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1.发明公开High moisture, high fiber baked products and doughs thereof, and methods 审中-公开烘烤产品具有高的水分含量和高纤维计数和面团从这些产品和制造过程
公开(公告)号：EP1829450A1
公开(公告)日：2007-09-05
申请号：EP07103238.7
申请日：2007-02-28
摘要： A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.
摘要翻译： 高水分，高纤维烘焙产品，提供了包含高水分膨化组件，检查作为面包部件，包括一个类型和用量能有效地增加总膳食纤维含量的保留和减少坚实度为确定性通过渗透和压缩力开采的结晶多糖 中，高水分膨化组件相比，缺乏结晶多糖类似烘焙产品。 改善保湿性可以由此获得。 因此面包生面团包含所选择的结晶多糖材料和制造食品掺入面团的方法被提供。
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公开(公告)号：EP1247460A2
公开(公告)日：2002-10-09
申请号：EP02252445.8
申请日：2002-04-04
发明人： Loh, Jimbay P. , Hansen, Timothy S.
摘要： An oven-stable edible moisture barrier (20) for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between components (10,12) having different water activities even when the multi-component food product is exposed to elevated temperatures. The oven-stable edible moisture barrier (20) of this invention is formed from a composition comprising an edible, low melting oil having a melting point of about 35°C or lower and an edible, high melting fat having a melting point of about 70°C or higher, wherein the edible, low melting oil and the edible, high melting fat are co-micromilled at a temperature above the melting point of the edible, low melting oil but below the melting point of the edible, high melting fat to form a cream-type mixture. This composition has unique thermal and mechanical properties that makes it ideal as an edible moisture barrier (20) for use in food products, especially for baking applications.
摘要翻译： 提供了一种用于食品的烤箱稳定的食用防潮屏障（20）。 即使在多组分食品暴露于升高的温度下，这种烘箱稳定的防潮层也可用于防止具有不同水分活性的组分（10,12）之间的多组分食品中的水分迁移。 本发明的烤箱稳定的可食用水分阻隔物（20）由包含熔点约35℃或更低的可食用低熔点油和熔点约70℃的可食用高熔点脂肪的组合物形成 ℃以上，其中可食用低熔点油和可食用高熔点脂肪在高于可食用低熔点油的熔点但低于可食用的高熔点脂肪的熔点的温度下共同加入到 形成奶油型混合物。 该组合物具有独特的热和机械性能，使其成为用于食品，特别是烘烤应用的食用防潮层（20）的理想选择。
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公开(公告)号：EP1247460A3
公开(公告)日：2003-11-19
申请号：EP02252445.8
申请日：2002-04-04
发明人： Loh, Jimbay P. , Hansen, Timothy S.
摘要： An oven-stable edible moisture barrier (20) for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between components (10,12) having different water activities even when the multi-component food product is exposed to elevated temperatures. The oven-stable edible moisture barrier (20) of this invention is formed from a composition comprising an edible, low melting oil having a melting point of about 35°C or lower and an edible, high melting fat having a melting point of about 70°C or higher, wherein the edible, low melting oil and the edible, high melting fat are co-micromilled at a temperature above the melting point of the edible, low melting oil but below the melting point of the edible, high melting fat to form a cream-type mixture. This composition has unique thermal and mechanical properties that makes it ideal as an edible moisture barrier (20) for use in food products, especially for baking applications.
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公开(公告)号：EP1570749A1
公开(公告)日：2005-09-07
申请号：EP05251026.0
申请日：2005-02-23
CPC分类号： A23L7/109
摘要： The invention is directed to a method of producing a dried pasta from low protein flour and to the dried pasta produced from the low protein flour. Low protein flour and water are blended to produce a pasta dough with a moisture content of about 25 to about 45 percent. The low protein flour has a protein level less than about 10 percent and the pasta dough does not contain significant amounts of a texture enhancing agent. The pasta dough is extruded into a desired pasta shape. The desired pasta shape is dried at a temperature of at least 75°C and a relative humidity of at least about 70 percent for a time sufficient to produce a dried pasta with a finished moisture content of about 8 to about 13 percent. The dried pasta is produced has a textural firmness, after cooking, of about 12 to about 21 kgf (kilograms shear force).
摘要翻译： 本发明涉及从低蛋白粉和由低蛋白粉生产的干燥面制成干燥面食的方法。 将低蛋白粉和水混合以产生水分含量为约25至约45％的面食面团。 低蛋白质面粉的蛋白质含量低于约10％，面食面团不含有显着量的纹理增强剂。 将面食面团挤压成所需的面食形状。 所需的面食形状在至少75℃的温度和至少约70％的相对湿度下干燥足够长的时间，以产生具有约8至约13％的最终水分含量的干燥面食。 所制造的干面条在烹饪后具有约12至约21kgf（千克剪切力）的纹理坚固度。
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公开(公告)号：EP1226759A3
公开(公告)日：2003-07-02
申请号：EP02250320.5
申请日：2002-01-17
CPC分类号： A23C20/00 , A23C9/1504 , A23C9/1512 , A23C2210/30
摘要： The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. A solid milk product of the present invention comprises about 15 to about 60 percent condensed fat-free milk or sweetened condensed fat-free milk; about 8 to about 40 percent anhydrous milkfat; about 1 to about 45 percent non-fat dry milk powder; 0 to about 3 percent sodium citrate, disodium phosphate, or mixtures thereof; 0 to about 1 percent TiO 2 ; and 0 to 1 percent emulsifier, wherein the solid milk product is a solid at ambient temperatures, has a moisture level of less than about 40 percent, and has a fat/protein ratio of less than about 2.5.
摘要翻译： 本发明提供了一种制备具有小于约40％的水分含量和小于约2.5的脂肪/蛋白质比例，优选约10至约30％的水分含量和脂肪/ 蛋白质比率小于约2.更优选地，固体奶制品具有约0.5至约1.5的脂肪/蛋白质比率，甚至更优选约1至约1.2。 本发明的固体乳产品是在环境温度下为固体的高固体，低含水量，高蛋白质，货架稳定的乳制品。 本发明的固体奶产品包含约15至约60％的浓缩脱脂乳或甜炼乳; 约8至约40％的无水乳脂; 约1至约45％的脱脂奶粉; 0至约3％柠檬酸钠，磷酸二钠或其混合物; 0至约1％的TiO 2; 和0-1％乳化剂，其中所述固体乳制品在环境温度下为固体，具有小于约40％的湿度水平，并具有小于约2.5的脂肪/蛋白质比率。
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公开(公告)号：EP1226759A2
公开(公告)日：2002-07-31
申请号：EP02250320.5
申请日：2002-01-17
CPC分类号： A23C20/00 , A23C9/1504 , A23C9/1512 , A23C2210/30
摘要： The present invention provides a method of preparing a solid milk product having a moisture level of less than about 40 percent and a fat/protein ratio of less than about 2.5, and preferably a moisture level of about 10 to about 30 percent and a fat/protein ratio of less than about 2. More preferably, the solid milk product has a fat/protein ratio of about 0.5 to about 1.5 and, even more preferably, about 1 to about 1.2. The present solid milk product is a high solids, low moisture, high-protein, shelf-stable milk product which is solid at ambient temperatures. A solid milk product of the present invention comprises about 15 to about 60 percent condensed fat-free milk or sweetened condensed fat-free milk; about 8 to about 40 percent anhydrous milkfat; about 1 to about 45 percent non-fat dry milk powder; 0 to about 3 percent sodium citrate, disodium phosphate, or mixtures thereof; 0 to about 1 percent TiO 2 ; and 0 to 1 percent emulsifier, wherein the solid milk product is a solid at ambient temperatures, has a moisture level of less than about 40 percent, and has a fat/protein ratio of less than about 2.5.
摘要翻译： 本发明提供一种制备具有小于约40％的水分含量和小于约2.5的水分含量，优选约10至约30％的水分含量的脂肪/蛋白质比例的固体奶制品的方法， 蛋白质比例小于约2.更优选地，固体奶制品的脂肪/蛋白质比例为约0.5至约1.5，甚至更优选约1至约1.2。 本固体奶制品是高固含量，低水分，高蛋白质，稳定的奶制品，在环境温度下是固体。 本发明的固体奶制品包含约15至约60％的浓缩无脂牛奶或甜化的冷凝无脂乳; 约8至40％无水乳脂; 约1％至约45％的无脂奶粉; 0至约3％柠檬酸钠，磷酸二钠或其混合物; 0至约1％的TiO 2; 和0至1％的乳化剂，其中固体奶制品在环境温度下为固体，具有小于约40％的水分含量，并且具有小于约2.5的脂肪/蛋白质比例。
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