CN110352008B - 富蛋白质食品以及制备富蛋白质食品的方法 - Google Patents

富蛋白质食品以及制备富蛋白质食品的方法 Download PDF

Info

Publication number
CN110352008B
CN110352008B CN201780076487.3A CN201780076487A CN110352008B CN 110352008 B CN110352008 B CN 110352008B CN 201780076487 A CN201780076487 A CN 201780076487A CN 110352008 B CN110352008 B CN 110352008B
Authority
CN
China
Prior art keywords
protein
thickness
foam
mixture
platen
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.)
Active
Application number
CN201780076487.3A
Other languages
English (en)
Chinese (zh)
Other versions
CN110352008A (zh
Inventor
佩吉·D·约翰斯
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Rose Acre Farms Inc
Original Assignee
Rose Acre Farms Inc
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Rose Acre Farms Inc filed Critical Rose Acre Farms Inc
Publication of CN110352008A publication Critical patent/CN110352008A/zh
Application granted granted Critical
Publication of CN110352008B publication Critical patent/CN110352008B/zh
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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 OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/06—Products with modified nutritive value, e.g. with modified starch content
    • A21D13/064—Products with modified nutritive value, e.g. with modified starch content with modified protein content
    • A21D13/066—Gluten-free products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/42—Tortillas
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/263—Animal proteins from dairy products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C21/00—Whey; Whey preparations
    • A23C21/08—Whey; Whey preparations containing other organic additives, e.g. vegetable or animal products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/04—Animal proteins
    • A23J3/08—Dairy proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • 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
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/17—Amino acids, peptides or proteins
    • A23L33/185—Vegetable proteins
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/40—Foaming or whipping
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • 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
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/261—Animal proteins
    • A21D2/262—Animal proteins from eggs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; PREPARATION THEREOF
    • A23C2210/00—Physical treatment of dairy products
    • A23C2210/30—Whipping, foaming, frothing or aerating dairy products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Zoology (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Mycology (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Preparation Of Compounds By Using Micro-Organisms (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Noodles (AREA)
  • Dairy Products (AREA)
CN201780076487.3A 2016-11-04 2017-11-03 富蛋白质食品以及制备富蛋白质食品的方法 Active CN110352008B (zh)

Applications Claiming Priority (7)

Application Number Priority Date Filing Date Title
US201662417679P 2016-11-04 2016-11-04
US62/417,679 2016-11-04
US201762470709P 2017-03-13 2017-03-13
US62/470,709 2017-03-13
US201762554597P 2017-09-06 2017-09-06
US62/554,597 2017-09-06
PCT/US2017/060022 WO2018085708A1 (en) 2016-11-04 2017-11-03 Protein-rich food product and method of making a protein-rich food product

Publications (2)

Publication Number Publication Date
CN110352008A CN110352008A (zh) 2019-10-18
CN110352008B true CN110352008B (zh) 2024-02-23

Family

ID=62076606

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201780076487.3A Active CN110352008B (zh) 2016-11-04 2017-11-03 富蛋白质食品以及制备富蛋白质食品的方法

Country Status (9)

Country Link
US (2) US10194669B2 (enExample)
EP (1) EP3534714A4 (enExample)
JP (1) JP7464249B2 (enExample)
CN (1) CN110352008B (enExample)
AU (1) AU2017355522B2 (enExample)
BR (1) BR112019009044B1 (enExample)
CA (1) CA3042705A1 (enExample)
MX (2) MX2019005238A (enExample)
WO (1) WO2018085708A1 (enExample)

Families Citing this family (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
MX2019005238A (es) 2016-11-04 2019-10-02 Rose Acre Farms Inc Producto alimenticio rico en proteinas y metodo para fabricar producto alimenticio rico en proteinas.
ES2769064A1 (es) * 2018-12-24 2020-06-24 Protea Healthy Food S L Tortita de alto contenido proteico, su proceso de elaboracion y su uso como complemento nutricional
US11712698B2 (en) 2019-07-01 2023-08-01 Backcountry Mills, LLC System and method for drying and milling spent grain into flour

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4431629A (en) * 1980-05-13 1984-02-14 Novo Industri A/S Method of producing an egg white substitute material
CN101919428A (zh) * 2009-06-02 2010-12-22 荷兰联合利华有限公司 充气的焙烤产品
US8746132B2 (en) * 2005-08-12 2014-06-10 Lawrence Equipment Inc. Heated discharge platen for dough processing system

Family Cites Families (48)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US2236006A (en) 1939-01-04 1941-03-25 Harry A Mulvany Method for drying materials
US3062665A (en) 1959-07-08 1962-11-06 Formost Dairies Inc Method of producing a preserved egg white product
US3711299A (en) 1965-11-19 1973-01-16 Anheuser Busch Egg white composition and process of making same
US3930054A (en) 1969-10-21 1975-12-30 Liot R Method of making improved dried egg product
US3679338A (en) 1970-06-11 1972-07-25 Gerber Prod Apparatus for forming filled food products
US3843811A (en) 1972-03-23 1974-10-22 Anheuser Busch Low fat egg product
JPS536457A (en) 1976-07-05 1978-01-20 Kyupi Kk Coagulated egg white food
JPS5915605B2 (ja) * 1979-03-07 1984-04-10 満 坂下 ピザ生地の製造法
US4421770A (en) * 1982-03-24 1983-12-20 Kansas State University Research Foundation Method of preparing high protein snack food from egg protein
US4866937A (en) 1987-04-09 1989-09-19 Automotive Products, Plc Double-acting master-slave cylinder system with volume compensating conduit
US5296247A (en) 1988-05-26 1994-03-22 Cpc International Inc. Method of making pre-cooked filled pasta products by co-extrusion
JPH01320016A (ja) * 1988-06-21 1989-12-26 Tamehiko Ikeda マイクロ波利用調理器具
US4957760A (en) 1989-02-16 1990-09-18 North Carolina State University Ultrapasteurization of liquid whole egg products with direct heat
AU1561295A (en) 1994-01-07 1995-08-01 University Of Missouri Method of reducing salmonella in shell eggs
EP0697177B1 (fr) 1994-08-19 2001-06-06 Societe Des Produits Nestle S.A. Pâte alimentaire à cuisson rapide
WO1996039873A1 (en) 1995-06-07 1996-12-19 The Pillsbury Company Low water activity egg product
JPH0928304A (ja) * 1995-07-19 1997-02-04 Takeshi Omote 大豆蛋白含有シート状食品の製造方法及びその生地
JP3671268B2 (ja) * 1996-12-11 2005-07-13 三栄源エフ・エフ・アイ株式会社 メレンゲ安定化剤及びその利用
CA2216295A1 (en) 1996-09-20 1998-03-20 University Of Saskatchewan High temperature extrusion process
US20010009686A1 (en) 1998-11-06 2001-07-26 Jonathan A. Merkle Formulated low moisture egg product
US7691430B2 (en) * 2001-11-07 2010-04-06 Medwell Foods, Inc. Food material technology with controllable functional characteristics and industrial process applications, and the resulting fabricated foods
EP1453384A1 (en) * 2001-12-13 2004-09-08 Techcom International Inc. High protein, low carbohydrate dough and bread products, and method for making same
US20030118714A1 (en) 2001-12-21 2003-06-26 Michael Foods Of Delaware, Inc. Formulation and process to prepare a premium formulated fried egg
US7288279B2 (en) 2001-12-21 2007-10-30 Michael Foods Of Delaware, Inc. Formulated fried egg product
AU2003265631A1 (en) 2002-08-23 2004-03-11 Fonterra Co-Operative Group Ltd. Method for producing a food product from a concentrated protein
US6764705B2 (en) 2002-08-30 2004-07-20 Conagra Foods, Inc. Casingless flowable food production methods, systems, and associated elongated forming tubes
US7125576B2 (en) * 2003-07-11 2006-10-24 University Of Florida Research Foundation, Inc. High protein tortillas
US7595081B1 (en) 2003-10-17 2009-09-29 Bellar Willis F Non-flour containing baked and related food compositions
US20060280840A1 (en) * 2005-05-24 2006-12-14 Robertson Marion G Universal protein formulation meeting multiple dietary needs for optimal health and enhancing the human immune system
DK2286700T3 (en) 2005-07-08 2015-09-14 Stork Titan Bv DEVICE AND METHOD FOR HEATING food
US7833562B2 (en) 2005-11-15 2010-11-16 Michael Foods, Inc. Egg product with particulates
JP4806655B2 (ja) 2006-09-07 2011-11-02 キユーピー株式会社 改質乾燥卵白及びその製造方法、並びに改質乾燥卵白を含有する食品
CA2670734A1 (en) 2006-12-08 2008-06-19 Flexible Lifeline Systems, Inc. Enclosed track system for a fall protection system
US20080254168A1 (en) 2007-04-10 2008-10-16 Solae, Llc Dried Food Compositions
US20080292769A1 (en) 2007-05-23 2008-11-27 Tang Jill S Method and Composition of Making Pasta with Konjac Flour as a Main Ingredient
JP4978510B2 (ja) * 2008-02-26 2012-07-18 不二製油株式会社 スフレ様菓子
US20130022731A1 (en) * 2011-07-22 2013-01-24 Via Sana Llc High protein, low carbohydrate meal replacements and food
CN103005505A (zh) 2011-09-26 2013-04-03 丁诗林 空心蛋条及制作方法
US20150017295A1 (en) * 2012-01-27 2015-01-15 Conopco, Inc., D/B/A Unilever Aerated compositions containing egg albumen protein and hydrophobin
US20140220225A1 (en) * 2012-09-04 2014-08-07 Ray M. Alden High protein whipped collet extrusion crunchy snack product and manufacturing apparatus and process
GB2510356B (en) * 2013-01-31 2017-10-18 Carton Brothers High protein ready to eat snack food
US20140271998A1 (en) 2013-03-15 2014-09-18 Aryeh HECHT Fortified egg white products
DE102014206351A1 (de) 2014-04-02 2015-10-08 Ovobest Eiprodukte Gmbh & Co. Kg Verfahren zur Herstellung eines Lebensmittels auf Basis von Eiklar
JP2016002000A (ja) 2014-06-13 2016-01-12 奥本製粉株式会社 低糖質麺及びその調製に使用するミックス粉
US20160165943A1 (en) 2014-06-18 2016-06-16 Matthew Yurgec Starch-based egg white extender in baked foodstuffs
BR112017007058A2 (pt) 2014-10-06 2017-12-12 Nestec Sa processo, produto e método
WO2016077457A1 (en) 2014-11-11 2016-05-19 Clara Foods Co. Methods and compositions for egg white protein production
MX2019005238A (es) 2016-11-04 2019-10-02 Rose Acre Farms Inc Producto alimenticio rico en proteinas y metodo para fabricar producto alimenticio rico en proteinas.

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4431629A (en) * 1980-05-13 1984-02-14 Novo Industri A/S Method of producing an egg white substitute material
US8746132B2 (en) * 2005-08-12 2014-06-10 Lawrence Equipment Inc. Heated discharge platen for dough processing system
CN101919428A (zh) * 2009-06-02 2010-12-22 荷兰联合利华有限公司 充气的焙烤产品

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
（美）菲尼马（Fennema，O.R.）著，王 璋 等译.泡沫性质.《食品化学 第2版》.中国轻工业出版社,1991,第245页. *

Also Published As

Publication number Publication date
JP7464249B2 (ja) 2024-04-09
BR112019009044B1 (pt) 2024-03-05
BR112019009044A8 (pt) 2023-01-03
WO2018085708A1 (en) 2018-05-11
EP3534714A1 (en) 2019-09-11
US20190174775A1 (en) 2019-06-13
MX2024006448A (es) 2024-06-11
US10194669B2 (en) 2019-02-05
AU2017355522A1 (en) 2019-05-30
US20180125079A1 (en) 2018-05-10
AU2017355522B2 (en) 2022-07-07
MX2019005238A (es) 2019-10-02
CA3042705A1 (en) 2018-05-11
EP3534714A4 (en) 2020-04-29
US11896017B2 (en) 2024-02-13
JP2020500032A (ja) 2020-01-09
CN110352008A (zh) 2019-10-18
BR112019009044A2 (pt) 2019-07-16

Similar Documents

Publication Publication Date Title
US7595081B1 (en) Non-flour containing baked and related food compositions
JP2001275613A (ja) 食品組成物
JPS6147162A (ja) 加工食品の品質改良剤
JP7341036B2 (ja) 全粒粉パン及びその製造方法
US11896017B2 (en) Protein-rich food product and method of making a protein-rich food product
JP5885167B2 (ja) 穀類加工食品およびその製造方法
KR101848395B1 (ko) 베이크 번 제조 방법
KR20090026708A (ko) 오븐을 이용한 트랜스지방이 없는 가금류 와 육류 의 조리방법
CA2786392A1 (en) Allergen-free compositions
KR102249168B1 (ko) 쑥 페스트리의 제조방법
KR20210038067A (ko) 2단 숙성 밤빵의 제조방법 및 그 방법으로 제조된 밤빵
KR20210015004A (ko) 다양한 종류의 필링을 사용한 한과의 제조 방법
KR100695469B1 (ko) 누룽지를 첨가한 케이크 및 빵 제조방법과 그 조성물
JP2005204633A (ja) 吸油量の少ない油揚げパンおよびその製造法
KR102797700B1 (ko) 누룽지 빵 제조방법
JP6321994B2 (ja) 調味済みパンの製造方法およびその方法により製造した調味済みパン
JP3063268U (ja) 玄米粉を主原料とする焼成菓子
CN110115287A (zh) 一种面包的配方及工艺
EA039632B1 (ru) Высокобелковый пищевой продукт и способ получения высокобелкового пищевого продукта
KR101861505B1 (ko) 꽃게 과자의 제조방법 및 그로부터 제조된 꽃게 과자
KR20230083345A (ko) 샌드크림이 함유된 케이크의 제조방법
CN106879678A (zh) 一种咖喱鸡肉夹馍的制作方法
KR20260031798A (ko) 애호박을 포함한 컵 케이크의 제조 방법
Kellogg Healthful Cookery: A Collection of Choice Recipes for Preparing Foods, with Special Reference to Health
CN110419552A (zh) 一种三步混合法生产的夏威夷果曲奇饼干

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination
GR01 Patent grant
GR01 Patent grant