公开(公告)号：US20240164390A1

公开(公告)日：2024-05-23

申请号：US18549807

申请日：2022-03-16

申请人： DAWN FOOD PRODUCTS, INC.

发明人： Erwin DE WAELE

IPC分类号： A21D13/28 ,  A21D13/24 ,  A21D13/60 ,  A21D15/08 ,  A23G3/34 ,  A23G3/42

CPC分类号： A21D13/28 ,  A21D13/24 ,  A21D13/60 ,  A21D15/08 ,  A23G3/343 ,  A23G3/42

摘要： The present disclosure relates generally to a shelf-stable and freeze-stable edible coating composition comprising a crystalline phase and a non-crystalline phase and methods of making and producing the same.

公开(公告)号：US10201166B2

公开(公告)日：2019-02-12

申请号：US15562129

申请日：2016-03-30

申请人： BARILLA G. E R. FRATELLI S.P.A.

发明人： Roberto Buttini ,  Corrado Ferrari ,  Alessio D'Urso ,  Giancarlo Riboldi

IPC分类号： A21D15/08 ,  A21D13/34 ,  A21D13/14 ,  A23L3/349 ,  C12G3/04 ,  A21D13/24 ,  A21D13/32 ,  A21D13/22 ,  A23G1/30 ,  A23G3/34

摘要： Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.

公开(公告)号：US20180077943A1

公开(公告)日：2018-03-22

申请号：US15562129

申请日：2016-03-30

申请人： BARILLA G. E R. FRATELLI S.P.A.

发明人： Roberto BUTTINI ,  Corrado FERRARI ,  Alessio D'URSO ,  Giancarlo RIBOLDI

IPC分类号： A21D15/08 ,  A21D13/32 ,  A21D13/22 ,  A23G1/30

CPC分类号： A21D15/08 ,  A21D13/14 ,  A21D13/22 ,  A21D13/24 ,  A21D13/32 ,  A21D13/34 ,  A23G1/30 ,  A23G3/0065 ,  A23L3/349 ,  A23V2002/00 ,  C12G3/04

摘要： Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.

公开(公告)号：US09402404B2

公开(公告)日：2016-08-02

申请号：US14752984

申请日：2015-06-28

申请人： Alexandra Carreira ,  Sara Valadas Da Silva Monteiro ,  Ricardo De Seixas Boavida Ferreira

发明人： Alexandra Carreira ,  Sara Valadas Da Silva Monteiro ,  Ricardo De Seixas Boavida Ferreira

IPC分类号： A23L3/3526 ,  A23B7/155 ,  A21D2/26 ,  A21D15/08 ,  A23B4/20 ,  A23B7/154 ,  A23B9/26 ,  A23C3/08 ,  A23L3/3463 ,  A01N47/44 ,  A01N65/20

CPC分类号： A23B7/155 ,  A01N47/44 ,  A01N65/20 ,  A21D2/267 ,  A21D15/08 ,  A23B4/20 ,  A23B7/154 ,  A23B9/26 ,  A23C3/08 ,  A23L3/3463 ,  A23L3/34635 ,  A23L3/3472 ,  A23L3/3526 ,  A23V2002/00

摘要： The inventors provide the use of a composition comprising an antimicrobial polypeptide comprising Blad or an active variant thereof to prevent or inhibit spoilage of a foodstuff by a microorganism. Also provided is a method of preventing or inhibiting spoilage of a foodstuff by a microorganism comprising administering to a foodstuff in need thereof an effective amount of a composition comprising an antimicrobial polypeptide comprising Blad or an active variant thereof.

摘要翻译： 本发明人提供了包含包含Blad或其活性变体的抗微生物多肽的组合物用于防止或抑制微生物对食品的腐败的用途。 还提供了一种通过微生物预防或抑制食品腐败的方法，其包括向有需要的食品施用有效量的包含包含Blad或其活性变体的抗微生物多肽的组合物。

公开(公告)号：US20160037786A1

公开(公告)日：2016-02-11

申请号：US14775135

申请日：2014-03-13

申请人： INTERCONTINENTAL GREAT BRANDS LLC

发明人： Renee M. GAN ,  Zuoxing ZHENG ,  Uraiwan TANGPRASERTCHAI ,  Bob E. DIAZ

IPC分类号： A21D15/08 ,  A21D8/04

CPC分类号： A21D15/08 ,  A21D8/047 ,  A23L3/3571

摘要： In an embodiment, disclosed herein are baked food products and methods of preparing a baked food product with extended mold-free shelf life, including baking a lower water activity baked food product, and applying live yeast to the baked food product, wherein the yeast comprises at least one of Zygosaccharomyces rouxii or Zygosaccharomyces bisporus.

摘要翻译： 在一个实施方案中，本文公开了烘烤食品和制备具有延长的无模具保质期的烘烤食品的方法，包括烘焙较低水活性的烘焙食品，以及将活酵母施用于烘焙食品，其中酵母包含 至少一种罗氏酵母属（Zygosaccharomyces rouxii）或双孢蘑菇（Zygosaccharomyces bisporus）。

公开(公告)号：US09095155B2

公开(公告)日：2015-08-04

申请号：US13338666

申请日：2011-12-28

申请人： Joshuah Shane DeVoll ,  Fritz Norbury ,  Steven Mallory

发明人： Joshuah Shane DeVoll ,  Fritz Norbury ,  Steven Mallory

IPC分类号： A23C19/11 ,  B05B15/08 ,  B05B1/04 ,  A21D15/08 ,  A23L3/3463 ,  A23L3/3589

CPC分类号： A23C19/11 ,  A21D15/08 ,  A23L3/34635 ,  A23L3/3589 ,  B05B1/04 ,  B05B15/68

摘要： A system for treating a food product with a mold inhibitor via spray application in suspended form includes a conveyor for moving the food product as well as at least one upper spray nozzle above the conveyor and at least one lower spray nozzle located below the conveyor. In an embodiment of the invention, one or more end spray nozzles are provided to spray one or more vertical end surfaces of the food product. A fluid supply system for supplies pressurized fluid to the spray nozzles. In an embodiment of the invention, the fluid supply system includes a recirculating reservoir for maintaining the mold inhibitor in suspension. The spray guns are controlled via pulse width modulation such that the instantaneous flow rate and the time averaged flow rate are equal to respective predetermined allowable flow rates.

摘要翻译： 用悬浮形式通过喷雾施用用模具抑制剂处理食品的系统包括用于移动食品的输送机以及位于输送机上方的至少一个上喷嘴和位于输送机下方的至少一个下喷嘴。 在本发明的一个实施例中，提供一个或多个端部喷嘴以喷射食品的一个或多个垂直端面。 用于向喷嘴供应加压流体的流体供应系统。 在本发明的一个实施例中，流体供应系统包括用于将模具抑制剂保持在悬浮状态的再循环储存器。 喷枪通过脉冲宽度调制来控制，使得瞬时流量和时间平均流量等于相应的预定允许流量。

公开(公告)号：US20150110927A1

公开(公告)日：2015-04-23

申请号：US14363062

申请日：2012-12-13

申请人： Conopco, Inc., d/b/a UNILEVER

发明人： Beata Bartkowska ,  Hangsheng Li ,  Chunbo Ran ,  Desheng Xu

IPC分类号： A21D15/08 ,  A23L1/00

CPC分类号： A21D15/08 ,  A21D13/28 ,  A23G9/322 ,  A23G9/48 ,  A23G9/506 ,  A23P10/35 ,  A23P20/11 ,  A23P20/18 ,  A23V2002/00

摘要： Disclosed is an edible coating, a food product coated with the coating and the method for manufacturing the food product. The coating comprises a first layer comprising first edible oil and a second layer comprising a hydrophobic edible particle wherein the hydrophobic edible particle has a diameter from 20 nm to 500 microns. The food product having the coating is resistant to becoming soggy.

摘要翻译： 公开了可食用的涂层，涂覆有涂层的食品和用于制造食品的方法。 涂层包括包含第一食用油的第一层和包含疏水性可食用颗粒的第二层，其中疏水性可食用颗粒的直径为20nm至500μm。 具有涂层的食品具有耐潮湿性。

公开(公告)号：US20050163895A1

公开(公告)日：2005-07-28

申请号：US10765210

申请日：2004-01-28

申请人： Graham Williams ,  Joss Delves-Broughton ,  John Faragher ,  Diane Salmela

发明人： Graham Williams ,  Joss Delves-Broughton ,  John Faragher ,  Diane Salmela

IPC分类号： A21D15/08 ,  A23L3/3463 ,  A23K1/00

CPC分类号： A23L3/34635 ,  A21D15/08

摘要： The present invention relates to a non yeast-leavened fine bakery product with increased shelf life and to a process for increasing the shelf life of intermediate and high moisture fine bakery products. The fine bakery product comprises an intermediate or high moisture baked product having a water activity aw>0.8. Its surface has deposited thereon an effective amount of natamycin, which is sufficient to keep the product mould free when packaged for a storage time of 2 weeks or more at ambient temperature. In the process the outer surface of a baked product is sprayed with natamycin to deposit an effective amount of natamycin thereon, whereafter the sprayed product is packaged in a protective envelope.

摘要翻译： 本发明涉及具有增加的保存期限的非酵母发酵的精细焙烤食品以及提高中等和高湿度精细焙烤食品的保存期限的方法。 精细烘焙产品包括具有水分活性的中等或高湿度烘烤产品。 其表面上沉积有效量的那他霉素，当环境温度下包装2周以上的储存时间时，其足以保持产品模具自由。 在该过程中，焙烤产品的外表面用纳他霉素喷涂以在其上沉积有效量的那他霉素，然后将喷射产品包装在保护性包封中。

公开(公告)号：US6068866A

公开(公告)日：2000-05-30

申请号：US194454

申请日：1998-11-19

申请人： Francesca Petrini ,  Leonida Petrini ,  Cristiano Petrini

发明人： Francesca Petrini ,  Leonida Petrini ,  Cristiano Petrini

IPC分类号： A21D13/00 ,  A23L1/00 ,  A23P1/08 ,  A21D15/08

CPC分类号： A21D13/0029 ,  A23P20/20

摘要： An edible cup made of twice-baked pastry having on impermeable layer consisting essentially of sugar, water, starch and gum capable of containing hot and cold drinks without loosing it structural hardness and without any liquid leaking out.

摘要翻译： PCT No.PCT / IT97 / 00119 Sec。 371日期：1998年11月19日 102（e）1998年11月19日日期PCT提交1997年5月27日PCT公布。 出版物WO97 / 45028 日期1997年12月4日一种由两层烘烤的糕点制成的食用杯，其基本上由不含有冷热饮料的糖，水，淀粉和树胶组成的不渗透层组成，而不会失去结构硬度并且没有任何液体泄漏。

公开(公告)号：US6039994A

公开(公告)日：2000-03-21

申请号：US44449

申请日：1998-03-19

申请人： Rene LeFlecher ,  Peter Robson

发明人： Rene LeFlecher ,  Peter Robson

IPC分类号： A21D13/08 ,  A21D4/00 ,  A21D6/00 ,  A21D8/02 ,  A21D10/00 ,  A21D10/02 ,  A21D15/08 ,  A21D8/00

CPC分类号： A21D6/00 ,  A21D10/00 ,  A21D10/025 ,  A21D4/00 ,  A21D8/02

摘要： A ready-to-bake, shelf-stable cake dough consisting essentially of flour, fat, sugar, eggs and water and usual dough additives and comprising a leavening system, the dough having a water activity of below 0.85 and being packed in an essentially gas-impermeable pouch in an atmosphere of an inert gas containing less than 4%, preferably less than 2% residual oxygen. A process for the manufacture of such a dough is also disclosed.

摘要翻译： 基本上由面粉，脂肪，糖，鸡蛋和水以及通常的生面团添加剂组成的即可烘烤，保存稳定的蛋糕面团，并且包含发酵系统，面团的水分活度低于0.85，并且基本上包含在气体中 包含小于4％，优选小于2％的残余氧的惰性气体气氛中的不透气袋。 还公开了一种用于制造这种面团的方法。