公开(公告)号：US5955131A

公开(公告)日：1999-09-21

申请号：US778660

申请日：1997-01-03

申请人： Yoshiyuki Fujita ,  Yufuji Kawasaki

发明人： Yoshiyuki Fujita ,  Yufuji Kawasaki

IPC分类号： A21D13/00 ,  A23L1/00 ,  A23L1/39 ,  A23L1/48

CPC分类号： A21D13/0006 ,  A21D13/0025 ,  A21D13/0096 ,  A23L23/00 ,  A23L35/00 ,  A23P20/20

摘要： A method of sandwiching soft, smooth and fluid food between a top half and a bottom half of a bun includes, first, making the food with thermo-coagulable protein that solidifies due to heat is included in the food. The food is then formed into a flat shape having a uniform thickness and a size suitable for sandwiching between the top half and the bottom half of the bun. After applying a coating to the food, it is deep-fried while heating the coating to a light brown so that the food includes a smooth and fluid center portion and a film-like peripheral portion that is coagulated by the thermo-coagulable protein. The food thus deep-fried is sandwiched between the top half and the bottom half of the bun.

摘要翻译： 在面包的上半部分和下半部分之间夹着柔软，平滑和流动的食物的方法包括首先使包含在食物中的由热量固化的可凝结的蛋白质的食物制成食物。 然后将食物形成具有均匀厚度的平坦形状和适于夹在馒头的上半部和下半部之间的尺寸。 在将食物涂布到食物上之后，将该涂层加热至浅棕色，使食物包含光滑的流体中心部分和由可凝固的蛋白质凝结的膜状周边部分。 这样油炸的食物夹在馒头的上半部分和下半部分之间。

公开(公告)号：US5681605A

公开(公告)日：1997-10-28

申请号：US415311

申请日：1995-04-03

申请人： Toshio Takemori ,  Toshinobu Tsurumi ,  Masahiro Takagi ,  Shunichi Terasaki

发明人： Toshio Takemori ,  Toshinobu Tsurumi ,  Masahiro Takagi ,  Shunichi Terasaki

IPC分类号： A23G3/00 ,  A21D2/10 ,  A21D2/16 ,  A21D2/18 ,  A21D6/00 ,  A21D8/02 ,  A21D13/00 ,  A21D13/08 ,  A23G3/34 ,  A21D8/06 ,  A21D8/00 ,  A23G3/20 ,  A23P1/12

CPC分类号： A21D13/0025 ,  A21D13/0067 ,  A21D2/181 ,  A21D6/00 ,  A21D8/02

摘要： A pretzel stick having a hollow portion along a longitudinal center is prepared by baking a material which consists essentially of 100 parts by weight of grain flour, 5-50 parts by weight of saccharides, 5-60 parts by weight of oils and fats, and 0-60 parts by weight of starch. The preparation process of the pretzel stick comprises the steps of preparing the material, extruding the material through a ring nozzle so that the extruded material has a cylindrical shape with a hollow portion along the longitudinal center thereof, baking the extruded material, cutting the baked material to a constant length, and injecting a filling material having an adjusted viscosity into the hollow portion.

摘要翻译： 通过烘烤基本上由100重量份的谷粉，5-50重量份的糖，5-60重量份的油和脂肪组成的材料，制备具有沿纵向中心的中空部分的椒盐卷饼棒，以及 0-60重量份的淀粉。 椒盐脆饼棒的制备过程包括以下步骤：制备材料，通过环形喷嘴挤出材料，使得挤出的材料具有沿其纵向中心具有中空部分的圆柱形形状，烘烤挤出的材料，切割烘烤材料 并将具有调节粘度的填充材料注入中空部分。

公开(公告)号：US4919946A

公开(公告)日：1990-04-24

申请号：US371036

申请日：1989-06-26

申请人： Tong S. Pak ,  Tae S. Pak

发明人： Tong S. Pak ,  Tae S. Pak

IPC分类号： A21D13/00 ,  A23L1/00

CPC分类号： A21D13/0025 ,  A21D13/0029 ,  A23P20/20

摘要： An edible food product including an edible container inserted between two slices of bread or the like, wherein the edible container is adapted to contain a large quantity of unique foods such as noodles, hot dot, cooked vegetable, cooked or fresh mushroom, barbecue foods, etc. for preventing the unique foods from falling from the edible food product and providing for sufficient amounts of unique food for good health. The edible container, having a V-shaped configuration includes an outward bent circumferential and edge disposed along the top edge and a plate bottom or an opening disposed in the center of the plate bottom surface thereof for causing the container to tightly adhere to two slices of bread.

摘要翻译： 一种可食用食品，其包括插入两片面包等之间的食用容器，其中，所述可食用容器适于容纳大量独特的食物，例如面条，热点，熟蔬菜，熟或新鲜蘑菇，烧烤食品， 以防止独特的食物从可食用食品中掉落，并提供足够量的独特的食物以保持身体健康。 具有V形构造的可食用容器包括沿着顶部边缘设置的向外弯曲的周向和边缘，以及设置在其板底表面的中心的板底部或开口，用于使容器紧紧地粘附到两片 面包。

公开(公告)号：US4775543A

公开(公告)日：1988-10-04

申请号：US911107

申请日：1986-09-23

申请人： Daniel Mani

发明人： Daniel Mani

IPC分类号： A21D13/00 ,  A21D8/02

CPC分类号： A21D13/0025

摘要： A pocket or pita bread, and method of making the same, is described. The invented pita bread comprises a pressure relief hole provided in a seam thereon to relieve the pressure formed therein by the heated air therein during baking. In the invented method, a predetermined portion of each pita bread is heat shielded during baking, preferably by overlapping each pair of pita breads or folding over an edge of the pita bread prior to the baking thereof.

摘要翻译： 描述了口袋或皮塔饼面包及其制作方法。 本发明的皮塔饼包括一个设置在其上的接缝上的减压孔，以便在烘烤过程中释放其中由加热的空气形成的压力。 在本发明的方法中，每个皮塔饼面包的预定部分在烘烤期间被热屏蔽，优选地在每一个皮塔饼面包之间重叠，或者在烘烤之前折叠在皮塔饼面包的边缘上。

公开(公告)号：US4725444A

公开(公告)日：1988-02-16

申请号：US899849

申请日：1986-08-25

申请人： Robert J. Wilkins

发明人： Robert J. Wilkins

IPC分类号： A21B3/13 ,  A21C15/00 ,  A21D13/00 ,  A23G9/32 ,  A23G9/50 ,  A23P1/10

CPC分类号： A21D13/0025 ,  A21B3/13 ,  A21C15/007 ,  A23G9/506

摘要： A method of making a bun or like edible product produced from dough includes placing dough in a mold having an outer peripheral wall defining the outer periphery of a bun to be baked, a flat bottom wall extending inwardly from the outer peripheral wall, and an upstanding recess-forming member surrounded by the bottom wall. The recess-forming member has an inner peripheral wall extending upwardly from the bottom wall and a top extending across the top of the inner peripheral wall. The dough is baked in the mold to form a bun having a flat bottom surface with a recess, and the bun is then cut across a horizontal plane above the recess to provide an upper part and a lower part, the lower part is turned upside-down to position the recessed surface uppermost, edible filling material is placed in the recess, and the upper part is placed on the upside-down lower part to form a filled bun.

摘要翻译： 制作由面团生产的面包或类似可食用产品的方法包括将面团放置在模具中，该模具具有限定待烘烤的馒头的外围的外周壁，从外周壁向内延伸的平底壁， 凹陷形成部件被底壁包围。 凹部形成构件具有从底壁向上延伸的内周壁和跨越内周壁的顶部延伸的顶部。 将面团在模具中烘烤以形成具有凹陷的平坦底表面的小圆面包，然后将切片横过凹部上方的水平面切割以提供上部和下部， 向下放置凹陷表面最上方，将可食用填充材料放置在凹槽中，并将上部放置在倒置的下部上以形成填充的面包。

公开(公告)号：US4622891A

公开(公告)日：1986-11-18

申请号：US693135

申请日：1985-01-22

申请人： Clarence W. Cramer ,  Roelof deVries

发明人： Clarence W. Cramer ,  Roelof deVries

IPC分类号： A21C15/00 ,  A21C15/02 ,  A21C9/04

CPC分类号： A21C15/002 ,  A21C15/02 ,  A21D13/0025 ,  B65G2201/0205

摘要： A sandwich cookie is made of a chocolate-coated bottom biscuit and a plain top biscuit by applying a pair of stripes of molten chocolate to the chocolate-coated surface of the bottom biscuit, placing the biscuits against each other, and cooling the molten chocolate to set it and bond together the top and bottom biscuits to form the desired chocolate sandwich cookie. Apparatus is provided for performing these steps automatically on rapidly-moving trains of top and bottom biscuits. Stepping conveyors and synchronized lugged conveyors move each top biscuit into vertical alignment with a corresponding coated and striped bottom biscuit, whereupon the top biscuit is dropped upon the bottom biscuit and passed beneath a presser spring which urges the top and bottom cookies toward each other prior to cooling of the molten stripes. The bottom biscuits are initially provided with the chocolate coating on their bottom surfaces, and are turned over prior to application to them of the top biscuits, by means of synchronously rotating inverter wheels having recesses for receiving the bottom biscuits and for carrying them around to an inverted, coated-side-up, position prior to their discharge onto the conveyor.

摘要翻译： 三明治饼干由巧克力涂层的底部饼干和普通顶部饼干制成，通过将一对熔融巧克力条纹施加到底部饼干的巧克力涂覆的表面上，将饼干彼此相对放置，并将熔融的巧克力冷却至 设置它并将顶部和底部饼干结合在一起以形成所需的巧克力三明治饼干。 提供了用于在快速移动的顶部和底部饼干列车上自动执行这些步骤的装置。 步进式输送机和同步的输送带将每个顶部的饼干与相应的涂层和条纹的底部饼干垂直对准，然后将顶部饼干倒在底部饼干上，并通过压脚弹簧，压脚弹簧将顶部和底部饼干向前推向彼此，然后 冷却条纹。 底部饼干最初在其底部表面上设置有巧克力涂层，并且在施加到顶部饼干之前通过同步旋转的具有用于接收底部饼干的凹部的逆变器轮子翻转并将其携带到 在排出到输送机上之前，将其倒置，涂覆在一起。

公开(公告)号：US4283430A

公开(公告)日：1981-08-11

申请号：US075613

申请日：1979-09-14

申请人： Robert C. Doster ,  Beth R. Judson ,  Kathleen G. Soo Hoo

发明人： Robert C. Doster ,  Beth R. Judson ,  Kathleen G. Soo Hoo

IPC分类号： A21C9/06 ,  A21D13/00 ,  A23G3/00

CPC分类号： A21D13/0025 ,  A21C9/061

摘要： A tubular centerfilled food product having a rigid, friable, thermoplastic baked outer shell and a core of edible filling material is produced by a continuous, straight-through process. A semi-liquid batter having a relatively high content of mono- and/or disaccharides is carried between a pair of spaced-apart moving heated surfaces and baked to form a continuous, elongated flat thermoplastic sheet having a controlled thickness. The continuous thermoplastic sheet while warm and pliable is rolled around its longitudinal axis to form a continuous tube having a closed longitudinal, non-overlapping seam. As the baked sheet is rolled around its longitudinal axis, an edible filling material is injected into the core of the continuous tube as it is formed. The filled tube is cooled until the outer shell becomes rigid and is then cut into pieces of a desired length.

摘要翻译： 具有刚性，脆性，热塑性烘烤外壳和可食用填充材料芯的管状中心填充食品通过连续的直通方法生产。 具有相对高含量的单糖和/或二糖的半液体面糊在一对间隔开的移动的加热表面之间被承载，并被烘烤以形成具有受控厚度的连续细长的扁平热塑片。 连续的热塑性片材在温和柔软时围绕其纵向轴线卷绕以形成具有封闭的纵向，不重叠接缝的连续管。 当烘烤片材围绕其纵向轴线卷绕时，可食用的填充材料在其形成时被注入连续管的芯中。 将填充的管冷却直到外壳变硬，然后切割成所需长度的片。

公开(公告)号：US1231286A

公开(公告)日：1917-06-26

申请号：US16687017

申请日：1917-05-07

申请人： NEWCOMB HORACE C

发明人： NEWCOMB HORACE C

CPC分类号： A21D13/0025 ,  A21D13/32

公开(公告)号：US08726797B2

公开(公告)日：2014-05-20

申请号：US12293731

申请日：2008-01-17

申请人： Yannick Assius

发明人： Yannick Assius

IPC分类号： A21C15/00

CPC分类号： A21D13/0025 ,  A21C15/007 ,  A21D13/30 ,  A21D13/32 ,  A23P20/20 ,  A47J43/00

摘要： According to the invention, in a method of preparing a sandwich by introducing a filling between two mutually-facing portions of a piece of bread, the following operations are performed: placing a filling on a filling support dish; placing the dish with the filling on a tilting dish support fitted with a pusher or a handle; engaging the top and bottom portions of the piece of bread or dough product on either side of the pivot axis of the dish support; actuating the pusher or the handle to cause the dish support to tilt together with the dish towards a space for filling as defined by said top and bottom portions of the piece of bread or dough product so as to obtain an angle of inclination for the dish that is suitable for causing the filling to slide off the dish into the space for filling, while retaining the dish on the dish support.

摘要翻译： 根据本发明，在通过在一片面包的两个相互相对的部分之间引入填充物来制备夹层的方法中，进行以下操作：将填充物填充在填充支撑盘上; 将填充物放置在装有推动器或手柄的倾斜盘支架上; 将所述面包片或面团制品的顶部和底部部分接合在所述餐具支架的枢转轴线的任一侧上; 致动推动器或手柄以使餐具支撑件与餐具一起倾斜到由面包片或面团产品的所述顶部和底部限定的填充空间，以便获得餐具的倾斜角 适合于使填充物从盘子滑出到用于填充的空间中，同时将盘保持在盘支架上。

公开(公告)号：US20100189854A1

公开(公告)日：2010-07-29

申请号：US12293731

申请日：2008-01-17

申请人： Yannick Assius

发明人： Yannick Assius

IPC分类号： A21D13/00 ,  A47J43/04

CPC分类号： A21D13/0025 ,  A21C15/007 ,  A21D13/30 ,  A21D13/32 ,  A23P20/20 ,  A47J43/00

摘要： According to the invention, in a method of preparing a sandwich by introducing a filling between two mutually-facing portions of a piece of bread, the following operations are performed: placing a filling on a filling support dish; placing the dish with the filling on a tilting dish support fitted with a pusher or a handle; engaging the top and bottom portions of the piece of bread or dough product on either side of the pivot axis of the dish support; actuating the pusher or the handle to cause the dish support to tilt together with the dish towards a space for filling as defined by said top and bottom portions of the piece of bread or dough product so as to obtain an angle of inclination for the dish that is suitable for causing the filling to slide off the dish into the space for filling, while retaining the dish on the dish support.

摘要翻译： 根据本发明，在通过在一片面包的两个相互相对的部分之间引入填充物来制备夹层的方法中，进行以下操作：将填充物填充在填充支撑盘上; 将填充物放置在装有推动器或手柄的倾斜盘支架上; 将所述面包片或面团制品的顶部和底部部分接合在所述餐具支架的枢转轴线的任一侧上; 致动推动器或手柄以使餐具支撑件与餐具一起倾斜到由面包片或面团产品的所述顶部和底部限定的填充空间，以便获得餐具的倾斜角 适合于使填充物从盘子滑出到用于填充的空间中，同时将盘保持在盘支架上。