公开(公告)号：US20030044493A1

公开(公告)日：2003-03-06

申请号：US10177731

申请日：2002-06-20

发明人： David C. Rettey ,  Krishna K. Kanuru ,  Wayne M. Pafco ,  Mark E. Ingelin ,  Mohamed M. Morad

IPC分类号： A21D013/00

CPC分类号： A23L7/122 ,  A21C9/06 ,  A21C15/007 ,  A21D8/02 ,  A21D13/33 ,  A21D13/34 ,  A21D13/37 ,  A23P20/20 ,  A23P30/25

摘要： A bread bowl or boule comprises a spherical edible shell. The volume of the shell provides a space, volume, or container of at least one individual serving size portion of a food material. The bowl typically comprises a spherical shell with an opening resulting from a section removed. The bowl can be manufactured by forming a bakable shell surrounding a fugitive space filling composition. Upon baking, the heat of baking results in a change of state such that the fugitive space filling material exits the interior of the bowl leaving a volume suitable for a single serving portion. The structure adapted for baking comprises an exterior dough shell and an interior fugitive section. Extruding the dough with a fugitive composition in the interior and sealing the extruded ends into a substantially rounded or spherical structure can make the production unit. In preparation, the unbaked bowl is baked leaving a spherical hollow structure. A section of the sphere is removed, exposing the interior volume and the consumable food is then introduced into the interior of the bowl.

摘要翻译： 一个面包碗或巧克力包括一个球形食用壳。 壳的体积提供食物的至少一个单独的大小部分的空间，体积或容器。 碗通常包括具有从部分移除而产生的开口的球形壳。 可以通过形成围绕逃逸空间填充组合物的可烘烤壳来制造碗。 在烘烤时，烘烤热导致状态的改变，使得短暂空间填充材料离开碗的内部，留出适合于单个部分的体积。 适于烘烤的结构包括外部面团外壳和内部短片部分。 在内部用短暂组合物挤出面团并将挤出的端部密封成基本上圆形或球形的结构可以使生产单元。 在制备中，烘烤未烘烤的碗，留下球形中空结构。 去除球体的一部分，暴露内部容积，然后将消耗性食物引入碗的内部。

公开(公告)号：US20020122858A1

公开(公告)日：2002-09-05

申请号：US09797014

申请日：2001-03-01

发明人： Lawrence S. Baras

IPC分类号： A21D006/00

CPC分类号： A21D15/02 ,  A21D8/00 ,  A21D13/37

摘要： Low moisture absorption flour and a direct set cream cheese are used to make a filled bagel. The torus is formed by first co-extruding the cream cheese and dough to form a cream cheese-filled tube of dough, and then by cutting the dough and the ends of the cut pieces. The formed dough is the proofed, steamed and baked. The bagels are removed from the oven and immediately frozen in order to form a filled bagel with a minimum of cavitation.

摘要翻译： 使用低吸湿面粉和直接定型奶油干酪来制作满面的百吉饼。 圆环通过首先将奶油干酪和面团共同挤出以形成面团的奶油干酪填充的管，然后通过切割面团和切割的末端来形成。 形成的面团被打样，蒸和烘烤。 将百吉饼从烘箱中取出并立即冷冻，以形成具有最小气蚀的填充的百吉饼。

公开(公告)号：US06406731B1

公开(公告)日：2002-06-18

申请号：US09515736

申请日：2000-02-29

申请人： William Hartman

发明人： William Hartman

IPC分类号： A21C304

CPC分类号： A21D13/37

摘要： A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough to form a filled, unrisen yeast-bread dough; shaping the filled, unrisen yeast-bread dough into a consistent elongated shape; proofing, baking, enrobing, and freezing the filled, unrisen yeast-bread dough to form a frozen, filled, yeast-leavened bread product that experiences substantially no leaking of filling from out of the bread product.

摘要翻译： 一种冷冻，填充的酵母面包产品及其制备方法，所述方法包括将未发酵的酵母面团生面团共挤出并通过挤出机填充，该挤出机能够至少将未加入的酵母面包面团的馅料包裹起来 形成一个充满的，不起的酵母面包面团; 将充满的，未发酵的酵母面包面团成形为一致的细长形状; 打磨，烘烤，包埋和冷冻填充的未发酵的酵母面包面团，以形成冷冻，充满的酵母发酵面包产品，其基本上不会从面包产品中泄漏出来。

公开(公告)号：US06299916B1

公开(公告)日：2001-10-09

申请号：US09517653

申请日：2000-03-03

申请人： Vernetta L. Dally ,  Edward C. Coleman ,  Twyla P. Stubblefield ,  Kenneth W. Cale ,  Eileen M. Halliday ,  Robert J. Martin ,  Rita W. Brander ,  Todd A. Zaniewski

发明人： Vernetta L. Dally ,  Edward C. Coleman ,  Twyla P. Stubblefield ,  Kenneth W. Cale ,  Eileen M. Halliday ,  Robert J. Martin ,  Rita W. Brander ,  Todd A. Zaniewski

IPC分类号： A23D1300

CPC分类号： A23L25/10 ,  A21D13/31 ,  A21D13/37 ,  A23C19/0765 ,  A23L7/122

摘要： A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60-0.90 and the filling has a milk fat content of less than 10%.

摘要翻译： 一个烘烤的，稳定的手提式小吃店，包括一个外皮和一个光滑，乳脂状的芝士蛋糕般的馅料。 地壳围绕着杆的底部和纵向侧面。 文件在其顶部表面露出。 每个配方的水分配比为0.60-0.90的水分，填充物的乳脂含量低于10％。

公开(公告)号：US3807919A

公开(公告)日：1974-04-30

申请号：US23907872

申请日：1972-03-29

申请人： DCA FOOD IND

发明人： MCCARTHY J ,  KAUFMAN H ,  ROTH H

IPC分类号： A21C9/06 ,  A21C11/16 ,  A21D13/00 ,  A23P1/12

CPC分类号： A23P30/25 ,  A21C11/163 ,  A21D13/37

摘要： An apparatus for simultaneously extruding a raw annular dough ring and an annular filling therewith. A generally cylindrical filling extrusion mechanism, in communication with a pressurized source of filling, is contained within and surrounded by a generally cylindrical dough-extrusion mechanism which is in communication with a pressurized source of dough. The apparatus has an automatic programmed control in operative relation therewith for controlling the filling rates, duration of operation and relative times of initiation of the dough and filling extrusion cycles thereby permitting various relative orientations of the filling and the dough. The apparatus is readily assembled and dismantled for cleansing and maintenance and is compatible with existing equipment requiring only slight modification thereof.

摘要翻译： 一种用于同时挤出生的环形面团和其环形填充物的装置。 与加压的填充源连通的大致圆柱形的填充挤压机构被包含在与加压的生面团连通的大致圆柱形的面团挤出机构中并包围。 该装置具有与其操作关系的自动编程控制，用于控制灌装速率，操作持续时间和面团开始的相对时间和填充挤出循环，从而允许填充物和面团的各种相对取向。 该装置易于组装和拆卸以进行清洁和维护，并且与仅需要稍微修改的现有设备兼容。