公开(公告)号：US20240349739A1

公开(公告)日：2024-10-24

申请号：US18687362

申请日：2022-09-23

申请人： General Mills, Inc.

发明人： Susan Y. deWerff ,  David J. Domingues ,  Charles Stephen Lucas ,  Michelle Tollefson

IPC分类号： A21D10/02 ,  A21D2/18 ,  A21D6/00

CPC分类号： A21D10/025 ,  A21D2/183 ,  A21D2/186 ,  A21D6/001

摘要： A refrigerated or frozen place-and-bake cake product is described that includes an uncooked dough that has handling characteristics that allow for convenient placement on a baking sheet for baking, yet also results in a cake-like texture upon baking. The uncooked dough includes a particular combination of wheat flour and corn flour, pregelatinized starch and/or a fruit or vegetable puree or mash, a gum component that includes xanthan gum and at least one other gum, sucrose, egg solids, dairy solids, and a leavening system.

公开(公告)号：US20240254261A1

公开(公告)日：2024-08-01

申请号：US18592750

申请日：2024-03-01

申请人： CORN PRODUCTS DEVELOPMENT, INC.

发明人： Tarak SHAH ,  Christopher LANE ,  Kamlesh SHAH

IPC分类号： C08B31/00 ,  A21D2/18 ,  A23C9/13 ,  A23K20/163 ,  A23L9/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/212 ,  C08B30/12

CPC分类号： C08B31/00 ,  A21D2/186 ,  A23C9/1307 ,  A23K20/163 ,  A23L9/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/212 ,  C08B30/12 ,  A23V2002/00

摘要： Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.

公开(公告)号：US20240245062A1

公开(公告)日：2024-07-25

申请号：US18564319

申请日：2022-05-30

申请人： MEIJI CO., LTD.

发明人： Takefumi ICHIMURA ,  Megumi TADA

IPC分类号： A21D2/26 ,  A21D2/18 ,  A21D13/066

CPC分类号： A21D2/263 ,  A21D2/186 ,  A21D13/066

摘要： This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein, wherein the expanded food has a pore structure as measured with an X-ray computed tomography scanner, the structure satisfying the following ranges:
Specific Surface Areas:



(1A) Specific surface area of solid region: 6 to 22/mm; and
(1B) Specific surface area of void: 3 to 8/mm.

公开(公告)号：US20230270123A1

公开(公告)日：2023-08-31

申请号：US18029688

申请日：2020-10-05

申请人： PRODIA S.A.S.

发明人： Orlando José LACOUTURE CORREA ,  Juan Carlos VALENCIA AGUILAR

IPC分类号： A21D10/00 ,  A21D2/16 ,  A21D2/14 ,  A21D2/18 ,  A21D13/068

CPC分类号： A21D10/002 ,  A21D2/16 ,  A21D2/145 ,  A21D2/181 ,  A21D2/186 ,  A21D13/068

摘要： A conditioner of doughs for baked and other bakery products, which fully or partially replaces the fat in such products is provided. Furthermore, a process of producing such a conditioner is provided. The conditioner makes it possible to strengthen the doughs, making them more tolerant to all the stresses to which they are subjected during their passage through the machines, during transport, transfers, until their arrival at the baking process or final application. By improving the behavior of the dough, gas retention is favored, making it possible to obtain products of greater volume, with a finer and more even crumb, while increasing shelf life and preventing starch retrogradation. Its appearance is similar to that of a fat (semi-solid) with the color and aroma of a lipid.

公开(公告)号：US20230232843A1

公开(公告)日：2023-07-27

申请号：US17999943

申请日：2021-05-28

申请人： CARGILL, INCORPORATED

发明人： Hannah KEENAN ,  Anneleen Trees Petra Roos VAN WYMEERSCH ,  Peter VELDS

IPC分类号： A21D2/36 ,  A21D2/18 ,  A21D2/26 ,  A21D10/00 ,  A21D13/06 ,  A23L15/00 ,  A23C11/06

CPC分类号： A21D2/36 ,  A21D2/186 ,  A21D2/268 ,  A21D2/264 ,  A21D2/188 ,  A21D10/002 ,  A21D13/06 ,  A23L15/35 ,  A23C11/06

摘要： The invention relates to a vegan composition for use as an egg and/or dairy replacement comprising a starch source, a dietary fiber source and a hydrolyzed vegetable protein. The invention also relates to baked food products, such as cakes, in particular sponge cakes, comprising the composition. The invention also relates to the use of the vegan composition as an egg and/or dairy replacement in baked food products.

公开(公告)号：US20190246676A1

公开(公告)日：2019-08-15

申请号：US16331844

申请日：2016-10-27

申请人： Manildra Milling Corporation

发明人： Neal Dev Bassi ,  Sukh Dev Bassi ,  Luke Dean Stockstell ,  Brook Ashley Carson

IPC分类号： A23L29/219 ,  A23L33/21 ,  A23L7/104 ,  A23J3/34

CPC分类号： A23L29/219 ,  A21D2/186 ,  A21D13/066 ,  A23J3/30 ,  A23J3/346 ,  A23L7/107 ,  A23L29/35 ,  A23L33/125 ,  A23L33/21 ,  A23L33/40 ,  A23V2002/00 ,  A23V2250/5118 ,  A23V2300/24 ,  A23V2300/28

摘要： Gluten-free starch with increased total dietary fiber and methods of producing such starch are disclosed. More particularly, the starch contains less than 20 parts per million of gluten and at least 85% total dietary fiber. In some embodiments, the starch is derived from a source naturally containing gluten; in others, the starch is derived from a source which is naturally gluten-free but potentially contaminated or commingled with a gluten source. A method of making gluten-free resistant starch is disclosed, the method comprising: providing an initial starch containing a gluten protein; mixing the initial starch with water to produce an initial starch slurry; heating the starch slurry; adding an agent to dissolve or degrade the gluten protein to yield a slurry containing starch and degraded gluten protein; mixing sodium sulfate and STMP with the starch slurry; raising pH of the slurry to about pH of about 11-13; increasing heat to 115° F. while maintaining pH 11-13 for 1-24 hours; reducing pH to 6 by addition of acid and washing and separating starch from the slurry.

公开(公告)号：US20180116231A1

公开(公告)日：2018-05-03

申请号：US15791631

申请日：2017-10-24

申请人： Campbell Soup Company

发明人： Keswara Rao Vadlamani ,  Maia Ketola Lapic

IPC分类号： A21D13/066 ,  A21D13/043 ,  A21D13/047 ,  A21D13/40 ,  A21D10/00 ,  A21D8/06

CPC分类号： A21D13/066 ,  A21D2/186 ,  A21D8/06 ,  A21D10/002 ,  A21D13/043 ,  A21D13/047 ,  A21D13/40 ,  A23L29/212 ,  A23L29/219

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

公开(公告)号：US20170347671A1

公开(公告)日：2017-12-07

申请号：US15506591

申请日：2014-08-27

申请人： General Mills, Inc.

发明人： David J. Domingues ,  Christine O'Connor ,  Susan De Werff

IPC分类号： A21D13/066 ,  A21D10/04 ,  A21D2/26 ,  A21D15/02 ,  A21D2/18

CPC分类号： A21D13/066 ,  A21D2/183 ,  A21D2/186 ,  A21D2/188 ,  A21D2/263 ,  A21D2/266 ,  A21D10/045 ,  A21D13/04 ,  A21D13/047 ,  A21D15/02 ,  A23V2002/00 ,  A23V2250/156 ,  A23V2250/2131 ,  A23V2250/5118 ,  A23V2250/60

摘要： A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in at least 35% by weight of the composition, at least one starch source in at least 2% by weight of the composition and at least one protein source in about 0.5% to 13% by weight of the composition and at least 17 grams of glutamic acid per 100 grams of the protein, at least one fat source from 4% to 10% by weight of the composition and water from 25% to 35% by weight of the composition. The dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40° F. and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40° F. after at least 24 hours of storage at about 40° F., and is substantially free of gluten protein.

公开(公告)号：US20170265482A1

公开(公告)日：2017-09-21

申请号：US15613577

申请日：2017-06-05

申请人： David Holzer ,  Shalom Aryeh Holzer

发明人： David Holzer ,  Shalom Aryeh Holzer

IPC分类号： A21D2/18 ,  A23L29/212 ,  A23L7/109 ,  A23L7/113 ,  A23L7/13 ,  A21D13/06 ,  A23L33/22

CPC分类号： A21D2/186 ,  A21D2/16 ,  A21D2/265 ,  A21D13/06 ,  A21D13/60 ,  A21D13/80 ,  A23L7/109 ,  A23L7/113 ,  A23L7/117 ,  A23L7/13 ,  A23L29/212 ,  A23L33/22 ,  A23V2002/00 ,  A23V2200/3322 ,  A23V2250/5118

摘要： A method of making a starch based food product selected from baked goods, breads, cakes, cereals, pasta, and pastries, and having 1 to 3.25 calories per gram, on a dry weight basis. The method comprises the step of mixing a type IV resistant starch with ingredients of the food product (optionally with flavor enhancers which do not raise the calories above 3.25 calories per gram), in a sufficient amount wherein a total dietary fiber content of the prepared food product, arising from the type IV resistant starch, comprises 14-60% of the prepared food product, by weight, after subsequent preparing of the prepared food product at the temperature of at least 100° C. The food product is prepared for consumption at the temperature of at least 100° C.

公开(公告)号：US20170238559A1

公开(公告)日：2017-08-24

申请号：US15518987

申请日：2014-10-14

申请人： ORIENTAL YEAST CO., LTD.

发明人： Seizo KOJIMA ,  Hiroyuki NOMOTO ,  Hideo NAKABAYASHI

IPC分类号： A21D10/00 ,  A21D2/08

CPC分类号： A21D10/005 ,  A21D2/08 ,  A21D2/183 ,  A21D2/186 ,  A21D2/262 ,  A21D2/263 ,  A21D13/066 ,  A23G3/36 ,  A23G3/42 ,  A23G3/44

摘要： To improve the storage property, heat-resistance and temporal stability of flour paste, and decrease the costs for the transport, storage and production of the flour paste. The present invention provides a powder composition for preparing flour paste containing processed starch, unprocessed starch, whey protein and thickener at predetermined amounts.