公开(公告)号：US10194668B2

公开(公告)日：2019-02-05

申请号：US14127636

申请日：2012-06-20

申请人： Lionel Lanvin ,  Agathe Arlotti ,  Aliette Verel

发明人： Lionel Lanvin ,  Agathe Arlotti ,  Aliette Verel

IPC分类号： A21D13/00 ,  A21D8/02 ,  A21D13/40 ,  A21D13/02 ,  A21D13/04 ,  A21D13/062 ,  A21D2/18 ,  A21D10/00 ,  A21C5/00 ,  A21D8/06 ,  A23L29/225 ,  A23L7/10 ,  A21D13/80 ,  A21D13/22 ,  A21D13/19

摘要： The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.

公开(公告)号：US09883679B2

公开(公告)日：2018-02-06

申请号：US14127659

申请日：2012-06-20

申请人： Robin Wahl ,  Agathe Arlotti ,  Lionel Lanvin ,  Pierre Aymard

发明人： Robin Wahl ,  Agathe Arlotti ,  Lionel Lanvin ,  Pierre Aymard

IPC分类号： A21D13/00 ,  A21D8/02 ,  A21D13/40 ,  A21D13/02 ,  A21D13/04 ,  A21D13/062 ,  A21D2/18 ,  A21D10/00 ,  A21C5/00 ,  A21D8/06 ,  A23L29/225 ,  A23L7/10 ,  A21D13/80 ,  A21D13/22 ,  A21D13/19

CPC分类号： A21D8/02 ,  A21C5/003 ,  A21D2/186 ,  A21D8/06 ,  A21D10/002 ,  A21D13/02 ,  A21D13/04 ,  A21D13/062 ,  A21D13/19 ,  A21D13/22 ,  A21D13/40 ,  A21D13/80 ,  A23L7/115 ,  A23L7/198 ,  A23L29/225

摘要： The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.

公开(公告)号：US11206841B2

公开(公告)日：2021-12-28

申请号：US15699842

申请日：2017-09-08

申请人： International Agriculture Group, LLC

发明人： Maurice Moragne ,  Humberto Wedderburn Morales ,  David H. Skea ,  Julio Cesar Vasquez

IPC分类号： A23C9/133 ,  A23L29/30 ,  A23L19/00 ,  A23C11/10 ,  A23L29/225 ,  A23L33/10 ,  A23K40/10 ,  B02B3/14

摘要： The present invention relates to a method for making and the composition of a non-dairy yogurt made from green banana flour, without the use of milk or soy products. The non-dairy yogurt has improved taste, texture and sensory characteristics compared to commercial non-dairy yogurts currently on the market.

公开(公告)号：US09717269B2

公开(公告)日：2017-08-01

申请号：US14674326

申请日：2015-03-31

申请人： Leslie Drew ,  Yadunandan L. Dar

发明人： Leslie Drew ,  Yadunandan L. Dar

IPC分类号： A21D2/00 ,  A23L29/225 ,  A23L3/10 ,  A23L29/212 ,  A23L7/10 ,  A23L23/00

CPC分类号： A23L29/225 ,  A23L3/10 ,  A23L7/198 ,  A23L23/00 ,  A23L29/212 ,  A23V2002/00

摘要： The application relates to a process comprising retorting a food product comprising thermally inhibited flour for a time from about 15 minutes to about 80 minutes to achieve a F0 value of at least 10.

公开(公告)号：US20220174969A1

公开(公告)日：2022-06-09

申请号：US17560713

申请日：2021-12-23

申请人： International Agriculture Group, LLC

发明人： Maurice Moragne ,  Humberto Wedderburn Morales ,  David H. Skea ,  Julio Cesar Vasquez

IPC分类号： A23C9/133 ,  A23L29/30 ,  A23L19/00 ,  A23C11/10 ,  A23L29/225 ,  A23L33/10 ,  A23K40/10 ,  B02B3/14

摘要： The present invention relates to a method for making and the composition of a non-dairy yogurt made from green banana flour, without the use of milk or soy products. The non-dairy yogurt has improved taste, texture and sensory characteristics compared to commercial non-dairy yogurts currently on the market.

公开(公告)号：US20210267257A1

公开(公告)日：2021-09-02

申请号：US17269185

申请日：2019-08-19

申请人： Archer Daniels Midland Company

发明人： Michael Fleckenstein ,  Michelle Schwenk

IPC分类号： A23P30/20 ,  A23L29/225 ,  A23L29/30 ,  A23L33/21 ,  A23L7/17

摘要： In each of its various embodiments, the present invention discloses extruded products containing a dextrin product.

公开(公告)号：US20200029591A1

公开(公告)日：2020-01-30

申请号：US16497850

申请日：2018-03-08

申请人： Conopco Inc., d/b/a UNILEVER

发明人： Michel Mellema ,  Robert Jan Hamer

IPC分类号： A23J3/22 ,  A23L29/269 ,  A23L29/225 ,  A23J3/16 ,  A23J3/18

摘要： The invention relates to a method of preparing a meat analogue, said method comprising the steps of: providing proteinaceous fibres comprising, by weight of the proteinaceous fibres, 40-80 wt. % of water and 5-50 wt. % protein selected from dairy protein, egg protein, plant protein, fungal protein and combinations thereof; providing an aqueous gelling composition, comprising by weight of the gelling composition: i. 0.01-2 wt. % xanthan gum; ii. 0.01-2 wt. % galactomannan; iii. at least 80 wt. % water; combining 100 parts by weight of the proteinaceous fibres with 2-50 parts by weight of the aqueous gelling composition. The invention further relates to a meat analogue comprising an aqueous gelling composition and to the use of the aqueous gelling composition for enhancing juiciness in meat analogues.

公开(公告)号：US10306897B2

公开(公告)日：2019-06-04

申请号：US14127578

申请日：2012-06-20

申请人： Monika Okoniewska ,  James A. Schulok ,  Tiffany Sepanski ,  Olivia Nnadi ,  Juliette Folz ,  Aliette Verel ,  Sophie Vinoy ,  Lionel Lanvin ,  Agathe Arlotti ,  Robin Wahl ,  Pierre Aymard

发明人： Monika Okoniewska ,  James A. Schulok ,  Tiffany Sepanski ,  Olivia Nnadi ,  Juliette Folz ,  Aliette Verel ,  Sophie Vinoy ,  Lionel Lanvin ,  Agathe Arlotti ,  Robin Wahl ,  Pierre Aymard

IPC分类号： A21D8/02 ,  A21D13/40 ,  A21D13/02 ,  A21D13/04 ,  A21D13/062 ,  A21D2/18 ,  A21D10/00 ,  A21C5/00 ,  A21D8/06 ,  A23L29/225 ,  A23L7/10 ,  A21D13/80 ,  A21D13/22 ,  A21D13/19

摘要： Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.

公开(公告)号：US20230028844A1

公开(公告)日：2023-01-26

申请号：US17949518

申请日：2022-09-21

申请人： SOCIÈTÈ DES PRODUITS NESTLÈ S.A.

发明人： Simina Florentina Popa Nita ,  Jan Engmann ,  Adam Burbidge ,  Marco Ramaioli

IPC分类号： A23L33/00 ,  A23L29/269 ,  A23L7/10 ,  A23L29/225 ,  A23L33/10 ,  A23L2/52 ,  A61K47/36

摘要： Nutritional products, uses thereof, methods for the manufacture and methods for improving the cohesiveness of the nutritional products are disclosed. The nutritional products have improved cohesiveness for promoting safer swallowing of food boluses for individuals having swallowing difficulties such as dysphagia.

公开(公告)号：US20210195909A1

公开(公告)日：2021-07-01

申请号：US17199473

申请日：2021-03-12

申请人： Conopco Inc., d/b/a UNILEVER

发明人： Zaida Maria Salazar ,  Jurek Woller ,  Nicole Zwets

IPC分类号： A23D7/005 ,  A23L29/219 ,  A23L29/225 ,  A23L27/00 ,  A23L27/60 ,  A23L29/10 ,  A23L23/00 ,  A23L29/212 ,  A23D7/02 ,  A23L7/10 ,  A23L29/231 ,  A23D7/04

摘要： The present invention relates to a composition in the form of an oil-in-water emulsion, containing wheat flour and physically modified starch. The invention also relates to a method for preparation of the composition.
The invention further relates to the use of a wheat flour and physically modified starch to reduce syneresis in an oil-in-water emulsion.