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    IMPROVED COOKED DOUGH FOR BAKED GOODS SUITABLE FOR BEING DEFROSTED
    1.
    发明申请
    IMPROVED COOKED DOUGH FOR BAKED GOODS SUITABLE FOR BEING DEFROSTED 审中-公开
    改进适用于已经被破坏的商品

    公开(公告)号：US20170049115A1

    公开(公告)日：2017-02-23

    申请号：US15117970

    申请日：2015-02-09

    申请人： Sergio David HERRERA

    发明人： Sergio David HERRERA

    IPC分类号： A21D13/00 ,  A21D6/00

    CPC分类号： A21D13/24 ,  A21D2/38 ,  A21D6/001 ,  A21D13/16

    摘要： The invention comprises a process and a product which, by using conventional and basic equipment and without requiring any particular system or equipment for defrosting and fermentation, achieves an optimum-quality product in relation to which the consumer cannot determine whether it is fresh or the result of a defrosting process. Thus, a bread dough is achieved which is suitable for elaborating medialunas, vigilantes [both are croissant-type products], and all types of bread, of different shapes and sizes, and the post-baking quality of which is highly advantageous in terms of flavor, texture, aspect and volume, these characteristics not being altered after defrosting. The type of oven for baking the dough can be: brick-built, rotating, tunnel, convection or pastry ovens of any dimensions, and no special installations for defrosting and fermentation are required.

    摘要翻译： 本发明包括一种方法和产品，其通过使用常规和基本设备，并且不需要任何特定的系统或设备进行除霜和发酵，实现与消费者不能确定其是新鲜的还是结果相关的最优质量的产品 的除霜过程。 因此，实现了面包制作，适用于制作不同形状和尺寸的中间食物，警惕性（两者都是羊角面包类产品）和各种面包，其后烘烤质量在 风味，质地，方面和体积，这些特征在除霜后不会改变。 用于烘烤面团的烘箱的类型可以是：任何尺寸的砖制，旋转，隧道，对流或糕点烤箱，并且不需要特殊的除霜和发酵装置。

    USE OF BENZOXAZINOIDS-CONTAINING CEREAL GRAIN PRODUCTS FOR HEALTH-IMPROVING PURPOSES
    4.
    发明申请
    USE OF BENZOXAZINOIDS-CONTAINING CEREAL GRAIN PRODUCTS FOR HEALTH-IMPROVING PURPOSES 审中-公开
    含有苯甲酸酯的含谷物产品用于健康改善用途

    公开(公告)号：US20110020480A1

    公开(公告)日：2011-01-27

    申请号：US12933195

    申请日：2009-03-19

    申请人： Inge Sindbjerg Fomsgaard ,  Anne Garfield Mortensen ,  Preben Bach Holm ,  Per Langkjaar Gregersen

    发明人： Inge Sindbjerg Fomsgaard ,  Anne Garfield Mortensen ,  Preben Bach Holm ,  Per Langkjaar Gregersen

    IPC分类号： A61K36/899 ,  A61P35/00 ,  A61P31/04 ,  A61P29/00 ,  A61P25/00 ,  A61P25/04

    CPC分类号： A21D13/40 ,  A21D2/38 ,  A21D13/02 ,  A21D13/04 ,  A23L7/152 ,  A23L33/105

    摘要： The invention relates to the use of benzoxazinoids-containing grains of cereals for the production of food and beverage products with health-improving effects. Especially the invention relates to the use of benzoxazinoids-containing grains of cereals for the production of bread baked on rye grains, wheat, spelt, rye and/or spelt sprouts for health-improving purposes. The health-improving effects according to the invention are obtained through the CNS stimulating effects of said benzoxazinoid-containing food and beverage products. These effects are appetite suppression, enhancement of mood, improved sexual function, relieve of fibromyalgia and sleep apnea disorders. Other CNS-related disorders are included as well. The health-improving effects of the invented food products containing benzoxazinoids also include anti-cancer activity, anti-inflammatory effects, analgesic effects and antibacterial effects. The total content of benzoxazinoids was maintained in the bread through the baking process and it can be calculated that the daily amount of rye bread needed to obtain a CNS-stimulating effect is about 1.5-240 g.

    摘要翻译： 本发明涉及含有含苯并嗪类的谷类谷物用于生产具有健康改善作用的食品和饮料产品。 特别地，本发明涉及含有含苯并恶嗪嗪的谷物颗粒用于生产用于健康改善目的的黑麦籽粒，小麦，拼写，黑麦和/或拼布芽上焙烤的面包的用途。 根据本发明的健康改善效果通过所述含苯并恶嗪酮的食品和饮料产品的CNS刺激作用获得。 这些作用是抑制食欲，增强情绪，改善性功能，缓解纤维肌痛和睡眠呼吸暂停障碍。 还包括其他CNS相关疾病。 含有苯并嗪类的本发明食品的健康改善效果还包括抗癌活性，抗炎作用，镇痛作用和抗菌作用。 通过烘烤过程将苯并恶嗪类的总含量保持在面包中，可以计算出获得CNS刺激作用所需的黑麦面包的每日量为约1.5-240g。

    BIOPROCESSING OF GRAINS
    5.
    发明申请
    BIOPROCESSING OF GRAINS 审中-公开
    谷物生物学研究

    公开(公告)号：US20100323062A1

    公开(公告)日：2010-12-23

    申请号：US12293685

    申请日：2007-03-21

    申请人： Michael David Southan ,  John Ronald Bradner ,  Robert Drant Willows ,  Thomas Hugh Roberts ,  Brian James Atwell

    发明人： Michael David Southan ,  John Ronald Bradner ,  Robert Drant Willows ,  Thomas Hugh Roberts ,  Brian James Atwell

    IPC分类号： A23L1/105 ,  A21D2/00 ,  C12N9/00 ,  C12N9/20 ,  C12N9/42 ,  C07K14/415

    CPC分类号： B02B1/00 ,  A21D2/38

    摘要： A method of treating a crop kernel prior to milling to improve millability, which includes the step of exposing the crop kernel to one or more plant hormones is provided. Typically, the crap kernel is a cereal such as wheat. The plant hormone is selected from the group consisting of auxins, gibberellins and abscisic acid. The method further includes the step of exposing the crop kernel to an enzyme. Typically the enzyme is a plant cell-wall degrading enzyme such as xylanase, lipase and cellulase. Also provided are methods of production of flour, food products and compositions. A particular application of this method is the optimisation of milling performance for the production of high quality flour.

    摘要翻译： 提供了在研磨之前处理作物籽粒以改善可磨性的方法，其包括将作物核暴露于一种或多种植物激素的步骤。 通常，废弃的核是谷物如小麦。 植物激素选自由生长素，赤霉素和脱落酸组成的组。 该方法还包括将作物核暴露于酶的步骤。 通常，酶是植物细胞壁降解酶，例如木聚糖酶，脂肪酶和纤维素酶。 还提供了生产面粉，食品和组合物的方法。 该方法的特殊应用是优化用于生产高质量面粉的研磨性能。

    Whole grain flour and products including same
    6.
    发明申请
    Whole grain flour and products including same 有权
    全粒面粉及其制品相同

    公开(公告)号：US20070104855A1

    公开(公告)日：2007-05-10

    申请号：US11591289

    申请日：2006-11-01

    申请人： Elizabeth Arndt ,  Theodore Korolchuk

    发明人： Elizabeth Arndt ,  Theodore Korolchuk

    IPC分类号： A21D2/00

    CPC分类号： A23L1/1041 ,  A21D2/38 ,  A21D6/00 ,  A23L7/198 ,  A23V2002/00 ,  B02C9/04 ,  B02C23/08

    摘要： The present invention is a grain product. The grain product includes a first fraction including bran. The first fraction is milled to a first particle size of less than 500 micrometers. The grain product also includes a second fraction including germ. The second fraction is milled to a second particle size of less than 500 micrometers. The grain product is at least one of: a food product, a nutritional supplement, a dietary supplement, a fiber supplement, a digestive supplement, a functional food, and a medical food.

    摘要翻译： 本发明是粮食产品。 谷物产品包括包含麸皮的第一级分。 将第一级分研磨成小于500微米的第一粒度。 谷物产品还包括包含细菌的第二级分。 第二部分被研磨成小于500微米的第二粒径。 谷物产品是以下至少一种：食品，营养补充剂，膳食补充剂，纤维补充剂，消化补剂，功能性食品和医疗食品。

    Food composition
    8.
    发明申请
    Food composition 审中-公开
    食物组成

    公开(公告)号：US20030165607A1

    公开(公告)日：2003-09-04

    申请号：US10240565

    申请日：2003-04-03

    发明人： Kari Sipila

    IPC分类号： A23D007/00

    CPC分类号： A21D2/38 ,  A23D7/0053 ,  A23L13/426 ,  A23L13/60 ,  A23L25/30 ,  A23L33/12 ,  A23L33/17 ,  A23L33/22

    摘要： The invention relates to a food emulsion containing 10 to 40% of linseeod oil, 0.5 to 20% of linseed press residue, 2 to 25% of protein preparation and 10 to 80%. of water. The composition is particularly usable as a preliminary composition in the production of foodstuffs. The composition increases the beneficial fatty acid composition, fibre content and lignan content of the foodstuff, and thus enhances its health benefits.

    摘要翻译： 本发明涉及含有10〜40％的亚麻籽油，0.5〜20％的亚麻仁压榨残渣，2〜25％的蛋白质制剂和10〜80％的食品乳液。 的水。 该组合物特别可用作食品生产中的初步组合物。 该组合物增加食品的有益脂肪酸组成，纤维含量和木酚素含量，从而增强其健康益处。

    DRY BAKERY PRODUCTS AND A PROCESS FOR THEIR PREPARATION
    9.
    发明申请
    DRY BAKERY PRODUCTS AND A PROCESS FOR THEIR PREPARATION 失效
    干烤制品及其制备方法

    公开(公告)号：US20020004084A1

    公开(公告)日：2002-01-10

    申请号：US08836650

    申请日：1997-05-08

    发明人： AALDRIK ENGELS ,  EVERWIEN TER HASEBORG ,  MARTIN HOOGLAND

    IPC分类号： A21D002/00

    CPC分类号： A21D8/04 ,  A21D2/38 ,  A23L7/104 ,  A23L7/152 ,  A23Y2220/67

    摘要： The invention concerns dough as well as a process for the preparation of dry bakery products, particularly crackers, comprising the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic acid producing bacteria. The fermentation is preferably carried out with Lactobacilli, such as Lactobacillus plantarum. During the fermentation yeast and/or enzymes such as proteases and carbohydrases may be added to the fermentation mixture. After the fermentation the mixture is preferably concentrated or converted into a dry product which can be easily shipped stored and handled. The use of the bakery ingredient leads to a simplified and shorter process for preparing dry cereal products and improved product properties. For cracker manufacture the traditional sponge step can be omitted.

    摘要翻译： 本发明涉及面团以及用于制备干面包烘焙产品，特别是饼干的方法，其包括通过用产生乳酸的细菌发酵谷物胚芽制备的面包制品的面团。 发酵优选用乳杆菌（Lactobacilli），如植物乳杆菌（Lactobacillus plantarum）进行。 在发酵期间，酵母和/或酶如蛋白酶和糖酶可加入发酵混合物中。 发酵后，混合物优选浓缩或转化成干燥的产品，其可以容易地运输储存和处理。 面包店成分的使用导致制备干燥谷物产品和改进产品性质的简化和较短的方法。 对于饼干制造，可以省略传统的海绵步骤。

    Methods of producing foodstuff by malting seeds
    10.
    发明授权
    Methods of producing foodstuff by malting seeds 失效
    通过种子生产食品的方法

    公开(公告)号：US4380551A

    公开(公告)日：1983-04-19

    申请号：US181816

    申请日：1980-08-27

    申请人： Stanislaw Frontczak

    发明人： Stanislaw Frontczak

    IPC分类号： A01G7/00 ,  A21D2/38 ,  A23K1/14 ,  C12N1/00 ,  C12P7/06 ,  A23K1/00

    CPC分类号： C12N1/00 ,  A01G7/00 ,  A21D2/38 ,  A23K10/30 ,  C12P7/06 ,  Y02E50/17 ,  Y10S111/90

    摘要： Preparing a foodstuff for human or animal consumption by sowing seeds of at least one quick-germinating plant of a type such as to produce strong root systems in peat which is allowed to lie in a layer having a thickness in the range of from 40 to 200 mm for a vegetation period of from 10 to 21 days, there being at least 900 Kg of seeds per hectare of the layer and recovering the germinated seeds and the peat as the foodstuff.

    摘要翻译： 通过播种至少一种类型的快速发芽植物的种子来制备用于人类或动物消费的食物，以产生泥炭中的强根系，其允许位于厚度在40至200的范围内的层中 mm，植被期为10〜21天，每公顷至少有900公斤种子，回收发芽种子和泥炭作为食物。