公开(公告)号：US12070039B2

公开(公告)日：2024-08-27

申请号：US17506445

申请日：2021-10-20

申请人： SFC GLOBAL SUPPLY CHAIN, INC.

发明人： Rongxuan Cai ,  Stacey Fowler Meittunen

IPC分类号： A21D15/02 ,  A21D8/02 ,  A21D8/04 ,  A21D10/02 ,  A21D13/00 ,  A21D13/22

CPC分类号： A21D15/02 ,  A21D8/025 ,  A21D8/047 ,  A21D10/025 ,  A21D13/00 ,  A21D13/22

摘要： A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

公开(公告)号：US20190208795A1

公开(公告)日：2019-07-11

申请号：US16312711

申请日：2017-07-10

申请人： PURATOS NV

发明人： Bram DEVELTER ,  Thierry DAUVRIN

IPC分类号： A21D8/04 ,  A21D10/00

CPC分类号： A21D8/042 ,  A21D2/16 ,  A21D10/005 ,  A21D13/00 ,  C12Y304/21111

摘要： It has been found that the particular combination of a thermophilic serine protease and monoglycerides, are able to improve the short bite in bakery products. Provided herein are compositions comprising this particular combination of ingredients, the use of this particular combination of ingredients and methods for preparing bakery products using the combination of a thermophilic serine protease and monoglycerides.

公开(公告)号：US20180103650A1

公开(公告)日：2018-04-19

申请号：US15564760

申请日：2016-04-08

申请人： DSM IP ASSETS B.V.

发明人： HENK HENNINK ,  LAMBERTUS GERHARD STRUBBE ,  CORNELIUS ANTONIUS MARIA DIRKS

IPC分类号： A21D8/04 ,  A21D6/00 ,  A21D13/00 ,  A21D10/00

CPC分类号： A21D8/042 ,  A21D6/001 ,  A21D10/002 ,  A21D13/00

摘要： The present invention relates to a method for preparing dough, in particular to a method for preparing frozen dough. In one aspect the present invention relates to a method for preparing a dough, which method comprises: a) preparing the dough including the step of adding a Penicillium glucose oxidase and a Talaromyces xylanase to at least one dough ingredient; and b) cooling the dough to a temperature in the range of −40 to −5 degrees Celsius. In another aspect the invention relates to a composition comprising a Penicillium glucose oxidase and a Talaromyces xylanase.In a further aspect the invention relates to a dough comprising a Penicillium glucose oxidase and a Talaromyces xylanase, in a further aspect the dough is a frozen dough. The present invention also relates to a baked product a method for preparing a baked product.Further the invention relates to the use of a Penicillium glucose oxidase and a Talaromyces xylanase for improving properties of a dough which has been stored frozen or a baked product prepared from a dough which has been stored frozen.

公开(公告)号：US20170332648A1

公开(公告)日：2017-11-23

申请号：US15527344

申请日：2015-12-30

申请人： SPC CO., LTD

发明人： ChungKil PARK ,  CheonYong LEE ,  SangMin SHIM ,  MoonYoung JUNG ,  SeongBong SONG ,  ByeongCheol KIM ,  JinHo SEO ,  NamSoo HAN ,  SungJong HONG

IPC分类号： A21D8/04 ,  C12R1/225 ,  C12N1/18 ,  C12R1/00 ,  A21D13/00

CPC分类号： A21D8/04 ,  A21D8/045 ,  A21D13/00 ,  A23V2002/00 ,  A23Y2220/00 ,  A23Y2220/25 ,  C12N1/18 ,  C12N1/20 ,  C12R1/00 ,  C12R1/225

摘要： Provided is Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

公开(公告)号：US20170006910A1

公开(公告)日：2017-01-12

申请号：US15273938

申请日：2016-09-23

申请人： Frito-Lay North America, Inc.

发明人： Stefan K. BAIER ,  Ajay Rajeshwar BHASKAR ,  Eugenio BORTONE ,  Pierre FAA ,  Chien-Seng HWANG ,  Jorge C. MORALES-ALVAREZ ,  Deepali PALTA

IPC分类号： A23P10/30 ,  A21D2/36 ,  A23L33/185 ,  A23L7/17 ,  A23L33/16 ,  A23P30/20 ,  A23L33/19 ,  A23L7/135

CPC分类号： A23P10/30 ,  A21D2/00 ,  A21D2/36 ,  A21D13/00 ,  A23L7/10 ,  A23L7/117 ,  A23L7/135 ,  A23L7/161 ,  A23L7/165 ,  A23L7/17 ,  A23L33/16 ,  A23L33/17 ,  A23L33/175 ,  A23L33/185 ,  A23L33/19 ,  A23L33/21 ,  A23P30/20 ,  A23V2002/00

摘要： Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

摘要翻译： 在多功能微丸中聚集的细粒度的营养颗粒材料可用于将大量营养特性插入休闲食品中。 含有可膨胀的含微丸的​​制剂提供了将微粒成分如蛋白质，矿物质和其它成分或理想的营养物引入到通常不适合于细粒度的食品加工线中。 含微管制剂的制剂可以完全由微丸组成，或者可以包含可膨胀淀粉，例如玉米粉，片状面团和膨胀的夹头产品，微丸可以在其上被烘烤。

公开(公告)号：US08877279B2

公开(公告)日：2014-11-04

申请号：US14158927

申请日：2014-01-20

申请人： Frito-Lay North America, Inc.

发明人： David B. Emerson ,  Shalaka Narwankar

IPC分类号： A21C3/06 ,  A21D8/02 ,  A21D13/00 ,  A21C11/08

CPC分类号： A21D8/02 ,  A21C3/06 ,  A21C3/065 ,  A21C11/08 ,  A21C11/10 ,  A21C11/103 ,  A21D13/00

摘要： An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.

摘要翻译： 一种改进的面团轧制产品和用于轧制生面团的方法。 所提出的发明包括一种面团轧制方法，其具有将面片切割成具有凹形前缘和凸形后缘的预制件的面片。 轧制窗帘产生了一个卷边的预成型件，内侧的前缘和外侧的后缘。 将轧制的预成型件煮熟以产生在整个长度上具有一致厚度的滚动小吃产品和圆形外部皮瓣。

公开(公告)号：US20140065262A1

公开(公告)日：2014-03-06

申请号：US13598515

申请日：2012-08-29

申请人： Giammaria GIULIANI ,  Anna Benedusi ,  Raffaella Di Cagno ,  Carlo Giuseppe Rizzello ,  Maria De Angelis ,  Marco Gobbetti ,  Angela Cassone

发明人： Giammaria GIULIANI ,  Anna Benedusi ,  Raffaella Di Cagno ,  Carlo Giuseppe Rizzello ,  Maria De Angelis ,  Marco Gobbetti ,  Angela Cassone

IPC分类号： A21D8/04 ,  A21D13/00 ,  A21D10/00

CPC分类号： A21D13/40 ,  A21D6/00 ,  A21D8/00 ,  A21D8/042 ,  A21D8/045 ,  A21D8/047 ,  A21D10/002 ,  A21D13/00 ,  A21D13/04 ,  A21D13/062 ,  A21D13/066 ,  A23L33/30 ,  A23Y2220/67 ,  A23Y2220/81 ,  C12N1/20

摘要： The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content.

摘要翻译： 本发明涉及从含有谷物面粉的谷蛋白开始制备面粉面积减少的方法。 特别地，本发明涉及乳酸菌和真菌酶在小麦粉中部分降解麸质的用途，以便获得具有20,000-80,000ppm残余麸质浓度的面粉面团。 通过本发明方法获得的面粉面团可用于制备具有降低的面筋含量的食品。

公开(公告)号：US20130273209A1

公开(公告)日：2013-10-17

申请号：US13446538

申请日：2012-04-13

申请人： Stefan K. Baier ,  Eugenio Bortone ,  Iris Huang

发明人： Stefan K. Baier ,  Eugenio Bortone ,  Iris Huang

IPC分类号： A21D13/00 ,  A23L1/216 ,  A23L1/212 ,  A23L1/304 ,  A23L1/302 ,  A23L1/308 ,  A23L1/10 ,  A23L1/325 ,  A23L1/31 ,  A23L1/20 ,  A23L1/305 ,  A23L1/221 ,  A23L1/30 ,  A23P1/12 ,  A23L1/27

CPC分类号： A21D13/00 ,  A23L5/11 ,  A23L5/15 ,  A23L5/42 ,  A23L7/17 ,  A23L13/00 ,  A23L17/00 ,  A23P30/20

摘要： An expandable starch-based component is extruded through a random extruder together with a colored component having a color unlike that of said starch-based component. The starch-based component may include cereal grains such as rice or corn meal or components derived therefrom. The colored component may include colored starches such as blue corn meal; seeds; and/or micropellets made from fine particle ingredients. When combined, the components form a color-comprising mixture that can be extruded into colored or colorful collets. The color-comprising mixture comprises between about 2% to about 10% colored component. The produced bi-colored collets may then be cooked, optionally seasoned and packaged for consumption.

摘要翻译： 可膨胀的淀粉基组分与具有不同于所述淀粉基组分的颜色的着色组分一起通过无规挤出机挤出。 基于淀粉的组分可以包括谷物如米或玉米粉或由其衍生的成分。 有色成分可以包括有色淀粉，如蓝玉米粉; 种子 和/或由细颗粒成分制成的微丸。 当组合时，组分形成可以挤出成彩色或彩色的夹头的包含颜色的混合物。 含颜色的混合物包含约2％至约10％的着色组分。 然后可以将所生产的双色夹头进行熟化，任选地调味并包装以便消费。

公开(公告)号：US4643907A

公开(公告)日：1987-02-17

申请号：US701468

申请日：1985-02-14

申请人： Kenneth W. Player ,  Lonny L. Wilson

发明人： Kenneth W. Player ,  Lonny L. Wilson

IPC分类号： A21D13/00 ,  A23C19/093 ,  A23D5/00 ,  A23G3/00

CPC分类号： A23C19/093 ,  A21D13/00

摘要： There is disclosed non-sweet, savory, flavored baking chips (e.g., cheese baking chip), a process for making the same, and use of the chips in a variety of food items, such as cookies, cakes, and other baked products.

摘要翻译： 公开了非甜味，美味，风味的烘焙片（例如，奶酪烘焙芯片），其制造方法，以及在各种食品如饼干，蛋糕和其他烘焙产品中的使用。

公开(公告)号：US20240051726A1

公开(公告)日：2024-02-15

申请号：US18381419

申请日：2023-10-18

申请人： H.J. Heinz Company Brands LLC

发明人： Lauren Knezovich ,  Josephine Pokrzywa ,  Mikhail Gershenzon ,  Charles Wang ,  Luke Wallace ,  Bayete Milhomme ,  Sean Magee ,  Audrey Burger ,  Ashleigh Gibson ,  Cornelia Diana Vasile ,  Kyra Lynn Selner ,  Rachel Russell ,  John Frederick Vakiener

IPC分类号： B65D81/34 ,  A23L13/00 ,  A23L13/60 ,  A23L19/00 ,  A23L19/12 ,  A23L7/109 ,  A23L13/50 ,  A21D13/00 ,  B65B25/00

CPC分类号： B65D81/3453 ,  A23L13/06 ,  A23L13/67 ,  A23L19/03 ,  A23L19/14 ,  A23L7/111 ,  A23L13/55 ,  A21D13/00 ,  B65B25/001 ,  A23V2002/00 ,  B65D2581/3416

摘要： An example modular meal system includes two or more modular meal components. Example modular meal components include a tray, a meal component disposed within the tray, and a sauce component disposed within the tray. The meal component is selected from a protein component, a starch component, a vegetable component, an appetizer component, and a dessert component. Each modular meal component is configured and/or formulated to reach at least 165° F. or at least 167° F. when heated from frozen for a heating time period within the range of from about 20 minutes to about 60 minutes and at a heating temperature within the range of about 350° F. to about 450° F.