公开(公告)号：US06410073B1

公开(公告)日：2002-06-25

申请号：US09679483

申请日：2000-10-04

申请人： Andrew E. McPherson ,  Weizhi Chen ,  Ahmad Akashe ,  Miranda Miller

发明人： Andrew E. McPherson ,  Weizhi Chen ,  Ahmad Akashe ,  Miranda Miller

IPC分类号： A21D1308

CPC分类号： A21D13/50

摘要： Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

摘要翻译： 在微波炉中加热的微波海绵蛋糕以与常规焙烤的海绵蛋糕类似的方式上升。 这种海绵蛋糕是含中间凝胶的。 此外，这样的含中间相的海绵蛋糕在微波炉时不仅如常规海绵蛋糕所观察到的那样上升，而且这些海绵蛋糕的微波处理产生了与常规制备相似的高度可口和轻质的海绵蛋糕。 本文形成用于海绵饼的中间相凝胶是高度粘稠的，即使在不存在聚合物蛋白质或多糖增稠剂或填充剂的情况下也是如此。 使用两种乳化剂和水相形成中间相凝胶。 将中间相凝胶添加到其他海绵饼组分中导致发酵作用，并且有助于所得海绵饼的适口性和亮度。

公开(公告)号：US06248388B1

公开(公告)日：2001-06-19

申请号：US08663766

申请日：1996-06-14

申请人： Jacobus van Eendenburg ,  Petra Weisenborn ,  Gerrit Leendert van der Schee ,  Willem Voorbach ,  Janos Bodor

发明人： Jacobus van Eendenburg ,  Petra Weisenborn ,  Gerrit Leendert van der Schee ,  Willem Voorbach ,  Janos Bodor

IPC分类号： A21D1308

CPC分类号： A23D7/0053 ,  A21D13/16 ,  A21D13/19

摘要： Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.

摘要翻译： 食用层压面团由水连续层压分散体制成。 层压分散体包括水胶体的组合。 在层压分散体的非脂肪含量上表示，包括0.5-40％蛋白质水胶体和0.1-60％非蛋白质水胶体或明胶。 层压分散体的含水量为15-90％，脂肪含量为0-80％。 从面团例如 油酥面包，羊角面包和丹麦糕点可以制作具有良好的结构和味道。 对于层压的面团，可以获得更宽范围的层压烘焙产品，例如， 含有较少或营养更有吸引力的具有不同味道的脂肪。 水胶体的优选组合是聚集凝胶形成麦芽糖糊精和酪蛋白酸钠。 另一种优选的层压分散体是基于不含熔融盐的乳酪。

公开(公告)号：US06562385B2

公开(公告)日：2003-05-13

申请号：US09750466

申请日：2000-12-28

申请人： Paul Eugene Neumann

发明人： Paul Eugene Neumann

IPC分类号： A21D1308

CPC分类号： A23L29/30 ,  A21D13/24 ,  A21D13/31 ,  A21D13/44 ,  A21D13/45 ,  A23L5/00 ,  A23L7/00 ,  A23L21/00

摘要： A food products that can be reconstituted for consumption includes flavoring toppings and/or flavoring inclusions that closely simulate commercially available flavored table syrups and flavored toppings in appearance, flavor, and texture. By applying these flavorings, such as flavored syrups, flavored toppings, and/or flavored inclusions, to chemically leavened food products, yeast leavened food products, and unleavened food products, including waffles, pancakes, corn breads, wafers, pastries, cookies, and the like, prior to freezing, the reconstituted food product closely simulates food products comprising commercially available flavored syrups or flavored toppings.

摘要翻译： 可以重新配制消费的食品包括调味浇头和/或调味夹杂物，其密切模拟商业上可得到的调味表糖浆和外观，风味和质感的调味浇注料。 通过将这些调味剂（例如调味糖浆，调味的浇头和/或调味的夹杂物）施用于化学发酵的食品，酵母发酵的食品和未发酵的食品，包括华夫饼，薄煎饼，玉米面包，糯米饼，糕点，饼干和 在冷冻之前，重构的食品密切地模拟包含市售调味糖浆或调味浇头的食品。

公开(公告)号：US06635299B1

公开(公告)日：2003-10-21

申请号：US09599456

申请日：2000-06-22

申请人： Bartholomeus Jozef Van Schie ,  Peter Johannes Coenders ,  Pieter H. P. Stegeman ,  Johannes Durk Gombert ,  Martin Robert Roest

发明人： Bartholomeus Jozef Van Schie ,  Peter Johannes Coenders ,  Pieter H. P. Stegeman ,  Johannes Durk Gombert ,  Martin Robert Roest

IPC分类号： A21D1308

CPC分类号： C07C69/70 ,  A21D2/16

摘要： The invention provides a mixture comprising esters selected from the group consisting of diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids and succinic acid esters of mono- and diglycerides based on C12 to C22 fatty acid esters which mixture comprises diacetyl tartaric acid glycerol monesters and/or succinic acid glycerol monoesters containing: (A) one fatty acid group, one succinic acid or diacetylated tartaric acid and one free hydroxyl group or a mixture comprising these esters and (B) one fatty acid group, two succinic acid groups or two diacetylated tartaric acid groups or one succinic acid group and one diacetylated tartaric acid group monoester groups in which the concentrations of (A) and (B) obtained by a specific NMR technique satisfies certain defined parameters. The invention further provides processes for preparing the mixtures defined above and the use thereof as emulsifier, dough conditioner, in flour and in bakery improvers for yeast-leavened baked products. Also the invention provides baked products in which the mixture as defined above has been incorporated.

摘要翻译： 本发明提供了一种混合物，其包含选自基于C 12至C 22脂肪酸的单甘油酯和甘油二酯的二乙酰基酒石酸酯和基于C 12至C 22脂肪酸酯的单酸甘油酯和甘油二酸酯的琥珀酸酯的混合物，该混合物包含二乙酰基 酒石酸甘油单酯和/或琥珀酸甘油单酯，其包含：（A）一种脂肪酸基团，一种琥珀酸或二乙酰化酒石酸和一种游离羟基或包含这些酯的混合物和（B）一种脂肪酸基团，两种琥珀酸 酸基团或两个二乙酰化酒石酸基团或一个琥珀酸基团和一个二乙酰化酒石酸单酯基团，其中通过特定NMR技术获得的（A）和（B）的浓度满足某些确定的参数。本发明还提供了 制备上述定义的混合物及其在面粉中的乳化剂，面团调理剂，以及用于酵母l的面包改良剂中的用途 烘烤食品。 本发明还提供了其中掺入上述定义的混合物的烘焙产品。

公开(公告)号：US06616960B2

公开(公告)日：2003-09-09

申请号：US09441752

申请日：1999-11-17

申请人： Dorothy Peterson ,  Eric Hakmiller

发明人： Dorothy Peterson ,  Eric Hakmiller

IPC分类号： A21D1308

CPC分类号： A23G3/343 ,  A23G2200/06 ,  A23G2200/08

摘要： The sugar-free cream icing use to cover a baked good employs a sugar-free composition of 50-100% erythritol, 0-50% bulking agent, 0-1% emulsifier, and 0-1% high intensity sweetener. The icing employs 50-70% of the sugar-free composition, 10-50% shortening and 5-20% water.

摘要翻译： 用于覆盖烘焙食品的无糖奶油结冰使用无糖组合物，其为50-100％赤藓糖醇，0-50％填充剂，0-1％乳化剂和0-1％高强度甜味剂。 结冰采用50-70％的无糖组合物，10-50％的起酥油和5-20％的水。

公开(公告)号：US06544568B2

公开(公告)日：2003-04-08

申请号：US09461602

申请日：1999-12-15

申请人： Philippe La Droitte ,  Claudio De Simone

发明人： Philippe La Droitte ,  Claudio De Simone

IPC分类号： A21D1308

CPC分类号： A23L29/065 ,  A21D13/28 ,  A21D13/38 ,  A23D7/0056 ,  A61K35/744 ,  A61K35/745 ,  A61K35/747

摘要： The present invention relates to a functional food/health food in the form of a baked good comprising a non-baked fat-based composition and a baked part, characterized in that the fat-based composition is essentially water-free and comprises live lyophilized lactic bacteria and in that the baked part comprises one or more non-digestible fiber-like substances. Also provided are intermediates thereof, a method for its production and its use.

摘要翻译： 本发明涉及一种包括非烘焙的基于脂肪的组合物和焙烤部分的烘焙食品形式的功能性食品/保健食品，其特征在于，基于脂肪的组合物基本上是无水的，并且包括活的冻干的乳酸 并且烘烤部分包含一种或多种不可消化的纤维状物质。 还提供其中间体，其制备方法及其用途。

公开(公告)号：US06245368B1

公开(公告)日：2001-06-12

申请号：US09625230

申请日：2000-07-24

申请人： B. Keith Sullivan ,  Steven A. Corley

发明人： B. Keith Sullivan ,  Steven A. Corley

IPC分类号： A21D1308

CPC分类号： A21D15/00 ,  A21D13/32 ,  B65B25/001 ,  B65D77/02 ,  B65D81/2069

摘要： A new and improved bulk sandwich package and method of packaging and merchandising is provided. A plurality of sandwiches are individually wrapped in gas permeable wrap and then bulk packaged in a modified atmosphere process, refrigerated and distributed to store locations or merchandisers where the bulk packages are refrigerated until needed, opened and placed in a refrigerated merchandiser for sale. The refrigerated merchandiser therefore provides consumers with a deli-style sandwich in stores without kitchen facilities, and permits the self-service purchase of the pre-assembled sandwiches.

摘要翻译： 提供了一种新的和改进的散装三明治包装和包装和商品的方法。 多个三明治被单独地包裹在气体可渗透的包装中，然后在改进的气氛过程中大量包装，冷藏并分配以存储位置或销售商，其中散装包装被冷藏直到需要，打开并放置在冷藏商品销售中。 因此，冷藏商品供应商在没有厨房设施的商店内为消费者提供熟食风格的三明治，并允许自助购买预先组装的三明治。