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    NON-LAURIC NON-TRANS FAT COMPOSITION FOR CHOCOLATE COATING
    4.
    发明申请
    NON-LAURIC NON-TRANS FAT COMPOSITION FOR CHOCOLATE COATING 审中-公开
    非卤素非转化脂肪组合物用于巧克力涂料

    公开(公告)号：US20160066594A1

    公开(公告)日：2016-03-10

    申请号：US14774698

    申请日：2014-03-14

    申请人： FUJI OIL COMPANY LIMITED

    发明人： HIDEKI MOTOIKE ,  TOMOKO FUJITA

    IPC分类号： A23G1/30 ,  A21D13/00 ,  A23D9/00

    CPC分类号： A23G1/305 ,  A21D13/28 ,  A23D9/00 ,  A23D9/007 ,  A23D9/04 ,  A23V2002/00 ,  C11C3/10 ,  A23G2200/08

    摘要： Provided is a non-lauric non-trans fat composition for chocolate coating that has the drying time, gloss, difficulty in peeling from a coated item, and sweating resistance required for chocolate coating use. Moreover, the non-lauric non-trans fat composition for chocolate coating enables a novel composite food having a soft texture that has not been obtainable by a conventional fat composition for chocolate coating to be obtained. The non-lauric non-trans fat composition for chocolate coating contains a fat having a specific fatty acid composition and having a rising melting point of 35° C. or higher, and has a specific triglyceride composition.

    摘要翻译： 本发明提供一种巧克力涂料的非月桂酸非反式脂肪组合物，其具有干燥时间，光泽度，涂覆物品的剥离难度以及巧克力涂料使用所需的耐汗性。 此外，用于巧克力涂层的非月桂酸非反式脂肪组合物能够获得具有柔软质感的新型复合食品，该复合食品通过用于巧克力涂层的常规脂肪组合物不可获得。 用于巧克力涂层的非月桂酸非反式脂肪组合物含有具有特定脂肪酸组成并且熔点上升35℃或更高的脂肪，并且具有特定的甘油三酯组成。

    Glazing agent for baked goods
    5.
    发明授权
    Glazing agent for baked goods 有权
    烘焙食品的上光剂

    公开(公告)号：US09138007B2

    公开(公告)日：2015-09-22

    申请号：US13817472

    申请日：2011-07-27

    申请人： Erwin Theofiel De Waele ,  Joyce Allegonda Johanna Kox

    发明人： Erwin Theofiel De Waele ,  Joyce Allegonda Johanna Kox

    IPC分类号： A21D13/00 ,  A23J3/14 ,  A21D15/02 ,  A23J3/16 ,  A23J3/18 ,  A23L1/00

    CPC分类号： A21D13/0016 ,  A21D13/20 ,  A21D13/22 ,  A21D13/24 ,  A21D13/28 ,  A21D15/02 ,  A23J3/14 ,  A23J3/16 ,  A23J3/18 ,  A23P20/10 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/122 ,  A23V2200/22 ,  A23V2250/548

    摘要： The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of vegetable protein, optionally homogenize the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155° C. for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt % of vegetable protein with a viscosity of 35 mPa·s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods.

    摘要翻译： 本发明涉及一种制造玻璃制剂的方法，包括以下步骤：将植物蛋白质分散在水中，得到5至15重量％植物蛋白质的植物蛋白溶液，任选地使植物蛋白溶液均质化，加热植物蛋白溶液 在100至155℃的温度下进行0.1秒至60分钟。 本发明还涉及通过该方法获得的上光剂和含有5〜15重量％粘度为35mPa·s以下的植物蛋白质的溶液的玻璃制剂。 此外，本发明涉及植物蛋白溶液作为烘焙食品的上光剂的用途。

    FROSTING MEDALLIONS AND RELATED METHODS OF USE
    6.
    发明申请
    FROSTING MEDALLIONS AND RELATED METHODS OF USE 审中-公开
    使用方法和相关方法

    公开(公告)号：US20150157041A1

    公开(公告)日：2015-06-11

    申请号：US14103727

    申请日：2013-12-11

    申请人： Heather Sotolongo, I

    发明人： Heather Sotolongo, I

    IPC分类号： A23G3/50 ,  A21D13/00

    CPC分类号： A23G3/50 ,  A21D13/24 ,  A21D13/28 ,  A23C15/12 ,  A23C15/18 ,  A23C2260/15 ,  A23C2270/15 ,  A23V2002/00 ,  A23V2200/08

    摘要： Disclosed are apparatus and related methods of producing professional looking and tasting cupcakes. In one embodiment, the disclosed apparatus are novel and pre-made butter cream frosting stickers for standard cupcakes. In a preferred mode of operation, the frosting sticker is applied to the top of a baked cupcake and allowed to set. In one mode of preparation, the sticker is prepared via piping frosting into a disk on a pan and freezing the disk.

    摘要翻译： 公开了制造专业看和品尝杯形蛋糕的装置和相关方法。 在一个实施方案中，所公开的装置是用于标准纸杯蛋糕的新颖的预制黄油奶油霜霜贴纸。 在优选的操作模式中，将结霜贴纸施加到烘烤的蛋糕的顶部并允许放置。 在一种准备方式中，贴纸通过管道结霜制成盘中的盘并冷冻盘。

    EDIBLE COATING COMPOSITION
    7.
    发明申请
    EDIBLE COATING COMPOSITION 审中-公开
    食用涂料组合物

    公开(公告)号：US20140363542A1

    公开(公告)日：2014-12-11

    申请号：US14363024

    申请日：2012-11-19

    申请人： Conopco, Inc., d/b/a UNILEVER

    发明人： Sudipta Ghosh Dastidar ,  Anandh Panchanathan ,  Raviprasad Shankar ,  Gourinandan Triumbak Tonpe

    IPC分类号： A21D13/00 ,  A23G9/50

    CPC分类号： A21D13/26 ,  A21D13/28 ,  A23G9/322 ,  A23G9/327 ,  A23G9/506 ,  A23P20/11 ,  A23V2002/00 ,  A23G2200/06 ,  A23G2200/08 ,  A23G2220/14 ,  A23V2200/22 ,  A23V2250/186 ,  A23V2250/511

    摘要： The present invention relates to edible coating composition, particularly to an edible coating composition for providing moisture barrier. It is an object of the present invention to provide an edible ice-cream cone coating composition. It is another object of the present invention to provide a coated ice-cream cone with improved moisture barrier properties. It is another object of the present invention to provide a coated ice-cream cone that retains cone crispness at the time of consumption. It is yet another object of the present invention to provide a coated ice-cream cone that shows improved moisture barrier during long periods of cold storage even under varying temperature conditions. It is still another object of the present invention to provide a method for manufacturing a coating ice-cream cone. It is yet another object of the present invention to provide a coated ice-cream cone having improved shelf life period. It is yet another object of the present invention to provide coated ice-cream cones that has good storage stability at higher storage temperatures. We have found that an edible coating composition having a chitosan-soap complex provides for a hydrophobic coating. It was found that when at least an inner surface of the ice-cream cone includes the coating composition it improves the shelf life for which the cone retains its crispness at higher storage temperature.

    摘要翻译： 本发明涉及可食用涂料组合物，特别涉及用于提供防潮层的可食用涂料组合物。 本发明的目的是提供一种可食用的冰淇淋锥形涂料组合物。 本发明的另一个目的是提供具有改善的防潮性能的涂层冰淇淋锥体。 本发明的另一个目的是提供一种在消费时保持锥形脆度的涂层冰淇淋锥体。 本发明的另一个目的是提供一种涂覆的冰淇淋锥体，即使在变化的温度条件下，也可以在长期冷藏期间显示改善的防潮性。 本发明的另一个目的是提供一种制造涂层冰淇淋锥的方法。 本发明的另一个目的是提供具有改进的保存期限的涂覆的冰淇淋锥体。 本发明的另一个目的是提供在较高储存温度下具有良好储存稳定性的涂层冰淇淋锥体。 我们已经发现，具有壳聚糖 - 皂复合物的可食用涂料组合物提供疏水涂层。 已经发现，当至少冰淇淋锥体的内表面包括涂料组合物时，其提高了在较高储存温度下锥体保持脆性的保质期。

    BOURBON SOAKED PRETZEL PRODUCTS AND METHODS FOR MAKING THE SAME
    8.
    发明申请
    BOURBON SOAKED PRETZEL PRODUCTS AND METHODS FOR MAKING THE SAME 审中-公开
    BOURBON SOAKED PRETZEL产品及其制造方法

    公开(公告)号：US20140248399A1

    公开(公告)日：2014-09-04

    申请号：US14193718

    申请日：2014-02-28

    申请人： Carolyn Downey Talucci

    发明人： Carolyn Downey Talucci

    IPC分类号： A21D13/00 ,  A21D8/00

    CPC分类号： A21D8/00 ,  A21D13/17 ,  A21D13/24 ,  A21D13/28

    摘要： The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

    摘要翻译： 本发明提供了波旁浸泡的椒盐卷饼产品及其制造方法。 在本发明的某些实施方案中，将椒盐脆饼干浸入波旁黄油混合物中，然后烘烤。 在本发明的某些实施方案中，将椒盐脆饼干第二次浸入波旁黄油混合物中，然后烘烤。