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51. 发明授权

EP1553840B2 ENCAPSULATED FUNCTIONAL BAKERY INGREDIENTS 有权转让
公开(公告)号：EP1553840B2
公开(公告)日：2020-03-25
申请号：EP03754312.1
申请日：2003-10-22
申请人： CSM Nederland B.V.
发明人： DUESTERHOFT, Eva-Maria , MINOR, Marcel , NIKOLAI, Karin , HARGREAVES, Neil Graham , HUSCROFT, Simon Christopher , SCHARF, Udo
IPC分类号： A21D8/04 , A21D2/02 , A21D2/18 , A21D2/14 , C12N9/98 , A23P10/40 , A23L29/10

52. 发明授权

EP1553840B1 ENCAPSULATED FUNCTIONAL BAKERY INGREDIENTS 有权转让
标题翻译：胶囊化的功能烘焙原料
公开(公告)号：EP1553840B1
公开(公告)日：2012-10-03
申请号：EP03754312.1
申请日：2003-10-22
申请人： CSM Nederland B.V.
发明人： DUESTERHOFT, Eva-Maria , MINOR, Marcel , NIKOLAI, Karin , HARGREAVES, Neil Graham , HUSCROFT, Simon Christopher , SCHARF, Udo
IPC分类号： A21D8/04 , A21D2/02 , A21D2/18 , C12N9/98 , A23P1/04 , A23L1/22 , A23P1/08 , A23L1/00 , A21D2/14
摘要： A granule comprises a hydrophilic core (a1) and a lipophilic continuous layer (a2) encapsulating (a1). The core contains at least one functional bakery ingredients selected from enzyme, oxidoreductant, acidulant, hydrocolloid, starch, yeast, sugar, water and flavor. (a2) contains at least one triglyceride fat with a slip melting point of at least 30 [deg]C and release agent. A granule comprises a hydrophilic core with a diameter of at least 35 Microm and a lipophilic substantially continuous layer encapsulating the core. The core contains at least one functional bakery ingredients selected from enzyme, oxidoreductant, acidulant, hydrocolloid, starch, yeast, sugar, water and flavor. The layer contains at least one triglyceride fat (at least 50 wt.%) with a slip melting point of at least 30[deg]C and release agent (at least 1 wt.%). The release agent is monoglyceride, diglyceride, datem, lactem, citrem, stearyl-lactylate, polyglycerol ester, lecithin, sucrose ester, fatty acids and/or soaps. Independent claims are also included for the following: (1) a composition comprising the granule (where the average diameter of the granule is 30 - 500 (preferably 60 - 400) Microm; (2) a dough comprising the composition (0.01 - 5 wt.%); and (3) preparation of the composition involving: (i) preparing several of particles with a diameter of at least 5 Microm (where the particles comprises the functional bakery ingredients); (ii) preparing a blend containing triglyceride fat (50 wt.%) with a slip melting point of at least 30 [deg]C and release agent (at least 1 wt.%); (iii) spraying the obtained blend in melted form onto several particles obtained from the step i) to achieve encapsulation of the particles with a continuous layer of the blend; and (iv) cooling the resulting encapsulated particles to obtain several encapsulated particles that exhibit free flowing behavior.

53. 发明公开

EP2470026A1 READY-TO-EAT FARINACEOUS PRODUCT AND A METHOD FOR THE PREPARATION THEREOF 有权转让
标题翻译：基于强度成品食品和方法及其
公开(公告)号：EP2470026A1
公开(公告)日：2012-07-04
申请号：EP10747529.5
申请日：2010-08-24
申请人： CSM Nederland B.V.
发明人： SCHMIDT, Kerstin , CLARKE, Stephen John , MORET, Pieter
IPC分类号： A21D8/06 , A21D8/08 , A23L1/01 , A21D13/00
CPC分类号： A21D13/08 , A21D8/06 , A21D13/60 , A21D13/80 , A23L5/10 , A23P20/00
摘要： The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a)preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredients; b)dividing the dough into one or more dough portions; c)shaping the one or more dough portions into one or more shaped dough pieces; d)proving the dough pieces; e)contacting 30-60% of the total surface area of the one or more shaped dough pieces with hot oil during a period of at least 10 seconds to produce one or more partially fried dough pieces comprising a fried surface area and a non-fried surface area; and f)baking said one or more partially fried dough pieces to produce one or more baked dough pieces; where in a layer of edible material is applied to 40-70% of the surface area of the shaped dough pieces, the partially fried dough pieces or the baked dough pieces and wherein the surface area of the final ready-to-eat product that is not covered by the layer of edible material is fried surface area. This method achieves a significant reduction in fat uptake during preparation of the ready-to-eat farinaceous product without introducing a perceptible adverse effect on product quality. Another aspect of the invention relates to ready-to-eat food product comprising a body of baked farinaceous dough, 40-70% of the surface area of said body of baked dough being coated with a layer of edible material, wherein the surface of the baked dough body that is not coated with the layer of edible material is fried surface area and wherein at least 70 wt.% of the surface of the baked dough body that is covered with the layer of edible material is non-fried.

54. 发明授权

EP1827115B1 METHOD OF PREPARING A BAKED OR FRIED PRODUCT FROM LEAVENED DOUGH 有权
标题翻译：用于生产经烘烤或油炸面团产品FROM松动
公开(公告)号：EP1827115B1
公开(公告)日：2011-02-23
申请号：EP05851063.7
申请日：2005-12-15
申请人： CSM Nederland B.V.
发明人： BRINKER, Eva-Maria , SCHMIDT, Kerstin
IPC分类号： A21D2/02 , A21D2/14 , A21D8/02 , A21D10/02
CPC分类号： A21D8/02 , A21D2/02 , A21D2/145 , A21D10/02
摘要： The present invention relates to a method of preparing a baked or fined product from leavened dough, comprising the successive steps of: a. forming a dough by combining flour, water, a slow reacting leavening system consisting of a leavening acid and a leavening base and optionally one or more other bakery ingredients, said slow reacting leavening system containing (a) a slow reacting leavening acid selected from the group consisting of sodium acid pyrophosphate, calcium acid pyrophosphate, aluminium phosphate, sodium aluminium phosphate, glucono-o-lactone, encapsulated leavening acids and combinations thereof, and/or (b) an encapsulated leavening base; b. shaping the dough; c. proofing the dough at a temperature in the range of 5-45 °C for at least 40 minutes to obtain a proofed dough with a specific volume of at least 1.4 ml/g; and d. baking or frying the proofed dough; wherein prior to baking of frying the proofed dough is stored under ambient conditions for more than 1 hour. The present method yields a dough with characteristics that are very similar to yeast leavened dough, but that will not collapse even when stored under ambient conditions for several hours.

55. 发明公开

EP2257189A1 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：EP2257189A1
公开(公告)日：2010-12-08
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.

56. 发明公开

EP2117322A1 IMPROVED FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH 有权转让
标题翻译：改进面团面粉基础及用于制备这种面团
公开(公告)号：EP2117322A1
公开(公告)日：2009-11-18
申请号：EP08712625.6
申请日：2008-02-21
申请人： CSM Nederland B.V.
发明人： SCHARF, Udo , SCHUHMANN, Frank
IPC分类号： A21D2/18 , A21D8/04 , A21D13/02
CPC分类号： A21D8/042 , A21D2/188 , A21D13/02
摘要： A method of preparing a flour based dough, includes mixing flour, a source of water-unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans includes at least 10% WU arabinoxylans by weight of dry matter and the source of WU arabinoxylans is applied in an amount sufficient to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combined use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume. Also disclosed is a flour based dough containing: 30-65 wt. % of flour of which at least 80 wt. % is wheat flour; 20-65 wt. % of water; at least 2.25% of WU arabinoxylans by weight of flour; and at least 5 units of xylanase activity per kg of flour, wherein the weight ratio of WU arabinoxylans to WE arabinoxylans exceeds 2.5:1.

57. 发明公开

EP1933627A1 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：EP1933627A1
公开(公告)日：2008-06-25
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
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：本发明提供显示出改善的醒发耐受性的酵母发酵面团。更具体地说，本发明涉及酵母菌酵母菌用于提高酵母发酵面团的耐受性的用途。出乎意料地发现，通过使用酵母菌菌株发酵面团可以避免酵母发酵面团的过度防护。令人惊讶的是，与普通面包酵母不同，在含有这种酵母菌株的面团经历大量发酵之后，发现S. bayanus的发酵作用大大降低。因此，使用标准打样条件可以在S. bayanus的帮助下生产完全发面的面团，唯一的区别是一旦面团完全发面，发酵作用就会有效地停止。因此，即使将充分醒发的面团保存在醒发箱中或在环境条件下保持几个小时，也避免了由于过量二氧化碳产生而导致的面团坍塌。

58. 发明授权

EP1773129B1 USE OF AMINOPEPTIDASE IN DOUGH AS A BREAD IMPROVER 无效
标题翻译：使用氨面团AS BACKMITTEL＆X9的;
公开(公告)号：EP1773129B1
公开(公告)日：2008-01-09
申请号：EP05769177.6
申请日：2005-07-22
申请人： CSM Nederland B.V.
发明人： SCHARF, Udo , STOLZ, Peter , HUSCROFT, Simon, Christopher , SCHMIDT-HAHN, Kerstin, CSM Nederland B.V.
IPC分类号： A21D8/04 , A21D10/00 , A21D13/00
CPC分类号： A21D8/042 , A21D13/06
摘要： The present invention is concerned with the application of enzymes in dough. More particularly, the present invention relates to the use of an aminopeptidase in dough to increase and preserve crumb softness of a baked dough product; to improve the extensibility of dough; and to increase the specific volume of a baked dough product. The invention also relates to a bread improver composition and a dough containing an aminopeptidase derived from a non-genetically modified Rhizopus oryzae strain or from a transformed host organism carrying a DNA sequence which codes for an aminopeptidase, said DNA sequence being derived from a Rhizopus oryzae strain.

59. 发明公开

EP1833904A1 WATER-DISPERSIBLE XANTHAN GUM CONTAINING COMPOSITION 有权
标题翻译：水黄原胶成分
公开(公告)号：EP1833904A1
公开(公告)日：2007-09-19
申请号：EP05816241.3
申请日：2005-12-15
申请人： CSM Nederland B.V. , The University of Nottingham
发明人： FARHAT, Imad, Akil , HILL, Sandra Elizabeth , MITCHELL, John Richard , SCHARF, Udo , SERENO, Nuno, Miguel, Fernandes, Diogo , STOLZ, Peter
IPC分类号： C08L5/00 , C08L3/02 , A23L1/00 , A61K47/36
CPC分类号： C08B37/0033 , A23L29/27 , C08L5/00 , C09K8/08 , C09K8/206 , C08L2666/26
摘要： One aspect of the present invention relates to a readily water-dispersible particulate composition comprising by weight of dry matter at least 10% of xanthan gum and not more than 60% of starch, said composition being characterised in that the xanthan gum present in the composition can be dispersed completely within 2 minutes in distilled water of 25 0C at a concentration of 0.7% based on the dry weight of xanthan. The particulate xanthan gum compositions of the present invention exhibit unique viscosity enhancing properties that are dependent on the electrolyte levels of the aqueous environment in which they are applied. The favourable properties of the xanthan compositions according to the invention can be realised without resorting to chemical modification of the xanthan gum. The xanthan compositions according to the present invention can be applied advantageously in e.g. food products and oil drilling fluids.

60. 发明授权

EP1273207B1 DEVICE FOR REHEATING BY MICROWAVES 有权
标题翻译：装置上使用微波加热
公开(公告)号：EP1273207B1
公开(公告)日：2007-05-23
申请号：EP01922138.1
申请日：2001-04-10
申请人： CSM Nederland B.V.
发明人： Lefeuvre, Serge , Moret, Pieter , De Boer, Hendrikus, Bauke , Out, Dirk, Johan, Peter
IPC分类号： H05B6/80 , H05B6/64 , A47J36/02
CPC分类号： A47J36/027
摘要： Device for reheating baked microwaveable food products comprising: i) an external container (1) composed of a lower part (2) and a removable lid (3) fitting to the lower part (2), all being made of a heat resistant mineral composition that is transparent for microwaves; ii) a sheet (6) susceptible to microwave heating, which sheet (6) is positioned above the bottom (8) of container and spaced from the bottom (8) by supports (9) creating a heat insulating interspace between the bottom (8) and the sheet (6); iii) in the top of the device just below lid (3) but separated therefrom a sheet (11) susceptible to microwave heating; iv) in sheet (11) opening for microwave heating.

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