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公开(公告)号：US08613966B2
公开(公告)日：2013-12-24
申请号：US10541302
申请日：2004-01-07
IPC分类号： A21D13/00
CPC分类号： A21C15/025
摘要： A rippled wafer (90) formed of a convoluted wafer ribbon (80), the rippled wafer (90) having an average of at least 12 turns/cm2, wherein a turn is a change in direction of the wafer ribbon (80) of at least 45°, and a confectionery product comprising such a wafer. Also a confectionery product comprising a rippled wafer (90) formed of a convoluted wafer ribbon (80), wherein the turns are substantially uniformly distributed across the cross section of the rippled wafer, where a turn is a change in direction of the wafer ribbon of at least 45°, and a confectionery product comprising a three-dimensional rippled wafer (90) formed in a single step.
摘要翻译： 波纹晶片（90）由卷积晶片带（80）形成，波纹晶片（90）具有至少12匝/平方厘米的平均值，其中匝是晶片带（80）的方向上的变化 至少45°，以及包含这种晶片的糖果产品。 还包括由旋转晶片带（80）形成的波纹晶片（90）的糖果产品，其中匝基本均匀地分布在波纹晶片的横截面上，其中匝是晶片带的方向改变 至少45°，以及包括在单个步骤中形成的三维波纹晶片（90）的糖果产品。
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公开(公告)号：US08597704B2
公开(公告)日：2013-12-03
申请号：US13435021
申请日：2012-03-30
申请人： Michael Bashor
发明人： Michael Bashor
IPC分类号： A21D13/00
摘要： High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.
摘要翻译： 描述了高含纤维的糕点产品。 高含纤维的糕点产品通常包含约5-10克纤维，其中包含54克糕点。 高含纤维的糕点产品包括由显影的面团制成的油炸层压面团，其特别包括小麦粉，抗性小麦淀粉和重要的小麦面筋。 使用减少量的小麦面粉以及添加抗性小麦淀粉和重要的小麦面筋使得能够生产具有高纤维含量的面团组合物，同时保持所需的感官和加工特性。
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公开(公告)号：US20130295262A1
公开(公告)日：2013-11-07
申请号：US13881012
申请日：2011-10-25
申请人： Giuseppe Giordano
发明人： Giuseppe Giordano
摘要： A method for cooking pizza, comprising the steps of spreading a dough ball on a surface and forming a pie within a ring; sliding the pie, contained in the ring, into an oven while allowing the pie to rest directly in contact with the bottom surface of the oven; removing the pie from the oven and removing the pie from the ring.
摘要翻译： 一种烹饪比萨饼的方法，包括以下步骤：在面上撒上面团球并在圆环内形成馅饼; 将包含在环中的馅饼滑入烤箱中，同时允许馅饼直接与烤箱的底表面接触; 从烤箱中取出馅饼，并从圆环中取出馅饼。
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公开(公告)号：US20130273209A1
公开(公告)日：2013-10-17
申请号：US13446538
申请日：2012-04-13
申请人： Stefan K. Baier , Eugenio Bortone , Iris Huang
发明人： Stefan K. Baier , Eugenio Bortone , Iris Huang
IPC分类号： A21D13/00 , A23L1/216 , A23L1/212 , A23L1/304 , A23L1/302 , A23L1/308 , A23L1/10 , A23L1/325 , A23L1/31 , A23L1/20 , A23L1/305 , A23L1/221 , A23L1/30 , A23P1/12 , A23L1/27
摘要： An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.
摘要翻译： 可膨胀的淀粉基组分与具有不同于所述淀粉基组分的颜色的着色组分一起通过无规挤出机挤出。 基于淀粉的组分可以包括谷物如米或玉米粉或由其衍生的成分。 有色成分可以包括有色淀粉，如蓝玉米粉; 种子 和/或由细颗粒成分制成的微丸。 当组合时，组分形成可以挤出成彩色或彩色的夹头的包含颜色的混合物。 含颜色的混合物包含约2％至约10％的着色组分。 然后可以将所生产的双色夹头进行熟化，任选地调味并包装以便消费。
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公开(公告)号：US20130196040A1
公开(公告)日：2013-08-01
申请号：US13362676
申请日：2012-01-31
摘要： A method for cooking a product in an electromagnetic oven. In one embodiment product is conveyed to a convection oven. The product is then cooked to a moisture content of between about 3% and about 20%. The product is then conveyed to an electromagnetic oven where the moisture content is reduced to below 2.5%. The combination of the convection oven and the electromagnetic oven reduces the moisture gradient within the product which results in decreased post packaging stress cracks.
摘要翻译： 一种用于在电磁炉中烹饪产品的方法。 在一个实施例中，产品被输送到对流烘箱。 然后将产品烹饪至约3％至约20％之间的水分含量。 然后将产品输送到电磁炉，其中水分含量降低至2.5％以下。 对流烘箱和电磁炉的组合减少了产品内的湿度梯度，导致后包装应力裂纹减少。
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66.发明申请PROCESSED FOOD PRODUCT IN THE SHAPE OF A TANGRAM OR OTHER TILING PUZZLE 审中-公开加工的食品在TANGRAM或其他倾斜的PUZZLE的形状公开(公告)号：US20130177674A1
公开(公告)日：2013-07-11
申请号：US13345967
申请日：2012-01-09
申请人： Sylvia Anne Stein
发明人： Sylvia Anne Stein
CPC分类号： A21D13/48
摘要： A set of processed food or snack products in the shape of tiling pieces capable of creating a variety of final geometric or representational shapes. For the purpose of play value, the tiling puzzle challenge is illustrated as the outline final shape. The consumer can configure a set of the edible tiling pieces to form the final shape, before consuming the processed food or snack. For the purpose of decorative presentation, the tiling puzzle solution is illustrated showing the outlines of the individual edible tiling pieces. The consumer can use the illustration to recreate the desired final shape to display the processed food in an attractive manner, before it is consumed.
摘要翻译： 一组加工食品或小吃产品，其形状为能够产生各种最终几何或代表性形状的平铺件。 为了玩游戏价值，平铺难题的挑战被描绘为轮廓的最终形状。 在消费加工食品或小吃之前，消费者可以配置一组可食用的平铺件以形成最终形状。 为了展示装饰的目的，平铺拼图解决方案展示了各个可食用的瓷砖的轮廓。 消费者可以使用插图来重新创建所需的最终形状，以在被消费之前以有吸引力的方式显示加工的食物。
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67.发明授权Method for manufacturing wrapped food products, as well as conveyor system for carrying out said method 失效制造包装食品的方法，以及用于实施所述方法的输送机系统公开(公告)号：US08460730B2
公开(公告)日：2013-06-11
申请号：US12572741
申请日：2009-10-02
CPC分类号： A23G3/2046 , A23G1/26 , A23G3/0278 , A23P30/10
摘要： A method for manufacturing food products, such as mousse products, includes the steps of: providing a transport conveyor having a transport surface, providing a molding conveyor having molding apertures therein, the molding apertures being positioned above the transport surface, making the transport surface of the transport conveyor and the molding apertures of the molding conveyor move in unison from an input end towards an output end, positioning a mold within a molding aperture of the molding conveyor and on top of the transport surface of the transport conveyor near the input end, applying a food substance within the mold, removing the products including the mold and the food substance from the molding apertures near the output end.
摘要翻译： 一种用于制造诸如摩丝产品的食品的方法包括以下步骤：提供具有输送表面的运输输送机，提供其中具有模制孔的成型输送机，模制孔位于输送表面上方，使得输送表面 输送输送机和模制输送机的模制孔一致地从输入端朝向输出端移动，将模具定位在模制输送机的模制孔内并且在输入端附近的输送输送机的输送表面的顶部上， 在模具内施加食物，从输出端附近的模制孔中移出包括模具和食物的产品。
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公开(公告)号：US20130142922A1
公开(公告)日：2013-06-06
申请号：US13374736
申请日：2012-01-11
IPC分类号： A21D13/00
摘要： A hotdog or bratwurst bun having a three section open faced design is described. The middle face holds the hotdog or bratwurst and the two side faces fold upward and around the hotdog and toppings. The three faces are a connected, continuous piece of bread with the creases between the sections being flattened portions of the bread.
摘要翻译： 描述了一个具有三段开放式设计的热狗或小羊皮面包。 中间脸部持有热狗或胸罩，两侧面向上折叠，并在热狗和浇头周围。 三面是连续连续的面包，两面之间的折痕是面包的扁平部分。
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公开(公告)号：US20130108740A1
公开(公告)日：2013-05-02
申请号：US13583358
申请日：2011-03-23
IPC分类号： A21D13/00
CPC分类号： A21D13/37 , A21D13/80 , A23G3/2015 , A23N17/005 , A23P30/20 , A23P30/25 , B29C48/04 , B29C48/05 , B29C48/12 , B29C48/13 , B29C48/30 , B29C48/345 , B29C48/91 , B29C48/911 , B29C2948/92704 , B29C2948/92895 , B29K2105/251 , B29L2031/731
摘要： The present invention relates to a consumable biscuit product comprising an extruded biscuit portion, the body portion being formed with one or more channels disposed therein, wherein the one or more channels contain a substance which is different from the substance of the body portion and wherein at least one of the channels does not extend along the full length of the body portion. The present invention also provides a method of production of the same.
摘要翻译： 本发明涉及一种消费性饼干产品，其包括挤出的饼干部分，主体部分形成有设置在其中的一个或多个通道，其中一个或多个通道包含不同于主体部分的物质的物质， 通道中的至少一个不会沿主体部分的全长延伸。 本发明还提供了其制备方法。
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70.发明申请公开(公告)号：US20130011541A1
公开(公告)日：2013-01-10
申请号：US13618028
申请日：2012-09-14
申请人： Mihaelos N. MIHALOS , Jessica H. SCHWARTZBERG , Theodore N. JANULIS , Barbara E. BAUMANN , Stephanie M. FERGUSON , Zena E. FORTE
发明人： Mihaelos N. MIHALOS , Jessica H. SCHWARTZBERG , Theodore N. JANULIS , Barbara E. BAUMANN , Stephanie M. FERGUSON , Zena E. FORTE
IPC分类号： A21D13/00
摘要： A dough sheet for producing thin, baked chips is obtained continuously by compressing a dough sheet to a thickness of less than or equal to about 0.035 inch between counter-rotating gauge rolls while maintaining the surface of each gauge roll at a temperature of about 85° F. to about 95° F. Maintaining the gauge roll surface temperature at about 85° F. to about 95° F. avoids sticking, tearing, and shredding of the thin dough sheet as it is compressed and transferred by the gauge rolls, even at high production rates or line speeds. A rotary cutter is employed to obtain thin, irregularly shaped, scallop-edged snacks in a variety of shapes from a single dough sheet without producing dough scraps between the pieces.
摘要翻译： 通过将面片压缩到相对旋转的规格辊之间小于或等于约0.035英寸的厚度，同时将每个规格辊的表面保持在约85°的温度下，连续获得用于生产薄的烘烤的切片的面片 F.至约95°F。保持测量辊表面温度在约85°F至约95°F，避免了薄面团片的粘着，撕裂和粉碎，因为它被压力和量规辊转移，甚至 以高生产率或线速度。 使用旋转切割机从单个面片获得具有各种形状的薄的，不规则形状的扇贝小吃，而不会在片之间产生面团屑。
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