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1. 发明授权

US11178886B2 Filling for a bakery or chocolate product 有权
公开(公告)号：US11178886B2
公开(公告)日：2021-11-23
申请号：US16941402
申请日：2020-07-28
申请人： Generale Biscuit
发明人： Jean Luc Rabault , Francois Belouin
IPC分类号： A23G3/34 , A21D13/38 , A21D13/32 , A23G1/54 , A23D7/005 , A23D7/01 , A23D9/013 , A23D9/007
摘要： The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

2. 发明授权

US11800878B2 Filling for a bakery or chocolate product 有权
公开(公告)号：US11800878B2
公开(公告)日：2023-10-31
申请号：US17507791
申请日：2021-10-21
申请人： Generale Biscuit
发明人： Jean Luc Rabault , Francois Belouin
IPC分类号： A23G3/34 , A21D13/38 , A21D13/32 , A23G1/54 , A23D7/005 , A23D7/01 , A23D9/013 , A23D9/007
CPC分类号： A23G3/0065 , A21D13/32 , A21D13/38 , A23D7/0053 , A23D7/011 , A23D9/007 , A23D9/013 , A23G1/54 , A23G3/346 , A23V2002/00 , A23G3/346 , A23G2200/08
摘要： The present invention provides a method for preparing a filled bakery product, the method comprising:

providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil,
tempering the filling composition to form a tempered filling composition,
depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and
actively cooling the deposited filling composition,
wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from 20 to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature,
wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C.,
wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and
wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

3. 发明授权

US10757956B2 Filling for a bakery or chocolate product 有权
公开(公告)号：US10757956B2
公开(公告)日：2020-09-01
申请号：US15506969
申请日：2015-09-10
申请人： Generale Biscuit
发明人： Jean Luc Rabault , François Belouin
IPC分类号： A23G3/34 , A21D13/38 , A21D13/32 , A23G1/54 , A23D7/005 , A23D7/01 , A23D9/013 , A23D9/007
摘要： The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

4. 发明申请

US20170258106A1 FILLING FOR A BAKERY OR CHOCOLATE PRODUCT 审中-公开
公开(公告)号：US20170258106A1
公开(公告)日：2017-09-14
申请号：US15506969
申请日：2015-09-10
申请人： Generale Biscuit
发明人： Jean Luc Rabault , François Belouin
IPC分类号： A23G3/34 , A21D13/38 , A23G1/54 , A23D7/01 , A23D9/013 , A21D13/32 , A23D7/005
CPC分类号： A23G3/0065 , A21D13/32 , A21D13/38 , A23D7/0053 , A23D7/011 , A23D9/007 , A23D9/013 , A23G1/54 , A23G3/346 , A23V2002/00 , A23G2200/08
摘要： The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.

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