公开(公告)号：US11992018B2

公开(公告)日：2024-05-28

申请号：US17272047

申请日：2019-08-26

申请人： NICHIREI FOODS INC.

发明人： Ryuichi Itou ,  Suguru Hirayama ,  Toru Iwasa ,  Minoru Mamiya

IPC分类号： A21C9/06 ,  A21D13/31 ,  A23P20/20

CPC分类号： A21C9/063 ,  A21D13/31 ,  A23P20/20

摘要： A food material processing mechanism, a food material processing method and a food manufacturing method which enable highly accurate bending of a sheet-shaped flexible food material such as a skin are provided. A food material processing mechanism includes a conveyance unit and a processing unit. A conveyance unit conveys a sheet-shaped flexible food material in a conveyance direction. A processing unit forms a bending reference portion being a reference portion for bending, in the flexible food material being conveyed by the conveyance unit. The processing unit includes a reference formation unit and a pressing unit. The reference formation unit locally applies a force to the flexible food material to form the bending reference portion. The pressing unit presses the flexible food material against the conveyance unit at least temporarily while the reference formation unit forms the bending reference portion in the flexible food material.

公开(公告)号：US20240156112A1

公开(公告)日：2024-05-16

申请号：US18282651

申请日：2022-03-18

申请人： SNACK ON STICK

发明人： Alex HELSEN

IPC分类号： A21D13/31 ,  A47J37/06

CPC分类号： A21D13/31 ,  A47J37/0611

摘要： This disclosure provides a method for making a self-supporting filled food product, wherein at least one food item is wrapped in a layer of dough, after which the layer of dough is cooked so that the layer of dough gains a firmness such that the self-supporting filled food product is obtained in which a first dough portion of the layer of dough substantially fully covers the at least one food item, wherein the layer of dough is shaped in such a way before cooking that after cooking, a second dough portion of the layer of dough extends from the first dough portion away from the at least one food item so as to form a handle for holding the cooked filled food product.

公开(公告)号：US11963538B2

公开(公告)日：2024-04-23

申请号：US17078867

申请日：2020-10-23

申请人： Board of Trustees of Michigan State University

发明人： Edward J. Szczygiel ,  Kaylan Hayman ,  Karl Seiwert ,  Ran Tao

IPC分类号： A21D8/04 ,  A21D6/00 ,  A21D10/02 ,  A21D13/31 ,  A21D13/44

CPC分类号： A21D8/045 ,  A21D6/001 ,  A21D10/025 ,  A21D13/31 ,  A21D13/44

摘要： A yeast-containing dough that is used to form a leavened dough product having a desired degree of leavening is initially formed as two separate dough subcomponents that, when combined, leavens through a fermentation reaction process to form a dough having the desired degree of leavening. The first dough subcomponent includes a leavening activator, flour, salt and water, while the second dough component includes a biological leavening agent, flour, and water. When combined, the leavening agent reacts in the presence of the biological leavening activator through a fermentation process to form the dough having a desired degree of leavening, which can then be heated to a temperature exceeding a viability temperature of the leavening activator to terminate the fermentation process and form the leavened dough product. The dough can also be combined with at least one non-dough component to form the leavened dough product.

公开(公告)号：US20240023565A1

公开(公告)日：2024-01-25

申请号：US18354279

申请日：2023-07-18

申请人： AJINOMOTO CO., INC.

发明人： Yuki SHIMIZU

IPC分类号： A21D13/31 ,  A23L5/10

CPC分类号： A21D13/31 ,  A23L5/15

摘要： A frozen shumai in which hardening of a part of a shumai wrapper which is not in contact with a shumai filling is suppressed, and deterioration of texture during eating is improved even when the frozen shumai taken out from a freezer is heated as it is in a microwave oven without a treatment or operation of spraying water on the surface of the frozen shumai or covering the frozen shumai with a food wrap film is provided. Specifically, a frozen shumai containing a shumai wrapper and a shumai filling, wherein a water content of a part of the shumai wrapper which is not in contact with the shumai filling is 35 wt % to 80 wt % after heating the shumai as it is in a microwave oven until a core temperature of the shumai reaches 50° C. to 90° C. is provided.

公开(公告)号：US11832620B2

公开(公告)日：2023-12-05

申请号：US15773114

申请日：2016-12-02

申请人： PURATOS NV

发明人： Paul De Pauw ,  Jo Libens ,  Heidi Theunissen

IPC分类号： A21D13/38 ,  A23P10/30 ,  A23L27/00 ,  A21D13/31 ,  A21D13/80 ,  A21D2/18 ,  A23L29/212 ,  A23L29/231 ,  A23L29/256

CPC分类号： A21D13/38 ,  A21D2/181 ,  A21D2/186 ,  A21D2/188 ,  A21D13/31 ,  A21D13/80 ,  A23L27/72 ,  A23L29/212 ,  A23L29/231 ,  A23P10/30 ,  A23V2002/00

摘要： The present invention relates to fillings for bakery and patisserie products, in particular fillings for cakes and the methods for preparing the fillings as well as the bakery and patisserie products, in particular cakes, comprising the fillings.

公开(公告)号：US20190230966A1

公开(公告)日：2019-08-01

申请号：US16317421

申请日：2017-07-13

申请人： Tate & Lyle Ingredients Americas LLC

发明人： Penelope Ashby Patton

IPC分类号： A23L29/219 ,  C08B30/12

CPC分类号： A23L29/219 ,  A21D13/31 ,  A21D13/38 ,  A23C9/137 ,  A23C9/1544 ,  A23C13/16 ,  A23C19/09 ,  A23L29/212 ,  A23V2002/00 ,  A23V2250/5118 ,  C08B30/06 ,  C08B30/12

摘要： The present disclosure relates to starch materials useful, for example, as texturants in foodstuffs. In particular, the present disclosure relates to delayed-gelling, inhibited starches and methods of using them, in one aspect, the disclosure provides a delayed-gelling, inhibited starch having an amylose content in the range of 15-30%; a sedimentation volume in the range of 10-50 mL/g; and a % solubles in the range of 10-40%, wherein the starch is not pregelatinized. In certain embodiments, products including the cooked starches of the disclosure can have a much longer processing window (e.g., for pumping, dispensing, packaging) at room temperature than conventional starches, especially conventional tapioca starches. The starches of the disclosure can also have a desirable shear stability, e.g., similar to the shear stability of conventional crosslinked tapioca starches.

公开(公告)号：US20190029274A1

公开(公告)日：2019-01-31

申请号：US16072496

申请日：2017-01-26

申请人： PARIS CROISSANT CO., LTD.

发明人： Jung Ho WOO ,  Hong Shin JEON ,  Dae Chul KIM ,  Young Kyu LEE

IPC分类号： A21D13/31 ,  A21D6/00 ,  A21D10/00 ,  A23C13/14

CPC分类号： A21D13/31 ,  A21D6/001 ,  A21D8/02 ,  A21D8/06 ,  A21D10/002 ,  A21D10/02 ,  A21D15/02 ,  A23C13/14

摘要： The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.

公开(公告)号：US20180325125A1

公开(公告)日：2018-11-15

申请号：US16045515

申请日：2018-07-25

申请人： Ajinomoto Co., Inc.

发明人： Yosuke Ohama ,  Misaki Asano ,  Chiaki Kurihara ,  Hiroshi Ishii

IPC分类号： A21D2/18 ,  A23L7/109 ,  A21D13/31 ,  A23L5/10

CPC分类号： A21D2/186 ,  A21D13/31 ,  A23L5/15 ,  A23L7/109 ,  A23L7/11 ,  A23L35/00

摘要： There are provided a filling-wrapping dough sheet food, such as Chinese dumpling, of which a peripheral portion of a dough sheet is not likely to become hard after cooking with a microwave oven or the like, and a method for producing the same. The filling-wrapping dough sheet food is prepared by using a dough sheet containing preferably 15 to 65% by weight of grain flour, preferably 1 to 48% by weight of acetylated phosphate-crosslinked starch, and preferably 1 to 42% by weight of hydroxypropylated starch based on the total weight of the dough sheet, in which the weight ratio between the grain flour and (the acetylated phosphate-crosslinked starch+the hydroxypropylated starch) is preferably 90:10 to 20:80.

公开(公告)号：US09974324B2

公开(公告)日：2018-05-22

申请号：US15052050

申请日：2016-02-24

申请人： AJINOMOTO WINDSOR, INC.

发明人： Kazuya Hori ,  Masashi Sekine ,  Koichi Kunishima

IPC分类号： A21D13/00 ,  A23L5/10 ,  A23L1/00 ,  A23L1/16 ,  A21D8/06 ,  A23L7/109 ,  A23L13/00 ,  A23L15/10 ,  A21D13/31 ,  A23P20/10 ,  A23P20/20

CPC分类号： A23L5/15 ,  A21D8/06 ,  A21D13/31 ,  A23L7/109 ,  A23L7/11 ,  A23L13/03 ,  A23L15/10 ,  A23P20/105 ,  A23P20/20 ,  A23V2002/00

摘要： By interposing a batter containing trehalose between a microwave-absorbing heat generator which generates heat with microwave energy and a noodle-strip food, a crisp texture and a freshly pan-fried flavor and aroma can be exhibited by the batter upon microwave cooking.

公开(公告)号：US09961911B2

公开(公告)日：2018-05-08

申请号：US13434593

申请日：2012-03-29

申请人： Aparna Kothapalli ,  Craig Sherwin

发明人： Aparna Kothapalli ,  Craig Sherwin

IPC分类号： A21D10/04 ,  A21D13/047 ,  A21D13/40 ,  A21D2/18 ,  A21D2/36 ,  A21D13/04 ,  A21D13/066 ,  A23P30/20 ,  A23L29/244 ,  A23L29/262 ,  A23L7/10 ,  A23L7/117 ,  A23L33/21 ,  A23L33/24 ,  A21D13/31 ,  A21D13/22

CPC分类号： A21D10/04 ,  A21D2/181 ,  A21D2/36 ,  A21D13/04 ,  A21D13/047 ,  A21D13/066 ,  A21D13/22 ,  A21D13/31 ,  A21D13/40 ,  A23L7/115 ,  A23L7/117 ,  A23L29/244 ,  A23L29/262 ,  A23L33/21 ,  A23L33/24 ,  A23P30/20 ,  A23V2002/00 ,  A23V2200/32 ,  A23V2200/328 ,  A23V2250/5062 ,  A23V2250/5108

摘要： The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.