公开(公告)号：US20030203092A1

公开(公告)日：2003-10-30

申请号：US10403923

申请日：2003-03-24

Inventor： Sajid Ali Khan

IPC: A21D010/00

CPC classification number: A21D6/003

Abstract: Fast cooking flours for making breads, cakes, pancakes, biscuits, tortillas, muffins, cookies, patties, pizzas, nans, brioches, etc. by heat treating the grain which is dry heated for a time and duration which is then ground into flour which can be used in flour containing products which provide a faster cooking product than using conventional flour.

Abstract translation: 通过将干燥加热的谷物热处理一段时间和时间，快速烹制面粉，蛋糕，煎饼，饼干，玉米饼，松饼，饼干，馅饼，比萨饼，南饼，泡椒等面粉，将其研磨成面粉 可以用于含有比使用常规面粉更快的烹饪产品的面粉。

公开(公告)号：US20030190399A1

公开(公告)日：2003-10-09

申请号：US10381958

申请日：2003-03-28

Inventor： Margot Elisabeth Francoise Schooneveld-Bergmans ,  Javier Rodriguez Aranda

IPC: A21D010/00

CPC classification number: A21D2/26 ,  A21D2/181 ,  A21D2/22 ,  A21D8/02

Abstract: The present invention relates to liquid bread improving compositions. The invention also relates to a process for the preparation of a dough using said liquid bread improving compositions as well as to a process for the preparation of a hiked product from such a dough.

Abstract translation: 本发明涉及液体面包改良组合物。 本发明还涉及一种使用所述液体面包改良组合物制备面团的方法以及从这种面团制备起落的产品的方法。

公开(公告)号：US20030138541A1

公开(公告)日：2003-07-24

申请号：US10342782

申请日：2003-01-15

Applicant: The Procter & Gamble Co.

Inventor： Maria Dolores Martinez-Serna Villagran ,  Joan Carol Wooten

IPC: A21D010/00

CPC classification number: A21D2/366 ,  A23L19/15 ,  A23L19/19 ,  Y10S426/808

Abstract: Dough compositions comprising potato flanules can be used to make fabricated food products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases sheet strength.

Abstract translation: 包含马铃薯薄膜的面团组合物可用于制造制成的食品。 鳞片在片状和颗粒之间具有物理性质。 与颗粒相比，向面团加入薄片增加了面团的片强度，粘结性和弹性。 与薄片相比，向面团加入薄片减少了片材强度。

公开(公告)号：US20030138540A1

公开(公告)日：2003-07-24

申请号：US10317741

申请日：2002-12-12

Inventor： Irina E. Braginsky ,  John Graves ,  Randy Hasse ,  Leola Henry ,  Jalayne Martin ,  Cara Yarusso

IPC: A21D010/00

CPC classification number: A21D10/025 ,  A21D6/001 ,  A21D10/045

Abstract: A scoopable dough can be used to prepare cut biscuits, drop biscuits, dumplings, flat bread, crackers, pizza dough, doughnuts, fritters, hushpuppies, muffins, pastry crusts, coffee cake, quick bread, scones, cobbler-type crust, and the like. A scoopable dough can be formed into various shapes and thereafter stored at temperatures suitable for freezing and at temperatures suitable for refrigeration that includes flour, water, a protein supplement, a shortening, a humectant, and a leavening system encapsulated, and the scoopable dough has desirable viscoelastic properties. The various shapes of the scoopable dough can be in the form of individual single-serve units of dough that can be placed in an oven and baked without an intermediate thawing or proofing step.

Abstract translation: 可以使用勺子制作切碎的饼干，滴饼，饺子，扁平面包，薄脆饼干，比萨面团，甜甜圈，油条，胡椒粉，松饼，糕点结皮，咖啡蛋糕，快速面包，烤饼，补鞋型地壳等。 喜欢。 可舀面团可以形成各种形状，然后在适于冷冻的温度和适于冷藏的温度下储存，包括面粉，水，蛋白质补充剂，起酥油，保湿剂和发酵系统，并且可舀面团具有 理想的粘弹性。 可舀面团的各种形状可以是可以放置在烘箱中并且没有中间解冻或打样步骤的面团的单个单一服务单元的形式。

公开(公告)号：US20030077370A1

公开(公告)日：2003-04-24

申请号：US10132733

申请日：2002-04-26

Inventor： Gernot Fontaine ,  Heinz Steinhage

IPC: A21D010/00

CPC classification number: A21D13/06 ,  A21D10/02 ,  A23L33/40

Abstract: A baked product is used as food for an athlete and provides the energy content in kilocalories. The baked product results from processing a baking mixture comprising a proportion of less than 20% fats, more than 50% carbohydrates, and more than 15% proteins. The processing requires stirring the baking mixture with a liquid, in particular water, and then baking the baking mixture. A further embodiment of the invention includes the baked product in the form of a baked cake wherein the baking mixture is stirred with water in a weight ratio of approximately 150 g water to 140 g baking mixture to form a paste. The resulting paste is placed into a baking mold, and baked at a temperature of at least 150 degrees Celsius. A still further embodiment includes a kit including the baking mixture in a sealable bin, a measuring device, and a baking mold.

Abstract translation: 烘焙食品用作运动员的食物，并以千卡提供能量含量。 焙烤产品是通过加工包含少于20％脂肪，超过50％碳水化合物和超过15％蛋白质的比例的烘烤混合物产生的。 处理需要用液体，特别是水搅拌烘焙混合物，然后烘烤烘烤混合物。 本发明的另一个实施方案包括焙烤饼形式的焙烤产品，其中将烘焙混合物与约150g水至140g重量比的水一起搅拌以形成糊状物。 将所得糊状物置于烘烤模具中，并在至少150摄氏度的温度下烘烤。 另一个实施例包括一个套件，其包括在可密封仓中的烘烤混合物，测量装置和烘烤模具。

公开(公告)号：US20020197374A1

公开(公告)日：2002-12-26

申请号：US10226953

申请日：2002-08-23

Inventor： Marcus H. Parsons ,  Robert E. Chatel

IPC: A21D010/00

CPC classification number: A21C11/163

Abstract: An apparatus, system and method is provided for injecting a fluid additive into a viscous fluid food flow stream. A fluid additive injector device is utilized to inject the fluid additive which has structure to prevent or minimize the amount of fluid additive that contacts or pools along the periphery of the fluid food flow stream. A fluid additive delivery system is provided to deliver equal amounts of fluid additive to a plurality of fluid additive injectors using a single pump without adjustable flow control apparatus.

Abstract translation: 提供了一种用于将流体添加剂注入到粘性流体食物流动流中的装置，系统和方法。 使用流体添加剂注射器装置来注入流体添加剂，其具有防止或最小化沿着流体食物流动流的周边接触或聚集的流体添加剂的量的结构。 提供流体添加剂输送系统以使用不具有可调流量控制装置的单个泵将等量的流体添加剂输送到多个流体添加剂注射器。

公开(公告)号：US20020197373A1

公开(公告)日：2002-12-26

申请号：US09817419

申请日：2001-03-26

Inventor： Yong-Cheng Shi ,  Yayun Liu

IPC: A21D010/00

CPC classification number: A21D13/062 ,  A21D6/003 ,  A23L7/115 ,  A23L7/196 ,  A23L7/1975 ,  C08B30/00 ,  C08B30/042 ,  C08B30/12 ,  C08B30/20

Abstract: This invention relates to a process for preparing cereal grain having increased dietary fiber and/or resistant starch content and the process tolerant grain prepared thereby. Further, this invention provides high amylose grain with unusually high dietary fiber and resistant starch content. In particular, this invention involves the preparation of the improved grain by a combination of moisture and temperature conditions and further to use of the grain in the preparation of products containing starch.

Abstract translation: 本发明涉及一种制备具有增加的膳食纤维和/或抗性淀粉含量的谷粒的方法以及由此制备的加工耐性颗粒。 此外，本发明提供了具有异常高的膳食纤维和抗性淀粉含量的高直链淀粉颗粒。 特别地，本发明涉及通过水分和温度条件的组合制备改进的颗粒，并且还涉及在制备含有淀粉的产品时使用谷物。

公开(公告)号：US20020168458A1

公开(公告)日：2002-11-14

申请号：US10136152

申请日：2002-05-01

Inventor： Espiridion Valdes Rodriguez ,  Efrain Joel Pena Sanchez

IPC: A21D010/00

CPC classification number: A21D2/02 ,  A21D13/41 ,  A21D13/42 ,  A23L7/117 ,  A23L7/13 ,  Y10S426/808

Abstract: The subject invention is a process for production of an appetizer comprising 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 invention 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.

Abstract translation: 本发明是用于生产开胃菜的方法，包括以下步骤：a）将约1.0％至1.5％（重量）的石灰与水和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。 本发明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。

公开(公告)号：US20020146497A1

公开(公告)日：2002-10-10

申请号：US10036829

申请日：2002-01-04

Applicant: Kraft Foods Holdings, Inc.

Inventor： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC: A21D010/00

CPC classification number: C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

Abstract: An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140null C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced calf using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of e amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch. Starch-based compositions comprising the high-melting RS type III of the present invention exhibit unexpectedly superior baking characteristics, such as cookie spread, golden brown color, pleasant aroma, and surface cracking which are comparable to those achieved with conventional wheat flour. The high melting point of the enzyme resistant starch, as measured by DSC, permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. It may therefore be used for the production of reduced calorie baked goods such as cookies. The heat-treatment may be applied to enzyme resistant starch type I, II, and IV, as well as type III, to increase the yield of enzyme resistant starch or dietary fiber content of the enzyme resistant starch composition and enhance its baking characteristics.

Abstract translation: 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于 原淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 使用晶体成核和传播温度产生耐酶淀粉，其避免了显着产生较低熔点的支链淀粉晶体，较低熔点的直链淀粉晶体和较低熔点的直链淀粉 - 脂质复合物。 使用的成核温度高于支链淀粉晶体的熔点。 所用的传播温度高于任何直链淀粉 - 脂质复合物的熔点，但低于耐酶淀粉的熔点。 包含本发明的高熔点RS型III的淀粉基组合物显示出与传统小麦粉所达到的相当的意想不到的优异的烘烤特性，例如饼干蔓延，金棕色，宜人的香气和表面裂纹。 通过DSC测量，耐酶淀粉的高熔点允许其在烘焙良好配方中使用，而在烘烤时不会显着降低酶抗性。 因此，它可用于生产诸如饼干的低热量烘焙食品。 热处理可以应用于I型，II型和IV型抗酶淀粉以及III型，以提高耐酶淀粉的产量或耐酶淀粉组合物的膳食纤维含量并增强其烘烤特性。

公开(公告)号：US20020110629A1

公开(公告)日：2002-08-15

申请号：US09782698

申请日：2001-02-13

Inventor： R. Carl Hoseney ,  Rebecca Ann Miller ,  Sukh Bassi ,  Clodualdo C. Maningat

IPC: A21D010/00

CPC classification number: A21D8/06 ,  A21D2/265

Abstract: Bread and similar wheat flour-based products are provided which exhibit reduced toughness when subjected to microwave heating. The products are prepared from wheat flour-based, leavened doughs which have adjusted gliadin:glutenin ratios of from about 1.1-2.3, such ratio adjustment is preferably accomplished by the addition of a gliadin-rich preparation into the starting doughs, typically at levels of from about 1-6% (fwb).