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公开(公告)号：US20050230383A1
公开(公告)日：2005-10-20
申请号：US11069818
申请日：2005-02-28
申请人： Derek Romeo , Paul Cogley , Amy Matusheski , Keith Petrofsky , Peter Privert , Uraiwan Tangprasertchai , Steven Greiner , Neil Darin , Joseph Brooks
发明人： Derek Romeo , Paul Cogley , Amy Matusheski , Keith Petrofsky , Peter Privert , Uraiwan Tangprasertchai , Steven Greiner , Neil Darin , Joseph Brooks
CPC分类号： B65D81/3453 , B65D2205/02 , B65D2581/3406 , B65D2581/3456 , B65D2581/346 , B65D2581/3494 , B65D2581/3497 , B65D2585/366
摘要： Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking. The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base is provided in the form of a shipping carton.
摘要翻译： 用于食品的多用途食品准备工具包括面团，其至少一部分暴露于烹饪，褐变和酥脆以及任选地上升。 试剂盒包括通过与基底结合或与其分开的电梯构件在支撑表面上方升高的基座材料的支撑基座。 套件还包括围绕食品的感受器材料的环形部件，其尺寸大于食品的初始尺寸，以至少在烹饪之前与其间隔开。 环组件内的空间允许面团在烹饪期间升高而不受基座环的阻碍，并且不会将基座环的热能传递给面团表面。 在一个实施例中，基座是以运输纸箱的形式提供的。
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公开(公告)号：US20060210673A1
公开(公告)日：2006-09-21
申请号：US11085696
申请日：2005-03-21
IPC分类号： A21D13/00
CPC分类号： A21D8/06 , A21D2/16 , A21D2/183 , A21D2/185 , A21D2/186 , A21D2/188 , A21D2/32 , A21D2/36 , A21D13/41
摘要： Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.
摘要翻译： 提供可微波面团组合物，其有效用于使用微波加热提供具有改善质地的产品。 更具体地说，微波炉生面团组合物包括纤维，水胶体，甲基纤维素和功能性表面活性剂的混合物，其量可以有效地提供在微波烹饪之后延长时间具有改进的坚固度的熟面团。
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公开(公告)号：US08525087B2
公开(公告)日：2013-09-03
申请号：US13115352
申请日：2011-05-25
申请人： Derek Joseph Romeo , Paul Andrew Cogley , Amy Lynn Matusheski , Keith Eric Petrofsky , Peter Privert , Uraiwan Tangprasertchai , Steven Paul Greiner , Neil Edward Darin , Joseph R. Brooks
发明人： Derek Joseph Romeo , Paul Andrew Cogley , Amy Lynn Matusheski , Keith Eric Petrofsky , Peter Privert , Uraiwan Tangprasertchai , Steven Paul Greiner , Neil Edward Darin , Joseph R. Brooks
IPC分类号： H05B6/80
CPC分类号： B65D81/3453 , B65D2205/02 , B65D2581/3406 , B65D2581/3456 , B65D2581/346 , B65D2581/3494 , B65D2581/3497 , B65D2585/366
摘要： Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base it provided in the form of a shipping carton.
摘要翻译： 用于食品的多用途食品准备工具包括面团，其至少一部分暴露于烹饪，褐变和酥脆以及任选地上升。 试剂盒包括通过与基底结合或与其分开的电梯构件在支撑表面上方升高的基座材料的支撑基座。 套件还包括围绕食品的感受器材料的环形部件，其尺寸大于食品的初始尺寸，以至少在烹饪之前与其间隔开。环形部件内部的空间允许 面团在烹饪过程中不会被基座环阻塞而不会将热能从基座环传递到面团表面。 在一个实施例中，感受器基座以运输纸箱的形式提供。
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公开(公告)号：US08026464B2
公开(公告)日：2011-09-27
申请号：US11069818
申请日：2005-02-28
申请人： Derek Joseph Romeo , Paul Andrew Cogley , Amy Lynn Matusheski , Keith Eric Petrofsky , Peter Privert , Uraiwan Tangprasertchai , Steven Paul Greiner , Neil Edward Darin , Joseph R. Brooks
发明人： Derek Joseph Romeo , Paul Andrew Cogley , Amy Lynn Matusheski , Keith Eric Petrofsky , Peter Privert , Uraiwan Tangprasertchai , Steven Paul Greiner , Neil Edward Darin , Joseph R. Brooks
IPC分类号： H05B6/80
CPC分类号： B65D81/3453 , B65D2205/02 , B65D2581/3406 , B65D2581/3456 , B65D2581/346 , B65D2581/3494 , B65D2581/3497 , B65D2585/366
摘要： Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking. The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base is provided in the form of a shipping carton.
摘要翻译： 用于食品的多用途食品准备工具包括面团，其至少一部分暴露于烹饪，褐变和酥脆以及任选地上升。 试剂盒包括通过与基底结合或与其分开的电梯构件在支撑表面上方升高的基座材料的支撑基座。 套件还包括围绕食品的感受器材料的环形部件，其尺寸大于食品的初始尺寸，以至少在烹饪之前与其间隔开。 环组件内的空间允许面团在烹饪期间升高而不受基座环的阻碍，并且不会将基座环的热能传递给面团表面。 在一个实施例中，基座是以运输纸箱的形式提供的。
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公开(公告)号：US20110226761A1
公开(公告)日：2011-09-22
申请号：US13115352
申请日：2011-05-25
申请人： Derek Joseph Romeo , Paul Andrew Cogley , Amy Lynn Matusheski , Keith Eric Petrofsky , Peter Privert , Uraiwan Tangprasertchai , Steven Paul Greiner , Neil Edward Darin , Joseph R. Brooks
发明人： Derek Joseph Romeo , Paul Andrew Cogley , Amy Lynn Matusheski , Keith Eric Petrofsky , Peter Privert , Uraiwan Tangprasertchai , Steven Paul Greiner , Neil Edward Darin , Joseph R. Brooks
IPC分类号： H05B6/80
CPC分类号： B65D81/3453 , B65D2205/02 , B65D2581/3406 , B65D2581/3456 , B65D2581/346 , B65D2581/3494 , B65D2581/3497 , B65D2585/366
摘要： Multi-purpose food preparation kits for foods which include dough, at least a portion of which is exposed for cooking, browning, and crisping, and optionally rising. The kits include a support base of susceptor material elevated above a support surface by an elevator member either incorporated with a base or separate therefrom. Kits further include a ring component of susceptor material which surrounds the food product, and which is dimensioned larger than the initial dimensions of the food product, so as to be spaced therefrom, at least initially, prior to cooking The space inside the ring component allows the dough to rise during cooking without obstruction by the susceptor ring and without imparting thermal energy from the susceptor ring to the dough surface. In one embodiment the susceptor base it provided in the form of a shipping carton.
摘要翻译： 用于食品的多用途食品准备工具包括面团，其至少一部分暴露于烹饪，褐变和酥脆以及任选地上升。 试剂盒包括通过与基底结合或与其分开的电梯构件在支撑表面上方升高的基座材料的支撑基座。 套件还包括围绕食品的感受器材料的环形部件，其尺寸大于食品的初始尺寸，以至少在烹饪之前与其间隔开。环形部件内部的空间允许 面团在烹饪过程中不会被基座环阻塞而不会将热能从基座环传递到面团表面。 在一个实施例中，感受器基座以运输纸箱的形式提供。
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6.发明申请Product And Package System To Produce Surface Color Change Through Retention Of Steam 审中-公开产品和包装系统通过保持蒸汽产生表面颜色变化公开(公告)号：US20130087557A1
公开(公告)日：2013-04-11
申请号：US13646165
申请日：2012-10-05
IPC分类号： H05B6/80
CPC分类号： H05B6/6408
摘要： A product and package system for producing surface color changes through the retention of steam is provided. The package includes a food base that is rehydrated in the package system in a microwave during a first heating step. A topping component including a browning material is added and then heated during a second heating step to produce browning characteristics to the surface of the food.
摘要翻译： 提供了通过保持蒸汽产生表面颜色变化的产品和包装系统。 该包装包括在第一加热步骤期间在微波炉中在包装系统中再水化的食物基料。 加入包含褐变材料的顶部组分，然后在第二加热步骤中加热以产生对食物表面的褐变特性。
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公开(公告)号：US20080152758A1
公开(公告)日：2008-06-26
申请号：US11615457
申请日：2006-12-22
CPC分类号： A21D2/24 , A21D10/02 , A21D13/41 , A23L3/3463 , A23L3/3472 , A23L3/3562 , A23L3/3571 , A23Y2220/67 , A23Y2240/00 , A23Y2280/55
摘要： The invention is directed to an antimicrobial broth composition, which may be incorporated into a dough or dough-based product to impart enhanced microbiological safety. The invention further discloses a method of preparing a cultured glucose-yeast extract broth and a method of incorporating same into a refrigerated dough formula to enhance its microbiological safety.
摘要翻译： 本发明涉及抗微生物肉汤组合物，其可以掺入面团或面团基产品中以赋予增强的微生物安全性。 本发明还公开了一种制备培养的葡萄糖 - 酵母提取物肉汤的方法和将其并入冷冻面团配方中以增强其微生物安全性的方法。
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8.发明申请公开(公告)号：US20070207240A1
公开(公告)日：2007-09-06
申请号：US11364167
申请日：2006-03-01
IPC分类号： A21D13/00
摘要： A high moisture, high fiber baked product is provided comprising a high moisture baked component, such as a bread component, comprising a crystalline polysaccharide of a type and amount effective to increase total dietary fiber content retention and reduce firmness as determined by penetration and compression force, of the high moisture baked component as compared to a similar baked product lacking the crystalline polysaccharide. Improved moisture retention can also be obtained. Bread doughs containing the selected crystalline polysaccharide materials and methods of making food products incorporating the dough are also provided.
摘要翻译： 提供了一种高水分，高纤维烘焙产品，其包括高水分烘烤组分，例如面包组分，其包含具有增加总膳食纤维含量保留的类型和量的结晶多糖，并且通过渗透和压缩力确定，降低坚固度 ，与不含结晶多糖的类似烘焙产品相比，高水分烘烤组分。 也可以获得改善的保湿性。 还提供了含有选择的结晶多糖材料的面团面团和制备掺入面团的食品的方法。
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公开(公告)号：US07014878B2
公开(公告)日：2006-03-21
申请号：US10198562
申请日：2002-07-18
申请人： Uraiwan Tangprasertchai , Keith Daniel Forneck , Laura Gail Hill , Lisa Apel , John Dewalt , David Carl Richards , Dhruba Jyoti Das , Lynell Morales
发明人： Uraiwan Tangprasertchai , Keith Daniel Forneck , Laura Gail Hill , Lisa Apel , John Dewalt , David Carl Richards , Dhruba Jyoti Das , Lynell Morales
IPC分类号： A21D13/00
CPC分类号： B65D81/2084 , A21D10/02 , A21D13/32 , A21D15/02 , B65D77/0413
摘要： A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the product if maintained under a modified atmosphere (i.e., low oxygen and preferably inert gas) at refrigerated conditions (i.e., about 35 to about 45° F.). The fully baked bread is prepared from dough comprising, in baker's percentages, about 100 pounds flour, about 0.75 to about 3.5 pounds salt, about 0.2 to about 1 pounds microbial inhibitor, about 0 to about 3 pounds gluten, about 1 to about 5 pounds leavening agent, about 0.1 to about 1 pound enzyme, about 9 to 18 pounds high fructose corn syrup, about 3 to about 10 pounds shortening, about 0.1 to about 3 pounds mono- and diglycerides, and about 45 to about 60 pounds of water.
摘要翻译： 提供完全烘焙的面包产品，其可以长期储存并且如果保持在改良的气氛（即，低氧气）下保持其产品的保质期（例如，至少约3个月）的期望的柔软质地 并且优选惰性气体）在冷藏条件下（即约35至约45°F）。 完全烘焙的面包由面包师百分比包含约100磅面粉，约0.75至约3.5磅盐，约0.2至约1磅微生物抑制剂，约0至约3磅面筋，约1至约5磅 膨胀剂，约0.1至约1磅酶，约9至18磅高果糖玉米糖浆，约3至约10磅起酥油，约0.1至约3磅单甘油酯和甘油二酯，以及约45至约60磅的水。
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公开(公告)号：US08741369B2
公开(公告)日：2014-06-03
申请号：US11085696
申请日：2005-03-21
申请人： Keith E. Petrofsky , Steven P. Greiner , Amy L. Matusheski , Uraiwan Tangprasertchai , Samira Mirarefi
发明人： Keith E. Petrofsky , Steven P. Greiner , Amy L. Matusheski , Uraiwan Tangprasertchai , Samira Mirarefi
IPC分类号： A21D10/00
CPC分类号： A21D8/06 , A21D2/16 , A21D2/183 , A21D2/185 , A21D2/186 , A21D2/188 , A21D2/32 , A21D2/36 , A21D13/41
摘要： Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.
摘要翻译： 提供可微波面团组合物，其有效用于使用微波加热提供具有改善质地的产品。 更具体地说，微波炉生面团组合物包括纤维，水胶体，甲基纤维素和功能性表面活性剂的混合物，其量可以有效地提供在微波烹饪之后延长时间具有改进的坚固度的熟面团。
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