公开(公告)号：US12070039B2

公开(公告)日：2024-08-27

申请号：US17506445

申请日：2021-10-20

申请人： SFC GLOBAL SUPPLY CHAIN, INC.

发明人： Rongxuan Cai ,  Stacey Fowler Meittunen

IPC分类号： A21D15/02 ,  A21D8/02 ,  A21D8/04 ,  A21D10/02 ,  A21D13/00 ,  A21D13/22

CPC分类号： A21D15/02 ,  A21D8/025 ,  A21D8/047 ,  A21D10/025 ,  A21D13/00 ,  A21D13/22

摘要： A proofed frozen dough includes a dough mixture of flour, water, and optionally additives; gas bubbles dispersed throughout the dough matrix; a spent yeast component; and a preserved yeast component. According to some aspects, the preserved yeast component includes encapsulated yeast, fat-coated yeast, non-hydrated active dry yeast, non-hydrated instant yeast, non-hydrated semi-dry yeast, non-hydrated frozen yeast, or a combination thereof. A frozen dough product can be prepared by mixing dough ingredients to produce a dough composition, where the dough ingredients include water, flour, a first yeast, and a second yeast; proofing the dough, where during proofing the first yeast is spent and the second yeast is preserved; and freezing the dough after proofing.

公开(公告)号：US11406117B2

公开(公告)日：2022-08-09

申请号：US15754130

申请日：2016-08-18

申请人： KATJES FASSIN GMBH. + CO. KOMMANDITGESELLSCHAFT

发明人： Bülent Aydin

IPC分类号： A23G3/02 ,  A23G3/50 ,  A23P20/20 ,  A23P30/00 ,  A21D13/00 ,  A23G3/34 ,  A23G3/42 ,  A23P20/25

摘要： The invention generally relates to a cartridge comprising a gel. The invention further relates to a process for the preparation of an item of confectionery, an item of confectionery, a kit, the use of a cartridge for preparing an item of confectionery, a gel, and a process for preparing an item of confectionery via a data connection. The invention relates to a cartridge comprising the following cartridge components: a. a container having an internal volume; b. a gel comprising: i. a hydrocolloid, and ii. a sweetener different to the hydrocolloid; wherein the gel is not a fluid.

公开(公告)号：US11375722B2

公开(公告)日：2022-07-05

申请号：US14067234

申请日：2013-10-30

申请人： YOGEEZ II, INC.

发明人： Amanda Renée DeVaul

IPC分类号： A21D13/00 ,  A21D13/45 ,  A21D13/48

摘要： A food divider comprises at least one frangible edible food divider configured to fit within a container and adapted to provide a physical barrier between at least two different types, amounts and/or flavors of food products, such as frozen food products. Related methods and kits are also described.

公开(公告)号：US10244766B2

公开(公告)日：2019-04-02

申请号：US14964193

申请日：2015-12-09

申请人： Brian E. Bartlett ,  Douglas W. Cotton

发明人： Brian E. Bartlett ,  Douglas W. Cotton

IPC分类号： A21B1/40 ,  A21D13/00 ,  F23N1/00 ,  F23N5/02

摘要： A heat controlled oven system includes a plurality of oven levels, including an oven belt and gas burners; a gas flow network, including a gas supply line, a variable flow control valve, and on/off flow control valves; and a heat control unit, including a processor, a non-transitory memory, and input/output component, a heat modeler, a heat manager, a feedback controller, and a valve controller, such that the heat control unit is configured to calculate an estimated heat demand to adjust to a temperature set point, based on a heat model of the at least one oven level, and further calculates an optimized heat demand using a control loop feedback algorithm. Also disclosed is a method of heat calculation for an oven, including defining a heat model, calculating and optimizing the estimated heat demand, calculating and setting a variable valve position for the gas burners.

公开(公告)号：US10182681B1

公开(公告)日：2019-01-22

申请号：US15339310

申请日：2016-10-31

申请人： CREATE YOUR CUPCAKE, LLC

发明人： Barbara Sherwin Hart ,  Kenneth G. Kerdell

IPC分类号： A21B3/13 ,  A47J37/01 ,  B65D21/02 ,  B65D1/34 ,  B65D25/10 ,  B65D25/24 ,  A21D13/00 ,  A47J43/20 ,  A23G1/00 ,  A23G3/34 ,  A21D8/06 ,  A21D13/33 ,  A21B5/02 ,  A23G1/20 ,  A23P30/10 ,  A23G3/02 ,  A23G9/22 ,  A23G9/08

摘要： Apparatus, systems, and methods for forming baked goods having a filling recess for receiving a filling by a baking assembly including a base tray receiving at least one batter cup each cup defining a batter cavity therein. A cavity cup tray is nested with the base tray and receives at least one cavity cup for positioning within the corresponding batter cavity to form the filling recesses.

公开(公告)号：US10178876B2

公开(公告)日：2019-01-15

申请号：US15273966

申请日：2016-09-23

申请人： Frito-Lay North America, Inc.

发明人： Stefan K. Baier ,  Ajay Rajeshwar Bhaskar ,  Eugenio Bortone ,  Pierre Faa ,  Chien-Seng Hwang ,  Jorge C. Morales-Alvarez ,  Deepali Palta

IPC分类号： A23L7/117 ,  A23P10/30 ,  A23P30/20 ,  A23L7/10 ,  A23L7/135 ,  A23L7/161 ,  A23L7/17 ,  A23L33/16 ,  A23L33/17 ,  A23L33/175 ,  A23L33/185 ,  A23L33/19 ,  A21D2/36 ,  A21D13/00 ,  A23L33/21 ,  A23L7/165 ,  A21D2/00

摘要： Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

公开(公告)号：US10045544B2

公开(公告)日：2018-08-14

申请号：US13884780

申请日：2011-11-14

申请人： Léon Marie Francois Spierts ,  Adrianus Josephes Van Den Nieuwelaar ,  Marcus Bernhard Hubert Bontjer ,  Patricia Rosa Maria Hoekstra-Suurs

发明人： Léon Marie Francois Spierts ,  Adrianus Josephes Van Den Nieuwelaar ,  Marcus Bernhard Hubert Bontjer ,  Patricia Rosa Maria Hoekstra-Suurs

IPC分类号： A21D13/00 ,  A21D8/04 ,  A22C13/00 ,  A21D13/20

摘要： The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand.

公开(公告)号：US10004254B2

公开(公告)日：2018-06-26

申请号：US15399502

申请日：2017-01-05

申请人： General Mills, Inc.

发明人： Bernhard H. van Lengerich ,  Nathan W. Lukecart ,  Friedrich P. Meuser ,  Dieter Oberdoerfer ,  Wolfgang Bindzus

IPC分类号： A21D13/00 ,  A23L33/21 ,  A23L7/10 ,  A23L29/212

CPC分类号： A23L33/21 ,  A23L7/115 ,  A23L7/17 ,  A23L29/212 ,  A23L33/15 ,  A23V2002/00 ,  A23V2200/254

摘要： Inhibition of expansion of a cereal product, such as a ready-to-eat cereal, by a particulate insoluble component such as fiber and/or calcium is avoided by pelletizing the particulate insoluble component. A binder component, such as gelatinized starch, is used to bind particles of the particulate insoluble component into a coherent mass which is formed into non-expanded pellets for fortification of the cereal product. The expanded cereal products, such as extruded puffed RTE cereals which contain the pellets, exhibit a crisp, uniform texture and cell structure, improved, prolonged bowl life, a non-gritty mouthfeel, and a smooth, uniform surface appearance even though they are fortified with high amounts of the solid or particulate insoluble nutritional components.

公开(公告)号：US20180103650A1

公开(公告)日：2018-04-19

申请号：US15564760

申请日：2016-04-08

申请人： DSM IP ASSETS B.V.

发明人： HENK HENNINK ,  LAMBERTUS GERHARD STRUBBE ,  CORNELIUS ANTONIUS MARIA DIRKS

IPC分类号： A21D8/04 ,  A21D6/00 ,  A21D13/00 ,  A21D10/00

CPC分类号： A21D8/042 ,  A21D6/001 ,  A21D10/002 ,  A21D13/00

摘要： The present invention relates to a method for preparing dough, in particular to a method for preparing frozen dough. In one aspect the present invention relates to a method for preparing a dough, which method comprises: a) preparing the dough including the step of adding a Penicillium glucose oxidase and a Talaromyces xylanase to at least one dough ingredient; and b) cooling the dough to a temperature in the range of −40 to −5 degrees Celsius. In another aspect the invention relates to a composition comprising a Penicillium glucose oxidase and a Talaromyces xylanase.In a further aspect the invention relates to a dough comprising a Penicillium glucose oxidase and a Talaromyces xylanase, in a further aspect the dough is a frozen dough. The present invention also relates to a baked product a method for preparing a baked product.Further the invention relates to the use of a Penicillium glucose oxidase and a Talaromyces xylanase for improving properties of a dough which has been stored frozen or a baked product prepared from a dough which has been stored frozen.

公开(公告)号：US09930731B2

公开(公告)日：2018-03-27

申请号：US14552858

申请日：2014-11-25

申请人： Kellogg Company

发明人： Charles Gambino

IPC分类号： H05B6/12 ,  A21D13/00 ,  A21B5/02 ,  A47J36/02 ,  A47J37/04 ,  A47J37/06

CPC分类号： H05B6/1209 ,  A47J36/02 ,  A47J37/045 ,  A47J37/0611 ,  A47J37/0676 ,  Y10S99/14

摘要： A method of producing an edible food product includes the step of forming a vessel core with a first material having a first level of susceptibility to heating by induction. The method also includes the step of casting an apron of a second material with a second level of susceptibility to heating by induction lower than said first level around at least a first portion the vessel core in an in situ casting process to form a clad cooking vessel having a cooking surface. An uncooked food product is then disposed on the cooking surface of the clad cooking vessel and heated to produce the edible food product by subjecting the vessel core to a magnetic field.