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1.发明授权Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it 有权低乳糖，低水分保存稳定，可烘烤咸味奶酪产品及其制备方法公开(公告)号：US06905720B2
公开(公告)日：2005-06-14
申请号：US10059844
申请日：2002-01-30
申请人： Chii-Fen Wang , Weizhu Yu , Harry Levine , Ramanathan Santhanagopalan , Louise Slade , Zhen-Yi Yan
发明人： Chii-Fen Wang , Weizhu Yu , Harry Levine , Ramanathan Santhanagopalan , Louise Slade , Zhen-Yi Yan
CPC分类号： A23C19/093 , A21D13/22 , A21D13/31 , A23C20/00
摘要： A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.
摘要翻译： 制备美味，光滑织构，可烘烤和货架稳定的产品作为三相制剂，包括水性液相，分散的脂肪相和固相，优选含有显着比例的干酪。 液相的存在量足以悬浮和分散脂肪和固体相。 分散的脂肪必须具有足够小的液滴尺寸，足以提高该相的粘度，以产生最终产品的乳脂状质地。 美味风味成分以足够小的粒度的未溶解固体存在，以提供适合于风味的风味释放以及与美味风味一致的结构。 优选的奶酪产品将具有润滑，滑滑，光滑的口感和口感释放，直到口感基本上清洁为止。 该产品可以在烘烤前应用于未烘烤的面团，并在烘烤后保持其所需的性能。 该产品也可以与任何数量的免费食品一起包装使用。
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2.发明授权Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation 有权可烘烤，润滑，甜蜜，奶油，低湿度的填料产品及其制备工艺公开(公告)号：US06863911B2
公开(公告)日：2005-03-08
申请号：US10616726
申请日：2003-07-10
申请人： Jeanny Zimeri , Chii-Fen Wang , Zhen-Yi Yan , Harry Levine , Louise Slade , Weizhu Yu , Julia Leigh DesRochers
发明人： Jeanny Zimeri , Chii-Fen Wang , Zhen-Yi Yan , Harry Levine , Louise Slade , Weizhu Yu , Julia Leigh DesRochers
IPC分类号： A21D13/00 , A23C19/093 , A23C20/00 , A23G3/00 , A23G3/34 , A23L20060101 , A23L9/20
CPC分类号： A23G3/343 , A21D2/181 , A21D13/17 , A21D13/19 , A21D13/22 , A21D13/24 , A21D13/28 , A21D13/31 , A21D13/32 , A21D13/38 , A23C19/093 , A23C20/00 , A23L9/20
摘要： A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.
摘要翻译： 具有光滑口感的奶油产品是烘烤稳定的，适合作为烘焙食品的填料或顶部。 在优选的形式中，它包括：至少30重量％的不连续脂肪部分; 至少20％的用于提供甜度和稳定性的连续水性液体组分，其包含液体糖和液体多元醇，其中液体糖和液体多元醇的总重量为水性液体组分重量的40至95％固体，以及 连续的含水液体组分优选含有少于20％的水。 可以使用任选的悬浮固体部分。 奶油产品，其中水分含量为总组合物的2至10重量％，糖，多元醇和其它可溶性固体的总量占总产品的约25至65％，足以提供 对于总产品，Aw小于0.5，可与可烘烤面团组合并烘烤。
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公开(公告)号：US08496987B2
公开(公告)日：2013-07-30
申请号：US11279722
申请日：2006-04-13
申请人： Weizhu Yu , Richard B. Jackson
发明人： Weizhu Yu , Richard B. Jackson
IPC分类号： A23D7/005
摘要： A stable trans fat free emulsifier composition is provided that may have other functional ingredients incorporated to form a base for a flour-based dough preparation to hold the ingredients together. A glyceride emulsifier is heated above its melting point and blended with a non-hydrogenated vegetable oil, or a quantity of glyceride emulsifier is blended with non-hydrogenated vegetable oil and the mixture then heated to a temperature above its melting point. The ratio of emulsifier to vegetable oil is selected to cause the composition, upon cooling, to form a solid plastic mass. The hardness value of the plastic mass is within a range especially applicable to bakery dough applications.
摘要翻译： 提供了稳定的无反式脂肪乳化剂组合物，其可以具有并入其中以形成用于面粉基面团制备物的基料以将成分保持在一起的其它功能成分。 将甘油酯乳化剂加热到高于其熔点并与非氢化植物油混合，或者将一定量的甘油酯乳化剂与非氢化植物油混合，然后将混合物加热至高于其熔点的温度。 选择乳化剂与植物油的比例，使组合物在冷却时形成固体塑料块。 塑料质量的硬度值在特别适用于面包店面团应用的范围内。
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公开(公告)号：US20120045544A1
公开(公告)日：2012-02-23
申请号：US13202549
申请日：2010-02-18
申请人： Feng Xie , Weizhu Yu , Jesse Weilert
发明人： Feng Xie , Weizhu Yu , Jesse Weilert
摘要： The present invention relates a frozen non-leavened farinaceous dough that can be leavened under ambient conditions before being baked, fried and/or boiled to produce a ready-to-eat foodstuff. More particularly, the invention provides a frozen non-leavened farinaceous dough containing at 103 cells/g viable cells of an S. bayanus strain. The dough product according to the invention offers the advantage that the time window within which the leavened dough can be prepared for consumption is very broad, i.e. several hours. Another aspect of the present invention relates to a method of preparing a ready-to-eat cooked leavened dough product, said method comprising the steps of: ?thawing and leavening a frozen non-leavened dough as described above by keeping it under ambient temperature for 6-24 hours to obtain a leavened dough having a specific volume of at least 2.0 ml/g; and ?baking, frying and/or boiling the leavened dough.
摘要翻译： 本发明涉及一种在烘烤，油炸和/或煮熟之前可以在环境条件下发酵以制备即食食品的冷冻非发酵面粉。 更具体地说，本发明提供了一种冷冻的非发酵的面粉生面团，其以103个细胞/ g的贝母毒素菌株的活细胞。 根据本发明的面团产品具有以下优点：发酵面团可以在其中制备用于消费的时间窗口非常宽，即几个小时。 本发明的另一方面涉及一种制备即食煮熟的面团产品的方法，所述方法包括以下步骤：将上述冷冻的未发酵面团解冻和发酵，将其保持在环境温度下 6-24小时以获得比体积至少为2.0ml / g的发酵生面团; 并烘烤，油炸和/或煮沸发酵的面团。
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公开(公告)号：US20070243308A1
公开(公告)日：2007-10-18
申请号：US11279722
申请日：2006-04-13
申请人： Weizhu Yu , Richard Jackson
发明人： Weizhu Yu , Richard Jackson
IPC分类号： A23D7/00
摘要： A stable trans fat free emulsifier composition is provided that may have other functional ingredients incorporated to form a base for a flour-based dough preparation to hold the ingredients together. A glyceride emulsifier is heated above its melting point and blended with a non-hydrogenated vegetable oil, or a quantity of glyceride emulsifier is blended with non-hydrogenated vegetable oil and the mixture then heated to a temperature above its melting point. The ratio of emulsifier to vegetable oil is selected to cause the composition, upon cooling, to form a solid plastic mass. The hardness value of the plastic mass is within a range especially applicable to bakery dough applications.
摘要翻译： 提供了稳定的无反式脂肪乳化剂组合物，其可以具有并入其中以形成用于面粉基面团制备物的基料以将成分保持在一起的其它功能成分。 将甘油酯乳化剂加热到高于其熔点并与非氢化植物油混合，或者将一定量的甘油酯乳化剂与非氢化植物油混合，然后将混合物加热至高于其熔点的温度。 选择乳化剂与植物油的比例，使组合物在冷却时形成固体塑料块。 塑料质量的硬度值在特别适用于面包店面团应用的范围内。
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公开(公告)号：US20130230622A1
公开(公告)日：2013-09-05
申请号：US13863933
申请日：2013-04-16
申请人： Kathleen Robbins , Weizhu Yu
发明人： Kathleen Robbins , Weizhu Yu
CPC分类号： A21D8/045 , A21D13/16 , A21D13/19 , A21D17/004
摘要： A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat, at least one flavor additive and at least one filling. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat, at least one flavor additive and at least one filling.
摘要翻译： 提供了制造可食用产品的方法，层压面团组合物和可食用产品。 该方法包括将成分，包括淀粉，面筋，增塑剂，脂肪和发酵混合成面团组合物。 通过混合包含脂肪，至少一种风味添加剂和至少一种填充物的成分来制备调味脂肪组合物。 然后将调味的脂肪组合物施用于糕点生面团组合物的表面。 将两种组合物折叠并成片以形成层压面团。 然后将层压的面团形成碎片，将其打样然后烘烤。 提供层压面团组合物和可食用产品本身，其包含多个层叠的调味脂肪，其插入多个糕点面团之间，所述糕点生面团组合物包含淀粉，面筋，增塑剂，脂肪和发酵; 所述风味脂肪组合物包含脂肪，至少一种风味添加剂和至少一种填充物。
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公开(公告)号：US20120301574A1
公开(公告)日：2012-11-29
申请号：US13117025
申请日：2011-05-26
申请人： Kathleen Robbins , Weizhu Yu
发明人： Kathleen Robbins , Weizhu Yu
CPC分类号： A21D17/004 , A21D13/16 , A21D13/19 , A21D13/20
摘要： A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat and at least one flavor additive. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat and at least one flavor additive.
摘要翻译： 提供了制造可食用产品的方法，层压面团组合物和可食用产品。 该方法包括将成分，包括淀粉，面筋，增塑剂，脂肪和发酵混合成面团组合物。 通过混合包含脂肪和至少一种风味添加剂的成分来制备风味脂肪组合物。 然后将调味的脂肪组合物施用于糕点生面团组合物的表面。 将两种组合物折叠并成片以形成层压面团。 然后将层压的面团形成碎片，将其打样然后烘烤。 提供层压面团组合物和可食用产品本身，其包含多个层叠的调味脂肪，其插入多个糕点面团之间，所述糕点生面团组合物包含淀粉，面筋，增塑剂，脂肪和发酵; 所述风味脂肪组合物包含脂肪和至少一种风味添加剂。
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8.发明申请Low moisture, low water activity caramel, caramel composite products and process for preparation 审中-公开低水分，低活性焦糖，焦糖复合产品及其制备工艺公开(公告)号：US20060286212A1
公开(公告)日：2006-12-21
申请号：US11146473
申请日：2005-06-07
申请人： Weizhu Yu
发明人： Weizhu Yu
IPC分类号： A23G3/00
摘要： New caramel compositions suitable for use with crisp bases such as cookies and crackers are provided. The new caramel compositions are able be packaged over long periods of storage in direct contact with a crisp base comprised of a cookie or cracker without adversely affecting the texture of either the crisp base or the caramel. They comprise a cooked mixture prepared from: liquid triglyceride, monosaccharide, disaccharide, polyol, milk solids, and emulsifier. The caramel exhibits an Aw of less than 0.42. Processing entails: mixing ingredients comprising liquid triglyceride, monosaccharide, disaccharide, polyol, milk solids, and emulsifier in a heating vessel; heating the ingredients to form a uniform heated mixture while scraping the vessel during heating to prevent scorching; and increasing the heat to boil the ingredients to a temperature and for a time to achieve caramelization.
摘要翻译： 提供了适用于脆饼（如饼干和饼干）的新焦糖组合物。 新的焦糖组合物可以长期储存，直接接触由脆饼或饼干构成的酥脆基料，而不会对脆基质或焦糖的质地产生不利影响。 它们包括由液体甘油三酸酯，单糖，二糖，多元醇，乳固体和乳化剂制备的熟混合物。 焦糖显示小于0.42的A 。 处理方法是：将含有液体甘油三酯，单糖，二糖，多元醇，乳固体和乳化剂的成分混合在加热容器中; 加热成分以形成均匀的加热混合物，同时在加热期间刮擦容器以防止焦烧; 并增加热量以将成分煮沸至一定温度并达到焦糖化的时间。
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公开(公告)号：US06461657B1
公开(公告)日：2002-10-08
申请号：US09619036
申请日：2000-07-19
IPC分类号： A23L10524
CPC分类号： A23L27/18 , A23L29/231
摘要： A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type JMJ pectin effective to reduce the tendency toward syneresis, e.g., from about 0.1 to 0.5% by weight. The resulting slurry is then homogenized sufficiently to provide a viscosity of from 7,000 to 25,000 centipoises after setting. Upon packaging, the product will have less tendency to suffer separation of water to form a free phase.
摘要翻译： 提供了一种制备具有降低的脱水趋势的制备芥菜产品的方法。 制备浆液以含有地面芥菜籽，水，醋，盐和一定量的有效降低脱水趋势的JMJ果胶，例如约0.1至0.5重量％。 然后将所得浆液充分匀化，使凝固后的粘度为7,000至25,000厘泊。 在包装时，产品将具有较少的水分离以形成游离相的倾向。
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