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公开(公告)号：US5523103A
公开(公告)日：1996-06-04
申请号：US9017
申请日：1993-01-26
申请人： Dennis J. Loalbo
发明人： Dennis J. Loalbo
CPC分类号： A21D13/0025 , A23G9/286
摘要： A method of producing filled sandwich cookies to be fed by an auger into an ice cream stream to produce ice cream with filled cookies comprising baking dough in units of multiple cookie elements, of substantially round shape, applying filling to each cookie element of a portion of the units which have been produced, sandwiching other units onto the filling, and then separating the multiple sandwich cookie units into individual sandwich cookies; the units comprise multiple cookie elements of approximately round shape, and each of which is between one-half inch and seven eighths inch diameter, the units containing two rows with three cookies in each row, with juncture lines between adjacent cookies. A filled sandwich cookie of approximately seven-eighths inch diameter and at least one rough broken edge to absorb moisture to render the cookie softer and more readily chewable, the filling being of icing; a multiple sandwich cookie unit comprising six such sandwich cookies arranged in two rows of three sandwich cookies each, with edge-providing juncture lines between the cookies.
摘要翻译： 一种生产填充的三明治饼干的方法，所述三明治饼干由螺旋推入冰淇淋流以产生具有充满饼干的冰淇淋，其包括以多个饼干元件为单位的焙烤面团，其基本上为圆形，将一部分 已经生产的单元，将其他单元夹在填充物上，然后将多个夹心饼干单元分离成单个夹心饼干; 这些单元包括大致圆形的多个饼干元件，并且其中的每一个均为直径在二分之一到七厘米之间的直径，这些单元包含两排，每行三个饼干，相邻饼干之间具有接合线。 填充的七分之三英寸直径的三明治饼干和至少一个粗糙的破碎边缘，以吸收水分，使饼干更柔软，更容易咀嚼，馅料结冰; 多个三明治饼干单元，其包括六个这样的三明治饼干，每个三个饼干排列成两排三个三明治饼干，饼干之间具有边缘提供的接合线。
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公开(公告)号：US5382440A
公开(公告)日：1995-01-17
申请号：US984407
申请日：1992-12-02
申请人： Joanne Sullivan
发明人： Joanne Sullivan
CPC分类号： A21D13/0009 , A21D13/0025 , A21D2/165 , A23D9/00 , Y10S426/804
摘要： Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C.sub.2 to C.sub.4 acid residues and long, saturated C.sub.16 to C.sub.22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength during shipping, handling and storage.
摘要翻译： 即使充满高含水量的馅料也能保持其结构完整性的片状馅饼壳含有短C2至C4酸残基的脂肪和长的饱和C16至C22脂肪酸残基。 一个优选的实施方案包含含有丁酸残基的脂肪和源自含有至少约75％硬脂酸的完全氢化油的脂肪酸残基，例如氢化大豆油或氢化芥子油。 另一个优选实施方案包含具有相同的饱和长残基补体的脂肪，但短残基来自乙酸和丙酸。 这些脂肪的热量低，棕榈酸和反式不饱和酸残基低。 用脂肪制成的馅饼是温和的，在运输，处理和储存过程中表现出更好的粘结性和机械强度。
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公开(公告)号：US4959235A
公开(公告)日：1990-09-25
申请号：US240198
申请日：1988-09-06
申请人： Agostino Aquino , Karl U. Lang
发明人： Agostino Aquino , Karl U. Lang
CPC分类号： A21D13/0025 , A21C15/007 , B65G2201/0205
摘要： Baked goods and in particular hard biscuits and crackers which are hollow and which are adapted to contain a filling are inverted subsequent to baking so that the biscuit or cracker can have a filling inserted therein from the side of the biscuit or cracker that had been contacting the bottom of the oven. It is preferred to insert a filling by means of needle injection into hollow biscuits and crackers through the side that had been in contact with the bottom of the oven since the other side in many instances will contain a fanciful design. The baked hollow forms as they emerge from the oven are inverted by being flowed to a wheel containing longitudinal stepped sections which upon rotation deposit the baked hollow forms on a lower conveyor belt in an inverted form. The hollow baked and inverted forms are then moved to an indexing means which holds the hollow baked forms while they are pierced by a needle and filled with a desired filling.
摘要翻译： 特别是中空的硬质饼干和饼干，适于容纳馅料的烘干食品和饼干在烘烤之后被反转，使得饼干或饼干可以从已经接触过的饼干或饼干的一侧插入其中 炉底。 优选的是通过针注射将填充物插入通过与烤箱底部接触的一侧的中空饼干和饼干中，因为在许多情况下，另一侧将包含奇怪的设计。 当从烤箱中出来时，烘烤的中空形状通过流向包含纵向阶梯部分的轮而被倒转，当旋转时将烘烤的中空形状以倒置的形式沉积在下传送带上。 然后将中空的烘烤和倒置的形式移动到一个分度装置，该分度装置在被针刺穿并填充所需的填充物时保持中空烘烤形式。
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公开(公告)号：US4826697A
公开(公告)日：1989-05-02
申请号：US879429
申请日：1986-06-27
申请人： Pietro Ferrero
发明人： Pietro Ferrero
CPC分类号： A21D13/0025 , A21C11/08
摘要： A dough mixture for baking is divided into individual drops, or knubs, which are deposited on a baking sheet so as to form a flat array in which each knub is spaced a short distance from the other knubs surrounding it. During baking, as a result of leavening, each knub becomes fused to the adjacent knubs so as to form a "slab" of baked product with a cellular (or alveolar) structure in which each cell includes a soft inner portion and a relatively firm outer portion welded at least around its periphery to the outer portions of the adjacent cells.
摘要翻译： 用于烘烤的面团混合物被分成单独的滴或沉积物，其沉积在烘烤片上，以便形成平面阵列，其中每个绉纱与其周围的其它绉纱间隔很短距离。 在烘焙过程中，由于发酵，每个绉纱都会熔化到相邻的kn子上，以形成具有细胞（或肺泡）结构的焙烤产品的“板”，其中每个细胞包括软内部部分和相对坚固的外部 部分至少围绕其周边焊接到相邻电池的外部部分。
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公开(公告)号：US4613508A
公开(公告)日：1986-09-23
申请号：US548759
申请日：1983-11-04
申请人： Toshihiko Shishido
发明人： Toshihiko Shishido
CPC分类号： A21D13/0025
摘要： A hard dough biscuit expanded in a degree of expansion of at least 280 by baking and containing a non-dough filling as a core material injected therein after expansion and a process for production of same.
摘要翻译： 硬面团饼干通过烘烤以至少280的膨胀程度膨胀，并且在膨胀后含有作为其中注入的核心材料的非面团馅料及其生产方法。
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公开(公告)号：US4362751A
公开(公告)日：1982-12-07
申请号：US946275
申请日：1978-09-27
申请人： Amilcare Dogliotti
发明人： Amilcare Dogliotti
CPC分类号： A21D13/0009 , A21D13/0025 , A23G3/2015 , A23G3/34 , A23G3/54
摘要： A pocket-size cake comprising a preferably parallelepipedic portion of bread component completely enrobed with chocolate and impregnated with a spirituous sugar-containing liqueur in a proportion of at least 1 wt. part liqueur to 1 wt. part bread component, the liqueur providing at least 35 ml ethyl alcohol and at least 25 grams sugar in each 100 grams bread component. The chocolate contains at least 30 wt. % edible fat and the bread component has a prevailingly cellular structure composed of substantially closed cells. The portion of bread component preferably consists of two layers bonded together by a layer of cream. A commercial method of making the cake is also disclosed.
摘要翻译： 一种口袋尺寸的蛋糕，其包含优选平行六面体部分的面包组分，其完全与巧克力一起包被，并且含有至少1重量％的比例的含有活性的含糖的利口酒。 部分利口酒至1重量 部分面包成分，利口酒在每100克面包成分中提供至少35毫升乙醇和至少25克糖。 巧克力含有至少30wt。 ％的食用脂肪和面包组分具有由基本上闭合的细胞组成的普遍的细胞结构。 面包组分的一部分优选由两层通过一层奶油粘合在一起。 还公开了制作蛋糕的商业方法。
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27.发明授权Precooked farinaceous foods adapted for microwave heating and a syrup topping therefor 失效煮熟的意大利面食食品适用于微波加热和糖浆浇灌
公开(公告)号：US3983256A
公开(公告)日：1976-09-28
申请号：US548320
申请日：1975-02-10
CPC分类号： B65D81/3453 , A21B3/13 , A21D13/0009 , A21D13/0025 , A21D13/0045 , A21D13/0077 , B65D2581/3405 , B65D2581/3429
摘要： Stacked pancakes or other farinaceous griddle food is described. Between adjacent pancakes is a layer of sugar syrup in a plastic but non-fluid condition and preferably whipped to provide a foam structure. The stack is packaged within a container such as a six sided box having an odor and flavor blocking exterior overwrap. A syrup barrier is provided on the inside of the box to prevent the syrup from soaking into the box.
摘要翻译： 描述了堆积的煎饼或其他含麸质的扒食物。 在相邻的煎饼之间是一层塑料但非流体状态的糖浆，优选搅打以提供泡沫结构。 该堆叠包装在容器内，例如具有阻塞外部外包装的气味和风味的六面盒。 在盒子的内侧设置有糖浆屏障，以防止糖浆浸入盒中。
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公开(公告)号：US1240235A
公开(公告)日：1917-09-18
申请号：US16553517
申请日：1917-04-30
申请人： MATHISON GEORGE W
发明人： MATHISON GEORGE W
CPC分类号： A21D13/0025 , A21D13/32 , Y10S220/30
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公开(公告)号：US820899A
公开(公告)日：1906-05-15
申请号：US1904227147
申请日：1904-10-04
CPC分类号： A21D13/0025 , A21D13/32
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30.发明授权Process and apparatus for making improved samosa-pastry and patisserie products 有权制作改良酱油糕点和糕点产品的方法和设备公开(公告)号：US08980356B2
公开(公告)日：2015-03-17
申请号：US11718024
申请日：2006-09-18
申请人： Reza Mecklai
发明人： Reza Mecklai
CPC分类号： A21D13/0025 , A21D6/001 , A21D8/06 , A21D13/22 , A21D13/32
摘要： An improved method of making a baked pastry, particularly, a shell or wrap for a samosa from a pastry dough in a convection baking oven having a convection atmosphere, the method comprising baking the dough in the oven at a baking temperature for a baking period of time, the improvement having the convection atmosphere with a sufficiently moist atmosphere for the duration of the baking time to prevent the pastry from becoming dry.
摘要翻译： 一种改进的在具有对流气氛的对流烘烤炉中制作烘焙糕点，特别是用于来自糕饼面团的壳或壳的包装，所述方法包括在焙烤温度下烘烤面团，烘烤温度为烘烤温度 时间，改善具有在烘烤时间期间具有足够潮湿气氛的对流气氛，以防止糕点变干。
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