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1.发明授权公开(公告)号：US06288179B1
公开(公告)日：2001-09-11
申请号：US09559009
申请日：2000-04-24
申请人： Joachim Baur , Kenneth S. Darley , Joseph J. Janda , James R. Martin , Donald B. Bernacchi , Irene Greener Donhowe
发明人： Joachim Baur , Kenneth S. Darley , Joseph J. Janda , James R. Martin , Donald B. Bernacchi , Irene Greener Donhowe
IPC分类号： A21D1004
摘要： A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium caseinate and no egg albumen in which the batter has a solids level of at least 30 percent by weight and provides at least about 0.2 percent by weight of sodium caseinate.
摘要翻译： 一种具有酥脆质地，金棕色外观以及常规油炸食品的新鲜油炸味道的食品，其特征在于，包括涂覆有含有酪蛋白酸钠的谷物面糊的食品基质，并且没有蛋清，其中面糊的固体含量至少为 30重量％，并且提供至少约0.2重量％的酪蛋白酸钠。
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公开(公告)号：US6162481A
公开(公告)日：2000-12-19
申请号：US524763
申请日：1995-09-08
申请人： Donald B. Bernacchi , Kenneth S. Darley , Irene Greener Donhowe , Kwang L. Rho , Joachim N. C. Baur , John J. Prisciak , Sergio L. Odorico , Michael J. Stephenson
发明人： Donald B. Bernacchi , Kenneth S. Darley , Irene Greener Donhowe , Kwang L. Rho , Joachim N. C. Baur , John J. Prisciak , Sergio L. Odorico , Michael J. Stephenson
IPC分类号： A21D2/26 , A21D13/00 , A21D13/06 , A23J3/10 , A23J3/16 , A23L1/00 , A23L1/176 , A23L1/315 , A23L1/325 , A23P1/08
CPC分类号： A23L17/75 , A21D2/26 , A21D13/064 , A21D13/20 , A21D13/46 , A23J3/10 , A23J3/16 , A23L7/157 , A23L13/57 , A23P20/12
摘要： Novel breading crumbs are provided in which a heat-set protein is incorporated into the breading crumbs which may then optionally be coated, and which will provide improved textural qualities to food products to which they are applied with improved retention of such qualities under conditions which normally lead to deterioration of organoleptic properties, including maintaining the cooked food product at an edible temperature for a period of time and maintaining the food product under refrigeration, freezing and freeze-thaw conditions. The breading crumbs preferably are Oriental-style breading crumbs and the heat-set protein preferably is sodium caseinate. The novel breading crumbs may be comminuted and used as a predust, as a batter component, or as a flour breader. Further improvements in organoleptic properties can be obtained using a combination of the comminuted material and the novel breading crumbs in food coating systems.
摘要翻译： 提供了新颖的面粉屑，其中将热定形蛋白质掺入到面粉屑中，然后可以任选地涂覆，并且这将为其应用的食品提供改善的质地质量，在通常的条件下具有改善的这种质量的保留 导致感官特性恶化，包括将熟食品在可食用温度下保持一段时间，并将食品保持在制冷，冷冻和冻融条件下。 面粉屑最好是东方风味面包屑，而热定型蛋白质最好是酪蛋白酸钠。 新颖的面包粉屑可以粉碎并用作预制粉末，作为面糊组分，或作为面粉机。 可以使用食品涂料体系中的粉碎材料和新型面包屑的组合来获得感官特性的进一步改善。
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公开(公告)号：US20130183424A1
公开(公告)日：2013-07-18
申请号：US13784927
申请日：2013-03-05
IPC分类号： A23L1/00
摘要： Agglomerates of cereals are held together by a binding matrix, rather than sugars, and are formed by providing a dry mix of cereals in particular form, such as flakes, and starch-based matrix-forming material, optionally along with other components. These are then mixed with water to hydrate the binding matrix and allow it to swell to form a paste and to bind the bulk materials together. The resulting blend is extruded to an outlet using a relatively open or no die so that any back pressure and heat generated is sufficient to permit the matrix material to set and bind the particular cereal without excess heat. The agglomerate extruded from the extruder are cut into pieces of the desired size and dried to final desired moisture content.
摘要翻译： 谷物的聚集体通过粘合基质而不是糖保持在一起，并且通过提供特别形式的谷物例如薄片和淀粉基质形成材料的干混合物，任选地与其它组分一起形成。 然后将它们与水混合以水合结合基质并使其溶胀以形成糊料并将大体材料结合在一起。 所得混合物使用相对开放或不模具挤出到出口，使得产生的任何背压和热量足以允许基质材料在没有过多的热量的情况下设定和结合特定的谷物。 将从挤出机挤出的团块切割成所需尺寸的片并干燥至最终所需的水分含量。
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公开(公告)号：US4971820A
公开(公告)日：1990-11-20
申请号：US360539
申请日：1989-06-02
CPC分类号： A23K50/80 , A23K20/158 , A23K40/20 , A23K40/30 , A23K50/42 , Y10S426/805
摘要： Animal feed pallets such as fish feeds, dog and cat foods in pellet form and textured soya protein pellets, are prepared by a process in which edible liquid is added to the pellets and absorbed under conditions of reduced pressure. In this way, larger amounts of edible liquids such as lipids can be incorporated into the pellets without significant deterioration in other desirable properties of the pellets such as hardness and durability.
摘要翻译： 通过将可食用液体加入到颗粒中并在减压条件下吸收的方法制备动物饲料托盘，例如颗粒形式的鱼饲料，狗和猫食品和质地大豆蛋白颗粒。 以这种方式，可以将更多量的可食用液体如脂质掺入到颗粒中，而不会使颗粒的其它期望性质如硬度和耐久性显着劣化。
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公开(公告)号：US4675197A
公开(公告)日：1987-06-23
申请号：US701162
申请日：1985-02-13
CPC分类号： A23P20/12 , A23P2020/251
摘要： Frozen food products are coated with a novel coating composition which permits the food product to be reconstituted for consumption by the application of microwave energy and obtain the desired combination of textural properties, both of moistness of food substrate and crispness of coating. The coating composition comprises three components, namely a predust component applied to the food substrate, a batter component next applied to the food substrate, and finally a breading component. In the coating composition, the components adjacent the food portion coagulate during cooking and retard the migration of moisture from the food portion to the breading component while, at the same time, providing a controlled porosity to the exterior of the coated food substrate to permit migration of moisture and moisture vapor through the coating to the external environment.
摘要翻译： 冷冻食品被涂覆有新的涂料组合物，其允许通过施加微波能量重新配制食物以消费，并获得所需的组合性能，即食品基质的湿度和涂层的脆性。 涂料组合物包括三种组分，即应用于食品基材的预制组分，接下来施加到食品基材上的面糊组分，最后是面包屑组分。 在涂料组合物中，邻近食品部分的组分在烹饪过程中凝结，并阻止水分从食品部分迁移到面包屑部件，同时为涂覆食品基材的外部提供受控的孔隙率以允许迁移 的水分和水分蒸汽通过涂层到外部环境。
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公开(公告)号：US4364961A
公开(公告)日：1982-12-21
申请号：US248721
申请日：1981-03-30
IPC分类号： A23L7/157
CPC分类号： A23L7/157
摘要： Farinaceous product particles having properties comparable to those of bread crumbs are formed by continuously mixing the components with gaseous leavening in a plug flow mixer, extruding dough from the mixer; cutting the extruded dough into particles, heating the dough particles to surface dry the particles and stabilize the shape; and subsequently drying them to the desired moisture level. The dried particles are comminuted to the desired crumb size.
摘要翻译： 具有与面包屑相当性质的粉粒产品颗粒通过在活塞流混合器中连续混合组分与气体发酵形成，从混合器挤出面团; 将挤出的面团切割成颗粒，加热面团颗粒以使颗粒表面干燥并稳定形状; 然后将其干燥至所需的水分含量。 将干燥的颗粒粉碎至所需的碎屑尺寸。
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7.发明授权Dry composition for batter coating comprising soft wheat flour and leavening system 有权用于面糊涂层的干组合物，包括软小麦粉和发酵体系公开(公告)号：US06335041B1
公开(公告)日：2002-01-01
申请号：US09117410
申请日：1999-04-21
IPC分类号： A23G300
CPC分类号： A23P20/12
摘要： An improved tempura batter system comprises an improved primer layer and improved batter matrix layer. The batter matrix is formed from a controlled gelling of batter-forming components which balances control of gelatinization, coagulation and gelation with cellular network expansion while managing water mobility and quantity. A balancing of cereals, proteins, leavening system, fat and emulsifier produces effective gelatinization characteristics and controlled formation of outer shell. A network of well-distributed, uniformly-sized gas cells is provided throughout the matrix by employing an aerated and/or emulsified plastic fat.
摘要翻译： 改进的天妇罗面糊系统包括改进的底漆层和改进的面糊基质层。 面糊基质由可控制的糊状成分组分形成，其可以控制凝胶化，凝结和凝胶化，同时控制水的流动性和数量。 谷物，蛋白质，发酵系统，脂肪和乳化剂的平衡产生有效的凝胶化特征并控制外壳的形成。 通过使用充气和/或乳化的塑料脂肪在整个基质中提供分布均匀的气泡细胞网络。
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公开(公告)号：US4883676A
公开(公告)日：1989-11-28
申请号：US52065
申请日：1987-05-21
摘要： Liquid smoke, useful for imparting flavor to a food product, is produced by condensing the products of combustion of dry sawdust which is maintained as an undisturbed thin layer in a combination zone while a sweeping air stream passes through the combustion zone. Much higher yields are obtained at much lower char levels than are possible using prior art procedures.
摘要翻译： 用于赋予食品风味的液体烟是通过在清扫空气流通过燃烧区域时将作为未受干扰的薄层保持为组合区域的干燥锯屑的燃烧产物进行冷凝而产生的。 与使用现有技术的方法相比，在低得多的焦炭水平下获得更高的产率。
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公开(公告)号：US4755392A
公开(公告)日：1988-07-05
申请号：US1957
申请日：1987-01-09
CPC分类号： A23P20/12 , A23P2020/251
摘要： Frozen food products are coated with a novel coating composition which permits the food product to be reconstituted for consumption by the application of microwave energy and obtain the desired combination of textural properties, both of moistness of food substrate and crispness of coating. The coating composition comprises three components, namely a predust component applied to the food substrate, a batter component next applied to the food substrate, and finally a breading component. In the coating composition, the components adjacent the food portion coagulate during cooking and retard the migration of moisture from the food portion to the breading component while, at the same time, providing a controlled porosity to the exterior of the coated food substrate to permit migration of moisture and moisture vapor through the coating to the external environment.
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公开(公告)号：US4350713A
公开(公告)日：1982-09-21
申请号：US244247
申请日：1981-03-16
IPC分类号： A21D8/00
CPC分类号： A21D8/00
摘要： Sponge cake is formed by the utilization of a continuous process involving an initial batter formation and subsequent microwave baking. Cake-forming components and carbon dioxide are continuously mixed to form a gas-infused batter. Microwave energy expands and cooks the batter to form the sponge cake. Additional drying may be effected to any desired moisture level.
摘要翻译： 通过使用涉及初始面糊形成和随后微波烘烤的连续过程形成海绵饼。 将形成蛋糕的组分和二氧化碳连续混合以形成气体输入的面糊。 微波能量膨胀并烹调面糊以形成海绵蛋糕。 可以对任何所需的水分含量进行额外的干燥。
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