公开(公告)号：US20110123681A1

公开(公告)日：2011-05-26

申请号：US12950316

申请日：2010-11-19

申请人： J. Kofi A. Mensah ,  Stephen M. Jacobsen

发明人： J. Kofi A. Mensah ,  Stephen M. Jacobsen

IPC分类号： A21D13/08 ,  A21D8/00 ,  A23P1/08

CPC分类号： A21D6/001 ,  A21D10/02 ,  A21D13/11 ,  A21D13/14 ,  A21D13/16 ,  A21D13/19 ,  A21D13/31 ,  A21D13/60 ,  A21D15/02

摘要： A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one layer of dough. The thickness of the non-laminated dough component is greater than the thickness of a layer of dough in the laminated dough component. Alternatively, the weight of the non-laminated dough component is greater than the weight of a layer of dough in the laminate. The laminated dough component and the non-laminated dough component each retain their individual characteristics in the composite dough product.

摘要翻译： 描述了包括层压面团组分和非层压面团组分的复合面团产品。 层压的面团成分包括至少一层脂肪，例如卷入起酥油层和至少一层面团。 非层压面团组分的厚度大于层压生面团部件中面团层的厚度。 或者，非层压的面团组分的重量大于层压板中面团层的重量。 层压面团组分和非层压面团组分各自在复合面团产品中保留其各自的特征。

公开(公告)号：US20100196555A1

公开(公告)日：2010-08-05

申请号：US12696738

申请日：2010-01-29

申请人： Elizabeth Guidobono

发明人： Elizabeth Guidobono

IPC分类号： B65D81/32 ,  G01N33/02

CPC分类号： A23L3/3508 ,  A21D13/22 ,  A21D13/31 ,  A23B7/154 ,  A23L3/00 ,  A23V2002/00 ,  G01K2207/02 ,  A23V2200/08

摘要： A kit for making a non-frozen dessert capable of being transported and stored without sacrificing freshness comprises a carton, a pan disposed in the carton for forming the non-frozen dessert, and a plurality of ingredients disposed in the carton for making the non-frozen dessert. The plurality of ingredients includes a crust ingredient for disposing on the pan prior to baking the non-frozen dessert. The plurality of ingredients also includes a filling comprising a sugar and spice ingredient, a butter ingredient, and a fresh fruit ingredient. The crust ingredient, the sugar and spice ingredient, and the butter ingredient are each individually packed in hermetically sealed packages and the fresh fruit ingredient is individually packed in a vacuum sealed package and includes at least one preservative for ensuring freshness. The kit for making a non-frozen dessert also comprises a thermometer capable of measuring a temperature of the filling.

摘要翻译： 用于制造能够在不牺牲新鲜度的情况下运输和储存的非冷冻甜点的试剂盒包括纸箱，设置在纸箱中的用于形成非冷冻甜点的盘，以及布置在纸箱中的多个成分， 冷冻甜点。 多种成分包括用于在烘烤非冷冻甜点之前在锅上放置的外壳成分。 多种成分还包括含有糖和香料成分，黄油成分和新鲜水果成分的馅料。 地壳成分，糖和香料成分以及黄油成分各自分别包装在气密密封的包装中，新鲜水果成分被单独包装在真空密封的包装中，并且包括至少一种用于确保新鲜度的防腐剂。 用于制备非冷冻甜食的试剂盒还包括能够测量填充物温度的温度计。

公开(公告)号：US20080057157A1

公开(公告)日：2008-03-06

申请号：US11848628

申请日：2007-08-31

申请人： Helbert Almeida ,  Brian Armstrong ,  Brian J. Anderson

发明人： Helbert Almeida ,  Brian Armstrong ,  Brian J. Anderson

IPC分类号： A21D13/08 ,  A21D8/02 ,  A23L1/30

CPC分类号： A23P30/38 ,  A21D2/00 ,  A21D13/24 ,  A21D13/31 ,  A21D13/32 ,  A23P20/20 ,  A23V2002/00 ,  A23V2200/234 ,  A23V2200/15

摘要： The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided are methods to make the puffed, crisp, cracker-like food products described herein. In particular, there are provided methods to make a puffed, crisp food product, comprising: providing leavening means between at least two sheets of dough; securing said dough sheets so as to define at a perimeter; causing at least one cavity to form within said perimeter, wherein said cavity is defined by said perimeter. Purposeful development of large cavities within a sturdy, yet crisp cracker results in a surprisingly high rate of uncrushed crackers, and a surprisingly high rate of reproducible product attributes. Enhancements of the present invention are also provided.

摘要翻译： 本发明提供了膨化，脆的，裂化器状食品，其包含限定至少一个空腔的至少两层焙烤面团，其中所述空腔基本上由固定的面团周界限定。 还提供了制备本文所述的膨化，脆性，裂解物样食品的方法。 特别地，提供了制造膨化的脆的食品的方法，包括：在至少两片面团之间提供发酵装置; 固定所述面片，以限定在周边; 使得在所述周边内形成至少一个空腔，其中所述空腔由所述周边限定。 在一个坚固而又脆弱的饼干中有目的地开发大型空腔，导致惊人的高速率的未破碎的饼干，令人惊讶的是高可重复的产品属性。 还提供了本发明的增强。

公开(公告)号：US20070122527A1

公开(公告)日：2007-05-31

申请号：US10574154

申请日：2004-10-11

申请人： Edwin Janus

发明人： Edwin Janus

IPC分类号： A21D13/00

CPC分类号： A23L5/15 ,  A21D8/06 ,  A21D13/31

摘要： A method and system for baking a dual-component bakery product includes providing an uncooked product comprising an envelope, at least substantially made of dough, and a filling. The filling is heated by electromagnetic waves so as to initiate a cooking state. Subsequent to the heating of the filling, the envelope is baked in a heat transfer oven. Rising of the dough is advantageously also effected by means of the electromagnetic waves, preferably simultaneously with the heating of the filling for cooking the latter. The invention further includes a dual-component bakery product obtained by such methodology.

摘要翻译： 一种用于烘烤双组分面包店产品的方法和系统包括提供包含至少基本上由面团制成的包层和填充物的未煮过的产品。 通过电磁波加热填充物以开始烹饪状态。 在加热填充物之后，将信封在传热烘箱中烘烤。 面团的升高有利地也可以通过电磁波来实现，优选地同时加热用于烹饪面团的馅料。 本发明还包括通过这种方法获得的双组分烘焙产品。

公开(公告)号：US20060115557A1

公开(公告)日：2006-06-01

申请号：US10515646

申请日：2003-04-24

申请人： Gerard Schlienger ,  Bernard Jacquemin

发明人： Gerard Schlienger ,  Bernard Jacquemin

IPC分类号： A21D13/00

CPC分类号： A23P20/20 ,  A21C9/063 ,  A21C15/007 ,  A21D13/31 ,  A21D13/41

摘要： The invention seeks to enable a heater or equivalent type food product to be eaten while hot and held in the hand, while retaining the heating qualities of the ingredients after heating. To do this, the invention proposes making a food product in application of the following steps: preparing uncooked dough (1) of the pizza or equivalent type, spreading it as a substantially rectangular basic slice that is twice the size of the product to be obtained; placing the various selected ingredients (7a, 7b) on the uncooked dough; cooking the dough with its ingredients in a pizza oven, on the floor and at the ambient temperature of said oven; on leaving the oven, folding the cooked and filled dough in half about a middle fold line forming a connecting spine (2) of continuous dough between two facing main faces (3a, 3b) that are substantially plane, with edges (3) of the faces being brought into alignment to define a side edge face (5) opposite from the connecting spine (2), and two end edge faces (6a, 6b), in a slice corresponding to the slice of the product that is to be obtained, and covering the side edge face and optionally no more than one of the end edge faces in an edible seam (4) for joining the edges together.

摘要翻译： 本发明旨在使加热器或等同类型的食品在热的时候被食用并保持在手中，同时保持加热后的成分的加热质量。 为此，本发明提出制作食品以应用以下步骤：制备比萨饼或等同类型的未烹饪生面团（1），将其铺展成基本上矩形的基本切片，其是要获得的产品尺寸的两倍 ; 将各种选择的成分（7a，7b）放置在未煮过的面团上; 在比萨烤箱，地板上和烤箱的环境温度下用其成分烹饪面团; 在离开烤箱的同时，将熟的和填充的面团折叠成中间折叠线的一半，在基本上平面的两个相对的主面（3a，3b）之间形成具有边缘（3）的连续面团的连接脊（2） 的面被对准以限定与连接脊（2）相对的侧边缘面（5），以及在对应于产品切片的切片中的两个端边缘面（6a，6b） 并且覆盖侧边缘面以及可选的不超过一个端边缘面的可食用接缝（4）中，用于将边缘连接在一起。

公开(公告)号：US20060110493A1

公开(公告)日：2006-05-25

申请号：US10524369

申请日：2003-08-14

申请人： Joan Schnieber ,  Amy Dombroski ,  Jalaj Bhatt

发明人： Joan Schnieber ,  Amy Dombroski ,  Jalaj Bhatt

IPC分类号： A23L1/36

CPC分类号： A23G3/0063 ,  A21D6/001 ,  A21D13/31 ,  A23G3/343 ,  A23G3/54 ,  A23G2200/00 ,  A23L7/122 ,  A23L19/03 ,  A23L25/25 ,  A23P20/10 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/209

摘要： The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one soft edible layer that substantially covers the outside surface of the edible core; wherein the outer layer is applied by a method comprising the steps of: (a) applying a base liquid onto the outside surface of the edible core, thereby forming a liquid coated component; (b) applying a dry powder to the liquid coated component, thereby forming an edible layered component; and (c) optionally, (i) drying the liquid coated core after step (a), (ii) drying the edible layered component after step (b), or (iii) drying the liquid coated core after step (a) and drying the edible layered component after step (b); wherein the soft edible layer has a water activity of about 0.2 to about 0.8 at 25° C.

摘要翻译： 本发明涉及一种制备搁置稳定的食用小吃的方法。 该方法包括以下步骤：（A）提供具有外表面的可食用芯; 和（B）施加基本上覆盖可食用芯的外表面的至少一个软质可食用层; 其特征在于，通过包括以下步骤的方法施加所述外层：（a）将基础液体涂覆到所述可食用芯体的外表面上，从而形成液体涂布部件; （b）将干粉施加到液体涂布的部件上，从而形成可食用的分层成分; 和（c）任选地，（i）在步骤（a）之后干燥液体涂覆的芯，（ii）在步骤（b）之后干燥可食用的层状组分，或（iii）在步骤（a）之后干燥液体涂覆的芯并干燥 步骤（b）后的可食用层状组分; 其中所述软可食用层在25℃具有约0.2至约0.8的水分活度

公开(公告)号：US20050238763A1

公开(公告)日：2005-10-27

申请号：US10505874

申请日：2003-03-13

申请人： Stanislaw Kocanda ,  Lech Wysocki

发明人： Stanislaw Kocanda ,  Lech Wysocki

IPC分类号： A21D13/00 ,  A23G3/00 ,  A23L1/00 ,  A23L1/16 ,  A23L1/217

CPC分类号： A23L19/19 ,  A21D13/31 ,  A21D13/60 ,  A23L7/11 ,  A23L7/111 ,  A23P20/12

摘要： A method for manufacturing a product from cooked dough with a long shelf-life and low fat content, but preserving the taste of a product prepared using traditional methods. According to the method, the product is pre-processed through scalding, cooled at a temperature of 30° C. to 0° C., quick-fried at a temperature from 110° C. to 210° C. for 10 seconds to 10 minutes and immediately cooled to a temperature from 4° C. to 0° C. from 30 minutes to 12 hours, depending on the cooling system used. Before the preliminary quick-frying, the product is subject to several phases of breading by dredging in flour, covering with wet breading in the form of a water suspension of a breading mixture and coating with dry breading in the form of a breading mixture of a grain size from 0.20 mm to 6.30 mm.

摘要翻译： 一种具有长保质期和低脂肪含量的熟面团生产产品的方法，但保持了使用传统方法制备的产品的味道。 根据该方法，将产品通过烫伤进行预处理，在30℃至0℃的温度下冷却，在110℃至210℃的温度下快速炸10秒至10 分钟，并且立即从30分钟冷却至4℃至0℃至12小时，这取决于所用的冷却系统。 在进行初步快速煎炸之前，该产品可以通过在面粉中进行疏浚而进行多个阶段的面包，以湿面包屑的形式将面包屑混合物的水悬浮液和干面包屑以干面包屑的形式覆盖， 粒度从0.20mm到6.30mm。

公开(公告)号：US06942885B2

公开(公告)日：2005-09-13

申请号：US10285652

申请日：2002-11-01

申请人： Robert E. Ross ,  Gerard J. Loizeau

发明人： Robert E. Ross ,  Gerard J. Loizeau

IPC分类号： A21D10/02 ,  A21D13/00 ,  A21D10/00

CPC分类号： A21D10/025 ,  A21D13/24 ,  A21D13/31

摘要： A ready-for-use refrigerated or frozen dough that is prepared from flour, a leavening agent, fat; has no greater than 0.5 weight percent sugar or sugar substitute; and preferably includes one or more toppings, fillings, or both. The dough has a surface that includes grooves, score lines, or combinations thereof which define pieces of the dough to be separated into individual bakery products. The grooves, score lines, or combinations thereof each have a depth of about 3% to about 95% of the thickness of the dough. The dough is in the form of a sheet or a parallelepipedal, cylinder, prismatic block or polygon having a thickness of from about 0.5 to 5 cm.

摘要翻译： 由面粉，发酵剂，脂肪制成的即用型冷冻或冷冻面团; 不超过0.5重量％的糖或糖代用品; 并且优选地包括一个或多个浇头，填充物或两者。 面团具有包括凹槽，刻痕线或其组合的表面，其限定要分离成单个焙烤产品的面团片段。 凹槽，刻痕线或其组合各自具有面团厚度的约3％至约95％的深度。 面团是厚度为约0.5至5厘米的片材或平行六面体，圆柱体，棱柱形块或多边形的形式。

公开(公告)号：US20040161502A1

公开(公告)日：2004-08-19

申请号：US10369213

申请日：2003-02-19

发明人： Jeffrey Enz ,  Jean Louise Weber ,  Lisa Kopas-Lane ,  Victor Huang ,  Jalayne Martin

IPC分类号： A23G003/00

CPC分类号： A21D6/001 ,  A21D13/22 ,  A21D13/31

摘要： The present invention provides a refrigerated, unbaked dough product comprising a leavened dough and a high moisture filling at least partially enrobed in the leavened dough. The filling comprises water a gelling agent or thickening agent. The filling has a water moisture to fat content ratio (if fat is present) greater than or equal to 1.8. The filling exhibits particular rheological properties at certain temperatures, wherein the filling has an uncooked 20null C. Gnull value of at least about 4,000 pascals, and a 80null C. Gnull of at least about 1000 Pa. The water activity of the filling is at least about 0.85. The dough product is disposed within a container at a pressure greater than one atmosphere. The thus provided product exhibits excellent storage and baking characteristics, with highly desired organoleptic properties.

摘要翻译： 本发明提供了一种冷藏的未烘烤的面团产品，其包含发酵的面团和至少部分地被包裹在发酵面团中的高水分填充物。 填充物包含水，胶凝剂或增稠剂。 填充物具有大于或等于1.8的水分与脂肪含量比（如果存在脂肪）。 填充物在某些温度下表现出特定的流变性能，其中填充物具有至少约4,000帕斯卡的未烹饪的20℃G'值和至少约1000Pa的80℃G'。 填充量至少约为0.85。 面团产品在大于一个大气压的压力下放置在容器内。 由此提供的产品具有优异的储存和烘烤特性，具有高度期望的感官特性。

公开(公告)号：US20030190389A1

公开(公告)日：2003-10-09

申请号：US09277627

申请日：1999-03-26

申请人： DAVID J. DOMINGUES

发明人： DAVID J. DOMINGUES ,  JOHN H. HANLIN

IPC分类号： A23L001/00

CPC分类号： A23L7/11 ,  A21D2/34 ,  A21D13/31 ,  A21D15/00 ,  A21D15/04 ,  A23B5/16 ,  A23C9/1234 ,  A23L3/3571 ,  A23L29/065

摘要： Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.

摘要翻译： 食品可以包括干燥的微生物作为生物防治剂。 干燥的培养物在食品的巴氏灭菌期间抵抗灭活。 选择微生物是无毒的并且抑制病原微生物的生长。 例如，生物防治微生物可以产生酸以降低产物的pH，从而抑制病原体的生长。