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    Preparation of an edible product from dough
    73.
    发明授权
    Preparation of an edible product from dough 有权
    从面团制备食用产品

    公开(公告)号：US07981452B2

    公开(公告)日：2011-07-19

    申请号：US12365273

    申请日：2009-02-04

    申请人： Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Dujinhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

    发明人： Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Dujinhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

    IPC分类号： A21D15/08 ,  A21D2/00

    CPC分类号： G06Q99/00 ,  A21D2/00 ,  A21D6/00 ,  A21D8/042 ,  A21D8/08 ,  A21D13/22 ,  A21D13/28 ,  A21D15/08 ,  Y10S426/811

    摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

    摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。

    Preparation of an edible product from dough
    76.
    发明申请
    Preparation of an edible product from dough 有权
    从面团制备食用产品

    公开(公告)号：US20050136166A1

    公开(公告)日：2005-06-23

    申请号：US10941436

    申请日：2004-09-15

    申请人： Paul de Levita ,  Marcellus Sturkenboom ,  Antonius Gerardus van Duijnhoven ,  Gregory Worthington ,  Hans Heldt-Hansen ,  John Slade

    发明人： Paul de Levita ,  Marcellus Sturkenboom ,  Antonius Gerardus van Duijnhoven ,  Gregory Worthington ,  Hans Heldt-Hansen ,  John Slade

    IPC分类号： A21D2/00 ,  A21D6/00 ,  A21D8/04 ,  A21D8/08 ,  A21D15/08 ,  A21D10/00

    CPC分类号： G06Q99/00 ,  A21D2/00 ,  A21D6/00 ,  A21D8/042 ,  A21D8/08 ,  A21D13/22 ,  A21D13/28 ,  A21D15/08 ,  Y10S426/811

    摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

    摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。

    Composite food product
    77.
    发明申请
    Composite food product 审中-公开
    复合食品

    公开(公告)号：US20050048182A1

    公开(公告)日：2005-03-03

    申请号：US10927598

    申请日：2004-08-26

    申请人： Mark King ,  Charles Gambino ,  Diana Seevers ,  Michael Bauman

    发明人： Mark King ,  Charles Gambino ,  Diana Seevers ,  Michael Bauman

    IPC分类号： A21C15/00 ,  A21D8/06 ,  A21D13/00 ,  A21D15/08 ,  A23B4/00

    CPC分类号： A21D15/08 ,  A21C15/007 ,  A21D8/06 ,  A21D13/22 ,  A21D13/47

    摘要： The present invention provides a method including the step of depositing a quantity of a first batter on a baking surface. The first batter is cooked on the baking surface for a first period of time. The method also includes the step of placing a base food product over the first batter on the baking surface. The base food product and the first quantity of batter are cooked together for a second period of time. The base food product and the first quantity of batter are bonded together during the second cooking step. The first batter forms a decorative or aesthetic food product and is combined with the base food product to form a composite food product.

    摘要翻译： 本发明提供了一种方法，包括在烘烤表面上沉积一定数量的第一面糊的步骤。 第一个面糊在烘烤表面上煮熟一段时间。 该方法还包括将基础食品放置在烘烤表面上的第一面糊上的步骤。 将基础食品和第一数量的面糊在一起煮熟一段时间。 在第二烹调步骤期间将基础食品和第一量的面糊粘合在一起。 第一个面糊形成装饰或美学食品，并与基础食品组合以形成复合食品。

    Long-term mold inhibition in intermediate moisture food products stored at room temperature
    78.
    发明授权
    Long-term mold inhibition in intermediate moisture food products stored at room temperature 有权
    在室温下储存的中等水分食品中长期霉菌抑制

    公开(公告)号：US6132786A

    公开(公告)日：2000-10-17

    申请号：US270714

    申请日：1999-03-17

    申请人： Peter G. Poulos ,  Jill Critchley ,  Robert E. Diaz, Jr.

    发明人： Peter G. Poulos ,  Jill Critchley ,  Robert E. Diaz, Jr.

    IPC分类号： A21D15/00 ,  A23K1/18 ,  A23K3/00 ,  A23L3/3508 ,  A23L3/3571 ,  A23L3/42 ,  A21D15/08 ,  A21D17/00 ,  A23L3/3472

    CPC分类号： A21D15/00 ,  A23K30/00 ,  A23K50/45 ,  A23K50/48 ,  A23L3/3508 ,  A23L3/3571 ,  A23L3/42

    摘要： Food grade metabolites produced by Propionibacterium sp., alone or in combination with at least one adjunct organic acid preservative ingredient such as sorbic or benzoic acid or their food grade salts, inhibit mold and extend the shelf life of packaged food products such as baked goods having a water activity (a.sub.w) of about 0.60 to about 0.80, on storage at room temperature for six months or more. Mold control is obtained in a variety of food products, including those particularly susceptible to mold such as moist fruit filled bar cookies, other intermediate moisture cookies, cakes having dollops of fruit-based filler, pet food snacks, and the like, while simultaneously providing superior organoleptic and sensory attributes in the products.

    摘要翻译： 由丙酸杆菌属单独或与至少一种辅助有机酸防腐成分如山梨酸或苯甲酸或其食品级盐组合产生的食品级代谢物抑制霉菌并延长包装食品的保质期，例如烘焙食品 在室温下储存6个月或更长时间的水活度（aw）为约0.60至约0.80。 在各种食品中获得模具控制，包括特别容易成型的食品，例如潮湿水果充满酒吧的曲奇饼，其他中间水分曲奇饼，具有果实填充剂的蛋糕，宠物食品零食等，同时提供 优良的感官和感官属性在产品中。

    Tool for applying fluid material to a comestible product
    79.
    发明授权
    Tool for applying fluid material to a comestible product 失效
    将流体材料施加到食品的工具

    公开(公告)号：US6119625A

    公开(公告)日：2000-09-19

    申请号：US287073

    申请日：1999-04-06

    申请人： Barry J. Brummett

    发明人： Barry J. Brummett

    IPC分类号： A21C15/00 ,  A21D6/00 ,  A21D13/00 ,  A21D13/08 ,  A21D15/02 ,  A21D15/08 ,  A47F3/00 ,  A47F7/00 ,  A47F11/10 ,  H05B3/00 ,  A23G3/20 ,  A23G3/28 ,  B65G11/00

    CPC分类号： A21D13/0009 ,  A21C15/002 ,  A21D13/0067 ,  A21D15/02 ,  A21D15/08 ,  A21D6/001 ,  A47F11/10 ,  A47F3/001 ,  A47F7/0071 ,  H05B3/0076

    摘要： A method and apparati for preparing and displaying a donut having a "fresh-baked" quality in a retail environment principally uses standard equipment available in a typical convenience store or quick-service restaurant. The method utilizes pre-frozen donuts manufactured at a centralized manufacturing facility and involves thawing, storing and heating the frozen donuts at the point-of-service. The donuts are thawed under refrigeration but in a generally humidity-constant environment. This on-site procedure allows a retailer to quickly and conveniently produce a moist, fresh-tasting donut with minimum equipment and effort. Furthermore, the present production method allows the retailer to control the number and type of donuts produced for sale, thereby substantially eliminating waste and allowing the retailer to immediately tailor donut production to local consumer demand. An improved applicator eases the glazing process to permit relatively inexperienced personnel to properly glaze the donuts. The finished donuts are then displayed in a display cabinet which uses both hot and cold lights to regulate the temperature within the display cabinet, as well as to display the donuts under generally full spectrum white light. The illumination of the donuts under full-spectrum white light improves their display appearance.

    摘要翻译： 在零售环境中准备和展示具有“新鲜烘焙”质量的甜甜圈的方法和装置主要使用典型便利店或快餐店中可用的标准设备。 该方法利用在中央制造设施制造的预冷冻甜甜圈，并涉及在服务点解冻，储存和加热冷冻甜甜圈。 甜甜圈在冷藏条件下解冻，但在一般湿度恒定的环境中解冻。 这种现场程序允许零售商以最小的设备和精力快速，方便地生产一种潮湿的，新鲜的甜甜圈。 此外，目前的生产方法允许零售商控制生产出售的甜甜圈的数量和类型，从而大大消除浪费，并允许零售商立即根据当地消费者的需求定制甜甜圈。 改进的敷料器可以减轻玻璃制造过程，从而允许相对缺乏经验的人员适当地釉上甜甜圈。 然后将完成的甜甜圈显示在显示柜中，其使用冷光灯和冷光来调节显示柜内的温度，以及在通常全光谱白光下显示甜甜圈。 在全光谱白光下，甜甜圈的照明改善了它们的显示外观。

    Topical application of particulates for production of reduced fat, low fat and no-fat baked goods and snacks
    80.
    发明授权
    Topical application of particulates for production of reduced fat, low fat and no-fat baked goods and snacks 有权
    用于生产减肥，低脂和无脂烘焙食品和零食的颗粒的局部应用

    公开(公告)号：US5964146A

    公开(公告)日：1999-10-12

    申请号：US176252

    申请日：1998-10-21

    申请人： James W. Kelly ,  Joseph A. Szwerc ,  Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Lisa Alfieri ,  John M. Kaiser

    发明人： James W. Kelly ,  Joseph A. Szwerc ,  Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Lisa Alfieri ,  John M. Kaiser

    IPC分类号： A21D13/00 ,  A21D13/08 ,  A21D15/08 ,  A23G3/20 ,  A23G3/26 ,  A23L1/00 ,  A23L1/164 ,  A23P1/08 ,  A23L1/025

    CPC分类号： A21D13/0009 ,  A21D15/08 ,  A23G3/20 ,  A23G3/2076 ,  A23G3/2092 ,  A23G3/26 ,  A23L7/122 ,  A23P20/13 ,  A23P20/15 ,  A23P20/18

    摘要： The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces. The pieces are contacted sequentially by the liquid composition and the particulate composition several times as the pieces are driven up the side of the rotating drum and tumble downwardly as they travel through the drum. The resulting alternating layers of particulate and adhesive compositions promote strong binding of the particulates to the substrate while creating an appearance of visually apparent discrete particulate particles. The products may be dried in the drum by passing heated air through apertures in the wall of the drum. Reduced fat, low fat, and no-fat products having particulate toppings adhered to their top and bottom major surfaces may be produced.

    摘要翻译： 作为用于将微粒组合物局部施用于焙烤好片或小吃片的主要表面的粘合剂或粘合剂的含油或含水液体载体的量通过分开喷射液体组合物并将颗粒组合物分配在实质侧面而减少 在一个旋转的滚筒内的双方关系。 液体组合物使得颗粒组合物在液体组合物进入片段之前和之后都不会粘附到碎片上。 高度多孔或吸收性产品如脂肪，低脂肪或无脂肪饼干或小吃可能会热转移到滚筒上。 液体组合物基本上共扩散喷雾，但与分散颗粒组合物分开喷雾。 颗粒帘和液体喷雾均沿着输送件的方向延伸。 当片材被驱动到旋转鼓的侧面并随着它们行进通过滚筒向下滚动时，液体组合物和颗粒组合物被顺序地接触。 所得到的颗粒和粘合剂组合物的交替层促进颗粒与基材的强烈结合，同时产生视觉上明显的离散颗粒颗粒的外观。 通过使加热的空气通过鼓的壁中的孔，产物可以在滚筒中干燥。 可以生产具有附着在其顶部和底部主表面上的颗粒浇注料的脂肪，低脂肪和无脂肪产品。