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公开(公告)号：US20050175738A1
公开(公告)日：2005-08-11
申请号：US10774692
申请日：2004-02-10
申请人： Walter Howard , Gary Smith , Julie Morris
发明人： Walter Howard , Gary Smith , Julie Morris
摘要： Toasted sandwich bread slices are provided having crusts that remain chewable and crunchy in texture even after the sandwiches are frozen and reheated. This improved crust texture is achieved by a process of physically tenderizing the crusts of toasted bread slices before they are frozen. The bread crusts are cracked by application of compressive force to the bread slices without permanently substantially flattening the bread slices. The cracked toasted bread are highly useful in constructing a sandwich that is frozen for stable storage, and later reheated for consumption without the crusts becoming overly hard, dry and difficult to chew.
摘要翻译： 提供烤三明治面包切片，即使在三明治被冷冻并重新加热之后，其结皮仍然可咀嚼和脆脆的质地。 这种改进的地壳质地是通过在烤面包片冻结之前对其皮革进行肉嫩化的过程来实现的。 通过对面包片施加压缩力而使面包屑破裂，而不会使面包片永久地变平。 破碎的烤面包在构建一个被冻结储存稳定的三明治中是非常有用的，后来再加热消耗，没有外壳过硬，干燥，难以咀嚼。
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公开(公告)号：US20050142272A1
公开(公告)日：2005-06-30
申请号：US10748287
申请日：2003-12-31
申请人： Jane Heschmeyer , Lynn D'Souza , Kathleen Becker
发明人： Jane Heschmeyer , Lynn D'Souza , Kathleen Becker
摘要： A low-gluten communion wafer suitable for ingestion by gluten intolerant persons while complying with the requirements of the Eucharist as proscribed by the Roman Catholic Church. The wafer includes wheat starch, a pre-gelatinized wheat starch and water properly mixed and cooked to form wafers suitable for reception during Holy Communion.
摘要翻译： 一种低麸质圣餐，适合麸质不耐受者摄入，同时符合罗马天主教会禁止的圣体圣事的要求。 晶片包括小麦淀粉，预胶化小麦淀粉和适当混合并熟化的水以形成适合在圣餐期间接收的晶片。
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公开(公告)号：US20040241300A1
公开(公告)日：2004-12-02
申请号：US10449623
申请日：2003-06-02
发明人： Lawrence A. Cole
IPC分类号： A21D006/00
摘要： An edible food product in the nature of food filling (in particular a pizza filling) and an edible cone having an open upper end and a downwardly extending wall terminating in a closed lower end, with the cone forming a cavity having an edible baffle divider for receiving the filling on opposite sides of the baffle.
摘要翻译： 食品填充性质（特别是比萨饼馅料）的食用食品以及终止于封闭的下端的敞开的上端和向下延伸的壁的可食用的圆锥体，锥体形成具有可食用挡板分隔器 在挡板的相对侧接收填充物。
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公开(公告)号：US20040194638A1
公开(公告)日：2004-10-07
申请号：US10404734
申请日：2003-04-01
发明人： Philip B. Davis
IPC分类号： A47J009/00
摘要： A filled waffle product and method of preparing same is disclosed. The filled waffle product comprises an outer casing and a filling material. The outer casing is essentially comprised of flour, eggs, and a liquid. The filling material is comprised of cooked chicken pieces or other edible materials. The filling materials may be used individually or in combination one with the other. The filled waffle product is prepared by adding an amount of raw batter and filling material to a preheated baking mold, closing the baking mold, and heating the batter in the baking mold to at least partially cook the batter and substantially encapsulate the filling material in the batter. The filled waffle product is then removed from the baking mold for immediate consumption, or frozen and packaged for storage and later consumption.
摘要翻译： 公开了一种填充的华夫饼产品及其制备方法。 填充的华夫饼产品包括外壳和填充材料。 外壳主要由面粉，鸡蛋和液体组成。 填充材料由熟鸡片或其他可食用材料组成。 填充材料可以单独使用或与另一种组合使用。 通过向预热的烘烤模具中加入一定量的生面糊和填充材料，封闭烘烤模具，并且加热烘烤模具中的面糊以至少部分地烹饪面糊并将填充材料基本上包封在 面糊。 然后将填充的华夫饼产品从烘烤模具中取出以立即消费，或冷冻并包装以用于储存和稍后消费。
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公开(公告)号：US20030143307A1
公开(公告)日：2003-07-31
申请号：US10332525
申请日：2003-01-07
发明人： Gerhard Bauer
IPC分类号： C12C003/04
CPC分类号： A23G9/46 , A21D15/00 , A21D15/02 , A23C13/085 , A23L3/3418
摘要： The invention describes a method for preserving cakes or tarts containing whipped cream, which is characterised in that the confectionery product is placed in a container and is frozen, that the air is exchanged against a protective gas by a gas exchange process, and that thereafter the container is closed air-tight.
摘要翻译： 本发明描述了一种用于保存含有搅打奶油的蛋糕或馅饼的方法，其特征在于将糖食放入容器中并冷冻，通过气体交换过程将空气与保护气体交换，然后将 集装箱封闭气密。
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公开(公告)号：US6159514A
公开(公告)日：2000-12-12
申请号：US28964
申请日：1998-02-24
IPC分类号： A21C15/00 , A21D6/00 , A21D13/00 , A21D13/08 , A21D15/02 , A21D15/08 , A47F3/00 , A47F7/00 , A47F11/10 , H05B3/00 , A23L3/36
CPC分类号： H05B3/0076 , A21C15/002 , A21D6/001 , A21D13/24 , A21D13/40 , A21D15/02 , A21D15/08 , A47F3/001 , A47F7/0071 , A47F11/10
摘要： A method and apparati for preparing and displaying a donut having a "fresh-baked" quality in a retail environment principally uses standard equipment available in a typical convenience store or quick-service restaurant. The method utilizes pre-frozen donuts manufactured at a centralized manufacturing facility and involves thawing, storing and heating the frozen donuts at the point-of-service. The donuts are thawed under refrigeration but in a generally humidity-constant environment. This on-site procedure allows a retailer to quickly and conveniently produce a moist, fresh-tasting donut with minimum equipment and effort. Furthermore, the present production method allows the retailer to control the number and type of donuts produced for sale, thereby substantially eliminating waste and allowing the retailer to immediately tailor donut production to local consumer demand. An improved applicator eases the glazing process to permit relatively inexperienced personnel to properly glaze the donuts. The finished donuts are then displayed in a display cabinet which uses both hot and cold lights to regulate the temperature within the display cabinet, as well as to display the donuts under generally full spectrum white light. The illumination of the donuts under full-spectrum white light improves their display appearance.
摘要翻译： 在零售环境中准备和展示具有“新鲜烘焙”质量的甜甜圈的方法和装置主要使用典型便利店或快餐店中可用的标准设备。 该方法利用在中央制造设施制造的预冷冻甜甜圈，并涉及在服务点解冻，储存和加热冷冻甜甜圈。 甜甜圈在冷藏条件下解冻，但在一般湿度恒定的环境中解冻。 这种现场程序允许零售商以最小的设备和精力快速，方便地生产一种潮湿的，新鲜的甜甜圈。 此外，目前的生产方法允许零售商控制生产出售的甜甜圈的数量和类型，从而大大消除浪费，并允许零售商立即根据当地消费者的需求定制甜甜圈。 改进的敷料器可以减轻玻璃制造过程，从而允许相对缺乏经验的人员适当地釉上甜甜圈。 然后将完成的甜甜圈显示在显示柜中，其使用冷光灯和冷光来调节显示柜内的温度，以及在通常全光谱白光下显示甜甜圈。 在全光谱白光下，甜甜圈的照明改善了它们的显示外观。
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公开(公告)号：US5472724A
公开(公告)日：1995-12-05
申请号：US220330
申请日：1994-03-30
IPC分类号： A21D15/02
CPC分类号： A21D15/02
摘要： The present invention relates to a process reducing the staling of fresh bakery products such as bagels, doughnuts, muffins, cakes and the like by quick chilling of the fresh baked product before the product is allowed to cool, preferably by cryogenic chilling and then allowing the product to stabilize to ambient conditions. The quick chilled product has a significant reduction in staling when subsequently maintained at ambient conditions.
摘要翻译： 本发明涉及通过在产品被冷却之前快速冷冻新鲜烘焙产品，优选通过低温冷却，然后允许将所述新鲜焙烤产品冷却的方法，减少新鲜面包店产品如百吉饼，甜甜圈，松饼，蛋糕等， 产品稳定到环境条件。 快速冷冻产品随后在环境条件下保持显着减少。
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公开(公告)号：US4991403A
公开(公告)日：1991-02-12
申请号：US460145
申请日：1989-04-26
申请人： Ernst Kirchhoff
发明人： Ernst Kirchhoff
摘要： For the freezing of baked goods, one exposes the baked goods, at least during the freezing procedure, to an atmosphere of increased atmospheric humidity. For the carrying out of this process, there is preferably used a container for the freezing of baked goods, the inner chamber of which consists of 2 parts which are separated from one another by a water vapor-permeable wall, whereby in the one part are present the baked goods and in the other part an aqueous solution which contains an agent lowering the freezing point.
摘要翻译： PCT No.PCT / EP87 / 00576 Sec。 371日期：1989年4月26日 102（e）日期1989年4月26日PCT提交1987年10月6日PCT公布。 出版物WO88 / 02988 日期：1988年5月5日。对于烘焙食品的冷冻，至少在冷冻过程中，将烘焙食品暴露在大气湿度增加的气氛中。 为了进行该方法，优选使用用于冷冻烘焙食品的容器，其内部由两部分组成，所述两部分通过水蒸气可透过的壁彼此分开，其中一部分是 呈现烘焙食品，另一部分是含有降低凝固点的试剂的水溶液。
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公开(公告)号：US4657769A
公开(公告)日：1987-04-14
申请号：US704168
申请日：1984-02-22
申请人： David Petrofsky , Leonard Petrofsky
发明人： David Petrofsky , Leonard Petrofsky
摘要： A process for making frozen bagels is disclosed. The use of a combination of oxidizers and boiling without baking prior to freezing a contribute to a frozen bagel having excellent shelf life and, when baked, have the same characteristics of fresh bagels.
摘要翻译： 公开了一种制作冷冻百吉饼的方法。 在冷冻之前使用氧化剂和煮沸而不烘烤有助于具有优良保质期的烘焙百吉饼，并且当烘烤时具有与新鲜面包圈相同的特征。
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公开(公告)号：US3845219A
公开(公告)日：1974-10-29
申请号：US29928272
申请日：1972-10-20
申请人： FEDERICO A
发明人： FEDERICO A
摘要： 1. THE METHOD OF MAKING PIZZA CRUST WHICH COMPRISES MIXING TOGETHER THE FOLLOWING COMPOSITION: HIGH GLUTEN FLOUR ( APPROXIMATELY 13 TO 14% PROTEIN) ----------- 100 POUNDS YEAST ------------------------- 4.5 POUNDS SUGAR ------------------------- 9 POUNDS SALT -------------------------- 7 POUNDS VEGETABLE SHORTENING ---------- 4.5 POUNDS WHEY -------------------------- 1.5 POUNDS EGGS -------------------------- 18 LUKEWARM WATER ---------------- 78 POUNDS, 61/2 OZ. THUS FORMING A DOUGH, ALLOWING THE DOUGH TO RISE FOR 1/2 HOUR AT 80* F. OR 21/ HOURS TO 3 HOURS AT 50* R., ROLLING THE DOUGH TO SHEETS APPROXIMATELY 1/16 INCH THICK, ALLOWING THE SHEETS TO RISE, BAKING THE SHEETS OF DOUGH IN PANS TO PRODUCE CRUSTS, REMOVING THE CRUST FROM THE PANS ALLOWING THE CRUST TO COOL TO ROOM TEMPERATURE, ASSEMBLING THE INDIVIDUAL CRUSTS INTO A STACK, THE INDIVIDUAL CRUST BEING FACE-TO-FACE, PITTING THE STACK OF CRUST INTO A CONTAINER, APPLYING ABOUT 50 POUNDS WEIGHT TO THE STACK OF CRUSTS UNTIL THE HEIGHT WILL BE LESS THAN ONE-HALF THE ORIGINAL HEIGHT, CLOSING THE SEALING THE CONTAINER WHILE MAINTAIN: ING THE STACK UNDER COMPRESSION, AND FREEZING THE SEALED CONTAINER.
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