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公开(公告)号：US6156356A
公开(公告)日：2000-12-05
申请号：US727144
申请日：1996-10-08
申请人： K. Michael King , Aimee Eopechino , Aaron Keith Edwards , Susan Patricia Connell , Ellen Kate Chamberlain , John L. Brent, Jr. , Mary Elizabeth Gangloff , Lanette Marie Shaffer , Joanne Marie Langdon
发明人： K. Michael King , Aimee Eopechino , Aaron Keith Edwards , Susan Patricia Connell , Ellen Kate Chamberlain , John L. Brent, Jr. , Mary Elizabeth Gangloff , Lanette Marie Shaffer , Joanne Marie Langdon
CPC分类号： A21D13/0032 , A21C9/066 , A21D10/025 , A21D13/007
摘要： This instant invention is directed to a precooked pizza pop-up toaster product designed to be sold in the frozen state for consumers to heat in a conventional toaster, toaster oven or microwave oven. The product is provided with a sauce formulated to prolong the shelf life of the product and to minimize moisture migration to the crust.
摘要翻译： 本发明涉及一种预煮的比萨弹力烤箱产品，其被设计为以冷冻状态出售，以使消费者在传统的烤面包机，烤面包机烤箱或微波炉中加热。 该产品配有酱料，以延长产品的保存期限，并尽可能减少水分向地壳的迁移。
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公开(公告)号：US6126977A
公开(公告)日：2000-10-03
申请号：US968900
申请日：1997-11-06
申请人： Ronald O. Bubar
发明人： Ronald O. Bubar
CPC分类号： A21D13/0061 , A21C11/004 , A21C3/02 , A21D13/007 , A21D8/02
摘要： A method for making a laminated pizza crust is disclosed herein. The pizza crust is produced by resting a formulated dough mixture, cutting the dough, rolling the dough into a sheet, extruding high-melt margarine on to the sheet and folding it over the margarine to form a fatted dough, stretching the fatted dough, piling the fatted dough onto itself to create several layers, stretching the dough a second time, piling and rolling the dough again, stretching the dough a final time to a predetermined thickness, puncturing the dough sheet, cutting the dough sheet into pre-determined pizza shapes, and finally baking the shapes. The baked crust can be topped with pizza ingredients and frozen. Upon reheating by the consumer in either the microwave or a conventional oven, the crust exhibits an improved texture, flakiness, and flavor.
摘要翻译： 本文公开了一种层压比萨饼的制造方法。 比萨饼外壳是通过放置配制的面团混合物，切割生面团，将面团卷成薄片，将高熔点人造黄油挤压在薄片上并将其折叠在人造黄油上，形成一个发脂的面团， 将脂肪化的面团自身制成多层，再次拉伸面团，再次堆叠并滚动面团，最后将面团拉伸至预定厚度，刺穿面片，将面团切成预定的比萨饼形状 ，最后烘烤形状。 烘烤的地壳可以用比萨饼成分盖上并冷冻。 消费者在微波炉或常规烤箱中再加热时，外壳具有改善的质地，片状和风味。
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3.发明授权Process for making a food product of the pizza type, in the shape of a pocket 失效用于制作披萨型食品的方法，其形状为口袋
公开(公告)号：US5780082A
公开(公告)日：1998-07-14
申请号：US707332
申请日：1996-09-03
申请人： Isabelle Rebeaud
发明人： Isabelle Rebeaud
CPC分类号： A21D13/0022 , A21C9/066 , A21D13/007
摘要： A process for the manufacture of a food product of the pizza type, in the shape of a pocket and edible as a sandwich, and the product obtained thereby. The process consists of: cooking a bottom raised pizza crust with its ingredients, of roughly rectangular shape, in a pizza oven, on the hearth and at the ambient heat of this oven, in the classical manner, up to a point near complete cooking; covering the bottom crust with its ingredients thus cooked with a thin raised pizza crust forming an envelope and enclosing the ingredients in a hermetic manner on the bottom crust, and making it one piece with the bottom crust by its edges; and placing the assembly obtained in the manner in the oven once again so as to cook the enveloped crust.
摘要翻译： 用于制造披萨型食品的方法，其形状为口袋，可食用为夹心物，以及由此获得的产品。 该过程包括：以古典的方式，以经典的方式，在比萨烤炉，炉膛和室内热量下烹饪底部升高的比萨饼，其成分大致为矩形，直到完全烹饪的点; 用其成分覆盖底部的外壳，用薄的升高的比萨饼外壳形成一个信封，并以密封的方式将成分封闭在底部的外壳上，并通过其边缘与底部的外壳成一体; 并将以该方式获得的组件再次放置在烘箱中以便烹饪包封的外壳。
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公开(公告)号：US5576036A
公开(公告)日：1996-11-19
申请号：US372844
申请日：1995-01-13
申请人： Peter S. Pesheck , Tammy McIntyre , Liza Levin
发明人： Peter S. Pesheck , Tammy McIntyre , Liza Levin
CPC分类号： A21D13/0006 , A21D13/007
摘要： A pre-baked microwaveable dough composition comprising a dough of flour, plasticizer, water, and a leavening agent; a crisping agent dispersed across the dough; and, optionally, a topping wherein said dough comprises from about 0 wt-% to 50 wt-% water and from about 15 wt-% to 35 wt-% plasticizer. The invention also comprises a method of preparing a pre-baked microwaveable dough composition.
摘要翻译： 一种预烘焙的微波面团组合物，其包含面粉，增塑剂，水和膨松剂的面团; 散布剂分散在面团上; 和任选的顶部，其中所述面团包含约0重量％至50重量％的水和约15重量％至35重量％的增塑剂。 本发明还包括制备预烘焙微波面团组合物的方法。
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公开(公告)号：US5009903A
公开(公告)日：1991-04-23
申请号：US151405
申请日：1988-02-02
CPC分类号： A21D13/007
摘要： A process for preparing a fried pie in the nature of a microwavable, pre-fried, batter-coated, dough-enrobed foodstuff and the foodstuff produced thereby. In the process, a foodstuff enrobed with dough is provided, as is an aqueous batter slurry formed by mixing an effective amount of water with a farinaceous based batter mix comprising a farinaceous material selected from the group consisting of starch, flour and mixtures thereof. The batter slurry is applied to the dough of the dough-enrobed foodstuff to coat the same, and the batter-coated dough-enrobed foodstuff is partially cooked in hot fat or cooking oil to pre-fry the same. The fried product is characterized by an acceptable level of crispness after freezing, prolonged freezer storage, and finally microwave cooking.
摘要翻译： 公开了一种由微波炉，油炸，面糊涂覆的面团涂食品制成部分预先烹制的馅饼的方法，由此生产的食品。 在此过程中，将一种食物如鸡肉或标准比萨饼馅饼与面团一起包裹，然后涂上一种含水面糊浆料，通过将有效量的水与基于粉粒的面糊混合物形成，所述面粉混合物含有淀粉，面粉 ，或其混合物。 然后将面糊涂面团体的食物在热脂肪或食用油中部分煮熟以预炒。 油炸产品的特征在于冷冻后可靠的脆度水平，长时间的冷冻储存，最后是微波烹调。
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公开(公告)号：US4954357A
公开(公告)日：1990-09-04
申请号：US346931
申请日：1989-05-03
CPC分类号： A21D13/007 , A21D2/36
摘要： There is described an improved method of making pizza dough in which flavor material is added to the dough prior to cooking it. The flavor material could be of any suitable form such as anise, basil, mint or any herb, fruit, spice, artifical or natural flavoring. An improved dough and an improved pizza crust permeated by the required flavor is obtained.
摘要翻译： 描述了一种制备比萨饼面团的改进方法，其中在烹饪之前将调味料添加到面团中。 风味材料可以是任何合适的形式，例如茴香，罗勒，薄荷或任何草本植物，水果，香料，人造或天然调味剂。 获得改良的面团和改善的所需香味渗透的比萨饼皮。
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公开(公告)号：US4938975A
公开(公告)日：1990-07-03
申请号：US241035
申请日：1988-09-06
申请人： Roland Waller
发明人： Roland Waller
CPC分类号： A21D13/007 , A21D13/0022 , A23P10/10 , A23P20/20
摘要： A method of preparing a food product, such as a pizza, supported on a handle held by a diner while being eaten. Pizza dough is prepared and then rolled out into sheets of dough which are cut into rectangular-shaped pieces. A handle with a disc is laid within one longitudinal margin of the piece. Two longitudinal margins and one transverse margin are moistened to develop adhesiveness. The central portion of the piece is filled with a food filler abutting the disc. The unmoistened margin is lapped over the food filler to form a generally cylindrical pouch. The transverse moistened margin is lapped over the unmoistened margin to form a seal. The upper longitudinal margin is crimped together to seal the pouch at the top, and the lower longitudinal margin is crimped against the disc and the handle to provide good support of the food product on the handle. Thereafter, the formed food product is heated for a predetermined time to form an edible pizza.
摘要翻译： 一种在吃饭时由餐具保持的手柄上制作食品的方法，比如比萨饼。 准备好比萨面团，然后将其卷成切成矩形片的面团片。 具有盘的手柄放置在该片的一个纵向边缘内。 两个纵向边缘和一个横向边缘被润湿以产生粘附性。 该片的中心部分填充有与盘相邻的食物填充物。 未充分的边缘在食物填充物上覆盖以形成大致圆柱形的小袋。 横向湿润边缘在未润滑的边缘上搭配以形成密封。 上纵向边缘被压接在一起以在顶部密封袋，并且下纵向边缘被压接在盘和手柄上以提供手柄上的食品的良好支撑。 此后，将形成的食品加热预定时间以形成可食用的比萨饼。
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8.发明授权Method for making an edible film and for retarding water transfer among multi-component food products 失效制造可食用薄膜并延缓多组分食品中水分转移的方法
公开(公告)号：US4915971A
公开(公告)日：1990-04-10
申请号：US81828
申请日：1987-08-04
CPC分类号： A21D13/0012 , A21D13/007 , A23B4/10 , A23G3/343 , A23P20/105 , A23P20/20 , A23G2200/00
摘要： An edible film for retarding water transfer among components of a multicomponent food product. The film includes a base film having a hydrophilic polymer layer and a base film lipid layer. The base film lipid layer has a hydrophobic surface presented away from the hydrophilic polymer layer. An additional lipid layer is laminated to the hydrophobic surface of the base film lipid layer. The invention further includes a method for making the edible film and a food product incorporating it.
摘要翻译： 一种用于延缓多组分食品成分之间水分转移的食用薄膜。 该膜包括具有亲水性聚合物层和基膜脂质层的基膜。 基膜脂质层具有远离亲水性聚合物层的疏水表面。 另外的脂质层被层压到基膜脂质层的疏水表面上。 本发明还包括制造可食用膜的方法和包含其的食品。
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公开(公告)号：US4834995A
公开(公告)日：1989-05-30
申请号：US60731
申请日：1987-06-10
申请人： Salavatore Canzoneri
发明人： Salavatore Canzoneri
CPC分类号： A21D13/007 , A21D17/002 , A23L7/157
摘要： A method for making pizzas having a substantially permanent crispness wherein a particular bread crumb material is used to modify the pizza dough so as to accomplish that result, the said crumb material comprising Japanese-style bread crumbs milled to provide a quantity of particle sizes at least small enough to pass through the screen of a U.S. Standard #20 sieve, and the pizza dough being modified by having the said crumb particles included in the dough mass forming the pizza crust.
摘要翻译： 一种用于制造具有基本上永久脆性的比萨饼的方法，其中使用特定的面包屑材料来改变比萨面团以便达到这一结果，所述的包含日式面包屑的碎屑材料被研磨以至少提供一定数量的粒径 足够小以通过美国标准＃20筛的筛网，并且通过使面团中包含的所述碎屑颗粒形成比萨饼外壳来修饰比萨面团。
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公开(公告)号：US4661361A
公开(公告)日：1987-04-28
申请号：US624190
申请日：1984-06-25
CPC分类号： A21D13/007 , A21C11/00
摘要： A pizza shell and a method for forming pizza shells. The pizza shell comprises a dough base, a plurality of closed pockets uniformly distributed about at least a portion of the base, and a plurality of food portions held within those closed pockets. To form the pizza shell, a flat dough base is formed, a plurality of food portions are placed on the dough base, the food portions are covered, and a plurality of closed pockets are formed to enclose each food portion within a separate closed pocket. The pizza shell is then used in a conventional manner to make a pizza pie.
摘要翻译： 披萨外壳和形成披萨外壳的方法。 披萨壳包括面团基部，围绕基部的至少一部分均匀分布的多个闭合袋，以及保持在该封闭袋内的多个食品部分。 为了形成比萨饼壳，形成一个平的面团基部，多个食物部分被放置在面团基部上，食物部分被覆盖，并且形成多个封闭的口袋以将每个食物部分包围在单独的封闭的口袋内。 然后以常规方式使用比萨饼来制作比萨馅饼。
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