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公开(公告)号：EP2253216B1
公开(公告)日：2018-08-08
申请号：EP10163345.1
申请日：2010-05-19
摘要： Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food product produced by using the filling. Specifically, provided is a filling for a filled food product, the filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating. Also provided is a method of producing a filling for a filled food product comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling. Further provided is a filled food product obtained by performing any one of heating, baking, and frying of: a filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating; and a dough skin which wraps the filling.
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2.发明公开Method of producing filling comprising water-soluble cellulose ether 有权Verfahren zur Herstellung einerFüllungenthaltendewasserlöslicheCelluloseether
公开(公告)号：EP2253216A3
公开(公告)日：2013-01-02
申请号：EP10163345.1
申请日：2010-05-19
IPC分类号： A21D2/18 , A21D13/00 , A23L1/0534
摘要： Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food product produced by using the filling. Specifically, provided is a filling for a filled food product, the filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating. Also provided is a method of producing a filling for a filled food product comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling. Further provided is a filled food product obtained by performing any one of heating, baking, and frying of: a filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating; and a dough skin which wraps the filling.
摘要翻译： 本发明提供一种填充物的制造方法，其特征在于，在填充包装后进行加热的加热保持能力以及质地优良的填充材料的制造方法以及使用该填充材料制成的填充食品。 具体地说，提供了填充食品的填充物，该填充物包括至少一种或多种热处理填充成分和在加热时可胶凝的水溶性纤维素醚。 还提供了一种生产填充食品的填充物的方法，包括至少以下步骤：加热一种或多种填充成分; 将加热后的填充成分与加热时可胶凝的水溶性纤维素醚混合，得到填充物。 还提供了一种通过进行加热，烘烤和煎炸中的任一种而获得的填充食品：包含至少一种或多种经热处理的填充成分和在加热期间可胶凝的水溶性纤维素醚的填充物; 以及包裹填充物的面团皮肤。
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公开(公告)号：EP2510796B1
公开(公告)日：2013-09-25
申请号：EP12163932.2
申请日：2012-04-12
IPC分类号： A23C9/154
CPC分类号： A23C9/1544 , A23C11/103 , A23C2210/30
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公开(公告)号：EP2253216A2
公开(公告)日：2010-11-24
申请号：EP10163345.1
申请日：2010-05-19
IPC分类号： A21D2/18 , A21D13/00 , A23L1/0534
摘要： Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food product produced by using the filling. Specifically, provided is a filling for a filled food product, the filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating. Also provided is a method of producing a filling for a filled food product comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling. Further provided is a filled food product obtained by performing any one of heating, baking, and frying of: a filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating; and a dough skin which wraps the filling.
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5.发明公开Dough composition for frying comprising water-soluble cellulose ether 审中-公开纤维素醚Teigzusammensetzung zum Braten enthaltendewasserlöslicheCelluloseether
公开(公告)号：EP2253217A3
公开(公告)日：2013-01-09
申请号：EP10163346.9
申请日：2010-05-19
摘要： Provided is a method of producing a dough composition for frying which absorbs a reduced amount of oil, and has an excellent texture. Specifically, provided are: a dough composition for frying comprising at least cereal crop powder and an aqueous solution of water-soluble cellulose ether which is gelable during heating; and a fried dough composition obtained by frying the dough composition. Moreover, provided is a method of producing a fried dough composition, the method comprising at least the steps of:
mixing an aqueous solution of water-soluble cellulose ether which is gelable during heating with cereal crop powder to form a dough composition; and frying the dough composition.摘要翻译： 本发明提供一种生产油炸面团组合物的方法，其中油炸面团组合物吸收少量的油，并具有优异的质感。 具体地说，提供了：用于油炸的生面团组合物，其至少包含谷类作物粉末和在加热期间可胶凝的水溶性纤维素醚水溶液; 和通过油炸生面团组合物获得的油炸生面团组合物。 此外，提供了一种生产油炸生面团组合物的方法，该方法至少包括以下步骤：将加热期间可胶凝的水溶性纤维素水溶液与谷类作物粉末混合以形成面团组合物; 并煎炸生面团组合物。
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公开(公告)号：EP2510796A1
公开(公告)日：2012-10-17
申请号：EP12163932.2
申请日：2012-04-12
IPC分类号： A23C9/154
CPC分类号： A23C9/1544 , A23C11/103 , A23C2210/30
摘要： From a foamable milk composition consisting of non-fat milk and hydroxypropyl methyl cellulose, a milk foam is quickly prepared, on demand, as a topping on coffee.
摘要翻译： 从由无脂牛奶和羟丙基甲基纤维素组成的可发泡乳组合物中，根据需要快速制备牛奶泡沫作为咖啡顶部。
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7.发明公开
公开(公告)号：EP2253217A2
公开(公告)日：2010-11-24
申请号：EP10163346.9
申请日：2010-05-19
摘要： Provided is a method of producing a dough composition for frying which absorbs a reduced amount of oil, and has an excellent texture. Specifically, provided are: a dough composition for frying comprising at least cereal crop powder and an aqueous solution of water-soluble cellulose ether which is gelable during heating; and a fried dough composition obtained by frying the dough composition. Moreover, provided is a method of producing a fried dough composition, the method comprising at least the steps of:
mixing an aqueous solution of water-soluble cellulose ether which is gelable during heating with cereal crop powder to form a dough composition; and frying the dough composition.
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