-
公开(公告)号：US20180000134A1
公开(公告)日：2018-01-04
申请号：US15538539
申请日：2015-12-17
申请人： NESTEC S.A.
发明人： Martin Leser , Christoph Reh , Stephan Palzer , Lennart Fries , Gerhand Niederreiter , Cecile Gehin-Delval , Christine Haider
CPC分类号： A23L2/66 , A21D2/16 , A21D2/26 , A21D2/36 , A23C11/00 , A23C11/04 , A23D7/0053 , A23L2/395 , A23L2/62 , A23L29/10 , A23L29/20 , A23L29/294 , A23L33/20 , A23L33/21 , A23L33/22 , A23V2002/00 , A23V2200/14 , A23V2200/254 , A23V2200/3324 , A23V2250/194 , A23V2250/54246
摘要： The present invention relates to processes for providing oil-filler compounds (OFC) compositions with enhanced taste and/or aromas. In particular the present invention relates to beverages containing micronized OFC particles. The present invention relates to the use of OFC in creamers, beverage powders, ready-to-drink liquid beverage preparations, or beverage capsules suitable for the production of a beverage.
-
公开(公告)号：US20170265484A1
公开(公告)日：2017-09-21
申请号：US15074643
申请日：2016-03-18
申请人： General Mills, Inc.
发明人： David J Domingues , Elliot Augst , Craig A Dowd , Patrick C Dreese , David H Katzke , James P Michaels , Thorne R Seese
CPC分类号： A21D10/005 , A21D2/00 , A21D2/185 , A21D2/26 , A21D6/003 , A21D10/025 , A21D15/02
摘要： A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.
-
公开(公告)号：US09241495B2
公开(公告)日：2016-01-26
申请号：US11458140
申请日：2006-07-18
申请人： Soumya Roy , Madonna M. Ray , Jean L. Weber
发明人： Soumya Roy , Madonna M. Ray , Jean L. Weber
CPC分类号： A21D2/165 , A21D2/16 , A21D2/18 , A21D2/181 , A21D2/183 , A21D2/186 , A21D2/188 , A21D2/245 , A21D2/26 , A21D2/262 , A21D2/265 , A21D13/16 , A21D13/38 , A23V2002/00 , A23V2200/10 , A23V2200/224 , A23V2250/0616
摘要： Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.
摘要翻译： 可以烘烤的面团组合物以提供约7天或更长（例如约14天，约21天或约28天或更长）的延长的保质期的烘焙制品（例如肉桂卷）。 面团组合物可以是显影的生面团组合物或未显影的面团组合物。 面团组合物可以包括一种或多种保质期增强剂。
-
公开(公告)号：US20140099404A1
公开(公告)日：2014-04-10
申请号：US13915200
申请日：2013-06-11
发明人： Christopher T. Dohl , Jennifer Gaul , Gregory Stempien , Kyungsoo Woo , Clodualdo Maningat , Sukh Bassi
IPC分类号： A21D13/06
CPC分类号： A21D13/064 , A21D2/186 , A21D2/26 , A21D2/265 , A21D13/06 , A21D13/062 , A21D13/42 , A21D13/60 , A23L7/109 , A23L7/126 , A23L29/219 , A23L33/10 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3322 , A23V2250/5486 , A23V2200/328 , A23V2200/332
摘要： A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
摘要翻译： 一种高蛋白质，低碳水化合物焙烤产品，其包含第一蛋白质成分和第二蛋白质成分，所述蛋白质成分选自小麦蛋白分离物，小麦蛋白质浓缩物，失活小麦面筋，分级小麦蛋白，脱酰胺小麦面筋，水解小麦蛋白， 并提供其组合。 优选的面包店产品还包含一定量的替代其中可消化碳水化合物的一部分的抗性淀粉。
-
公开(公告)号：US20130280377A1
公开(公告)日：2013-10-24
申请号：US13996383
申请日：2011-12-23
申请人： Judith Arfsten , Reinhold Betz , Raffaele Mezzenga , Stephane Ulrich , Gabriela Savin , Baltasar Valles Pamies
发明人： Judith Arfsten , Reinhold Betz , Raffaele Mezzenga , Stephane Ulrich , Gabriela Savin , Baltasar Valles Pamies
IPC分类号： A21D2/36
摘要： The use of encapsulated oil for the preparation of a dough. The encapsulated oil comprises an inner core of oil encapsulated in an outer shell of cross-linked protein, wherein the encapsulated oil comprises at least 80% by weight oil. The dough is formed by mixing 0.5 to 40% of the encapsulated oil with other ingredients.
摘要翻译： 使用胶囊油来制备面团。 包封的油包含封装在交联蛋白质的外壳中的油的内核，其中包封的油包含至少80重量％的油。 面团通过将0.5至40％的包封的油与其它成分混合而形成。
-
6.发明申请公开(公告)号：US20120201928A1
公开(公告)日：2012-08-09
申请号：US13052551
申请日：2011-03-21
CPC分类号： C12Y101/03005 , A21D2/16 , A21D2/26 , A21D8/042 , A23L7/107 , A23L7/109 , C12Y301/01003 , C12Y301/01004 , C12Y301/01026
摘要： A method of improving the rheological properties of a flour dough and the quality of the finished product made from such a dough, comprising adding an effective amount of an oxido-reductase capable of oxidizing maltose, in particular a hexose oxidase, e.g. isolated from an algal species such as Iridophycus flaccidum, Chondrus crispus or Euthora cristata and a dough improving composition comprising the oxidoreductase.
摘要翻译： 一种改善面粉生面团的流变性质和由这种面团制成的成品的质量的方法，包括加入有效量的能够氧化麦芽糖的氧化还原酶，特别是己糖氧化酶，例如己糖氧化酶。 从藻类物种中分离出来，例如鸢尾虱（Iridophycus flaccidum），，藜（Chondrus crispus）或uthor藜（Euthora cristata）和包含氧化还原酶的面团改良组合物。
-
公开(公告)号：US20100074991A1
公开(公告)日：2010-03-25
申请号：US12278362
申请日：2007-02-06
申请人： Johanna Henrica Gerdina Maria Mutsaers , Roelf Bernhard Meima , Albertus Alard van Dijk , Natalja Alekseevna Cyplenkova , Petrus Jacobus Theodorus Dekker
发明人： Johanna Henrica Gerdina Maria Mutsaers , Roelf Bernhard Meima , Albertus Alard van Dijk , Natalja Alekseevna Cyplenkova , Petrus Jacobus Theodorus Dekker
IPC分类号： C12N9/04 , C07H21/00 , C12N15/74 , C12P19/34 , C12N15/64 , C12P21/00 , C12N1/15 , C07K16/00 , A21D8/04 , A23C19/032 , A23C9/12
CPC分类号： C12N9/0004 , A21D2/26 , A21D8/042 , A23C9/1213 , A23C19/063 , A23C19/0684 , C12N9/0083
摘要： The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from Aspergillus niger. The invention features the full length nucleotide sequence of the novel gene, the cDNA sequence comprising the full length coding sequence of the novel oxidoreductase as well as the amino acid sequence of the full-length functional protein and functional equivalents thereof. The invention also relates to methods of using these enzymes in baking and in dairy applications. Also included in the invention are cells transformed with a polynucleotide according to the invention and cells wherein a oxidoreductase according to the invention is genetically modified to enhance or reduce its activity and/or level of expression.
摘要翻译： 本发明涉及新鉴定的多核苷酸序列，其包含编码从黑曲霉分离的新型氧化还原酶的基因。 本发明的特征在于新基因的全长核苷酸序列，cDNA序列包含新型氧化还原酶的全长编码序列以及全长功能蛋白的氨基酸序列及其功能等同物。 本发明还涉及在烘焙和乳制品应用中使用这些酶的方法。 本发明还包括用根据本发明的多核苷酸转化的细胞和其中根据本发明的氧化还原酶被遗传修饰以增强或降低其活性和/或表达水平的细胞。
-
公开(公告)号：US20090203108A1
公开(公告)日：2009-08-13
申请号：US12413758
申请日：2009-03-30
IPC分类号： C12N9/28
CPC分类号： C12N9/2417 , A21D2/26 , A21D8/042
摘要： The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
摘要翻译： 基于麦芽糖α-淀粉酶Novamyl的三维结构，本发明人已经修饰了产麦芽糖α-淀粉酶的氨基酸序列以获得具有改进性质的变体。 这些变体具有改变的物理化学性质。 改变的pH最佳，改善的热稳定性，增加的比活性，改变的切割模式或增加降低淀粉退化或面包陈化的能力。
-
9.发明授权公开(公告)号：US06936289B2
公开(公告)日：2005-08-30
申请号：US10260578
申请日：2002-10-01
申请人： Torkil Steenholt Olsen , Inge Lise Povlsen , Jorn Borch Soe , Charlotte Horsmans Poulsen , Pernille Bak Hostrup
发明人： Torkil Steenholt Olsen , Inge Lise Povlsen , Jorn Borch Soe , Charlotte Horsmans Poulsen , Pernille Bak Hostrup
CPC分类号： C12Y101/03005 , A21D2/16 , A21D2/26 , A21D8/042 , A23L7/107 , A23L7/109 , C12N9/20 , C12Y301/01003 , C12Y301/01004 , C12Y301/01026
摘要： A method of improving the rheological and/or machineability properties of a flour dough and/or the quality of the product made from the dough, comprising adding to the dough a combination comprising a Hox and an emulsifying agent.
摘要翻译： 一种改善面粉生面团的流变性和/或可加工性质和/或由面团制成的产品的质量的方法，包括向面团中加入包含Hox和乳化剂的组合。
-
10.发明申请Culinary base and method for the preparation of a ready-cooked dish or a flavored drink 审中-公开烹饪基料和制备熟的菜肴或调味饮料的方法公开(公告)号：US20050079266A1
公开(公告)日：2005-04-14
申请号：US10507125
申请日：2003-03-11
申请人： Jean-Marie Samec , Frederic Derbesy
发明人： Jean-Marie Samec , Frederic Derbesy
IPC分类号： A23L1/29 , A21D2/26 , A23J3/00 , A23J3/22 , A23L1/19 , A23L1/212 , A23L1/302 , A23L1/305 , A23L1/39 , A23L2/66 , A23C1/00
CPC分类号： A23L2/66 , A21D2/26 , A23J3/00 , A23J3/22 , A23L9/22 , A23L19/05 , A23L23/00 , A23L33/15 , A23L33/17 , A23V2002/00 , A23V2250/5424 , A23V2250/5488 , A23V2250/5086 , A23V2250/61 , A23V2250/161 , A23V2200/124 , A23V2250/70 , A23V2250/156 , A23V2250/2482 , A23V2250/18
摘要： The culinary base comprises at least 75% of proteins by dry weight relative to the final dry weight of said base, lipids and carbohydrates. To prepare a ready-cooked dish or a flavored drink, at least one raw, pre-cooked, cooked or further-processed food is available, and said foods are mixed with the culinary base.
摘要翻译： 烹饪基料相对于所述碱，脂质和碳水化合物的最终干重，含有至少75％的干重蛋白质。 要准备一个熟的菜肴或风味的饮料，至少有一种生的，预先烹制的，熟的或进一步加工的食物，而且所说的食物和烹饪基地混合在一起。
-
-
-
-
-
-
-
-
-
搜索结果
191 条记录 (耗时 0.035 秒)