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1. 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。

2. 发明申请

WO2016146502A1 BAKERY PRODUCT 审中-公开
标题翻译：烘焙产品
公开(公告)号：WO2016146502A1
公开(公告)日：2016-09-22
申请号：PCT/EP2016/055234
申请日：2016-03-11
申请人： GENERALE BISCUIT
发明人： CLEMENT, Jerome , COLEMAN, Edward
IPC分类号： A21D2/18 , A23L33/20 , A21D13/06
CPC分类号： A21D13/062 , A21D2/181 , A21D8/06 , A23V2002/00 , A23V2200/328 , A23V2250/6416
摘要： The present invention relates to a soft bakery product having a slowly-available- glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt%; at least 5 wt% sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt% maltitol by weight of the soft bakery product.
摘要翻译：本发明涉及一种具有至少15重量％的缓慢可利用的葡萄糖（SAG）含量和0.4-0.9的水分活性的软面包产品，该产品包括面团类，焙烤部分和任选的涂层和/或填充物，所述产品包含：至少35重量％的谷物; 至少5重量％的糖，其具有1或2重量份的软烘焙产品的聚合度; 和0.1至15重量％的麦芽糖醇（重量）的软面包制品。

3. 发明申请

WO2014177390A1 A METHOD FOR MAKING A SOFT CAKE BATTER 审中-公开
标题翻译：一种制作软电池的方法
公开(公告)号：WO2014177390A1
公开(公告)日：2014-11-06
申请号：PCT/EP2014/057792
申请日：2014-04-16
申请人： GENERALE BISCUIT
发明人： CLEMENT, Jerome , NOTARDONATO, Lelia , DIRY, Michel
IPC分类号： A21D2/18 , A21D8/04 , A23L1/236 , A23L1/29
CPC分类号： A21D2/145 , A21D2/181 , A21D8/042 , A21D8/045
摘要： A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt.% cereal material after baking, the method comprising: - providing flour, culture and other ingredients for the soft cake; - forming a sourdough by mixing and proofing a portion of flour representing at least 25 wt.% of the total flour to be incorporated into the soft cake batter with water and culture; - mixing the sourdough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt.% cereal material after baking.
摘要翻译：一种制作软蛋糕面糊的方法本发明涉及一种制作包含至少40重量％的谷物材料的软蛋糕面糊的方法，所述方法包括： - 提供用于软饼的面粉，培养物和其他成分; - 通过混合和打样一部分面粉，形成一个面团，其代表用水和培养物加入到软面糊中的总面粉的至少25重量％; - 将烘干的面团与剩余的面粉和其他成分混合，以形成包含至少40重量％的谷物材料的软蛋糕面糊。

4. 发明申请

WO2014177391A1 A METHOD FOR MAKING A SOFT CAKE BATTER 审中-公开
标题翻译：一种制作软电池的方法
公开(公告)号：WO2014177391A1
公开(公告)日：2014-11-06
申请号：PCT/EP2014/057797
申请日：2014-04-16
申请人： GENERALE BISCUIT
发明人： NOTARDONATO, Lelia , CLEMENT, Jerome , HARICHANE, Didler
IPC分类号： A21D2/18 , A21D8/04
CPC分类号： A21D10/002 , A21D2/181 , A21D8/042
摘要： This relates to a method for making a soft cake batter comprising at least 40 wt.% cereals material and at most 30 wt.% sugars against the total weight of the soft cake after baking, the method comprising: - providing flour, sugars and other ingredients for the soft cake; - forming a pre-mixture by mixing a portion of flour representing at least 60 wt.% of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45°C; - maturing the heated pre-mixture at a temperature of at least 45°C to form a dough; and - mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt.% cereals material after baking.
摘要翻译：本发明涉及一种制备软蛋糕面糊的方法，其包含至少40重量％的谷物材料和至多30重量％的糖，相对于焙烤后的软饼的总重量，该方法包括： - 提供面粉，糖和其它软蛋糕的成分; - 通过将要掺入软蛋糕面糊的总面粉的至少60重量％的面粉的一部分与水和糖混合并增加或维持其温度来形成预混合物，使得在末端混合时，预混合物的温度达到至少45℃; - 在至少45℃的温度下熟化加热的预混合物以形成面团; 和 - 将面团与剩余的面粉和其它成分混合以形成包含至少40重量％的谷物材料的软蛋糕面糊。

5. 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

6. 发明公开

EP3051961A1 SOFT BISCUIT WITH SLOWLY AVAILABLE GLUCOSE 审中-公开
标题翻译：慢UNLOCKED糖酥性饼干
公开(公告)号：EP3051961A1
公开(公告)日：2016-08-10
申请号：EP14851385.6
申请日：2014-10-03
申请人： Generale Biscuit
发明人： OKONIEWSKA, Monika , MOREIRA DE ALMEIDA, Isabel , CLEMENT, Jerome , NOTARDONATO, Leila , COLEMAN, Edward, C. , BERNY, Pierre , FAYE, Pierre-Marie , HARICHANE, Didier
IPC分类号： A23L5/00
CPC分类号： A21D13/062 , A21D2/165 , A21D2/181 , A21D13/02 , A21D13/32 , A23L7/126 , A23V2002/00 , A23V2200/328
摘要： Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15g per 100 g of cereal product.

7. 发明公开

EP2991493A1 A METHOD FOR MAKING A SOFT CAKE BATTER 有权
标题翻译： VERFAHREN ZUR HERSTELLUNG EINES WEICHEN KUCHENTEIGS
公开(公告)号：EP2991493A1
公开(公告)日：2016-03-09
申请号：EP14721243.5
申请日：2014-04-16
申请人： Generale Biscuit
发明人： NOTARDONATO, Lelia , CLEMENT, Jerome , HARICHANE, Didier
IPC分类号： A21D2/18 , A21D8/04
CPC分类号： A21D10/002 , A21D2/181 , A21D8/042
摘要： This relates to a method for making a soft cake batter comprising at least 40 wt. % cereals material and at most 30 wt. % sugars against the total weight of the soft cake after baking, the method comprising: —providing flour, sugars and other ingredients for the soft cake; —forming a pre-mixture by mixing a portion of flour representing at least 60 wt. % of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45° C.; —maturing the heated pre-mixture at a temperature of at least 45° C. to form a dough; and —mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereals material after baking.
摘要翻译：本发明涉及一种制备软蛋糕面糊的方法，其包含至少40重量％％谷物材料，最多30重量％相对于焙烤后的软饼的总重量，糖含量为：提供用于软饼的面粉，糖和其他成分; 通过混合表示至少60重量％的面粉的一部分来形成预混合物。用水和糖掺入软饼面糊中的总面粉的百分比，并增加或保持其温度，使得在混合结束时，预混合物的温度达到至少45℃。使加热的预混合物在至少45℃的温度下成型，以形成面团; 并将面团与剩余的面粉和其他成分混合以形成包含至少40wt。烘焙后的谷物材料百分比。

8. 发明授权

EP3267798B1 SOFT BAKERY PRODUCT WITH INCREASED AMOUNT OF SLOW RELEASE CARBOHYDRATE 有权
公开(公告)号：EP3267798B1
公开(公告)日：2020-06-24
申请号：EP16712260.5
申请日：2016-03-11
申请人： Generale Biscuit
发明人： CLEMENT, Jerome , COLEMAN, Edward
IPC分类号： A21D2/18 , A23L33/20 , A21D13/06

9. 发明公开

EP2996479A1 A METHOD FOR MAKING A SOFT CAKE BATTER 有权
标题翻译：一种制作软蛋糕电池的方法
公开(公告)号：EP2996479A1
公开(公告)日：2016-03-23
申请号：EP14721786.3
申请日：2014-04-16
申请人： Generale Biscuit
发明人： CLEMENT, Jerome , NOTARDONATO, Lelia , DIRY, Michel
IPC分类号： A21D2/18 , A21D8/04 , A23L27/30 , A23L33/00
CPC分类号： A21D2/145 , A21D2/181 , A21D8/042 , A21D8/045
摘要： A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt. % cereal material after baking, the method comprising: —providing flour, culture and other ingredients for the soft cake; —forming a sourdough by mixing and proofing a portion of flour representing at least 25 wt. % of the total flour to be incorporated into the soft cake batter with water and culture; —mixing the sourdough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereal material after baking.
摘要翻译：制造软糕面糊的方法这涉及制造包含至少40重量％谷物材料的软糕面糊的方法，该方法包括： - 提供用于软糕的面粉，培养物和其他成分; - 通过混合和打样将面粉加入软蛋糕面糊中的总面粉的至少25重量％的一部分面粉与水和培养物形成酸面团; - 将酸面团与剩余的面粉和其他成分混合以形成包含至少40重量％谷物材料的软糕面糊。

10. 发明授权

EP2996479B1 A METHOD FOR MAKING A SOFT CAKE BATTER 有权
公开(公告)号：EP2996479B1
公开(公告)日：2018-08-15
申请号：EP14721786.3
申请日：2014-04-16
申请人： Generale Biscuit
发明人： CLEMENT, Jerome , NOTARDONATO, Lelia , DIRY, Michel
IPC分类号： A21D2/18 , A21D8/04 , A23L27/30 , A23L33/00 , A21D2/14
CPC分类号： A21D2/145 , A21D2/181 , A21D8/042 , A21D8/045
摘要： A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt. % cereal material after baking, the method comprising: —providing flour, culture and other ingredients for the soft cake; —forming a sourdough by mixing and proofing a portion of flour representing at least 25 wt. % of the total flour to be incorporated into the soft cake batter with water and culture; —mixing the sourdough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereal material after baking.

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