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    ベーカリー食品の食感改良剤および食感改良方法
    1.
    发明申请
    ベーカリー食品の食感改良剤および食感改良方法 审中-公开

    公开(公告)号：WO2023008384A1

    公开(公告)日：2023-02-02

    申请号：PCT/JP2022/028657

    申请日：2022-07-25

    Applicant: 株式会社Ｊ－オイルミルズ

    Inventor： 江嵜　豪 ,  上林　伸吾 ,  石川　千弘

    IPC: A21D2/36 ,  A21D2/16 ,  A21D2/18 ,  A21D13/41 ,  A21D13/43

    Abstract: 【課題】　本発明においては、ピザやナンなどのベーカリー食品の食感を改良する食感改良剤および食感改良方法を提供することを目的とする。 【解決手段】　生馬鈴薯澱粉および前記生馬鈴薯澱粉の化工澱粉からなる群から選ばれる１種以上と、ポリグリセリン脂肪酸エステルと、を含む原料混合物を０ＭＰａ以上１００ＭＰａ未満の圧力条件にて加熱処理してなる食品用澱粉組成物であって、澱粉－脂質複合体を含む、前記食品用澱粉組成物を有効成分とするベーカリー食品の食感改良剤。

    DOUGH SPREADING ROLLER
    3.
    发明申请
    DOUGH SPREADING ROLLER 审中-公开

    公开(公告)号：WO2020051672A1

    公开(公告)日：2020-03-19

    申请号：PCT/CA2018/000171

    申请日：2018-09-14

    Applicant: GOTHIA HOLDINGS INC.

    Inventor： SHABANZADE, Mohammadreza ,  SVENNINGSON, Birger Ernst

    IPC: A21C3/02 ,  A21C1/08 ,  A21C3/00 ,  A21D13/43

    Abstract: The present invention relates to a roller to be used as part of an apparatus for spreading and flattening dough, in the context of an industrial bread making line. The dough spreading roller of the present invention is comprised of multiple offset discs installed on a shaft, which accords the roller with an undulating surface. The dough spreading roller of the invention provides a massaging and kneading force to the dough from underneath the conveyor belt. The dough spreading roller also includes end nuts which serve to level the edges of the conveyor belt level during use. The conveyor belt is also provided with a calendar roller located above which provides an opposing and flattening force to said dough spreading roller. The dough is therefore processed between the calendar roller, conveyor, and underlying spreading roller. The invented configuration provides a gentler, less vigorous treatment of the dough which facilitates industrial manufacture of a softer, less processed dough.

    METHOD FOR PREPARING FROZEN FOODS AND FROZEN FOODS OF PREDOMINANTLY PLANT ORIGIN
    4.
    发明申请
    METHOD FOR PREPARING FROZEN FOODS AND FROZEN FOODS OF PREDOMINANTLY PLANT ORIGIN 审中-公开
    制备冷冻食品和植物冷冻食品的方法

    公开(公告)号：WO2018073846A1

    公开(公告)日：2018-04-26

    申请号：PCT/IT2016/000246

    申请日：2016-10-20

    Applicant: INDUSTRIE ROLLI ALIMENTARI S.P.A.

    Inventor： ROLLI, Gian Paolo

    IPC: A21D13/41 ,  A21D13/04 ,  A21D13/06 ,  A21D15/02 ,  A21D13/43

    Abstract: A method for preparing frozen foods, which comprises the steps of: - washing vegetables in order to eliminate any residues; - subjecting the vegetables to mechanical treatment in order to isolate the edible part thereof; - cutting the vegetables into small parts having dimensions comprised between 2 mm and 20 mm, through the use of a cutting device; - cooking the small parts by way of subjection to boiling, steaming and the like; - freezing the cooked small parts by way of a freezer to a temperature comprised between -10 °C and -30 °C; - measuring predefined quantities of ingredients which comprise the small parts of vegetables, egg white and at least one regulator for parameters such as flavor enhancement, flavoring, texture and the like; - homogenizing the ingredients by way of apparatuses for cutting and mixing, producing a homogeneous mixture; - distributing the mixture on at least one surface in order to generate layers thereof of predefined dimensions; - freezing the layers by way of a freezer to a temperature comprised between -10 °C and -30 °C; - subjecting the layers to surface topping with ingredients chosen from among tomato sauce, cheese, vegetables, soy products, meat, meat products, fish, fish products, oils, fats and the like.

    Abstract translation: 一种制备冷冻食品的方法，其包括以下步骤： - 清洗蔬菜以消除任何残留物; - 对蔬菜进行机械处理以分离其可食部分; - 通过使用切割装置将蔬菜切成尺寸在2mm和20mm之间的小部件; - 通过煮沸，汽蒸等方式烹饪小部件; - 通过冷冻机将熟小部件冷冻至-10℃和-30℃之间的温度; - 测量预定量的包含蔬菜小部分，蛋清和至少一种调节剂的成分，用于参数例如风味增强，调味，质地等; - 通过用于切割和混合的设备使成分均化，产生均匀的混合物; - 将混合物分布在至少一个表面上以便产生预定尺寸的层; - 通过冷冻机将层冷冻至-10℃和-30℃之间的温度; - 用选自番茄酱，奶酪，蔬菜，豆制品，肉，肉制品，鱼，鱼制品，油，脂肪等的成分对层进行表面浇顶。

    INDIVIDUAL HANDHELD FILLED FOOD PRODUCTS COMPRISING EDIBLE ENCLOSING TUBE(S)
    5.
    发明申请
    INDIVIDUAL HANDHELD FILLED FOOD PRODUCTS COMPRISING EDIBLE ENCLOSING TUBE(S) 审中-公开

    公开(公告)号：WO2017144972A3

    公开(公告)日：2017-08-31

    申请号：PCT/IB2017/000201

    申请日：2017-02-22

    Applicant: MA CUISINE ORIGINALE LTD

    Inventor： ISSERLES, Norman

    IPC: B65D71/50 ,  B65D59/06 ,  A21D13/33 ,  A21D13/44 ,  A21D13/43 ,  A21D13/42 ,  A21D13/32 ,  A21D10/02 ,  A21D13/31

    Abstract: A sandwich wrap comprising a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held vertically for consumption, thus restraining filling from exiting. A method using an assembly frame positions the auxiliary support. Filling is stocked in a capped filling storage tube comprising at least two components that can be disassembled from inside the edible enclosing tube to give the edible enclosed filling. The food product may comprise a set of separately enclosed different fillings and each edible enclosing tube may be shaped around the filling storage tube to give a cross-sectional form of a circle sector so that the set forms a right circular cylinder. A seepage container assists assembly in advance of an order, to avoid impairment by moisture seeping out of fillings.

    BREAD MANUFACTURE
    7.
    发明申请
    BREAD MANUFACTURE 审中-公开

    公开(公告)号：WO2020109824A1

    公开(公告)日：2020-06-04

    申请号：PCT/GB2019/053393

    申请日：2019-11-29

    Applicant: SIGNATURE FLATBREADS (UK) LIMITED

    Inventor： EID, William

    IPC: A21D13/43 ,  A21D8/10 ,  A21C5/00 ,  B26D3/24 ,  A21C15/04 ,  A21C11/10 ,  B26F3/00

    Abstract: There is provided method of manufacture of a bread, the bread comprising a pocket and having at least one open edge, the method comprising: preparing a dough comprising flour and water; working the dough into a sheet including dusting a surface of the sheet of dough with additional flour; proofing the sheet of dough in a proofing room having a pre-determined humidity level, such that a moisture content of the additional surface flour is increased; cutting the proofed sheet of dough into a plurality of substantially tessellating shaped portions; baking each portion to form a bread, such that steam is generated during baking and forms a pocket in the bread, each bread shrinking away from an adjacent bread during baking, such that the separation distance between each bread is increased; and cutting each bread into at least two parts, each part forming a pocket bread having at least one open edge, the open edge providing access to the pocket, wherein a secondary opening process is not required to provide access to the pocket. The method and gentle baking results in a pocket bread that has a reduced risk of steam rupture, typical of known high intensity Pita baking processes. There is further provided an apparatus for cutting bread and an improved pocket bread.

    FLAVORED FLATBREAD
    8.
    发明申请
    FLAVORED FLATBREAD 审中-公开

    公开(公告)号：WO2019245739A1

    公开(公告)日：2019-12-26

    申请号：PCT/US2019/035605

    申请日：2019-06-05

    Applicant: CARGILL, INCORPORATED

    Inventor： GRIEBEL, Jonathan Mark ,  GUILLERMO, Paraluman, B. ,  ORTH, Olivia, Rose

    IPC: A21D2/34 ,  A21D13/06 ,  A21D13/24 ,  A21D13/28 ,  A21D13/41 ,  A21D13/42 ,  A21D13/43

    Abstract: Flavored flatbread is made by a method comprising providing a cooked flatbread having first and second major surfaces and a thickness of from about 1.0 to about 10 mm and a density of from about 0.1 to about 0.5 g per cubic cm and docking the cooked flatbread to impart a plurality of holes into at least the first major surface of the cooked flatbread. An egg containing liquid mixture is applied to the docked cooked flatbread in an amount and time sufficient to take up from about 0.02 to about 0.09 g per square cm linear surface area of the docked cooked flatbread to provide a coated flatbread. The coated flatbread is cooked to provide a cooked flavored flatbread. Flavored flatbreads are also described.

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