[go: up one dir, main page]

WO2001080653A1 - Procede de cuisson de produits contenant de la farine dans un film cellulosique tubulaire et produit ainsi obtenu - Google Patents

Procede de cuisson de produits contenant de la farine dans un film cellulosique tubulaire et produit ainsi obtenu Download PDF

Info

Publication number
WO2001080653A1
WO2001080653A1 PCT/GB2001/001921 GB0101921W WO0180653A1 WO 2001080653 A1 WO2001080653 A1 WO 2001080653A1 GB 0101921 W GB0101921 W GB 0101921W WO 0180653 A1 WO0180653 A1 WO 0180653A1
Authority
WO
WIPO (PCT)
Prior art keywords
product
flour
food
casing
baked
Prior art date
Application number
PCT/GB2001/001921
Other languages
English (en)
Inventor
Mark D. Reeves
Original Assignee
Devro Plc
Teepak Investments, 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 Devro Plc, Teepak Investments, Inc. filed Critical Devro Plc
Priority to AU52388/01A priority Critical patent/AU5238801A/en
Publication of WO2001080653A1 publication Critical patent/WO2001080653A1/fr

Links

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
    • A21D10/00—Batters, dough or mixtures before baking
    • A21D10/02—Ready-for-oven doughs
    • A21D10/025—Packaged doughs
    • 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
    • A21D13/34—Filled, to be filled or stuffed products the filling forming a barrier against migration
    • 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
    • A21D8/06—Baking processes

Definitions

  • This invention relates to baking methods and baked products such as breads and biscuits that may or may not be filled or stuffed with other materials such as meats and cheeses and mixtures thereof.
  • Baking of flour containing products e.g. wheat, rye, rice, and corn flours, has been known and done for millennia. Wheat has been found in Egyptian tombs and leavened and unleavened bread is referred to in the Bible. Further, baked flour products are a food staple, essentially worldwide.
  • Regenerated cellulose e.g. in the form of cellophane
  • a method of baking of bread in cellulose food casings was done as early as 1990 by the present inventor with success in certain circumstances; however, there were some problems associated with some of such baking methods and resulting products. The method was thus not published or commercialized. In particular, in certain circumstances there was adherence of baked goods to the food casing which resulted in difficulty in removing the casing and which caused an unsightly surface appearance and loss of product.
  • a product comprising a flour based food baked within a tubular film comprising cellulose.
  • the flour is usually selected from the group consisting of wheat flour, rye flour, corn flour, rice flour, and mixtures thereof.
  • the food usually contains at least five weight percent of protein selected from the group consisting of gluten, milk protein, egg protein and mixtures thereof, especially when a leavening agent is used, since protein is necessary for integrity.
  • the invention further includes the method of making such a baked product by stuffing a tubular food casing with an unbaked flour containing product, followed by baking the tube stuffed with the flour containing food product.
  • Flour as used herein means a ground or powdered starch containing foodstuff having an average particle size of less than about 500 micrometers (500 microns) (0.5mm).
  • the flour preferably has an average particle size below about 50 microns.
  • the ground or powdered foodstuff is usually a ground grain (meal) such as wheat, rye, corn or rice but may be other ground seeds such as soybeans or even dried starchy plant material such as potatoes or cassava.
  • the most common flour used in accordance with the invention is wheat flour which may be either white flour or whole wheat flour. Some wheat flour is present in most breads. When the entire kernel of grain, e.g. wheat, is ground and no separations are made it is referred to as "whole grain”, e.g. "whole wheat flour”. "White wheat flour” is wheat flour that is freed of a major portion of the bran and germ of the wheat kernel.
  • “Flour based baked food” includes those products commonly known as breads, rolls, pastries, bagels, biscuits, muffins, cakes, pies, tarts, tortillas, pizzas, calzones, pitas, crackers, cookies, croissants, pretzels, crepes, and products comprising them. Such products usually have an external surface that comprises at least 50 weight percent flour.
  • the product may be a filled product, i.e. a food filling that comprises less than 50 weight percent flour, and often no flour at all, may be surrounded by product comprising at least 50 weight percent flour. Examples of such filling materials include meats, cheeses, fruits, vegetables, jams and jellies, and confections.
  • the most common surrounding product is baked bread dough, baked tortillas, baked biscuit dough, baked pie dough, baked bagel dough, baked croissant dough, baked cake mix and baked muffin mix.
  • “Leavening agent”, as used herein, means an edible substance that releases carbon dioxide to cause the formation of voids within a flour based food such as breads. Such a flour based food product is referred to as
  • yeast used for leavening
  • Saccharomyces cerevisiae Saccharomyces cerevisiae
  • a water soluble saccharide, salt, and a source of phosphorous must also be present.
  • the flour itself usually supplies sufficient phosphorous.
  • Water soluble saccharide including mono, di- and polysaccharides
  • Water soluble saccharides may also be indirectly provided by introducing enzymes, e.g. those contained in malt, to break down starch into water soluble saccharide units.
  • the most common leavening agents containing sodium bicarbonate are sodium bicarbonate itself or a mixture of sodium bicarbonate with potassium tartrate, tartaric acid, anhydrous sodium aluminum sulfate, or moncalcium phosphate, or mixtures thereof formulated to release carbon dioxide from the sodium bicarbonate when moistened. These mixtures are commonly referred to as "baking powder”.
  • leavened flour based food products at least some protein is required in order to give the product sufficient integrity to retain carbon dioxide during the rising process.
  • the most common protein used for this purpose is gluten commonly found in sufficient quantity as a natural constituent in wheat bread flour.
  • Rye flour also contains some gluten but the amount is usually insufficient without addition of wheat flour or some other source of suitable protein. Most other flours contain little or no gluten.
  • the food usually contains at least five weight percent of protein selected from the group consisting of gluten, milk protein, egg protein and mixtures thereof.
  • tubular film comprising cellulose may be made by a number of methods. Such tubes, for example may be made by extrusion of a viscose into the shape of a tube followed by regeneration or precipitation of the cellulose from the viscose to form a tubular film. In another method, opposing edges of a flat cellulose film may be seamed to form a tube. "Fibrous casing” may be made by forming a flat fibrous mat or cloth into the shape of a tube and impregnating the mat with viscose followed by regeneration or precipitation of cellulose to fill pores between the fibers and to seal the opposing edges of the mat or cloth.
  • the tubular films comprising cellulose have a wide range of diameters, e.g.
  • the thickness of the films may also vary widely, e.g. from about 0.015 millimeters to about 1 millimeter. In general, the larger diameter films have the greater thicknesses and fibrous films have greater thicknesses than non-fibrous films.
  • the viscose used to form the tubular films of the invention is essentially any viscous solution of cellulose or derivatized cellulose from which non- derivatized cellulose film can be formed. The most common viscose is xanthate viscose which is a solution of xanthanated cellulose in alkali.
  • the xanthate viscose is extruded and the xanthate groups are driven from the cellulose using a mixture of a salt, e.g. sodium sulfate and a strong acid, e.g. sulfuric acid.
  • a salt e.g. sodium sulfate
  • a strong acid e.g. sulfuric acid
  • Another viscose that may be used is a solution of non- derivatized cellulose in a mixture of tertiary amine oxide and water.
  • the amine oxide viscose is extruded and the cellulose is precipitated from the solution by washing the amine oxide from the cellulose.
  • examples of other viscoses that can be used are cellulose aminomethanate viscose and cupraammonium viscose.
  • the inside of the tubular film is coated with a flavorant that transfers to the surface of the contained flour based baked food.
  • flavorants are salt; garlic flavor in the form of garlic salt, garlic powder, garlic grains, or garlic extract; onion flavor in the form of ground or powdered onion or onion extract; liquid smoke; herbs and herb extracts; butter and butter flavors; ground white and black peppers; hot and sweet fruit peppers and their extracts, aromatic oils such as clove, orange and lemon extracts, and sweeteners such as sugars, maple syrup, corn syrup and honey flavorants.
  • transfer colorants may also be coated on the inside of the tubular film, e.g. smoke color and caramel color .
  • the inside of the food casing is coated with a release agent, e.g. as described in U.S. Patents 3,898,348; 4,137,947; 4,489,114; and 5,370,914. It has been found that such release coatings permit casings to be readily peeled from contained baked product without damaging product surface.
  • cellulose casings may be coated or impregnated with vapor barrier material, e.g. polyvinylidene chloride or polytetrafluoroethylene, so that moisture is retained within contained baked product until the casing is opened, thus retaining a fresh moist texture.
  • vapor barrier material e.g. polyvinylidene chloride or polytetrafluoroethylene
  • Such a barrier also preserves the essentially sterile environment of the interior of the food casing after baking. The baking process exposes the interior of the casing, including baked food product, to a sterilizing high temperature, high moisture environment.
  • Example 1 Two tablespoons of bulk baking yeast was suspended in one-half cup of warm water. Four cups of general purpose flour, a tablespoon of sugar, 4 teaspoons of salt, ⁇ cup of corn oil, and ⁇ cups of water were mixed together and then added to the suspended yeast. From about 1 to 2 cups of flour were then added until the mass was thick enough for kneading. The dough was kneaded and then divided into three parts. One end of a tubular regenerated cellulose food casing was wired shut and the inside surface was wiped with corn oil and coated with corn meal. The tubular food casing had a total length of about a foot and a diameter of about 3H inches. One part of the dough was stuffed into the food casing and the casing was wired closed.
  • a commercial flour based baking soda type blueberry muffin mix was mixed with sufficient water to obtain a dough having a thick somewhat sticky consistency.
  • the muffin mix is about equivalent to a recipe containing dried blueberries, about 1 cup of flour, about cup of sugar, a teaspoon of baking powder, teaspoon of salt, 1 egg, 1/6 cup of vegetable oil, and 1 tablespoon of dried powdered milk.
  • a cellulose film food casing having a diameter of about 3 inches was about half filled with the dough and the ends of the casing were closed.
  • the product was then baked at 400 degrees F. for about 12 minutes.
  • the cooked length was about 13.5 inches.
  • Example 3 Example 2 is repeated except that the inside surface of the casing was treated with a release coating essentially as described in U.S. Patent 4,137,947 to Bridgeford, incorporated by reference herein as background art .
  • a commercial uncooked bread dough was cut into 3-4 inch thick pieces. One of the pieces was sliced down the center and a single sausage was embedded into the dough.
  • the product was then baked at 350 degrees F for 30 minutes.
  • the casing could be peeled from the baked product with only minor sticking.
  • the taste of the product was good.
  • Baking at a somewhat lower temperature for a longer time permits the sausage to be heated to a higher temperature while obtaining thorough baking of the dough.
  • a food casing having an internal release coat as previously described, permits easy peeling of the casing.
  • Example 5 A calzone is made as follows. Pizza dough was spread out and the center covered with ingredients consisting of pepperoni, pizza sauce and a mixture of mozzarella and cheddar cheeses. The dough was folded over to encase the pepperoni and cheese and stuffed into a cellulose tubular food casing. The product was baked at 400 degrees F for
  • Example 6 Brownie mix was placed inside of a cellulose film tubular food casing and baked at 325 degrees F. for 20 minutes. Probably due to the presence of too much air, the casing collapsed. The casing did not peel well.
  • Banana nut bread was made by stuffing a tubular cellulose film food casing with a banana nut dough mixture.
  • the mixture consisted essentially of 4 cups of general purpose wheat flour, 1H teaspoons of baking soda, 1 teaspoon of cream of tartar, H teaspoon of corn starch, 4 eggs, 2 teaspoons of salt, 1 cup of shortening, 2 cups of sugar, 2 cups of mashed bananas, and 1 cup of chopped nuts.
  • the food casing was one-half filled and baked at 350 degrees F for one hour. The loaf was turned after twenty minutes to obtain even browning.
  • Example 8 A basic white bread dough was made by mixing 2 tablespoons of dry yeast, and 1 tablespoon of sugar into 2 cups of warm water. Three cups of warm water was added to a mixture of about 4.5 tablespoons of sugar, 1 tablespoon of salt, about 5 tablespoons of vegetable oil and about 5 cups of flour. The yeast mixture was then added. The resulting bread dough product was then kneaded. The dough was then formed into a series of flat dough sections, each of which was rolled around a mixture of about 67 weight percent taco seasoned hamburger and about 33 percent cheese to form stuffed dough products. The internal surfaces of six foot sections of tubular fiber reinforced cellulose food casing, having a dry flat width of about 75 mm. were evenly coated with a 10% solution of oleoresin in canola oil.
  • Example 9 Example 8 was repeated, except that the stuffing was a mixture of about 67 weight percent pepperoni and about 33 weight percent cheese.
  • One section of casing was internally coated with hot pizza sauce.
  • Another section was internally coated with a release coating, essentially as described in U.S. Patent 4,137,947 without oil.
  • a control section was also used having the oil coating previously described without flavorants or other release coatings on the inside surface.
  • the casing with the release coating was most easily removed from the baked product with no damage to the outside surface of the product. The outside surface did not have the oily texture of the product baked in the control casing.
  • the product baked in the casing having the internal flavorant picked up the flavor from the casing.
  • Example 9 was followed except that the stuffing material was about 67 weight percent cut ham and about 33 weight percent cheese.
  • the casing sections used were a control, as previously discussed, and a section internally coated with jalapeno pepper flavor.
  • the control product tasted good but did not peel as easily as the release coated casing described in Example 9.
  • Example 11 Raised bagel dough was stuffed into casing sections as previously described. One of the sections was internally coated with a release coating essentially as described in U.S. Patent 4,137,947. The product was baked at 350 degrees F. for 40 minutes. The casing having the release coating more easily slid off the casing than control casing.
  • Prepackaged muffin mix prepared according to the package directions, was stuffed into a release coated tubular food casing section, as previously described.
  • the product was baked at 400 degrees F. for 42 minutes.
  • the release coating improved release of product as compared with a casing control without the release coating.
  • Example 13 Prepackaged brownie mix, prepared according to package directions, was stuffed into a release coated tubular food casing section, as previously described. The product was baked at 350 degrees F. for 40 minutes. The release coating improved release of product as compared with a casing control without the release coating.
  • a basic white bread dough was made by mixing 2 tablespoons of dry yeast, and 1 tablespoon of sugar into 2 cups of warm water. Three cups of warm water was added to a mixture of about 4 tablespoons of sugar, 1 tablespoon of salt, about 5 tablespoons of vegetable oil and about 5 cups of flour. The yeast mixture was then added. The resulting bread dough product was then kneaded.
  • the internal surfaces of sections of the tubular fiber reinforced cellulose food casing, having a dry flat width of about 75mm. were internally coated with a release coating essentially as described in U.S. Patent 4,137,947.
  • the inside surface of the casing was further coated with a seasoning mixture of butter, garlic powder, salt and oregano.
  • the dough was formed and placed into sections of the seasoned fiber reinforced regenerated cellulose tubular food casing and baked at 350 degrees F. for 38 minutes. The baked product released easily and had a nice crust with good flavor.
  • Example 15 Dough was prepared by mixing a tablespoon of yeast into a cup of water. A teaspoon of sugar was added followed by about 2 tablespoons of vegetable oil and about 2 ⁇ cups of flour. The dough was spread flat and pepperoni, cheese and pizza sauce was placed on one half and the dough folded over to seal the pepperoni, cheese, and pizza sauce inside. The product was placed inside a seasoned tubular fibrous cellulose food casing having release coating as described in Example 14. The product was then baked at 350 degrees F. for about 30 minutes. The resulting calzone product had a tasty crust and released from the food casing very easily.
  • a basic white bread dough was made by mixing 2 tablespoons of dry yeast, and 1 tablespoon of sugar into 2 cups of warm water. Three cups of warm water was added to a mixture of about 4 tablespoons of sugar, 1 tablespoon of salt, about 5 tablespoons of vegetable oil and about 5 cups of flour. The yeast mixture was then added. The resulting bread dough product was then kneaded. The dough was molded into loaves and stuffed into two different fibrous cellulose food casings to about 50% fill.
  • the first food casing was a fibrous cellulose casing, essentially as described as a control in Example 8.
  • the second food casing was essentially the same as the first, except that it was externally coated with a polyvinylidene chloride vapor barrier.
  • the dough was permitted to rise in the casings and then baked at 375 degrees F for 35 minutes with one end of the casing open to let out steam. After removal from the baking oven, both ends of the casing were sealed and stored under ambient conditions. Weight loss of the baked products over time are shown in the table. After only about 29 hours, the bread in the control casing had lost over 5% of its weight through moisture loss and had a hard crust. The bread in the vapor barrier casing, during the same period had only lost about 0.4% of its weight and its crust was still soft and pliable. After nine days, the bread in the control casing had lost over 20% of its weight through moisture loss, was completely hard, was unpalatable, and contained insufficient moisture to support mold growth.

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

L'invention concerne un produit comprenant un aliment à base de farine, cuit dans un film tubulaire comprenant de la cellulose. Dans un mode de réalisation préféré, le film tubulaire présente un revêtement intérieur pelliculable. Dans un autre mode de réalisation, le film tubulaire présente une barrière d'humidité. La farine utilisée est généralement de la farine de blé, de seigle, de maïs, de riz et des mélanges desdites farines. Les aliments contiennent de manière générale au moins cinq pour cents en poids de protéine sélectionnée parmi le gluten, les protéines du lait, les protéines de l'oeuf et des mélanges desdites substances, notamment si un agent de levage est utilisé, les protéines étant nécessaires pour assurer l'intégrité de l'ensemble. L'aliment concerné peut être un produit alimentaire farci, enrobé d'une pâte cuite. L'invention concerne en outre un procédé permettant de préparer un produit cuit de ce type, en fourrant l'enveloppe alimentaire tubulaire d'un produit contenant de la farine, cru, puis par cuisson du tube farci avec le produit contenant la farine.
PCT/GB2001/001921 2000-04-26 2001-04-26 Procede de cuisson de produits contenant de la farine dans un film cellulosique tubulaire et produit ainsi obtenu WO2001080653A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
AU52388/01A AU5238801A (en) 2000-04-26 2001-04-26 Method for baking flour containing products in tubular cellulose film and resulting product

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
US55851400A 2000-04-26 2000-04-26
US09/558,514 2000-04-26

Publications (1)

Publication Number Publication Date
WO2001080653A1 true WO2001080653A1 (fr) 2001-11-01

Family

ID=24229845

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/GB2001/001921 WO2001080653A1 (fr) 2000-04-26 2001-04-26 Procede de cuisson de produits contenant de la farine dans un film cellulosique tubulaire et produit ainsi obtenu

Country Status (2)

Country Link
AU (1) AU5238801A (fr)
WO (1) WO2001080653A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004003927B4 (de) * 2003-01-25 2007-03-15 Borgesius Holding B.V. Verfahren zum Backen eines Brotes sowie Teigstück hierfür
CN104365771A (zh) * 2014-11-14 2015-02-25 泰兴市一鸣生物制品有限公司 一种水蜜桃蛋挞的制作方法
CN104365786A (zh) * 2014-11-24 2015-02-25 王和平 一种杏仁蛋挞的制作方法
CN104365764A (zh) * 2014-11-14 2015-02-25 泰兴市一鸣生物制品有限公司 一种葡萄柚蛋挞的制作方法
CN104365769A (zh) * 2014-11-14 2015-02-25 泰兴市一鸣生物制品有限公司 一种香蕉蛋挞的制作方法

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB953523A (en) * 1963-01-14 1964-03-25 Carlton Cafes Maidstone Ltd Improvements in or relating to baking bread and the like
GB1197130A (en) * 1967-06-12 1970-07-01 Cellophane Sa Improvements in Packaging
GB1538428A (en) * 1975-03-26 1979-01-17 Unilever Ltd Food products
WO1999064320A1 (fr) * 1998-06-05 1999-12-16 Raisio Yhtymä Oyj Procede de fabrication d'un produit de boulangerie

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB953523A (en) * 1963-01-14 1964-03-25 Carlton Cafes Maidstone Ltd Improvements in or relating to baking bread and the like
GB1197130A (en) * 1967-06-12 1970-07-01 Cellophane Sa Improvements in Packaging
GB1538428A (en) * 1975-03-26 1979-01-17 Unilever Ltd Food products
WO1999064320A1 (fr) * 1998-06-05 1999-12-16 Raisio Yhtymä Oyj Procede de fabrication d'un produit de boulangerie

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
KROCHTA J M ET AL: "EDIBLE FILMS SOLVE PROBLEMS", FOOD TECHNOLOGY, INSTITUTE OF FOOD TECHNOLOGISTS. CHICAGO, US, vol. 51, no. 2, 1 February 1997 (1997-02-01), pages 60 - 73, XP000683381, ISSN: 0015-6639 *

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102004003927B4 (de) * 2003-01-25 2007-03-15 Borgesius Holding B.V. Verfahren zum Backen eines Brotes sowie Teigstück hierfür
CN104365771A (zh) * 2014-11-14 2015-02-25 泰兴市一鸣生物制品有限公司 一种水蜜桃蛋挞的制作方法
CN104365764A (zh) * 2014-11-14 2015-02-25 泰兴市一鸣生物制品有限公司 一种葡萄柚蛋挞的制作方法
CN104365769A (zh) * 2014-11-14 2015-02-25 泰兴市一鸣生物制品有限公司 一种香蕉蛋挞的制作方法
CN104365786A (zh) * 2014-11-24 2015-02-25 王和平 一种杏仁蛋挞的制作方法

Also Published As

Publication number Publication date
AU5238801A (en) 2001-11-07

Similar Documents

Publication Publication Date Title
US5194271A (en) Microwaveable batter-coated, dough-enrobed foodstuff
EP0662785B1 (fr) Pate a patisserie pre-cuite pouvant etre cuite aux micro-ondes
US3615679A (en) Frozen pizza and dough
EP0540521B1 (fr) Produit alimentaire enrobe de pate et recouvert d'une pate a frire cuisant au four a micro-ondes
US4275082A (en) Frozen puff pastry and edible insert combination and process
US6013300A (en) Quick bread
US5312633A (en) Method of making a stuffed pretzel dough product and completed stuffed pretzel product
AU2003269971B2 (en) Method of making a shelf stable edible snack having an outer dough layer
US20040219271A1 (en) Molded bread products and process for making
US6001400A (en) Process for producing combination cream cheese and bagel dough product
US20030044489A1 (en) Dough extrusions for producing baked products having multiple textures
US20050271786A1 (en) Dough, products and methods
US20050025862A1 (en) Multi-component dough
KR101769923B1 (ko) 소프트 치즈 쨈 바게트 제조방법
US20020142070A1 (en) Frozen food product with topping
WO2001080653A1 (fr) Procede de cuisson de produits contenant de la farine dans un film cellulosique tubulaire et produit ainsi obtenu
US12219970B2 (en) Baking ingredients suitable for fat replacement
US4100308A (en) Pizza-like snack food dry mix and process for making same
US20060019014A1 (en) Biscuit flatbread and method of making same
CA2383793A1 (fr) Processus de traitement de la pate de cuisson et produits connexes
CN104839285A (zh) 樱桃鲜虾吐司面包及其制备方法
JPS61247332A (ja) パイ食品の製造法
US20080102169A1 (en) Comestible product made with a grilling and baking process
MXPA99004585A (en) Quick bread
JPH03168048A (ja) 包あん食品の製造法

Legal Events

Date Code Title Description
AK Designated states

Kind code of ref document: A1

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

AL Designated countries for regional patents

Kind code of ref document: A1

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

121 Ep: the epo has been informed by wipo that ep was designated in this application
REG Reference to national code

Ref country code: DE

Ref legal event code: 8642

122 Ep: pct application non-entry in european phase
NENP Non-entry into the national phase

Ref country code: JP