公开(公告)号：US12070039B2

公开(公告)日：2024-08-27

申请号：US17506445

申请日：2021-10-20

Applicant: SFC GLOBAL SUPPLY CHAIN, INC.

Inventor： Rongxuan Cai ,  Stacey Fowler Meittunen

IPC: A21D15/02 ,  A21D8/02 ,  A21D8/04 ,  A21D10/02 ,  A21D13/00 ,  A21D13/22

CPC classification number: A21D15/02 ,  A21D8/025 ,  A21D8/047 ,  A21D10/025 ,  A21D13/00 ,  A21D13/22

Abstract: A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

公开(公告)号：US20240032547A1

公开(公告)日：2024-02-01

申请号：US18038658

申请日：2021-11-24

Applicant: COLORIDOH INC.

Inventor： Hitomi TAKEUCHI

IPC: A21D13/066 ,  A21D10/02 ,  A21D13/48

CPC classification number: A21D13/066 ,  A21D10/02 ,  A21D13/48

Abstract: Example implementations described herein are directed to a dough configured to be baked by heat, the dough comprising a gluten-free cereal flour, a sweetener, a shortening, and an emulsifier, wherein the dough is shelf-stable, moldable, edible, allergen-free and vegan.

公开(公告)号：US20230100146A1

公开(公告)日：2023-03-30

申请号：US18059393

申请日：2022-11-28

Applicant: YAE, LLC

Inventor： Fernando Benjamin FISCHMANN

IPC: A21D13/13 ,  A21D13/41 ,  A21D10/02 ,  B65D81/34

Abstract: This invention relates to a pizza product that is prepared separately utilizing two types of doughs that are combined after heating. The doughs have different characteristics and are heated in combination with different ingredients. The heating process for both doughs is performed under different humidity conditions and may be performed simply with a conventional microwave oven. The present invention also includes an apparatus and method for the preparation of such pizzas, as well as an innovative delivery process, which allows delivery of the pizzas from a central delivery station—without the need of having one or more processing locations (e.g., a chain of physical stores) to prepare and/or cook the pizza product.

公开(公告)号：US11533918B2

公开(公告)日：2022-12-27

申请号：US16697781

申请日：2019-11-27

Applicant: YAE, LLC

Inventor： Fernando Benjamin Fischmann

IPC: A21D13/13 ,  A21D13/41 ,  B65D81/34 ,  A21D10/02

Abstract: This invention relates to a pizza product that is prepared separately utilizing two types of doughs that are combined after heating. The doughs have different characteristics and are heated in combination with different ingredients. The heating process for both doughs is performed under different humidity conditions and may be performed simply with a conventional microwave oven. The present invention also includes an apparatus and method for the preparation of such pizzas, as well as an innovative delivery process, which allows delivery of the pizzas from a central delivery station—without the need of having one or more processing locations (e.g., a chain of physical stores) to prepare and/or cook the pizza product.

公开(公告)号：US11479393B2

公开(公告)日：2022-10-25

申请号：US16078849

申请日：2017-02-22

Applicant: Ma Cuisine Originale Ltd.

Inventor： Norman Isserles

IPC: B65D65/46 ,  A23P10/10 ,  A21D10/02 ,  B65D81/34 ,  B65D85/36

Abstract: A sandwich wrap including a flexible, edible sheet that is adapted to enfold an edible filling whereby the resulting enclosing tube has both ends open and an auxiliary support situated under the lowermost open end when the wrap is held vertically for consumption, thus restraining filling from exiting. A method using an assembly frame positions the auxiliary support. Filling is stocked in a capped filling storage tube including at least two components that can be disassembled from inside the edible enclosing tube to give the edible enclosed filling. The food product may include a set of separately enclosed different fillings and each edible enclosing tube may be shaped around the filling storage tube to give a cross-sectional form of a circle sector so that the set forms a right circular cylinder. A seepage container assists assembly in advance of an order to avoid impairment by moisture seeping out of fillings.

公开(公告)号：US20210267219A1

公开(公告)日：2021-09-02

申请号：US16580928

申请日：2019-09-24

Applicant: Laura Lombardo

Inventor： Laura Lombardo

IPC: A21D10/00 ,  A21D10/02 ,  A21D8/02 ,  A21D2/38 ,  A21D2/34 ,  A21D13/60

Abstract: Squeezeeta is a method of producing pizza dough more quickly and conveniently, for both consumers and manufacturers. It is particularly useful in manufacturing—enabling a shorter assembly line than in current set-ups, faster speeds, and reductions in energy consumption and cost of production. The method produces a packaged good in the form of a squeezable pizza dough in a pouch (sac-à-poche), marketable to both retail consumers and food services. The method can also be used for bread, pasta, croissant, crepes etc. Squeezeeta also enables consumers to create pizza at home from scratch, which is fully customizable in shape, size and crust thickness, and greatly surpasses competitors for freshness, quality and taste. Requiring no special expertise or professional pizza-maker skills, the Squeezeeta method also allows food services operations to achieve huge savings. The Squeezeeta method can be applied, with proper adjustments, to other popular dough-based products (including bread and pasta).

公开(公告)号：US20210235710A1

公开(公告)日：2021-08-05

申请号：US17237275

申请日：2021-04-22

Applicant: Rich Products Corporation

Inventor： Sachin Bhatia ,  Mohammed M. Morad

IPC: A21D10/02 ,  A21D6/00 ,  A21D13/41 ,  A21D13/17 ,  A21D13/22 ,  A21D2/16 ,  A21D2/18 ,  A21D2/34

Abstract: A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

公开(公告)号：US11013239B2

公开(公告)日：2021-05-25

申请号：US15048068

申请日：2016-02-19

Applicant: Rich Products Corporation

Inventor： Sachin Bhatia ,  Mohammed M. Morad

IPC: A21D10/02 ,  A21D6/00 ,  A21D13/41 ,  A21D13/17 ,  A21D13/22 ,  A21D2/16 ,  A21D2/18 ,  A21D2/34

Abstract: A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.

公开(公告)号：US10785999B2

公开(公告)日：2020-09-29

申请号：US16265359

申请日：2019-02-01

Applicant: Ajinomoto Foods North America, Inc.

Inventor： Yutaka Iwasaki ,  Mikio Takumiya ,  Kazuya Hori ,  Toshihito Seki

IPC: A23L7/113 ,  A21D13/047 ,  A21D2/16 ,  A21D10/02 ,  A21D2/18

Abstract: A rice dough composition that includes a rice flour from a medium grain rice, xanthan gum, an oil, an alkylene glycol alginate, and water. The rice dough composition is gluten-free and possesses advantageous shapability, viscoelasticity, durability, tackiness, absorbency, and mouthfeel characteristics. A method of making the rice dough composition, a shaped noodle product made therefrom, and a method of making the shaped noodle product are also provided.

公开(公告)号：US10701944B2

公开(公告)日：2020-07-07

申请号：US16072496

申请日：2017-01-26

Applicant: PARIS CROISSANT CO., LTD.

Inventor： Jung Ho Woo ,  Hong Shin Jeon ,  Dae Chul Kim ,  Young Kyu Lee

IPC: A21D13/19 ,  A21D13/14 ,  A21D13/31 ,  A23C13/14 ,  A21D8/06 ,  A21D15/02 ,  A21D8/02 ,  A21D10/02 ,  A21D6/00 ,  A21D10/00

Abstract: The present invention relates to a method of producing frozen dough for bread containing a filling and a method of producing cream-filled bread by employing the frozen dough. More particularly, the present invention relates to a method of producing cream-filled bread, which can produce soft textured bread even by employing frozen/refrigerated dough, and can maintain soft bread texture even after a long period of time.