公开(公告)号：EP1667530A4

公开(公告)日：2011-05-25

申请号：EP04788762

申请日：2004-09-15

Applicant: ICS HOLDINGS INC ,  BAKERY TECHNOLOGY CT B V ,  NOVOZYMES AS ,  NOVOZYMES NORTH AMERICA INC

Inventor： DE LEVITA PAUL DAVID ,  STURKENBOOM MARCELLUS GERARDUS ,  GERARDUS VAN DUIJNHOVEN ANTONIUS ADRIANUS ,  WORTHINGTON GREGORY REIGH ,  HELDT-HANSEN HANS PEDER ,  SLADE JOHN

IPC: A21D2/00 ,  A21D6/00 ,  A21D8/04 ,  A21D8/08 ,  A21D13/00 ,  A21D15/08

CPC classification number: G06Q99/00 ,  A21D2/00 ,  A21D6/00 ,  A21D8/042 ,  A21D8/08 ,  A21D13/22 ,  A21D13/28 ,  A21D15/08 ,  Y10S426/811

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

公开(公告)号：EP0983326A1

公开(公告)日：2000-03-08

申请号：EP98929314.7

申请日：1998-05-14

Applicant: HENKEL-ECOLAB GmbH & CO. OHG

Inventor： TYBORSKI, Thomas ,  LÜDECKE, Werner

IPC: C09K3/00 ,  C09D5/00 ,  A21D8/08 ,  B08B17/02

CPC classification number: A21D8/08 ,  B05D1/02 ,  B05D1/18 ,  B05D1/28 ,  B05D7/22 ,  B08B3/02 ,  B08B3/04 ,  B08B17/02 ,  C09D5/00 ,  C09K3/00

Abstract: The invention relates to a non-drying, viscous agent for treating surfaces, containing 90 - 98.5 weight percent water, 1 - 4 weight percent hygroscopic constituents, 0.2 - 2 weight percent preservatives and as much thickening agent as is required to give the mixture a viscosity of 2,000 to 10,000 mPa (at 22 °C, measured according to Brookfield, No. 3 spindle, 3.12 revolutions per minute). The invention also relates to the use of the inventive agent for treating surfaces which come into direct contact with foodstuffs or other surfaces in facilities where food is processed. The inventive agent keeps the surface moist and prevents food and dirt from drying onto said surface.

公开(公告)号：EP0287281B1

公开(公告)日：1992-01-02

申请号：EP88303133.8

申请日：1988-04-07

Applicant: Kao Corporation

Inventor： Yasukawa, Tukuji ,  Nishide, Tsutomu ,  Yasumura, Daisuke

IPC: A21D8/08 ,  A23D7/00 ,  A23D9/00

CPC classification number: A21D8/08 ,  A23D9/013 ,  Y10S426/811

公开(公告)号：EP0011797B1

公开(公告)日：1982-09-01

申请号：EP79104572.7

申请日：1979-11-19

Applicant: Henkel Kommanditgesellschaft auf Aktien

Inventor： Heine, Christian, Dr. ,  Ploog, Uwe, Dr. ,  Wüst, Reinhold

IPC: A21D8/08

CPC classification number: A21D8/08

公开(公告)号：EP1667530A1

公开(公告)日：2006-06-14

申请号：EP04788762.5

申请日：2004-09-15

Applicant: ICS Holdings, Inc. ,  Bakery Technology Centre B.V. ,  Novozymes A/S ,  Novozymes North America, Inc.

Inventor： DE LEVITA, Paul David ,  STURKENBOOM, Marcellus Gerardus ,  GERARDUS VAN DUIJNHOVEN, Antonius Adrianus ,  WORTHINGTON, Gregory Reigh ,  HELDT-HANSEN, Hans Peder ,  SLADE, John

IPC: A21D2/00

CPC classification number: G06Q99/00 ,  A21D2/00 ,  A21D6/00 ,  A21D8/042 ,  A21D8/08 ,  A21D13/22 ,  A21D13/28 ,  A21D15/08 ,  Y10S426/811

Abstract: The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

Abstract translation: 本发明涉及通过用至少一种防腐剂处理用于制备食用产品的生面团的表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 至少一种pH调节剂在烘烤之前或之中。 本发明还涉及通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备可食用产品的面团的表面来制备可食用的面团基产品，例如面包的方法和组合物， 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。

公开(公告)号：EP0885943A1

公开(公告)日：1998-12-23

申请号：EP98401479.5

申请日：1998-06-17

Applicant: Boehringer Ingelheim Alimentaire (S.A.)

Inventor： Cornu Thenard, Claude c/o Boehringer Ingelheim Al.

IPC: C09K3/30 ,  A21D8/08

CPC classification number: A21D8/08 ,  C09K3/30

Abstract: La présente invention se rapporte au domaine de l'industrie alimentaire et a plus particulièrement pour objet un mélange propulseur de produits alimentaires.
L'invention concerne en particulier un mélange propulseur à teneur réduite en hydrofluorocarbure pour produits alimentaires caractérisé en ce qu'il est formé d'une combinaison d'un hydrofluorocarbure de formule chimique CF 3 - CH 2 F et d'un gaz comprimé inerte choisi parmi le dioxyde de carbone et le protoxyde d'azote.
Utilisation sous forme d'aérosol comme agent de démoulage ou comme agent de lubrification en boulangerie, en pâtisserie, en biscuiterie et pour le graissage des tôles de cuisson.

Abstract translation: 用于食用制剂的推进剂混合物包含基于用少量一氧化二氮和/或二氧化碳稀释的1,1,1,2-四氟乙烷（I）的惰性气体混合物。

公开(公告)号：EP0769913A4

公开(公告)日：1997-06-04

申请号：EP94929747

申请日：1994-08-29

IPC: A21D8/08 ,  A23D7/01 ,  A23D9/00 ,  A23D9/013 ,  A23J7/00

CPC classification number: A23J7/00 ,  A21D8/08 ,  A23D7/011 ,  A23D9/013 ,  Y10S426/811

Abstract: A parting composition for facilitating the release of foodstuffs from cooking utensils contains an edible oil, lecithin, water, a carbonaceous, non-soap fluidizing agent. The water is present in an amount sufficient to partially, but not fully, hydrate the lecithin so as to render the partially hydrated lecithin insoluble in the edible oil. The composition, which may further include a suitable normally gaseous propellant to discharge the composition from a conventional aerosol spray can, provides a substantially clear and smooth spray coating on cooking utensils at ambient temperatures, without the need for ethyl alcohol in the composition. The composition may optionally include conventional modifying agents such as suspending agents, anti-oxidants, preservatives, flavorants, etc. The fluidizing agent, is either a glycerol ester of a fatty acid or a free fatty acid material, fluidizes the lecithin so that if the lecithin settles, it can easily be re-dispersed in the oil.

Abstract translation: 用于促进食物从炊具释放的分离组合物含有食用油，卵磷脂，水，碳质非肥皂流化剂。 水的存在量足以部分但不完全水合卵磷脂，以使部分水合的卵磷脂不溶于食用油。 该组合物可以进一步包括合适的常规气体推进剂以从常规气溶胶喷雾罐中排出组合物，在环境温度下在炊具上提供基本清澈且光滑的喷涂层，而组合物中不需要乙醇。 所述组合物可以任选地包含常规改性剂，例如悬浮剂，抗氧化剂，防腐剂，调味剂等。流化剂是脂肪酸或游离脂肪酸材料的甘油酯，使卵磷脂流化，从而如果 卵磷脂沉降，它可以很容易地重新分散在油中。

公开(公告)号：EP0549290B1

公开(公告)日：1996-02-14

申请号：EP92311621.4

申请日：1992-12-18

Applicant: KRAFT FOODS, INC.

Inventor： Cante, Charles J. ,  Saleeb, Fouad Z. ,  Gbogi, Emmanuel O.

IPC: A23D7/00

CPC classification number: C07C59/265 ,  A21D2/16 ,  A21D8/08 ,  A21D13/16 ,  A23D7/0053 ,  A23D9/007 ,  A23L27/60 ,  A23L33/16

公开(公告)号：EP0141410A2

公开(公告)日：1985-05-15

申请号：EP84113212.9

申请日：1984-11-02

Applicant: Henkel Kommanditgesellschaft auf Aktien

Inventor： Heine, Christian, Dr. ,  Wüst, Reinhold

IPC: A23D5/00 ,  A61K7/00 ,  A61K47/00 ,  A21D2/02 ,  A21D2/16 ,  C10M123/02

CPC classification number: A61Q19/10 ,  A21D8/08 ,  A23D9/007 ,  A61K8/25 ,  A61K8/37 ,  A61K8/375 ,  A61K8/39 ,  A61K8/922 ,  A61K9/0014 ,  A61K47/44 ,  A61Q19/00 ,  C10M123/02 ,  C10M2201/105 ,  C10M2207/006 ,  C10M2207/0206 ,  C10M2207/0413 ,  C10M2207/095 ,  C10M2207/281 ,  C10M2207/282 ,  C10M2207/283 ,  C10M2207/286 ,  C10M2207/40 ,  C10M2207/404 ,  Y10S426/811

Abstract: Ein synergistischer Effekt auf das Viskositätsverhalten von Ölen wird durch Zusatz einer Kombination aus 0,1-10 Gew.% eines hochschmelzenden Fettsäureglycerids von gesättigten Fettsäuren (C 14-24 ) mit einem Schmelzpunkt von mehr als 50°C (A) und 0,2-10 Gew.% einer hochdispersen Kieselsäure (B) im Verhältnis A:B= 20:80 bis 80:20 erzielt. Eine deutliche Viskositätserhöhung läßt sich mit relativ geringen Mengen von 0,1-1,0 Gew.% (A) und 0,2-2 Gew.% (B) erreichen; zur Erzielung pastöser Konsistenz sind Zusatzmengen von 1 Gew.% (A) und 2 Gew.% (B) erdorderlich (Mengenverhältnis A:B= 25:75 bis 50:50).

Abstract translation: 关于油的粘度行为的协同作用通过加入0.1〜10的组合来制备。％的具有熔点的饱和脂肪酸的高熔点脂肪酸甘油酯（C14-24）大于50℃（A）和0.2 10重量％的比例A:B = 20:80至80:20的高度分散二氧化硅（B）。 相对少量的0.1-1.0重量％（A）和0.2-2重量％（B）可以实现粘度的显着增加; 为了达到糊状稠度，需要额外量的1重量％（A）和2重量％（B）（比例A:B = 25:75至50:50）。

公开(公告)号：EP3323295A1

公开(公告)日：2018-05-23

申请号：EP16199276.3

申请日：2016-11-17

Applicant: Radie B.V.

Inventor： VAN BLOKLAND, Johannes, Josephus, Antonius

IPC: A21D8/02 ,  A21C3/06 ,  A21D13/066

CPC classification number: A21D8/08 ,  A21C3/06 ,  A21D8/02 ,  A21D10/00 ,  A21D13/066 ,  A21D13/40

Abstract: The present invention relates to a method for producing a dough piece, comprising the steps of providing an elongated dough piece, curling up the dough piece into a cylindrical shape, arranging the curled up dough piece to an upright position wherein its cylinder axis is oriented substantially perpendicular to a support plane, and moulding the dough piece by compressing the dough piece in an axial direction.