公开(公告)号：US20120183653A1

公开(公告)日：2012-07-19

申请号：US13399481

申请日：2012-02-17

申请人： Thomas J. Arthur ,  Anita L. Fischbach ,  Andrea Stransky ,  Robert A. Zoss ,  Bruce Larson

发明人： Thomas J. Arthur ,  Anita L. Fischbach ,  Andrea Stransky ,  Robert A. Zoss ,  Bruce Larson

IPC分类号： B65D81/34 ,  A21D10/02

CPC分类号： A21D15/02 ,  A21D17/004 ,  B65D77/225 ,  B65D81/343 ,  B65D81/3461 ,  B65D2205/00 ,  B65D2581/3405

摘要： Disclosed are packaged frozen precooked dough or batter-based food products and methods of heating the food products. The packaged precooked frozen dough or batter-based food products comprises one or more frozen precooked dough or batter-based food products that are encased in a pouch for heating. The pouch is sealed with the exception of the presence of two or more vent holes that function to release air or steam that may otherwise cause the food product to become soggy when they are heated in an oven.

摘要翻译： 公开了包装的冷冻预煮面团或面糊基食品和加热食品的方法。 包装的预煮冷冻面团或面糊基食品包括一个或多个冷冻预煮面团或面糊基食品，其被包装在用于加热的袋中。 袋子被密封，除了存在两个或更多个排气孔之外，这些排气孔用于释放空气或蒸汽，否则当其在烘箱中被加热时可能会使食品变得潮湿。

公开(公告)号：US07998512B1

公开(公告)日：2011-08-16

申请号：US11333681

申请日：2006-01-17

申请人： Cheree L. B. Stevens

发明人： Cheree L. B. Stevens

IPC分类号： A23L1/0522 ,  A23L1/216

CPC分类号： A21D15/02 ,  A21D13/22 ,  A21D13/28 ,  A21D13/31 ,  A21D13/41 ,  A23L29/212 ,  A23L29/35 ,  A23P20/12 ,  A23P20/25 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/5114 ,  A23V2250/5118

摘要： A dough-enrobed foodstuff is provided that contains a filling and is coated with a coating composition that includes a dextrin where less than 50% of the dextrin is soluble in about 25° C. (77° F.) water and modified food starch having an amylose content of less than 50% based on the weight of the modified food starch. The coated foodstuff is thermally processed such that the coating becomes substantially clear. The coated thermally processed foodstuff is then frozen. On reheating, the coated foodstuff is crispier than an uncoated, frozen foodstuff after reheating and substantially prevents the filling from breaking the dough-enrobed foodstuff upon reconstitution by subsequent thermal processing.

摘要翻译： 提供含面团的食物，其包含填充物并涂覆有包含糊精的涂料组合物，其中少于50％的糊精可溶于约25℃（77°F）的水和改性食品淀粉，其具有 基于改性食品淀粉的重量，直链淀粉含量小于50％。 涂覆的食品被热加工，使得涂层变得基本上清楚。 然后将涂覆的热加工食品冷冻。 在再加热时，涂层食品比再加热后的未涂覆的冷冻食品更脆，并且通过后续的热处理重建时，基本上防止了填充物破坏生面团的食品。

公开(公告)号：US20110159153A1

公开(公告)日：2011-06-30

申请号：US12971318

申请日：2010-12-17

申请人： John Engstrom ,  Eva Kaustinen

发明人： John Engstrom ,  Eva Kaustinen

IPC分类号： A23C19/00 ,  A23P1/08 ,  A21D13/00

CPC分类号： A21D13/32 ,  A21D15/02 ,  A23C19/0912 ,  A23L5/15 ,  A23P20/20

摘要： A freezable, toaster reheatable grilled cheese sandwich, and a method for making this type of sandwich, are described. The grilled cheese sandwich has organoleptic properties that are identical or substantially identical to a homemade, made-from-scratch grilled cheese sandwich.

摘要翻译： 描述了一种可冻结的烤面包机可再热烤酪三明治，以及制作这种夹心的方法。 烤芝士三明治具有与自制的，制成烤制的烤干酪三明治相同或基本相同的感官特性。

公开(公告)号：US07867528B2

公开(公告)日：2011-01-11

申请号：US11703750

申请日：2007-02-08

申请人： Yoichi Kawakami

发明人： Yoichi Kawakami

IPC分类号： A21D2/00 ,  A23L1/28 ,  A47J39/00

CPC分类号： A21D8/06 ,  A21B1/26 ,  A21D2/36 ,  A21D8/045 ,  A21D15/02

摘要： In a method of producing bread which includes the steps of mixing separate leaven or yeast into bread dough, fermenting the dough, dividing and forming the dough, fermenting the dough again, and baking the thus fermented dough, the baking step includes at least one baking stage and at least in the final stage of baking, the dough is baked using superheated steam. The dough may be first baked partially, and after storing at room temperature or freezing, the dough may be completely baked. There is also provided a method of producing raisin yeast bread which includes the steps of fermenting water extracts of raisins and flour, further fermenting the mixture for 10 to 20 days while adding flour and water to obtain ripe raisin leaven, mixing the ripe leaven into separate leaven or bread dough, fermenting the mixture, dividing and forming the mixture, fermenting the thus divided and formed dough first at 20-25° C. for 0.5 to 2 hours, then at a low temperature of 2-10° C. for 7 to 22 hours, and finally at 20-25° C. for 1 to 6 hours, and baking the thus fermented dough. At least in the final stage of baking step, the dough is baked using superheated steam.

摘要翻译： 在一种生产面包的方法中，包括将单独的酵母或酵母混合成面团生面团，发酵面团，分成和形成面团，再次发酵面团，以及烘烤发酵面团，焙烤步骤包括至少一次烘烤 并且至少在烘烤的最后阶段，使用过热蒸汽烘烤面团。 面团可以首先被部分烘烤，并且在室温下贮存或冷冻后，面团可以被完全烘烤。 还提供了一种生产葡萄干酵母面包的方法，其包括发酵葡萄干和面粉水提取物的步骤，进一步发酵混合物10至20天，同时加入面粉和水以获得成熟的葡萄干发酵，将成熟的酵母混合成分离 酵母或面包面团，发酵混合物，分离和形成混合物，首先在20-25℃下将分裂形成的面团发酵0.5至2小时，然后在2-10℃的低温下发酵7 至22小时，最后在20-25℃下搅拌1至6小时，并烘焙发酵的面团。 至少在烘烤步骤的最后阶段，使用过热蒸汽烘烤面团。

公开(公告)号：US20090304871A1

公开(公告)日：2009-12-10

申请号：US11721042

申请日：2005-12-07

申请人： Birgitta Wappling-Raaholt ,  Peter Moret

发明人： Birgitta Wappling-Raaholt ,  Peter Moret

IPC分类号： A21D13/00 ,  A21D8/00 ,  A23L1/01 ,  A23P1/08

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。

公开(公告)号：US07223433B2

公开(公告)日：2007-05-29

申请号：US10480906

申请日：2001-06-13

申请人： Janet Wong ,  Maria Ho

发明人： Janet Wong ,  Maria Ho

IPC分类号： A21D10/00

CPC分类号： A21D2/186 ,  A21D2/36 ,  A21D2/366 ,  A21D13/31 ,  A21D15/02 ,  A23L13/03 ,  A23L13/57 ,  A23L17/75 ,  A23L29/212

摘要： The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48% to 52% of high amylose rice starch; from 31% to 36% of high amylose rice flour; from 8% to 12% of potato starch; from 4% to 7% of modified tapioca starch; from 0.2 to 2% of pregelatinized wheat flour. Stuffed rolls wrappers obtained from said blend can withstand freezing/thawing without loss of their qualities.

摘要翻译： 本发明涉及一种用于制备填充卷纸包装的面粉/淀粉共混物，所述共混物包含：48％至52％的高直链淀粉米淀粉; 从31％到36％的高直链淀粉米粉; 8％至12％的马铃薯淀粉; 4％至7％的改性木薯淀粉; 0.2〜2％的预胶化小麦粉。 从所述混合物获得的填充卷纸包装可以承受冷冻/解冻而不损失其质量。

公开(公告)号：US20070084321A1

公开(公告)日：2007-04-19

申请号：US11163288

申请日：2005-10-13

申请人： Michel Ciambella ,  Van Miller

发明人： Michel Ciambella ,  Van Miller

IPC分类号： B26D1/00 ,  B27B11/00

CPC分类号： A21D15/02 ,  A21C15/00 ,  Y10T83/04 ,  Y10T83/6945 ,  Y10T83/75

摘要： A method and apparatus for cooling sliced bread before wrapping. First, the bread product is sliced into at least two slices, each corresponding pair of slices having opposed slice surfaces. Next, at least one portion of the surfaces are separated away from the corresponding opposed slice surface. Finally, at least one of said slice surfaces is cooled. The cooling may occur by expelling cooling fluids proximate said at least one portion of said slice surface. The cooling fluid may be compressed air. The compressed air may be filtered and/or sterilized (e.g. by means of a sterilization agent). Optionally, the slices are completely separated from one another.

摘要翻译： 包装前冷却切片面包的方法和装置。 首先，将面包产品切成至少两个切片，每个相应的切片对具有相对的切片表面。 接下来，将表面的至少一部分与对应的相对的切片表面分开。 最后，至少一个所述切片表面被冷却。 可以通过排出靠近所述切片表面的至少一个部分的冷却流体来发生冷却。 冷却流体可以是压缩空气。 压缩空气可以被过滤和/或灭菌（例如通过灭菌剂）。 可选地，切片彼此完全分离。

公开(公告)号：US20060110495A1

公开(公告)日：2006-05-25

申请号：US11033504

申请日：2005-01-12

申请人： Andrea Lopez ,  Lucy Alvarado ,  Troy Bonata ,  James Matthews ,  W. Dyer ,  Mark Rogers ,  Viviano Del Villar

发明人： Andrea Lopez ,  Lucy Alvarado ,  Troy Bonata ,  James Matthews ,  W. Dyer ,  Mark Rogers ,  Viviano Del Villar

IPC分类号： A21D13/00

CPC分类号： A23L7/13 ,  A21D13/24 ,  A21D13/32 ,  A21D13/42 ,  A21D13/60 ,  A21D15/02 ,  A21D17/006 ,  A23L7/122 ,  A23P20/12

摘要： Frozen taquitos are made on a commercial scale by preparing a flour-based tortilla dough, shaping that dough into generally circular tortillas, baking the tortillas, applying a strip of filling to each baked tortilla, rolling the baked tortilla around the filling to form a filled tortilla, coating the tortilla with batter, frying the batter-coated filled tortillas, and freezing them. To reconstitute, the frozen taquito can be heated in a microwave oven.

摘要翻译： 冷冻大理石是通过制备面粉的玉米饼面团，将面团形成通常为圆形的玉米饼，烘烤玉米粉圆饼，对每个烘焙的玉米饼圆饼加上一条填充物，将烧烤的玉米饼卷在填充物周围，形成一个填充物 玉米粉圆饼，用面糊包裹玉米粉圆饼，炸面糊包裹的玉米粉圆饼，并冻结它们。 要重新组装，可以在微波炉中加热冷冻的大锅。

公开(公告)号：US20060073239A1

公开(公告)日：2006-04-06

申请号：US10957411

申请日：2004-10-01

申请人： Janet Boyle ,  Carolina Hoxie ,  Thomas Fort

发明人： Janet Boyle ,  Carolina Hoxie ,  Thomas Fort

IPC分类号： A23L1/00

CPC分类号： A21D2/181 ,  A21D13/02 ,  A21D13/19 ,  A21D13/31 ,  A21D13/60 ,  A21D15/02 ,  A23L5/00 ,  A23L7/00 ,  A23L7/122 ,  A23L21/00 ,  A23L25/10 ,  A23L29/30 ,  A23V2002/00 ,  A23V2200/08

摘要： A filled pastry having a cooked dough shell and a filling. The cooked dough shell is made from raw dough that includes whole-wheat flour, wheat bran, sweetener, shortening, and water and can have an appearance and flavor that is similar to graham crackers. The filling is prepared from a material that is distinct from the dough shell. The filling is substantially retained within the dough shell. An interface between the dough shell and the filling minimizes moisture migration.

摘要翻译： 一个馅饼，一个煮熟的面团和馅料。 煮熟的面团外壳由生面团制成，包括全麦面粉，麦麸，甜味剂，起酥油和水，并且可以具有类似于格拉汉姆饼干的外观和风味。 填料由与面团外壳不同的材料制成。 填充物基本上保持在面团外壳内。 面团外壳和填充物之间的界面使水分迁移最小化。

公开(公告)号：US20050191387A1

公开(公告)日：2005-09-01

申请号：US10889481

申请日：2004-07-12

申请人： Tonya Armstrong ,  Celeste Sullivan

发明人： Tonya Armstrong ,  Celeste Sullivan

IPC分类号： A21D2/18 ,  A21D15/02 ,  A23G3/00

CPC分类号： A21D2/186 ,  A21D15/02

摘要： The invention provides a method of reducing moisture loss and a method of reducing shrinkage in a frozen baked good. Each method comprises preparing a baked good comprising a pre-gelatinized modified granular starch and freezing the baked good, the starch being present in said baked good in an amount effective to reduce moisture loss or shrinkage upon freezing relative to the absence of the starch.

摘要翻译： 本发明提供一种减少水分流失的方法以及减少冷冻烘焙食品收缩的方法。 每种方法包括制备包含预胶化改性颗粒淀粉并将所述烘焙食品冷冻的烘焙食品，所述淀粉以相对于不存在淀粉的方式有效减少冷冻时的水分流失或收缩的量存在于所述烘焙食品中。