PROCESS FOR SPRAYING NATAMYCIN ONTO BAKERY PRODUCTS AND USE OF HEAT FOR THE REMOVAL OF SOLVENT FROM BAKED PRODUCTS
    5.
    发明申请
    PROCESS FOR SPRAYING NATAMYCIN ONTO BAKERY PRODUCTS AND USE OF HEAT FOR THE REMOVAL OF SOLVENT FROM BAKED PRODUCTS 审中-公开
    将苯甲酸喷雾成饼干产品的过程和使用热处理从产品中除去溶剂

    公开(公告)号:US20110052769A1

    公开(公告)日:2011-03-03

    申请号:US12530163

    申请日:2008-03-10

    CPC classification number: A21D15/08 A23L3/34635

    Abstract: The present invention provides a process for increasing the shelf life of bakery products, comprising baking a shaped dough in an oven; placing the shaped baked product on a bed, spraying a solution or suspension of natamycin in a solvent onto the surfaces of said shaped baked product, said spray being provided from sprayers located in at least two directions so as to deposit natamycin in an amount from 0.5 to 10 μg per cm2 of surface area, and removing sprayed natamycin solvent from said surfaces. According to an embodiment of the invention, the solvent is removed by means selected from heat, blowing, micro waves and any combination thereof. The present invention further relates to the use of the heat in a hot baked bakery product for the removal of natamycin solvent sprayed onto the surfaces of said bakery product.

    Abstract translation: 本发明提供了一种提高焙烤产品的保存期限的方法,包括在烘箱中烘烤成形的面团; 将成形的烘烤产品放置在床上,将游霉素的溶液或悬浮液在溶剂中喷洒到所述成型的烘烤产品的表面上,所述喷雾由位于至少两个方向的喷雾器提供,以将游霉素的含量从0.5 至10μg/ cm 2表面积,并从所述表面除去喷洒的那他霉素溶剂。 根据本发明的一个实施方案,通过选择热,吹,微波及其任何组合的方式除去溶剂。 本发明还涉及在热烘焙焙烤产品中用于去除喷洒在所述焙烤产品表面上的那他霉素溶剂的用途。

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