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1. 发明公开

EP2491799A4 COATING MATERIAL FOR FRIED FOODS 有权
标题翻译：涂层材料用于冷冻食品
公开(公告)号：EP2491799A4
公开(公告)日：2013-10-23
申请号：EP10824925
申请日：2010-10-19
申请人： NIPPON STARCH REFINING
发明人： TSUCHIYA YUSUKE , IESATO HISAYUKI , NAKAJIMA TORU
IPC分类号： A23L1/176
CPC分类号： A23L7/157 , A23L29/219 , A23P20/12
摘要： The present invention provides in an environmentally-friendly manner a coating material for fried and/or deep-fried food capable of yielding fried and/or deep-fried foods exhibiting a high level of adhesiveness and excellent texture with a good balance between crisp feel and soft feel. More specifically, according to the present invention, a coating material for fried and/or deep-fried food consisting in an oil/fat-treated starch is prepared by using a non-modified starch as a raw starch for the oil/fat-treated starch, wherein the raw starch contains 25% by mass or more of a legume starch and whose amylose content ranges between 10 and 60% by mass. A better adhesiveness is demonstrated when the resulting oil/fat-treated starch has a viscosity retention rate equal to or higher than 75%.

2. 发明公开

EP2589298A1 METHOD FOR PRODUCING NON-FRIED FOOD 审中-公开
标题翻译： VERFAHREN ZUR HERSTELLUNG EINES NICHT GEFRORENEN LEBENSMITTELS
公开(公告)号：EP2589298A1
公开(公告)日：2013-05-08
申请号：EP11801021.4
申请日：2011-06-28
申请人： Ajinomoto Co., Inc.
发明人： MATSUURA, Yoshiki , SASAKI, Shinji , KIMURA, Junpei
IPC分类号： A23L1/176
CPC分类号： A23L7/157 , A23L5/13 , A23P20/12
摘要： [Object]
To provide a method for producing a low-calorie non-fried food, which achieves both of the crispness of a coating and the deliciousness of a content ingredient by providing a coating composition (a batter liquid and bread crumbs) suitable for producing a fried food-like food by superheated steam heating.
[Means for Resolution]
A method for producing a non-fried food, in which a batter liquid and bread crumbs are applied in this order to a food material having undergone a moist-heat treatment, and then the food material is heated by superheated steam at 230 to 250°C, characterized in that a water content in a coating composition (the batter liquid and the bread crumbs) before heating is maintained at 33% by weight or less.
摘要翻译：本发明提供一种生产低热量非油炸食品的方法，其通过提供适于生产的涂料组合物（面糊和面包屑）来实现涂层的脆性和含量成分的美味通过过热蒸汽加热的油炸食品类食物。 [解决方法]一种制造未油炸食品的方法，其中将面糊液体和面包屑顺序施加到已进行湿热处理的食品材料上，然后通过过热蒸汽加热食物在230〜250℃下，其特征在于，加热前的涂料组合物（面糊液和面包屑）的含水量维持在33重量％以下。

3. 发明公开

EP1921927A4 CORN PROTEIN CONCENTRATES 审中-公开
标题翻译：玉米浓缩蛋白
公开(公告)号：EP1921927A4
公开(公告)日：2011-11-23
申请号：EP06789201
申请日：2006-08-02
申请人： CARGILL INC
发明人： FOX EUGENE J , SHANDERA DONALD L JR , BELL ERIC
IPC分类号： A23J1/12 , A21D13/06 , A21D13/08 , A23J1/00 , A23J1/16 , A23K1/16 , A23K1/18 , A23L1/16 , A23L1/164 , A23L1/176 , A23L1/212 , A23L1/305 , A23L1/31 , A23L1/315 , A23L1/317 , A23L1/325 , A23L2/66
CPC分类号： A23K50/50 , A23J1/005 , A23J1/125 , A23J1/16 , A23J3/14 , A23K20/147 , A23K20/158 , A23K40/20 , A23K50/10 , A23K50/30 , A23K50/40 , A23K50/70 , A23K50/75 , A23K50/80 , A23L33/185 , Y02A40/818
摘要： The invention provides for corn protein concentrates (CPC). The CPC described herein can be used in food products for consumption by humans.

4. 发明公开

EP2113173A1 Non fried coated food products and their manufacturing process 审中-公开
标题翻译： Ungebratene beschichtete Nahrungserzeugnisse und ihr Herstellungsverfahren
公开(公告)号：EP2113173A1
公开(公告)日：2009-11-04
申请号：EP08172163.1
申请日：2008-12-18
申请人： Nestec S.A.
发明人： Villot, Dominique , Le Gall, Davide
IPC分类号： A23L1/00 , A23L1/176 , A23L1/31 , A23L1/315 , A23L1/08 , A23L1/325
CPC分类号： A23L17/75 , A23L7/157 , A23L13/03 , A23L13/57 , A23P20/105 , A23P20/12
摘要： The invention relates to non fried coated food substrates presenting a bottom side coating composition different from the top side coating composition, where :
- the bottom side coating is a rigid coating in which particles are set, and
- the top side coating is a continuous homogeneous phase issued from the heating of a granular and/or powdered product able to partially or totally melt and/or hydrate through heating.
The invention also relates to a process of preparation of said food products.
摘要翻译：本发明涉及具有不同于顶侧涂料组合物的底侧涂料组合物的非油炸涂层食品基材，其中：底侧涂层是其中设置颗粒的刚性涂层，以及 - 顶侧涂层是连续均匀的通过加热能够部分或全部熔化和/或通过加热水合的颗粒和/或粉末产品的加热产生的相。本发明还涉及所述食品的制备方法。

5. 发明授权

EP1339291B1 EXTRUDED ICE BISCUIT AND COMPOSITE FORZEN CONFECTIONS 无效
标题翻译： EISKONFEKT超声波清洗机
公开(公告)号：EP1339291B1
公开(公告)日：2007-04-11
申请号：EP01998233.9
申请日：2001-11-01
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： ROSENDE SAAVEDRA, Manuel, Humberto
IPC分类号： A23G9/28 , A23G9/24 , A21D13/08 , A23L1/164 , A23L1/176 , A21D13/00
CPC分类号： A23G9/48 , A21D13/37 , A23G9/24 , A23G9/285
摘要： A composite ice confectionery article such as layered ice cake or a coated frozen stick-bar is made by co-extrusion of aerated ice confectionery (1) and biscuit-like mass (4), wherein the biscuit-like mass is liquid and pumpable at a temperature of 15 °C and above and has a biscuit-like consistency on storage and consumption and is plastic at ice cream extrusion temperature.
摘要翻译：通过共挤出充气的冰粉和饼干状物质制成诸如分层冰块或涂层冷冻棒棒的复合冰块制品，其中饼干质量是液体的并且可在15℃的温度下泵送并具有饼干般的储存和消耗一致性，并且在冰淇淋挤出温度下是塑料。

6. 发明授权

EP0825819B1 METHOD OF FLAVORING AND TEXTURIZING FOOD PARTICLES AND PRODUCT THEREOF 失效
标题翻译：过程调味和texturisation食物颗粒及其产品
公开(公告)号：EP0825819B1
公开(公告)日：2003-10-01
申请号：EP96910607.9
申请日：1996-03-27
申请人： CEREAL INGREDIENTS, INC.
发明人： FONTANA, John A.
IPC分类号： A23L1/164 , A23L1/308 , A23L1/176
CPC分类号： A21D2/36 , A23G3/346 , A23G2200/14 , A23L7/117 , A23L7/135 , A23L7/157 , A23L27/70 , A23L33/17 , A23L33/21
摘要： The present invention includes a process for making a mixture of homogeneous texturizing or flavoring particles that include fiber and protein from a mixture of heterogeneous particles of cereal grain having a flavor and fiber concentration, moistening the particles to form a dough-like mixture, extruding the mixture and cutting the extruded mixture to form homogeneous texturizing and flavoring particles. An edible flake containing the cereal grain with an imparted flavor and a fiber concentration can be made from the extruded mixture.

7. 发明公开

EP1339291A2 EXTRUDED ICE BISCUIT AND COMPOSITE FORZEN CONFECTIONS 无效
标题翻译：膨化EISKEKS及复合Eiskonfekt
公开(公告)号：EP1339291A2
公开(公告)日：2003-09-03
申请号：EP01998233.9
申请日：2001-11-01
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： ROSENDE SAAVEDRA, Manuel, Humberto
IPC分类号： A23G9/02 , A23G9/28 , A23G9/24 , A21D13/08 , A23L1/164 , A23L1/176 , A21D13/00
CPC分类号： A23G9/48 , A21D13/37 , A23G9/24 , A23G9/285
摘要： A composite ice confectionery article such as layered ice cake or a coated frozen stick-bar is made by co-extrusion of aerated ice confectionery (1) and biscuit-like mass (4), wherein the biscuit-like mass is liquid and pumpable at a temperature of 15 °C and above and has a biscuit-like consistency on storage and consumption and is plastic at ice cream extrusion temperature.

8. 发明公开

EP0661005A1 Microwaveable food product composite 失效
标题翻译：微波食品复合材料
公开(公告)号：EP0661005A1
公开(公告)日：1995-07-05
申请号：EP94306852.8
申请日：1994-09-19
申请人： UNILEVER PLC , UNILEVER N.V.
发明人： Bows, John Richard, Unilever Res.Colworth Lab. , Blindt, Renoo Avinash, Unilever Res.Colworth Lab. , Hurling, Robert, Unilever Res.Colworth Lab. , Mullin, James Thomas, Unilever Res.Colworth Lab.
IPC分类号： A23L1/01 , A23L1/176 , B65D81/34
CPC分类号： B65D81/3453 , A23L5/15 , A23L7/157 , A23P20/12 , B65D2581/3412 , B65D2581/3413 , B65D2581/3441 , B65D2581/3456 , B65D2581/3472
摘要： A microwaveable food product composite of a coated food product and a mode filtering structure is disclosed, wherein:

(a) the food product has a crumb coating having an average crumb size of greater than 1.5 mm;
(b) there is an air gap of from 1 to 6 mm between the food product and the mode filtering structure; and
(c) the electric field strength generated within the mode filtering structure when used in a commercially available microwave oven is greater than 20 kV/m but below the breakdown of voltage of air.

Such composite products provide a method of enhancing the heating of the surface layer of the coated food product by microwave energy.
摘要翻译：公开了一种涂覆食品和模式过滤结构的微波食品复合物，其中：（a）食品具有平均碎屑尺寸大于1.5mm的碎屑涂层; （b）食品与模式过滤结构之间存在1至6毫米的气隙; 和（c）当在市售微波炉中使用时，模式滤波结构内产生的电场强度大于20kV / m但低于空气电压的击穿。这种复合材料产品提供了一种通过微波能量加强涂层食品表层加热的方法。

9. 发明公开

EP0648433A2 Enhancement of food coating texture via addition of protein/acid/reducing sugar system 失效
标题翻译：通过加入蛋白/酸/还原糖系统的食品涂层的质地改进。
公开(公告)号：EP0648433A2
公开(公告)日：1995-04-19
申请号：EP94307371.8
申请日：1994-10-07
申请人： KRAFT FOODS, INC.
发明人： Nayyar, Dalip Kumar , Coleman, Edward Charles , Mason, Charles Robert , Birney, Sharon Rose
IPC分类号： A23P1/08 , A23L1/176
CPC分类号： A23L7/157 , A23P20/12
摘要： A coating composition for imparting a crisp, golden brown surface to foodstuffs cooked in a microwave or conventional oven in which the composition includes a protein/acid/reducing carbohydrate system. The coating composition of the present invention includes 0.5 to 10% by weight protein, 0.5 to 5.0% by weight food acid, 0.5 to 5.0% by weight reducing sugar and 55 to 97% by weight bulking agents. In a preferred embodiment, enhanced crispness and browning are obtained when the protein is dairy protein and the bulking agents include rice flour.
摘要翻译：用于赋予脆金褐色表面，以在微波或常规烤箱，其中所述组合物包含蛋白质/酸/还原糖系统烹饪的食物的涂料组合物。本发明的涂料组合物包括0.5至10％重量的蛋白质， 0.5至5.0重量％的食用酸，0.5〜5.0重量％的还原糖和按重量计填充剂55〜97％。在一个优选实施例，增强的脆度和褐变获得当蛋白质是乳蛋白和填充剂包括米粉。

10. 发明公开

EP0512249A1 Extruded foods containing high amylose starch 失效
标题翻译： Extrudierte Nahrungsmittelprodukte，死于直链淀粉äke hal。。
公开(公告)号：EP0512249A1
公开(公告)日：1992-11-11
申请号：EP92105617.2
申请日：1992-04-01
申请人： National Starch and Chemical Investment Holding Corporation
发明人： Lacourse, Norman , Altieri, Paul , Trksak, Ralph , Madaio, Lisa , Chiu, Chung-Wai , Zwiercan, Gary , Zallie, James , Eden, James , Kasica, James
IPC分类号： A23L1/0522 , A23L1/09 , A23L1/176 , A23L1/164 , A23L1/18 , A23K1/14
CPC分类号： C08L3/12 , A23L7/157 , A23L7/17 , A23L29/212 , A23L29/35
摘要： A method for preparing a dry, extruded food, comprising the steps: (a) formulating a food for extrusion, said food comprising 1-15% water and an effective amount, up to 75% by weight, of a solubilized high amylose starch, selected from the group consisting of (1) a spray-dried, non-granular high amylose starch, characterized in that the starch is substantially non-crystalline, substantially non-retrograded, and fully predispersed; (2) a spray-dried, uniformly gelatinized high amylose starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, these starch granules being in the form of loosely-bound agglomerates or individual granules; (3) an enzymatically debranched soluble starch which comprises at least 65% amylose; (4) an enzymatically debranched, gelatinized starch, containing crystalline short chain amylose which comprises at least 65% amylose; (5) a pre-extruded, fully predispersed high amylose starch; and (6) a combination thereof; and (b) extruding the food at a temperature of up to 160°C and a pressure of up to 35.2 Kg/cm² (500 psi), wherein the dry, extruded food is characterized by a crisp texture and by resistance to migration of water, oil and air into and out of the food.
摘要翻译：一种制备干燥挤出食品的方法，包括以下步骤：（a）配制用于挤出的食物，所述食品包含1-15％的水和有效量的至多75重量％的增溶的高直链淀粉，选自（1）喷雾干燥的非粒状高直链淀粉，其特征在于淀粉基本上是非结晶的，基本上非退化的并且完全预先分散; （2）颗粒状缩进球形式的喷雾干燥，均匀凝胶化的高直链淀粉，其中至少大部分颗粒是完整且不间断的，这些淀粉颗粒是松散结合的附聚物或单个颗粒的形式; （3）包含至少65％直链淀粉的酶促脱水可溶性淀粉; （4）包含结晶短链直链淀粉的酶促脱胶糊化淀粉，其包含至少65％的直链淀粉; （5）预挤出，完全预分散的高直链淀粉; 和（6）其组合; 和（b）在高达160℃的温度和高达35.2Kg / cm 2（500psi）的压力下挤出食物，其中干燥挤出的食品的特征在于脆的质地和耐水，油，空气进出食物。

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