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公开(公告)号：US20200154720A1
公开(公告)日：2020-05-21
申请号：US16195636
申请日：2018-11-19
申请人： Carmen Lindsay
发明人： Carmen Lindsay
摘要： In an embodiment, a process for producing a dough-substitute baking compound, comprises mixing, in a single vessel, a combination of almond flour, tapioca flour, coconut flour, garlic, and salt, thereby creating a dry combination. Mozzarella cheese is added to the dry combination to create a semi-dry mixture, and hot cooked cauliflower is mixed in to form a slurry. Olive oil, almond milk, salt, and garlic, are then added in to create a final dough, which is shaped and baked.
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2.发明申请Pan release compositions for preparation of long shelf life, bakery products 审中-公开用于制备长保质期的Pan释放组合物，烘焙产品公开(公告)号：US20110300265A1
公开(公告)日：2011-12-08
申请号：US12802503
申请日：2010-06-08
申请人： GuoHua Feng , Jesse Stinson
发明人： GuoHua Feng , Jesse Stinson
IPC分类号： A21D8/00 , A23L3/3463 , A21D8/08 , A23L3/3454 , A23D9/06 , A21D15/08
CPC分类号： A21D8/08 , A21D13/22 , A21D13/28 , A23D9/00 , A23L3/3454 , A23L3/3463 , A23L3/3472
摘要： The present invention is directed to methods and compositions for making dough- and batter-based bakery foods, such as bread and cake having extremely long, mold-free and freshness shelf lives, by using a novel antimicrobial pan release agent comprising an essential oil dispersed or dissolved in a fat- or oil-based carrier, along with other natural or chemical antimicrobial agents, anti-staling enzymes, and/or flavor enhancement systems. The invention is also directed to the methods and compositions for preparing all-natural dough- and batter-based bakery products, such as bread and cake having long mold-free shelf lives, by treating the surface of the dough, batter, or baked product with the antimicrobial pan release agent, in conjunction with anti-staling enzymes and natural preservatives in the dough or batter formulations. Further, the invention is concerned with all-natural bakery products having extremely long, mold-free shelf lives which are substantially free (both internally and on the exterior surface) of chemical preservatives and antimicrobial agents other than the all-natural antimicrobial pan release agent and optional natural antimicrobial agents inside the dough.
摘要翻译： 本发明涉及通过使用包含分散在其中的精油的新型抗微生物盘释放剂来制造面团和面糊面包食品，例如面包和蛋糕具有非常长的无模具和新鲜保质期的方法和组合物 或其它天然或化学抗微生物剂，抗陈化酶和/或风味增强系统溶解在脂肪或油基载体中。 本发明还涉及通过处理面团，面糊或烘焙产品的表面来制备全天然面团和面糊面包店产品的方法和组合物，例如面包和蛋糕具有长的无模具保质期 与抗微生物盘释放剂一起，与面团或面糊制剂中的抗陈化酶和天然防腐剂结合使用。 此外，本发明涉及具有非常长的无霉菌保质期的全天然面包店产品，其除了全天然抗菌盘脱模剂之外基本上不含化学防腐剂和内部和外表面上的抗微生物剂 和面团内任选的天然抗菌剂。
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公开(公告)号：US20110123691A1
公开(公告)日：2011-05-26
申请号：US12820097
申请日：2010-06-21
申请人： Eleuterio Reyna, JR.
发明人： Eleuterio Reyna, JR.
摘要： A tamale making apparatus has a rectangular or square portable table where the table has a top surface. The top surface is divided into two areas, the first area for holding a volume of masa, while the second area is for placing an outer wrapping material, such as a corn husk. The first area is utilized for placement of a masa storage compartment, which is formed by three retention members which are configured into a U-shaped compartment, with the open end facing the user. The second area, which is adjacent to the first area, is used for placing a corn husk on the table surface, and placing a husk press over the corn husk. The husk press has three guide members which are disposed along three adjacent edges of a flat plate, with no guide member on the fourth edge, thus also forming a u-shaped structure with the open end facing the user. The flat plate has a template opening through which a portion of masa may be deposited onto the surface of the corn husk with a spreading tool, leaving a uniform thickness of masa with a single motion. The device allows tamales to be made quickly with a uniform shell thickness and easy clean up.
摘要翻译： 一个制粒机具有矩形或方形的便携式桌子，其中桌子具有顶面。 顶表面分为两个区域，第一区域用于容纳一定量的水泥，而第二区域用于放置诸如玉米壳的外包装材料。 第一区域被用于放置由一个U形隔室构成的三个保持构件，其开放端面向使用者的储存室。 与第一区域相邻的第二区域用于将玉米壳放置在桌子表面上，并将谷壳压榨机放置在玉米壳上。 果壳压榨机具有沿平板的三个相邻边缘设置的三个引导构件，在第四边缘上没有引导构件，因此也形成具有面向使用者的开口端的u形结构。 平板具有模板开口，通过该模板开口，可以用扩散工具将一部分泥沙可以沉积到玉米壳的表面上，从而以单一运动留下均匀的厚度。 该设备允许快速制作均匀的外壳厚度并容易清理。
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公开(公告)号：US07931923B2
公开(公告)日：2011-04-26
申请号：US11974289
申请日：2007-10-12
申请人： Torahiko Hayashi , Keiji Hayashi, legal representative , Michio Morikawa , Sadao Ueno , Hiroyuki Okaizumi
IPC分类号： A21D8/00
摘要： A method for manufacturing a loaf of bread of this invention is comprised of a forming step to form a sheet from a block of bread dough that is kneaded from the raw materials for bread, a further forming step to form a bar-like dough by rolling or folding the sheet, a cutting step to cut the bar-like dough, and a placing step to place the bar-like pieces of dough that were cut at the cutting step into a baking mold so that at least one cutting plane faces upward. If there are air bubbles between layers of the bar-like pieces of dough, the air bubbles can escape from a cutting surface of the bar-like pieces of dough when they rise and expand at the fermenting and baking steps.
摘要翻译： 用于制造本发明的面包的方法包括从用于面包的原料捏合的面团面团块形成片材的成形步骤，进一步的成形步骤，通过轧制形成棒状面团 或折叠片材，切割条状面团的切割步骤以及将在切割步骤切割的棒状块放置在烘烤模具中以使至少一个切割平面面向上的放置步骤。 如果棒状片状片之间存在气泡，则当发酵和烘焙步骤升起并膨胀时，气泡可以从条形块状物的切割表面逸出。
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公开(公告)号：US20100266743A1
公开(公告)日：2010-10-21
申请号：US12747201
申请日：2008-12-10
CPC分类号： A23L29/219 , A23L7/109 , A23L9/10 , A23L29/225
摘要： The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture.
摘要翻译： 本发明涉及将淀粉，通过所述方法可获得的淀粉团聚到包含所述淀粉的食品中，以及使用所述淀粉的方法。 本发明的方法包括将淀粉与包含盐的水溶液混合并干燥该混合物。
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6.发明申请METHOD FOR MAKING A LOW-ACRYLAMIDE CONTENT SNACK WITH DESIRED ORGANOLEPTICAL PROPERTIES 有权制备具有所需有机物性的低丙烯酰胺含量SNACK的方法公开(公告)号：US20100143540A1
公开(公告)日：2010-06-10
申请号：US12329227
申请日：2008-12-05
CPC分类号： A23L1/2165 , A23L5/20 , A23L19/15 , A23L29/35
摘要： A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration.
摘要翻译： 制备具有与传统食品相当的感官特性的具有低丙烯酰胺含量的食品的方法。 使用含有低还原糖浓度的土豆制作土豆片。 将葡萄糖添加到低还原糖土豆片中以增加总还原糖浓度。
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公开(公告)号：US20090304871A1
公开(公告)日：2009-12-10
申请号：US11721042
申请日：2005-12-07
CPC分类号： A21D17/006 , A21D13/31 , A21D15/02
摘要： The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1:3 and 1:1.8. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff.
摘要翻译： 本发明涉及一种冷冻烘焙百吉饼以外的冷冻烘焙食品，其可以适当地通过微波加热而消费，所述食品包括填充物和充分包封馅料的面粉基肠衣。 更具体地说，本发明涉及这样的食品，它包括一个环形填充物和一个完全包围所述环形填充物的面粉基底壳，其中，环形填充物的内径和外径之比在1 ：3和1：1.8。 本发明还涉及一种制备即食食品的方法，其包括将上述冷冻烘焙食品进行微波加热和制备所述冷冻烘焙食品的方法。
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公开(公告)号：US20080171120A1
公开(公告)日：2008-07-17
申请号：US11777105
申请日：2007-07-12
申请人： Paul Eaton Willett
发明人： Paul Eaton Willett
摘要： A dough conditioning apparatus for frozen dough including: an enclosure; at least one tray or conveyance for supporting at least one frozen dough piece within the enclosure; a means to direct a conditioning gas directly onto frozen dough within the enclosure; humidity and temperature sensors for respectively measuring the humidity and temperature of the conditioning gas; and a gas controller, the gas controller controlling the duration of the conditioning gas onto the frozen dough according to the output of the humidity and temperature sensor.
摘要翻译： 一种用于冷冻面团的面团调理装置，包括：外壳; 至少一个用于在外壳内支撑至少一个冷冻面团片的托盘或输送器; 将调理气体直接引导到外壳内的冷冻面团上的方法; 湿度和温度传感器，用于分别测量调理气体的湿度和温度; 以及气体控制器，气体控制器根据湿度和温度传感器的输出控制调理气体在冷冻面团上的持续时间。
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公开(公告)号：US20050260319A1
公开(公告)日：2005-11-24
申请号：US11134345
申请日：2005-05-23
申请人： Richard Khalaf
发明人： Richard Khalaf
摘要： Traditional unleavened dough breads are made by hand and in circular form. This is inefficient and the product is uneven in taste and texture, which is unsatisfactory and leads to wastage. It is also difficult to pack. In accordance with the invention, a continuous process of making baked unleavened dough products is described where an extruded strip of dough is passed through a heated oven section and the cooked dough strip then sized and cut into rectangular breads. The process is of particular value to mechanize the production of Saj bread, producing a product of a more even quality and more consumer-acceptable shape.
摘要翻译： 传统的无酵面团由手工制成圆形。 这是低效的，并且产品的味道和质地不均匀，这是不令人满意的并且导致浪费。 也很难打包。 根据本发明，描述了制造烘烤的无酵面团产品的连续方法，其中将挤出的面团条通过加热的烘箱部分，然后将经煮熟的面团条尺寸并切成长方形面包。 这个过程对于Saj面包机械化生产具有特别的价值，产生了更加质量和更多消费者可接受的形状的产品。
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公开(公告)号：US20050048187A1
公开(公告)日：2005-03-03
申请号：US10861831
申请日：2004-06-04
申请人： Jim Doucet
发明人： Jim Doucet
摘要： A shortening system, such as a spray shortening system; for instance, a shortening system containing unhydrogenated or non-hydrogenated vegetable oil, such as a highly unsaturated, non-hydrogenated or unhydrogenated vegetable oil, e.g., soybean oil or canola oil and a minimum or minor amount (e.g., by weight about 3-10%, advantageously about 3-7%, more advantageously about 3-6% or about 3-5% or less than about 6% or less than about 8%) of conserved trans monoglyceride and/or diglyceride, advantageously a monoglyceride or a mono-and diglyceride that is mostly monoglyceride, based on a highly unsaturated oil, such as a highly unsaturated vegetable oil, e.g., canola or soybean oil, which has been selectively and partially hydrogenated so as to result in conservation of the geometric isomer of the C18:1 ester, namely the C18:1t or elaidic ester, as well as to methods for making and using such a shortening system, products from the use of such a shortening system, and the monoglyceride and/or diglyceride constituent of the shortening system, and methods for making and uses thereof.
摘要翻译： 缩短系统，如喷雾缩短系统; 例如，包含非氢化或非氢化植物油的起酥油系统，例如高度不饱和，非氢化或未氢化的植物油，例如大豆油或低芥酸菜子油，并且具有最小或少量（例如，重量约3- 10％，有利地约3-7％，更优选约3-6％或约3-5％或小于约6％或小于约8％）保守的反式甘油单酯和/或甘油二酯，有利地为单酸甘油酯或 基于高度不饱和的油，如非常不饱和的植物油，如卡诺拉油或大豆油，主要是单甘油酯的甘油单酯和甘油二酯，其已被选择性和部分氢化，从而导致保护 C18：1酯，即C18：1t或反油酸酯，以及制备和使用这种缩短体系的方法，使用这种缩短体系的产品和缩短系统的单甘油酯和/或甘油二酯组分 ，和 制造和使用方法。
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