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    Method of producing filling comprising water-soluble cellulose ether
    1.
    发明授权
    Method of producing filling comprising water-soluble cellulose ether 有权

    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

    Applicant: Shin-Etsu Chemical Co., Ltd.

    Inventor： Fukasawa, Miyuki ,  Hayakawa, Kazuhisa ,  Kuribayashi, Daisuke

    IPC: A23P20/25 ,  A23L29/262 ,  A21D13/31 ,  A21D13/38 ,  A21D13/60 ,  A21D2/18

    CPC classification number: A23L29/262 ,  A21D2/188 ,  A21D13/31 ,  A21D13/38 ,  A21D13/60 ,  A23P20/25

    Abstract: 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.

    FRIED PRODUCT
    3.
    发明公开
    FRIED PRODUCT 审中-公开
    油炸产品

    公开(公告)号：EP3280268A1

    公开(公告)日：2018-02-14

    申请号：EP16719033.9

    申请日：2016-04-08

    Applicant: Fuji Oil Europe

    Inventor： CLEENEWERCK, Bernard ,  ECHIM, Camelia ,  VERBEECK, Sabrina ,  VANDERLINDEN, Bart

    IPC: A23D9/00 ,  A23L5/10 ,  A21D13/00

    CPC classification number: A23L5/11 ,  A21D13/60 ,  A23D9/00

    Abstract: A deep fried food product (DFP) comprising, based on the total weight of the deep fried food product, from 2 to 45 percent by weight (wt %) of a frying oil or fat wherein the glyceride composition [composition (GF), herein after] of said frying oil or fat comprises with respect to the total weight of the composition (GF): a) from 10 to 40 wt % of saturated fatty acid residues having from 4 to 24 carbon atoms (SAFA), b) less than 10 wt % of trans unsaturated fatty acid residues (TFA), c) C16:0 and C18:0 fatty acid residues in a weight ratio of C18:0/C16:0 of at least 0.7, d) from 35 to 75 wt % of UUU-triglycerides [U3, herein after], e) S2U-triglycerides [S2U, herein after] and SSS-triglycerides [S3, herein after] wherein the sum of the amounts of S2U and S3 is from 6 to 50 wt %, and wherein the weight ratio of S2U/S3 is greater than, and f) from 8 to 28 wt % of SU2-triglycerides [SU2, herein after], wherein U represents an unsaturated fatty acid residue having from 16 to 20 carbon atoms and S represents a saturated fatty acid residue having from 16 to 20 carbon atoms.

    DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE
    8.
    发明公开
    DOUGH-BASED FOOD PRODUCTS WITH A NON-SOLUBLE GRANULATED SALT SUBSTITUTE 有权
    TEIGBASIERTE NAHRUNGSMITTELPRODUKTE MIT EINEM SCHWERLÖSLICHENGRANULIERTEN SALZERSATZ

    公开(公告)号：EP2785188A4

    公开(公告)日：2015-06-10

    申请号：EP12853050

    申请日：2012-11-29

    Applicant: OPEN DOOR FOODS LLC ,  CARLSON-LEE BRENT

    Inventor： CARLSON-LEE BRENT

    IPC: A21D2/00 ,  A23L1/164

    CPC classification number: A23L27/40 ,  A21D2/186 ,  A21D2/366 ,  A21D6/001 ,  A21D13/22 ,  A21D13/31 ,  A21D13/60 ,  A23G3/42 ,  A23G9/34 ,  A23L1/2375 ,  A23L7/117 ,  A23L27/45

    Abstract: The present method is directed in one embodiment to a non-soluble, substantially white granular salt substitute for dough-based products. In certain embodiments, the dough-based product comprises a filling sealed within a pocket while in other embodiments, the dough-based product is not filled. In certain embodiments, the dough-based product is heated by baking, deep-frying or microwaving. In certain embodiments, the salt substitute of the present invention may be used in place of other large-particulate salts such as kosher salt for use on dough-based products. Certain non-dough-based products such as salted caramel ice cream, confections, as well as products utilizing a reduced-salt blend are also improved using the present invention. In certain embodiments, the salt substitute comprises white tapioca.

    Abstract translation: 本方法在一个实施方案中涉及用于生面团产品的不溶性基本上白色的颗粒状盐替代物。 在某些实施方案中，基于面团的产品包括密封在袋内的填充物，而在其它实施方案中，基于面团的产品未被填充。 在某些实施方案中，通过烘烤，油炸或微波加热生面团产品。 在某些实施方案中，本发明的盐替代物可用于代替用于面团产品的其它大颗粒盐如犹太盐。 使用本发明，还可以提高某些非面团产品，例如盐渍焦糖冰淇淋，甜食以及利用还原盐共混物的产品。 在某些实施方案中，盐替代物包括白木薯淀粉。

    Method of producing filling comprising water-soluble cellulose ether
    10.
    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

    Applicant: Shin-Etsu Chemical Co., Ltd.

    Inventor： Fukasawa, Miyuki ,  Hayakawa, Kazuhisa ,  Kuribayashi, Daisuke

    IPC: A21D2/18 ,  A21D13/00 ,  A23L1/0534

    CPC classification number: A23L29/262 ,  A21D2/188 ,  A21D13/31 ,  A21D13/38 ,  A21D13/60 ,  A23P20/25

    Abstract: 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.

    Abstract translation: 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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