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公开(公告)号：US20150223506A1
公开(公告)日：2015-08-13
申请号：US14424392
申请日：2013-08-27
申请人： GIULIANI S.p.A.
发明人： Giammaria Giuliani , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
CPC分类号： A21D13/40 , A21D6/00 , A21D8/00 , A21D8/042 , A21D8/045 , A21D8/047 , A21D10/002 , A21D13/00 , A21D13/04 , A21D13/062 , A21D13/066 , A23L33/30 , A23Y2220/67 , A23Y2220/81 , C12N1/20
摘要： The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.
摘要翻译： 本发明涉及从含有谷物面粉的谷蛋白开始制备面粉面积减少的方法。 特别地，本发明涉及乳酸菌和真菌酶在小麦粉中部分降解麸质的用途，以便获得具有20,000-80,000ppm残余麸质浓度的面粉面团。 通过本发明方法获得的面粉面团可用于制备具有降低的面筋含量的食品。
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公开(公告)号：US08092849B2
公开(公告)日：2012-01-10
申请号：US12091611
申请日：2006-10-24
申请人： Rose Kane
发明人： Rose Kane
IPC分类号： A21D8/00
摘要： A baking apparatus or tin, particularly for baking bread, comprising an outer housing able to accommodate a first dough, and one or more insertable, separable sleeves able to accommodate at least a second dough.
摘要翻译： 一种焙烤设备或锡，特别是烘烤面包，包括能够容纳第一面团的外壳，以及能够容纳至少第二面团的一个或多个可插入的可分离的套筒。
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公开(公告)号：US08029844B2
公开(公告)日：2011-10-04
申请号：US12607939
申请日：2009-10-28
CPC分类号： A21C11/006
摘要： A method for making a pastry shell includes the provision of an upward-facing female die, including an open-bottomed baking ring, and a downward-facing male die, and urging the two dies toward each other with a selected volume of dough inserted therebetween such that the male die is inserted concentrically into the female die to form the dough into an unbaked pastry shell conforming substantially to the die space defined between the male and female dies and having a substantially flat, horizontal floor and vertical annular side walls that intersect the floor at substantially a right angle. The baking ring, gasket and unbaked pastry shell define an assembly that is then removed from the forming apparatus, conveyed to a separate oven and baked in the oven such that the baking ring supports the walls of the pastry shell during the conveying and the baking of the shell.
摘要翻译： 一种制作糕点壳的方法包括提供一个向上的阴模，包括一个开口的烤环和一个向下的阳模，并且将两个模具朝向彼此推动，其中插入了选定体积的面团 使得阳模被同心地插入阴模中以将面团形成为基本上符合阳模和阴模之间限定的模腔的未烘焙糕点壳，并且具有基本平坦的水平底板和垂直环形侧壁， 地板以大致直角。 烘烤环，垫圈和未烘焙糕点壳体限定了一个组件，然后将其从成形设备中取出，输送到单独的烤箱并在烤箱中烘烤，使得烘烤环在输送和烘烤期间支撑糕点壳的壁 贝壳。
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64.再颁专利公开(公告)号：USRE42749E1
公开(公告)日：2011-09-27
申请号：US10667245
申请日：2003-09-17
申请人： Deborah W. Cohen
发明人： Deborah W. Cohen
摘要： A cohesive machineable dough having a high soy content and products made from the dough are shown. The dough has a soy-component, a pre-gelatinized starch component, a liquid component, and optionally other ingredients. Preferably, the soy-component is from about 60% to about 90% of the dry ingredients, the pre-gelatinized starch component is from about 10% to about 40% of the dry ingredients, and water is from about 25% to 45% of the total dough. The dough may be sheeted, cut, and baked to produce products such as flatbreads, crackers, chips, and other snack and bread products of various cuisines. The dough may also be fried after baking.
摘要翻译： 显示了具有高大豆含量的粘性可机加工面团和由面团制成的产品。 面团具有大豆成分，预胶化淀粉组分，液体组分和任选的其它成分。 优选地，大豆组分为干成分的约60％至约90％，预糊化淀粉组分为干成分的约10％至约40％，水为约25％至45％ 的总面团。 面团可以进行片状，切割和烘烤，以生产各种各样的食品，例如面包，饼干，薯条和其他零食和面包产品。 面团也可以在烘烤后油炸。
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65.发明申请FORMING ROLLER STRUCTURE FOR DOUGH SHEET PRODUCTS, PERSONALIZED WITH EMBOSSING AND AN OBTAINED PRODUCT 审中-公开用于产品的成型滚筒结构，具有破损和获得的产品公开(公告)号：US20100227024A1
公开(公告)日：2010-09-09
申请号：US12617857
申请日：2009-11-13
摘要： A forming roller structure for making dough sheet products from a dough sheet has a cylindrical body turned on a axle. The axle preferably has annular bodies of a greater diameter than the axle and gears for holding the roller structure in a tortilla machine and engaging the cylindrical body with the mechanism of the tortilla machine. The cylindrical body has an outer surface with a cutting border formed therein to define the edge of a dough sheet product, such as a tortilla. The outer surface also has embossing located within the cutting border, so that the embossing presses a predetermined design into the dough sheet surface as the dough sheet is moved with respect to the cylindrical body. The design may be text or a graphic image. A dough sheet product with an embossed design and a method of making same are also disclosed.
摘要翻译： 用于从面片制造面片产品的成型辊结构具有在轴上转动的圆筒体。 轴优选地具有比轴更大直径的环形体和用于将辊结构保持在玉米饼圆饼机中的齿轮，并且使圆柱体与玉米饼圆饼机的机构接合。 圆柱体具有形成在其中的切割边界的外表面，以限定面片产品的边缘，例如玉米饼。 外表面还具有位于切割边界内的压花，使得当面片相对于圆柱体移动时，压花将预定的设计压入面片表面。 该设计可以是文本或图形图像。 还公开了具有压纹设计的面片产品及其制造方法。
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公开(公告)号：US20090291186A1
公开(公告)日：2009-11-26
申请号：US12125769
申请日：2008-05-22
申请人： Celso Olmedo Bejarano Wallens , Joaquin Fernandez Baumeister , Roberto Cayetano Guzman Tello , Omar Rangel Alvarez
发明人： Celso Olmedo Bejarano Wallens , Joaquin Fernandez Baumeister , Roberto Cayetano Guzman Tello , Omar Rangel Alvarez
摘要： A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including dry blending, hydrating, and working dough in an extruder having a unique screw configuration. The new process uses very little water and emits no waste water.
摘要翻译： 一种生产新鲜的masa，nixtamalized面粉和衍生产品的过程。 本发明是用于生产玉米饼，油炸或烤玉米粉碎片，玉米片或玉米片的玉米粉（面团）的生产的新方法。 新工艺直接从原料生产masa，而不需要传统的烹饪和浸泡步骤。 它采用一系列加工步骤，包括在具有独特螺旋结构的挤出机中进行干混，保湿和加工面团。 新工艺使用的水很少，不会排放废水。
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67.发明申请公开(公告)号：US20090202674A1
公开(公告)日：2009-08-13
申请号：US12368075
申请日：2009-02-09
申请人： Yumi Yamamoto , Tatsuki Yamamoto
发明人： Yumi Yamamoto , Tatsuki Yamamoto
CPC分类号： A21D2/36 , A21D13/02 , A21D13/06 , A23K10/37 , A23K20/10 , A23K20/147 , A23K20/163 , A23K20/168 , A23K20/184 , A23K20/20 , A23K40/20 , A23L7/115 , A23L29/244 , A23L33/10 , A23L33/22 , Y02P60/877
摘要： A diet food composition effective in prevention of lifestyle related diseases is disclosed. The composition comprises a soluble dietary fiber of 5 to 35 weight % mainly containing insulin and an insoluble dietary fiber of 95 to 65 weight %, selected from the group consisting of wheat bran, rice bran and soybean fiber. The insoluble dietary fiber and the soluble dietary fiber are mixed at a mixture ratio of 1 to 2-20 on the basis of weight portion. The composition per 100 kcal contains the dietary fiber of at least 10 grams and insulin of at least 2 grams. In a mixing process, the soluble dietary fiber can be previously mixed and whipped with water and oil before mixing with the insoluble dietary fiber and the gluten can be previously fermented before mixing with the insoluble dietary fiber in order to have a good finished product.
摘要翻译： 公开了有效预防生活方式相关疾病的饮食食品组合物。 该组合物包含主要含有胰岛素的5至35重量％的可溶性膳食纤维和95至65重量％的不溶性膳食纤维，其选自麦麸，米糠和大豆纤维。 基于重量份，将不溶性膳食纤维和可溶性膳食纤维以1〜2-20的混合比混合。 每100千卡的组合物含有至少10克的膳食纤维和至少2克的胰岛素。 在混合过程中，可溶性膳食纤维可以预先混合并用水和油搅拌，然后与不溶性膳食纤维混合，并且可以在与不溶性膳食纤维混合之前将面筋预先发酵，以获得良好的成品。
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公开(公告)号：US07029716B2
公开(公告)日：2006-04-18
申请号：US10745365
申请日：2003-12-23
申请人： Geoffrey Margolis
发明人： Geoffrey Margolis
摘要： A method for producing a reconstitutable dehydrated food product, an apparatus for producing such a product, and a product produced thereby are described. The method calls for using a stationary vessel to separately hydrate at least two batches of raw beans with circulating water, as well as a second stationary vessel to separately pressure cook the hydrated beans using direct steam injection with minimal agitation. A first batch is then chopped and sized, and then formed into a generally flat, preferably ribbed sheet of texturized composition. The latter is then dried and broken into chunks. The second batch of beans is kept whole and, once cooked, is dried utilizing a combination convection/microwave heating chamber in such a way as to preserve the integrity of the beans. The dried whole beans are then added to the first batch of beans, and preferably, to the chunks produced therefrom.
摘要翻译： 对可再生脱水食品的制造方法，制造这种制品的装置以及由此制造的制品进行说明。 该方法要求使用固定容器分别使用循环水分别水合至少两批生豆，以及第二固定容器，以最小的搅动使用直接蒸汽注射分别加压煮熟的水合豆。 然后将第一批切割并定尺寸，然后形成一个大致平坦的，优选肋纹的组织化片材。 然后将后者干燥并分成大块。 第二批豆子保持整体，一旦煮熟，用对流/微波加热室组合干燥，以保持豆的完整性。 然后将干燥的全豆加入到第一批豆中，优选加入到由其生产的块中。
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公开(公告)号：US06838108B2
公开(公告)日：2005-01-04
申请号：US10136152
申请日：2002-05-01
摘要： A process for production of an appetizer is disclosed. The process comprises the steps of: a) adding between about 1.0 percent to 1.5 weight percent lime to a combination of water and corn to form a mixture; b) boiling the mixture until the mixture contains between about 34 to 38 weight percent moisture; d) soaking the mixture for between about 12 to 16 hours to achieve between about 46 to 52 percent moisture; d) grinding said mixture into a dough; and e) rolling and cooking said dough to produce the appetizer. This process has the quality of permitting a new product from the nixtamalized corn dough, which is acceptable to the public, and a technology that allows for the accomplishment of the above objective.
摘要翻译： 公开了一种用于生产开胃菜的方法。 该方法包括以下步骤：a）将约1.0％至1.5％（重量）的石灰与水与玉米的混合物加入以形成混合物; b）将混合物煮沸直到混合物含有约34至38重量％的水分; d）将混合物浸泡约12至16小时以达到约46至52％的水分; d）将所述混合物研磨成面团; 和e）滚动和烹饪所述面团以产生开胃菜。 该方法具有允许来自公众可接受的玉米面团的新产品的质量，以及允许实现上述目的的技术。
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公开(公告)号：US6156364A
公开(公告)日：2000-12-05
申请号：US521347
申请日：2000-03-09
申请人： Ronald Louis Meibach
发明人： Ronald Louis Meibach
CPC分类号： A21D13/007 , A21C11/004 , A21D8/025 , A21D8/06
摘要： The present invention provides a method of forming proofed dough for baked goods in a predetermined shape, as well as an apparatus for practicing the method. The apparatus includes a closed dough handling system that includes a pressurized dough mixer, a dough transporting device joined to the pressurized dough mixer, and an injection molding device joined to the dough transporting device. The method includes the step of transporting proofed dough from the pressurized dough mixer through the dough transporting device to the injection molding device, wherein the injection molding device fills the injection mold with dough when it is connected to the dough transporting device, thus forming one or more pieces of dough having the predetermined shape within the molds. The injection molds containing the dough may then either be conveyed into an oven to form a baked piece of dough having the predetermined shape, or conveyed into a freezer to form a frozen piece of dough having the predetermined shape.
摘要翻译： 本发明提供一种形成预定形状的烘焙食品的防粘面团的方法以及用于实施该方法的设备。 该设备包括封闭的面团处理系统，其包括加压的面团混合器，连接到加压面团混合器的面团运送装置，以及连接到面团运送装置的注射成型装置。 该方法包括以下步骤：将来自加压的面团混合器的经过校正的面团从面团运送装置运送至注射成型装置，其中注射模制装置在面团运送装置连接时将面团充满，从而形成一个或多个 在模具内具有预定形状的更多块面团。 然后可以将含有面团的注射模具输送到烘箱中以形成具有预定形状的面团的烘烤片，或者输送到冷冻器中以形成具有预定形状的冷冻面团块。
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