公开(公告)号：EP2967084A4

公开(公告)日：2016-11-16

申请号：EP14779662

申请日：2014-03-07

申请人： INTERCONTINENTAL GREAT BRANDS LLC

发明人： MIHALOS MIHAELOS N ,  ROBINSON CHRIS E ,  SIRIS SUPAPONG ,  DECAGNA RACHEL

IPC分类号： A21C9/04 ,  A21C9/06 ,  A21D2/16 ,  A21D6/00 ,  A21D10/00 ,  A21D13/00

CPC分类号： A21C15/002 ,  A21D13/32

摘要： A method for the production of a food item having a filling includes conveying a food item to a first filling station. The filling station has a first rotating stencil with a first plurality of filling discharge ports. At least one first filling segment is formed by discharging filling, through the discharge ports, onto the food item. The food item is conveyed to a second filling station. The second filling station has a second rotating stencil with a second plurality of filling discharge ports. At least one additional filling segment is formed by discharging filling, through the second plurality discharge ports, onto the food item wherein the at least one additional filling segment is disposed on the food item adjacent to the at least one first filling segment.

公开(公告)号：EP3065553A4

公开(公告)日：2017-04-19

申请号：EP14860526

申请日：2014-11-07

申请人： INTERCONTINENTAL GREAT BRANDS LLC

发明人： KINO ALAN ,  MAZZACCARO DAWN R ,  GOLDEN MARTY ,  BEAVER MICHELLE D ,  HAYNES LYNN C ,  ERRANDONEA FRANCOIS ,  SMITH JULIE ,  SIRIS SUPAPONG

IPC分类号： A21D13/31 ,  A21D13/38 ,  A23L33/20 ,  A23P30/20

CPC分类号： A21D13/31 ,  A21D2/264 ,  A21D13/32 ,  A21D13/37 ,  A21D13/38 ,  A23P30/25 ,  A23V2002/00 ,  A23V2250/5114 ,  A23V2250/5116

摘要： A dual-textured foodstuff comprising a total fiber content of about 2.5 g to about 5.0 g of fiber; a baked dough-based component including a dough-based component fiber blend with soluble fiber and insoluble fiber in a ratio of about 9:1 to about 0.43:1; about 40 wt % to about 60 wt % of the total fiber content; and a crispy texture throughout the shelf life of the foodstuff; along with a baked filling component present in an amount of about 35 wt % to about 60 wt % of the foodstuff, the baked filling component being in direct contact with the baked dough-based component, and having a soft texture throughout the shelf life of the foodstuff; a relative humidity of about 0.6 to about 0.8.

摘要翻译： 一种双重纹理的食品，其包含总纤维含量约2.5g至约5.0g的纤维; 以面团为基础的成分组分，其中包含以约9:1至约0.43:1的比例的可溶性纤维和不溶性纤维的生面团组分纤维混合物; 约40重量％至约60重量％的总纤维含量; 并在食品的保质期内保持脆皮; 以及以约35重量％至约60重量％的量存在的焙烤填充组分，烘焙填充组分与烘焙的面团基部分直接接触，并且在整个保质期内具有柔软的质地 食物 约0.6至约0.8的相对湿度。