公开(公告)号：US20230276833A1

公开(公告)日：2023-09-07

申请号：US18317158

申请日：2023-05-15

申请人： GRUMA S.A.B. de C.V.

发明人： Felipe A. Rubio ,  Roberto Contreras

IPC分类号： A23L7/10 ,  A23L5/10 ,  A21D13/047 ,  A21D13/42 ,  A21D10/00 ,  B02B1/08 ,  B02B1/02

CPC分类号： A23L7/1975 ,  A23L5/13 ,  A21D13/047 ,  A21D13/42 ,  A21D10/00 ,  B02B1/08 ,  B02B1/02 ,  A23V2002/00

摘要： Water- and energy-saving systems and methods for producing lime-cooked masa are described. Such methods generally include adding water to maize kernel in a first predetermined proportion, the maize kernel having endosperm, germ, pericarp, and tip cap components. Using a first conditioner, the maize kernel is conditioned for a first predetermined amount of time to cause moisture absorption to within a first predetermined range. The maize kernel is limed. The maize kernel is cooked, using a cooker, in an environment of steam. After the maize kernel is cooked, water is added to the maize kernel in a second predetermined proportion and, using a second conditioner, the maize kernel is conditioned for a second predetermined amount of time to cause moisture absorption to within a second predetermined range. The maize kernel is milled using one or more mills.

公开(公告)号：US11653655B2

公开(公告)日：2023-05-23

申请号：US16316090

申请日：2017-06-29

申请人： Novozymes A/S

发明人： Dilek Austin

IPC分类号： A21D8/04 ,  A21D13/42 ,  A21D13/047 ,  A21D10/00

CPC分类号： A21D8/042 ,  A21D10/005 ,  A21D13/047 ,  A21D13/42 ,  C12Y302/01001 ,  C12Y302/01002

摘要： The present invention deals with a method for improving the rollability of flat breads comprising a) adding a maltogenic alpha-amylase and a beta amylase to a flour or directly to a dough comprising a flour; b) making the dough; and c) making flat breads from the dough.

公开(公告)号：US20180055059A1

公开(公告)日：2018-03-01

申请号：US15806119

申请日：2017-11-07

申请人： Carlos Alberto Ruiz Preciado ,  Jonas Mueller ,  Louis Renaud Paul Francois Frachon

发明人： Carlos Alberto Ruiz Preciado ,  Jonas Mueller ,  Louis Renaud Paul Francois Frachon

IPC分类号： A21B5/02

CPC分类号： A21B5/02 ,  A21D8/06 ,  A21D10/025 ,  A21D13/42 ,  A21D13/43

摘要： A capsule for receiving a portion of dough for producing a single piece of flat bread includes a first part and a second part sealingly closable for gastight encapsulation of a dough portion in a hollow portion for making a single piece of flat bread. A preferred execution of this capsule comprises a dome-like part with a radially extending circular edge section, which forms a groove along the circumference of an edge. The groove extends with its depth into the direction of the side of the dome-like part. The sealing foil spans over the opening of the dome-like part (80) and the edge section and groove and it is sealingly weldable or gluable onto the edge section for encapsulating a dough portion.

公开(公告)号：US20160345595A1

公开(公告)日：2016-12-01

申请号：US15114925

申请日：2015-01-28

申请人： DUPONT NUTRITION BIOSCIENCES APS

发明人： Pablo Kuri-Brena Romero De Terreros ,  Gerardo Avilez ,  Charlotte Poulsen ,  Rie Mejldal ,  Rikke Hoeegh Lorentsen

IPC分类号： A21D8/04 ,  A21D13/00 ,  C12N9/24 ,  A23L7/104 ,  A23L7/117 ,  A21D2/26 ,  A23L29/00

CPC分类号： A21D8/042 ,  A21D2/267 ,  A21D13/42 ,  A23L7/107 ,  A23L7/117 ,  A23L29/06 ,  A23V2002/00 ,  C12N9/2482 ,  C12Y302/01008

摘要： A process for the preparation of a corn-based foodstuff, the process comprising the step of contacting a corn-based flour with a xylanase enzyme, as defined herein, such that a xylan-containing material native to the corn is degraded, is disclosed. Flours, masas and masa foodstuffs, especially tortillas, produced by the process are also disclosed.

摘要翻译： 一种用于制备玉米基食品的方法，该方法包括使玉米基面粉与如本文所定义的木聚糖酶接触的步骤，使得玉米天然存在的含木聚糖的材料降解。 还披露了由该方法生产的面粉，马斯和马萨食品，特别是玉米粉圆饼。

公开(公告)号：US20160015059A1

公开(公告)日：2016-01-21

申请号：US14774121

申请日：2013-12-20

申请人： EMPIRE TECHNOLOGY DEVELOPMENT LLC

发明人： Daniel Alderic BELLIVEAU

IPC分类号： A23L1/164 ,  A21D13/00 ,  A21D2/36 ,  A21D13/04 ,  A23L1/212 ,  A21D10/00

CPC分类号： A21D13/066 ,  A21D2/36 ,  A21D10/005 ,  A21D13/04 ,  A21D13/047 ,  A21D13/30 ,  A21D13/40 ,  A21D13/42 ,  A21D13/44 ,  A21D13/80 ,  A23G1/48 ,  A23L2/38 ,  A23L2/39 ,  A23L2/56 ,  A23L5/23 ,  A23L7/109 ,  A23L7/117 ,  A23L7/126 ,  A23L7/13 ,  A23L7/139 ,  A23L19/01 ,  A23L19/07 ,  A23L27/00 ,  A23L27/10 ,  A23L33/105 ,  A23P20/12 ,  A23V2002/00 ,  Y02A40/948

摘要： Food products having portions of a dried deseeded coffee cherry are described, as well as components thereof and methods of forming. The food product may include one or more portions of a dried deseeded coffee cherry and a corn-derived ingredient.

摘要翻译： 描述了具有干燥的预制咖啡樱桃的部分的食品，以及其组分和形成方法。 食品可以包括干燥的预制咖啡樱桃和玉米来源成分的一个或多个部分。

公开(公告)号：US20140093624A1

公开(公告)日：2014-04-03

申请号：US13632079

申请日：2012-09-30

申请人： Guillermo Trevino

发明人： Guillermo Trevino

IPC分类号： A21D8/02 ,  A21D13/00

CPC分类号： A23L7/13 ,  A21D13/42

摘要： The present invention relates to a method of making a controlled-break tostada or taco and the actual controlled-break tostada or taco. The method of making a controlled-break tostada comprises sheeting tostada dough onto a flat surface in a machine, directing the tostada dough on the flat surface in the machine to a cutting device, cutting break-points throughout surface of the tostada dough with the cutting device, and heating the tostada dough.

摘要翻译： 本发明涉及一种制作控制断裂或塔科塔的方法以及实际的控制破裂或塔可拉。 制造受控断裂的方法包括将机器面团放置在机器的平坦表面上，将机器中的平面表面引导到切割装置上，切割切割面的整个表面的断点 装置，并加热tostada面团。

公开(公告)号：US20130243916A1

公开(公告)日：2013-09-19

申请号：US13821859

申请日：2010-09-10

申请人： Stephen Charles Bright ,  Mattheus Antonius Jozef van der Lee ,  Martinus Gerardus van Oort

发明人： Stephen Charles Bright ,  Mattheus Antonius Jozef van der Lee ,  Martinus Gerardus van Oort

IPC分类号： A21D2/02 ,  A23L1/237

CPC分类号： A21D2/02 ,  A21D13/22 ,  A21D13/42 ,  A23L27/22 ,  A23L27/24 ,  A23L27/40 ,  A23L27/45 ,  A23L27/88 ,  A23L33/145

摘要： The invention includes a flour tortilla having a low sodium content and to a method for preparing same. The method comprises has the following steps: (i) providing a flour tortilla dough in a portion sufficient to prepare the tortilla; (ii) coating at least part of the surface of the dough with a salty taste enhancer, thus obtaining a coated dough; thereafter (iii) forming the coated dough into a tortilla shape; and thereafter (iv) baking the coated dough. The salty taste enhancer is a sodium salt substitute or the salty taste enhancer is a sodium salt composition having enhanced salty taste, or the salty taste enhancer is a chloride salt of sodium or potassium, applied in an amount of at least 0.05 wt. % based on flour weight.

摘要翻译： 本发明包括钠含量低的面粉玉米粉饼和其制备方法。 该方法包括以下步骤：（i）在足以制备玉米饼的部分中提供面粉玉米饼面团; （ii）用咸味增强剂涂覆面团的至少部分表面，从而获得涂布的面团; 此后（iii）将涂覆的面团形成为玉米饼形状; 然后（iv）烘烤涂布的面团。 咸味增强剂是钠盐替代物或咸味增强剂是具有增强的咸味的钠盐组合物，或者咸味增强剂是钠或钾的氯化物盐，其用量为至少0.05wt。 基于面粉重量％。

公开(公告)号：US20130224363A1

公开(公告)日：2013-08-29

申请号：US13651404

申请日：2012-10-13

申请人： Glen Alan Kent

发明人： Glen Alan Kent

IPC分类号： A47J37/12 ,  A21D13/00

CPC分类号： A47J37/1295 ,  A21D13/42 ,  A21D13/60

摘要： A tool and method allow cooking a tortilla in a generally flat state, in a shallow amount of oil. A central strip is held out of the oil and isn't fried. Side strips to the central strip are less fried. This produces a taco shell that is flexible at the bottom, allowing a living hinge, while crispy in its main portions. A raising bar and left and right hold-downs comprise described tools.

摘要翻译： 一种工具和方法允许在浅的量的油中烹饪大致平坦的状态的玉米饼。 一条中央的钢带从油中取出，不油炸。 侧边条到中央条带较少油炸。 这产生了一个在底部是柔性的玉米壳，允许一个活动的铰链，而其主要部分是酥脆的。 提升杆和左右的压紧包括描述的工具。

公开(公告)号：US20130209648A1

公开(公告)日：2013-08-15

申请号：US13813967

申请日：2011-08-05

申请人： Chandrika Mohanan ,  Suresh Kumar Nediyedath ,  Akalya Shanmugam

发明人： Chandrika Mohanan ,  Suresh Kumar Nediyedath ,  Akalya Shanmugam

IPC分类号： A21D2/36

CPC分类号： A21D2/362 ,  A21D2/183 ,  A21D10/005 ,  A21D13/42 ,  A23L7/109 ,  A23L7/198 ,  A23L29/238 ,  A23V2002/00 ,  A23V2250/506

摘要： The present invention relates to a wheat flour composition, a dough composition comprising the flour composition and food products comprising the wheat flour composition. It particularly relates to wheat flour composition suitable to prepare flat breads (including Indian style bread known as chapatti), noodles and pasta. The problem of the addition of gum at higher levels, although helpful in improving colour and rheological properties of dough, suffer from a beany odour experienced during preparation of the dough and during consumption of the flat bread. The same problems have been found in noodles where gum has been added to improve rheology, such as fried noodles and pasta. Surprisingly it has been found that a wheat flour composition comprising chick pea flour and guar gum, is easily processed into a dough that is soft and can easily be processed into flat breads, noodles or pasta, and the baked product (flat bread, chapatti, noodle or pasta) that is also soft and yet has acceptable sensory properties.

摘要翻译： 本发明涉及小麦粉组合物，包含面粉组合物的面团组合物和包含小麦粉组合物的食品。 它特别涉及适用于制备扁平面包（包括印度式面包被称为chapatti），面条和面食的小麦粉成分。 在较高水平添加口香糖的问题虽然有助于改善面团的颜色和流变性质，但在面团制备过程中以及消费扁平面包时都会遇到一种蜜饯。 在面条中也出现了同样的问题，其中加入口香糖以改善流变性，如炒面和面食。 令人吃惊的是，已经发现包含豌豆粉和瓜尔胶的小麦粉组合物容易加工成柔软的面团，并且可以容易地加工成扁平面包，面条或面食，并且烘焙食品（扁面包， 面条或面食），也是柔软的，但具有可接受的感官特性。

公开(公告)号：US20130095222A1

公开(公告)日：2013-04-18

申请号：US13654601

申请日：2012-10-18

申请人： Kelly Monassebian

发明人： Kelly Monassebian

IPC分类号： A21D13/02 ,  A21D8/06

CPC分类号： A21D8/06 ,  A21D2/262 ,  A21D2/263 ,  A21D2/266 ,  A21D13/02 ,  A21D13/04 ,  A21D13/066 ,  A21D13/42 ,  A21D13/43

摘要： A bread product including oat bran, a thickened product and egg whites is disclosed. The bread product is a nutritional food item having about 10 grams of protein per serving. The bread product is dense taking form as a pita and is not cakey like a pancake or muffin.

摘要翻译： 公开了包括燕麦麸，增稠产品和蛋清的面包产品。 面包产品是每份每份约10克蛋白质的营养食品。 面包产品是浓密的形式作为皮塔饼，不像饼干或松饼那样脆。