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1. 发明申请

WO2012120156A2 BISCUIT DOUGH 审中-公开
公开(公告)号：WO2012120156A2
公开(公告)日：2012-09-13
申请号：PCT/EP2012/061891
申请日：2012-06-20
申请人： GENERALE BISCUIT , WAHL, Robin , AYMARD, Pierre , LANVIN, Lionel , ARLOTTI, Agathe
发明人： WAHL, Robin , AYMARD, Pierre , LANVIN, Lionel , ARLOTTI, Agathe
IPC分类号： A21D2/18 , A21D13/02 , A21D13/08 , A23L1/0522
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 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% 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 8wt% relative to the weight of dough.
摘要翻译：本发明涉及用于生产具有至少31％的可缓慢消化淀粉与可用总淀粉比率的饼干的面团，所述饼干包含至少29重量％谷物面粉，相对于饼干总重量为5-22重量％的脂肪和至多30重量％的糖，所述面团包含：谷物面粉，脂肪，糖和加水; 并且其中加入的水的量相对于生面团的重量至多为8wt％。

2. 发明申请

WO2015091007A1 BISCUIT FILLING 审中-公开
标题翻译： BISCUIT填充
公开(公告)号：WO2015091007A1
公开(公告)日：2015-06-25
申请号：PCT/EP2014/076623
申请日：2014-12-04
申请人： GENERALE BISCUIT
发明人： AYMARD, Pierre , WAHL, Robin
IPC分类号： A23L1/30 , A23C9/123 , A23L1/307 , A23C9/137 , A23L1/00 , A21D13/00 , A23L1/0522 , A21D13/08
CPC分类号： A21D13/0025 , A21D13/32 , A21D13/38 , A23C9/123 , A23C9/137 , A23L33/135 , A23L33/20 , A23P20/20
摘要： Biscuit Filling The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30wt% of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 10 7 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.
摘要翻译：饼干灌装本公开涉及一种复合饼干制品的制造方法，该方法包括：基于填充物的总重量，形成包含酸奶粉和10-30重量％干淀粉的馅料，其中填充物 0.05至0.25的Aw，并且包含细胞计数至少为107cfu / g的活乳酸培养物; 使填充物与一个或多个饼干部件接触以形成复合饼干产品。

3. 发明申请

WO2018077985A1 HIGH-PROTEIN BISCUIT 审中-公开
标题翻译：高蛋白质饼干
公开(公告)号：WO2018077985A1
公开(公告)日：2018-05-03
申请号：PCT/EP2017/077371
申请日：2017-10-25
申请人： GENERALE BISCUIT
发明人： AYMARD, Pierre , CLEMENT, Jerome , NOTARDONATO, Lelia , FERNANDES, Linda
IPC分类号： A21D13/064 , A21D13/062
CPC分类号： A21D13/064 , A21D2/262 , A21D2/263 , A21D2/266
摘要： The invention pertains to a soft-baked biscuit that is high in protein, and methods of making the same, that includes a protein component, a multi-textured mouth feel, and crispy inclusions contrasting with a moist and chewy matrix. The protein component may include a powdered protein source and a particulate protein source. The particulate protein source may be in the form of protein crisps, pops, tots, flakes, puffs, inclusions, pellets, bits, and/or particles. In some embodiments of the invention, the protein source includes a powdered protein source in an amount of about 35% by weight of the protein source to about 85% by weight protein powder and about 15% by weight to about 65% by weight particulate protein such as protein crisps. In another embodiment, the softbaked biscuit may include a protein component and a grain flour, wherein the flour is at least 4% by weight of the soft-baked biscuit. In still further embodiments of the invention, the soft-baked biscuits may be high in protein due to the inclusion of two protein sources while maintaining a low density of up to 0.92 g/cm 3 and a water activity (Aw) of between about 0.5 and about 0.7.
摘要翻译：本发明涉及蛋白质含量高的软烘烤饼干及其制备方法，其包括蛋白质组分，多重纹理口感和与湿润物形成鲜明对比的松脆夹杂物和耐嚼的矩阵。蛋白质组分可以包括粉末蛋白质来源和颗粒蛋白质来源。颗粒蛋白质源可以是蛋白质脆片，pop噗声，小圆块，薄片，泡芙，内含物，小球，碎片和/或颗粒的形式。在本发明的一些实施方案中，蛋白质来源包括粉末蛋白质来源，其量为蛋白质源的约35重量％至约85重量％的蛋白质粉末和约15重量％至约65重量％的微粒蛋白质如蛋白质薯片。在另一个实施方案中，软烘烤饼干可以包括蛋白质组分和谷物粉，其中面粉为软烤饼干的至少4重量％。在本发明的更进一步的实施方案中，由于包含两种蛋白质来源，软烘烤饼干可能蛋白质含量高，同时保持最高达0.92g / cm 3的低密度和水活度（Aw）在约0.5和约0.7之间。

4. 发明申请

WO2015180975A1 MULTI-TEXTURE COOKIE 审中-公开
标题翻译：多纹身巧克力
公开(公告)号：WO2015180975A1
公开(公告)日：2015-12-03
申请号：PCT/EP2015/060807
申请日：2015-05-15
申请人： GENERALE BISCUIT
发明人： ROUSSEL, Cecile , BORGES, Rui , AYMARD, Pierre , SENCE, Claude
IPC分类号： A21D2/18 , A21D2/36 , A21D13/00
CPC分类号： A21D13/11 , A21D2/186 , A21D2/36 , A21D13/13
摘要： The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt% of flour, and wherein the second dough mix comprises 10 wt% or less of flour.
摘要翻译：本发明涉及一种包含第一面团混合物和第二面团混合物的饼干前体，其中第一面团混合物包含至少20重量％的面粉，并且其中第二面团混合物包含10重量％或更少的面粉。

5. 发明申请

WO2016038184A1 HEALTHY BISCUIT 审中-公开
标题翻译：健康双胞胎
公开(公告)号：WO2016038184A1
公开(公告)日：2016-03-17
申请号：PCT/EP2015/070819
申请日：2015-09-11
申请人： INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE , GENERALE BISCUIT , INSTITUT DES SCIENCES ET INDUSTRIES DU VIVANT ET DE L'ENVIRONNEMENT
发明人： AYMARD, Pierre , VILLEMEJANE, Cindy , BERLAND, Sophie , MICHON, Camille
IPC分类号： A23L1/164 , A21D2/00 , A21D13/00
CPC分类号： A21D13/40 , A21D2/18 , A21D2/263 , A21D2/266 , A21D2/36 , A21D13/02 , A23L5/10 , A23L7/117 , A23V2002/00
摘要： The present invention relates to a biscuit dough comprising: protein in an amount of at least 8wt% by weight of the final biscuit; fiber in an amount of from 5 to 20wt% by weight of the final biscuit; wherein the dough comprises native whey protein in an amount of at least 0.5 wt% by weight of the dough, and wherein the fiber comprises viscous soluble fibers and/or insoluble fibers.
摘要翻译：本发明涉及一种饼干面团，其包括：蛋白质，其量为最终饼干重量的至少8重量％; 纤维量为最终饼干重量的5〜20重量％; 其中所述面团包含至少0.5重量％面团的量的天然乳清蛋白，并且其中所述纤维包含粘性可溶性纤维和/或不溶性纤维。

6. 发明申请

WO2013182564A1 FOOD PRODUCT WITH FILLING WITH HIGH AMOUNT OF LIVE LACTIC CULTURES 审中-公开
标题翻译：食物产品充满了大量的活生物的文化
公开(公告)号：WO2013182564A1
公开(公告)日：2013-12-12
申请号：PCT/EP2013/061496
申请日：2013-06-04
申请人： GENERALE BISCUIT
发明人： AYMARD, Pierre , GRUNTORADOVA, Lenka
IPC分类号： A21D13/00
CPC分类号： A23L1/3014 , A21D13/24 , A21D13/28 , A21D13/32 , A21D13/36 , A21D13/38 , A23L33/135 , A23V2002/00
摘要： This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 10 5 cfu/g, preferably 10 6 cf u/g, more preferably 10 7 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log 10 per month.
摘要翻译：本发明涉及包含饼干部分和填充部分的食品，所述填充部分包括水性填充物和用活的乳酸培养物进行无水填充。水性灌装和无水填充是不同的。无水填充物具有每克无水填充物的乳酸发酵细胞计数至少为105cfu / g，优选为106cfu / g，更优选为107cfu / g，所述食品具有乳酸培养物的衰变速率每月最多0.25log10。

7. 发明申请

WO2010046492A1 BISCUIT COMPRISING GUAR GUM 审中-公开
标题翻译：包括GUG GUM
公开(公告)号：WO2010046492A1
公开(公告)日：2010-04-29
申请号：PCT/EP2009/064022
申请日：2009-10-23
申请人： GENERALE BISCUIT , AYMARD, Pierre , SIMONNOT, Chantal , FUZELLIER, Gwenaelle , ARLOTTI, Agathe
发明人： AYMARD, Pierre , SIMONNOT, Chantal , FUZELLIER, Gwenaelle , ARLOTTI, Agathe
IPC分类号： A23L1/0526 , A23L1/308 , A21D2/18 , A61K31/736 , A61P3/10
CPC分类号： A21D2/183 , A21D13/062 , A23L7/115 , A23L29/238 , A23L33/21 , A23V2002/00 , A23V2250/506 , A23V2200/328 , A23V2250/5116
摘要： The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety,and/or to decrease the food intake and/or to contribute to weight management.
摘要翻译：本发明涉及一种包括瓜尔胶的饼干，其特征在于所述瓜尔胶是长度在0.25至8毫米之间的天然瓜尔胶，宽度在0.18至2毫米之间，平均长宽比为1.8至6。本发明还涉及所述饼干的用途，以帮助控制健康受试者或患有胰岛素抵抗或糖尿病，特别是2型糖尿病的受试者和/或主动降低血液LDL-胆固醇浓度或维持正常的患者的血糖水平健康受试者或患有心血管疾病风险的受试者的血液胆固醇浓度。本发明还涉及使用所述饼干来增加饱腹感和/或减少食物摄取和/或有助于体重管理。

8. 发明公开

EP3531837A1 HIGH-PROTEIN BISCUIT 审中-公开
公开(公告)号：EP3531837A1
公开(公告)日：2019-09-04
申请号：EP17787932.7
申请日：2017-10-25
申请人： Generale Biscuit
发明人： AYMARD, Pierre , CLEMENT, Jerome , NOTARDONATO, Lelia , FERNANDES, Linda
IPC分类号： A21D13/064 , A21D13/062

9. 发明公开

EP2348885A1 BISCUIT COMPRISING GUAR GUM 有权
标题翻译：在BAR状瓜尔胶饼干
公开(公告)号：EP2348885A1
公开(公告)日：2011-08-03
申请号：EP09737004.3
申请日：2009-10-23
申请人： Generale Biscuit
发明人： AYMARD, Pierre , SIMONNOT, Chantal , FUZELLIER, Gwenaelle , ARLOTTI, Agathe
IPC分类号： A23L1/0526 , A23L1/308 , A21D2/18 , A61K31/736 , A61P3/10
CPC分类号： A21D2/183 , A21D13/062 , A23L7/115 , A23L29/238 , A23L33/21 , A23V2002/00 , A23V2250/506 , A23V2200/328 , A23V2250/5116
摘要： The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety,and/or to decrease the food intake and/or to contribute to weight management.

10. 发明授权

EP2997827B1 Healthy biscuit 有权转让
公开(公告)号：EP2997827B1
公开(公告)日：2019-02-27
申请号：EP14184662.6
申请日：2014-09-12
申请人： Generale Biscuit , INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE , Institut des Sciences et Industries du Vivant et de l'Environnement
发明人： AYMARD, Pierre , VILLEMEJANE, Cindy , BERLAND, Sophie , MICHON, Camille
IPC分类号： A21D2/18 , A21D2/26 , A21D2/36 , A21D13/02

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