[go: up one dir, main page]

WO1998046084A1 - Liquide de boulangerie pret a l'emploi avec conditionnement anaerobie - Google Patents

Liquide de boulangerie pret a l'emploi avec conditionnement anaerobie Download PDF

Info

Publication number
WO1998046084A1
WO1998046084A1 PCT/US1998/006417 US9806417W WO9846084A1 WO 1998046084 A1 WO1998046084 A1 WO 1998046084A1 US 9806417 W US9806417 W US 9806417W WO 9846084 A1 WO9846084 A1 WO 9846084A1
Authority
WO
WIPO (PCT)
Prior art keywords
product according
baker
composition
wash
protein
Prior art date
Legal status (The legal status 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 status listed.)
Ceased
Application number
PCT/US1998/006417
Other languages
English (en)
Inventor
Gordon D. Voss
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Baker's Bright Inc
Original Assignee
Baker's Bright 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 Baker's Bright Inc filed Critical Baker's Bright Inc
Priority to BR9807948-4A priority Critical patent/BR9807948A/pt
Priority to AU67920/98A priority patent/AU6792098A/en
Priority to CA002285187A priority patent/CA2285187C/fr
Priority to EP98913350A priority patent/EP1011335B1/fr
Priority to DE69806023T priority patent/DE69806023T2/de
Priority to AT98913350T priority patent/ATE218807T1/de
Publication of WO1998046084A1 publication Critical patent/WO1998046084A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Classifications

    • 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
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/35—Egg substitutes
    • 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
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • 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
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10—Coating with edible coatings, e.g. with oils or fats
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • 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
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products

Definitions

  • facultative anaerobic microorganisms such as gram negative facultative anaerobic rods (Enterobacteriaceae, including Escherichia, Enterobacter and Salmonella), gram positive facultative anaerobic cocci (Micrococcaceae, including Staphylococcus, Enterococcus and Lactococcus) and gram positive facultative anaerobic nonsporulating regular rods (Lactobacillus).
  • caseinates are the preferred protein source, since they are high in protein content, it is contemplated that they will be frequently used as an egg white substitute protein source in formulating the present invention.
  • an anti-precipitive agent is employed to prevent coagulation or aggregation of the protein. This not only prevents any caseinates from curdling, but also makes the protein from any protein sources more soluble and prevents aggregation and coagulation of the denatured proteins.
  • Viscosity control stabilizers which may be used in the present invention include those which are compatible with the other components contained in the baker's wash compositions and which are suitable for human ingestion. These may include carrageenan, tragacanth gum, xanthan gum, arabic gum, guar gum, carboxymethylcellulose, gelatin, corn syrup solids, maltodextrins, and mixtures thereof.
  • the preferred viscosity control stabilizer is carrageenan, such as Viscarin SD389, commercially available from Marine Colloids Division of FMC Corporation.
  • the amount of viscosity control stabilizer used in the present invention will vary depending upon the desired thickness of the resulting baker's shine composition.

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)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un liquide de boulangerie prêt à l'emploi et à longue durée de conservation, destiné à recouvrir des produits de boulangerie tels que petits pains, pains et fonds de tarte. Le liquide, qui peut être appliqué soit avant soit après la cuisson, fait briller le produit de boulangerie. La composition est conditionnée dans un environnement anaérobie, tel qu'un vaporisateur d'aérosols. Le liquide permet de présenter le produit sous une forme convenant à son utilisation, tout en lui conservant sa stabilité face à une contamination microbienne sur toute sa durée de conservation. On obtient ce résultat au moyen d'une composition de conservation qui contient un mélange de p-hydroxybenzoate de méthyle et d'hydroxybenzoate de propyle, le rapport en poids des matériaux étant d'au moins 1,25/1 environ. La composition comprend au moins une protéine ne provenant pas du blanc d'oeuf, telle qu'un caséinate, au moins un agent anti-précipitation, au moins un stabilisant de la viscosité, la composition de conservation décrite ci-dessus et de l'eau.
PCT/US1998/006417 1997-04-11 1998-03-31 Liquide de boulangerie pret a l'emploi avec conditionnement anaerobie Ceased WO1998046084A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
BR9807948-4A BR9807948A (pt) 1997-04-11 1998-03-31 Banho lìquido para panificação empacotado de forma anaeróbica, pronto para uso
AU67920/98A AU6792098A (en) 1997-04-11 1998-03-31 Anaerobically-packaged ready to use liquid bakery wash
CA002285187A CA2285187C (fr) 1997-04-11 1998-03-31 Liquide de boulangerie pret a l'emploi avec conditionnement anaerobie
EP98913350A EP1011335B1 (fr) 1997-04-11 1998-03-31 Liquide de boulangerie pret a l'emploi avec conditionnement anaerobie
DE69806023T DE69806023T2 (de) 1997-04-11 1998-03-31 Anaerobisch verpackt gebrauchsfertig flussige glasur für bäckereiprodukte
AT98913350T ATE218807T1 (de) 1997-04-11 1998-03-31 Anaerobisch verpackt gebrauchsfertig flussige glasur für bäckereiprodukte

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US83792497A 1997-04-11 1997-04-11
US837,924 1997-04-11

Publications (1)

Publication Number Publication Date
WO1998046084A1 true WO1998046084A1 (fr) 1998-10-22

Family

ID=25275803

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/US1998/006417 Ceased WO1998046084A1 (fr) 1997-04-11 1998-03-31 Liquide de boulangerie pret a l'emploi avec conditionnement anaerobie

Country Status (4)

Country Link
AU (1) AU6792098A (fr)
BR (1) BR9807948A (fr)
CA (1) CA2285187C (fr)
WO (1) WO1998046084A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6020011A (en) * 1997-04-11 2000-02-01 Baker's Bright, Inc. Anaerobically-packaged ready to use liquid bakery wash

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1244738A (en) * 1967-09-20 1971-09-02 Bristol Myers Co Antibacterial compositions
US4645674A (en) * 1984-07-06 1987-02-24 Entemann's Inc. Glaze composition for bakery products
EP0226671A1 (fr) * 1985-11-27 1987-07-01 CROMPTON & KNOWLES CORPORATION Suspension à base de dioxyde de titane pour enrobage par film
US4863751A (en) * 1987-12-31 1989-09-05 Baker's Bright Inc. Ready to use liquid bakery wash
JPH01283225A (ja) * 1988-05-10 1989-11-14 Toyo Jozo Co Ltd 牛呼吸器感染症治療用エアゾール製剤およびそれを用いる治療方法
US5128161A (en) * 1991-03-12 1992-07-07 Par-Way Group Method for preparing aerosol packaged glaze forming composition
US5225222A (en) * 1990-10-10 1993-07-06 Kraft General Foods, Inc. Surface-coating for producing microbiologically-stable baked goods

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1244738A (en) * 1967-09-20 1971-09-02 Bristol Myers Co Antibacterial compositions
US4645674A (en) * 1984-07-06 1987-02-24 Entemann's Inc. Glaze composition for bakery products
EP0226671A1 (fr) * 1985-11-27 1987-07-01 CROMPTON & KNOWLES CORPORATION Suspension à base de dioxyde de titane pour enrobage par film
US4863751A (en) * 1987-12-31 1989-09-05 Baker's Bright Inc. Ready to use liquid bakery wash
JPH01283225A (ja) * 1988-05-10 1989-11-14 Toyo Jozo Co Ltd 牛呼吸器感染症治療用エアゾール製剤およびそれを用いる治療方法
US5225222A (en) * 1990-10-10 1993-07-06 Kraft General Foods, Inc. Surface-coating for producing microbiologically-stable baked goods
US5128161A (en) * 1991-03-12 1992-07-07 Par-Way Group Method for preparing aerosol packaged glaze forming composition

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
PATENT ABSTRACTS OF JAPAN vol. 014, no. 057 (C - 0684) 2 February 1990 (1990-02-02) *

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US6020011A (en) * 1997-04-11 2000-02-01 Baker's Bright, Inc. Anaerobically-packaged ready to use liquid bakery wash

Also Published As

Publication number Publication date
BR9807948A (pt) 2000-03-08
AU6792098A (en) 1998-11-11
CA2285187A1 (fr) 1998-10-22
CA2285187C (fr) 2004-11-02

Similar Documents

Publication Publication Date Title
US4022917A (en) Process for preparing a storage stable premixed batter
US4416904A (en) Shelf stable pizza and method for preparing same
US4659576A (en) Shelf or refrigerator stable raw alimentary paste
US3021220A (en) Prepared batters
US6551640B1 (en) Dough especially for baked goods and method for making
US4375484A (en) Frozen batter and process
JPS5959136A (ja) 貯蔵安定性をもつ焼上げ即席製品
CN100407926C (zh) 可冷藏延长保存期的液体搅合面糊及其制造方法
JP2002501386A (ja) 保存安定な完全食品プレミックス
US20020034577A1 (en) Composition providing a stable suspension of a particulate component
US6020011A (en) Anaerobically-packaged ready to use liquid bakery wash
US6616961B2 (en) Egg concentrate product and methods for making and utilizing the same
EP2037744A2 (fr) Pâte à frire de cuisine pressurisée stable au réfrigérateur
US4863751A (en) Ready to use liquid bakery wash
US6726951B2 (en) Egg concentrate product and methods for making and utilizing the same
CN103229794B (zh) 包装的焙烤用粉末组合物
CA2285187C (fr) Liquide de boulangerie pret a l'emploi avec conditionnement anaerobie
US3734748A (en) Method of preventing the spoilage of bread
US20020172747A1 (en) Self rising dough-containing food product
US20040219272A1 (en) Shelf-stable sweet goods dough
US20220225623A1 (en) Dry sweet dough mix for home baked and cooked goods
US3295989A (en) Preservation of unbaked bakery products with an antibiotic peptide and the resulting product
EP1589832B1 (fr) Compositions de pate a cuisson comprenant un acide organique encapsule et un agent antimicrobien naturel
EP1231845B1 (fr) Pates alimentaires crues stables a la refrigeration
EP0009988B1 (fr) Spécialité de boulangerie contenant un agent de conservation et méthode pour sa préparation

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

Designated state(s): AL AM AT AU AZ BA BB BG BR BY CA CH CN CU CZ DE DK EE ES FI GB GE GH GM GW HU ID IL IS JP KE KG KP KR KZ LC LK LR LS LT LU LV MD MG MK MN MW MX NO NZ PL PT RO RU SD SE SG SI SK SL TJ TM TR TT UA UG UZ VN YU ZW

AL Designated countries for regional patents

Kind code of ref document: A1

Designated state(s): GH GM KE LS MW SD SZ UG ZW AM AZ BY KG KZ MD RU TJ TM AT BE CH DE DK ES FI FR GB GR IE IT LU MC NL PT SE BF BJ CF CG CI CM GA GN ML MR NE SN TD TG

DFPE Request for preliminary examination filed prior to expiration of 19th month from priority date (pct application filed before 20040101)
121 Ep: the epo has been informed by wipo that ep was designated in this application
ENP Entry into the national phase

Ref document number: 2285187

Country of ref document: CA

Ref country code: CA

Ref document number: 2285187

Kind code of ref document: A

Format of ref document f/p: F

WWE Wipo information: entry into national phase

Ref document number: 1998913350

Country of ref document: EP

REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

NENP Non-entry into the national phase

Ref country code: JP

Ref document number: 1998543954

Format of ref document f/p: F

WWP Wipo information: published in national office

Ref document number: 1998913350

Country of ref document: EP

WWG Wipo information: grant in national office

Ref document number: 1998913350

Country of ref document: EP