BRPI0412491A - produto cremoso, produto compósito, e, processo para preparar um produto - Google Patents

produto cremoso, produto compósito, e, processo para preparar um produto

Info

Publication number
BRPI0412491A
BRPI0412491A BRPI0412491-0A BRPI0412491A BRPI0412491A BR PI0412491 A BRPI0412491 A BR PI0412491A BR PI0412491 A BRPI0412491 A BR PI0412491A BR PI0412491 A BRPI0412491 A BR PI0412491A
Authority
BR
Brazil
Prior art keywords
product
weight
creamy
liquid
combined
Prior art date
Application number
BRPI0412491-0A
Other languages
English (en)
Inventor
Zhen-Yi Yan
Harold Ira Levine
Louise Slade
Jeanny Zimeri
Weizhu Yu
Chi-Fen Wang
Julia L Desrochers
Original Assignee
Kraft Foods Holdings Inc
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
Application filed by Kraft Foods Holdings Inc filed Critical Kraft Foods Holdings Inc
Publication of BRPI0412491A publication Critical patent/BRPI0412491A/pt

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/343—Products for covering, coating, finishing, decorating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/17—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with coatings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/10—Multi-layered products
    • A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
    • A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/24—Partially or completely coated products coated after 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/20—Partially or completely coated products
    • A21D13/28—Partially or completely coated products characterised by the coating composition
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/31—Filled, to be filled or stuffed products filled 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
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/30—Filled, to be filled or stuffed products
    • A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C19/00—Cheese; Cheese preparations; Making thereof
    • A23C19/06—Treating cheese curd after whey separation; Products obtained thereby
    • A23C19/09—Other cheese preparations; Mixtures of cheese with other foodstuffs
    • A23C19/093—Addition of non-milk fats or non-milk proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C20/00—Cheese substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)
  • Grain Derivatives (AREA)
  • Cosmetics (AREA)

Abstract

"PRODUTO CREMOSO, PRODUTO COMPóSITO, E, PROCESSO PARA PREPARAR UM PRODUTO". Um produto cremoso com uma sensação bucal lúbrica é estável no cozimento e adequado como recheio ou cobertura para artigos cozidos. Em uma forma preferida, compreende: pelo menos 30% em peso de uma porção gordurosa descontínua; pelo menos 20% de um componente líquido aquoso contínuo para proporcionar doçura e estabilidade, compreendendo açúcar líquido e poliol líquido, no qual o peso combinado de açúcares líquidos e polióis líquidos totaliza 40% a 95% em peso de sólidos do componente líquido aquoso, e o componente líquido aquoso contínuo preferivelmente contém menos do que 20% de água. Pode ser empregada uma porção de sólidos suspensos opcional. O produto cremoso, no qual o teor de umidade é de 2% a 10% em peso da composição total, e a quantidade combinada de açúcar, poliol e outros sólidos solúveis compreende de cerca de 25% a 65% do produto total e é suficiente para proporcionar uma A~ w~ menor do que 0,5 para o produto total, pode ser combinado com uma massa de farinha cozinhável e ser cozido.
BRPI0412491-0A 2003-07-10 2004-07-07 produto cremoso, produto compósito, e, processo para preparar um produto BRPI0412491A (pt)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US10/616,726 US6863911B2 (en) 2001-02-02 2003-07-10 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation
PCT/US2004/021666 WO2005006880A2 (en) 2003-07-10 2004-07-07 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation

Publications (1)

Publication Number Publication Date
BRPI0412491A true BRPI0412491A (pt) 2006-09-19

Family

ID=34079670

Family Applications (1)

Application Number Title Priority Date Filing Date
BRPI0412491-0A BRPI0412491A (pt) 2003-07-10 2004-07-07 produto cremoso, produto compósito, e, processo para preparar um produto

Country Status (15)

Country Link
US (1) US6863911B2 (pt)
EP (1) EP1643848A4 (pt)
KR (1) KR20060036083A (pt)
CN (1) CN1849072B (pt)
AU (1) AU2004257648B2 (pt)
BR (1) BRPI0412491A (pt)
CA (1) CA2531594C (pt)
IL (1) IL172952A0 (pt)
MX (1) MXPA06000436A (pt)
NO (1) NO20060127L (pt)
NZ (1) NZ545003A (pt)
RU (1) RU2344617C2 (pt)
UA (1) UA88449C2 (pt)
WO (1) WO2005006880A2 (pt)
ZA (1) ZA200600182B (pt)

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US7186432B2 (en) * 2002-10-30 2007-03-06 Kerry Inc. Shelf stable meltable particulate food product
US20060034978A1 (en) * 2004-08-16 2006-02-16 Grain Processing Corporation Aerosol compositions, devices and methods
US7641930B2 (en) * 2004-12-08 2010-01-05 The Hershey Company Chocolate products and ingredients and methods for producing novel oil-in-water suspensions
WO2006098399A1 (ja) * 2005-03-16 2006-09-21 Fuji Oil Company, Limited 大豆パフの製造法
US20060286212A1 (en) * 2005-06-07 2006-12-21 Weizhu Yu Low moisture, low water activity caramel, caramel composite products and process for preparation
US20070110844A1 (en) * 2005-11-15 2007-05-17 Natalia Kubantseva Reduced sweetness confectionary compositions and coated/filled food products
US7803418B2 (en) * 2006-09-29 2010-09-28 Kellogg Company Nut butter compositions and methods related thereto
US8586122B2 (en) * 2007-07-26 2013-11-19 Loders Croklaan Usa Llc Composition suitable for use in baking
MX2010003020A (es) 2007-09-20 2010-04-01 Kellog Co Alimentos rellenos, crujientes y metodos relacionados con los mismos.
MX2007014944A (es) * 2007-11-28 2009-05-28 Kyu Il Lee Composicion de extractos de soya, arroz, ajonjoli y tuna para suplemento alimenticio.
US8287936B2 (en) 2009-02-17 2012-10-16 Kraft Foods Global Brands Llc Bake-stable creamy food filling base
US20100239720A1 (en) * 2009-03-23 2010-09-23 Michael Laurence Jensen Dual textured, multicomponent snack food having a creamy filling
GB2471671A (en) * 2009-07-06 2011-01-12 Cadbury Holdings Ltd Savoury water in oil food emulsion
US20110104338A1 (en) * 2009-10-30 2011-05-05 Coleman Edward C Food Product Pertaining To A Filling-And-Cracker Sandwich
RU2566987C2 (ru) * 2010-03-01 2015-10-27 Интерконтинентал Грейт Брэндс ЛЛС Ароматизированные пищевые продукты с начинкой, имеющие длительный срок хранения, и способы их изготовления
JP5540148B2 (ja) * 2010-04-26 2014-07-02 マーク アンド チャペル （アイルランド） リミテッド ２種成分食品およびその製造方法
US10264804B2 (en) 2010-10-19 2019-04-23 Intercontinental Great Brands Llc Heat-stable filling with cereal-derived ingredients
CA2819000C (en) 2010-12-15 2017-03-28 Kraft Foods Global Brands Llc Heat tolerant lipid-based filling
GB2524451B (en) 2013-01-09 2018-03-28 Mars Inc Caramel, confection comprising the caramel and method of making the confection
US20160174579A1 (en) * 2014-12-18 2016-06-23 General Mills, Inc. High Fiber Cheesecake Product with Extensive Shelf Life
US20190098912A1 (en) * 2016-03-24 2019-04-04 Cargill, Incorporated Bake stable composition
CN108294291B (zh) * 2017-01-11 2021-08-24 统一企业股份有限公司 烘焙用糖浆及其制作方法
AR118761A1 (es) * 2019-04-23 2021-10-27 Aak Ab Emulsión estructurada de aceite en agua y producto alimenticio que la comprende
US11375727B2 (en) 2019-07-09 2022-07-05 Intercontinental Great Brands Llc Heat tolerant filling base for high temperature, high-pressure cooking co-extrusion
CN118475243A (zh) * 2022-01-15 2024-08-09 卡夫食品瑞士控股有限责任公司 糖食产品
US12604906B2 (en) 2022-04-29 2026-04-21 Societe Des Produits Nestle S.A. Multi-texture confectionery product

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US3198637A (en) * 1963-02-18 1965-08-03 Nat Biscuit Co Preparation of filled baked products and filler composition utilized therein
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Also Published As

Publication number Publication date
KR20060036083A (ko) 2006-04-27
MXPA06000436A (es) 2006-04-05
ZA200600182B (en) 2007-07-25
CA2531594A1 (en) 2005-01-27
EP1643848A4 (en) 2010-07-07
UA88449C2 (ru) 2009-10-26
CN1849072B (zh) 2011-01-19
WO2005006880A3 (en) 2005-07-28
NO20060127L (no) 2006-02-09
EP1643848A2 (en) 2006-04-12
RU2006104003A (ru) 2006-09-10
NZ545003A (en) 2007-11-30
AU2004257648B2 (en) 2009-12-03
CN1849072A (zh) 2006-10-18
CA2531594C (en) 2012-11-27
US6863911B2 (en) 2005-03-08
IL172952A0 (en) 2006-06-11
AU2004257648A1 (en) 2005-01-27
US20040126464A1 (en) 2004-07-01
RU2344617C2 (ru) 2009-01-27
WO2005006880A2 (en) 2005-01-27

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Legal Events

Date Code Title Description
B08F Application dismissed because of non-payment of annual fees [chapter 8.6 patent gazette]

Free format text: REFERENTE AS 6A, 7A E 8A ANUIDADES.

B08K Patent lapsed as no evidence of payment of the annual fee has been furnished to inpi [chapter 8.11 patent gazette]

Free format text: REFERENTE AO DESPACHO 8.6 PUBLICADO NA RPI 2159 DE 22/05/2012.