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公开(公告)号：US08945593B2
公开(公告)日：2015-02-03
申请号：US13565903
申请日：2012-08-03
Applicant: Tony LoCoco , Robert LoCoco , Priscilla LoCoco
Inventor： Tony LoCoco , Robert LoCoco , Priscilla LoCoco
CPC classification number: A23L1/0067 , A23P20/20 , A23V2002/00 , A23V2200/224 , A23V2200/33
Abstract: An orally ingestible energy-boosting device is provided for facilitating a temporary metabolic increase in a user. The device comprises a small container filled with an energy-enhancing substance. All or a portion of the small container is constructed of a water or saliva-soluble film that dissolves when placed in the mouth of a user. When the film dissolves, energy-enhancing substance is released into the mouth where it is absorbed. The small container may come in a variety of shapes and configurations to meet the varied energy boost needs of users.
Abstract translation: 提供口服可摄入的能量提升装置，以便于使用者临时代谢增加。 该装置包括填充有能量增强物质的小容器。 小容器的全部或一部分由水或唾液可溶的薄膜构成，当被放置在使用者口中时溶解。 当膜溶解时，能量增强物质被释放到嘴中，在其中被吸收。 小容器可以具有各种形状和配置，以满足用户不同的能量提升需求。
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公开(公告)号：US09060531B2
公开(公告)日：2015-06-23
申请号：US11932111
申请日：2007-10-31
Applicant: Velvet Sanchez , Roberto Garcia de Alba , Jesus Villanueva
Inventor： Velvet Sanchez , Roberto Garcia de Alba , Jesus Villanueva
CPC classification number: A23L1/0067 , A21D13/22 , A21D13/31 , A23P20/20
Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.
Abstract translation: 层压烘焙小吃店包括层压在两层薄面团之间的低水分填充层。 小吃店的面团层具有松脆，脆饼状结构，而填充层保持柔软。 焙烤小吃店的总厚度优选小于7毫米。 通过将面片校准至每个小于1毫米的厚度来制备小吃店，然后在校准的面片之一上沉积具有高耐热稳定性的填充组合物，并将第二校准面片放置在填充物的顶部 以形成层压体。 然后校准层压板，切成条并用温和烘烤曲线烘烤。 小吃店可以具有在顶部表面上模制的设计和/或沉积在层压板上的顶部组合物，优选包括燕麦。
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公开(公告)号：US20130039955A1
公开(公告)日：2013-02-14
申请号：US13565903
申请日：2012-08-03
Applicant: Tony LoCoco , Robert LoCoco , Priscilla LoCoco
Inventor： Tony LoCoco , Robert LoCoco , Priscilla LoCoco
CPC classification number: A23L1/0067 , A23P20/20 , A23V2002/00 , A23V2200/224 , A23V2200/33
Abstract: An orally ingestible energy-boosting device is provided for facilitating a temporary metabolic increase in a user. The device comprises a small container filled with an energy-enhancing substance. All or a portion of the small container is constructed of a water or saliva-soluble film that dissolves when placed in the mouth of a user. When the film dissolves, energy-enhancing substance is released into the mouth where it is absorbed. The small container may come in a variety of shapes and configurations to meet the varied energy boost needs of users.
Abstract translation: 提供口服可摄入的能量提升装置，以便于使用者临时代谢增加。 该装置包括填充有能量增强物质的小容器。 小容器的全部或一部分由水或唾液可溶的薄膜构成，当被放置在使用者口中时溶解。 当膜溶解时，能量增强物质被释放到嘴中，在其中被吸收。 小容器可以具有各种形状和配置，以满足用户不同的能量提升需求。
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Patent Agency Ranking
公开(公告)号：US20090110780A1
公开(公告)日：2009-04-30
申请号：US11932111
申请日：2007-10-31
Applicant: Velvet Sanchez , Roberto Garcia de Alba , Jesus Villanueva
Inventor： Velvet Sanchez , Roberto Garcia de Alba , Jesus Villanueva
IPC: A23P1/08 , A21D13/00 , A23L1/0524
CPC classification number: A23L1/0067 , A21D13/22 , A21D13/31 , A23P20/20
Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.
Abstract translation: 层压烘焙小吃店包括层压在两层薄面团之间的低水分填充层。 小吃店的面团层具有松脆，脆饼状结构，而填充层保持柔软。 焙烤小吃店的总厚度优选小于7毫米。 通过将面片校准至每个小于1毫米的厚度来制备小吃店，然后在校准的面片之一上沉积具有高耐热稳定性的填充组合物，并将第二校准面片放置在填充物的顶部 以形成层压体。 然后校准层压板，切成条并用温和烘烤曲线烘烤。 小吃店可以具有在顶部表面上模制的设计和/或沉积在层压板上的顶部组合物，优选包括燕麦。
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公开(公告)号：US09351506B2
公开(公告)日：2016-05-31
申请号：US14407242
申请日：2013-06-27
Applicant: NESTEC S.A.
Inventor： Antoine Bontemps
CPC classification number: A23L1/0067 , A21D13/32 , A21D13/34 , A21D15/04 , A23L5/00 , A23L29/10 , A23L29/281 , A23P20/11 , A23P20/20 , A23V2002/00 , A23V2200/209
Abstract: A food product having at least a first part and a second part, where the water activity of the first part is lower than the water activity of the second part, and a moisture barrier between the first part and the second part, wherein the moisture barrier is formed upon dehydration of an emulsion comprising lipid a biopolymer emulsifier.
Abstract translation: 一种具有至少第一部分和第二部分的食品，其中所述第一部分的水分活度低于所述第二部分的水分活度，以及所述第一部分和所述第二部分之间的水分阻挡层，其中所述防潮层 在包含脂质生物聚合物乳化剂的乳液脱水时形成。
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公开(公告)号：US09119410B2
公开(公告)日：2015-09-01
申请号：US12040428
申请日：2008-02-29
Applicant: Alan John Kino , Lynn C. Haynes , Jennette Neske , Desiree S. Derrick , Theodore N. Janulis
Inventor： Alan John Kino , Lynn C. Haynes , Jennette Neske , Desiree S. Derrick , Theodore N. Janulis
CPC classification number: A23L1/0067 , A21D2/186 , A21D13/31 , A23L7/13 , A23L29/212 , A23P20/20 , A23V2002/00 , A23V2250/5118 , A23V2200/18
Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.
Abstract translation: 通过配制一种外壳，可以获得具有酥脆纹理的外壳和潮湿，柔软的纹理填充物的稳定，充满，烘烤的脆皮小吃，当被烘烤时，在高湿度下具有高玻璃化温度（Tg） 内容。 增加淀粉糊化度以提高Tg可以在烘烤期间和通过加入预胶化淀粉来实现。 高Tg烘烤的外壳允许大量使用高含水量的填充剂，以在填充的，烘烤的脆皮小吃中提供货架稳定的实质的结构二分法。 填充的烘烤小吃在高烘烤套管水分含量下表现出出乎意料的高抗变形性或峰值力。 烘烤的零食可以从包装中即食，不必烘烤，微波炉或进一步烘烤，煮熟或加热消费，或达到酥脆的纹理。
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公开(公告)号：US20150157044A1
公开(公告)日：2015-06-11
申请号：US14407242
申请日：2013-06-27
Applicant: NESTEC S.A.
Inventor： Antoine Bontemps
IPC: A23L1/00
CPC classification number: A23L1/0067 , A21D13/32 , A21D13/34 , A21D15/04 , A23L5/00 , A23L29/10 , A23L29/281 , A23P20/11 , A23P20/20 , A23V2002/00 , A23V2200/209
Abstract: A food product having at least a first part and a second part, where the water activity of the first part is lower than the water activity of the second part, and a moisture barrier between the first part and the second part, wherein the moisture barrier is formed upon dehydration of an emulsion comprising lipid a biopolymer emulsifier.
Abstract translation: 一种具有至少第一部分和第二部分的食品，其中所述第一部分的水分活度低于所述第二部分的水分活度，以及所述第一部分和所述第二部分之间的水分阻挡层，其中所述防潮层 在包含脂质生物聚合物乳化剂的乳液脱水时形成。
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公开(公告)号：US20090220654A1
公开(公告)日：2009-09-03
申请号：US12040428
申请日：2008-02-29
Applicant: Alan John Kino , Lynn C. Haynes , Jennette Neske , Desiree S. Derrick , Theodore N. Janulis
Inventor： Alan John Kino , Lynn C. Haynes , Jennette Neske , Desiree S. Derrick , Theodore N. Janulis
CPC classification number: A23L1/0067 , A21D2/186 , A21D13/31 , A23L7/13 , A23L29/212 , A23P20/20 , A23V2002/00 , A23V2250/5118 , A23V2200/18
Abstract: A shelf-stable, filled, baked crispy snack which possesses a crispy textured casing and a moist, soft textured filling over a prolonged period of time is obtained by formulating a casing which when baked has a high glass temperature (Tg) at a high moisture content. Increasing the degree of starch gelatinization to increase the Tg may be achieved during baking and by the addition of a pregelatinized starch. The high Tg baked casing permits the use of a high moisture content filler in high amounts to provide a shelf-stable substantial textural dichotomy in the filled, baked, crispy snack. The filled, baked snack exhibits an unexpectedly high resistance to deformation or peak force at high baked casing moisture contents. The baked snack is ready-to-eat out of the packaging and does not have to be toasted, microwaved or further baked, cooked, or heated for consumption, or to achieve a crisp textured casing.
Abstract translation: 通过配制一种外壳，可以获得具有酥脆纹理的外壳和潮湿，柔软的纹理填充物的稳定，充满，烘烤的脆皮小吃，当被烘烤时，在高湿度下具有高玻璃化温度（Tg） 内容。 增加淀粉糊化度以提高Tg可以在烘烤期间和通过加入预胶化淀粉来实现。 高Tg烘烤的外壳允许大量使用高含水量的填充剂，以在填充的，烘烤的脆皮小吃中提供货架稳定的实质的结构二分法。 填充的烘烤小吃在高烘烤套管水分含量下表现出出乎意料的高抗变形性或峰值力。 烘烤的零食可以从包装中即食，不必烘烤，微波炉或进一步烘烤，煮熟或加热消费，或达到酥脆的纹理。
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