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1. 发明申请

US20150250191A1 READY-TO-EAT FARINACEOUS PRODUCT AND A METHOD FOR THE PREPARATION THEREOF 审中-公开
标题翻译：准备食用的产品及其制备方法
公开(公告)号：US20150250191A1
公开(公告)日：2015-09-10
申请号：US14723277
申请日：2015-05-27
申请人： CSM Nederland B.V.
发明人： Kerstin SCHMIDT , Stephen John CLARKE , Pieter MORET
IPC分类号： A21D13/08 , A23L1/01 , A21D8/06 , A23P1/08
CPC分类号： A21D8/06 , A21D13/60 , A21D13/80 , A23L5/10 , A23P20/00
摘要： The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a) preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredients; b) dividing the dough into one or more dough portions; c) shaping the one or more dough portions into one or more shaped dough pieces; d) proving the dough pieces; e) contacting 30-60% of the total surface area of the one or more shaped dough pieces with hot oil during a period of at least 10 seconds to produce one or more partially fried dough pieces comprising a fried surface area and a non-fried surface area; and f) baking said one or more partially fried dough pieces to produce one or more baked dough pieces; wherein a layer of edible material is applied to 40-70% of the surface area of the shaped dough pieces, the partially fried dough pieces or the baked dough pieces and wherein the surface area of the final ready-to-eat product that is not covered by the layer of edible material is fried surface area. This method achieves a significant reduction in fat uptake during preparation of the ready-to-eat farinaceous product without introducing a perceptible adverse effect on product quality.Another aspect of the invention relates to ready-to-eat food product comprising a body of baked farinaceous dough, 40-70% of the surface area of said body of baked dough being coated with a layer of edible material, wherein the surface of the baked dough body that is not coated with the layer of edible material is fried surface area and wherein at least 70 wt. % of the surface of the baked dough body that is covered with the layer of edible material is non-fried.
摘要翻译：本发明提供了一种制备即食型谷物食品的方法，所述方法包括以下连续步骤：a）通过混合面粉，水和任选的一种或多种其他烘焙成分来制备面粉面团; b）将面团分成一个或多个面团部分; c）将所述一个或多个面团部分成形为一个或多个成形的面团片; d）证明面团片; e）在至少10秒钟的时间内将一种或多种成形面片的总表面积的30-60％与热油接触以产生一个或多个部分油炸的面团片，其中包括油炸表面区域和非油炸面团表面积; 以及f）烘烤所述一个或多个部分油炸的面团片以产生一个或多个烘烤的面团片; 其中将可食用材料层施加到成形面团片的部分油炸面团片或烘焙面团的40-70％的表面积，并且其中不是最终即食产品的表面积覆盖层的可食用材料是油炸面积。这种方法可以在即食谷物制品的制备过程中脂肪吸收显着降低，而不会对产品质量产生可察觉的不利影响。本发明的另一方面涉及即食食品，其包括烘烤的面团面团的主体，所述焙烤面团的所述主体的表面积的40-70％涂覆有可食用材料层，其中，没有涂覆有可食用材料层的焙烤面团体是油炸表面积，并且其中至少70重量％用可食用材料层覆盖的烘烤面团体的表面的％未被油炸。

2. 发明申请

US20150216198A1 ICING COMPOSITION COMPRISING MANNITOL PARTICLES FOR BAKERY PRODUCTS 有权
标题翻译：包含肉酱产品的人造粒剂的组合物
公开(公告)号：US20150216198A1
公开(公告)日：2015-08-06
申请号：US14426721
申请日：2013-09-05
申请人： CSM NEDERLAND B.V.
发明人： Michael Kenneth Johnson , Jacob Ailko De Vries , Kai Alexander Heuberger , Pieter Moret
IPC分类号： A23G3/42 , A21D13/08 , 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.
摘要翻译：本发明涉及一种结冰组合物，其由以下组成：30-75wt。％的含有至少90重量％％的结晶碳水化合物，至少90wt。％的直径小于50μm的细小碳水化合物颗粒; 15-50重量％％的脂肪的熔点至少为20℃。 0-30重量％％水; 和0.1-30wt。百分比的其他可食用成分; 其中所述精细碳水化合物颗粒包含：-50-100wt。％的甘露糖醇颗粒含有至少90wt。％甘露醇; -0-50wt。含有至少90重量％％的一种或多种糖选自蔗糖，葡萄糖，果糖，乳糖和麦芽糖。结冰组合物使得能够制备具有高冻融稳定性的冰糕制品，并且可以在环境条件下适当地储存数天而不会变黄。本发明还提供一种制备面包店产品的方法，该方法包括将上述结冰组合物施用到完全煮熟的面包店产品上，以及包含被这种结冰组合物层覆盖的完全煮熟的面包店产品的冰糕烘焙产品。

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