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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 2819. Отображено 100.
15-03-2012 дата публикации

Shortening particle compositions and products made therefrom

Номер: US20120064193A1
Автор: Alan A. Oppenheimer, Braden J. Erickson, Jon D. Seibold
Принадлежит: Individual

The invention relates to shortening particle compositions that are suitable for use in preparing batter or dough products such as biscuits, pizza crusts, pot pie crusts, cinnamon rolls, or dry mixes for same. Typically, the shortening compositions are low in trans fatty acids and in saturated fatty acids. For example, the shortening particle composition may comprise less than about 3% wt. total trans fatty acids and a total of about less than about 61% wt. saturated fatty acids and trans fatty acids.

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Номер записи: 1
05-07-2012 дата публикации

Food precursor composition method for its production and uses thereof

Номер: US20120171347A1
Автор: Ole Kristian Steinbekken
Принадлежит: TINE Norske Meierier BA

There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The food precursor composition has improved storage stability and provides an improved end product as compared to corresponding known compositions. There is also disclosed a process for producing such food precursor products.

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Номер записи: 2
16-08-2012 дата публикации

Active ingredient delivery system

Номер: US20120207881A1
Автор: Martijn Willem-Jan Noort
Принадлежит: Nederlandse Organisatie voor Toegepast Natuurwetenschappelijk Onderzoek TNO

Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient.

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Номер записи: 3
04-10-2012 дата публикации

Dough targeting for enhanced microwave reheating

Номер: US20120251663A1
Автор: Timothy George Prins, Urban Nilsson
Принадлежит: Nestec SA

The invention relates to a method of improving the organoleptic properties of a baked dough product which is to be reheated with microwaves, by targeting and positioning first and second dough portions in the dough product that respond differently to microwave reheating after baking to achieve optimal consumer experience and quality benefits. The baked dough product obtainable by the method is another embodiment of the invention.

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Номер записи: 4
07-02-2013 дата публикации

Ready-To-Bake Batter And Methods Of Making The Same

Номер: US20130034642A1
Автор: Eleanore Brophy Eckstrom
Принадлежит: Individual

A ready-to-bake batter and method for manufacture are provided. The method includes the steps of: combining cream cheese, cream, sweetener, and eggs to form a mixture; heating the mixture to at least 140° F. to create a heated mixture; injecting an inert gas into the heated mixture; aerating the heated mixture; and cooling the heated mixture to form a batter. The batter is stable when stored for over 120 days such that when baked, the batter provides a cake similar to a fresh made-from-scratch cake.

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Номер записи: 5
21-02-2013 дата публикации

Natural Mold Inhibitor and Methods of Using Same

Номер: US20130045299A1
Автор: Clifford Jackson, Craig Baumer, Paul Bright, William McKeown
Принадлежит: Clifford Jackson, Craig Baumer, Paul Bright, William McKeown

Disclosed herein are compositions containing natural acids and natural buffering agents useful for inhibiting mold growth and/or prolonging the shelf life of baked products, which do not require propionic acid, and may be in either a liquid or a dry form. Also disclosed are methods of using the disclosed compositions.

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Номер записи: 6
09-05-2013 дата публикации

BAKED FOOD PRODUCTS PREPARED WITH CARBONATED LIQUIDS AND METHODS OF MAKING THE SAME

Номер: US20130115358A1
Автор: Seeley Catherine V.
Принадлежит:

Described herein are baked food products prepared using a carbonated liquid in combination with an dry ingredients mixture that includes flour, a leavening agent, and a solid or semi-solid fat component. The use of carbonated liquid in preparing the baked food products allows them to be free of other ingredients, particularly liquid ingredients, including liquid oils, milk, and eggs, while maintaining a quality similar to baked food products prepared using such ingredients. Baked food products according to this invention are therefore acceptable for consumption by persons for whom consumption of the omitted conventional ingredient(s) would be unsuitable, such as persons having food allergies to the omitted ingredient(s). Also described are kits including the ingredients for preparing baked food products of the invention, and methods of making baked food products according to the invention. 1. A batter for preparing a baked food product , comprising: (a) flour; (b) a leavening agent; (c) a solid or semi-solid fat component; and (d) a carbonated liquid.2. A batter for preparing a baked food product according to claim 1 , wherein said flour is selected from the group consisting of white flour; wheat flour; corn flour; and gluten-free flour.3. A batter for preparing a baked food product according to claim 1 , wherein said leavening agent is selected from the group consisting of baking soda (sodium bicarbonate); baking powder; dicalcium phosphate; sodium aluminum phosphate; and monocalcium phosphate.4. A batter for preparing a baked food product according to claim 1 , wherein said solid or semi-solid fat component is selected from the group consisting of shortening; vegetable shortening; lard; margarine; coconut oil; palm oil; partially hydrogenated soybean oil; and cottonseed oil.5. A batter for preparing a baked food product according to claim 1 , wherein said carbonated liquid is selected from the group consisting of club soda; seltzer water; beverages with artificial ...

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Номер записи: 7
23-05-2013 дата публикации

RYE FLOUR IMITATION

Номер: US20130129864A1
Автор: Brandt Markus, Jaspers Gina
Принадлежит: ERNST BOECKER GMBH & CO. KG

The present invention relates to the field of food production, in particular the production and provision of a gluten-free baking mix for the preparation of gluten-free baked goods and bread. 1. A gluten-free baking mix comprising at least one gluten-free starch source and at least one gluten-free pentosan source , wherein the ratio of starch to pentosan corresponds to 8:1 to 30:1.217-. (canceled)18. The gluten-free baking mix according to claim 1 , wherein the starch source is selected from the group consisting of ground corn starch claim 1 , potato starch claim 1 , sweet potato starch claim 1 , rice starch claim 1 , pea starch claim 1 , manioc starch claim 1 , and sorghum starch or a mixture thereof.19. The gluten-free baking mix according to claim 1 , wherein the pentosan source is selected from the group consisting of synthetically produced pentosans claim 1 , pentosans purified from plant parts claim 1 , ground oil seeds claim 1 , ground plant parts having a high pentosan content claim 1 , and ground oil plant parts having a high pentosan content or a mixture thereof.20. The gluten-free baking mix according to claim 1 , wherein the pentosan source is selected from the group consisting of corn husks claim 1 , corn bran claim 1 , corn oil pressing residues claim 1 , rapeseed oil pressing residues claim 1 , rice husks claim 1 , sunflower seeds claim 1 , sunflower oil pressing residues claim 1 , linseed claim 1 , linseed oil pressing residues claim 1 , hempseed claim 1 , soy flour claim 1 , quinoa flour claim 1 , amaranth flour claim 1 , sorghum flour claim 1 , coffee bean flour claim 1 , and carrot flour or a mixture thereof.21. The gluten-free baking mix according to claim 1 , wherein the baking mix has a determinable total starch content of at least 25%.22. The gluten-free baking mix according to claim 1 , wherein the baking mix has a total pentosan content of 0.1 to 25% per kg baking mix.23. The gluten-free baking mix according to claim 1 , wherein the baking ...

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Номер записи: 8
20-06-2013 дата публикации

BREAD MIX COMPRISING NIXTAMALIZED CORN FLOUR

Номер: US20130156891A1
Автор: Rivas Granados Mireya
Принадлежит: Grupo Minsa S.A.B DE C.V

The present invention describes and claims a bread making prepared flour comprising: a) 60 to 95% by weight of nixtamalized corn flour; b) 2.5 to 12% by weight of powder fat, c) 0.001 to 0.1% by weight of enzymatic complex; and d) 0.5 to 1.5% by weight of hydrocolloids. 1. A prepared flour for bread making , comprising: a) 60 to 95% by weight of nixtamalized corn flour; b) 2.5 to 12% by weight of powder fat , c) 0.001 to 0.1% by weight of enzymatic complex; and d) 0.5 to 1.5% by weight of hydrocolloids.2. The prepared flour for bread making according to claim 1 , wherein the enzymes from said enzymatic complex comprises one or more of β-amylase claim 1 , lipase claim 1 , pentosanases and mixtures thereof.3. The prepared flour for bread making according to claim 1 , wherein said nixtamalized corn flour is present in an amount from 70 to 90% by weight.4. The prepared flour for bread making according to claim 1 , wherein said powder fat is present in an amount from 5 to 10% by weight.5. The prepared flour for bread making according to claim 1 , wherein said hydrocolloid is present in an amount from 0.5 to 1.0% by weight.6. The prepared flour for bread making according to claim 5 , wherein said hydrocolloid is xanthan gum.7. The prepared flour for bread making according to claim 1 , further comprising one or more of sweeteners claim 1 , oils claim 1 , emulsifiers claim 1 , baking soda claim 1 , additional proteins claim 1 , starches claim 1 , preservatives claim 1 , anti-caking agents claim 1 , salts and mixes thereof.8. The prepared flour for bread making according to claim 7 , wherein said sweetener is present in an amount from 10 to 35% by weight.9. The prepared flour for bread making according to claim 8 , wherein said sweetener is present in an amount from 15 to 30% by weight.10. The prepared flour for bread making according to claim 9 , wherein said sweetener is sugar.11. The prepared flour for bread making according to claim 7 , wherein said oil is present in an ...

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Номер записи: 9
12-09-2013 дата публикации

Food Product

Номер: US20130236592A1
Автор: Cruz Cosme
Принадлежит:

A food product containing high affinity phosphate binders (calcium and magnesium) for the purpose of chelating phosphate forms ingested foods and preventing its absorption. The chelation of phosphate in the intestine is an important part of the management of patients with moderate to severe renal failure including those in the predialysis and the dialysis dependent stages. The medicinal food product is a palatable source of calcium and magnesium which if taken without meals can be used as means to supplement those ions/salts. This concept of “food as medicine” represents a major reinforcement in the prevention and management of the derangements of divalent ion metabolism present at all levels of renal insufficiency. Limiting the gastrointestinal absorption of phosphate and consequently preventing the elevation of plasma phosphate, retards the onset of renal osteodystrophy (a Metabolic Bone Disease) and soft tissue calcification. 1. A dough for baked food product , said dough for supplementing ionic calcium and magnesium concentration in the human blood stream , said composition comprising:flour in an amount necessary to form a baked food product;plasticizer in an amount necessary to provide a pliable palatable baked food product;from about 50 to 300 Magnesium salt;from about 500 to 2000 Calcium salt; anda balance of water.2. The product of claim 1 , wherein said flour is present in a concentration ranging from 40 to 80 wt-%.3. The product of claim 1 , wherein said plasticizer is present in a concentration ranging from about 20 to 50 wt-%.4. The product of claim 1 , wherein said calcium salt is an alkaline or alkaline earth metal salt of calcium.5. The product of claim 1 , wherein said magnesium salt is an alkaline or alkaline earth metal salt of magnesium.6. The product of claim 1 , wherein said plasticizer comprises a compound selected from the group consisting of butter claim 1 , a natural or synthetic oil claim 1 , a natural or synthetic fatty acid claim 1 , and ...

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Номер записи: 10
05-12-2013 дата публикации

COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR

Номер: US20130323354A1
Автор: Fletcher Robert B., Zhang Li, Zhang Xiaodong
Принадлежит: Dow Global Technologies LLC

A composition which comprises a) a gluten-free cereal flour, b) a hydroxypropyl methylcellulose or methyl cellulose, and c) a carboxymethyl cellulose, is useful for producing food products, such as gluten-free bakery products or gluten-free pasta. 1. A gluten-free composition comprising a) a gluten-free cereal flour , b) a hydroxypropyl methylcellulose or methyl cellulose , and c) a carboxymethyl cellulose , wherein the weight ratio between component b) and component c) is from 1:1 to 10:1.2. The composition of wherein the weight ratio between component b) and component c) is from 5:1 to 10:1.3. The composition of wherein component b) is hydroxypropyl methylcellulose.4. The composition wherein the hydroxypropyl methylcellulose has a viscosity of 1000 to 20 claim 3 ,000 mPa·s claim 3 , determined in a 2% by weight aqueous solution at 20° C.5. The composition of wherein the hydroxypropyl methylcellulose has from 15 to 30 percent by weight of methoxyl groups and from 4 to 32 percent by weight of hydroxypropoxyl groups.6. The composition of wherein the carboxymethyl cellulose has a viscosity of from 100 to 5 claim 1 ,000 mPa·s claim 1 , determined in a 1% by weight aqueous solution at 25° C. claim 1 , using a Brookfield LVT viscometer claim 1 , spindle No. 3 claim 1 , at 30 rpm.7. The composition of wherein the carboxymethyl cellulose has a viscosity of from 500 to 2 claim 6 ,500 mPa·s claim 6 , determined in a 1% by weight aqueous solution at 25° C. claim 6 , using a Brookfield LVT viscometer claim 6 , spindle No. 3 claim 6 , at 30 rpm.8. The composition of wherein the carboxymethyl cellulose has a degree of substitution of from 0.40 to 0.95.9. The composition of additionally comprising water and being in the form of a dough or batter.10. The composition of comprising from 0.1 to 5.0 parts by weight of component b) and from 0.01 to 1.0 part by weight of component c) claim 1 , based on 100 parts by weight of the gluten-free cereal flour.11. The composition of comprising ...

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Номер записи: 11
05-12-2013 дата публикации

COMPOSITION COMPRISING GLUTEN-FREE CEREAL FLOUR

Номер: US20130323355A1
Автор: Schmitt Robert L., Zhang Li
Принадлежит: Dow Global Technologies LLC

A composition which comprises a) a gluten-free cereal flour, and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size is useful for producing food products, such as gluten-free bakery products or gluten-free pasta. 1. A composition comprising a) a gluten-free cereal flour , and b) a hydroxypropyl methylcellulose or methyl cellulose having particle sizes such that more than 50 weight percent of the hydroxypropyl methylcellulose or methyl cellulose particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size.2. The composition of wherein the hydroxypropyl methylcellulose or methyl cellulose has particle sizes such that at least 70 weight percent of the particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size.3. The composition of wherein the hydroxypropyl methylcellulose or methyl cellulose has particle sizes such that at least 90 weight percent of the particles are retained on a sieve of 150 micrometers mesh size and pass through a sieve of 420 micrometers mesh size.4. The composition of wherein component b) is hydroxypropyl methylcellulose.5. The composition wherein the hydroxypropyl methylcellulose has a viscosity of 1000 to 20 claim 4 ,000 mPa·s claim 4 , determined in a 2% by weight aqueous solution at 20° C.6. The composition of wherein the hydroxypropyl methylcellulose has from 15 to 30 percent by weight of methoxyl groups and from 4 to 32 percent by weight of hydroxypropoxyl groups.7. The composition of comprising from 0.1 to 15 parts by weight of component b) claim 1 , based on 100 parts by weight of the gluten-free cereal flour.8. The composition of comprising rice flour claim 1 , buckwheat flour claim 1 , corn ...

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Номер записи: 12
30-01-2014 дата публикации

Frozen Challah Dough with Protrusion or Marking or Separated Piece for Observing the Mitzvah of Hafrashat Challah (Separating of Challah)

Номер: US20140030413A1
Автор: Offman Fischel David
Принадлежит:

Frozen challah dough that is intended for oven baking and has a protrusion or a small portion marked off or a piece separated from it, which are designed to be removed before baking in such a way that enables the use to perform the Hafrashat Challah Mitzvah. 1. Frozen challah dough that is ready and intended for oven baking which has in one end of the said frozen challa a protrusion or piece of dough that intends to be removed before baking in the way that enables the user to perform the Hafrashat Challah Mitzvah.2. Frozen challah dough that is ready and intended for oven baking which has in one end of the said frozen challa a small portion of the said frozen challah marked off , which intends to be remove before baking in the way that enables the user to perform the Hafrashat Challah Mitzvah. The present invention refers to frozen challah dough that is intended for oven baking and has a protrusion, or a marking that marks off a small portion, or a small piece that is separated from the challah itself, which is intended to be removed or set aside from the challah before baking, in such a way that enables the user to perform the Hafrashat Challah Mitzvah (Separating of Challah).The Hafrashat Challah Mitzvah was given in the Torah: “When ye come into the land whither I bring you, then it shall be, that, when ye eat of the bread of the land, ye shall offer up an heave offering unto the Lord. Ye shall offer up a cake of the first of your dough for an heave offering: as ye do the heave offering of the threshing floor, so shall ye heave it. Of the first of your dough ye shall give unto the Lord an heave offering in your generations.”The Torah commands any person preparing dough to set aside a portion of it and to offer that portion as a gift to the priests, as one of the twenty-four kohanic gifts. After the destruction of Jerusalem it became customary to burn the separated challah portion rather than present it as a priestly gift. Hafrashat Challah is a highly regarded ...

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Номер записи: 13
06-03-2014 дата публикации

METHOD FOR PARTIAL DEGRADATION OF GLUTEN

Номер: US20140065262A1
Автор: Benedusi Anna, Cassone Angela, De Angelis Maria, Di Cagno Raffaella, Giuliani Giammaria, Gobbetti Marco, Rizzello Carlo Giuseppe
Принадлежит: GIULIANI S.P.A.

The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content. 1. A method for preparing flour dough with reduced gluten content from gluten containing flours , comprising:{'i': Lactobacillus sanfranciscensis', 'Lactobacillus plantarum, 'sup': 6', '10, 'a. mixing 20-50% by weight of flour with 50-80% by weight of water comprising a mixture of lactic acid bacteria, DSM22063 and DSM 22064, wherein each strain of the lactic acid bacteria is at a cell density of about 10-10cfu/g;'}b. adding one or more fungal proteases at a final concentration of 10 to 100 ppm; andc. fermenting the product of step b) to obtain the flour dough with reduced gluten content.2. The method according to claim 1 , further comprising a step of drying the flour dough obtained in step c).3. The method according to claim 2 , wherein the step of drying the flour dough yields a dough yield (ratio between obtained dough weight and weight of starting flour×100) of 140-180.4. The method according to claim 1 , wherein the flour is selected from bread wheat flour claim 1 , durum wheat flour claim 1 , barley flour claim 1 , rye flour claim 1 , oat flour or a mixture thereof.5Aspergillus oryzaeAspergillus niger. The method according to claim 1 , wherein the fungal proteases are selected from proteases of claim 1 , proteases of or mixtures thereof.6. Flour dough with a reduced gluten content obtained by the method of .7. Flour dough with a reduced gluten content obtained by the method of .8. The flour dough according to claim 6 , wherein the gluten content of the flour ...

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Номер записи: 14
20-03-2014 дата публикации

Automatic bread maker, ingredient box and bread making method

Номер: US20140079844A1
Автор: Fudong Cui, Shangqian Gao, Shihchin Chen, Zhonghua Zhang
Принадлежит: Tsann Kuen Zhangzhou Enterprise Co Ltd

A method of making bread uses an automatic bread maker and an ingredient box. The method includes: put the bread ingredient with flour and baking powder according to proper formula into the accommodating room of the ingredient box and packaged; then place the ingredient box faced down in the hanging rack above the baking pan inside the automatic bread maker, operate the bread maker to make the sawtooth blade of the hanging rack pierced the film of the ingredient box and the bread ingredient inside fell down into the baking pan, then water the baking pan; close the housing of the automatic bread maker and turn on the baking pan, the bread ingredient is processed with working dough of mixing, stirring and kneading; get the baking pan out, and remove the bread of baked and shaped.

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Номер записи: 15
03-04-2014 дата публикации

MICROWAVEABLE BATTER

Номер: US20140093615A1
Автор: Pickford Keith Graham
Принадлежит: CRISP SENSATION HOLDING S.A.

A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: 1. A microwave cookable or reheatable foodstuff coating composition comprising: a) 20-35% high amylose starch by weight of dry ingredients;', 'b) 40-55% of a flour component by weight of dry ingredient, said flour component comprising a mixture of two or more gluten free flours including 25-70% maize flour and 30-75% of one or more other gluten free flours;', 'c) a gelling agent; and', 'd) an enzyme additive comprising alpha amylase., 'an aqueous mixture including,'}2. A coating composition as claimed in wherein the amount of the high amylose starch is from about 20 to about 29% by weight of dry ingredients.3. A coating composition as claimed in wherein the amount of the high amylose starch is 28.8% by weight of dry ingredients.4. A coating composition as claimed in wherein the amount of the high amylose starch is 20% by weight of dry ingredients.5. A coating composition as claimed in wherein the high amylose starch comprises maize starch.6. A coating composition as claimed in wherein the high amylose starch is a hot swell starch.7. A coating composition as claimed in wherein the flour component comprises about 48% by weight of the dry ingredients.8. A coating composition as claimed in wherein the flour component comprises a mixture of soya flour and maize flour.9. A coating composition as claimed in wherein the flour mixture has a fat content from about 15% to about 33%.10. A coating composition as claimed in wherein the flour mixture has a fat content from about 20% to about 28%.11. A coating composition as claimed in wherein the flour mixture has a fat content of about 24%.12. A coating composition as claimed in wherein the ratio of flour to starch component in the range from about 36% to about 87%.13. A coating composition as claimed in wherein the ratio of flour to starch component is from about 50% to about 63%.14. A coating composition as claimed in ...

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Номер записи: 16
02-01-2020 дата публикации

METHOD FOR PREPARING FOODS BASED ON DOUGHS FROZEN IN PORTIONS AND MACHINE FOR PREPARING AND SELLING SAID FOODS

Номер: US20200000105A1
Автор: RODRIGUEZ BARBERO MORENO Luis Miguel
Принадлежит:

A process for preparing food from frozen dough portions comprising a first preparation step in a kitchen, which comprises the sub-steps of: 2. The process for preparing food from frozen dough portions according to claim 1 , wherein a finishing step at the consumption site consisting of baking the portions at a temperature of between 350 and 400 degrees for 1 to 2 minutes3. The process for preparing food from frozen dough portions according to claim 2 , wherein a finishing step at the consumption site consisting of baking the portions at 380 degrees for 1 minute and 35 seconds.4. The process for preparing food from frozen dough portions according to claim 1 , wherein a finishing step at the consumption site consisting of baking the portions at a temperature of between 230 and 300 degrees for 30 to 90 seconds5. The process for preparing food from frozen dough portions according to claim 4 , wherein a finishing step at the consumption site consisting of baking the portions at 250 degrees for 60 seconds.6. The process for preparing food from frozen dough portions according to claim 5 , wherein the pre-frying sub-step of the preparation consisting of submerging the portions in oil at a temperature of between 190 and 230 degrees for a time of between 1 minute and 50 seconds and 2 minutes and 20 seconds7. The process for preparing food from frozen dough portions according to claim 6 , wherein the pre-frying sub-step consisting of submerging the portions in oil at a temperature of 215 degrees for 2 minutes and 20 seconds.8. The process for preparing food from frozen dough portions according to claim 4 , wherein the oil used in the pre-frying step being olive oil and/or high oleic sunflower oil.9. The process for preparing food from frozen dough portions according to claim 8 , wherein the portion moulding step consisting of the forming of straight portions.10. The machine for preparing and selling food from frozen dough portions; of the type comprising a structure with a ...

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Номер записи: 17
03-01-2019 дата публикации

USING BRAN FOR SOFTNESS IN RYE BREAD

Номер: US20190000119A1
Автор: Hansen Jan Charles, Mikkelsen Rene, Sorensen Jens Frisbæk
Принадлежит:

A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed. 1. A composition comprising:(a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and(b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof.2. A composition according to any preceding claim , wherein the enzyme composition causes the cereal bran to be at least partially modified.3. A composition according to claim 1 , wherein the cereal bran is oat bran.4. A composition according to claim 1 , wherein the cereal bran is rye bran.5. A composition according to claim 4 , wherein the enzyme composition comprises a mixture of a cellulase enzyme claim 4 , a glucanase enzyme and/or a xylanase enzyme.6. A composition according to claim 5 , wherein the cellulase enzyme is present in an amount of 0.1 mg to 100 mg per 100 g bran.7. A composition according to claim 6 , wherein the cellulase enzyme is present in an amount of 30 to 3000 units of cellulase activity per 100 g bran.8. A composition according to claim 7 , wherein the xylanase enzyme is present in an amount of 0.006 mg to 0.6 mg per 100 g bran.9. A composition according to claim 8 , wherein the xylanase enzyme is present in an amount of 50 to 5000 units of xylanase activity (XU) per 100 g bran.10. A composition according to claim 9 , which is a liquid suspension containing the cereal bran and the enzyme composition.11. A composition according to claim 10 , which is an aqueous suspension containing the cereal bran and the enzyme composition.12. A composition according to claim 11 , wherein the enzyme composition causes the cereal bran to be at ...

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Номер записи: 18
07-01-2016 дата публикации

Composition, batter material using same, food or drink and feed, and method of producing composition

Номер: US20160000122A1
Автор: Isao Kobayashi, Junpei Kubota, Masaru Goto, Yuya Nagahata
Принадлежит: J Oil Mills Inc

A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×10 3 and equal to or lower than 5×10 4 , wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.

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Номер записи: 19
11-01-2018 дата публикации

SUGAR-FREE BREAD

Номер: US20180007918A1
Автор: Branco Pedro, van Oort Maarten, Wach Damien
Принадлежит:

The invention relates to a bread dough, which includes: 1. Bread dough , comprising:one or more fructans having two or more fructosyl moieties linked by a beta(2,1) bond,one or more inulinases (EC 3.2.1.7 and EC 3.2.1.80), andone or more invertases (3.2.1.26), the bread dough having a total added sugar content of 0-15 wt. %, based on dry weight and/or a total sugar content of 0-20 wt. %, based on dry weight.2. Bread dough according to claim 1 , wherein the dough comprises an inulinase having endo-inulinase activity and another inulinase having exo-inulinase activity or an inulinase have both endo-inulinase activity exo-inulinase activity.3. Bread dough according to claim 1 , wherein the inulinase content is 5-1000 ppm claim 1 , preferablyl0-200 ppm claim 1 , more preferably 20-50 ppm claim 1 , all on dry weight basis.4. Bread dough according to claim 1 , wherein the invertase content is 5-2000 ppm claim 1 , preferably 50-1000 ppm claim 1 , more preferably about 100-300 ppm claim 1 , all on dry weight basis.5. Bread dough according to claim 1 , wherein at least a substantial part of the one or more fructans is selected from the group of inulins and inulin hydrolysates.6. Bread dough according to claim 1 , wherein the content of said one or more fructans claim 1 , in particular the total content of fructans selected from the group of inulins and inulin hydrolysates claim 1 , is in the range of 1-10 wt. % claim 1 , preferably in the range of 2-7 wt. % claim 1 , in particular in the range of 3-5 wt. % claim 1 , all based on dry weight.7. Bread dough according to claim 1 , wherein the dough and the bread coming from that dough have a sweetness that is about the same or higher than the sweetness of a reference dough and bread coming from that dough wherein said fructan or fructans have been replaced by a same amount of sucrose and having otherwise the same composition.8. Bread dough according to claim 1 , wherein the dough comprises yeast.9. Bread dough according to claim ...

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Номер записи: 20
10-01-2019 дата публикации

COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE

Номер: US20190008169A1
Автор: Mayer Franz
Принадлежит:

A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c). 1. A composition comprisinga) a gluten-free flour,b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, andc) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose,wherein the composition comprises from 20 to 80 weight percent of the hydroxypropyl methylcellulose b) and from 80 to 20 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).2. The composition of comprising from 20 to 60 weight percent of the hydroxypropyl methylcellulose b) and from 80 to 40 weight percent of the hydroxypropyl methylcellulose c) claim 1 , based on the total weight of b) and c).3. The composition of wherein the hydroxypropyl methylcellulose c) has a methoxyl content of from 28 to 30 percent and a hydroxypropoxyl content of from 7 to 12 percent.4. The composition of wherein the hydroxypropyl methylcellulose c) has a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 7.5 percent.5. ...

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Номер записи: 21
18-01-2018 дата публикации

DOUGH COMPOSITIONS HAVING REDUCED CARBOHYDRASE ACTIVITY

Номер: US20180014548A1
Автор: Domingues David J., Kackman Scott, Messick Susan H.
Принадлежит: GENERAL MILLS, INC.

Described are raw, yeast-containing dough compositions, packaged products containing the dough, and related methods, wherein the amount or rate of carbon dioxide released by the dough during refrigerated storage is limited, reduced, or controlled. 2. A dough product of wherein the flour component comprises:from 0 to 85 weight percent flour based on total flour component, and isolated starch ingredient, and', 'isolated protein ingredient., 'from 15 to 100 weight percent composite flour based on total flour component, the composite flour comprising3. A packaged dough product of wherein the flour component comprises:from 5 to 80 weight percent flour based on total flour component, andfrom 20 to 95 weight percent composite flour based on total flour component.4. A packaged dough product of wherein the isolated starch ingredient contains less than 5 weight percent damaged starch claim 2 , based on total weight starch isolated starch ingredient.5. A packaged dough product of wherein the composite flour exhibits amylase activity below 36 Beta amyl-3 U/g.6. A packaged dough product of wherein the dough does not expand more than 1 cc/gram during refrigerated storage for a period of at least 30 days claim 1 , after being placed into the package.7. A packaged dough product of wherein the dough has a raw specific volume in a range from 0.75 to 0.95 cubic centimeters per gram when placed in the package.8. A packaged dough product of wherein the raw specific volume of the dough does not exceed 1.3 cubic centimeters per gram during 30 days of refrigerated storage at 40 degrees Fahrenheit.9. A packaged dough product of wherein after 30 days of refrigerated storage at 40 degrees Fahrenheit claim 7 , the dough can be removed from the package and baked without proofing to a baked specific volume that is in a range from 1.5 to 2.2 times the raw specific volume of the dough when removed from the package.10. A packaged dough product of wherein the package is vented claim 1 , non- ...

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Номер записи: 22
21-01-2016 дата публикации

FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES AND METHODS FOR THEIR PREPARATION

Номер: US20160015059A1
Автор: BELLIVEAU Daniel Alderic
Принадлежит: EMPIRE TECHNOLOGY DEVELOPMENT LLC

Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a corn-derived ingredient. 1. A food product comprising:one or more portions of a dried deseeded coffee cherry; anda corn-derived ingredient.2. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprises at least one of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry do not comprise a coffee bean.4. The food product of claim 1 , wherein the food product is a masa-based food product.5. The food product of claim 1 , wherein the corn-derived ingredient is at least one of:corn treated with an alkaline solution;nixtamalized corn kernels; andderived from at least one of dried kernel maize and corn.67.-. (canceled)8. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry have at least one of:an average particle size of about 0.1 μm to about 3000 μm; anda peak viscosity of about 30 rapid visco units to about 3000 rapid visco units.910.-. (canceled)11. The food product of claim 1 , wherein the food product has a water content of:less than or equal to about 5% by weight of the food product; orgreater than or equal to about 20% by weight of the food product.12. (canceled)13. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprise about 5% to about 50% by weight of the food product.1415.-. (canceled)16. The food product of claim 1 , further comprising at least one of:a fluid, wherein the fluid is present in the food product in an amount of about 20% by weight to about 50% by weight of the food product; anda flour ...

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Номер записи: 23
28-01-2016 дата публикации

FOOD PRODUCTS CONTAINING COFFEE CHERRY PARTICULATES

Номер: US20160021894A1
Автор: BELLIVEAU Daniel Alderic, MCMARTIN Scott Allen James
Принадлежит:

Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. The food product may include a particulate composition and at least one flavoring agent. The particulate composition may include one or more portions of a dried coffee cherry, which may include a deseeded coffee cherry. 1. A food product comprising:a particulate composition comprising one or more portions of a dried deseeded coffee cherry; andat least one flavoring agent.2. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry comprises one or more of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. The food product of claim 1 , wherein the particulate composition consists of the dried deseeded coffee cherry.4. The food product of claim 1 , wherein the one or more portions of the dried deseeded coffee cherry consists of one or more of a pulp claim 1 , a mucilage claim 1 , and a hull.5. The food product of claim 1 , further comprising at least one fluid.6. The food product of claim 5 , wherein the particulate composition is present in the food product in an amount of about 1% by weight to about 80% by weight of the food product.710-. (canceled)11. The food product of claim 1 , wherein the particulate composition has at least one of:an average particle size of about 0.1 μm to about 3000 μm;a peak viscosity of about 30 rapid visco units to about 3000 rapid visco units;a dry matter content of about 80% by weight to about 100% by weight of the particulate composition; anda water absorption index of about 1 to about 20.1219.-. (canceled)20. The food product of claim 1 , wherein the food product has a weight ratio of the particulate composition to the flavoring agent of about 1:20 to about 20:1.21. The food product of claim 1 , further comprising one or more of:a fat composition comprising one or more of oil, ...

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Номер записи: 24
28-01-2016 дата публикации

COFFEE CHERRY FLOUR COMPOSITIONS AND METHODS FOR THEIR PREPARATION

Номер: US20160021897A1
Автор: BELLIVEAU Daniel Alderic, MCMARTIN Scott Allen James
Принадлежит:

Flour compositions formed from portions of coffee cherries and methods for making the same are described. Seeds (or coffee beans) may be removed from coffee cherries to form coffee by-products (also referred to as cherry solids). The cherry solids may be dried and processed to form a powder composition. One or more secondary ingredients may be combined with the powder compositions to form a flour composition. Non-limiting examples of secondary ingredients include proteins, starches, salts, oils, vitamins, and minerals. The powder compositions may be used as a food ingredient and/or as a component of a food ingredient in various edible products. 1. A flour composition comprising:a powder composition comprising comminuted dried portions of a plurality of coffee cherries, wherein the powder composition has an average particle size of about 0.1 μm to about 3000 μm and a peak viscosity of about 30 rapid visco units to about 3000 rapid visco units; andat least one secondary ingredient,wherein the dried portions of the plurality of coffee cherries are comminuted at a moisture level of about 6% by weight to about 12% by weight,wherein the comminuted dried portions comprise at least one of the following parts of the plurality of coffee cherries: a hull, a mucilage, a silverskin, a parchment coat, a pectin layer, a pulp, and an outer skin,wherein the comminuted dried portions do not comprise coffee beans.210.-. (canceled)11. The flour composition of claim 1 , wherein the flour composition has a peak viscosity of about 300 rapid visco units to about 1000 rapid visco units.1216.-. (canceled)17. The flour composition of claim 1 , wherein the plurality of coffee cherries comprise ripe coffee cherries claim 1 , pre-ripe coffee cherries claim 1 , or a combination thereof.18. The flour composition of claim 1 , wherein the powder composition has mycotoxin levels of less than about 20 parts per billion for total aflatoxins claim 1 , less than about 2 parts per million for total ...

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Номер записи: 25
10-02-2022 дата публикации

Dry muffin and pancake mix

Номер: US20220039403A1
Автор: Katrina D Stanley
Принадлежит: Individual

Ingredients include tapioca starch, tigernut flour, and cassava flour OR almond flour, fruit power, or dried fruit, or spices of ginger, nutmeg, cloves, or cocoa powder or chocolate chips, and/or tree nuts, cream of tartar, baking soda, sea salt, cinnamon spice, pure powder vanilla, pure V50% mongroside monk fruit powder. For each mix, start with tapioca starch that serves as a “binder” for the grain free flours. Tigernut flour is added to each mix to prevent finished product from being gummy and not bready. Add Cassava flour or Almond flour to create two different mixes with carbohydrate alternatives. To each mix, add cream of tartar, baking soda, sea salt, pure powdered vanilla (no fillers), cinnamon spice (do not add to chocolate mix), V50% mongroside powered monk fruit. Add desired dried fruit powder, dried fruit, or spices to include cloves, ginger and nutmeg, or cocoa powder, and/or chocolate chips, and/or tree nuts or no nuts.

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Номер записи: 26
10-02-2022 дата публикации

FROZEN DOUGH PRODUCT AND METHOD FOR MAKING THE SAME

Номер: US20220039406A1
Автор: Cai Rongxuan, MEITTUNEN Stacey Fowler
Принадлежит:

A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing. 1. A proofed frozen dough comprising:(a) a dough mixture of flour, water, and optionally additives, the dough mixture defining a dough matrix;(b) gas bubbles dispersed throughout the dough matrix;(c) a spent yeast component; and(d) a preserved yeast component.2. The proofed frozen dough of claim 1 , wherein the proofed frozen dough comprises about 1 to about 8 wt-% of the spent yeast component.3. The proofed frozen dough of claim 1 , wherein the spent yeast component comprises yeast from cream yeast claim 1 , compressed yeast claim 1 , semi-dry yeast claim 1 , frozen yeast claim 1 , active dry yeast claim 1 , instant yeast claim 1 , or a combination thereof.4. The proofed frozen dough of claim 3 , wherein the yeast has been spent during proofing.5. The proofed frozen dough of claim 1 , wherein the spent yeast component has a yeast vitality of less than 25% of its initial vitality.6. The proofed frozen dough of claim 1 , wherein the preserved yeast component has a yeast vitality of at least 50% of its initial vitality.7. The proofed frozen dough of claim 1 , wherein the proofed frozen dough comprises about 0.1 to about 2 wt-% of the preserved yeast component.8. The proofed frozen dough of claim 1 , wherein the ...

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Номер записи: 27
17-04-2014 дата публикации

LOW-FAT BATTER-LIKE COMPOSITIONS AND METHODS OF PREPARING AND USING SAME

Номер: US20140106031A1
Автор: Kou Yang
Принадлежит: GENERAL MILLS, INC.

The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent. 120-. (canceled)21. A non-flowable low-fat batter-like composition comprising:(a) flour or flour replacement ingredient;(b) a creamed composition comprising a sweetener and a fat component;(c) a setting agent preparation comprising a liquid slurry comprising about 1% to about 3% setting agent and about 97% to 99% liquid, the setting agent comprising xanthan gum and locust bean gum, wherein the liquid slurry comprises a suspension of the setting agent in the liquid and wherein the setting agent is selected so that the liquid slurry has a viscosity in the range of from about 3000 cps to about 8000 cps, wherein the liquid slurry is present in an amount of about 10% to about 30% by weight in the non-flowable low-fat batter-like composition;{'sub': '2', '(d) a fiber having a water-holding capacity of at least about 500 (grams HO/100 grams fiber); and'}(e) a chemical leavening system;wherein the low-fat non-flowable batter-like composition has a total moisture content of about 40 to about 50 weight percent and a total fat content of no more than about 3 weight percent.22. The low-fat batter-like composition according to claim 21 , wherein the fiber has a water holding capacity of about 500 to about 1000 (grams HO/100 grams fiber).23. The low-fat batter-like composition according to claim 21 , wherein the fiber has a water holding capacity of about 900 to about 1000 (grams HO/100 grams fiber).24. The low-fat batter-like composition according to claim 21 , wherein the fiber is selected from citrus fiber claim 21 , corn fiber claim 21 , potato fiber claim 21 , sugar beet fiber claim 21 , oat fiber claim 21 , apple fiber claim 21 , and mixtures thereof.25. The ...

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Номер записи: 28
17-04-2014 дата публикации

BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME

Номер: US20140106050A1
Автор: "OConnor Christine M.", Baeten James R., Conley Jill, fishbach Anita, Kou Yang
Принадлежит: GENERAL MILLS, INC.

The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods. 121-. (canceled)22. A non-flowable batter-like composition comprising:(a) flour or flour replacement ingredient;(b) a creamed composition comprising sweetener and fat source;(c) about 20% to about 40% moisture content; and(d) about 10% to about 20% liquid slurry, the liquid slurry comprising about 1% to about 3% setting agent and about 97% to about 99% liquid, wherein the setting agent comprises xanthan gum and locust bean gum.23. The non-flowable batter-like composition according to further comprising an additional setting agent selected from gums claim 22 , hydrocolloids claim 22 , or a combination of one or more gums and one or more hydrocolloids.24. The non-flowable batter-like composition according to wherein the additional setting agent comprises polysaccharide gum claim 23 , polysaccharide hydrocolloid claim 23 , or a combination thereof.25. The non-flowable batter-like composition according to further comprising a chemical leavening system.26. The non-flowable batter-like composition according to wherein the non-flowable batter-like composition is frozen or refrigerated.27. A packaged food product comprising:(a) a package comprising a plurality of material sheets contained within the package; and{'claim-ref': {'@idref': 'CLM-00022', 'claim 22'}, '(b) a plurality of individual product units positioned on each material sheet, the product units comprising the non-flowable batter-like ...

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Номер записи: 29
24-01-2019 дата публикации

Extruded Starch-Based Ready-to-Eat Snack and Methods of Making

Номер: US20190021374A1
Автор: Chun Lin LUO
Принадлежит: Frito Lay North America Inc

There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.

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Номер записи: 30
28-01-2021 дата публикации

BREADMAKING COMPOSITION

Номер: US20210022351A1
Автор: Hashimoto Koji, IGUCHl Arisa, SUGIYAMA Junichi
Принадлежит: YANMAR POWER TECHNOLOGY CO., LTD.

The purpose of the present invention is to provide a breadmaking composition that, without using a food additive such as a thickener, has gustatory sensations (moistness, chewiness) equivalent to or better than bread prepared using wheat flour, and with which it is possible to maintain the gustatory sensations for a long period of time. According to the present invention, a breadmaking composition is provided containing high-amylose rice that has been cooked, rice flour, and fats and oils, and when the total amount of the high-amylose rice and the rice flour is 100 parts by mass, the high-amylose rice is contained in an amount of 0.5 to 50 parts by mass, and the rice flour is contained in an amount of 50 to 99.5 parts by mass. 1. A breadmaking composition containing high-amylose rice that has been cooked , rice flour , and fats and oils , whereinwhen a total amount of the high-amylose rice and the rice flour is 100 parts by mass, the high-amylose rice is contained in an amount of 0.5 to 50 parts by mass, and the rice flour is contained in an amount of 50 to 99.5 parts by mass.2. The breadmaking composition according to claim 1 , whereinwhen the total amount of the high-amylose rice and the rice flour is 100 parts by mass, the high-amylose rice is contained in an amount of 0.5 to 15 parts by mass.3. The breadmaking composition according to claim 1 , whereinwater is contained in an amount of 50 to 100 parts by mass per 100 parts by mass of the high-amylose rice and the rice flour in total.4. The breadmaking composition according to claim 2 , whereinwater is contained in an amount of 50 to 100 parts by mass per 100 parts by mass of the high-amylose rice and the rice flour in total. The present invention relates to a breadmaking composition using high-amylose rice that has been cooked, rice flour, and fats and oils.Generally, wheat flour or rye flour is used as the main ingredient of bread products, and fermented bread having wheat flour as the main ingredient is ...

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Номер записи: 31
31-01-2019 дата публикации

METHOD FOR PRODUCING PASTE BREAD FROZEN DOUGH AND METHOD FOR PRODUCING PASTE CREAM BREAD BY USING THE SAME

Номер: US20190029274A1
Автор: JEON Hong Shin, KIM Dae Chul, LEE Young Kyu, WOO Jung Ho
Принадлежит:

The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time. 1. A method of producing frozen dough for bread containing a filling , the method comprising:preparing a first dough by mixing flour, salt, yeast, a baking improver, milk and water in predetermined proportions and kneading the mixture;measuring a temperature of the first dough, and when the temperature reaches 20 to 24° C., storing the first dough in a refrigerator maintained at a temperature in a range of 0 to 10° C. for 12 to 15 hours, to prepare a sponge dough;preparing a second dough by mixing the sponge dough with raw materials including flour, sugar, salt, eggs, a baking improver, butter, water and yeast;measuring a temperature of the second dough, and when the temperature reaches 25 to 30° C., firstly fermenting the second dough for 10 to 30 minutes;dividing the firstly fermented dough into pieces each weighing 30 g to 70 g;leaving the fermented dough pieces to be benched for a bench time of 5 to 15 minutes;inserting a filling into the each benched dough piece in weight ratio of 20-40 to 40-60 and enclosing the resulting dough; andquickly freezing the filling-containing dough at a temperature in a range of −15 to 20° C.2. The method of claim 1 , wherein the first dough comprises 45.7 to 60% by weight of flour claim 1 , 0.1 to 0.3% by weight of salt claim 1 , 0.3 to 0.6% by weight of yeast claim 1 , 0.2 to 0.4% by weight of a baking improver claim 1 , 35.7 to 50% by weight of milk claim 1 , and 1 to 3% by weight of water.3. The method of claim 1 , wherein the ingredient proportions of the raw materials are 40 to 47.6% by weight of flour claim 1 , ...

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Номер записи: 32
05-02-2015 дата публикации

REDUCED SATURATED AND TOTAL FAT CONTENT PIE CRUSTS

Номер: US20150037485A1
Автор: Martin Alicia, Motwani Tanuj, Shah Himanshu, Uzunalioglu Dilek
Принадлежит: CORN PRODUCTS DEVELOPMENT, INC.

The application relates to a composition comprising from about 2% (w/w) to about 4% (w/w) alkenyl succinic anhydride substituted starch, from about 3% (w/w) to about 8% (w/w) heat-moisture treated wheat flour, from about 5% (w/w) to about 7% (w/w) vegetable oil, and from about 78% (w/w) to about 87% (w/w) of other conventional baking ingredients. 1. A composition comprising from about 2% (w/w) to about 4% (w/w) alkenyl succinic anhydride substituted starch , from about 3% (w/w) to about 8% (w/w) heat-moisture treated wheat flour , from about 5% (w/w) to about 7% (w/w) vegetable oil , and from about 78% (w/w) to about 87% (w/w) of other conventional baking ingredients.2. The composition of comprising from about 2.5% (w/w) to about 3.5% (w/w) alkenyl succinic anhydride substituted starch.3. The composition of wherein the alkenyl succinic anhydride substituted starch is n-octenyl succinic anhydride (OSA) substituted starch.4. The composition of wherein the alkenyl succinic anhydride substituted starch is n-octenyl succinic anhydride (OSA) substituted waxy maize starch.5. The composition of comprising from about 6% (w/w) to about 8% (w/w) heat-moisture treated wheat flour.6. The composition of comprising from about 6.5% (w/w) to about 7.5% (w/w) heat-moisture treated wheat flour.7. The composition of comprising about 7% (w/w) heat-moisture treated wheat flour.8. The composition of comprising from about 5.5% (w/w) to about 6.5% (w/w) vegetable oil.9. The composition of comprising from about 5.75% (w/w) to about 6.25% (w/w) vegetable oil.10. The composition of wherein the vegetable oil is canola oil.11. The composition of in the form of a pie crust.12. The composition of after baking.13. A composition comprising from about 2% (w/w) to about 4% (w/w) of a specialty blend claim 11 , from about 5.5% (w/w) to about 7.5% (w/w) vegetable oil claim 11 , and from about 88.5% (w/w) to about 92.5% (w/w) of other conventional baking ingredients; wherein the specialty blend consists ...

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Номер записи: 33
09-02-2017 дата публикации

EDIBLE COMPOSITION FOR FOOD FORMING MACHINE

Номер: US20170035064A1
Автор: Lee Wei-Sheng
Принадлежит:

The invention provides an edible composition for a food forming machine, including flour, powdered sugar, solidified oil, and liquid. In particular, based on 100 parts by weight of the flour, the content of the powdered sugar is 25 parts by weight to 35 parts by weight, the content of the solidified oil is 45 parts by weight to 60 parts by weight, and the content of the liquid is 25 parts by weight to 35 parts by weight. The edible composition for a food forming machine has excellent three-dimensional forming effect. 1. An edible composition for a food forming machine , comprising:a flour, wherein a protein content of the flour is 8.5% or less;a powdered sugar;a solidified oil; anda liquid, whereinbased on 100 parts by weight of the flour, a content of the powdered sugar is 25 parts by weight to 35 parts by weight, a content of the solidified oil is 45 parts by weight to 60 parts by weight, and a content of the liquid is 25 parts by weight to 35 parts by weight.2. The edible composition for a food forming machine of claim 1 , wherein the solidified oil comprises butter claim 1 , tallow claim 1 , lard claim 1 , coconut oil claim 1 , or a combination thereof.3. The edible composition for a food forming machine of claim 1 , wherein the liquid comprises milk claim 1 , fruit juice claim 1 , water claim 1 , or a combination thereof.4. The edible composition for a food forming machine of claim 1 , further comprising a powdered milk claim 1 , wherein based on 100 parts by weight of the flour claim 1 , a content of the powdered milk is 4 parts by weight to 6 parts by weight.5. The edible composition for a food forming machine of claim 1 , further comprising a cocoa powder claim 1 , wherein based on 100 parts by weight of the flour claim 1 , a content of the cocoa powder is 4 parts by weight to 6 parts by weight.6. The edible composition for a food forming machine of claim 1 , further comprising a salt claim 1 , wherein based on 100 parts by weight of the flour claim 1 , a ...

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Номер записи: 34
11-02-2016 дата публикации

DOUGH OR BATTER COMPRISING FUNCTIONALIZED GRAINS

Номер: US20160037784A1
Автор: Arnaut Filip, DE PAUW Paul
Принадлежит:

The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration of functional ingredients allowing reduction of the total amount of said functional ingredients in said dough or batter product. 1. A dough or batter product for use in bakery products , characterized therein that said dough or batter product comprises functionalized grains wherein the total amount of functional ingredients in said grains are at least 40 wt % of the total amount of said functional ingredients in said dough or batter product.2. The dough or batter product according to claim 1 , wherein said dough or batter product comprises at least 1 wt % of said functionalized grains.3. The dough or batter product according to claim 1 , wherein said functional ingredients are one or more ingredients chosen from salty or salty-like ingredients claim 1 , sugars or sweeteners claim 1 , ethanol claim 1 , baking powder(s) claim 1 , diacetyl claim 1 , natural or synthetic aromas compounds claim 1 , flavors and/or flavor improvement compounds claim 1 , enzymes claim 1 , oxidizing or reducing agents claim 1 , emulsifiers claim 1 , polyols claim 1 , gums claim 1 , fats claim 1 , oils claim 1 , fatty materials claim 1 , organic acids claim 1 , vitamins claim 1 , antimicrobial agents claim 1 , coloring agents and/or food-grade microorganisms.4. The dough or batter product according to claim 1 , wherein said grains are one or more grain types chosen from wheat claim 1 , buckwheat claim 1 , barley claim 1 , oat claim 1 , spelt claim 1 , rye claim 1 , sorghum claim 1 , maize claim 1 , triticale claim 1 , millet claim 1 , teff claim 1 , sunflower claim 1 , sesame claim 1 , linseed claim 1 , amaranth claim 1 , flaxseed claim 1 , pumpkin claim 1 , rapeseed soybean claim 1 , farro claim 1 , kamut claim 1 , quinoa claim 1 , beans claim 1 , peas claim 1 ...

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Номер записи: 35
11-02-2016 дата публикации

COFFEE CHERRY FOOD PRODUCTS AND METHODS FOR THEIR PREPARATION

Номер: US20160037785A1
Автор: BELLIVEAU Daniel Alderic, MCMARTIN Scott Allen James
Принадлежит:

Food products having portions of coffee cherries are described, as well as components thereof and methods of forming. One such food product may include a first ingredient and a second ingredient. The first ingredient may have one or more portions of a dried coffee cherry. The second ingredient may include at least one of a fat, a flour composition, a dairy product, a flavoring agent, a leavening agent, an enzyme, a modified starch, a gum, a reducing sugar, a sweetener, or a salt. 1. A food product comprising:a first ingredient comprising one or more portions of a dried coffee cherry, wherein the one or more portions of the dried coffee cherry comprise at least one of a pulp, a mucilage, and a hull, and do not comprise a coffee bean; anda second ingredient comprising at least one of a fat, a flour composition, a dairy product, a flavoring agent, a leavening agent, an enzyme, a modified starch, a gum, a reducing sugar, a sweetener, or a salt.2. The food product of claim 1 , wherein the one or more portions of the dried coffee cherry consist of at least one of a hull claim 1 , a mucilage claim 1 , a silverskin claim 1 , a parchment coat claim 1 , a pectin layer claim 1 , a pulp claim 1 , and an outer skin.3. (canceled)4. The food product of claim 1 , further comprising at least one fluid.5. The food product of claim 1 , wherein the first ingredient is present in the food product in an amount of about 3% by weight to about 80% by weight of the food product.6. (canceled)7. The food product of claim 1 , wherein the first ingredient has at least one of:an average particle size of about 0.1 μm to about 3000 μm;a dry matter content of about 80% by weight to about 100% by weight;a peak viscosity of the first ingredient is about 30 rapid visco units to about 3000 rapid visco units; anda water absorption index of about 1 to about 20.812.-. (canceled)13. The food product of claim 1 , wherein the second ingredient further comprises one or more of oil claim 1 , butter claim 1 , ...

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Номер записи: 36
24-02-2022 дата публикации

SOURDOUGH PRODUCT

Номер: US20220053781A1
Автор: VERTE Fabienne
Принадлежит: PURATOS NV

The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste. 1Clostridium saccharobutylicum.. A sourdough product comprising cereal or cereal fractions , wherein said sourdough product is fermented by one or more strains of2Clostridium saccharobutylicumClostridium saccharobutylicum. The sourdough product according to claim 1 , wherein said strain of is DSM 13864.3. The sourdough product according to claim 1 , wherein said sourdough product is fermented by one or more additional microorganisms chosen from lactic acid forming bacteria claim 1 , in particular slow acidifying lactic acid bacteria claim 1 , and/or yeast strains.4Lactobacillus sakei, Lactobacillus crustorumLactobacillus reuteriLactobacillus sakeiLactobacillus crustorum.. The sourdough product according to claim 3 , wherein said additional microorganism is or claim 3 , preferably or5. The sourdough product according to claim 1 , wherein said sourdough product is a liquid sourdough product claim 1 , a paste sourdough product or a dried sourdough product.6. The sourdough product according to claim 1 , wherein said sourdough product is an active or inactive sourdough product.7. The sourdough product according to claim 1 , wherein said sourdough product is a liquid sourdough product characterized by having a pH between 4.2 and 9.0 claim 1 , preferably between 4.2 and 6.0 claim 1 , more preferably between 4.2 and 4.8.8. The sourdough product according to claim 1 , wherein said sourdough product is a dried sourdough product obtained by drying a liquid sourdough product.9. The sourdough product according to claim 1 , further comprising ...

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Номер записи: 37
18-02-2021 дата публикации

Pastry Premix Compositions and Methods for Preparing Same

Номер: US20210045393A1
Автор: Belitz Aileen Shiue
Принадлежит:

A pastry product premix preparation method includes the steps of freezing a shortening material in a condition below about 40 degrees Fahrenheit to make a solidified shortening material, breaking the solidified shortening material into particles that may have the shape of a sphere, a flake, an irregular shape, or a combination thereof; combining the shortening material with at least one dry ingredient that may include flour, salt, or baking powder to make a dry mix; vacuum-sealing the dry mix; and maintaining the dry mix at a temperature below the melting point of the shortening particles until further use. 1. A method for preparing a pastry product , comprising:freezing a shortening material to below about 40 degrees Fahrenheit to make a solidified shortening material;breaking the solidified shortening material into particles with a predetermined size range;combining flour with at least one other dry ingredient to make a mixture;mixing the shortening particles with said mixture to make a dry mix while maintaining the shortening particles at a temperature below the melting point of the shortening material, wherein the dry mix includes no added liquid and has a substantially even distribution of the shortening particles throughout the dry mix;vacuum-sealing the dry mix to maintain the substantially even distribution of the shortening particles throughout the dry mix; andmaintaining the vacuum-sealed dry mix at a temperature below the melting point of the shortening particles until further use.2. The method according to claim 1 , wherein the shortening material comprises a water in oil emulsion.3. The method according to claim 1 , wherein the shortening material comprises butter claim 1 , coconut oil claim 1 , palm oil claim 1 , lard claim 1 , vegetable shortening claim 1 , or any combination thereof.4. The method according to claim 1 , wherein said shortening particles have a shape selected from the group consisting of: flakes claim 1 , spheres claim 1 , irregular ...

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Номер записи: 38
16-02-2017 дата публикации

PLANT-BASED EGG SUBSTITUTE AND METHOD OF MANUFACTURE

Номер: US20170042204A1
Автор: Albanello Lorenzo, Boot Johannes Hendrikus Antonius, Clements Megan Alexander, Jones Christopher Michael, Oliveira Morgan Ann, Tetrick Joshua
Принадлежит:

Disclosed herein are non-egg compositions that can be used as egg substitutes. The disclosure is directed to egg substitutes and methods of manufacturing the same, and compositions comprising the egg substitutes, including edible compositions such as baked goods and edible emulsions. 157-. (canceled)59. The composition of claim 58 , wherein the composition comprises about 60-95% by dry weight of the one or more plant flours.60. The composition of claim 58 , wherein the composition comprises about 70-90% by dry weight of the one or more plant flours.61. The composition of claim 58 , wherein the plant flour is garbanzo flour.62. The composition of claim 58 , wherein the plant flour is fava bean flour.63. The composition of claim 58 , wherein the plant flour is sorghum flour.64. The composition of claim 58 , wherein the composition comprises about 0.5-20% of the one or more gums.65. The composition of claim 58 , wherein the gum is selected from xanthan gum claim 58 , acacia gum claim 58 , and a combination thereof.66. The composition of claim 58 , wherein the composition further comprises a high fiber material.67. The composition of claim 66 , wherein the composition comprises about 0.5-50% of the high fiber material.68. The composition of claim 66 , wherein the high fiber material is bran.69. The composition of claim 68 , wherein the bran is micronized bran.70. The composition of claim 58 , further comprising one or more starches.71. The composition of claim 70 , wherein the starch is arrowroot starch.72. The composition of claim 58 , wherein the baked food product is selected from the group consisting of muffins claim 58 , cakes claim 58 , cupcakes claim 58 , brownies claim 58 , cookies claim 58 , biscotti claim 58 , pancakes claim 58 , breads claim 58 , waffles claim 58 , pastries claim 58 , pies claim 58 , tarts claim 58 , scones claim 58 , pretzels claim 58 , and crackers.73. The composition of claim 58 , wherein the composition replaces egg in the baked food ...

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Номер записи: 39
18-02-2021 дата публикации

INDIVIDUAL HANDHELD FILLED FOOD PRODUCTS COMPRISING EDIBLE ENCLOSING TUBE(S)

Номер: US20210047098A1
Автор: ISSERLES Norman
Принадлежит: Ma Cuisine Originate Ltd.

A sandwich wrap including a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held vertically for consumption, thus restraining filling from exiting. A method using an assembly frame positions the auxiliary support. Filling is stocked in a capped filling storage tube including at least two components that can be disassembled from inside the edible enclosing tube to give the edible enclosed filling. The food product may include a set of separately enclosed different fillings and each edible enclosing tube may be shaped around the filling storage tube to give a cross-sectional form of a circle sector so that the set forms a right circular cylinder. A seepage container assists assembly in advance of an order to avoid impairment by moisture seeping out of fillings. 169.-. (canceled)70. An individual handheld food product comprising:a plurality of edible enclosing tubes, each edible enclosing tube having open upper and lower ends, which define an axis therebetween that is oriented generally vertically when the food product is eaten, a lower end region proximate the lower end, and an upper end region proximate the upper end and containing edible filling; andan auxiliary support fitted over the open lower ends of the edible enclosing tubes, the auxiliary support having at least one side wall that is disposed around the lower end regions of the edible enclosing tubes and a solid bottom wall that extends across the open ends of the edible enclosing tubes for supporting the edible enclosing tubes in use and for preventing the edible filling from escaping from the open lower ends;wherein the auxiliary support defines a recess that accommodates the lower end regions of the edible enclosing tubes; forming a snug fit therearound;the plurality of edible enclosing tubes are disposed contiguously side-by-side one another;each edible ...

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Номер записи: 40
19-02-2015 дата публикации

FAT PARTICLE COMPOSITIONS CONTAINING SALT, DOUGH AND BAKED DOUGH ARTICLES MADE THEREFROM, AND RELATED METHODS

Номер: US20150050412A1
Автор: Erickson Braden J., Oppenheimer Alan A., Seibold Jon Duke, Wang Wenyi
Принадлежит:

Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing. 1. A dough composition comprising flour , water , fat , and flavorant salt , the dough composition comprising fat particles comprising solid fat and flavorant salt , wherein the amount of flavorant salt in the fat particles is at least 20 percent of a total amount of flavorant salt in the dough composition.3S. herbaceaL. japonicaL. chinensis. A dough composition according to claim 1 , wherein the flavorant salt is selected from the group consisting of: sodium chloride claim 1 , potassium chloride claim 1 , monosodium glutamate claim 1 , (saltwort) claim 1 , (sea tangle) claim 1 , and (kukoshi) claim 1 , and combinations thereof.4. A dough composition according to wherein the fat particles comprise from about 1 to about 8 weight percent flavorant salt based on total weight fat particles.5. A dough composition according to wherein the fat particles comprise fat substitute.6. A dough composition according to wherein the solid fat comprises fat ingredient selected from the group consisting of: base oil claim 1 , interesterified base oil claim 1 , fractionated base oil claim 1 , fully hydrogenated base oil claim 1 , partially hydrogenated base oil claim 1 , and mixtures thereof.7. A dough composition according to wherein the solid fat comprises fat ingredient selected from the group consisting of:base oil ...

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Номер записи: 41
25-02-2016 дата публикации

A Method For Making A Soft Cake Batter

Номер: US20160050941A1
Автор: CLEMENT Jerome, HARICHANE Didier, NOTARDONATO Lelia
Принадлежит: GENERALE BISCUIT

This relates to a method for making a soft cake batter comprising at least 40 wt. % cereals material and at most 30 wt. % sugars against the total weight of the soft cake after baking, the method comprising: —providing flour, sugars and other ingredients for the soft cake; —forming a pre-mixture by mixing a portion of flour representing at least 60 wt. % of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45° C.; —maturing the heated pre-mixture at a temperature of at least 45° C. to form a dough; and —mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereals material after baking. 1. A method for making a soft cake batter comprising at least 40 wt. % cereals material and at most 30 wt. % sugars against the total weight of the soft cake after baking , the method comprising:providing flour, sugars and optionally other ingredients for the soft cake;mixing a portion of the flour representing at least 60 wt. % of the total flour to be incorporated into the soft cake batter with water and the sugars to form a pre-mixture and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45° C., preferably between 50° C. to 70° C., more preferably between 55° C. to 70° C., still more preferably around 60° C.;maturing the heated pre-mixture at a temperature of at least 45° C., preferably from 50° C. to 70° C., still preferably around 60° C., to form a dough;mixing the dough with the remaining flour and optionally the other ingredients for forming the soft cake batter comprising at least 40 wt. % cereals material after baking.2. The method of claim 1 , wherein the step of maturing the heated pre-mixture comprises maturing the heated pre-mixture at a ...

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Номер записи: 42
22-02-2018 дата публикации

Enzymatic activity of lytic polysaccharide monooxygenase

Номер: US20180051305A1
Автор: Harm Gruppen, Jacob Visser, Martijn Johannes Koetsier, Matthias FROMMHAGEN, Mirjam Anna KABEL, Sandra Wilhelmina Agnes Hinz
Принадлежит: Genencor International Inc

The present invention is in the area of enzymes for (hemi-)cellulose degradation and/or modification, more in particular the degradation and/or modification of xylan. The invention is based on a newly discovered enzymatic activity of a class of lytic polysaccharide monooxygenases (LPMOs), i.e. oxidative cleavage of xylan in addition to oxidative cleavage of cellulose. The present invention therefore relates to a method for degrading and/or modifying xylan in a xylan-comprising substrate, a method for preparing a product from a xylan-comprising substrate, a kit of parts, a liquid, paste or solid formulation, and a xylan-comprising composition, comprising said LPMO. The invention further relates to a use of said LPMO, said kit of parts, said formulation and/or said composition, in a method of the invention.

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Номер записи: 43
26-02-2015 дата публикации

BAKING KIT SYSTEM AND METHODS

Номер: US20150056334A1
Автор: Geiger Taya, Tutin Leah
Принадлежит:

Baking kit systems and methods, and in particular, baking kit teaching systems and methods are described. in some examples, a baking kit system includes: a plurality of discretely packaged ingredients in packets configured to be mixed together into a baking mixture, the packets including lower concentration ingredient packets and higher concentration ingredient packets (being respectively of lower and higher concentrations in the baking mixture); a container for retaining the ingredient packets; and a set of instructions providing steps for combining and baking the contents of the ingredient packets. In some further examples, the packets each include an indicium and the set of instructions provides steps for combing the contents of the ingredient packets according to the indicia. 1. A baking kit system , comprising:a plurality of discretely packaged ingredients substantially being a plurality of ingredient packets each having discrete contents configured to be mixed into a baking mixture, the plurality of ingredient packets being at least:one or more lower concentration ingredient packets each enclosing a lower concentration ingredient, the lower concentration ingredient being of a lower concentration in the baking mixture, andone or more higher concentration ingredient packets each enclosing a higher concentration ingredient, the higher concentration ingredient being of a higher concentration in the baking mixture;a container configured to retain the plurality of ingredient packets; anda set of instructions providing a series of steps for combining and baking the discrete contents of the plurality of ingredient packets.2. The baking kit system of claim 1 , further comprising an indicium on each of the plurality of ingredient packets.3. The baking kit system of claim 2 , wherein the indicium is a number and each of the plurality of ingredient packets is sequentially numbered claim 2 , andwherein the set of instructions comprises steps for combining the discrete ...

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Номер записи: 44
26-02-2015 дата публикации

SYSTEM AND METHOD FOR PRODUCING BREAD PRODUCTS

Номер: US20150056337A1
Автор: Fahey-Burke Samuel J., Myhrvold Nathan P., ZHOU Huan Larissa
Принадлежит:

An improved system and method for the production of a bread product is disclosed. The method may comprise the steps of (a) mixing a first set of ingredients into a first dough component; (b) forming the first dough component into a dough base in a fixture in a molding operation; (c) forming a distinct cavity in the base with a cavity-forming operation; (d) finishing the bread product. The system may comprise (a) a mixing station for mixing a first set of ingredients into a first dough component; (b) a forming station for forming the first dough component into a dough base having a form and a distinct cavity formed by a cavity-forming operation; and (c) a dough finishing station for finishing the bread product into a finished bread product. The bread product when finished by baking comprises a crumb provided by the dough base and the distinct cavity formed by the cavity-forming operation. 1134-. (canceled)135. A composition having a pre-selected form comprising:(a) a dough base formed from a first dough component, the first dough component is formulated from a first set of ingredients into a pre-selected form; and(b) a distinct cavity within the dough base formed by a cavity-forming operation.136. The composition of wherein the composition is baked into a molded baked bread product.137. The composition of further comprising a fill material within the cavity.138. The composition of wherein the fill material includes a second dough component.139. The composition of wherein the second dough component comprises a second set of ingredients.140. The composition of comprising a multi-component dough product wherein the cavity in the first dough component is filled with the second dough component.141. The composition of wherein the cavity-forming operation includes a blow-molding operation.142. The composition of wherein the cavity-forming operation includes an injection molding operation.143. The composition of wherein the cavity-forming operation includes a fluid injected ...

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Номер записи: 45
01-03-2018 дата публикации

Flatbread machine with an automatic flatbread preparation method based on dough capsules and a packaging system

Номер: US20180055059A1
Автор: Carlos Alberto Ruiz Preciado, Jonas Mueller, Louis Renaud Paul Francois Frachon
Принадлежит: FLATEV AG

A capsule for receiving a portion of dough for producing a single piece of flat bread includes a first part and a second part sealingly closable for gastight encapsulation of a dough portion in a hollow portion for making a single piece of flat bread. A preferred execution of this capsule comprises a dome-like part with a radially extending circular edge section, which forms a groove along the circumference of an edge. The groove extends with its depth into the direction of the side of the dome-like part. The sealing foil spans over the opening of the dome-like part ( 80 ) and the edge section and groove and it is sealingly weldable or gluable onto the edge section for encapsulating a dough portion.

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Номер записи: 46
20-02-2020 дата публикации

WATER- AND ENERGY-SAVING SYSTEMS AND METHODS FOR PRODUCING LIME-COOKED MASA

Номер: US20200054051A1
Автор: Contreras Roberto, Rubio Felipe A.
Принадлежит:

Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills. 1. A method of making lime-cooked masa , the method comprising:adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components;conditioning, using a first conditioner, the maize kernel for a first predetermined amount of time to cause moisture absorption to within a first predetermined range;liming the maize kernel;cooking, using a cooker, the maize kernel in an environment of steam; adding water to the maize kernel in a second predetermined proportion;', 'conditioning, using a second conditioner, the maize kernel for a second predetermined amount of time to cause moisture absorption to within a second predetermined range; and', 'milling, using one or more mills, the maize kernel., 'after cooking the maize kernel2. The method of claim 1 , wherein execution of the method results in:water consumption of no more than 0.6 parts of water per one part of maize kernel by weight for chip production;water consumption of no more than 0.76 parts of water per one part of maize kernel by weight for tortilla production;negligible wastewater discharge; ...

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Номер записи: 47
05-03-2015 дата публикации

BAKERY FAT SYSTEM

Номер: US20150064329A1
Автор: Karleskind Daniele Marie-Antoinette, Metin Serpil, Moran Patrick, Smith Paul Raymond, Veelaert Sarah
Принадлежит: Cargill, Incorporated

The invention relates to a bakery fat system that is low in trans- and saturated fatty acids. A process for making the system of the present invention is also disclosed and a use in bakery applications, in particular in pastry applications, is also disclosed. In a first aspect, the present invention relates to a bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w %, of a lipid and from 25 w/w % t 70 w/w % of a porous edible particle, characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase. In a second aspect, the present invention relates to a process for making the bakery fat system, a bakery product comprising the bakery fat system and further bakery ingredients, and the use of the bakery fat system in bakery applications, in particular in pastry applications, are also disclosed. 1. A bakery fat system comprising from 30 weight/weight % (w/w %) to 75 w/w % of a lipid and from 25 w/w % to 70 w/w % of a porous edible particle , characterized in that said bakery fat system is a structured fat system wherein the lipid is present as a continuous phase.2. The bakery fat system according to claim 1 , characterized in that the lipid comprises oil and fat.3. The bakery fat system according to claim 1 , characterized in that the porous edible particle has an oil absorption capacity of from 15 to 50%.4. The bakery fat system according to claim 1 , characterized in that the porous edible particle is porous starch.5. The bakery fat system according to claim 1 , characterized in that said bakery fat system has a hardness of 0.5 to 2.5 kg at 20° C.6. The bakery fat system according to claim 4 , characterized in that the porous starch has a density of from 0.2 to 0.8 g/cmand a specific surface area of from 0.2 to 2 m/g.7. The bakery fat system according to claim 1 , characterized in that said bakery fat system is a pastry fat system.8. A process for making the bakery fat system of claim 1 , ...

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Номер записи: 48
28-02-2019 дата публикации

Whey Protein-Based Cookie Doughs and Cookie Products

Номер: US20190059396A1
Автор: Smith Tucker
Принадлежит:

Disclosed are whey protein-enriched cookie dough and cookie products. Also disclosed is a method for making whey protein-enriched cookie doughs and cookies. 1. A whey protein-enriched cookie dough comprising whey protein phospholipid concentrate.2. The whey protein-enriched cookie dough of wherein the dough comprises at least about 18 percent of a whey protein ingredient by weight claim 1 , the whey protein ingredient comprising at least about 50 percent whey protein phospholipid concentrate.3. The cookie dough of wherein the whey protein ingredient comprises at least about 75 percent whey protein phospholipid concentrate.4. The cookie dough of wherein the whey protein ingredient comprises at least about 95 percent whey protein phospholipid concentrate.5. The whey protein-enriched cookie dough of wherein the cookie dough is eggless.6. The whey protein-enriched cookie dough of wherein the cookie is flourless.7. An eggless shelf-stable cookie dough claim 1 , the cookie dough comprising whey protein phospholipid concentrate and at least one non-viscous soluble fiber.8. The eggless shelf-stable cookie dough of wherein the non-viscous soluble fiber is added to the cookie dough as a syrup.9. The eggless shelf-stable cookie dough of wherein the whey protein phospholipid concentrate is present in the cookie dough in an amount of at least about 18 percent by weight of the cookie dough.10. A method for making a protein-enriched cookie dough comprising whey protein claim 7 , the method comprising adding to an admixture of dough ingredients at least about 18 percent of a whey protein ingredient by weight of the dough claim 7 , the whey protein ingredient comprising at least about 50 percent whey protein phospholipid concentrate by weight.11. A whey protein-enriched cookie comprising whey protein phospholipid concentrate.12. The whey protein-enriched cookie of wherein the whey protein phospholipid concentrate comprises at least about 50 percent by weight of a whey protein ...

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Номер записи: 49
17-03-2022 дата публикации

BAKED GOODS CONTAINING NON-DAIRY PROTEIN

Номер: US20220079172A1
Автор: Kumar Manoj
Принадлежит: Ripple Foods, PBC

Disclosed are baked goods containing non-dairy protein. Examples of the disclosed baked goods include quick breads. An example quick bread includes muffins that contain salt-precipitated plant proteins (e.g., from pea) at levels surpassing 9 or more grams per 90-gram muffin. The muffins are fully formed (i.e., not collapsed), are neutral in flavor with no bitter aftertaste and are hypoallergenic or non-allergenic. In some examples, the baked goods are vegetarian, do not contain eggs, or are vegan. In some examples, the only source of protein in the baked goods comes from plant proteins. 1. A non-dairy baked good , comprising at least 9 grams of a refined non-dairy protein in 90 grams of the non-dairy baked good;wherein the refined non-dairy protein has an aqueous solubility of less than about 15% (w/w); andwherein the refined non-dairy protein is the only refined protein in the non-dairy baked good.2. The non-dairy baked good of claim 1 , wherein the non-dairy baked good includes a leavening agent.3. The non-dairy baked good of claim 2 , wherein the non-dairy baked good includes a chemical leavening agent.4. The non-dairy baked good of claim 2 , wherein the non-dairy baked good is not collapsed.5. The non-dairy baked good of claim 1 , wherein the refined non-dairy protein is from a plant source.6. The non-dairy baked good of claim 1 , wherein the refined non-dairy protein is from a non-allergenic source.7. The non-dairy baked good of claim 1 , wherein the refined non-dairy protein is calcium-precipitated protein.8. The non-dairy baked good of claim 7 , wherein the refined non-dairy protein is precipitated at an acid pH.9. (canceled)10. The non-dairy baked good of claim 1 , wherein the refined non-dairy protein has a solution pH of less than about 7.1.11. The non-dairy baked good of claim 1 , wherein the refined non-dairy protein has a sodium content of less than about 4500 ppm.12. The non-dairy baked good of claim 1 , wherein the non-dairy baked good contains no ...

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Номер записи: 50
27-02-2020 дата публикации

Microwavable Baking Mixes and Methods of Preparing Baked Goods

Номер: US20200060293A1
Автор: CLARK Joel, Smith Cameron, Stevens Cori
Принадлежит:

Baking (e.g., pancake) mixes comprising at least one type of whole grain flour, at least one natural sweetener, at least one solid fat and a leavening system are provided herein. Packaged food products comprising single-serving containers containing said baking (e.g., pancake) mixes, as well as methods of preparing pancakes, are also provided. The baked goods (e.g., pancakes) described herein are preferably 100% whole grain and free from preservatives and/or artificial colorings. 1. A packaged food product comprising a single-serving container and a baking mix comprising at least one type of whole grain flour , at least one natural sweetener , at least one fat and a leavening system , wherein the baking mix is free from white flour and the at least one fat is a solid fat.2. The packaged food product of claim 1 , wherein the baking mix is pancake mix.3Pennisetum glaucumSetaria italicaPanicum miliaceumEleucine coracanaDigitaria exilis. The packaged food product of claim 1 , wherein the at least one type of whole grain flour is selected from the group consisting of flours from amaranth claim 1 , barley claim 1 , buckwheat claim 1 , bulgur claim 1 , corn claim 1 , einkorn claim 1 , faro claim 1 , fonio claim 1 , freekeh claim 1 , kamut claim 1 , kaniwa claim 1 , millet (pearl millet () claim 1 , foxtail millet () claim 1 , proso millet () claim 1 , finger millet/ragi () claim 1 , and fonio ()) claim 1 , oat claim 1 , quinoa claim 1 , rice claim 1 , rye claim 1 , sorghum claim 1 , spelt claim 1 , teff claim 1 , triticale claim 1 , wheat claim 1 , wild rice and combinations thereof.4. The packaged food product of claim 3 , wherein the at least one type of whole grain flour comprises whole wheat flour and whole grain oat flour.5. The packaged food product of claim 1 , wherein the baking mix is free from preservatives and/or artificial colorings.6. The packaged food product of claim 1 , wherein the at least one natural sweetener is selected from the group consisting of ...

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Номер записи: 51
12-03-2015 дата публикации

Sodium Bicarbonate Product

Номер: US20150071979A1
Автор: Best Edna Elaine, Gaunt Sarah, MINTER Stephen John, Nehmer Warren L.
Принадлежит:

A sodium bicarbonate product comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature. The particles have a structure comprised of individual crystallites of sodium bicarbonate attached together in the particle. More than 95% by volume of the particles have a size less than 200 μm. Particles of the product are hollow and are formed of an outer shell of the crystallites. The product may be used, for example, as a leavening agent in the production of cooked foods. The product may be produced by spray drying a solution or slurry dissolved organic material and dissolved sodium bicarbonate. The sodium bicarbonate may be present as a suspension. 1. A sodium bicarbonate product which comprises particles containing sodium bicarbonate and an organic material that is a solid at ambient temperature , the particles of said product having a structure comprised of individual crystallites of sodium bicarbonate attached together in the particle wherein more than 95% by volume of the particles have a size less than 200 μm and wherein particles of the product are hollow and are formed of an outer shell of said crystallites.2. (canceled)3. A product as claimed in wherein more than 95% by volume of the particles have a size less than 125 μm.4. (canceled)5. A product as claimed in having a mean particle size in the range of 50 μm to 100 μm.6. A product as claimed in wherein more than 95% by volume of the particles have a size less than 75 μm.7. A product as claimed in wherein more than 95% by volume of the particles have a size less than 50 μm.8. A product as claimed in wherein more than 75% by volume of the particles have a size less than 30 μm.9. A product as claimed in wherein at least 30% of the particles are hollow.10. (canceled)11. (canceled)12. A product as claimed in wherein at least 60% of the particles are hollow.13. (canceled)14. A product as claimed in wherein at least 80% of the particles are hollow.15. A product as ...

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Номер записи: 52
23-03-2017 дата публикации

Raw Uncooked/Unbaked Dessert Rolls

Номер: US20170079286A1
Автор: Gomez Leonardo DeJesus, Gonzalez Maria Cristina
Принадлежит:

A method of preparation of raw, uncooked or unbaked dessert rolls is such that they are unbaked or uncooked in any conventional high temperature process exceeding 120 degrees Fahrenheit. The method includes using ingredients free from all refined sugars, eggs, flour, gluten, cholesterol, high fructose corn syrup, hydrogenated oils, or any artificial preservatives. In addition, the method of preparation is such that the dessert rolls obtain a “thin bun-like” exterior that maintains their consistency and does not crack when being rolled into the final product. 1. A method for manufacturing Raw uncooked/unbaked dessert rolls (e.g. Raw Cinnamon Rolls , Raw Cacao Rolls , and other similar dessert rolls with different constitutes) comprising the steps of: adding prime ingredient for making the batter; adding a natural ingredient to make the batter coagulate; using spreading apparatus to spread batter evenly and to exact thickness & dimensions onto dehydrator sheets; dehydrating batter on sheets on both sides resulting in a soft malleable “flat bun-like product” that can be shaped or rolled; spreading filling mixes using spreading apparatus onto “flat bun-like product”; pounding with a solid compressive force on top; adding a natural ingredient to deliver a natural preservative; rolling the “flat bun-like product” with the fillings into Raw unbaked dessert rolls and sealing the rolls using the exposed filling gap as adhesive; cutting completed Raw unbaked dessert rolls using cutting apparatus into the specific weight & dimensions.2. The method of claim 1 , wherein mixing prime batter ingredients in an electric mixer or manually using a large mixing utensil.3. The method of claim 1 , further comprising by adding the natural ingredient: Flaxseeds to the batter produces a natural coagulation agent that increases the consistency of the batter claim 1 , and results in the coagulation of the batter.4. The method of claim 1 , further comprising by adding a natural ingredient to ...

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Номер записи: 53
12-03-2020 дата публикации

Dual textured food

Номер: US20200077666A1
Автор: Kevin A. Haas, Kristi L. BAHE
Принадлежит: General Mills Inc

Methods are described that impart a dual texture to baked goods. The methods generally include making a leavened batter that contains a relatively low flour to water ratio, followed by combining the leavened batter with a second portion of flour to make a dough.

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Номер записи: 54
25-03-2021 дата публикации

Process for Improving Freshness of Flat Breads Involving Combination of Maltogenic Alpha Amylase Variants

Номер: US20210084911A1
Автор: Köroglu Umut, Lundkvist Henrik, Matveeva Irina Victorovna, Sinik Hasim, Strachan Silvia
Принадлежит: NOVOZYMES A/S

A method for improving the freshness of flat breads comprising a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and b) making flat breads from the dough. 1. A method for improving the freshness of flat breads comprising 'a second maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, F194Y, and N375S; and', 'a) adding to flour or to a dough comprising a flour, a first maltogenic alpha-amylase having at least 70% identity to SEQ ID NO: 1, and compared to SEQ ID NO: 1 comprising the substitutions D261G, T288P, and F188L; and'}b) making flat breads from the dough.2. The method according to claim 1 , wherein the flat breads are baked.3. The method according to claim 1 , wherein the flour is selected from the group consisting of wheat flour claim 1 , corn flour claim 1 , rye flour claim 1 , barley flour claim 1 , oat flour claim 1 , rice flour claim 1 , sorghum flour claim 1 , soy flour claim 1 , flour from pulses like gram flour claim 1 , and any combination thereof.4. The method according to claim 1 , wherein the flat breads are selected from the group consisting of pita claim 1 , Arabic pita claim 1 , baladi claim 1 , Lebanese claim 1 , mafrood claim 1 , shami claim 1 , hapati claim 1 , sangak claim 1 , roti claim 1 , tortillas claim 1 , barbari claim 1 , nan claim 1 , taboon claim 1 , shrak claim 1 , mashrouh claim 1 , nasir claim 1 , tannoor claim 1 , lavash claim 1 , taftan claim 1 , chapatti claim 1 , and pizza.5. The method according to claim 1 , wherein the first maltogenic alpha-amylase has at least 75% claim 1 , 80% claim 1 , 85% claim 1 , ...

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Номер записи: 55
31-03-2016 дата публикации

COMPOSITION AND PROCESS FOR BAKED FOOD PRODUCTS TO IMPART THE SENSORIAL ATTRIBUTES OF FRIED FOOD PRODUCTS

Номер: US20160088848A1
Автор: Purcell Sarah, Wang Ya-Jane
Принадлежит:

A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product. 1. A batter coating composition for a cooked food product to impart the sensorial attributes of a fried food product , said batter coating composition comprising:an ungelatinized, enzyme-modified starch, an ungelatinized, enzyme-modified flour or an ungelatinized, enzyme-modified starch-containing material plated with a liquid cooking oil at a starch-to-oil weight ratio of up to about 2:1.2. The batter coating composition of further comprising:approximately equal parts by weight of a flour and said plated ungelatinized, enzyme-modified starch, an ungelatinized, enzyme-modified flour or an ungelatinized, enzyme-modified starch-containing material; andapproximately equal parts by weight of a salt, a leavening agent and a gluten.3. The batter coating composition of further comprising:approximately 49% by weight of said flour;approximately 44% by weight of said plated ungelatinized, enzyme-modified starch, said ungelatinized, enzyme-modified flour or said ungelatinized, enzyme-modified starch-containing material;approximately 3% by weight of said salt;approximately 2% by weight of said leavening agent; andapproximately 2% by weight of said gluten.4. The batter coating composition of wherein said liquid cooking oil is a vegetable oil ...

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Номер записи: 56
02-04-2015 дата публикации

Food composition comprising a blend of cellulose ethers

Номер: US20150093489A1
Автор: Jenna L. DERHAMMER, Mark E. HINES
Принадлежит: HERCULES LLC

The presently disclosed and claimed inventive concept(s) relates generally to a food composition for reducing fat comprising flour and a binder, and methods of making the composition and using the composition to reduce fat in fried and baked foods. The binder is a blend of two or more different water soluble cellulose ethers.

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Номер записи: 57
05-05-2022 дата публикации

GRANULAR FOOD INGREDIENT COMPRISING A MUCILAGINOUS HYDROCOLLOID, A MANNAN-BASED HYDROCOLLOID, EGG WHITE AND INSOLUBLE FIBRE

Номер: US20220132868A1
Автор: Holden Ben, Wales Robert
Принадлежит:

The present invention relates to a granular food ingredient, and a method for making a granular food ingredient. The granular food ingredient is low in carbohydrate and fat. The granular food ingredient can be used as the basis for manufacturing a variety of food products which are traditionally made using flour.

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Номер записи: 58
12-05-2022 дата публикации

Pizza dough for later use and process for preparing same

Номер: US20220142182A1
Автор: FRITSCH Gérard, HEINRICH Mathieu, MICHEAUX Claire
Принадлежит:

Pizza dough for later use, which can be stored at refrigeration temperature for up to 100 days with artisanal quality, comprising in percentage by weight of the finished product: flour (50-65), water (20-35), fats (0-8), salt (0.7-2), sugar (0-2), deactivated yeast (0.05-0.15), fermented flour (0.1-2), vinegar (0.1-2), baking powders (0.5-2), gums (0.1-3). 1. A pizza dough for later use , comprising , in percentage by weight of the finished product:flour: 50-65water: 20-35fats: 0-8salt: 0.7-2sugar: 0-2deactivated yeast: 0.05-0.15wherein said pizza dough further comprises, in percentage by weight of the finished product:fermented flour: 0.1-2vinegar: 0.1-2baking powders: 0.5-2gums: 0.1-32. The pizza dough according to claim 1 , wherein the baking powders are a mixture of potassium bicarbonate (30 to 55%) and glucono-delta-lactone (45 to 70%).3. The pizza dough according to claim 1 , wherein the gums are a mixture of xanthan (50 to 70%) and guar flour (30 to 50%).4. The pizza dough according to wherein the gums comprise chicory fibre.5. The pizza dough according to claim 1 , wherein the fats consist of sunflower fat claim 1 , rapeseed oil claim 1 , and olive oil.6. The pizza dough according to claim 1 , wherein the fats consist of sunflower fat and rapeseed oil each in the proportion of 50% by weight of the fats.7. The pizza dough according to claim 5 , wherein sunflower fat claim 5 , rapeseed oil claim 5 , and olive oil each constitute one third of the weight of the fats.8. The pizza dough according to claim 1 , wherein the flour has an ash content of T40 or below.9. A process for preparing pizza dough for later use according to claim 1 , wherein said process comprises the steps of:a) mixing the dry components and then adding the liquid components,b) kneading for between 3 and 9 minutes,c) dividing into dough pieces of the desired weight,d) rolling the dough pieces,e) rolling out according to the desired final format: ball or roll,f) packaging in an oxygen-barrier ...

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Номер записи: 59
14-04-2016 дата публикации

Dough Packaging and Method of Dough Processing

Номер: US20160100592A1
Автор: Alongi Kristin, Galluch Noel, Jalali Rohit, LaLonde Renee
Принадлежит:

The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

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Номер записи: 60
14-04-2016 дата публикации

BATTER COMPOSITIONS, PACKAGED BATTER PRODUCTS, AND RELATED METHODS

Номер: US20160100593A1
Автор: Domingues David J.
Принадлежит:

Described are flour-based oil-in-water emulsion compositions that contain a foaming agent, related packaged emulsion compositions, and related methods of preparing and using the emulsions, exemplary emulsions being refrigerator stable in a non-pressurized package and optionally containing ingredients that include glucose oxidase, the package optionally being re-sealable. 1. An oil-in-water emulsion comprising flour , sugar , chemical leavening agent , oil , water , emulsifier , and surface-active foaming agent comprising organic acid esters of mono- or di-glycerides of fatty acids , the foaming agent being dispersed throughout the emulsion , the emulsion having a density of at least about 0.75 grams per cubic centimeter , wherein the organic acid is acetic acid , lactic acid , or a combination thereof.2. An emulsion as recited at wherein the chemical leavening agent includes acidic chemical leavening agent consisting essentially of monocalcium phosphate anhydrous claim 1 , sodium aluminum phosphate claim 1 , dicalcium phosphate dihydrate claim 1 , dicalcium phosphate claim 1 , and combinations thereof.3. An emulsion as recited at wherein the fatty acids include fatty acids having from 8 to 12 carbon atoms.4. An emulsion as recited at comprising from 0.5 to 1.5 weight percent of the foaming agent.5. An emulsion as recited at having a density in a range from 0.78 to about 1.0 grams per cubic centimeter.6. An emulsion as recited at comprisingfrom about 23 to about 27 weight percent flour,from about 3 to about 7 weight percent sugar,from about 9 to about 13 weight percent non-sugar water-activity reducing agent,from about 0.4 to about 1 weight percent acidic chemical leavening agent,from about 0.5 to about 1 weight percent basic chemical leavening agent,from about 6 to about 10 weight percent oil, andfrom about 36 to about 40 weight percent water.7. An emulsion as recited at wherein the edible oil-in-water emulsion is capable of being cooked on a pre-heated cook surface ...

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Номер записи: 61
26-03-2020 дата публикации

Process and System for the Manufacture of Vegetable Dough

Номер: US20200093142A1
Автор: Arao Toyohara Ernesto Isam, Caridis Andrew Anthony, Gomez Angulo Miguel Angel, Gonzalez Granados Sergio, Lorenzana Guerrero Arturo, Lorenzana Saucedo Mario, Sandoval Ávila Jesús Adolfo
Принадлежит:

A process and system is provided for the manufacture of vegetable dough using only water as an ingredient of the dough, and for a time interval ranging between 5 minutes and up to 10 minutes, wherein the vegetable is selected from vegetables and grains. 1. A manufacturing process for vegetable dough comprising:pulverize by means of a micro cutter a dehydrated raw vegetable to obtain particles (flour) with different granulometries;separate and classify the particles (flour) according to their granulometry;gelatinize by means of cutting and friction the starches present in the particles (flour) mixing the particles (flour) classified with water to obtain a vegetable dough.2. The process for manufacturing vegetable dough according to claim 1 , wherein the raw vegetable is selected from the group of tubers claim 1 , vegetables claim 1 , legumes or grains claim 1 , wherein the grain is dehydrated corn grain.3. The process for manufacturing vegetable dough according to claim 2 , wherein prior to pulverizing the raw dehydrated vegetable grain claim 2 , the method comprises the step of separating ferrous materials from the corn grain by means of a magnetic trap.4. The process for manufacturing vegetable dough according to claim 2 , wherein prior to pulverizing the raw dehydrated vegetable grain claim 2 , the raw dehydrated corn grain is subjected to a dry polish to separate the sub product from the dehydrated grain;wherein said dry polishing is achieved by means of a degerminator machine comprising an entry gate and an exit gate, through the entry gate the grain is fed by means of a worm to a polishing chamber, once the polishing chamber becomes full, the raw vegetable is propelled against a rotor and is brushed against some perforated meshes of a screening drum, the retention of the grain within the polishing chamber is adjusted to the exit gate by moving two counterweights, causing the sub product to become detached;wherein said removed sub product is transported, ...

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Номер записи: 62
26-03-2020 дата публикации

DOUGH MATERIAL CONTAINING CRUMBS OF A PREMADE BAKED PRODUCT

Номер: US20200093143A1
Автор: HAINDL Rudolf, MANDL Hans
Принадлежит:

A dough for the production of an outer casing for a snack product including the ingredients: crumbs of a previously made bakery product; fat component; liquid component; emulsifier; and raising agent, wherein the proportion of the crumbs is between 20% by weight and 60% by weight. 1. A dough for the production of an outer casing for a snack product including the ingredients:crumbs of a previously made bakery productfat componentliquid componentemulsifierraising agentwherein the proportion of the crumbs is between 20% by weight and 60% by weight.2. The dough according to claim 1 , wherein the proportion of crumbs is between 22% by weight and 35% by weight.3. The dough according to claim 1 , wherein the liquid component is added in the form of water claim 1 , milk claim 1 , cream or fruit juices or in the form of a combination of said substances.4. The dough according to claim 1 , wherein the fat component is added in the form of butter claim 1 , margarine or oil.5. The dough according to claim wherein the emulsifier is added in the form of whole egg or sauce base or a combination of whole egg and sauce base.6. The dough according to claim wherein the raising agent is added in the form of chemical baking raising agent.7. The dough according to claim wherein the raising agent is added in the form of baking powder.8. The dough according to claim wherein the proportion of water in the dough is between 25% by weight and 75% by weight.9. The dough according to claim 1 , wherein the proportion of emulsifier in the dough is between 10% by weight and 45% by weight.10. The dough according to claim 1 , wherein the proportion of fat in the dough is between 8% by weight and 30% by weight.11. The dough according to claim wherein the proportion of raising agent is between 0.5% by weight and 2% by weight.12. A snack product with a crisped outer layer produced from the dough according to and a filling arranged in the casing.13. A method of producing a snack product from the dough ...

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Номер записи: 63
04-04-2019 дата публикации

BAKING MIX AND METHODS OF MAKING SAME

Номер: US20190098905A1
Автор: Elder Matthew, Sutherland Daniel B.
Принадлежит:

A baking mix is provided that is free of common food allergens. The baking mix includes a modified starch, a native starch, a gluten-free flour, a hydrocolloid, a hydrogenated oil, a sugar, and a salt. Methods of manufacturing a baking mix are further provided and comprise the step of combining an amount of a modified starch, an amount of a native starch, an amount of a gluten-free flour, an amount of a hydrocolloid, an amount of a sugar, and an amount of a sea salt to form a raw material mixture. An amount heated hydrogenated oil is then added to the raw material mixture, and the raw material mixture is turbolized for a predetermined amount of time to thereby form the baking mix. 1. A baking mix , comprising:about 30 wt. % to about 50 wt. % of a modified starch;about 10 wt. % to about 50 wt. % of a native starch;about 15 wt. % to about 85 wt. % of a gluten-free flour, the gluten-free flour consisting of about 15 wt. % to about 35 wt. % of a rice flour, about 1 wt. % to about 25 wt. % millet flour, and about 1 wt. % to about 25 wt. % sorghum flour;about 1 wt. % to about 20 wt. % of a hydrocolloid, the hydrocolloid consisting of about 1 wt. % to about 10 wt. % of hydroxypropylmethyl cellulose, about 0.01% wt. % to about 5 wt. % xanthum gum, and about 0.01 wt. % to about 5 wt. % guar gum;about 2 wt. % to about 15 wt. % of a hydrogenated oil;about 1 wt. % to about 10 wt. % of a sugar; andabout 0.25 wt. % to about 5 wt. % of a salt,the baking mix not including peanuts, tree nuts, milk, eggs, wheat, soy, fish, or shellfish.2. The baking mix of claim 1 , wherein the modified starch is selected from the group consisting of modified tapioca starch claim 1 , modified corn starch claim 1 , modified potato starch claim 1 , modified tapioca dextrin starch claim 1 , and combinations thereof.3. The baking mix of claim 2 , wherein the modified starch is modified tapioca starch.4. The baking mix of claim 3 , wherein the baking mix comprises about 30 wt. % to about 50 wt. % of a ...

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Номер записи: 64
04-04-2019 дата публикации

Dough-Based Food Product and Method of Preparing

Номер: US20190098906A1
Автор: Bahe Kristi L, Cox Steven J, Thomspon Jeremy B
Принадлежит: GENERAL MILLS, INC.

A dough- or batter-based food product is prepared by mixing dough or batter ingredients to establish a dough or batter composition, the dough ingredients including at least flour, water and salt. The salt particles have dissolution rate of at least 120 seconds. Batter or dough provided herein, and cooked foods made from the batter or dough, include pockets of salt at a higher concentration than the dough, batter, or cooked food overall. Batter- or dough-based food products provided have a saltiness perception level substantially the same as compared to batter- or dough-based food products that include table salt in an amount at least 40% greater than the provided batter- or dough-based food product. 1. A method of producing a packaged dough having a shelf life of at least 14 days at 10° F. and formulated to produce a baked good when baked , the method comprising:a. mixing flour, water, and salt particles that have a dissolution rate of at least 120 seconds to form a dough having at least 10% of the salt particles being at least partially undissolved and dissolved salt that is non-homogeneously distributed throughout the dough;b. forming the dough into pieces; andc. packaging the dough.2. (canceled)3. The method of claim 1 , wherein the dough pieces are frozen.4. The method of claim 1 , wherein the baked good is a biscuit scone claim 1 , bread claim 1 , pizza crust claim 1 , dinner roll claim 1 , or sweet roll.5. (canceled)6. The method of claim 1 , wherein the baked good has a saltiness perception level substantially the same as compared to a first control baked good produced from a first control dough having the same formulation as the packaged dough claim 1 , with the exception of the first control dough having salt particles with a dissolution rate of 100 seconds or less and containing at least 40% more salt particles by weight than the packaged dough.7. A method of producing a packaged claim 1 , cooked batter- or dough-based food product claim 1 , the method ...

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Номер записи: 65
02-06-2022 дата публикации

STRUCTURED OIL-IN-WATER EMULSION AND FOOD PRODUCT COMPRISING THE SAME

Номер: US20220167638A1
Автор: DEMEURISSE Jeroen, Marangoni Alejandro
Принадлежит:

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and/or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil. 135-. (canceled)36. An oil-in-water emulsion comprising:i) from 1 to 8 wt. % emulsifier;ii) from 8 to 55 wt. % of sugar and/or sugar alcohol;iii) from 12 to 40 wt. % water; andiv) from 25 to 70 wt. % oil;wherein the emulsion is structured.37. An emulsion according to claim 36 , wherein the emulsifier is present in an amount of from 2 to 7 wt. %.38. An emulsion according to claim 36 , wherein the oil to water weight ratio is from 1.0 to 5.0.39. An emulsion according to claim 36 , wherein the sugar and/or sugar alcohol is present in an amount from 10 to 40 wt. %.40. An emulsion according to claim 36 , wherein the emulsion comprises sugar and is preferably free of sugar alcohol.41. An emulsion according to claim 36 , wherein the emulsifier comprises a non-ionic emulsifier selected from monoglycerides claim 36 , propylene glycol fatty acid esters claim 36 , polyglycerol fatty acid esters claim 36 , and combinations thereof.42. An emulsion according to claim 36 , wherein the emulsifier comprises at least one monoglyceride.43. An emulsion according to claim 36 , wherein the emulsifier comprises an ionic emulsifier selected from acid esters of mono- and diglycerides claim 36 , fatty acids and metal salts thereof claim 36 , anionic lactylated fatty acid salts claim 36 , and combinations thereof.44. An emulsion according to claim 43 , wherein the ionic emulsifier is selected from stearic acid claim 43 , sodium stearate claim 43 , sodium palmitate claim 43 , ...

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Номер записи: 66
21-04-2016 дата публикации

DOUGH PRODUCT AND METHOD OF PACKAGING

Номер: US20160107794A1
Автор: BUCCELLATO Jim T.
Принадлежит: GENERAL MILLS, INC.

A canned dough product includes at least one dough product loaded in a lower compartment of a container and at least one additional ingredient provided in an upper compartment, with the upper and lower compartments being spaced by a separator. The dough expands upon proofing in the container, causing the separator to shift and vary the volumes of the compartments. The expanding dough abuts a central region of the separator, causing the separator to flex, engage an inner surface of the container and become fixed in the container, while the lower compartment becomes fluidly sealed from the upper compartment and different pressures are established in the compartments. 1. A canned dough product comprising:a container having an interior cavity;at least one dough product which is housed and proofs within the container;at least one additional ingredient housed within the container; anda separator dividing the interior cavity into a first compartment housing the at least one dough product and a second compartment housing the at least one additional ingredient, wherein the separator is configured to initially float within the container so as to enable volumes of the first and second compartments to vary and to subsequently become fixed within the interior cavity upon proofing of the at least one dough product.2. The canned dough product of claim 1 , wherein the separator includes an upstanding wall which engages claim 1 , properly positions and seals against an inner surface of the interior cavity.3. The canned dough product of claim 2 , wherein the separator additionally includes a base portion claim 2 , leading to the upstanding wall portion claim 2 , and a central region claim 2 , spaced from both the base portion and the upstanding wall portion claim 2 , against which the dough abuts upon proofing.4. The canned dough product of claim 3 , wherein the central region is defined by a dome of the separator.5. The canned dough product of claim 4 , wherein the domed claim 4 , ...

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Номер записи: 67
19-04-2018 дата публикации

METHOD FOR PREPARING A DOUGH

Номер: US20180103650A1
Автор: DIRKS CORNELIUS ANTONIUS MARIA, HENNINK HENK, STRUBBE LAMBERTUS GERHARD
Принадлежит:

The present invention relates to a method for preparing dough, in particular to a method for preparing frozen dough. In one aspect the present invention relates to a method for preparing a dough, which method comprises: 1. A method for preparing a dough , which method comprises:{'i': Penicillium', 'Talaromyces, 'a) preparing the dough comprising adding a glucose oxidase and a xylanase to at least one dough ingredient; and'}b) cooling the dough to a temperature in the range of −40 to −5 degrees Celsius.2Penicillium. The method according to claim 1 , wherein the glucose oxidase comprises an amino acid sequence having at least 75% identity to amino acids 19 to 604 of SEQ ID NO: 1.3Talaromyces. The method according to claim 1 , wherein the xylanase comprises an amino acid sequence having at least 75% identity to amino acids 23 to 408 of SEQ ID NO: 3.4PenicilliumTalaromyces. A composition comprising a glucose oxidase and a xylanase.5Penicillium. The composition according to claim 4 , wherein the glucose oxidase comprises an amino acid sequence having at least 75% identity to amino acids 19 to 604 of SEQ ID NO: 1.6Talaromyces. The composition according to claim 4 , wherein the xylanase comprises an amino acid sequence having at least 75% identity to amino acids 23 to 408 of SEQ ID NO: 3.7. The composition according to wherein the composition further comprises at least one dough ingredient.8. The composition according to claim 7 , wherein the at least one dough ingredient includes flour and/or ascorbic acid.9PenicilliumTalaromyces. A dough comprising a glucose oxidase and a xylanase as defined in .10. A frozen dough prepared by a method according to .11. A baked product prepared from a frozen dough according to .12. A method for preparing a baked product comprising{'i': Penicillium', 'Talaromyces, 'claim-ref': {'@idref': 'CLM-00002', 'claim 2'}, 'a. preparing a dough comprising adding a glucose oxidase and a xylanase as defined in to at least one dough ingredient; and'}b. ...

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Номер записи: 68
23-04-2015 дата публикации

Microwaveable Batter Composition and a Method for Preparing Same

Номер: US20150110923A1
Автор: Poulos Gregory Mark
Принадлежит:

This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and a paste component, the composition being microwaveable at a power output of between about 800 W and about 2100 W from a frozen state to a multi-layered cooked product in less than about 50 seconds. The invention also relates to a method for preparing the microwaveable composition. 2. A microwavable composition according to claim 1 , wherein the composition comprises from about 50 wt % to about 90 wt % of the batter component and from about 10 wt % to about 50% of the paste component claim 1 , by weight of the composition.3. A microwaveable composition according to claim 1 , wherein the composition is microwaveable to a cooked product in from about 45 seconds to about 50 seconds.4. A microwaveable composition according to claim 1 , wherein the composition is frozen at a temperature of less than about −10° C.5. A microwaveable composition according to claim 1 , wherein the composition is frozen by case hardening.6. A microwaveable composition according to claim 1 , wherein the cooked product is topped with a topping selected from the list consisting of ice-cream claim 1 , frozen yoghurt claim 1 , yoghurt claim 1 , frosting claim 1 , cream claim 1 , non-dairy cream claim 1 , and/or fruit.7. A method of forming a microwaveable composition comprising the steps of: forming a first pre-mix comprising from about 5 wt % to about 15 wt of vegetable shortening and from about 5 wt % to about 25 wt % of castor sugar, by weight of the batter component, adding the first pre-mix to a mixer and mixing,', 'forming a second pre-mix comprising from about 10 wt % to about 45 wt % of flour, and from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, by weight of the ...

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Номер записи: 69
20-04-2017 дата публикации

Ready-to-bake brownie batters and methods of preparing the same

Номер: US20170105422A1
Автор: Bart Bush, Kelly Duffin-Maxwell, Samina Van Winkle, Tony Wicke, Yash Burgula
Принадлежит: CONTINENTAL MILLS Inc

A ready-to-bake brownie batter having prolonged shelf life and which produces brownies having desirable taste and texture characteristics is disclosed. The ready-to-bake brownie batter can include greater than or equal to 30 wt. % sugar, greater than or equal to 9 wt. % water, a sugar to flour ratio of greater than or equal to 1.5, and a water activity of from about 0.65 to about 0.85. Methods of preparing and packaging a ready-to-bake brownie batter using High Pressure Processing (HPP) is also disclosed.

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Номер записи: 70
29-04-2021 дата публикации

DOUGH WITH CONTROLLED FERMENTATION FOR USE IN FORMING LEAVENED DOUGH PRODUCTS

Номер: US20210120828A1
Автор: Hayman Kaylan, Seiwert Karl, Szczygiel Edward J., TAO Ran
Принадлежит:

A yeast-containing dough that is used to form a leavened dough product having a desired degree of leavening is initially formed as two separate dough subcomponents that, when combined, leavens through a fermentation reaction process to form a dough having the desired degree of leavening. The first dough subcomponent includes a leavening activator, flour, salt and water, while the second dough component includes a biological leavening agent, flour, and water. When combined, the leavening agent reacts in the presence of the biological leavening activator through a fermentation process to form the dough having a desired degree of leavening, which can then be heated to a temperature exceeding a viability temperature of the leavening activator to terminate the fermentation process and form the leavened dough product. The dough can also be combined with at least one non-dough component to form the leavened dough product. 1. A dough for use in forming a leavened dough product , said dough comprising:a first dough subcomponent comprising a biological leavening activator, flour, salt and water; anda second dough subcomponent combined with said first dough component, said second dough component comprising a leavening agent, flour, and water, with said second leavening agent different than said first leavening agent,wherein said leavening agent reacts in the presence of said leavening activator through a fermentation process when said first dough subcomponent is combined with said second dough subcomponent to form the dough having a desired degree of leavening.2. The dough of claim 1 , wherein said biological leavening activator comprises yeast and said leavening agent comprises a substance that reacts in the presence of yeast to create the leavening effect in the dough.3. The dough of claim 1 , wherein said biological leavening activator comprises yeast and said leavening agent comprises sugar.4. The dough of claim 2 , wherein the concentration of salt in said first dough ...

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Номер записи: 71
11-04-2019 дата публикации

Teff Pie

Номер: US20190104745A1
Автор: Asfaw Aklog
Принадлежит:

A method for making a Teff Pie including the steps of forming a piecrust dough; forming a pre-injera mixture; fermenting the pre-injera mixture to form injera dough; separating the injera dough from reserve water; refrigerating the injera dough; re-mixing the injera dough with a starter and the reserve water to form an injera mixture; cooking the injera mixture to form injera; forming a lower layer and an upper layer of piecrust dough, placing the lower layer of piecrust dough in a baking pan; placing a lower layer of injera on top of the lower layer of piecrust dough; placing a sauce on top of the injera; placing an tipper layer of injera on top of the sauce; placing an upper layer of piecrust dough on top of the upper layer of injera and baking the Teff Pie. 1. A method for making a Teff Pie , the method comprising;acquiring one cup teff flower, one and one-half cups all-purpose flower, one teaspoon salt, one stick unsalted butter (chilled), one-quarter teaspoon fenugreek powder, one teaspoon black seed, and ten tablespoons ice water;mixing said fenugreek, said black seed, said salt, said teff flower and said all-purpose flour in a container;cutting and adding said butter into said container and mixing until such time as said fenugreek, said black seed, said salt, said teff flower, said all-purpose flour and said butter has a course appearance;gradually adding and mixing said ice water with said mixed fenugreek, said black seed, said salt, said teff flower, said all-purpose flour and said butter forming a piecrust dough;acquiring six additional cups of Teff flour and six additional cups of water and placing said additional cups of water and said additional Teff flour into a container and mixing said additional cups of water and said additional Teff flour;gradually adding and mixing another six cups of water with said mixed additional cups of water and said additional Teff flour forming a pre-injera mixture;covering said pre-injera fixture and letting said pre- ...

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Номер записи: 72
28-04-2016 дата публикации

Ready-To-Bake Gluten-Free Pie Dough Formulations

Номер: US20160113296A1
Автор: "OConnor Christine", Dacey Michelle
Принадлежит: GENERAL MILLS, INC.

A composition includes a gluten free flour mixture constituting from 31% to 50% by weight of the composition, at least one oil constituting from 4.5% to 5.5% by weight of the composition, shortening constituting from 20% to 30% by weight of the composition, fructose constituting from 1% to 4.5% by weight of the composition, water constituting from 20% to 25% by weight of the composition, and sucrose constituting less than 5% by weight of the composition. The composition has a water activity of 0.94 or less and a pH of 7 or less. Methods of manufacturing the composition are also provided. 1. A composition comprising:a gluten-free flour mixture in an amount from 31to 50% by weight of the composition, the gluten-free flour mixture including less than 15% rice flour by weight of the composition and at least one of sorghum flour, potato starch, corn starch and combinations thereof;at least one oil in an amount from 4.5% to 5.5% by weight of the composition;shortening in an amount from 20% to 30% by weight of the composition;fructose in an amount from 1% to 4.5% by weight of the composition;water from 20% to 25% by weight of the composition; andsucrose in an amount of less than 5% by weight of the composition,wherein the composition has a water activity of 0.94 or less and a pH of 7 or less.2. The composition of claim 1 , further comprising at least one gum in an amount from 0.2% to 2% by weight of the composition.3. The composition of claim 2 , wherein the gum includes at least one member selected from the group consisting of: xanthan gum and guar gum.4. The composition of claim 1 , further comprising sucrose in an amount from 1% to 3% by weight of the composition.5. The composition of claim 1 , wherein the composition comprises from 4% to 15% rice flour by weight of the composition.6. The composition of claim 1 , wherein the composition further comprises from 4.5% to 8% sorghum flour by weight of the composition.7. The composition of claim 1 , wherein the composition ...

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Номер записи: 73
26-04-2018 дата публикации

System of gluten free flours

Номер: US20180110243A1
Автор: Westley Millie j
Принадлежит:

Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof. 1. A gluten-free dry mix composition , comprising of oat flour; millet flour; and potato flour.2. The gluten-free dry mix composition of claim 1 , comprising of oat flour claim 1 , millet flour claim 1 , potato flour and one or more of: white rice flour; sweet rice flour; ginger; buckwheat flour; teff flour claim 1 , a whole or less refined grain flour.3. The gluten-free dry mix composition of claim 1 , comprising of oat flour claim 1 , millet flour claim 1 , potato flour wherein oat flour claim 1 , millet flour claim 1 , and potato flour is present in an amount of at least about 20% w/w of the dry mix composition.4. The gluten-free dry mix composition of claim 3 , wherein the oat flour is present in an amount of about 60% to about 90% w/w of the dry mix composition; millet flour in the range of 10 to 30 percent by weight; potato flour in the range of 0 to 4 percent by weight;5. The gluten-free dry mix composition of claim 4 , wherein the oat flour is present in an amount of about 60% to about 90% w/w of the dry mix composition; millet flour in the range of 10 to 30 percent by weight; potato flour in the range of 0 to 4 percent by weight; (i) buckwheat flour in the range of 0 to 4 percent by weight claim 4 , (j) teff flour in the range of 0 to 4 percent by weight6. The gluten-free dry mix composition of claim 5 , wherein the oat flour is present in an amount of about 60% to about 90% w/w of the dry mix composition; millet flour in the range of 10 to 30 percent by weight; potato flour in the range of 0 to 4 percent by weight; (i) xanthan gum flour in the range of 0 to 4 percent by weight claim 5 , (j) maltodextrin flour in the range of 0 to 4 percent by weight claim 5 , (k) gaur gum flour in the range of ...

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Номер записи: 74
13-05-2021 дата публикации

PROCESS FOR THE PREPARATION OF HEAT TREATED CEREAL BASED FOOD PRODUCTS

Номер: US20210137145A1
Автор: Davidek Tomas, MANTILLERI Frédéric, Novotny Ondrej, RUFFINO Luca Salvatore, SIEVERT Dietmar August Gustav, ZÜRCHER Ulrich
Принадлежит:

The present invention relates to a new process to prepare heat treated cereal based food products enriched in certain flavours and to the heat treated cereal based food products obtainable by this process. Additionally, the present invention relates to a process to generate a pre-reacted fraction and to the pre-reacted fraction itself. Such pre-reacted fraction can be used in the process of the invention to prepare heat treated cereal based food products. 1. Heat treated cereal-based food product wherein:a) the ratio between concentrations of 2-acetyl-1-thiazole to 4-vinylguaiacol is equal or higher than 0.02 and the ratio between concentrations of 2-acetyl-1-thiazoline to 4-vinylguaiacol is equal or higher than 0.02; and/orb) the ratio between concentrations of 2-acetyl-1-thiazole to 3-methylbutanal is equal or higher than 0.035 and the ratio between concentrations of 2-acetyl-1-thiazoline to 3-methylbutanal is equal or higher than 0.040.2. Heat treated cereal-based product according to wherein the ratio between concentrations of HDMF to 4-vinylguaiacol is equal or higher than 0.7 and/or the ratio between concentrations of HDMF to 3-methylbutanal is equal or higher than 1.0.3. Heat treated cereal-based product according to which comprises cereal-based ingredient claim 1 , bulking agent claim 1 , reducing sugar claim 1 , dairy protein claim 1 , and fat.4. Process for the preparation of heat treated cereal-based food product claim 1 , the cereal-based food product comprising cereal-based ingredient claim 1 , bulking agent claim 1 , reducing sugar claim 1 , dairy protein claim 1 , and fat claim 1 , the process comprising the steps of (i) providing ingredients comprising cereal-based ingredient claim 1 , bulking agent claim 1 , reducing sugar claim 1 , dairy protein claim 1 , fat and water (ii) combining the provided ingredients to form a cereal-based food preparation claim 1 , (iii) subjecting the cereal-based food preparation to heat treatment and (iv) drying the ...

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Номер записи: 75
05-05-2016 дата публикации

Ready-To-Bake Gluten-Free Cookie Dough

Номер: US20160120191A1
Автор: "OConnor Christine", Dacey Michelle
Принадлежит: GENERAL MILLS, INC.

A composition includes a gluten-free flour mixture constituting from 25% to 30% by weight of the composition, shortening from 10% to 20% by weight of the composition, sucrose from 21% to 35% by weight of the composition and water in less than 12% by weight of the composition. The gluten-free flour mixture includes less than 30% rice flour by weight of the composition, less than 2.5% potato starch by weight of the composition, and tapioca starch, corn starch or combinations of tapioca starch and corn starch. The composition has a water activity of less than 0.82. Methods of manufacturing the composition are also provided. 1. A composition comprising:from 25% to 30% of a gluten-free flour mixture including less than 30% rice flour by weight of the composition, less than 2.5% potato starch by weight of the composition and at least one starch selected from the group consisting of tapioca starch, corn starch and combinations thereof;shortening from 10% to 20% by weight of the composition;sucrose from 21% to 35% by weight of the composition; andwater in an amount less than 12% by weight of the composition,wherein the composition has a water activity of less than 0.82.2. The composition of any of claim 1 , further comprising from 0.2% to 0.75% of at least one gum by weight of the composition.3. The composition of claim 2 , wherein the gum includes at least one member selected from the group consisting of xanthan gum.4. The composition of claim 1 , further comprising from 1% to 4% of egg solids by weight of the composition.5. The composition of claim 1 , further comprising from 0.2% to 0.75% of at least one leavener by weight of the composition.6. The composition of claim 1 , further comprising from 0.3% to 0.8% of at least one salt by weight of the composition.7. The composition of claim 1 , wherein the rice flour is present in an amount from 18% to 30% by weight of the composition.8. The composition of claim 1 , wherein the potato starch is present in an amount from 1% to ...

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Номер записи: 76
03-05-2018 дата публикации

Gluten-free compositions and methods for producing shelf-stable bakery products

Номер: US20180116231A1
Автор: Keswara Rao Vadlamani, Maia Ketola LAPIC
Принадлежит: Campbell Soup Co

Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.

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Номер записи: 77
25-04-2019 дата публикации

CANNABINOID DELIVERY VIA CONSUMABLE FOODSTUFFS

Номер: US20190116808A1
Автор: DeSisto James, Tedeschi Joseph A.
Принадлежит:

Methods and apparatuses for improving the conversion of cannabolic acids to active pharmacological cannabinoids in various foodstuffs are disclosed. 1. A method of delivering cannabinoids , comprising:pairing a dough product with a cannabinoid-containing material to create a mixed dough product, in which the pairing of the dough product with the cannabinoid-containing material is based at least in part on a cannabinoid present in the cannabinoid-containing material and cooking, heating, and/or re-heating conditions which the mixed dough product will be subjected to;shaping the mixed dough product; andpackaging the mixed dough product.2. The method of claim 1 , in which the pairing of the dough product with the cannabinoid-containing material is based at least in part on at least one specific cannabinoid present in the cannabinoid-containing material.3. The method of claim 1 , further comprising at least partially cooking the mixed dough product prior to packaging.4. The method of claim 1 , in which the cooking claim 1 , heating claim 1 , and/or re-heating conditions are modified to change an amount of carboxylation of a cannabinoid in the cannabinoid-containing material.5. A cannabinoid-containing food product claim 1 , comprising:a dough-based product; anda cannabinoid-containing material, paired with the dough-based product to form a mixed dough product, in which the pairing of the cannabinoid-containing material and the dough-based product is based at least in part on a cannabinoid present in the cannabinoid-containing material and cooking, heating, and/or re-heating conditions which the mixed dough product will be subjected to.6. The cannabinoid-containing food product of claim 5 , in which the pairing of the dough product with the cannabinoid-containing material is based at least in part on at least one specific cannabinoid present in the cannabinoid-containing material.7. The cannabinoid-containing food product of claim 5 , in which the mixed dough product is ...

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Номер записи: 78
16-04-2020 дата публикации

HIGH-FAT MIXTURES AND USES THEREOF

Номер: US20200113190A1
Автор: PALOMBO Rachamim, SHLAMKOVICH Itay
Принадлежит:

The present invention provides mixtures comprising flour, dried powdered palm fat and salt, wherein the flour and the fat are in a proportion that ranges from 100:45-55 by weight. Dough produced from the mixtures, as well as methods for producing short crust pastries are also provided. 1. A mixture comprising: flour , dried powdered palm fat and salt , wherein said flour and said fat are in a proportion that ranges from 100:45-55 by weight.2. The mixture of claim 1 , wherein said flour is soft-wheat flour.3. The mixture of claim 2 , wherein said soft-wheat flour is white soft-wheat flour.4. The mixture of claim 1 , wherein said dried powdered palm fat is spray-dried powdered palm fat.5. The mixture of claim 1 , wherein said flour and said salt are in a proportion that ranges from 100:0.1-2.6. The mixture of claim 1 , wherein said dried powered palm fat comprises 10-30% stabilizers claim 1 , by weight.7. The mixture of claim 1 , wherein said dried powdered palm fat is in the form of particles.8. The mixture of claim 7 , wherein a median size of said particles varies within a range of less than ±20%.9. The mixture of claim 1 , further comprising at least one flavoring agent.10. The mixture of claim 9 , wherein said flavoring agent is selected from the group consisting of malt claim 9 , butter flavor claim 9 , cocoa powder claim 9 , chocolate flavor claim 9 , hazelnut flavor claim 9 , citrus zest claim 9 , vanilla claim 9 , pumpkin flavor claim 9 , and a combination thereof.11. The mixture of claim 10 , wherein said at least one flavoring agent is selected from malt and butter flavor.12. The mixture of claim 9 , wherein said flour and said flavoring agent are present in a proportion that ranges from 100:0.01-2 by weight.13. The mixture of claim 1 , further comprising at least one rising agent.14. The mixture of claim 13 , wherein said rising agent is selected from the group consisting of sodium bicarbonate claim 13 , sodium acid pyrophosphate (SAPP) claim 13 , calcium ...

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Номер записи: 79
12-05-2016 дата публикации

Whole Grain Pancakes and Waffles

Номер: US20160128342A1
Автор: Bahe Kristi, Homco-Ryan Candace
Принадлежит: GENERAL MILLS, INC.

Whole grain pancake and waffle batters may include whole grain wheat flour and one or more of whole grain brown rice flour and whole grain millet flour. Pancakes and waffles prepared from such batters may be considered as having a high nutritional density as a result of including whole grain flours. 1. A composition comprising:from 20% to 38% whole grain wheat flour by weight of the composition;from 4.5% to 21.5% whole grain brown rice flour, whole grain millet flour or combinations thereof by weight of the composition;from 40% to 50% water by weight of the composition;from 3% to 17% sugar by weight of the composition; andfrom 2% to 7% fat by weight of the composition,wherein the composition has a Bostwick value of 5 cm to 11 cm measured after 30 seconds at a temperature ranging from 4.4 to 12.8° C.2. The composition of claim 1 , further comprising 0.3% to 3% lecithin by weight of the composition.3. The composition of claim 1 , further comprising one or more of egg solids or milk solids.4. The composition of claim 1 , further comprising a chemical leavening system.5. The composition of claim 1 , comprising about 4.5% to about 21.5% by weight whole grain brown rice flour.6. The composition of claim 1 , comprising about 4.5% to about 21.5% by weight whole grain millet flour.7. The composition of claim 1 , comprising from 20.4% to 31.3% whole grain wheat flour by weight of the composition.8. The composition of claim 1 , comprising 10.5% to 21.5% whole grain brown rice flour by weight of the composition.9. The composition of claim 1 , comprising 4.5% to 10.5% whole grain millet flour by weight of the composition.10. A cooked pancake or waffle comprising:20 to 38 grams whole grain wheat flour;4.5 to 21.5 grams whole grain rice brown, whole grain millet flour or combinations thereof;3 to 17 grams sugar; and2 to 7 grams fat;wherein the cooked pancake or waffle has at least 35% whole grain by weight of the cooked pancake or waffle.11. The cooked pancake or waffle of claim ...

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Номер записи: 80
14-05-2015 дата публикации

METHOD AND SYSTEM FOR REGULATING LEAVENING REACTIONS

Номер: US20150132437A1
Автор: Abdelrahman Abdel, Domingues David J., Robb Bruce W.
Принадлежит:

A method and system for regulating the reaction rate of leavening agents in a dough product is described. The method and system include adding a regulating agent to a leavening system to manipulate the rate of reaction of the leavening agents in the dough. A method for preparing a chemically-leavened packaged or canned dough product by combining a chemical leavening agent and a regulating agent with the dough ingredients; placing the dough in a package; and allowing the leavening agent and regulating agent to react in the dough to generate a gas to expand the dough to substantially fill the package. 1. A canned dough composition , the dough comprising: flour; water; a leavening acid capable of dissociating into leavening acid ions in the dough , selected from the group consisting of sodium aluminum phosphate , sodium acid pyrophosphate , sodium aluminum sulfate , glucono-delta-lactone , calcium phosphate , monocalcium phosphate , dicalcium phosphate , calcium acid pyrophosphate , dimagnesium phosphate , monopotassium phosphate , potassium acid pyrophosphate , and a combination thereof; a leavening base capable of dissociating into leavening base ions in the dough , selected from the group consisting of sodium bicarbonate , potassium bicarbonate , ammonium bicarbonate , sodium carbonate , calcium carbonate , and a combination thereof; and a halide salt comprising an alternate counter ion having an electronegativity that is equivalent to or greater than an electronegativity of at least one leavening acid ion or at least one leavening base ion.2. The canned dough composition of claim 1 , wherein the halide salt is selected from the group consisting of carnallite claim 1 , magnesium chloride claim 1 , and a combination thereof.3. The canned dough composition of claim 1 , wherein the leavening acid is selected from the group consisting of sodium aluminum phosphate claim 1 , sodium acid pyrophosphate claim 1 , calcium acid pyrophosphate claim 1 , and a combination thereof ...

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Номер записи: 81
11-05-2017 дата публикации

DOUGH AND BREAD IMPROVER

Номер: US20170127688A1
Автор: Schröder René
Принадлежит:

The present invention relates to a method of stabilizing a gluten network in a food product. The present invention further provides a dough improver and a method of making said dough improver. Further aspects relate to the use of the dough improver, compositions comprising the dough improver, uses of such compositions, and to food products comprising the dough improver. 1. A method of stabilizing a gluten network in a food product comprising:providing one or more ingredients to be used in the manufacture of said food product, wherein at least one ingredient comprises gluten;adding casein glycomacropeptide (“CMP”) to said one or more ingredients, wherein at least one of the one or more ingredients is an aqueous ingredient or CMP is provided as an aqueous ingredient; andmixing, thereby forming a food product comprising a stabilized gluten network.254-. (canceled)55. The method according to claim 1 , wherein said CMP is added in an amount of at least 0.01 g CMP/g gluten.56. The method according to claim 1 , wherein said CMP is added in an amount of from 0.01 to 0.5 g CMP/g gluten.57. The method according to claim 1 , wherein said one or more ingredient comprises one or more flours.58. The method according to claim 57 , wherein said flour is wheat flour.59. The method according to claim 1 , wherein said aqueous ingredient is selected from water claim 1 , milk claim 1 , whole egg claim 1 , egg yolk claim 1 , egg white claim 1 , a milk-derived liquid claim 1 , vegetable- or plant-derived juices claim 1 , beer claim 1 , wine and/or combinations thereof.60. The method according to claim 1 , wherein the food product comprises alpha lactalbumin and/or beta lactoglobulin claim 1 , and wherein the ratio of CMP to (the combined amounts of alpha lactalbumin and beta lactoglobulin) in the food product is in the range from 90:10 to 30:70.61. A food product comprising a stabilized gluten network and CMP claim 1 , said food product being obtained when performing the method set forth ...

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Номер записи: 82
01-09-2022 дата публикации

CUTTABLE LIVE LEAVEN BLOCK

Номер: US20220272992A1
Автор: Bryckaert Emilie, DELCHAMBRE Florence, SEMERIA Pauline
Принадлежит: LESAFFRE ET COMPAGNIE

A cuttable leaven in solid form and to the use of this leaven in a bakery for preparing leaven bread and as a bread-making starter for the preparation of a liquid leaven. The leaven is based on flour of barley, buckwheat, lupine, millet, quinoa, einkorn, Kharagan wheat or mixtures thereof. 112.-. (canceled)13. A live leaven , wherein said live leaven is in cuttable solid form and said live leaven is based on flour of barley , buckwheat , lupine , millet , quinoa , einkorn , Kharagan wheat or mixtures thereof.14. The live leaven as claimed in claim 13 , wherein said live leaven is based on flour of barley claim 13 , buckwheat claim 13 , lupine claim 13 , millet claim 13 , quinoa or mixtures thereof.15. The live leaven as claimed in claim 13 , wherein the flour is barley flour and/or buckwheat flour.16. The live leaven as claimed in claim 13 , wherein the flour has an ash content from 0.35 to 2.50 wt % of flour.17. The live leaven as claimed in claim 13 , wherein the flour has a protein content from 5 to 45 g/100 g of flour.18. The live leaven as claimed in claim 13 , wherein said live leaven has a hydration level from 45 to 95% claim 13 , preferably from 50% to 70%.19. The live leaven as claimed in claim 13 , comprising:Flour: 100%Starter: 0.2-5%, preferably 0.3-2%Salt: 0-2%Water: 45-75%, preferably about 50-65%,the percentages being per 100 parts of flour.20. The live leaven as claimed in claim 13 , said live leaven has a bacteriological stability over a period of 2 months such that the decrease in the content of lactic acid bacteria is at most 2 log in the 2 months following its preparation.21. A ready-to-use leaven for preparing a sourdough bread claim 13 , comprising the live leaven as claimed in .22. The ready-to-use leaven as claimed in claim 21 , according to which a rate of incorporation of the live leaven is from 10 to 35% claim 21 , preferably from 15 to 20% in 100 parts of flour.23. A breadmaking starter for preparing liquid leaven comprising the live ...

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Номер записи: 83
23-04-2020 дата публикации

Anti-blooming composition

Номер: US20200120941A1
Автор: Jeroen Demeurisse
Принадлежит: AAK AB

The present invention relates to a dough for forming an edible product having substantially no bloom formation on the surface or wherein the bloom formation is reduced, retarded, or delayed, wherein the dough comprises a vegetable fat composition having anti-blooming properties in the formed edible food product. The present invention also relates to methods of preparing such a dough, and edible food products formed therefrom. Further, the present invention encompasses uses of such vegetable fat compositions for preventing, reducing, retarding, or delaying bloom formation in edible food products, and particularly those having chocolate coatings. Still further, the present invention relates to a vegetable fat composition, which when formed into an edible food product, possesses anti-blooming properties.

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Номер записи: 84
19-05-2016 дата публикации

Method of Producing a Baked Product with Alpha-Amylase, Lipase and Phospholipase

Номер: US20160135472A1
Автор: Bellido Guillermo, Gazzola Gianluca, Matveeva Irina
Принадлежит: NOVOZYMES A/S

The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.

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Номер записи: 85
21-05-2015 дата публикации

Method of Baking

Номер: US20150140168A1
Автор: Bellido Guillermo, Gazzola Gianluca
Принадлежит:

The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophospholipase activity. 117-. (canceled)18. A process for producing a sponge cake , the process comprising preparing a batter from ingredients comprising flour , egg , sugar and an enzyme having lysophospholipase activity , and baking or steaming the batter to produce the sponge cake.19. The process of claim 18 , wherein incorporating into the batter an enzyme having lysophospholipase activity results in a batter having an improved property selected from the group consisting of decreased specific gravity claim 18 , and increased specific volume.20. The process of claim 18 , wherein incorporating into the batter an enzyme having lysophospholipase activity results in a sponge cake having an improved property selected from the group consisting of increased cohesiveness claim 18 , reduced hardness claim 18 , and improved eating properties.21. The process of claim 18 , wherein the lysophospholipase is a fungal lysophospholipase.22Aspergillus.. The process of claim 18 , wherein the lysophospholipase is from23. The process of claim 18 , wherein the lysophospholipase is an isolated polypeptide selected from the group consisting of;(a) a polypeptide having an amino acid sequence which has at least 80% sequence identity to the mature polypeptide of SEQ ID NO: 1;(b) a variant of the mature polypeptide of SEQ ID NO: 1 comprising a substitution, deletion, and/or insertion at one or more (e.g., several) positions; and(c) a fragment of the polypeptide of (a), or (b) that has lysophospholipase activity.24. The process of claim 18 , wherein the lysophospholipase is an isolated polypeptide having an amino acid sequence which has at least 90% sequence identity to the mature polypeptide of SEQ ID NO: 1.25. The process of claim 18 , further comprising ...

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Номер записи: 86
17-05-2018 дата публикации

METHOD FOR PRODUCING A DOUGH PIECE

Номер: US20180132492A1
Автор: van Blokland Johannes Josephus Antonius
Принадлежит:

The present invention relates to a method for producing a dough piece, comprising the steps of providing an elongated dough piece, curling up the dough piece into a cylindrical shape, arranging the curled up dough piece to an upright position wherein its cylinder axis is oriented substantially perpendicular to a support plane, and moulding the dough piece by compressing the dough piece in an axial direction. 1. A method for producing a dough piece , comprising the steps of:A) providing an elongated dough piece,B) curling up the dough piece into a cylindrical shape,C) arranging the curled up dough piece to an upright position wherein its cylinder axis is oriented substantially perpendicular to a support plane, andD) moulding the dough piece by compressing the dough piece in an axial direction.2. The method according to claim 1 , wherein B) comprises rolling the dough piece about an axis extending in a width direction of the dough piece claim 1 , perpendicular to the direction of elongation of the dough piece.3. The method according to claim 2 , wherein A) comprises providing an elongated dough piece having a width substantially equal to the diameter of an arithmetic spiral having a curve length equal to the length of the elongated dough piece and a distance between successive turnings equal to the thickness of the elongated dough piece.4. The method according to claim 1 , comprising sprinkling the dough piece with strewing material prior to D).5. The method according to claim 1 , wherein D) comprises introducing residual stresses into the dough piece claim 1 , wherein the residual stresses decrease in outward radial direction of the dough piece.6. The method according to claim 1 , wherein D) comprises expanding the dough piece in a radial direction.7. The method according to claim 6 , wherein D) comprises expanding the dough piece in the radial direction to substantially the same extend as to which it is compressed in the axial direction.8. The method according to ...

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Номер записи: 87
17-05-2018 дата публикации

NON-PROOFED NON-FERMENTED YEAST RISING DOUGH AND METHOD FOR MAKING THE SAME

Номер: US20180132493A1
Автор: Cai Rongxuan, Kirckof Amber, Suprenant Pat
Принадлежит:

A bakery product is produced by mixing ingredients to produce a dough composition, the ingredients including water, flour, and thermostable yeast; making up a raw bakery product having a first volume from the dough composition; leavening, freezing, and baking the frozen raw bakery product to produce a finished bakery product. Leavening includes resting and not proofing or fermentation. After leavening and immediately prior to baking the raw bakery product has a second volume that is less than 150% of the first volume. The finished bakery product has a third volume that is at least 200% of the first volume. A packaged ready-to-bake frozen dough product includes a frozen dough product having a dough matrix; thermally stable yeast; and a plurality of air cells, at least 90% of the air cells being smaller than 4 mm, and a packaging including instructions to bake the dough without proofing or fermenting the dough. 1. A method for making a bakery product , the method comprising:mixing ingredients to produce a dough composition, the ingredients comprising water, flour, and thermostable yeast;making up a raw bakery product from the dough composition;leavening the raw bakery product;freezing the leavened raw bakery product; andbaking the raw bakery product to produce a finished bakery product,wherein the leavening the raw bakery product prior to baking consist of resting until reaching a yeast gassing plateau, and wherein the ingredients are free of chemical leaveners.2. The method of claim 1 , wherein the ingredients are free of leaveners other than thermostable yeast3. The method of claim 1 , wherein the thermostable yeast is a semi-dry yeast claim 1 , a frozen yeast claim 1 , a frozen dough yeast claim 1 , or a combination thereof.4. The method of claim 1 , wherein the resting includes one or more rest periods having a total duration of 40 minutes or less.5. The method of claim 1 , wherein the raw bakery product has a first volume before leavening and a second volume ...

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Номер записи: 88
07-08-2014 дата публикации

BISCUIT DOUGH

Номер: US20140220186A1
Автор: Arlotti Agathe, AYMARD Pierre, Lanvin Lionel, Wahl Robin
Принадлежит: GENERALE BISCUIT

The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough. 1. A dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31% , the biscuit comprising at least 29 wt % cereal flour , 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit , the dough comprising:cereal flour, fat, sugar and added water;and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.2. The dough according to claim 1 , wherein the added water is in an amount of from 3 to 7 wt % relative to the weight of dough.3. The dough according to claim 1 , having a pre-baking density of from 1.0 to 1.5 g/cm.4. The dough according to claim 1 , wherein the cereal flour comprises a refined cereal flour with a water absorption under 55% as measured by Brabender® Farinograph® and claim 1 , preferably claim 1 , the refined cereal flour forms at least 14.5 wt % of the biscuit.5. The dough according to claim 1 , wherein the cereal flour comprises wheat flour claim 1 , preferably selected from one or more of soft wheat flour claim 1 , wheat flour with low damaged starch and thermally treated wheat flour claim 1 , and combinations of two or more thereof.6. The dough according to claim 1 , wherein the cereal flour comprises wholegrain cereal flour claim 1 , preferably at least two different types of wholegrain cereal flour.7. The dough according to claim 6 , wherein the wholegrain cereal flour is in an amount of at least 29 wt % of the biscuit.8. The dough according to for forming a biscuit comprising at most 19 ...

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Номер записи: 89
07-08-2014 дата публикации

SLOTTED BATTER SPATULA

Номер: US20140220201A1
Автор: Cooper John F., WONG Sherry
Принадлежит: TONOGA INC. DBA TACONIC

The present disclosure relates to a utensil that can be used to manipulate batter. In one embodiment, the utensil is a slotted batter spatula that comprises: (i) an elongated handle comprising a front end and a back end; (ii) a fork-shaped head attached to the front end of the elongated handle, said fork-shaped head having at least two substantially parallel tines; and (iii) a slotted head cover mounted over the fork-shaped head so that a slot of the head cover extends between each of the substantially parallel tines of the fork-shaped head. The present disclosure also relates to a method of manipulating batter with the slotted batter spatula. This method involves using the slotted batter spatula to lift, spread, stir, scrape, move, and/or remove batter from one or more surface. 1. A slotted batter spatula , said spatula comprising:an elongated handle comprising a front end and a back end;a fork-shaped head attached to the front end of the elongated handle, said fork-shaped head having at least two substantially parallel tines; anda slotted head cover mounted over the fork-shaped head so that a slot of the head cover extends between each of the substantially parallel tines of the fork-shaped head.2. The slotted batter spatula according to claim 1 , wherein the fork-shaped head having at least two substantially parallel tines comprises:(a) two substantially parallel tines so that the slotted head cover has one slot;(b) three substantially parallel tines so that the slotted head cover has two slots; or(c) four substantially parallel tines so that the slotted head cover has three slots.3. The slotted batter spatula according to claim 1 , wherein the tines of the fork-shaped head terminate at substantially the same distance away from the back end of the elongated handle claim 1 , at variable distances away from the back end of the elongated handle claim 1 , or at uniformly graduated distances away from the back end of the elongated handle.4. The slotted batter spatula ...

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Номер записи: 90
08-09-2022 дата публикации

FUNCTIONAL ADZUKI BEAN-DERIVED COMPOSITIONS

Номер: US20220279824A1
Автор: Bansal-Mutalik Ritu, Bhide Siddharth, Flatt James, Gibson Brenna, Hall Camilla, Jakubasch Malgorzata, Kleiner Jake, Lanquar Viviane, Mahadevan Swetha, Niekowal Trevor, Proulx Jade, Roche Ben, Xu Meng
Принадлежит:

Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate. 161.-. (canceled)62. A food or beverage composition comprising an egg substitute , the egg substitute comprising an isolated adzuki bean protein composition wherein: (i) an adzuki bean protein content of at least 60% by weight; and', '(ii) a globulin protein content of at least 50% by weight of the plant protein, wherein the globulin protein comprises 11S globulin;, '(a) the isolated adzuki bean protein composition comprises'}wherein the isolated adzuki bean protein composition has a foam stability greater than egg white.63. The food or beverage composition of claim 62 , wherein the composition further comprises a phosphate selected from the group consisting of disodium phosphate (DSP) claim 62 , sodium hexametaphosphate (SHMP) claim 62 , and tetrasodium pyrophosphate (TSPP).64. The food or beverage composition of claim 62 , wherein the food or beverage composition is selected from the group consisting of an edible egg-free emulsion claim 62 , egg analog claim 62 , egg-free scrambled eggs claim 62 , egg-free patty claim 62 , egg-free pound cake claim 62 , egg-free angel food cake claim 62 , egg-free yellow cake claim 62 , egg- and dairy-free cream cheese claim 62 , ...

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Номер записи: 91
09-05-2019 дата публикации

POWDERY BREADER, AND BREADER MIX, COATING MATERIAL, AND DEEP-FRIED (-LIKE) FOOD PRODUCT USING POWDERY BREADER, AND PRODUCTION METHODS THEREFOR

Номер: US20190133156A1
Автор: APIROMSAMER Chonpapat, BORVONPARADORN Maytinee, JANARAM Siripat, KOBAYASHI Isao, KUBOTA Junpei
Принадлежит:

Provided is a powdery breader including a starch at a proportion of 75% by mass or more and 100% by mass or less, in which the powdery breader includes, as the starch, a lowered molecular weight starch having an amylose content of 5% by mass or more and a peak molecular weight of 3×10or more and 5×10or less, at a proportion of 3% by mass or more and 45% by mass or less with respect to the total amount of the powdery breader, in which a content of oversized particles retained on a sieve with openings of 0.1 mm in the powdery breader is 20% by mass or more and 100% by mass or less, and in which the powdery breader is used for one or two or more deep-fried (-like) food products selected from the group consisting of hot showcase storage, room temperature storage, chilled storage, frozen storage, and microwave cooking. 1. A method for achieving , when a deep-fried (-like) food product is stored in hot showcase , stored at room temperature , stored in a chilled state , stored in a frozen state , or cooked in a microwave oven , suppression of stringing of a coating of the deep-fried (-like) food product , maintenance of a crisp light mouthfeel , and suppression of deterioration of the mouthfeel of fillings ,the method comprising:attaching a coating material including a powdery breader to an outer side of the fillings,wherein the powdery breader includes starch at a proportion of 75% by mass or more and 100% by mass or less,{'sup': 3', '4, 'wherein the powdery breader includes, as the starch, a lowered molecular weight starch having an amylose content of 5% by mass or more and a peak molecular weight of 3×10or more and 5×10or less, at a proportion of 3% by mass or more and 45% by mass or less with respect to the total amount of the powdery breader, and'}wherein a content of oversized particles retained on a sieve with openings of 0.1 mm in the powdery breader is 20% by mass or more and 100% by mass or less.2. The method according to claim 1 , wherein a degree of swelling in ...

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Номер записи: 92
30-04-2020 дата публикации

System of gluten free flours

Номер: US20200128834A1
Автор: Millie j Westley
Принадлежит: Individual

To any of the above coconut flour can be added for another embodiment.

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Номер записи: 93
30-04-2020 дата публикации

COMPOSITION AND METHOD OF PREPARING GOURMET WAFFLES

Номер: US20200128835A1
Автор: McKiver, SR. Bennett
Принадлежит:

The present invention discloses a method for preparing gourmet waffles. The composition or ingredients of the gourmet waffles includes at least four cups of pancake mixture, ⅔ to 3 cups of water, at least three eggs, ½ cup of oil and at least one box of the cake mixture. The gourmet waffles could be prepared into any desired configurations includes a disk, a roll, and a square. The composition could be mixed in a bowl to make a dough or batter. The dough could be stirred and smooth via a whisk or a dough mixer. The dough is placed inside of a waffle maker or waffle iron and heated at a temperature of about 280 F. The gourmet waffles are toasted for predetermined time of about 3 to 5 minutes and then removed from the waffle iron. The method provides tastier and healthier gourmet waffles. 1. A composition of the gourmet waffles , comprising:a pancake mixture, water, eggs, oil, and a cake mixture.2. The composition of claim 1 , wherein the pancake mixture is at least four cups.3. The composition of claim 1 , wherein the required amount of water is ⅔ to 3 cups.4. The composition of claim 1 , wherein at least three eggs are required to prepare the pancake mixture.5. The composition of claim 1 , wherein the required amount of oil is ½ cup.6. The composition of claim 1 , wherein the required amount of cake mixture is at least one box.7. A method for preparing gourmet waffles claim 1 , comprising:taking a pancake mixture;adding water and eggs to the pancake mixture;adding oil and cake mixture to the pancake mixture;stirring the pancake mixture until it is smooth; andheating the pancake mixture at a temperature for a predetermined time such that the gourmet waffles is toasted.8. The method of claim 7 , wherein the pancake mixture is at least four cups.9. The method of claim 7 , wherein the required amount of water is ⅔ to 3 cups.10. The method of claim 7 , wherein at least three eggs are required to prepare the pancake mixture.11. The method of claim 7 , wherein the required ...

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Номер записи: 94
26-05-2016 дата публикации

Naturally sweet fibrous blend

Номер: US20160143333A1
Автор: Phillip Craig Cox
Принадлежит: Lfs Products LLC

A naturally sweet fibrous blend can include from 15 wt % to 85 wt % natural isomalto-oligosaccharide, from 10 wt % to 75 wt % by weight of tagatose, and from 0.05 wt % to 20 wt % of a natural sweetener extract that is sweeter than sugar.

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Номер записи: 95
04-06-2015 дата публикации

Composition

Номер: US20150150287A1
Автор: Bente Simonsen, Finn Madsen, Hans Hedegaard Jensen, Henrik Kragh
Принадлежит: DUPONT NUTRITION BIOSCIENCES APS

There is provided a composition comprising (a) a food ingredient, the hydration of which is to be enhanced; (b) a water soluble particulate material, having an average particle size of from 10 to 1000 μm; wherein the food ingredient and the water soluble particulate material are integrated with each other.

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Номер записи: 96
14-08-2014 дата публикации

BREAD COMPOSITION WITH IMPROVED BREAD VOLUME

Номер: US20140227420A1
Автор: EKBLOM Jari, Frilander-Poikonen Leena, LAHTINEN Ritva
Принадлежит: RAISIO NUTRITION LTD

The present invention relates to a bread composition having improved bread volume comprising by dry weight from 78 to 98% flour and from 2.0 to 22% plant sterol ester and/or plant stanol ester composition in powder form, wherein the plant sterol ester and/or plant stanol ester composition in powder form comprises from 50 to 95% by weight plant sterol ester and/or plant stanol ester and from 5 to 50% by weight carrier. A preferred carrier is malto-dextrin and a protein-containing component. The invention also relates to a dough composition and to said plant sterol ester and/or plant stanol ester composition in powder form. 1. A dough composition comprising78 to 98% of flour by dry weight of the dough;2.0 to 22% of a stabilizing composition in powder form by dry weight of the dough; andwaterwherein the stabilizing composition comprises50 to 95% of a plant sterol ester and/or plant stanol ester by weight of the stabilizing composition; and5 to 50% of a carrier by weight of the stabilizing composition.2. The dough composition according to claim 1 , wherein the stabilizing composition further comprises an emulsifier in an amount of from 0.1 to 5% by weight of plant sterol ester and/or plant stanol ester.3. The dough composition according to claim 1 , wherein the carrier is at least one selected from the group consisting of maltodextrin claim 1 , starch claim 1 , modified starch claim 1 , gum claim 1 , a milk protein-containing component claim 1 , plant protein isolate and plant protein concentrate.4. The dough composition according to claim 1 , wherein the carrier comprises maltodextrin and a protein-containing component at a weight ratio in the range of 10:1 to 4:1.5. The dough composition according to claim 2 , wherein the emulsifier is at least one selected from the group consisting of monoglycerides claim 2 , diglycerides claim 2 , acetic acid esters of mono- and diglycerides claim 2 , citric acid esters of mono- and di-glycerides claim 2 , lactic acid esters of mono ...

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Номер записи: 97
02-06-2016 дата публикации

Ready-To-Bake Gluten-Free Pizza Dough Formulations

Номер: US20160150798A1
Автор: Christine O'Connor, Michelle Dacey
Принадлежит: General Mills Inc

A composition includes a gluten-free flour mixture constituting 45-55% by weight of the composition, dried egg whites constituting 1.75-4.5% by weight of the composition, oil constituting 1.5-2% by weight of the composition, shortening constituting 3-7% by weight of the composition, water constituting 26-33% by weight of the composition, ethanol constituting 1-2% by weight of the composition and sucrose constituting less than 5% by weight of the composition. The gluten-free flour mixture includes less than 12% rice flour by weight of the composition and includes at least one of tapioca starch, sorghum flour and millet flour. The composition has a water activity of 0.93 or lower. Methods of manufacturing the composition are also provided.

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Номер записи: 98
15-09-2022 дата публикации

MATERIAL FOR DE-DUSTING GRANULAR ENZYME PREPARATIONS

Номер: US20220287351A1
Автор: Karremans Adrianus Rutgerus Antonius, van Oort Martinus Gerardus
Принадлежит: Mauri Technology B.V.

The invention relates to a granular de-dusting material comprising 116-. (canceled)17. Method for preparing a de-dusted enzyme product , comprising contacting a granular enzyme preparation , containing dust particles , with a granular dedusting material , whereby the dust particles adhere to the granular de-dusting material , whereby the de-dusted enzyme product is obtained , wherein said de-dusting material is a granular de-dusting material comprising30-60 wt. % cold-swelling potato starch,5-40 wt. % vegetable oil,5-35 wt. % flour,all weight percentages based on dry weight of the granular de-dusting material.18. Method according to claim 17 , wherein the granular de-dusting material and the granular enzyme preparation are contacted in a weight to weight ratio granular de-dusting material to granular enzyme preparation of 0.5:99.5 to 5:95.19. Method according to claim 18 , wherein the weight to weight is in the range of 1:99 to 15:85.20. Method according to claim 19 , wherein the weight to weight ratio is in the range of 2.5:97.5 to 3.5:96.5.21. Method according to claim 17 , wherein the enzyme preparation comprises one or more enzymes selected from the group of fungal amylases claim 17 , bacterial amylases claim 17 , maltogenic amylases claim 17 , xylanases claim 17 , lipases claim 17 , phospholipases claim 17 , galactolipases claim 17 , proteases claim 17 , peptidases claim 17 , oxidases claim 17 , transglutaminases claim 17 , laccases and amyloglucosidases.22. Method according to claim 17 , wherein a de-dusted enzyme product is obtained that is essentially free of dust using the Heubach dust analysis method.23. Granular de-dedusted enzyme product at least composed of one or more enzymes claim 17 , granular material comprising30-60 wt. % cold-swelling potato starch,5-40 wt. % vegetable oil,5-35 wt. % flour,all weight percentages based on dry weight of the granular de-dusting material.24114. A granular de-dusted enzyme product according to claim 23 , having an ...

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Номер записи: 99
16-05-2019 дата публикации

IMPROVED BAKERY PRODUCTS

Номер: US20190142019A1
Автор: Arnaut Filip, DAUVRIN Thierry, DORGEO Valérie, GEORIS Jacques, NGUYEN Fanny, SHEGAY Oksana, VAN WINCKEL Bruno, VERTE Fabienne
Принадлежит:

The present invention relates to compositions and methods for the improvement of bakery products, in particular for the improvement of the texture of cakes and the tolerance of bakery doughs. 1. An improver composition comprising a phospholipase having a phospholipase A1 activity/phospholipase A2 activity ratio ranging between 0.01 and 100 , preferably ranging between 0.01 and 80 , more preferably ranging between 0.01 and 50 , more preferably ranging between 0.01 and 25 , more preferably ranging between 0.01 and 10 , even more preferably ranging between 1 and 10; and having a phospholipase optimum temperature of 45° C. or more.2. The improver composition according to claim 1 , wherein for phospholipase A1 activity one milliunit (PA1mU) is defined as the amount of enzyme that hydrolyses one nanomole (nmol) per minute of fluorescent fatty acid substituted at the sn-1 position of N-((6-(2 claim 1 ,4-DNP)Amino)Hexanoyl)-1-(BODIPY® FL C5)-2-Hexyl-Sn-Glycero-3-Phosphoethanolamine at 40° C. and pH 7.4 and for phospholipase A2 activity one milliunit (PA2mU) is defined as the amount of enzyme that hydrolyses one nanomole (nmole) per minute of fluorescent fatty acid substituted at the sn-2 position of 1-O-(6-BODIPY® 558/568-Aminohexyl)-2-BODIPY® FL C5-Sn-Glycero-3-Phosphocholine at 40° C. and pH 8.9.3Chaetomium thermophilumMeiothermus ruberMeiothermus silvanus.. The improver composition according to claim 1 , wherein said phospholipase is chosen from a lipolytic enzyme with phospholipase activity from claim 1 , a lipolytic enzyme with phospholipase activity from and/or a lipolytic enzyme with phospholipase activity from4. The improver composition according to claim 1 , wherein said phospholipase has a sequence identity of at least 85% with any of SEQ ID NO 1 claim 1 , SEQ ID NO 2 and/or SEQ ID NO 3 claim 1 , preferably of at least 85% with SEQ ID NO 2 and/or 3 claim 1 , more preferably of at least 85% with SEQ ID NO 3.5. The improver composition according to claim 1 , wherein ...

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Номер записи: 100