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公开(公告)号：US6063413A
公开(公告)日：2000-05-16
申请号：US926208
申请日：1997-09-09
CPC分类号： A21D10/025 , A21D15/02
摘要： A partially baked and frozen Pocket Pita Bread dough that the end user simply needs to `bake off` in order to provide an authentic, fresh and high quality Pocket Pita Bread both in a commercial and in a residential environment without the investment of labor, time, space, expertise, and expense in special equipment. The present invention provides such a product, as well as a process for the manufacturing of this product.
摘要翻译： 一个部分烘烤和冷冻的Pocket Pita面包面团，最终用户只需要“烘烤”，以便在商业和住宅环境中提供正宗，新鲜和高品质的Pita Pita面包，而无需劳动投入，时间 特殊设备的空间，专业知识和费用。 本发明提供了这种产品，以及用于制造该产品的方法。
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公开(公告)号：US4986992A
公开(公告)日：1991-01-22
申请号：US269414
申请日：1988-11-10
申请人： Timothy L. Glaros , Florent Soissons , Joe McEvoy
发明人： Timothy L. Glaros , Florent Soissons , Joe McEvoy
CPC分类号： A21D15/02 , A21D13/0045
摘要： A partially baked, laminated dough product such as a croissant or a pastry is made by heating the dough product preferably in an impingement oven to a temperature of about 200.degree. F. to about 210.degree. F. and then immediately freezing the partially baked dough product preferably in a co-current liquid nitrogen freezer so as to prevent a collapse of the partially baked dough product.
摘要翻译： 通过将面团产品优选在冲击烘箱中加热到约200°F至约210°F的温度，然后立即冷冻部分烘烤的面团产品，例如羊角面包或糕点， 优选在合流的液氮冷冻器中，以防止部分烘烤的面团产品的塌陷。
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公开(公告)号：US4324107A
公开(公告)日：1982-04-13
申请号：US24191
申请日：1979-03-27
申请人： William J. C. Pipe , John B. Gray
发明人： William J. C. Pipe , John B. Gray
摘要： Means to induce a flow of air from the interior to the exterior of a block of porous material; comprising a chamber adapted to house said block and to be maintained during an operative cycle at an air pressure less than ambient air pressure; means to locate and to grip the block within said chamber; an injector needle assembly including an injector needle adapted to penetrate the said block after it has been located by the said gripping means; and means to move the injector needle into said block to allow air to flow through the said needles into and through the said porous block.
摘要翻译： 诱导空气从多孔材料块的内部流向外部的装置; 包括适于容纳所述块并且在小于环境空气压力的空气压力的操作循环期间被保持的室; 用于定位和夹持所述室内的块的装置; 注射器针组件，其包括适于在所述夹持装置定位之后穿透所述块的注射针; 以及用于将注射器针移动到所述块中以允许空气通过所述针流入并穿过所述多孔块的装置。
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公开(公告)号：US3318707A
公开(公告)日：1967-05-09
申请号：US51714265
申请日：1965-12-03
申请人： BUEHLER AG GEB
发明人： ROBERT ERNST
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公开(公告)号：US12114668B1
公开(公告)日：2024-10-15
申请号：US17177830
申请日：2021-02-17
申请人： Tyson Foods, Inc.
IPC分类号： A21D13/064 , A21C3/02 , A21C3/04 , A21C3/10 , A21D8/04 , A21D13/02 , A21D13/043 , A21D13/045 , A21D15/02 , A21D13/42
CPC分类号： A21D13/064 , A21C3/02 , A21C3/04 , A21C3/10 , A21D8/045 , A21D13/02 , A21D13/043 , A21D13/045 , A21D15/02 , A21D13/42
摘要： A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.
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公开(公告)号：US12070047B2
公开(公告)日：2024-08-27
申请号：US17307062
申请日：2021-05-04
IPC分类号： A23G3/42 , A21D13/32 , A21D13/38 , A21D15/02 , A23G3/34 , A23G3/48 , A23G9/32 , A23G9/34 , A23G9/42 , A23L19/00 , A23L29/212 , A23L29/238 , A23L29/269 , A23L29/30
CPC分类号： A23G3/42 , A21D13/32 , A21D13/38 , A21D15/02 , A23G3/343 , A23G3/48 , A23G9/322 , A23G9/34 , A23G9/42 , A23L19/03 , A23L19/09 , A23L29/212 , A23L29/238 , A23L29/27 , A23L29/30 , A23V2002/00
摘要： A pastry filling formulation and pastry food products including the pastry filling formulation are described having a freeze thaw stable thermoreversible gel with other ingredients including, but are not limited to, water, a sweetening agent, and one or more fruit additives (e.g., fruit flavor, fruit coloring, fruit puree, etc.). The freeze thaw stable thermoreversible gel permits the pastry filling to retain water during the thawing process from a frozen state.
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公开(公告)号：US12070039B2
公开(公告)日：2024-08-27
申请号：US17506445
申请日：2021-10-20
摘要： A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.
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公开(公告)号：US20230354829A1
公开(公告)日：2023-11-09
申请号：US18021875
申请日：2021-08-20
发明人： Masahiro YONEMARU
摘要： A forming method of forming a combined food product containing granulated objects and a food dough comprising steps of (a) discharging a tubular food dough from a discharging device and forming a bottom of the tubular food dough; (b) supplying a predetermined amount of granulated objects to an inside of the tubular food dough formed with the bottom; and (c) cutting the tubular food dough to divide the combined food product filled with the supplied granulated objects. In the step (c), the combined food product is formed so that an upper surface of the granulated objects which are filled is partially and ununiformly covered with the food dough.
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公开(公告)号：US20180116233A1
公开(公告)日：2018-05-03
申请号：US15552927
申请日：2016-02-18
发明人： Ivano Bonelli , Luca Bonelli
摘要： A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking; immediately lowering the temperature of the cooked bread through the use of liquid nitrogen, down to a lowering temperature at least equal to −60° C.; packaging and freezing the bread, through a first sub-step of obtaining a temperature from −10° C. to −11° C. in the bread core, and a second sub-step of keeping the bread at a freezing temperature of −18° C. for at least 12 hours; and storing and transporting the packaged bread, always at a temperature of at least −18° C.
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