公开(公告)号：US20180064118A1

公开(公告)日：2018-03-08

申请号：US15800879

申请日：2017-11-01

Applicant: Bertagni 1882 SpA

Inventor： Enrico Bolla

IPC: A21D13/37 ,  A21C9/06 ,  A23P20/20 ,  A23P30/25

CPC classification number: A21D13/37 ,  A21C9/066 ,  A21C11/10 ,  A23L7/11 ,  A23P20/20 ,  A23P30/25 ,  A23V2002/00 ,  A23V2300/16

Abstract: A filled food product, such as Italian dumplings known as ravioli, cappelletti, tortelli, panzerotti and the like, includes an envelope made of pasta, enclosing therein a filling made of edible raw materials. The envelope includes of at least one sheet of fresh pasta and the filling comprises a first dose of a first component, a second dose of a second component, and optionally a third dose of a third component. The doses are distinct and enclosed within the envelope. The envelope is made up of a lower layer and an upper layer that are in mutually facing relationship and joined together along a substantially continuous peripheral edge having a predetermined shape. The envelope is closed along the peripheral edge in substantially liquid-tight fashion.

公开(公告)号：US20150181898A1

公开(公告)日：2015-07-02

申请号：US14586271

申请日：2014-12-30

Applicant: AJINOMOTO CO., INC.

Inventor： Kimihiro Tamaki ,  Masahiko Murayama ,  Takahiro Ito ,  Keisuke Imaizumi

IPC: A21D15/02 ,  A21D13/00

CPC classification number: A21D15/02 ,  A23L7/11 ,  A23P20/12 ,  A23P20/20

Abstract: A frozen heated gyoza dumpling easy to cook by heating after freeze preservation and superior in the texture can be obtained by attaching a batter liquid containing 70-90 wt % of water to at least a surface to be baked of the gyoza dumpling at a proportion of 18-30 parts by weight per 100 parts by weight of the gyoza dumpling. In addition, a manufacturing method thereof is provided.

Abstract translation: 通过将含有70〜90重量％的水的面糊液体至少与饺子的烘烤表面以一定比例的比例接合，可以得到冷冻保存后的加热容易烹调的冷冻加热饺子饺子， 每100重量份的饺子18-30重量份。 此外，还提供了其制造方法。

公开(公告)号：US20100055283A1

公开(公告)日：2010-03-04

申请号：US12513058

申请日：2007-11-01

Applicant: Toshiki Nakamura ,  Junichi Yonemaru ,  Goro Ishikawa ,  Tomoya Shinbata ,  Mika Saito ,  Hideyo Yasuda ,  Yasuhiro Seto ,  Yoichi Kurimoto ,  Yoshikazu Ishihara

Inventor： Toshiki Nakamura ,  Junichi Yonemaru ,  Goro Ishikawa ,  Tomoya Shinbata ,  Mika Saito ,  Hideyo Yasuda ,  Yasuhiro Seto ,  Yoichi Kurimoto ,  Yoshikazu Ishihara

IPC: A21D13/00 ,  A21D13/08 ,  A23L1/16

CPC classification number: A21D13/40 ,  A21D13/04 ,  A23L7/109 ,  A23L7/11 ,  A23L7/198

Abstract: An object of the present invention is to provide a cereal flour raw material that can provide products having superb texture. A further object of the present invention is to provide a food product manufactured using such a cereal flour raw material.The present invention provides a cereal flour composition that contains wheat flour prepared from a type of wheat that does not express the three wheat starch synthase II proteins, and also does not express the three wheat granule bound starch synthase proteins, and another type of cereal flour; and a food product manufactured using such a cereal flour composition.

Abstract translation: 本发明的目的是提供一种可以提供具有极好质地的产品的谷物粉原料。 本发明的另一个目的是提供使用这种谷物粉原料制造的食品。 本发明提供一种谷物粉组合物，其含有由不表达三种小麦淀粉合成酶II蛋白质的小麦类型制备的小麦粉，也不表达三种小麦颗粒结合淀粉合成酶蛋白质，另一种类型的谷物粉 ; 以及使用这种谷物粉组合物制造的食品。

公开(公告)号：US20080241331A1

公开(公告)日：2008-10-02

申请号：US11693521

申请日：2007-03-29

Applicant: Michael A. Lovett ,  Linda G. Berger

Inventor： Michael A. Lovett ,  Linda G. Berger

IPC: A21D13/08 ,  A23L1/325

CPC classification number: A23L17/70 ,  A21D2/266 ,  A21D13/06 ,  A21D13/41 ,  A21D13/45 ,  A23C20/025 ,  A23L7/109 ,  A23L7/11 ,  A23L13/65 ,  A23L13/67 ,  A23P20/12

Abstract: Specific and unique proportions of ingredients, including tofu, are used to make inventive foods in which tofu replaces a significant percentage of ingredients of animal origin. Among the inventive foods incorporating tofu in a simple process are dough balls designed to form fresh pasta or pizza, batters designed to form waffle products, and ground meat and ground seafood products comprising sausage, hamburgers, and meat loaf. The products are easy to make and high in nutritional value as substitute soy protein for animal fat in each case, thereby reducing the caloric and fat content significantly compared with conventional products of these types.

Abstract translation: 具体和独特的成分比例，包括豆腐，被用于制造创造性的食物，其中豆腐代替动物来源的大部分成分。 在简单的过程中结合豆腐的创造性食物中，是设计用于形成新鲜面食或比萨饼的面团，旨在形成华夫饼产品的面糊，以及包括香肠，汉堡包和肉面条的碎肉和地面海产品。 这些产品在各种情况下都易于制造，营养价值高，作为动物脂肪的替代大豆蛋白，从而与这些类型的常规产品相比显着降低了热量和脂肪含量。

公开(公告)号：US20050276894A1

公开(公告)日：2005-12-15

申请号：US10346639

申请日：2003-01-21

Applicant: George Royer

Inventor： George Royer

IPC: A01J1/00 ,  A23L7/109

CPC classification number: A23L7/11

Abstract: The subject invention is a method for formulating pasta into larger segments for consumption purposes generally including the steps for having uncooked pasta heated and/or cooked in a conventional manner and taking the cooked portion of pasta and molding such portions of cooked pasta together by heat, pressure, or a combination of both heat and pressure or by other methods, so as to produce a unitary portion of pasta of a larger size than the individual pasta portions that are molded together.

Abstract translation: 本发明是为了消费目的而将面食制成更大的区段的方法，通常包括以常规方式加热和/或烹饪未煮熟的面食的步骤，并且将熟制的面食部分和通过加热将熟化的面食的这种部分模制在一起， 压力或热和压力的组合或通过其它方法组合，以便产生比模制在一起的单个面食部分更大尺寸的面食的整体部分。

公开(公告)号：US06866878B1

公开(公告)日：2005-03-15

申请号：US10063755

申请日：2002-05-10

Applicant: John M. Battaglia

Inventor： John M. Battaglia

IPC: A21C11/16 ,  A23L1/00 ,  A23L1/16 ,  A21C9/06 ,  A23P1/00

CPC classification number: A21C11/163 ,  A23L7/11 ,  A23P30/25

Abstract: A method and apparatus for producing co-extruded pasta such as stuffed rigatoni and for providing the ability to make a plurality of end crimps with a single die. The method involves distributing pasta dough from an extruder to multiple co-extrusion die inserts that are arranged in a straight line. The straight-line design allows the co-extruded dough strands to drop directly into a single crimp/cut die that has a selected straight, angular or other cut. The invention may be adapted and utilized on any new or pre-existing pasta dough extruders.

Abstract translation: 一种用于生产共挤出的面食的方法和设备，例如填充的拌合物，并且用于提供用单个模具制造多个端部卷曲的能力。 该方法包括将面食面团从挤出机分配到以直线排列的多个共挤出模头插入物。 直线设计允许共挤出的面团线直接落入具有选定的直的，有角度或其他切口的单个压接/切割模具中。 本发明可以适用于任何新的或预先存在的面食面团挤出机。

公开(公告)号：US06818242B2

公开(公告)日：2004-11-16

申请号：US10192513

申请日：2002-07-11

Applicant: Morihiro Sada ,  Sachiyo Yoshida ,  Eri Hoshikawa ,  Tomoyuki Hirota ,  Shundo Harada ,  Chiaki Nosaka ,  Takeshi Nishinomiya ,  Hirofumi Terazaki ,  Masata Mitsuiki ,  Takashi Futatsugi

Inventor： Morihiro Sada ,  Sachiyo Yoshida ,  Eri Hoshikawa ,  Tomoyuki Hirota ,  Shundo Harada ,  Chiaki Nosaka ,  Takeshi Nishinomiya ,  Hirofumi Terazaki ,  Masata Mitsuiki ,  Takashi Futatsugi

IPC: A23L101

CPC classification number: A23L13/00 ,  A23L5/11 ,  A23L5/13 ,  A23L7/11

Abstract: A production method of Chinese fried meat dumplings includes loading meat dumplings on a conveyer, steaming the meat dumplings on the conveyer, and frying the meat dumplings by increasing a temperature of the conveyer from 50° C. to 200-280° C. in 1-8 minutes as the conveyer moves the meat dumplings toward downstream.

Abstract translation: 中国油炸饺子的生产方法包括在运送机上装载肉饺，将肉馅饺子放在传送带上，并通过将输送机的温度从50℃提高到200-280℃，将肉饺子炸成1 -8分钟，因为输送机将肉饺子向下游移动。

公开(公告)号：US06797308B2

公开(公告)日：2004-09-28

申请号：US09779756

申请日：2001-02-08

Applicant: John Howard Pasch ,  Michael Gerard Roman ,  Scott Brooks ,  James L. Bell

Inventor： John Howard Pasch ,  Michael Gerard Roman ,  Scott Brooks ,  James L. Bell

IPC: A23L1162

CPC classification number: A23L7/111 ,  A23L7/11

Abstract: The present invention provides fully cooked, ready to heat and serve pasta compositions which are stabilized against the development of toxins from pathogenic bacterial contaminants under refrigeration conditions for 120 days or more. The stabilized pasta compositions are attained by the incorporation of nisin-containing cultured whey derived from a nisin-producing culture. The pasta of the present invention is prepared from pasta dough comprising about 55 to about 80 percent high protein wheat flour, about 1 to about 5 percent wheat gluten, 0 to about 20 percent egg product, 0 to about 3 percent dough conditioner, sufficient nisin-containing cultured whey to provide about 200 to about 1200 IU nisin/g pasta dough, and sufficient water to provide a total moisture content of about 25 to about 35 percent.

Abstract translation: 本发明提供了完全煮熟的，准备加热和服务的面食组合物，其在冷藏条件下稳定化以防止来自病原菌污染物的毒素发生120天或更长时间。 稳定的面食组合物通过掺入来自乳链菌肽生成培养物的乳链菌肽培养的乳清来实现。 本发明的面食是由包含约55至约80％的高蛋白小麦粉，约1至约5％的小麦面筋，0至约20％的蛋制品，0至约3％的面团调理剂，足够的乳链菌肽 的培养乳清以提供约200至约1200IU乳链菌肽/ g面食面团，以及足够的水以提供约25至约35％的总水分含量。

公开(公告)号：US06777655B2

公开(公告)日：2004-08-17

申请号：US10118033

申请日：2002-04-09

Applicant: Hua Zhang ,  Laurence Hayert-Bonneveau ,  William Yout ,  Gary C. Helstern ,  Gérard Loizeau

Inventor： Hua Zhang ,  Laurence Hayert-Bonneveau ,  William Yout ,  Gary C. Helstern ,  Gérard Loizeau

IPC: H05B680

CPC classification number: B65D81/3453 ,  A23L5/15 ,  A23L7/11 ,  B65D2581/3404 ,  B65D2581/3441 ,  B65D2581/3462 ,  B65D2581/3491

Abstract: The invention relates to a device and method for ensuring more uniform heating of food by microwaves. The method includes providing food in a portion having a predetermined size and shape; and providing a container adapted for receiving and reheating the portion of food in a microwave oven. The container forms a supporting cavity having peripheral sides and a bottom side, with the portion of food placed within the supporting cavity. The peripheral sides of the container are circumferentially shielded by a microwave reflective material that forms a circumference having axial and transverse distances that are determined so as to change the wavelength of resonant modes inside the food thereby resulting in a more uniform heating food pattern.

Abstract translation: 本发明涉及一种用于确保通过微波对食物进行更均匀加热的装置和方法。 该方法包括在具有预定尺寸和形状的部分中提供食物; 并提供适于在微波炉中接收和再加热食物的部分的容器。 容器形成具有周边和底侧的支撑腔，食物的一部分放置在支撑腔内。 容器的周边被微波反射材料周向屏蔽，微波反射材料形成具有轴向和横向距离的圆周，该圆周的长度和长度被确定为改变食品内部的谐振模式的波长，从而导致更均匀的加热食物图案。

公开(公告)号：US20020187222A1

公开(公告)日：2002-12-12

申请号：US10211302

申请日：2002-08-05

Inventor： Amar Debbouz ,  Edward Albert Matuszak

IPC: A23G003/00

CPC classification number: A23L3/10 ,  A23L3/01 ,  A23L7/11 ,  A23L7/111

Abstract: A shelf-stable filled pasta and a method of making same, the method comprising providing an acid-treated or acid-containing tillable pasta piece having a pH of about 4.6 or less; inserting filling into the tillable pasta piece; exposing the filling in the filled pasta piece to microwave or radio frequency radiation to reduce the water activity in the filling to about 0.85 or less; sealing the filled pasta piece in a package; and pasteurizing the filled pasta piece at any point in the process after the filling has been inserted into the fillable pasta piece. The shelf-stable filled pasta is a pasta made by the foregoing method.

Abstract translation: 一种搁置稳定的填充面食及其制造方法，所述方法包括提供pH为约4.6以下的经酸处理或含酸的可食用的面食片; 将馅料插入可耕作的面食片中; 将填充的面食片中的填充物暴露于微波或射频辐射以将填充物中的水分活性降低至约0.85或更小; 将填充的面食片材密封在包装中; 并且在将填充物插入到可填充的面食片中之后的任何时刻将填充的面食片巴氏杀菌。 货架稳定的面食是通过上述方法制成的面食。