利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

5 条记录 (耗时 0.027 秒)

    Method for making sweet cookie dough having an imprinted surface
    4.
    发明授权
    Method for making sweet cookie dough having an imprinted surface 有权
    制作具有印迹表面的甜饼干面团的方法

    公开(公告)号：US07067167B2

    公开(公告)日：2006-06-27

    申请号：US10356341

    申请日：2003-01-31

    申请人： Christopher E. Damsgard ,  James R. Baeten

    发明人： Christopher E. Damsgard ,  James R. Baeten

    IPC分类号： A21C11/02

    CPC分类号： A21D10/025 ,  A21C11/02 ,  A21D6/001 ,  A21D13/47

    摘要： Rapid, efficient, and systematic processes and apparatuses for making repeatable imprints on multiple, individual sweet dough pieces are provided. An advantage of the process is the ease of making uniform imprints that are aligned with the individual dough pieces as formed and deposited. Such provides the ability to create a three-dimensional pattern on the surface of a sweet dough piece, particularly a soft cookie dough piece. The methods can be accomplished by high-speed wire cutting production methods as well as other dough piece depositing apparatuses, such as roller-type depositors.

    摘要翻译： 提供了快速，高效和系统的过程和设备，用于在多个单个甜面团上制作可重复的印记。 该方法的优点是容易制备与形成和沉积的各个面团片对齐的均匀印记。 这提供了在甜面团片的表面上产生三维图案的能力，特别是柔软的饼干面团片。 这些方法可以通过高速线切割生产方法以及其它面片沉积设备（例如辊式沉积器）来实现。

    Batter-like compositions containing setting agent and methods of preparing and using same
    5.
    发明授权
    Batter-like compositions containing setting agent and methods of preparing and using same 有权
    含有凝固剂的面团状组合物及其制备和使用方法

    公开(公告)号：US08637105B2

    公开(公告)日：2014-01-28

    申请号：US11462214

    申请日：2006-08-03

    申请人： Yang Kou ,  James R. Baeten ,  Jill Conley ,  Anita Fishbach ,  Christine M. O'Connor

    发明人： Yang Kou ,  James R. Baeten ,  Jill Conley ,  Anita Fishbach ,  Christine M. O'Connor

    IPC分类号： A21D10/00

    CPC分类号： A21D10/04 ,  A21D2/165 ,  A21D2/183 ,  A21D10/005 ,  A21D10/007 ,  A23L29/25

    摘要： The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.

    摘要翻译： 本发明提供了面糊组合物，包括面粉或面粉替代成分，甜味剂，脂肪源，化学发酵系统和凝固剂。 所得到的面糊状组合物能够形成分散的产品片（例如圆盘），并且在烘烤之前保持分散的产品形式在整个面糊组合物的储存和处理中。 本发明还提供了制备具有离散形式的面糊状组合物的方法，以及使用这种糊状组合物来提供烘焙食品的方法。