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公开(公告)号：US20050153016A1
公开(公告)日：2005-07-14
申请号：US11068333
申请日：2005-02-28
申请人： David Domingues , Vicky Hoel , Tammy McIntyre , Gregg Moder
发明人： David Domingues , Vicky Hoel , Tammy McIntyre , Gregg Moder
摘要： Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging.
摘要翻译： 描述的是生面团组合物和方法，其中面团组合物是使用面团的代谢部分制备的，包括气泡，代谢活性酵母和展开的面团基质，与非代谢酵母组合，并且其中生面团组合物优选具有有用的性质，例如酵母 无需化学发酵剂或改性气氛包装。
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公开(公告)号：US20050106303A1
公开(公告)日：2005-05-19
申请号：US10715734
申请日：2003-11-17
申请人： Victor Huang , Fern Panda , Erika Smith
发明人： Victor Huang , Fern Panda , Erika Smith
IPC分类号： A23C20060101 , A23C19/00 , A23C19/082
CPC分类号： A23C19/082
摘要： The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.
摘要翻译： 本发明涉及干酪组合物和制备干酪组合物的方法，包括配制干酪组合物的方法。 本发明的奶酪组合物包括酪蛋白，非酪蛋白和非预胶化的改性淀粉。 制备根据本发明的干酪组合物的方法涉及制备包含酪蛋白，非酪蛋白和非预胶化的改性淀粉的干酪组合物。 配制本发明的干酪组合物的方法包括用一定量的非预胶化，改性淀粉和一定量的非酪蛋白来代替酪蛋白的量减少。
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公开(公告)号：US06869631B2
公开(公告)日：2005-03-22
申请号：US10229983
申请日：2002-08-28
申请人： David J. Thomas , Kyle A. Newkirk
发明人： David J. Thomas , Kyle A. Newkirk
CPC分类号： A23L17/50 , A23L13/424 , A23L13/426
摘要： The present invention relates to an improved binder system to stabilize and improve yield for thermally processed meat products such as those that are used in canning or retort operations. More specifically, the present invention pertains to the novel starch/binder matrix that produces a meat product having enhanced moisture flavor and texture over those treated using currently available techniques. The novel matrix uses a combination of starches that provide differential water holding and moisture control for the meat products treated therewith.
摘要翻译： 本发明涉及一种改进的粘合剂体系，用于稳定和提高热加工肉制品的产量，例如用于罐头或蒸煮操作的那些产品。 更具体地说，本发明涉及新型的淀粉/粘合剂基质，其生产出具有比目前可获得的技术处理的那些具有更好的水分风味和质地的肉制品。 该新颖的基质使用对经过处理的肉类产品提供差别保水和湿度控制的淀粉的组合。
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公开(公告)号：US20040156952A1
公开(公告)日：2004-08-12
申请号：US10771859
申请日：2004-02-03
发明人： David J. Domingues , John H. Hanlin
IPC分类号： A23L001/28
CPC分类号： A23L7/11 , A21D2/34 , A21D13/31 , A21D15/00 , A21D15/04 , A23B5/16 , A23C9/1234 , A23L3/3571 , A23L29/065
摘要： Food products can include dried microorganisms as a biocontrol agent. The dried cultures resist inactivation during pasteurization of the food product. The microorganisms are selected to be nontoxic and to inhibit growth of pathogenic microorganisms. For example, the biocontrol microorganisms can produce acid to lower the pH of the product thereby inhibiting the growth of pathogens.
摘要翻译： 食品可以包括干燥的微生物作为生物防治剂。 干燥的培养物在食品的巴氏灭菌期间抵抗灭活。 选择微生物是无毒的并且抑制病原微生物的生长。 例如，生物防治微生物可以产生酸以降低产物的pH，从而抑制病原体的生长。
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公开(公告)号：US20030049358A1
公开(公告)日：2003-03-13
申请号：US09945204
申请日：2001-08-31
发明人： David J. Domingues
IPC分类号： A21D002/00
CPC分类号： A21D10/025 , A21D6/001
摘要： Described are dough compositions and methods of preparing dough compositions, raw and baked, including preferred methods and compositions wherein chemical leavening agents are separated by a degradable barrier material to control their reaction until a time during baking, wherein the chemical leavening agents at least partially leaven the dough composition during baking.
摘要翻译： 描述的是面团组合物和制备生面团组合物的方法，包括优选的方法和组合物，其中化学发酵剂通过可降解阻隔材料分离以控制其反应直到烘烤期间，其中化学发酵剂至少部分发酵 面团组合物在烘烤过程中。
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公开(公告)号：US6146672A
公开(公告)日：2000-11-14
申请号：US54122
申请日：1998-04-02
申请人： Juan M. Gonzalez , Patricia W. Hahn
发明人： Juan M. Gonzalez , Patricia W. Hahn
CPC分类号： A21D13/0022 , A21D13/0041 , A21D13/0064 , A23D7/003
摘要： A spreadable water-in-oil emulsion filling is provided comprising water, a fat phase comprising with a fat with a high SFI, or a combination of fats with high and low SFI's, a mixture of emulsifiers with high and low HLB values and a stabilizer. Also provided are dough products filled with the emulsion filling of the present invention. When so filled, the dough products exhibit an enhanced shelf-life and, when baked, produce a finished product with enhanced overall product quality.
摘要翻译： 提供了一种可涂覆的油包水乳液填充物，其包括水，脂肪相，其包含具有高SFI的脂肪或脂肪与高和低SFI的组合，具有高和低HLB值的乳化剂的混合物和稳定剂 。 还提供了填充有本发明的乳液填充物的面团产品。 当这样填充时，面团产品具有更好的保质期，并且当烘烤时，产生具有增强的整体产品质量的成品。
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公开(公告)号：USRE36785E
公开(公告)日：2000-07-18
申请号：US947416
申请日：1997-10-08
申请人： Cynthia A. Colson , Gregg J. Moder
发明人： Cynthia A. Colson , Gregg J. Moder
CPC分类号： A21D13/068 , A21D10/005 , A21D10/02 , A21D13/08 , A21D2/16 , A21D2/165 , A21D2/262 , A21D2/263 , A21D6/001
摘要： The invention is a high fat biscuit mix as well as dough and biscuit products resulting therefrom. The mix comprises flour, a leavening agent, and emulsifier along with a protein supplement and shortening. The shortening has a high initial solids content at low temperatures (50.degree. F.) and a melting point of 104.degree. F. or less resulting in a biscuit product having an improved moistness, flakiness and uniform height. The protein supplement and emulsifier generally provide a product having an improved outer crust layer, improved height and shape, and an interior which is tender without being doughy. The mix and resulting dough comprise a high concentration of fat and further a high concentration of fat contributed by shortening chips within the dough.
摘要翻译： 本发明是高脂肪饼干混合物以及由此产生的面团和饼干产品。 混合物包括面粉，膨松剂和乳化剂以及蛋白质补充剂和起酥油剂。 起酥油在低温（50°F）下具有高的初始固体含量，并且熔点为104°F或更低，导致具有改善的湿度，片状和均匀高度的饼干产品。 蛋白质补充剂和乳化剂通常提供具有改进的外壳层，改善的高度和形状以及嫩嫩而不面团的内部产品。 混合和生成的面团包含高浓度的脂肪，并且通过缩短面团内的碎屑而进一步提供高浓度的脂肪。
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公开(公告)号：US6058682A
公开(公告)日：2000-05-09
申请号：US677827
申请日：1996-07-10
CPC分类号： B65B7/164
摘要： A food container includes a recessed film membrane which seals the container. The recessed film membrane is applied with an apparatus which includes a container holder and a film membrane applicator. The film membrane applicator applies the film membrane to the container and seals the film membrane to the container. The applicator includes a sealing head which places the film membrane into the container. The sealing head seals an edge of the film membrane to an inner wall of the container using heat. The film membrane is moved through the applicator and cut. The sealing head includes two lips to provide a double seal between the film membrane and the inner wall of the container.
摘要翻译： 食品容器包括密封容器的凹陷膜膜。 凹陷膜膜应用包括容器保持器和膜膜施加器的装置。 膜膜施加器将膜膜施加到容器上并将膜膜密封到容器。 涂抹器包括将膜膜放入容器中的密封头。 密封头使用热将膜膜的边缘密封到容器的内壁。 膜膜移动通过施加器并切割。 密封头包括两个唇缘，以在膜膜和容器的内壁之间提供双重密封。
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公开(公告)号：US6041912A
公开(公告)日：2000-03-28
申请号：US933590
申请日：1997-09-19
申请人： James W. Finkowski , Robert F. Meyer , Dale W. Fredrickson , Dennis B. Usgaard , Manuel Motolina
发明人： James W. Finkowski , Robert F. Meyer , Dale W. Fredrickson , Dennis B. Usgaard , Manuel Motolina
CPC分类号： A21C9/08
摘要： An apparatus and a method for dough handling includes a first conveyor for receiving dough and having a first discharge end for discharging dough. A second conveyor receives dough and is positioned along side the first conveyor to convey in the direction of the first conveyor. The second conveyor has a second discharge end that is spaced-apart from the first discharge end. The first and second conveyors can be used to separate dough pieces from an elongated dough product such as a roll and/or phase individual dough pieces to provide them in succession for packaging or further processing.
摘要翻译： 用于面团处理的设备和方法包括用于接收面团并具有用于排出面团的第一排出端的第一输送器。 第二输送机接收面团并且沿着第一输送机的侧面定位以沿第一输送机的方向输送。 第二输送机具有与第一排出端间隔开的第二排出端。 第一和第二输送机可以用于将面片与细长的面团产品（例如卷和/或相）单独的面片分开，以便连续提供它们以进行包装或进一步加工。
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公开(公告)号：US6016640A
公开(公告)日：2000-01-25
申请号：US72438
申请日：1998-05-04
摘要： An apparatus for loading dough product into a container through a container opening includes a spoon assembly and a carriage. The spoon assembly includes a support rail and a spoon joined to the support rail, the spoon having a discharge opening. A container holder is also joined to the support rail. The container holder supports the container proximate the discharge opening. The carriage detachably receives the support rail at at least two spaced-apart positions.
摘要翻译： 将面团产品通过容器开口装载到容器中的装置包括勺子组件和滑架。 勺子组件包括支撑轨道和连接到支撑轨道的勺子，勺子具有排出口。 容器保持器也连接到支撑轨道。 容器保持器支撑靠近排出口的容器。 滑架以至少两个间隔开的位置可拆卸地接收支撑轨。
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