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公开(公告)号：EP1594363A1
公开(公告)日：2005-11-16
申请号：EP04708576.6
申请日：2004-02-05
摘要： The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20 °C. G value of at least about 4,000 pascals, and a 80 °C. G of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.
摘要翻译： 本发明提供了一种冷藏的未烘烤的面团产品，其包含发酵的面团和至少部分地被包裹在发酵面团中的高水分填充物。 填充物包含水凝胶剂或增稠剂。 填充物具有大于或等于1.8的水分与脂肪含量比（如果存在脂肪）。 填充物在某些温度下表现出特定的流变性能，其中填充物具有至少约4,000帕斯卡的未烹饪的20℃G'值和至少约1000Pa的80℃G'。 填充量至少约为0.85。 面团产品在大于一个大气压的压力下放置在容器内。 由此提供的产品具有优异的储存和烘烤特性，具有高度期望的感官特性。
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公开(公告)号：EP2124592B1
公开(公告)日：2015-03-11
申请号：EP08728026.9
申请日：2008-01-22
发明人： STAEGER, Michael A. , FOLSTAD, Jennifer E. , ENZ, Jeffrey , MANDL, Karen , OLSON, Eric , SEIBOLD, Jon, D.
摘要： Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
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3.发明公开
公开(公告)号：EP2124592A1
公开(公告)日：2009-12-02
申请号：EP08728026.9
申请日：2008-01-22
发明人： STAEGER, Michael A. , FOLSTAD, Jennifer E. , ENZ, Jeffrey , MANDL, Karen , OLSON, Eric , SEIBOLD, Jon, D.
IPC分类号： A23D7/00
摘要： Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.
摘要翻译： 公开了包含油包水乳液的水合脂肪组合物，其包含（a）连续相，其包含：固体脂肪，其包含全氢化植物油，植物油的硬脂酸馏分或其混合物，其量为 约5wt。 ％至约40wt。 ％的水合脂肪; 和低反式脂肪液体植物油，其量为约20wt。 ％至约80wt。 ％水合脂肪组成; （b）包含水的分散相，其量为约5wt。 ％至约60wt。 ％水合脂肪组成; 和（c）乳化剂。
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公开(公告)号：EP1594363B1
公开(公告)日：2008-08-27
申请号：EP04708576.6
申请日：2004-02-05
摘要： The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20 °C. G value of at least about 4,000 pascals, and a 80 °C. G of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.
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