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    Refrigerator stable pressurized baking batter
    2.
    发明授权
    Refrigerator stable pressurized baking batter 失效
    冰箱稳定加压烤面糊

    公开(公告)号：US08147893B2

    公开(公告)日：2012-04-03

    申请号：US11760647

    申请日：2007-06-08

    申请人： Sean Francis O'Connor ,  Nathan Steck

    发明人： Sean Francis O'Connor ,  Nathan Steck

    IPC分类号： A21D10/04

    CPC分类号： A21D10/045 ,  A21D4/00 ,  A21D6/001

    摘要： In various embodiments of the present invention, a bakable batter mixed using cold process conditions and provided in a pressurized can, can be used to bake a variety of food products. In various embodiments of the present invention, a bakable batter mixed under inert atmosphere conditions and provided in a pressurized can, can be used to bake waffles and pancakes. Carbon dioxide is combined with a water-mixed dry batter recipe under pressure at reduced temperature to give a refrigerator stable batter mix. The carbon dioxide reduces the viscosity of the batter to allow the batter to be dispensed for the life time of the product. The carbon dioxide aerates the food product giving light and fluffy baked products. The carbon dioxide acts as a browning agent while the food product is baking to give a brownish appearance, crunchy texture and attractive taste to the food product.

    摘要翻译： 在本发明的各种实施方案中，可以使用冷加工条件混合并提供在加压罐中的可烘烤面糊来烘烤各种食品。 在本发明的各种实施方案中，在惰性气氛条件下混合并提供在加压罐中的可烘焙面糊可用于烘烤华夫饼和薄煎饼。 二氧化碳在减压下在压力下与水混合的干面糊配方组合，得到冰箱稳定的面糊混合物。 二氧化碳降低面糊的粘度，以使面糊在产品的使用寿命内被分配。 二氧化碳对食物进行通风，产生轻质和蓬松的烘焙产品。 二氧化碳起着褐变剂的作用，同时食品正在烘烤，呈现出棕色的外观，松脆的质感和对食品的诱人味道。

    Method of preventing discoloration of dough, dough compositions, and dough products
    3.
    发明申请
    Method of preventing discoloration of dough, dough compositions, and dough products 审中-公开
    防止面团，面团组合物和面团产品变色的方法

    公开(公告)号：US20040241283A1

    公开(公告)日：2004-12-02

    申请号：US10446483

    申请日：2003-05-28

    发明人： David J. Domingues ,  David A. Kirk

    IPC分类号： A23L001/10

    CPC分类号： A21D10/025 ,  A21D2/181 ,  A21D4/00 ,  A21D6/001 ,  A21D8/042 ,  B65D81/20

    摘要： Described are dough compositions, dough products, and related methods for preventing discoloration of dough compositions, including particular embodiments involving a packaged dough product suitable for storage under low pressure conditions, and embodiments wherein the dough comprises an oxidoreductase enzyme such as glucose oxidase, and optionally catalase.

    摘要翻译： 描述了面团组合物，面团产品和用于防止面团组合物变色的相关方法，包括适用于在低压条件下储存的包装面团产品的具体实施方案，以及其中面团包含氧化还原酶如葡萄糖氧化酶和任选地 过氧化氢酶。

    Inert-gas based leavened dough system
    4.
    发明授权
    Inert-gas based leavened dough system 有权
    基于惰性气体的发酵面团系统

    公开(公告)号：US06759070B1

    公开(公告)日：2004-07-06

    申请号：US09707184

    申请日：2000-11-06

    申请人： Venky Narayanaswamy ,  Linda R. Kreisman ,  James E. Langler ,  David W. Tobelmann ,  Vijay Sood

    发明人： Venky Narayanaswamy ,  Linda R. Kreisman ,  James E. Langler ,  David W. Tobelmann ,  Vijay Sood

    IPC分类号： A21D400

    CPC分类号： A21D10/025 ,  A21D4/00 ,  A21D8/025 ,  A21D8/06

    摘要： The present invention includes a ready-to-use dough article that provides an expanded baked product, such as a roll, pizza dough or scone. The dough article comprises a substantially gas-impermeable container. The dough article also comprises a dough having a cellular network that is substantially free of an active leavening agent. The dough is disposed within the container. The dough article also comprises an inert gas that is disposed within the container.

    摘要翻译： 本发明包括即用型面团制品，其提供膨化的烘焙产品，例如卷，比萨饼面团或烤饼。 面团制品包括基本上不透气的容器。 面团制品还包括具有基本上不含活性膨松剂的蜂窝网络的面团。 面团设置在容器内。 面团制品还包括设置在容器内的惰性气体。

    Method of making flour-containing edible semifinished products
    5.
    发明授权
    Method of making flour-containing edible semifinished products 失效
    含面粉的食用半成品的制作方法

    公开(公告)号：US5549922A

    公开(公告)日：1996-08-27

    申请号：US794583

    申请日：1991-11-19

    申请人： Franz-Josef Juchem

    发明人： Franz-Josef Juchem

    IPC分类号： A21D4/00 ,  A21D6/00 ,  A23B9/00 ,  A23B9/02 ,  A23B9/18 ,  A23F5/02 ,  A23G1/02 ,  A23L3/015 ,  A23L3/16 ,  A23L3/3409 ,  A61L2/02 ,  A61L2/20 ,  A23L3/00

    CPC分类号： A23B9/025 ,  A21D4/00 ,  A21D6/00 ,  A23B9/005 ,  A23B9/18 ,  A23F5/02 ,  A23G1/02 ,  A23L3/0155 ,  A23L3/165 ,  A23L3/3409 ,  A61L2/02 ,  A61L2/20

    摘要： The microorganism population of a flour-containing semifinished product (such as dough) is reduced by forming a suspension of flour with a liquid (particularly water, milk and/or the flowable ingredients of eggs), and subjecting the suspension to the action of an inert gas (such as carbon dioxide gas) for a period of between approximately 5 and 240 minutes at a pressure of between approximately 2 and 100 bars. The thus obtained semifinished product can be stored for extended periods of time in a standard refrigerator rather than only in a freezer. The method can further comprise the step or steps of stirring the suspension for the purposes of homogenization and/or abruptly reducing the pressure of gas upon elapse of the interval of 5-240 minutes and/or repeatedly varying the pressure of gas and/or adding to the suspension an animal and/or vegetable fat and/or adding to the suspension salt, sugar, an aromatic substance and/or another additive.

    摘要翻译： 通过用液体（特别是水，牛奶和/或蛋的可流动成分）形成面粉的悬浮液来减少含面粉的半成品（例如面团）的微生物群体，并使悬浮液经受 惰性气体（例如二氧化碳气体）在约2至100巴之间的压力下约5至240分钟的时间。 如此获得的半成品可以在标准冰箱中长时间储存​​，而不仅仅在冷冻箱中储存。 该方法还可以包括为了均化目的而搅拌悬浮液的步骤和/或在经过5-240分钟间隔后突然降低气体压力和/或重复地改变气体压力和/或加入 向悬浮液中加入动物和/或植物脂肪和/或向悬浮液中加入糖，糖，芳香物质和/或其它添加剂。

    Alkali metal bisulfates as acidulants in food
    7.
    发明授权
    Alkali metal bisulfates as acidulants in food 有权
    碱金属硫酸氢盐作为食品中的酸化剂

    公开(公告)号：US06620445B1

    公开(公告)日：2003-09-16

    申请号：US09635821

    申请日：2000-08-09

    申请人： Carl Joseph Knueven

    发明人： Carl Joseph Knueven

    IPC分类号： A21D400

    CPC分类号： A23L2/68 ,  A21D2/02 ,  A21D4/00 ,  A23G1/305 ,  A23G1/56 ,  A23G3/362 ,  A23G2210/00 ,  A23L7/117 ,  A23L21/10 ,  A23L21/15 ,  A23L27/60 ,  A23L27/82 ,  A23L29/015 ,  A23L29/284

    摘要： A method for providing an acidulant effect in a food. A food is prepared including alkali metal bisulfate in an amount effective to act as an acidulant. Moisture is added in an amount effective to dissolve the alkali metal bisulfate. In a preferred embodiment, a leavened baked good is prepared including a baking carbonate, and alkali metal bisulfate in an amount effective to react with the baking carbonate to release carbon dioxide to leaven the baked good. A food composition includes alkali metal bisulfate in an amount effective to act as an acidulant in the food, and moisture in an amount effective to dissolve the alkali metal bisulfate.

    摘要翻译： 一种在食物中提供酸化效果的方法。 制备的食品包括碱金属硫酸氢盐，其量有效地用作酸化剂。 以有效溶解碱金属硫酸氢盐的量添加水分。 在优选的实施方案中，制备发酵烘焙食品，其包括焙烧碳酸盐和碱金属硫酸氢盐，其量可以有效地与焙烧碳酸盐反应以释放二氧化碳以使焙烤物发酵。 食品组合物包含碱金属硫酸氢盐，其量可以有效地作为食品中的酸化剂，和水分以有效溶解碱金属硫酸氢盐的量。

    Method and device for making a food product with open-cell internal texture, use for making gluten-free bread
    8.
    发明申请
    Method and device for making a food product with open-cell internal texture, use for making gluten-free bread 审中-公开
    用于制作具有开放细胞内部纹理的食品的方法和装置，用于制造无麸质面包

    公开(公告)号：US20030091715A1

    公开(公告)日：2003-05-15

    申请号：US10169189

    申请日：2002-10-23

    发明人： Jean-Philippe Girard ,  Jean-Philippe Fasquel ,  Therese Chalet

    IPC分类号： A21D010/00

    CPC分类号： A21D8/025 ,  A21D4/00 ,  A21D8/02 ,  A21D13/04 ,  A21D13/043 ,  A21D13/047 ,  A21D13/40 ,  A23L7/165 ,  A23P30/40

    摘要： The invention concerns a method for making food products with open-cell internal texture by baking in an oven a paste conventionally kneaded such as, dough for bread, pizza or the like. The invention is characterized in that it consists at least in preparing said dough without kneading to obtain a viscous paste with low consistency; pressurising it followed by sudden depressurisation through a nozzle adapted to generate a foam which can then be baked in the oven. The invention also concerns a device for implementing said method comprising hoppers (1) and vats (2), a mixer (3), a swelling machine (4) which pressurises the paste before depressurising it through a nozzle (5) and a tunnel oven (8). The invention is useful for making gluten-free bread.

    摘要翻译： 本发明涉及通过在烘箱中烘烤常规捏合的糊状物，例如用于面包，比萨饼等的面团来制造具有开孔内部纹理的食品的方法。 本发明的特征在于，至少在不捏合的情况下制备所述面团以获得具有低稠度的粘性糊状物; 对其进行加压，然后通过适于产生泡沫的喷嘴突然减压，然后可以在烘箱中烘烤。 本发明还涉及一种用于实施所述方法的装置，包括料斗（1）和桶（2），混合器（3），膨胀机（4），其在通过喷嘴（5）减压之前对浆料加压，以及隧道炉 （8）。 本发明对于制备无麸质面包是有用的。