公开(公告)号：US08313757B2

公开(公告)日：2012-11-20

申请号：US11677228

申请日：2007-02-21

申请人： Bernhard H. van Lengerich

发明人： Bernhard H. van Lengerich

IPC分类号： A61K47/00

CPC分类号： A21D8/042 ,  A21D8/04 ,  A21D13/28 ,  A23C2220/204 ,  A23L7/135 ,  A23L9/10 ,  A23L27/72 ,  A23L29/065 ,  A23P10/25 ,  A23P10/30 ,  A61K9/0056 ,  Y02A50/387 ,  Y02A50/465 ,  Y02A50/469 ,  Y02A50/471

摘要： A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability. Release of an active component from the matrix may be delayed or controlled over time so that the active component is delivered when and where it is needed to perform its intended function. Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant.

摘要翻译： 将含有活性敏感密封剂（如活微生物或溶解或分散在液体增塑剂中的酶）的液体密封剂组分与可塑性基质材料混合。 基质材料可通过液体增塑剂塑化，活性密封剂的封装在低温和低剪切条件下完成。 活性组分以连续方法包封和/或嵌入可塑化的基质组分或材料中以产生离散的固体颗粒。 液体密封剂组分的液体含量基本上全部或全部提供了增塑基质组分所需的液体增塑剂，以获得可成形的，可挤出的，可切割的混合物或面团。 在挤出之前除去液体增塑剂不需要调节混合物的粘度以便成形。 主动元件从矩阵中的释放可以随着时间的推移而被延迟或控制，以便在需要时和在何处需要有效元件来执行其预期的功能。 含有包封和/或嵌入的组分如热敏或易氧化的药学，生物学或营养活性组分的受控释放的离散固体颗粒被连续地生产而基本上不破坏基质材料或密封剂。

公开(公告)号：US08163321B1

公开(公告)日：2012-04-24

申请号：US11932390

申请日：2007-10-31

申请人： Robert O. Roskam ,  John F. Stevens ,  Joel R. Tinsley ,  Cheree L. B. Stevens

发明人： Robert O. Roskam ,  John F. Stevens ,  Joel R. Tinsley ,  Cheree L. B. Stevens

IPC分类号： A23L1/216

CPC分类号： A23L19/19 ,  A21D13/22 ,  A21D13/28 ,  A23L7/122 ,  A23L19/05 ,  A23L19/18 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/5118 ,  A23V2250/5114 ,  A23V2250/5086

摘要： A food product including a potato substrate having less than about 6% moisture content that is at least partially coated with a coating composition having a food starch component is provided. The at least partially coated potato substrate contains at least about 20% less fat content (adjusted to an about 1% product moisture basis) after thermal processing as compared to a substantially similar thermal processed uncoated potato substrate.

摘要翻译： 提供了包括具有小于约6％水分含量的马铃薯底物的食品，其至少部分地涂覆有具有食品淀粉组分的涂料组合物。 与基本相似的热处理未涂覆的马铃薯基底相比，热处理后至少部分涂覆的马铃薯基质含有至少约20％的脂肪含量（调整至约1％的产品水分基准）。

公开(公告)号：US07981452B2

公开(公告)日：2011-07-19

申请号：US12365273

申请日：2009-02-04

申请人： Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Dujinhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

发明人： Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Dujinhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

IPC分类号： A21D15/08 ,  A21D2/00

CPC分类号： G06Q99/00 ,  A21D2/00 ,  A21D6/00 ,  A21D8/042 ,  A21D8/08 ,  A21D13/22 ,  A21D13/28 ,  A21D15/08 ,  Y10S426/811

摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。

公开(公告)号：US07871656B2

公开(公告)日：2011-01-18

申请号：US11220799

申请日：2005-09-06

申请人： Leanne De Muijnck

发明人： Leanne De Muijnck

IPC分类号： A23P1/08

CPC分类号： A23D9/00 ,  A21D13/28 ,  A21D13/60 ,  A23G1/30 ,  A23G1/36 ,  A23G1/56 ,  A23G3/346 ,  A23G3/40 ,  A23G2200/08

摘要： A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a food product, and can be flavored and/or colored. Methods for making a confectionery composition using the fat composition also are provided.

摘要翻译： 提供了用于食品的脂肪组合物，其含有低水平的反式脂肪，并且包括非氢化分馏的棕榈仁油和非氢化分级棕榈油。 还提供了含有脂肪组合物的糖食组合物。 糖食组合物可用于包衣食品，并且可以调味和/或着色。 还提供了使用脂肪组合物制造糖食组合物的方法。

公开(公告)号：US20100233324A1

公开(公告)日：2010-09-16

申请号：US12402056

申请日：2009-03-11

申请人： Joe Fuda

发明人： Joe Fuda

IPC分类号： A21D13/00 ,  A23L1/00

CPC分类号： A23P20/20 ,  A21D13/28 ,  A21D13/41 ,  A23L3/36

摘要： The present invention is directed to a distributed system and method for preparing tray-based foods and in particular, pizza pie, in which a pie together with its ingredients are prepared in stages, including intermediate freezing of at least a subset of ingredients. The present invention is characterized by methods of preparing and distributing at least a subset of those ingredients distinctly from other ingredients initially without use of the base layer.

摘要翻译： 本发明涉及一种用于制备基于托盘的食物，特别是比萨饼的分布式系统和方法，其中与其成分一起的馅饼分阶段地制备，包括至少一部分成分的中间冷冻。 本发明的特征在于制备和分配这些成分的至少一个子集的方法，其中最初不同于其他成分而不使用基础层。

公开(公告)号：US20100028498A1

公开(公告)日：2010-02-04

申请号：US12518920

申请日：2007-12-13

申请人： Anthony Benjamin Van Der Drift ,  Ian John Young

发明人： Anthony Benjamin Van Der Drift ,  Ian John Young

IPC分类号： A23C19/09 ,  A23P1/10 ,  B65B25/06 ,  A23L1/317 ,  A23L1/01 ,  A23P1/12 ,  A21D13/00

CPC分类号： A23C19/09 ,  A21D13/22 ,  A21D13/28 ,  A21D13/31 ,  A21D13/38 ,  A21D13/41

摘要： A method for manufacturing melt bodies for food articles such as bread rolls is disclosed. The method includes mixing one cheese component that is a flowable cheese with another food component such as a particulate bacon to form a homogeneous mixture. The mixture may also include another cheese component including shredded cheese which helps to give form and structure to the mixture. The mixture is then used to form melt bodies of reproducible size and shape in the form of disks that can be applied to a bread roll to be cooked. Each melt body could be in the form of a disk that can conveniently be applied to the bread roll to form a cheese and bacon roll. The melt body is mounted on an upper surface of a partially baked roll and then cooked together with the roll in a baking oven. The melt body melts but stays bound together on the roll. This helps to reduce wastage and also helps to facilitate portion control. It also enhances the aesthetics by providing a neat and consistent appearance.

摘要翻译： 公开了一种用于制造诸如面包卷的食品的熔体的方法。 该方法包括将一种可流动奶酪的干酪成分与另一种食物成分如微粒培根混合以形成均匀的混合物。 该混合物还可以包括另一种干酪组分，其包括有助于赋予混合物的形式和结构的切碎的干酪。 然后将混合物用于形成可重复的尺寸和形状的熔体，其形状可以应用于要被烹饪的面包卷上。 每个熔体可以是圆盘的形式，其可以方便地应用于面包卷以形成干酪和培根卷。 将熔体安装在部分烘烤的辊的上表面上，然后在烘箱中与辊一起烹饪。 熔体体熔化，但在辊上保持粘合在一起。 这有助于减少浪费，并有助于部分控制。 它还通过提供整洁和一致的外观来增强美学。

公开(公告)号：US20100028497A1

公开(公告)日：2010-02-04

申请号：US12201527

申请日：2008-08-29

申请人： Mohamed Erraji ,  Veronique Venet ,  Edouard Page

发明人： Mohamed Erraji ,  Veronique Venet ,  Edouard Page

IPC分类号： A21D13/00 ,  A21D2/08

CPC分类号： A23P30/34 ,  A21D13/24 ,  A21D13/28 ,  A23P20/10 ,  A23P20/20 ,  A23P30/20

摘要： The invention provides a method of producing an extruded food product, wherein, in order to deposit inclusions on the surface, the method comprises, downstream from at least one extrusion die producing a ribbon of extruded and expanded dough: a) depositing on the surface at least one layer of a food quality adhesive that adheres instantly; b) depositing on the surface inclusions comprising at least one type of inclusion; c) pre-cutting the ribbon of dough; d) drying and toasting the ribbon of dough; e) breaking the dough into individual extruded pieces of bread; f) cooling the individual extruded pieces of bread; and the method further comprises, before a) and between b) and c), rolling the extruded ribbon of dough.

摘要翻译： 本发明提供了一种生产挤出食品的方法，其中为了将表面上的夹杂物沉积，该方法包括在至少一个挤出模具的下游，产生挤出和膨化的面团的带状物：a）在表面上沉积 至少一层食品质量粘合剂立即粘附; b）在表面上沉积包含至少一种类型的夹杂物的夹杂物; c）预切割面团; d）干燥和烘烤面团条; e）将面团破碎成个别挤出的面包片; f）冷却各个挤出的面包片; 并且该方法还包括在a）之前和之间b）和c）之间，滚动挤出的面团带。

公开(公告)号：US20080152763A1

公开(公告)日：2008-06-26

申请号：US11961656

申请日：2007-12-20

申请人： Robert Bohannon

发明人： Robert Bohannon

IPC分类号： A23L1/30 ,  A21D2/00 ,  A21D2/08 ,  A21D13/00 ,  A23G3/54

CPC分类号： A61K31/52 ,  A21D2/186 ,  A21D2/36 ,  A21D13/28 ,  A21D13/38 ,  A23L7/10 ,  A23L7/126 ,  A23L29/045 ,  A23P10/30 ,  A23V2002/00 ,  C07D473/12 ,  A23V2200/224 ,  A23V2250/2108 ,  A23V2200/254

摘要： The invention provides food products having additives useful for providing a desired effect, such a stimulating effect. In one embodiment, the invention is directed to a food product having an additive amount of caffeine incorporated therein. In specific embodiments, the food product is a doughnut, a bagel, or a breakfast bar.

摘要翻译： 本发明提供具有可用于提供期望效果的添加剂的食品，这种刺激作用。 在一个实施方案中，本发明涉及一种其中加入咖啡因的食品。 在具体实施方案中，食品是甜甜圈，百吉饼或早餐棒。

公开(公告)号：US20070286940A1

公开(公告)日：2007-12-13

申请号：US11451606

申请日：2006-06-13

申请人： Anthony George Herzing ,  Gerald Patrick McNeill ,  Harold Kazier

发明人： Anthony George Herzing ,  Gerald Patrick McNeill ,  Harold Kazier

IPC分类号： A23D9/00 ,  A23D7/00

CPC分类号： A23G1/36 ,  A21D2/16 ,  A21D13/28 ,  A23D9/00 ,  A23G3/343 ,  A23G9/322 ,  A23G9/327 ,  A23G2200/08

摘要： A vegetable fat composition comprises glycerides, wherein the triglyceride content of the composition is: 6 to 20% SSS, 5 to less than 20% SUS 5 to less than 25% SSU 10 to 39% SU2 and at least 20% U3, wherein S is a saturated fatty acid residue having 16 to 24 carbon atoms and U is an unsaturated fatty acid residue having at least 18 carbon atoms and all percentages are by weight based on the total triglycerides present in the composition, the weight ratio SUS/SSU is between 0.5 and 2.0, the weight ratio of (saturated fatty acid residues having 18 to 24 carbon atoms)/(saturated fatty acid residues having 16 carbon atoms) in the total S content of the triglycerides is less than 0.2, and the triglycerides contain less than 3% of arachidic and behenic acid residues based on the total fatty acid residue content of the triglycerides, and wherein the saturated fatty acid residue content of the triglycerides is less than 45% by weight of the total fatty acid residues in the triglycerides. The composition may be used to produce baked products and iced confectionery products.

摘要翻译： 植物脂肪组合物包含甘油酯，其中组合物的甘油三酯含量为：6至20％SSS，5至小于20％SUS 5至小于25％SSU 10至39％SU 2 2和 至少20％的U 3，其中S是具有16至24个碳原子的饱和脂肪酸残基，U是具有至少18个碳原子的不饱和脂肪酸残基，并且所有百分比均基于 存在于组合物中的总甘油三酯，SUS / SSU的重量比为0.5-2.0，（具有18-24个碳原子的饱和脂肪酸残基）/（具有16个碳原子的饱和脂肪酸残基）的重量比在总 甘油三酸酯的S含量小于0.2，甘油三酸酯的甘油三酯的总脂肪酸残基含量基于甘油三酸酯的总脂肪酸残基含量低于3％的花生酸和山萮酸残基，其中甘油三酯的饱和脂肪酸残基含量小于 45％（重量）总脂肪酸残留量 甘油三酯。 该组合物可用于生产焙烤产品和冰糖食品。

公开(公告)号：US20070141096A1

公开(公告)日：2007-06-21

申请号：US11677228

申请日：2007-02-21

申请人： Bernhard Van Lengerich

发明人： Bernhard Van Lengerich

IPC分类号： A61K47/00 ,  A61K8/02 ,  A61K9/50 ,  A61K9/16

CPC分类号： A21D8/042 ,  A21D8/04 ,  A21D13/28 ,  A23C2220/204 ,  A23L7/135 ,  A23L9/10 ,  A23L27/72 ,  A23L29/065 ,  A23P10/25 ,  A23P10/30 ,  A61K9/0056 ,  Y02A50/387 ,  Y02A50/465 ,  Y02A50/469 ,  Y02A50/471

摘要： A liquid encapsulant component which contains an active, sensitive encapsulant, such as a live microorganism or an enzyme dissolved or dispersed in a liquid plasticizer is admixed with a plasticizable matrix material. The matrix material is plasticizable by the liquid plasticizer and the encapsulation of the active encapsulant is accomplished at a low temperature and under low shear conditions. The active component is encapsulated and/or embedded in the plasticizable matrix component or material in a continuous process to produce discrete, solid particles. The liquid content of the liquid encapsulant component provides substantially all or completely all of the liquid plasticizer needed to plasticize the matrix component to obtain a formable, extrudable, cuttable, mixture or dough. Removal of liquid plasticizer prior to extrusion is not needed to adjust the viscosity of the mixture for formability. Release of an active component from the matrix may be delayed or controlled over time so that the active component is delivered when and where it is needed to perform its intended function. Controlled release, discrete, solid particles which contain an encapsulated and/or embedded component such as a heat sensitive or readily oxidizable pharmaceutically, biologically, or nutritionally active component are continuously produced without substantial destruction of the matrix material or encapsulant.

摘要翻译： 将含有活性敏感密封剂（如活微生物或溶解或分散在液体增塑剂中的酶）的液体密封剂组分与可塑性基质材料混合。 基质材料可通过液体增塑剂塑化，活性密封剂的封装在低温和低剪切条件下完成。 活性组分以连续方法包封和/或嵌入可塑化的基质组分或材料中以产生离散的固体颗粒。 液体密封剂组分的液体含量基本上全部或全部提供了增塑基质组分所需的液体增塑剂，以获得可成形的，可挤压的，可切割的混合物或面团。 在挤出之前除去液体增塑剂不需要调节混合物的粘度以便成形。 主动元件从矩阵中的释放可以随着时间的推移而被延迟或控制，以便在需要时和在何处需要有效元件来执行其预期的功能。 含有包封和/或嵌入的组分如热敏或易氧化的药学，生物学或营养活性组分的受控释放的离散固体颗粒被连续地生产而基本上不破坏基质材料或密封剂。