公开(公告)号：EP1814401A4

公开(公告)日：2008-11-26

申请号：EP05796572

申请日：2005-09-15

申请人： US AGRICULTURE ,  HARDEN JEROME W

发明人： ONWULATA CHARLES I

IPC分类号： A23J1/00 ,  A21D2/26 ,  A23L1/00 ,  A23L1/305

CPC分类号： A23J3/08 ,  A21D2/263 ,  A21D2/268 ,  A21D13/06 ,  A23L7/13 ,  A23L33/18 ,  A23L33/19 ,  A23P10/30 ,  A23V2002/00 ,  A23V2200/126 ,  A23V2250/54252

摘要： Methods of encapsulating fully denatured or partially denatured protein (e.g., whey) involving milling the protein into a fine powder, pouring the powdered protein into a bow! containing an encapsulating agent (e.g., lipid), heating the combination until the encapsulating agent melts, and mixing the combination until the protein is completely covered/encapsulated. After the protein is covered/encapsulated, it is cooled so that it can be added as an ingredient to other foods.

公开(公告)号：EP0415464A3

公开(公告)日：1992-03-11

申请号：EP90201684.9

申请日：1990-06-26

申请人： UNILEVER N.V. ,  UNILEVER PLC

发明人： de Boer, Bernardus Cornelis Joseph ,  Kivits, Adrianus Antonius

IPC分类号： A23L1/308 ,  A23D9/00

CPC分类号： A23D9/013 ,  A23D9/007 ,  A23L5/44 ,  A23L33/15 ,  A23L33/26 ,  A23V2002/00 ,  A23V2250/18 ,  A23V2250/712 ,  A23V2200/126 ,  A23V2250/30

摘要： The present invention pertains to edible fat-containing food products comprising an indigestible fat-replacer and a carotenoid selected on the basis of reduced hydrophobicity as expressed by its Retention Value. Having a Retention Value of 5 or more, the carotenoids of the invention are less sensitive to depletory effects by the indigestible fat-replacer.

公开(公告)号：EP2306841A1

公开(公告)日：2011-04-13

申请号：EP08768434.6

申请日：2008-06-13

申请人： GENERAL MILLS MARKETING, INC.

发明人： MODER, Gregg ,  OPPENHEIMER, Alan

IPC分类号： A21D2/18 ,  A21D10/02

CPC分类号： A21D13/06 ,  A21D2/188 ,  A21D10/02 ,  A21D13/02 ,  A23L7/115 ,  A23L29/212 ,  A23V2002/00 ,  A23V2200/126 ,  A23V2250/5486 ,  A23V2250/5106 ,  A23V2250/60 ,  A23V2250/5118 ,  A23V2250/5104

摘要： Described are dough compositions and related methods wherein the dough compositions include a starch having a low, high-temperature viscosity, fiber (e.g., bran fiber, sugar, and that can optionally be a wheat, 'whole wheat,' or 'variety' dough or bread product, also optionally having freezer-to-oven baking properties.

公开(公告)号：EP2117347A2

公开(公告)日：2009-11-18

申请号：EP07856478.8

申请日：2007-12-08

申请人： GELITA AG

发明人： HOFFMANN, Jutta ,  AHLERS, Michael

IPC分类号： A23L1/00 ,  A23L1/0562 ,  A23L1/305

CPC分类号： A23K50/80 ,  A23J3/06 ,  A23J3/342 ,  A23K20/147 ,  A23K50/42 ,  A23L7/126 ,  A23L29/284 ,  A23L33/17 ,  A23L33/18 ,  A23P30/30 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/226 ,  A23V2300/04 ,  Y02A40/818 ,  A23V2200/126 ,  A23V2250/5422 ,  A23V2250/5432 ,  A23V2200/3322 ,  A23V2200/30

摘要： The aim of the invention is to obtain a food product, in particular a snack product, which has a favourable nutrient physiology and a crispy, brittle texture, and an associated production method. To achieve this, the food product is substantially devoid of starch and has a foamed structure and the solid content has a protein fraction of at least approximately 25 % by weight, at least 65 % by weight of the protein fraction consisting of gelatin and/or collagen hydrolysate.

公开(公告)号：EP2023737A1

公开(公告)日：2009-02-18

申请号：EP06759663.5

申请日：2006-05-10

申请人： GENERAL MILLS MARKETING, INC.

发明人： LI, Weijie ,  MODER, Gregg, J. ,  SCHOENFUSS, Tonya, C. ,  LEVIN, Liza ,  PATTERSON, Debra, L. ,  GREEN, Stephen

IPC分类号： A21D2/18 ,  A21D10/02 ,  A21D10/04 ,  A23L1/0522

CPC分类号： A21D10/04 ,  A21D2/186 ,  A21D2/26 ,  A23L29/212 ,  A23V2002/00 ,  A23V2200/126

摘要： The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a sweetener in an amount effective to provide a water activity of 0.94 or less; and a fat source, wherein the batter composition has a pH of 6.5 or higher. Optionally, the flour replacement ingredient can further include a fiber source, a minor amount of modified starch, or a combination of these. In some aspects, the invention provides batter compositions including a novel leavening system.

公开(公告)号：EP1929873B1

公开(公告)日：2011-01-12

申请号：EP07004448.2

申请日：2007-03-05

申请人： The Torigoe Co., Ltd.

发明人： Takamine, Kazuhiro, c/o The Torigoe Co., Ltd. ,  Hirayama, Masanori, c/o The Torigoe Co. Ltd. ,  Kato, Kazuhide, c/o The Torigoe Co., Ltd. ,  Shibuta, Takanobu, c/o The Torigoe Co. Ltd.

IPC分类号： A21D2/18 ,  A21D13/06 ,  A23L1/10 ,  A61P3/04 ,  A61P3/10

CPC分类号： A21D2/188 ,  A21D2/183 ,  A21D2/265 ,  A21D13/02 ,  A21D13/04 ,  A21D13/06 ,  A21D13/40 ,  A23L7/115 ,  A23L29/262 ,  A23L29/269 ,  A23L29/27 ,  A23L29/272 ,  A23L33/22 ,  A23V2002/00 ,  A23V2200/332 ,  A23V2200/328 ,  A23V2200/126 ,  A23V2200/242 ,  A23V2250/5106 ,  A23V2250/5486

摘要： Provided is a food material which contains, as its main ingredients, a wheat protein and at least one of a fusuma bran and a nuka bran, and which eliminates a poor texture peculiar to the fusuma bran, the nuka bran, and a mixture of the fusuma bran and the nuka bran. For this purpose, the food material contains a thickening stabilizer as well as a wheat protein and at least one of a roasted fusuma bran and a roasted nuka bran.

公开(公告)号：EP2134851A1

公开(公告)日：2009-12-23

申请号：EP08728542.5

申请日：2008-01-30

申请人： Tate & Lyle Ingredients Americas, Inc.

发明人： RICHMOND, Patricia, A. ,  MARION, Eric, A. ,  EILERS, Thomas, A. ,  EVANS, Annette ,  HAN, Xian, Zhong ,  AHMED, Shakeel ,  HARRIS, Donald, W.

IPC分类号： C12P19/18 ,  C12P19/16 ,  C12P19/14 ,  A23L1/09

CPC分类号： C12P19/14 ,  A23L29/35 ,  A23V2002/00 ,  C12P19/16 ,  C12P19/18 ,  C13B30/02 ,  C13K1/08 ,  A23V2200/126 ,  A23V2200/242 ,  A23V2250/5118

摘要： A process for producing a starch comprises treating a feed starch that comprises amylopectin with glucanotransferase to produce a chain-extended starch, treating the chain- extended starch with a debranching enzyme to produce a starch product that comprises amylose fragments, crystallizing at least part of the starch product, heating the starch product in the presence of moisture, treating the starch product with alpha-amylase, and washing the starch product to remove at least some non-crystallized starch. The product of this process has a relatively high total dietary fiber content.

公开(公告)号：EP1814401A2

公开(公告)日：2007-08-08

申请号：EP05796572.5

申请日：2005-09-15

申请人： The United States of America, as represented by the Secretary ofd Agrigulture ,  Harden, Jerome W.

发明人： ONWULATA, Charles, I.

IPC分类号： A23J1/00

CPC分类号： A23J3/08 ,  A21D2/263 ,  A21D2/268 ,  A21D13/06 ,  A23L7/13 ,  A23L33/18 ,  A23L33/19 ,  A23P10/30 ,  A23V2002/00 ,  A23V2200/126 ,  A23V2250/54252

摘要： Methods of encapsulating fully denatured or partially denatured protein (e.g., whey) involving milling the protein into a fine powder, pouring the powdered protein into a bow! containing an encapsulating agent (e.g., lipid), heating the combination until the encapsulating agent melts, and mixing the combination until the protein is completely covered/encapsulated. After the protein is covered/encapsulated, it is cooled so that it can be added as an ingredient to other foods.

公开(公告)号：EP1054598A2

公开(公告)日：2000-11-29

申请号：EP98956556.9

申请日：1998-11-04

申请人： NABISCO, INC.

发明人： AKKAWAY, Daniel ,  DEMING, Denise ,  KLEMANN, Lawrence, P. ,  MENIJVAR, Juan, A. ,  SLADE, Louise ,  D'AMELIA, Ronald ,  GALBRAITH, Jeffrey ,  MADEKA, Haresh, P. ,  SAUER, Robert, M., Jr. ,  YARGER, Ronald ,  YOU, Xiaoming

IPC分类号： A21D2/00

CPC分类号： A23G3/42 ,  A21D2/16 ,  A21D2/188 ,  A21D2/36 ,  A21D13/04 ,  A21D13/06 ,  A21D13/40 ,  A23G9/34 ,  A23L7/115 ,  A23L13/42 ,  A23L29/262 ,  A23L33/22 ,  A23L33/24 ,  A23L33/30 ,  A23P20/105 ,  A23V2002/00 ,  Y10S426/804 ,  A23V2200/126 ,  A23V2200/224 ,  A23V2200/3322 ,  A23V2250/186 ,  A23V2250/5108

摘要： Particulate cellulosic material such as microcrystalline cellulose, α-cellulose, and/or cellulose acylated with C2 to C24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically coated with an edible hydrophobic polymer to provide low calorie flour/starch replacements for edible compositions. Typical coating polymers include cellulose esters of one or more C2 to C24 aliphatic acids; cellulose ethers such as methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, natural waxes such as carnauba wax, candelilla wax, rice bran wax, bees wax, and mixtures of these; petroleum waxes such as polyethylene and paraffin waxes; proteins, preferably hydrophobic, such as zein, glutenin and the like, and mixtures thereof. In preferred embodiments the low calorie flour replacements are made in a hot melt process with intense mixing in the absence of emulsifiers and gums. Some embodiments of the invention are particularly useful as low calorie flour replacements for baked products such as cookies.

摘要翻译： 用C2至C24脂肪酸酰化至约0.05或更低取代度的微晶纤维素，α-纤维素和/或纤维素的颗粒纤维素材料及其混合物在物理上涂覆有可食用的疏水性聚合物，以提供低热量 面粉/淀粉替代食用组合物。 典型的涂料聚合物包括一种或多种C 2至C 24脂族酸的纤维素酯; 纤维素醚如甲基纤维素，乙基纤维素，羟丙基甲基纤维素，羧甲基纤维素，天然蜡如巴西棕榈蜡，小烛树蜡，米糠蜡，蜜蜡，以及它们的混合物; 石油蜡如聚乙烯和石蜡; 蛋白质，优选疏水性的，例如玉米醇溶蛋白，谷蛋白等，及其混合物。 在优选的实施方案中，低热量面粉替代品是在不存在乳化剂和树胶的情况下以强烈混合的热熔融方法制备的。 本发明的一些实施方案特别适用于焙烤产品如饼干的低热量面粉替代品。

公开(公告)号：EP0415464A2

公开(公告)日：1991-03-06

申请号：EP90201684.9

申请日：1990-06-26

申请人： UNILEVER N.V. ,  UNILEVER PLC

发明人： de Boer, Bernardus Cornelis Joseph ,  Kivits, Adrianus Antonius

IPC分类号： A23L1/308 ,  A23D9/00

CPC分类号： A23D9/013 ,  A23D9/007 ,  A23L5/44 ,  A23L33/15 ,  A23L33/26 ,  A23V2002/00 ,  A23V2250/18 ,  A23V2250/712 ,  A23V2200/126 ,  A23V2250/30

摘要： The present invention pertains to edible fat-containing food products comprising an indigestible fat-replacer and a carotenoid selected on the basis of reduced hydrophobicity as expressed by its Retention Value. Having a Retention Value of 5 or more, the carotenoids of the invention are less sensitive to depletory effects by the indigestible fat-replacer.

摘要翻译： 本发明涉及含有食用脂肪的食品，其包含基于由其保留值表示的减少的疏水性而选择的不消化脂肪替代物和类胡萝卜素。 具有5以上的保留值，本发明的类胡萝卜素对不消化脂肪替代物的脱保护作用较不敏感。