GB2607511B - Methods and systems for production of high fiber baked goods - Google Patents

Methods and systems for production of high fiber baked goods Download PDF

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Publication number
GB2607511B
GB2607511B GB2211830.1A GB202211830A GB2607511B GB 2607511 B GB2607511 B GB 2607511B GB 202211830 A GB202211830 A GB 202211830A GB 2607511 B GB2607511 B GB 2607511B
Authority
GB
United Kingdom
Prior art keywords
systems
production
methods
baked goods
high fiber
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
GB2211830.1A
Other versions
GB202211830D0 (en
GB2607511A (en
Inventor
Mukherjee Indraneil
Norton Clive
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.)
Intercontinental Great Brands LLC
Original Assignee
Intercontinental Great Brands LLC
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 Intercontinental Great Brands LLC filed Critical Intercontinental Great Brands LLC
Publication of GB202211830D0 publication Critical patent/GB202211830D0/en
Priority to PCT/US2022/048424 priority Critical patent/WO2023081096A1/en
Priority to EP22818544.3A priority patent/EP4426121A1/en
Priority to MX2024004974A priority patent/MX2024004974A/en
Priority to JP2024521156A priority patent/JP2024535543A/en
Priority to AU2022382815A priority patent/AU2022382815A1/en
Priority to CN202280068145.8A priority patent/CN118201495A/en
Priority to CA3234877A priority patent/CA3234877A1/en
Publication of GB2607511A publication Critical patent/GB2607511A/en
Application granted granted Critical
Publication of GB2607511B publication Critical patent/GB2607511B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • 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
    • 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
    • A21D2/181—Sugars or sugar alcohols
    • 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
    • A21D2/36—Vegetable material
    • 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
    • A21D2/36—Vegetable material
    • A21D2/362—Leguminous plants
    • 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
    • A21D2/36—Vegetable material
    • A21D2/364—Nuts, e.g. cocoa
    • 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
    • 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
    • A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
    • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
    • A23L33/25—Synthetic polymers, e.g. vinylic or acrylic polymers
    • A23L33/26—Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Mycology (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Molecular Biology (AREA)
  • General Health & Medical Sciences (AREA)
  • Botany (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
GB2211830.1A 2021-11-04 2022-08-12 Methods and systems for production of high fiber baked goods Active GB2607511B (en)

Priority Applications (7)

Application Number Priority Date Filing Date Title
EP22818544.3A EP4426121A1 (en) 2021-11-04 2022-10-31 Methods and systems for production of high fiber baked goods
PCT/US2022/048424 WO2023081096A1 (en) 2021-11-04 2022-10-31 Methods and systems for production of high fiber baked goods
MX2024004974A MX2024004974A (en) 2021-11-04 2022-10-31 Methods and systems for production of high fiber baked goods.
JP2024521156A JP2024535543A (en) 2021-11-04 2022-10-31 Method and system for producing high fiber baked products
AU2022382815A AU2022382815A1 (en) 2021-11-04 2022-10-31 Methods and systems for production of high fiber baked goods
CN202280068145.8A CN118201495A (en) 2021-11-04 2022-10-31 Method and system for producing high fiber baked goods
CA3234877A CA3234877A1 (en) 2021-11-04 2022-10-31 Methods and systems for production of high fiber baked goods

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
US202163275874P 2021-11-04 2021-11-04

Publications (3)

Publication Number Publication Date
GB202211830D0 GB202211830D0 (en) 2022-09-28
GB2607511A GB2607511A (en) 2022-12-07
GB2607511B true GB2607511B (en) 2023-05-17

Family

ID=83997743

Family Applications (1)

Application Number Title Priority Date Filing Date
GB2211830.1A Active GB2607511B (en) 2021-11-04 2022-08-12 Methods and systems for production of high fiber baked goods

Country Status (1)

Country Link
GB (1) GB2607511B (en)

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006325471A (en) * 2005-05-25 2006-12-07 Toyo Shinyaku:Kk Baked confectionery composition or baked confectionery
US20090202674A1 (en) * 2008-02-07 2009-08-13 Yumi Yamamoto Diet composition and method of preparing diet-food and pet-food therefrom
ES2370837A1 (en) * 2010-06-02 2011-12-23 Imasdea, Innovaciones Y Desarrollos Alimentarios S.L.U. Low-calorie biscuit
US20150374000A1 (en) * 2012-12-28 2015-12-31 Kao Corporation Baked confectionery
JP2018153113A (en) * 2017-03-16 2018-10-04 花王株式会社 Baked confectionery

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2006325471A (en) * 2005-05-25 2006-12-07 Toyo Shinyaku:Kk Baked confectionery composition or baked confectionery
US20090202674A1 (en) * 2008-02-07 2009-08-13 Yumi Yamamoto Diet composition and method of preparing diet-food and pet-food therefrom
ES2370837A1 (en) * 2010-06-02 2011-12-23 Imasdea, Innovaciones Y Desarrollos Alimentarios S.L.U. Low-calorie biscuit
US20150374000A1 (en) * 2012-12-28 2015-12-31 Kao Corporation Baked confectionery
JP2018153113A (en) * 2017-03-16 2018-10-04 花王株式会社 Baked confectionery

Also Published As

Publication number Publication date
GB202211830D0 (en) 2022-09-28
GB2607511A (en) 2022-12-07

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