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    Method for production of baked, fried or steamed goods
    3.
    发明申请
    Method for production of baked, fried or steamed goods 失效
    生产烘焙，油炸或蒸品的方法

    公开(公告)号：US20020031575A1

    公开(公告)日：2002-03-14

    申请号：US09887319

    申请日：2001-06-25

    Inventor： Hirohiko Saito ,  Norihiro Kanaya ,  Etsuko Homma

    IPC: A21D008/02

    CPC classification number: A21D8/00 ,  A21D6/001 ,  A21D6/003 ,  A21D6/005

    Abstract: Baked, fried or steamed goods or foodstuffs exerting wheat flour's specific flavor and taste and having a unique flavor can be made characteristically through a process comprising a first step of preparing first a basic dough by mixing wheat flour and water and kneading the mixture under heating to give a basic dough having a temperature of around 55 to 98null C., an additional step of preparing a finished dough by mixing the basic dough, wheat flour and auxiliary materials containing yeast and subsequently kneading the mixture, and a last step of subjecting the finished dough to fermentation and subsequently baking, frying or steaming the fermented dough into baked, fried or steamed goods or foodstuffs.

    Abstract translation: 通过包括首先通过混合小麦粉和水并将加热混合物捏合的第一步来制备基本面团的方法，可以特征地产生施用小麦粉的特定风味和味道并具有独特风味的烘烤，油炸或蒸制的食品或食品 给出温度为约55至98℃的基本面团，通过混合基本面团，小麦粉和含有酵母的辅助材料并随后捏合混合物来制备成品面团的另外步骤，以及最后步骤 将成品面团发酵并随后烘烤，将发酵的面团油炸或蒸发成烘烤，油炸或蒸食品或食品。

    Ultrasonic method for bonding food layers
    4.
    发明授权
    Ultrasonic method for bonding food layers 失效
    用于粘合食物层的超声波方法

    公开(公告)号：US6048555A

    公开(公告)日：2000-04-11

    申请号：US287769

    申请日：1999-04-07

    Applicant: Susan L. Kamper ,  Vinod W. Padhye

    Inventor： Susan L. Kamper ,  Vinod W. Padhye

    IPC: A21D6/00 ,  A23L1/00 ,  A23L1/025 ,  A23L1/16 ,  A23L1/164 ,  A23P1/08 ,  A23L3/30

    CPC classification number: A21D6/005 ,  A23L5/32 ,  A23L7/11 ,  A23L7/122 ,  A23P20/20 ,  Y02P60/83

    Abstract: A method is provided for bonding together the layers of a laminated food product, such as farinaceous dough layers. The method comprises applying ultrasonic energy (12 kPa-25 kHz, 1,000 to 4,000 watts) to form acoustically created bonds between the food layers. The method is particularly suitable for use in preparing multilayered R-T-E cereal pieces, especially those that are center filled, exhibiting greater seam integrity and reduced leakage of the center filling.

    Abstract translation: 提供了一种用于将层压食品的层（例如面团面团层）粘合在一起的方法。 该方法包括施加超声波能量（12kPa-25kHz，1,000-4,000瓦特）以在食物层之间形成声学产生的结合。 该方法特别适用于制备多层R-T-E谷物片，特别是中心填充的谷物片，表现出更大的接缝完整性和减少中心填充物的泄漏。

    Microwaveable batter-coated dough
    5.
    发明授权
    Microwaveable batter-coated dough 失效
    微波面糊面团

    公开(公告)号：US5520937A

    公开(公告)日：1996-05-28

    申请号：US177209

    申请日：1994-01-04

    Applicant: John J. Yasosky ,  Peter S. Pesheck ,  Lisa Levin

    Inventor： John J. Yasosky ,  Peter S. Pesheck ,  Lisa Levin

    IPC: A21D6/00 ,  A21D8/06 ,  A21D10/00 ,  A21D10/04 ,  A23L1/00 ,  A21D13/00

    CPC classification number: A21D10/04 ,  A21D10/005 ,  A21D6/005 ,  A21D8/06 ,  A23P20/12 ,  A23P2020/251

    Abstract: A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.

    Abstract translation: 公开了一种高直链淀粉粉基干面糊和湿面糊。 湿面糊浆混合物能够在面团食物的表面上提供粘附和均匀分布的涂层，并且在油或脂肪中预先煎炸并通过微波辐射烹饪之后，将提供具有 有吸引力的吐司颜色和所需的脆度。 还公开了一种可微波炉预煎的面糊涂层的面团涂食品，该熟制品的特征在于具有被湿的煮熟的面团层和脆的，褐色的外壳层覆盖的烹饪食物馅料。

    EDIBLE PROTEIN AND CARBOHYDRATE GLASS-LIKE COMPOSITIONS
    7.
    发明申请
    EDIBLE PROTEIN AND CARBOHYDRATE GLASS-LIKE COMPOSITIONS 审中-公开
    可食用蛋白质和碳水化合物玻璃状组合物

    公开(公告)号：US20160345594A1

    公开(公告)日：2016-12-01

    申请号：US14726256

    申请日：2015-05-29

    Applicant: Leslie Marie Norris ,  Megan Alexander Fisklements ,  Edward Hirschberg ,  Zhongli Pan ,  Tara H. McHugh

    Inventor： Leslie Marie Norris ,  Megan Alexander Fisklements ,  Edward Hirschberg ,  Zhongli Pan ,  Tara H. McHugh

    IPC: A21D2/36 ,  A21D2/26 ,  A21D6/00 ,  A21D2/18

    CPC classification number: A21D2/36 ,  A21D2/186 ,  A21D2/267 ,  A21D6/005 ,  A23L5/15 ,  A23L7/117 ,  A23L19/03 ,  A23L19/09

    Abstract: A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient including a crunch in the absence of saturated fats. A composition including a matrix of at least one of a carbohydrate ingredient and a protein ingredient and an inclusion, wherein the composition includes an amount of one or more nutrients in the composition provided by the inclusion that is greater than an amount of the one or more nutrients in the inclusion processed without a matrix. A method including forming a dough including a matrix including at least one of a carbohydrate ingredient and a protein ingredient; and energy activating the dough; and forming a composition including a crunch.

    Abstract translation: 一种组合物，其包含在不存在饱和脂肪的情况下包括碳水化合物成分和蛋白质成分中的至少一种的基质，所述蛋白质成分包括紧缩。 一种组合物，其包含碳水化合物成分和蛋白质成分和包含物中的至少一种的基质，其中所述组合物包含由所述包含物提供的组合物中一种或多种营养物质的量大于所述一种或多种 不含基质的加工物中的营养物质。 一种方法，包括形成包含基质的面团，所述基质包括碳水化合物成分和蛋白质成分中的至少一种; 和激活面团的能量; 并形成包含皱纹的组合物。

    METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT
    10.
    发明申请
    METHOD OF PREPARING A FULLY COOKED FARINACEOUS PRODUCT 审中-公开
    制备完全烹饪的食品的方法

    公开(公告)号：US20100310717A1

    公开(公告)日：2010-12-09

    申请号：US12789738

    申请日：2010-05-28

    Applicant: Lilia Maria AHRNÉ ,  Kerstin SCHMIDT ,  Stephen John CLARKE ,  Pieter MORET

    Inventor： Lilia Maria AHRNÉ ,  Kerstin SCHMIDT ,  Stephen John CLARKE ,  Pieter MORET

    IPC: A21D8/06 ,  A21D8/04

    CPC classification number: A21D8/06 ,  A21D6/003 ,  A21D6/005 ,  A21D8/025 ,  A21D13/28 ,  A21D13/60

    Abstract: The present invention provides a method that enables the preparation of fully cooked farinaceous products with sensory properties that are comparable to those of fried products, but having a substantially lower fat content than their fried counterparts. More particularly, the invention relates a method of preparing a fully cooked farinaceous food product, said method comprising the successive steps of: preparing a farinaceous dough or batter by mixing flour, water and optionally one or more other bakery ingredients; dividing the dough or batter into one or more portions; and cooking said one or more portions by exposing them (i) for in total 20-600 seconds to infrared radiation, more than 50% of the energy content of said infrared radiation stemming from infrared radiation having a wavelength in the range of 0.7-10 μm and (ii) for in total 20-600 seconds to impingement with hot air having a temperature of at least 150° C., wherein the exposure to the infrared radiation and the impingement with hot air can occur simultaneously, sequentially or in any combinations thereof; and wherein a fat-containing coating composition is applied onto the surface of the portions prior to, during or after the cooking of the portions.

    Abstract translation: 本发明提供了一种能够制备具有与油炸产品相当的感官特性的完全熟化的面粉制品的方法，但是具有比它们的油炸对应物低得多的脂肪含量。 更具体地说，本发明涉及一种制备完全熟化的谷类食品的方法，所述方法包括以下连续步骤：通过混合面粉，水和任选的一种或多种其他烘焙成分来制备面粉或面糊; 将面团或面糊分成一个或多个部分; 并且通过将它们（i）暴露于总共20-600秒钟来进行红外辐射来烹饪一个或多个部分，所述红外辐射的所述红外辐射的能量含量的大于50％的波长在0.7-10的范围内 μm，和（ii）总共20-600秒钟，用温度至少为150℃的热空气冲击，其中暴露于红外辐射和用热空气冲击可以同时，顺序地或以任何组合 的; 并且其中在部分烹饪之前，期间或之后，在所述部分的表面上施加含脂肪的涂料组合物。

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