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51. 发明授权

EP2257189B1 FLOUR-BASED FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT 有权
标题翻译：食物对具有非均匀分布风味和方法面粉基地，为生产这种食品加工
公开(公告)号：EP2257189B1
公开(公告)日：2011-08-17
申请号：EP09715014.8
申请日：2009-02-27
申请人： CSM Nederland B.V.
发明人： STIEGER, Markus Alexander , BULT, Johannes Hendrikus Franciscus , HAMER, Robert Jan , NOORT, Martijn Willem Jan
IPC分类号： A23L1/22 , A21D2/00 , A23L1/314 , A21D2/08 , A21D13/00
CPC分类号： A23C19/0908 , A21D2/02 , A23C9/154 , A23C2270/05 , A23L13/428 , A23L13/65 , A23L19/13 , A23L27/205 , A23P20/20 , A23P30/10 , A23P30/25
摘要： The invention provides a method for the production of a flour-based food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.

52. 发明公开

EP2247194A1 FOOD PRODUCT WITH INHOMOGENEOUS TASTANT BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT 有权
标题翻译：食物生产这种食品加工不均匀分布风味和方法
公开(公告)号：EP2247194A1
公开(公告)日：2010-11-10
申请号：EP09714154.3
申请日：2009-02-27
申请人： CSM Nederland B.V.
发明人： STIEGER, Markus Alexander , BULT, Johannes Hendrikus Franciscus , HAMER, Robert Jan , NOORT, Martijn Willem Jan
IPC分类号： A23L1/22 , A21D2/00 , A23L1/314
CPC分类号： A23C19/0908 , A21D2/02 , A23C9/154 , A23C2270/05 , A23L13/428 , A23L13/65 , A23L19/13 , A23L27/205 , A23P20/20 , A23P30/10 , A23P30/25
摘要： The invention provides a method for the production of a food product comprising a tastant. The food product according to the invention has a tastant bulk weight percentage and an inhomogeneous tastant bulk distribution. The invention provides the use of an inhomogeneous tastant bulk distribution in a food product for providing a food product with a reduced tastant bulk weight percentage. Further, the invention provides the use of an inhomogeneous tastant bulk distribution in a food product for enhancing and/or improving the sensory perception of the tastant in a food product.

53. 发明授权

EP1629722B1 Pourable composition comprising tasty gelled beads dispersed in a continuous aqueous phase 无效
标题翻译：含在水相中可口胶凝珠粒倾倒的组合物
公开(公告)号：EP1629722B1
公开(公告)日：2009-12-30
申请号：EP05102859.5
申请日：2005-04-12
申请人： CSM Nederland B.V.
发明人： Van der Heijden, Mario Theodorus Alfons , Bontes, Angelina
IPC分类号： A23L1/0524 , A23L1/0532 , A23L2/06 , A23C9/13 , A23G3/00
CPC分类号： A23L2/06 , A21D2/02 , A21D2/183 , A23C9/1307 , A23G3/34 , A23G3/42 , A23G3/54 , A23G9/34 , A23G9/48 , A23L2/02 , A23L5/00 , A23L19/00 , A23L19/09 , A23L29/231 , A23L29/256 , A23L29/30 , A23V2002/00 , A23V2200/15 , A23V2250/5062 , A23V2250/5072 , A23V2200/224 , A23V2250/5026 , A23V2250/1578 , A23V2200/254 , A23V2250/032 , A23V2250/628 , A23V2250/5118
摘要： The present invention concerns a pourable composition comprising a plurality of tasty gelled beads dispersed in a continuous aqueous phase, said gelled beads exhibiting a volume weighted average diameter in the range of 1-15 mm and containing: 0.3-10 wt.%, preferably 0.5-4 wt.% of anionic gelling polysaccharide selected from the group consisting of pectin, alginate and mixtures thereof; 0.5-10 mmole of one or more divalent metal ions per g of anionic gelling polysaccharide; flavouring; and 20-80 wt.% of water; wherein the gelled beads represent at least 5 wt.%, the continuous aqueous phase at least 10 wt.% and the combination of continuous aqueous phase and gelled beads represents at least 70 wt.% of the composition. The invention also relates to the use of the pourable composition in the manufacture of a foodstuff, a fruit preparation or a beverage and to a process for the manufacture of said pourable composition.

54. 发明公开

EP2071962A1 Glaze composition for parbaked farinaceous products 审中-公开
标题翻译： Glaszusammensetzungfürpaarweise gebackene Mehlprodukte
公开(公告)号：EP2071962A1
公开(公告)日：2009-06-24
申请号：EP07123795.2
申请日：2007-12-20
申请人： CSM Nederland B.V.
发明人： Brill-Neumann, Ines , Hentschel, Michael
IPC分类号： A23G3/34 , A21D13/00
CPC分类号： A23G3/343 , A21D13/24 , A23G2200/08
摘要： The invention relates to a parbaked farinaceous product that is at least partly coated with a glaze composition, said glaze composition comprising at least 20 wt.% of fat, wherein said fat is characterised by the following fatty acid composition:
• saturated C 8 -C 14 fatty acids between 50 wt.% and 80 wt.%;
• saturated C 16 -C 18 fatty acids between 10 wt.% and 35 wt.%;
• total saturated fatty acids between 70 wt.% and 100 wt.%;
and the following solid fat profile:
The glazing composition is stable under the oven conditions employed during bake-off and has excellent eating quality.
The invention also provides a process preparing the aforementioned parbaked product and to a method of preparing a fully baked farinaceous product by baking off a that same parbaked product.
摘要翻译：本发明涉及至少部分地涂覆有釉料组合物的草莓制品，所述釉料组合物包含至少20重量％的脂肪，其中所述脂肪的特征在于以下脂肪酸组成：饱和C 8 - 80重量％至80重量％的C 14脂肪酸; 在10重量％至35重量％之间的饱和C 16 -C 18脂肪酸; 总饱和脂肪酸在70重量％至100重量％之间; 和以下固体脂肪型材：烤制组合物在烘烤期间使用的烘箱条件下是稳定的，并且具有优良的进食质量。本发明还提供了一种制备上述烘焙产品的方法，以及通过烘焙该同样的烘焙产品来制备完全焙烤的面粉产品的方法。

55. 发明授权

EP1933627B1 PROOFING TOLERANT YEAST-LEAVENED DOUGH 失效转让
标题翻译：防止容器酵母脱壳
公开(公告)号：EP1933627B1
公开(公告)日：2009-06-17
申请号：EP07747375.9
申请日：2007-04-12
申请人： CSM Nederland B.V.
发明人： BRINKER, Eva-Maria , SCHMIDT, Kerstin
IPC分类号： A21D8/04 , A21D10/00 , A21D10/02
CPC分类号： A21D8/047

56. 发明授权

EP1720414B1 LAMINATED DOUGH PRODUCTS AND THE USE OF PROTEASE AT THE OUTER SURFACE TO IMPROVE CRISPINESS THEREOF AFTER BAKING 有权
标题翻译：糕点产品和蛋白酶的外表面，可改善脆这些产品经过烘烤
公开(公告)号：EP1720414B1
公开(公告)日：2008-09-17
申请号：EP05710892.0
申请日：2005-02-16
申请人： CSM Nederland B.V.
发明人： HARGREAVES, Neil Graham , BRINKER, Eva-Maria , SCHARF, Udo , PLIJTER, Johannes, Jozef , PLIJTER, Johanna , VAN SON, Matheus, Wilhelmus, Louis, Jozef , NOORT, Martijn, Willem-Jan , HUSCROFT, Simon, Christopher
IPC分类号： A21D13/00 , A21D8/04 , A21D10/00 , A21D13/08
CPC分类号： A21D10/00 , A21D6/001 , A21D8/042 , A21D10/025 , A21D13/16 , A21D13/22 , A21D15/02

57. 发明授权

EP1662885B1 A METHOD OF BAKING FROZEN DOUGH PIECES 有权
标题翻译：方法供烘焙冷冻面团
公开(公告)号：EP1662885B1
公开(公告)日：2007-09-12
申请号：EP04705191.7
申请日：2004-01-26
申请人： CSM Nederland B.V.
发明人： KEMP, Derek , FLEMING, Christopher , SKELTON, Brian , MORET, Peter
IPC分类号： A21D8/06 , A21D10/02 , A21D6/00
CPC分类号： A21D10/02 , A21D6/001 , A21D8/06
摘要： The present invention relates to a method of baking frozen dough pieces using a multi-step baking program that yields a baked product that is essentially indistinguishable from a baked product prepared from freshly prepared non-frozen dough. More particularly, the invention is concerned with a method of baking a frozen dough piece in an oven using a multi-step baking program, said method comprising a first step of heating the frozen dough piece in an oven comprising a humid atmosphere with a dewpoint of at least 40 °C for a sufficiently long period to completely thaw the exterior of the dough piece to a depth of at least 5 mm, preferably of at least 8 mm, and a subsequent step of baking the dough piece in an oven comprising a dry atmosphere with a temperature of at least 140 °C, to obtain a baked product exhibiting a soft crumb and a crispy, browned crust.

58. 发明公开

EP1808074A1 Proofing tolerant yeast-leavened dough and use of Saccharomyces bayanus for enhancing proofing tolerance 审中-公开
标题翻译：面团与用于提高发酵稳定性改善的发酵稳定性和使用的贝酵母
公开(公告)号：EP1808074A1
公开(公告)日：2007-07-18
申请号：EP06112567.0
申请日：2006-04-12
申请人： CSM Nederland B.V.
发明人： Brinker, Eva-Maria , Schmidt, Kerstin
IPC分类号： A21D8/04 , A21D10/00 , A21D10/02
CPC分类号： A21D8/047 , A21D10/002 , A21D10/02
摘要： The present invention provides a yeast-leavened dough exhibiting improved proofing tolerance. More particularly, the invention relates to the use of Saccharomyces bayanus for enhancing the proofing tolerance of yeast-leavened dough
It was unexpectedly discovered that overproofing of yeast-leavened doughs can be avoided by leavening dough using a strain of Saccharomyces bayanus. Surprisingly, unlike common baker's yeast, the leavening action of S . bayanus was found to decrease substantially after the dough containing this yeast strain has undergone substantial leavening. Thus, a fully proofed dough can be produced with the help of S . bayanus using standard proofing conditions, the only difference being that once the dough has been fully proofed, the leavening action effectively stops. Consequently, dough collapse as a result of excess carbon dioxide production is avoided even if the fully proofed dough is kept in a proofing cabinet or under ambient conditions for several hours.
摘要翻译：本发明提供了一个酵母发面表现出改善的打样耐受性。更具体地，本发明涉及使用贝酵母的用于增强酵母发酵的面团它被意外地发现没有过度酵母发酵的面团的校对可以通过使用贝酵母的菌株膨松面团避免校对公差。出人意料的是，不同于常见的面包酵母，酿酒的发酵作用贝酵母什么发现面团含有这种酵母菌株已经发生了实质性的发酵后显着降低。因此，可以与S的帮助下制作了完全发面的面团贝酵母使用标准打样条件，唯一的区别是，一旦做面团已经完全发面，膨松行动有效地阻止。因此，即使完全醒发的面团保持在打样柜或数小时环境条件下避免面团崩溃如过量二氧化碳的产生的结果。

59. 发明公开

EP1477065A1 A method of preparing proved dough pieces and products obtainable therefrom 审中-公开
标题翻译： Verfahren zur Herstellung vongegärtenTeiglingen und so hergestellte Produkte
公开(公告)号：EP1477065A1
公开(公告)日：2004-11-17
申请号：EP03076450.0
申请日：2003-05-14
申请人： CSM Nederland B.V.
发明人： Moret, Pieter , Havard, Jean-Francois , Montfort, Pierre-Louis , Chappel, Norman Victor
IPC分类号： A21C9/08 , A21D6/00 , A21D10/02 , A21D13/00 , A21D8/02
CPC分类号： A21D10/025 , A21C9/045 , A21D6/001 , A21D8/02 , A21D13/10
摘要： The present invention relates to a method of preparing a proved dough piece comprising:

mixing water with flour, leavening agent and optionally other ingredients to form a dough;
laminating the dough by:

■ flattening the dough into a sheet,
■ dusting the surface of the dough with a particulate edible material,
■ folding the flattened dough, each fold being perpendicular or parallel to the other fold,
■ flattening the laminated dough again into a sheet,
■ repeating steps b. to d. for at least one more time;

dividing the laminated dough into a plurality of pieces by cutting the dough in a direction largely perpendicular to the orientation of the dough layers;
positioning the pieces of laminated dough so that the dough layers are oriented largely vertically; and
proving the pieces of laminated dough while maintaining the largely vertical orientation of the dough layers.

The invention also concerns products obtainable by said method and the use of a laminated dough in the preparation of such products.
摘要翻译：本发明涉及一种制备经证实的面团片的方法，包括：将水与面粉，膨松剂和任选的其它成分混合以形成面团; 通过以下方式将面团压平：将面团变平成薄片，用颗粒状可食用材料粉碎面团表面，折叠扁平面团，每个折叠垂直或平行于另一折叠，将层压面团再次平铺成片材，重复步骤b。到d 至少再多一次; 通过在与面团层的方向大致垂直的方向上切割面团来将层压的面团分成多个块; 定位层压面团片，使得面团大部分垂直取向; 并且在保持面团层的大致垂直取向的同时证明层压面团片。本发明还涉及通过所述方法可获得的产品和在制备这种产品中使用层压面团。

60. 发明公开

EP1371568A1 Blank for a packaging carton 审中-公开
标题翻译： ZuschnittfürVerpackungskarton
公开(公告)号：EP1371568A1
公开(公告)日：2003-12-17
申请号：EP02077239.8
申请日：2002-06-10
申请人： CSM Nederland B.V.
发明人： Stevn, Nielsen , Schmidt, Eric Overgaard
IPC分类号： B65D5/66 , B65D5/00 , B65D5/44 , B65D5/46
CPC分类号： B65D5/0005 , B65D5/443 , B65D5/4608 , B65D5/6667
摘要： A blank for a packaging carton can be used twofold. From the blank a carton can be obtained comprising a tray with a bottom and four walls, as well as a cover which is hingedly connected to the tray and which has a top and three cover walls. In a second stage, after the contents of the packaging carton have been unpacked, the cover in its fully opened state together with a tray form an extended tray of more than twice the original size for the reuse and further packaging purposes.
摘要翻译：包装纸箱的空白可以双重使用。从坯料可以获得包括具有底部和四个壁的托盘以及铰接地连接到托盘并且具有顶部和三个盖壁的盖的纸箱。在第二阶段中，在包装纸盒的内容物已被包装之后，其处于完全打开状态的盖子与托盘一起构成了原始尺寸的两倍以上的延伸托盘，以便再利用和进一步的包装目的。

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