利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

21 条记录 (耗时 0.021 秒)

    FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH
    1.
    发明申请
    FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH 审中-公开
    基于FLOU的DOUGH及其制备方法

    公开(公告)号：US20100104692A1

    公开(公告)日：2010-04-29

    申请号：US12528890

    申请日：2008-02-21

    申请人： Udo Scharf ,  Frank Schuhmann

    发明人： Udo Scharf ,  Frank Schuhmann

    IPC分类号： A21D8/04 ,  A21D10/02

    CPC分类号： A21D8/042 ,  A21D2/188 ,  A21D13/02

    摘要： A method of preparing a flour based dough, includes mixing flour, a source of water-unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans includes at least 10% WU arabinoxylans by weight of dry matter and the source of WU arabinoxylans is applied in an amount sufficient to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combined use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume. Also disclosed is a flour based dough containing: 30-65 wt. % of flour of which at least 80 wt. % is wheat flour; 20-65 wt. % of water; at least 2.25% of WU arabinoxylans by weight of flour; and at least 5 units of xylanase activity per kg of flour, wherein the weight ratio of WU arabinoxylans to WE arabinoxylans exceeds 2.5:1.

    摘要翻译： 制备面粉基面团的方法包括混合面粉，水不可提取（WU）阿拉伯木聚糖，木聚糖酶和水的来源，其中WU阿拉伯木聚糖的来源包括至少10％的干物质重量的阿拉伯木聚糖， 施用的阿拉伯木聚糖的量足以每kg面粉递送至少2.5g的阿拉伯木聚糖。 结合使用WU阿拉伯木聚糖和木聚糖酶产生面团产品，其展现出改进的加工性能，优异的耐候稳定性和非常高的烘烤体积。 还公开了一种面粉基面团，其含有：30-65重量％ ％的面粉的至少80重量％ ％是小麦粉; 20-65重量％ ％的水; 至少2.25％的阿拉伯木聚糖按面粉重量计; 和每kg面粉至少5单位的木聚糖酶活性，其中阿拉伯木聚糖与WE阿拉伯木聚糖的重量比超过2.5:1。

    MICROWAVEABLE FROZEN FOODSTUFF
    2.
    发明申请
    MICROWAVEABLE FROZEN FOODSTUFF 审中-公开
    MICROWAVEABLE冷冻食品

    公开(公告)号：US20090304871A1

    公开(公告)日：2009-12-10

    申请号：US11721042

    申请日：2005-12-07

    申请人： Birgitta Wappling-Raaholt ,  Peter Moret

    发明人： Birgitta Wappling-Raaholt ,  Peter Moret

    IPC分类号： A21D13/00 ,  A21D8/00 ,  A23L1/01 ,  A23P1/08

    CPC分类号： A21D17/006 ,  A21D13/31 ,  A21D15/02

    摘要： The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1:3 and 1:1.8. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff.

    摘要翻译： 本发明涉及一种冷冻烘焙百吉饼以外的冷冻烘焙食品，其可以适当地通过微波加热而消费，所述食品包括填充物和充分包封馅料的面粉基肠衣。 更具体地说，本发明涉及这样的食品，它包括一个环形填充物和一个完全包围所述环形填充物的面粉基底壳，其中，环形填充物的内径和外径之比在1 ：3和1：1.8。 本发明还涉及一种制备即食食品的方法，其包括将上述冷冻烘焙食品进行微波加热和制备所述冷冻烘焙食品的方法。

    COLD-GELLING THIXOTROPIC GLAZE COMPOSITION
    3.
    发明申请
    COLD-GELLING THIXOTROPIC GLAZE COMPOSITION 审中-公开
    冷凝三氟乙烯组合物

    公开(公告)号：US20090068322A1

    公开(公告)日：2009-03-12

    申请号：US12278973

    申请日：2007-02-08

    申请人： Frederic Celhay

    发明人： Frederic Celhay

    IPC分类号： A23L1/05 ,  A23G3/00 ,  A23L1/09

    CPC分类号： A23D7/0053 ,  A21D13/24 ,  A21D13/28 ,  A23G3/343 ,  A23L5/00 ,  A23L29/231 ,  A23L29/30 ,  A23P20/105

    摘要： A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze.

    摘要翻译： 冷凝胶触变釉料组合物的Brix值在20-65的范围内; 含有至少0.1wt。 ％且小于2.5wt。 ％的低甲氧基化酰胺（LMA）果胶; 并含有至少34wt。 ％的水，该组合物的特征在于在其已经被充分剪切成可倾倒之后，​​它在静止条件下形成牢固的凝胶。 根据本发明的釉料组合物显示出显着的剪切变稀，随后在静置时形成坚固的非粘性凝胶。 因此，本发明的釉料组合物可以通过施加足够的剪切，例如， 通过摇动和/或搅拌它。 剪切稀化的可倾倒釉料组合物可以直接施加到食品的表面上，随后将其迅速凝胶化以产生牢固的釉料。

    READY-TO-EAT FARINACEOUS PRODUCT AND A METHOD FOR THE PREPARATION THEREOF
    5.
    发明申请
    READY-TO-EAT FARINACEOUS PRODUCT AND A METHOD FOR THE PREPARATION THEREOF 审中-公开
    准备食用的产品及其制备方法

    公开(公告)号：US20120219669A1

    公开(公告)日：2012-08-30

    申请号：US13392039

    申请日：2010-08-24

    申请人： Kerstin Schmidt ,  Stephen John Clarke ,  Pieter Moret

    发明人： Kerstin Schmidt ,  Stephen John Clarke ,  Pieter Moret

    IPC分类号： A21D13/08 ,  A21D8/06 ,  A23P1/08 ,  A23L1/01

    CPC分类号： A21D8/06 ,  A21D13/60 ,  A21D13/80 ,  A23L5/10 ,  A23P20/00

    摘要： The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a) preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredients; b) dividing the dough into one or more dough portions; c) shaping the one or more dough portions into one or more shaped dough pieces; d) proving the dough pieces; e) contacting 30-60% of the total surface area of the one or more shaped dough pieces with hot oil during a period of at least 10 seconds to produce one or more partially fried dough pieces comprising a fried surface area and a non-fried surface area; and f) baking said one or more partially fried dough pieces to produce one or more baked dough pieces; where in a layer of edible material is applied to 40-70% of the surface area of the shaped dough pieces, the partially fried dough pieces or the baked dough pieces and wherein the surface area of the final ready-to-eat product that is not covered by the layer of edible material is fried surface area. This method achieves a significant reduction in fat uptake during preparation of the ready-to-eat farinaceous product without introducing a perceptible adverse effect on product quality. Another aspect of the invention relates to ready-to-eat food product comprising a body of baked farinaceous dough, 40-70% of the surface area of said body of baked dough being coated with a layer of edible material, wherein the surface of the baked dough body that is not coated with the layer of edible material is fried surface area and wherein at least 70 wt. % of the surface of the baked dough body that is covered with the layer of edible material is non-fried.

    摘要翻译： 本发明提供了一种制备即食型谷物食品的方法，所述方法包括以下连续步骤：a）通过混合面粉，水和任选的一种或多种其他烘焙成分来制备面粉面团; b）将面团分成一个或多个面团部分; c）将所述一个或多个面团部分成形为一个或多个成形的面团片; d）证明面团片; e）在至少10秒钟的时间内将一种或多种成形面片的总表面积的30-60％与热油接触以产生一个或多个部分油炸的面团片，其中包括油炸表面区域和非油炸面团 表面积; 以及f）烘烤所述一个或多个部分油炸的面团片以产生一个或多个烘烤的面团片; 其中在可食用材料层中施加到成形面团片的40-70％的表面积，部分油炸的面团片或烘焙的面团片，并且其中最终即食产品的表面积是 未覆盖层的可食用材料为油炸面积。 这种方法可以在即食谷物制品的制备过程中脂肪吸收显着降低，而不会对产品质量产生可察觉的不利影响。 本发明的另一方面涉及即食食品，其包括烘烤的面团面团的主体，所述焙烤面团的所述主体的表面积的40-70％涂覆有可食用材料层，其中， 没有涂覆有可食用材料层的焙烤面团体是油炸表面积，并且其中至少70重量％ 用可食用材料层覆盖的烘烤面团体的表面的％未被油炸。

    METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT
    7.
    发明申请
    METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT 审中-公开
    制备完全烹饪的食品的方法

    公开(公告)号：US20100310717A1

    公开(公告)日：2010-12-09

    申请号：US12789738

    申请日：2010-05-28

    申请人： Lilia Maria AHRNÉ ,  Kerstin SCHMIDT ,  Stephen John CLARKE ,  Pieter MORET

    发明人： Lilia Maria AHRNÉ ,  Kerstin SCHMIDT ,  Stephen John CLARKE ,  Pieter MORET

    IPC分类号： A21D8/06 ,  A21D8/04

    CPC分类号： A21D8/06 ,  A21D6/003 ,  A21D6/005 ,  A21D8/025 ,  A21D13/28 ,  A21D13/60

    摘要： The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fried counterparts. More particularly, the invention relates a method of preparing a fully cooked farinaceous food product, said method comprising the successive steps of: preparing a farinaceous dough or batter by mixing flour, water and optionally one or more other bakery ingredients; dividing the dough or batter into one or more portions; and cooking said one or more portions by exposing them (i) for in total 20-600 seconds to infrared radiation, more than 50% of the energy content of said infrared radiation stemming from infrared radiation having a wavelength in the range of 0.7-10 μm and (ii) for in total 20-600 seconds to impingement with hot air having a temperature of at least 150° C., wherein the exposure to the infrared radiation and the impingement with hot air can occur simultaneously, sequentially or in any combinations thereof; and wherein a fat-containing coating composition is applied onto the surface of the portions prior to, during or after the cooking of the portions.

    摘要翻译： 本发明提供了一种能够制备具有与油炸产品相当的感官特性的完全熟化的面粉制品的方法，但是具有比它们的油炸对应物低得多的脂肪含量。 更具体地说，本发明涉及一种制备完全熟化的谷类食品的方法，所述方法包括以下连续步骤：通过混合面粉，水和任选的一种或多种其他烘焙成分来制备面粉或面糊; 将面团或面糊分成一个或多个部分; 并且通过将它们（i）暴露于总共20-600秒钟来进行红外辐射来烹饪一个或多个部分，所述红外辐射的所述红外辐射的能量含量的大于50％的波长在0.7-10的范围内 μm，和（ii）总共20-600秒钟，用温度至少为150℃的热空气冲击，其中暴露于红外辐射和用热空气冲击可以同时，顺序地或以任何组合 的; 并且其中在部分烹饪之前，期间或之后，在所述部分的表面上施加含脂肪的涂料组合物。

    YEAST-LEAVENED DOUGH AND DRY MIX FOR PREPARING SUCH A DOUGH
    8.
    发明申请
    YEAST-LEAVENED DOUGH AND DRY MIX FOR PREPARING SUCH A DOUGH 审中-公开
    YEAST-LEAVENED DOUGH AND DRY MIX FOR PREPARING这样一个DOUGH

    公开(公告)号：US20100143534A1

    公开(公告)日：2010-06-10

    申请号：US12597713

    申请日：2008-04-25

    申请人： Eva-Maria Brinker ,  Kerstin Schmidt

    发明人： Eva-Maria Brinker ,  Kerstin Schmidt

    IPC分类号： A21D8/04 ,  A21D10/02 ,  A21D13/08

    CPC分类号： A21D10/005 ,  A21D2/181 ,  A21D2/22 ,  A21D8/042 ,  A21D10/02

    摘要： A dry particulate mix for use in yeast leavened bakery products, includes: 3-90 wt. % of non-fermentable carbohydrates, including at least 3 wt. % of a non-fermentable sugar alcohol; 0-50 wt. % of fermentable sugars; two or more bakery ingredients selected from the group consisting of: 10-90 wt. % of viable yeast; 10-50 wt. % of baking powder; 5-90 wt. % of emulsifier; 3-50 wt. % of ascorbic acid; and 0.0001-1 wt. % of bakery enzyme; all of these percentages being calculated on the combined amount of these two to five bakery ingredients; and wherein the weight ratio of non-fermentable carbohydrates to fermentable sugars exceeds 1:1. A sweetened dough is obtainable by incorporating therein 3-75% by weight of the final dough of the dry particulate mix.

    摘要翻译： 用于酵母发酵面包产品的干燥颗粒混合物包括：3-90重量％ ％的不可发酵的碳水化合物，包括至少3wt。 ％的不可发酵糖醇; 0-50wt。 ％的可发酵糖; 两种或更多种选自以下的面包店成分：10-90wt。 ％的活酵母; 10-50重量％ ％粉饼; 5-90重量％ ％乳化剂; 3-50重量％ ％抗坏血酸; 和0.0001-1重量％ 百分比的烘焙酶; 所有这些百分比都是根据这两至五个面包店成分的总和计算的。 并且其中不可发酵的碳水化合物与可发酵糖的重量比超过1:1。 通过掺入其中3-75重量％的干燥颗粒混合物的最终生面团可获得甜味生面团。

    Method of Baking Frozen Dough Pieces
    10.
    发明申请
    Method of Baking Frozen Dough Pieces 审中-公开
    烘烤面团块的方法

    公开(公告)号：US20070231436A1

    公开(公告)日：2007-10-04

    申请号：US10571154

    申请日：2004-01-26

    申请人： Derek Kemp ,  Christopher Fleming ,  Brian Skelton ,  Peter Moret

    发明人： Derek Kemp ,  Christopher Fleming ,  Brian Skelton ,  Peter Moret

    IPC分类号： A21D8/06

    CPC分类号： A21D10/02 ,  A21D6/001 ,  A21D8/06

    摘要： The invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen dough. More particularly, the invention is concerned with a method of baking a frozen dough piece in an oven using a multi-step baking program. The method has a first step of heating the frozen dough piece in an oven comprising a humid atmosphere with a dewpoint of at least 40° C. for a sufficiently long period to completely thaw the exterior of the dough piece to a depth of at least 5 mm, preferably of at least 8 mm, and a subsequent step of baking the dough piece in an oven comprising a dry atmosphere with a temperature of at least 140° C., to obtain a baked product exhibiting a soft crumb and a crispy, browned crust.

    摘要翻译： 本发明涉及一种使用多步骤烘焙程序来烘烤冷冻面团片的方法，该方法产生与从新制备的非冷冻面团制备的焙烤产品基本上无法区分的焙烤产品。 更具体地，本发明涉及使用多步骤烘烤程序在烘箱中烘烤冷冻面团片的方法。 该方法具有第一步骤，将包含露点至少为40℃的潮湿环境的烘箱中的冷冻面团加热足够长的时间以将面团的外部完全解冻至至少5的深度 mm，优选至少8mm，以及随后的步骤，在包括干燥气氛的烘箱中烘烤面团片，温度至少为140℃，以获得表现出软屑和酥脆的烘烤产品 脆皮。