公开(公告)号：US20230276814A1

公开(公告)日：2023-09-07

申请号：US18316412

申请日：2023-05-12

申请人： Dennis Arthur Lonergan

发明人： Dennis Arthur Lonergan

IPC分类号： A21D13/066 ,  A21D13/43 ,  A21D13/41 ,  A21D10/04 ,  A21D13/42

CPC分类号： A21D13/066 ,  A21D13/43 ,  A21D13/41 ,  A21D10/04 ,  A21D13/42

摘要： A cooked, bread like product is provided. The product is formed initially as a pourable batter that has an increasing consistency with time, effected by the use of a fast acting hydrocolloid in combination with a slow acting hydrocolloid and proofing. The cooked product can be used in combination with a topping to form a product like a pizza.

公开(公告)号：US20180035676A1

公开(公告)日：2018-02-08

申请号：US15434060

申请日：2017-02-16

申请人： Yilma ASFAW

发明人： Yilma ASFAW

IPC分类号： A21B5/00 ,  A21B7/00 ,  A21C9/08 ,  A21D8/06

CPC分类号： A21B5/00 ,  A21B5/03 ,  A21B7/00 ,  A21C5/006 ,  A21C9/081 ,  A21D8/06 ,  A21D10/04 ,  A21D13/44 ,  A21D13/48

摘要： A machine for manufacturing of flatbread, mainly Ethiopian Injera, sometimes known as Enjera. The machine comprises of batter dispensing unit, baking pans, lid carrier unit, pan rotating unit, protection covers, heat supply unit, top support unit, and bottom support unit. The batter dispenser has nozzles with flow control mechanism. The baking pan is rectangular shaped with concave shape lid to cover pan the baking surface. The machine has two configurations: rotary pans configuration and stationary pans configuration. In rotary pans configuration, the pans rotates and in stationary pans configuration, the pans are stationary and the batter dispensing unit moves to each pan to dispense batter.

公开(公告)号：US20170035064A1

公开(公告)日：2017-02-09

申请号：US14951503

申请日：2015-11-25

申请人： XYZprinting, Inc. ,  Kinpo Electronics, Inc. ,  Cal-Comp Electronics & Communications Company Limited

发明人： Wei-Sheng Lee

IPC分类号： A21D10/04 ,  A23P1/08

CPC分类号： A21D10/04 ,  A21D10/00 ,  A21D13/47 ,  A23P20/20 ,  A23P2020/253 ,  B33Y70/00

摘要： The invention provides an edible composition for a food forming machine, including flour, powdered sugar, solidified oil, and liquid. In particular, based on 100 parts by weight of the flour, the content of the powdered sugar is 25 parts by weight to 35 parts by weight, the content of the solidified oil is 45 parts by weight to 60 parts by weight, and the content of the liquid is 25 parts by weight to 35 parts by weight. The edible composition for a food forming machine has excellent three-dimensional forming effect.

摘要翻译： 本发明提供一种用于食品成型机的可食用组合物，包括面粉，糖粉，固化油和液体。 特别地，基于100重量份的面粉，粉末状糖的含量为25重量份〜35重量份，固化油的含量为45重量份〜60重量份，含量 的液体为25重量份〜35重量份。 食品成型机的食用组合物具有优异的立体成形效果。

公开(公告)号：US09220282B2

公开(公告)日：2015-12-29

申请号：US12769294

申请日：2010-04-28

申请人： Ya-Jane Wang ,  Sarah Purcell

发明人： Ya-Jane Wang ,  Sarah Purcell

IPC分类号： A21D10/04 ,  A21D2/00 ,  A21D2/16 ,  A23P1/08 ,  A23L1/00

CPC分类号： A21D10/04 ,  A23P20/12 ,  A23V2002/00

摘要： A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.

摘要翻译： 提供烘焙食品的组合物和方法以赋予油炸食品的感官特性。 该组合物呈粉状或湿润的糊状涂层的形式，其施用于食品，并且当烘烤时具有油炸食品的味道，质地和外观。 面糊涂层至少包含酶改性淀粉或面粉或具有吸油能力的其它含淀粉材料。 将酶改性淀粉用液体烹调油接种，以使液体烹调油进入该过程，并且面糊在加工过程中保留掺入的液体烹调油，以赋予烘焙食品油脂的油炸质地，外观和味道 产品。

公开(公告)号：US20150110923A1

公开(公告)日：2015-04-23

申请号：US14402811

申请日：2013-05-21

申请人： Hotbake Systems (Proprietary) Limited

发明人： Gregory Mark Poulos

IPC分类号： A21D10/04

CPC分类号： A21D10/045 ,  A21D6/001 ,  A21D8/06 ,  A21D10/04 ,  A21D13/22

摘要： This invention relates to a microwaveable composition comprising a batter component comprising from about 10 wt % to about 45 wt % of flour, from about 0.2 wt % to about 1.0 wt % of an encapsulated leavening agent, and from about 10 wt % to about 35 wt % of water, by weight of the batter component, and a paste component, the composition being microwaveable at a power output of between about 800 W and about 2100 W from a frozen state to a multi-layered cooked product in less than about 50 seconds. The invention also relates to a method for preparing the microwaveable composition.

摘要翻译： 本发明涉及一种微波组合物，其包含面糊组分，其包含约10重量％至约45重量％的面粉，约0.2重量％至约1.0重量％的包囊的膨松剂，以及约10重量％至约35重量％ 重量百分比的面糊组分的水和糊剂组分，该组合物在约800W至约2100W之间的功率输出为微波，从冷冻状态到小于约50的多层熟制品 秒。 本发明还涉及一种制备可微波组合物的方法。

公开(公告)号：US20140106031A1

公开(公告)日：2014-04-17

申请号：US14134670

申请日：2013-12-19

申请人： General Mills, Inc.

发明人： Yang Kou

IPC分类号： A21D10/04

CPC分类号： A21D10/04 ,  A21D2/165 ,  A21D2/183 ,  A21D10/005

摘要： The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.

摘要翻译： 本发明涉及包含面粉或面粉替代品，甜味剂，脂肪组分约3重量％或更少的低脂糊状组合物，具有高持水能力的脂肪替代纤维，发酵系统，凝固剂 ，并且总水分含量为约40至约50重量％。

公开(公告)号：US08263167B2

公开(公告)日：2012-09-11

申请号：US12642208

申请日：2009-12-18

申请人： Robert Harris

发明人： Robert Harris

IPC分类号： A23L1/00

CPC分类号： A21D10/04 ,  A21D13/02 ,  A21D13/44 ,  A23L3/3472 ,  A23L7/10 ,  A23L7/109 ,  A23L7/117 ,  A23L23/00 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2250/5106

摘要： The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled grain may then be ground into flour which is then used to make the product desired. Particularly high ORAC values result from the use of a specific type of sorghum that contains high levels of tannin. The high tannin level sorghum is milled and ground and placed into formulations in at least partial substitution for the wheat or oat grain, to result in content of high tannin sorghum bran of 3-10% and whole grain high tannin sorghum of 50-60%.

摘要翻译： 本发明涉及制备具有高ORAC值的抗氧化剂含量改进的谷物产品及其产品的方法。 此外，本发明涉及使用该产品增加哺乳动物的抗氧化剂水平的方法。 然后可将研磨的颗粒研磨成面粉，然后将其用于制备所需的产品。 特别高的ORAC值来自于使用含有高含量单宁的特定类型的高粱。 将单宁高粱高碾磨并研磨，至少部分替代小麦或燕麦粒，使单宁高粱麸皮含量高达3-10％，全麦高单宁高粱含量高达50-60％ 。

公开(公告)号：US20110177200A1

公开(公告)日：2011-07-21

申请号：US12764428

申请日：2010-04-21

申请人： Keith Graham Pickford

发明人： Keith Graham Pickford

IPC分类号： A23L3/34 ,  A23L1/05

CPC分类号： A21D10/04 ,  A23L5/34 ,  A23L7/198 ,  A23L13/57 ,  A23L13/60 ,  A23L13/62 ,  A23L17/70 ,  A23L17/75 ,  A23L29/06 ,  A23L29/20 ,  A23L29/212 ,  A23L29/27 ,  A23P20/12 ,  A23V2002/00 ,  A23V2250/5118 ,  A23V2250/5086 ,  A23V2250/5428

摘要： A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starch b) a flour component comprising gluten free flour and maize flour c) a gelling agent d) an enzyme additive comprising alpha amylase; and e) optional further ingredients.

摘要翻译： 一种微波炉可煮或可再加热的食品涂料组合物，其包含含水混合物，包括：a）淀粉b）包含无麸质粉和玉米粉的面粉组分c）胶凝剂d）包含α淀粉酶的酶添加剂; 和e）任选的其他成分。

公开(公告)号：US20110151090A1

公开(公告)日：2011-06-23

申请号：US12642208

申请日：2009-12-18

申请人： Robert HARRIS

发明人： Robert HARRIS

IPC分类号： A23L1/10 ,  A23L1/39 ,  A21D13/08 ,  A23L1/16 ,  A23L1/29

CPC分类号： A21D10/04 ,  A21D13/02 ,  A21D13/44 ,  A23L3/3472 ,  A23L7/10 ,  A23L7/109 ,  A23L7/117 ,  A23L23/00 ,  A23V2002/00 ,  A23V2200/02 ,  A23V2250/5106

摘要： The present invention is related to processes for the manufacture of a cereal product having an improved anti-oxidant content with high ORAC values and the product thereof. In addition, the present invention relates to a method of using this product to increase the anti-oxidant levels of a mammal. The milled grain may then be ground into flour which is then used to make the product desired. Particularly high ORAC values result from the use of a specific type of sorghum that contains high levels of tannin. The high tannin level sorghum is milled and ground and placed into formulations in at least partial substitution for the wheat or oat grain, to result in content of high tannin sorghum bran of 3-10% and whole grain high tannin sorghum of 50-60%.

摘要翻译： 本发明涉及制备具有高ORAC值的抗氧化剂含量改进的谷物产品及其产品的方法。 此外，本发明涉及使用该产品增加哺乳动物的抗氧化剂水平的方法。 然后可将研磨的颗粒研磨成面粉，然后将其用于制备所需的产品。 特别高的ORAC值来自于使用含有高含量单宁的特定类型的高粱。 将单宁高粱高碾磨并研磨，至少部分替代小麦或燕麦粒，使单宁高粱麸皮含量高达3-10％，全麦高单宁高粱含量高达50-60％ 。

公开(公告)号：US20100233330A1

公开(公告)日：2010-09-16

申请号：US12602969

申请日：2008-06-02

申请人： Yvette Fleury Rey

发明人： Yvette Fleury Rey

IPC分类号： A23L1/227 ,  A23L1/27

CPC分类号： A21D13/008 ,  A21D2/181 ,  A21D2/245 ,  A21D10/00 ,  A21D10/04 ,  A21D13/45 ,  A23L27/2024 ,  A23L27/2052 ,  A23L27/2054 ,  A23L27/215

摘要： The present invention relates to a baked foodstuff with an improved flavour and an improved texture. Also to compositions for generating these improved flavours and textures in baked foodstuffs which compositions comprise non pre-reacted flavour precursors which react on heating to generate the flavours.

摘要翻译： 本发明涉及具有改善的风味和改善的质地的烘烤食品。 还涉及用于在焙烤食品中产生这些改进的风味和质地的组合物，该组合物包含在加热下反应以产生香料的未预反应的香料前体。