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232 条记录 (耗时 0.017 秒)

    Edible Food Transport Base System and Method of Use Thereof
    52.
    发明申请
    Edible Food Transport Base System and Method of Use Thereof 审中-公开
    食用食品运输基地系统及其使用方法

    公开(公告)号：US20110244086A1

    公开(公告)日：2011-10-06

    申请号：US13020781

    申请日：2011-02-03

    申请人： Janet Vale Heath

    发明人： Janet Vale Heath

    IPC分类号： A23P1/08

    CPC分类号： A23P20/20 ,  A21D13/28 ,  A21D13/32 ,  A21D13/38 ,  A21D13/41

    摘要： A food transport system and edible food transfer base for producing a completed food product. The food transfer base allows a food preparer to easily, efficiently and quickly transfer one or more augmenting ingredients to one or more recipient ingredients so as to augment, change and improve the taste, aroma, appearance and character of the recipient ingredients and produce the completed food product. The food transfer base is made from a material that can be substantially tasteless or add to the taste of the completed food product, but which will be integrated into the recipient ingredients and/or the augmenting ingredients. A transformative step, which is provided by the recipient ingredients and/or an external source, applies heat, cold, liquid, steam, gas or other process to the food transfer base and augmenting ingredients to produce the completed food product and substantially change the character and/or consistency of the food transfer base.

    摘要翻译： 食品运输系统和可食用食品转运基地，用于生产完成的食品。 食物转移基座允许食物制备者容易地，有效地并且快速地将一种或多种增强成分转移到一种或多种受体成分，以便增加，改变和改善受体成分的味道，香味，外观和性质并产生完成的 食品。 食物转移基座由可以基本上无味的材料制成，或者添加到完成的食品的味道中，但将被整合到受体成分和/或增强成分中。 由受体成分和/或外部来源提供的变革性步骤将热，冷，液体，蒸汽，气体或其它方法施加到食物转移基础和增加成分以产生完成的食品并且显着改变特征 和/或食品转移基地的一致性。

    CUPCAKE TOPPERS
    54.
    发明申请
    CUPCAKE TOPPERS 审中-公开

    公开(公告)号：US20090285940A1

    公开(公告)日：2009-11-19

    申请号：US12434699

    申请日：2009-05-04

    申请人： Karen B. Foehse ,  Trish Fittipaldi ,  Robert R. Golaszewski

    发明人： Karen B. Foehse ,  Trish Fittipaldi ,  Robert R. Golaszewski

    IPC分类号： A23G3/50 ,  A23G3/54 ,  A23G3/34 ,  A23P1/10 ,  A23G3/52 ,  B65D81/32 ,  B65D85/60 ,  B65D85/20

    CPC分类号： A23G3/343 ,  A21D10/005 ,  A21D13/24 ,  A21D13/28 ,  A23G3/50 ,  A23V2002/00 ,  A23V2200/08 ,  A23G2200/08

    摘要： The present invention relates to frosting or icing articles or cake toppers for baked goods that are sweet, shelf stable, ready-to-use, preformed, rigid or inflexible, three-dimensional, discrete or individual units for individual dessert servings such as cupcakes as well as their methods of preparation and use. Toppers can be made in a variety of flavors, colors and textures and can carry particulates such as nuts, chips, coconut, candy bits, etc. Further, the topper allows for creativity in frosting design. Multicolored, multi-flavored, and multi-textured toppers can be made. The cake toppers are especially useful for the at-home preparation of cupcakes with a frosting top. The toppers provide enhanced consumer convenience of reduced preparation and clean-up time.

    摘要翻译： 本发明涉及用于烘焙食品的结霜或结冰制品或蛋糕馅饼，其是甜味，保存稳定的，即用型，预成型的，刚性的或不灵活的，三维的，离散的或单独的单独的单独的单独的单位，用于单独的点心服务，例如纸杯蛋糕 以及他们的准备和使用方法。 顶部可以制成各种口味，颜色和纹理，并可以携带颗粒如坚果，薯条，椰子，糖果馅饼等。此外，顶部可以在结霜设计中创造性。 可以制作多彩多姿，多风味和多纹理的顶部。 蛋糕打顶机特别适用于在家准备带有结霜顶部的纸杯蛋糕。 顶部提供增强的消费者便利，减少准备和清理时间。

    COATED EDIBLE SUBSTRATE AND RELATED METHODS
    55.
    发明申请
    COATED EDIBLE SUBSTRATE AND RELATED METHODS 审中-公开
    包衣食用基料及相关方法

    公开(公告)号：US20080305219A1

    公开(公告)日：2008-12-11

    申请号：US12191889

    申请日：2008-08-14

    申请人： Douglas Stewart

    发明人： Douglas Stewart

    IPC分类号： A23G3/54

    CPC分类号： A23P20/18 ,  A21D13/24 ,  A21D13/28 ,  A21D13/47 ,  A23G3/0097 ,  A23P20/10 ,  A23P20/11

    摘要： The invention provides an edible substrate, e.g., an edible decorative sheet material, having improved moisture stability. In particular, the invention relates to an edible substrate having improved tolerance to a range of high and low humidity conditions. In one embodiment the invention relates to a composition comprising an edible substrate coated over a substantial portion of one or more surfaces with at least one edible moisture barrier and to methods of making and using the improved edible substrate.

    摘要翻译： 本发明提供了具有改善的水分稳定性的可食用基材，例如可食用的装饰片材。 特别地，本发明涉及对高湿度条件范围具有改进的耐受性的可食用基材。 在一个实施方案中，本发明涉及一种组合物，其包含涂覆在具有至少一种可食用水分屏障的一个或多个表面的大部分上的可食用基材以及制备和使用改进的可食用底物的方法。

    Barrier layer based on polyol
    57.
    发明申请
    Barrier layer based on polyol 审中-公开
    基于多元醇的阻隔层

    公开(公告)号：US20070092607A1

    公开(公告)日：2007-04-26

    申请号：US11418945

    申请日：2006-05-05

    申请人： Andrew Johnston ,  Jeremy Meyer

    发明人： Andrew Johnston ,  Jeremy Meyer

    IPC分类号： A23L1/00

    CPC分类号： A23P20/20 ,  A21D13/24 ,  A21D13/28 ,  A23G3/54 ,  A23V2002/00 ,  A23V2200/209

    摘要： A foodstuff comprising at least two components separated by a barrier layer, the barrier layer being a film of a polyol, polyol derivative or mixture thereof and a method for manufacturing such a foodstuff. The method comprises applying a polyol, a polyol derivative or mixture thereof to at least part of a surface of a first component to form a film thereon, and bringing at least part of a surface of a second component into contact with the film. The barrier layer is preferably formed by solidification of a molten polyol, polyol derivative or mixture thereof. A barrier layer formed by applying a film of polyol to a non-edible substrate.

    摘要翻译： 一种食品，其特征在于，包含至少两个由阻挡层隔开的部件，所述阻挡层是多元醇的膜，多元醇衍生物或其混合物，以及这种食品的制造方法。 该方法包括将多元醇，多元醇衍生物或其混合物施加到第一组分的表面的至少一部分上以在其上形成膜，并使第二组分的至少一部分表面与膜接触。 阻挡层优选通过熔融多元醇，多元醇衍生物或其混合物的固化形成。 通过将多元醇膜施加到不可食用的基底而形成的阻挡层。