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公开(公告)号：US11297843B1
公开(公告)日：2022-04-12
申请号：US16284943
申请日：2019-02-25
申请人： Tyson Foods, Inc.
IPC分类号： A21D13/064 , A21D8/04 , A21C3/02 , A21C3/10 , A21D13/043 , A21D13/02 , A21D13/045 , A21D15/02 , A21C3/04 , A21D13/42
摘要： A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.
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2.发明授权公开(公告)号：US11102986B2
公开(公告)日：2021-08-31
申请号：US15791619
申请日：2017-10-24
IPC分类号： A21D13/066 , A21D2/18 , A21D10/00 , A21D2/36 , A21D13/40 , A21D13/043 , A21D13/047 , A21D8/02 , A21D8/06
摘要： Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
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公开(公告)号：US20190008169A1
公开(公告)日：2019-01-10
申请号：US16064043
申请日：2017-01-13
发明人： Franz Mayer
IPC分类号： A21D13/066 , A21D2/18 , A21D13/043 , A23L33/00 , A21D10/00 , A23L33/24 , C08L1/28
摘要： A composition useful for making bread of high quality comprises a) a gluten-free flour, b) a hydroxypropyl methylcellulose having a methoxyl content of from 19 to 24 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and c) a hydroxypropyl methylcellulose having a methoxyl content of from 27 to 30 percent and a hydroxypropoxyl content of from 4 to 12 percent, each being based on the total weight the hydroxypropyl methylcellulose, wherein the composition comprises from 10 to 90 weight percent of the hydroxypropyl methylcellulose b) and from 90 to 10 weight percent of the hydroxypropyl methylcellulose c), based on the total weight of b) and c).
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公开(公告)号：US20200267999A1
公开(公告)日：2020-08-27
申请号：US16308171
申请日：2017-06-07
申请人： Lo-Dough Limited
发明人： Ben Holden , Robert Wales
IPC分类号： A21D13/068 , A21D13/043 , A21D2/18 , A21D15/04 , A21D2/26 , A21D2/36 , A23L29/238 , A23L29/244 , A23L29/262 , A23L33/21
摘要： The present invention relates to a bakery food product produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid. The bakery food product is low fat and has a long shelf life, and a higher water resistance than traditional dough based foods. Also provided is a a method for making the bakery food product, and a liquid mixture for making a bakery product. Also provided are dehydrated food products produced from a mucilaginous hydrocolloid and a mannan-based hydrocolloid.
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公开(公告)号：US20200154720A1
公开(公告)日：2020-05-21
申请号：US16195636
申请日：2018-11-19
申请人： Carmen Lindsay
发明人： Carmen Lindsay
摘要： In an embodiment, a process for producing a dough-substitute baking compound, comprises mixing, in a single vessel, a combination of almond flour, tapioca flour, coconut flour, garlic, and salt, thereby creating a dry combination. Mozzarella cheese is added to the dry combination to create a semi-dry mixture, and hot cooked cauliflower is mixed in to form a slurry. Olive oil, almond milk, salt, and garlic, are then added in to create a final dough, which is shaped and baked.
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公开(公告)号：US10213789B2
公开(公告)日：2019-02-26
申请号：US15035737
申请日：2014-11-10
发明人： Susumu Kato
摘要： Generally, described herein are milling devices. A milling device (100) includes a rotatable screw (110) in an outer periphery of which spiral grooves (110a, 110b) are formed; a barrel (120) surrounding the portion of the screw (110) where the spiral grooves (110a, 110b) are formed and in an inner periphery of which a spiral groove (120a) is formed; a loader (130) for loading cereal grains into a space (135) between the screw (110) and barrel (120); a compressor (140) attached to a distal end of the barrel (120) and accumulating and pressurizing in a nearly airtight state the cereal grains ground in the space (135) and fed therein as the screw (110) rotates; and a discharge port (150) provided in a front face of the compressor (140) and blasting the cereal grains fed in and pressurized by way of rotation of the screw (110).
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公开(公告)号：US11102987B2
公开(公告)日：2021-08-31
申请号：US15791631
申请日：2017-10-24
IPC分类号： A21D13/066 , A21D2/18 , A23L29/212 , A23L29/219 , A21D13/40 , A21D13/043 , A21D13/047 , A21D8/06 , A21D10/00
摘要： Embodiments herein include gluten-free baked products such as crackers, gluten-free flour formulations, and related methods. In an embodiment, a cracker flour substitute composition is included having a starch blend including a native starch with 20-30% amylose content, a cross-linked starch and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. In an embodiment, a shelf-stable baked cracker is included. The shelf-stable baked cracker can include a flour substitute composition including a starch blend having a native starch with 20-30% amylose content, a cross-linked starch, and a pre-gelatinized starch with 1-5% amylose content. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein.
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公开(公告)号：US20200205424A1
公开(公告)日：2020-07-02
申请号：US16646800
申请日：2018-09-14
发明人： Sjoerd Van Gent , Bart Donders
摘要： The present invention relates to a dry mix for the preparation of a potato-based dough or batter, comprising dehydrated potato, starch, protein and optionally amylopectin and a sugar. The dehydrated potato is in the form of flakes or granules and constitutes more than 50% of the dry mix, preferably at least 95%. The invention further relates to a batter and a dough prepared from the dry mix and for use in the preparation of a food product such as churros, fritters, waffles, donuts, beignets, empanadas, quesadillas, pancakes, crêpes, blinis, pizzas, flatbread, steamed buns, roti, chapatti, tortillas, parathas, flammkuchen, muffins, scones, filled pockets, filled sticks, finger food, dumplings.
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公开(公告)号：US20190200623A1
公开(公告)日：2019-07-04
申请号：US16301901
申请日：2017-06-02
申请人： Sharyn Carlesso
发明人： Sharyn Carlesso
IPC分类号： A21D10/00 , A21D13/043 , A21D13/047 , A21D13/066
CPC分类号： A21D10/005 , A21D13/043 , A21D13/047 , A21D13/066 , A21D13/44 , A21D13/80 , A23L7/161 , A23L7/198 , A23L19/15 , A23L33/10 , A23L33/125
摘要： The present disclosure relates generally to flour compositions for use in baking and other culinary applications. In particular, the disclosure relates to flour compositions comprising popcorn flour, and their use as gluten-free substitutes for wheat and other gluten-containing flours.
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公开(公告)号：US20190021374A1
公开(公告)日：2019-01-24
申请号：US15652778
申请日：2017-07-18
发明人： Chun Lin LUO
IPC分类号： A23L7/117 , A23L5/10 , A23P30/20 , A21D13/043 , A21D13/047 , A21D10/00
摘要： There is provided an ambient-stable, packaged snack food product and methods of forming it by extrusion. The snack has a baked, porous body having a primary component including one or more of potato, legumes, pulses and cereals. The body of the snack includes from 40 to 85 wt. % of the primary component; optionally from 1.0 to 25 wt. % dairy powder; optionally from 5 to 18 wt. % of a sweetener, such as sugar; and from 5 to 25 wt. % oil. The body has a porosity of between 45 and 70%. It has a moisture content in the range 1-2 wt. %. In addition it has a viscosity, as tested, of less than about 200 cp, indicating a high proportion of cooked starch. It has a breaking point (for texture) in the range 10,000 to about 26,000 grams.
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