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    Dough with Fructan and Fructan-Degrading Enzyme
    71.
    发明申请
    Dough with Fructan and Fructan-Degrading Enzyme 审中-公开
    果聚糖和果聚糖降解酶

    公开(公告)号：US20170049114A1

    公开(公告)日：2017-02-23

    申请号：US15246895

    申请日：2016-08-25

    申请人： Novozymes A/S

    发明人： Felix Meier ,  Frank Ritting ,  Cornelia Drost-Lustenberger

    IPC分类号： A21D8/04 ,  A21D2/18

    CPC分类号： A21D8/042 ,  A21D2/18 ,  A21D2/181

    摘要： The present invention relates to a dough comprising at least one fructose-containing polysaccharide and at least one enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose; it also relates to a method of making said dough, a baked product made from said dough, a method of making a baked product, and to uses of an enzyme capable of degrading the at least one polysaccharide into short-chained fructo-oligosaccharide and fructose in making a dough or a baked product.

    摘要翻译： 本发明涉及一种面团，其包含至少一种含果糖多糖和至少一种能够将至少一种多糖降解成短链果寡糖和果糖的至少一种酶; 它还涉及一种制造所述面团的方法，由所述面团制成的焙烤产品，制造烘焙产品的方法，以及使能将至少一种多糖降解成短链果糖 - 果糖和果糖的方法 在制作面团或焙烤产品时。

    SUGAR REPLACEMENT COMPOSITION
    74.
    发明申请
    SUGAR REPLACEMENT COMPOSITION 审中-公开
    糖替代成分

    公开(公告)号：US20170027207A1

    公开(公告)日：2017-02-02

    申请号：US15304211

    申请日：2015-04-14

    申请人： AEGIS NV

    发明人： Sophie De Baets

    IPC分类号： A23L27/30 ,  A21D2/18 ,  A21D13/06 ,  A23L33/26 ,  A23G3/42 ,  A23G4/10 ,  A23G9/34 ,  A23L2/60 ,  A23G1/40

    CPC分类号： A23L27/34 ,  A21D2/18 ,  A21D2/181 ,  A21D2/186 ,  A21D13/062 ,  A23G1/40 ,  A23G3/42 ,  A23G4/10 ,  A23G9/34 ,  A23L2/60 ,  A23L27/30 ,  A23L27/33 ,  A23L27/35 ,  A23L33/26 ,  A23V2002/00 ,  A23V2200/132 ,  A23V2250/28 ,  A23V2250/5046 ,  A23V2250/5062 ,  A23V2250/5116 ,  A23V2250/64 ,  A23V2250/6402

    摘要： The present invention relates to a sugar replacement composition, which is based on a novel and innovative combination of ingredients such that the sugar replacement composition gives rise to one or more advantageous use characteristics of comparable or superior to those of sucrose, including excellent taste, sweetness of sucrose, superior structural properties, e.g. in cake, sorbet and ice cream, improved crunchiness of biscuits, excellent organoleptic properties, low calorie content (in certain embodiments 100 kcal/100 g or less), permits reduction of fat content of certain foods such as chocolate, as well as significant health benefits, including low glycemic index, low cariogenicity, and prebiotic properties supporting growth of advantageous intestinal bacteria, beneficial effects or lowering blood sugar and slowing down the emptying of the stomach. The sugar replacement compositions of the present invention comprise polydextrose, and at least one polyol, wherein the content of the at least one polyol is from 20 weight % to 70 weight %, wherein at least one of the polyol components is erythritol, wherein the content of erythritol is from 20 weight % to 60 weight %, and wherein all weight % indications are based on the total of the sugar replacement composition being 100 weight %.

    摘要翻译： 本发明涉及一种糖替代组合物，其基于新颖且创新的成分组合，使得糖替代组合物产生与蔗糖相当或优于蔗糖的一种或多种有利使用特征，包括优异的味道，甜度 的蔗糖，优异的结构特性，例如 在蛋糕，冰糕和冰淇淋中，改善饼干的脆性，优异的感官特性，低热量含量（在某些实施方案中为100千卡/ 100g或更少），允许减少某些食物如巧克力的脂肪含量以及显着的健康 益处，包括低血糖指数，低致龋性和支持有益肠细菌生长的益生元物质，有益效果或降低血糖，并减缓胃排空。 本发明的糖替代组合物包含聚右旋糖和至少一种多元醇，其中所述至少一种多元醇的含量为20重量％至70重量％，其中至少一种多元醇组分为赤藓糖醇，其中含量 的赤藓糖醇为20重量％至60重量％，并且其中所有重量％的适应症是基于100重量％的糖替代组合物的总和。

    Ready-To-Bake Gluten-Free Cookie Dough
    75.
    发明申请
    Ready-To-Bake Gluten-Free Cookie Dough 审中-公开
    即食烘烤无麸质饼干面团

    公开(公告)号：US20160120191A1

    公开(公告)日：2016-05-05

    申请号：US14894093

    申请日：2013-05-31

    申请人： General Mills, Inc.

    发明人： Michelle Dacey ,  Christine O'Connor

    IPC分类号： A21D10/02 ,  A21D13/06 ,  A21D2/34 ,  A21D2/36 ,  A21D2/18 ,  A21D2/16

    CPC分类号： A21D10/025 ,  A21D2/165 ,  A21D2/183 ,  A21D2/186 ,  A21D2/34 ,  A21D2/36 ,  A21D13/04 ,  A21D13/047 ,  A21D13/066 ,  A21D13/40

    摘要： A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less than 12% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition, less than 2.5% potato starch by weight of the composition, and tapioca starch, corn starch or combinations of tapioca starch and corn starch. The composition has a water activity of less than 0.82. Methods of manufacturing the composition are also provided.

    摘要翻译： 一种组合物包括构成组合物重量的25％至30％的无麸质粉末混合物，该组合物的重量比为10％至20％，蔗糖为组合物重量的21％至35％，水为 小于组合物重量的12％。 不含面粉的面粉混合物包含按组合物重量计小于30％的米粉，按组合物重量计少于2.5％的马铃薯淀粉，以及木薯淀粉，玉米淀粉或木薯淀粉和玉米淀粉的组合。 组合物的水分活度小于0.82。 还提供了制备组合物的方法。

    DOUGH PRODUCTS COMPRISING ETHYCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION
    77.
    发明申请
    DOUGH PRODUCTS COMPRISING ETHYCELLULOSE AND EXHIBITING REDUCED OIL MIGRATION 审中-公开
    包含乙二醇和显示减少油迁移的多产品

    公开(公告)号：US20160100590A1

    公开(公告)日：2016-04-14

    申请号：US14971824

    申请日：2015-12-16

    申请人： Mars, Incorporated

    发明人： Andrea Cattaruzza ,  Stewart Radford ,  Alejandro Gregorio Marangoni

    IPC分类号： A21D2/18 ,  A21D2/16

    CPC分类号： A21D2/188 ,  A21D2/165 ,  A21D2/181 ,  A21D13/80

    摘要： A cooked dough product, such as a biscuit (cookie), comprising from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of said product. Also provided is a method of making a cooked dough product comprising the steps of: preparing a dough containing a flour, water, from about 10 wt. % to about 45 wt. % of an oil and/or fat component, and from about 0.25 wt. % to about 20 wt. % of ethylcellulose, based on the weight of the ingredients excluding added water; and cooking the dough at a temperature of at least about 140° C. The ethylcellulose is effective to reduce oil migration from the cooked dough products.

    摘要翻译： 煮熟的面团产品，例如饼干（饼干），包含约10wt。 ％至约45wt。 ％的油和/或脂肪组分，以及约0.25wt。 ％至约20wt。 基于所述产物的重量的乙基纤维素的百分数。 还提供了一种制备煮熟的面团产品的方法，包括以下步骤：制备含有面粉，约10重量％ ％至约45wt。 ％的油和/或脂肪组分，以及约0.25wt。 ％至约20wt。 基于不含添加水的成分的重量计的乙基纤维素的百分数; 并在至少约140℃的温度下烹制生面团。乙基纤维素有效地减少从煮熟的面团产品中的油迁移。

    Method of using isomaltulose to suppress body fat accumulation
    80.
    发明授权
    Method of using isomaltulose to suppress body fat accumulation 有权
    使用异麦芽酮糖抑制体脂肪积累的方法

    公开(公告)号：US09017745B2

    公开(公告)日：2015-04-28

    申请号：US12832944

    申请日：2010-07-08

    申请人： Jun Kashimura ,  Yukie Nagai ,  Tadashi Ebashi

    发明人： Jun Kashimura ,  Yukie Nagai ,  Tadashi Ebashi

    IPC分类号： A23L1/29 ,  A23L1/236 ,  A21D2/18 ,  A23L1/307 ,  A23L2/60 ,  A61K31/70

    CPC分类号： A23L1/2363 ,  A21D2/181 ,  A23L2/60 ,  A23L27/33 ,  A23L33/20 ,  A23V2002/00 ,  A61K31/70 ,  A23V2250/62 ,  A23V2250/628 ,  A23V2250/606

    摘要： A method for reducing body fat accumulation is provided that includes: providing a reducer of body fat accumulation, wherein the reducer comprises isomaltulose; having an individual ingest the reducer; and having the individual consume a carbohydrate having an α-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides, wherein the reducer is ingested before or after or simultaneous with consuming the carbohydrate, and wherein the reducer reduces the individual's body fat accumulation caused by consuming the carbohydrate. The reducer of body fat accumulation includes isomaltulose (PALATINOSE™) as an active ingredient so that when the reducer is ingested and a carbohydrate having an α-1,6-glucosyl bond ratio of from 0% to less than 50% relative to the total bonds among constituent saccharides is consumed, accumulation of body fat resulting from ingesting the carbohydrate is reduced.

    摘要翻译： 提供一种降低体脂肪蓄积的方法，其包括：提供体脂肪蓄积的还原剂，其中所述还原剂包含异麦芽酮糖; 有个人摄入减速机; 并且使个体相对于构成糖之间的总键消耗具有0％至小于50％的α-1,6-葡糖基键比例的碳水化合物，其中所述还原剂在消耗碳水化合物之前或之后摄入 ，并且其中所述还原剂减少由消耗碳水化合物引起的个体的身体脂肪堆积。 身体脂肪蓄积的还原剂包括异麦芽酮糖（PALATINOSE TM）作为活性成分，使得当所述还原剂摄取时，具有0至小于50％的α-1,6-葡糖基键比的碳水化合物相对于总量 消耗组成糖之间的结合，减少摄取碳水化合物引起的身体脂肪积聚。