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    COATED STABILISED MICROWAVE HEATED FOODS
    47.
    发明申请
    COATED STABILISED MICROWAVE HEATED FOODS 有权
    涂层稳定的微波加热食品

    公开(公告)号：US20110177211A1

    公开(公告)日：2011-07-21

    申请号：US12764421

    申请日：2010-04-21

    申请人： Keith Graham Pickford

    发明人： Keith Graham Pickford

    IPC分类号： A23L1/05 ,  A23L1/212 ,  A23L1/314 ,  A21D13/00 ,  B65D85/00 ,  A23L1/0534 ,  A23L1/0522 ,  A23L1/0562

    CPC分类号： A23L1/0052 ,  A23L13/03 ,  A23L13/42 ,  A23L13/424 ,  A23L13/426 ,  A23L13/57 ,  A23L17/75 ,  A23L19/00 ,  A23L29/219 ,  A23L29/262 ,  A23L29/281 ,  A23P20/105 ,  A23V2002/00 ,  A23V2250/5118 ,  A23V2250/5108 ,  A23V2250/5086 ,  A23V2250/5428

    摘要： A method of manufacture of a microwave or thermally cookable or reheatable food product wherein the product comprises a substrate comprising pieces of poultry fish, red meat, dairy or processed food; the method comprising the steps of: applying a coating of an aqueous coating composition to the substrate; wherein the aqueous coating composition comprises water and 0.1 to 5% of a mixture comprising by dry weight: cellulose gum15-35% modified starch15-50% hydrocolloid20-30% proteinaceous component10-20% wherein the percentages of the ingredients are by dry weight and are selected from the ranges quoted to total 100%; and and optional further ingredients applying a first coating of fine crumb to the aqueous coating to form a layer of fine crumb encasing the substrate; applying a batter composition to the first coating to form a batter coating; and optionally applying a layer of outer crumb to the batter coating.

    摘要翻译： 一种制造微波炉或热可煮或可再加热的食品的方法，其中该产品包括一个包含家禽鱼，红肉，乳制品或加工食品的基质; 该方法包括以下步骤：将水性涂料组合物的涂层施涂到基材上; 其中所述水性涂料组合物包含水和0.1至5％的由干重组成的混合物：纤维素胶15-35％改性淀粉15-50％水胶体20-30％蛋白质组分10-20％，其中所述成分的百分比为 以干重计，从被引用到100％的范围内选择; 以及任选的另外的成分将细碎屑的第一涂层施加到所述水性涂层以形成包围所述基底的细碎屑层; 将面糊组合物施加到第一涂层以形成面糊涂层; 并且可选地将一层外层屑施加到面糊涂层上。

    Reduced-fat flavored coating and methods of using same
    49.
    发明申请
    Reduced-fat flavored coating and methods of using same 审中-公开
    减脂调味涂料及其使用方法

    公开(公告)号：US20070160722A1

    公开(公告)日：2007-07-12

    申请号：US10596157

    申请日：2004-11-30

    申请人： Eric Best ,  David Oakenfull ,  Darryl Barwick ,  Lawrence Kibler ,  Christopher Budwig

    发明人： Eric Best ,  David Oakenfull ,  Darryl Barwick ,  Lawrence Kibler ,  Christopher Budwig

    IPC分类号： A23L1/00

    CPC分类号： A23G1/305 ,  A23G3/34 ,  A23G3/343 ,  A23G9/322 ,  A23G2200/06 ,  A23G2200/08 ,  A23G2200/10 ,  A23G2220/20 ,  A23L29/238 ,  A23L29/256 ,  A23P20/10 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/506 ,  A23V2250/5428 ,  A23V2250/5118 ,  A23V2250/628 ,  A23V2200/22 ,  A23V2200/124

    摘要： A reduced-fat flavored coating including a sufficient amount of flavoring agent, e.g., cocoa, to provide a selected flavor, a matrix of sugar crystals and sugar glass dispersed through the flavoring agent in an amount effective to provide the coating with sufficient structural integrity to prevent flowability at temperatures less than about 40° C., and a plurality of microspheres including a dry hydrocolloid component that are dispersed through the flavoring agent and sugar matrix to provide a slippery mouthfeel that mimics fat and begins to disperse when in contact with saliva so as to mimic the melting of cocoa butter during consumption of chocolate, wherein the flavored coating is at least substantially anhydrous and has less than about 10 weight percent fat, and wherein the fat present exists as dispersed micro-droplets. Methods of using same, e.g., to enrobe confectionery products or other food products, as well as the resultant food products, as also included.

    摘要翻译： 包含足够量的调味剂（例如可可）的减脂调味涂层，以提供选择的风味，通过调味剂分散的糖晶体和糖玻璃基质，其量有效地为涂层提供足够的结构完整性 防止在低于约40℃的温度下的流动性，以及包括干水解胶体组分的多个微球，其通过调味剂和糖基质分散，以提供模拟脂肪并在与唾液接触时开始分散的滑滑口感 以模拟在消费巧克力期间融化可可脂，其中调味的包衣至少基本上是无水的且具有小于约10重量％的脂肪，并且其中所述脂肪存在以分散的微滴形式存在。 使用它们的方法，例如，也可以包括糖衣产品或其他食品，以及所得的食品。

    CONFECTIONERY COMPOSITION AND METHODS OF USING THE SAME FOR DECORATING
    50.
    发明申请
    CONFECTIONERY COMPOSITION AND METHODS OF USING THE SAME FOR DECORATING 有权
    CONFECTIONERY组合物及其使用方法用于装饰

    公开(公告)号：US20060292290A1

    公开(公告)日：2006-12-28

    申请号：US11466988

    申请日：2006-08-24

    申请人： Michele Hester

    发明人： Michele Hester

    IPC分类号： A23G3/00

    CPC分类号： A23P20/10 ,  A21C15/005 ,  A21D13/47 ,  A23G3/0068 ,  A23G3/0097 ,  A23G3/343 ,  A23G3/346 ,  A23G2200/00 ,  A23V2002/00 ,  A23V2250/5118 ,  A23V2250/5086 ,  A23V2250/5114 ,  A23V2250/5428 ,  A23V2250/60

    摘要： Improved confectionery compositions and methods of using those compositions are provided. Broadly, the compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent and can further comprise various additives such as colorants, flavoring agents, and preservatives. The compositions can be provided in the form of a dry mix which can be stored for long periods of time, or in the form of a ready-to-use composition. The final hydrated icing compositions flow readily through extremely small apertures (e.g., 18-24 gauge) and thus can be formed into detailed and complex patterns by even those with little skill in the art. The patterns can also be formed on a release substrate and packaged for sale directly to consumers or to bakeries.

    摘要翻译： 提供了改进的糖食组合物和使用这些组合物的方法。 广泛地，组合物包含甜味成分，蛋白质材料和增稠剂，并且还可以包含各种添加剂，例如着色剂，调味剂和防腐剂。 组合物可以以干混合物的形式提供，其可以长期储存，或以即用型组合物的形式储存。 最终的水合结冰组合物容易流过极小的孔（例如18-24标准），因此即使是本领域技术人员也可形成详细且复杂的图案。 图案也可以形成在剥离基材上，并直接包装出售给消费者或面包店。