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公开(公告)号：US20050084570A1
公开(公告)日：2005-04-21
申请号：US10878764
申请日：2004-06-28
申请人： Angela Fairhurst
发明人： Angela Fairhurst
摘要： A dough product with integrated baking sheet. Ready-to-bake refrigerated or frozen dough is wrapped in a baking sheet made of flexible material. The amount of dough and the dimensions of the baking sheet are proportioned such that when the dough is wrapped, the dough is contained in the baking sheet, and when the dough is unwrapped and formed into one or more dough pieces, the dough pieces may be arranged on the baking sheet for baking.
摘要翻译： 具有集成烤盘的面团产品。 即将烘烤的冷冻或冷冻面团包裹在由柔性材料制成的烤盘中。 面团的面积和面积的尺寸成比例，使得当面团被包裹时，面团被包含在烘烤片中，并且当面团展开并形成一个或多个面团片时，面团片可以是 布置在烤盘上烘烤。
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公开(公告)号：US06589583B1
公开(公告)日：2003-07-08
申请号：US09431639
申请日：1999-11-01
IPC分类号： A21D202
摘要： The present invention provides freezer-to-oven dough products, as well as methods for preparing the dough products. Specifically, the dough products of the present invention include a chemical leavening system comprising a plurality of chemical leavening acids having different temperature ranges within which they are active as chemical leaveners. Such a chemical leavening system provides for the staged rising, i.e., rising that occurs over a wide temperature range and thus during a substantial portion of the cooking cycle, of the dough products of the present invention when cooked. By providing frozen dough products with such a leavening system, the need for a preproofing step prior to freezing, a thawing step or an intervening proofing step prior to cooking is avoided, and yet, the dough product is capable of substantial expansion upon cooking, thereby producing a cooked dough product with excellent visual and organoleptic properties.
摘要翻译： 本发明提供了冷冻至烘箱的面团产品，以及制备面团产品的方法。 具体地说，本发明的面团产品包括一种化学发酵系统，其包含多种具有不同温度范围的化学发酵酸，其中它们作为化学药剂是有活性的。 这种化学发酵系统提供在烹饪时本发明的面团产品在较宽的温度范围内以及因此在烹饪周期的大部分期间发生的分级上升，即升高。 通过提供具有这样的发酵系统的冷冻面团产品，避免了在烹饪之前在冷冻之前，解冻步骤或解冻步骤或中间打样步骤的需要，然而，面团产品在烹饪时能够显着膨胀，从而 生产具有优良视觉和感官特性的熟面团产品。
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公开(公告)号：US20030035876A1
公开(公告)日：2003-02-20
申请号：US10219773
申请日：2002-08-16
申请人： Nestec S.A.
IPC分类号： A21D010/00
摘要： The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configured such that it has a shorter distance vertically than horizontally. The shape of the filling may be substantially in the form of a rectangle, triangle, pentagon, hexagon, half circle, diamond, trapezoid, oval, or similar shapes.
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94.发明申请Ready to bake dough with shaped, coextruded filling and method of making same 审中-公开准备用成型，共挤出的馅料烘烤面团，并制作相同的方法公开(公告)号：US20030035862A1
公开(公告)日：2003-02-20
申请号：US09930799
申请日：2001-08-16
IPC分类号： A23G003/00
摘要： The invention relates to a ready to bake dough product with a shaped filling. The filling is sized and configured so as to minimize or avoid exposure or spilling during processing, handling, or baking. The shape of the filling is configured such that it has a shorter distance vertically than horizontally. The shape of the filling may be substantially in the form of a rectangle, triangle, pentagon, hexagon, half circle, diamond, trapezoid, oval, or similar shapes.
摘要翻译： 本发明涉及一种具有成型填充物的即可烘焙面团产品。 填充物的尺寸和构造被设计成在加工，处理或烘烤期间最小化或避免暴露或溢出。 填充物的形状被配置为使得其具有比水平方向垂直更短的距离。 填充物的形状可以基本上为矩形，三角形，五边形，六边形，半圆形，菱形，梯形，椭圆形或类似形状的形式。
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公开(公告)号：US20020136815A1
公开(公告)日：2002-09-26
申请号：US10101280
申请日：2002-03-20
申请人： UNICOLLOID, INC.
发明人： Katsunori Kawase , Seiki Harada
IPC分类号： A21D010/00
CPC分类号： A21D2/22 , A21D2/36 , A21D6/001 , A21D8/047 , A21D10/00 , A21D10/02 , A21D10/025 , A21D13/04 , A21D13/31 , A21D13/32 , A21D13/40 , A21D15/04
摘要： For use in the preparation of fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough-containing hard white wheat flour as at least part of the starting wheat flour, rice koji and vitamin C. The dough contains a leaving effective amount of yeast and appropriate amounts of conventional additives such as sodium chloride, sugar, oil and fats, milk powder and the like. The dough is free from yeast food, potassium bromate and an emulsifier. The fast food products are packaged with a microwave heatable packaging material in a cooled or refrigerated or frozen state for storage or shipping.
摘要翻译： 为了用于制作快餐产品如热狗或汉堡包，适于与插入其中的熟肉制品一起加热的小圆面包或卷子由含面团的硬白麦粉作为起始的至少一部分产生 小麦面粉，米曲和维生素C.面团含有有效量的酵母和适量的常规添加剂如氯化钠，糖，油和脂肪，奶粉等。 面团不含酵母食品，溴酸钾和乳化剂。 快餐食品与微波可加热包装材料一起包装在冷藏或冷藏或冷冻状态下进行储存或运输。
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公开(公告)号：US06391350B1
公开(公告)日：2002-05-21
申请号：US09657844
申请日：2000-09-08
申请人： Yushi Iwashita , Yoshiji Adachi
发明人： Yushi Iwashita , Yoshiji Adachi
IPC分类号： A21D800
摘要： A method for pre-baking treatment of a chunk of frozen bread dough includes placing the chunk of frozen bread dough in a container and keeping an inner temperature of the container in a range of 17° C. to 40° C. and relative humidity in the container in a range of 50% to 75% to thaw and proof the chunk of frozen bread dough continuously. The inner temperature of the container is lowered to a range of −20° C. to 15° C. at a lowering rate of at least 0.2° C./min after proofing the bread dough. A temperature difference between a dew point of air inside the container and a surface temperature of the bread dough is controlled to be within 20° C. during the lowering step. The bread dough is taken out from the container, shaped, and finally proofed in a proofer.
摘要翻译： 一种用于预冷处理冷冻面包生面团的方法包括将冷冻面包面团块放置在容器中并将容器的内部温度保持在17℃至40℃的范围内，相对湿度 该容器在50％至75％的范围内解冻，并持续保证冷冻面包面团的大块。 在对面包面团进行校核之后，容器的内部温度以-20℃至15℃的范围降低至少0.2℃/分钟的降低速率。 在下降步骤期间，将容器内空气的露点与面包生面团的表面温度之间的温差控制在20℃以内。 面包面团从容器中取出，成型，最后用打样机打扫。
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公开(公告)号：US5989608A
公开(公告)日：1999-11-23
申请号：US115697
申请日：1998-07-15
申请人： Maki Mizuno
发明人： Maki Mizuno
CPC分类号： B65D81/3453 , A21D10/02 , B65D77/225 , B65D81/3461 , B65D2205/00 , B65D2581/3466 , B65D2581/3494
摘要： A food container for cooking through use of a microwave oven includes a container adapted to contain food and having a hole and a pressure regulation valve attached to the food container to close the hole. The pressure regulation valve includes a cover film having an area sufficient to cover the hole, an adhesive layer applied over the surface of the cover film facing the food container, and a separator film disposed between the adhesive layer and the food container and having an area larger than that of the hole but smaller than that of the cover film. When food contained in the container is cocked in a microwave oven, the food is heated so that moisture is produced from the food. Until the vapor pressure within the food container reaches a predetermined level, the pressure regulation valve remains closed. When the vapor pressure within the food container reaches the predetermined level, the cover film partially separates from the food container in order to relieve the vapor pressure. The pressure regulation valve may include a gas-permeable film for preventing hot liquid from spouting from the hole of the container.
摘要翻译： 用于通过使用微波炉烹饪的食物容器包括适于容纳食物并具有孔的容器和附接到食物容器的压力调节阀以封闭孔。 压力调节阀包括具有足以覆盖孔的面积的覆盖膜，涂覆在面向食品容器的覆盖膜的表面上的粘合剂层，以及设置在粘合剂层和食品容器之间的隔膜， 大于孔的尺寸，但小于覆盖膜的孔。 当容器中容纳的食物在微波炉中旋转时，食物被加热，从而从食物中产生水分。 在食品容器内的蒸气压达到预定水平之前，压力调节阀保持关闭。 当食品容器内的蒸气压达到预定水平时，覆盖膜与食品容器部分分离，以便减轻蒸气压。 压力调节阀可以包括用于防止热液体从容器的孔喷出的透气膜。
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公开(公告)号：US5968566A
公开(公告)日：1999-10-19
申请号：US856058
申请日：1997-05-14
申请人： Deborah McDaniel , David J. Aulik
发明人： Deborah McDaniel , David J. Aulik
CPC分类号： A21D13/007 , A21D10/02 , A21D2/16 , A21D6/001
摘要： A substantially shelf-stable refrigerated yeast-raised pizza dough product comprises high-protein-content flour, water, at least one polyvalent fatty acid ester, and active yeast. The quantity of polyvalent fatty acid ester in the dough product is chosen to increase the period of time in which the dough product can be held at refrigerated temperatures substantially without diminishing sensory, rheological or other functional characteristics. A method of making a pizza dough product, a method of making a pizza, a method of making a pizza dough product from a pizza dough pre-mix, a plurality of dough balls, a pizza dough pre-mix, and a pizza itself provide similar advantages.
摘要翻译： 基本上货架稳定的冷藏酵母提起的比萨面团产品包括高蛋白质含量的面粉，水，至少一种多价脂肪酸酯和活性酵母。 选择面团产品中多价脂肪酸酯的量以增加面团产品可以在冷藏温度下保持的时间，基本上不会降低感官，流变学或其它功能特征。 制作比萨饼面团产品的方法，制作比萨饼的方法，制作比萨饼面团预混料的比萨面团产品的方法，多个面团球，比萨面团预混料和比萨饼本身提供 类似的优点。
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公开(公告)号：US5798256A
公开(公告)日：1998-08-25
申请号：US631529
申请日：1996-04-12
申请人： David J. Domingues
发明人： David J. Domingues
CPC分类号： C12P7/06 , A21D10/02 , A21D10/025 , A21D6/001 , A21D8/047 , C12N1/18 , Y02E50/17 , Y10S435/942
摘要： The present invention includes a yeast cell utilizing solely galactose as a carbohydrate source in the presence of glucose.
摘要翻译： 本发明包括在葡萄糖存在下仅使用半乳糖作为碳水化合物源的酵母细胞。
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100.发明授权Catabolite non-repressed substrate-limited yeast strains and method of making 失效Catabolite非抑制底物限制酵母菌株及其制备方法
公开(公告)号：US5508047A
公开(公告)日：1996-04-16
申请号：US335685
申请日：1994-11-08
申请人： David J. Domingues
发明人： David J. Domingues
CPC分类号： C12P7/06 , A21D10/02 , A21D10/025 , A21D6/001 , A21D8/047 , C12N1/18 , Y02E50/17 , Y10S435/942
摘要： A dough product which contains a yeast cell of the genus-species SACCHAROMYCES CEREVISIAE, that is catabolite non-repressed, and utilizes only galactose as a carbohydrate source in the presence of glucose. The yeast is interspersed into a dough matrix and proofed in a container. This method decreases the proof time of bread dough by about one-half the normal time than by using a conventional galactose substrate limited yeast. The yeast cells in the dough stop growing when the temperature is less than about 10.degree. C.
摘要翻译： 包含属于SACCHAROMYCES CEREVISIAE的酵母细胞的生面团产品，其是未压制的分解代谢物，并且在葡萄糖存在下仅使用半乳糖作为碳水化合物源。 将酵母散布在面团基质中并在容器中进行打样。 这种方法使面包面团的正常时间比通常使用常规半乳糖底物限制酵母的时间减少约正常时间的一半。 当温度低于约10℃时，面团中的酵母细胞停止生长。
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