624results about "Bakery products" patented technology

Disclosed is a method for reducing the usage amount of edible fat and oil in a bakery product, the method comprising mixing at least one maltose alpha-amylase and edible fat and oil into dough, and baking same to prepare a bakery product. The usage amount of the edible fat and oil in the dough can be reduced by at least 10 wt % compared with not using the enzyme treatment; and the enzyme may also include cellulase and / or phospholipase. The method does not reduce or substantially reduce the quality of the bakery product, and allows same to have a shelf life of at least 4 days. Also involved is baked fat and oil prepared from the above-mentioned enzyme and edible fat and oil.

The invention discloses a fermented multi-grain pancake made from a composite leavening agent and a production technology of the fermented multi-grain pancake, and belongs to the technical field of food processing. The method comprises the following steps: pretreatment of raw materials: soaking, cooking and pulping cereal raw materials to prepare basic paste; inoculating and fermenting: inoculating a compound fermenting agent into the basic paste, and then performing closed fermentation; and post-treatment and cooking: adjusting the pH value of the fermented material, and then spreading and cooking. According to the method, uncontrollable environmental microorganisms are completely replaced with the determined compound leavening agent, the fermentation time is greatly shortened to 4 hours from traditional 12-24 hours, and the problems that a natural fermentation process is low in efficiency, unstable in quality and high in safety risk are thoroughly solved. Through the cooperation of a specific strain and a process, the product has a unique flavor with a milk flavor characteristic while maintaining the advantages of traditional nutrition conversion, the taste is slightly sweet and palatable, and the standardized and industrial production of the fermented pancake is realized.

To provide a new grape plant option which has a red skin color, good taste, and can be cultivated seedlessly. [Solution] In one aspect of the present invention, a method for producing grape plants is provided for crossing grape varieties to determine whether the following genetic markers, TsuVv001, TsuVv002, TsuVv003, TsuVv013, TsuVv014, TsuVv016, TsuVv019, TsuVv025, TsuVv030, TsuVv031, TsuVv047, and VrZAG83, are AB type and VrZAG83 are AB type, respectively, in a hybrid variety obtained by crossing grape varieties. and selecting a plant having the following DNA marker types: TsuVv02 is type C, TsuVv003 is type ABC, TsuVv013 is type B, TsuVv014 is type BC, TsuVv016 is type B, TsuVv019 is type BC, TsuVv025 is type AB, TsuVv030 is type ABC, TsuVv031 is type B, TsuVv047 is type AB, and VrZAG83 is type CEF.

Sliding element 1 for a pergola 100, consisting of a panel 2 of constant thickness 2t and a panel frame 3, which includes a front profile 31, a rear profile 32, and two side profiles 33 and 34 to which the panel 2 is attached. The rear profile 32 has an upper surface 32a and a lower surface 32b. The element has a height 32h greater than twice the thickness of the panel 2t, the height 32h being the distance between the upper surface 32a and the lower surface 32b. The panel 2 is offset vertically relative to the rear profile 32 and closer to the upper surface than to the lower surface. The invention also relates to a pergola equipped with element 1.

Provided is a chocolate-like food which has excellent workability in a normal temperature range and does not bleed out. According to the present invention, it is found that a chocolate-like food product which has excellent workability in a normal temperature range and does not bleed out can be provided by satisfying all of the following conditions (a) to (e): (a) the total amount of saturated fatty acids having 12 and 14 carbon atoms in the constituent fatty acids in the oil content is 20-48% by mass, and (b) the total amount of saturated fatty acids having 12 and 14 carbon atoms in the constituent fatty acids in the oil content is 20-48% by mass; (b) the total amount of unsaturated fatty acids having 18 carbon atoms in the constituent fatty acids in the oil content is 37-59% by mass, (c) the moisture content is less than 3% by mass, (d) the oil content is 35-70% by mass, and (e) 0.5-2% by mass of a glycerin fatty acid ester containing 40% by mass or more of behenic acid. Also provided are: a food or drink in which the chocolate-like food is combined; and a method for improving the storage suitability and work suitability of the chocolate-like food.

To provide a whipped cream having excellent shape retentivity at the time of cutting and also excellent shape retentivity during storage.SOLUTION: A whipped cream containing paste for sweets contains a paste for sweets and whipped cream. The paste for sweets contains oil and fat 5-35 wt.% with an SFC (solid fat content) of 50-60% at 10°C and 8.5-21.5% at 30°C, starch 3-6 wt.%, saccharide 20-40 wt.%, and water 25-60 wt.% in the total weight of the paste for sweets. The whipped cream has an overrun of 100-160%. In the total weight of the whipped cream containing paste for sweets, the content of the paste for sweets is 5-50 wt.% and the content of the whipped cream is 50-95 wt.%.SELECTED DRAWING: None

The invention relates to the technical field of pillow steamed bun preparation, in particular to pillow steamed bun automatic production equipment and a processing technology thereof.The pillow steamed bun automatic production equipment comprises a stirring machine, a folding mechanism, a cleaning mechanism, a collecting mechanism, a noodle pressing machine, a pattern rolling machine and a cutting machine; the cleaning mechanism is fixedly installed in the middle of the folding mechanism, the cleaning mechanism extrudes an air bag in the cleaning mechanism when the cleaning mechanism is folded through the folding mechanism, the collecting mechanism is fixedly installed below the cleaning mechanism, and the noodle pressing machine is fixedly installed on the left side of the collecting mechanism; by means of the design of the folding mechanism, 1 / 2 position of the dough is folded, so that folding times are reduced, production efficiency is improved, shaping and folding of the dough can be achieved, manual operation and labor cost are reduced, and production efficiency and yield are improved.

The preparation method comprises the following steps: S1, putting flour, ice water, dried yeast, salt, palm oil, malt flour and baking soda into a dough kneading device according to a formula ratio, and kneading into primary dough; s2, putting the primary dough into a leavening device for leavening; s3, putting the primary dough into a pre-pressing device for pre-pressing; s4, pressing the primary dough into wrappers by a dough pressing device; s5, performing crisping on the wrappers by a crisping device, and pressing the wrappers into blank dough by a flattening device; s6, slitting the dough into noodles through a slitting device, processing the noodles through alkali liquor, cutting the noodles into dough dices through a dicing device, arranging the dough dices on a baking tray through a tray arranging device, discharging the dough dices through a discharging device, putting the dough dices into an oven, and baking the dough dices to obtain the alkaline water bread dices. According to the invention, the industrial production of the soda water diced bread can be realized, the productivity is improved, the labor cost is reduced, the standardized quality control is realized, and the production quality is improved.

An edible container made of upcycled spent brewers grain, upcycled oat protein, and starch. A dough containing the upcycled spent brewers grain, the upcycled oat protein, and the starch is placed in a mold and baked under high heat, and high pressure conditions to form an upcycled, nutritious, edible container that can hold hot liquids, including boiling liquids, for extended penods of time without degrading, and without the addition of a separate coating.

A cake icing system comprising a) a mould (100) comprising a mould wall (102) having a top end and a bottom end and a height defined therebetween, the mould wall having an inner surface (104) which defines the width and the length of the mould, the inner surface having a perimeter length, the mould wall having a support surface at the bottom end (106) of the mould, b) a base (200) with a width which is less than the width of the mould, a length which is less than the length of the mould, a top surface (202), a bottom surface (204), and a side surface (204) therebetween, wherein the height of the side surface (H2) is less than the height of the mould wall (H1) and the base is removable and insertable into the mould, c) a liner (300) having a thickness (T3), a height (H3) and a length (L3) greater than the perimeter length of the mould wall, wherein when the system is in use the base sits on the support surface of the mould, and the liner engaging the inner wall of the mould, such that that an icing composition can be applied between the liner and a cake inserted in the mould, a kit comprising the mould, the base and the liner, and a method for icing a cake using the cake icing system.

To develop a technology for suppressing quality deterioration caused by freezing and preserving frozen bread dough.SOLUTION: The frozen bread dough is produced by a method including a step of freezing bread dough and a step of attaching icing to the surface of the frozen bread dough.SELECTED DRAWING: None

To provide an oil and fat composition which can impart crunchy texture and meltability in the mouth as if butter is used in a bakery product, and can improve a texture and a flavor of the bakery product.SOLUTION: An oil and fat composition contains triacyl glycerol in which 3 molecules of a fatty acid are bonded to 1 molecule of glycerol through an ester linkage, and satisfies following expressions (1) to (5). Expression (1): 25≤[iodine number]≤45. Expression (2): 10.0 mass%≤[lauric acid content in constituent fatty acid (mass%)]≤30.0 mass%. Expression (3): 5.0 mass%≤[total content of POP, POS and SOS (mass%)]≤10.0 mass%. Expression (4): 0.8≤[(content of triacyl glycerol having total carbon number of fatty acid constituting one molecule of triacyl glycerol of 34-38 (mass%)) / (content of triacyl glycerol having total carbon number of fatty acid constituting one molecule of triacyl glycerol of 40-42 (mass%))]≤1.5. Expression (5): 1.5≤[(total content of POP, POS and SOS (mass%)) / (total content of PPO, PSO, SPO and SSO (mass%))]≤3.0.SELECTED DRAWING: None

The invention relates to the technical field of food processing, in particular to a pomace biscuit preparation device and method.The preparation device comprises a cylinder; a driving assembly for driving the cylinder to rotate is arranged on the cylinder and is in signal connection with a control system; a plurality of mold grooves with the same shape are formed in the outer surface of the cylinder, and a heating assembly is arranged in the cylinder; sensing assemblies for sensing the expansion condition of the biscuit blanks are arranged in the mold grooves; a plurality of liquid injection holes are formed in the side wall of the mold groove, injection heads are installed in the liquid injection holes, the liquid inlet ends of the injection heads communicate with flow guide pipes, a liquid storage cavity is detachably connected into the cylinder, the ends, away from the injection heads, of the flow guide pipes communicate with the liquid storage cavity, and liquid injection pumps communicate with the flow guide pipes. According to the method, the technical problem that coatings on the bottom faces and the side faces of biscuits in complex shapes are not evenly covered is solved in the mode that internal injection and external spraying are combined, and the method is used for producing high-added-value biscuit products serving as edible building blocks or edible tableware.

The invention pertains to a soft-baked biscuit that is high in protein, and methods of making the same, that includes a protein component, a multi-textured mouth feel, and crispy inclusions contrasting with a moist and chewy matrix. The protein component may include a powdered protein source and a particulate protein source. The particulate protein source may be in the form of protein crisps, pops, tots, flakes, puffs, inclusions, pellets, bits, and / or particles. In some embodiments of the invention, the protein source includes a powdered protein source in an amount of about 35% by weight of the protein source to about 85% by weight protein powder and about 15% by weight to about 65% by weight particulate protein such as protein crisps. In another embodiment, the soft-baked biscuit may include a protein component and a grain flour, wherein the flour is at least 4% by weight of the soft-baked biscuit. In still further embodiments of the invention, the soft-baked biscuits may be high in protein due to the inclusion of two protein sources while maintaining a low density of up to 0.92 g / cm3 and a water activity (Aw) of between about 0.5 and about 0.7.

The present invention provides a cookie confectionary with pre-cut slits and high durability, a method for manufacturing cookie confectionary, and a cookie dough nozzle for manufacturing cookie confectionary with pre-cut slits and high durability. [Solution] The method for manufacturing cookie confectionery is characterized by baking the cookie dough discharged from the discharge port of a cookie dough nozzle, which comprises a substantially cylindrical nozzle for discharging cookie dough from the discharge port and a linear filter having at least two or more contact points with the inner diameter of the nozzle. As a result, as the cookie dough is discharged from the nozzle, cuts are made in the cookie dough as it passes through the filter, dividing it into at least two or more sections. Therefore, it is possible to provide cookie confectionery that has cuts and is highly durable, a method for manufacturing cookie confectionery, and a cookie dough nozzle for manufacturing cookie confectionery that has cuts and is highly durable.

To develop a method for easily enhancing flavor of baked confectionery containing a cacao raw material, such as a chocolate flavor.SOLUTION: A baked confectionery dough (excluding a dough of baked confectionery to be eaten in a state of having a product temperature of 0°C or less) contains grain flour, a cacao raw material, and a polyglycerol condensation ricinoleic acid ester. The baked confectionery dough contains 0.1-20 mass% of the cacao raw material, and 0.05-18 mass% of a nonfat cacao raw material. In the baked confectionery dough, the cacao raw material exists in the dough in a state of being uneven, and at least a part of the cacao raw material is in a kneaded state.SELECTED DRAWING: None

To provide a delicious and beautiful decorative food capable of being easily attached to a rice ball, an egg or the like when decorating the rice ball, the egg or the like, and hardly falling off.SOLUTION: The edible powder is mixed with an edible pigment raw material, common salt, etc., and the mixture is formed into a thin rod-like shape, etc., so as to be readily inserted into the white rice and readily folded when used and the formed product is baked or dried. Further, by using a food color raw material having a particle diameter of 500 μm or less, the folded cross section can be formed into a smooth hemisphere or a substantially flat surface. As a result, the decorative food in which the "eye prepared by cutting and sticking the sheet laver" is replaced with the "insertable rod-shaped or wedge-shaped eye" is provided.SELECTED DRAWING: Figure 8

Disclosed are methods and apparatus for delivering an active pharmaceutical ingredient (API) to a substrate, such as an edible. In particular, an API-containing liquid is dosed from a dosing head in small increments. Because the volume of API-containing liquid dosed in each increment is known, and the concentration of API in the API-containing liquid is known, the amount of API incrementally driven out of the dosing head in the API-containing liquid is known. Among the API driven out of the dosing head, a majority can be delivered to the substrate, for instance as individual successive droplets or as a stream. A minority can remain adhered to the dosing head as a residual API. A wash fluid can be applied to the dosing head to remove the residual API and deliver the residual API to the substrate.

The present invention relates to a filling composition comprising a blend of fat and a structuring agent. The invention also relates to a method for preparing the filling composition and to the use thereof in composite food products.

The invention relates to the technical field of food, in particular to an infant sandwich biscuit and a preparation method thereof. The sandwich biscuit is prepared by the method. The method comprises the following steps: preparing dough; rolling and forming the dough through a mold to prepare a plurality of green bodies; baking the raw blanks for the first time to obtain corresponding first biscuits; uniformly coating the prepared fruit stuffing on the first biscuit, wherein the coating thickness is 1-2mm; then baking for the second time to obtain a second biscuit; and pressing the uncoated first biscuit on the fruit stuffing of the second biscuit by facing the second biscuit to obtain the sandwich biscuit suitable for infants to eat. The sandwich biscuits prepared by the method meet the requirements of GB10769-2025 National Food Safety Standard Infant Cereal Supplementary Food and is suitable for infants to eat, and the content of water in the sandwich biscuits is lower than 5%, so that the crisp taste of the sandwich biscuits is conveniently improved, and the shelf life of the sandwich biscuits is also conveniently prolonged.

Provided is a bread dough for freezing, which has a moisture content of 30% by weight or more but less than 48% by weight of the entire bread dough, and which does not decrease in the volume of the resulting bread even if the bread dough is thawed after being frozen for a long period of time and then heated and cooked. The bread dough for freezing according to the present invention has a moisture content of 30% by weight or more but less than 48% by weight of the entire bread dough, and contains 1.1-5.9 parts by weight (dry weight) of baker yeast A, 0.2-9.4 parts by weight (dry weight) of sugar alcohol, and 1.1-47 parts by weight of sucrose per 100 parts by weight (dry weight) of cereal flour.

The lipid composition comprises, by weight of the lipid composition, 30% to 70% by weight of a first lipid component, 10% to 40% by weight of a sweet substance, 5% to 20% by weight of water, 0.1% to 1.2% by weight of an emulsifier, and 1.5% to 11% by weight of a second lipid component. The emulsifier has an SFA content of less than 90% by weight. The second lipid component has an SFA content of at least 90% by weight, and fully saturated fatty acids with carbon chains greater than 16 carbons account for at least 33.3% by weight of the SFA content of the second lipid component. The molar amount of the second lipid component accounts for 2.2 mol% to 15 mol% of the total molar amount of the first lipid component, emulsifier, and second lipid component.

To produce a completely gluten-free food composition using nutritious grains, which is soft and easy to eat. [Solution] A method for producing a food composition includes an intermediate dough production step of preparing an intermediate dough by mixing sugars, salt, leavening agent, water and quinoa flour, and a final dough production step of preparing a final dough by mixing the intermediate dough with multiple thickening polysaccharides, and the most important feature of the food composition produced by this production method is that the intermediate dough does not contain gluten.

This system enables the thawing of frozen foods to room temperature for display in stores while remaining unopened, and the sale of such thawed foods. [Solution] The process includes a manufacturing step S10 for processing and manufacturing food, a packaging step S20 for packaging the food, a freezing step S30 for freezing the food, a thawing step S40 for thawing the packaged frozen food 50 by irradiating it with microwaves under a reduced pressure below atmospheric pressure using a vacuum microwave thawing machine 10, and a display step S50 for placing the thawed frozen food (thawed food 60) in a location in the sales store 70 where it can be seen by at least the purchaser 80. In the thawing step S40, the frozen food 50 is thawed to room temperature while remaining unopened.

The present invention relates to a method for preparing a non-dairy crumb for various food applications. In particular, the present invention relates to a grain-based crumb, to a method for preparing said crumb, to food products containing the grain-based crumb, as well as to the use of the grain-based crumb in various food applications, such as confectionery products and sweet bakery products.

The present application relates to the technical field of food processing, and provides a functional bran food ingredient and a processing method thereof, steps of which comprise: (1) mixing coarse bran, fine bran and germ of wheat flour in proportion to obtain a wheat bran-germ mixture; (2) crushing the wheat bran-germ mixture; (3) mixing the crushed wheat bran-germ mixture for semi-solid enzymolysis, and deactivating the enzyme after the enzymolysis is completed; (4) performing negative pressure exhaust dehydration on the enzymolysis product through a front extended conveying section of a double-screw extruder, and finally forming granular material through extrusion organization; (5) crushing the granular material; and (6) packaging. The present application significantly improves the SDF content, SDF / TDF ratio, WEAX and FA release amount in the bran ingredient, and improves the water absorption and processing adaptability, can significantly reduce the hardness, stickiness and chewiness of steamed buns, and improve the specific volume, so that a whole-grain flour product with soft texture and excellent taste is obtained.

The present invention relates to a structured oil-in-water emulsion for use in a food product, a food product, such as a bakery product, comprising the same, and a method of preparing the food product and the emulsion itself. In one aspect the present invention provides an oil-in-water structured emulsion for use in a food product; said structured emulsion comprising: i) from 1 to 8 wt. % emulsifier; ii) from 8 to 55 wt. % of sugar and / or sugar alcohol; iii) from 12 to 40 wt. % water; and iv) from 25 to 70 wt. % oil.