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    SNACK/CONVENIENCE FOODS AND THE LIKE HAVING EXTERNAL AND/OR INTERNAL COATING COMPOSITIONS
    1.
    发明申请
    SNACK/CONVENIENCE FOODS AND THE LIKE HAVING EXTERNAL AND/OR INTERNAL COATING COMPOSITIONS 审中-公开
    SNACK /便利食品和类似外用和/或内部涂料组合物

    公开(公告)号：WO2003005828A1

    公开(公告)日：2003-01-23

    申请号：PCT/US2002/018911

    申请日：2002-06-13

    Applicant: ADVANCED FOOD TECHNOLOGIES, INC.

    Inventor： ROSKAM, Robert, O. ,  STEVENS, Cheree, L. ,  STEVENS, John, F. ,  TINSLEY, Joel, R.

    IPC: A21D13/00

    CPC classification number: A23L1/005 ,  A21D13/22 ,  A21D13/28 ,  A23L7/122 ,  A23L19/05 ,  A23L19/18 ,  A23L19/19 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/5118 ,  A23V2250/5114 ,  A23V2250/5086

    Abstract: Coating-type compositions and methods using the compositions for making new forms of chip-type and other fried or baked snack and/or convenience food items, including sweet goods, which are externally coated with and/or directly incorporate the compositions into their dough matrix. The compositions significantly increase the crispness and tensile strength of the food item after it is cooked with them in place, and so change both the organoleptic and storage qualities of the foods as to provide a new form of the underlying product. Once sweet goods, the coating provides a stabilizing surface barrier for sugar toppings which prevents them from becoming tacky, moist, or wet, while adding crispness at the surface and simultaneously reducing moisture loss from the baked dough, greatly retarding staling. The coatings also provide a new and better way of applying seasonings and colorings to food products.

    Abstract translation: 涂料型组合物和方法，使用该组合物制备芯片型和其他油炸或烘焙小吃和/或便利食品（包括甜品）的新形式，其外部涂覆有和/或将组合物直接并入其面团基质中 。 该组合物在将食物烹调后的脆度和拉伸强度显着增加，因此改变食物的感官和储存性质，以提供新形式的底层产品。 一旦甜品，涂层为糖浇头提供稳定的表面屏障，防止它们发粘，潮湿或潮湿，同时在表面增加脆性，同时减少烘焙面团的水分流失，大大延缓陈化。 涂料还为食品中提供调味料和着色剂的新的更好的方法。

    BAKED COATINGS AND METHODS FOR APPLYING TO FOOD PRODUCTS
    2.
    发明申请
    BAKED COATINGS AND METHODS FOR APPLYING TO FOOD PRODUCTS 审中-公开
    烘烤涂料和食品应用方法

    公开(公告)号：WO2013181524A3

    公开(公告)日：2015-07-09

    申请号：PCT/US2013043598

    申请日：2013-05-31

    Applicant: CARGILL INC

    Inventor： CASPER JEFFREY L ,  GENNRICH MATTHEW ARNOLD ,  MOELLER ANDREA PECK

    IPC: A23L1/176

    CPC classification number: A23L1/005 ,  A23L5/10 ,  A23L5/13 ,  A23L7/10 ,  A23L29/219 ,  A23P20/11 ,  A23P20/12 ,  A23V2002/00

    Abstract: Systems and methods for producing a baked product that have the appearance, texture and/or flavor of fried foods are disclosed. In one embodiment, a method for producing a baked product that imparts fried food properties includes at least partially coating a food product with an oil product, combining a breading composition with the food product, applying water to the food product, and baking the food product. Aspects of the disclosure are particularly directed to a method of baking food products by providing a bread composition and process that imparts a deep fried texture and flavor without having to deep fat fry the food product, thereby reducing the fat content of the final food product and avoiding the need to use a fryer.

    Abstract translation: 公开了用于生产具有油炸食品的外观，质地和/或风味的焙烤产品的系统和方法。 在一个实施方案中，用于生产赋予油炸食品性能的烘焙产品的方法包括至少部分地用油产品涂覆食品，将面包屑组合物与食品组合，向食品施加水，以及烘烤食品 。 本公开的方面特别涉及通过提供一种面包组合物和赋予深层油炸质地和风味的方法来烘烤食品的方法，而不必对食品进行深层油炸，从而降低最终食品的脂肪含量， 避免使用油炸锅。

    METHOD OF PRODUCING DUAL-TEXTURED FROZEN FOOD PRODUCTS AND PRODUCTS MADE THEREFROM
    3.
    发明申请
    METHOD OF PRODUCING DUAL-TEXTURED FROZEN FOOD PRODUCTS AND PRODUCTS MADE THEREFROM 审中-公开
    生产双面冷冻食品及其制品的方法

    公开(公告)号：WO2016145058A1

    公开(公告)日：2016-09-15

    申请号：PCT/US2016/021528

    申请日：2016-03-09

    Applicant: FRITO-LAY NORTH AMERICA, INC.

    Inventor： FASE, Robert, Jr. ,  PALANIAPPAN, Sevugan ,  RIVNER, Joshua, S.

    IPC: A23C3/04 ,  A23L3/36

    CPC classification number: A23L1/005 ,  A23L3/36 ,  A23L5/11 ,  A23P20/10 ,  A23P20/105 ,  A23P20/12 ,  A23V2002/00

    Abstract: A method for producing dual-textured frozen food products allows for the quick preparation of snack-sized frozen food products that maintain a crunchy exterior when heated for consumption within a microwave or an oven. The method uses increased total frying steps to fully fry the food product prior to freezing and packaging steps. By adding components such as alginate, calcium, carboxyl methyl cellulose, calcium dihydrogen diphosphate, and high amylose corn starch into the interior core, batter, and breading, and/or predust, moisture is better maintained within the interior. The resulting heated dual-textured food product has an exterior mimicking that of oil fried breaded food products despite its moist interior.

    Abstract translation: 用于生产双重纹理冷冻食品的方法允许快速制备零食尺寸的冷冻食品，其在加热以在微波炉或烘箱内消耗时保持脆皮外观。 在冷冻和包装步骤之前，该方法使用增加的总油炸步骤来完全煎炸食品。 通过在内部添加诸如藻酸盐，钙，羧甲基纤维素，二磷酸二氢钙和高直链淀粉玉米淀粉的组分，更好地保持在内部，内部和内部，面糊和面包屑和/或预制水分。 所得加热的双重纹理食品具有油炸面包食品的外观，尽管其内部潮湿。

    COATING MATERIAL FOR FRIED FOOD
    6.
    发明申请
    COATING MATERIAL FOR FRIED FOOD 审中-公开
    用于食品的涂料

    公开(公告)号：WO2012144083A1

    公开(公告)日：2012-10-26

    申请号：PCT/JP2011/060201

    申请日：2011-04-20

    Applicant: NIPPON STARCH CHEMICAL CO., LTD. ,  TSUCHIYA, Yusuke ,  IESATO, Hisayuki ,  NAKAJIMA, Toru

    Inventor： TSUCHIYA, Yusuke ,  IESATO, Hisayuki ,  NAKAJIMA, Toru

    IPC: A23L1/176

    CPC classification number: A23L1/005 ,  A23L7/157 ,  A23P20/12

    Abstract: The present invention provides a coating material for fried or deep-fried foods maintaining crisp feel and soft feel of freshly fried or deep-fried foods even a long time after frying or deep-frying or after freezing-thawing as well as a premix comprising the coating material and such fried or deep-fried foods, more specifically, a coating material comprising an oil/fat-processed starch having a swelling degree of 2.5-8.5 ml which has been derived from a swelling-inhibited legume starch, is used for cooking fried or deep-fried foods.

    Abstract translation: 本发明提供一种用于油炸或油炸食品的油料或油炸食品的涂料，即使在油炸或油炸或冷冻 - 融化之后甚至长时间保持新鲜油炸或油炸食品的脆感和柔软的感觉以及包含 涂料和这种油炸或油炸食品，更具体地说，包括由膨胀抑制豆类淀粉衍生的具有2.5-8.5ml溶胀度的油/脂肪加工淀粉的涂料用于烹饪 油炸或油炸食品。

    BAKED COATINGS AND METHODS FOR APPLYING TO FOOD PRODUCTS
    8.
    发明申请
    BAKED COATINGS AND METHODS FOR APPLYING TO FOOD PRODUCTS 审中-公开
    烘烤涂料和食品应用方法

    公开(公告)号：WO2013181524A2

    公开(公告)日：2013-12-05

    申请号：PCT/US2013/043598

    申请日：2013-05-31

    Applicant: CARGILL, INCORPORATED

    Inventor： CASPER, Jeffrey L. ,  GENNRICH, Matthew Arnold ,  PECK, Andrea Ruth

    IPC: A23L1/10

    CPC classification number: A23L1/005 ,  A23L5/10 ,  A23L5/13 ,  A23L7/10 ,  A23L29/219 ,  A23P20/11 ,  A23P20/12 ,  A23V2002/00

    Abstract: Systems and methods for producing a baked product that have the appearance, texture and/or flavor of fried foods are disclosed. In one embodiment, a method for producing a baked product that imparts fried food properties includes at least partially coating a food product with an oil product, combining a breading composition with the food product, applying water to the food product, and baking the food product. Aspects of the disclosure are particularly directed to a method of baking food products by providing a bread composition and process that imparts a deep fried texture and flavor without having to deep fat fry the food product, thereby reducing the fat content of the final food product and avoiding the need to use a fryer.

    Abstract translation: 公开了用于生产具有油炸食品的外观，质地和/或风味的焙烤产品的系统和方法。 在一个实施方案中，用于生产赋予油炸食品性能的烘焙产品的方法包括至少部分地用油产品涂覆食品，将面包屑组合物与食品组合，向食品施加水，以及烘烤食品 。 本公开的方面特别涉及通过提供一种面包组合物和赋予深层油炸质地和风味的方法来烘烤食品的方法，而不必对食品进行深层油炸，从而降低最终食品的脂肪含量， 避免使用油炸锅。

    METHOD, KIT, AND CONTAINER FOR PREPARING A SNACK FOOD
    9.
    发明申请
    METHOD, KIT, AND CONTAINER FOR PREPARING A SNACK FOOD 审中-公开
    方法，用于制备SNACK食品的工具包和容器

    公开(公告)号：WO2013049040A1

    公开(公告)日：2013-04-04

    申请号：PCT/US2012/057074

    申请日：2012-09-25

    Applicant: BALLREICH BROS., INC.

    Inventor： THOMAS, Haley

    IPC: A23G3/20 ,  A21C9/04 ,  A21C15/00

    CPC classification number: B65B25/22 ,  A23L1/005 ,  A23L1/0107 ,  A23L1/10 ,  A23L1/1641 ,  A23L1/217 ,  A23L5/11 ,  A23L7/10 ,  A23L7/117 ,  A23L7/122 ,  A23L7/161 ,  A23L19/18 ,  A23L27/10 ,  A23P20/12 ,  A23V2002/00 ,  B65D5/16 ,  B65D77/02 ,  B65D81/343 ,  B65D81/3446 ,  B65D81/3453 ,  B65D2577/042

    Abstract: A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food (502) that is at least partially cooked and at least one seasoning powder (506). The snack food (502) is placed in a coating container (504) with the at least one seasoning powder (506) and then coated with the at least one seasoning powder (506). The coated snack food (502, 506) is subsequently heated to a predetermined temperature for a predetermined time to form the custom flavored snack food. The method may be practiced with a kit (500) having the snack food (502), the at least one seasoning powder (508), the coating container (504), and the heating container (300). The heating container (300) may have a removable panel (318) that, when removed, provides access to a heating cavity (330) for receiving and heating the coated snack food (502, 506).

    Abstract translation: 一种用于制备定制调味小吃食品的方法包括提供一定数量的至少部分煮熟的零食（502）和至少一种调味粉（506）。 将小吃食品（502）放置在具有至少一个调味粉末（506）的涂覆容器（504）中，然后涂覆至少一个调味粉末（506）。 随后将包衣的零食（502,506）加热到预定温度一段预定时间以形成定制调味的小吃食品。 该方法可以用具有小吃食品（502），至少一个调味粉末（508），涂覆容器（504）和加热容器（300）的试剂盒（500）来实施。 加热容器（300）可以具有可去除的面板（318），当被移除时，该面板（318）提供进入加热腔（330），用于接收和加热涂覆的零食（502,506）。

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