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公开(公告)号：US12127564B2
公开(公告)日：2024-10-29
申请号：US18641553
申请日：2024-04-22
申请人： Jiangnan University
发明人： Long Chen , Yuanhui Chen , Zhengyu Jin , Yaoqi Tian , Ming Miao , Jianwei Zhao
摘要： Disclosed are a preparation method and application of flour with low oil absorption during frying, belonging to the field of flour modification. The preparation method of flour with low oil absorption during frying increases the cross-linking degree of starch, protein, and starch-protein in the flour by adding glutamine transaminase first and then phytic acid or adding phytic acid first and then glutamine transaminase so as to improve the compactness of the flour structure, which reduces water evaporation and oil absorption during frying after the flour is made into dough, and thus ultimately forms the modified flour with low oil absorption during frying. The method is simple, green, pollution-free, and low in energy consumption, and the modified flour prepared has improved thermal stability and reduced oil absorption after frying. The present disclosure has broad application prospects in the fields of flour modification and fried foods.
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公开(公告)号：US20240298654A1
公开(公告)日：2024-09-12
申请号：US18549494
申请日：2022-03-08
发明人： Jae Kyoung CHOI , Hye Won SHIN , Eun Yi KIM , Sang Geun KIM , Young Min HA , Hee Soo PARK , Min Hyuk KIM , Ki Moon KANG
摘要： The present invention relates to a method for preparing dough for frozen pizza, dough for frozen pizza prepared by the preparation method, and frozen pizza comprising the same.
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公开(公告)号：US11974577B2
公开(公告)日：2024-05-07
申请号：US16789198
申请日：2020-02-12
发明人： Shian Wang
CPC分类号： A21C3/025 , A21C11/008 , A21D6/001 , A21D13/30 , A23P20/20
摘要： A molding machine 1 is provided, which molds a gyoza wrapper by rolling a gyoza wrapper material lump. A first roller 12 rolls the gyoza wrapper material lump vertically downward to form an approximately elliptical semi-finished product. A direction changing device 30 including a pendulum 31 is positioned vertically below the first roller 12. The pendulum 31 includes a fulcrum portion 314 and an edge receiving portion 311 positioned closer to the central portion side of the first roller 12 than a position immediately below the fulcrum portion 31, which receives the front edge of the semi-finished product. When the semi-finished product is received by the edge receiving portion 311, the pendulum 31 changes the direction of the semi-finished product. A second roller 22 positioned vertically below the first roller 12 then rolls the semi-finished product vertically downward, so as to form a gyoza wrapper.
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公开(公告)号：US11730169B2
公开(公告)日：2023-08-22
申请号：US16779886
申请日：2020-02-03
申请人： General Mills, Inc.
发明人： Chad Arnall , Steven Cox , Paul Henderson , Kara M Hobart , Olivia Murch , Todd A Rasmussen , Michael Snyder , Rodney W Worthy
摘要： Frozen un-proofed dough pieces are produced by pinching an upper skin of an un-proofed dough body to a lower skin and producing a score through the upper skin prior to freezing. The un-proofed dough pieces are formed by mass production, with an un-proofed dough sheet being cut to form dough strips which are then cut into the un-proofed dough pieces, with the score for each un-proofed dough piece being formed either before, during or after the individual un-proofed dough pieces are actually created, but before freezing.
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公开(公告)号：US11597908B2
公开(公告)日：2023-03-07
申请号：US16093243
申请日：2017-04-12
发明人： Tzafra Cohen , Moran Gendelman , Marina Khutorian , Sivan Mor , Paz Shemesh , Yael Lifshitz-Medved
摘要： Freeze-resistant baker's yeast (Saccharomyces cerevisiae) strains and uses thereof. For example, for the preparation of fresh or frozen dough products, e.g., bread. The freeze-resistant baker's yeast strains, which are, e.g., obtainable from specific deposited strains, e.g., by breeding these strains with each other or with other Saccharomyces cerevisiae strains. Methods of using said strains or methods of preparing a dough or a dough product or a yeast product are also provided.
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公开(公告)号：US11425914B2
公开(公告)日：2022-08-30
申请号：US15217472
申请日：2016-07-22
申请人： Fritsch GmbH
发明人： Udo Bernhardt
摘要： A device for orienting wound dough products includes a first conveyor belt circulating with a first conveying speed and transporting a wound dough product having an end protruding from a circumference of the dough product. A second conveyor belt receives the wound dough product from the first conveyor belt and circulates with a second conveying speed which is different from the first conveying speed. The difference between the first conveying speed and the second conveying speed sets the wound dough product received from the first conveyor belt in a desired rolling motion on the second conveyor belt, wherein after the wound dough product has reached a defined end position in which the end of the wound dough product abuts on the second conveyor belt, the rolling motion of the wound dough product stops.
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公开(公告)号：US20220079171A1
公开(公告)日：2022-03-17
申请号：US17243042
申请日：2021-04-28
申请人： Snack Connection LLC
摘要： Processes are provided for making a snack food in the form of a thin, crisp pretzel cracker having pretzel-like characteristics. The processes incorporate a sheeted dough process with pretzel cooking and baking. The processes include reducing dough thickness through multiple gauging stations to form a thin sheet of dough, which is cut into a desired shape, submerged in a bath of caustic soda such as sodium hydroxide and water, and baked to a crispy finish by way of a multi-phase baking process.
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公开(公告)号：US20210307338A1
公开(公告)日：2021-10-07
申请号：US17240923
申请日：2021-04-26
发明人： HONGXIN JIANG , CHRISTOPHER LANE , TARAK SHAH
IPC分类号： A21D6/00 , A21D13/047 , A23L7/10
摘要： A method of thermally inhibiting starch or flour is provided. The method involves thermally or non-thermally dehydrating a grain to anhydrous or substantially anhydrous, and then heat treating this dehydrated grain. The heat treated dehydrated grain is then milled, producing thermally inhibited flour and/or starch. Using this method, the shelf life of the resulting thermally inhibited whole grain flour is extended compared whole grain flours that are thermally inhibited after milling.
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公开(公告)号：US20210235741A1
公开(公告)日：2021-08-05
申请号：US17160904
申请日：2021-01-28
申请人： General Mills, Inc.
发明人： Cassee Malia Cain , Ryan D. Gifford , Lindsey Golinski , James N. Weinstein , Aaron P. Wlaschin , Louis W. Woehrmann
摘要： Filled roll dough products, such as pizza rolls, are made with an outer dough shell with an internal filling material. Versus a conventional pizza roll, pizza rolls in accordance with the invention employs a filling material having a lower viscosity upon heating due to the removal of a majority of a viscosity altering additive (e.g., methyl cellulose) used in a conventional filling and an outer dough shell formed with spaced internal ridges which increase the structural integrity of the outer shell while not at all changing the external appearance. While removal of the viscosity altering additive from the filling material increases a blow-out rate for the product, the inclusion of the ridges decreases the blow-out rate to the extent that either a reduction or no significant change in product blow-rates is produced.
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公开(公告)号：US20210235710A1
公开(公告)日：2021-08-05
申请号：US17237275
申请日：2021-04-22
发明人： Sachin Bhatia , Mohammed M. Morad
摘要： A process of producing a frozen sheeted dough, which can be prepared without using stress-free sheeting process and transferred directly from the freezer to oven without a proofing step. The process comprises mixing the dough ingredients comprising yeast and chemical leavening agents; resting the dough to form air cell structure; subjecting the dough to high stress sheeting compressions and freezing the dough. The frozen dough can be directly transferred to an oven without a proofing step. The resulting baked product has desirable texture and taste.
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