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1023 条记录 (耗时 0.032 秒)

    Food with reduced breakage and a method of making the same
    51.
    发明授权
    Food with reduced breakage and a method of making the same 有权

    公开(公告)号：US10357040B2

    公开(公告)日：2019-07-23

    申请号：US15572475

    申请日：2016-05-25

    申请人： Intercontinental Great Brands LLC

    发明人： Wanwan Yang ,  Yiwei Zhang ,  Kevin Qian ,  Vina Yao ,  Manhu Gu

    IPC分类号： A21D13/11 ,  A21D2/18 ,  A23P30/10 ,  A21D13/45 ,  A23L5/10

    摘要： The present invention relates to a food comprising a baked foodstuff based on flour and/or starch. The baked foodstuff comprises at least one first region and at least one second region in contact with the first region. The second region comprises a shaping auxiliary component in an amount of 0.5-15 wt % by the total weight of the flour and/or starch of the baked foodstuff. The shaping auxiliary component has a glass-transition temperature of less than 0° C. The second region is present in an amount of at least 1 wt % by the total weight of the food. The addition of the shaping auxiliary component is able to efficiently decrease the breakage of the multi-region food, especially multi-region food based on a baked foodstuff with a crispy texture.

    Wheat-based products in foods for the wheat intolerant
    52.
    发明授权
    Wheat-based products in foods for the wheat intolerant 有权

    公开(公告)号：US10314316B2

    公开(公告)日：2019-06-11

    申请号：US15108530

    申请日：2014-12-23

    申请人： SHOALHAVEN STARCHES PTY LTD

    发明人： Robert John Pearce ,  Amy Lee Barrie

    IPC分类号： A21D2/18 ,  A21D13/066 ,  A21D2/26 ,  A21D2/36 ,  A21D10/00

    摘要： A reconstituted reduced FODMAPS wheat gluten protein-based flour is disclosed for use in producing a food product suitable for consumption by a wheat intolerant consumer without development of associated defining symptoms of wheat intolerance The reduced FODMAPS wheat gluten protein-based flour includes as a constituent a proportion of wheat gluten protein recovered from a source wheat flour and additional constituents of types which have been recovered from wheat flour or other non-wheat source and which have been substantially depleted of FODMAPS content.

    Crushing/blasting device, milling method, cereal flour, food product, and adhesive
    54.
    发明授权
    Crushing/blasting device, milling method, cereal flour, food product, and adhesive 有权

    公开(公告)号：US10213789B2

    公开(公告)日：2019-02-26

    申请号：US15035737

    申请日：2014-11-10

    申请人： Susumu Kato ,  Kato Biomass Technology Co., Ltd.

    发明人： Susumu Kato

    IPC分类号： B02C19/22 ,  A21D13/043 ,  A21D13/40 ,  B02C9/00 ,  A21D2/18 ,  A21D13/04 ,  A23L7/109 ,  A23L7/10

    摘要： Generally, described herein are milling devices. A milling device (100) includes a rotatable screw (110) in an outer periphery of which spiral grooves (110a, 110b) are formed; a barrel (120) surrounding the portion of the screw (110) where the spiral grooves (110a, 110b) are formed and in an inner periphery of which a spiral groove (120a) is formed; a loader (130) for loading cereal grains into a space (135) between the screw (110) and barrel (120); a compressor (140) attached to a distal end of the barrel (120) and accumulating and pressurizing in a nearly airtight state the cereal grains ground in the space (135) and fed therein as the screw (110) rotates; and a discharge port (150) provided in a front face of the compressor (140) and blasting the cereal grains fed in and pressurized by way of rotation of the screw (110).

    FERMENTED PIZZA DOUGH SNACKS
    55.
    发明申请
    FERMENTED PIZZA DOUGH SNACKS 审中-公开

    公开(公告)号：US20190037861A1

    公开(公告)日：2019-02-07

    申请号：US16074025

    申请日：2017-01-30

    申请人： Hello Delicious Brands LLC

    发明人： Kerin Kennedy ,  Mark Lindsley

    IPC分类号： A21D2/18 ,  A21D8/06

    摘要： A pizza dough capable of being fermented in 30-60 minutes, allowing for the mass production of pizza dough snacks, is disclosed. The dough comprises a flour, a leavening system comprising yeast and yeast extract, and a sweetener. The combination of the ingredients, in particular the sweetener and leavening system, results in a dough and final product that displays the organoleptic properties of pizza, yet the dough only has a fermentation time of about 30-60 minutes.