK
Denmark
Prior art keywords
ethyl alcohol
alcohol solution
baked goods
soft baked
soft
Prior art date
Application number
DK19152488.3T
Other languages
English (en)
Inventor
Roberto Buttini
Corrado Ferrari
Giancarlo Riboldi
Original Assignee
Barilla Flli G & R
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=55969230&utm_source=***_patent&utm_medium=platform_link&utm_campaign=public_patent_search&patent=DK3491927(T3) "Global patent litigation dataset” by Darts-ip is licensed under a Creative Commons Attribution 4.0 International License.
Application filed by Barilla Flli G & R filed Critical Barilla Flli G & R
Application granted granted Critical
Publication of DK3491927T3 publication Critical patent/DK3491927T3/da

Links

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
    • A21D2/14—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)
  • Health & Medical Sciences (AREA)
  • Microbiology (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Mechanical Engineering (AREA)
  • Sustainable Development (AREA)
  • Dispersion Chemistry (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
DK19152488.3T 2016-02-01 2017-01-25 Anvendelse af ethylalkoholopløsning i blødt bagværk DK3491927T3 (da)

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
DK3491927T3 true DK3491927T3 (da) 2020-12-14

Family

ID=55969230

Family Applications (2)

Application Number Title Priority Date Filing Date
DK19152488.3T DK3491927T3 (da) 2016-02-01 2017-01-25 Anvendelse af ethylalkoholopløsning i blødt bagværk
DK17152967.0T DK3199031T3 (da) 2016-02-01 2017-01-25 Fremgangsmåde til fremstilling af et blødt bageriprodukt, der kan opbevares ved rumtemperatur

Family Applications After (1)

Application Number Title Priority Date Filing Date
DK17152967.0T DK3199031T3 (da) 2016-02-01 2017-01-25 Fremgangsmåde til fremstilling af et blødt bageriprodukt, der kan opbevares ved rumtemperatur

Country Status (17)

Country Link
US (1) US11540521B2 (da)
EP (2) EP3491927B1 (da)
JP (1) JP6892190B2 (da)
CN (1) CN107019019B (da)
BR (1) BR102017002101B1 (da)
CA (1) CA2956468C (da)
DK (2) DK3491927T3 (da)
ES (2) ES2830382T3 (da)
HR (2) HRP20201788T1 (da)
HU (2) HUE052409T2 (da)
IT (1) ITUB20160236A1 (da)
LT (2) LT3199031T (da)
PL (2) PL3199031T3 (da)
PT (2) PT3199031T (da)
RS (2) RS61251B1 (da)
RU (1) RU2733139C2 (da)
SI (2) SI3199031T1 (da)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
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)

* Cited by examiner, † Cited by third party
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
JP6005335B2 (ja) * 2008-01-28 2016-10-12 ラルマン，インコーポレイテッド 焼成食品のカビを生じない保存期間の延長および風味特性の改良のための方法
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

Also Published As

Publication number Publication date
HUE052804T2 (hu) 2021-05-28
CN107019019A (zh) 2017-08-08
SI3199031T1 (sl) 2021-01-29
PL3199031T3 (pl) 2021-04-06
JP6892190B2 (ja) 2021-06-23
HUE052409T2 (hu) 2021-04-28
HRP20201788T1 (hr) 2021-02-19
PT3491927T (pt) 2020-12-15
HRP20202041T1 (hr) 2021-04-02
LT3199031T (lt) 2020-11-25
RU2733139C2 (ru) 2020-09-29
SI3491927T1 (sl) 2021-03-31
BR102017002101B1 (pt) 2023-02-28
JP2017143828A (ja) 2017-08-24
ITUB20160236A1 (it) 2017-08-01
RS61094B1 (sr) 2020-12-31
PT3199031T (pt) 2020-10-29
PL3491927T3 (pl) 2021-05-31
EP3491927B1 (en) 2020-12-02
EP3491927A1 (en) 2019-06-05
BR102017002101A2 (pt) 2017-09-26
RU2017102379A (ru) 2018-07-25
RU2017102379A3 (da) 2020-04-28
CN107019019B (zh) 2022-08-02
US11540521B2 (en) 2023-01-03
CA2956468A1 (en) 2017-08-01
US20170215435A1 (en) 2017-08-03
EP3199031A1 (en) 2017-08-02
ES2843499T3 (es) 2021-07-19
RS61251B1 (sr) 2021-01-29
EP3199031B1 (en) 2020-08-12
LT3491927T (lt) 2021-01-11
CA2956468C (en) 2024-01-02
ES2830382T3 (es) 2021-06-03
DK3199031T3 (da) 2020-10-26

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