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1.发明授权
公开(公告)号：US6068864A
公开(公告)日：2000-05-30
申请号：US678905
申请日：1996-07-12
CPC分类号： B65D81/26 , A21D15/00 , A21D8/042 , B65D75/327 , B65D77/0433 , B65D81/2076 , Y02W90/11
摘要： A method of imparting resistance to moisture and texture degradation in a baked dough bread roll made from a dough formulation including a starch-degrading, bacterially derived amylase enzyme, typically in combination with one or more of gluten, gum and egg white solids. The baked dough bread roll product exhibits resistance to moisture and texture degradation during storage at refrigerated temperatures within a hermetically sealed package, gas-flushed environment.
摘要翻译： 在由包含降解淀粉的细菌衍生的淀粉酶的面团制剂制成的烘焙面团面包卷中赋予抗湿性和质地退化的方法，通常与一种或多种麸质，口香糖和蛋白固体组合。 烘烤的面包卷制品在密封包装，气体冲洗环境中的冷藏温度下储存期间表现出对湿气和质地降解的抗性。
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公开(公告)号：US4957750A
公开(公告)日：1990-09-18
申请号：US348326
申请日：1989-05-05
申请人： Stuart A. Cochran , David A. Cin , Susan K. Veach
发明人： Stuart A. Cochran , David A. Cin , Susan K. Veach
IPC分类号： A21D2/28
CPC分类号： A21D2/28
摘要： The invention describes refrigerated, frozen or shelf stable, improved baked goods which will substantially retain palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good dough formulation of an effective amount of a protein modifier which contains free sulfhydryl groups. L-cysteine is a preferred protein-modifier which is incorporated into a dough at a preferred level of 220 ppm (baker's percent). Other protein modifiers may substitute for all or a portion of L-cysteine at a level based on their sulphydryl content.
摘要翻译： 本发明描述了在微波加热时基本上保持适口性的冷藏，冷冻或搁置稳定的改进的焙烤食品。 通过掺入含有游离巯基的有效量的蛋白质改性剂的烘烤好的面团制剂来实现改进。 L-半胱氨酸是优选的蛋白质改性剂，其以220ppm（面包百分比）的优选水平掺入面团中。 其他蛋白质改性剂可以以基于其巯基含量的水平代替全部或部分L-半胱氨酸。
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公开(公告)号：US4885180A
公开(公告)日：1989-12-05
申请号：US89643
申请日：1987-08-26
摘要： The invention describes a refrigerated, frozen or shelf stable improved baked good which will substantially retain its palatability upon microwave heating. The improvement is accomplished by the incorporation into the baked good of an effective amount of a chemically-modified starch with the exception of modified starches which are cross-linked only. The chemically-modified starch is preferably a food acceptable acetylated starch, hydroxypropylated starch, succinylated starch, propylated starch or combination. The modified starch is incorporated in an amount sufficient to reduce deteriorization in the palatability of the baked good upon microwave heating, preferably from 5 to 30 baker's percent. The starches are derived from potato, corn, wheat, rice and combinations.
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公开(公告)号：US4551340A
公开(公告)日：1985-11-05
申请号：US212178
申请日：1980-12-02
申请人： Nabil A. El-Hag , Stuart A. Cochran , Kenneth R. Schwabe , Louis Carricato , Sudhakar P. Shanbhag
发明人： Nabil A. El-Hag , Stuart A. Cochran , Kenneth R. Schwabe , Louis Carricato , Sudhakar P. Shanbhag
CPC分类号： A23L19/18
摘要： A process for simulating the taste and texture of deep fat fried potatoes has been developed. The process consists of having the potatoes washed, peeled, trimmed, sorted, cut, blanched, or otherwise processed in conventional manner, and thereafter starch coated, oil soaked, par-fried and frozen. This process produces an improved potato product that more closely approximates deep fat fried foods. Most preferably the potato comestible will be reheated on a heat transferring apparatus.
摘要翻译： 已经开发了一种模拟油炸土豆的味道和质地的过程。 该方法包括以常规方式将马铃薯洗涤，去皮，修剪，分选，切割，漂白或以其它方式加工，然后将淀粉包衣，油浸，油炸和冷冻。 这个过程产生了更接近于深脂肪油炸食品的改良马铃薯产品。 最优选地，马铃薯食物将在热传递装置上再加热。
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公开(公告)号：US5484616A
公开(公告)日：1996-01-16
申请号：US376592
申请日：1995-01-20
申请人： Dominic J. Vellucci, Jr. , Charles R. Mason , Stuart A. Cochran , Edward C. Coleman , Dalip K. Nayyar
发明人： Dominic J. Vellucci, Jr. , Charles R. Mason , Stuart A. Cochran , Edward C. Coleman , Dalip K. Nayyar
摘要： Shelf-stable, intermediate-moisture potatoes are produced by blanching pieces of raw potatoes in a heated infusion solution containing glycerol and sodium chloride, draining and cooling the infused potato pieces and drying the infused potato pieces such that the pieces have a water activity of below 0.85%. In one embodiment, blanching is performed by soaking the pieces in an infusion solution from 1 to 3 minutes at a temperature of at least 200.degree. F. (93.3.degree. C.) where the solution contains at least 5% sodium chloride and at least 10% glycerol.
摘要翻译： 通过在含有甘油和氯化钠的加热输液中漂洗生土豆片，将输入的马铃薯块排干并冷却并干燥输入的马铃薯片，使得片段的水分活度低于 0.85％。 在一个实施方案中，通过在至少200°F（93.3℃）的温度下将片浸泡在输注溶液中1至3分钟进行漂白，其中溶液含有至少5％氯化钠和至少10 ％甘油。
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公开(公告)号：US5747084A
公开(公告)日：1998-05-05
申请号：US563845
申请日：1995-11-28
CPC分类号： A21D13/007 , A21D15/00
摘要： A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to the base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.
摘要翻译： 提供烘烤的比萨饼地皮，其水分活度在约0.6-0.85的范围内，所述烤皮适用于冷藏的即食比萨饼包。 还提供了用于制备即食比萨饼的工具包，该工具包包括比萨饼皮，比萨酱和一个或多个披萨浇头，其在具有基托和顶部装配的包装中与外部气氛密封， 密封到底盘。 优选地，每个食品在与其他食品密封的独立隔室中，以基本上延迟或防止从一个食品到另一个食品的风味，水分和微生物迁移。
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公开(公告)号：US4207346A
公开(公告)日：1980-06-10
申请号：US889472
申请日：1978-03-23
CPC分类号： A21D8/02
摘要： Process for preparing a high density bread having a relatively strong cell structure which is suitable for making bread crumbs or cubes for use in stuffing mix which comprises preparing a fully developed yeast containing bread dough with an initial mixing to full development, and resting said developed dough. Thereafter dividing, and then baking said dough, during baking the dough being initially subjected to a temperature sufficiently high and for a period of time effective to kill the yeast and prevent substantial oven spring and then continuing baking until the bread dough is fully baked. This process is carried out either without a proofing step or with a minimal proofing step prior to the baking of the dough, the proofing and oven spring being limited so that the density of the resultant baked bread is within the range of about 17 to 36 lbs/cubic foot. The bread is then staled and divided into crumbs or cubes for incorporation into a stuffing mix. The bread crumbs or cubes obtained according to this process have structural strength, an excellent taste, and a density of from about 12 to 22 lbs/cubic foot. The crumbs also hydrate without the formation of a pasty mass and generally retain their individual identity in a stuffing.
摘要翻译： 一种用于制备具有较强细胞结构的高密度面包的方法，该面包屑适用于制作用于填充混合物的面包屑或立方体，其包括将初始混合的完全发酵的含酵母的面团面团充分发酵，并将所述展开的面团 。 然后分开，然后烘烤所述面团，在烘烤期间，面团最初经受足够高的温度，并持续一段时间以有效地杀死酵母并防止大量的烤箱弹簧，然后继续烘烤，直到面包面团被完全烘烤。 在烘烤面团之前，无需校样步骤或进行最小的打样步骤即可进行该处理，校样和烤箱弹簧受到限制，使得所得烘烤面包的密度在约17至36磅的范围内 /立方英尺。 然后将面包放在一起，分成面包屑或立方体，以便整合到一个馅料中。 根据该方法获得的面包屑或立方体具有结构强度，极好的味道和约12至22磅/立方英尺的密度。 面包屑也没有形成糊状物质而水合，并且通常在馅料中保留其个体身份。
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公开(公告)号：US6083550A
公开(公告)日：2000-07-04
申请号：US26275
申请日：1998-02-19
CPC分类号： A21D13/007 , A21D15/00
摘要： A baked pizza crust is provided having a water activity in the range of about 0.6-0.85, the baked crust being suitable for use in a refrigerated, ready-to-eat pizza kit. Also provided is a kit for preparing ready-to-eat pizza, the kit including pizza crust, pizza sauce and one or a plurality of pizza toppings which are hermetically sealed from the external atmosphere in a package having a base tray and a top fitted and sealed to said base tray. Preferably, each food item is in a separate compartment sealed from the other food items to substantially retard or prevent flavor, moisture and microbial migration from one food item to another.
摘要翻译： 提供烘烤的比萨饼地皮，其水分活度在约0.6-0.85的范围内，所述烤皮适用于冷藏的即食比萨饼包。 还提供了用于制备即食比萨饼的工具包，该工具包包括比萨饼皮，比萨酱和一个或多个披萨浇头，其在具有基托和顶部装配的包装中与外部气氛密封， 密封到所述基盘。 优选地，每个食品在与其他食品密封的独立隔室中，以基本上延迟或防止从一个食品到另一个食品的风味，水分和微生物迁移。
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