专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

EP2117322B1 IMPROVED FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH 有权转让
公开(公告)号：EP2117322B1
公开(公告)日：2018-10-17
申请号：EP08712625.6
申请日：2008-02-21
申请人： CSM Bakery Solutions Europe Holding 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.

2. 发明授权

EP3172967B1 MULTICOLORED DONUT 有权转让
公开(公告)号：EP3172967B1
公开(公告)日：2018-07-11
申请号：EP15196929.2
申请日：2015-11-30
申请人： CSM Bakery Solutions Europe Holding B.V.
发明人： Moret, Pieter , O'Neill, Stephen John , Heuberger, Kai Alexander
IPC分类号： A21D2/00 , A21D2/18 , A21D8/04 , A21D13/00 , A21D8/00
CPC分类号： A21D13/11 , A21D13/60
摘要： This invention relates to a method of preparing donuts that comprises the steps of: €¢ providing a first dough having a first color; €¢ providing a second dough having a second color, said second color being visibly different from the first color; €¢ combining a layer of the first dough with a layer of the second dough to produce a layered dough; €¢ folding the layered dough at least one time to prepare a multilayered dough; €¢ cutting dough pieces from the multilayered dough; €¢ cooking the dough pieces, said cooking comprising contacting the dough pieces with hot oil having a temperature in excess of 150°C for at least 3 seconds. The donuts obtained by this method exhibit a unique striped color pattern that is visible both on the surface of the donut and inside the donut. The invention also pertains to donuts that can be obtained by the aforementioned method.

3. 发明授权

EP2892355B1 ICING COMPOSITION COMPRISING MANNITOL PARTICLES FOR BAKERY PRODUCTS 有权转让
标题翻译：包含甘露糖醇颗粒用于烘焙产品的冰上组合物
公开(公告)号：EP2892355B1
公开(公告)日：2018-01-10
申请号：EP13766403.3
申请日：2013-09-05
申请人： CSM Bakery Solutions Europe Holding B.V.
发明人： JOHNSON, Michael Kenneth , DE VRIES, Jacob Ailko , HEUBERGER, Kai Alexander , MORET, Pieter
IPC分类号： A23G3/42 , A21D13/24 , A21D13/60 , A21D13/28 , A21D13/80 , A23G3/34
CPC分类号： A23G3/42 , A21D13/24 , A21D13/28 , A21D13/60 , A21D13/80 , A23G3/343 , A23G2200/06 , A23G2200/08
摘要： The invention relates to an icing composition that consists of: 30-75 wt. % of fine carbohydrate particles containing at least 90 wt. % of crystalline carbohydrate, at least 90 wt. % of said fine carbohydrate particles having diameter of less than 50 μm; 15-50 wt. % of fat having a melting point of at least 20° C.; 0-30 wt. % water; and 0.1-30 wt. % of other edible ingredients; wherein the fine carbohydrate particles comprise: −50-100 wt. % of mannitol particles containing at least 90 wt. % mannitol; −0-50 wt. % of sugar particles containing at least 90 wt. % of one or more sugars selected from sucrose, glucose, fructose, lactose and maltose. The icing composition enables the preparation of iced bakery products that exhibit high freeze-thaw stability and that can suitably be stored for several days under ambient conditions without becoming stale. The invention further provides a method of preparing a bakery product that comprises applying the aforementioned icing composition onto a fully cooked bakery product as well as an iced bakery product comprising a fully cooked bakery product that is covered with a layer of such an icing composition.

4. 发明授权

EP3823470B1 CALCIUM CONCENTRATE 有权
公开(公告)号：EP3823470B1
公开(公告)日：2022-08-03
申请号：EP19737749.2
申请日：2019-07-11
发明人： METZ-DEES, Mattanja , SIKKING, Rob
IPC分类号： A23L29/231 , A23C9/152 , A61K33/06 , A23L33/16 , A23L33/185 , A23C11/10

5. 发明授权

EP3056089B2 Highly stable aerated oil-in-water emulsion 有权
公开(公告)号：EP3056089B2
公开(公告)日：2020-04-01
申请号：EP15154627.2
申请日：2015-02-11
申请人： CSM Bakery Solutions Europe Holding B.V.
发明人： Hesler, Michael , Zhang, Wendy
IPC分类号： A23D7/005 , A23L35/00

6. 发明授权

EP2217077B1 A METHOD OF PREPARING A LOW SODIUM FLOUR-BASED DOUGH WITH IMPROVED HANDLING PROPERTIES 有权转让
公开(公告)号：EP2217077B1
公开(公告)日：2019-12-11
申请号：EP08838999.4
申请日：2008-10-20
申请人： CSM Bakery Solutions Europe Holding B.V.
发明人： MORRANT, Christopher John , KASZUBA, Deborah, Mary
IPC分类号： A21D2/02 , A21D10/00

7. 发明授权

EP2910128B1 Enzyme-containing solid bakery emulsion 有权转让
公开(公告)号：EP2910128B1
公开(公告)日：2018-09-26
申请号：EP15155214.8
申请日：2015-02-16
申请人： CSM Bakery Solutions Europe Holding B.V.
发明人： Demeurisse, Jeroen , Stronati, Raffaele , Tronsmo, Kari Margrete
IPC分类号： A23D7/005 , A21D2/16 , A21D8/04
CPC分类号： A21D8/042 , A21D2/16 , A21D10/007 , A23D7/0053 , C12N9/2411 , C12N9/248
摘要： The present invention relates to a solid bakery emulsion comprising 40-99 wt.% of a continuous fat phase and 1-60 wt.% of a dispersed aqueous phase, said continuous fat phase having a solid fat content at 20°C (N 20 ) of at least 12%, said dispersed aqueous phase having a pH in the range of 3.2 to 5.5, and said emulsion containing an active polysaccharide hydrolysing enzyme selected from amylase, xylanase and combinations thereof. The bakery emulsion of the present invention can advantageously be used in the preparation of baked products with improved fresh keeping and textural properties.

8. 发明授权

EP2737801B1 Bread dough containing carboxymethyl cellulose and enzyme 有权转让
标题翻译：含有羧甲基纤维素和酶的面包生面团
公开(公告)号：EP2737801B1
公开(公告)日：2017-12-27
申请号：EP12194689.1
申请日：2012-11-28
申请人： CSM Bakery Solutions Europe Holding B.V.
发明人： Held, Wolgang , Tronsmo, Kari Margrete
IPC分类号： A21D2/18 , A21D8/04 , A21D10/00
CPC分类号： A21D2/188 , A21D8/042 , A21D10/005
摘要： The invention relates to a flour-based non-laminated bread dough containing flour and 40-90% water by weight of flour, said dough further containing 0.1-2% CMC by weight of flour; and 100-600 units of cellulase activity (CU) per kg of flour and/or 20-110 units of lipase activity (LU) per kg of flour. The bread dough of the present invention exhibits excellent oven spring. In addition, crusty bread products that have been prepared in accordance to the present invention show improved "break opening", meaning that cuts into the surface of the dough open up in an appealing manner during baking. The invention also provides a bread improver product comprising CMC; at least one enzyme selected from cellulose and lipase; and a carrier material. Finally, the invention concerns the use of the aforementioned bread improver product for improving the appearance of cut bread, embossed bread, sheeted and folded bread or braided bread.

9. 发明授权

EP3056089B1 HIGHLY STABLE AERATED OIL-IN-WATER EMULSION 有权
标题翻译： HOCHSTABILEGESCHÄUMTEÖL-IN-WASSER-EMULSION
公开(公告)号：EP3056089B1
公开(公告)日：2017-01-25
申请号：EP15154627.2
申请日：2015-02-11
申请人： CSM Bakery Solutions Europe Holding B.V.
发明人： Hesler, Michael , Zhang, Wendy
IPC分类号： A23D7/005 , A23L35/00
摘要： The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of: €¢ 20-45 wt.% water; €¢ 4-40 wt.% oil; €¢ 3-12 wt.% of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof; €¢ 20-60 wt.% of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof; €¢ 0-30 wt.% of other edible ingredients; wherein the emulsion contains at least 80% of the saccharides by weight of water. The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.
摘要翻译：本发明涉及可以充气以产生泡沫乳液的水包油（O / W）乳液。本发明的O / W乳液包括：20-45重量％的水; ¢4-40重量％油; 3-12重量％的选自α-环糊精，β-环糊精及其组合的环糊精; 20-60重量％的选自单糖，二糖，非环状低聚糖，糖醇及其组合的糖类; ¢0-30重量％的其他可食用成分; 其中所述乳液含有至少80％的糖重量的水。本发明的O / W乳液能够形成具有高硬度和优异形状保持性能的泡沫乳液。这些发泡乳液还具有优异的稳定性。

10. 发明公开

EP3056089A1 Highly stable aerated oil-in-water emulsion 有权
标题翻译：高度稳定的泡沫油包水乳液
公开(公告)号：EP3056089A1
公开(公告)日：2016-08-17
申请号：EP15154627.2
申请日：2015-02-11
申请人： CSM Bakery Solutions Europe Holding B.V.
发明人： Hesler, Michael , Zhang, Wendy
IPC分类号： A23D7/005 , A23L5/00
CPC分类号： A23D7/0053 , A23G1/36 , A23G1/40 , A23G9/327 , A23G9/34 , A23L35/10 , A23P30/40 , A23V2002/00 , A23V2200/226 , A23V2200/246 , A23V2250/18 , A23V2250/28 , A23V2250/5112 , A23V2250/60
摘要： The invention relates to an oil-in-water (O/W) emulsions that can be aerated to produce foamed emulsions. The O/W emulsions of the present invention consist of:
• 20-45 wt.% water;
• 4-40 wt.% oil;
• 3-12 wt.% of cyclodextrin selected from alpha-cyclodextrin, beta-cyclodextrin and combinations thereof;
• 20-60 wt.% of saccharides selected from monosaccharides, disaccharides, non-cyclic oligosaccharides, sugar alcohols and combinations thereof;
• 0-30 wt.% of other edible ingredients;

wherein the emulsion contains at least 80% of the saccharides by weight of water.
The O/W emulsions of the present invention are capable of forming foamed emulsions with high firmness and excellent shape retaining properties. These foamed emulsions further offer the advantage that they exhibit excellent stability.

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式