公开(公告)号：US20040170737A1

公开(公告)日：2004-09-02

申请号：US10479610

申请日：2004-04-26

Inventor： Patrick Cavroy

IPC: A21D010/00

CPC classification number: A21D8/02 ,  A21D13/80

Abstract: The invention concerns a method for preparing a yellow pastry cake which comprises a first step which consists in mixing together eggs, sugar, part of the flour ad other secondary ingredients (such as salt), then a second step which consists in adding, preferably without mixing, the rest of the flour, yeast and other optional ingredients such as flavouring agents.

Abstract translation: 本发明涉及一种制备黄色糕点饼的方法，该方法包括将蛋，糖，部分面粉和其他次要成分（例如盐）混合在一起的第一步骤，然后是第二步，其中添加，优选不加入 混合，剩下的面粉，酵母等任选成分如调味剂。

公开(公告)号：US20040170736A1

公开(公告)日：2004-09-02

申请号：US10468611

申请日：2004-04-05

Inventor： Andrew Ross ,  Tina Spendler ,  Luise Christiansen

IPC: A21D010/00

CPC classification number: C12Y301/01003 ,  A21D8/042 ,  A23L7/104 ,  A23L7/107 ,  A23L7/109 ,  A23L7/111 ,  A23L7/13 ,  A23L7/135 ,  A23L19/18 ,  C12Y301/01026 ,  C12Y301/01032

Abstract: Properties of starchy food products such as noodles, fried products and snack products may be improved by treating the raw materials with a lipolytic enzyme. The enzyme treatment may improve the dough handling during processing, the texture, the crispiness, the mouthfeel and the appearance. The enzyme treatment may also reduce the oil content of a fried product, increase the firmness, and increase the bulkiness (reduce the bulk density) of a fried product The lipolytic enzyme may have phospholipase, galactolipase and/or triacyl-glycerol lipase activity.

Abstract translation: 可以通过用脂肪分解酶处理原料来改善淀粉食品如面条，油炸产品和小吃产品的性质。 酶处理可以改善加工过程中的面团处理，质地，脆性，口感和外观。 酶处理还可以降低油炸产品的油含量，增加硬度，并增加油炸产品的蓬松度（降低堆积密度）。脂肪分解酶可具有磷脂酶，半乳糖脂肪酶和/或三酰基甘油脂肪酶活性。

公开(公告)号：US20040161518A1

公开(公告)日：2004-08-19

申请号：US10405346

申请日：2003-04-03

Inventor： Seio Hosoya ,  Yuji Yamada

IPC: A21D010/00

CPC classification number: A21D10/007 ,  A21D2/02 ,  A21D2/22 ,  A21D8/02

Abstract: There has been a need to develop a method for preparing a bread dough using potassium bromate, an excellent bread improver, which provides baked breads free from residual bromate without affecting the flavor and taste of the breads. It has also been desired to develop a method for making breads using such a bread dough. The present invention provides a method for preparing a bread dough, which comprises incorporating potassium bromate as an aqueous solution, in combination with ferrous sulfate and ascorbic acid in the step of forming a sponge dough such that the solubility of the incorporated potassium bromate is increased in the bread dough to facilitate chemical decomposition of bromate, so that the resulting baked breads are free from residual bromate or have a reduced content of residual bromate. Also provided is a method for making breads, which comprises baking the bread dough.

Abstract translation: 需要开发一种使用溴酸钾（一种优良的面包改良剂）制备面包生面团的方法，其提供不含残留溴酸盐的烘烤面包，而不影响面包的风味和味道。 还希望开发一种使用这种面包面团制作面包的方法。 本发明提供一种制备面包生面团的方法，其包括在形成海绵面团的步骤中将溴酸钾作为水溶液与硫酸亚铁和抗坏血酸组合，使得加入的溴酸钾的溶解度增加 面包面团以促进溴酸盐的化学分解，使得所得的烘烤面包中不含残留的溴酸盐或残留的溴酸盐含量降低。 还提供了一种制作面包的方法，其包括烘烤面包面团。

公开(公告)号：US20040151819A1

公开(公告)日：2004-08-05

申请号：US10480850

申请日：2003-12-15

Inventor： Janet Wong ,  Maria Ho

IPC: A21D010/00

CPC classification number: A23L7/148

Abstract: The invention relates to a method for making rice congee wherein crushed rice is chilled prior to addition to boiling water.

Abstract translation: 本发明涉及一种制作米粥的方法，其中将粉碎的米饭在加入沸水之前冷却。

公开(公告)号：US20040115328A1

公开(公告)日：2004-06-17

申请号：US10695835

申请日：2003-10-30

Inventor： Merrie Martin

IPC: A21D010/00

CPC classification number: A21D10/025 ,  A21D6/001 ,  A21D8/06 ,  A21D13/11

Abstract: The invention relates to a ready-for-use bakery dough product which can be preserved in the refrigerator and which is prepared from flour, sugar, egg, starch, emulsifiers, baking powder, water and fat, and provided in a bar or block form. This bakery dough is placed in a baking tin and then baked to form individual baked products. In addition, the block can be formed of different dough layers or strips, or each portion can be provided with a different color, decoration or filling. Different doughs can be swirled together to provide a marbled appearance in the block or in the layers or strips. The dough and resulting bakery product can be filled.

Abstract translation: 本发明涉及一种可以在冰箱中保存并可由面粉，糖，蛋，淀粉，乳化剂，发酵粉，水和脂肪制备的即用型面包烘焙面团产品，并以条形或块状形式提供 。 将该面包烘焙面团放置在烘烤锡中，然后烘烤以形成单独的烘焙产品。 此外，块可以由不同的面团层或条形成，或者每个部分可以设置有不同的颜色，装饰或填充。 不同的面团可以一起旋转，以在块体或层或条中提供大理石外观。 可以填充面团和生成的面包店产品。

公开(公告)号：US20040058046A1

公开(公告)日：2004-03-25

申请号：US10606137

申请日：2003-06-25

Applicant: The Procter & Gamble Company

Inventor： David Vincent Zyzak ,  Robert Alan Sanders ,  Marko Stojanovic ,  David Cammiade Gruber ,  Peter Yau Tak Lin ,  Maria Dolores Martinez-Serna Villagran ,  John Keeney Howie ,  Richard Gerard Schafermeyer

IPC: A21D010/00

CPC classification number: C12Y305/01001 ,  A21D8/042 ,  A23L5/25 ,  A23L7/107 ,  A23L7/13 ,  A23L19/18 ,  A23L19/19

Abstract: A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.

Abstract translation: 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。

公开(公告)号：US20040052916A1

公开(公告)日：2004-03-18

申请号：US10244300

申请日：2002-09-16

Inventor： Sook Hee Ree

IPC: A21D010/00

CPC classification number: A21D10/00 ,  A21D2/36 ,  A23L19/01 ,  A23L19/09

Abstract: A bread utilizing vegetables for their nutritional value and which includes powdered vegetables, concentrated liquid vegetables, powdered grains, and dehydrated diced vegetables, and methods for preparing the powdered vegetables, the concentrated liquid vegetables, the powdered grains, the dehydrated diced vegetables, and the bread utilizing vegetables for their nutritional value in non-yeast and yeast types.

Abstract translation: 一种利用蔬菜营养价值的面包，其中包括蔬菜蔬菜，浓缩液体蔬菜，粉状谷物和脱水蔬菜，以及蔬菜制备方法，浓缩液体蔬菜，粉状颗粒，脱水切片蔬菜和 在非酵母和酵母类型中利用蔬菜营养价值的面包。

公开(公告)号：US20040047961A1

公开(公告)日：2004-03-11

申请号：US10381081

申请日：2003-08-05

Inventor： Reginald Allouche

IPC: A21D010/00

CPC classification number: A23L33/00 ,  A21D2/263 ,  A21D2/266 ,  A21D2/36 ,  A21D13/06 ,  A21D13/41

Abstract: The invention relates to a protein-rich, low-calorie food preparation in the form of round, oval, rectangular or square garnished dough for the production of products that imitate or resemble traditional pizza-type products. The inventive preparation is characterised in that it contains in percentages expressed in weight of the commercial product:nulla total protein content (measured in Nnull6.25) of between 8.5 and 28%, preferably between 10 and 20% and, better still, between 10 and 18%;nulla carbohydrate content of between 11 and 29%, preferably between 11 and 20% and, better still, between 12 and 18%;nulla lipid content of between 1 and 10%, preferably between 1.5 and 7% and, better still, between 2 and 6%nulla water content of between 10 and 40%; and a caloric value of between 90 and 200 Kcal per 100 g and preferably between 130 and 180 Kcal per 100 g.

Abstract translation: 本发明涉及一种富含圆形，椭圆形，矩形或方形装饰面团的富含蛋白质的低热量食物制剂，用于生产模仿或类似于传统比萨饼型产品的产品。 本发明的制剂的特征在于其以商品的重量百分比表示： - 总蛋白质含量（以N×6.25测量）为8.5〜28％，优选为10〜20％，更好的为 10和18％; - 碳水化合物含量为11至29％，优选11至20％，更优选为12至18％;脂质含量为1至10％，优选为1.5至7％ 而更好的是在2％到6％之间的水含量在10％到40％之间; 热值为每千克90至200Kcal，优选130至180Kcal / 100g。

公开(公告)号：US20040033300A1

公开(公告)日：2004-02-19

申请号：US10458740

申请日：2003-06-11

Applicant: KIBUN FOOD CHEMIFA CO., LTD.

Inventor： Toshihiro Takahashi ,  Hiromi Sugitani

IPC: A21D010/00

CPC classification number: A21D2/183 ,  A21D2/181 ,  A21D13/60

Abstract: Disclosed is an agent for improving dough for bread and doughnuts which comprises an alginic acid ester. The bread and doughnuts made by using the dough improving agent are not crushed, bent or broken when sliced or cut by a machine in their fresh state still containing heat and water vapor after baking or frying.

Abstract translation: 公开了一种用于改善面包和甜甜圈的面团的试剂，其包含藻酸酯。 通过使用面团改良剂制成的面包和甜甜圈在烘烤或油炸后仍然含有热和水蒸气的新鲜状态的机器切片或切割时不会被压碎，弯曲或破碎。

公开(公告)号：US20030235643A1

公开(公告)日：2003-12-25

申请号：US10176822

申请日：2002-06-20

Inventor： David W. Plank ,  Daniel J. Lewandowski ,  Barrie R. Froseth ,  Jonathan W. Devries

IPC: A21D010/00

CPC classification number: A21D10/002 ,  A21D2/14 ,  A21D2/16 ,  A21D2/18 ,  A23L7/101 ,  A23L7/135 ,  A23L33/11 ,  A23V2002/00 ,  A61K31/575 ,  A61K47/61 ,  A23V2250/21368 ,  A23V2250/51 ,  A23V2200/224 ,  A23V2250/5034 ,  A23V2250/5102

Abstract: The present invention is related to a novel food intermediate containing a phytosteryl esters complex and the method used to create the food intermediate. The food product provides beneficial hypocholesterolemic activity through increased cholesterol-uptake inhibition while simultaneously delivering a food product that is not adversely affected by its inclusion, either in taste or texture or in any undesirable side effects.

Abstract translation: 本发明涉及含有植物甾醇酯复合物的新型食品中间体和用于产生食品中间体的方法。 该食品通过增加胆固醇吸收抑制而提供有益的低胆固醇血症活性，同时输送不受其包含的不利影响的食品，无论是味道还是质地上，还是任何不良副作用。