ATE221732T1 - Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukte - Google Patents

Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukte

Info

Publication number: ATE221732T1
Authority: AT; Austria
Prior art keywords: ppw; give; water; bread products; powder
Prior art date: 1996-11-21

Application number

AT96203263T

Other languages

English (en)

Inventor

Pierre Dupart

Urban Nilson

Claude Sartorio

Original Assignee

Nestle Sa

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.)

1996-11-21

Filing date

1996-11-21

Publication date

2002-08-15

1996-11-21 Application filed by Nestle Sa filed Critical Nestle Sa

2002-08-15 Application granted granted Critical

2002-08-15 Publication of ATE221732T1 publication Critical patent/ATE221732T1/de

Links

235000012180 bread and bread product Nutrition 0.000 title abstract 3
238000004519 manufacturing process Methods 0.000 title 1
XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract 3
239000000843 powder Substances 0.000 abstract 2
239000002994 raw material Substances 0.000 abstract 2
IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract 1
108010068370 Glutens Proteins 0.000 abstract 1
241000209140 Triticum Species 0.000 abstract 1
235000021307 Triticum Nutrition 0.000 abstract 1
102000004139 alpha-Amylases Human genes 0.000 abstract 1
108090000637 alpha-Amylases Proteins 0.000 abstract 1
229940024171 alpha-amylase Drugs 0.000 abstract 1
108010089934 carbohydrase Proteins 0.000 abstract 1
238000001035 drying Methods 0.000 abstract 1
239000003995 emulsifying agent Substances 0.000 abstract 1
239000000839 emulsion Substances 0.000 abstract 1
235000013312 flour Nutrition 0.000 abstract 1
235000010855 food raising agent Nutrition 0.000 abstract 1
235000021312 gluten Nutrition 0.000 abstract 1
239000000787 lecithin Substances 0.000 abstract 1
229940067606 lecithin Drugs 0.000 abstract 1
235000010445 lecithin Nutrition 0.000 abstract 1
235000013336 milk Nutrition 0.000 abstract 1
239000008267 milk Substances 0.000 abstract 1
210000004080 milk Anatomy 0.000 abstract 1
238000002360 preparation method Methods 0.000 abstract 1
150000003839 salts Chemical class 0.000 abstract 1
235000015112 vegetable and seed oil Nutrition 0.000 abstract 1
239000008158 vegetable oil Substances 0.000 abstract 1

Classifications

- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/30—Organic phosphorus compounds
- A21D2/32—Phosphatides
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D10/00—Batters, dough or mixtures before baking
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- 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
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
- A21D8/04—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes
- A21D8/042—Methods for preparing dough; Treating dough prior to baking treating dough with microorganisms or enzymes with enzymes

Landscapes

Life Sciences & Earth Sciences (AREA)
Engineering & Computer Science (AREA)
Food Science & Technology (AREA)
Microbiology (AREA)
Health & Medical Sciences (AREA)
Molecular Biology (AREA)
Bakery Products And Manufacturing Methods Therefor (AREA)
Glass Compositions (AREA)
General Preparation And Processing Of Foods (AREA)
Meat, Egg Or Seafood Products (AREA)

AT96203263T 1996-11-21 1996-11-21 Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukte ATE221732T1 (de)

Applications Claiming Priority (1)

Application Number	Priority Date	Filing Date	Title
EP96203263A EP0848908B1 (de)	1996-11-21	1996-11-21	Verfahren zur Herstellung von Mikrowellen aufwärmbaren Brotprodukte

Publications (1)

Publication Number	Publication Date
ATE221732T1 true ATE221732T1 (de)	2002-08-15

Family

ID=8224605

Family Applications (1)

Application Number	Title	Priority Date	Filing Date
AT96203263T ATE221732T1 (de)	1996-11-21	1996-11-21	Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukte

Country Status (12)

Country	Link
US (1)	US6068863A (de)
EP (1)	EP0848908B1 (de)
JP (1)	JPH10155411A (de)
AT (1)	ATE221732T1 (de)
AU (1)	AU722723B2 (de)
CA (1)	CA2215883C (de)
DE (1)	DE69622873T2 (de)
DK (1)	DK0848908T3 (de)
ES (1)	ES2179913T3 (de)
IL (1)	IL121910A (de)
PT (1)	PT848908E (de)
RU (1)	RU2183062C2 (de)

Families Citing this family (32)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
US7618667B2 (en) *	2001-12-13	2009-11-17	Techcom Group, Llc	High protein, low carbohydrate dough and bread products, and method for making same
US6881429B2 (en) *	2002-02-05	2005-04-19	The Pillsbury Company	Method of extruding bread dough and products thereof
US20040199492A1 (en) *	2003-04-04	2004-10-07	Maniak Douglas C	Method of manufacturing dough products via gas injection and accelerational mixing
RU2258369C2 (ru) *	2003-09-10	2005-08-20	Орловский государственный технический университет (ОрелГТУ)	Способ приготовления теста для выпечки хлебобулочных изделий
NO319624B1 (no)	2003-09-15	2005-09-05	Trouw Internat Bv	Fiskefôr for laksefisk i ferskvann og anvendelse av slikt fôr.
DE102004006744A1 (de)	2004-02-09	2005-08-25	Dr. August Oetker Nahrungsmittel Kg	Backware für die Zubereitung in der Mikrowelle
JP3806123B2 (ja) *	2004-02-19	2006-08-09	啓子渡邉	中華まんじゅう用の皮生地の製造方法
RU2288584C2 (ru) *	2005-03-15	2006-12-10	Государственное образовательное учреждение высшего профессионального образования "Воронежская государственная технологическая академия"	Способ приготовления хлеба
US8741369B2 (en) *	2005-03-21	2014-06-03	Kraft Foods Group Brands Llc	Microwaveable dough compositions
US8192845B2 (en) *	2005-11-04	2012-06-05	Cargill, Incorported	Lecithin-containing starch compositions, preparation thereof and paper products having oil and grease resistance, and/or release properties
US7931778B2 (en) *	2005-11-04	2011-04-26	Cargill, Incorporated	Lecithin-starches compositions, preparation thereof and paper products having oil and grease resistance, and/or release properties
FR2895877B1 (fr) *	2006-01-06	2012-06-22	Gervais Danone Sa	Poudre de lait fermente ou yaourt a haute densite en ferments lactiques
US20080063759A1 (en) *	2006-09-13	2008-03-13	Raymond Megan N	Packaging Method for Storage and Microwave Heating of Food Products
US8057832B2 (en) *	2006-09-13	2011-11-15	Kraft Foods Global Brands Llc	Microwavable food products
US8354131B2 (en) *	2006-09-13	2013-01-15	Kraft Foods Global Brands Llc	Microwavable food products
US20090155426A1 (en) *	2006-09-13	2009-06-18	Renee Gan	Baked Microwavable Frozen Bread and Bakery Products
US20080063755A1 (en) *	2006-09-13	2008-03-13	Renee Gan	Baked Microwavable Frozen Bread and Bakery Products
US20080063760A1 (en) *	2006-09-13	2008-03-13	Raymond Megan N	Packaging System for Storage and Microwave Heating of Food Products
RU2376767C2 (ru) *	2008-03-06	2009-12-27	Общество с ограниченной ответственностью "Хлебмастер"	Способ изготовления теста для хлебобулочных изделий
RU2399210C2 (ru) *	2008-07-14	2010-09-20	Мислах Касимович Шайхутдинов	Композиция для получения хлебобулочных изделий (варианты)
US9179699B2 (en)	2010-09-17	2015-11-10	Elwha Llc	Crispy french fries
RU2429621C1 (ru) *	2010-09-27	2011-09-27	Олег Иванович Квасенков	Способ выработки хлебобулочного изделия
RU2431264C1 (ru) *	2010-09-27	2011-10-20	Олег Иванович Квасенков	Способ выработки хлебобулочного изделия
RU2429620C1 (ru) *	2010-09-27	2011-09-27	Олег Иванович Квасенков	Способ выработки хлебобулочного изделия
RU2427178C1 (ru) *	2010-09-27	2011-08-27	Олег Иванович Квасенков	Способ выработки хлебобулочного изделия
RU2431254C1 (ru) *	2010-09-27	2011-10-20	Олег Иванович Квасенков	Способ выработки хлебобулочного изделия
RU2440761C1 (ru) *	2010-10-07	2012-01-27	Олег Иванович Квасенков	Способ выработки хлебобулочного изделия
RU2441386C1 (ru) *	2010-10-07	2012-02-10	Олег Иванович Квасенков	Способ выработки хлебобулочного изделия
RU2442414C1 (ru) *	2010-10-07	2012-02-20	Олег Иванович Квасенков	Способ выработки хлебобулочного изделия
JP5794623B2 (ja) *	2011-07-20	2015-10-14	日本製粉株式会社	αアミラーゼを使用した無糖パンの製造方法
US20150037484A1 (en) *	2013-07-30	2015-02-05	Elwha Llc	Methods and Compositions Related to French Fry Dough and Products Thereof
PL3171702T3 (pl) *	2014-07-24	2019-04-30	Nestec Sa	Środek pomocniczy do gotowania przeznaczony do powlekania i smażenia produktu spożywczego oraz sposób wytwarzania takiego środka pomocniczego do gotowania

Family Cites Families (12)

* Cited by examiner, † Cited by third party
Publication number	Priority date	Publication date	Assignee	Title
DE1244086B (de) *	1963-05-31	1967-07-13	Kurt Kautz	Verfahren zur Herstellung eines als Ausgangsmaterial fuer Brueh- oder Brandteig dienenden Pulvers
US4010073A (en) *	1975-06-25	1977-03-01	Rohm And Haas Company	Free-flowing enzyme composition
US4116772A (en) *	1975-07-30	1978-09-26	Pennwalt Corporation	Free-flowing fungal enzyme composition
NL8101345A (nl) *	1981-03-19	1982-10-18	Weert Meelfab	Ontsloten graan, geexpandeerde granen, bateriearm gemaakte cacaobonen, ontdopte zaden, getoaste zaden, werkwijze voor het bereiden van deze produkten, alsmede inrichting voor het uitvoeren van deze werkwijze.
DE3266662D1 (en) *	1981-06-24	1985-11-07	Buehler Ag Geb	Process and apparatus for treating unshelled shell fruits, particularly cocoa beans
DK148784D0 (da) *	1984-02-29	1984-02-29	Nexus Aps	Pulverprodukt
FI84970C (fi) *	1988-04-22	1992-02-25	Suomen Sokeri Oy	Foerfarande foer foerbaettring av degens egenskaper och broedets kvalitet.
EP0482094B1 (de) *	1989-07-19	1994-09-07	American Maize-Products Company	Herstellungsverfahren von nahrungsmitteln mit ermässigtem fettgehalt
US5110614A (en)	1989-12-14	1992-05-05	Microgold	Process of making a microwaveable bakery product
AU2206395A (en) *	1994-04-05	1995-10-23	Mrs. Bateman's Bakery, L.C.	Low fat, low calorie, fat substitute
GB9507715D0 (en) *	1995-04-13	1995-05-31	Novus Foods Ltd	Microwave batter
ATE201809T1 (de) *	1995-11-07	2001-06-15	Nestle Sa	Enzymbehandeltes stärkehaltiges produkt

1996
- 1996-11-21 EP EP96203263A patent/EP0848908B1/de not_active Expired - Lifetime
- 1996-11-21 PT PT96203263T patent/PT848908E/pt unknown
- 1996-11-21 AT AT96203263T patent/ATE221732T1/de active
- 1996-11-21 DK DK96203263T patent/DK0848908T3/da active
- 1996-11-21 DE DE69622873T patent/DE69622873T2/de not_active Expired - Lifetime
- 1996-11-21 ES ES96203263T patent/ES2179913T3/es not_active Expired - Lifetime
1997
- 1997-10-02 CA CA002215883A patent/CA2215883C/en not_active Expired - Fee Related
- 1997-10-07 IL IL12191097A patent/IL121910A/xx not_active IP Right Cessation
- 1997-11-18 AU AU45252/97A patent/AU722723B2/en not_active Ceased
- 1997-11-20 JP JP9319569A patent/JPH10155411A/ja not_active Withdrawn
- 1997-11-20 US US08/975,371 patent/US6068863A/en not_active Expired - Lifetime
- 1997-11-20 RU RU97119183/13A patent/RU2183062C2/ru not_active IP Right Cessation

Also Published As

Publication number	Publication date
JPH10155411A (ja)	1998-06-16
RU2183062C2 (ru)	2002-06-10
AU4525297A (en)	1998-05-28
DE69622873D1 (de)	2002-09-12
EP0848908B1 (de)	2002-08-07
EP0848908A1 (de)	1998-06-24
PT848908E (pt)	2002-12-31
IL121910A0 (en)	1998-03-10
DK0848908T3 (da)	2002-10-14
IL121910A (en)	2000-06-29
ES2179913T3 (es)	2003-02-01
DE69622873T2 (de)	2003-01-02
AU722723B2 (en)	2000-08-10
US6068863A (en)	2000-05-30
CA2215883C (en)	2006-05-09
CA2215883A1 (en)	1998-05-21

Legal Events

Date	Code	Title	Description
2002-11-15	UEP	Publication of translation of european patent specification

Publication	Publication Date	Title
ATE221732T1 (de)	2002-08-15	Verfahren zur herstellung von mikrowellen aufwärmbaren brotprodukte
De Delahaye et al.	2005	Effect of enrichment with high content dietary fiber stabilized rice bran flour on chemical and functional properties of storage frozen pizzas
ATE94723T1 (de)	1993-10-15	Extrudierte staerke-snack-nahrungsmittel und verfahren.
KR920000232A (ko)	1992-01-29	식물 섬유를 함유하는 제과점식품의 제조법
ATE166767T1 (de)	1998-06-15	Verfahren zur herstellung von panierbeschichtung und damit hergestelltes produkt
US5554402A (en)	1996-09-10	Process for preparing baked food products having little or no fat using an oat component as a fat replacement
DE69912777D1 (de)	2003-12-18	Verfahren zur herstellung von aromatisierte teigwaren
GB1577870A (en)	1980-10-29	Foodstuff
US4197324A (en)	1980-04-08	Preparation of meat analog
Mohamed et al.	1998	Effects of ingredients on the characteristics of rice cakes
ATE291355T1 (de)	2005-04-15	Verfahren zur herstellung gefüllter teigwaren
JPH09107887A (ja)	1997-04-28	膨化食品の製造方法及び膨化食品生地
JP2004208530A (ja)	2004-07-29	ナン様の外観を有するパンの製造方法、及び該パンを用いた調理パン
US20050136154A1 (en)	2005-06-23	Method of producing, and composition of, cereal products or food particulates with zero net glycemic carbohydrates
DK0411327T3 (da)	1993-01-11	Fremgangsmåde til fremstilling af pasta
JPS60248156A (ja)	1985-12-07	ソ−セ−ジ及びペ−スト状食品
GB2013077A (en)	1979-08-08	Process for treating sharps and middlings from flour-milling and foodstuffs obtained therefrom
US882852A (en)	1908-03-24	Bread and process of making same.
JPH01285146A (ja)	1989-11-16	パン・クラストの連鎖式食品化システム
ATE214233T1 (de)	2002-03-15	Fertiggericht
RU95117534A (ru)	1997-10-10	Способ приготовления диетических хлебобулочных изделий
JPH046331B2 (de)	1992-02-05
SI21118A (sl)	2003-08-31	Postopek za izdelavo prehrambenega izdelka
JPH04287645A (ja)	1992-10-13	大豆蛋白加工食品の製造方法
RU2005107208A (ru)	2006-08-20	Способ приготовления булочного изделия