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91. 发明申请

US20150216188A1 METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS 审中-公开
标题翻译：减少食用油和/或脂肪摄取食物的方法
公开(公告)号：US20150216188A1
公开(公告)日：2015-08-06
申请号：US14423305
申请日：2013-09-23
申请人： Dow Global Technologies LLC
发明人： Jorg Theuerkauf , Robert B. Fletcher , Yvonne M. Goerlach-Doht , Juergen Hermanns , Sjoerd A. De Vries
IPC分类号： A21D10/04
CPC分类号： A21D10/04 , A23L19/18 , A23L29/262 , A23P20/105 , A23P20/12
摘要： An edible composition comprising starch and cellulose ether particles, wherein the cellulose ether particles have a ratio M3.0/M2.0 of not more than 200 micrometers, wherein M3.0 is the number volume mean and M2.0 is the number surface area mean of the cellulose ether particles, and/or wherein the cellulose ether particles have a volume fraction of fibrous particles of no more than 40%, is useful for preparing a batter by mixing the edible composition with water. The batter is contacted with a food to prepare a battered food. The battered foods have a reduced oil and/or fat uptake when fried, as compared to fried non-battered food.
摘要翻译：包含淀粉和纤维素醚颗粒的可食用组合物，其中所述纤维素醚颗粒的比例为M3.0 / M2.0不大于200微米，其中M3.0是数量体积平均值，M2.0是数量表面积纤维素醚颗粒的平均值和/或其中纤维素颗粒的体积分数不大于40％的纤维素醚颗粒可用于通过将可食用组合物与水混合来制备面糊。面糊与食物接触以准备受虐的食物。与油炸的非破坏食物相比，受煎食的食物在油炸时具有减少的油和/或脂肪吸收。

92. 发明申请

US20140363540A1 MICROWAVEABLE BATTER 审中-公开
标题翻译：可微电池
公开(公告)号：US20140363540A1
公开(公告)日：2014-12-11
申请号：US14458051
申请日：2014-08-12
申请人： Crisp Sensation Holding S.A.
发明人： Keith Graham Pickford
IPC分类号： A21D10/04 , A23L1/00
CPC分类号： A21D10/04 , A21D2/183 , A21D2/186 , A21D2/262 , A23L5/15 , A23L13/57 , A23L29/212 , A23L29/238 , A23L29/27 , A23P20/12 , A23V2002/00
摘要： A microwave cookable or reheatable foodstuff coating composition comprises 55 to 80 wt % water and 20 to 45 wt % by dry weight of an ingredient mixture including: a. 35 to 60 wt % of a flour component comprising rice flour, but no wheat flour; b. 15 to 35 wt % of non-modified starch; c. 0.1 to 5 wt % of a gelling agent; d. 0 to 15 wt % of modified starch; and e. 0 to 35 wt % of other edible ingredients.
摘要翻译：微波可煮或可再加热的食品涂料组合物包含55至80重量％的水和20至45重量％的干重量的成分混合物，包括：a。 35〜60重量％的面粉成分，包含米粉，但不含小麦粉; b。 15〜35重量％的未改性淀粉; C。 0.1〜5重量％的胶凝剂; d。 0〜15重量％的改性淀粉; 和e。 0〜35重量％的其他可食用成分。

93. 发明申请

US20140093615A1 MICROWAVEABLE BATTER 有权
标题翻译：可微电池
公开(公告)号：US20140093615A1
公开(公告)日：2014-04-03
申请号：US14032881
申请日：2013-09-20
申请人： Crisp Sensation Holding S.A.
发明人： Keith Graham Pickford
IPC分类号： A21D10/04 , A23L1/03
CPC分类号： A21D10/04 , A23L5/34 , A23L7/198 , A23L13/57 , A23L13/60 , A23L13/62 , A23L17/70 , A23L17/75 , A23L29/06 , A23L29/20 , A23L29/212 , A23L29/27 , A23P20/12 , A23V2002/00 , A23V2250/5118 , A23V2250/5086 , A23V2250/5428
摘要： A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starch b) a flour component comprising gluten free flour and maize flour c) a gelling agent d) an enzyme additive comprising alpha amylase; and e) optional further ingredients.
摘要翻译：一种微波炉可煮或可再加热的食品涂料组合物，其包含含水混合物，包括：a）淀粉b）包含无麸质粉和玉米粉的面粉组分c）胶凝剂d）包含α淀粉酶的酶添加剂; 和e）任选的其他成分。

94. 发明申请

US20130209646A1 EXTRUDABLE BATTER COMPOSITIONS FOR USE IN PROVIDING HIGH-FIBER FLOURLESS FOOD PRODUCTS 有权
标题翻译：用于提供高光无机食品的超级电池组合物
公开(公告)号：US20130209646A1
公开(公告)日：2013-08-15
申请号：US13434593
申请日：2012-03-29
申请人： Aparna Kothapalli , Craig Sherwin
发明人： Aparna Kothapalli , Craig Sherwin
IPC分类号： A21D10/04 , A23L1/308 , A21D13/00
CPC分类号： A21D10/04 , A21D2/181 , A21D2/36 , A21D13/04 , A21D13/047 , A21D13/066 , A21D13/22 , A21D13/31 , A21D13/40 , A23L7/115 , A23L7/117 , A23L29/244 , A23L29/262 , A23L33/21 , A23L33/24 , A23P30/20 , A23V2002/00 , A23V2200/32 , A23V2200/328 , A23V2250/5062 , A23V2250/5108
摘要： The invention provides an extrudable batter for use in providing a shelf-stable, ready-to-eat high-fiber food product. The batter comprises a select amount of a powdered fiber, at least one fat component chosen from an oil and a shortening, the shortening having a solid fat content of about 2% to about 30% at ambient temperature, a humectant, a sweetener, a leavening agent and water. The resultant uncooked batter is flourless and gluten-free and is extrudable in a continuous form. The ready-to-eat high-fiber food product produced by such batter contains about 5 grams or more of fiber per serving and substantially maintains, before and after being baked, a desired shape, structure and moisture content.
摘要翻译：本发明提供一种用于提供货架稳定的即食高纤维食品的可挤压面糊。面糊包含选择量的粉末纤维，至少一种选自油和起酥油的脂肪成分，在环境温度下具有约2％至约30％的固体脂肪含量的起酥油，保湿剂，甜味剂，发酵剂和水。所得的未煮过的面糊是无粉和无麸质的并且可连续地挤出。由这种面糊生产的即食高纤维食品每份含有约5克或更多的纤维，并且在烘焙之前和之后基本维持期望的形状，结构和水分含量。

95. 发明申请

US20120027886A1 STEAMED CAKE DONUT 有权
标题翻译：蒸汽加香料
公开(公告)号：US20120027886A1
公开(公告)日：2012-02-02
申请号：US12672661
申请日：2007-08-13
申请人： Paul Baisier , Jim Simko
发明人： Paul Baisier , Jim Simko
IPC分类号： A21D13/08 , A21D8/04 , A21D2/00 , A21D10/04
CPC分类号： A21D13/0096 , A21D6/001 , A21D8/06 , A21D10/005 , A21D10/04 , A21D13/60 , A21D15/02
摘要： The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming.
摘要翻译：本发明涉及总脂肪含量在7％至18％之间，特别是7％至15％之间，更特别地在7％至12％之间的蒸饼状甜甜圈。本发明还涉及用于制备这种环形的方法和方法（例如干混，面糊）。本发明的甜甜圈可以在蒸煮之前或之后以冷冻状态储存。

96. 发明申请

US20110129575A1 BATTER COMPOSITIONS AND METHODS OF PREPARING AND USING SAME 审中-公开
标题翻译：电池组合物及其制备和使用方法
公开(公告)号：US20110129575A1
公开(公告)日：2011-06-02
申请号：US12299911
申请日：2006-05-10
申请人： Weijie Li , Gregg J. Moder , Tonya C. Schoenfuss , Liza B. Levin , Debra L. Patterson , Stephen Green
发明人： Weijie Li , Gregg J. Moder , Tonya C. Schoenfuss , Liza B. Levin , Debra L. Patterson , Stephen Green
IPC分类号： A21D10/04 , A21D2/00 , B65D81/34 , A21D13/06
CPC分类号： A21D10/04 , A21D2/186 , A21D2/26 , A23L29/212 , A23V2002/00 , A23V2200/126
摘要： The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a sweetener in an amount effective to provide a water activity of 0.94 or less; and a fat source, wherein the batter composition has a pH of 6.5 or higher. Optionally, the flour replacement ingredient can further include a fiber source, a minor amount of modified starch, or a combination of these. In some aspects, the invention provides batter compositions including a novel leavening system.
摘要翻译：本发明提供了一种面糊组合物，其包含结构提供量的包含70重量％以上的天然淀粉的面粉置换成分和30重量％以下的蛋白质来源，重量百分比为重量的面粉替代成分; 有效提供0.94以下水分活性的甜味剂; 和脂肪源，其中所述面糊组合物的pH为6.5以上。任选地，面粉替代成分还可以包括纤维源，少量改性淀粉或它们的组合。在一些方面，本发明提供了包括新型发酵系统的面糊组合物。

97. 发明申请

US20090181147A1 COMPOSITIONS AND RECIPES FOR GLUTEN-FREE BAKED PRODUCTS 审中-公开
标题翻译：无糖面包制品的成分和成分
公开(公告)号：US20090181147A1
公开(公告)日：2009-07-16
申请号：US11972604
申请日：2008-01-10
申请人： Dawna DeStafeno
发明人： Dawna DeStafeno
IPC分类号： A21D10/04 , A21D10/00
CPC分类号： A21D13/066 , A21D2/183 , A21D2/186 , A21D2/362 , A21D10/005 , A21D10/04 , A21D13/04 , A21D13/047 , A21D13/40
摘要： Gluten-free vegan mixtures, compositions and recipes for baked goods with improved qualities including, but not limited to, taste, texture consistency and nutritional value. In one embodiment, a recipe for preparing a dry mix for gluten-free baked goods is provided. The recipe is comprised of approximately ½ part rice flour, ¼ part bean flour, ⅛ part tapioca starch, ⅛ part corn starch, 1/100 part baking powder, 3/500 part baking soda and 1/58 part any combination of guar, xanthan, locust bean gums and/or locust root.
摘要翻译：不含麸质的素食混合物，具有改进品质的烘焙食品的组合物和配方，包括但不限于味道，质地一致性和营养价值。在一个实施方案中，提供了制备无麸质烘焙食品的干混合物的配方。食谱由约1/2份米粉，¼份豆粉，1/8份木薯淀粉，1/8份玉米淀粉，1/100份发酵粉，3/500份小苏打和1/58份任意组合组成瓜尔胶，黄原胶，刺槐豆胶和/或蝗根。

98. 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％。

99. 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。

100. 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。

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