专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

91. 发明申请

US20080063751A1 LOW-FAT BATTER-LIKE COMPOSITIONS AND METHODS OF PREPARING AND USING SAME 有权
标题翻译：低电池类组合物及其制备和使用方法
公开(公告)号：US20080063751A1
公开(公告)日：2008-03-13
申请号：US11941267
申请日：2007-11-16
申请人： YANG KOU
发明人： YANG KOU
IPC分类号： A21D10/04 , A21D8/04
CPC分类号： A21D10/04 , A21D2/165 , A21D2/183 , A21D10/005
摘要： The invention relates to low-fat batter-like compositions comprising flour or a flour replacement, sweetener, about 3% weight or less of a fat component, a fat replacing fiber having a high water-holding capacity, a leavening system, a setting agent, and a total moisture content of about 40 to about 50 weight percent.
摘要翻译：本发明涉及包含面粉或面粉替代品，甜味剂，脂肪组分约3重量％或更少的低脂糊状组合物，具有高持水能力的脂肪替代纤维，发酵系统，凝固剂，并且总水分含量为约40至约50重量％。

92. 发明申请

US20070184166A1 Frozen or fresh batter mix and cake 审中-公开
标题翻译：冷冻或新鲜的面糊混合和蛋糕
公开(公告)号：US20070184166A1
公开(公告)日：2007-08-09
申请号：US11347727
申请日：2006-02-03
申请人： Phyllis Price , Artecia Price
发明人： Phyllis Price , Artecia Price
IPC分类号： A21D10/00
CPC分类号： A21D10/04
摘要： A batter is described, along with the use of the batter to provide frozen, unbaked cakes which may quickly be baked in an oven. The batter consists preferably of soft wheat flour, salt, granulated sugar, sour cream, cream cheese, butter, eggs and extract flavoring all mixed in proportions that allow for proper freezing and baking. The batter may be baked immediately or frozen batter to be baked later without the need for thawing. The cake is created by putting freshly made batter or frozen batter in a pan in an oven heated to about 300 degrees Fahrenheit for about 1 hour and 15 minutes.
摘要翻译：描述面糊，以及使用面糊提供可以在烤箱中快速烘烤的冷冻的未烘烤的蛋糕。面糊最好由软小麦面粉，盐，砂糖，酸奶油，奶油干酪，黄油，鸡蛋和提取香料组成，均匀混合，使其适合冷冻和烘烤。面糊可以立即烘烤或冷冻面糊，以便稍后烘烤，而不需要解冻。蛋糕是通过将新鲜制成的面糊或冷冻面糊放入加热至约华氏300度的烤箱中约1小时15分钟来制成的。

93. 发明申请

US20060240173A1 PROTEIN ENHANCED LOW CARBOHYDRATE SNACK FOOD 审中-公开
标题翻译：蛋白质增强了低碳酸盐SNACK食品
公开(公告)号：US20060240173A1
公开(公告)日：2006-10-26
申请号：US11428377
申请日：2006-06-30
申请人： James Schmidt
发明人： James Schmidt
IPC分类号： A23J1/00
CPC分类号： A21D13/064 , A21D2/262 , A21D2/263 , A21D2/265 , A21D2/266 , A21D10/04 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2250/54252 , A23V2250/5488 , A23V2250/5428 , A23V2250/54246 , A23V2250/264 , A23V2250/1842
摘要： A protein enhanced, wafer having protein material in a concentration of about 26% to about 99% of the wafer is described, as well as methods of making the same.
摘要翻译：描述了蛋白质增强的晶片，其晶片具有浓度为晶片约26％至约99％的蛋白质材料，以及其制备方法。

94. 发明授权

US06235334B1 No fat, no cholesterol cake and process of making the same 失效
标题翻译：没有脂肪，没有胆固醇蛋糕和制作过程相同
公开(公告)号：US06235334B1
公开(公告)日：2001-05-22
申请号：US07959995
申请日：1992-10-13
申请人： Margaret Elizabeth Donovan
发明人： Margaret Elizabeth Donovan
IPC分类号： A21D1004
CPC分类号： A21D10/005 , A21D10/04
摘要： A no fat, no cholesterol cake possesses a dry premix component, containing on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized.
摘要翻译：无脂肪，无胆固醇蛋白质含有干燥的预混组分，以体积百分数计，约52.4％的面粉，46.6％的糖和1％的小苏打。将蛋白和各种湿混合成分加入到干燥预混物中以产生各种不同的蛋糕。在每种情况下，湿混合物包括水果和/或果汁的酸性组分，其与小苏打反应以使蛋糕发酵。可以使用的水果和/或果汁包括菠萝，橙子，蔓越莓，苹果，柠檬和樱桃。还可以使用包括葡萄干，枣，香蕉，胡萝卜，西葫芦，杏，非脂酸奶，肉桂，肉豆蔻，姜，丁香和香草的天然调味成分。不使用起酥油，填料或非天然成分。

95. 发明授权

US06224921B1 Rice flour based low oil uptake frying batters 有权
标题翻译：基于米粉的低油摄取炸面糊
公开(公告)号：US06224921B1
公开(公告)日：2001-05-01
申请号：US09538837
申请日：2000-03-30
申请人： Frederick F. Shih , Kim W. Daigle
发明人： Frederick F. Shih , Kim W. Daigle
IPC分类号： A21D1004
CPC分类号： A21D10/04
摘要： Low oil uptake frying batters substantially based on rice flour have been developed that maintain desirable organoleptic properties while significantly reducing fat absorption during the frying process. This is accomplished by inclusion of cold water swelling rice-based starch products selected from the group consisting of pregelatinized rice flour, phosphorylated rice starch and pregelatinized acetylated rice starch into the rice starch batter compositions.
摘要翻译：已经开发了基于米粉的低油摄取油炸面糊，其保持理想的感官特性，同时显着降低油炸过程中的脂肪吸收。这是通过将选自预胶化米粉，磷酸化大米淀粉和预胶化乙酰化大米淀粉的冷水膨胀的基于水稻的淀粉制品包括在米淀粉糊糊组合物中来实现的。

96. 发明授权

US5871661A Baking pan assembly for preparing donuts 失效
标题翻译：烤盘组装准备甜甜圈
公开(公告)号：US5871661A
公开(公告)日：1999-02-16
申请号：US715030
申请日：1996-09-17
申请人： Karen A. Swisher , Kirsten A. Pighin
发明人： Karen A. Swisher , Kirsten A. Pighin
IPC分类号： A21B3/13 , A21D10/04 , A21D13/06 , A21D13/08 , A21B5/00
CPC分类号： A21D13/068 , A21B3/132 , A21D10/04 , Y10S249/01
摘要： A baking pan assembly comprising a pan grid including a plurality of pan rows and pan columns that each contain at least one circular pan useful for baking doughnuts, and a low fat baking dough composition.
摘要翻译：一种烘烤盘组件，其包括盘格栅，其包括多个盘排和盘形柱，每个盘列包含用于烘烤甜甜圈的至少一个圆形平底锅和低脂烘焙面团组合物。

97. 发明授权

US5523107A Sugarless bakery goods, E.G., cakes and muffins 失效
标题翻译：无糖面包店，E.G.，蛋糕和松饼
公开(公告)号：US5523107A
公开(公告)日：1996-06-04
申请号：US277323
申请日：1994-07-19
申请人： Glenn Wallin
发明人： Glenn Wallin
IPC分类号： A21D2/18 , A21D10/00 , A21D10/04
CPC分类号： A21D10/005 , A21D10/04 , A21D2/186 , Y10S426/804
摘要： Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.
摘要翻译：基本上无糖的面包店的商品，如蛋糕，甜甜圈，松饼等，它们是由面糊混合物形成的，该面糊混合物包含（按预烘烤形式）约15％至约25％重量（基于固体）的淀粉主要具有聚合度（DP）为1-3的多羟基低聚物的水解产物，例如来自Fairfield，NJ的Lonza Inc.的HYSTAR TM 5875; 约10％至约25％的水; 约10％至约20％的油或脂肪; 和约0.01重量％至约1重量％的高效无糖甜味剂，例如阿斯巴甜。还包括用于形成用于烘烤的面团的其它典型成分，例如蛋白质来源，例如面粉，小麦面筋和/或改性玉米淀粉，其总量为约15％至约25％; 一种或多种膨松剂，如碳酸氢钠（小苏打）和磷酸铝钠; 和一种或多种乳化剂以帮助形成均匀的面团混合物，以使熟化的焙烤产品变软并且有助于在混合和均质化过程中使面团充气。

98. 发明授权

US5520937A Microwaveable batter-coated dough 失效
标题翻译：微波面糊面团
公开(公告)号：US5520937A
公开(公告)日：1996-05-28
申请号：US177209
申请日：1994-01-04
申请人： John J. Yasosky , Peter S. Pesheck , Lisa Levin
发明人： John J. Yasosky , Peter S. Pesheck , Lisa Levin
IPC分类号： A21D6/00 , A21D8/06 , A21D10/00 , A21D10/04 , A23L1/00 , A21D13/00
CPC分类号： A21D10/04 , A21D10/005 , A21D6/005 , A21D8/06 , A23P20/12 , A23P2020/251
摘要： A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.
摘要翻译：公开了一种高直链淀粉粉基干面糊和湿面糊。湿面糊浆混合物能够在面团食物的表面上提供粘附和均匀分布的涂层，并且在油或脂肪中预先煎炸并通过微波辐射烹饪之后，将提供具有有吸引力的吐司颜色和所需的脆度。还公开了一种可微波炉预煎的面糊涂层的面团涂食品，该熟制品的特征在于具有被湿的煮熟的面团层和脆的，褐色的外壳层覆盖的烹饪食物馅料。

99. 发明授权

US5215774A Self-topping cake 失效
标题翻译：自顶蛋糕
公开(公告)号：US5215774A
公开(公告)日：1993-06-01
申请号：US463727
申请日：1990-01-12
申请人： Gregg J. Moder , William A. Atwell , Julio R. Panama , Betty L. Brooking , Carol J. Lenander , Elayne C. Winkel
发明人： Gregg J. Moder , William A. Atwell , Julio R. Panama , Betty L. Brooking , Carol J. Lenander , Elayne C. Winkel
IPC分类号： A21D10/00 , A21D10/04 , A21D13/00 , A21D13/08
CPC分类号： A21D13/0006 , A21D10/00 , A21D10/04
摘要： A mix for making a cake having at least two distinct layers in a microwave oven. The mix is formulated to form an unleavened topping and a leavened cake layer. The viscosity of the batter for the cake layer is adjusted relative to the viscosity of the batter for the topping layer so that a cake having two distinct layers is formed by baking the batters in a microwave oven.
摘要翻译：在微波炉中制作具有至少两个不同层的蛋糕的混合物。将混合物配制成无酵饼的顶层和发酵的蛋糕层。相对于顶层的面糊的粘度调节滤饼层的糊状物的粘度，从而通过在微波炉中烘烤面糊来形成具有两个不同层的饼。

100. 发明授权

US5063076A Multifunctional, fat-continuous emulsions with a reduced fat content 失效
标题翻译：具有减少脂肪含量的多功能脂肪连续乳液
公开(公告)号：US5063076A
公开(公告)日：1991-11-05
申请号：US595649
申请日：1990-10-02
申请人： Roger M. Finlayson , Harry Scharmann , Leo F. Vermaas
发明人： Roger M. Finlayson , Harry Scharmann , Leo F. Vermaas
IPC分类号： A23D7/015 , A21D2/16 , A21D10/04 , A23D7/00
CPC分类号： A21D2/16 , A21D10/04 , A23D7/001 , A23D7/003 , Y10S426/804
摘要： Multifunctional fat-continuous emulsions having a reduced fat content are disclosed. The emulsions comprise a fatty phase, a thickened proteinaceous aqueous phase and an emulsifier system. The emulsifier system comprises mono fatty acid esters of both saturated and unsaturated fatty acids. The emulsions are of use in the manufacture of baked goods as table spreads and as frying products.
摘要翻译：公开了具有降低的脂肪含量的多功能脂肪连续乳液。乳液包含脂肪相，增稠的蛋白质水相和乳化剂体系。乳化剂体系包括饱和和不饱和脂肪酸的单脂肪酸酯。该乳剂可用于制造烘焙食品作为表蔓延和油炸制品。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式