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公开(公告)号：EP0783254B2
公开(公告)日：2009-11-04
申请号：EP96914594.5
申请日：1996-05-20
摘要： The present invention includes a method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.
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公开(公告)号：EP1420648A1
公开(公告)日：2004-05-26
申请号：EP02766161.0
申请日：2002-08-28
发明人： FINKOWSKI, James, W. , KUBAT, Chad, M. , MEYER, Robert, F. , MIGLIORI, Daniel, B. , RASMUSSEN, Glenn, O.
IPC分类号： A21C9/08
摘要： An apparatus utilizes an object holding technique for holding a tray (16) or discrete object while supplying a dough product (17) onto the tray or discrete object. Preferably, a conveyor (20, 22) transports the tray (16) or discrete object for receiving dough products. A subframe (48) preferably moves the tray or object, by way of deflecting the conveyor, to a position with respect to a dough supplying device (142) such that dough products (17) may be placed on the tray (16) or object. In an embodiment, a cutoff blade (148) may be utilized to portion the dough products. Preferably, the operation of the conveyor (20, 22), subframe (48), supply device (142), and cutoff blade (148) are controlled by a control system (11). The present invention is also directed to methods of portioning and placing dough products on a tray or discrete object by way of such an apparatus.
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公开(公告)号：EP1377168A1
公开(公告)日：2004-01-07
申请号：EP03710715.8
申请日：2003-01-22
IPC分类号： A21D10/00
CPC分类号： A21D2/18
摘要： The present invention provides a dough composition comprising propylene glycol alginate in an amount of 0.005 to 0.2 % by weight of the total dough composition. Baked dough products according to present invention are springy in texture. Methods of preparing a baked dough product using the dough composition as described, and products made by this method are also provided.
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公开(公告)号：EP1325869A2
公开(公告)日：2003-07-09
申请号：EP03000007.9
申请日：2003-01-02
发明人： Stephens, Cheryl Ann , Reil, Steven Lawrence , Strange, Robert Alexander , Johnson, Mitchel Emanuel
CPC分类号： B65D1/30 , B65D81/3453 , B65D85/72 , B65D2581/3428
摘要： A multiple portion sauce tray (10) formed from a rigid foam material is provided. The sauce is located in a plurality of receptacles (12) for holding individual portions of sauce. The receptacles (12) of the tray (10) do not separate when the tray is processed by automated packaging equipment, but may be readily separated by the consumer at time of use. The tray (10) is particularly useful in a combination product, wherein sauces are provided with comestible articles for dipping therein. Methods for manufacture of the sauce tray (10) and the combination product, as well as uses of the tray (10) and the combination product are provided.
摘要翻译： 提供由刚性泡沫材料形成的多部分酱盘（10）。 酱汁位于多个用于容纳酱汁的各个部分的容器（12）中。 当托盘由自动包装设备处理时，托盘（10）的容器（12）不分离，但在使用时可容易地被消费者分离。 托盘（10）在组合产品中特别有用，其中酱汁中提供有用于浸入其中的可食用制品。 提供了酱汁盘（10）和组合产品的制造方法以及托盘（10）和组合产品的用途。
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5.发明公开IMPINGEMENT OVEN WITH STEAM INJECTION AND METHOD OF BAKING DOUGH PRODUCTS 审中-公开与烘烤面食注汽和方法SLIMLINE光波炉
公开(公告)号：EP1274310A2
公开(公告)日：2003-01-15
申请号：EP01932600.8
申请日：2001-04-20
摘要： An oven utilizes a convective heat transfer mechanism for cooking the food products where the oven provides heated gas in the form of columns or streams and which are directed to at least one surface of a food product within the oven. Steam is introduced within the convective heat transfer mechanism for creating a moisture environment substantially surrounding the entire food product during its baking. Such an oven permits baking food products, in particular dough products, and even more particular bagel products, by a convective heat transfer mechanism that provides for quicker and more even cooking of the food product while providing for the making of whatever level of moisture is desired about the food product for imparting a desirable characteristic to the food product. For bagel products, in particular, desirable surface sheen and texture characteristics can be achieved. The present invention is also directed to methods of cooking food products, in particular dough products, and even more particular bagel products, by way of such an oven.
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6.发明公开FREEZER-TO-OVEN, LAMINATED, UNPROOFED DOUGH AND PRODUCTS RESULTING THEREFROM 有权支持者，GEFRORENER，NICHT GEGANGENERBLÄTTERTEIGSOWIE DADURCH ERHALTENE PRODUKTE
公开(公告)号：EP1272040A2
公开(公告)日：2003-01-08
申请号：EP01924738.6
申请日：2001-04-05
发明人： MODER, Gregg , CAMMAROTA, Carina , HAJOVY, Melissa
CPC分类号： A21D10/025 , A21D2/188 , A21D2/26 , A21D6/001 , A21D13/16
摘要： A frozen, unproofed laminated dough that can be baked without being thawed or proofed and that provides a desirable specific volume of the backed product. A frozen unproofed laminated dough includes a layer dough and shortening layers that alternative with the layer dough. The layer dough includes flour, a water-binding agent, a leavening agent, a fat source, and water. The specific volume of the frozen, unproofed laminated dough is 0.8 cc/g to 1/4 cc/g. The frozen unproofed laminated dough prepared a baked product having a baked specific volume of at least 3 cc/g when baked without being thawed or proofed before baking. The frozen, unproofed laminated dough can be used to prepare Danishes, croissants, and the like.
摘要翻译： 一种冷冻，无防护的层压面团，可以在不经解冻或打样的情况下进行烘烤，并提供所需的特定体积的背衬产品。 冷冻的无粘合层压面团包括可与层面团相替的层面团和起酥层。 层面团包括面粉，水结合剂，发酵剂，脂肪源和水。 冷冻的，不粘的层压面团的比体积为0.8cc / g至1/4cc / g。 冷冻的无粘合层压面团在焙烤之前制备焙烤比重至少为3cc / g的烘焙产品，而不烘烤或烘烤前的烘烤。 冷冻的，不粘的层压面团可用于制备舞蹈，羊角面包等。
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公开(公告)号：EP0782392B1
公开(公告)日：2001-11-14
申请号：EP96913215.8
申请日：1996-04-26
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公开(公告)号：EP1148786A1
公开(公告)日：2001-10-31
申请号：EP00910012.4
申请日：2000-01-28
摘要： A dough cutting apparatus (16) is suitable for cutting a sheet of dough (15). The dough cutting apparatus (16) includes a structure defining a blunt dough engaging portion (18). The present invention can be embodied in a number of different ways, including a wheel cutter (48), a rotary drum cutter (138), a reciprocating head cutter (108), or another cutter.
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公开(公告)号：EP1001900A1
公开(公告)日：2000-05-24
申请号：EP99921575.9
申请日：1999-04-30
IPC分类号： B65B25/06
CPC分类号： B65B25/06
摘要： An apparatus for loading dough into a container through a container opening includes a support frame (12) having a cam rail (14). An endless band (16) is rotatable on the support frame (12) and includes a plurality of tilting spoon assemblies (20) mounted to the band (16). Each tilting spoon assembly (20) includes a support member (21), a spoon (26), a hinge (27), and a push bar (74). The hinge (27) joins an end (26B) of the spoon (26) to the support member (21). The push bar (74) selectively tilts the spoon (26) from a first position to a second position relative to the support member (21). The push bar (74) has a first end joined to the spoon (26), positioned between the hinge (27) and a second end (26A) of the spoon (26) remote from the first end (26B). A second end of the push bar engages the cam rail (14). The cam rail (14) includes bends to cause selective displacement of the push bar (74) to tilt the spoon (26) from the first position to the second position.
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公开(公告)号：EP0830067B1
公开(公告)日：2000-04-19
申请号：EP96916920.0
申请日：1996-05-31
发明人： RASMUSSEN, Glenn, O.
CPC分类号： A21C11/163 , A23L13/65 , A23P30/25
摘要： A dough extruder (10) has a die set (30) with an inner die (54) and an outer die (64). The inner die (54) is formed in a desired shape (61) that represents an item of interest, such as an animal, toy, or other identifiable object, and the outer die (64) has an opening surrounding the inner die (54). Dough is extruded through each of the dies (54, 64) simultaneously. The dough for the inner die (54) has different indicia, such as color or other visually identifiable characteristic, from the dough extruded through the outer die (64). A sizing housing (66) is positioned downstream from the dies (54, 64) and smoothly changes in cross-sectional size in direction away from the dies (54, 64) to permit the dough to flow such that streamlines remain parallel as the sizing housing (66) changes in size, to accurately retain the center cross-sectional shape of the extruded dough as formed by the inner die (54). Preferably, as disclosed, the sizing housing (66) is cone-shaped to reduce the extruded dough cross-sectional area.
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