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公开(公告)号：US20100119661A1
公开(公告)日：2010-05-13
申请号：US12688446
申请日：2010-01-15
摘要： Processes for applying a barrier coating to a biscuit that is to be coated with a component having a higher moisture content. The barrier coating is a mixture of a high-melting fat and icing sugar and is applied uniformly to the biscuit by liquefying this coating and then applying it by rotating the biscuit during panning or brushing. The resultant coated biscuit products also form part of this invention.
摘要翻译： 将阻挡涂层施加到待涂覆有具有较高水分含量的组分的饼干的方法。 阻隔涂层是高熔点脂肪和结冰糖的混合物，并通过液化该涂层而均匀地施加到饼干，然后通过在平移或刷牙期间旋转饼干来施加它。 所得到的涂覆的饼干产品也构成本发明的一部分。
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公开(公告)号：US06958165B2
公开(公告)日：2005-10-25
申请号：US10320770
申请日：2002-12-17
申请人： Jean-Francois Tence , Ana Miskovic , Sylvie Penet
发明人： Jean-Francois Tence , Ana Miskovic , Sylvie Penet
摘要： A thin puff dough biscuit for a refrigerated or frozen food product. The biscuit has a laminar structure containing 6 to 10 sheets of puff dough and a maximum thickness of at most 2 mm. The biscuit is baked between two heated surfaces so as to prevent the development of the puff dough, and it is coated with a composition, in particular a fatty composition, which serves as a moisture barrier. This biscuit serves as an inclusion or an annex in a composite frozen cake that has at least one layer of the preceding biscuit included in a mass of cream and in which the layers of biscuit are separated from each other by layers of cream.
摘要翻译： 用于冷冻或冷冻食品的薄泡泡面团饼干。 该饼干具有层叠结构，其包含6至10张泡芙面团，最大厚度至多为2mm。 饼干被烘烤在两个加热的表面之间，以防止泡芙面团的发展，并且它被用作防潮层的组合物，特别是脂肪组合物涂覆。 该饼干作为复合冷冻蛋糕中的包含物或附件，其具有包含在大量奶油中的至少一层前面的饼干，并且其中饼干层彼此分开一层霜。
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公开(公告)号：US06472006B1
公开(公告)日：2002-10-29
申请号：US09826604
申请日：2001-04-05
申请人： Jimbay P. Loh , Timothy S. Hansen
发明人： Jimbay P. Loh , Timothy S. Hansen
IPC分类号： A23D900
摘要： An oven-stable edible moisture barrier for food products is provided. This oven-stable moisture barrier is useful in preventing moisture migration within a multi-component food product between components having different water activities even when the multi-component food product is exposed to elevated temperatures. The oven-stable edible moisture barrier of this invention is formed from a composition comprising an edible, low melting oil having a melting point of about 35° C. or lower and an edible, high melting fat having a melting point of about 70° C. or higher, wherein the edible, low melting oil and the edible, high melting fat are co-micromilled at a temperature above the melting point of the edible, low melting oil but below the melting point of the edible, high melting fat to form a cream-type mixture. This composition has unique thermal and mechanical properties that makes it ideal as an edible moisture barrier for use in food products, especially for baking applications.
摘要翻译： 提供了一种用于食品的烤箱稳定的食用防潮屏障。 即使在多组分食品暴露于高温下，这种烘箱稳定的湿气屏障也可用于防止水分在具有不同水分活性的组分之间的多组分食品中的水分迁移。 本发明的烤箱稳定的可食用水分阻隔物由包含熔点约35℃或更低的可食用的低熔点油和熔点约70℃的可食用的高熔点脂肪的组合物形成 或更高，其中可食用的低熔点油和可食用的高熔点脂肪在高于可食用低熔点油的熔点但低于可食用的高熔点脂肪的熔点的温度下共混，以形成 奶油型混合物。 该组合物具有独特的热和机械性能，使其成为用于食品，特别是烘烤应用的食用防潮屏障的理想选择。
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公开(公告)号：US3784714A
公开(公告)日：1974-01-08
申请号：US3784714D
申请日：1971-01-11
申请人： GEN FOODS CORP
发明人： MCREYNOLDS J , TOPALIAN H
CPC分类号： A23G1/305 , A21D13/26 , A23G2200/00
摘要： IMPROVED MOISTURE AND OXYGEN PROTECTION IS OBTAINED IN A CHOCOLATE OR IMITATION CHOCOLATE COATING BY THE ADDITION OF A MINOR AMOUNT OF CALCIUM STEARATE TO THE COMPOSITION. THIS TYPE OF COATING PREVENTS THE MOISTURE LOSS FROM COATED CANDY CENTERS OR BAKERY PRODUCTS WITH HIGH MOISTURE AND VAPOR PRESSURE. THE CANDY CENTER, COOKIE FILLING OR BAKERY PRODUCT CONSEQUENTLY REMAINS SOFT IN TEXTURE AND OF STABLE FLAVOR QUALITY OVER EXTENDED PERIODS OF TIME.
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公开(公告)号：US07541037B2
公开(公告)日：2009-06-02
申请号：US10468796
申请日：2001-12-18
申请人： Takahide Kasai , Takahiro Eguchi
发明人： Takahide Kasai , Takahiro Eguchi
CPC分类号： A23K40/30 , A21D13/26 , A23P10/30 , A23V2002/00 , C05G3/0041 , C09D199/00 , C08L2666/28 , A23V2200/22 , A23V2250/218 , A23V2250/60
摘要： The present invention provides a coating agent, wherein an oxygen-barrier property enhancer, which is one or more of glucose, mannose, maltose, trehalose, fructose, raffinose, arabinose, nigerooligosaccharide, lactose, D-glucono-1,5-lactone, arginine hydrochloride, ferrous sulfate, sodium dihydrogen phosphate, mannitol, Palatinit, and vitamin C, is added to acid-treated yeast cell wall fractions consisting of cell residue obtained by removing the internal soluble cell components of enzyme-treated yeast, the residue being treated with an acidic aqueous solution to further remove the solubilized components, and which enables a film being formed by coating with the coating agents for an oxygen permeability test by using the coating agent to attain at 23° C. and relative humidity of 60% an oxygen permeability coefficient of
摘要翻译： 本发明提供一种包衣剂，其中，作为葡萄糖，甘露糖，麦芽糖，海藻糖，果糖，棉子糖，阿拉伯糖，黑糖低聚糖，乳糖，D-葡萄糖酸-1,5-内酯， 将加入精氨酸盐酸盐，硫酸亚铁，磷酸二氢钠，甘露糖醇，帕拉金和磷酸二氢钙，加入酸处理的酵母细胞壁级分中，该组分由通过除去酶处理酵母的内部可溶性细胞成分得到的细胞残留物， 用酸性水溶液进一步除去溶解的组分，并且通过使用涂覆剂在23℃和相对湿度为60％的氧气下涂覆用于氧气渗透性试验的涂层剂，可以形成膜 渗透系数<0.1 cm3 mm / m2atm 24小时。
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7.发明申请COATING COMPOSITIONS FOR DOUGH-BASED GOODS INCLUDING DOUGHNUTS AND OTHER PRODUCTS 审中-公开涂料组合物，包括DONUTS和其他产品公开(公告)号：US20090098256A1
公开(公告)日：2009-04-16
申请号：US12258219
申请日：2008-10-24
IPC分类号： A21D13/00
CPC分类号： A23G3/54 , A21D13/26 , A23G3/0063 , A23G3/343 , A23G3/48 , A23G2200/00 , A23G2200/06 , A23G2200/08 , A23G2210/00
摘要： A food product including an edible substrate at least partially derived from dough or batter is provided. Such a food product includes a first water-soluble coating. The first coating includes a starch, a starch derivative, or a mixture thereof. The first coating at least partially covers the surface of the edible substrate prior to the application of a second coating. The substrate and the second coating have different water activities. The first coating provides at least a partial moisture barrier between the substrate and the second coating.
摘要翻译： 提供了包括至少部分来自面团或面糊的可食用底物的食品。 这种食品包括第一水溶性涂层。 第一涂层包括淀粉，淀粉衍生物或其混合物。 在施加第二涂层之前，第一涂层至少部分地覆盖可食用基材的表面。 基材和第二涂层具有不同的水分活度。 第一涂层在基底和第二涂层之间提供至少一部分水分阻挡层。
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公开(公告)号：US20070166437A1
公开(公告)日：2007-07-19
申请号：US10583421
申请日：2004-11-23
IPC分类号： B65D85/78
摘要： An edible barrier suitable for use in food products, comprising a cross-linked biopolymer and a lipid material, said edible barrier having a thickness of about 2 to 1,500 micrometer, effectively reduces migration of moisture and flavour in food products.
摘要翻译： 适用于食品的可食用屏障，包括交联生物聚合物和脂质材料，所述可食用屏障具有约2至1500微米的厚度，有效地减少了食品中水分和风味的迁移。
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公开(公告)号：US06858241B1
公开(公告)日：2005-02-22
申请号：US09912219
申请日：2001-07-25
申请人： Alvin Kershman , Jeff L. Shear
发明人： Alvin Kershman , Jeff L. Shear
IPC分类号： A21D13/00
摘要： A protective coating or film is applied to at least a portion of the outermost surfaces of the outermost layers of a farinaceous product including a high solid fat index lipid or hard butter to form an outer high solid fat index layer. Reheating the product in a toasting environment from a refrigerated or frozen state causes the high solid fat index layer to transfer heat into the interior of the food product by continuously melting and resolidifying in a controlled way to limit toasting while absorbing into the surface of the product at a rate limited by the high solid fat index. The film serves as a protective barrier which limits toasting (i.e., browning) in the toasting environment by conducting heat into the interior of the product and to prevent moisture escape from the product during refrigerated or frozen storage and during the reheating process.
摘要翻译： 将保护性涂层或薄膜施加到包含高固体脂肪指数脂质或硬脂肪的含糖产品的最外层的至少一部分最外表面以形成外高固体脂肪指数层。 在冷藏或冷冻状态的烘烤环境中将产品再加热导致高固体脂肪指数层通过以受控的方式连续熔化和重新固化以将热量传递到食品的内部，以限制烘烤，同时吸收到产品的表面 以高固体脂肪指数为限。 该膜用作保护屏障，其通过将热量导入产品的内部并在冷藏或冷冻储存期间和在再加热过程期间防止水分从产品中逸出而在烘烤环境中进行烘烤（即，褐变）。
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公开(公告)号：US20040121051A1
公开(公告)日：2004-06-24
申请号：US10430162
申请日：2003-05-06
发明人： Melissa Fenn , Angelica Merk , Eric M. Weisser , Yi Yang
IPC分类号： A23G001/00
CPC分类号： A23P20/20 , A21D13/26 , A21D13/34 , A23C9/133 , A23C2270/05 , A23G3/343 , A23G9/322 , A23G2200/06 , A23P20/105 , A23P20/12
摘要： Hydrocolloids useful as a barrier in multi-component food systems for the inhibition of moisture migration and methods for using the barrier are disclosed. The hydrocolloid can be applied as a powder. The hydrocolloid containing barrier is able to inhibit the migration of moisture across the system, thereby improving the shelf life of the food product, as well as enhancing the ability of the product to survive freeze/thaw cycles. In doing so, the organoleptic qualities of the food system are enhanced.
摘要翻译： 公开了用作抑制水分迁移的多组分食物系统中的屏障的水胶体和使用该屏障的方法。 水胶体可以作为粉末使用。 含水胶体的屏障能够抑制水分穿过系统的迁移，从而提高食品的保质期，以及增强产品在冷冻/融化循环中存活的能力。 在这样做的同时，提高了食品系统的感官素质。
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