CN103619180A - 饼干料团 - Google Patents
饼干料团 Download PDFInfo
- Publication number
- CN103619180A CN103619180A CN201280030305.6A CN201280030305A CN103619180A CN 103619180 A CN103619180 A CN 103619180A CN 201280030305 A CN201280030305 A CN 201280030305A CN 103619180 A CN103619180 A CN 103619180A
- Authority
- CN
- China
- Prior art keywords
- biscuit
- material group
- flour
- wholegrain
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/02—Methods for preparing dough; Treating dough prior to baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C5/00—Dough-dividing machines
- A21C5/003—Dough-dividing machines with revolving bodies, e.g. with bodies having spaces separated by radially oriented elements or walls
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/04—Products made from materials other than rye or wheat flour
- A21D13/047—Products made from materials other than rye or wheat flour from cereals other than rye or wheat, e.g. rice
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
- A21D13/062—Products with modified nutritive value, e.g. with modified starch content with modified sugar content; Sugar-free products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/10—Multi-layered products
- A21D13/16—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough
- A21D13/19—Multi-layered pastry, e.g. puff pastry; Danish pastry or laminated dough with fillings
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/20—Partially or completely coated products
- A21D13/22—Partially or completely coated products coated before baking
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/32—Filled, to be filled or stuffed products filled or to be filled after baking, e.g. sandwiches
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/40—Products characterised by the type, form or use
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/14—Organic oxygen compounds
- A21D2/18—Carbohydrates
- A21D2/186—Starches; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
- A23L29/225—Farinaceous thickening agents other than isolated starch or derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/115—Cereal fibre products, e.g. bran, husk
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D8/00—Methods for preparing or baking dough
- A21D8/06—Baking processes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
Abstract
本公开涉及用于生产饼干的料团,其具有的可缓慢消化的淀粉占总可利用淀粉的比例至少为31%,该饼干包含相对于饼干总重至少29wt%的谷类面粉、5-22wt%的脂肪和至多30wt%的糖,所述料团包含:谷类面粉、脂肪、糖和添加的水;且其中添加的水的量相对于料团重量至多为8wt%。
Description
本发明涉及饼干,包括分层和夹心曲奇。更具体地,本公开涉及适合于生产这种饼干的料团和由所述料团生产饼干的方法。
饼干常规地由精制面粉制成。随着消费者对不同食品的相对健康优点的逐渐认识,对由全粒面粉制成的食品的需求渐增。这是因为消费者认为全粒面粉的营养模式比精制面粉更健康。对递送长效能量和满足许多健康标准的食品也存在期望。
提供缓释碳水化合物且由此具有长效能量释放的饼干被认为有益于消费者的健康。缓慢消化的淀粉部分(可缓慢消化的淀粉或SDS)负责这种长效能量释放。如饼干这样的产品在烘焙前包含大量可缓慢消化的淀粉。这种可缓慢消化的淀粉的量在烘焙过程中减少。这归因于烘焙过程中SDS的糊化。糊化因料团混合物中存在水而发生。糊化是指淀粉的结晶区域部分熔化,导致可消化性增加。在湿料团热处理的过程中,淀粉颗粒首先膨胀,然后逐步释放其结晶结构,直到它们爆裂为止,导致颗粒(直链淀粉和支链淀粉)中包含的多糖类浸出。在高度浓缩的系统例如饼干料团中,这一系列事件可能受到受限的含水量限制,但结晶区域逐步熔化仍然会发生。
将理解在下文中“长效能量”将指使用Englyst方法(Englyst,1996)通过终产品的缓慢可利用的葡萄糖(SAG)测量的可缓慢消化的淀粉的量在终产品中高于15.0g/100g。
用于增加可缓慢消化的淀粉含量的一种解决方案在于形成三明治饼干并且将天然淀粉加入到夹心组合物中。然而,可以加入的天然淀粉的量受到产品的感官特性的限制。确实,如果天然淀粉的含量过高,其将产生令人不愉快的口感。
另一种解决方案将在于增加饼干的料团组成中的淀粉含量,即SAG的来源,但这显著地降低了料团的可加工性并且要求所需的加水量增加。添加的水增加对SAG的负面影响(其增加淀粉糊化)超过了加入更多淀粉的正面影响。
饼干的另一个问题在于所需的脂肪和/或糖的含量。脂肪和糖是料团增塑剂。因此,期望在料团中包括这种成分以改善料团的可加工性。然而,添加这些成分对饼干的营养价值有不良影响。
另一种解决方案将在于在料团中包括多元醇类或短链可溶性纤维,例如低聚果糖、聚葡萄糖、抗性糊精等。多元醇类和短链可溶性纤维在加工过程中模拟糖的行为,由此改善料团的可加工性。然而,这些成分可以引起胃肠耐受性问题。
为了处理料团的可加工性差的问题,当然可以向料团中加入水。然而,水在饼干烘焙过程中触发淀粉糊化且这导致烘焙的饼干部分中可缓慢消化的淀粉含量不希望的低。因此,长效能量特性可丧失。
在US2007/134392中,料团由70wt%小麦面粉、7wt%黄油、5wt%果糖与28%的含水量制成。使用这种配方,US2007/134392尝试得到具有高可缓慢消化淀粉含量且可被认为是健康的饼干。在料团中使用已经至少部分糊化或被短链直链淀粉至少部分增塑的淀粉产品,这产生可被直链淀粉酶缓慢消化的淀粉产品的结晶结构。然而,US2007/134392的饼干没有满足长效能量标准。
使用薄片可以改善SDS含量。来源于薄片的淀粉与料团中任何添加的水较少接触且因此例如与精细研磨的面粉中的淀粉相比糊化程度更低。因此,薄片淀粉是用于帮助维持高量的可缓慢利用的淀粉的良好候选物。薄片也比面粉需要更少的水化。然而,使用过多薄片对饼干而言不是理想的,因为消费者并不期望看到饼干中的高薄片含量。这些具有过多薄片的饼干的质地过于有韧性且部分饼干仍粘在牙上。特别地,这些饼干可以更为致密且具有薄片/砂质的质地。
因此,对料团和该料团的使用方法存在需求,以提供改进的饼干,解决至少一些与现有技术相关的问题,或至少为其提供了商业上有用的替代方案。
因此,在第一个方面中,本公开提供了用于生产饼干的料团,其具有的可缓慢消化的淀粉占总可利用淀粉的比例至少为31%,该饼干包含相对于饼干总重至少29wt%的谷类面粉、5-22wt%的脂肪和至多30wt%的糖,
所述料团包含:
谷类面粉、脂肪、糖和添加的水;
且其中添加的水的量相对于料团总量至多为8wt%。
现在进一步描述本公开。在如下段落中,更详细地定义本公开的不同方面。除非清楚地另有所指,否则如此定义的每个方面可以与任意其他方面相结合。特别地,任何显示为优选或有利的特征可以与显示为优选或有利的任何其它特征相组合。
料团常用于制造面包和其它烘焙食品。料团是通过将面粉和其它成分与一定量的水混合而制成的混合物。例如,在面包料团中,添加的水的重量约为总料团重量的40%。本公开的料团优选具有低含水量和低内聚力。即该料团优选不拉伸,而是在施加的力下散开。的确,该料团被认为是团块状的。
饼干是经烘焙的可食用的基于谷类的产品。它们典型地具有低湿度和松脆质地。它们通常是小的,并且用泡打粉、小苏打或有时用酵母发酵。它们通常是甜的。它们可以含有内含物和夹心。
本文中公开的料团用于生产饼干,该饼干具有的可缓慢消化的淀粉占总可利用淀粉的比例至少为31wt%,优选至少35wt%,更优选至少38wt%,更优选至少40wt%。为了可消化性,最高比例优选至多为80wt%。总的可利用淀粉包含可缓慢消化的淀粉(SDS)和可快速消化的淀粉(RDS)。总的可利用淀粉与总淀粉之间的差异在于总的可利用淀粉不包含不能被消化(即在小肠中逃脱消化)的抗性淀粉。
与可快速消化的淀粉相比,认为可缓慢消化的淀粉提供更高的健康益处。的确,可快速消化的淀粉在消化过程中快速地分解成葡萄糖,由此可被身体快速地利用。因此,血糖水平快速升高。这可以触发导致在脂肪组织中的一定储存的胰岛素递送。因此,能量可仅被较短时间地提供。相反,可缓慢消化的淀粉缓慢地被身体吸收。因此,能量可被更长时间地提供。
SDS或可缓慢利用的葡萄糖(SAG)可以通过用Englyst方法得到的可缓慢利用的葡萄糖(SAG)测量值来表征(“Rapidly Available Glucosein Foods:an In Vitro Measurement that Reflects the GlycaemicResponse”,Englyst等人,Am.J.Clin.Nutr.,1996(3),69(3),448-454;“Glycaemic Index of Cereal Products Explained by TheirContent of Rapidly and Slowly Available Glucose”,Englyst等人,Br.J.Nutr.,2003(3),89(3),329-340;“Measurement ofRapidly Available Glucose(RAG)in Plant Foods:a Potential InVitro Predictor of the Glycaemic Response”,Englyst等人,Br.J.Nutr.,1996(3),75(3),327-337)。SAG是指可能被用于在人小肠中缓慢吸收的葡萄糖的量(来自糖和淀粉,包括麦芽糖糊精)。在本公开的情形中,SDS含量等于SAG含量,因为没有除淀粉(即SDS)之外的其它SAG来源。可快速利用的葡萄糖(RAG)是指很可能被用于在人小肠中快速吸收的葡萄糖的量。
在Englyst方法中,通过手工和粗磨一种或多种饼干制备饼干样品。然后使饼干样品在标准化条件下、在转化酶、胰腺α淀粉酶和淀粉葡糖苷酶的存在下经受酶促消化。调整参数例如pH、温度(37℃)、粘度和机械混合以模拟胃肠条件。在20min的酶促消化时间后,测量了葡萄糖,并标记为RAG。在120min的酶促消化时间后,再次测量葡萄糖,并标记为可利用的葡萄糖(AG)。通过从AG中减去RAG得到SAG(SAG=AG-RAG),因此,SAG相应于第20分钟至第120分钟之间释放的葡萄糖部分。通过单独的分析获得了游离的葡萄糖(FG),包括从蔗糖中释放的葡萄糖。然后从RAG中减去FG得到了RDS(RDS=RAG-FG)。
优选地,可即食的饼干或三明治曲奇具有至少15g SAG/100g。优选地,这种可即食的饼干或三明治曲奇具有至少16.5g/100g的SAG含量,更优选至少18.0g/100g,更优选至少21.0g/100g。最高的SAG优选至多为50.0g/100g。
所述料团包含谷类面粉、脂肪、糖类和添加的水。该料团还可以包含其它成分,例如薄片,并且这些其它成分在下文中详细讨论。
所述料团被用于形成饼干,其包含相对于饼干总重至少29wt%的谷类面粉、5-22wt%的脂肪和至多30wt%的糖。用于形成这种饼干的料团一般将包含更低wt%的这些成分,这是由于料团中存在水,而其在最终的饼干中通过烘焙步骤被除去。因此,用于形成饼干的料团一般将具有至少约29wt%的谷类面粉、约4-约20wt%的脂肪和至多约27wt%的糖。
所述料团包含相对于料团总重至多8wt%的量的水。即在烘焙前添加的水构成总料团的8wt%。所述水在烘焙过程中基本上从饼干中被除去。添加的水不包括已经存在于某些成分中的水(例如约14wt%的谷类面粉为水)。至少某些存在于这些成分中的水在烘焙过程中也从饼干中被除去。因此,料团和最终的饼干中谷类面粉的wt%因这种水份的丧失而基本上相同。与料团相比,饼干的无含水量的成分(例如脂肪)将形成更大的wt%。
所述料团包含至多8wt%添加的水,优选3-8wt%,更优选4-7wt%,最优选5-6wt%。如上所述,术语“添加的水”是指除其它成分外添加的水。因此,“添加的水”不包括包含在任意其它成分中的水,所述其它成分例如谷类面粉(通常为约10-15wt%)、薄片或麸皮和胚芽。对于糖的糖浆、短链可溶性纤维、多元醇类等,存在于糖浆中的水被视为添加的水的一部分。
本文所讨论的且具有3-8wt%含水量的饼干料团的流变性为相当有特征性的。料团通常不具有“连续的”结构,如面包/比萨料团,而是更像分离颗粒的集合。当料团具有低于3wt%的含水量时,不能形成料团。在这种低水化水平下,料团表现得更像颗粒材料(类似于砂子)。这种料团的质地类似于酥饼或酥面团并且显示出非常有限的内聚性。这种料团在压制后也比更为湿润的料团硬得多。因此,料团的可加工性降低且不能通过旋转模制加工。在添加的水的量高于8wt%时,料团的机械性能增加,而在烘焙时淀粉水解的程度增加且SDS减少。
料团(且因此最终的饼干)包含谷类面粉。该谷类面粉在饼干中的存在量至少为29wt%,更优选至少为30wt%,更优选至少为31wt%。优选地,该饼干包含至多70wt%的谷类面粉,更优选至多60wt%,更优选至多50wt%。
所述谷类面粉可以包含精制谷类面粉和/或全粒谷类面粉。
全粒谷类面粉优选包含精制谷类面粉。所述精制谷类面粉优选选自软质小麦面粉、具有低受损淀粉的小麦面粉和经热处理的小麦面粉,及其混合物。使用这些类型的面粉,有可能限制烘焙过程中的淀粉糊化并且增加终产品中的SDS。的确,与精制小麦面粉相比,在这些面粉中淀粉受损更少。如前所述,淀粉糊化使得淀粉能够更易于消化且由此减少终产品中可缓慢消化的淀粉含量。
软质小麦面粉和硬质小麦面粉均为由小麦(Triticum aestivum)生产的小麦面粉类型。软质小麦面粉不应与仅由小麦生产的面粉混淆,且硬质小麦面粉不应与由硬粒小麦(Triticum durum)生产的面粉混淆。术语“软质”和“硬质”是指用于制造面粉的小麦谷粒的硬度,而不是指小麦的品种。谷粒的硬度归因于胚乳细胞的密度。软质小麦胚乳具有较低的密度,其对应于较弱的淀粉和蛋白质键。因此,可以将软质小麦谷粒破碎成比硬质小麦谷粒更细的颗粒并且得到更少的受损淀粉。
软质小麦面粉可以从研磨软质小麦得到,例如在Crousty,Alteo,Epson(均来自Syngenta)或Arkeos(来自Limagrain)等名称下商业化的那些。使用吸收更少水的更软的面粉允许使用比对于更硬的面粉更宽范围的添加的水。即,即使使用直至10wt%的水,面粉一般吸收更少的水且淀粉含量因此在烘焙过程中更少糊化。此外,由于吸收了更少的水,有更多的自由水可用于润滑料团且可用甚至减少量的添加的水(约3-4wt%)生产可加工的料团。在一个实施方案中,当使用软质面粉时,料团可以包含直至10wt%添加的水。
具有低受损淀粉的小麦面粉是指面粉具有的受损淀粉的含量低于面粉重量的5.5%。受损的淀粉含量是在研磨操作过程中被物理地损伤的淀粉粒的百分比。它是通过AACC76-31.01方法测量的。
经热处理的小麦面粉的实例是用许多加热和冷却循环处理或经退火的小麦面粉。退火是通过改善晶体生长和通过促进淀粉链之间的相互作用而改变淀粉的理化特性的热液处理。
精制小麦面粉优选是由特别选择的研磨部分制成的,从而该面粉具有如通过根据NF-ISO-5530-1标准所测定的55%以下的非常低的吸水率。优选地,选择的研磨部分具有小粒度,即低于40μm的细颗粒的百分比为50%以上。可以通过在研磨过程中的粒度测量(通过激光粒度测量或筛目直径)分析辅助选择研磨部分。这些测试的应用是烘焙领域种熟知的且在下文中描述。
谷类面粉优选包含精制谷类面粉,优选精制小麦面粉。精制谷类面粉优选占料团和饼干的至少14.5wt%,其中如通过 根据NF-ISO-5530-1标准所测定的吸水率在55%以下,优选低于52%。更优选至少21wt%、优选至少41wt%的料团和饼干是这样的精制谷类面粉。使用这种类型的面粉提供下述优势:需要更少的水来形成料团因而限制淀粉的糊化。优选地,精制小麦面粉占料团的至多60wt%,优选至多50wt%。因此,获得了更健康的曲奇。
通过的测量在NF-ISO-5530-1下被标准化。在该标准中将吸水率定义为为了获得具有500UF的最大稠度的料团所需的、14wt%水含量时每100g面粉中的水量。稠度是以任意单位(调粉性记录单位UF)表示的、料团在标准中指定的恒定速度下在内被捏揉的过程中的抗性。首先,测量了面粉的含水量。然后将水加入到面粉中,计算水量使得料团的稠度接近500UF(480UF-520UF)。将面粉和水彼此揉合,对于两个料团槽记录了测量值。根据这些测量值和为形成料团而加入到面粉中的水的体积,得到了吸水率。
用于测量含水量的技术是本领域中熟知的。可以使用AAC44-15.02国际方法(水份-空气烘箱法)(1999修订的)测量面粉、料团和最终饼干中的含水量。
谷类面粉可优选地包含全粒谷类面粉。使用全粒面粉使得更难以形成可加工的料团。这是因为全粒面粉不同于精制面粉,其除胚乳外还包含麸皮和胚芽。与胚乳相比,麸皮和胚芽包含更高量的纤维且由此具有更高的保水能力。如果保持相同水平的料团水化,则该料团具有更为颗粒化的稠度和更硬的、更干燥的质地,这使得它更不易于加工。然而,包含全粒谷类面粉与许多健康益处相关。
“全粒谷类面粉”是指直接或间接由包含胚乳、麸皮和胚芽的全粒谷物生产的面粉。全粒面粉还可以优选由单独的面粉重构,所述单独的面粉由胚乳、麸皮和胚芽分别以下述比例制成:所述比例使重构的全粒面粉与直接由仍然保留麸皮和胚芽的谷类生产的全粒面粉具有相同的组成。
“全粒谷类面粉”应区别于指仅由谷类胚乳制成的面粉的“精制谷类面粉”。料团中的谷类面粉优选包含全粒谷类面粉。饼干优选包含至少29wt%、优选至少30wt%、更优选至少31wt%的全粒谷类面粉。优选地,所述饼干包含至多70wt%、更优选至多60wt%、更优选至多50wt%的全粒谷类面粉。当全粒谷类面粉的量超过70wt%时,加工料团变得非常困难。
全粒谷类面粉优选选自全粒小麦面粉、全粒大麦粉、全粒黑麦粉、全粒斯佩耳特小麦粉、全粒燕麦粉、全粒稻米粉、全粒玉米面粉、全粒粟面粉、全粒高粱面粉、全粒画眉草面粉、全粒黑小麦面粉和假谷类面粉例如苋菜粉和藜粉,以及其中两种或更多种的混合物。优选地,全粒谷类面粉选自全粒小麦面粉、全粒大麦粉、全粒黑麦粉、全粒斯佩耳特小麦粉、全粒燕麦粉,及两种或更多种的混合物。更优选地,其选自全粒小麦面粉、全粒大麦粉、全粒黑麦粉、全粒斯佩耳特小麦粉及两种或更多种的混合物。
优选地,全粒谷类面粉包含至少两种不同类型的全粒谷类面粉。
在一个实施方案中,全粒谷类面粉包含全粒小麦面粉。全粒小麦面粉可以是重构的、获自精制小麦面粉、麦麸粉和麦胚粉的混合物的全粒小麦面粉。优选地,所述精制小麦面粉与可用于此方法中的具有低于55%的吸水率(如通过所测量的)的精制小麦面粉相同。在此后一种情形中,这种精制小麦面粉的一部分被用于重构全粒小麦面粉,然而,该部分将被包括在料团的精制小麦面粉含量中并同时被包括在全粒谷类面粉含量的一部分中。因此,它将被包括在精制小麦面粉饼干的至少14.5wt%、优选至少29wt%中。优选地,其它全粒谷类面粉选自全粒大麦粉、全粒黑麦粉、全粒斯佩耳特小麦粉及其混合物。
在一个优选的实施方案中,相对于全粒谷类面粉含量,全粒谷类面粉包含至多80wt%的全粒小麦面粉,优选至多60wt%,更优选至多50wt%,更优选至多32wt%。
在一个优选的实施方案中,全粒谷类面粉包含四种不同类型的全粒谷类面粉:全粒大麦粉、全粒黑麦粉、全粒斯佩耳特小麦粉和全粒小麦面粉。
优选地,全粒谷类面粉是多谷类面粉,即至少20wt%,优选至少40wt%,更优选至少50wt%,更优选至少68wt%的全粒谷类面粉不是全粒小麦面粉。
当使用除全粒小麦面粉外的全粒谷类面粉类型时,甚至更难以得到具有超过31wt%的足够SDS/(SDS+RDS)值的饼干,因为与全粒小麦面粉相比,某些类型的全粒谷类面粉(例如燕麦、大麦和斯佩耳特小麦)包含更少的SDS。
料团和饼干包含脂肪。如本文所定义的,“脂肪”是指可以食用并且可以用于制造分层曲奇的任何脂质来源,植物或动物来源。这种脂肪的实例是棕榈油、菜籽油以及其它植物油、来自动物来源的黄油。
脂肪以饼干重量的5-22wt%存在。
优选地,可由本文公开的料团得到的可即食的分层曲奇具有10wt%-25wt%的脂肪,更优选11wt%-23wt%的脂肪,甚至更优选12wt%-20wt%,更优选15wt%-20wt%的脂肪。饼干或分层曲奇的饼干部分优选包含占饼干部分总重5wt%-22wt%的脂肪,优选6wt%-20wt%,更优选7wt%-15wt%。
饼干包含至多30wt%的糖。如本文所定义的,“糖”或“糖类”是指任何单糖类和二糖类的干物质,无论其是何种来源且还扩展至葡萄糖糖浆(也称作葡萄糖-果糖糖浆或果糖-葡萄糖糖浆)的所有干物质。在单糖类中有果糖、半乳糖、葡萄糖、甘露糖及其混合物。在二糖类中有蔗糖,但蔗糖可以部分或全部被另一种二糖替代,例如乳糖或麦芽糖。葡萄糖糖浆包含单糖类和二糖类,也包含一些更长链的聚合葡萄糖。为避免疑虑,当考虑加入到混合物中的葡萄糖糖浆或其它糖混悬液形式的糖的量时,仅应考虑糖的干重。糖浆或混悬液的含水量应被认为是如本文所述的添加的水的一部分。
存在于饼干配方(即不包括夹心)中的最优选的糖量为至少12wt%。这是为了感官影响和技术原因。不希望受到理论约束,推断低于12wt%的糖类影响料团的机械性能。一般而言,在料团中,通过富含能够溶解的可溶性成分的添加的水形成连续相。因为糖能够溶于水,它有效地增加存在的水的有效容积(1g糖溶于1ml水得到1.6ml总体积)。因此,存在至少12wt%的糖类减少了包括另外添加的水的需求,且由此通过允许更少的水,增加最终饼干的SDS值。
所述饼干还可以包含多元醇类或短链可溶性纤维。它们以与糖类似的方式在下述中起作用:改善料团的机械性能而不增加存在于饼干中的淀粉的水解。使用多元醇类或短链可溶性纤维允许提供不含糖的或糖减少的饼干。优选地,所述成分包含低于20%、优选低于10wt%、优选低于5%的多元醇类或短链可溶性纤维,这是为了胃肠耐受问题和用于清楚的标记。与糖类类似,仅应考虑多元醇类或短链可溶性纤维的干重。如果饼干包含10wt%以上的多元醇类,则它被认为具有轻泻特性且因此必须相应地标记。最优选地,所述成分不含多元醇类或短链可溶性纤维。在一个实施方案中,所述饼干包含至少0.1wt%的多元醇类或短链可溶性纤维。在一个实施方案中,所述成分不含瓜尔豆胶或其它粘性可溶性纤维,例如果胶、黄原胶、车前草或葡甘露聚糖。
优选地,可使用本文公开的料团得到的可即食的曲奇(包括夹心)包含占分层曲奇总重15wt%-40wt%的糖,优选18wt%-36wt%,更优选20wt%-32wt%,更优选25wt%-30wt%。该饼干部分(或未夹心或非分层饼干的饼干)优选包含占饼干部分总重10wt%-25wt%的糖,优选11wt%-22wt%,更优选12wt%-20wt%,甚至更优选12wt%-15wt%。
所述饼干还可以包含约19-约50wt%的另外的成分,包括全粒谷物薄片、未精制的非-全粒面粉和另外的成分,例如乳化剂、膨发剂、维生素、矿物、盐、调味剂和乳或乳品成分,及其组合。这些另外的成分在下文中被更详细地讨论。
所述饼干还可以包含至多34.5wt%的全粒谷物薄片,优选至多19wt%,优选至多16wt%,更优选至多11wt%,更优选至多9wt%,例如全粒燕麦薄片或麦芽全粒黑麦薄片。过量的薄片(即超过19wt%)将为饼干提供预料之外的外观,即可以阻挠潜在消费者的颗粒样饼干和更致密的产品的外观。当薄片存在时,优选它们占饼干的至少约0.9wt%,因为更少的量在终产品中可以是不可辨别的。
更一般地,可即食的分层曲奇的饼干部分可以包含可见的全粒谷物的块。优选的薄片是燕麦薄片和麦芽黑麦薄片,这归因于对消费者的感官影响。这还有助于增加料团配方中的全粒含量而不损害最终饼干的适口性。最优选的薄片是婴儿燕麦薄片,因为其外观对于消费者是有利的且它们为饼干贡献额外的、在烘焙过程中较不易于被水解的SDS。它们在加工过程中保持比大薄片更为完整。
作为实例,一些不同薄片含量的范围在下表中举出:
成分类型 | 饼干配方中的最小% | 饼干配方中的最大% |
小麦薄片 | 0.9 | 9 |
麦芽黑麦薄片 | 0.9 | 19 |
婴儿燕麦薄片 | 3 | 18 |
燕麦薄片 | 3 | 9 |
大麦薄片 | 0.9 | 3 |
可即食的分层曲奇的饼干部分仍然可以包含另外的谷类麸皮和/或谷类胚芽。在存在另外的谷类麸皮和谷类胚芽的情况中,麸皮和胚芽来自选自如下的不同谷类:小麦、大麦、黑麦、斯佩耳特小麦(spelt)、燕麦或其混合物。
料团和饼干可以包括其它成分。可以与用于形成料团的谷类面粉和水混合的其它成分是:乳化剂、膨发剂。乳化剂可以是大豆卵磷脂、单甘油酯的二乙酰基酒石酸酯、硬脂酰乳酸钠。膨发剂可以是碳酸氢铵、碳酸氢钠、焦磷酸钠或其混合物。其它成分还可以是维生素或矿物,例如维生素B1、维生素、维生素PP、铁和镁及其混合物。
其它干燥成分可以是盐、调味剂、可可粉、固体块、乳和乳品衍生物、蜂蜜和钙补充剂。
调味剂可以是粉末形式或液体形式。
固体块可以是巧克力颗粒(drop)、水果块、坚果如榛子(优选榛子块)、挤出的谷类等。固体块不包括谷类薄片。固体块带来质地和风味而不增加SAG含量。饼干优选包含2wt%-15wt%固体块,优选4wt%-10wt%。
巧克力颗粒是固体巧克力块。“巧克力”应理解为指“黑巧克力”、“乳巧克力”或“白巧克力”。优选地,巧克力颗粒是黑巧克力块,其包含至少35wt%的可可液块(US法规),更优选35wt%可可固体(欧盟法规),更优选至少40wt%。
在本公开的范围内,“水果块”是指类似于水果的植物的任何甜的可食用部分的块,例如葡萄干、无花果、梅干、橙、蔓越莓、蓝莓、覆盆子、草莓、杏、黑醋栗、红醋栗、桃、梨、猕猴桃、香蕉、苹果、柠檬、菠萝、蕃茄。这些水果的块是干燥的或经加工的。此用语不包括坚果。
优选地,料团具有1.0-1.5g/cm3的烘焙前密度,优选1.1-1.4g/cm3,更优选1.2-1.3g/cm3。即成分的组合使得当压制成期望的烘焙前的饼干形状时,料团应具有1.0-1.5g/cm3的密度。这种密度为料团提供内聚力,其引起终产品具有期望的质地和强度。当料团的密度较低时,饼干的质地较为柔软且饼干较不能够形成内聚性结构并且更倾向于在运输过程中受损。当料团的密度较高时,例如1.3-1.5g/cm3,有可能在料团中使用较少的脂肪并且仍然得到内聚性饼干。然而,当饼干的密度增加时,它可能过度坚硬且是消费者较不期望的。模制前料团密度通常为约0.7g/cm3。
通过计算旋转模制中料团的密度(即每单位体积中的质量)可以对压制进行量化。这是通过用料团块的重量(旋转模制后即刻)除以旋转模的体积进行的。旋转模制中压制后的料团密度优选地为1.2-1.3g/cm3。
料团优选具有的粒度分布使得至少20%、优选30%、优选50%、更优选70wt%的料团通过10mm的振动筛网。料团优选具有的粒度分布使得至少8wt%、优选至少10wt%且更优选至少15wt%的料团通过2mm的振动筛网。可以优选使用具有10、8、6.3、4和2mm的筛目的5种等级的筛来确定粒度分布,其中以1.5mm/“g”的筛加速度振动所述筛,持续3分钟。用于进行过筛的适合的机器是Vibratory Sieve Shaker AS200Control(RETSCH,Germany)且各种测试参数和装置是本领域熟知的。用于进行分析的样品大小优选为800g。数值“g”是标准重力常数(g=9.81m.s-2)。
还优选的是,所述料团具有的粒度分布使得料团质量分布的D10为至多6mm,优选至多3mm。这是通过相对于筛目计算蓄积的粒度分布并且取对应于料团分布90%的筛目值而测量的。
优选地,所述料团需要至少5000kg/m2的压力以被压制成1.22g/cm3的密度。更优选地,将料团压制成1.22g/cm3的密度所需的压力为6500-30000kg/m2,更优选7500-15000kg/m2。优选使用具有5.2cm直径的滚筒状罐测量压制料团所需的压力,其中将100g料团导入罐中并且用具有5cm直径且连接至测力计的圆板将料团压入罐中,且其中所述圆板以0.7mm/s的速率推进,其中记录实现1.22g/cm3计算密度所需的力。然后通过除以所述圆板的表面积将该力转化成压力值。
所述料团可用于提供分层曲奇。在本公开的范围内,“分层曲奇”将被理解为由交替和连续的饼干和夹心层制成的曲奇。最简单的分层曲奇是具有单基底饼干41的曲奇4,在其顶部沉积有夹心43,如图4中所示。另一种类型的分层曲奇是三明治曲奇5,其在两层饼干51、52之间包含夹心层53,如图5中所示。
对于夹心或分层饼干,将有夹心部分。夹心部分是在冷却后具有从粘性(对于果酱)到固体(对于无水脂肪夹心)范围的稠度的夹心。所述夹心可以是基于水的或基于脂肪的。
优选地,在40℃下,夹心具有0.5Pa.s-500Pa.s的Casson粘度和0.1Pa-1000Pa的屈服应力。Casson屈服应力和粘度可以根据IOCCC10/1973:2000方法测量。这依赖于使用以PC为界面并且装配有共轴测量装置(TEZ150-PC)和共轴滚筒式测量系统(CC27)的高性能流变仪MCR300(Anton Paar Physica)。
优选地,夹心部分贡献了分层曲奇的10wt%-40wt%,优选15wt%-32wt%,更优选25wt%-30wt%。
夹心部分可以包含至少一种如下成分:脂肪、糖、水、淀粉、乳化剂、乳和乳品衍生物、调味剂、果粉、水果块、可可粉、巧克力颗粒和种子。乳化剂可以是如下的至少一种:大豆卵磷脂、单甘油酯的二乙酰基酒石酸酯、硬脂酰乳酸钠。
当夹心部分包含未糊化的加入的淀粉时,未糊化加入的淀粉占夹心部分的2.0wt%-40.0wt%,优选占夹心部分的7.0-22.0wt%。
乳和乳品衍生物可以是乳清粉、酸乳粉(具有活酵素)、鲜乳、奶粉、甜乳清粉、乳蛋白和乳清蛋白。
调味剂可以是固体或液体形式。
果粉是干燥的粉碎的水果,例如草莓、覆盆子、葡萄干、无花果、梅干、橙、蔓越莓、蓝莓、杏、黑醋栗、红醋栗、桃、梨、猕猴桃、香蕉、苹果、柠檬、菠萝、蕃茄。
健康的分层曲奇包含占终产品总卡路里值的至多27.5%的糖、占终产品总卡路里值的至多38.0%的脂肪和占终产品总卡路里值的至少55.0%的可利用碳水化合物。
由于烘焙时天然存在于谷类面粉中的水的水丧失,所以料团的谷类含量的wt%值基本上与最终的饼干的wt%值相同。面粉的含水量通常为14wt%,对于麸皮-胚芽为10%,对于燕麦薄片为11%。
根据第二个方面,提供了用于形成饼干的方法,所述饼干具有的可缓慢消化的淀粉占总可利用淀粉的比例至少为至少31%,所述饼干包含相对于饼干总重至少29wt%的谷类面粉、5-22wt%的脂肪和至多30wt%的糖,该方法包括:
提供如本文所述的料团;
将所述料团模制成饼干的形状;和
烘焙饼干。
优选地,该方法包括:
-将谷类面粉、脂肪、糖和其余成分与占料团总重至多8wt%的添加的水相混合E1’,用于形成料团2;
-将料团2模制E3’成饼干部分的饼干3的形状,其中模制优选是旋转模制;
-烘焙E5’饼干部分的饼干;
-任选地由至少一种饼干和夹心形成E7’-E8’的分层曲奇。
模制优选将料团压制成如本文所讨论的1.0-1.5g/cm3的烘焙前密度。
旋转模制是优选的用于形成饼干的技术,因为原则上没有其它允许依从于有关可缓慢消化淀粉的标准的技术。这是因为其它技术不能应对这种难以水化的料团。推定通过旋转模制系统施加的高压允许利用那里干燥和松脆的料团。此外,通过施加压力,在料团块之间可以形成毛细管桥,从而将疏松结合的颗粒转化成粘性的、但是脆性的烘焙前的饼干。
然而,原则上,成形步骤可以通过使料团通过所谓的压片机(压制滚筒)进行,以产生料团的连续层(厚度3-20mm,优选5-12mm),然后将料团层切割成正方形或矩形的更小的块(后者在某些方面与颗粒条类似),然后烘焙。
混合优选使用具有双夹层的卧式搅拌器进行。调整混合时期,使得水量受控。优选地,在混合过程中料团温度为15℃-35℃,更优选15℃-30℃。
本发明的发明人已经发现存在特别优选的成分混合顺序,其允许使用具有甚至更低水化水平的料团。
如果存在,最后加入的成分是薄片。在该方法结束时加入它们,以减少损伤薄片和对其外观产生有害影响的风险。此外,如果薄片受损,则存在更多薄片淀粉含量水解的风险,这将减少作为整体的饼干的SAG。
在无薄片的组合物中,最终加入的成分是面粉。当存在薄片时,优选面粉是倒数第二位加入的成分。已经发现,通过使面粉存在于混合物中的时间最短,可以使面粉吸收的水量最小化。已经发现这减少需要加入到混合物中的水量。这减少了存在的水解淀粉的水量,因此,SDS的量在终产品中增加。
即,优选在多步骤方法中混合料团。在第一步中,将除添加的水、谷类面粉和全粒谷类薄片(如果存在的话)之外的成分混合在一起。然后加入添加的水,然后加入谷类面粉,然后加入整粒谷类薄片(如果存在的话)。
作为实例,在第一步中,将成分例如脂肪、可可粉、调味剂、卵磷脂、盐、维生素和碳酸氢钠掺合在一起。在第二个步骤中,一旦将第一种混合物充分掺合,引入添加的水与一定量的碳酸氢铵。在第三步中,向混合物中加入面粉和焦磷酸钠。最终加入薄片。然后如本文所述将所述混合物模制并且形成饼干。
使用常规的旋转模制设备,难以且有时不可能加工这样的颗粒料团。因此,设计了新的特定旋转模制机用于旋转模制步骤。
这种特定的旋转模制机1(如图3中所示)包含:
-用于使料团2成形为饼干3的模制滚筒11和槽纹滚筒12;和任选地
-有助于给模制和槽纹滚筒11、12填料的起漏斗作用的料斗13;和/或
-用于使饼干3脱模的脱模带14。
模制滚筒11具有用于接收料团2的模腔。该模腔给予料团2饼干部分的饼干3的形状。槽纹滚筒12优选包含5-15mm、优选10mm±50%的槽以允许料团有充分的粘性,而没有破碎的固体块如薄片,并且在操作过程中压制在模制滚筒11模腔内部接收的料团2,使得料团完全充满模腔并取得其形状。槽纹滚筒12优选被安装在水平轴上且可在其上被调节以改变施加于料团2的压制力。应使用高度挤压,因为料团2缺乏连续性,因此,粘着的料团块将为可脱模的并且可从脱模带14上转移至烘箱带上,所述烘箱带驱动未烹制的饼干3进入用于烘焙的烘箱。
优选将槽纹滚筒12与模制滚筒11之间的速度差维持在低于10%,从而饼干3的形成不受损。的确,模制滚筒11与槽纹滚筒12转速之间的更高差异将引起对料团2的剪切应力,所述料团将不能被压制到模腔上,而是将在模制滚筒11与槽纹滚筒12的圆周面之间被铺展且被较少地堆积。
可以优选地控制料斗13中料团2的水平,从而其是最小的,且模制和槽纹滚筒11、12几乎是可见的。目的在于防止料团2压实,从而确保模制滚筒11沿脱模带14的宽度规则地进料。料团2必须尽可能地少地被堆积。
切割器15(其尖端151位于模制和槽纹滚筒11、12的轴线AA之下)优选在模腔顶部切割料团2。切割器15确定保留在模腔内部的料团2的量并且使得能够调整其中料团块的重量。形成未烹制饼干的每个料团块优选重0.5克-40克,更优选1克-35克,更优选1克-30克。
优选由棉花和/或聚酰胺制成的脱模带14具有用于提取比常规料团更干燥的料团块(即颗粒料团)的适合尺寸的织物。将脱模带14安装在至少两个滚筒16、17上,其中之一(一般为橡胶滚筒16)挤压模制滚筒11。在橡胶滚筒16对模制滚筒11的压力下,位于模腔内部的料团块附着至脱模带14并且朝着烘箱被输送以用于烘焙。
旋转模制机1还可以包含用于脱模带14的增湿器18,例如增湿器18是蒸汽设备或喷水设备。
静置步骤E2’的静置时间应受到限制以避免料团2高度干燥,这将需要再添加水且由此将通过触发淀粉糊化而妨碍SAG含量。
在烘焙E5’前,可以给饼干3挂糖衣(glaze),使得它们获得有光泽的外观。因此,该方法可包括给成形的饼干3挂糖衣的可选的额外步骤E4’。可以用优选包含奶粉和/或糖霜和/或缓冲剂例如碳酸氢钠、氢氧化钠的水性糖衣给饼干3挂糖衣。优选地,糖衣包含脱脂奶粉。仍优选地,糖衣包含淀粉糖霜,即蔗糖天然甜味剂,其特征在于其通过研磨冰糖得到的精细粒度测量并且加入了淀粉作为抗凝聚剂。
优选进行烘焙E5’直至烘焙的饼干3(终产品)的含水量为0.5wt%-5.0wt%,例如通过轻柔地烘焙(即在烘焙的前三分之一时间(如果烘焙时间为6min,在2min中)中饼干内的烘焙温度低于110℃,优选低于100℃)。
烘焙条件优选是温和的以使淀粉的糊化最小化并且维持饼干中最高可能的SDS。优选地,烘焙步骤中的条件在烘焙过程开始时是特别温和的,同时热量使饼干脱水。通过在该步骤过程中使用低热,使淀粉的糊化最小化。一旦减少了饼干中的水,有可能使用更高的温度而没有现显著的糊化。优选地,进行烘焙从而在烘焙的前2分钟时间,饼干的温度低于110℃,优选低于100℃,优选至少为90℃。优选在烘焙时间的前2分钟或前三分之一时间(以更长者为准)维持该温度。烘焙时间优选少于12分钟,优选4-8分钟,最优选6-8分钟。
烘焙后,将烘焙的饼干在开放带(即未覆盖的带)上冷却E6’,优选不使用冷却隧道,因为在输入与输出之间存在过大的温度差,它引起饼干3龟裂(失败)。然后使夹心沉积E7’在一块饼干上(对于夹心在饼干上的曲奇是在基底饼干上,或对于三明治曲奇是在两块饼干中的一块上)。
最终的饼干的含水量在烘焙后优选低于最终的饼干的3wt%且优选为最终的饼干的1-2wt%。
低含水量有助于提供长期货架稳定的产品。例如,可以将本发明的饼干和三明治饼干保存在20-25℃达1年,而仍是可食用的。已经进行了基于感官专家小组评估的存架期研究。发现取决于成分,完整的感官特征谱可被维持达7个月。然而,饼干的可食用性延长至少直至1年的标志。
在分层曲奇为三明治曲奇的情况中,然后通过在三明治的顶部装配E8’第二块饼干制成三明治曲奇。
通过冷却隧道E9’中的加压-空气冷却分层曲奇。然后包装E10’分层曲奇,例如,将分层曲奇包装入包含50g分层曲奇的包装物中并且将包装物收集到小包中,所述小包被设计为包含5或6个包装物。优选地,可以将分层曲奇包装入包装物中,从而一个包装物包含一份,例如2块三明治曲奇。
本公开还涉及能通过上述方法得到的可即食的分层曲奇。优选地,所述分层曲奇还包含占分层曲奇总重至少18wt%的总淀粉。
现在结合作为非限制性实例提供的附图描述本公开,其中:
·图1是显示形成饼干的方法的不同步骤的流程图;
·图2是显示形成分层曲奇的方法的不同步骤的流程图;
·图3是旋转模制机的图示。大箭头表示至烘箱的方向;
·图4是夹心在饼干上的曲奇的图示;和
·图5是三明治曲奇的图示。
作为图1的图例:
E1:混合所述成分
E2:静置料团
E3:将料团旋转模制成饼干
E4:给饼干挂糖衣
E5:烘焙饼干
E6:冷却饼干
E7:包装饼干
作为图2的图例:
E1’:将成分混合成料团
E2’:静置料团
E3’:将料团旋转模制成饼干
E4’:给饼干挂糖衣
E5’:烘焙饼干
E6’:冷却饼干
E7’:使夹心沉积在一块饼干上
E8’:装配分层曲奇
E9’:冷却分层曲奇
E10’:包装分层曲奇
现在将关于下列非限制性实施例描述本公开。
饼干实施例
实施例1
制备了普通可可饼干。饼干具有如下组成(以最终的饼干的百分比计):
-料团成分 115.41wt%
-糖衣成分 1.69wt%
-除去水 -17.10wt%
-总计 100wt%
更具体地,饼干由使用如下配方形成的料团生产:
成分 | 料团中的Wt% | 饼干中的Wt% |
精制软质小麦面粉 | 29.4 | 29.2 |
小麦麸皮和小麦胚芽 | 3.0 | 3.1 |
全谷粒斯佩耳特小麦粉 | 0.91 | 0.90 |
全谷粒黑麦粉 | 2.9 | 2.9 |
全谷粒大麦粉 | 5.6 | 5.5 |
全谷粒燕麦薄片 | 7.7 | 7.8 |
糖类 | 16.5 | 19.0 |
脂肪 | 10.2 | 11.8 |
添加的水 | 7.6 | 2.0 |
可可粉 | 3.0 | 3.3 |
巧克力颗粒 | 11.3 | 13.0 |
调味粉 | 0.27 | 0.31 |
乳化剂 | 0.33 | 0.38 |
盐 | 0.25 | 0.29 |
膨发剂 | 0.80 | 0.18 |
维生素和矿物添加物 | 0.16 | 0.18 |
总计 | 100.0 | 100.0 |
烘焙后的相对总wt% | 86.8 |
(将含量表示为分别相对于最终的饼干和未烘焙料团的重量的百分比)
通过对精制小麦面粉测量的吸水率为52%。
在卧式搅拌器中将料团成分混合在一起,直到料团得到均匀的稠度。然后使料团静置30分钟。静置后,将料团填料到旋转模制机的料斗用于形成饼干。将料团填料,使得旋转模制机的模制和槽纹滚筒几乎可见。使模制和槽纹滚筒的速度差异保持在10%以下。然后用包含下列的糖衣给饼干挂糖衣(以最终的饼干的重量百分比计):
-水 1.48wt%
-脱脂奶粉 0.169wt%
-淀粉糖霜 0.0425wt%。
在给饼干挂糖衣后,驱动它们至烘箱用于烘焙约7min。在烘焙过程中,使料团的温度始终保持低于160℃。在烘焙结束时,含水量为约2.0wt%。
当从烘箱内取出饼干时,允许它们在开放带上冷却至饼干温度低于30℃,用于包装。
所述饼干包含57.15wt%的谷类成分,更具体地为31.19wt%的全粒谷类面粉,占总谷类面粉的64.55%。该饼干具有17.1wt%的脂肪和27.1wt%的糖。脂肪占饼干总卡路里值的35%,而碳水化合物占58%,更精确地,糖占24%。该饼干具有的SDS/(RDS+SDS)比为40.75%和16.3gSAG/100g饼干。该饼干具有的淀粉含量为36.5wt%。
实施例2
饼干具有如下组成(以最终的饼干的百分比计):
更具体地,饼干由使用如下配方形成的料团生产:
成分 | 料团中的Wt% | 饼干中的Wt% |
精制软质小麦面粉 | 32.3 | 31.1 |
小麦麸皮和小麦胚芽 | 3.1 | 3.1 |
全谷粒斯佩耳特小麦粉 | 0.89 | 0.86 |
全谷粒黑麦粉 | 3.1 | 3.0 |
全谷粒大麦粉 | 4.4 | 4.2 |
全谷粒燕麦薄片 | 9.5 | 9.5 |
糖类 | 16.6 | 18.6 |
脂肪 | 12.2 | 13.6 |
添加的水 | 4.5 | 1.5 |
蜂蜜(干) | 4.5 | 4.9 |
巧克力颗粒 | 7.7 | 8.6 |
调味粉 | 0.29 | 0.32 |
乳化剂 | 0.15 | 0.17 |
盐 | 0.26 | 0.29 |
膨发剂 | 0.44 | 0.10 |
维生素和矿物添加物 | 0.15 | 0.17 |
总计 | 100.00 | 100.00 |
烘焙后的相对总wt% | 89.3 |
(将含量表示为分别相对于最终的饼干和未烘焙料团的重量的百分比)。
在卧式搅拌器中将料团成分混合在一起,直到料团获得均匀的稠度。然后静置料团。静置后,将料团填料到旋转模制机的料斗中用于形成饼干。将料团填料,使得旋转模制机的模制和槽纹滚筒几乎可见。使模制和槽纹滚筒的速度差异保持低于10%。然后用包含下述的糖衣给饼干挂糖衣(以最终的饼干的重量百分比计):
-水 1.47wt%
-脱脂奶粉 0.170wt%
-淀粉糖霜 0.040wt%。
在给饼干挂糖衣后,驱动它们至烘箱用于烘焙约7min。在烘焙过程中,使料团的温度保持低于160℃,且含水量降至达1.5wt%。
当从烘箱内取出饼干时,使它们在开放带上冷却至饼干温度低于30℃,用于包装。
所述饼干包含56.4wt%的谷类成分,更具体地为29.66wt%的全粒谷类面粉,占总谷类面粉的60.34%。该饼干具有17.24wt%的脂肪和24.56wt%的糖。脂肪占饼干总卡路里值的34%,而碳水化合物占60%,更精确地,糖占22%。该饼干具有的SDS/(RDS+SDS)比为44.18%和18.6g SAG/100g饼干。该饼干具有的淀粉含量为38.1wt%。
三明治曲奇实施例
实施例1
三明治曲奇具有如下组成(以最终曲奇的百分比计):
更具体地,三明治曲奇的饼干由使用如下配方形成的料团生产:
(将含量表示为分别相对于最终的饼干和未烘焙料团的重量的百分比)
在卧式搅拌器中将料团成分混合在一起,直到料团获得均匀的稠度。然后静置料团。静置后,将料团填料到旋转模制机的料斗用于形成饼干。将料团填料,使得旋转模制机的模制和槽纹滚筒几乎可见。使模制和槽纹滚筒的速度差异保持低于10%。然后用包含下述的糖衣给饼干挂糖衣(以最终的饼干的重量百分比计):
在给饼干挂糖衣后,驱动它们至烘箱用于烘焙约6min。在烘焙过程中,使料团的温度保持低于160℃,且含水量降至达1%。
当从烘箱内取出饼干时,使它们在开放带上冷却。一旦饼干温度低于33℃,则用夹心装配饼干以形成三明治曲奇。所述夹心具有如下组成:
该三明治曲奇具有18.08wt%的脂肪和26.5wt%的糖。脂肪占三明治曲奇总卡路里值的35.7%,而碳水化合物占57%,更精确地,糖占23%。该三明治曲奇具有的SDS/(RDS+SDS)比例为39.95%和16.5gSAG/100g三明治曲奇。
对比例1
对比例1的三明治曲奇具有如下组成(以最终曲奇的百分比计):
更具体地,三明治曲奇的饼干由使用如下配方形成的料团生产:
(将含量表示为分别相对于最终的饼干和未烘焙料团的重量的百分比)
各种成分的量实际上与实施例1相同,仅在料团中加入更多的水,由此改变了所有成分的百分比。另一个差别在于实施例1中使用精制小麦面粉,而在对比例1中,使用了常规的软质小麦面粉。这种软质小麦面粉具有的使用测量的吸水率值为58-59%。
在卧式搅拌器中将料团成分混合在一起,直到料团获得均匀的稠度。然后静置料团。静置后,将料团填料到普通旋转模制机的料斗用于形成饼干。使模制和槽纹滚筒的速度差异保持低于10%。然后用包含下述的糖衣给饼干挂糖衣(以最终的饼干的重量百分比计):
在给饼干挂糖衣后,驱动它们至烘箱用于烘焙约6min。在烘焙过程中,使料团的温度保持低于160℃,且含水量降至达1%。
当从烘箱内取出饼干时,使它们在开放带上冷却。一旦饼干温度低于33℃,则用夹心装配饼干以形成三明治曲奇。所述夹心具有如下组成:
这种三明治曲奇具有29.7%的SDS/(RDS+SDS)和12.5g/100g三明治曲奇的SAG。因此,这种三明治曲奇的SAG含量远低于15g/100g三明治曲奇。这表明料团配方的改变和使用不同的旋转模制机导致三明治曲奇具有更好的SAG含量。
此外,在实施例1中使用精制小麦面粉使得能够将料团中添加的水含量降低至少于料团的8wt%。认为这使得能够更好地保护淀粉免于糊化且由此保持高量的SDS。
实施例2
三明治曲奇具有如下组成(以最终曲奇的百分比计):
更具体地,三明治曲奇的饼干由使用如下配方形成的料团生产:
(将含量表示为分别相对于最终的饼干和未烘焙料团的重量的百分比)
在卧式搅拌器中将料团成分混合在一起,直到料团获得均匀的稠度。然后静置料团。静置后,将料团填料到旋转模制机的料斗用于形成饼干。将料团填料,使得旋转模制机的模制和槽纹滚筒几乎可见。使模制和槽纹滚筒的速度差异保持低于10%。然后用包含下述的糖衣给饼干挂糖衣(以最终的饼干的重量百分比计):
在给饼干挂糖衣后,驱动它们至烘箱用于烘焙约6min。在烘焙过程中,使料团的温度保持低于160℃,且含水量降至达1%。
当从烘箱内取出饼干时,使它们在开放带上冷却。一旦饼干温度低于33℃,则用夹心装配饼干以形成三明治曲奇。所述夹心具有如下组成:
该三明治曲奇具有17.62wt%的脂肪和28.3wt%的糖。脂肪占三明治曲奇总卡路里值的34.8%,而碳水化合物占59%,更精确地,糖占25%。该三明治曲奇具有的SDS/(RDS+SDS)比例为43.38%和19gSAG/100g三明治曲奇。
对比例2
对比例1的三明治曲奇具有如下组成(以最终曲奇的百分比计):
更具体地,三明治曲奇的饼干由使用如下配方形成的料团生产:
(将含量表示为分别相对于最终的饼干和未烘焙料团的重量的百分比)
各种成分的量实际上与实施例2相同,仅在料团中加入更多的水,由此改变了所有成分的百分比。另一个差别在于实施例2中使用精制小麦面粉,而在对比例2中,使用了常规的软质小麦面粉。这种软质小麦面粉具有的使用测量的吸水率值为58-59%。
在卧式搅拌器中将料团成分混合在一起,直到料团获得均匀的稠度。然后静置料团。静置后,将料团填料到普通旋转模制机的料斗用于形成饼干。使模制和槽纹滚筒的速度差异保持低于10%。然后用包含下述的糖衣给饼干挂糖衣(以最终的饼干的重量百分比计):
在给饼干挂糖衣后,驱动它们至烘箱用于烘焙约6min。在烘焙过程中,使料团的温度保持低于160℃,且含水量降至达1%。
当从烘箱内取出饼干时,使它们在开放带上冷却。一旦饼干温度低于33℃,则用夹心装配饼干以形成三明治曲奇。所述夹心具有如下组成:
这种三明治曲奇具有28.5%的SDS/(RDS+SDS)和12.3g/100g三明治曲奇的SAG。因此,这种三明治曲奇的SAG含量远低于15g/100g三明治曲奇。这表明料团配方的改变和使用不同的旋转模制机导致三明治曲奇具有更好的SAG含量。
此外,在实施例1中使用精制小麦面粉使得能够将料团中添加的水含量降低至少于料团的8wt%。认为这使得能够更好地保护淀粉免于糊化且由此保持高量的SDS。
实施例3
三明治曲奇具有如下组成(以最终曲奇的百分比计):
更具体地,三明治曲奇的饼干由使用如下配方形成的料团生产:
(将含量表示为分别相对于最终的饼干和未烘焙料团的重量的百分比)
在卧式搅拌器中将料团成分混合在一起,直到料团获得均匀的稠度。然后静置料团。静置后,将料团填料到旋转模制机的料斗用于形成饼干。将料团填料,使得旋转模制机的模制和槽纹滚筒几乎可见。使模制和槽纹滚筒的速度差异保持低于10%。然后用包含下述的糖衣给饼干挂糖衣(以最终的饼干的重量百分比计):
在给饼干挂糖衣后,驱动它们至烘箱用于烘焙约7min。在烘焙过程中,使料团的温度保持低于160℃,且含水量降至达1.1%。
当从烘箱内取出饼干时,使它们在开放带上冷却。由于饼干温度低于33℃,所以随后用夹心装配饼干以形成三明治曲奇。所述夹心具有如下组成:
该三明治曲奇具有12.05wt%的脂肪和29.3wt%的糖。脂肪占三明治曲奇总卡路里值的26%,而碳水化合物占68%,更精确地,糖占27.7%。该三明治曲奇具有的SDS/(RDS+SDS)比例为35.07%和15.5g SAG/100g三明治曲奇。
料团特性
通过计算旋转模制中料团的密度(即单位体积的质量)来定量模制中用于形成饼干的料团的密度。这是通过用料团块的重量(旋转模制后即刻)除以旋转模制的体积进行的。
模头体积(cm3) | 料团重量(g) | 密度(g/cm3) | |
普通饼干 | 11,324 | 14,5 | 1,280 |
夹心饼干 | 8,56 | 11,0 | 1,285 |
测量了其它样品的密度值且范围在1.20-1.29g/ml。
还根据本文所述的测试方法使样品的料团特性经受压制测试和筛分测试。特别地,测量了达到1.22g/cm3的密度所需的压力并观察了粒度分布。
%<10mm是指通过10mm筛的料团的量。其是如下计算的:%10mm=100-10mm筛上的料团质量%。%<2mm是指通过2mm筛的料团的量。该量可以被简单地测量并且确定了%。
除非另有描述,本文引述的百分比值是按重量计,且合适时按最终的饼干重量计。
尽管已经详细描述了本公开的优选实施方案,本领域技术人员将理解,可以在不偏离本公开或所附权利要求的范围的情况下对它们进行改变。
Claims (24)
1.用于生产饼干的料团,其具有的可缓慢消化的淀粉占总可利用淀粉的比例至少为31%,该饼干包含相对于饼干总重至少29wt%的谷类面粉、5-22wt%的脂肪和至多30wt%的糖,
所述料团包含:
谷类面粉、脂肪、糖和添加的水;
且其中添加的水的量相对于料团重量至多为8wt%。
2.权利要求1的料团,其中添加的水的量相对于料团重量为3-7wt%。
3.权利要求1或权利要求2的料团,具有1.0-1.5g/cm3的烘焙前密度。
5.上述权利要求中任一项的料团,其中谷类面粉包含小麦面粉,优选选自软质小麦面粉、具有低受损淀粉的小麦面粉和经经热处理的小麦面粉,及其中两种或更多种的组合。
6.上述权利要求中任一项的料团,其中谷类面粉包含全粒谷类面粉,优选至少两种不同类型的全粒谷类面粉。
7.权利要求6的料团,其中所述全粒谷类面粉在饼干中的量至少为29wt%。
8.上述权利要求中任一项的料团,用于形成饼干,该饼干包含占饼干重量至多19wt%的全粒谷类薄片。
9.上述权利要求中任一项的料团,其中该料团具有的粒度分布使得至少20wt%、优选至少30wt%的料团通过10mm的振动筛网。
10.上述权利要求中任一项的料团,其中该料团具有的粒度分布使得至少8wt%的料团通过2mm的振动筛网。
11.上述权利要求中任一项的料团,其中该料团具有的粒度分布使得料团质量分布的D10至多为6mm。
12.上述权利要求中任一项的料团,其中该料团需要至少5000kg/m2的压力以将料团压制成1.22g/cm3的密度。
13.上述权利要求中任一项的料团,其中将该料团压制成1.22g/cm3的密度所需的压力为6500-30000kg/m2。
14.上述权利要求中任一项的料团,其中该料团包含至少约29wt%的谷类面粉、约4-约20wt%的脂肪和至多约27wt%的糖。
15.用于形成饼干的方法,所述饼干具有的可缓慢消化的淀粉占总可利用淀粉的比例至少为至少31%,所述饼干包含相对于饼干总重至少29wt%谷类面粉、5-22wt%的脂肪和至多30wt%的糖,该方法包括:
提供权利要求1-14中任一项的料团;
将所述料团模制成饼干的形状;和
烘焙所述饼干。
16.权利要求15的方法,其中模制料团的步骤包括将所述料团压制成1.0-1.5g/cm3的烘焙前密度。
17.权利要求15或权利要求16的方法,其中烘焙:
(i)进行4-12分钟时间;和/或
(ii)这样进行:使得在烘焙的前2分钟内,饼干内的温度不超过110℃,优选低于100℃。
18.权利要求15-17中任一项的方法,其中在多步骤加工中混合料团,且其中:
将不包括添加的水、谷类面粉和全粒谷类薄片(如果存在的话)的成分混合在一起;
然后加入添加的水;
然后加入谷类面粉;
如果存在的话,然后加入全粒谷类薄片。
19.权利要求15-18中任一项的方法,其中模制步骤是旋转模制步骤。
20.权利要求19的方法,其中旋转模制是使用旋转模制机进行的,其包含:
(i)用于使料团成形为饼干的模制滚筒和槽纹滚筒,所述模制滚筒接收料团,所述槽纹滚筒具有5-15mm、优选10mm的槽且在模制滚筒内压制料团;和任选的
(ii)料斗,其作为漏斗用于给模制和槽纹滚筒进料;
和/或
(iii)用于使饼干脱模的脱模带,其任选地还包含增湿系统;
其中优选将槽纹滚筒与模制滚筒之间的速度差维持在低于10%。
21.权利要求15-20中任一项的方法,其中该方法还包括通过给饼干提供夹心部分和任选的至少一个其它的饼干部分而形成分层曲奇的步骤。
22.权利要求21的方法,其中分层曲奇包含相对于分层曲奇总重10wt%-25wt%的脂肪和15wt%-40wt%的糖。
23.能通过权利要求15-22中任一项的方法得到的饼干或夹心曲奇。
24.权利要求23的饼干或夹心曲奇,其中所述饼干具有的可缓慢利用的葡萄糖值至少为15.0g/100g,优选16.5g/100g,且更优选至少18.0g/100g,且更优选至少21.0g/100g。
Applications Claiming Priority (7)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
US201161498986P | 2011-06-20 | 2011-06-20 | |
US61/498,986 | 2011-06-20 | ||
EP11290279 | 2011-06-20 | ||
EP11290278.8 | 2011-06-20 | ||
EP11290279.6 | 2011-06-20 | ||
EP11290278 | 2011-06-20 | ||
PCT/EP2012/061891 WO2012120156A2 (en) | 2011-06-20 | 2012-06-20 | Biscuit dough |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103619180A true CN103619180A (zh) | 2014-03-05 |
CN103619180B CN103619180B (zh) | 2017-04-12 |
Family
ID=46798595
Family Applications (5)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201280030305.6A Active CN103619180B (zh) | 2011-06-20 | 2012-06-20 | 饼干料团 |
CN201711333472.9A Pending CN107836487A (zh) | 2011-06-20 | 2012-06-20 | 具有可缓慢利用的葡萄糖的早餐饼干 |
CN201280030321.5A Pending CN103635099A (zh) | 2011-06-20 | 2012-06-20 | 具有可缓慢利用的葡萄糖的早餐饼干 |
CN201280030320.0A Active CN103619181B (zh) | 2011-06-20 | 2012-06-20 | 健康饼干 |
CN201280030318.3A Active CN103607896B (zh) | 2011-06-20 | 2012-06-20 | 健康分层曲奇 |
Family Applications After (4)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201711333472.9A Pending CN107836487A (zh) | 2011-06-20 | 2012-06-20 | 具有可缓慢利用的葡萄糖的早餐饼干 |
CN201280030321.5A Pending CN103635099A (zh) | 2011-06-20 | 2012-06-20 | 具有可缓慢利用的葡萄糖的早餐饼干 |
CN201280030320.0A Active CN103619181B (zh) | 2011-06-20 | 2012-06-20 | 健康饼干 |
CN201280030318.3A Active CN103607896B (zh) | 2011-06-20 | 2012-06-20 | 健康分层曲奇 |
Country Status (17)
Country | Link |
---|---|
US (4) | US20150037469A1 (zh) |
EP (4) | EP2720551B2 (zh) |
JP (4) | JP6193223B2 (zh) |
KR (4) | KR20140038514A (zh) |
CN (5) | CN103619180B (zh) |
AR (4) | AR087158A1 (zh) |
AU (4) | AU2012224542B2 (zh) |
BR (4) | BR112013033097B1 (zh) |
CA (4) | CA2839504C (zh) |
CO (4) | CO6862136A2 (zh) |
DK (1) | DK2720549T3 (zh) |
ES (4) | ES2543183T5 (zh) |
MX (4) | MX2013013889A (zh) |
PE (4) | PE20140790A1 (zh) |
PL (3) | PL2720549T3 (zh) |
RU (4) | RU2592516C2 (zh) |
WO (4) | WO2012120156A2 (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110099569A (zh) * | 2016-10-28 | 2019-08-06 | 福瑞托-雷贸易公司股份有限公司 | 饼干及其制造 |
CN110720493A (zh) * | 2019-11-21 | 2020-01-24 | 浙江清华长三角研究院 | 一种鹰嘴豆控糖饼干及其制备方法 |
Families Citing this family (47)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
AR087158A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Masita en capas saludable |
BR112014026472A2 (pt) * | 2012-04-23 | 2017-06-27 | Biscuit Gle | junção de beta-glucanos e arabinoxilanos |
US9532946B2 (en) | 2012-11-20 | 2017-01-03 | Intervet Inc. | Manufacturing of semi-plastic pharmaceutical dosage units |
BR112015013509A2 (pt) * | 2012-12-14 | 2017-07-11 | Intercontinental Great Brands Llc | biscoito com gravação de estampa na parte superior e na parte inferior |
KR20150095866A (ko) | 2013-03-15 | 2015-08-21 | 인터컨티넨탈 그레이트 브랜즈 엘엘씨 | 완효성 탄수화물을 포함하는 질감이 부드러운 식품 조성물 |
CN103194508A (zh) * | 2013-03-25 | 2013-07-10 | 华南理工大学 | 一种用压热协同双酶处理制备慢消化淀粉的方法 |
TW201532521A (zh) * | 2013-10-04 | 2015-09-01 | Gen Biscuit | 具緩慢可利用的葡萄糖之軟餅乾 |
TW201521597A (zh) * | 2013-10-04 | 2015-06-16 | Gen Biscuit | 具緩慢可利用之葡萄糖的早餐餅乾 |
ES2637689T3 (es) * | 2013-12-20 | 2017-10-16 | Generale Biscuit | Relleno para galletas |
JP6474961B2 (ja) * | 2014-02-27 | 2019-02-27 | 日清製粉株式会社 | 麺類用小麦粉及びその製造方法 |
USD909007S1 (en) | 2014-03-30 | 2021-02-02 | Intercontinental Great Brands Llc | Thin biscuit sandwich |
AU358084S (en) | 2014-03-30 | 2014-10-07 | Intercontinental Great Brands Llc | Biscuit |
RU2558198C1 (ru) * | 2014-05-14 | 2015-07-27 | Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный технологический университет" (ФГБОУ ВПО "КубГТУ") | Овсяное печенье функционального назначения |
EP3157353A4 (en) * | 2014-06-19 | 2017-08-16 | Kellogg Company | Rotary molded shaped crunchy granola food products and methods of making same |
GB201414827D0 (en) * | 2014-08-20 | 2014-10-01 | United Biscuits Ltd | Improvements in or relating to food products,especially biscuit and snack products |
EP3078272A1 (en) | 2015-03-13 | 2016-10-12 | Generale Biscuit | Bakery product |
CN104738134A (zh) * | 2015-04-05 | 2015-07-01 | 浙江德辉食品有限公司 | 一种曲奇饼及其制作方法 |
US20160366896A1 (en) * | 2015-06-19 | 2016-12-22 | Frito-Lay North America, Inc. | Food Product with Reduced RAG:SAG Ratio |
CN107846909B (zh) * | 2015-07-17 | 2021-09-10 | 洲际大品牌有限责任公司 | 持续能量的烘焙稳定的填充物及包括这些的烘焙产品 |
PL3331367T3 (pl) | 2015-08-05 | 2021-05-04 | Generale Biscuit | Wyrób spożywczy bez wykwitu |
FR3049279A1 (fr) * | 2016-03-24 | 2017-09-29 | Beghin Meiji Sa | Agent de retardement de la temperature de gelatinisation de l'amidon comprenant des fructo-oligosaccharides a chaine courte (scfos) |
JP6634357B2 (ja) * | 2016-08-18 | 2020-01-22 | 日清製粉株式会社 | 菓子用小麦粉及びその製造方法 |
EP3357341A1 (en) | 2017-02-03 | 2018-08-08 | Generale Biscuit | Non-bloom comestible product |
AU2017398400A1 (en) * | 2017-02-09 | 2019-08-15 | General Mills, Inc. | Ready-to-eat cereal composition |
JP6278375B1 (ja) * | 2017-03-29 | 2018-02-14 | 谷沢菓機工業株式会社 | 食品製造方法及び食品製造ライン |
JP6245591B1 (ja) * | 2017-05-19 | 2017-12-13 | 谷沢菓機工業株式会社 | 食品製造方法及び食品製造ライン |
CN107156249B (zh) * | 2017-07-04 | 2020-02-21 | 福建达利食品科技有限公司 | 一种高脆度曲奇饼干的辊印制作方法 |
WO2019017870A1 (en) * | 2017-07-17 | 2019-01-24 | General Mills, Inc. | ROTATING MOLDED FOOD PRODUCT AND PREPARATION METHODS |
EP3657959A2 (en) | 2017-07-27 | 2020-06-03 | Cargill, Incorporated | Fat-based filling comprising micronized bran |
EP3469910A1 (en) | 2017-10-13 | 2019-04-17 | Generale Biscuit | A method for the manufacture of a baked comestible |
CN107593844B (zh) * | 2017-10-31 | 2020-11-10 | 中华全国供销合作总社杭州茶叶研究所 | 一种高血糖群体适用的茶小酥及其制备方法 |
RU2695859C1 (ru) * | 2018-06-04 | 2019-07-29 | ООО "Здоровое питание" | Способ производства песочного теста |
CN109566697A (zh) * | 2018-12-12 | 2019-04-05 | 南京恒生制药有限公司 | 一种低蛋白低钠健康饼干及其制备方法 |
RU2702089C1 (ru) * | 2018-12-27 | 2019-10-03 | Виктория Витальевна Долгих | Хлеб повышенной пищевой ценности и способ его изготовления |
CN109588652B (zh) * | 2018-12-28 | 2024-02-06 | 盐城海瑞食品有限公司 | 一种海苔自动夹心设备 |
US11311478B2 (en) * | 2020-06-26 | 2022-04-26 | Uplift Food | Prebiotic and probiotic cookie preparation |
WO2021003073A1 (en) * | 2019-06-30 | 2021-01-07 | Uplift Food | Prebiotic and probiotic cookie preparation |
MX2022001957A (es) | 2019-08-16 | 2022-07-27 | Nutrition & Biosciences Usa 4 Inc | Productos alimentarios a base de harina de trigo y otros cereales que comprenden alfa-1,3-glucano. |
KR102385441B1 (ko) * | 2019-09-03 | 2022-05-06 | 이풍우 | 제빵용 천연발효액종을 이용한 쌀찐빵 제조방법 |
CN110999932A (zh) * | 2019-12-11 | 2020-04-14 | 湖北省农业科学院农产品加工与核农技术研究所 | 一种利用微波钝酶减菌小麦次粉制作具有延缓淀粉消化特性酥性饼干的方法 |
US20210195929A1 (en) * | 2019-12-31 | 2021-07-01 | Kraft Foods Group Brands Llc | No sugar added multilayer edible products comprising a center and a barrier layer |
BR112022020356A2 (pt) * | 2020-04-09 | 2022-11-22 | Nestle Sa | Produto assado |
GB202100883D0 (en) | 2021-01-22 | 2021-03-10 | Glycologic Ltd | Process |
EP4201210A1 (en) * | 2021-12-22 | 2023-06-28 | Katholieke Universiteit Leuven | Oat-based biscuits with slowly available glucose |
US11696586B1 (en) | 2022-01-28 | 2023-07-11 | Simply Good Foods Usa, Inc. | Starch-free baked foods and methods of making |
JP7436762B1 (ja) * | 2022-08-24 | 2024-02-22 | 株式会社マスダック | スフレパンケーキ製造方法及び装置 |
USD1011689S1 (en) | 2023-08-03 | 2024-01-23 | Juano Angelo Gutierrez Pagtakhan | Lumpia wrapper |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2141974A1 (en) * | 1994-02-14 | 1995-08-15 | Michael J. Wolt | Ultra-Fine Whole Wheat Flours and Food Products Made Therefrom |
US5492710A (en) * | 1994-02-22 | 1996-02-20 | Nabisco, Inc. | Fat free or low fat cookie production |
CN1394116A (zh) * | 2000-01-10 | 2003-01-29 | Lu公司 | 谷类产品的改善人特别是儿童和青少年的认知行为和精神健康的用途 |
US20060073240A1 (en) * | 2004-08-27 | 2006-04-06 | David Mingus J | Whole grain products made with whole grain durum wheat |
US20070178204A1 (en) * | 2006-02-02 | 2007-08-02 | Savul Shahnaz B | Method for making a cold formed segmented food product |
US20080003340A1 (en) * | 2006-06-30 | 2008-01-03 | Kraft Foods Holdings, Inc. | Production of whole grain-containing composite food products |
WO2010059945A1 (en) * | 2008-11-21 | 2010-05-27 | The Quaker Oats Company | Whole oat microwavable baked items |
US20110027412A1 (en) * | 2009-07-31 | 2011-02-03 | Kris Eugene Spence | Compositions and Methods for Promoting Gastrointestinal and/or Cardiovascular Health |
Family Cites Families (431)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US459551A (en) * | 1891-09-15 | Wiley a | ||
US3050017A (en) | 1960-05-25 | 1962-08-21 | Mahler Willi | Method of producing biscuits or like baked products and apparatus for performing the same |
JPS5129254A (en) | 1974-05-08 | 1976-03-12 | Nitto Flour Milling | Menrui oyobi panruiseizoyotenkabutsu |
JPS5561741A (en) | 1978-11-04 | 1980-05-09 | Hideo Nakamura | Circurating type bait supplying apparatus for fish breeding preserve |
US4229487A (en) * | 1979-05-02 | 1980-10-21 | Deer Park Baking Co. | Method and apparatus to make cookies |
IT1119542B (it) | 1979-11-22 | 1986-03-10 | Ferrero & C Spa P | Prodotto conservabile di pasticceria da forno sostanzialmente esente da saccarosio ed addlcito con fruttosio |
CA1136921A (en) | 1981-03-11 | 1982-12-07 | Griffith Laboratories, Limited (The) | Production of sponge cake |
DE3330408A1 (de) | 1982-08-31 | 1984-03-01 | Crown Confectionery Co., Ltd., Seoul | Geleekonfekt und verfahren zu seiner herstellung |
US4543262A (en) | 1983-03-30 | 1985-09-24 | Nabisco Brands, Inc. | Process for making a nutritional bar |
US4496606A (en) | 1983-04-29 | 1985-01-29 | Nabisco Brands, Inc. | Guar gum food bar |
US4623550A (en) | 1985-05-09 | 1986-11-18 | Willard Miles J | Method for preparing sheeted fried snack products from corn and other cereal flours |
US4894246A (en) | 1985-10-10 | 1990-01-16 | Nabisco Brands, Inc. | Processes and dough compositions for producing cookies containing low-melting fat |
US5422136A (en) | 1987-04-20 | 1995-06-06 | Fuisz Technologies Ltd. | Starch-based food enhancing ingredient |
US5286513A (en) | 1987-04-20 | 1994-02-15 | Fuisz Technologies Ltd. | Proteinaceous food product containing a melt spun oleaginous matrix |
DE3742519C2 (de) | 1987-12-15 | 1995-01-26 | Waeschle Maschf Gmbh | Zellenradschleuse |
US4925693A (en) | 1988-07-11 | 1990-05-15 | Alain Lauly | Production of a food powder and of food products containing the powder |
US4911939A (en) * | 1988-10-21 | 1990-03-27 | Nabisco Brands, Inc. | Shelf-stable microwavable cookie dough |
EP0372596A3 (en) * | 1988-11-07 | 1990-08-01 | The Procter & Gamble Company | Cookies made with low aw fibercontaining fillings |
US4961937A (en) | 1988-11-22 | 1990-10-09 | Rudel Harry W | A composition of flours containing vital gluten and soluble oat dietary fiber and a baked product produced therefrom |
EP0380225B1 (en) | 1989-01-25 | 1996-02-28 | Pfizer Inc. | Low calorie fat substitute |
US5356644A (en) | 1989-01-25 | 1994-10-18 | Pfizer Inc. | Low calorie fat substitute |
JP3084530B2 (ja) | 1989-03-30 | 2000-09-04 | 東和化成工業株式会社 | 脂肪代替物としてのマルチトールを含有する低脂肪食品の製造方法 |
WO1990015147A1 (en) | 1989-06-06 | 1990-12-13 | Washington State University Research Foundation, Inc. | Purified resistant starch products and their preparation |
US5015488A (en) | 1989-06-07 | 1991-05-14 | Nabisco Brands, Inc. | Cookie production with extrusion heat treatment and post extrusion mixing and baking |
US5071668A (en) | 1989-06-07 | 1991-12-10 | Nabisco Brands, Inc. | Extrusion baking of cookies containing heat and shear sensitive additives |
DE69100341T2 (de) * | 1990-05-21 | 1994-01-20 | Unilever Nv | Verbessertes Mehl. |
GB9026991D0 (en) | 1990-12-12 | 1991-01-30 | United Biscuits Ltd | Improvements in and relating to biscuits |
DE69215359T2 (de) | 1991-02-20 | 1997-04-03 | Cultor Oy | Reduzierte polydextrose |
FR2673812B1 (fr) | 1991-03-13 | 1994-04-01 | Roussel Uclaf | Nouvelles compositions destinees a etre utilisees en dietetique et en therapeutique et renfermant une combinaison particuliere de glucides et leurs applications. |
WO1992020329A1 (en) | 1991-05-17 | 1992-11-26 | Fuisz Technologies Ltd. | Enzyme systems |
IT1258841B (it) * | 1992-01-31 | 1996-02-29 | Barilla Flli G & R | Biscotto con elevato contenuto di cereali |
FR2688800B1 (fr) | 1992-03-19 | 1995-06-16 | Roquette Freres | Procede de preparation de polysaccharides peu digestibles, eventuellement hydrogenes. |
IL102229A (en) | 1992-06-17 | 1995-12-08 | Yad Mordechai Apiary | Honey-based food product |
AU4579793A (en) | 1992-07-21 | 1994-02-14 | United Biscuits (Uk) Limited | Improvements in and relating to biscuits |
DK0885556T3 (da) | 1992-07-31 | 2003-01-27 | Penford Holdings Pty Ltd | Stivelse med højt amyloseindhold og resistente stivelsesfraktioner |
JPH06153801A (ja) | 1992-11-27 | 1994-06-03 | Kanebo Ltd | 半生複合菓子の製法 |
CA2110565A1 (en) | 1992-12-04 | 1994-06-05 | Robert Louis Joseph | Nutritional bar for a protein-sparing diet of the very-low-calorie type |
JP3249125B2 (ja) | 1992-12-24 | 2002-01-21 | グッドマン、フィールダー、リミテッド | 耐性澱粉を含む食品組成物 |
AU664327C (en) | 1993-03-24 | 2003-01-30 | Brunob Ii B.V. | Method for increasing expansion and improving texture of fiber fortified extruded food products |
AU6207694A (en) | 1993-03-26 | 1994-10-24 | Unilever Plc | Crumb composition and method of preparation |
US5470839A (en) | 1993-04-22 | 1995-11-28 | Clintec Nutrition Company | Enteral diet and method for providing nutrition to a diabetic |
US6451121B2 (en) | 1993-07-30 | 2002-09-17 | National Starch And Chemical Investment Holding Corporation | Thermally-inhibited non-pregelatinized granular starches and flours and process for their preparation |
US5382443A (en) | 1993-09-17 | 1995-01-17 | Kellogg Company | Ready-to-eat cereals containing extruded pre-wetted psyllium |
FR2716341B1 (fr) | 1994-02-23 | 1996-05-10 | Gervais Danone Sa | Composition alimentaire comportant un biscuit ou une coque de chocolat et un fourrage à base de produit laitier, fermenté ou non . |
WO1995024831A1 (en) | 1994-03-14 | 1995-09-21 | Loders Croklaan B.V. | Low-fat emulsion processing |
US5605893A (en) | 1994-03-15 | 1997-02-25 | Children's Hospital Of Los Angeles | Method of using a therapeutic food composition to diminish blood sugar fluctuations in diabetic patients |
US5843921A (en) | 1994-03-15 | 1998-12-01 | Childrens Hospital Of Los Angeles | Therapeutic food composition and method to diminish blood sugar fluctuations |
ES2129756T3 (es) | 1994-04-15 | 1999-06-16 | Cerestar Holding Bv | Procedimiento para preparar productos que contienen almidon. |
AU3279495A (en) | 1994-08-12 | 1996-03-07 | Quaker Oats Company, The | Low fat, low density multigrain biscuit |
SE9403484L (sv) | 1994-10-13 | 1996-04-14 | Akzo Nobel | Djurfoder med förbättrat näringsvärde, förfarande för dess framställning och användning av en polyetylenglykolförening |
CH689505A5 (it) | 1995-03-15 | 1999-05-31 | Soremartec Sa | Struttura di prodotto alimentare con guscio di cialda e ripieno cremoso, ad esempio per la realizzazione di prodotti alimentari semifreddi. |
WO1996029887A1 (en) | 1995-03-31 | 1996-10-03 | Cereal Ingredients, Inc. | Method of flavoring and texturizing food particles and product thereof |
US5603975A (en) | 1995-03-31 | 1997-02-18 | Fontana; John A. | Extruded crunch and method of making |
US6110511A (en) | 1995-03-31 | 2000-08-29 | Cereal Ingredients, Inc. | Fruit particle analog |
TW380040B (en) | 1995-06-07 | 2000-01-21 | Pillsbury Co | Leavened dough compositions and process of increasing specific volume in a baked product |
US5709896A (en) | 1996-06-18 | 1998-01-20 | Fmc Corporation | Reduced-fat food dispersions and method of preparing |
MY115050A (en) | 1995-10-16 | 2003-03-31 | Mead Johnson Nutrition Co | Diabetic nutritional product having controlled absorption of carbohydrate |
CA2188331A1 (en) | 1995-10-19 | 1997-04-20 | Timothy J. Young | Bakery shortening substitute, bakery products containing the same, and preparation method |
US5849090A (en) | 1996-03-27 | 1998-12-15 | Opta Food Ingredients, Inc. | Granular resistant starch and method of making |
US5866555A (en) | 1997-03-12 | 1999-02-02 | Beth Israel Deaconess Medical Center | Diabetic supplement bar |
US6249972B1 (en) | 1996-05-16 | 2001-06-26 | Turb-O-Web International Pty. Limited | Manufacture of trusses |
US5962047A (en) | 1996-06-14 | 1999-10-05 | Opta Food Ingredients, Inc. | Microcrystalline starch-based product and use in foods |
US5688548A (en) | 1996-08-15 | 1997-11-18 | The J. M. Smucker Company | Non-fat baking ingredient and method of making |
GB9625129D0 (en) | 1996-12-03 | 1997-01-22 | Cerestar Holding Bv | Highly fermentable resistant starch |
US6024997A (en) | 1997-12-17 | 2000-02-15 | Nestec S.A. | Cookie dough |
US5952033A (en) | 1996-12-24 | 1999-09-14 | Nestec S.A. | Gelatinized cereal product containing oligosaccharide and processes of preparing and using same |
US6001399A (en) | 1997-03-19 | 1999-12-14 | Cultor Food Science, Inc. | Polydextrose as a fat absorption inhibitor in fried foods |
KR100874117B1 (ko) | 1997-04-18 | 2008-12-15 | 맥네일-피피씨, 인코포레이티드 | 맛 좋은 섬유소를 함유하는 저칼로리의 설탕 대체물 |
FR2769471B1 (fr) | 1997-10-09 | 2000-01-28 | Bel Fromageries | Produit alimentaire composite a base de fromage et de biscuit et procede de fabrication |
US6139884A (en) | 1997-10-16 | 2000-10-31 | Shifferaw; Tessema Dosho | High energy snack food product and process of manufacture |
US6013299A (en) | 1997-11-04 | 2000-01-11 | Nabisco Techology Company | Process for making enzyme-resistant starch for reduced-calorie flour replacer |
US5906852A (en) | 1997-11-04 | 1999-05-25 | Nabisco, Inc. | Surface-modified cellulose as low calorie flour replacements |
US5902797A (en) | 1997-11-10 | 1999-05-11 | Beth Israel Deaconess Medical Center | Nutritional supplement for use in the treatment of attention deficit |
US6149965A (en) | 1998-01-12 | 2000-11-21 | General Mills, Inc. | Cereal products with inulin and methods of preparation |
US7201923B1 (en) | 1998-03-23 | 2007-04-10 | General Mills, Inc. | Encapsulation of sensitive liquid components into a matrix to obtain discrete shelf-stable particles |
DK1065936T3 (da) | 1998-03-23 | 2009-11-02 | Gen Mills Inc | Indkapsling af bestanddele i spiselige produkter |
JPH11318337A (ja) | 1998-05-08 | 1999-11-24 | Ezaki Glico Co Ltd | 新規油脂性菓子 |
US6569483B2 (en) | 1998-06-16 | 2003-05-27 | Mathias Christian Zohoungbogbo | Dietetic food composition and dietetic method using such composition |
US6214402B1 (en) | 1998-09-17 | 2001-04-10 | The Nutrasweet Company | Co-crystallization of sugar and n-[n-(3,3-dimethylbutyl)-l αaspartyl]-l-phenylalanine 1-methyl ester |
US6537599B2 (en) | 1998-11-06 | 2003-03-25 | Mars, Incorporated | Method for making bakery goods and bakery goods prepared thereby |
DE19860375A1 (de) | 1998-12-28 | 2000-07-06 | Aventis Res & Tech Gmbh & Co | Alpha Amylase-resistente Stärke zur Herstellung von Nahrungs- und Arzneimittel |
WO2000049878A1 (en) | 1999-02-24 | 2000-08-31 | Margaret Kilibwa | Betaine and bakery products |
DE19911001C2 (de) | 1999-03-12 | 2002-06-20 | Aventis Cropscience Gmbh | Verfahren zur Herstellung resistenter Stärke, resistente Stärke und deren Verwendung |
US6299916B1 (en) | 1999-03-15 | 2001-10-09 | Kraft Foods, Inc. | Shelf-stable bar with crust and filling |
US6221418B1 (en) | 1999-03-25 | 2001-04-24 | Focused Foods, Inc. | High protein edible composition and method of preparing the same |
US6733769B1 (en) | 1999-05-06 | 2004-05-11 | Opta Food Ingredients, Inc. | Methods for lowering viscosity of glucomannan compositions, uses and compositions |
JP2000333614A (ja) * | 1999-05-26 | 2000-12-05 | Daiichi Konfuekushiyonari:Kk | サブレ菓子 |
EP1062874B1 (en) | 1999-06-22 | 2004-11-03 | Societe Des Produits Nestle S.A. | Method for making moulded confectionery products |
US6534487B1 (en) | 1999-08-03 | 2003-03-18 | Childrens Hospital Los Angeles | Methods for suppressing appetite and enhancing exercise and recovery |
US6165524A (en) | 1999-09-17 | 2000-12-26 | General Mills, Inc. | Shelf stable batter article and method of preparation |
US6592915B1 (en) | 1999-09-30 | 2003-07-15 | General Mills, Inc. | Layered cereal bars and their methods of manufacture |
US7097870B2 (en) | 1999-09-30 | 2006-08-29 | General Mills, Inc. | Layered cereal bars and their methods of manufacture |
US6664389B1 (en) | 1999-10-01 | 2003-12-16 | National Starch And Chemical Investment Holding Coporation | Highly resistant granular starch |
US6905702B1 (en) | 1999-11-08 | 2005-06-14 | Children's Hospital Los Angeles | Methods for regulating blood glucose and appetite suppression in type 2 diabetics |
US6280782B1 (en) | 1999-11-08 | 2001-08-28 | The Pillsbury Company | Non-emulsion based, moisture containing fillings for dough products |
DE19959863A1 (de) | 1999-12-10 | 2001-06-13 | Axiva Gmbh | Verfahren zur Erhöhung des Gehaltes an a-amylase-resistenter Stärke (RS-Gehalt) eines Polysaccharids, Polysaccharide, deren Verwendung und Lebensmittel mit diesen Polysacchariden |
DE19961338A1 (de) | 1999-12-17 | 2001-06-21 | Nutrinova Gmbh | Feste Mischung von Lebensmittelinhalts- und Lebensmittelzusatzstoffen, Verfahren zu ihrer Herstellung und Verwendung derselben |
WO2001050869A1 (en) | 2000-01-12 | 2001-07-19 | Societe Des Produits Nestle S.A. | Low water activity flavoured filling for baked flour based products |
EP1125507A1 (en) | 2000-02-15 | 2001-08-22 | Tiense Suikerraffinaderij N.V. (Raffinerie Tirlemontoise S.A.) | Inulin products with improved nutritional properties |
AUPQ673300A0 (en) | 2000-04-06 | 2000-05-04 | Penford Australia Limited | Starch sub-types and lipid metabolism |
US6716462B2 (en) | 2000-04-12 | 2004-04-06 | Mid-America Commercialization Corporation | Nutritionally balanced traditional snack foods |
US6720015B2 (en) | 2000-04-12 | 2004-04-13 | Mid-America Commercialization Corporation | Ready-to-eat nutritionally balanced food compositions having superior taste systems |
US6726943B2 (en) | 2000-04-12 | 2004-04-27 | Mid-America Commercialization Corporation | Nutritionally balanced snack food compositions |
US6827954B2 (en) | 2000-04-12 | 2004-12-07 | Mid-America Commercialization Corporation | Tasty, convenient, nutritionally balanced food compositions |
US6846501B2 (en) | 2000-04-12 | 2005-01-25 | Mid-America Commercialization Corporation | Traditional snacks having balanced nutritional profiles |
CA2408015A1 (en) | 2000-05-05 | 2001-11-15 | General Mills, Inc. | Food products fortified with calcium and method of preparation |
ATE303723T1 (de) | 2000-06-19 | 2005-09-15 | Nestle Sa | Mehrschichtiger keks für gekühltes oder gefrorenes lebensmittel |
US6558718B1 (en) | 2000-06-19 | 2003-05-06 | General Mills, Inc. | Nutrient clusters for food products and methods of preparation |
GB0016173D0 (en) | 2000-06-30 | 2000-08-23 | Nestle Sa | Confectionery product containing active ingredients |
US6458405B1 (en) | 2000-07-17 | 2002-10-01 | General Mills, Inc. | Gel products with carrageenan |
US20020150649A1 (en) | 2001-02-14 | 2002-10-17 | Bell Stacey J. | Nutritional supplement for pediatric obesity |
US20060159724A1 (en) | 2000-08-08 | 2006-07-20 | Bell Stacey J | Nutritional supplement for the management of weight |
WO2002011562A2 (en) | 2000-08-08 | 2002-02-14 | Advanced Functional Foods International, Inc. | Nutritional supplement for the management of weight |
US20020039612A1 (en) | 2000-08-21 | 2002-04-04 | Charles Gambino | Frozen filled waffle |
GB0022719D0 (en) | 2000-09-15 | 2000-11-01 | Mars Uk Ltd | Food product |
US6759070B1 (en) | 2000-11-06 | 2004-07-06 | General Mills, Inc. | Inert-gas based leavened dough system |
JP2004518777A (ja) | 2000-11-30 | 2004-06-24 | チェラネーゼ ベンツレス ゲーエムベーハー | 生化学触媒反応により製造される、直鎖状、水不溶性、ポリサッカライド及び脂肪酸またはその誘導体からなる分子包接化合物 |
DE10064061B4 (de) | 2000-12-21 | 2005-07-14 | G.C. Hahn & Co. Coordinationsgesellschaft Mbh | Rahmartige, proteinfreie, lagerstabile und aufschlagbare, saure O/W-Emulsion, Verfahren zu deren Herstellung und deren Verwendung |
US20040022916A1 (en) | 2000-12-22 | 2004-02-05 | Atwell William Alan | Particulate-based ingredient delivery system |
CN100438779C (zh) | 2000-12-27 | 2008-12-03 | 努特里奇亚有限公司 | 具有健康促进作用的含有寡糖的营养组合物 |
US20020197373A1 (en) | 2001-03-26 | 2002-12-26 | Yong-Cheng Shi | Cereal grains with high total dietary fiber and/or resistant starch content and their preparation thereof |
FR2822643B1 (fr) | 2001-03-30 | 2005-03-04 | Roquette Freres | Procede de preparation d'un aliment hypocalorique |
JP2005510581A (ja) | 2001-04-10 | 2005-04-21 | ダニスコ・ユーエスエー・インコーポレーテッド | モノカルボン酸類およびラクトン類を用いた単糖類および二糖類の重合 |
EP1283012A1 (fr) * | 2001-08-09 | 2003-02-12 | Société des Produits Nestlé S.A. | Biscuit pour confiserie glacée |
DE10147156A1 (de) | 2001-09-25 | 2003-04-24 | Nutrinova Gmbh | Verkapselte Johannisbrotfasern mit verbesserten Produkteigenschaften, Verfahren zu ihrer Herstellung und ihre Anwendung |
US7252847B2 (en) | 2001-10-29 | 2007-08-07 | Frito-Lay North America, Inc. | Flavored extruded food product |
US6706305B2 (en) | 2001-10-31 | 2004-03-16 | Conagra Foods Inc. | Low glycemic index bread |
CN1630526B (zh) | 2001-12-07 | 2010-05-05 | 马克罗珀尔生物外科公司 | 用加工的脂肪抽吸细胞来治疗患者的系统和方法 |
US6488957B1 (en) | 2001-12-17 | 2002-12-03 | Teddy A. Koumarianos | Food additive composition |
US7029714B2 (en) | 2002-03-05 | 2006-04-18 | Kraft Food Holdings, Inc | Cold formed food bars containing fragile baked inclusions |
JP3608201B2 (ja) | 2002-04-19 | 2005-01-05 | 東京フード株式会社 | 焼き菓子を原料としたチョコレート様油脂性菓子食品及びその製造方法及びそれを使用した食品 |
US6890571B2 (en) | 2002-05-14 | 2005-05-10 | National Starch And Chemical Investment Holding Corporation | Slowly digestible starch product |
US6929817B2 (en) * | 2002-05-14 | 2005-08-16 | National Starch & Chemical Investment Holding Corporation | Slowly digestible starch product |
CA2438025A1 (en) | 2002-08-21 | 2004-02-21 | Advanced Nutri-Tech Systems Inc. | Fruit sponge |
SE526943C2 (sv) | 2002-08-26 | 2005-11-22 | Indevex Ab | Födoämneskompositionsprodukt |
WO2004032649A1 (de) | 2002-09-13 | 2004-04-22 | Innogel Ag | Lebensmittel auf basis von stärke-gel |
US20040058050A1 (en) | 2002-09-25 | 2004-03-25 | Peilin Guo | Herbal sweetening composition |
FR2846195B1 (fr) * | 2002-10-23 | 2005-01-21 | Gen Biscuit | Procede de fabrication d'un produit alimentaire a base de cereales, cuit dans un moule |
US20060233846A1 (en) | 2002-10-28 | 2006-10-19 | Phares Pharmaceutical Research N.V. | Microdispersion and method of producing same |
US6942885B2 (en) | 2002-11-01 | 2005-09-13 | Nestec S.A. | Scored savory dough with toppings or fillings |
US20040137112A1 (en) | 2002-11-28 | 2004-07-15 | Saul Katz | Low glycemic index food |
EP1596843A2 (en) | 2003-01-28 | 2005-11-23 | Purdue Research Foundation | Slowly digestible starch |
US20060188644A1 (en) | 2003-01-31 | 2006-08-24 | Nellson Northern Operating, Inc. | Novel caramel food ingredients, processes for the manufacture thereof, and nutritional products containing these caramels |
EP1594901B1 (en) | 2003-02-20 | 2016-04-13 | Archer-Daniels-Midland Company | A method of producing resistant starch |
JP4641147B2 (ja) | 2003-03-10 | 2011-03-02 | 株式会社日清製粉グループ本社 | 製パン用添加剤および製パン用組成物 |
WO2004084637A1 (en) | 2003-03-24 | 2004-10-07 | Council Of Scientific And Industrial Research | A high fibre biscuit composition and a process for preparing the same |
JP4414670B2 (ja) | 2003-04-10 | 2010-02-10 | 松谷化学工業株式会社 | イオン交換能力を有するグルコースポリマーの製造法及びそれを含有する組成物 |
US20040241313A1 (en) | 2003-05-27 | 2004-12-02 | Ravi Nana | Food composition and food bars |
DE10324548A1 (de) | 2003-05-28 | 2004-12-16 | Nutrinova Nutrition Specialties & Food Ingredients Gmbh | Diätisches Lebensmittel bei einer gewichtskontrollierenden bzw. gewichtsreduzierenden Ernährung |
DE10328180A1 (de) | 2003-06-16 | 2005-01-13 | Südzucker AG Mannheim/Ochsenfurt | Verwendung von Isomalt als Präbiotikum |
EP1637039A4 (en) * | 2003-06-26 | 2007-04-04 | Ezaki Glico Co | BAKED CAKE |
NZ526829A (en) | 2003-07-02 | 2006-03-31 | Granate Seed Ltd | Beta-glucan-containing products, methods of making same, and uses therefor |
US20050013900A1 (en) | 2003-07-15 | 2005-01-20 | Dohl Christopher T. | High-protein, low-carbohydrate bakery products |
NL1023977C2 (nl) | 2003-07-22 | 2005-01-25 | Soil & Crop Cruise Control B V | Verwerking van nagerijpt teff-meel. |
US20070122529A1 (en) | 2003-08-21 | 2007-05-31 | Advanced Nutri-Tech Systems Inc. | Fruit sponge |
AU2004266059B2 (en) | 2003-08-22 | 2010-04-01 | Novozymes A/S | Process for preparing a dough comprising a starch-degrading glucogenic exo-amylase of Family 13 |
DE10340741A1 (de) | 2003-09-04 | 2005-03-31 | Degussa Food Ingredients Gmbh | Formulierung auf Phospholipidbasis |
MXPA06002610A (es) | 2003-09-08 | 2006-12-15 | Univ Louisiana State | Almidon resistente con propiedades de coccion similares al almidon no tratado. |
CA2534733C (en) | 2003-09-10 | 2012-05-22 | Unilever Plc | High-fibre bread and bread improver compositions |
US20050058759A1 (en) | 2003-09-15 | 2005-03-17 | Schmidt James Carl | Protein enhanced low carbohydrate snack food |
US7235276B2 (en) | 2003-09-24 | 2007-06-26 | General Mills Ip Holdings Ii, Llc | High protein puffed food product and method of preparation |
US20050064080A1 (en) | 2003-09-24 | 2005-03-24 | Creighton Dean W. | High fiber high protein ready-to-eat cereal |
US7329429B2 (en) | 2003-09-25 | 2008-02-12 | Chimel Mark J | Bars and confectioneries containing cocoa solids having a high cocoa polyphenol content and sterol/stanol esters and processes for their preparation |
US20060286248A1 (en) | 2003-10-02 | 2006-12-21 | Anfinsen Jon R | Reduced-carbohydrate and nutritionally-enhanced frozen desserts and other food products |
US20050079247A1 (en) | 2003-10-14 | 2005-04-14 | Slilaty George E. | Food composition and method of making same |
EP1681937A4 (en) | 2003-10-16 | 2012-01-04 | Techcom Group Llc | FOOD WITH REDUCED DIGESTIBLE CARBOHYDRATE CONTENT WITH REDUCED GLYCEMIC RESPONSE |
US7595081B1 (en) | 2003-10-17 | 2009-09-29 | Bellar Willis F | Non-flour containing baked and related food compositions |
US7074445B2 (en) | 2003-10-30 | 2006-07-11 | Frito-Lay North America, Inc. | Method for adhering large seasoning bits to a food substrate |
JP2007510432A (ja) | 2003-11-07 | 2007-04-26 | エムジーピー イングレディエンツ, インコーポレイテッド | 高タンパク質低炭水化物食料品を製造するための組成物および方法 |
MXPA06006884A (es) | 2003-12-17 | 2006-12-19 | Conagra Foods Inc | Un proceso para producir una harina integral de trigo molido ultrafino, y sus productos. |
US7419694B2 (en) | 2003-12-17 | 2008-09-02 | Conagra Foods Food Ingredients Company, Inc. | Process for producing an ultrafine-milled whole-grain wheat flour and products thereof |
US8017172B2 (en) | 2005-08-25 | 2011-09-13 | Conagra Foods Food Ingredients Company, Inc. | Whole grain flour and products including same |
DE10359918A1 (de) | 2003-12-18 | 2005-07-21 | Innogel Ag | Stärke aufweisende Lebensmittel mit programmierbarem Hydrolyseverlauf und resistentem Anteil |
US7595075B2 (en) | 2004-02-02 | 2009-09-29 | Delavau Llc | Calcium fortification of bread dough |
US7169417B2 (en) | 2004-02-02 | 2007-01-30 | Delavau Llc | Calcium fortification of bread dough |
US7166313B2 (en) | 2004-02-02 | 2007-01-23 | Delavau L.L.C. | Calcium fortification of bread dough |
US7927640B2 (en) | 2004-02-02 | 2011-04-19 | Delavau Llc | Calcium fortification of bread dough |
FR2866203B1 (fr) | 2004-02-13 | 2006-12-08 | Roquette Freres | Procede de fabrication d'un produit de cuisson a base de gluten |
US20050186306A1 (en) | 2004-02-19 | 2005-08-25 | Susanne Sonneveld | Low carbohydrate cereal-like food product |
US7704535B2 (en) | 2004-03-12 | 2010-04-27 | Rich Products Corporation | Freezer to retarder to oven dough |
US8734873B2 (en) | 2004-04-07 | 2014-05-27 | Archer Daniels Medical Company | Food bar with reduced hardness |
US8414954B2 (en) | 2004-04-26 | 2013-04-09 | General Mills, Inc. | Reduced sugar elastic thin sheeted food dough |
ES2639839T3 (es) | 2004-04-28 | 2017-10-30 | Commonwealth Scientific And Industrial Research Organisation | Proceso de tratamiento del almidón |
CA2465655A1 (en) | 2004-04-30 | 2005-10-30 | Thomas M.S. Wolever | Method for determining glycemic responses of foods |
ITMI20040956A1 (it) | 2004-05-12 | 2004-08-12 | Curti Alessandro | Composizioni alimentari |
US20110268836A1 (en) | 2004-05-12 | 2011-11-03 | Alessandro Seneci | Food compositions |
US20050260302A1 (en) | 2004-05-19 | 2005-11-24 | The Procter & Gamble Company | Nutritionally balanced traditional snack foods having a low glycemic response |
US7585536B2 (en) | 2004-05-27 | 2009-09-08 | Silver Barnard S | Compositions of fructose and glucose containing inulin |
FR2870679B1 (fr) | 2004-05-27 | 2009-01-16 | Gozz Nutrition Sarl A | Aliment fonctionel et son procede de preparation |
US20050271793A1 (en) | 2004-06-04 | 2005-12-08 | Manildra Milling Corporation | A resistant starch and process for the production thereof |
US20050276896A1 (en) | 2004-06-14 | 2005-12-15 | Sadek Nagwa Z | Formulation providing a low carbohydrate cereal based system including a novel dough and a pizza crust or bread product having open cell structure |
US9668488B2 (en) | 2004-06-22 | 2017-06-06 | Healthy Fiber, LLC | Calorie reduction-taste retention food products |
US7396555B2 (en) | 2004-07-08 | 2008-07-08 | Frito-Lay North America, Inc. | Method for making a low carbohydrate dough |
MX2007000686A (es) | 2004-07-19 | 2009-02-11 | Procter & Gamble | Alimento bocadillo con bajo contenido de carbohidratos. |
US20060034993A1 (en) | 2004-08-10 | 2006-02-16 | Katrin Saelzer | Compositions for improved mouthfeel in reduced-sugar or sugar-free foodstuffs and associated methods and articles therefrom |
EP1629730A1 (en) | 2004-08-12 | 2006-03-01 | First-to-Market N.V. | Functional sugar replacement |
EP1817964A1 (en) | 2006-02-13 | 2007-08-15 | Sweetwell NV | Functional sugar replacement |
US20070082104A1 (en) | 2004-08-12 | 2007-04-12 | Sophie De Baets | Functional sugar replacement |
WO2006026351A1 (en) | 2004-08-26 | 2006-03-09 | Applera Corporation | Electrowetting dispensing devices and related methods |
US20060246198A1 (en) | 2004-08-27 | 2006-11-02 | Mingus J D | Whole grain products made with whole grain durum wheat |
US7582321B2 (en) | 2004-09-01 | 2009-09-01 | Kraft Foods Holdings, Inc. | Apparatus and method for producing sandwich cookie having dissimilarly-sized base cakes |
US7744944B2 (en) | 2004-10-06 | 2010-06-29 | Archer-Daniels-Midland Company | Methods of producing resistant starch and products formed therefrom |
US7189288B2 (en) | 2004-10-08 | 2007-03-13 | Tate & Lyle Ingredients Americas, Inc. | Enzyme-resistant starch and method for its production |
US20060083795A1 (en) | 2004-10-19 | 2006-04-20 | Lima Shatkina | Meal replacement products having appetite suppressing qualities |
US20060093720A1 (en) | 2004-10-28 | 2006-05-04 | Ed Tatz | Pumpable, semi-solid low calorie sugar substitute compositions |
US7700139B2 (en) | 2004-12-30 | 2010-04-20 | Commonwealth Scientific And Industrial Research Organization | Method and means for improving bowel health |
US7993686B2 (en) | 2004-12-30 | 2011-08-09 | Commonwealth Scientific And Industrial Organisation | Method and means for improving bowel health |
US20060188631A1 (en) | 2005-02-18 | 2006-08-24 | Kyungsoo Woo | Pregelatinized chemically modified resistant starch products and uses thereof |
JP4738165B2 (ja) | 2005-02-21 | 2011-08-03 | 松谷化学工業株式会社 | 水溶性食物繊維含有組成物及びその製造方法 |
US20060198936A1 (en) | 2005-03-01 | 2006-09-07 | Kathie Manirath | Dough compositions and pretzels |
DE102005010834A1 (de) | 2005-03-07 | 2006-09-14 | Südzucker AG Mannheim/Ochsenfurt | Isomaltulose in Cerealien-Produkten |
US20090220649A1 (en) | 2005-03-14 | 2009-09-03 | Sapporo Holding Limited | Nutritionally Balanced Food or Beverage Product |
NL1028557C2 (nl) | 2005-03-16 | 2006-09-20 | Sara Lee De Nv | Beklede snackproducten. |
US20060210696A1 (en) | 2005-03-17 | 2006-09-21 | Chi-Li Liu | Slowly digestible carbohydrate |
US8741370B2 (en) | 2005-03-18 | 2014-06-03 | Mgpi Processing, Inc. | Expanded products with high protein content |
US20140322405A1 (en) | 2005-04-04 | 2014-10-30 | Norman S. Singer, Jr. | Method for enhancing the sensory appeal of foodstuffs |
US20120295007A1 (en) | 2005-04-04 | 2012-11-22 | Ideas Workshop, Inc. | Product and method for simultaneously enhancing the sensory appeal and dietary value of certain foodstuffs |
CA2504093A1 (en) | 2005-04-08 | 2006-10-08 | 1289620 Ontario Inc. | Nutraceutical fractions from cereal grains |
US20080152779A1 (en) | 2005-04-15 | 2008-06-26 | Evelyne De Groote | Instant Product |
WO2006108697A1 (en) | 2005-04-15 | 2006-10-19 | Bayer Cropscience Ag | Long-chain inulin |
EP1719413A1 (en) | 2005-05-03 | 2006-11-08 | Nestec S.A. | Composite frozen confections |
US20060263503A1 (en) | 2005-05-18 | 2006-11-23 | National Starch And Chemical Investment Holding Company | Flour composition with increased total dietary fiber, process of making, and uses thereof |
US8580327B2 (en) | 2005-05-20 | 2013-11-12 | Kerry Group Services International, Ltd. | Heat stable, fat-based confections and methods of making same |
US8617635B2 (en) | 2005-06-01 | 2013-12-31 | The Hershey Company | Chocolate products containing amorphous solids and methods of producing same |
US20090214718A1 (en) | 2005-06-17 | 2009-08-27 | Henry H Ottens Manufacturing Company, Inc | Fiber Fortified Cereals, Cereal Bars and Snacks and Methods for Making |
FR2887406B1 (fr) | 2005-06-22 | 2009-05-29 | Roquette Freres | Produit de cuisson enrichi en fibrees et procede de fabrication d'un tel produit |
US20090202697A1 (en) | 2005-06-27 | 2009-08-13 | Cargill, Incorporated | Sugar Substitute Compositions and Use Thereof In Foods and Beverages |
US9247763B2 (en) | 2005-07-05 | 2016-02-02 | N.V. Nutricia | Carbohydrate fraction and use thereof for a flat postprandial glucose response |
CN101247733A (zh) | 2005-07-08 | 2008-08-20 | 荷兰联合利华有限公司 | 食品产品及其制备工艺 |
DE102005034043B4 (de) | 2005-07-18 | 2019-12-12 | Südzucker Aktiengesellschaft Mannheim/Ochsenfurt | Gemisch, enthaltend L-Carnitin und Trehalulose, sowie Produkt enthaltend das Gemisch |
WO2007019239A2 (en) | 2005-08-03 | 2007-02-15 | General Mills Marketing, Inc. | Batter-like compositions and methods of preparing and using same |
US20070042103A1 (en) | 2005-08-17 | 2007-02-22 | Solae, Llc. | Isolated Soy Protein Having High Molecular Weight Protein Fractions and Low Molecular Weight Protein Fractions |
CA2556286A1 (en) | 2005-08-17 | 2007-02-17 | Robert P. Stanton | Ready to bake refrigerated batter |
US20070042106A1 (en) | 2005-08-17 | 2007-02-22 | Solae, Llc | High Protein Food Bars Comprising Sugar Alcohols and Having Improved Texture and Shelf-Life |
US20070042104A1 (en) | 2005-08-17 | 2007-02-22 | Solae, Llc | Co-Processed Blend of Isolated Soy Protein and Milk Protein and Processes of Making the Same |
US20070042107A1 (en) | 2005-08-17 | 2007-02-22 | Solae, Llc | High Protein Food Bars Comprising Sugar Syrups and Having Improved Texture and Shelf-Life |
US20070082092A1 (en) | 2005-08-26 | 2007-04-12 | General Mills, Inc. | Whole grain products made with whole grain durum wheat |
US20070059421A1 (en) | 2005-09-13 | 2007-03-15 | Catani Steven J | Methods and compositions to improve the palatability of foods |
US7592026B2 (en) | 2005-09-14 | 2009-09-22 | Jeno F. Paulucci | Filled bread product and a method for making the product |
CA2560180A1 (en) | 2005-09-19 | 2007-03-19 | Nellson Nutraceutical Inc. | Non sweet binder for savory food product |
US20070082030A1 (en) | 2005-10-07 | 2007-04-12 | Aimutis William R | Fiber satiety compositions |
US20070082029A1 (en) | 2005-10-07 | 2007-04-12 | Aimutis William R | Fiber satiety compositions |
AU2006299798A1 (en) | 2005-10-13 | 2007-04-19 | Archer-Daniels-Midland Company | Food products containing legume products and processes for producing the food products |
WO2007095977A1 (en) | 2005-10-14 | 2007-08-30 | Unilever N.V. | Food product and process for preparing it |
US7648723B2 (en) | 2005-10-26 | 2010-01-19 | Kraft Foods Global Brands Llc | Production of low calorie, extruded, expanded foods having a high fiber content |
US7629008B2 (en) | 2005-11-07 | 2009-12-08 | Kraft Foods Global Brands Llc | Low-calorie whole grain cereal bar |
CA2567998A1 (en) | 2005-11-15 | 2007-05-15 | General Mills, Inc. | Dry mix compositions including corn syrup and methods of preparing baked goods such as cakes and muffins therefrom |
US20070110869A1 (en) | 2005-11-15 | 2007-05-17 | General Mills, Inc. | Dry mix compositions including corn syrup and methods of preparing baked goods such as cookies and brownies therefrom |
US8956677B2 (en) | 2005-11-23 | 2015-02-17 | The Coca-Cola Company | High-potency sweetener composition with glucosamine and compositions sweetened therewith |
US8435588B2 (en) | 2005-11-23 | 2013-05-07 | The Coca-Cola Company | High-potency sweetener composition with an anti-inflammatory agent and compositions sweetened therewith |
KR101374346B1 (ko) | 2005-11-23 | 2014-03-14 | 더 코카콜라 컴파니 | 시간 특성 및/또는 향미 특성이 개선된 천연 고효능 감미료조성물, 그 제제 방법 및 용도 |
US20070116829A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Pharmaceutical Composition with High-Potency Sweetener |
US8435587B2 (en) | 2005-11-23 | 2013-05-07 | The Coca-Cola Company | High-potency sweetener composition with long-chain primary aliphatic saturated alcohol and compositions sweetened therewith |
US8367138B2 (en) | 2005-11-23 | 2013-02-05 | The Coca-Cola Company | Dairy composition with high-potency sweetener |
US8512789B2 (en) | 2005-11-23 | 2013-08-20 | The Coca-Cola Company | High-potency sweetener composition with dietary fiber and compositions sweetened therewith |
US20070116820A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Edible gel compositions comprising high-potency sweeteners |
US8377491B2 (en) | 2005-11-23 | 2013-02-19 | The Coca-Cola Company | High-potency sweetener composition with vitamin and compositions sweetened therewith |
US20070116800A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Chewing Gum with High-Potency Sweetener |
US8524303B2 (en) | 2005-11-23 | 2013-09-03 | The Coca-Cola Company | High-potency sweetener composition with phytosterol and compositions sweetened therewith |
KR20080071606A (ko) | 2005-11-23 | 2008-08-04 | 더 코카콜라 컴파니 | 시간 특성 및/또는 향미 특성이 개선된 인공 감미료조성물과 이들의 제제 방법 및 용도 |
US20070116822A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-potency sweetener composition with saponin and compositions sweetened therewith |
US8524304B2 (en) | 2005-11-23 | 2013-09-03 | The Coca-Cola Company | High-potency sweetener composition with probiotics/prebiotics and compositions sweetened therewith |
US20070116823A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-potency sweetener for hydration and sweetened hydration composition |
US8962058B2 (en) | 2005-11-23 | 2015-02-24 | The Coca-Cola Company | High-potency sweetener composition with antioxidant and compositions sweetened therewith |
US20070116825A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | Confection with High-Potency Sweetener |
US9101160B2 (en) | 2005-11-23 | 2015-08-11 | The Coca-Cola Company | Condiments with high-potency sweetener |
US9144251B2 (en) | 2005-11-23 | 2015-09-29 | The Coca-Cola Company | High-potency sweetener composition with mineral and compositions sweetened therewith |
US8940351B2 (en) | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Baked goods comprising high-potency sweetener |
US20070116833A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-Potency Sweetener Composition with Calcium and Compositions Sweetened Therewith |
US8945652B2 (en) | 2005-11-23 | 2015-02-03 | The Coca-Cola Company | High-potency sweetener for weight management and compositions sweetened therewith |
US20070134391A1 (en) | 2005-11-23 | 2007-06-14 | The Coca-Cola Company | High-Potency Sweetener Composition for Treatment and/or Prevention of Autoimmune Disorders and Compositions Sweetened Therewith |
US20070116836A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-Potency Sweetener Composition for Treatment and/or Prevention of Osteoporosis and Compositions Sweetened Therewith |
US20070116839A1 (en) | 2005-11-23 | 2007-05-24 | The Coca-Cola Company | High-Potency Sweetener Composition With C-Reactive Protein Reducing Substance and Compositions Sweetened Therewith |
US8940350B2 (en) | 2005-11-23 | 2015-01-27 | The Coca-Cola Company | Cereal compositions comprising high-potency sweeteners |
US8367137B2 (en) | 2005-11-23 | 2013-02-05 | The Coca-Cola Company | High-potency sweetener composition with fatty acid and compositions sweetened therewith |
US8993027B2 (en) | 2005-11-23 | 2015-03-31 | The Coca-Cola Company | Natural high-potency tabletop sweetener compositions with improved temporal and/or flavor profile, methods for their formulation, and uses |
US8557274B2 (en) | 2005-12-06 | 2013-10-15 | Purdue Research Foundation | Slowly digesting starch and fermentable fiber |
US20070128340A1 (en) | 2005-12-13 | 2007-06-07 | Andrews Stanley J | Food Products, Methods of Producing the Food Products, and Methods of Distributing the Food Products and Ingredients Thereof |
US8354134B2 (en) | 2005-12-22 | 2013-01-15 | Cargill, Incorporated | Rheologically balanced high fiber ingredient for food products |
EP1969014B1 (en) | 2005-12-22 | 2010-01-27 | Cargill, Incorporated | Process for starch modification |
WO2007081655A2 (en) | 2006-01-05 | 2007-07-19 | Tate & Lyle Ingredients Americas, Inc. | Extrudable food composition |
US8057840B2 (en) | 2006-01-25 | 2011-11-15 | Tate & Lyle Ingredients Americas Llc | Food products comprising a slowly digestible or digestion resistant carbohydrate composition |
US20070207240A1 (en) | 2006-03-01 | 2007-09-06 | Kraft Foods Holdings, Inc. | High moisture, high fiber baked products and doughs thereof, and methods |
US20070212453A1 (en) | 2006-03-08 | 2007-09-13 | Niness Kathy R | Botanical dispersions |
PL2001305T3 (pl) | 2006-03-16 | 2015-05-29 | Rich Products Corp | Sposób wytwarzania mrożonego ciasta ukształtowanego w arkusze |
US8956679B2 (en) | 2006-03-20 | 2015-02-17 | Corn Products Development Inc. | Process tolerant starch composition with high total dietary fiber content |
US20080038442A1 (en) | 2006-04-21 | 2008-02-14 | Peterson Dorothy J | Crisps having a high dietary fiber content and food products containing same |
CA2649656C (en) | 2006-04-28 | 2014-09-23 | Bayer Cropscience Ag | Inulin of very high chain length |
JP5415939B2 (ja) | 2006-04-28 | 2014-02-12 | バイエル・クロップサイエンス・アーゲー | 超長鎖のイヌリン |
US20070269579A1 (en) | 2006-05-17 | 2007-11-22 | Mingus J D | Recombined whole grain having visually indistinguishable particulate matter and related baked products |
US20070269580A1 (en) | 2006-05-19 | 2007-11-22 | Charles Werstak | Processes for producing food compositions including legume products and products produced therefrom |
US8133527B2 (en) * | 2006-06-16 | 2012-03-13 | Kraft Foods Global Brands Llc | Production of stabilized whole grain wheat flour and products thereof |
US9012626B2 (en) | 2006-06-19 | 2015-04-21 | The Coca-Cola Company | Rebaudioside a composition and method for purifying rebaudioside a |
US8791253B2 (en) | 2006-06-19 | 2014-07-29 | The Coca-Cola Company | Rebaudioside A composition and method for purifying rebaudioside A |
US7867533B2 (en) | 2006-07-19 | 2011-01-11 | Frito-Lay Trading Compnay GmbH | Process for making a healthy snack food |
JP4845619B2 (ja) | 2006-07-19 | 2011-12-28 | 東芝機械株式会社 | シート・フィルムの斜め延伸方法およびクリップ式シート・フィルム延伸装置 |
PL2096928T3 (pl) | 2006-08-22 | 2015-11-30 | Dupont Nutrition Biosci Aps | Kompozycja ciasta zawierająca mąkę żytnią, gluten i opcjonalnie wzmacniacz glutenu oraz pieczone produkty przygotowane z tej kompozycji ciasta |
US7507431B2 (en) | 2006-08-24 | 2009-03-24 | Frito-Lay North America, Inc. | Production of multi-grain, whole-grain, soft and crunchy sheeted snacks |
WO2008028112A2 (en) | 2006-08-31 | 2008-03-06 | Kellogg Company | Puffed cracker-like food products an method of making |
FR2905563B1 (fr) | 2006-09-11 | 2008-12-05 | Gervais Danone Sa | Composition alimentaire. |
FR2905564B1 (fr) | 2006-09-11 | 2008-12-05 | Gervais Danone Sa | Fourrages. |
JP2008072993A (ja) | 2006-09-22 | 2008-04-03 | Coca Cola Co:The | 低カロリー飲食物 |
US20080085354A1 (en) | 2006-10-06 | 2008-04-10 | Teresa Marie Paeschke | Controlled hydration of hydrocolloids |
US20080089978A1 (en) | 2006-10-13 | 2008-04-17 | Body Structures, Inc. | Lacteal coated pizzas |
US20080089981A1 (en) | 2006-10-17 | 2008-04-17 | N.V. Nutricia | Ketogenic diet |
US20080107779A1 (en) | 2006-11-06 | 2008-05-08 | Sara Lee Corporation | Pancrepe and method of making same |
IN2014DN03102A (zh) | 2006-11-07 | 2015-07-10 | Procter & Gamble | |
JP4586011B2 (ja) | 2006-11-24 | 2010-11-24 | 株式会社三輪 | 穀物フスマ造粒物とそれを用いた食品 |
US20080138472A1 (en) * | 2006-12-12 | 2008-06-12 | Delse Alexandre | High fiber rotary molded cookies containing inulin and resistant starch |
US20100112174A1 (en) | 2006-12-28 | 2010-05-06 | Cargill, Incorporated | Low calorie sweetener compositions |
US8642110B2 (en) | 2006-12-29 | 2014-02-04 | N.V. Nutricia | Process for producing slowly digestible starch |
AR064557A1 (es) | 2006-12-29 | 2009-04-08 | Bayer Cropscience Ag | Almidon de maiz y harinas y alimentos de maiz que comprenden este almidon de maiz |
AR064558A1 (es) | 2006-12-29 | 2009-04-08 | Bayer Cropscience Sa | Proceso para la modificacion de las propiedades termicas y de digestion de almidones de maiz y harinas de maiz |
EP1943908A1 (en) | 2006-12-29 | 2008-07-16 | Nederlandse Organisatie voor toegepast-natuurwetenschappelijk Onderzoek TNO | Novel slowly digestible storage carbohydrate |
RU2467574C2 (ru) | 2007-01-16 | 2012-11-27 | Пьюратос Н.В. | Хлеб с повышенным содержанием олигосахаридов арабиноксиланов |
US20080286410A1 (en) | 2007-03-06 | 2008-11-20 | Richmond Patricia A | Production of Resistant Starch Product |
EP2120588A1 (en) | 2007-03-06 | 2009-11-25 | Nestec S.A. | A ready-for-use bakery dough product |
DE102007012063A1 (de) | 2007-03-13 | 2008-09-25 | Emsland-Stärke GmbH | Kartoffelfasern, Verfahren zur Herstellung derselben und Verwendung derselben |
US8088431B2 (en) | 2007-03-14 | 2012-01-03 | The Hershey Company | Health bars and compositions for improving mental and physical energy |
EP2142860A4 (en) | 2007-03-16 | 2012-06-06 | Carrier Corp | REFRIGERANT SYSTEM WITH EXPANSION DEVICE WITH ADJUSTABLE CAPACITY |
US20080233260A1 (en) | 2007-03-22 | 2008-09-25 | Mgp Ingredients, Inc. | Resistant starch-hydrocolloid blends and uses thereof |
US8161532B2 (en) | 2007-04-04 | 2012-04-17 | Microsoft Corporation | Operating system independent architecture for subscription computing |
US20080299258A1 (en) | 2007-04-18 | 2008-12-04 | Roman Stephen B | Probiotic natural sweetener compositions with standardized levels of fiber and process to make |
WO2008151062A1 (en) | 2007-05-31 | 2008-12-11 | Conagra Foods Rdm, Inc. | Microwavable snack food composition and method of preparation |
US20080317932A1 (en) | 2007-06-25 | 2008-12-25 | The Quaker Oats Company | Grain-based food product with temperature-sensitive inclusion |
EP2222189B1 (en) | 2007-07-11 | 2016-12-21 | Kellogg Company | Food compositions with dough binders and methods related thereto |
WO2009015171A2 (en) | 2007-07-23 | 2009-01-29 | Kellogg Company | Process for adhering food particulates to dough and related food items |
WO2009023159A1 (en) | 2007-08-10 | 2009-02-19 | Iowa State University Research Foundation | Resistant food starches and methods related thereto |
JP2009060811A (ja) | 2007-09-04 | 2009-03-26 | Ezaki Glico Co Ltd | 焼き菓子の接着方法 |
US7964232B2 (en) | 2007-09-17 | 2011-06-21 | Pepsico, Inc. | Steviol glycoside isomers |
US8080273B2 (en) | 2007-10-17 | 2011-12-20 | Frito-Lay North America, Inc. | Rice snack chip with high rate of visual inclusions made on tortilla sheeting equipment |
PT2203071T (pt) | 2007-10-29 | 2019-06-06 | Tereos Starch & Sweeteners Belgium | Composição em barras à base de cereais do tipo mastigável e o método de preparação dessa composição em barras à base de cereais |
EP2090172A1 (en) | 2007-10-29 | 2009-08-19 | Lipid Nutrition B.V. | Dough composition |
PL2055194T3 (pl) | 2007-10-29 | 2011-06-30 | Lipid Nutrition Bv | Kompozycja ciasta |
US7727975B2 (en) | 2007-11-07 | 2010-06-01 | Food Industry Research And Development Institute | Pectin-modified resistant starch, a composition containing the same and method for preparing resistant starch |
IL199781A0 (en) | 2009-07-09 | 2010-05-17 | Yohai Zorea | Heat resistant probiotic compositions and healthy food comprising them |
GB0723182D0 (en) | 2007-11-27 | 2008-01-09 | Barry Callebaut Ag | Composition |
US20090148563A1 (en) | 2007-12-06 | 2009-06-11 | The Quaker Oats Company | Gum Arabic Binding System for Savory Crunchy Granola Bars |
US20090162499A1 (en) | 2007-12-21 | 2009-06-25 | The Quaker Oats Company | Grain products having a potent natural sweetener and a bulking agent |
WO2009089107A1 (en) | 2008-01-03 | 2009-07-16 | Melaleuca, Inc. | Dietary compositions for promoting weight loss |
WO2009090249A1 (en) | 2008-01-18 | 2009-07-23 | Dsm Ip Assets B.V. | Spray-dried emulsion |
WO2009098295A2 (en) | 2008-02-06 | 2009-08-13 | Innov'ia | Pulverulent composition and a process for preparing the same |
CA2715261C (en) | 2008-02-12 | 2016-07-19 | Ambo Innovations, Llc | Food products containing omega-3 fatty acids |
US9119410B2 (en) | 2008-02-29 | 2015-09-01 | Intercontinental Great Brands Llc | Filled, baked crispy snack having a high moisture content |
CN101981059B (zh) | 2008-03-31 | 2014-08-20 | 旭化成化学株式会社 | 具有出色的崩解性能的经加工的淀粉粉末及其制造方法 |
US20090252843A1 (en) | 2008-04-02 | 2009-10-08 | Amish Naturals, Inc. | High fiber flour-based system |
EP2282641B1 (en) | 2008-04-29 | 2012-08-29 | DSM IP Assets B.V. | Composition comprising carbohydrates and peptides which comprise tryptophan |
US8168244B2 (en) | 2008-05-01 | 2012-05-01 | General Mills Marketing, Inc. | High fiber pastry product |
US20090285946A1 (en) | 2008-05-15 | 2009-11-19 | Kirihara Terry T | High fiber shredded cereal and method of preparation |
US20090317516A1 (en) | 2008-06-20 | 2009-12-24 | Robert Newsteder | Pulverluent mixture that is palatable to the taste even though some of its ingredients may otherwise taste bitter if tasted separately |
ES2774182T3 (es) | 2008-06-26 | 2020-07-17 | Investig De Tecnologia Avanzada S A De C V | Producción continua de harina de cereales y harina de cereales integrales para alimentos a base de cereales usando un acondicionamiento con alto contenido en sólidos |
EP2143797A1 (de) | 2008-07-10 | 2010-01-13 | Bayer CropScience AG | Weizenstärke sowie Weizenmehle und Lebensmittel enthaltend diese Weizenstärke/Weizenmehle |
CA2653883C (en) | 2008-07-17 | 2022-04-05 | Colin Leslie Dow Jenkins | High fructan cereal plants |
US20100021609A1 (en) | 2008-07-22 | 2010-01-28 | Mattson Peter H | Snack food product and method |
US8811148B2 (en) | 2008-07-29 | 2014-08-19 | At&T Intellectual Property I, L.P. | System and method for service restoration in a media communication system |
US20100034926A1 (en) | 2008-08-04 | 2010-02-11 | Jim Frick | Food particle for promoting wellness |
US20100034933A1 (en) | 2008-08-07 | 2010-02-11 | The J.M. Smucker Co. | Stable muffin batters and methods for making same |
PL2315782T3 (pl) | 2008-08-20 | 2017-06-30 | Cargill, Incorporated | Nowy materiał polidekstrozowy |
DK2554056T3 (da) | 2008-09-02 | 2020-02-24 | Nutricia Nv | Næringssammensætninger med lipidkugler med stor diameter og en coating omfattende phospholipider |
ES2613398T3 (es) | 2008-10-13 | 2017-05-24 | Kellogg Company | Recubrimiento compuesto rico en fibra para productos alimenticios |
EP2179661A1 (en) | 2008-10-23 | 2010-04-28 | Generale Biscuit | Biscuit comprising guar gum in a rod-like form |
JP5166207B2 (ja) | 2008-10-28 | 2013-03-21 | 花王株式会社 | 焼き菓子類 |
US8221810B2 (en) | 2008-10-28 | 2012-07-17 | General Mills Ip Holdings Ii, Llc | High fiber shelf stable toaster pastries and methods of preparation |
BRPI0915271A2 (pt) | 2008-11-14 | 2016-06-14 | Archer Daniels Midland Co | composição de organo-gel fosfolipídico estruturado termorreversível, uso da composição de organo-gel fosfolipídico estruturado termorreversível, processo para a obtenção de um produto cristalino líquido e método de carregar organo-gel fosfolipídico estruturado termorreversível |
EP2358218B1 (en) | 2008-11-18 | 2017-04-12 | Gelesis LLC | Methods and compositions for weight management and for improving glycemic control |
JP5166224B2 (ja) | 2008-12-16 | 2013-03-21 | 花王株式会社 | 焼き菓子類 |
GB0900551D0 (en) | 2009-01-14 | 2009-02-11 | Horton Richard | Ingestible compositions and processes of preparation |
US20120035127A1 (en) | 2009-01-19 | 2012-02-09 | Universite De Liege Gembloux Agro-Bio Tech | Process for the production of a composition, the composition and the use thereof as food additive |
CA2750578A1 (en) | 2009-01-23 | 2010-07-29 | Tate & Lyle Ingredients Americas Llc | Hydroxypropylated starch as a processing aid to improve resistant starch total dietary fiber (tdf) retention in direct expansion extrusion applications |
US20100189875A1 (en) | 2009-01-29 | 2010-07-29 | Brunob Ii B.V. | Use of whole grain materials with high resistant starch for satiety, reduction of food intake and weight management |
FR2941846B1 (fr) | 2009-02-10 | 2012-05-11 | Dominique Valeri | Adjuvant alimentaire comme agent reducteur de pouvoir cariogene de produits sucres |
FR2941845B1 (fr) | 2009-02-11 | 2019-07-12 | Generale Biscuit | Pate cuite comprenant une farine specifique |
US20100215826A1 (en) | 2009-02-26 | 2010-08-26 | Frito-Lay Trading Company Gmbh | Snack Cracker and Method for Making Same |
US8815319B2 (en) | 2009-03-16 | 2014-08-26 | Jorge Luis Zapp Glauser | Low glycemic impact breads for the nutrition of diabetics, obese and metabolic syndrome diets |
US20100278981A1 (en) | 2009-04-22 | 2010-11-04 | Gary Ervin | Meal Replacement and Appetite Control/ Diet System |
JP5414100B2 (ja) * | 2009-05-12 | 2014-02-12 | 国立大学法人 新潟大学 | 硬質発芽穀類加工食品およびその製造方法 |
US20100303991A1 (en) | 2009-05-27 | 2010-12-02 | Kraft Foods Global Brands Llc | High fiber and high protein baked goods production |
US20100303997A1 (en) | 2009-05-29 | 2010-12-02 | David John Fulton | Process and method for creating no-starch or low-starch, high-fiber dough and food compositions using controlled hydration of mucilagenous hydrocolloids |
US20100303956A1 (en) | 2009-05-29 | 2010-12-02 | Kathryn Hupfer | Crispy Bread Product And Method For Making Same |
CA2704702C (en) | 2009-06-02 | 2018-06-12 | Unilever Plc | Aerated baked products |
US20100310747A1 (en) | 2009-06-05 | 2010-12-09 | Brunob Ii B.V. | Gluten-Free Bakery Products |
US20100310749A1 (en) | 2009-06-09 | 2010-12-09 | Jessica Cristadoro | Moisture-retaining baked goods |
ATE544346T1 (de) | 2009-06-12 | 2012-02-15 | Kraft Foods Global Brands Llc | Kekse mit erhöhter stabilität |
WO2010143940A1 (en) | 2009-06-12 | 2010-12-16 | N.V. Nutricia | Synergistic mixture of beta-galacto-oligosaccharides with beta-1,3 and beta-1,4/1,6 linkages |
EP2442661B1 (en) | 2009-06-14 | 2015-10-21 | The Quaker Oats Company | Method of preparing highly dispersible whole grain flour |
WO2011008095A1 (en) | 2009-07-17 | 2011-01-20 | Koninklijke Coöperatie Cosun U.A. | Carbohydrate-enriched plant pulp composition |
CA2764647A1 (en) | 2009-07-17 | 2011-01-20 | Puratos N.V. | Low glycaemic index baked product comprising high levels of fibre, proteins and inclusions |
MY159360A (en) | 2009-07-30 | 2016-12-30 | Commw Scient Ind Res Org | Barley and uses thereof |
US20110038995A1 (en) | 2009-08-12 | 2011-02-17 | Kraft Foods Global Brands Llc | Intermediate moisture shelf stable baked goods |
AU2010282710B2 (en) | 2009-08-13 | 2015-01-15 | Kellanova | Low water activity food binder and methods related thereto |
EP2292102A1 (en) | 2009-09-02 | 2011-03-09 | Lipofoods, S.L. | Microcapsules containing salts for food products |
NZ599365A (en) | 2009-10-02 | 2013-11-29 | Univ Idaho | Potato products with enhanced resistant starch content and moderated glycemic response and methods thereof |
GB2485295A (en) | 2009-10-07 | 2012-05-09 | Abs Inc | Dried Konjac and manufacturing method therefor as well as processed foods using said dried Konjac |
JP4482611B1 (ja) | 2009-10-16 | 2010-06-16 | 株式会社J−オイルミルズ | レジスタントスターチ高含有澱粉およびそれを用いた飲食品 |
WO2011066428A1 (en) | 2009-11-25 | 2011-06-03 | Cargill, Incorporated | Sweetener compositions and methods of making the same |
WO2011071367A1 (en) | 2009-12-11 | 2011-06-16 | N.V. Nutricia | Metabolic imprinting effects of structured lipids |
US20110159158A1 (en) | 2009-12-31 | 2011-06-30 | Ronald Penna | Reduced non-fiber carbohydrate preservative treatment for processed foods |
CA2786307A1 (en) | 2010-01-06 | 2011-07-14 | Cargill, Incorporated | High protein cooked product |
US20110195130A1 (en) | 2010-02-09 | 2011-08-11 | Sanford Siegal | Edible compositions |
JP4647712B1 (ja) * | 2010-04-30 | 2011-03-09 | 富士化学工業株式会社 | アスタキサンチンを含む練粉焼成食品 |
LT2382866T (lt) | 2010-04-30 | 2017-06-26 | Barilla G. E R. Fratelli S.P.A. | Sausainių, turinčių pagerintų organoleptinių savybių, gamybos būdas |
BR112012028064B1 (pt) | 2010-05-03 | 2018-07-17 | Cargill, Incorporated | composição alimentícia compreendendo um produto alimentar e um revestimento de eritrol e maltodextrina e métodos para a produção de dita composição |
WO2011140212A1 (en) | 2010-05-04 | 2011-11-10 | Cargill, Incorporated | Fat replacers and filling materials |
MX350047B (es) | 2010-08-13 | 2017-08-24 | Advanced Bionutrition Corp | Composicion de estabilizacion de almacenamiento en seco para materiales biologicos. |
JP5611741B2 (ja) | 2010-09-16 | 2014-10-22 | 株式会社東芝 | 洗濯機 |
NZ610181A (en) | 2010-11-04 | 2015-03-27 | Arista Cereal Technologies Pty Ltd | High amylose wheat |
BR112013013789A2 (pt) | 2010-12-08 | 2016-07-19 | Nestec Sa | produto alimentícios compreendendo grão integral hidrolisado |
WO2012103594A1 (en) | 2011-02-03 | 2012-08-09 | Commonwealth Scientific And Industrial Research Organisation | Barley with modified ssiii |
DE102011000997A1 (de) | 2011-03-01 | 2012-09-06 | Gelita Ag | Zusammensetzung für Ernährungszwecke |
US8613971B2 (en) | 2011-03-31 | 2013-12-24 | Corn Products Development, Inc. | Use of extruded starch-based complexes for satiety, reduction of food intake, and weight management |
US20120258234A1 (en) | 2011-04-09 | 2012-10-11 | Ronald Penna | Increased dietary fiber method and treatment for processed foods |
US20120295003A1 (en) | 2011-05-16 | 2012-11-22 | Leon Daniel | Foof flavouring composition |
WO2012173467A1 (en) | 2011-06-16 | 2012-12-20 | N.V. Nutricia | Metabolic imprinting effects of specifically designed lipid component |
AR087158A1 (es) | 2011-06-20 | 2014-02-26 | Gen Biscuit | Masita en capas saludable |
JP5891543B2 (ja) | 2011-08-09 | 2016-03-23 | 松谷化学工業株式会社 | 低脂肪ケーキ類及びその製造方法 |
MX358185B (es) | 2011-09-21 | 2018-08-08 | Gen Mills Inc | Producto alimenticio recubierto y metodos. |
JP5561741B2 (ja) | 2011-10-31 | 2014-07-30 | サミー株式会社 | 遊技機 |
WO2013063653A1 (en) | 2011-11-04 | 2013-05-10 | Arista Cereal Technologies Pty Limited | High amylose wheat - ii |
WO2013079084A1 (en) | 2011-12-02 | 2013-06-06 | Yiotis S.A. | Bakery product and method for the preparation thereof |
US8568820B2 (en) | 2011-12-20 | 2013-10-29 | Bashir A Zirkia | Method of treating carbohydrate rich foods for reducing their glycemic indicies |
US9961911B2 (en) | 2012-02-13 | 2018-05-08 | Genera Mills, Inc. | Extrudable batter compositions for use in providing high-fiber flourless food products |
WO2013126015A1 (en) | 2012-02-23 | 2013-08-29 | N. V. Nutricia | Composition comprising non- digestible oligosaccharides |
US9560877B2 (en) | 2012-03-13 | 2017-02-07 | General Mills, Inc. | Cereal-based product with improved eating quality fortified with dietary fiber and/or calcium |
US8541044B1 (en) | 2012-03-29 | 2013-09-24 | General Mills, Inc. | No bake granola product and methods of preparation |
US8892175B2 (en) | 2012-04-29 | 2014-11-18 | Honda Motor Co., Ltd. | Connected phone system and method with associated bandwidth connections in a vehicle environment |
EP2671453B1 (en) | 2012-06-08 | 2017-08-09 | Generale Biscuit | Food product with filling with high amount of live lactic cultures |
WO2013191533A1 (en) | 2012-06-18 | 2013-12-27 | N.V. Nutricia | Metabolic imprinting effects of nutrition with large lipid globules comprising milk fat and vegetable fat |
WO2014046542A1 (en) | 2012-09-19 | 2014-03-27 | Nederlandse Organisatie Voor Toegepast-Natuurwetenschappelijk Onderzoek Tno | Resistant starch |
CN105431540A (zh) | 2012-11-20 | 2016-03-23 | 史永成 | 具有可控酶消化性的淀粉球晶 |
US10709159B2 (en) | 2012-11-29 | 2020-07-14 | Societe Des Produits Nestle S.A. | Increasing the bioavailability of flavan-3-ols with carbohydrates with a low glycemic index |
KR20150095866A (ko) | 2013-03-15 | 2015-08-21 | 인터컨티넨탈 그레이트 브랜즈 엘엘씨 | 완효성 탄수화물을 포함하는 질감이 부드러운 식품 조성물 |
-
2012
- 2012-06-19 AR ARP120102189A patent/AR087158A1/es unknown
- 2012-06-19 AR ARP120102191A patent/AR087159A1/es unknown
- 2012-06-19 AR ARP120102188A patent/AR087157A1/es not_active Application Discontinuation
- 2012-06-19 AR ARP120102190A patent/AR086993A1/es unknown
- 2012-06-20 BR BR112013033097A patent/BR112013033097B1/pt active IP Right Grant
- 2012-06-20 CN CN201280030305.6A patent/CN103619180B/zh active Active
- 2012-06-20 CA CA2839504A patent/CA2839504C/en active Active
- 2012-06-20 JP JP2014517115A patent/JP6193223B2/ja active Active
- 2012-06-20 KR KR1020147000546A patent/KR20140038514A/ko not_active Application Discontinuation
- 2012-06-20 MX MX2013013889A patent/MX2013013889A/es not_active Application Discontinuation
- 2012-06-20 PL PL12729570T patent/PL2720549T3/pl unknown
- 2012-06-20 WO PCT/EP2012/061891 patent/WO2012120156A2/en active Application Filing
- 2012-06-20 EP EP12729572.3A patent/EP2720551B2/en active Active
- 2012-06-20 CN CN201711333472.9A patent/CN107836487A/zh active Pending
- 2012-06-20 US US14/127,623 patent/US20150037469A1/en not_active Abandoned
- 2012-06-20 US US14/127,578 patent/US10306897B2/en active Active
- 2012-06-20 JP JP2014516328A patent/JP2014516586A/ja active Pending
- 2012-06-20 ES ES12729572.3T patent/ES2543183T5/es active Active
- 2012-06-20 BR BR112013032554A patent/BR112013032554A2/pt not_active IP Right Cessation
- 2012-06-20 US US14/127,659 patent/US9883679B2/en active Active
- 2012-06-20 PE PE2013002849A patent/PE20140790A1/es not_active Application Discontinuation
- 2012-06-20 PL PL12729572T patent/PL2720551T5/pl unknown
- 2012-06-20 KR KR1020147001157A patent/KR20140072013A/ko not_active Application Discontinuation
- 2012-06-20 RU RU2013157301/13A patent/RU2592516C2/ru active
- 2012-06-20 KR KR1020147001106A patent/KR20140053103A/ko not_active Application Discontinuation
- 2012-06-20 RU RU2013157302/13A patent/RU2591720C2/ru active
- 2012-06-20 MX MX2013014185A patent/MX2013014185A/es unknown
- 2012-06-20 CN CN201280030321.5A patent/CN103635099A/zh active Pending
- 2012-06-20 CN CN201280030320.0A patent/CN103619181B/zh active Active
- 2012-06-20 BR BR112013031241-6A patent/BR112013031241B1/pt active IP Right Grant
- 2012-06-20 RU RU2013157009/13A patent/RU2013157009A/ru not_active Application Discontinuation
- 2012-06-20 AU AU2012224542A patent/AU2012224542B2/en not_active Ceased
- 2012-06-20 RU RU2014101387/13A patent/RU2603512C2/ru active
- 2012-06-20 JP JP2014516329A patent/JP2014516587A/ja active Pending
- 2012-06-20 WO PCT/US2012/043303 patent/WO2012155154A2/en active Application Filing
- 2012-06-20 CA CA2839572A patent/CA2839572C/en active Active
- 2012-06-20 EP EP12729571.5A patent/EP2720550B1/en active Active
- 2012-06-20 CA CA2839442A patent/CA2839442C/en active Active
- 2012-06-20 MX MX2013014183A patent/MX2013014183A/es not_active Application Discontinuation
- 2012-06-20 EP EP12781751.8A patent/EP2720559B1/en active Active
- 2012-06-20 PE PE2013002754A patent/PE20140941A1/es not_active Application Discontinuation
- 2012-06-20 ES ES12729570.7T patent/ES2543786T3/es active Active
- 2012-06-20 CN CN201280030318.3A patent/CN103607896B/zh active Active
- 2012-06-20 ES ES12729571.5T patent/ES2644078T3/es active Active
- 2012-06-20 ES ES12781751.8T patent/ES2665009T3/es active Active
- 2012-06-20 PE PE2013002848A patent/PE20140793A1/es not_active Application Discontinuation
- 2012-06-20 DK DK12729570.7T patent/DK2720549T3/en active
- 2012-06-20 PE PE2013002850A patent/PE20140921A1/es not_active Application Discontinuation
- 2012-06-20 AU AU2012224541A patent/AU2012224541B2/en not_active Ceased
- 2012-06-20 PL PL12729571T patent/PL2720550T3/pl unknown
- 2012-06-20 BR BR112013032559A patent/BR112013032559B1/pt active IP Right Grant
- 2012-06-20 AU AU2012224540A patent/AU2012224540B2/en not_active Ceased
- 2012-06-20 EP EP12729570.7A patent/EP2720549B1/en active Active
- 2012-06-20 MX MX2013014184A patent/MX2013014184A/es not_active Application Discontinuation
- 2012-06-20 WO PCT/EP2012/061887 patent/WO2012120154A2/en active Application Filing
- 2012-06-20 US US14/127,636 patent/US10357041B2/en active Active
- 2012-06-20 AU AU2012253265A patent/AU2012253265A1/en not_active Abandoned
- 2012-06-20 CA CA2839579A patent/CA2839579C/en active Active
- 2012-06-20 JP JP2014516327A patent/JP6097745B2/ja not_active Expired - Fee Related
- 2012-06-20 WO PCT/EP2012/061888 patent/WO2012120155A2/en active Application Filing
- 2012-06-20 KR KR1020147001417A patent/KR20140051902A/ko not_active Application Discontinuation
-
2014
- 2014-01-20 CO CO14009917A patent/CO6862136A2/es active IP Right Grant
- 2014-01-20 CO CO14009909A patent/CO6852064A2/es unknown
- 2014-01-20 CO CO14009912A patent/CO6852065A2/es unknown
- 2014-01-20 CO CO14009921A patent/CO6862137A2/es unknown
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CA2141974A1 (en) * | 1994-02-14 | 1995-08-15 | Michael J. Wolt | Ultra-Fine Whole Wheat Flours and Food Products Made Therefrom |
US5492710A (en) * | 1994-02-22 | 1996-02-20 | Nabisco, Inc. | Fat free or low fat cookie production |
CN1394116A (zh) * | 2000-01-10 | 2003-01-29 | Lu公司 | 谷类产品的改善人特别是儿童和青少年的认知行为和精神健康的用途 |
US20060073240A1 (en) * | 2004-08-27 | 2006-04-06 | David Mingus J | Whole grain products made with whole grain durum wheat |
US20070178204A1 (en) * | 2006-02-02 | 2007-08-02 | Savul Shahnaz B | Method for making a cold formed segmented food product |
US20080003340A1 (en) * | 2006-06-30 | 2008-01-03 | Kraft Foods Holdings, Inc. | Production of whole grain-containing composite food products |
WO2010059945A1 (en) * | 2008-11-21 | 2010-05-27 | The Quaker Oats Company | Whole oat microwavable baked items |
US20110027412A1 (en) * | 2009-07-31 | 2011-02-03 | Kris Eugene Spence | Compositions and Methods for Promoting Gastrointestinal and/or Cardiovascular Health |
Non-Patent Citations (2)
Title |
---|
彭亚军: "辊印饼干成型机成型及脱模条件分析", 《包装与食品机械》, vol. 26, no. 5, 31 December 2008 (2008-12-31) * |
缪铭,等: "新型功能性配料-低血糖慢消化淀粉的研究", 《中国食品添加剂》, no. 2, 31 December 2008 (2008-12-31), pages 78 - 86 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110099569A (zh) * | 2016-10-28 | 2019-08-06 | 福瑞托-雷贸易公司股份有限公司 | 饼干及其制造 |
CN110720493A (zh) * | 2019-11-21 | 2020-01-24 | 浙江清华长三角研究院 | 一种鹰嘴豆控糖饼干及其制备方法 |
Also Published As
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103619180A (zh) | 饼干料团 | |
CN111493115A (zh) | 具有可缓慢利用的葡萄糖的早餐饼干 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1194623 Country of ref document: HK |
|
GR01 | Patent grant | ||
GR01 | Patent grant | ||
REG | Reference to a national code |
Ref country code: HK Ref legal event code: WD Ref document number: 1194623 Country of ref document: HK |