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公开(公告)号：US07118774B2
公开(公告)日：2006-10-10
申请号：US10334032
申请日：2002-12-30
IPC分类号： A23L1/168
摘要： A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.
摘要翻译： 提供谷物棒及其生产方法，其中谷物棒包括压制混合物，其包括（I）包括即食（RTE）谷物片和第一粘合剂的谷物混合物，（ii）包含 多个离散的附聚物，其中所述附聚物分别包含多个包含与第二粘合剂连接在一起的乳蛋白产物的颗粒，并且所述第一粘合剂将所述谷物片和所述附聚物结合在一起。 本发明的谷物酒提供营养价值，而不会牺牲味道和风味，并且具有合理的保质期，在此期间纹理保持耐嚼，而不会粘稠，难以或易碎。
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公开(公告)号：US06210723B1
公开(公告)日：2001-04-03
申请号：US09254528
申请日：1999-06-04
申请人： Edward C. Coleman , Sharon R. Birney , Twyla P. Stubblefield , Robert J. Martin , Raymond J. Laudano , Rita W. Brander
发明人： Edward C. Coleman , Sharon R. Birney , Twyla P. Stubblefield , Robert J. Martin , Raymond J. Laudano , Rita W. Brander
IPC分类号： A21D1300
CPC分类号： A23C19/16 , A21D13/31 , A23C19/084
摘要： A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.
摘要翻译： 由酵母发酵的面包状外壳完全包裹奶酪馅的烘焙食品。 产品可以被成形为用于在烤面包机或烤面包机烤箱或烤架中再加热。 填充物可以具有添加的颗粒状食物颗粒，例如切块的肉和/或蔬菜。
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公开(公告)号：US08110231B2
公开(公告)日：2012-02-07
申请号：US11279165
申请日：2006-04-10
IPC分类号： A23L1/164
摘要： A method of producing a cereal bar is provided in which the cereal comprises a cereal mixture including ready-to-eat (RTE) cereal pieces joined together with a binder, where the cereal and binder together form a cereal matrix which is heated for a time and temperature to reduce the water activity of the external portion thereof while maintaining an internal portion of the cereal matrix at a higher second water activity. The method provides cereal bars requiring less compressive force to be formed into a cohesive self-supporting structure in providing a chewy reduced-density cereal bar with improved shelf life.
摘要翻译： 提供了一种生产谷物棒的方法，其中谷物包括谷物混合物，其包括与粘合剂连接在一起的即食谷物片（RTE），其中谷物和粘合剂一起形成谷物基质，加热一段时间 和温度以降低其外部部分的水分活性，同时保持谷物基质的内部部分处于较高的第二水分活度。 该方法提供了在提供具有改善的保质期的耐嚼减密密度谷物棒中需要较少压缩力的谷物条形成为内聚自支撑结构。
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4.发明授权
公开(公告)号：US5380545A
公开(公告)日：1995-01-10
申请号：US132083
申请日：1993-10-05
CPC分类号： A23L17/75 , A23L13/03 , A23L13/06 , A23L13/422 , A23L13/426 , A23L13/432 , A23L13/57 , A23L13/62 , A23L13/67 , A23L13/72 , A23P20/105 , A23P20/12
摘要： A dry starch material is incorporated into a comminuted meat which is then shaped as desired. Thereafter, a dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface the shaped meat before cooking in a microwave or conventional oven. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.
摘要翻译： 将干淀粉材料并入粉碎的肉中，然后根据需要成型。 此后，在微波炉或常规烘箱中烹饪之前，将含有粒径为100重量％至100美制的盐和角叉菜胶的组合的干混合物施加到成形肉的表面上。 与烹饪前未处理的熟肉，家禽或海鲜相比，熟制品保持较高的水分量并具有改善的外观，味道和质地。
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公开(公告)号：US5250312A
公开(公告)日：1993-10-05
申请号：US801218
申请日：1991-12-02
摘要： A dry mix containing a combination of salt having a particle size of 100% by weight minus 100 U.S. mesh and carrageenan is applied to the surface of uncooked meat, poultry or seafood before cooking in a microwave or conventional oven. The salt and carrageenan may also be applied in the form of an aqueous slurry. The cooked product retains a higher amount of moisture and has improved appearance, taste and texture as compared to cooked meat, poultry or seafood which is not treated before cooking.
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公开(公告)号：US5356647A
公开(公告)日：1994-10-18
申请号：US097529
申请日：1993-07-27
CPC分类号： A23L13/57 , A23L13/428 , A23P20/10 , A23P20/12
摘要： The present invention relates to a method of reducing moisture loss in a cooked meat and intensifying the flavor impact of seasoning applied to the surface of the meat by coating the surface of the meat with glycerol, applying seasoning to the coated surface and cooking the coated, seasoned meat. In addition, the present invention relates to a coating combination which when coated onto a meat and then cooked imparts to the cooked meat a moist and marinated-like flavor, about the coating combination consisting of about 20 to about 33% by weight glycerol and about 67 to about 80% by weight seasoning, the weight percent being of the combination.
摘要翻译： 本发明涉及一种减少煮熟肉中的水分流失的方法，并且通过用甘油涂覆肉的表面来增加施用于肉的表面的调味料的风味影响，将调味料施加到涂覆的表面上并烹饪涂覆的， 经验丰富的肉。 此外，本发明涉及一种涂料组合，当涂覆在肉上，然后煮熟时，将熟化的肉赋予湿润和腌制的风味，所述涂料组合由约20至约33重量％的甘油和约 67至约80重量％的调味料，其重量百分比为组合。
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公开(公告)号：US4283425A
公开(公告)日：1981-08-11
申请号：US151212
申请日：1980-05-19
申请人： Mary W. Yuan , Sharon R. Birney
发明人： Mary W. Yuan , Sharon R. Birney
CPC分类号： A23L19/18 , Y10S426/804 , Y10S426/808
摘要： A potato chip having an added fat content of up to about 10% is prepared by coating the raw potato slice with globular protein, applying a layer of edible oil on top of the protein coating and subjecting the raw coated slice to microwave heating.
摘要翻译： 添加脂肪含量高达约10％的马铃薯片通过将生土豆切片用球状蛋白质包覆，在蛋白质涂层顶上涂上一层食用油并对原始的包衣片进行微波加热来制备。
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