公开(公告)号：US229574A

公开(公告)日：1880-07-06

申请号：US229574D

CPC分类号： A21D2/02

公开(公告)号：US176502A

公开(公告)日：1876-04-25

申请号：US176502D

CPC分类号： A21D2/02

公开(公告)号：US150845A

公开(公告)日：1874-05-12

申请号：US150845D

CPC分类号： A21D2/02

公开(公告)号：US130298A

公开(公告)日：1872-08-06

申请号：US130298D

CPC分类号： A21D2/02

公开(公告)号：US77685A

公开(公告)日：1868-05-05

申请号：US77685D

CPC分类号： A21D2/02

公开(公告)号：US45419A

公开(公告)日：1864-12-13

申请号：US45419D

CPC分类号： A21D2/02

公开(公告)号：US20190216102A1

公开(公告)日：2019-07-18

申请号：US16061961

申请日：2017-10-05

申请人： General Mills, Inc.

发明人： Xia Liu ,  Carol Uy ,  Daniel R Green ,  Douglas J Novak ,  Gregory L Godsey

IPC分类号： A21D10/00 ,  A21D13/04 ,  A21D2/18 ,  A21D2/36 ,  A21D2/02

CPC分类号： A21D10/005 ,  A21D2/02 ,  A21D2/181 ,  A21D2/36 ,  A21D13/04 ,  A23L7/122 ,  A23L7/191 ,  A23P20/10 ,  A23P30/20

摘要： A coated food product is produced by combining a plurality of dry ingredients to form a dry mix and combining the dry mix with water to form a dough. A plurality of base pieces is formed from the dough. A slurry is prepared by combining at least sucrose, fruit purée and calcium carbonate. The slurry is combined with the plurality of base pieces to coat the plurality of base pieces and form a plurality of coated base pieces. After preparing the slurry and before combining the slurry with the plurality of base pieces, the slurry is stored or held for at least 30 minutes.

公开(公告)号：US09445606B2

公开(公告)日：2016-09-20

申请号：US12293585

申请日：2007-03-21

申请人： Gerhard Krammer ,  Jakob Ley ,  Thomas Riess ,  Martin Haug ,  Susanne Paetz ,  Günter Kindel ,  Ralph Schmidtmann

发明人： Gerhard Krammer ,  Jakob Ley ,  Thomas Riess ,  Martin Haug ,  Susanne Paetz ,  Günter Kindel ,  Ralph Schmidtmann

IPC分类号： A61K47/10 ,  A21D2/02 ,  A21D2/08 ,  A21D2/18 ,  A21D2/24 ,  A21D2/26 ,  A23C9/13 ,  A23C9/154 ,  A23G1/32 ,  A23G3/36 ,  A23G4/06 ,  A23G9/32 ,  A23L1/22 ,  A23L1/236 ,  A23L1/307 ,  A23L2/60 ,  A61K8/02 ,  A61K8/35 ,  A61K8/49 ,  A61Q11/00 ,  C07C45/62 ,  C07C45/74 ,  C07C49/84 ,  C11B9/00

CPC分类号： A21D2/02 ,  A21D2/08 ,  A21D2/181 ,  A21D2/24 ,  A21D2/26 ,  A23C9/1307 ,  A23C9/1544 ,  A23G1/32 ,  A23G3/36 ,  A23G4/06 ,  A23G9/32 ,  A23L2/60 ,  A23L27/00 ,  A23L27/30 ,  A23L27/88 ,  A23L33/20 ,  A23V2002/00 ,  A61K8/02 ,  A61K8/35 ,  A61K8/498 ,  A61K2800/70 ,  A61Q11/00 ,  C07C45/62 ,  C07C45/74 ,  C07C49/84 ,  C11B9/0061 ,  A23V2200/16 ,  A23V2250/25

摘要： The invention provides the use of a 4-hydroxydihydrochalcone of the formula (I) wherein R1, R2, R3 and R4 each, independently, represent H, OH or O-alkyl, with the proviso that at least one of the groups R1, R2 or R3 represents OH, a salt of such a 4-hydroxydihydrochalcone of the formula (I), a mixture containing or consisting of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, a mixture containing or consisting of salts of two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above or a mixture containing or consisting of a 4-hydroxydihydrochalcone of the formula (I) or two or more different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, and a salt of a 4-hydroxydihydrochalcone of the formula (I) or two or more salts of different 4-hydroxydihydrochalcones of the formula (I), wherein R1, R2, R3 and R4 are each defined in the way given above, to enhance the sweet taste of a sweet-tasting substance or the impression of a sweet smell of a flavoring that gives an impression of a sweet smell.

公开(公告)号：US20150050412A1

公开(公告)日：2015-02-19

申请号：US14396168

申请日：2013-03-22

申请人： GENERAL MILLS, INC.

发明人： Braden J. Erickson ,  Alan A. Oppenheimer ,  Jon Duke Seibold ,  Wenyi Wang

IPC分类号： A21D10/00 ,  A21D8/06 ,  A23D7/005

CPC分类号： A21D10/005 ,  A21D2/02 ,  A21D2/165 ,  A21D8/06 ,  A23D7/0053

摘要： Fat particles useful in food compositions as doughs, methods of preparing the fat particles, method of preparing the food compositions (e.g., doughs) that contain the fat particles, and methods of preparing a baked food product from the food composition, wherein the fat particles contain flavorant salt. These fat particle can be used to prepare dough formulations that meet the desire of being more healthful than previous dough formulations due to a reduced sodium content, optional more healthful fat content (e.g., low trans fats or low saturated fats), or both. Additionally, the fat particles can be conveniently used in commercial or consumer scale dough processing.

摘要翻译： 用作食物组合物的面团中的脂肪颗粒，制备脂肪颗粒的方法，制备含有脂肪颗粒的食品组合物（例如面团）的方法，以及从食品组合物制备焙烤食品的方法，其中所述脂肪颗粒 含有香料盐。 这些脂肪颗粒可用于制备面团制剂，其由于钠含量降低，任选更健康的脂肪含量（例如低反式脂肪或低饱和脂肪）或两者都能满足比以前的面团制剂更健康的愿望。 此外，脂肪颗粒可以方便地用于商业或消费者规模的面团加工。

公开(公告)号：US20150037474A1

公开(公告)日：2015-02-05

申请号：US13958597

申请日：2013-08-04

申请人： Loni Shaw

发明人： Loni Shaw

IPC分类号： A21D2/02 ,  A21D8/00

CPC分类号： A21D2/02 ,  A21D2/36 ,  A21D8/00 ,  A21D8/025 ,  A21D13/00 ,  A21D13/80

摘要： The present invention discloses a novel method of creating dough for baked goods, particularly cookies, featuring small amounts of flavoring and texturing additive mixed for an extended period of time with other ingredients such that novel organoleptic properties (flavor and texture or “mouthfeel”) are imparted to the baked goods created from the dough.

摘要翻译： 本发明公开了一种用于生产烘焙食品，特别是饼干的面团的新方法，其特征在于具有少量调味剂和变质添加剂，与其他成分混合较长时间，从而使新颖的感官特性（风味和质地或“口感”）为 赋予由面团制成的烘焙食品。