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1. 发明申请

WO2017076812A1 GLUTEN-FREE BISCUITS COMPRISING BRASSICACEAE SEED PROTEIN 审中-公开
标题翻译：包含金黄色种子蛋白的无麸质甜饼
公开(公告)号：WO2017076812A1
公开(公告)日：2017-05-11
申请号：PCT/EP2016/076245
申请日：2016-10-31
申请人： NESTEC S.A.
发明人： RADE-KUKIC, Koraljka , KING, Luis Roberto , GLORIA-HERNANDEZ, Hugo
IPC分类号： A21D13/06 , A21D2/26 , A21D10/02
CPC分类号： A21D13/066 , A21D2/265 , A21D2/266 , A21D10/02
摘要： The present invention generally relates to gluten-free food products.In particular, the present invention concerns gluten-free biscuits comprising a starch-containing material and Brassicaceae seed protein. Further aspects of the invention are a gluten- free biscuit dough and a process for manufacturing a gluten-free biscuit.
摘要翻译：本发明一般涉及无麸质食品。特别地，本发明涉及包含含淀粉材料和十字花科种子蛋白质的无麸质饼干。本发明的其他方面是无麸质饼干面团和制造无麸质饼干的方法。

2. 发明申请

WO2015117181A1 WHEAT-BASED PRODUCTS IN FOODS FOR THE WHEAT INTOLERANT 审中-公开
标题翻译：食品中基于食品的基于食品的产品
公开(公告)号：WO2015117181A1
公开(公告)日：2015-08-13
申请号：PCT/AU2014/000822
申请日：2014-08-20
申请人： SHOALHAVEN STARCHES PTY LTD , PEARCE, Robert John , BARRIE, Amy Lee
发明人： PEARCE, Robert John , BARRIE, Amy Lee
IPC分类号： A21D2/00 , A21D6/00 , A21D13/06
CPC分类号： A21D13/066 , A21D2/186 , A21D2/265 , A21D2/36 , A21D10/005
摘要： A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intolerance The reduced FODMAPS wheat gluten protein-based flour includes as a constituent a proportion of wheat gluten protein recovered from a source wheat flour and additional constituents of types which have been recovered from wheat flour or other non-wheat source and which have been substantially depleted of FODMAPS content.
摘要翻译：公开了一种重组的还原型FODMAPS小麦面筋蛋白质面粉，用于生产适合于小麦不耐受消费者食用的食品，而不会产生相关的小麦不耐受的定义性症状。减少的FODMAPS小麦面筋蛋白质面粉包括作为成分从源小麦粉回收的小麦面筋蛋白的比例和从小麦粉或其他非小麦来源回收并且已经大量耗尽FODMAPS含量的类型的其他成分。

3. 发明申请

WO2014203991A1 冷凍調理済み麺類の製造方法审中-公开
标题翻译：制作冷冻烤盘的方法
公开(公告)号：WO2014203991A1
公开(公告)日：2014-12-24
申请号：PCT/JP2014/066388
申请日：2014-06-20
申请人：日清フーズ株式会社
发明人：小泉　典夫 , 渡辺　武紀 , 味谷　陽一郎
IPC分类号： A23L1/16
CPC分类号： A21D2/265 , A21D2/264 , A23L7/111 , A23P30/20 , A23V2002/00
摘要：　冷凍で長期保存可能であり、かつ解凍後には良好な外観と食感を呈する冷凍調理済み麺類の提供。普通小麦粉を７０質量％以上含む小麦粉１００質量部と、植物性蛋白質０．５～５質量部とを配合した生地を、６０ｋｇｆ／ｃｍ 2 ～１６０ｋｇｆ／ｃｍ 2 の圧力で押出して生麺類を得ること、当該生麺類を調理すること、および当該調理した麺類を凍結することを含む冷凍調理済み麺類の製造方法。
摘要翻译：提供了可以在冷冻状态下长期储存的冷冻熟面条，并且当除霜时表现出良好的外观和质感。一种冷冻煮熟面条的制造方法，其特征在于，包括：将100质量份含有至少70质量％的普通小麦粉的小麦粉和0.5〜5质量份植物蛋白质混合而成的面团挤出生面积60〜160kgf / cm2的压力; 烹饪生面条; 并冷冻熟面条。

4. 发明申请

WO2013177405A2 PROCESS FOR THE ENRICHMENT OF GLUTEN AND STARCH FRACTIONS IN WHEAT FLOUR 审中-公开
标题翻译：用于增加水稻中淀粉和淀粉分数的方法
公开(公告)号：WO2013177405A2
公开(公告)日：2013-11-28
申请号：PCT/US2013042437
申请日：2013-05-23
申请人： CARGILL INC , KOOT NORBERTUS PHILIPPUS , VAN DER ZALM ELIZABETH EGBERDINA JOHANNA , VAN DEN ABEELE THEO
发明人： KOOT NORBERTUS PHILIPPUS , VAN DER ZALM ELIZABETH EGBERDINA JOHANNA , VAN DEN ABEELE THEO
IPC分类号： A21D13/06
CPC分类号： A21D6/006 , A21C1/006 , A21C3/04 , A21D2/186 , A21D2/265 , A21D6/00 , A21D8/02 , A21D13/06 , B01F7/008 , B01F13/1027
摘要： The present invention relates to a process for the continuous or semi-continuous enrichment of one or more gluten fractions and one or more starch fractions in wheat flour. It further relates an apparatus for the separation, and to gluten enriched fractions and starch enriched fractions thus obtained.
摘要翻译：本发明涉及在小麦粉中连续或半连续富集一种或多种谷蛋白馏分和一种或多种淀粉部分的方法。本发明进一步涉及一种用于分离的装置，以及如此获得的富含级分和富含淀粉的级分的谷蛋白。

5. 发明申请

WO2013092731A1 METHOD FOR MAKING A DOUGH WITH A GLUTAMYL ENDOPEPTIDASE 审中-公开
标题翻译：用谷氨酰基内切酶制备粗蛋白的方法
公开(公告)号：WO2013092731A1
公开(公告)日：2013-06-27
申请号：PCT/EP2012/076178
申请日：2012-12-19
申请人： DSM IP ASSETS B.V.
发明人： CARR, Neil , MASTENBROEK, José , EDENS, Luppo
IPC分类号： A21D2/26 , A21D8/04
CPC分类号： A21D8/042 , A21D2/265
摘要： The present invention relates to a method for the relaxation of a dough in the process of making a bakery product. The method comprises using a protease which has high specificity for glutamyl residues as the only proteolytic component in the dough to achieve relaxation. The method precludes extended proteolysis and the dough can be satisfactorily used industrially for preparing baked products such as bread, biscuits and pasta products. The method is particularly suitable for reworked doughs.
摘要翻译：本发明涉及一种在制作面包店产品的过程中放松面团的方法。该方法包括使用对谷氨酰残基具有高特异性的蛋白酶作为面团中唯一的蛋白水解成分以实现松弛。该方法排除了延长的蛋白水解，面团可以在工业上令人满意地用于制备诸如面包，饼干和面食产品的焙烤产品。该方法特别适用于返工面团。

6. 发明申请

WO2012076911A4 LOW CARBOHYDRATE FLOURS FOR THE FOOD INDUSTRY AND USE THEREOF IN SEMI-FINISHED AND FINAL FOOD PRODUCTS 审中-公开
标题翻译：低碳水化合物面粉用于食品工业及其在半成品和最终食品中的用途
公开(公告)号：WO2012076911A4
公开(公告)日：2012-10-04
申请号：PCT/HU2011000121
申请日：2011-12-07
申请人： BAKONYI-KISS ATTILA , HANZEL HENRIK ISTVAN
发明人： BAKONYI-KISS ATTILA , HANZEL HENRIK ISTVAN
IPC分类号： A21D2/26 , A21D2/36 , A21D8/04 , A21D10/00 , A21D13/04 , A21D13/06 , A23L7/10 , A23L7/109 , A23L7/157 , A23L19/12 , A23L33/00
CPC分类号： A21D2/366 , A21D2/183 , A21D2/263 , A21D2/265 , A21D2/266 , A21D2/36 , A21D10/005 , A21D13/04 , A21D13/062 , A21D13/40 , A23L7/109 , A23L7/157 , A23L7/198 , A23L11/05 , A23L29/06 , A23L29/10 , A23L33/22
摘要： The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building substance, i.e. hygroscopic, indigestible substances of plant origin, containing long chain molecules, 15-45% protein, as gluten, pea protein, whey concentrate, filler, i.e. 5-35% soluble plant fibre, such as artichoke flour, polydextroses, dextrines and 10-45% insoluble plant fibres, and 3-7% structure-modifying substance, i.e. emulsifier, enzymes and optionally volume increasing agent, optionally with the usual food additives, with the limitation, that it is free of wheat and/or rye flour, and its characteristic grain size is below 200 micron.
摘要翻译：本发明涉及一种低碳水化合物食物粉，其含有从食物原料中分离出的组分的组合，以该产物的总重量计算，其含有3-10％结构构建物质，即吸湿的，难消化的含有长链分子，15-45％蛋白质，作为谷蛋白，豌豆蛋白质，乳清浓缩物，填充物的植物来源的物质，即5-35％可溶性植物纤维，如朝鲜蓟粉，聚葡萄糖，糊精和10-45％不溶性植物纤维和3-7％结构改变物质，即乳化剂，酶和任选的体积增加剂，任选地与通常的食品添加剂一起使用，限制条件是其不含小麦和/或黑麦面粉，并且其特征性颗粒尺寸在200微米以下。

7. 发明申请

WO2012076911A3 LOW CARBOHYDRATE FLOURS FOR THE FOOD INDUSTRY AND USE THEREOF IN SEMI-FINISHED AND FINAL FOOD PRODUCTS 审中-公开
公开(公告)号：WO2012076911A3
公开(公告)日：2012-08-02
申请号：PCT/HU2011000121
申请日：2011-12-07
申请人： BAKONYI-KISS ATTILA , HANZEL HENRIK ISTVAN
发明人： BAKONYI-KISS ATTILA , HANZEL HENRIK ISTVAN
IPC分类号： A21D2/26 , A21D2/36 , A21D8/04 , A21D10/00 , A21D13/04 , A21D13/06 , A23L7/10 , A23L7/109 , A23L7/157 , A23L19/12 , A23L33/00
CPC分类号： A21D2/366 , A21D2/183 , A21D2/263 , A21D2/265 , A21D2/266 , A21D2/36 , A21D10/005 , A21D13/04 , A21D13/062 , A21D13/40 , A23L7/109 , A23L7/157 , A23L7/198 , A23L11/05 , A23L29/06 , A23L29/10 , A23L33/22
摘要： The invention relates to a low carbohydrate food flour, which contains the combination of components isolated from food raw materials in such a way, that calculated to the total weight of the product it contains 3-10% structure-building substance, i.e. hygroscopic, indigestible substances of plant origin, containing long chain molecules, 15-45% protein, as gluten, pea protein, whey concentrate, filler, i.e. 5-35% soluble plant fibre, such as artichoke flour, polydextroses, dextrines and 10-45% insoluble plant fibres, and 3-7% structure-modifying substance, i.e. emulsifier, enzymes and optionally volume increasing agent, optionally with the usual food additives, with the limitation, that it is free of wheat and/or rye flour, and its characteristic grain size is below 200 micron.

8. 发明申请

WO2008068560A3 STARTER DOUGH CONCENTRATE AND MANUFACTURE THEREOF 审中-公开
标题翻译：起动器深度浓缩及其制造
公开(公告)号：WO2008068560A3
公开(公告)日：2008-07-31
申请号：PCT/IB2007003108
申请日：2007-10-10
申请人： BUEHLER AG , HALLAB RAMI , BOHM ARTURO
发明人： HALLAB RAMI , BOHM ARTURO
IPC分类号： A21D2/18 , A21C1/14 , A21D2/26 , A21D2/36 , A21D8/04 , A21D10/00 , A23L1/00 , A23P1/02 , B01F15/02
CPC分类号： A21D10/005 , A21D2/186 , A21D2/265 , A21D2/36 , A21D8/042 , A21D8/045 , A21D8/047 , A23P10/25
摘要： The invention relates to a method of manufacturing a starter dough dry concentrate, comprising the following steps: a) using a fermented dough comprising dry components and water, said dough having a water content of 20% to 70% by weight; b) pelletizing said dough into dough pellets; and c) drying said dough pellets into dried dough pellets having a water content of 5% to 15% by weight.
摘要翻译：发明领域本发明涉及一种制备起泡面团干浓缩物的方法，包括以下步骤：a）使用包含干组分和水的发酵面团，所述面团的含水量为20重量％至70重量％; b）将所述生面团造粒成面团颗粒; 和c）将所述生面团颗粒干燥成水含量为5重量％至15重量％的干燥生面团颗粒。

9. 发明申请

WO2008036646A1 LEAVENED PRODUCTS MADE FROM NON-WHEAT CEREAL PROTEINS 审中-公开
标题翻译：从非谷物蛋白质生产的产品
公开(公告)号：WO2008036646A1
公开(公告)日：2008-03-27
申请号：PCT/US2007/078750
申请日：2007-09-18
申请人： PURDUE RESEARCH FOUNDATION , HAMAKER, Bruce, R. , MEJIA, Carla, D. , MAUER, Lisa, J. , CAMPANELLA, Osvaldo, H.
发明人： HAMAKER, Bruce, R. , MEJIA, Carla, D. , MAUER, Lisa, J. , CAMPANELLA, Osvaldo, H.
IPC分类号： A21D10/00 , A21D13/00
CPC分类号： A21D13/066 , A21D2/261 , A21D2/265
摘要： Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protein composite which functions to replace gluten in gluten-free flour. The conditioned protein comprises one more non-wheat cereal storage proteins, particularly prolamins, optionally, but preferably in combination with one or more co-proteins which function to facilitate formation and stabilize formation of a protein network, e.g., β-sheet network, that facilitates retention of CO 2 for leavening. More specifically, protein composites of zein and or other non-wheat prolamins with co- proteins including casein, elastin or mixtures thereof conditioned at temperatures above the glass transition temperature of the protein mixture provide improved ingredients for preparation of gluten-free breads and other baked products. Sorghum or maize mutant flours with prolamins available for viscoelastic protein formation may also be used.
摘要翻译：无麸质焙烤产品，特别是无麸质面包产品，其表现出与小麦面粉相似的性能。用于制备无麸质焙烤产品的组合物和方法。一种调理的蛋白质或蛋白质复合物，其功能是在无麸质面粉中代替麸质。调理的蛋白质包含另外一种非小麦谷物储存蛋白质，特别是谷氨酸盐，任选地，但优选与一种或多种共促蛋白质组合，这些共同蛋白质有助于形成和稳定蛋白质网络的形成，例如ß-片材网络，促进CO 2保留用于发酵。更具体地说，玉米醇溶蛋白和/或其他非小麦谷蛋白与蛋白质（包括酪蛋白，弹性蛋白或其混合物）在蛋白质混合物的玻璃化转变温度以上调节的蛋白质复合物提供了用于制备无麸质面包和其它烘烤的改进成分产品。还可以使用具有可用于粘弹性蛋白质形成的多糖的高粱或玉米突变体面粉。

10. 发明申请

WO2007143321A2 DOUGH COMPOSITIONS AND RELATED METHODS 审中-公开
标题翻译： DOUGH组合物和相关方法
公开(公告)号：WO2007143321A2
公开(公告)日：2007-12-13
申请号：PCT/US2007/068456
申请日：2007-05-08
申请人： GENERAL MILLS MARKETING, INC. , GALE, David , BLISSENBACH, Alexander W. , MOIDL, Joseph B. , COX, Steven J. , PESTRITTO, Vince , REINKE, Jeffrey D. , STATT, Peter
发明人： GALE, David , BLISSENBACH, Alexander W. , MOIDL, Joseph B. , COX, Steven J. , PESTRITTO, Vince , REINKE, Jeffrey D. , STATT, Peter
IPC分类号： A21D8/02
CPC分类号： A21D8/042 , A21D2/183 , A21D2/188 , A21D2/265 , A21D6/001
摘要： The invention relates to frozen, developed dough compositions, and related methods. Dough compositions of the present invention include a yeast ingredient, an enzyme that facilitates the production of hydrogen peroxide in the dough composition (preferably glucose oxidase), and optional acid and base chemical leavening agent. Dough compositions according to the present invention can be proofed via yeast leavening at a wide variety conditions, such as at ambient temperature or at retarder temperature.
摘要翻译：本发明涉及冷冻，开发的面团组合物及相关方法。本发明的面团组合物包括酵母成分，促进生面团组合物（优选葡萄糖氧化酶）中过氧化氢生产的酶，以及任选的酸和碱化学发酵剂。根据本发明的面团组合物可以在各种条件下，例如在环境温度或延迟温度下通过酵母发酵来证明。

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