公开(公告)号：US08889202B2

公开(公告)日：2014-11-18

申请号：US12672661

申请日：2007-08-13

申请人： Paul Baisier ,  Jim Simko

发明人： Paul Baisier ,  Jim Simko

IPC分类号： A21D13/08 ,  A21D8/04 ,  A21D2/00 ,  A21D10/04 ,  A21D13/00 ,  A21D6/00 ,  A21D8/06 ,  A21D10/00 ,  A21D15/02

CPC分类号： A21D13/0096 ,  A21D6/001 ,  A21D8/06 ,  A21D10/005 ,  A21D10/04 ,  A21D13/60 ,  A21D15/02

摘要： The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming.

摘要翻译： 本发明涉及总脂肪含量在7％至18％之间，特别是7％至15％之间，更特别地在7％至12％之间的蒸饼状甜甜圈。 本发明还涉及用于制备这种环形的方法和方法（例如干混，面糊）。 本发明的甜甜圈可以在蒸煮之前或之后以冷冻状态储存。

公开(公告)号：US6106879A

公开(公告)日：2000-08-22

申请号：US69759

申请日：1998-04-30

申请人： Hideki Mori ,  Hideaki Sakai ,  Yukitaka Tanaka ,  Takuji Yasukawa

发明人： Hideki Mori ,  Hideaki Sakai ,  Yukitaka Tanaka ,  Takuji Yasukawa

IPC分类号： A23L19/12 ,  A21D13/00 ,  A21D13/08 ,  A23D9/00 ,  A23D9/013 ,  A23L5/10 ,  A23L13/50 ,  A23L19/18 ,  A23D9/007

CPC分类号： A21D13/0096 ,  A23D9/013 ,  A23L19/18 ,  A23L5/11

摘要： A fat composition is provided containing 55 to less than 95% by weight of diglycerides, in which 55 to less than 93% by weight of the fatty acid groups present are unsaturated fatty acid groups, and a shortening composition containing the fat composition, as well as fried foods containing the fat composition, wherein the shortening is reduced in bubbling during deep frying, and the fried food gives a satisfactory feeling in the mouth and improved crispiness.

摘要翻译： 提供含有55重量％至小于95重量％的甘油二酯的脂肪组合物，其中存在的脂肪酸基团的55至少于93重量％是不饱和脂肪酸基团，以及含有脂肪组合物的起酥油组合物 作为含有脂肪组合物的油炸食品，其中在油炸过程中起酥油减少，油炸食品在口中令人满意的感觉和改善的脆性。

公开(公告)号：US5620727A

公开(公告)日：1997-04-15

申请号：US3769

申请日：1993-01-13

申请人： Timothy C. Gerrish ,  Lawrence E. Carosino

发明人： Timothy C. Gerrish ,  Lawrence E. Carosino

IPC分类号： A23L1/01 ,  A21D13/00 ,  A23L1/00 ,  A23L1/217 ,  A23L1/31 ,  A23L1/315 ,  A23L1/325 ,  A23B7/00

CPC分类号： A21D13/0016 ,  A21D13/0019 ,  A21D13/0096 ,  A23L13/03 ,  A23L13/57 ,  A23L17/75 ,  A23L19/18 ,  A23P20/105

摘要： A food composition, product and method of making thereof uses tissue, such as vegetable, meat, fish or poultry. The tissue is coated with at least one coating, dried and fried. Initially the coating is a gel including water, hydrocolloid gel forming compounds and a cross-linking agent such as polyvalent cations. The coating at least partially encloses the outer surface of the tissue. The coating is dried prior to frying. The coating (initial, dried and fried) includes at least ten percent equivalent weight of cross-linking agent based on the neutralization equivalent weight of the hydrocolloid. The dried coating is adapted to substantially impede the penetration of oil therethrough. The coated fried products have a low concentration of cooking oil.

摘要翻译： 食品成分，制品及其制造方法使用蔬菜，肉，鱼，禽等组织。 将组织涂覆至少一层，干燥并油炸。 最初涂层是一种凝胶，包括水，水胶体凝胶形成化合物和交联剂如多价阳离子。 涂层至少部分地包围组织的外表面。 在油炸之前将涂层干燥。 涂层（初始，干燥和油炸）包含基于水解胶体的中和当量重量的至少10％当量的交联剂。 干燥的涂层适于基本上阻止油穿透其中。 涂覆的油炸产品具有低浓度的烹饪油。

公开(公告)号：US4937086A

公开(公告)日：1990-06-26

申请号：US370482

申请日：1989-06-23

申请人： William E. Prosise

发明人： William E. Prosise

IPC分类号： A21D2/14 ,  A21D13/00 ,  A21D13/08 ,  A23L1/308

CPC分类号： A21D13/0096 ,  A21D2/14 ,  A23L33/25 ,  Y10S426/804

摘要： A process for preparing donuts having reduced fat and substantially uniform texture is described herein. The process includes providing a donut mix containing about 0.2-10% by weight of polyvinylpyrrolidone blending with water, making donut shaped forms therefrom, and cooking by submersion in heated edible fat.

摘要翻译： 本文描述了一种制备具有降低的脂肪和基本上均匀纹理的甜甜圈的方法。 该方法包括提供含有约0.2-10重量％与水混合的聚乙烯吡咯烷酮的甜甜圈混合物，从其中制备甜甜圈形状，并通过浸入加热的食用脂肪进行烹饪。

公开(公告)号：US4844920A

公开(公告)日：1989-07-04

申请号：US56105

申请日：1987-06-01

申请人： Jing-Yau Chung

发明人： Jing-Yau Chung

IPC分类号： A21D13/00 ,  A23L1/00

CPC分类号： A21D13/0022 ,  A21D13/0096 ,  A23P20/20

摘要： A fried food article having improved crispness. Inner and outer pastry shells are provided, the inner shell sealedly containing a desired filling, and the outer shell being disposed thereabouts. Means are provided in the outer shell design for decreasing deep frying time to achieve desired outer shell crispness while avoiding undesirable drying out of the filling. In one embodiment, such means takes the form of a plurality of apertures in the outer shell to facilitate frying oil substantially contacting both the inner and outer surfaces of the outer shell. In an alternate embodiment, spacing means are provided alone or in combination with the apertures providing heat insulation between the inner and outer shells in the former case, and additional space for hot oil in the latter case, both to enance the resultant crispness of the food article upon frying.

摘要翻译： 油炸食品具有改善的脆性。 提供内部和外部糕点贝壳，内壳密封地包含所需的填充物，外壳设置在该处。 在外壳设计中提供了减少深度油炸时间以实现期望的外壳脆性的装置，同时避免了从填充物的不期望的干燥。 在一个实施例中，这种装置在外壳中采取多个孔的形式，以便于油炸油基本上接触外壳的内表面和外表面。 在替代实施例中，间隔装置单独提供或与在前一种情况下在内壳和外壳之间提供隔热的孔组合提供，并且在后一种情况下提供用于热油的额外空间，以使得所得到的食物脆度 炸的文章

公开(公告)号：US4009288A

公开(公告)日：1977-02-22

申请号：US674180

申请日：1976-04-06

申请人： Kiyoshi Fukagawa

发明人： Kiyoshi Fukagawa

IPC分类号： A21D13/00 ,  A23L5/10 ,  A23L7/109

CPC分类号： A21D13/0022 ,  A21D13/0096 ,  A23L5/11 ,  A23L7/11

摘要： Preparation of instant wontons containing a filler by preliminarily frying raw wontons formed of a filler wrapped in a skin containing 28 to 33% by weight of water in oil heated to 105.degree. to 120.degree. C to reduce the water content of the skin to 16 to 20% and then finally frying the preliminarily fried wontons in oil heated to 125.degree. to 140.degree. C to decrease the water content of the skin to 4 to 8%.

摘要翻译： 通过预先煎炸由包装在含有28〜33重量％的加入到105℃至120℃的油中的水的皮肤中形成的填料，预先炸制含有填料的速溶香料，以将皮肤的水分降至16至 20％，然后最终在加热至125〜140℃的油中煎炸预炒油，将皮肤含水量降低至4〜8％。

公开(公告)号：US6042867A

公开(公告)日：2000-03-28

申请号：US783207

申请日：1997-01-14

申请人： Tsuguhiro Hoshino ,  Ryo Yoshikawa ,  Seiji Ito ,  Koichi Hatta ,  Toshiki Nakamura ,  Makoto Yamamori ,  Katsuyuki Hayakawa ,  Keiko Tanaka ,  Hajime Akashi ,  Shigeru Endo ,  Seiji Tago ,  Shinji Ishigami

发明人： Tsuguhiro Hoshino ,  Ryo Yoshikawa ,  Seiji Ito ,  Koichi Hatta ,  Toshiki Nakamura ,  Makoto Yamamori ,  Katsuyuki Hayakawa ,  Keiko Tanaka ,  Hajime Akashi ,  Shigeru Endo ,  Seiji Tago ,  Shinji Ishigami

IPC分类号： A21D2/18 ,  A21D13/00 ,  A21D13/02 ,  A21D13/08 ,  A23L7/10 ,  A23L7/109 ,  A21D2/00

CPC分类号： A21D13/0096 ,  A21D13/02 ,  A21D2/18 ,  A23L7/109 ,  A23L7/198

摘要： Flour blends are described containing waxy wheat flour and are suitable for the preparation of breads, cakes, or noodles. These flour blends make it possible to obtain foods which do not show degraded texture after prolonged storage, and which particularly provide an excellent texture when consumed after being frozen and thawed.

摘要翻译： 描述含有糯米粉的面粉混合物，适用于面包，蛋糕或面条的制备。 这些面粉混合物使得可以获得长时间保存后不显示退化质地的食物，并且在冷冻和解冻后消费时特别提供优异的质地。

公开(公告)号：US6010736A

公开(公告)日：2000-01-04

申请号：US763434

申请日：1996-12-11

申请人： Hirofumi Motoi ,  Kazuhiro Omata ,  Futoshi Hirasawa ,  Masaru Kyugo

发明人： Hirofumi Motoi ,  Kazuhiro Omata ,  Futoshi Hirasawa ,  Masaru Kyugo

IPC分类号： A21D6/00 ,  A21D13/00 ,  A21D13/08 ,  A23L1/00 ,  A23L1/10 ,  A23L1/176 ,  A23L1/214

CPC分类号： A21D13/0096 ,  A21D6/003 ,  A23L19/105 ,  A23L7/198 ,  A23P20/12

摘要： There is disclosed a steamed durum wheat flour having a gluten vitality of 0.70-0.95 based on that of untreated durum wheat flour and a gluten swelling power of 1.05-1.30 based on that of untreated durum wheat flour. The steamed durum wheat flour is suitable for the manufacture of cakes and doughnuts and for a coating material for fried foods including tempura and fried chicken.

摘要翻译： 公开了基于未处理的硬质小麦粉的谷蛋白活力为0.70-0.95，基于未处理的硬质小麦粉的面筋膨胀力为1.05-1.30的蒸麦芽麦粉。 蒸熟的硬粒小麦粉适用于生产蛋糕和甜甜圈以及油炸食品的包装材料，包括天妇罗和炸鸡。

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：US5897906A

公开(公告)日：1999-04-27

申请号：US815465

申请日：1997-03-11

申请人： Nobuyuki Suwa ,  Tomokazu Hirose ,  Toru Tagawa

发明人： Nobuyuki Suwa ,  Tomokazu Hirose ,  Toru Tagawa

IPC分类号： A23D9/00 ,  A21D13/00 ,  A21D13/08 ,  A23D9/013 ,  C11C3/00 ,  A23D9/007

CPC分类号： A21D13/0096 ,  A23D9/013

摘要： The present invention relates to an oil and fat composition for frying comprising: (A) an oil and fat having a solid fat content of 3 to 20% by weight at 20.degree.C., and (B) a polyglycerin fatty acid ester of 0.01 to 5% by weight based on the total weight of (A) and (B), which has not less than 75% of a degree of esterification thereof and has not less than 90% by weight of the constituting fatty acid of the polyglycerin fatty acid ester which satisfy the following definitions (1) to (3): (1) the content of the saturated fatty acid having 8 to 12 carbon atoms being 10 to 55% by weight; (2) the content of the saturated fatty acid having 14 to 22 carbon atoms being 40 to 80% by weight; and (3) the content of the unsaturated fatty acid having 16 to 22 carbon atoms being 5 to 20% by weight.

摘要翻译： 本发明涉及油炸油炸组合物，其特征在于：（A）在20℃下固体脂肪含量为3〜20重量％的油脂，（B）0.01重量份的聚甘油脂肪酸酯 至（A）和（B）的总重量的至少5重量％，其具有不低于其酯化度的75％并且具有不低于聚甘油脂肪酸的构成脂肪酸的90重量％ 酸酯，其满足以下定义（1）〜（3）：（1）碳原子数为8〜12的饱和脂肪酸的含量为10〜55重量％ （2）碳原子数为14〜22的饱和脂肪酸的含量为40〜80重量％ 和（3）碳原子数为16〜22的不饱和脂肪酸的含量为5〜20重量％。