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31. 发明公开

US20230240308A1 INDUSTRIAL PROCESS FOR CONTINUOUS PRODUCTION OF INVERSED LAMINATED DOUGH 审中-公开
公开(公告)号：US20230240308A1
公开(公告)日：2023-08-03
申请号：US18008236
申请日：2021-06-11
申请人： VAMIX NV
发明人： Pierre LANGENFELD , Eline HONORÉ , Thomas JOSSE , Roel VAN DER MEULEN
IPC分类号： A21D13/16 , A21C3/04 , A21C3/02
CPC分类号： A21D13/16 , A21C3/04 , A21C3/022
摘要： The present invention relates to an industrial process for continuously or industrially producing a food based on inverse laminated dough and also to the food products prepared according to this process.

32. 发明公开

US20230210124A1 OIL COMPOSITIONS WITH STARCH AND ETHYLCELLULOSE 审中-公开
公开(公告)号：US20230210124A1
公开(公告)日：2023-07-06
申请号：US18063335
申请日：2022-12-08
申请人： NUTRITION & BIOSCIENCES USA 1, LLC
发明人： Alexandra Hild , Britta Huebner-Keese , Anne Adden , Roja Ergun
IPC分类号： A23D7/005 , A23L29/00 , A21D13/16
CPC分类号： A23D7/0056 , A23L29/04 , A23D7/0053 , A21D13/16
摘要： Provided is an oil composition comprising, by weight based on the weight of the composition, (a) 2-12% of one or more ethylcellulose polymers; (b) 2-12% of an additive selected from the group consisting of one or more fatty acids, one or more monoglycerides of fatty acids, one or more diglycerides of fatty acids, and mixtures thereof; (c) 2-12% of one or more starch; and (d) 64-94% of one or more oils. Also provided is a margarine-type composition and a puff pastry composition, both comprising ethylcellulose polymer, an additive (b), and starch.

33. 发明申请

US20190216101A1 METHOD FOR PRODUCING DOUGH FROM FLOUR AND STARCH MIXTURES 审中-公开
公开(公告)号：US20190216101A1
公开(公告)日：2019-07-18
申请号：US16096181
申请日：2017-04-26
申请人： COMPAÑÍA DE GALLETAS NOEL S.A.S.
发明人： Braulio MEJÍA TEJADA , Olga Patricia LONDOÑO MORALES , Jorge Andrés GALLEGO RESTREPO , Jorge Esteban AVALOS PATIÑO , Carlos Mario MONTOYA ESTRADA
IPC分类号： A21D8/02 , A21D13/06 , A21D13/16 , A21D2/18
CPC分类号： A21D8/02 , A21D2/18 , A21D10/002 , A21D13/06 , A21D13/16
摘要： The invention refers to a process for obtaining dough compositions made from flour and starch having rheological characteristics that are adequate for the manufacture of food products, by mixing dry ingredients (flour, starch and additives) in determined ratios, and adding an adequate amount of water to the mix until obtaining homogenous dough. The obtained dough is of great use for the food industry.

34. 发明授权

US10004246B2 Hydrated fat compositions and dough articles 有权
公开(公告)号：US10004246B2
公开(公告)日：2018-06-26
申请号：US15790895
申请日：2017-10-23
申请人： General Mills, Inc.
发明人： Michael A. Staeger , Jennifer E. Folstad , Jeffrey F. Enz , Karen Marie Mandl Garrity , Eric A. Olson , Jon Duke Seibold
IPC分类号： A23D7/00 , A21D2/16 , A23D7/02 , A23D7/005 , A21D13/16 , A23L35/00
CPC分类号： A23D7/001 , A21D2/165 , A21D13/16 , A23D7/003 , A23D7/0056 , A23D7/02 , A23L35/10
摘要： Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

35. 发明申请

US20180042257A1 HYDRATED FAT COMPOSITIONS AND DOUGH ARTICLES 有权
公开(公告)号：US20180042257A1
公开(公告)日：2018-02-15
申请号：US15790895
申请日：2017-10-23
申请人： General Mills, Inc.
发明人： Michael A. STAEGER , Jennifer E. FOLSTAD , Jeffrey F. ENZ , Karen Marie Mandl GARRITY , Eric A. OLSON , Jon Duke SEIBOLD
IPC分类号： A23D7/00 , A23D7/005 , A21D2/16 , A23D7/02
CPC分类号： A23D7/001 , A21D2/165 , A21D13/16 , A23D7/003 , A23D7/0056 , A23D7/02 , A23L35/10
摘要： Disclosed are hydrated fat compositions comprising a water-in-oil emulsion comprising (a) a continuous phase comprising: a solid fat comprising a fully-hydrogenated vegetable oil, a stearine fraction of a vegetable oil, or a mixture thereof, in an amount ranging from about 5 wt. % to about 40 wt. % of the hydrated fat; and a low trans-fat liquid vegetable oil in an amount ranging from about 20 wt. % to about 80 wt. % of the hydrated fat composition; (b) a dispersed phase comprising water in an amount ranging from about 5 wt. % to about 60 wt. % of the hydrated fat composition; and (c) an emulsifier.

36. 发明申请

US20170164626A1 NOVEL PROCESS FOR PRODUCING A FOOD BASED ON LEAVENED DOUGH, LEAVENED PUFF PASTRY DOUGH OR PUFF PASTRY DOUGH 审中-公开
公开(公告)号：US20170164626A1
公开(公告)日：2017-06-15
申请号：US15115926
申请日：2015-02-25
申请人： VAMIX N.V.
发明人： Philippe Douaire , André De Laporte
IPC分类号： A21D8/06 , A21D13/16 , A21D6/00
CPC分类号： A21D8/06 , A21D6/001 , A21D13/16
摘要： The present invention relates to a process for producing a food based on leavened dough, leavened puff pastry dough or puff pastry dough, comprising the following steps: (i) preparing a leavened dough, leavened puff pastry dough or puff pastry dough comprising flour and water, (ii) kneading the dough, (iii) fashioning the dough to obtain the raw food, characterized in that it comprises the following steps: (iv) shaping at least one surface of the raw food in a curved or corrugated shape, preferably in the shape of a single arch, or in the form of multiple, tandemly arranged arches, (v) freezing and/or deep-freezing the raw food in said arch or multiple arch shape. The present invention relates also to frozen or deep-frozen food products based on leavened dough, leavened puff pastry dough or puff pastry dough, produced according to this process, said foods preferably being chosen, among others, from Viennese pastries, croissants, chocolate rolls, breads.

37. 发明申请

US20170049115A1 IMPROVED COOKED DOUGH FOR BAKED GOODS SUITABLE FOR BEING DEFROSTED 审中-公开
标题翻译：改进适用于已经被破坏的商品
公开(公告)号：US20170049115A1
公开(公告)日：2017-02-23
申请号：US15117970
申请日：2015-02-09
申请人： Sergio David HERRERA
发明人： Sergio David HERRERA
IPC分类号： A21D13/00 , A21D6/00
CPC分类号： A21D13/24 , A21D2/38 , A21D6/001 , A21D13/16
摘要： The invention comprises a process and a product which, by using conventional and basic equipment and without requiring any particular system or equipment for defrosting and fermentation, achieves an optimum-quality product in relation to which the consumer cannot determine whether it is fresh or the result of a defrosting process. Thus, a bread dough is achieved which is suitable for elaborating medialunas, vigilantes [both are croissant-type products], and all types of bread, of different shapes and sizes, and the post-baking quality of which is highly advantageous in terms of flavor, texture, aspect and volume, these characteristics not being altered after defrosting. The type of oven for baking the dough can be: brick-built, rotating, tunnel, convection or pastry ovens of any dimensions, and no special installations for defrosting and fermentation are required.
摘要翻译：本发明包括一种方法和产品，其通过使用常规和基本设备，并且不需要任何特定的系统或设备进行除霜和发酵，实现与消费者不能确定其是新鲜的还是结果相关的最优质量的产品的除霜过程。因此，实现了面包制作，适用于制作不同形状和尺寸的中间食物，警惕性（两者都是羊角面包类产品）和各种面包，其后烘烤质量在风味，质地，方面和体积，这些特征在除霜后不会改变。用于烘烤面团的烘箱的类型可以是：任何尺寸的砖制，旋转，隧道，对流或糕点烤箱，并且不需要特殊的除霜和发酵装置。

38. 发明授权

US08053015B2 Hard fat 有权
标题翻译：硬脂肪
公开(公告)号：US08053015B2
公开(公告)日：2011-11-08
申请号：US12992069
申请日：2009-04-17
申请人： Masataka Andou , Yoshiyuki Hatano , Hirofumi Haruna
发明人： Masataka Andou , Yoshiyuki Hatano , Hirofumi Haruna
IPC分类号： A23D9/00
CPC分类号： A23D9/00 , A21D2/16 , A21D13/16 , A23D7/001 , C11C3/10
摘要： Disclosed is a hard fat which can be a basic ingredient for obtaining a margarine or shortening having favorable meltability in the mouth of a lauric fat, and also having favorable plasticity, as well as a margarine or shortening in which the hard fat is used, and confectioneries and breads using the same are provided. A hard fat containing 25 to 45% by mass of a lauric acid, having an iodine value of 0 to 25, and having the following triglyceride composition: triglycerides (CN 32 to 54 TG) of 85 to 100% by mass; triglycerides (CN 32 to 38 TG) of 30 to 50% by mass; triglycerides (CN 40 to 46 TG) of 25 to 55% by mass; triglycerides (CN 48 to 54 TG) of 10 to 30% by mass, and further having the following constituent triglyceride ratio: ((CN 32 to 38 TG)/(CN 40 to 46 TG)) of 0.5 to 1.5; ((CN 32 to 38 TG)/(CN 48 to 54 TG)) of no less than 1.0; and ((CN 40 to 46 TG)/(CN 48 to 54 TG)) of no less than 1.0.
摘要翻译：公开了一种硬脂肪，其可以是用于获得在月桂脂肪的口中具有良好的熔融性并且具有良好的可塑性的人造奶油或起酥油以及使用硬脂肪的人造奶油或起酥油的基本成分，以及提供使用它们的糖果和面包。含有25〜45质量％的碘值为0〜25的月桂酸，并具有以下甘油三酯组成的甘油三酸酯（CN 32〜54GG）为85〜100质量％的硬脂肪; 甘油三酸酯（CN 32〜38TG）为30〜50质量％甘油三酸酯（CN 40〜46TG）为25〜55质量％甘油三酯（CN 48〜54 TG）为10〜30质量％，进一步具有以下成分甘油三酯比例：（（CN 32〜38 TG）/（CN 40〜46 TG））为0.5〜1.5; （（CN 32〜38 TG）/（CN 48〜54 TG））不小于1.0; 和（（CN 40〜46 TG）/（CN 48〜54 TG））为1.0以上。

39. 发明授权

US08029847B2 Trans fat replacement system and method of making a baked good with a trans fat replacement system 有权
标题翻译：反式脂肪替代系统和使用反式脂肪替代系统制作烘焙食品的方法
公开(公告)号：US08029847B2
公开(公告)日：2011-10-04
申请号：US10934098
申请日：2004-09-03
申请人： Dharma R. Kodali , Jennifer E. Folstad , Michael R. Polzin , Tamra R. Haese , Venkatachalam Narayanaswamy , Dennis A. Lonergan
发明人： Dharma R. Kodali , Jennifer E. Folstad , Michael R. Polzin , Tamra R. Haese , Venkatachalam Narayanaswamy , Dennis A. Lonergan
IPC分类号： A23D9/05
CPC分类号： A23P20/11 , A21D2/165 , A21D2/181 , A21D2/186 , A21D2/188 , A21D13/16 , A21D13/22 , A23D9/007 , A23P20/12 , A23V2002/00 , A23V2250/5114 , A23V2250/18 , A23V2250/628 , A23V2200/22
摘要： The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g/cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.
摘要翻译：本发明提供了一种反式脂肪替代系统，其是食用油和膨胀的低密度碳水化合物的稳定且可储存的混合物，用于制备具有降低的反式脂肪含量的烘焙食品。根据制剂和加工，混合物可以具有从一般粒状至几乎糊状稠度的稠度。反式脂肪替代系统由至少一种食用油和体积密度小于约0.4g / cc的膨胀的低密度碳水化合物组成。反式脂肪替代系统可用于减少或消除用于制造烘焙食品的传统脂肪的量。在一种代表性的配方中，反式脂肪替代系统可以采取适合于铺展的通常为糊状的混合物的形式，并且特别可用于制备层压的面团产品如饼干和羊角面包。

40. 发明申请

US20080206413A1 Low Trans Puff Pastry Composition, Method of Use and Puff Pastry Products 审中-公开
标题翻译：低交联糕点组合物，使用方法和酥皮产品
公开(公告)号：US20080206413A1
公开(公告)日：2008-08-28
申请号：US11916633
申请日：2006-06-06
申请人： Jeffrey B. Fine , Josipa M. Paska , James F. Feeney
发明人： Jeffrey B. Fine , Josipa M. Paska , James F. Feeney
IPC分类号： A21D10/00 , A23D9/00
CPC分类号： A23P20/20 , A21D13/16
摘要： Disclosed are improvements in puff pastry preparation, which reduce, and preferably eliminate, trans unsaturated fatty acids by the use of a new puff pastry fat comprised principally of palm olein, which is preferably interesterified. The puffed pastry fats exhibit low levels of trans fatty acids. The puff pastry fats and products are highly functional without resort to high solids contents, hydrogenation or butter or other animal fats.
摘要翻译：公开了通过使用主要由棕榈油精组成的新的泡芙蓉油，其优选为酯交换，从而减少并优选地消除反式不饱和脂肪酸。膨化的糕点脂肪表现出低水平的反式脂肪酸。油酥酥油和产品功能高效，不需要高固体含量，加氢或黄油或其他动物脂肪。

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