公开(公告)号：US20090214732A1

公开(公告)日：2009-08-27

申请号：US12434872

申请日：2009-05-04

申请人： Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Duijnhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

发明人： Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Duijnhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

IPC分类号： A21D2/26 ,  A21D8/04

CPC分类号： A21D15/08 ,  A21D6/00 ,  A21D13/22 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2200/10

摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products comprising (a) treating a surface of a dough with (i) at least one preservative in an amount effective to inhibit mold growth on the surface of bread prepared from the dough, wherein the at least one preservative is suspended in the composition in the form of very fine preservative particles having a mean particle size below 30 μm and (ii) at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of bread prepared from the dough; and (b) baking the dough to form the bread; wherein the treating is done prior to or during baking.

摘要翻译： 本发明涉及用于制备可食用面团基产品的模具控制和延长保质期方法和组合物，其包括（a）用（i）至少一种防腐剂处理生面团的表面，所述防腐剂的量有效抑制霉菌生长的量 从面团制备的面包表面，其中至少一种防腐剂以平均粒度小于30μm的非常细的防腐剂颗粒的形式悬浮在组合物中，和（ii）至少一种pH调节剂，其量有效 改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长; 和（b）烘烤面团以形成面包; 其中所述处理在烘烤之前或烘烤期间进行。

公开(公告)号：US07575769B2

公开(公告)日：2009-08-18

申请号：US10941436

申请日：2004-09-15

申请人： Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Duijnhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

发明人： Paul David de Levita ,  Marcellus Gerardus Sturkenboom ,  Antonius Adrianus Gerardus van Duijnhoven ,  Gregory Reigh Worthington ,  Hans Peder Heldt-Hansen ,  John Slade

IPC分类号： A21D15/08 ,  A21D8/08

CPC分类号： G06Q99/00 ,  A21D2/00 ,  A21D6/00 ,  A21D8/042 ,  A21D8/08 ,  A21D13/22 ,  A21D13/28 ,  A21D15/08 ,  Y10S426/811

摘要： The present invention is directed to mold control and extended shelf life methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with at least one preservative and at least one pH adjusting agent prior to or during baking. The present invention is also directed to methods and compositions for preparing edible dough-based products, such as, for example, breads, by treating the surface of the dough used to prepare the edible product with a at least one pH adjusting agent prior to or during baking. The present invention is further directed to improved pan oil compositions for preparing edible dough based products which comprise at least one preservative in an amount effective to inhibit mold growth on the surface of the bread prepared from the dough and at least one pH adjusting agent in an amount effective to improve the activity of the at least one preservative and/or inhibit microbial growth on the surface of the bread prepared from the dough.

摘要翻译： 本发明涉及通过用至少一种防腐剂处理用于制备可食用产品的生面团表面来制备食用面团基产品，例如面包的模具控制和延长的保质期方法和组合物，以及 在烘烤之前或烘烤过程中的至少一种pH调节剂。 本发明还涉及用于制备可食用的面团基产品，例如面包的方法和组合物，其通过在至少一种pH调节剂之前或之前用至少一种pH调节剂处理用于制备食用产品的面团的表面 在烘烤过程中。 本发明进一步涉及用于制备食用面团基产品的改进的泛油组合物，其包含至少一种防腐剂，其量有效地抑制由面团制备的面包表面上的霉菌生长和至少一种pH调节剂 有效地改善至少一种防腐剂的活性和/或抑制由面团制备的面包表面上的微生物生长。