113results about "Dough/pre-mixes" patented technology

The invention provides a method for preparing a solid enzymatic unit-dose article for use in baking, which is capable of disintegrating / dissolving during preparation of a dough or a batter.

The invention provides a fine processing method of rice moon cake raw materials, and belongs to the technical field of moon cake production processes. Carrying out ultra-fine grinding; performing intelligent stir-frying; precisely curing; and packaging. Through cooperation of the system and the detection mechanism, processing details of all raw materials in the processing process are precisely controlled, and it is guaranteed that the produced rice mooncakes have the advantages of being good in taste, high in quality and the like.

The invention discloses premixed flour of a flour product and a preparation method of the premixed flour, and the premixed flour takes whole wheat flour as a base material, and is matched with quinoa flour, chia seed powder, pea protein powder, inulin, cactus fruit powder, kale powder, coconut flower sugar, a composite leavening agent and ground cinnamon. According to the premixed flour of the flour product, through a step-by-step mixing technology, after the whole wheat flour and the quinoa flour are mixed, the chia seed powder, the pea protein powder and the inulin are sequentially added to increase the content of fibers and protein, then the cactus fruit powder and the kale powder are added to endow natural red and green colors, coconut flower sugar and ground cinnamon are supplemented, the composite leavening agent is added, and the premixed flour is obtained. The premixed flour has whole grain nutrients, natural pigments and functional components, is rich in dietary fibers and proteins, is suitable for various cooked wheaten foods such as noodles, steamed buns and pancakes, meets healthy diet requirements, and is suitable for families and food industry popularization.

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.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

The invention relates to the technical field of preparation of additive-free sugar cake premixed flour, and particularly discloses a preparation method of additive-free sugar cake premixed flour, which comprises the following steps of: screening and preparing raw materials: selecting oligosaccharide raw materials subjected to quality detection, selecting a resistant starch source, and mixing the resistant starch source and the oligosaccharide raw materials to obtain the additive-free sugar cake premixed flour, vegetable protein raw materials are selected, raw materials rich in dietary fibers are prepared, meanwhile, a natural flavor enhancer is prepared, and a food-grade preservative additive meeting the national standard is prepared. According to the preparation method of the additive-free sugar cake premixed flour, oligosaccharide, a resistant starch source, vegetable protein, dietary fibers, a natural flavor enhancer and the like are adopted as raw materials, the healthy diet trend is met, and the requirements of consumers for low-sugar, high-fiber, high-protein and natural-flavor products are met.

The present invention provides a dough composition containing the following (a) to (c):(a) grain flour and / or starch(b) pregelatinized grain flour and / or pregelatinized starch(c) a substance selected from fenugreek seeds, chia seeds, seaweed, yam, and agar, and a dough product containing the dough composition. Provided is also a method for producing the dough composition comprising adding water to a dry mix obtained by mixing component (a), component (b), and component (c) in a powder form, and further mixing the mixture.

The invention relates to a method for preparing cooked, mould resistant bakery products, comprising cooking a dough obtained by a sponge and dough type baking method using a poolish containing from 20 to 55 g / L of ethanol, preferably from 35 to 50 g / L of ethanol, and comprising, after cooking, a step of applying a solution to the surface of the cooked bakery product that comprises a live leaven and / or a live yeast.

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 to form a vegetable snack product.

The invention relates to a potato product enriched in protein and fibre, and low in carbohydrate. The invention provides a versatile protein enriched potato food base which can suitably be used in the production of a variety of potato food products ranging from potato mash to French fries and meat alternatives. Due to the protein enrichment of the potato food base, the nutritional value of these potato food products is substantially increased.

The present invention relates to baking powders suitable for use as a phosphate-free leavening agent in baking, more particularly in cakes, comprising baking salt(s) and oxidase(s) of class EC 1.1.3. Also, phosphate-free cake batters or cake products comprising baking salt(s) and oxidase(s) of class EC 1.1.3, and methods to obtain them, are provided herein.

Protein-complexed MCT oil comprises droplets or particles of MCT encapsulated by and / or complexed with a protein-based wall material. Protein-complexed MCT oil can be used as an additive for food. The wall material comprises a protein, such as pea protein, an emulsifier, an optional co-emulsifier, and an optional polysaccharide. Protein-complexed MCT oil can optionally contain a supplemental oil containing one or more essential omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more essential omega-6 fatty acids. The protein-complexed MCT oil can be consumed as desired by a user, for example, by adding the protein-complexed MCT oil to food or beverage products, such as plant flour (e.g., to make plant-MCT blended flour), coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meats), gravy, pet food, baked goods, vitamin supplements, energy bars, and drink mixes. The food or beverage product has the increased nutrients provided by the MCT oil, pea protein, and polysaccharides.

The protein-complexed MCT oil includes MCT droplets or particles encapsulated and / or complexed by a protein-based wall material. The protein compounded MCT oil can be used as a food additive. The wall material includes a protein, e.g., pea protein, one or more emulsifiers, optionally one or more co-emulsifiers, and optionally one or more polysaccharides. The protein complexed MCT oil may optionally include one or more make-up oils comprising one or more crucial omega-3 fatty acids (ALA, EPA, and DHA) and / or one or more crucial omega-6 fatty acids. A user may eat the protein-compounded MCT oil as desired, e.g., by adding the protein-compounded MCT oil to a food or beverage product, such as a plant flour (e.g., preparing a mixed plant-MCT flour), a coffee creamer, smoothie, a sports beverage, a foam tea, a jelly, an ice cream, yoghurt, milkshake, processed meat (e.g., a milk powder), and the like. ), gravy, pet food, baked food, vitamin supplements, energy bars, and beverage mixtures. The food and beverage products increase the nutrition provided by MCT oil, pea protein and polysaccharides.

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.

The present invention provides a solid bakery additive comprising both a bakery enzyme and bakery yeast in a homogeneous co-formulation, the solid bakery additive exhibiting excellent enzyme stability.

This invention discloses the application of a composition in the preparation of foods or medicines that reduce blood lead levels, belonging to the field of food or pharmaceutical applications. The composition is for improving intestinal microecology, comprising inulin, galactooligosaccharides, polydextrose, and water-insoluble dietary fiber, wherein the weight ratio of inulin, galactooligosaccharides, polydextrose, and water-insoluble dietary fiber is 25:25:20:30, and the composition is taken immediately after being dissolved in warm water before meals. This invention, through the rational combination of water-insoluble dietary fiber and functional polysaccharides, adjusts the release rate of nutrients in the intestine, slows down digestion, absorbs and eliminates toxic substances from food, reduces intestinal permeability, and simultaneously possesses the functions of water absorption and swelling, gradient adhesion, mechanical isolation, mesh adsorption, ion exchange, and microbial regulation, providing a favorable environment and food for the growth of intestinal microorganisms, and effectively reducing blood endotoxins and blood lead levels, enhancing immunity, and preventing chronic diseases.

The embodiment of the invention discloses coarse cereal and wheat nutritional flour and a preparation method thereof. The coarse cereal and wheat nutritional flour is formed by mixing cooked coarse cereal flour and raw wheat flour. The invention fills the technical blank of coarse cereal and wheat mixed flour in the aspect of keeping the original tough and chewy properties of the wheat flour, so that the mixed flour can be used for making various wheaten foods such as cut noodles, handmade noodles, instant noodles, fine dried noodles, dumpling wrappers, pancakes, wonton wrappers, steamed stuffed buns, steamed twisted rolls, fried dough twists, steamed buns, bread and cakes like pure wheat flour; the coarse cereal and wheat nutritional flour provided by the invention is coarse cereals, is a prepared food with balanced nutrition, changes the current situation of consumption singleness and limitation of traditional coarse cereal and wheat mixed flour, and realizes full nutrition, nutrition complementation, good taste and convenience in preparation; the nutritional balance level of human food is improved, and a new choice of healthy composite nutritional food is provided for consumers; the method has a remarkable promotion effect on development of agriculture and improvement of the commodity additional value of agricultural products (deep processing of grains), and has a relatively good application prospect.

The present disclosure is directed to novel method and formulation for producing egg free and gluten-free bread with a dough system providing an improved texture (softness, chewiness, moisture), shape (large baguette), appearance and taste, used for garlic toast and other applications. The formulation includes a combination of gluten-free flours (tapioca starch-modified, corn starch, potato starch, rice flour), leavening agent, binding agents (hemp heart protein and hydroxypropyl-methylcellulose HPMC), and additives to achieve a desired bread product suitable for individuals with gluten intolerance or celiac disease. The method involves specific steps to mix, proof, shape, and bake the dough to ensure optimal quality and consistency of bread slices used for garlic toast application and other bakery products.

Protein-complexed MCT oil includes MCT droplets or particles encapsulated by and / or complexed with protein-based wall material. Protein-complexed MCT oil can be used as an additive for food products. The wall material includes protein, e.g., pea protein, emulsifier(s), optional co-emulsifier(s), and optional polysaccharide(s). Protein-complexed MCT oil may optionally include supplemental oil(s) that contain one or more essential omega-3 fatty acids (ALA, EPA and DHA) and / or one or more essential omega-6 fatty acids. The protein-complexed MCT oil may be consumed by users as desired, e.g., by adding the protein-complexed MCT oil to food or drink products, such as plant flour (e.g., to make blended plant-MCT flour), coffee creamer, smoothies, sports drinks, bubble tea, jelly, ice cream, yogurt, milkshakes, processed meats (e.g., lunch meat), gravy, pet foods, baked foods, vitamin supplements, energy bars, and drink mixes. The food and drink products have increased nutrition provided by the MCT oil, pea protein, and polysaccharide.

The present invention relates to multi-texture baked products and precursors for making such baked products. In particular this invention relates to a cookie precursor comprising a dough, wherein the dough comprises particle sugar with a particle size D90 of less than 700 μm, a sugar syrup and a sugar alcohol, wherein the dry weight ratio of particle sugar to sugar in the sugar syrup is 4.75 or below and the weight ratio of particle sugar to sugar alcohol is 4.6 or below.

The present invention relates to improving and maintaining the health of people suffering from swallowing and chewing disorders, in particular dysphagia, by providing particularly suitable nutrition. In particular, the invention relates to a reconstituted food product with an improved texture, as well as a method for preparing it, and a food powder intended for reconstituting the product according to the invention.

The present invention relates to a composition for substituting sugar, in particular sucrose, in baked goods, to a method for producing the composition for substituting sugar, in particular sucrose, in baked goods, to the use of a composition of this kind and to products comprising a composition of this kind. The focus of the present invention lies in particular in providing a composition which makes it possible to reduce sugar, in particular sucrose, in baked goods or in a baking mix, without significantly compromising the properties of sucrose that are relevant to the bake, such as texture of the baked goods, colour and taste.

The present invention refers to a baking powder comprising a natural ground calcium carbonate having a volume median particle size d50 from 1 to 15 µm, and at least one solid organic acid having a pKa value in the range of 2.5 to 7.0, and wherein the baking powder is sodium-free. Furthermore, the present invention refers to a process for producing a baking powder, a product comprising the baking powder, a food obtainable by using the baking powder or a product comprising the same, and to the use of a composition comprising a natural ground calcium carbonate and a solid organic acid as a baking powder.

The present invention relates to a fermentation mixture comprising cereal flour (preferably wheat flour), active malt flour, at least one non-active yeast, at least one active lactic acid producing starting bacterium, at least one active starting yeast and water. The invention also relates to a method of preparing a liquid sour dough comprising i) preparing a dough comprising a cereal flour, an active malt flour, at least one non-active yeast, at least one active lactic acid-producing starting bacterium, at least one active starting yeast and water to obtain a dough; ii) subjecting the dough to fermentation, thereby forming a liquid sour dough, iii) cooling the fermented mixture to a temperature of less than 10 DEG C.

To provide: a noodle dough, such as a noodle skin for a wrapped food product, which has good process suitability (mixing suitability, noodle-making properties, and formability) with no use of glutens and additives; and a noodle product satisfying health consciousness and clean label consciousness of consumers by using the noodle dough.SOLUTION: A dough composition contains the following (a) to (c): (a) cereal powder and / or starch; (b) pregelatinized cereal powder and / or pregelatinized starch; and (c) a material selected from fenugreek seeds, chia seeds, seaweed, yam, and agar.SELECTED DRAWING: None

The invention discloses a method for improving the quality of steamed cakes through lactobacillus fermented whole egg liquid, and belongs to the field of food processing. In order to enrich existing steamed cake series products and solve the problems that the egg smell is heavy, the oil content is high and the like, the original steamed cake making process is perfected by fermenting whole egg liquid through lactic acid bacteria. The required raw materials are eggs, lactic acid bacteria, white granulated sugar, sp cake oil and low-gluten wheat flour. The fermented whole egg liquid steamed cake product can be obtained after the whole egg liquid is fermented for 16 hours at 37 DEG C by utilizing the cultured lactic acid bacteria liquid, the required raw materials are mixed, beaten and steamed in a pot for 12 minutes, and the product quality is improved under the condition that a relatively simplified and clean formula is used. The fermented whole egg liquid steamed cake prepared by the method disclosed by the invention is softer in cake body, more uniform and distinct in color, greener and healthier, has unique yogurt fragrance fermented by lactic acid bacteria, and is more popular with people.

The present invention relates to methods, uses, and products for preparing baked products containing reduced fat. The method comprises the steps of: a) preparing a dough using one or more lipases and / or one or more proteases; b) shaping and / or sheeting the dough; and c) baking the dough. The baked product is selected from the group consisting of biscuits, cookies, and crackers. The baked product has at least 10-25% reduced fat by weight when compared to a baked product prepared without the one or more lipases and / or one or more proteases.

The present application relates to a method for producing a dry mixture of at least one yeast and / or yeast derivative and at least one bacteriophage, said mixture being in the form of a solid entity, each solid entity consisting of at least one yeast and / or yeast derivative, at least one bacteriophage and optionally at least one dry excipient, characterized in that the method is carried out by mixing in suspension at least one yeast and / or yeast derivative and at least one bacteriophage and drying the mixture.The present application also relates to a dry mixture of at least one yeast and / or yeast derivative and at least one bacteriophage, said dry mixture being in the form of a solid entity, each solid entity consisting of at least one yeast and / or yeast derivative, at least one bacteriophage and optionally at least one dry excipient.

The invention relates to the technical field of food processing, in particular to a preparation method of a compound enzyme for preventing steamed bun skin from being softened. The compound enzyme preparation is prepared by compounding the following enzyme preparations in parts by weight: 30-50 parts of fungal alpha-amylase, 20-35 parts of maltogenic amylase, 15-25 parts of glucose oxidase and 5-15 parts of lipase, and the compound enzyme preparation contains phosphate buffer salt which accounts for 1-3% of the total weight of the enzyme preparations and serves as a stabilizer. Comprising the following steps: pretreating and metering raw materials; pretreating a stabilizer; primarily mixing; performing secondary mixing; adding a stabilizer and performing final mixing; and packaging and storing. According to the application of the compound enzyme agent in preparation of the steamed bun skin, the compound enzyme agent, water, flour and other ingredients are added together for dough kneading in the flour stirring stage according to the adding amount of 0.1-0.3% of the weight of the flour. The invention provides a compound enzyme formula which is strong in pertinence, high in stability and easy to apply and a preparation method of the compound enzyme formula so as to fundamentally improve the texture stability of the steamed bun wrappers.

The invention provides a biological improver for an egg separation type milk foam cake and application of the biological improver. The biological improver for the egg separation type milk foam cake comprises a biological enzyme, an acidity regulator, a stabilizer and corn starch. The biological improver for the egg-separating type milk foam cake is used in the whipping stage of egg white, the whipping speed of the egg white can be increased, the size and stability of egg cream can be increased, and therefore the size and bulkiness of the prepared egg-separating type milk foam cake can be increased, and the taste of the prepared egg-separating type milk foam cake can be improved.