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1. WO1994027445 - READY MIX FOR BAKED GOODS, PROCESS FOR PRODUCING THE SAME AND ITS USE

Publication Number WO/1994/027445
Publication Date 08.12.1994
International Application No. PCT/EP1994/001765
International Filing Date 31.05.1994
Chapter 2 Demand Filed 27.12.1994
IPC
A21D 10/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
A21D 6/00 2006.01
AHUMAN NECESSITIES
21BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
A23L 7/122 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
122Coated, filled, multilayered or hollow ready-to-eat cereals
A23P 10/40 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
10Shaping or working of foodstuffs characterised by the products
40Making free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
A23P 20/12 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
20Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
10Coating with edible coatings, e.g. with oils or fats
12Apparatus for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
A23P 20/15 2016.01
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
20Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
10Coating with edible coatings, e.g. with oils or fats
15Apparatus or processes for coating with liquid or semi-liquid products
CPC
A21D 10/002
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
10Batters, dough or mixtures before baking
002Dough mixes; Baking or bread improvers; Premixes
A21D 6/006
AHUMAN NECESSITIES
21BAKING; EDIBLE DOUGHS
DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
6Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
006Agglomeration of flour
A23L 7/122
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
7Cereal-derived products; Malt products
10Cereal-derived products
117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
122Coated, filled, multilayered or hollow ready-to-eat cereals
A23P 10/40
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
10Shaping or working of foodstuffs characterised by the products
40free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
A23P 20/12
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
20Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
10Coating with edible coatings, e.g. with oils or fats
12Apparatus for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
A23P 20/15
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
20Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
10Coating with edible coatings, e.g. with oils or fats
15Apparatus or processes for coating with liquid or semi-liquid products
Applicants
  • ENZENSPERGER, Peter [DE]/[DE]
  • JANSEN, Silke [DE]/[DE]
Inventors
  • ENZENSPERGER, Peter
  • JANSEN, Silke
Agents
  • POPP, Eugen
Priority Data
P 43 18 148.101.06.1993DE
Publication Language German (DE)
Filing Language German (DE)
Designated States
Title
(DE) BACKWAREN-ZUTATENVERBUND, VERFAHREN ZUR HERSTELLUNG SOWIE VERWENDUNG DESSELBEN
(EN) READY MIX FOR BAKED GOODS, PROCESS FOR PRODUCING THE SAME AND ITS USE
(FR) MELANGE PRET A UTILISER POUR PATISSERIE, SON PROCEDE DE PRODUCTION ET SON UTILISATION
Abstract
(DE)
Die Erfindung betrifft ein Verfahren zur Herstellung eines für die Zubereitung eines Backwaren-Endproduktes bestimmten, rieselfähigen Backwaren-Zutatenverbundes (36) bestehend aus mindestens einer Art von partikelartigen, insbesondere körnigen oder stückigen Grobstoffen (14) einerseits sowie mindestens einer Art von geschmacksbeeinflussenden, die Verarbeitungsfähigkeit des herzustellenden Endproduktes fördernden, die Haltbarkeit des Backwaren-Zutatenverbundes bzw. des Endprodukts verlängernden, die Geschmacksvielfalt erweiternden oder dgl. Feinstoffen bzw. Zutaten (22) andererseits, wobei das Haftmittel (18) neben Zucker weitere Inhaltsstoffe aufweist. Nach dem erfindungsgemäßen Verfahren wird zunächst ein wasserlösliches Haftmittel (18) auf die Oberfläche mindestens eines Teils der Grobstoffe (14) und/oder Feinstoffe bzw. Zutaten (22) aufgebracht. Dann werden die so behandelten Grobstoffe (14) und/oder Feinstoffe bzw. Zutaten (22) miteinander derart vermischt, daß die Feinstoffe (22) im wesentlichen abriebfest und dementsprechend entmischungssicher auf der Oberfläche der Grobstoffe (14) haften bleiben.
(EN)
A process is disclosed for producing a pourable ready mix (36) for preparing end baked goods. The mix (36) consists of at least one type of particulate, especially granulated or lumpy coarse materials (14) and of at least one type of fine materials or ingredients (22) to affect the taste of the end product, to make it easier to prepare, to extend the keeping quality of the ready mix for baked goods or the end product, and to increase the diversity of tastes or the like, as well as an agglutinating agent (18) which contains sugar besides other ingredients. A water-soluble agglutinating agent (18) is first applied on the surface of at least part of the coarse materials (14) and/or fine materials or ingredients (22). The thus treated coarse materials (14) and/or fine materials or ingredients (22) are then mixed so that the fine materials (22) adhere to the surface of the coarse material (14) in such a manner that they cannot be rubbed-off and the mixture is protected against segregating.
(FR)
Un procédé permet de produire un mélange coulant (36) pour la préparation d'un produit fini de pâtisserie. Le mélange (36) comprend au moins un type de matières particulaires grossières (14), notamment en grains ou en morceaux, et au moins un type de matières ou ingrédients fins qui modifient la saveur ou facilitent la préparation du produit fini, qui prolongent la durée de conservation du mélange ou du produit fini de pâtisserie, qui augmentent la diversité des saveurs, ou d'autres additifs similaires (22), ainsi qu'un agent agglutinant (18) qui contient du sucre et d'autres ingrédients. Selon le procédé, on applique premièrement un agent agglutinant (18) soluble dans l'eau sur la surface d'au moins une partie des matières grossières (14) et/ou des matières ou ingrédients fins (22), puis on mélange les matières grossières (14) aux matières ou ingrédinents fins (22) de telle sorte que les matières fines (22) adhèrent à la surface des matières grossières (14) de manière sensiblement résistante à l'enlèvement par le frottement, donc à la dissociation du mélange.
Also published as
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