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81. 发明公开

EP0242885A3 New bread improvers and modified gluten product 失效
标题翻译：新型改良剂及改良葡萄糖产品
公开(公告)号：EP0242885A3
公开(公告)日：1989-06-14
申请号：EP87106023.2
申请日：1987-04-24
申请人： NISSHIN FLOUR MILLING CO., LTD.
发明人： Endo, Shigeru , Negishi, Yoshi, , Shiba, Kiwamu
IPC分类号： A23J1/12 , A23J3/00 , A21D2/26
CPC分类号： A21D2/265 , A23J1/12 , A23J3/18
摘要： A new water-insoluble modified gluten product and a new water-soluble proteinaceous substance have now been found to be produced by kneading a mixture of wheat flour, one or more oxidizing agents such as L-ascorbic acid, potassium bromate, ammonium persulfate and potassium iodate, and water and then separating or fractionating the resultig dough-like or batter-like, hydrated flour mixture as kneaded, for instance, by repeated water-washing or centrifugation, so as to give individually a fraction comprising the water-insoluble modified gluten product, a fraction comprising an aqueous solution containing the water-soluble proteinaceous substance dissoved therein, and a fraction comprising the starchy substances and if necessary, subsequently dehydrating said aqueous solution. The water-insoluble modified gluten product and the water-soluble proteinaceous substance so obtained as well as a mixture of these are each useful as new bread improver for addition to farinaceous flours or breadmaking doughs for the purpose of improving the properties of bread or other bakery products, such as the volume, crumb texture and crumb smoothness of bread.

82. 发明公开

EP0282038A1 New modified gluten product and bread improver composition 失效
标题翻译： Modifiziertes Gluten-Produkt und ZusammensetzungfürBrotverbesserung。
公开(公告)号：EP0282038A1
公开(公告)日：1988-09-14
申请号：EP88103730.3
申请日：1988-03-09
申请人： NISSHIN FLOUR MILLING CO., LTD.
发明人： Endo, Shigeru , Nomura, Satoshi , Ishigami, Shinji , Karibe, Sonoko
IPC分类号： A23J3/00 , A21D2/28 , A21D2/26
CPC分类号： A23J3/18 , A21D2/22 , A21D2/265 , A21D2/28
摘要： A new water-insoluble, modified gluten product is now provided, which is produced by kneading a mixture of wheat flour, L-ascorbic acid, cystine and water, and then fractionating the resulting kneaded, dough-like hydrated flour mixture, by repeated water washing, so as to recover a fraction comprising the water-insouble modified gluten product from the dough. The modified gluten product now produced is useful as a bread improver. This new modified gluten product may further be mixed with cystine and an emulsifier to prepare an bread improver composition, which may be added to a farinaceous bread flour mixture or bread-making dough and is useful to improve the crumb texture, outer profile and crumb palatability of the bread products and also render the bread-making dough as made of the farinaceous bread flour mixture remarkably tolerant to the mechanical workings of the bread-making dough.
摘要翻译：现在提供了一种新的不溶于水的，改性的面筋产品，其通过捏合小麦粉，L-抗坏血酸，胱氨酸和水的混合物，然后通过重复的水将所得捏合的面团状水合面粉混合物分馏洗涤，以从面团中回收包含水 - 双重改性的面筋产品的级分。现在生产的改性麸质产品可用作面包改良剂。这种新的改性谷蛋白产品可以进一步与胱氨酸和乳化剂混合以制备面包改良剂组合物，其可以加入到面粉面粉混合物或面包制作面团中，并且可用于改善屑屑质地，外形和面包屑适口性的面包产品，并且还使面包制作面团由面包面粉混合物制成，显着耐受面包制作面团的机械作用。

83. 发明公开

EP0191250A3 Method and apparatus for producing baked products 失效
标题翻译：生产焙烤产品的方法和装置
公开(公告)号：EP0191250A3
公开(公告)日：1988-01-20
申请号：EP85309544
申请日：1985-12-30
申请人： MEIJI SEIKA KAISHA LTD.
发明人： Ishida, Kunio , Saito, Satoshi , Habuto, Akinaka , Murata, Tadahiko , Oiso, Hisayoshi , Joyama, Norio , Fujimoto, Kazuhiro
IPC分类号： A21D02/18 , A21D02/26 , A21B05/03
CPC分类号： A21B1/44 , A21B5/03 , A21D2/18 , A21D2/265
摘要： A method and apparatus for producing baked products such as sponge cake and crepe sheet for wrapping jam, cream or similar filling. A sponge cake batter or a crepe batter therefor comprises a starch hydrolysate, a water-soluble thickening agent preferable having a mean molecular weight less than 655 and/or gluten, in addition to conventional basic raw materials based on wheat flour. The product can have a moisture content of 27 to 32 wt % and has good palatability and storage life. The batter is baked on a baking roller comprising a stationary tubular body (24) of a magnetic material, an electric coil body (26) wound on the stationary body and a rotatable outer hollow cylindrical member (28) of a magnetic material. Alternating current passed through the coil (26) generates heat in the outer member rapidly and uniformly so as to bake the layer of batter transferred thereon by a transfer roller (16).

84. 发明公开

EP0188318A3 Dough improver 失效
标题翻译： DOUGH改进
公开(公告)号：EP0188318A3
公开(公告)日：1987-08-05
申请号：EP86300065
申请日：1986-01-07
申请人： KYOWA HAKKO KOGYO CO., LTD.
发明人： Inoue, Seijiro , Ohta, Shigenori , Egi, Makoto
IPC分类号： A21D02/26 , A21D02/16
CPC分类号： A21D2/16 , A21D2/265
摘要： A dough improver for improving the quality of bread, cake and the like baked products, contains a complex of a vital gluten and an emulsifier. The proportion of emulsifier in the complex to the dough improver is 1 to 20%, and the complex is obtained by mixing a vital gluten with a hydrated emulsifier in such a proportion that the water content in the mixture is in the range of from 10 to 35%, and allowing the mixture to stand.

85. 发明公开

EP0141754A2 Whole wheat bread mix and process 失效
标题翻译：合剂全麦面包和流程。
公开(公告)号：EP0141754A2
公开(公告)日：1985-05-15
申请号：EP84402222.8
申请日：1984-11-06
申请人： NABISCO BRANDS, Inc.
发明人： Spanier, Henry C. , Rinaldo, Gary Martin James , Spiel, Albert
IPC分类号： A21D10/00 , A21D13/02 , A21D2/26 , A21D2/18
CPC分类号： A21D10/005 , A21D2/18 , A21D2/265 , A21D13/02
摘要： A quick acting whole wheat bread mix for home use and a process for preparing uniform symmetrical loaves. The essentials of the whole wheat dry mix are a fine grain flour, a flour of high vital gluten content and a carbohydrate mixture of dextrose and sucrose in the proper proportions. The process requires a special shaping such as the lamination technique, which is also applicable to breads other than whole wheat.

86. 发明公开

EP4362693A2 GLUTEN MODIFICATION 审中-实审
公开(公告)号：EP4362693A2
公开(公告)日：2024-05-08
申请号：EP22834166.5
申请日：2022-06-29
申请人： THE REGENTS OF THE UNIVERSITY OF CALIFORNIA , Beth Israel Deaconess Medical Center
发明人： WONG, Gerard C. L. , DE ANDA, Jaime , XIAN, Wujing , CHEN, Xinhua , KELLY, Ciaran
IPC分类号： A23J3/18 , C07K14/415
CPC分类号： C07K14/415 , C12N15/8241 , A21D13/064 , A21D2/265

87. 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.

88. 发明授权

EP2962572B1 PROCESS FOR MAKING BAKED PRODUCTS AND BAKED PRODUCT DIVIDABLE INTO TWO CONCAVE PORTIONS ALONG THE PERIMETER EDGE THEREOF 失效
标题翻译：用于生产烘焙产品和烘焙产品沿着你的量两个凹组件是可分割
公开(公告)号：EP2962572B1
公开(公告)日：2017-04-12
申请号：EP15174175.8
申请日：2015-06-26
申请人： Fantuzzi, Davide
发明人： Fantuzzi, Davide
IPC分类号： A21D8/04 , A21D2/26 , A21D2/38 , A21D13/00 , A21D13/02
CPC分类号： A21D13/02 , A21D2/265 , A21D8/047 , A21D13/16

89. 发明公开

EP2986143A4 FOOD PRODUCTS PREPARED WITH SOLUBLE WHOLE GRAIN OAT FLOUR 有权
标题翻译：与可溶性全麦燕麦生产的食品
公开(公告)号：EP2986143A4
公开(公告)日：2017-03-08
申请号：EP14775080
申请日：2014-03-13
申请人： QUAKER OATS CO
发明人： CARDER GARY D , CHUNG YONGSOO , DEUTSCH RONALD G , FRENCH JUSTIN A , FEITO JUAN CARLOS FERNANDEZ , LEE MAYTE , LAY MA URSULA VANESA , MILLER MARGARET JANE , RAMAGE HOLLY
IPC分类号： A21D2/26 , A21D10/00 , A21D13/04 , A23L2/39 , A23L2/52 , A23L7/10 , A23L7/143 , A23L23/00
CPC分类号： A23L2/52 , A21D2/265 , A21D10/005 , A21D13/04 , A21D13/047 , A21D13/40 , A23L2/39 , A23L7/10 , A23L7/143 , A23L23/00
摘要： Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.

90. 发明公开

EP2880979A1 Verfahren und Backmischung zur Herstellung von Trockenflachbrot 有权
标题翻译：方法和烘烤混合用于生产干扁面包
公开(公告)号：EP2880979A1
公开(公告)日：2015-06-10
申请号：EP14003952.0
申请日：2014-11-24
申请人： umCereal GmbH
发明人： Müller, Ulrich
IPC分类号： A21D8/02 , A21D10/00 , A21D13/00 , A21D2/26
CPC分类号： A21D10/005 , A21D2/262 , A21D2/263 , A21D2/265 , A21D8/02 , A21D13/40 , A21D13/43 , A23L7/198
摘要： Bei einem Verfahren zur Herstellung von Trockenflachbrot (6) soll das Kneten von Teig entfallen. Dies wird dadurch erreicht, dass pulverförmiges Trockeneiweiß und wenigstens ein trockenes Getreideerzeugnis oder mehrere trockene Getreideerzeugnisse trocken vermischt und auf eine Backunterlage oder auf ein Backblech (2) aufgebracht oder aufgestreut werden, und dass zumindest danach diese trockene pulverförmige Mischung (1) mit Wasser angefeuchtet, benetzt und/oder besprüht und anschließend gebacken wird. (Fig.2)
摘要翻译：在用于生产干扁面包（6）的方法中，面团的混炼将被省略。这在该粉末状的干燥蛋实现白色和至少一个干谷物产品或干多个干谷物产品混合并涂布或散布到烤盘上或在烤板（2），并且至少经过该干燥粉末混合物（1）用水润湿，润湿剂和/或喷涂，然后进行烘烤。（图2）

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