公开(公告)号：US20250000101A1

公开(公告)日：2025-01-02

申请号：US18739941

申请日：2024-06-11

Applicant: Sericultural &Agri-Food Research Institute Guangdong Academy of Agricultural Sciences

Inventor： Jing WEN ,  Yujuan XU ,  Jijun WU ,  Yuanshan YU ,  Manqin FU ,  Tenggen HU ,  Haocheng LIU

IPC: A21D2/18 ,  A21D10/00 ,  A21D10/04 ,  A21D13/80

Abstract: The present invention belongs to the technical field of nanofiber emulsion, in particular to application of nanofiber emulsion to preparation of baked food. The nanofiber emulsion is nanofiber emulsion of a pomelo peel sponge layer, and is PCNF emulsion obtained by emulsification of a nanofiber emulsion stabilizer of the pomelo peel sponge layer and an oil phase; the amount of the nanofiber emulsion in the baked food is 18-90%, and the nanofiber emulsion replaces oil in traditional baked food; when the PCNF emulsion is added to the batter, bubble density of the batter is larger, and proper addition of the PCNF emulsion can reduce specific gravity of the batter, improve aeratability of the batter with soybean oil, reduce a baking loss rate and water activity, and prolong the shelf life of the cakes with the PCNF emulsion; hardness and chewiness of the cakes can be reduced.

公开(公告)号：US12156531B1

公开(公告)日：2024-12-03

申请号：US18203708

申请日：2023-05-31

Applicant: KING SAUD UNIVERSITY

Inventor： Abdellatif Abdelhakim Mohamed ,  Mohamed Abdrabo Ibraheem ,  Mohamed Saleh Alamri ,  Shahzad Hussain Fazal Dad ,  Akram Ahmed Qasem

IPC: A21D10/00 ,  A23L3/48 ,  A23L5/00 ,  A23L7/10 ,  A23L29/212

Abstract: Infant cereals play a significant role in the complementary baby feeding period. Provided is a preparation method for infant cereal, with a special focus on whole grain infant cereals as well as gluten free cereals. There is mounting evidence of many benefits of whole grain consumption for human health. Similarly, consumers often link the term whole grains to healthiness, which becomes a more important factor when selecting an infant cereal brand. Whole grain cereals ought to be presented as early as possible during infancy. Nonetheless, the greatest challenge that food manufacturers are facing is to drive consumers' acceptance, including taste. The complementary infant feeding is unquestionably key in shaping food preferences of infants. Therefore, it is a suitable period in life at which to introduce whole grain cereals for acceptance across the entire lifetime.

公开(公告)号：US20240365797A1

公开(公告)日：2024-11-07

申请号：US18143982

申请日：2023-05-05

Applicant: Frito-Lay North America, Inc.

Inventor： Ajay Rajeshwar Bhaskar ,  Jorge C. Morales-Alvarez ,  Naveen Chikthimmah

IPC: A21D2/36 ,  A21D2/18 ,  A21D8/02 ,  A21D10/00 ,  A21D13/045 ,  A21D13/066

Abstract: A vegetable snack product includes a base starch, corn flour, whole vegetable flour other than potato and corn, vegetable powder other than potato and corn. The vegetable snack product provides at least 15% of real vegetables exclusive of potato and corn and has a bulk density between about 60 g/L to about 84 g/L. An exemplary method of making a vegetable snack product includes hydrating a dry mix containing a base starch, corn flour, whole vegetable flour other than potato and corn, and vegetable powder other than potato and corn to form a dough containing from 31.5% to 35.5% of moisture. The dough may be extruded through a die slot to form a continuous sheet that may be cut to form individual snack sized pieces, which are then fried pieces to form a vegetable snack product.

公开(公告)号：US12114667B2

公开(公告)日：2024-10-15

申请号：US17147680

申请日：2021-01-13

Applicant: General Mills, Inc.

Inventor： Brandon Shook

IPC: A21D10/00 ,  A21D10/02 ,  B65D3/00 ,  B65D3/04 ,  B65D8/00 ,  B65D77/00 ,  B65D77/04

CPC classification number: A21D10/025 ,  B65D3/04 ,  B65D15/04 ,  B65D77/0413

Abstract: A dough product packaging assembly includes one or more dough pieces arranged a first container having a closed, internal cavity, a second container supported upon the first container with an open top portion, a third container housing one or more additional ingredients, such as icing, within the second container, and an outer container extending across the open top portion of the second container and encapsulating each of the first, second and third containers. In connection with production, transportation and consumer displaying of the product, the second container provides support and transfers weight from any cartons stacked above a lower dough product directly onto the first container, thereby allowing the outer or fourth container to act as a containment vessel only, versus something needed to directly provide vertical structural support.

公开(公告)号：US12004522B2

公开(公告)日：2024-06-11

申请号：US17415247

申请日：2020-01-10

Applicant: PURATOS NV

Inventor： Fabienne Verte

IPC: A21D8/04 ,  A21D10/00 ,  C12R1/145

CPC classification number: A21D8/045 ,  A21D10/002 ,  C12R2001/145

Abstract: The present invention provides products and methods for improving the tolerance of a dough in bakery and patisserie products. More specifically it provides sourdough products obtained through the fermentation of cereals by specific strains of bacteria. The products obtained by using said sourdough products are characterized by having a strengthened dough resulting in bakery and patisserie products with improved physical properties and taste.

公开(公告)号：US20240156107A1

公开(公告)日：2024-05-16

申请号：US18354742

申请日：2023-07-19

Applicant: DuPont Nutrition Biosciences APS

Inventor： Troy Thomas Boutte ,  John P. Neddersen

IPC: A21D2/16 ,  A21D2/02 ,  A21D2/18 ,  A21D10/00 ,  A23D9/007 ,  A23D9/05 ,  A23L29/00 ,  A23L33/15 ,  A23P10/40 ,  A23P20/18

CPC classification number: A21D2/16 ,  A21D2/02 ,  A21D2/186 ,  A21D10/005 ,  A23D9/007 ,  A23D9/05 ,  A23L29/06 ,  A23L33/15 ,  A23P10/40 ,  A23P20/18 ,  A23V2002/00

Abstract: The present invention relates to a dry powder composition comprising particles of a carrier material coated with a fatty acid glyceride, a dry bakery pre-mix comprising the composition, a method of making the composition and its use to make bakery products.

公开(公告)号：US20230345957A1

公开(公告)日：2023-11-02

申请号：US17761762

申请日：2020-09-21

Applicant: DI BARTOLO SRL

Inventor： Rosario DI BARTOLO

IPC: A23C11/10 ,  A21D10/00 ,  A23L29/30 ,  A23P10/40

CPC classification number: A23C11/103 ,  A21D10/005 ,  A23L29/35 ,  A23P10/40

Abstract: Disclosed is a powder and dehydrated product essentially including, or consisting of, a food of plant origin with a lipid content of at least 30% by weight, and a water-soluble bulking agent. Also disclosed is a process for preparing this powder product.

公开(公告)号：US20230276833A1

公开(公告)日：2023-09-07

申请号：US18317158

申请日：2023-05-15

Applicant: GRUMA S.A.B. de C.V.

Inventor： Felipe A. Rubio ,  Roberto Contreras

IPC: A23L7/10 ,  A23L5/10 ,  A21D13/047 ,  A21D13/42 ,  A21D10/00 ,  B02B1/08 ,  B02B1/02

CPC classification number: A23L7/1975 ,  A23L5/13 ,  A21D13/047 ,  A21D13/42 ,  A21D10/00 ,  B02B1/08 ,  B02B1/02 ,  A23V2002/00

Abstract: Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

公开(公告)号：US11653655B2

公开(公告)日：2023-05-23

申请号：US16316090

申请日：2017-06-29

Applicant: Novozymes A/S

Inventor： Dilek Austin

IPC: A21D8/04 ,  A21D13/42 ,  A21D13/047 ,  A21D10/00

CPC classification number: A21D8/042 ,  A21D10/005 ,  A21D13/047 ,  A21D13/42 ,  C12Y302/01001 ,  C12Y302/01002

Abstract: The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) making flat breads from the dough.

公开(公告)号：US20220211064A1

公开(公告)日：2022-07-07

申请号：US17702618

申请日：2022-03-23

Applicant: FrieslandCampina Nederland B.V.

Inventor： Jeroen Theodorus Maria DIJKGRAAF

IPC: A23C19/09 ,  A21D2/26 ,  A21D2/16 ,  A21D2/18 ,  A21D10/00 ,  A21D13/13

Abstract: The invention relates to a baked cheesecake comprising a crust and a filling wherein the filling comprises 2-7 wt. % , based on the dry weight of the filling, of whey protein preferably derived from a whey protein source comprising at least 34% whey protein by weight. The invention is based on the finding that the use of certain whey proteins are able to reduce or even prevent crack formation in the filling of baked cheesecake. The invention is further related to a method of preparing a baked cheesecake, wherein use is made of specific whey proteins. Further, the invention pertains to a powdered ingredient composition suitable for preparing a cheesecake filling that comprises, based on total weight of the composition, 4-30 wt. % of a whey protein source preferably comprising at least 34% whey protein by weight, 25-45 wt. % fat and 25-50 wt. % carbohydrates.