HRP20231520T1 - Gotova pečena pizza koja se može čuvati na sobnoj temperaturi i postupak za njenu proizvodnju - Google Patents
Gotova pečena pizza koja se može čuvati na sobnoj temperaturi i postupak za njenu proizvodnju Download PDFInfo
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- HRP20231520T1 HRP20231520T1 HRP20231520TT HRP20231520T HRP20231520T1 HR P20231520 T1 HRP20231520 T1 HR P20231520T1 HR P20231520T T HRP20231520T T HR P20231520TT HR P20231520 T HRP20231520 T HR P20231520T HR P20231520 T1 HRP20231520 T1 HR P20231520T1
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- pizza
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- 235000013550 pizza Nutrition 0.000 title claims 31
- 238000000034 method Methods 0.000 title claims 8
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims 16
- 240000003768 Solanum lycopersicum Species 0.000 claims 16
- 235000015067 sauces Nutrition 0.000 claims 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims 10
- 235000013351 cheese Nutrition 0.000 claims 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 3
- 239000010462 extra virgin olive oil Substances 0.000 claims 3
- 235000021010 extra-virgin olive oil Nutrition 0.000 claims 3
- 235000013312 flour Nutrition 0.000 claims 3
- 235000002639 sodium chloride Nutrition 0.000 claims 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims 2
- 235000013628 Lantana involucrata Nutrition 0.000 claims 2
- 235000006677 Monarda citriodora ssp. austromontana Nutrition 0.000 claims 2
- 241000207836 Olea <angiosperm> Species 0.000 claims 2
- 240000007673 Origanum vulgare Species 0.000 claims 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims 2
- 235000021425 apple cider vinegar Nutrition 0.000 claims 2
- 229940088447 apple cider vinegar Drugs 0.000 claims 2
- 230000006835 compression Effects 0.000 claims 2
- 238000007906 compression Methods 0.000 claims 2
- 239000003995 emulsifying agent Substances 0.000 claims 2
- 239000001788 mono and diglycerides of fatty acids Substances 0.000 claims 2
- 238000004806 packaging method and process Methods 0.000 claims 2
- 239000011780 sodium chloride Substances 0.000 claims 2
- 235000015112 vegetable and seed oil Nutrition 0.000 claims 2
- 235000019871 vegetable fat Nutrition 0.000 claims 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 claims 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 claims 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 claims 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims 1
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims 1
- 241000873224 Capparaceae Species 0.000 claims 1
- 235000017336 Capparis spinosa Nutrition 0.000 claims 1
- 241001454694 Clupeiformes Species 0.000 claims 1
- 244000019459 Cynara cardunculus Species 0.000 claims 1
- 235000019106 Cynara scolymus Nutrition 0.000 claims 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims 1
- 235000010676 Ocimum basilicum Nutrition 0.000 claims 1
- 240000007926 Ocimum gratissimum Species 0.000 claims 1
- 239000005642 Oleic acid Substances 0.000 claims 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 claims 1
- 244000178231 Rosmarinus officinalis Species 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 235000019486 Sunflower oil Nutrition 0.000 claims 1
- 244000098338 Triticum aestivum Species 0.000 claims 1
- 235000019513 anchovy Nutrition 0.000 claims 1
- 235000016520 artichoke thistle Nutrition 0.000 claims 1
- 229960005070 ascorbic acid Drugs 0.000 claims 1
- 235000010323 ascorbic acid Nutrition 0.000 claims 1
- 239000011668 ascorbic acid Substances 0.000 claims 1
- 230000004888 barrier function Effects 0.000 claims 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 claims 1
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000008504 concentrate Nutrition 0.000 claims 1
- 239000012141 concentrate Substances 0.000 claims 1
- 235000014113 dietary fatty acids Nutrition 0.000 claims 1
- 235000019961 diglycerides of fatty acid Nutrition 0.000 claims 1
- 235000015177 dried meat Nutrition 0.000 claims 1
- 235000013399 edible fruits Nutrition 0.000 claims 1
- 239000003925 fat Substances 0.000 claims 1
- 229930195729 fatty acid Natural products 0.000 claims 1
- 239000000194 fatty acid Substances 0.000 claims 1
- 150000004665 fatty acids Chemical class 0.000 claims 1
- 235000010855 food raising agent Nutrition 0.000 claims 1
- 239000008103 glucose Substances 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 claims 1
- 239000011104 metalized film Substances 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 235000019960 monoglycerides of fatty acid Nutrition 0.000 claims 1
- 239000003921 oil Substances 0.000 claims 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 claims 1
- 239000003755 preservative agent Substances 0.000 claims 1
- 238000003825 pressing Methods 0.000 claims 1
- 238000004080 punching Methods 0.000 claims 1
- 150000003839 salts Chemical class 0.000 claims 1
- 239000005720 sucrose Substances 0.000 claims 1
- 239000002600 sunflower oil Substances 0.000 claims 1
- 239000006188 syrup Substances 0.000 claims 1
- 235000020357 syrup Nutrition 0.000 claims 1
- 239000008158 vegetable oil Substances 0.000 claims 1
- 238000005303 weighing Methods 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
- A21D13/41—Pizzas
-
- 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
-
- 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
- A21D13/11—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure
- A21D13/13—Multi-layered products made of two or more doughs, e.g. differing in composition, colour or structure with coatings
-
- 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
- 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
- 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
- A21D2/34—Animal material
-
- 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
-
- 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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Claims (18)
1. Postupak za proizvodnju pakirane gotove pečene pizze, koja ima podlogu od mekog pečenog tijesta i nadjev na površini, koja sadrži sir i umak na bazi rajčice, pri čemu je navedeni nadjev bez konzervansa, i navedena podloga i navedeni nadjev na površini imaju suštinski ekvivalentnu aktivnost vode (Aw), gdje postupak obuhvaća sljedeće korake:
a) pripremanje tijesta za pizzu;
b) formiranje navedenog tijesta za pizzu u disk od tijesta;
c) ostavljanje navedenog diska od tijesta da odstoji (da se digne) u periodu od između 25 minuta i 35 minuta, na temperaturi između 20°C i 24°C i u atmosferi sa relativnom vlažnošću između 40% i 60%;
d) pritiskanje (bušenje) navedenog diska od tijesta, nakon što je ostavljeno da naraste, pomoću preše kružnog presjeka, tako da se dobije prešani disk od tijesta sa kružnom izdignutom rubom;
e) nanošenje na navedeni disk od tijesta, unutar navedenog izdignutog ruba, nadjeva koji sadrži sir i umak na bazi rajčice, čime se dobiva disk sa nadjevom;
f) ostavljanje navedenog diska sa nadjevom da se diže na temperaturi od između 30°C i 38°C, tokom vremenskog perioda između 70 minuta i 90 minuta i u atmosferi sa relativnom vlažnošću između 85% i 95%;
g) pečenje navedenog nadignutog diska sa nadjevom u pećnici na temperaturi između 180 i 220°C, poželjno tokom vremena od između 8 minuta i 15 minuta, kako bi se dobila pečena pizza;
h) ostavljanje navedene pečene pizze da se ohladi na sobnu temperaturu;
i) pakiranje navedene pečene pizze;
pri čemu se u navedenom koraku a) navedeno tijesto priprema miješanjem sljedećih sastojaka, po težini, na ukupnu težinu tijesta: 50-65% brašna, 23-32% vode, 7-12% biljnih masti i/ili ulja i/ili njihovih frakcija, od čega poželjno 1-3% ekstra djevičanskog maslinovog ulja, 1-4% kvasca, poželjno pivskog kvasca, 0.1-3% soli, 0.2-0.8% jabučnog octa i 0-0.1% pomoćnog sredstva za pečenje,
pri čemu u navedenom koraku e) navedeni sir ima aktivnost vode (Aw) između 0.94 i 0.98 i navedeni umak na bazi rajčice ima aktivnost vode (Aw) između 0.90 i 0.95, i navedeni umak na bazi rajčice sadrži pulpu rajčice, koncentrat rajčice, ekstra djevičansko maslinovo ulje i kuhinjsku sol,
pri čemu se navedena pečena pizza može čuvati na sobnoj temperaturi u vlastitom hermetički zatvorenom pakiranju najmanje 60 dana, i
pri čemu navedeno meko pečeno tijesto ima otpornost na kompresiju između 4 i 8 N, poželjno oko 6 N, mjereno dinamometrom Texture Analyzer SMS.
2. Postupak prema patentnom zahtjevu 1, naznačen time što navedeni korak a) pripremanja tijesta za pizzu obuhvaća prvu fazu sporog miješanja i drugu fazu brzog miješanja u miješalici, pri čemu navedena miješalica radi brzinom od između 10 i 20 rpm tokom navedene faze sporog miješanja i pri brzini od između 40 i 60 rpm tokom navedene faze brzog miješanja.
3. Postupak prema patentnom zahtjevu 1 ili 2, naznačen time što se u navedenom koraku b) navedeno sirovo tijesto formira dijeljenjem, prevođenjem kontinuiranog sloja u veći broj loptica težine između 22 g i 30 g i, na kraju, razvijanjem navedenog većeg broja loptica za dobivanje navedenih diskova od tijesta.
4. Postupak prema bilo kojem od patentnih zahtjeva 1-3, naznačen time što u navedenom koraku d) navedeni kružni rub ima širinu između 2 mm i 8 mm i visinu između 5 mm i 15 mm.
5. Postupak prema bilo kojem od patentnih zahtjeva 1-4, naznačen time što u navedenom koraku e), navedeni sos na bazi rajčice sadrži sušeni glukozni sirup i saharozu.
6. Pakirana gotova pečena pizza dobivena postupkom prema bilo kojem od patentnih zahtjeva 1-5, koja ima podlogu od mekog pečenog tijesta i nadjev na površini koji sadrži sir i umak na bazi rajčice, pri čemu navedeni nadjev ne sadrži konzervanse i navedena podloga i navedeni nadjev na površini imaju suštinski ekvivalentnu aktivnost vode (Aw), pri čemu
navedena podloga od mekog pečenog tijesta ima aktivnost vode (Aw) između 0.80 i 0.92, i sadržaj vlage između 28% i 32% po težini na ukupnu težinu navedene osnove, poželjno jednak oko 30%; gdje navedeni nadjev sadrži i umak na bazi rajčice, navedeni nadjev ima fazu na bazi sira i fazu umak na bazi rajčice, navedena faza umaka na bazi rajčice ima aktivnost vode (Aw) između 0.80 i 0.92 i sadržaj vlage sa vrijednošću između 36% i 40% težine ukupne težine navedene faze umaka na bazi rajčice, poželjno jednako oko 38%;
pri čemu navedena pizza obuhvaća rub, pri čemu se navedeni rub proteže duž cijele dužine obujma navedene pizze;
pri čemu se pečena pizza može čuvati na sobnoj temperaturi unutar vlastitog hermetički zatvorenog pakiranja najmanje 60 dana; i,
pri čemu navedeno meko pečeno tijesto ima otpor na kompresiju između 4 i 8 N, poželjno oko 6 N, mjereno dinamometrom Texture Analyzer SMS.
7. Pizza prema patentnom zahtjevu 6, naznačena time što navedena pizza ima aktivnost vode (Aw) između 0.80 i 0.92, poželjno 0.84-0.88, poželjnije oko 0.86, i ukupni sadržaj vlage između 26% i 30% po težini na ukupnu težinu pizze, poželjno jednak oko 28%.
8. Pizza prema patentnom zahtjevu 6 ili 7, naznačena time što navedena podloga od mekog pečenog tijesta ima aktivnost vode (Aw) između 0.84 i 0.88, poželjno oko 0.86.
9. Pizza prema bilo kojem od patentnih zahtjeva 6-8, naznačena time što navedena podloga mekog pečenog tijesta sadrži brašno, poželjno meko pšenično brašno tipa "0", sredstvo za dizanje tijesta prirodnog porijekla, poželjno pivski kvasac i kuhinjsku sol.
10. Pizza prema patentnom zahtjevu 9, naznačena time što navedena podloga od mekog pečenog tijesta dalje sadrži jabučni ocat, biljna ulja i/ili masti, poželjno ekstra djevičansko maslinovo ulje, suncokretovo ulje sa visokim sadržajem oleinske kiseline ili bilo koju njihovu mješavinu, i pomoćno sredstvo za pečenje, poželjno askorbinsku kiselinu.
11. Pizza prema bilo kojem od patentnih zahtjeva 6-10, naznačena time što navedeni nadjev također sadrži mascarpone.
12. Pizza prema patentnom zahtjevu 11, naznačena time što su navedeni sir i navedeni mascarpone sadržani u navedenom nadjevu u težinskom odnosu između 75:25 i 85:15, poželjno jednakom oko 80:20.
13. Pizza prema bilo kojem od patentnih zahtjeva 6-12, naznačena time što navedena faza umaka na bazi rajčice ima aktivnost vode (Aw) između 0.84 i 0.88, poželjno jednaku oko 0.86.
14. Pizza prema bilo kojem od patentnih zahtjeva 6-13, naznačena time što navedena faza umaka na bazi rajčice sadrži emulgatore, poželjno derivate masnih kiselina, poželjnije monogliceride i digliceride masnih kiselina, pri čemu su navedeni emulgatori prisutni u količini od između 0.30 % i 0.7 %, poželjno između 0.45 % i 0.55 % po težini, na ukupnu težinu navedene faze umaka na bazi rajčice.
15. Pizza prema bilo kojem od patentnih zahtjeva 6-14, naznačena time što navedeni nadjev navedene pizze sadrži bilo koji od elemenata iz grupe koja se sastoji od cijelih ili sjeckanih maslina, origana, bosiljka, ružmarina, voća, dehidrirane rajčice, kapara, luka, artičoka, gljiva, inćuna, suhog mesa i bilo koje kombinacije ovih elemenata, poželjno cijele ili sjeckane masline i origano.
16. Pizza prema bilo kojem od patentnih zahtjeva 6-15, naznačena time što je navedena pizza u obliku tradicionalno okruglih malih pizza („mini-pizza”) promjera između 5 cm i 18 cm, poželjno između 8 cm i 14 cm.
17. Pizza prema bilo kojem od patentnih zahtjeva 6-16, naznačena time što navedeni rub ima debljinu između 0.5 cm i 1.5 cm, poželjno jednako oko 1 cm, i širinu između 0.5 cm i 1.5 cm.
18. Pizza prema bilo kojem od patentnih zahtjeva 6-17, naznačena time što je navedena pizza pakirana u pakiranje koje pripada tipu pakiranja sa metaliziranim filmom sa svojstvima barijere za zrak i svijetlost, pri čemu je navedeno pakiranje poželjno umetnuto u kartonsko pakiranje.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IT102016000083694A IT201600083694A1 (it) | 2016-08-09 | 2016-08-09 | Pizza confezionata conservabile a temperatura ambiente pronta per il consumo e suo procedimento di produzione |
| EP17184859.1A EP3281528B1 (en) | 2016-08-09 | 2017-08-04 | Ready-to-eat baked pizza which can be stored at room temperature and process for the production thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| HRP20231520T1 true HRP20231520T1 (hr) | 2024-03-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| HRP20231520TT HRP20231520T1 (hr) | 2016-08-09 | 2017-08-04 | Gotova pečena pizza koja se može čuvati na sobnoj temperaturi i postupak za njenu proizvodnju |
Country Status (18)
| Country | Link |
|---|---|
| US (1) | US11412743B2 (hr) |
| EP (1) | EP3281528B1 (hr) |
| JP (1) | JP7046525B2 (hr) |
| CN (1) | CN107691587B (hr) |
| BR (1) | BR102017016995B1 (hr) |
| CA (1) | CA2974638A1 (hr) |
| DK (1) | DK3281528T3 (hr) |
| ES (1) | ES2964973T3 (hr) |
| FI (1) | FI3281528T3 (hr) |
| HR (1) | HRP20231520T1 (hr) |
| HU (1) | HUE064234T2 (hr) |
| IT (1) | IT201600083694A1 (hr) |
| LT (1) | LT3281528T (hr) |
| PL (1) | PL3281528T3 (hr) |
| PT (1) | PT3281528T (hr) |
| RS (1) | RS64873B1 (hr) |
| RU (1) | RU2744868C2 (hr) |
| SI (1) | SI3281528T1 (hr) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020109369A1 (en) * | 2018-11-29 | 2020-06-04 | Nini Fabrizio | Preservation process of cooked pizza |
Family Cites Families (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4416904A (en) | 1981-05-11 | 1983-11-22 | The Quaker Oats Company | Shelf stable pizza and method for preparing same |
| US5202138A (en) * | 1987-12-28 | 1993-04-13 | International Flavors & Fragrances Inc. | Stable pizza food article, process for preparing same and coating composition used in same |
| US5747084A (en) * | 1995-11-28 | 1998-05-05 | Kraft Foods, Inc. | Ready-to-assemble, ready-to-eat packaged pizza |
| CA2300224A1 (en) * | 1999-03-15 | 2000-09-15 | Kraft Foods, Inc. | Stabilized cheesecake product |
| DK1042956T3 (da) * | 1999-04-09 | 2006-10-02 | Nestle Sa | Belagt pizzadej |
| SI1133920T1 (sl) * | 2000-03-14 | 2006-02-28 | Barilla Flli G & R | Postopek izdelave polnjenega desertnega prigrizka |
| JP4052886B2 (ja) | 2002-06-28 | 2008-02-27 | 株式会社ジェーシー・コムサ | ピザパイの製造方法 |
| RU2008100100A (ru) * | 2005-06-14 | 2009-07-20 | Двс Герметика Пти Лтд (Au) | Способ увеличения срока годности охлажденных пищевых продуктов |
| US20080063755A1 (en) * | 2006-09-13 | 2008-03-13 | Renee Gan | Baked Microwavable Frozen Bread and Bakery Products |
| JP4648288B2 (ja) | 2006-11-09 | 2011-03-09 | 株式会社ジェーシー・コムサ | 冷凍ピザ生地の製造方法、それにより得られる冷凍ピザ生地包装体及びそれを用いたピザの製造方法 |
| US20090208607A1 (en) * | 2007-08-16 | 2009-08-20 | Paul Ralph Bunke | Nutritious snack products |
| US9788553B2 (en) * | 2009-10-30 | 2017-10-17 | Nestec S.A. | Double-crusted pizza products, and methods for producing same |
| CN102858179B (zh) * | 2010-03-01 | 2015-11-25 | 洲际大品牌有限责任公司 | 耐贮存、咸味、填充的食品和方法 |
| EP2941958A1 (en) * | 2014-05-08 | 2015-11-11 | Barilla G. e R. Fratelli S.p.A. | Process for the production of a ready to eat shelf-stable packaged focaccia |
-
2016
- 2016-08-09 IT IT102016000083694A patent/IT201600083694A1/it unknown
-
2017
- 2017-07-27 RU RU2017127026A patent/RU2744868C2/ru active
- 2017-07-27 US US15/661,462 patent/US11412743B2/en active Active
- 2017-07-27 CA CA2974638A patent/CA2974638A1/en active Pending
- 2017-08-04 LT LTEP17184859.1T patent/LT3281528T/lt unknown
- 2017-08-04 DK DK17184859.1T patent/DK3281528T3/da active
- 2017-08-04 PT PT171848591T patent/PT3281528T/pt unknown
- 2017-08-04 HU HUE17184859A patent/HUE064234T2/hu unknown
- 2017-08-04 SI SI201731452T patent/SI3281528T1/sl unknown
- 2017-08-04 ES ES17184859T patent/ES2964973T3/es active Active
- 2017-08-04 PL PL17184859.1T patent/PL3281528T3/pl unknown
- 2017-08-04 RS RS20231115A patent/RS64873B1/sr unknown
- 2017-08-04 EP EP17184859.1A patent/EP3281528B1/en active Active
- 2017-08-04 FI FIEP17184859.1T patent/FI3281528T3/fi active
- 2017-08-04 HR HRP20231520TT patent/HRP20231520T1/hr unknown
- 2017-08-08 BR BR102017016995-2A patent/BR102017016995B1/pt active IP Right Grant
- 2017-08-08 CN CN201710672652.3A patent/CN107691587B/zh active Active
- 2017-08-08 JP JP2017152903A patent/JP7046525B2/ja active Active
Also Published As
| Publication number | Publication date |
|---|---|
| RU2017127026A (ru) | 2019-01-28 |
| ES2964973T3 (es) | 2024-04-10 |
| RU2017127026A3 (hr) | 2020-09-01 |
| JP7046525B2 (ja) | 2022-04-04 |
| JP2018046809A (ja) | 2018-03-29 |
| RS64873B1 (sr) | 2023-12-29 |
| IT201600083694A1 (it) | 2018-02-09 |
| US11412743B2 (en) | 2022-08-16 |
| BR102017016995A2 (pt) | 2018-02-27 |
| CN107691587A (zh) | 2018-02-16 |
| EP3281528B1 (en) | 2023-10-11 |
| PL3281528T3 (pl) | 2024-04-02 |
| CN107691587B (zh) | 2023-01-24 |
| PT3281528T (pt) | 2023-11-14 |
| US20180042246A1 (en) | 2018-02-15 |
| BR102017016995B1 (pt) | 2022-08-16 |
| CA2974638A1 (en) | 2018-02-09 |
| SI3281528T1 (sl) | 2024-01-31 |
| RU2744868C2 (ru) | 2021-03-16 |
| DK3281528T3 (en) | 2023-11-27 |
| FI3281528T3 (fi) | 2023-12-04 |
| HUE064234T2 (hu) | 2024-02-28 |
| LT3281528T (lt) | 2023-12-11 |
| EP3281528A1 (en) | 2018-02-14 |
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