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1. (WO2019008088) SNACK FOOD MANUFACTURE
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Pub. No.: WO/2019/008088 International Application No.: PCT/EP2018/068225
Publication Date: 10.01.2019 International Filing Date: 05.07.2018
IPC:
A21D 13/04 (2017.01) ,A21D 13/06 (2017.01) ,A23L 7/117 (2016.01) ,A23L 19/00 (2016.01) ,A21D 13/00 (2017.01) ,A21D 2/36 (2006.01) ,A23L 19/18 (2016.01)
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13
Finished or partly finished bakery products
04
Bread from materials other than rye or wheat flour
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13
Finished or partly finished bakery products
06
Bread with modified starch or protein content
[IPC code unknown for A23L 7/117][IPC code unknown for A23L 19]
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
13
Finished or partly finished bakery products
A HUMAN NECESSITIES
21
BAKING; EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; DOUGHS FOR BAKING
D
TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
2
Treatment of flour or dough by adding materials thereto before or during baking
08
by adding organic substances
36
Vegetable material
[IPC code unknown for A23L 19/18]
Applicants:
FRITO-LAY TRADING COMPANY GMBH [CH/CH]; Spitalgasse 2 CH-3011 Berne, CH
Inventors:
SPURR, Michael Alfred James; GB
ALLEN, Rachael; GB
BOWS, John Richard; GB
LINTER, Bruce R; GB
HART, David; GB
KROON, Paul Antony; GB
Agent:
PETER DAVID JENKINS; PAGE WHITE & FARRER Bedford House John Street London Greater London WC1N 2BF, GB
Priority Data:
1710980.207.07.2017GB
Title (EN) SNACK FOOD MANUFACTURE
(FR) FABRICATION DE PRODUIT DE GRIGNOTAGE
Abstract:
(EN) A method of making a snack food in the form of snack food chips, the method comprising the steps of: a. providing at least one pre-processed vegetable material, the pre-processed vegetable material including at least one bioactive component which comprises a polyphenol or a glucosinolate or a mixture of any two or more thereof, wherein the at least one pre-processed vegetable material is in a freeze-dried form, in an individually quick frozen (IQF) form, in a defrosted, chilled or fresh comminuted form and/or in a defrosted, chilled or fresh pulp form; b. incorporating the at least one pre-processed vegetable material into a dough, wherein the dough is a potato-based dough, and wherein the dough forms individual dough sheet portions, and the snack food is in the form of snack food chips; c. cooking the dough sheet portions to form a cooked snack food in the form of snack food chips, the cooked snack food having a moisture content after the cooking step of from 5 to 25 wt% based on the weight of the cooked snack food, wherein the cooking comprises baking, microwave cooking, infrared cooking or radio frequency (RF) cooking; and d. drying the cooked snack food to form a dried snack food which has a moisture content after the drying step of from 1 to 4 wt%, based on the weight of the dried cooked snack food.
(FR) L'invention concerne un procédé de fabrication d'un produit de grignotage sous la forme de chips de produits de grignotage, le procédé comprenant les étapes consistant : a. à fournir au moins une matière végétale prétransformée, la matière végétale prétransformée comprenant au moins un constituant bioactif qui comprend un polyphénol ou un glucosinolate ou un mélange d'au moins deux de ces éléments, ladite matière végétale prétransformée se présentant sous une forme lyophilisée, une forme surgelée à l'unité (IQF), une forme décongelée, réfrigérée ou fraîchement broyée et/ou une forme de pulpe décongelée, réfrigérée ou fraîche ; b. à incorporer ladite matière végétale prétransformée dans une pâte, la pâte étant une pâte à base de pommes de terre, et la pâte formant des portions de feuille de pâte individuelles, et le produit de grignotage se présentant sous la forme de chips de produits de grignotage ; c. à cuire les portions de feuille de pâte pour former un produit de grignotage cuit sous la forme de chips de produits de grignotage, le produit de grignotage cuit ayant une teneur en humidité après l'étape de cuisson de 5 à 25 % en poids sur la base du poids du produit de grignotage cuit, la cuisson comprenant la cuisson au four traditionnel, la cuisson par micro-ondes, la cuisson par infrarouges ou la cuisson par radiofréquences (RF)) ; et d. à sécher le produit de grignotage cuit pour former un produit de grignotage séché qui a une teneur en humidité après l'étape de séchage de 1 à 4 % en poids, sur la base du poids du produit de grignotage cuit séché.
Designated States: AE, AG, AL, AM, AO, AT, AU, AZ, BA, BB, BG, BH, BN, BR, BW, BY, BZ, CA, CH, CL, CN, CO, CR, CU, CZ, DE, DJ, DK, DM, DO, DZ, EC, EE, EG, ES, FI, GB, GD, GE, GH, GM, GT, HN, HR, HU, ID, IL, IN, IR, IS, JO, JP, KE, KG, KH, KN, KP, KR, KW, KZ, LA, LC, LK, LR, LS, LU, LY, MA, MD, ME, MG, MK, MN, MW, MX, MY, MZ, NA, NG, NI, NO, NZ, OM, PA, PE, PG, PH, PL, PT, QA, RO, RS, RU, RW, SA, SC, SD, SE, SG, SK, SL, SM, ST, SV, SY, TH, TJ, TM, TN, TR, TT, TZ, UA, UG, US, UZ, VC, VN, ZA, ZM, ZW
African Regional Intellectual Property Organization (ARIPO) (BW, GH, GM, KE, LR, LS, MW, MZ, NA, RW, SD, SL, ST, SZ, TZ, UG, ZM, ZW)
Eurasian Patent Office (AM, AZ, BY, KG, KZ, RU, TJ, TM)
European Patent Office (EPO) (AL, AT, BE, BG, CH, CY, CZ, DE, DK, EE, ES, FI, FR, GB, GR, HR, HU, IE, IS, IT, LT, LU, LV, MC, MK, MT, NL, NO, PL, PT, RO, RS, SE, SI, SK, SM, TR)
African Intellectual Property Organization (BF, BJ, CF, CG, CI, CM, GA, GN, GQ, GW, KM, ML, MR, NE, SN, TD, TG)
Publication Language: English (EN)
Filing Language: English (EN)