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1. 发明申请

WO2016170189A1 PROCESS 审中-公开
标题翻译：处理
公开(公告)号：WO2016170189A1
公开(公告)日：2016-10-27
申请号：PCT/EP2016/059204
申请日：2016-04-25
申请人： INNOVATIVE FOOD DESIGN AB
发明人： LJUNGSTRÖM, Marc , LINDAHL, Lennart Bengt , AXELSSON, Johan Clas Wilhelm
IPC分类号： A21D2/14 , A21D6/00
CPC分类号： A21D6/003 , A21D2/14 , A21D2/16 , A21D2/262 , A21D2/263 , A21D6/00 , A21D6/001 , A23P30/20
摘要： The invention relates to a closed continuous process to sterilise flour to reduce the enzymatic activity within the flour as well as to reduce microbial contamination of the flour and thereby minimise pasting of the starch and maintaining the flour in its native form. The invention also relates to the flour obtained by the method as well as the use of the flour
摘要翻译：本发明涉及一种封闭的连续方法，用于对面粉进行消毒以降低面粉内的酶活性，并减少面粉的微生物污染，从而最小化淀粉的糊化并将面粉保持其天然形式。本发明还涉及通过该方法获得的面粉以及面粉的使用

2. 发明申请

WO2014049565A1 PLANT AND METHOD FOR THE SANITIZING FLOURS, GRAINS AND SIMILAR PRODUCTS 审中-公开
标题翻译：用于食品，蔬菜和类似产品的植物和方法
公开(公告)号：WO2014049565A1
公开(公告)日：2014-04-03
申请号：PCT/IB2013/058934
申请日：2013-09-27
申请人： OFFICINE DI CARTIGLIANO SPA
发明人： POLATO, Antonio
IPC分类号： A23L3/01 , A23L3/18 , A23B9/04 , A23B9/06 , A23B9/08 , A21D6/00
CPC分类号： A21D6/003 , A21D6/005 , A23B9/04
摘要： A plant for sanitization of flours, grains and similar products comprises a feed line (2) for feeding the products to be treated, first treatment means (3) for reducing the relative moisture content in the product to be treated, second treatment means (4) for reducing the total mycotoxin content in the product to the treated, wherein the second treatment means (4) comprise an applicator device (5) which is adapted to generate an alternate magnetic field whose frequency falls within the radiofrequency range and to direct the field toward the feed line (2). A method of sanitizing flours, grains and similar products.
摘要翻译：用于面粉，谷物和类似产品的消毒的设备包括用于进料待处理产品的进料管线（2），用于降低待处理产品中相对含水量的第一处理装置（3），第二处理装置），用于将产品中的总的霉菌毒素含量降低至经处理的物质，其中第二处理装置（4）包括施加器装置（5），其适于产生其频率落入射频范围内的交替磁场并引导场朝向进料管线（2）。一种消毒面粉，谷物和类似产品的方法。

3. 发明申请

WO2010053653A1 SOLUBLE OAT OR BARLEY FLOUR AND METHOD OF MAKING UTILIZING ENZYMES 审中-公开
标题翻译：可溶性OAT或BARLEY FLOUR和制备使用酶的方法
公开(公告)号：WO2010053653A1
公开(公告)日：2010-05-14
申请号：PCT/US2009/060016
申请日：2009-10-08
申请人： THE QUAKER OATS COMPANY , CHATEL, Robert , CHUNG, Yongsoo , FRENCH, Justin
发明人： CHATEL, Robert , CHUNG, Yongsoo , FRENCH, Justin
IPC分类号： A23L1/00 , A23L1/10 , A23L1/164 , A23L2/52 , A23P1/12 , A23L1/105
CPC分类号： A23L1/1055 , A21D6/00 , A21D6/003 , A23G9/42 , A23L2/02 , A23L2/38 , A23L2/52 , A23L7/107 , A23L7/198 , A23L29/20 , A23P10/10 , A23P30/20 , A23V2002/00 , C12Y302/01001 , A23V2250/5484
摘要： Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.
摘要翻译：在挤出（连续烹饪）过程之前，通过使用酶来制备可溶性燕麦或大麦粉以预处理整个燕麦或大麦粉。

4. 发明申请

WO2007143287A2 PROCESS FOR NEUTRALIZING ENZYMES IN CORN 审中-公开
标题翻译：中和丝氨酸酶的方法
公开(公告)号：WO2007143287A2
公开(公告)日：2007-12-13
申请号：PCT/US2007/067194
申请日：2007-04-23
申请人： FRITO-LAY NORTH AMERICA, INC. , BOURG, Wilfred, Marcellien, Jr.
发明人： BOURG, Wilfred, Marcellien, Jr.
IPC分类号： A23C3/00
CPC分类号： A21D6/003 , A21D13/42 , A23L7/13 , A23L7/1975 , A23L7/198 , A23L33/135 , B02B1/00
摘要： A method of making an enhanced corn masa by roasting com kernels to neutralize the corn seed prior to cooking and soaking the corn in lime. Roasting of the corn kernels provides numerous benefits including the ability to dial in a roasted flavor with the use of blends of roasted and unroasted kernels, a higher conversion of the com kernel into a finished product, a reduced acrylamide content in finished product, and fewer off-flavors in baked products.
摘要翻译：通过焙烧麦粒来制备增强的玉米泥浆的方法，以在烹饪和将玉米浸泡在石灰中之前中和玉米种子。玉米籽粒的烘烤提供了许多好处，包括使用焙烤和未焙烧的仁的混合物调制烤香味的能力，将较高的转化成为成品，将成品中的丙烯酰胺含量降低烤制品中的异味。

5. 发明申请

WO00058366A1 FLOURS AND STARCH WITH A VERY HIGH AMYLOPECTIN CONTENT, METHODS FOR THE PRODUCTION AND USES THEREOF 审中-公开
标题翻译：具有非常高的AMYLOPECTIN含量的食品和淀粉，其生产方法及其用途
公开(公告)号：WO00058366A1
公开(公告)日：2000-10-05
申请号：PCT/FR2000/000808
申请日：2000-03-30
IPC分类号： A21D2/18 , A21D6/00 , A21D13/02 , A21D13/08 , A23K1/16 , A23L1/0522 , A23L1/09 , A23L1/10 , A23L1/18 , A23L1/314 , C08B30/00 , C08B30/14 , C08B30/20 , A21D13/06 , C09D103/12 , C09J103/12
CPC分类号： C08B30/00 , A21D2/186 , A21D6/003 , A21D13/02 , A21D13/80 , A23K20/163 , A23L7/165 , A23L7/198 , A23L13/422 , A23L13/426 , A23L29/212 , A23L29/225 , A23L29/35 , C08B30/14
摘要： The present invention relates to full waxy wheat products, especially full waxy wheat flours that are thermally treated or not, full waxy wheat starch, in addition to methods for the production thereof. The invention also relates to the uses of said products, especially in the production of food products or non-food products.
摘要翻译：本发明涉及完全蜡质小麦产品，特别是经过热处理的完全蜡质小麦粉，全蜡质小麦淀粉，以及其生产方法。本发明还涉及所述产品的用途，特别是在食品或非食品的生产中。

6. 发明申请

WO1997046107A1 INTERMEDIATE STABILIZED COMESTIBLE AND METHOD OF MAKING SAME 审中-公开
标题翻译：中间稳定的可行性及其制造方法
公开(公告)号：WO1997046107A1
公开(公告)日：1997-12-11
申请号：PCT/US1996010078
申请日：1996-06-06
申请人： KERRY INGREDIENTS, INC.
发明人： KERRY INGREDIENTS, INC. , LIN, Wei-Daw, A. , SHEEN, Shiowshuh , VITA, Vito , MOYER, John, H.
IPC分类号： A21D06/00
CPC分类号： A21D10/025 , A21D6/003
摘要： A method of making an intermediate stabilized dough shape by heating a proofed dough shape with a combination of convection and microwave heating sufficient to stabilize the dough shape, to form a light skin thereon, to inhibit moisture loss from the interior thereof, and to decrease microbial activity therein. The pastry dough shape has an interior and an exterior, and the light skin is formed on the exterior to provide a moisture barrier and structural integrity sufficient to inhibit moisture loss from the interior and retain the shape during heating, handling, storage and cooking thereof to a finished product.
摘要翻译：通过将对照和微波加热的组合加热校正的面团形状以足以稳定面团形状，在其上形成光皮肤以抑制其内部的水分损失并减少微生物的方法来制造中间稳定的面团形状的方法其中的活动。糕点面团形状具有内部和外部，并且在外部形成光皮以提供足够的湿气屏障和结构完整性，以防止从内部的水分损失并且在加热，处理，储存和烹饪期间保持其形状。成品。

7. 发明申请

WO1996004316A1 THERMALLY INHIBITED PREGELATINIZED STARCHES AND FLOURS AND PROCESS FOR THEIR PRODUCTION 审中-公开
标题翻译：热浸的预制淀粉及其生产工艺及其生产工艺
公开(公告)号：WO1996004316A1
公开(公告)日：1996-02-15
申请号：PCT/US1995000688
申请日：1995-01-18
申请人： NATIONAL STARCH AND CHEMICAL INVESTMENT HOLDING CORPORATION , SHAH, Manish, B. , THOMAS, David, L. , CHIU, Chung-Wai
发明人： NATIONAL STARCH AND CHEMICAL INVESTMENT HOLDING CORPORATION
IPC分类号： C08B31/14
CPC分类号： A23G9/34 , A21D2/186 , A21D6/00 , A21D6/003 , A23C9/137 , A23G3/346 , A23G9/52 , A23G2200/06 , A23L7/111 , A23L7/165 , A23L7/198 , A23L9/10 , A23L19/09 , A23L19/18 , A23L21/15 , A23L21/18 , A23L23/00 , A23L27/60 , A23L27/63 , A23L29/212 , A23L29/219 , A23L29/225 , A23P20/12 , C08B30/12 , C08B30/14
摘要： This invention covers pregelatinized starches and flours that are thermally inhibited and that exhibit a noncohesive texture when dispersed or dissolved in cold water.
摘要翻译：本发明涵盖预胶化淀粉和面粉，其被热抑制，并且当分散或溶解在冷水中时表现出非粘性质地。

8. 发明申请

WO1996003892A1 FOODS CONTAINING THERMALLY-INHIBITED STARCHES AND FLOURS 审中-公开
标题翻译：食品含有热浸渍的淀粉和粉末
公开(公告)号：WO1996003892A1
公开(公告)日：1996-02-15
申请号：PCT/US1995009138
申请日：1995-07-28
申请人： NATIONAL STARCH AND CHEMICAL INVESTMENT HOLDING CORPORATION , THOMAS, David, J. , CHIU, Chung-Wai , SCHIERMEYER, Eleanor , SHAH, Manish, B. , HANCHETT, Douglas, J. , JEFFCOAT, Roger
发明人： NATIONAL STARCH AND CHEMICAL INVESTMENT HOLDING CORPORATION
IPC分类号： A23L01/0522
CPC分类号： A21D2/186 , A21D6/003 , A23G3/346 , A23G9/52 , A23G2200/06 , A23L7/111 , A23L7/13 , A23L7/165 , A23L9/10 , A23L9/22 , A23L13/426 , A23L19/09 , A23L19/18 , A23L21/15 , A23L23/00 , A23L27/60 , A23L29/212 , A23L29/219 , A23P20/12
摘要： A thermally-inhibited granular starch or flour is used as an ingredient in various foods. The thermally-inhibited starches are functionally equivalent to chemically cross-linked starches. The starches or flours are prepared by dehydrating the starch or flour to anhydrous or substantially anhydrous (
摘要翻译：作为各种食品中的成分，使用热抑制粒状淀粉或面粉。热抑制淀粉在功能上等同于化学交联的淀粉。淀粉或面粉通过将淀粉或面粉脱水至无水或基本无水（<1％水分），优选在中性或碱性pH下制备，并将脱水淀粉或面粉热处理足以抑制淀粉至所需学位。脱水可以通过加热淀粉，用溶剂萃取淀粉或冷冻干燥淀粉来进行。淀粉可以在热抑制之前或之后使用已知方法进行预胶化，所述方法基本上不破坏淀粉颗粒。

9. 发明申请

WO1991011911A1 METHOD FOR SCALDING RAW MATERIALS IN THE MAKING OF BAKERY PRODUCTS 审中-公开
标题翻译：在原料生产中对原料进行分级的方法
公开(公告)号：WO1991011911A1
公开(公告)日：1991-08-22
申请号：PCT/SE1991000032
申请日：1991-01-17
申请人： PÅGEN AB , ANDERSSON, Kurt
发明人： PÅGEN AB
IPC分类号： A21D06/00
CPC分类号： A21D6/003
摘要： A method is described which comprises scalding raw materials in the making of bakery products, which raw materials include an aqueous mixture of rye, wheat, oats, barley, maize, millet and rice in differently comminuted states, alone or in combination, and optionally also malt, sweetener and salts, the method being characterized in that it is continuous and comprises the steps of: a) feeding the raw materials in the form of an aqueous slurry to at least one heat exchanger (7) for heating to a temperature of 70-110 DEG C at a pressure of 4.0-10.0 kPa in a time of at most 1 min; b) maintaining the mixture of raw materials at the temperature attained at the heating for a time of at most 5 min, and c) feeding the mixture of raw materials to at least one cooler (15) for cooling to a temperature of 20-50 DEG C in a time of 0.5-3.0 min.
摘要翻译：描述了一种方法，其包括在制作面包店产品时将原料烫伤，该原料包括单独或组合的不同粉碎状态的黑麦，小麦，燕麦，大麦，玉米，粟和米的含水混合物，以及任选地麦芽，甜味剂和盐，该方法的特征在于它是连续的，包括以下步骤：a）以至少一个热交换器（7）将含水浆料形式的原料供给至70℃ -110℃，压力为4.0-10.0kPa，时间最长为1分钟; b）将原料混合物保持在加热达到的温度至多5分钟的时间，和c）将原料混合物送入至少一个冷却器（15）中以冷却至20-50℃ ℃，时间为0.5-3.0分钟。

10. 发明申请

WO2015016611A1 손바닥 선인장 열매를 이용한 다이어트 식품의 제조방법 审中-公开
标题翻译：生产食品的方法，使用OPENTIA FICUS-INDICA水果
公开(公告)号：WO2015016611A1
公开(公告)日：2015-02-05
申请号：PCT/KR2014/007003
申请日：2014-07-30
申请人： 문지윤
发明人： 문지윤
IPC分类号： A23L1/29 , A23L1/212
CPC分类号： A23L1/212 , A21D2/181 , A21D2/36 , A21D2/364 , A21D6/001 , A21D6/003 , A21D8/04 , A21D8/045 , A23L7/104 , A23L19/09 , A23L25/40 , A23L33/105 , A23V2002/00
摘要： 본 발명은 손바닥 선인장 열매를 이용한 다이어트 식품의 제조방법에 관한 것으로, 손바닥 선인장 열매를 포함하는 재료를 이용하여 1차 산성반죽을 만드는 산성반죽단계(S100)와; 상기 1차 산성반죽단계(S100)에 의해 생성된 1차 산성반죽에 동일한 양의 재료를 혼합하여 2차 산성반죽을 만드는 2차 산성반죽단계(S200)와; 상기 2차 산성반죽단계(S200)에 의해 만들어진 2차 산성반죽에 물, 곡류, 당류, 견과류 및 기타 재료를 추가하여 본반죽을 제조하는 본반죽단계(S300)와; 상기 본반죽단계(S300)에 의해 만들어진 본반죽을 발효기 내에 투입하여 발효시키는 1차 발효단계(S400)와; 상기 발효단계(S400)에 의해 발효된 본반죽을 이용하여 식품을 제조하는 식품제조단계(S500)로 이루어지되; 상기 2차 산성반죽단계(S200)는 상기 1차 산성반죽단계(S100)에 비해 상대적으로 저온의 환경 하에서 이루어지는 것을 특징으로 한다. 상기와 같은 구성에 의해 본 발명은 장기 섭취시 혈중 혈당농도가 감소되는 동시에 체지방의 감소에도 효과적인 식품을 빠르고 효율적으로 제조할 수 있다.
摘要翻译：本发明涉及一种使用榕果猕猴桃生产饮食食品的方法，其特征在于，包括：通过使用包括榕果猕猴桃的成分来生产第一酸面团的酸性面团捏合步骤（S100）第二酸性面团捏合步骤（S200），用于通过将相同量的成分与通过第一酸面团捏合步骤（S100）生产的第一酸性面团混合来生产第二酸性面团; 主要捏合步骤（S300），用于通过第二酸性面团捏合步骤（S200）生产的第二酸性面团中加入水，谷物，糖类，坚果和其他成分来生产主面团; 用于通过将主搅拌步骤（S300）生产的主面团发酵成发酵罐的第一发酵步骤（S400）以及通过使用通过发酵步骤发酵的主面团（S400）来生产食物的食品生产步骤（S500），其中所述第二酸性面团捏合步骤（S200）在比所述第一酸面团捏合步骤（S100）。由于这样的特征，本发明能够快速高效地生产有效降低血糖水平的食物，同时在长时间服用的同时减少身体脂肪。

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