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1. 发明公开

EP4064847A1 PACKAGED FROZEN BREADED FOOD PRODUCT 有权
公开(公告)号：EP4064847A1
公开(公告)日：2022-10-05
申请号：EP20811414.0
申请日：2020-11-27
申请人： Crisp Sensation Technology B.V.
发明人： VAN DONKELAAR, Laura Henrietta Gerardina , KALSBEEK, Jasper Steven , LOUVET-VAN EIJK, Mariëlle
IPC分类号： A23B4/06 , A23B4/07 , A23L3/3427 , A23L3/36 , A23L3/365 , A23L13/00 , A21D13/22 , A21D13/31 , A21D13/60 , A21D15/02

2. 发明公开

EP3243520A1 ALGAE-BASED FOOD FORMULATION, BREAD-MAKING, BAKERY AND CONFECTIONERY PRODUCTS CONTAINING IT, METHOD FOR OBTAINING THEREOF AND ITS USE 有权
标题翻译：基于藻类的食品配方，面包制作，面包和含有它的糖果产品，其获得方法及其用途
公开(公告)号：EP3243520A1
公开(公告)日：2017-11-15
申请号：EP16203662.8
申请日：2016-12-13
申请人： Juan y Juan Industrial, S.L. Unipersonal
发明人： JUAN FERNÁNDEZ, Rafael
IPC分类号： A61K36/05 , C12N1/00 , C12N1/12 , A23K10/18 , A23L29/00 , A23L33/10 , A23L17/60 , A21D2/08 , A21D8/02 , A21D13/06 , A21D13/80 , A21D13/60
CPC分类号： A21D2/36 , A23K10/30 , A23K50/80 , A23L17/60 , A23L33/10 , A23L33/105 , A23L33/135 , A61K36/05 , C12N1/005 , C12N1/02 , C12N1/12 , C12R1/89
摘要： The invention refers to a food formulation which comprises fresh microalgae in the form of paste of the species Chlorella vulgaris, in a proportion comprised between 10% and 20% of the total weight of the formulation and with an average degree of moisture at room temperature of between 80% and 90%, both inclusive. A further object of the invention is a method for obtaining the formulation, the use thereof as a food additive and the products obtained from it, preferably in the field of bread-making, bakery and confectionery products.
摘要翻译：本发明涉及一种食物配方，其包含以Chlorella vulgaris种的糊状物形式的新鲜微藻，其比例占配方总重量的10％至20％，并且在室温下的平均水分含量为介于80％和90％之间，包括两者在内。本发明的另一个目的是获得该制剂的方法，其作为食品添加剂的用途以及由其获得的产品，优选在面包制作，烘焙和糖果产品领域。

3. 发明授权

EP4064847B1 PACKAGED FROZEN BREADED FOOD PRODUCT 有权
公开(公告)号：EP4064847B1
公开(公告)日：2024-01-03
申请号：EP20811414.0
申请日：2020-11-27
发明人： VAN DONKELAAR, Laura Henrietta Gerardina , KALSBEEK, Jasper Steven , LOUVET-VAN EIJK, Mariëlle
IPC分类号： A23B4/06 , A23B4/07 , A23L3/3427 , A23L3/36 , A23L3/365 , A23L13/00 , A21D13/22 , A21D13/31 , A21D13/60 , A21D15/02

4. 发明公开

EP4268597A1 STICK-TYPE FOOD PREPARATION SYSTEM, STICK-TYPE FOOD FORMING APPARATUS, AND TOPPING APPLYING APPARATUS FOR STICK-TYPE FOODS 审中-实审
公开(公告)号：EP4268597A1
公开(公告)日：2023-11-01
申请号：EP21911552.4
申请日：2021-12-22
申请人： CJ Cheiljedang Corporation
发明人： KIM, Yeung Tak , KIM, Seung Min
IPC分类号： A21C5/00 , A21C9/04 , A21D13/40 , A21D13/60
摘要： A stick-type food preparation system according to the present invention comprises: a forming apparatus for covering a filling-ingredient stick, which is formed by skewering a filling ingredient with a stick, with dough; an applying apparatus for applying a topping to a dough stick which is formed from the filling-ingredient stick in the forming apparatus; and a deep fryer for deep-frying in oil a semi-finished product which is formed by applying the topping to the dough stick in the applying apparatus.

5. 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.

6. 发明授权

EP2101595B1 FAST SETTING ICING 有权
标题翻译：快速设置冰
公开(公告)号：EP2101595B1
公开(公告)日：2017-12-13
申请号：EP07865744.2
申请日：2007-12-17
申请人： Rich Products Corporation
发明人： DEJESUS-GAITE, Elsie
IPC分类号： A23G3/54 , A23L29/25 , A23L29/262 , A21D13/60 , A23L29/30
CPC分类号： A23G3/42 , A21D13/28 , A21D13/60 , A23G3/0093 , A23G3/54 , A23L5/00 , A23L29/25 , A23L29/262 , A23L29/272 , A23L29/30 , A23P20/17 , A23V2002/00 , A23V2250/5024 , A23V2250/507 , A23V2250/5028 , A23V2250/51082 , A23V2250/5054
摘要： This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.

7. 发明授权

EP1887885B1 METHOD FOR MAKING COMPOSITIONS WITH RICE FLOUR AND RICE STARCH 有权转让
标题翻译：用米粉和米淀粉制作组合物的方法
公开(公告)号：EP1887885B1
公开(公告)日：2017-08-23
申请号：EP06772636.4
申请日：2006-06-07
申请人： Pringles S.a.r.l.
发明人： VILLAGRAN, Maria, Dolores
IPC分类号： A21D2/36 , A21D13/04 , A23L29/212 , A23L7/13 , A21D13/60 , A23K10/30 , A23K50/40
CPC分类号： A21D2/36 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/60 , A23K10/30 , A23K50/40 , A23L7/13 , A23L7/198 , A23L29/212
摘要： A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.
摘要翻译：一种米粉组合物，其具有：约20重量％至约95重量％的WAI为约2.6至约9的米粉; 和约4RVU至约130RVU的峰值粘度; 和约5重量％至约80重量％的WAI低于约2.2的大米淀粉材料; 约100RVU至约900RVU的峰值粘度和小于10重量％的可溶直链淀粉含量。大米淀粉材料可以选自由糯米淀粉，乙酰化大米淀粉，交联大米淀粉及其混合物组成的组。该组合物可用于生产食品，例如制造的片状小吃，挤出产品，酱料，油炸食品涂料，狗食，狗饼干，婴儿食品和面包。由本发明的米粉组合物形成的优选生面团是可成片的并形成粘性面团。由这种面团制成的加工小吃具有所需的味道和质地特征。用于优选制造小吃的干混物占米粉组合物的约2％至约100％，优选约20％至约85％，最优选约40％至约75％。

8. 发明授权

EP3273803B1 CRISPY FOODSTUFF 有权
公开(公告)号：EP3273803B1
公开(公告)日：2021-12-22
申请号：EP15711743.3
申请日：2015-03-23
发明人： BEZEMER, Karel Johannes
IPC分类号： A21D13/60 , A23L5/10 , A23L5/30 , A23L7/157 , A23P20/12 , A23P20/10 , A23L19/18 , A21D13/22 , A23L13/00 , A23L13/50 , A21D6/00

9. 发明公开

EP3698636A1 METHOD FOR USING LEFTOVER ICE-CREAM BY MIXING THE ICE-CREAM WITH FLOUR AND YEAST, AND BAKERY PRODUCTS HAVING VARIOUS FLAVOURS OBTAINED WITH SAID MIXTURES 有权
公开(公告)号：EP3698636A1
公开(公告)日：2020-08-26
申请号：EP20156575.1
申请日：2020-02-11
申请人： Racca Studio S.r.l.s.
发明人： RACCA, Alessandro
IPC分类号： A21D2/08 , A21D6/00 , A21D8/02 , A21D10/00 , A21D13/60
摘要： A method for using leftover ice-cream to produce bakery products such as croissants, brioches, doughnuts or similar characterized in that leftover ice-cream, as a liquid component, is added to a basic mixture of yeast and flour, resulting in the formation of a leavened floury dough suitable for oven baking; and resulting bakery products.

10. 发明授权

EP2253216B1 Method of producing filling comprising water-soluble cellulose ether 有权
公开(公告)号：EP2253216B1
公开(公告)日：2018-08-08
申请号：EP10163345.1
申请日：2010-05-19
申请人： Shin-Etsu Chemical Co., Ltd.
发明人： Fukasawa, Miyuki , Hayakawa, Kazuhisa , Kuribayashi, Daisuke
IPC分类号： A23P20/25 , A23L29/262 , A21D13/31 , A21D13/38 , A21D13/60 , A21D2/18
CPC分类号： A23L29/262 , A21D2/188 , A21D13/31 , A21D13/38 , A21D13/60 , A23P20/25
摘要： Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food product produced by using the filling. Specifically, provided is a filling for a filled food product, the filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating. Also provided is a method of producing a filling for a filled food product comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling. Further provided is a filled food product obtained by performing any one of heating, baking, and frying of: a filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating; and a dough skin which wraps the filling.

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