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公开(公告)号：US20090214732A1
公开(公告)日：2009-08-27
申请号：US12434872
申请日：2009-05-04
申请人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Duijnhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
发明人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Duijnhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
CPC分类号： A21D15/08 , A21D6/00 , A21D13/22 , A23V2002/00 , A23V2200/22 , A23V2200/10
摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 μm and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.
摘要翻译： 本发明涉及用于制备可食用面团基产品的模具控制和延长保质期方法和组合物，其包括（a）用（i）至少一种防腐剂处理生面团的表面，所述防腐剂的量有效抑制霉菌生长的量 从面团制备的面包表面，其中至少一种防腐剂以平均粒度小于30μm的非常细的防腐剂颗粒的形式悬浮在组合物中，和（ii）至少一种pH调节剂，其量有效 改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长; 和（b）烘烤面团以形成面包; 其中所述处理在烘烤之前或烘烤期间进行。
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公开(公告)号：US08545917B2
公开(公告)日：2013-10-01
申请号：US13161053
申请日：2011-06-15
申请人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
发明人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
CPC分类号： G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
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公开(公告)号：US20090142465A1
公开(公告)日：2009-06-04
申请号：US12237819
申请日：2008-09-25
申请人： Marcellus Gerardus Sturkenboom , Mattheus Antonius Jozef van der Lee , Martinus Gerardus van Oort , Stephen Charles Bright
发明人： Marcellus Gerardus Sturkenboom , Mattheus Antonius Jozef van der Lee , Martinus Gerardus van Oort , Stephen Charles Bright
IPC分类号： A21D13/06
摘要： The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter and baking the dough. The invention further relates to a tortilla obtainable by such a method and to the use of a fatty substance to improve a property of a tortilla prepared using a fatty substance.
摘要翻译： 本发明涉及一种制备面粉玉米粉饼的方法，包括在足以制备玉米饼的部分中提供面粉玉米饼面团; 将脂肪物质施加到面团部分的至少一部分表面; 然后将面团形成为玉米饼形状; 然后烘烤面团。 本发明还涉及可通过这种方法获得的玉米粉饼，以及使用脂肪物质来改善使用脂肪物质制备的玉米饼的性质。
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公开(公告)号：US07981452B2
公开(公告)日：2011-07-19
申请号：US12365273
申请日：2009-02-04
申请人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
发明人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
CPC分类号： G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。
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公开(公告)号：US09549561B2
公开(公告)日：2017-01-24
申请号：US12237819
申请日：2008-09-25
申请人： Marcellus Gerardus Sturkenboom , Mattheus Antonius Jozef van der Lee , Martinus Gerardus van Oort , Stephen Charles Bright
发明人： Marcellus Gerardus Sturkenboom , Mattheus Antonius Jozef van der Lee , Martinus Gerardus van Oort , Stephen Charles Bright
摘要： The present invention relates to a method for preparing a flour tortilla comprising providing a flour tortilla dough in a portion sufficient to prepare the tortilla; applying a fatty substance to at least part of the surface of the dough portion; thereafter forming the dough into a tortilla shape; and thereafter baking the dough.
摘要翻译： 本发明涉及一种制备面粉玉米粉饼的方法，包括在足以制备玉米饼的部分中提供面粉玉米饼面团; 将脂肪物质施加到面团部分的至少一部分表面; 然后将面团形成为玉米饼形状; 然后烘焙面团。
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公开(公告)号：US20130173502A1
公开(公告)日：2013-07-04
申请号：US13490869
申请日：2012-06-07
申请人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Geradus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
发明人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Geradus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
IPC分类号： G06Q99/00
CPC分类号： G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking.
摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品的方法和组合物，例如面包，通过在至少一种pH调节剂之前处理用于制备可食用产品的面团的表面， 在烘烤过程中。
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公开(公告)号：US20110244096A1
公开(公告)日：2011-10-06
申请号：US13161053
申请日：2011-06-15
申请人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
发明人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
IPC分类号： A21D15/00
CPC分类号： G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。
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公开(公告)号：US07575769B2
公开(公告)日：2009-08-18
申请号：US10941436
申请日：2004-09-15
申请人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Duijnhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
发明人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Duijnhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
CPC分类号： G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。
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公开(公告)号：US20090204552A1
公开(公告)日：2009-08-13
申请号：US12424677
申请日：2009-04-16
申请人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
发明人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
IPC分类号： G06Q90/00
CPC分类号： G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
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公开(公告)号：US20090136636A1
公开(公告)日：2009-05-28
申请号：US12365273
申请日：2009-02-04
申请人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
发明人： Paul David de Levita , Marcellus Gerardus Sturkenboom , Antonius Adrianus Gerardus van Dujinhoven , Gregory Reigh Worthington , Hans Peder Heldt-Hansen , John Slade
CPC分类号： G06Q99/00 , A21D2/00 , A21D6/00 , A21D8/042 , A21D8/08 , A21D13/22 , A21D13/28 , A21D15/08 , Y10S426/811
摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.
摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。
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