公开(公告)号：US06475541B1

公开(公告)日：2002-11-05

申请号：US09567719

申请日：2000-05-10

申请人： Peter Frank Ekhart ,  Johannes Bernardus Lenssinck

发明人： Peter Frank Ekhart ,  Johannes Bernardus Lenssinck

IPC分类号： A21D1004

CPC分类号： A23L17/75 ,  A23L13/03 ,  A23L29/212 ,  A23P20/12

摘要： The invention relates to a batter mix comprising genetically modified potato starch (GMPS), a process for the production of said batter mix, the use of said batter mix for the production of food products comprising said batter mix, preferably batter coated food products, which may be pre-fried, frozen and then preferably cooked in a microwave oven, whereby the use of the genetically modified potato starch in the batter mix compositions results in unexpected superior crispness of the food product.

摘要翻译： 本发明涉及包含转基因马铃薯淀粉（GMPS），生产所述面糊混合物的方法的面糊混合物，所述面糊混合物用于生产包含所述面糊混合物，优选面糊包衣食品的食品的使用， 可以预炒，冷冻，然后优选在微波炉中烹饪，由此在面糊混合组合物中使用转基因马铃薯淀粉导致食品的意想不到的优异的脆性。

公开(公告)号：US06194010B1

公开(公告)日：2001-02-27

申请号：US09201145

申请日：1998-11-30

申请人： Joseph M. Bavone

发明人： Joseph M. Bavone

IPC分类号： A21D1004

CPC分类号： A23C19/16 ,  A23C2250/40 ,  A23L13/57 ,  A23L17/75 ,  A23P20/12

摘要： Certain coating formulations provide an adhesive effect that enhances points of contact between the individual pieces of food to be joined in deep-fried unified food servings. Batter mixes for restaurant food coating compositions in accordance with the present invention contain 35%-75% adhesion component, 2%-11% viscosity component, and 5%-50% crispness component. Batter mixes for processor food coating compositions in accordance with the present invention contain 30%-70% adhesion component, 10%-25% film-forming component, 3%-9% viscosity component, and 8%-40% crispness component. Both compositions may additionally contain 0.1%-2% leavening component, 0.1%-15% flavoring component, 0.1%-1% coloring component, and/or 0.1%-1% processing aid. Also provided are unified food serving products that are characterized by a persistent crispy, crunchy texture and produced by a process that includes: providing multiple pieces of a food to be cooked; applying a “back of the house” food coating composition to each piece of food while in a mold; immersing the mold in a heated deep-frying medium to cook the food and join the pieces into a unified food serving reflecting the shape of the mold; and removing the unified food serving product from the deep-frying medium and the mold. Another process provides unified food serving products, characterized by a persistent crispy, crunchy texture, produced by the process of providing multiple pieces of a food to be cooked; applying a “processor” food coating composition to each piece of food; individually freezing each piece of food; adding the frozen pieces of food to a mold; immersing the coated pieces of food in a mold in a heated deep-frying medium to cook the food and join the pieces into a unified food serving reflecting the shape of the mold; and removing the unified food serving product from the deep-frying medium and the mold.

公开(公告)号：US06391366B1

公开(公告)日：2002-05-21

申请号：US09458417

申请日：1999-12-10

申请人： Douglas G Boldon

发明人： Douglas G Boldon

IPC分类号： A21D1004

CPC分类号： A21D6/001 ,  A21D10/04

摘要： A ready-to-cook, complete, frozen, reduced density, farinaceous batter which is plastic at frozen temperatures and can be scooped to form cooked goods, especially for food service preparation of baked muffins, comprises about 10 to 40% flour; about 20 to 30% (dry weight basis) of a high maltose corn syrup; about 10 to 20% of edible oil having a melting point of about ≦20° C.; about 0.5% to 5% chemical leavening; said chemical leavening including a baking soda and a blend of baking acids including a fast acting baking acid and a slow acting baking acid; about 1 to 8% of a humectant; a moisture content of about 5% to 20%; and having a browning-type reducing sugars content of less than about 5%, and is chemically leavened to a density of about 0.9 to 1.1 g/cc and has a temperature of about −20° C. to 0° C.

摘要翻译： 包括约10至40％的面粉，即可以在冷冻温度下塑化的即食烹饪，完整，冷冻，减少密度的面粉，可以被舀起以形成熟食，特别是用于食品制备烘烤松饼的食物。 约20至30％（基于干重）高麦芽糖玉米糖浆; 约10至20％的熔点约<= 20℃的食用油; 约0.5％至5％的化学发酵; 所述化学发酵包括小苏打和包含快速作用的焙烧酸和缓慢作用的焙烧酸的烘烤酸的混合物; 约1至8％的湿润剂; 含水量约5％〜20％; 并具有小于约5％的褐变型还原糖含量，并化学发酵至约0.9至1.1g / cc的密度，并具有约-20℃至0℃的温度。

公开(公告)号：US06288179B1

公开(公告)日：2001-09-11

申请号：US09559009

申请日：2000-04-24

申请人： Joachim Baur ,  Kenneth S. Darley ,  Joseph J. Janda ,  James R. Martin ,  Donald B. Bernacchi ,  Irene Greener Donhowe

发明人： Joachim Baur ,  Kenneth S. Darley ,  Joseph J. Janda ,  James R. Martin ,  Donald B. Bernacchi ,  Irene Greener Donhowe

IPC分类号： A21D1004

CPC分类号： A23J3/08 ,  A23L7/157 ,  A23L13/57 ,  A23L17/75 ,  A23P20/10 ,  A23P20/12 ,  A23P2020/251

摘要： A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium caseinate and no egg albumen in which the batter has a solids level of at least 30 percent by weight and provides at least about 0.2 percent by weight of sodium caseinate.

摘要翻译： 一种具有酥脆质地，金棕色外观以及常规油炸食品的新鲜油炸味道的食品，其特征在于，包括涂覆有含有酪蛋白酸钠的谷物面糊的食品基质，并且没有蛋清，其中面糊的固体含量至少为 30重量％，并且提供至少约0.2重量％的酪蛋白酸钠。

公开(公告)号：US06235334B1

公开(公告)日：2001-05-22

申请号：US07959995

申请日：1992-10-13

申请人： Margaret Elizabeth Donovan

发明人： Margaret Elizabeth Donovan

IPC分类号： A21D1004

CPC分类号： A21D10/005 ,  A21D10/04

摘要： A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.

摘要翻译： 无脂肪，无胆固醇蛋白质含有干燥的预混组分，以体积百分数计，约52.4％的面粉，46.6％的糖和1％的小苏打。 将蛋白和各种湿混合成分加入到干燥预混物中以产生各种不同的蛋糕。 在每种情况下，湿混合物包括水果和/或果汁的酸性组分，其与小苏打反应以使蛋糕发酵。 可以使用的水果和/或果汁包括菠萝，橙子，蔓越莓，苹果，柠檬和樱桃。 还可以使用包括葡萄干，枣，香蕉，胡萝卜，西葫芦，杏，非脂酸奶，肉桂，肉豆蔻，姜，丁香和香草的天然调味成分。 不使用起酥油，填料或非天然成分。

公开(公告)号：US06224921B1

公开(公告)日：2001-05-01

申请号：US09538837

申请日：2000-03-30

申请人： Frederick F. Shih ,  Kim W. Daigle

发明人： Frederick F. Shih ,  Kim W. Daigle

IPC分类号： A21D1004

CPC分类号： A21D10/04

摘要： Low oil uptake frying batters substantially based on rice flour have been developed that maintain desirable organoleptic properties while significantly reducing fat absorption during the frying process. This is accomplished by inclusion of cold water swelling rice-based starch products selected from the group consisting of pregelatinized rice flour, phosphorylated rice starch and pregelatinized acetylated rice starch into the rice starch batter compositions.

摘要翻译： 已经开发了基于米粉的低油摄取油炸面糊，其保持理想的感官特性，同时显着降低油炸过程中的脂肪吸收。 这是通过将选自预胶化米粉，磷酸化大米淀粉和预胶化乙酰化大米淀粉的冷水膨胀的基于水稻的淀粉制品包括在米淀粉糊糊组合物中来实现的。

公开(公告)号：US06797310B2

公开(公告)日：2004-09-28

申请号：US10081683

申请日：2002-08-29

申请人： Doris Lorraine Buck

发明人： Doris Lorraine Buck

IPC分类号： A21D1004

CPC分类号： A23L23/00 ,  A21D10/04 ,  A21D13/60 ,  A23L13/03 ,  A23L13/57 ,  A23L25/30 ,  A23P20/12

摘要： A method of using peanut products in conjunction with a pancake mix, in a unique way (via peanut flour, peanut butter, peanut chunks, peanut oil and peanut essence) to create a nutritious, aromatic, new food product. This is accomplished by mixing all of these ingredients with water, milk, buttermilk and/or club soda to provide a batter, and cooking, which produces the final product of tender, fluffy, and peanut crunchy inside, crispy on the outside, pancakes. The product freezes well and can be eaten cold or subsequently reheated for consumption.

摘要翻译： 以独特的方式（通过花生粉，花生酱，花生块，花生油和花生精华）将花生制品与煎饼混合物一起使用以产生营养，芳香的新食品的方法。 这是通过将所有这些成分与水，牛奶，酪乳和/或俱乐部苏打混合，以提供面糊和烹饪，其中产生最终产品的嫩，蓬松和花生酥脆的内部，酥脆的外面，煎饼。 产品冻结良好，可以感冒或随后重新加热消费。

公开(公告)号：US06623778B2

公开(公告)日：2003-09-23

申请号：US10098027

申请日：2002-03-14

申请人： Alvin Kershman ,  Jeff L. Shear

发明人： Alvin Kershman ,  Jeff L. Shear

IPC分类号： A21D1004

CPC分类号： A21B3/13

摘要： A baked food product is described including a filling surrounded by a baked layer. An edible encapsulant layer surrounds the filling and is disposed between the filling and the baked layer. The encapsulant layer may be formed of a protein encapsulated starch and serves to maintain separation between the filling and the surrounding baked layer during initial baking and during subsequent storage and re-heating, even in cases of a liquid type filling. A baking method is described in which a baking mixture is prepared including at least one leavening agent provided in a predetermined amount. The baking mixture is then baked in a way which limits expansion of the baking mixture to establish a baked density of the baked product and such that the predetermined amount of the leavening agent is sufficient to limit the time required for baking the baked comestible. The predetermined amount of leavening agent may also serve in forming an enhanced thin crust surrounding the baked product. The enhanced thin crust is particularly useful in a baked product including the described encapsulant layer containing a filling, since toaster stable products suited for refrigerable storage are readily produced.

摘要翻译： 描述了烘烤食品，其包括被烘烤层包围的馅料。 可食用密封剂层围绕填充物并且设置在填充物和烘烤层之间。 密封剂层可以由蛋白质包封的淀粉形成，并且用于在初始烘烤期间和在随后的储存和再加热期间保持填充物和周围烘烤层之间的分离，即使在液体填充的情况下也是如此。 描述了一种烘烤方法，其中制备包含至少一种以预定量提供的膨松剂的烘焙混合物。 然后烘焙混合物以限制烘焙混合物的膨胀的方式进行烘烤，以建立焙烤产品的烘烤密度，并且使得预定量的膨松剂足以限制焙烤焙烤食品所需的时间。 预定量的膨松剂也可用于形成围绕烘烤产品的增强的薄皮层。 增强的薄皮特别可用于包括所述包含填充物的所述密封剂层的焙烤产品，因为易于生产适于制冷储存的烤面包机稳定的产品。

公开(公告)号：US06589584B1

公开(公告)日：2003-07-08

申请号：US09293661

申请日：1999-04-16

申请人： Ann M. Stark

发明人： Ann M. Stark

IPC分类号： A21D1004

CPC分类号： A21D10/002 ,  A21D2/186 ,  A21D2/245 ,  A21D2/265 ,  A21D2/266 ,  A21D13/04 ,  A21D13/40 ,  A23L7/109 ,  A23L7/117 ,  A23L11/07

摘要： The present invention includes a food ingredient that comprises soy flour and gluten wherein the ratio of gluten to soy flour in the additive is greater than a natural ratio of gluten to flour in wheat flour. The ingredient is effective for making a food product having a structure and height substantially the same as a corresponding soy-free product made with wheat flour.

摘要翻译： 本发明包括含有大豆粉和麸质的食品成分，其中添加剂中的麸质与大豆粉的比例大于小麦面粉中面筋与面粉的天然比。 该成分对于制备具有与用小麦粉制成的相应的无大豆产品基本上相同的结构和高度的食品是有效的。

公开(公告)号：US06217929B1

公开(公告)日：2001-04-17

申请号：US09090785

申请日：1998-06-04

申请人： Patricia W. Hahn

发明人： Patricia W. Hahn

IPC分类号： A21D1004

CPC分类号： A21D10/045

摘要： A flour based batter composition is spoonable at refrigeration temperature and has a refrigerated shelf life of at least about 75 days. The batter has an intermediate water activity (Aw) of about 0.81 to 0.92. The batters can be baked into products such as muffins, pancakes, waffles, brownies, and other foods that have a high, fluffy texture and a baked height to raw height ratio of greater than about 1.

摘要翻译： 基于面粉的面糊组合物在制冷温度下是可匙取的，并且具有至少约75天的冷藏保质期。 面糊具有约0.81至0.92的中间水活度（Aw）。 面糊可以被烘焙成诸如松饼，薄饼，华夫饼，布朗尼斯等具有高蓬松质感和烘烤高度的原料高度比大于约1的食品。