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1.发明授权Doughnut like dumpling covered with sesame seeds, dough used for preparing the doughnut and method for the preparation of the doughnut 有权甜甜圈喜欢饺子覆盖着芝麻，面团用于准备甜甜圈和方法准备甜甜圈公开(公告)号：US07282231B2
公开(公告)日：2007-10-16
申请号：US10652249
申请日：2003-09-02
申请人： Katsuyuki Yamamoto , Kimihito Wada
发明人： Katsuyuki Yamamoto , Kimihito Wada
IPC分类号： A02D13/00
摘要： A doughnut like a dumpling covered with sesame seeds is prepared using a powdery raw material, which comprises 50 to 80 parts by weight of ungelatinized starch, 6 to 25 parts by weight of pregelatinized starch, 7 to 30 parts by weight of wheat flour and 7 to 25 parts by weight of a saccharide. Dough used for the preparation of a doughnut like a dumpling covered with sesame seeds is obtained by adding water and, if needed, a seasoning component to the foregoing powdery raw material to thus form dough, dividing the resulting dough into small pieces and forming each small piece into a desired shape and, if needed, stuffing the shaped dough with fillings. The foregoing doughnut can be prepared by frying the foregoing dough. The doughnut like a dumpling covered with sesame seeds is excellent in the storage stability and has excellent sticky and resilient feeling upon eating like a rice cake.
摘要翻译： 使用粉末状原料制备包含芝麻的饺子的甜甜圈，其包含50至80重量份的未胶凝淀粉，6至25重量份的预胶化淀粉，7至30重量份的小麦粉和7 至25重量份的糖。 通过向上述粉末原料中加入水，如果需要，调味成分，从而形成面团，将得到的面团分成小块，并形成每个小块，得到用于制备如芝麻种子的饺子的面团。 将其切成希望的形状，并且如果需要的话，用填充物填充成形的面团。 上述甜甜圈可以通过油炸上述面团来制备。 甜甜圈就像一个用芝麻种子饺子，贮藏稳定性好，在吃饭时就像一个米糕一样，具有极好的粘稠和弹性感。
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公开(公告)号：US06039997A
公开(公告)日：2000-03-21
申请号：US835481
申请日：1997-04-08
摘要： A dough for a bread which is obtainable by adding 65 to 90 parts by weight of water per 100 parts by weight of a raw powder, and kneading the mixture, wherein the raw powder comprises 50 to 90 parts by weight of wheat flour and 50 to 10 parts by weight of starches including at least 4 parts by weight of a cold water swelling starch and comprises 6.5 to 9.0% by weight of protein derived from wheat flour, and a bread made of the dough. The starches may include a cross-linked starch of which hot water swelling power is 3 to 15 and hot water solubility is 15% or less by weight in addition to the cold water swelling starch. Thus obtained bread has natural taste of bread along with moderate springiness, moist texture, easily resolving property in the mouth, short and light texture.
摘要翻译： 面包用面团，其通过每100重量份的原料粉末添加65〜90重量份的水，并捏合该混合物，其中，所述原料粉末包含50〜90重量份的小麦粉，50〜 10重量份的包含至少4重量份的冷水膨胀淀粉的淀粉，并且包含6.5至9.0重量％的来自小麦粉的蛋白质，以及由面团制成的面包。 淀粉可以包括除了冷水溶胀淀粉之外，热水膨胀力为3〜15，热水溶解度为15重量％以下的交联淀粉。 如此获得的面包具有自然的面包味道以及温和的弹性，潮湿的质感，容易分辨的口感，短而轻的质感。
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3.发明申请DIETARY FIBER-CONTAINING COMPOSITION FOR BREAD-MAKING, BREAD AND METHOD OF PRODUCTION THEREOF 审中-公开用于制作，制作及其生产方法的食品纤维含量组合物公开(公告)号：US20100239737A1
公开(公告)日：2010-09-23
申请号：US12725995
申请日：2010-03-17
申请人： Nobuyoshi Asayama , Kimihito Wada
发明人： Nobuyoshi Asayama , Kimihito Wada
CPC分类号： A21D2/186 , A23V2002/00 , A23V2250/5114 , A23V2200/222
摘要： There is provided a water-soluble dietary fiber-containing composition for bread-making, comprising a homogeneous mixture of a water-soluble dietary fiber material, and an fats and oils, wherein the water-soluble dietary fiber material comprises not less than 85% by mass of a dietary fiber, wherein the water-soluble dietary fiber-containing composition for bread-making comprises 20 to 100 parts by mass of the fats and oils relative to 100 parts by mass of the water-soluble dietary fiber material is provided. Also, there is provided a bread fortified with a water-soluble dietary fiber, produced by using this composition; and a method for producing the bread fortified with a water-soluble dietary fiber comprising adding this composition in a kneading step in a bread-making process.
摘要翻译： 提供了一种水溶性膳食纤维的面包制作用组合物，其包含水溶性膳食纤维材料和脂肪和油的均匀混合物，其中所述水溶性膳食纤维材料包含不小于85％ 的膳食纤维，其中，相对于100质量份的水溶性膳食纤维材料，提供了面包制作用水溶性膳食纤维组合物，其含有20〜100质量份的脂肪和油。 此外，还提供了一种通过使用该组合物生产的用水溶性膳食纤维强化的面包; 以及一种生产用水溶性膳食纤维强化的面包的方法，包括在捏合步骤中将该组合物加入到面包制作过程中。
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公开(公告)号：US5595773A
公开(公告)日：1997-01-21
申请号：US527213
申请日：1995-09-12
申请人： Kimihito Wada , Koji Tsukuda
发明人： Kimihito Wada , Koji Tsukuda
摘要： A method for preparing frozen baker's dough comprises the steps of blending ingredients for preparing bread including raw grain flour, 1 to 7 parts by weight of a processed starch per 100 parts by weight of the raw grain flour and 300 to 1000 units of a starch decomposition enzyme per 1 kg of the raw grain flour, the processed starch having a hot water solubility of not more than 8% by weight, a ratio of a cold water swelling power (Sc) to a hot water swelling power (Sh), Sc/Sh, ranging from 1.2 to 0.8 and a cold water swelling power ranging from 4 to 15, to thereby form a mixture; kneading the mixture while adding water to form a dough; and then freezing the dough.
摘要翻译： 一种制备冷冻面包面团的方法包括以下步骤：将每100重量份生谷物粉混合1〜7重量份加工淀粉，300〜1000单位淀粉分解粉 酶，每1公斤原料面粉，热水溶解度不超过8重量％的加工淀粉，冷水溶胀力（Sc）与热水膨胀力（Sh）的比值，Sc / Sh，范围为1.2至0.8，冷水膨胀功率为4至15，从而形成混合物; 在加入水的同时捏合混合物以形成面团; 然后冷冻面团。
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