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71. 发明授权

EP0031718B1 Food product in form of doughs and cookies and method of making thereof 有权
标题翻译：食品和食品的形式及其制作方法
公开(公告)号：EP0031718B1
公开(公告)日：1987-04-29
申请号：EP80304703.4
申请日：1980-12-23
申请人： THE PROCTER & GAMBLE COMPANY
发明人： Hong, CHarles Andrew , Brabbs, William John
IPC分类号： A21D13/08 , A21D10/02
CPC分类号： A21D10/025 , A21D13/80

72. 发明授权

EP0102232B1 Method and apparatus for marbleizing an extruded dough 有权
标题翻译：用于大幅度挤压的方法和装置
公开(公告)号：EP0102232B1
公开(公告)日：1986-11-20
申请号：EP83304840.8
申请日：1983-08-22
申请人： NABISCO BRANDS, Inc.
发明人： Wasserbach, Max Louis , Blain, William Alex
IPC分类号： A21C11/16 , A21D13/08
CPC分类号： A21C11/163 , A21D13/80

73. 发明公开

EP0098642A2 Doughs and cookies providing storage-stable texture variability 失效
标题翻译： Teige undPlätzchenmit Lagerstabiler variabler Textur。
公开(公告)号：EP0098642A2
公开(公告)日：1984-01-18
申请号：EP83200949.2
申请日：1983-06-27
申请人： THE PROCTER & GAMBLE COMPANY
发明人： Brabbs, William John , Hong, Charles Andrew
IPC分类号： A21D13/08 , A21D2/14
CPC分类号： A21D2/14 , A21D13/80
摘要： Cookie products having a storage-stable plurality of textures, comprising 1) discrete regions providing a stable, crisp texture; and 2) discrete regions providing a stable, chewy texture are disclosed. A method for the generation of the plurality of textures requires a process for inhibiting sugar crystallization in parts of the product.
摘要翻译：具有存储稳定的多个纹理的Cookie产品，包括（1）提供稳定，清晰纹理的离散区域; 和（2）提供稳定，耐嚼纹理的离散区域。用于产生多种纹理的方法需要在产品的部分中抑制糖结晶的方法。

74. 发明公开

EP0084210A2 Biscuit manufacture 失效
标题翻译： Herstellung von Keksen。
公开(公告)号：EP0084210A2
公开(公告)日：1983-07-27
申请号：EP82304912.7
申请日：1982-09-17
申请人： UNITED BISCUITS (UK) LIMITED
发明人： Thornton, Ian , DeWitt, Kenneth Wallace , Robertson, Simon Anthony
IPC分类号： A21D13/08
CPC分类号： A21D13/80
摘要： A biscuit, cookie or the life and method of manufacture of same includes forming a quantity of unbaked dough into a shaped, unbaked dough piece. A network of lines comprising grooves is impressed into the upper surface of the unbaked dough piece, either in conjunction with or subsequent to forming of the dough piece. A major portion of the lines in the network are non-terminated lines which continue across the surface of the dough piece and intersect either the edge of the dough piece or another line, and a minor portion of the lines are terminated lines which end short of either the edge or another line at least at one end thereof. The shaped dough piece with the network of impressed lines is baked under such conditions as to increase its diameter by from one-tenth to one-half and to form superficial fissures along at least some of the impressed lines and at least in some of the areas of the upper surface of the dough piece upon which lines were not previously impressed. The baked product is of sufficiently uniform thickness to allow at least ten of such products to be stacked and the top surface of each product is fissured randomly and individually distinctive from other products made from the same materials by the same method.
摘要翻译：饼干，饼干或其生产和制造方法包括将一定量的未烘烤的面团形成成型的未烘烤的面团片。包括凹槽的线的网络在未烘烤的面团片的上表面中印刷，或者与面片的形成一起或之后形成。网络中的线的主要部分是非终止线，其继续穿过面片的表面并且与面片或另一条线的边缘相交，并且较小部分的线是终止线边缘或至少在其一端的另一条线。具有印痕线网络的成形的面片在这样的条件下被烘烤，以使其直径增加十分之一到一半，并且沿至少一些印痕线和至少一些区域形成浅表裂缝的上部表面上没有先前留下的线条。烘焙产品具有足够均匀的厚度，以允许至少十个这样的产品被堆叠，并且每个产品的顶表面随机地单独地与通过相同方法由相同的材料制成的其它产品区别开来。

75. 发明公开

EP0031718A2 Food product in form of doughs and cookies and method of making thereof 有权
标题翻译： Teig- undkeksförmigesNahrungsmittel und dessen Herstellungsverfahren。
公开(公告)号：EP0031718A2
公开(公告)日：1981-07-08
申请号：EP80304703.4
申请日：1980-12-23
申请人： THE PROCTER & GAMBLE COMPANY
发明人： Hong, CHarles Andrew , Brabbs, William John
IPC分类号： A21D13/08 , A21D10/02
CPC分类号： A21D10/025 , A21D13/80
摘要： Cookie products having distributed therein 1) discrete regions providing a stable. crisp texture: and 2) discrete regions providing a stable, chewy texture having a desirable, storage-stable plurality of textures This can be accomplished, for example, by manipulation of sugar crystallization in different parts of the product.
摘要翻译：饼干产品，分布在其中1）提供稳定的离散区域。酥脆质感; 和2）离散区域，其提供具有期望的，储存稳定的多个纹理的稳定的耐嚼纹理。这可以通过例如通过在产品的不同部分中操作糖结晶来实现。

76. 发明公开

EP3370533A1 GLUTEN-FREE BISCUITS COMPRISING BRASSICACEAE SEED PROTEIN 审中-公开
公开(公告)号：EP3370533A1
公开(公告)日：2018-09-12
申请号：EP16788536.7
申请日：2016-10-31
申请人： Nestec S.A.
发明人： RADE-KUKIC, Koraljka , KING, Luis Roberto , GLORIA-HERNANDEZ, Hugo
IPC分类号： A21D13/06 , A21D2/26 , A21D10/02
CPC分类号： A21D13/066 , A21D2/186 , A21D2/265 , A21D2/266 , A21D10/02 , A21D13/80
摘要： The present invention generally relates to gluten-free food products. In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the invention are a gluten-free biscuit dough and a process for manufacturing a gluten-free biscuit.

77. 发明授权

EP2218342B1 Novel nutraceutical compositions and use thereof 失效
公开(公告)号：EP2218342B1
公开(公告)日：2018-07-04
申请号：EP10165205.5
申请日：2004-05-18
申请人： DSM IP Assets B.V.
发明人： Raederstorff, Daniel , Spitzer, Volker , Weber, Peter , Schwager, Joseph
IPC分类号： A23L33/105 , A23L33/12 , A23L2/52 , A61K31/355 , A61K31/353 , A61K31/202 , A21D2/36 , A23C9/152 , A23G9/32
CPC分类号： A23G3/36 , A21D2/14 , A21D2/36 , A21D13/02 , A21D13/80 , A23C9/1315 , A23C9/1322 , A23G3/368 , A23G9/32 , A23G9/366 , A23L2/52 , A23L33/105 , A23L33/12 , A23L33/15 , A23V2002/00 , A61K31/202 , A61K31/353 , A61K31/355 , A61K2300/00 , A23V2250/1882 , A23V2250/187 , A23V2250/1868 , A23V2250/1874 , A23V2250/712 , A23V2250/714 , A23V2250/2116
摘要： Compositions comprising, as the active ingredients, rcsvcratrol, a derivative, metabolite or analogue thereof, and a polyunsaturated fatty acid are disclosed. The compositions exert an antiinflammatory effect and may be a food or beverage or a supplement therefor; or may be a pharmaceutical composition.

78. 发明公开

EP3242558A4 HIGH FIBER CHEESECAKE PRODUCT WITH EXTENSIVE SHELF LIFE 审中-公开
公开(公告)号：EP3242558A4
公开(公告)日：2018-06-20
申请号：EP15870744
申请日：2015-12-10
申请人： GEN MILLS INC
发明人： RESCH JEFFREY J , ZIMMERER LAURA
IPC分类号： A21D13/80 , A21D13/38 , A23C19/00 , A23C19/076 , A23C19/082 , A23C19/09 , A23C19/093
CPC分类号： A21D13/0025 , A21D13/02 , A21D13/13 , A21D13/32 , A21D13/38 , A21D13/80 , A23C19/09
摘要： A food bar includes a base or crust, along with a cheesecake filling provided on the base. The cheesecake filling is non-flowable and is made with real cream cheese but without the use of preservatives. The cheesecake filling has a water activity of less than 0.6, enabling the filling to exhibit an extensive shelf life without refrigeration.

79. 发明授权

EP2809188B1 METHOD OF MAKING SHAPED BAKED GOODS 有权
公开(公告)号：EP2809188B1
公开(公告)日：2018-06-06
申请号：EP13744227.3
申请日：2013-02-01
申请人： Mars, Incorporated
发明人： BEASLEY, Ken , ORDIALES, Shelly , STRUDWICK, Alexandria , JAHNER, Brandon , DOMBROSKI, Amy
IPC分类号： A21D13/00 , A21C11/00 , B30B11/16
CPC分类号： A21D13/24 , A21C11/04 , A21C11/10 , A21D2/181 , A21D2/186 , A21D8/06 , A21D13/40 , A21D13/80 , B30B11/16 , B30B15/308
摘要： Systems, methods, and formulas are disclosed for producing a shaped baked good with a rounded shape. In one embodiment, the formula may include a high melting point fat and a granular sugar at a weight ratio of about 1:1 to form a rounded cookie piece that minimizes flattening during baking. The cookie composition may be formed by passing a cookie dough between opposing rollers or press plates to form a web. The web may then be baked, rehydrated, separated, and deflashed to form individual rounded cookie pieces.

80. 发明公开

EP3170409A4 NUTRITIONAL COMPOSITION 审中-公开
公开(公告)号：EP3170409A4
公开(公告)日：2017-12-13
申请号：EP15822238
申请日：2015-07-16
申请人： NISSHIN OILLIO GROUP LTD
发明人： SAKURADA MIHO , SUYAMA DAISUKE
IPC分类号： A23L15/00 , A21D2/10 , A21D2/14 , A21D2/18 , A21D2/26 , A21D13/80 , A23L9/10 , A23L33/00 , A23L33/115 , A23L33/17
CPC分类号： A21D2/14 , A21D2/18 , A21D2/181 , A21D2/26 , A21D13/80 , A23L9/10 , A23L33/115 , A23L33/17 , A23L33/40 , A23V2002/00
摘要： The problem of the present invention is to provide a nutritional composition which is easy to consume without oily feeling, and from which the desired amount of energy can be obtained conveniently. The present invention is a nutritional composition containing fats, proteins, and sugars, wherein the energy per 100 g of the nutritional composition is 150-750 kcal, the ratio of fats to the total of proteins and sugars is 1.8 to 6.0, and a triacylglycerol having a C6-12 medium-chain fatty acid is included as a constituent fatty acid in an amount of 50% by weight or more of the fats.

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