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1. 发明公开

EP2542092A1 REDUCED FAT BAKERY EMULSION AND USE OF SUCH AN EMULSION IN THE PREPARATION OF PUFF PASTRY 审中-公开
标题翻译：具有减少脂肪含量和这种乳液的使用糕点的研制BACK乳液
公开(公告)号：EP2542092A1
公开(公告)日：2013-01-09
申请号：EP10770629.3
申请日：2010-10-08
申请人： CSM Nederland B.V.
发明人： VESSIÈRE, Laurent Marc , DE MOL, Marc Marcel Mathilde
IPC分类号： A21D13/08 , A23D7/005 , A23D7/01
CPC分类号： A23D7/0053 , A21D13/80 , A23D7/011
摘要： The present invention relates to a reduced fat bakery emulsion comprising 39-65 wt.% of a continuous fat phase and 35-61 wt.% of a dispersed aqueous phase, said aqueous phase having the following composition: • 60-80 wt.% of water; • 18-40 wt.% of maltodextrin with a DE in the range of 1-5; • 0-5 wt.% of other hydrocolloids; • 0-6 wt.% of dissolved components selected from acids, salts and combinations thereof; • 0-2 wt.% of other edible ingredients; said continuous fat phase having the following composition: • 94-99.5 wt.% of triglycerides; • 0.5-5 wt.% of emulsifier; • 0-2 wt.% of other edible ingredients; wherein the fat phase is characterized by the following solid fat profile: • 25% ≤ N20 ≤ 50; • 15% ≤ N30 ≤ 35%; • 8% ≤ N35 ≤ 30%. The bakery emulsion of the present invention enables the preparation of low fat puff pastries of high quality.
摘要翻译：％60-80重量：本发明涉及一种减少脂肪的面包店乳剂包含连续脂肪相和分散相的wässrige35-61％（重量）的39-65重量％，所述具有下列组成wässrige相.. 水; 在1-5的范围内用DE麦芽糊精的18-40重量％。其它水胶体的0-5重量％。从酸，盐和它们的组合中选择溶解的组分的0-6重量％。其他可食用成分的0-2重量％。所述具有下列组成的连续脂肪相：94-99.5重量％甘油三酸酯的;. 0.5-5％（重量）乳化剂。其他可食用成分的0-2重量％。 worin脂肪相是由下固体脂肪谱为特征：; N20＆NLE 50 25％NLE; 15％NLE; N30＆NLE; 35％; 8％NLE; N35＆NLE; 30％。本发明的焙烤乳剂启用的高品质低脂肪膨化糕点的制备。

2. 发明公开

EP2141999A1 YEAST-LEAVENED DOUGH AND DRY MIX FOR PREPARING SUCH A DOUGH 审中-公开
标题翻译：用酵母松动面团和干混砂浆制备这种面团
公开(公告)号：EP2141999A1
公开(公告)日：2010-01-13
申请号：EP08741672.3
申请日：2008-04-25
申请人： CSM Nederland B.V.
发明人： BRINKER, Eva-Maria , SCHMIDT, Kerstin
IPC分类号： A21D2/18 , A21D2/22 , A21D8/04 , A21D10/00 , A21D10/02
CPC分类号： A21D10/005 , A21D2/181 , A21D2/22 , A21D8/042 , A21D10/02
摘要： A dry particulate mix for use in yeast leavened bakery products, includes: 3-90 wt. % of non-fermentable carbohydrates, including at least 3 wt. % of a non-fermentable sugar alcohol; 0-50 wt. % of fermentable sugars; two or more bakery ingredients selected from the group consisting of: 10-90 wt. % of viable yeast; 10-50 wt. % of baking powder; 5-90 wt. % of emulsifier; 3-50 wt. % of ascorbic acid; and 0.0001-1 wt. % of bakery enzyme; all of these percentages being calculated on the combined amount of these two to five bakery ingredients; and wherein the weight ratio of non-fermentable carbohydrates to fermentable sugars exceeds 1:1. A sweetened dough is obtainable by incorporating therein 3-75% by weight of the final dough of the dry particulate mix.

3. 发明授权

EP1214888B1 Liquid bread improver 有权
标题翻译：液体面包改良剂
公开(公告)号：EP1214888B1
公开(公告)日：2007-03-21
申请号：EP01204983.9
申请日：2001-12-18
申请人： CSM Nederland B.V.
发明人： Smorenburg, Hermanus , van der Schee, Gerrit , Vermeer-Mols, Linda Johanna Maria , Morrish, Deborah Mary , Johnson, Michael Kenneth
IPC分类号： A23D9/013 , A21D2/16 , A21D10/00 , A21D2/32
CPC分类号： A21D10/007 , A21D2/16 , A21D2/165 , A21D2/22 , A21D2/32 , A21D8/042 , A23D9/013 , A23V2002/00 , A23V2200/222

4. 发明公开

EP1662885A1 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：EP1662885A1
公开(公告)日：2006-06-07
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.

5. 发明授权

EP0824866B1 Process for the production of patterned, three dimensional dough systems 失效
标题翻译： Verfahrenfürdie Herstellung von gemusterten dreidimensionalen Teigwaren
公开(公告)号：EP0824866B1
公开(公告)日：2002-11-13
申请号：EP96202093.9
申请日：1996-07-24
申请人： CSM Nederland B.V.
发明人： van der Zon, Petrus Wilhelmus M.
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/11

6. 发明授权

EP0786209B1 Lamination fat product 失效
标题翻译： Geschichtetes Fettprodukt
公开(公告)号：EP0786209B1
公开(公告)日：2002-04-17
申请号：EP97200091.3
申请日：1997-01-14
申请人： CSM Nederland B.V.
发明人： Van der Schee, Gerrit Leendert c/o Unilever Res.
IPC分类号： A23D9/00 , A23D7/00 , A21D2/16 , A21D13/08
CPC分类号： A21D2/16 , A21D13/16 , A23D7/00 , A23D9/00

7. 发明公开

EP1143771A1 Device for reheating by microwaves 审中-公开
标题翻译： Vorrichtung zum Erhitzen mit Mikrowellen
公开(公告)号：EP1143771A1
公开(公告)日：2001-10-10
申请号：EP00201275.5
申请日：2000-04-07
申请人： CSM Nederland B.V.
发明人： The designation of the inventor has not yet been filed
IPC分类号： H05B6/80 , H05B6/64 , A47J36/02
CPC分类号： A47J36/027
摘要： The invention concerns a novel device for reheating baked microwaveable food products and comprises

(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 (1) and spaced from the bottom (8) by supports (9) creating a heat insulating interspace (4a) 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.
摘要翻译：本发明涉及一种用于再加热烘烤的可微波食品的新型装置，包括（i）由下部（2）和与下部（2）相配的可移除盖（3）组成的外部容器（1），全部制成对于微波是透明的耐热矿物组合物。（ii）易受微波加热影响的片材（6），所述片材（6）位于容器（1）的底部（8）上方并且通过支撑件（9）与底部（8）间隔开，从而产生隔热空间 4a）在刚好在盖子（3）下方的装置的顶部中的底部（8）和片材（6）（iii）之间，但是与易于微波加热的片材（11）分离。

8. 发明授权

EP1981351B1 COLD-GELLING THIXOTROPIC GLAZE COMPOSITION 无效
标题翻译： COLD胶凝的触变釉成分
公开(公告)号：EP1981351B1
公开(公告)日：2013-01-02
申请号：EP07715869.9
申请日：2007-02-08
申请人： CSM Nederland B.V.
发明人： CELHAY, Frédéric
IPC分类号： A23G3/34 , A23D7/005 , A23L1/09 , A23L1/0524 , A21D13/00
CPC分类号： A23D7/0053 , A21D13/24 , A21D13/28 , A23G3/343 , A23L5/00 , A23L29/231 , A23L29/30 , A23P20/105
摘要： A cold-gelling thixotropic glaze composition has a Brix value in the range of 20-65; containing at least 0.1 wt. % and less than 2.5 wt. % of low methoxylated-amidated (LMA) pectin; and containing at least 34 wt. % of water, the composition being characterised in that after it has been sheared sufficiently to become pourable, it forms a firm gel under quiescent conditions. The glaze composition according to the present invention exhibits significant shear thinning and subsequently forms a firm, non-sticky gel on standing. Thus, the present glaze composition can be made pourable by applying sufficient shear, e.g. by shaking and/or stirring it. The shear-thinned pourable glaze composition can be applied directly onto the surface of a food product, following which it will rapidly gel to produce a firm glaze.

9. 发明公开

EP2400852A2 FLOUR-BASED BAKERY PRODUCT WITH INHOMOGENEOUS NACL BULK DISTRIBUTION AND METHOD FOR MAKING SUCH FOOD PRODUCT 审中-公开
标题翻译：返回列表AUF MEHLBASIS MIT INHOMOGENER NACL-MASSEVERTEILUNG UND VERFAHREN ZUR HERSTELLUNG SOLEL EINES NAHRUNGSMITTELS
公开(公告)号：EP2400852A2
公开(公告)日：2012-01-04
申请号：EP10705444.7
申请日：2010-02-18
申请人： CSM Nederland B.V.
发明人： STIEGER, Markus Alexander , HAMER, Robert Jan , NOORT, Noort, Martijn Willem-Jan , BULT, Johannes Hendrikus Franciscus
IPC分类号： A21D2/02 , A21D13/00
CPC分类号： A21D2/02 , A21D13/11
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.
摘要翻译：本发明提供了一种生产包含促味剂的面粉基食品的方法。根据本发明的食品具有促味散装重量百分比和不均匀的促味剂体积分布。本发明提供了在食品中使用不均匀的促味剂散装分布，以提供具有降低的促味剂散装重量百分比的食品。此外，本发明提供了在食品中使用不均匀的促味剂散装分布来增强和/或改善食品中促味剂的感觉知觉。

10. 发明授权

EP2247194B1 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：EP2247194B1
公开(公告)日：2011-08-31
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.

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