Baked goods having slowly digestible starch (SDS) to available starch (AS) values of at least 40g SDS/100g AS and at least 17g of SDS per 100 g of the baked good are provided. The baked good has in addition or alternatively a glycemic index (GI) of 55 or less and/or an insulin index (II) of 75 or less. The baked good has a total grain component that is substantially gluten- free, and the total grain component includes a total flour component present in an amount from about 9 wt% and up to about 85 wt% of the total grain component, and a total intact grain component present in an amount from about 2 wt% and up to about 45 wt% of the total grain component.
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
Baked goods having slowly digestible starch (SDS) to available starch (AS) values of at least 40g SDS/100g AS and at least 17g of SDS per 100 g of the baked good are provided. The baked good has in addition or alternatively a glycemic index (GI) of 55 or less and/or an insulin index (II) of 75 or less. The baked good has a total grain component that is substantially gluten- free, and the total grain component includes a total flour component present in an amount from about 9 wt% and up to about 85 wt% of the total grain component, and a total intact grain component present in an amount from about 2 wt% and up to about 45 wt% of the total grain component.
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
Baked goods having slowly digestible starch (SDS) to available starch (AS) values of at least 40g SDS/100g AS and at least 17g of SDS per 100 g of the baked good are provided. The baked good has in addition or alternatively a glycemic index (GI) of 55 or less and/or an insulin index (II) of 75 or less. The baked good has a total grain component that is substantially gluten- free, and the total grain component includes a total flour component present in an amount from about 9 wt% and up to about 85 wt% of the total grain component, and a total intact grain component present in an amount from about 2 wt% and up to about 45 wt% of the total grain component.
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
A21D 13/062 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en sucre modifiéeProduits sans sucre
The present invention provides a composite comestible product comprising distinct first and second components,
wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat,
wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and
wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A21D 13/068 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en matières grasses modifiéeProduits sans matières grasses
A21D 13/17 - Pâtisserie à plusieurs couches, p. ex. pâtisserie à pâte feuilletéeViennoiserie ou pâte multicouche enrobée
A21D 13/19 - Pâtisserie à plusieurs couches, p. ex. pâtisserie à pâte feuilletéeViennoiserie ou pâte multicouche garnie
A21D 13/24 - Produits partiellement ou complètement enrobés enrobés après cuisson
A21D 13/28 - Produits partiellement ou complètement enrobés caractérisés par la composition de l’enrobage
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A21D 13/02 - Produits obtenus à partir de farine complèteProduits contenant du son ou du grain moulu grossièrement
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
6.
SOFT CAKE BAKERY PRODUCT AND A DOUGH FOR FORMING THE SAME
There is provided a soft cake bakery product which comprises grain material, wherein: (i) a total content of grain material in the bakery product is at least 25wt%, based on the total weight of the bakery product; (ii) the grain material contains whole wheat flour, the whole wheat flour being present in an amount of less than 20wt%, based on the total weight of the bakery product; and (iii) at least 85wt% of the grain material is wholegrain grain material; and wherein the bakery product further comprises: (a) invert sugar in an amount of at least 2wt%; and (b) lecithin in an amount of at least 1wt%.
A21D 13/02 - Produits obtenus à partir de farine complèteProduits contenant du son ou du grain moulu grossièrement
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt % of the baked cereal product, and seeds.
wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
A21D 13/32 - Garnis ou à garnir garnis ou à garnir après cuisson, p. ex. sandwichs
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
A21D 13/32 - Garnis ou à garnir garnis ou à garnir après cuisson, p. ex. sandwichs
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pretreatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25 wt % by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120° C. for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/−2 wt %, relative to the weight of the flour, of the initial value.
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt % by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt % saturated fat and less than 3 wt % trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A21D 13/068 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en matières grasses modifiéeProduits sans matières grasses
A21D 13/17 - Pâtisserie à plusieurs couches, p. ex. pâtisserie à pâte feuilletéeViennoiserie ou pâte multicouche enrobée
A21D 13/19 - Pâtisserie à plusieurs couches, p. ex. pâtisserie à pâte feuilletéeViennoiserie ou pâte multicouche garnie
A21D 13/24 - Produits partiellement ou complètement enrobés enrobés après cuisson
A21D 13/28 - Produits partiellement ou complètement enrobés caractérisés par la composition de l’enrobage
A23G 1/30 - Produits à base de cacao, p. ex. chocolatLeurs succédanés
A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready-to-eat baked good, and at least 20% of the total starch content of the baked good being gelatinized.
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30 wt % and comprises: (i) one or more sources of cocoa butter or cocoa butter equivalent in a total amount of from 0.5 to 10 wt %, and (ii) a sorbitan monoester selected from the group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate, and mixtures of two or more thereof, wherein the continuous bakery portion comprises less than 5 wt % trans fatty acids by weight of the fatty acids present in the continuous bakery portion, and less than 45 wt % saturated fat by weight of the fatty acids present in the continuous bakery portion.
A21D 13/068 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en matières grasses modifiéeProduits sans matières grasses
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt% by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt% saturated fat and less than 3 wt% trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
C11C 3/04 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles
The present invention provides a composite comestible product comprising distinct first and second components, wherein the first component has a total fat content comprising a randomly interesterified fat, the randomly interesterified fat having a saturated fat content of from 35 to 55 wt% by weight of the randomly interesterified fat, wherein the total fat content comprises from 20 to 50 wt% saturated fat and less than 3 wt% trans fatty acids by weight of the total fat content, and wherein the second component is a chocolate component comprising one or more sources of cocoa butter (CB) or cocoa butter equivalent (CBE).
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
C11C 3/02 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des acides gras avec la glycérine
C11C 3/04 - Graisses, huiles ou acides gras obtenus par transformation chimique des graisses, huiles ou acides gras, p. ex. ozonolyse par estérification des graisses ou des huiles
22.
A METHOD FOR THE MANUFACTURE OF A BAKED COMESTIBLE
The present invention relates to a method for the manufacture of a baked comestible product, the method comprising: i) forming and shaping a dough; ii) baking the shaped dough to form a baked comestible product; wherein the dough comprises a pre-treated flour, and wherein the pre-treatment comprises: a) increasing a moisture content of a flour from an initial value to a value of from 12 to 25wt% by weight of the flour; b) heating the flour in a sealed vessel to a temperature of from 80 to 120°C for a period of at least 1 hour; and c) drying the flour to a final moisture content; wherein the final moisture content is in the range of +/-2wt%, relative to the weight of the flour, of the initial value.
A baked good includes a gelatinized component comprising a starch and having a total starch content, the baked good having a slowly digestible starch content of at least 15 grams per 100 grams of ready -to-eat baked good, and at least 20% of the total starch content of the baked good being gelatinized.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Cocoa, chocolate, cocoa-based and/or chocolate-based beverages and preparations for making beverages; Bakery products, pastries, confectionery, namely, bread, rusks, biscuits (sweet or savoury), waffles, wafers, cakes, pastries; Cereal bars; Cereal preparations; All these products being natural and/or with toppings and/or stuffed and/or flavoured; Savoury or sweet products for aperitifs containing dough, biscuit or pastry mix.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Cocoa, chocolate, cocoa-based and/or chocolate-based beverages and preparations for making beverages; Bakery products, pastries, confectionery, namely, bread, rusks, biscuits (sweet or savoury), waffles, wafers, cakes, pastries; Cereal bars; Cereal preparations; All these products being natural and/or with toppings and/or stuffed and/or flavoured; Savoury or sweet products for aperitifs containing dough, biscuit or pastry mix.
26.
CARTON COMPRISING CURVED CORNER PANELS BEING FORMED FROM A BLANK AND METHOD OF ASSEMBLING THE CARTON
Cartons manufactured by folding a single blank (10) of a suitable material are described. The cartons comprise a plurality of panels that enclose an interior of the carton and that include one or more curved panels defining one or more curved corners of the carton. The curved panels are interlocked with one or more of the panels to retain the curved panels is in a curved configuration during assembly of the carton.
B65D 5/02 - Réceptacles de section transversale polygonale rigides ou semi-rigides, p. ex. boîtes, cartons ou plateaux, formés en pliant ou montant un ou plusieurs flans de papier en pliant ou montant un seul flan pour former un corps tubulaire avec ou sans pliage subséquent, ou par addition d'éléments séparés, pour fermer les extrémités du corps
A carton having a removable top portion is described herein, with the carton having a front panel, a rear panel opposite the front panel, and first and second side panels each extending between the front and rear panels. A pattern of panel lines of weakness extends about the front, rear, first side and second side panels and is configured to be ruptured to permit a top portion of the carton to be at least partially removed. The pattern includes a pair of diverging lines of weakness in each of the first side and second side panels. The diverging lines of weakness each are closer together toward a front of the carton as compared to the rear of the carton such that a greater force is required to rupture the pair of diverging lines of weaknesses in each of the first side and second side panels adjacent the rear side panel as compared to adjacent the front side panel.
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, wherein the continuous bakery portion has a total fat content of less than 30wt% and comprises: (i) one or more sources of cocoa butter or cocoa butter equivalent in a total amount of from 0.5 to 10wt%, and (ii) a sorbitan monoester selected from the group consisting of sorbitan monomyristate, sorbitan monopalmitate, sorbitan monostearate, sorbitan monoarachidate, and mixtures of two or more thereof, wherein the continuous bakery portion comprises less than 5 wt% trans fatty acids by weight of the fatty acids present in the continuous bakery portion, and less than 45 wt% saturated fat by weight of the fatty acids present in the continuous bakery portion.
A21D 13/068 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en matières grasses modifiéeProduits sans matières grasses
A23L 29/10 - Aliments ou produits alimentaires contenant des additifsLeur préparation ou leur traitement contenant des émulsifiants
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent, and the continuous bakery portion comprising sorbitan tristearate.
A21D 13/068 - Produits à valeur nutritive modifiée, p. ex. à teneur en amidon modifiée à teneur en matières grasses modifiéeProduits sans matières grasses
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 softbaked 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.
41 - Éducation, divertissements, activités sportives et culturelles
42 - Services scientifiques, technologiques et industriels, recherche et conception
Produits et services
Advertising services, namely the sale and/or rental of
display stands, placards and printed and/or electronic
promotional displays, for the promotion of products and
services in the fields of nutrition, health, food and
dietetics; distribution of advertising material (leaflets,
prospectuses, brochures, printed matter, samples); arranging
subscriptions to newspapers for others, production of
advertising films, document reproduction, organization of
exhibitions for commercial or advertising purposes,
organization of trade fairs for commercial or advertising
purposes, publication of leaflets and brochures for
advertising purposes, in the fields of nutrition, health,
food and dietetics. Communication of scientific research. Editing and publication of texts, illustrations, books,
reviews, newspapers, periodicals, magazines, brochures and
publications of all kinds and in all forms, including
electronic and digital publications, sound and/or visual
media, multimedia carriers, (interactive disks,
digital-audio CD-ROMs), multimedia programs (computer
editing of texts and/or images, still or animated) in the
fields of nutrition, health, food and dietetics;
organization and conducting of colloquiums, organization and
conducting of concerts, organization and conducting of
conferences, electronic desktop publishing, microfilming,
film production other than for advertising films,
organization and conducting of non-virtual educational
forums, providing non-downloadable electronic publications
online, providing non-downloadable videos online,
organization of competitions [education or entertainment],
organization of exhibitions for cultural or educational
purposes, practical training [demonstration], organization
and conducting of seminars, organization and conducting of
symposiums, teaching, education, instruction, organization
and conducting of training workshops, writing of texts;
publication of scientific research. Research and development of products; scientific research;
conducting of scientific research; research and development
of new products for others; scientific information and
advice; scientific laboratory services; technical
research; all the aforesaid services in the fields of
nutrition, health, food and dietetics.
The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.
The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the steps of: a) pouring a cake batter suitable for forming a soft cake into a pan, wherein the cake batter has a viscosity of between 500 and 1 Pa·s; b) baking said soft cake batter in said pan to form a soft cake; and c) removing the soft cake from the pan, wherein the pan has a molded inner surface for receiving the cake batter and which provides the three dimensional molding pattern of the soft cake, and wherein the molded inner surface of the pan has an arithmetical mean degree of roughness (Ra) of from 0.12 μm to 0.22 μm, wherein the molded three-dimensional pattern of the soft cake is complementary to the molded inner surface of the pan and has a molded groove which is in recess relative to said molded face and/or a molded ridge which protrudes relative to said molded face, said molded groove and/or molded ridge having a minimum width of less than 4 mm measured across the groove or ridge at the maximum depth or height respectively.
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt. % of a temper hard fat and from 85 to 33 wt. % of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36° C., and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33° C. and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4° C. below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt. % at 20° C., wherein the liquid oil has a solid fat content of less than 15 wt. % at 20° C., and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt. % and a polyunsaturated fatty acid residue content of less than 40 wt. %, based on the total weight of fatty acid residues of the fat blend.
A23G 3/34 - Sucreries, confiseries ou massepainProcédés pour leur fabrication
A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
A21D 13/32 - Garnis ou à garnir garnis ou à garnir après cuisson, p. ex. sandwichs
A23G 1/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23D 7/005 - Compositions à base d'huiles ou de graisses comestibles contenant une phase aqueuse, p. ex. margarines caractérisées par des ingrédients autres que des triglycérides d'acides gras
A23D 7/01 - Autres esters d'acides gras, p. ex. phosphatides
A23D 9/013 - Autres esters d'acides gras, p. ex. phosphatides
A23D 9/007 - Autres huiles ou graisses comestibles, p. ex. huiles pour cuisson caractérisées par des ingrédients autres que des triglycérides d'acides gras
The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.
A21D 13/047 - Produits obtenus à partir de matières autres que la farine de seigle ou de blé à partir de céréales autres que le seigle ou le blé, p. ex. de riz
A21D 13/40 - Produits caractérisés par le type, la forme ou l’utilisation
A21D 13/02 - Produits obtenus à partir de farine complèteProduits contenant du son ou du grain moulu grossièrement
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt % of flour, and wherein the second dough mix comprises 10 wt% or less of flour.
The present invention provides a comestible product comprising a continuous bakery portion and, optionally, one or more discrete inclusions, the comestible product comprising one or more sources of cocoa butter or cocoa butter equivalent, and the continuous bakery portion comprising sorbitan tristearate.
A21D 13/38 - Garnis ou à garnir caractérisés par la composition de la garniture
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23P 20/20 - Fabrication de produits alimentaires feuilletés, multicouches, fourrés ou à corps creux, p. ex. par enveloppement dans des feuilles de pâte comestible préformée ou dans des récipients alimentaires comestibles
A23L 33/135 - Bactéries ou leurs dérivés, p. ex. probiotiques
A23L 33/20 - Diminution de la valeur nutritiveProduits diététiques avec valeur nutritive réduite
A21D 13/32 - Garnis ou à garnir garnis ou à garnir après cuisson, p. ex. sandwichs
The present invention relates to a soft bakery product having a slowly-available- glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt%; at least 5 wt% sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt% maltitol by weight of the soft bakery product.
The present invention relates to a soft bakery product having a slowly-available- glucose (SAG) content of at least 15 wt% and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt%; at least 5 wt% sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt% maltitol by weight of the soft bakery product.
The present invention relates to a method for the production of a soft cake having at least a molded face and at least a non-molded face, the molded face having at least one molded three-dimensional pattern, the method comprising the steps of: a) pouring a cake batter suitable for forming a soft cake into a pan, wherein the cake batter has a viscosity of between 500 and 1 Pa.s; b) baking said soft cake batter in said pan to form a soft cake; and c) removing the soft cake from the pan, wherein the pan has a molded inner surface for receiving the cake batter and which provides the three dimensional molding pattern of the soft cake, and wherein the molded inner surface of the pan has an arithmetical mean degree of roughness (Ra) of from 0.12 μm to 0.22 μm, wherein the molded three-dimensional pattern of the soft cake is complementary to the molded inner surface of the pan and has a molded groove which is in recess relative to said molded face and/or a molded ridge which protrudes relative to said molded face, said molded groove and/or molded ridge having a minimum width of less than 4 mm measured across the groove or ridge at the maximum depth or height respectively.
INSTITUT DES SCIENCES ET INDUSTRIES DU VIVANT ET DE L'ENVIRONNEMENT (France)
INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT (France)
Inventeur(s)
Aymard, Pierre
Villemejane, Cindy
Berland, Sophie
Michon, Camille
Abrégé
The present invention relates to a biscuit dough comprising: protein in an amount of at least 8wt% by weight of the final biscuit; fiber in an amount of from 5 to 20wt% by weight of the final biscuit; wherein the dough comprises native whey protein in an amount of at least 0.5 wt% by weight of the dough, and wherein the fiber comprises viscous soluble fibers and/or insoluble fibers.
INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUE (France)
GENERALE BISCUIT (France)
INSTITUT DES SCIENCES ET INDUSTRIES DU VIVANT ET DE L'ENVIRONNEMENT (France)
Inventeur(s)
Aymard, Pierre
Villemejane, Cindy
Berland, Sophie
Michon, Camille
Abrégé
The present invention relates to a biscuit dough comprising: protein in an amount of at least 8wt% by weight of the final biscuit; fiber in an amount of from 5 to 20wt% by weight of the final biscuit; wherein the dough comprises native whey protein in an amount of at least 0.5 wt% by weight of the dough, and wherein the fiber comprises viscous soluble fibers and/or insoluble fibers.
The present invention provides a method for preparing a filled bakery product, the method comprising: providing a filling composition comprising at least one powdered food ingredient and a fat blend comprising from 15 to 67 wt.% of a temper hard fat and from 85 to 33 wt.% of a liquid oil, tempering the filling composition to form a tempered filling composition, depositing the tempered filling composition on to at least one surface of a bakery product to form a filled bakery product, wherein the surface of the bakery product has a temperature of less than 36º C, and actively cooling the deposited filling composition, wherein in the step of depositing the tempered filling composition, the tempered filling composition is deposited at a deposition temperature of from to 33º C and, in the step of actively cooling the deposited filling composition, the deposited filling composition is cooled to a temperature of at least 4º C below the deposition temperature, wherein the temper hard fat has a solid fat content of at least 60 wt.% at 20º C, wherein the liquid oil has a solid fat content of less than 15 wt.% at 20º C, and wherein the fat blend has a saturated fatty acid residue content of from 16 to 42 wt.% and a polyunsaturated fatty acid residue content of less than 40 wt.%, based on the total weight of fatty acid residues of the fat blend.
The present invention relates to a cookie precursor comprising a first dough mix and a second dough mix, wherein the first dough mix comprises at least 20 wt% of flour, and wherein the second dough mix comprises 10 wt% or less of flour.
Biscuit Filling The present disclosure relates to a method for producing a composite biscuit product, the method comprising: forming a filling comprising a yoghurt powder and from 10 to 30wt% of dry starch, based on the total weight of the filling, wherein the filling has an Aw of from 0.05 to 0.25 and contains live lactic cultures having a cell count of at least 107 cfu/g; contacting the filling with one or more biscuit parts to form a composite biscuit product.
A23L 1/30 - contenant des additifs (A23L 1/308 a priorité);;
A23C 9/123 - Préparations à base de lait fermentéTraitements utilisant des micro-organismes ou des enzymes ne comportant que des micro-organismes de la famille des lactobactériacéesYoghourt
A23L 1/307 - Diminution de la valeur nutritive; Produits diététiques avec valeur nutritive réduite
Products related to a cereal product having a water activity of about 0.4 or more and a slowly available glucose ("SAG") content of greater than about 15 g per 100 g of cereal product and methods for preparing such products including preparing a dough; forming the dough to provide a dough piece; and baking the dough piece to provide a baked cereal product.
A23L 7/117 - Flocons ou autres formes de produits prêts à consommerProduits semi-finis ou partiellement finis à cet effet
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
Methods and products related to a cereal product having a water activity of about 0.4 or more and an SAG content of greater than about 15g per 100 g of cereal product.
Products related to a baked cereal product having a slowly available glucose (SAG) content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt% of the baked cereal product, and seeds in the form of grits, groats, cuts, or combinations thereof Methods related to preparing a baked cereal product including (a) preparing a dough comprising seeds, wherein the seeds are in the form of grits, groats, cuts, or combinations thereof; (b) forming the dough to provide a dough piece; and (c) baking the dough piece to provide a baked cereal product having a moisture content of less than 5 wt% and such that the baked cereal product has a post-baked slowly available glucose (SAG) content of at least 15 g per about 100 g of the baked cereal product.
A23L 7/117 - Flocons ou autres formes de produits prêts à consommerProduits semi-finis ou partiellement finis à cet effet
A23L 33/125 - Modification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sirops d'hydrate de carboneModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des sucresModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des alcools de sucreModification de la qualité nutritive des alimentsProduits diététiquesLeur préparation ou leur traitement en utilisant des additifs contenant des hydrolysats d'amidon
Methods and products related to a baked cereal product having an SAG content of greater than about 15 g per 100 g of the baked cereal product, a moisture level of less than about 5 wt% of the baked cereal product, and seeds.
The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.
Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
A method for making a soft cake batter This relates to a method for making a soft cake batter comprising at least 40 wt.% cereal material after baking, the method comprising: - providing flour, culture and other ingredients for the soft cake; - forming a sourdough by mixing and proofing a portion of flour representing at least 25 wt.% of the total flour to be incorporated into the soft cake batter with water and culture; - mixing the sourdough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt.% cereal material after baking.
This relates to a method for making a soft cake batter comprising at least 40 wt.% cereals material and at most 30 wt.% sugars against the total weight of the soft cake after baking, the method comprising: - providing flour, sugars and other ingredients for the soft cake; - forming a pre-mixture by mixing a portion of flour representing at least 60 wt.% of the total flour to be incorporated into the soft cake batter with water and sugars and increasing or maintaining the temperature thereof, so that at the end of the mixing, the temperature of the pre-mixture reaches at least 45°C; - maturing the heated pre-mixture at a temperature of at least 45°C to form a dough; and - mixing the dough with the remaining flour and the other ingredients for forming the soft cake batter comprising at least 40 wt.% cereals material after baking.
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29 wt % cereal flour, 5 to 22 wt % fat and at most 30 wt % sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8 wt % relative to the weight of dough.
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; molding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.
This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 105 cfu/g, preferably 106 cf u/g, more preferably 107 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log10 per month.
This relates to a food product comprising a biscuit part and a filling part, the filling part including a water-based filling and an anhydrous filling with live lactic cultures. The water-based filling and the anhydrous filling are distinct. The anhydrous filling has a lactic ferment cell count per gram of the anhydrous filling of at least 105 cfu/g, preferably 106 cf u/g, more preferably 107 cfu/g, the food product presenting a decay rate of the lactic cultures of at most 0.25 log10 per month.
The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.
Resealable packaging for food products is provided with a flexible container having a top, bottom and side faces, a container aperture having lateral edges extending within the top face, and a flexible closure flap covered of repositionable adhesive on the lateral margins, which are peelable from a closed position in which they adhere around the aperture. The container having a supporting insert including a frame extending along the side faces and having a lower peripheral edge laying against the bottom face of the container. The frame may include foot portions and may have a top peripheral edge situated adjacent the top face and may have head portions between which two top panels extend. The insert covers the inner face of the container in the area on which the lateral margins adhere, to support it during the resealing. A method of manufacturing is also disclosed.
Resealable packaging for food products is provided with a flexible container having a top face and side faces. A container aperture is disposed in the top face and a flexible closure flap extends from a base portion to a gripping member, and is provided with a movable portion covered of repositionable adhesive to cover the aperture and adhere to a peripheral area thereof in a closed position. The packaging comprises a stiffening band device made of a flexible material longer than the closure flap, which is bonded to the container through the top face and over two side faces and arranged to cover at least the portions of the peripheral area comprised between the longitudinal sides of the closure flap and the facing sides of the aperture. The aperture and the band device are delimited by continuous cut out lines. A method of manufacturing is also disclosed.
Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
The present disclosure concerns a bite-size food product comprising a) a plastic solid soft fruit-based centre in the form of a 3-dimensional solid of revolution having: an Aw of between 0.28 and 0.85; and a fat content of less than 14% by weight based on the total weight of the fruit-based centre, and b) a layer of a chocolate or chocolate-like composition coating the fruit-based centre, wherein the fruit-based centre is about 40-75% by weight of the total weight of the food product.
A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A23L 1/212 - Préparation des fruits ou des légumes (des légumineuses A23L 1/20; traitement par grandes quantités des fruits ou des légumes récoltés A23N)
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23P 1/08 - Revêtement de produits alimentaires; Produits de revêtement à cet effet; Fabrication de produits alimentaires feuilletés, multicouches ou fourrés
The present disclosure relates to a bite-size food product comprising a) a plastic solid soft centre, b) a layer of a chocolate or chocolate-like composition coating the centre, c) a layer of individual crispy pieces fully covering the chocolate or chocolate-like composition layer, the food product having a fat content of between 4 and 24% by weight based on the total weight of the food product, the soft centre having an Aw of between 0.28 and 0.6, a fat content of less than 14% by weight based on the total weight of the centre, and forming 40-76% by weight of the food product.
A23G 3/00 - SucreriesConfiseriesMassepainProduits enrobés ou fourrés
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A23L 1/212 - Préparation des fruits ou des légumes (des légumineuses A23L 1/20; traitement par grandes quantités des fruits ou des légumes récoltés A23N)
A23G 3/54 - Produits composites, p. ex. en couches, enrobés, fourrés
A23G 3/48 - Sucreries, confiseries ou massepainProcédés pour leur fabrication caractérisés par la composition contenant des végétaux ou des parties de ceux-ci, p. ex. des fruits, des graines, des extraits
A23L 1/10 - contenant des produits dérivés des céréales
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8wt% relative to the weight of dough.
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt% wholegrain cereal flour, 5 wt% to 22 wt% fat, and at most 30 wt% sugar relative to the total weight of the biscuit, wherein the slowly-digestible-starch-over-total-available-starch ratio of the biscuit is at least 31 wt%, the method comprising: mixing a cereal flour comprising the wholegrain cereal flour with fat and sugar and at most 8 wt% added water relative to the total weight of the dough, to form a dough; moulding the dough into the shape of a biscuit; baking the biscuit; wherein the cereal flour comprises refined cereal flour in an amount of at least 14.5 wt% of the dough and wherein the refined cereal flour has a water absorption under 55 % as measured by Brabender® Farinograph® according to NF-ISO-5530-1 norm.
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt%, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt% added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assemblingthe biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt% over the total weight of the dough, with a water absorption under 55 % as measured by Brabender.RTM. Farinograph.RTM..
The present disclosure relates to a dough for producing a biscuit having a slowly-digestible-starch-over-total-available-starch ratio of at least 31%, the biscuit comprising at least 29wt% cereal flour, 5 to 22wt% fat and at most 30wt% sugar relative to the total weight of the biscuit, the dough comprising: cereal flour, fat, sugar and added water; and wherein the added water is in an amount of at most 8wt% relative to the weight of dough.
The disclosure concerns a method for producing a ready-to-eat biscuit comprising at least 29 wt% wholegrain cereal flour, 5 wt% to 22 wt% fat, and at most 30 wt% sugar relative to the total weight of the biscuit, wherein the slowly-digestible-starch-over-total-available-starch ratio of the biscuit is at least 31 wt%, the method comprising: mixing a cereal flour comprising the wholegrain cereal flour with fat and sugar and at most 8 wt% added water relative to the total weight of the dough, to form a dough; moulding the dough into the shape of a biscuit; baking the biscuit; wherein the cereal flour comprises refined cereal flour in an amount of at least 14.5 wt% of the dough and wherein the refined cereal flour has a water absorption under 55 % as measured by Brabender® Farinograph® according to NF-ISO-5530-1 norm.
The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt% to 25 wt% fat and 15 wt% to 40 wt% sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt%, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt% added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt% over the total weight of the dough, with a water absorption under 55 % as measured by Brabender® Farinograph®.
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
31 - Produits agricoles; animaux vivants
35 - Publicité; Affaires commerciales
41 - Éducation, divertissements, activités sportives et culturelles
Produits et services
Meat, fish, poultry and game; meat extracts; preserved,
frozen, dried and cooked fruits and vegetables; jellies,
jams, compotes; eggs, milk and milk products; edible oils
and fats; edible fats; butter; charcuterie; salted meats;
crustaceans, not live; canned meat or fish; cheese; milk
beverages, milk predominating. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial
coffee; flour and preparations made from cereals, bread,
pastry and confectionery, edible ices, honey, treacle;
yeast, baking-powder; salt, mustard; vinegar, sauces
(condiments); spices; ice for refreshment; sandwiches,
pizzas; pancakes; cookies; cakes; rusks; confectionery;
chocolate; beverages made with cocoa, coffee, chocolate or
tea; biscuits. Agricultural, horticultural and forestry products, neither
prepared, nor processed; live animals; fresh fruits and
vegetables; grains (seeds), natural plants and flowers;
animal foodstuffs; malt; turf, natural; crustaceans, live;
fishing bait, live; cereal seeds, unprocessed; shrubs;
plants; seedlings; trees; citrus fruit; unsawn timber;
plants, dried, for decoration; fodder. Advertising; business management; business administration;
office functions; direct mail advertising; arranging
newspaper subscriptions for others; business management and
organization consultancy; book-keeping; document
reproduction; employment agencies; computerized file
management; organization of exhibitions for commercial or
advertising purposes; on-line advertising on a computer
network; rental of advertising time on communication media;
publication of advertising texts; rental of advertising
space; dissemination of advertising matter; public
relations. Teaching; providing of training; entertainment; sporting and
cultural activities; information on entertainment or
education; leisure services; publication of books; lending
libraries; animal training; videotape film production;
rental of motion pictures; rental of sound recordings;
rental of video tape recorders or of radio and television
sets; rental of show scenery; videotape editing;
photography; organization of competitions (education or
entertainment); arranging and conducting of colloquiums,
conferences or congresses; organization of exhibitions for
cultural or educational purposes; booking of seats for
shows; game services provided on-line from a computer
network; gambling services; publication of electronic books
and journals on-line; electronic desktop publishing.
The present invention relates to shelf stable soft cake, such as a brownie-type pastry, comprising outer layers of baked dough in direct contact with an inner core which resembles the unbaked dough heart of the soft cake. The invention further relates to a process for producing the soft cake, wherein the dough and filling layers are deposited on each other prior to baking.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
16 - Papier, carton et produits en ces matières
21 - Ustensiles, récipients, matériaux pour le ménage; verre; porcelaine; faience
24 - Tissus et produits textiles
25 - Vêtements; chaussures; chapellerie
28 - Jeux, jouets, articles de sport
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
31 - Produits agricoles; animaux vivants
32 - Bières; boissons non alcoolisées
35 - Publicité; Affaires commerciales
41 - Éducation, divertissements, activités sportives et culturelles
43 - Services de restauration (alimentation); hébergement temporaire
Produits et services
Pharmaceutical and veterinary preparations; Sanitary preparations for medical purposes; Dietetic substances adapted for medical use, food for babies; Plasters, materials for dressings; Material for stopping teeth, dental wax; Disinfectants; Preparations for destroying vermin; Fungicides, herbicides. Paper, cardboard and goods made from these materials, not included in other classes; Printed matter; Book binding material; Photographs; Stationery; Adhesives for stationery or household purposes; Artists' materials; Paint brushes; Typewriters and office requisites (except furniture); Instructional and teaching material (except apparatus); Plastic materials for packaging (not included in other classes); Printers' type; Printing blocks. Household or kitchen utensils and containers; Combs and sponges; Brushes (except paint brushes); Brush-making materials; Articles for cleaning purposes; Steelwool; Unworked or semi-worked glass (except glass used in building); Glassware, porcelain and earthenware not included in other classes. Textiles and textile goods, not included in other classes; Bed and table covers. Clothing, footwear, headgear. Games and playthings; Gymnastic and sporting articles not included in other classes; Decorations for Christmas trees. Meat, fish, poultry and game; Meat extracts; Preserved, frozen, dried and cooked fruits and vegetables; Jellies, jams, compotes; Eggs, milk and milk products; Edible oils and fats; Nuts prepared; Potato chips; Potato crisps; Soups. Coffee, tea, cocoa, sugar, rice, tapioca, sago, artificial coffee; Flour and preparations made from cereals, bread, pastry and confectionery, ices; Biscuits; Honey, treacle; Yeast, baking-powder; Salt, mustard; Vinegar, sauces (condiments); Spices; Ice; Chocolate; Pizzas; Rice-based snack food. Agricultural, horticultural and forestry products and grains not included in other classes; Live animals; Fresh fruits and vegetables; Seeds, natural plants and flowers; Foodstuffs for animals; Malt. Beers; Mineral and aerated waters and other non-alcoholic drinks; Fruit drinks and fruit juices; Syrups and other preparations for making beverages. Advertising; Business management; Business administration; Office functions. Education; Providing of training; Entertainment; Sporting and cultural activities. Restaurant services (food); Temporary accommodation.
77.
RESEALABLE PACKAGING FOR FOOD PRODUCTS AND METHOD OF MANUFACTURING
Resealable packaging for food products, comprising: a flexible container (10) having a top, bottom and side faces (12, 13, 14, 15, 16), a container aperture (19) having lateral edges extending within the top face, a flexible closure flap (20) covered of repositionable adhesive on lateral margins (24) which are peelable from a closed position in which they adhere around the aperture. The container contains a supporting insert (30) comprising a frame (40) extending along the side faces and having a lower peripheral edge (47) laying against the bottom face at least along foot portions (47a), and having a top peripheral edge (48) situated at the level of the top face at least in head portions (48) between which two top panels (51, 52) extend. The insert covers the inner face of the container in the area on which the lateral margins adhere, to support it during the resealing. A method of manufacturing is also disclosed.
The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety, and/or to decrease the food intake and/or to contribute to weight management.
Resealable packaging for food products, comprising a flexible container (10) having a top face (12) and side faces (14, 15, 16), a container aperture (19) in the top face, and a flexible closure flap (20) extending from a base portion (21) to a gripping member (23), and provided with a movable portion (22) covered of repositionable adhesive to cover the aperture and adhere to a peripheral area thereof in a closed position. The packaging comprises a stiffening band device (30) made of a flexible material longer than the closure flap, which is bonded to the container through the top face and over two side faces (14, 15) and arranged to cover at least the portions of the peripheral area comprised between the longitudinal sides of the closure flap and the facing sides of the aperture. The aperture and the band device are delimited by continuous cut out lines (19a, 33a). A method of manufacturing is also disclosed.
The object of the present invention is to provide baked dough having a water activity (Aw) between 0.6 and 0.80and including at least a flour having a median particulate size in volume less than or equal to 40 μm. It is also an object of the invention to provide a food product including said baked dough, and a use of a flour having a median particulate size in volume less than or equal to 40 μm as a substitute for sugars and/or sugar derivatives in dough baked or intended to be baked.
The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle α and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section.
The present invention relates to a biscuit comprising guar gum characterized in that said guar gum is a native guar gum with a length between 0.25 and 8 mm, a width between 0.18 and 2 mm and an average length to width ratio between 1.8 and 6. The invention also relates to the use of said biscuit to help control the blood glucose level in healthy subjects or in subjects suffering from insulino-resistance or diabetes and especially type-2 diabetes and/or to actively lower blood LDL-cholesterol concentration or to maintain normal blood cholesterol concentrations for healthy subjects or subjects at risk of cardiovascular disease. The invention also relates to the use of said biscuit to increase the feelings of satiety,and/or to decrease the food intake and/or to contribute to weight management.
42 - Services scientifiques, technologiques et industriels, recherche et conception
44 - Services médicaux, services vétérinaires, soins d'hygiène et de beauté; services d'agriculture, d'horticulture et de sylviculture.
Produits et services
Agricultural, cereal, horticultural and forestry products and grains (seeds); fruits and vegetables, all the aforesaid goods resulting from the practice of agriculture that respects biodiversity or prepared from goods using this same agricultural practice. Agronomy services, namely studies and research for the design and implementation of a programme to promote biodiversity and in particular the design of a methodology/environmental roadmap for the cultivation and harvesting of cereals. Agriculture and agronomy.
The invention relates to a process for making an extruded food product, characterized in that to enable inclusions to be deposited on the surface, it comprises downstream of at least one extrusion die producing a ribbon of extruded and expanded paste: a) surface deposition of at least one layer of an instant-grab food-grade adhesive; b) surface deposition of inclusion including at least one type of inclusion; c) pre-cutting of the paste ribbon; d) drying and toasting of the paste ribbon; e) snapping of the paste into individual extruded portions; f) chilling of the individual extruded portions; and in that it comprises, before a and between b and c, rolling-out of the extruded paste ribbon.
A21D 13/00 - Produits de boulangerie complètement ou partiellement finis
A21D 13/08 - Pâtisseries, p.ex. gâteaux, biscuits, feuilletés (glaçage ou givrage ou mélanges pour les réaliser A23G 3/00)
A23L 1/00 - Aliments ou produits alimentaires; Leur préparation ou traitement (leur conservation en général A23L 3/00)
A23P 1/08 - Revêtement de produits alimentaires; Produits de revêtement à cet effet; Fabrication de produits alimentaires feuilletés, multicouches ou fourrés
42 - Services scientifiques, technologiques et industriels, recherche et conception
44 - Services médicaux, services vétérinaires, soins d'hygiène et de beauté; services d'agriculture, d'horticulture et de sylviculture.
Produits et services
Agronomy services, in particular studies and research for the design and operation of a programme to promote biodiversity and in particular the design of a methodology/environmental roadmap for the cultivation and harvesting of cereals. Agricultural services.
87.
PROCESS FOR PRODUCING ULTRA-THIN BISCUITS WITH A SMOOTH SURFACE.
The invention relates to a process for making a thin biscuit having a smooth surface, comprising: - making a dough by mixing the ingredients at a temperature between 37°C and 70°C and more particularly between 40°C and 70°C to obtain a sheetable cohesive dough, said dough having the following composition in weight:. 0-56% of wheat flour. 4-62% of native starch. 1-26% of pre-gelatinised starch wherein for one unit of weight of native starch NS, pre-gelatinised starch PS, and wheat flour WF, i.e. with NS+PS+WF = 1 : WF ≤ 0.8, PS ≤ 0.37 and 0.7 ≤ NS/PS ≤ 9 and also comprising:. 5-18% of water, and preferably not higher than 16%. 2-12% of fat, and preferably not higher than 10%. 0-28% of sugar, with 0-8% of glucose syrup. 0-8% of whey powder and more particularly between 0 and 6%. 0%-0.5% of salt. 0-2% of other ingredients namely, flavour, colouring etc..., but devoid of a leavening agent; - sheeting the dough to a thickness between 0.2 and 1 mm; - cutting the sheeted dough into dough pieces, preferably individual dough pieces; - baking the dough pieces on a perforated support to obtain a thin biscuit that is devoid of blisters.
The invention relates to a process for applying a layer of a composition comprising at least fat and sugar on a surface of an edible product, characterized in that it comprises submitting the product to at least two spraying stages, each involving generating by at least one nozzle a conical jet having an angle α and a vertical axis, said nozzle being disposed above the product at a height H between 200 mm and 800 mm and preferably between 300 mm and 650 mm so that, upon impinging on the product, the jet has become a vertically oriented drizzle with a substantially cylindrical cross-section.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Préparations faites de céréales, céréales pour le petit
déjeuner; pain, biscottes, biscuits sucrés ou salés,
gâteaux, pâtisseries, tous ces produits étant nappés et/ou
fourrés et/ou aromatisés au chocolat.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Pain, biscottes, biscuits (sucrés ou salés), préparations à
base de céréales, gaufrettes, gaufres, gâteaux, pâtisseries;
tous ces produits étant nature et/ou nappés et/ou fourrés
et/ou aromatisés.
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Flour, tarts and pies (sweet or savoury); preparations made from cereals, breakfast cereals; bread, rusks, biscuits (sweet or savoury), cakes, pastries, snacks (appetisers) made from cereals (all these products being natural and/or in sauce and/or stuffed and/or flavoured).
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Dietetic products adapted for medical use, medical
preparations for slimming purposes, medicinal herbs,
medicinal oils, medicinal infusions, sugar for medical
purposes; salts for mineral water baths, mineral water
salts, medicated bath preparations, veterinary preparations,
nutritive substances for micro-organisms for medical use,
vitamin preparations, food for babies, namely lacteal flour,
soups, dehydrated soups, milks, milk powder, fruit compotes,
vegetable purées, dehydrated vegetable purées, fruit and
vegetable juices, baby's cereals. Dried, preserved and/or cooked fruits and vegetables;
compotes, jams, fruit coulis, jellies; soups, savoury or
sweet, plain or flavoured snacks made with fruits or
vegetables such as potatoes; potato crisps, dried fruit
mixes, all nuts particularly prepared walnuts and hazelnuts
such as peanuts, cashew nuts; cocktail snacks made of
charcuterie; milk, milk powder, flavoured jellified milks
and whipped milk products; dairy products, namely milk
desserts, yoghurts, drinking yoghurts, mousses, creams,
cream puddings, fresh cream, butter, cheese spreads,
cheeses, ripened cheeses, mould-ripened cheeses, fresh
unripened cheeses and pickled cheeses, soft white cheese,
plain or aromatised fresh cheese in paste or liquid form;
beverages mainly consisting of milk or dairy products, milk
beverages, with milk predominating, milk beverages
containing fruits, plain or flavoured fermented dairy
products. Coffee, tea, cocoa, chocolate, coffee-based beverages,
cocoa-based beverages, chocolate-based beverages, sugar,
rice, puffed rice, tapioca, flours, tarts and pies (sweet or
savoury), pizzas, bread, rusks, biscuits (sweet or savoury),
wafers, waffles, cakes, pastries, all these goods being
plain and/or topped and/or filled and/or flavoured, savoury
or sweet cocktail snacks containing baking dough, biscuit
mixture or pastry mixture, confectionery, edible ices, ice
creams essentially made with yoghurt, ice cream, sorbets
(edible ices), frozen yoghurts (edible ices), flavoured
frozen water.
05 - Produits pharmaceutiques, vétérinaires et hygièniques
29 - Viande, produits laitiers et aliments préparés ou conservés
30 - Aliments de base, thé, café, pâtisseries et confiseries
Produits et services
Pharmaceutical preparations, confectionery for
pharmaceutical use, flour for pharmaceutical purposes,
almond oil for pharmaceutical purposes; milk ferments for
pharmaceutical purposes and lactose; dietetic products
adapted for medical use, medical preparations for slimming
purposes, medicinal herbs, medicinal oils, medicinal
infusions, sugar for medical purposes; salts for mineral
water baths, mineral water salts, medicated bath
preparations; veterinary preparations; nutritive substances
for microorganisms for medical use; vitamin preparations;
food for babies, namely lacteal flour, soups, dehydrated
soups, milk, powdered milk, fruit compotes, vegetable
purées, dehydrated vegetable purées, fruit and vegetable
juices, baby's cereals. Dried, preserved and/or cooked meat, fish, ham, poultry,
game, charcuterie, fruit and vegetables; compotes, jams,
fruit coulis, jellies; soups; tinned food essentially
containing meat, fish, ham, poultry and/or game; prepared,
dehydrated, cooked, preserved and deep-frozen dishes,
essentially containing meat, fish, ham, poultry and/or game;
savoury or sweet, plain or flavoured snacks made with fruit
or vegetables such as potatoes, crisps, dried fruit mixes,
all oil-bearing seeds particularly prepared walnuts and
hazelnuts such as peanuts, cashew nuts; cocktail snacks made
of charcuterie; milk, powdered milk, flavoured jellified
milks and whipped milk products; dairy products, namely milk
desserts, yoghurts, drinking yoghurts, mousses, creams,
cream puddings, fresh cream, butter, cheese spreads,
cheeses, ripened cheeses, mould-ripened cheeses, fresh
unripened cheeses and pickled cheeses, soft white cheese,
plain or flavoured fresh cheeses in paste or liquid form;
beverages mainly consisting of milk or dairy products, milk
beverages, with milk predominating, milk beverages
containing fruits; plain or flavoured fermented dairy
products, edible oils, olive oil, edible fats. Coffee, tea, cocoa, chocolate, beverages made with coffee,
beverages made with cocoa, beverages made with chocolate,
sugar, rice, puffed rice, tapioca, flours, tarts and pies
(sweet or savoury), pizzas; plain, flavoured and/or filled
pasta, cereal preparations, breakfasts cereals; prepared
dishes mainly containing pasta; prepared dishes essentially
consisting of pastry; bread, rusks, biscuits (sweet or
savoury), wafers, waffles, cakes, pastries; all these goods
being plain and/or topped and/or filled and/or flavoured;
savoury or sweet cocktail snacks containing baking dough,
biscuit mixture or pastry mixture, confectionery, edible
ices, ice creams essentially made with yoghurt, ice-creams,
sorbets (edible ices), frozen yoghurt (edible ices),
flavoured frozen water; honey, salt, mustard, vinegar,
sauces (condiments), sweet sauces, pasta sauces, spices.
