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    Tapioca Tortilla and Method of Making
    1.
    发明申请
    Tapioca Tortilla and Method of Making 审中-公开

    公开(公告)号：US20180220661A1

    公开(公告)日：2018-08-09

    申请号：US15426188

    申请日：2017-02-07

    申请人： General Mills, Inc.

    发明人： Aarti Anand ,  Carina Claudia Cammarota ,  Xabier Murgui ,  Jonas Plaza Garcia

    IPC分类号： A21D13/42 ,  A21D13/22

    CPC分类号： A21D13/42 ,  A21D2/00 ,  A21D13/00 ,  A21D13/20 ,  A21D13/22

    摘要： Tapioca tortillas are formed from creating tortilla bases from a first supply of tapioca and then topping the tortilla bases with a second supply of tapioca in the form of granules. With this arrangement, a lower or bottom surface of the tapioca tortilla is generally smooth, while an upper or top surface is undulated or textured. In a particularly preferred embodiment of the invention, the tortilla base is made from about: 55.72% tapioca; 35.94% water; 3.34% glycerin; 1.45% fine salt; 0.89% monoglycerides; 2.23% xanthan gum; 0.28% α-amylase; 0.10% potassium sorbate; and 0.05% citric acid, while the tapioca granules range in size, such as from 1 mm to less than 250 μm.

    Puffed Cracker-Like Food Products And Method Of Making
    3.
    发明申请
    Puffed Cracker-Like Food Products And Method Of Making 审中-公开
    膨化饼干类食品和制作方法

    公开(公告)号：US20080057157A1

    公开(公告)日：2008-03-06

    申请号：US11848628

    申请日：2007-08-31

    申请人： Helbert Almeida ,  Brian Armstrong ,  Brian J. Anderson

    发明人： Helbert Almeida ,  Brian Armstrong ,  Brian J. Anderson

    IPC分类号： A21D13/08 ,  A21D8/02 ,  A23L1/30

    CPC分类号： A23P30/38 ,  A21D2/00 ,  A21D13/24 ,  A21D13/31 ,  A21D13/32 ,  A23P20/20 ,  A23V2002/00 ,  A23V2200/234 ,  A23V2200/15

    摘要： The present invention provides puffed, crisp, cracker-like food products comprising at least two layers of baked dough defining at least one cavity, wherein said cavity is substantially defined by secured dough perimeter. Also provided are methods to make the puffed, crisp, cracker-like food products described herein. In particular, there are provided methods to make a puffed, crisp food product, comprising: providing leavening means between at least two sheets of dough; securing said dough sheets so as to define at a perimeter; causing at least one cavity to form within said perimeter, wherein said cavity is defined by said perimeter. Purposeful development of large cavities within a sturdy, yet crisp cracker results in a surprisingly high rate of uncrushed crackers, and a surprisingly high rate of reproducible product attributes. Enhancements of the present invention are also provided.

    摘要翻译： 本发明提供了膨化，脆的，裂化器状食品，其包含限定至少一个空腔的至少两层焙烤面团，其中所述空腔基本上由固定的面团周界限定。 还提供了制备本文所述的膨化，脆性，裂解物样食品的方法。 特别地，提供了制造膨化的脆的食品的方法，包括：在至少两片面团之间提供发酵装置; 固定所述面片，以限定在周边; 使得在所述周边内形成至少一个空腔，其中所述空腔由所述周边限定。 在一个坚固而又脆弱的饼干中有目的地开发大型空腔，导致惊人的高速率的未破碎的饼干，令人惊讶的是高可重复的产品属性。 还提供了本发明的增强。

    Baked type aromatizing compositions
    5.
    发明申请
    Baked type aromatizing compositions 有权
    烘焙型芳构成分

    公开(公告)号：US20040156980A1

    公开(公告)日：2004-08-12

    申请号：US10733574

    申请日：2003-12-12

    发明人： Yvette Fleury Rey ,  Rachid Belrhlid ,  Marcel Alexandre Juillerat

    IPC分类号： A23J001/00

    CPC分类号： A21D2/00 ,  A23L27/24

    摘要： A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of bakery products such as bread an the like. These process includes the bioconversion of at least two amino compounds and at least one reducing sugar in the presence of a yeast. The invention also provides an aromatizing composition, a dough containing the same and methods for imparting an improved baked type aroma to dough products that are to be baked.

    摘要翻译： 一种用于制备适于生物化化合物混合物的芳构化组合物的方法，其能够在加热烘焙产品如面包等之后发展或增强典型的烘烤型香气。 这些方法包括在酵母存在下至少两种氨基化合物和至少一种还原糖的生物转化。 本发明还提供了一种芳构化组合物，含有该组合物的面团以及用于赋予烘烤类型的改良烘烤型香气的方法。

    Chemical leavening ingredient
    6.
    发明申请
    Chemical leavening ingredient 审中-公开
    化学发酵成分

    公开(公告)号：US20030031773A1

    公开(公告)日：2003-02-13

    申请号：US09924017

    申请日：2001-08-07

    申请人： Balchem Corporation.

    发明人： Carl J. Pacifico

    IPC分类号： A21D002/00

    CPC分类号： A21D2/00 ,  A23P10/35

    摘要： An improved leavening agent and method of baking a bread dough with the improved leavening agent provides a bread dough with improved physical characteristics and by allowing the release of a leavening acid or base at the optimal time during baking.

    摘要翻译： 用改进的膨松剂烘烤面包生面团的改进的膨松剂和方法提供了具有改善的物理特性的面包面团，并且通过允许在烘烤期间的最佳时间释放出酵酸或碱。

    Coating agent and coated powder
    7.
    发明申请
    Coating agent and coated powder 审中-公开
    涂层剂和涂层粉末

    公开(公告)号：US20020187221A1

    公开(公告)日：2002-12-12

    申请号：US10128425

    申请日：2002-04-24

    申请人： TAKASAGO INTERNATIONAL CORPORATION

    发明人： Shigeru Tanaka ,  Yukio Goto ,  Hiroshi Ishii

    IPC分类号： A23L001/00

    CPC分类号： A21D2/00 ,  A23L27/72 ,  A23P10/30 ,  A23P20/12

    摘要： A coating agent comprising (a) a modified cellulose and (b) at least one of an edible water-soluble additive and an edible polymer substance; a process for producing the coated powders; and foods and drinks containing the above-described coated powders. The coating agent can provide coated powders which are less hygroscopic, have a high storage stability and a high oxidation stability, are excellent in the release of core materials, controlled release and taste and can be favorably used for imparting or enhancing aroma and flavor in foods and drinks to be processed by heating, for example, foods for microwave cooking and baked foods.

    摘要翻译： 一种涂料，其包含（a）改性纤维素和（b）可食用水溶性添加剂和可食用聚合物物质中的至少一种; 一种生产涂层粉末的方法; 以及含有上述涂布粉末的食品和饮料。 涂布剂可以提供吸湿性差，具有高储存稳定性和高氧化稳定性的涂布粉末，在芯材释放，控制释放和味道方面优异，并且可有利地用于赋予或增强食品中的香气和风味 和通过加热处理的饮料，例如用于微波烹饪和烘焙食品的食物。

    Baking improver compositions
    9.
    发明授权
    Baking improver compositions 失效
    烘焙改进剂组合物

    公开(公告)号：US5650188A

    公开(公告)日：1997-07-22

    申请号：US332413

    申请日：1994-10-28

    申请人： Henri Gaubert ,  Dominique Le Cren ,  Jaques Perrier

    发明人： Henri Gaubert ,  Dominique Le Cren ,  Jaques Perrier

    IPC分类号： A21D2/00 ,  A21D8/02 ,  A21D10/00 ,  A23D9/05 ,  A23J7/00 ,  A23L1/00 ,  A23L1/05 ,  A21D2/32

    CPC分类号： A21D10/005 ,  A21D2/00 ,  A21D8/02 ,  A23D9/05 ,  A23J7/00 ,  A23P10/25 ,  A23P10/28

    摘要： A baking improver composition in a homogeneous solid shaped form which includes one or more baking improver agents and at least one binding agent which permits disintegration of the solid form when in use for mixing a dough. Such a composition form may weigh between 25 grams and 2 kilograms and is capable of manual division into smaller dosage units and obtained, for example, by compacting a powder composition based on flour and containing about 20 to 30% by weight of lecithin as a binding agent and baking emulsifier.

    摘要翻译： 一种均匀固体形状的烘烤改进剂组合物，其包含一种或多种烘烤改进剂和至少一种粘合剂，其在用于混合面团时可以使固体形式分解。 这种组合物形式的重量可以在25克和2公斤之间，并且能够手动分配成更小的剂量单位，并且例如通过压实基于面粉的粉末组合物并含有约20至30重量％的卵磷脂作为结合物 代理和烘烤乳化剂。

    Yeast and dough condition compositions
    10.
    发明授权
    Yeast and dough condition compositions 失效
    酵母和面团状况组成

    公开(公告)号：US4501757A

    公开(公告)日：1985-02-26

    申请号：US575920

    申请日：1984-02-01

    申请人： Don L. Smith ,  Shirley J. Smith

    发明人： Don L. Smith ,  Shirley J. Smith

    IPC分类号： A21D2/00 ,  A21D2/36 ,  A23L1/00

    CPC分类号： A21D2/00 ,  A21D2/36

    摘要： Yeast quickener and dough conditioner compositions having the ability to reduce raising and baking times and improving shelf life of the baked product are obtained by adding to the said compositions an activating amount of fenugreek and a rancidity inhibiting amount of rosemary. Particularly superior characteristics are obtained by adding fenugreek and rosemary to a combination of (1) whey solids, (2) lecithin, (3) ascorbic acid, along with fillers and flavoring agents such as starch, salt, dried honey and silica gel or a silicate salt.

    摘要翻译： 通过向所述组合物中加入活化量的葫芦巴和抑制衰老量的迷迭香，可以获得具有降低焙烤时间和提高烘烤时间的能力的酵母加速剂和面团调理剂组合物。 通过将（1）乳清固体，（2）卵磷脂，（3）抗坏血酸以及填充剂和调味剂如淀粉，盐，干燥的蜂蜜和硅胶或其混合物的组合添加葫芦巴和迷迭香来获得特别优异的特征。 硅酸盐。