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公开(公告)号：US06042852A
公开(公告)日：2000-03-28
申请号：US856985
申请日：1997-05-15
申请人： William A. Atwell , Stephanie C. K. Hankerson , Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Katy Ghiasi , Andrew H. Johnson
发明人： William A. Atwell , Stephanie C. K. Hankerson , Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Katy Ghiasi , Andrew H. Johnson
CPC分类号： A21D10/025 , A21D6/00 , B65D77/225 , B65D81/20
摘要： A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.
摘要翻译： 提供一种冷冻面团系统，其包括在用气体冲洗的容器中的面团。 生面团中含有在将面团密封在容器中之后能够在生面团中产生气体的膨松剂。 容器设置有压力释放机构，以在面团发酵和储存期间释放在容器内产生的过量压力。 面团系统能够在储存期间维持发酵的面团结构，使得在烘烤面团时，所得到的烘焙产品类似于新鲜制备和烘焙的面团。
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公开(公告)号：US5643625A
公开(公告)日：1997-07-01
申请号：US683071
申请日：1996-07-16
CPC分类号： B65D81/20 , B65D77/225
摘要： Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.
摘要翻译： 冷冻面团包装方法包括将面团包装在具有与凸缘相关联的压力释放阀的包装中，以基本上防止膨胀的面团干扰包装的排气能力。
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公开(公告)号：US5547694A
公开(公告)日：1996-08-20
申请号：US483401
申请日：1995-06-07
CPC分类号： B65D81/20 , B65D77/225
摘要： Refrigerated dough packaging has a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the packaging.
摘要翻译： 冷冻面团包装具有与凸缘相关联的压力释放阀，以基本上防止膨胀的面团干扰包装的排气能力。
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公开(公告)号：US5035904A
公开(公告)日：1991-07-30
申请号：US571041
申请日：1990-07-30
申请人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
发明人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
摘要： The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.
摘要翻译： 本发明提供了用于降低微波煮熟或加热的面包样产品中的微波诱导韧性和/或硬度的处理装置。 本发明允许维持产品的身份和韧性和/或坚固度的降低，而不管产品在没有处理装置的情况下会表现出如何的韧性或坚固性。 处理装置包括添加的试剂以及用于降低韧性和/或硬度的加工步骤。
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公开(公告)号：US4735811A
公开(公告)日：1988-04-05
申请号：US791243
申请日：1985-10-25
申请人： Leslie L. Skarra , Katy Ghiasi , James R. Evans , Ernst Graf
发明人： Leslie L. Skarra , Katy Ghiasi , James R. Evans , Ernst Graf
CPC分类号： A21D13/0074
摘要： An improved tortilla is provided which has increased shelf life while maintaining improved flexibility over the shelf life. The tortilla is comprised of flour, water and other plasticizing agents to provide a low moisture content product still having a high liquid content. The tortilla is cooked to completely gelatinize the starch in the interior of the tortilla. The tortilla is cooled, packaged and stored having about a ninety (90) day shelf life while maintaining sufficient flexibility to prevent appreciable cracking when folded for use.
摘要翻译： 提供了一种改进的玉米饼，其具有增加的保质期，同时在保质期内保持改进的柔性。 玉米粉由面粉，水和其他增塑剂组成，以提供仍然具有高液体含量的低含水量产品。 玉米粉圆饼煮熟，以使玉米饼内部的淀粉完全糊化。 玉米粉圆饼被冷却，包装和储存，具有约九十（90）天的保质期，同时保持足够的柔韧性，以防止在折叠使用时明显的开裂。
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公开(公告)号：US4950490A
公开(公告)日：1990-08-21
申请号：US82969
申请日：1987-08-06
申请人： Katy Ghiasi , Leslie L. Skarra
发明人： Katy Ghiasi , Leslie L. Skarra
CPC分类号： A21D13/0074 , A23L7/13
摘要： A taco shell with improved texture and resistance to fracture while eating is provided. A taco shell is formed from a cereal grain, for example, wheat or corn. During cooking, the shell develops a delaminated structure and is cooked sufficiently to make a rigid friable shell in the desired shape. By controlling the delaminated structure and final plasticizer content, collapse while being baked is reduced and a light, crisp, tender and reduced fracture taco shell is obtained.
摘要翻译： 提供了一种具有改善的纹理和抵抗骨折同时进食的炸玉米饼壳。 玉米饼壳由谷物（例如小麦或玉米）形成。 在烹饪过程中，壳体形成分层结构，并被充分煮熟以制成所需形状的刚性易碎壳。 通过控制分层结构和最终的增塑剂含量，减少了烘烤时的塌陷，并且获得了轻，脆，嫩和减少的断裂的玉米饼壳。
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