公开(公告)号：US20180116233A1

公开(公告)日：2018-05-03

申请号：US15552927

申请日：2016-02-18

申请人： Dolciaria Orsobianco S.R.L.

发明人： Ivano Bonelli ,  Luca Bonelli

IPC分类号： A21D15/02 ,  A23L3/375

CPC分类号： A21D15/02 ,  A23L3/375

摘要： A process is described for producing bread, frozen/lowered in temperature, with quick recovery before its consumption, which comprises the steps of: cooking the bread, after levitation, to 90% with respect to its complete cooking; immediately lowering the temperature of the cooked bread through the use of liquid nitrogen, down to a lowering temperature at least equal to −60° C.; packaging and freezing the bread, through a first sub-step of obtaining a temperature from −10° C. to −11° C. in the bread core, and a second sub-step of keeping the bread at a freezing temperature of −18° C. for at least 12 hours; and storing and transporting the packaged bread, always at a temperature of at least −18° C.

公开(公告)号：US09861107B2

公开(公告)日：2018-01-09

申请号：US13133273

申请日：2009-12-07

申请人： Bin Zhong ,  Xiangdong Gan

发明人： Bin Zhong ,  Xiangdong Gan

IPC分类号： A21D15/02 ,  A23G3/34 ,  A23P20/10 ,  A21D13/24 ,  A21D13/60 ,  A21D13/28

CPC分类号： A21D15/02 ,  A21D13/24 ,  A21D13/28 ,  A21D13/60 ,  A23G3/343 ,  A23P20/10 ,  A23P20/105

摘要： The gloss of iced frozen baked goods once thawed, is enhanced by coating the baked goods with shellac prior to freezing.

公开(公告)号：US20170265484A1

公开(公告)日：2017-09-21

申请号：US15074643

申请日：2016-03-18

申请人： General Mills, Inc.

发明人： David J Domingues ,  Elliot Augst ,  Craig A Dowd ,  Patrick C Dreese ,  David H Katzke ,  James P Michaels ,  Thorne R Seese

IPC分类号： A21D10/00 ,  A21D6/00 ,  A21D15/02 ,  A21D2/26

CPC分类号： A21D10/005 ,  A21D2/00 ,  A21D2/185 ,  A21D2/26 ,  A21D6/003 ,  A21D10/025 ,  A21D15/02

摘要： A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

公开(公告)号：US20160000097A1

公开(公告)日：2016-01-07

申请号：US14321993

申请日：2014-07-02

申请人： Kraft Foods Group Brands LLC

发明人： Gary Francis Smith ,  Keith D. Forneck

IPC分类号： A21D15/02 ,  A23C19/10

CPC分类号： A21D15/02 ,  A21D13/24 ,  A21D13/28 ,  A21D15/08 ,  A23C19/10 ,  A23C19/11 ,  A23C19/14

摘要： Methods of imparting resistance to mold to a food product during extended storage at refrigerated temperatures by topically applying a live yeast and fermented aqueous sugar and ethanol solution to a surface of the food product are provided. The live yeast and fermented aqueous sugar and ethanol solution contains about 1% to about 5% live yeast, about 5% to about 40% sugar, and about 5% to about 20% ethanol and is applied in an amount of about 0.5 to about 2 ml per about 80 to about 100 grams of food product. The live yeast converts ethanol into acetaldehyde at a rate which imparts mold resistance to the food product for up to 6 months at refrigerated temperatures.

摘要翻译： 提供了通过将活酵母和发酵的含水糖和乙醇溶液局部施用于食品表面而在冷藏温度下延长储存期间对食品赋予抗霉性的方法。 活酵母和发酵的含水糖和乙醇溶液含有约1％至约5％的活酵母，约5％至约40％的糖和约5％至约20％的乙醇，并以约0.5至约 每约80至约100克食物2毫升。 活酵母将乙醇转化成乙醛，其速度在冷藏温度下赋予食品耐霉菌长达6个月。

公开(公告)号：US20150201627A1

公开(公告)日：2015-07-23

申请号：US14423324

申请日：2013-08-22

申请人： DAWN FOOD PRODUCTS, INC.

发明人： Julio Alberto Torres San Juan ,  Jane L. Kutner ,  Juan Gabriel Gonzalez Juarez ,  Rolando Jesus Alanis Villarreal ,  Miles Elton Jones

IPC分类号： A21D15/02 ,  A23G3/54

CPC分类号： A21D15/02 ,  A21D13/24 ,  A21D13/28 ,  A21D13/60 ,  A23G3/343 ,  A23G3/54 ,  A23G2210/00

摘要： The present invention is directed to compositions and methods for inhibiting bloom formation on frozen frosted bakery products, such as cake doughnuts and yeast doughnuts.

摘要翻译： 本发明涉及用于抑制冻结的面包店产品如蛋糕甜甜圈和酵母甜甜圈上的起霜形成的组合物和方法。

公开(公告)号：US20150181898A1

公开(公告)日：2015-07-02

申请号：US14586271

申请日：2014-12-30

申请人： AJINOMOTO CO., INC.

发明人： Kimihiro Tamaki ,  Masahiko Murayama ,  Takahiro Ito ,  Keisuke Imaizumi

IPC分类号： A21D15/02 ,  A21D13/00

CPC分类号： A21D15/02 ,  A23L7/11 ,  A23P20/12 ,  A23P20/20

摘要： A frozen heated gyoza dumpling easy to cook by heating after freeze preservation and superior in the texture can be obtained by attaching a batter liquid containing 70-90 wt % of water to at least a surface to be baked of the gyoza dumpling at a proportion of 18-30 parts by weight per 100 parts by weight of the gyoza dumpling. In addition, a manufacturing method thereof is provided.

摘要翻译： 通过将含有70〜90重量％的水的面糊液体至少与饺子的烘烤表面以一定比例的比例接合，可以得到冷冻保存后的加热容易烹调的冷冻加热饺子饺子， 每100重量份的饺子18-30重量份。 此外，还提供了其制造方法。

公开(公告)号：US20150132452A1

公开(公告)日：2015-05-14

申请号：US14605378

申请日：2015-01-26

申请人： Michael A Weinstein ,  Robert E Weinstein

发明人： Michael A Weinstein ,  Robert E Weinstein

IPC分类号： A21D8/06 ,  H05B6/64

CPC分类号： A21D8/06 ,  A21D13/41 ,  A21D15/02 ,  A21D17/006 ,  A23V2002/00 ,  A23V2200/08 ,  B65D81/3453 ,  B65D2581/3406 ,  B65D2581/3498 ,  H05B6/647

摘要： A frozen pizza rapid preparation method that allows an ordinary consumer to rapidly prepare a frozen pizza with a crisp crust by steps of obtaining a frozen pizza having a crust that has been baked before it has been frozen, microwave heating the pizza, transferring the pizza to a stovetop skillet, and crisping the crust on the stovetop skillet.

摘要翻译： 一种冷冻比萨快速制备方法，其允许普通消费者通过以下步骤快速制备具有脆皮的冷冻比萨饼，其步骤是获得在其已经被冷冻之前已经烘烤的外壳的冷冻比萨饼，微波加热比萨饼，将比萨转移到 一个炉灶煎锅，并在炉灶煎锅上脆化外壳。

公开(公告)号：US20140356485A1

公开(公告)日：2014-12-04

申请号：US14344763

申请日：2012-08-17

申请人： Sandrine Cavin ,  Karlheinz Bortlik ,  Martin Michel

发明人： Sandrine Cavin ,  Karlheinz Bortlik ,  Martin Michel

IPC分类号： A23L1/27 ,  A23P1/08

CPC分类号： A21D13/22 ,  A21D6/001 ,  A21D13/24 ,  A21D13/28 ,  A21D15/02 ,  A23L5/15 ,  A23L5/19 ,  A23L5/40 ,  A23L5/43 ,  A23L33/105 ,  A23P20/00 ,  A23P20/10 ,  A23V2002/00 ,  A23V2200/042 ,  A23V2250/21

摘要： The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.

摘要翻译： 本发明涉及一种用葡萄籽无油提取物涂在表面上的食品。 本发明的实施方案还涉及一种用于在加热时着色所述食品的表面的方法，以及当加热时使用来自葡萄籽的无油提取物来使食品的表面着色，例如在微波炉中。

公开(公告)号：US20130045303A1

公开(公告)日：2013-02-21

申请号：US13502339

申请日：2010-06-07

申请人： Wei Chen ,  Daming Fan ,  Hao Zhang ,  Jianxin Zhao ,  Fengwei Tian

发明人： Wei Chen ,  Daming Fan ,  Hao Zhang ,  Jianxin Zhao ,  Fengwei Tian

IPC分类号： A21D8/02 ,  A21D10/00 ,  A21D15/02 ,  A21D2/02

CPC分类号： A21D6/001 ,  A21D2/02 ,  A21D13/60 ,  A21D15/02

摘要： The present invention relates to the manufacturing and preparation of frozen dough, and its application in microwaveable fried food. The preparation of fried fritters comprises the following steps: disposal of raw materials, dough kneading, dough proofing for the first time, dough folding, dough proofing for the second time, making blanks, frying and quick-freezing. Alum as the acidic component in leavening agents is replaced by a complex formulation of gluconic acid-δ-lactone, glycerol monolaurate and calcium dihydrogen phosphate, thus reducing the toxicity of the dough. The fried fritters preparing by the dough of the present invention possess a good expansion rate, crispness and taste, and should satisfy consumer demands for quality food products that can be reheated by microwaving. The process outlined here can make the manufacturing of traditional fried fritters simpler and more convenient so should be easy to develop commercially and should generate solid economic benefits.

摘要翻译： 本发明涉及冷冻面团的制造和制备及其在微波炉油炸食品中的应用。 油炸油条的制备包括以下步骤：首次处理原料，面团揉面，面团揉面，面团折叠，第二次面团打样，制作空白，油炸，快速冷冻。 作为发酵剂中的酸性成分的明矾被葡萄糖酸-δ-内酯，甘油单月桂酸酯和磷酸二氢钙的复合制剂代替，从而降低面团的毒性。 由本发明的面团制备的油炸油条具有良好的膨胀率，脆性和味道，并且应满足消费者对可通过微波再加热的优质食品的需求。 这里概述的过程可以使传统油炸油条的制造更简单，更方便，所以应该易于商业化发展，并应产生实实在在的经济效益。

公开(公告)号：US08304008B2

公开(公告)日：2012-11-06

申请号：US11226016

申请日：2005-09-14

申请人： William J. Hartmann

发明人： William J. Hartmann

IPC分类号： A21D13/00

CPC分类号： A21D15/02 ,  A21D8/06 ,  A21D13/24 ,  A21D13/37

摘要： A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough to form a filled, unrisen yeast-bread dough; shaping the filled, unrisen yeast-bread dough into a consistent flattened shape; proofing, baking, cooling, enrobing, grilling and freezing the filled, unrisen yeast-bread dough to form a frozen, filled, yeast-leavened bread product that experiences substantially no leaking of filling from out of the bread product.

摘要翻译： 一种冷冻，填充的酵母面包产品及其制备方法，所述方法包括将未发酵的酵母面团生面团共挤出并通过挤出机填充，该挤出机能够至少将未加入的酵母面包面团的馅料包裹起来 形成一个充满的，不起的酵母面包面团; 将充满的，不起的酵母面团面团成形为一致的扁平形状; 打磨，烘烤，冷却，包埋，烧烤和冷冻填充的未起泡酵母面团面团，以形成冷冻，充满酵​​母发酵的面包产品，其基本上不会从面包产品中泄漏出来。