专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

131. 发明申请

US20160088848A1 COMPOSITION AND PROCESS FOR BAKED FOOD PRODUCTS TO IMPART THE SENSORIAL ATTRIBUTES OF FRIED FOOD PRODUCTS 有权
标题翻译：烘焙食品产品的组成和过程，以实现食品的传统特性
公开(公告)号：US20160088848A1
公开(公告)日：2016-03-31
申请号：US14962823
申请日：2015-12-08
申请人： Board of Trustees of the University of Arkansas
发明人： Ya-Jane Wang , Sarah Purcell
IPC分类号： A21D10/04 , A23L1/00
CPC分类号： A21D10/04 , A23P20/12 , A23V2002/00
摘要： A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product.
摘要翻译：提供熟食产品的组合物和方法以赋予油炸食品的感官特性。该组合物是粉末状或湿型的面糊涂层的形式，其被施用于食品，并且当烹饪时具有油炸食品的味道，质地和外观。面糊涂层至少包含酶改性淀粉或面粉或具有吸油能力的其它含淀粉材料。将酶改性淀粉用液体烹调油进行涂布，以使液体烹调油进入该过程，并且面糊在处理过程中保留掺入的液体烹调油，以赋予煮熟食物油脂的油炸质地，外观和味道产品。

132. 发明申请

US20160037784A1 DOUGH OR BATTER COMPRISING FUNCTIONALIZED GRAINS 审中-公开
标题翻译：包含功能性谷物的粗糙或电池
公开(公告)号：US20160037784A1
公开(公告)日：2016-02-11
申请号：US14779560
申请日：2014-04-11
申请人： PURATOS NV
发明人： Paul De Pauw , Filip Arnaut
IPC分类号： A21D10/04
CPC分类号： A21D10/04 , A21D13/02
摘要： The present invention provides in dough or batter products and their use in bakery products, wherein the dough or batter product comprises functionalized grains. The functionalized grains more specifically comprise a high concentration of functional ingredients allowing reduction of the total amount of said functional ingredients in said dough or batter product.
摘要翻译：本发明提供面团或面糊产品及其在面包店产品中的用途，其中面团或面糊产品包括功能化的颗粒。官能化谷物更具体地包含高浓度的功能成分，其允许减少所述生面团或面糊产品中所述功能成分的总量。

133. 发明授权

US08889202B2 Steamed cake donut 有权
标题翻译：蒸蛋糕甜甜圈
公开(公告)号：US08889202B2
公开(公告)日：2014-11-18
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 , A21D13/00 , A21D6/00 , A21D8/06 , A21D10/00 , A21D15/02
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。

134. 发明授权

US08637105B2 Batter-like compositions containing setting agent and methods of preparing and using same 有权
标题翻译：含有凝固剂的面团状组合物及其制备和使用方法
公开(公告)号：US08637105B2
公开(公告)日：2014-01-28
申请号：US11462214
申请日：2006-08-03
申请人： Yang Kou , James R. Baeten , Jill Conley , Anita Fishbach , Christine M. O'Connor
发明人： Yang Kou , James R. Baeten , Jill Conley , Anita Fishbach , Christine M. O'Connor
IPC分类号： A21D10/00
CPC分类号： A21D10/04 , A21D2/165 , A21D2/183 , A21D10/005 , A21D10/007 , A23L29/25
摘要： The invention provides batter-like compositions including flour or flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the discrete product form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
摘要翻译：本发明提供了面糊组合物，包括面粉或面粉替代成分，甜味剂，脂肪源，化学发酵系统和凝固剂。所得到的面糊状组合物能够形成分散的产品片（例如圆盘），并且在烘烤之前保持分散的产品形式在整个面糊组合物的储存和处理中。本发明还提供了制备具有离散形式的面糊状组合物的方法，以及使用这种糊状组合物来提供烘焙食品的方法。

135. 发明申请

US20130115358A1 BAKED FOOD PRODUCTS PREPARED WITH CARBONATED LIQUIDS AND METHODS OF MAKING THE SAME 审中-公开
标题翻译：用碳酸液制备的包装食品及其制备方法
公开(公告)号：US20130115358A1
公开(公告)日：2013-05-09
申请号：US13628936
申请日：2012-09-27
申请人： Catherine V. Seeley
发明人： Catherine V. Seeley
IPC分类号： A21D10/04
CPC分类号： A21D10/04 , A21D8/025
摘要： Described herein are baked food products prepared using a carbonated liquid in combination with an dry ingredients mixture that includes flour, a leavening agent, and a solid or semi-solid fat component. The use of carbonated liquid in preparing the baked food products allows them to be free of other ingredients, particularly liquid ingredients, including liquid oils, milk, and eggs, while maintaining a quality similar to baked food products prepared using such ingredients. Baked food products according to this invention are therefore acceptable for consumption by persons for whom consumption of the omitted conventional ingredient(s) would be unsuitable, such as persons having food allergies to the omitted ingredient(s). Also described are kits including the ingredients for preparing baked food products of the invention, and methods of making baked food products according to the invention.
摘要翻译：本文描述的是使用碳酸液体与包含面粉，膨松剂和固体或半固体脂肪组分的干成分混合物组合制备的焙烤食品。使用碳酸液体制备烘焙食品可以使其不含其他成分，特别是液体成分，包括液体油，牛奶和鸡蛋，同时保持与使用这些成分制备的烘焙食品相似的质量。因此，根据本发明的烘焙食品因此可以被消费的人消费，消费的常规成分不合适，例如对于省略的成分食物过敏的人。还描述了包括用于制备本发明的烘烤食品的成分的试剂盒，以及制备根据本发明的烘烤食品的方法。

136. 发明申请

US20120095595A1 PROCESS OF MAKING CEREAL, PULSE AND LENTIL ADMIXTURE 审中-公开
标题翻译：制作谷物，脉冲和粘合剂的方法
公开(公告)号：US20120095595A1
公开(公告)日：2012-04-19
申请号：US12905055
申请日：2010-10-14
申请人： SUBRAMANIAN KRISHNAN
发明人： SUBRAMANIAN KRISHNAN
IPC分类号： G05B19/418 , B67D7/08 , G01N33/02 , B02C23/00 , A21D10/04 , A21D8/04
CPC分类号： A21D13/04 , A21D2/265 , A21D2/362 , A21D10/04 , A21D13/047 , A21D13/44 , G01N33/10
摘要： A process and a method for automatically and/or semi automatically making a cereal and a pulse batter having an optimal consistency is described. The method and process also includes the steps for dispensing and storage for distribution. The cereal and pulse are soaked, ground and mixed together, spices added and allowed to ferment at an ambient temperature for an adequate time. The batter is packaged and stored in such a way that the batter's shelf life is increased. Expiration date is labeled on the container so that it can be monitored by the user. The process also provides a sterile way of preparing the various combinations of cereal and pulse as a batter. The optimal fermentation provides consistent delivery of taste. Packaging techniques provide appropriate shipping conditions.
摘要翻译：描述了自动和/或半自动制作具有最佳一致性的谷物和脉冲面糊的方法和方法。该方法和方法还包括用于分配和分配的存储步骤。将谷物和脉冲浸泡，研磨并混合在一起，加入香料，并允许在环境温度下发酵足够的时间。面糊被包装和储存，使得面糊的保质期增加。过期日期在容器上标记，以便用户可以对其进行监控。该方法还提供了制备作为面糊的谷物和脉冲的各种组合的无菌方式。最佳发酵提供了一致的味道传递。包装技术提供适当的运输条件。

137. 发明申请

US20120009322A1 COOKED FOODS CONTAINING CONJUGATED LINOLEIC ACIDS 审中-公开
标题翻译：含有结合的亚麻酸的食物
公开(公告)号：US20120009322A1
公开(公告)日：2012-01-12
申请号：US13235680
申请日：2011-09-19
申请人： David G. Changaris
发明人： David G. Changaris
IPC分类号： A23L1/168 , A23L1/01 , A23L1/305
CPC分类号： A21D10/04 , A21D2/16 , A21D10/02 , A23L29/04 , A23L33/12 , A23V2002/00 , A23V2250/1866
摘要： The invention comprises a cooked food comprising an ingredient selected from the group consisting of a prepared conjugated linoleic acid, an ester thereof, a non-toxic salt thereof, diglyceride and triglyceride esters of various isomers of conjugated linoleic acids, conjugated dienes of long-chained fatty acids, and mixtures thereof, said ingredient being present in an amount of at least 3 milligrams per gram of lipid in the food. A portion of the ingredient is present in the food after cooking.
摘要翻译：本发明包括一种熟食，其包含选自制备的共轭亚油酸，其酯，无毒盐，甘油二酯和共轭亚油酸各种异构体的甘油三酯的成分，长链的共轭二烯脂肪酸及其混合物，所述成分的存在量为食品中每克脂质至少3毫克。烹调后食物中存在一部分成分。

138. 发明申请

US20110142999A1 BATTER AND METHOD FOR PREPARING A PASTA 审中-公开
标题翻译：用于制备PASTA的电池和方法
公开(公告)号：US20110142999A1
公开(公告)日：2011-06-16
申请号：US12867043
申请日：2009-02-11
申请人： Pierre Wind , Erik Van Der Linden
发明人： Pierre Wind , Erik Van Der Linden
IPC分类号： A23L1/16 , A23L1/162 , A21D6/00
CPC分类号： A21D10/04 , A23L7/109
摘要： This invention describes a batter that is suitable for preparing a pasta. The batter comprises water, a starch and a protein, whereby the weight ratio between the protein and the total amount of starch in the batter is represented by the symbol y and whereby the weight percentage of the total amount of starch, with respect to the weight of the batter, is represented by the symbol x; whereby the following applies at the same time: 0.1 ≤ y ≤ 2 ; ( a ) 10 ≤ x ≤ 80 ; ( b ) y ≥ - 11 150  x + 290 150 ;   and ( c ) y ≤ - 11 150  x + 895 150 . ( d )
摘要翻译：本发明描述了适于制备面食的面糊。面糊包括水，淀粉和蛋白质，其中蛋白质与面糊中淀粉总量之间的重量比由符号y表示，由此淀粉总量的重量百分数相对于重量的面糊，由符号x表示; 因此以下同时适用：0.1≤y≤2; （a）10≤x≤80; （b）y≥-11 150×x + 290×150; （c）y≤-11 150×x 895×150。（d）

139. 发明申请

US20110070339A1 Batter-like compositions containing setting agent and methods of preparing and using same 有权
标题翻译：含有凝固剂的面团状组合物及其制备和使用方法
公开(公告)号：US20110070339A1
公开(公告)日：2011-03-24
申请号：US12927235
申请日：2010-11-09
申请人： Christine M. O'Connor , David J. Domingues , Karin C. Gaertner , James D. Fischer
发明人： Christine M. O'Connor , David J. Domingues , Karin C. Gaertner , James D. Fischer
IPC分类号： A21D10/04 , B65D85/36 , A23P1/12
CPC分类号： A21D10/04 , A21D2/165 , A21D2/183 , A21D10/005 , A21D10/007 , A23L29/25
摘要： The invention provides batter-like compositions including flour or a flour replacement ingredient, sweetener, a fat source, a chemical leavening system, and a setting agent. The resulting batter-like compositions are capable of being formed into discrete product pieces (such as pucks), and maintaining the puck form throughout storage and handling of the batter-like composition prior to baking. The invention further provides methods of preparing batter-like compositions having a discrete form, and methods of using such batter-like compositions to provide baked goods.
摘要翻译：本发明提供了面糊状组合物，包括面粉或面粉替代成分，甜味剂，脂肪源，化学发酵系统和凝固剂。所得到的面糊状组合物能够形成离散的产品片（例如圆盘），并且在烘烤之前保持游丝形式在整个面糊组合物的储存和处理中。本发明还提供了制备具有离散形式的面糊状组合物的方法，以及使用这种糊状组合物来提供烘焙食品的方法。

140. 发明申请

US20100310749A1 MOISTURE-RETAINING BAKED GOODS 审中-公开
标题翻译：水分保存品
公开(公告)号：US20100310749A1
公开(公告)日：2010-12-09
申请号：US12481055
申请日：2009-06-09
申请人： Jessica Cristadoro , Adam Hegadorn , David Meza
发明人： Jessica Cristadoro , Adam Hegadorn , David Meza
IPC分类号： A23L1/05 , A21D13/08 , A21D10/04 , A23L1/30 , A21D13/00 , A23L3/36
CPC分类号： A21D10/04 , A21D2/16 , A21D2/183 , A23L29/10 , A23L29/256 , A23L29/272 , A23V2002/00 , A23V2250/192 , A23V2250/5054 , A23V2250/5026
摘要： Batters are described having gellan gum and other components. The gellan gum is present in an amount effective to provide a baked good formed from the batter having a retained moisture content ranging from about 25% to about 40%. The baked goods and methods for making the baked goods are also disclosed.
摘要翻译：描述了含有结冷胶和其它成分的面团。吉兰糖胶以有效提供由具有约25％至约40％的保留水分含量的面糊形成的烘焙食品的量存在。还公开了烘烤食品和焙烤食品的制造方法。

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