-
公开(公告)号：US20080286411A1
公开(公告)日：2008-11-20
申请号：US12181861
申请日：2008-07-29
申请人： David C. Rettey
发明人： David C. Rettey
摘要： An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust in a short time.
摘要翻译： 具有特定流变性的酶发酵和酵母发酵制剂可以用于独特的方法来提供高质量的面包面团。 面团可以搭配传热调节器，并在短时间内烘焙成形成具有特征和令人愉悦的外壳的优质产品。
-
公开(公告)号：US20080181992A1
公开(公告)日：2008-07-31
申请号：US11915259
申请日：2006-05-24
申请人： Paul Eaton Willett
发明人： Paul Eaton Willett
摘要： An apparatus for producing a bread product including: an input means for entering product variables; a processor for determining a production schedule for producing product; a thawer for thawing or partially thawing substantially planar frozen dough pieces; a moulder for working the thawed or partially thawed dough in accordance with predetermined process steps; and an oven for baking the product; the processor controlling or instructing an operator to control the operation of the thawer, shaper and oven.
摘要翻译： 一种用于生产面包产品的设备，包括：用于输入产品变量的输入装置; 用于确定生产产品的生产计划的处理器; 用于解冻或部分解冻基本上平面的冷冻面团片的解冻器; 用于根据预定的工艺步骤对解冻或部分解冻的面团进行加工的模具; 和烤箱烘烤产品; 处理器控制或指示操作者控制解冻器，整形器和烤箱的操作。
-
公开(公告)号：US20080063758A1
公开(公告)日：2008-03-13
申请号：US11531578
申请日：2006-09-13
申请人： Christine Louise Kwiat , Megan N. Raymond , Arthur C. Teasdale , Keith Daniel Forneck , Sophia Pai , Renee Gan
发明人： Christine Louise Kwiat , Megan N. Raymond , Arthur C. Teasdale , Keith Daniel Forneck , Sophia Pai , Renee Gan
CPC分类号： B65D81/3453 , A21D2/183 , A21D2/188 , A21D8/042 , A21D10/02 , A21D13/32 , A21D15/02 , A21D17/006 , B65D2581/3405 , B65D2581/3494
摘要： The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.
摘要翻译： 包装系统包括密封在内包装内的第一食品，定位在托盘内并将第一食品与托盘间隔开的第二食品，以及密封第一食品的外包装，密封在内包装内，第二食品 食品和托盘。 屏蔽件设置在托盘上并与第二食品的多于一个的表面接触。 在微波加热之前，内外包装被去除。
-
公开(公告)号：US20070275128A1
公开(公告)日：2007-11-29
申请号：US11836262
申请日：2007-08-09
摘要： Described are dough products that contain a hydrogel coating, wherein the hydrogel coating contains a hydrophilic colloid, oil, plasticizer, and water, and functions as a moisture barrier.
摘要翻译： 描述的是含有水凝胶涂层的面团产品，其中水凝胶涂层含有亲水胶体，油，增塑剂和水，并且用作防潮层。
-
公开(公告)号：US20070160709A1
公开(公告)日：2007-07-12
申请号：US11641300
申请日：2006-12-18
申请人： Praveen Upreti , Rohit Jalali , Melissa Haller , Nikolay Shkolnik , Pavel Koblents , Dmitry Pivunov
发明人： Praveen Upreti , Rohit Jalali , Melissa Haller , Nikolay Shkolnik , Pavel Koblents , Dmitry Pivunov
IPC分类号： A21D2/00
摘要： The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.
摘要翻译： 本发明提供一种生产冷冻面团的方法，该方法可直接从冷冻器转移到烘箱中，而无需打样或解冻步骤。 该方法包括混合面团成分，形成气体成核位点，通过经受压力循环并冷冻面团来锻炼面团。 冷冻产品可以直接从冷冻箱转移到烘箱中烘烤。
-
86.发明申请公开(公告)号：US20070054025A1
公开(公告)日：2007-03-08
申请号：US11219367
申请日：2005-09-02
申请人： Luis Santini
发明人： Luis Santini
IPC分类号： A21D10/00
摘要： The instant invention comprises a new dough having a reduced amount of shortening agents, salt and sugar, its preparation method and to methods of using the said dough in preparing baking goods, preferably bread. The obtained bread is healthy-friendly and has a crispy crust texture while its crump is soft. It is ideally excellent to be eaten as a healthy choice alone or in combination with other foods, such as a variety of cheeses, jams, fruits and meats.
摘要翻译： 本发明包括具有减少量的起酥油，盐和糖的新面团，其制备方法和使用所述面团制备烘焙食品，优选面包的方法。 所获得的面包是健康友好的，并且具有酥脆的外壳质地，而其褶皱柔软。 作为一个健康的选择，单独或与其他食物（如各种奶酪，果酱，水果和肉类）相结合，是非常好的食物。
-
公开(公告)号：US20060188630A1
公开(公告)日：2006-08-24
申请号：US11065164
申请日：2005-02-23
申请人： David Rettey
发明人： David Rettey
IPC分类号： A21D10/00
摘要： An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust in a short time.
摘要翻译： 具有特定流变性的酶发酵和酵母发酵制剂可以用于独特的方法来提供高质量的面包面团。 面团可以搭配传热调节器，并在短时间内烘焙成形成具有特征和令人愉悦的外壳的优质产品。
-
公开(公告)号：US20060003054A1
公开(公告)日：2006-01-05
申请号：US11157440
申请日：2005-06-21
IPC分类号： A23G3/00
摘要： A croissant intermediate having a stress-relieving feature such that the croissant intermediate does not become unpinched during baking. The stress-relieving feature can take the form of a cut, either completely through or partially through a thickness of the croissant intermediate, within a triangular croissant intermediate that is substantially perpendicular to a leading edge and does not intersect either the leading edge or a pair of side edges. The cut can be made, either manually or automatically, and is generally made at the same time as the triangular croissant intermediate is cut from a sheet of croissant dough. The stress-relieving feature may comprise one or more cuts within the croissant intermediate.
摘要翻译： 一种具有应力释放特征的羊角面包中间体，使得羊角面包中间体在烘烤期间不会变得不起毛。 应力释放特征可以采取切割的形式，完全通过或部分地穿过羊角面包中间体的厚度，在基本上垂直于前缘并且不与前缘或一对相交的三角形羊角面包中间 的边缘。 切割可以手动或自动地制成，并且通常在与一块羊角面包面团切割出三角形羊角面包中间体的同时进行。 压力释放特征可以包括羊角面包中间体内的一个或多个切口。
-
公开(公告)号：US20050136167A1
公开(公告)日：2005-06-23
申请号：US10974379
申请日：2004-10-27
申请人： Harry Kraklow , Cynthia Kandler
发明人： Harry Kraklow , Cynthia Kandler
CPC分类号： A21D17/006 , A21D2/181 , A21D6/001 , A21D10/02
摘要： A frozen microwaveable bakery product having an open grain structure including from about 40 to about 58% by weight of a cereal grain flour having high protein content. The bakery product has a yeast leavened bread dough matrix including from about 4 to about 8 weight percent of a blend of sweeteners including water activity reducing agents effective to bind water within the bakery product to reduce the amount of free moisture in the bread dough matrix and minimize sublimation of moisture in frozen storage. Preferred embodiments can contain an enrobed portion containing a food or foods. Methods of making the frozen microwaveable bakery products are also disclosed including a step of freezing the products for frozen storage following proofing the products to a rise of about 30 to about 35% of the actual projected leavening capacity.
摘要翻译： 一种具有开放颗粒结构的冷冻微波烘焙产品，其包含约40至约58重量％的具有高蛋白质含量的谷物粉。 面包店产品具有酵母发酵面团面团基质，包括约4至约8重量％的甜味剂混合物，包括有效结合面包店产品中的水的水活性降低剂，以减少面包面团基质中游离水分的量，以及 最大限度地减少冷冻储存中的水分升华。 优选的实施方案可以包含含有食物或食物的被包含的部分。 还公开了制造冷冻微波烘烤制品的方法，其中包括在将产品打样之后冷冻产品用于冷冻储存的步骤，以达到实际预计发酵能力的约30至约35％。
-
90.发明申请Cookies comprising emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid 审中-公开曲奇饼包括含有饮食纤维凝胶，水和脂质的乳化液体起酥油组合物公开(公告)号：US20050084584A1
公开(公告)日：2005-04-21
申请号：US10689194
申请日：2003-10-20
申请人： Triveni Shukla , Gregory Halpern
发明人： Triveni Shukla , Gregory Halpern
CPC分类号： A21D13/068 , A21D10/02
摘要： According to the present invention, fat and caloric content of cookies can be reduced by the replacement of a portion fat content normally found in cookies with an equal amount of emulsified liquid shortening composition comprising dietary fiber gel, water and lipid. The result is that fat and caloric content of cookies can be manipulated with minimal effect on taste and texture. Furthermore, these emulsified mixtures, or “emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid”, can further comprise functional foods such as high omega three and omega six oils and pure omega three and omega six fatty acids, medium chain triglyceride, beta carotene, calcium estearate, vitamin E, bioflavonoids, fagopyritrol, polyphenolic antioxidants of vegetable origin, lycopene, luteine and soluble fiber, for example Beta-Glucan derived from yeast, and other soluble fibers derived from grain, flax seed, and other vegetable and fruit fiber sources, and any combination thereof. Hence, in addition to reducing fat and caloric content of cookies, further health benefits can be achieved by replacing a portion of fat with emulsified liquid shortening compositions comprising dietary fiber gel, water and lipid.
摘要翻译： 根据本发明，可以通过用等量的包含膳食纤维凝胶，水和脂质的乳化液体缩短组合物替代在饼干中通常发现的部分脂肪含量来减少饼干的脂肪和热量含量。 结果是，饼干的脂肪和热量含量可以对味道和质地影响最小化。 此外，这些乳化混合物或“包含膳食纤维凝胶，水和脂质的乳化液体缩短组合物”还可以包含功能性食品，例如高ω3和ω6油以及纯ω3和ω6脂肪酸，中链甘油三酯， β-胡萝卜素，钙硬脂酸酯，维生素E，生物类黄酮，吡喃并吡喃酮，植物来源的多酚抗氧化剂，番茄红素，黄体素和可溶性纤维，例如衍生自酵母的β-葡聚糖，以及衍生自谷物，亚麻籽和其他植物的其他可溶性纤维， 水果纤维来源及其任何组合。 因此，除了减少饼干的脂肪和热量含量之外，还可以通过用包含膳食纤维凝胶，水和脂质的乳化液体缩短组合物代替一部分脂肪来实现进一步的健康益处。
-
-
-
-
-
-
-
-
-
搜索结果
137 条记录 (耗时 0.02 秒)
