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1. 发明申请

WO01033968A1 NON-EMULSION BASED, MOISTURE CONTAINING FILLINGS FOR DOUGH PRODUCTS 审中-公开
标题翻译：不含乳液，含有丰富产品的水分含量
公开(公告)号：WO01033968A1
公开(公告)日：2001-05-17
申请号：PCT/US2000/030080
申请日：2000-11-01
IPC分类号： A21D10/02 , A21D13/00 , A23G3/00 , A23L1/0532 , A23P1/08
CPC分类号： A21D10/025 , A21D13/31 , A21D13/34
摘要： Non-emulsion based, moisture containing fillings for dough products and dough products incorporating the filling, are provided. In particular, the fillings comprise at least two water activity impacting ingredients so that the water activity of the filling can be adjusted, e.g., as by the incorporation of moisture, so as to be substantially equivalent to the water activity of the dough into which the filling is to be incorporated to provide a dough product in accordance with the present invention. By reducing the differential in water activities between the dough and the filling, moisture migration between the filling and the dough can be reduced or eliminated so that when the dough product is baked or otherwise cooked, a baked dough product with excellent visual and organoleptic properties is produced, even after prolonged periods of storage.
摘要翻译：提供了非乳液基，含水分的面团产品填充物和掺入填充物的面团产品。特别地，填充物包括至少两种水活性影响成分，使得可以调节填充物的水活度，例如通过引入水分，以便基本上等于面团的水分活度，其中为了提供根据本发明的面团产品，将加入填料。通过减少面团和填充物之间水分活动的差异，可以减少或消除填充物和面团之间的水分迁移，使得当面团产品被烘烤或以其它方式烹饪时，具有优异视觉和感官特性的烘烤面团产品是即使经过长时间的储存也能生产。

2. 发明申请

WO1990009105A1 PROCESS FOR MANUFACTURING BAKERY PRODUCTS 审中-公开
标题翻译：制作面包制品的工艺
公开(公告)号：WO1990009105A1
公开(公告)日：1990-08-23
申请号：PCT/EP1990000188
申请日：1990-02-03
申请人： NATURIN-WERK BECKER & CO. , JÄGER, Herbert
发明人： NATURIN-WERK BECKER & CO.
IPC分类号： A21D13/00
CPC分类号： A21D13/34 , A21D13/26 , A21D13/40
摘要： Bakery products comprising at least one dough part and at least one garnishing or filling are manufactured by a process in which the dough part is separated from the garnishing or filling by a collagen film which prevents liquid in the garnishing or filling from penetrating the dough part.
摘要翻译：包含至少一个面团部分和至少一个装饰或填充物的面包制品通过以下方法制造，其中面团部分由装饰或填充的胶原膜分离，防止装饰或填充中的液体渗透面团部分。

3. 发明申请

WO2003059084A1 METHODS AND PRODUCTS PRODUCED THEREBY TO STABILIZE MULTI-LAYER FOOD PRODUCTS 审中-公开
标题翻译：生产的方法和产品可以稳定多层食品
公开(公告)号：WO2003059084A1
公开(公告)日：2003-07-24
申请号：PCT/US2003/001185
申请日：2003-01-15
申请人： MARS INCORPORATED
发明人： GLAZIER, Barry, David , YOUCHEFF, George, Gary
IPC分类号： A23K1/00
CPC分类号： A23K50/40 , A21D13/34 , A23G1/54 , A23G3/0063 , A23G3/0085 , A23G3/0095 , A23G3/54 , A23P20/11 , A23P20/12 , A23P20/20 , A23V2002/00 , A23V2200/209
摘要： Methods and food products produced thereby, to stabilize multi-layer food products. The method is carried out by providing at least one fluid, preferably fat, migration-inhibiting barrier layer to at least a protion of the outer surface of at least one inner layer, preferably a fat-containing inner layer. The invention provides, in particular, multi-layer food products with increased shelf life and/or prolonged consumer acceptability. The invention is especially useful for the inhibition of fat bloom or at least the prolonged aesthetic preservation of the outer chocolate layer of multi-layer confections; however, fat bloom could occur in almost any fat-containing layer.
摘要翻译：由此产生的方法和食品，以稳定多层食品。该方法通过将至少一种流体，优选脂肪的迁移抑制阻挡层提供给至少一个内层的外表面的至少一部分，优选含脂肪的内层来进行。本发明特别提供具有更高保存期限和/或消费者可接受性延长的多层食品。本发明特别可用于抑制脂肪绽放或至少延长多层甜食外部巧克力层的美学保鲜性; 然而，脂肪绽放可能发生在几乎任何含脂肪层中。

4. 发明申请

WO1994019961A1 PRODUCTION OF FAT MIXTURES ENRICHED WITH TRIGLYCERIDES BEARING SHORT, MEDIUM AND LONG RESIDUES 审中-公开
标题翻译：生产含短纤维，中等和长期残留物的混合物
公开(公告)号：WO1994019961A1
公开(公告)日：1994-09-15
申请号：PCT/US1994002343
申请日：1994-03-04
申请人： NABISCO, INC.
发明人： NABISCO, INC. , KLEMANN, Lawrence, P. , RODEN, Allan, D. , PELLOSO, Turiddu, A. , BOLDT, Gilbert, L.
IPC分类号： A23D09/00
CPC分类号： A21D2/16 , A21D2/165 , A21D13/28 , A21D13/34 , A21D13/38 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G3/40 , A23G3/54 , A23G3/545 , A23G9/327 , A23G9/52 , A23G2200/08 , A23K50/42 , A23L7/122 , A23L7/191 , A23L9/22 , A23L25/20 , A23L33/115 , A23L33/12 , A23P20/11 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , C11C3/10 , C07C69/52
摘要： Fat mixtures containing at least about 24 %, more preferably at least about 34 %, triglycerides bearing short, medium, and long residues are prepared. Many embodiments contain at least about 50 %, and some at least about 75 % to 90 %, of these triglycerides, and have an acyl carbon number of 26 to 36. Especially preferred short substituents are derived from acetic acid, butyric acid, and mixtures of these with each other and with propionic acid. Especially preferred medium substituents have at least about 90 % of the residues derived from capric acid, caprylic acid, and mixtures of these. Especially preferred long substituents contain at least about 70 %, and many have at least about 85 %, stearic acid or behenic acid residues or mixtures of these. These fats may be prepared by interesterifying a mixture of triglycerides bearing short residues and triglycerides bearing medium residues with triglycerides bearing long residues and steam deodorizing the product at high temperatures.
摘要翻译：制备含有至少约24％，更优选至少约34％的具有短，中和长残基的甘油三酯的脂肪混合物。许多实施方案含有这些甘油三酸酯的至少约50％和至少约75％至90％，并且酰基碳数为26至36.特别优选的短取代基衍生自乙酸，丁酸和混合物的这些与彼此和丙酸。特别优选的中等取代基具有至少约90％的来源于癸酸，辛酸和它们的混合物的残基。特别优选的长取代基含有至少约70％，并且许多具有至少约85％的硬脂酸或山萮酸残基或它们的混合物。这些脂肪可以通过将含有短残基的甘油三酯和带有中等残留物的甘油三酯与具有长残留物的甘油三酯和在高温下对产物进行蒸汽除臭的混合物来制备。

5. 发明申请

WO1994018290A1 SYNTHESIS OF ACETOGLYCERIDE FATS 审中-公开
标题翻译：乙酰胆碱酯的合成
公开(公告)号：WO1994018290A1
公开(公告)日：1994-08-18
申请号：PCT/US1994001145
申请日：1994-02-03
申请人： NABISCO, INC.
发明人： NABISCO, INC. , PELLOSO, Turiddu, A. , RODEN, Allan, D. , BOLDT, Gilbert, L.
IPC分类号： C11C03/10
CPC分类号： C11C3/10 , A21D2/16 , A21D2/165 , A21D13/28 , A21D13/34 , A21D13/38 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G3/40 , A23G3/54 , A23G3/545 , A23G9/327 , A23G9/52 , A23G2200/08 , A23K50/42 , A23L7/122 , A23L7/191 , A23L9/22 , A23L25/20 , A23L33/115 , A23L33/12 , A23P20/11 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , Y02P20/582 , C07C69/52
摘要： Acetoglycerides are prepared in a solventless, single phase interesterification between triacetin and triglycerides bearing long C16 to C22 fatty acid residues by adding triglycerides bearing saturated C3 to C10 acid residues to the reaction mixture. The long acid residues may be hydrogenated before or after interesterification. In one embodiment, the C3 to C10 triglycerides are tripropionin, tributyrin, or mixtures of these; in another, these are triglycerides bearing C8 to C10 acid residues; and in a third, these are a mixture of tripropionin and/or tributyrin and C8 to C10 triglycerides. In preferred embodiments, the molar ratio of C16 to C22 triglycerides to triacetin and C3 to C10 triglycerides varies between 1:1 and 1:15, more narrowly between 1:3 and 1:12, and high temperatures are employed. The process diminishes catalyst use, obviates the need for high shear mixing, shortens reaction times, and simplifies purification steps.
摘要翻译：乙酰甘油酯通过将具有饱和C3至C10酸残基的甘油三酸酯加入到反应混合物中，在三醋精和具有长C16至C22脂肪酸残基的甘油三酯之间的无溶剂单相酯交换反应中制备。长酸残基可以在酯交换之前或之后氢化。在一个实施方案中，C3至C10甘油三酸酯是三丙叉蛋白，三丁酸甘油酯或它们的混合物; 另一方面，这些是具有C8至C10酸残基的甘油三酯; 三分之一是三聚丙酸和/或三丁酸甘油三酯和C8至C10甘油三酯的混合物。在优选的实施方案中，C16至C22甘油三酸酯与三醋精和C3至C10甘油三酸酯的摩尔比在1:1至1:15之间变化，更窄的为1:3至1:12，并且采用高温。该方法减少了催化剂的使用，避免了高剪切混合的需要，缩短了反应时间，并简化了纯化步骤。

6. 发明申请

WO2012049519A1 EXTENDED LIFE FOOD PRODUCT 审中-公开
标题翻译：延伸寿命食品
公开(公告)号：WO2012049519A1
公开(公告)日：2012-04-19
申请号：PCT/GB2011/051997
申请日：2011-10-14
申请人： PREMIER FOODS GROUP LIMITED , PONT, Solene , CLIFTON, Robin , FENTON, Tim , SADD, Peter , EMERY, Joanna
发明人： PONT, Solene , CLIFTON, Robin , FENTON, Tim , SADD, Peter , EMERY, Joanna
IPC分类号： A21D15/04 , A21D13/00
CPC分类号： A21D13/0025 , A21D13/32 , A21D13/34 , A21D15/00 , A21D15/04 , A21D15/06
摘要： The present invention relates to a food product which is an ambient toastable sandwich with an extended shelf life and which can contain either savoury or sweet fillings. As described herein for optimum taste performance the final food product is preferably toasted by the consumer.
摘要翻译：本发明涉及一种食品，其是具有延长的保存期限并且可以含有咸味或甜味馅料的环境味道的三明治。如本文所述，为了获得最佳味道性能，最终的食品最好由消费者进行烤制。

7. 发明申请

WO1994014339A1 METHOD FOR CONTROLLING COOKIE GEOMETRY 审中-公开
标题翻译：控制COOKIE几何的方法
公开(公告)号：WO1994014339A1
公开(公告)日：1994-07-07
申请号：PCT/US1993012409
申请日：1993-12-20
申请人： NABISCO, INC.
发明人： NABISCO, INC. , CHEDID, Lisa , HENNESSEY, Janet
IPC分类号： A23L01/10
CPC分类号： A21D2/16 , A21D2/165 , A21D13/28 , A21D13/34 , A21D13/38 , A21D13/80 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G3/40 , A23G3/54 , A23G3/545 , A23G9/327 , A23G9/52 , A23G2200/08 , A23K50/42 , A23L7/122 , A23L7/191 , A23L9/22 , A23L25/20 , A23L33/115 , A23L33/12 , A23P20/11 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , C11C3/10 , Y10S426/804 , C07C69/52
摘要： A method for controlling spread in cookies uses in the cookie dough a shortening comprising geometry-altering triglycerides bearing long C16 to C22 saturated fatty acid residues and short C2 to C4 acid residues. In a preferred embodiment, the triglycerides have a solid fat index of about 10 % to about 70 % between 15 DEG C and 30 DEG C, and the long residues are a mixture containing at least about 75 % stearic acid residues while the short residues are derived from a mixture of acetic and propionic acid, a mixture of acetic and butyric, or a mixture of acetic, propionic, and butyric acid. The method is especially adapted to reducing spread in cookies containing an ingredient that promotes spread such as polydextrose. Cookies prepared with polydextrose and geometry-altering triglyceride compositions are low in calories.
摘要翻译：用于控制饼干中蔓延的方法在饼干面团中使用缩短，其包括具有长度C16至C22饱和脂肪酸残基和短C2至C4酸残基的几何形状改变的甘油三酯。在优选的实施方案中，甘油三酸酯在15℃至30℃之间具有约10％至约70％的固体脂肪指数，长残留物是含有至少约75％硬脂酸残基的混合物，而短残基为衍生自乙酸和丙酸的混合物，乙酸和丁酸的混合物，或乙酸，丙酸和丁酸的混合物。该方法特别适用于减少含有促进扩散的成分（例如聚右旋糖）的饼干中的传播。用聚葡萄糖和几何形状改变的甘油三酯组合物制备的饼干热量低。

8. 发明申请

WO1987003453A1 EDIBLE FILM BARRIER RESISTANT TO WATER VAPOR TRANSFER 审中-公开
标题翻译：可食用膜阻隔水蒸气转移
公开(公告)号：WO1987003453A1
公开(公告)日：1987-06-18
申请号：PCT/US1986002641
申请日：1986-12-08
申请人： WISCONSIN ALUMNI RESEARCH FOUNDATION
发明人： WISCONSIN ALUMNI RESEARCH FOUNDATION , FENNEMA, Owen, R. , KAMPER, Susan, Lea , KESTER, Jeffrey, J.
IPC分类号： A23L01/00
CPC分类号： A23P20/20 , A21D13/34 , A21D13/41 , A23P20/105
摘要： An edible film for retarding water transfer among components of a multicomponent food product. The film includes a base film having a hydrophilic polymer layer and a base film lipid layer. The base film lipid layer has a hydrophobic surface presented away from the hydrophilic polymer layer. An additional lipid layer is laminated to the hydrophobic surface of the base film lipid layer. The invention further includes a method for making the edible film and a food product incorporating it.
摘要翻译：一种用于延缓多组分食品成分之间水分转移的食用薄膜。该膜包括具有亲水性聚合物层和基膜脂质层的基膜。基膜脂质层具有远离亲水性聚合物层的疏水表面。另外的脂质层被层压到基膜脂质层的疏水表面上。本发明还包括制造可食用膜的方法和包含其的食品。

9. 发明申请

WO2005063059A1 EDIBLE BARRIER 审中-公开
标题翻译：可食饼
公开(公告)号：WO2005063059A1
公开(公告)日：2005-07-14
申请号：PCT/EP2004/013327
申请日：2004-11-23
申请人： UNILEVER N.V. , UNILEVER PLC , HINDUSTAN LEVER LIMITED , BEVERS, Loes, Elizabeth , BOUWENS, Elisabeth, Cornelia, Maria , VAN DER HIJDEN, Hendrikus, Theodorus, Wilhelmus, Maria , RAVESTEIN, Peter
发明人： BEVERS, Loes, Elizabeth , BOUWENS, Elisabeth, Cornelia, Maria , VAN DER HIJDEN, Hendrikus, Theodorus, Wilhelmus, Maria , RAVESTEIN, Peter
IPC分类号： A23P1/08
CPC分类号： A23B7/16 , A21D13/26 , A21D13/34 , A21D15/08 , A23L17/75 , A23P20/00
摘要： An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour in food products.
摘要翻译：适用于食品的可食用屏障，包括交联生物聚合物和脂质材料，所述可食用屏障具有约2至1500微米的厚度，有效地减少食品中水分和风味的迁移。

10. 发明申请

WO2003007720A1 EDIBLE ENCAPSULANT AND METHOD 审中-公开
标题翻译：食用香料和方法
公开(公告)号：WO2003007720A1
公开(公告)日：2003-01-30
申请号：PCT/US2001/022471
申请日：2001-07-17
申请人： SMTM GROUP LLC
发明人： KERSHMAN, Alvin , SHEAR, Jeff, L.
IPC分类号： A21D13/00
CPC分类号： A21C9/06 , A21D13/34
摘要： A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protein encapsulated starch and serves to maintain separation between the filling and the surrounding baked layer during initial baking and during subsequent storage and re-heating, even in cases of a liquid type filling. A baking method is described in which a baking mixture is prepared including at least one leavening agent provided in a predetermined amount. The baking mixture is then baked in a way which limits expansion of the baking mixture to establish a baked density of the baked product and such that the predetermined amount of the leavening agent is sufficient to limit the time required for baking the baked comestible. The predetermined amount of leavening agent may also serve in forming an enhanced thin crust surrounding the baked product. The enhanced thin crust is particularly useful in a baked product including the described encapsulant layer containing a filling, since toaster stable products suited for refrigerable storage are readily produced.
摘要翻译：描述了烘烤食品，其包括被烘烤层包围的馅料。可食用密封剂层围绕填充物并且设置在填充物和烘烤层之间。密封剂层可以由蛋白质包封的淀粉形成，并且用于在初始烘烤期间和在随后的储存和再加热期间保持填充物和周围烘烤层之间的分离，即使在液体填充的情况下也是如此。描述了一种烘烤方法，其中制备包含至少一种以预定量提供的膨松剂的烘焙混合物。然后烘焙混合物以限制烘焙混合物的膨胀的方式烘烤，以建立焙烤产品的烘烤密度，并且使得预定量的膨松剂足以限制焙烤焙烤食品所需的时间。预定量的膨松剂也可用于形成围绕烘烤产品的增强的薄皮层。增强的薄皮特别可用于包括所述包含填充物的所述密封剂层的焙烤产品，因为易于生产适于制冷储存的烤面包机稳定的产品。

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