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    Refining of edible oil retaining maximum antioxidative potency
    124.
    发明授权
    Refining of edible oil retaining maximum antioxidative potency 失效
    食用油最高的抗氧化效率的炼油

    公开(公告)号：EP0936266B1

    公开(公告)日：2008-12-24

    申请号：EP98102528.1

    申请日：1998-02-13

    申请人： Lipidia Holding S.A.

    发明人： Silkeberg, Alf ,  Kochhar, Parkash S., Dr.

    IPC分类号： C11B3/00 ,  A23D9/00 ,  A23D7/00 ,  A23L1/01 ,  A21D2/16

    CPC分类号： A23G9/327 ,  A23D7/001 ,  A23D9/00 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/08 ,  A23L19/18 ,  A23L27/60 ,  C11B3/001 ,  C11B3/10 ,  C11B3/12

    摘要： This invention relates to A process for refining edible crude oil, selected from the group of oil comprising sesame seed oil, ricebran oil, wheat germ oil, oat germ oil and coffee oil, tee seed oil, pine seed oil, rich in natural antioxidative potential; the process being dedicated to retaining a substantial amount of the original antioxidative potential in the refined oil, modifying the degumming, the neutralisation, the bleaching and the deodorisation refining steps, comprising (a) lower temperature than usual and the addition of 50-500 mg/kg citric acid solution in the degumming process and (b)eliminating or substantially minimising hot water washing in the neutralising process and (c) eliminating or substantially reducing the use of caustic or acid clay, which is replaced by amorphous silica gel with a moisture of at least 25 % and an average pore diameter of between 20 and 60 Angstroms in the bleaching process and (d) either replacing the deodorisation process by the use of inert gas or making a short deodorisation with substantially lower heat (120-150 DEG C instead of the usual 210-270 DEG C).

    FAT COMPOSITION FOR BAKERY PRODUCT AND BAKERY PRODUCT
    128.
    发明公开
    FAT COMPOSITION FOR BAKERY PRODUCT AND BAKERY PRODUCT 有权
    FETTZUSAMMENSETZUNGFÜRBACKWARE，SOWIE BACKWARE

    公开(公告)号：EP1658775A4

    公开(公告)日：2007-02-21

    申请号：EP04746016

    申请日：2004-06-10

    申请人： KAO CORP

    发明人： KAMEO YOJI ,  ASABU YOSHIHIDE ,  TOKUNAGA TATSUYA ,  OGIWARA SHINICHI

    IPC分类号： A23D9/00 ,  A21D2/16 ,  A21D2/18 ,  A21D13/00 ,  A21D13/08 ,  A23D9/007 ,  A23D9/013

    CPC分类号： A23D9/013 ,  A21D2/16 ,  A21D13/10 ,  A21D13/16 ,  A21D13/80 ,  A23D9/00 ,  A23D9/007

    摘要： A fat composition for bakery products which comprises 50 to 85 parts by weight of an edible fat (A) in which the content of unsaturated fatty acid residues in all constituent fatty acids is 75 wt.% or higher, 10 to 35 parts by weight of an emulsifying agent (B), and 0.1 to 10 parts by weight of a humectant (C), the (A)/(B) weight ratio being 6.5 or lower; and a bakery product containing the fat composition. Also provided are: a use of the fat composition for producing a bakery product; and a process for producing a bakery product which comprises adding the fat composition to dough.

    摘要翻译： 本发明提供了一种面包产品的油脂组合物，其含有50〜85重量份的（A）食用油脂，其中，其全部构成脂肪酸中的不饱和脂肪酸残基的含量为75重量％以上， 10重量份至35重量份（B）乳化剂和0.1至10重量份（C）保湿剂，其中（A）/（B）重量比为6.5以下，以及烘烤产品 与面包店产品的脂肪和油组合物混合。 本发明还提供了脂肪和油组合物在生产面包店产品中的用途，以及通过向面团中加入脂肪和油组合物来生产面包店产品的方法。

    EMULSIFIER COMPOSITION FOR SHORTENING
    129.
    发明公开
    EMULSIFIER COMPOSITION FOR SHORTENING 审中-公开
    EMULGATORZUSAMMENSETZUNGFÜRBACKFETT

    公开(公告)号：EP1732398A1

    公开(公告)日：2006-12-20

    申请号：EP05718371.7

    申请日：2005-03-14

    申请人： DANISCO A/S

    发明人： DOUCET, Jim

    IPC分类号： A23L1/035 ,  A23D9/007 ,  A23D9/013 ,  A21D2/16 ,  A21D13/08 ,  A21D13/00

    CPC分类号： A21D13/40 ,  A21D2/16 ,  A21D13/80 ,  A23D9/007 ,  A23D9/013

    摘要： The present invention relates to a shortening system, for use as dough fat or filling fat; for instance, a shortening system containing, consisting essentially of, or consisting of, unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non­ hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil, sunflower oil, corn oil, ricebran oil, or cottonseed oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of an emulsifier composition comprising a monoglyceride and/or diglyceride, an alpha tending emulsifier and an ionic emulsifier as well as to methods for making and using such a shortening system and products from the use of such a shortening system.

    摘要翻译： 本发明涉及一种用作面团脂肪或填充脂肪的起酥油系统。 缩短系统包含非氢化或非氢化植物油，例如高度不饱和的，非氢化的或未氢化的植物油，例如大豆油，向日葵油，玉米油，米布兰油或棉籽油，并且至少或少量（ 例如，约3-10％，有利地约3-7％，更优选约3-6％或约3-5％或小于约6％或小于约8％）乳化剂组合物乳化剂组合物 包括单甘油酯和/或甘油二酯，α乳化剂和离子乳化剂。 还公开了制造和使用这种缩短系统的方法和使用这种缩短系统的产品。

    Pre-mix for bakery products comprising a shortening
    130.
    发明公开
    Pre-mix for bakery products comprising a shortening 审中-公开
    Backfett enthaltende VormischungfürBackwaren

    公开(公告)号：EP1728432A2

    公开(公告)日：2006-12-06

    申请号：EP06009245.9

    申请日：2006-05-04

    申请人： N.V. Vandemoortele

    发明人： Loosveld, Anne-Marie ,  De Laporte, André

    IPC分类号： A21D2/16 ,  A21D10/00 ,  A23D9/02 ,  A21D13/00

    CPC分类号： A21D10/005 ,  A21D2/165 ,  A21D13/38

    摘要： The present invention relates to a dry pre-mix composition suitable to be admixed with further ingredients such as eggs and/or milk and/or water, in order to form a homogeneous blend, and to be subsequently processed into a bakery product. Said pre-mix comprises 20-50 % by weight of a shortening and 50-80% by weight of additional edible ingredients, such as flour and/or sugar. Said shortening has a moisture content below 5 % by weight, and a solid fat content (SFC) at 20 °C comprised between 0 and 50, whereby the shortening has an amount of solid fat (SF) which increases 24 hours after preparation of said shortening with a factor of 1.5 to 2.5. The present invention also relates to a method for preparing the pre-mix composition, and to bakery products comprising said pre-mix composition.

    摘要翻译： 本发明涉及适于与其它成分例如鸡蛋和/或牛奶和/或水混合的干燥预混组合物，以便形成均匀的混合物，并随后加工成面包店产品。 所述预混合物包含20-50重量％的起酥油和50-80重量％的另外的可食用成分，例如面粉和/或糖。 所述起酥油的水分含量低于5重量％，20℃下的固体脂肪含量（SFC）在0〜50℃之间，由此，起酥油具有在制备上述24小时后增加的固体脂肪（SF）量 缩短1.5至2.5倍。 本发明还涉及一种制备预混组合物的方法，以及包含所述预混合组合物的焙烤产品。