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131. 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。

132. 发明申请

US20100062106A1 NOVEL METHOD TO PRODUCE CAKE 有权
标题翻译：制作果酱的新方法
公开(公告)号：US20100062106A1
公开(公告)日：2010-03-11
申请号：US12524749
申请日：2008-01-30
申请人： José Mastenbroek , Jan Dirk Rene Hille , Arjen Sein , Arle Gerrit Terdu
发明人： José Mastenbroek , Jan Dirk Rene Hille , Arjen Sein , Arle Gerrit Terdu
IPC分类号： A21D2/02 , A21D2/18 , A21D13/08 , A21D8/04 , A23L1/32
CPC分类号： A21D2/02 , A21D2/186 , A21D2/26 , A21D8/042 , A21D8/047 , A21D10/04 , A21D13/068 , A23L15/25 , A23V2002/00 , C12Y301/01004 , A23V2200/122 , A23V2200/124
摘要： The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.
摘要翻译：本发明涉及磷脂酶A在蛋糕生产中的新用途，以改进选自以下的至少一种性质：（i）面糊粘度，（ii）比重密度，（iii）初始面包软度，（iv）碎屑孔隙均匀性，（v）碎屑孔径，（vi）储存时的脆性柔软度，（vii）保质期和/或（viii）饼块体积。本发明还涉及磷脂酶A在蛋糕生产中的新用途，以能够减少配方中使用的蛋和/或脂肪的量。

133. 发明申请

US20080003331A1 Microwavable and Oven-Bakable Coated Food Products 审中-公开
标题翻译：微波炉和烤箱包装食品
公开(公告)号：US20080003331A1
公开(公告)日：2008-01-03
申请号：US10589938
申请日：2005-02-18
申请人： Jessie Zhao , Dale Bertrand
发明人： Jessie Zhao , Dale Bertrand
IPC分类号： A23L1/31 , A21D2/00 , A23C23/00 , A23D7/00 , A23J1/00 , A23L1/01 , A23L1/325 , A23P1/08 , A23L1/03 , A23L1/212 , A23L1/216 , A23L1/22 , A23L1/237
CPC分类号： A21D10/04 , A21D2/183 , A21D2/186 , A21D2/188 , A21D2/265 , A21D2/266 , A21D2/267 , A23L13/57 , A23P20/10 , A23P20/105 , A23P20/12 , A23V2002/00 , A23V2200/22 , A23V2250/548 , A23V2250/5118 , A23V2250/5086
摘要： The present invention relates to a batter composition, comprising a dietary fiber and insoluble vegetable protein. Further the invention relates to a food product comprising a batter made form said batter composition, to a method for preparing such a food and to the use of dietary fiber and/or insoluble vegetable protein in a coating for a food product.
摘要翻译：本发明涉及一种面糊组合物，其包含膳食纤维和不溶性植物蛋白。此外，本发明涉及一种食品，其包含由所述面糊组合物制成的面糊，制备这种食物的方法以及在食品涂层中使用膳食纤维和/或不溶性植物蛋白。

134. 发明申请

US20070048426A1 BATTER-LIKE COMPOSITIONS CONTAINING SETTING AGENT AND METHODS OF PREPARING AND USING SAME 有权
标题翻译：包含定型剂的电池组合物及其制备方法和使用方法
公开(公告)号：US20070048426A1
公开(公告)日：2007-03-01
申请号：US11462214
申请日：2006-08-03
申请人： Yang Kou , James Baeten , Jill Conley , Anita Fishbach , Christine O'Connor
发明人： Yang Kou , James Baeten , Jill Conley , Anita Fishbach , Christine 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

US20060228455A1 Procedure for obtaining foodstuffs based on nopal and/or other vegetables 审中-公开
标题翻译：基于胭脂和/或其他蔬菜获得食品的程序
公开(公告)号：US20060228455A1
公开(公告)日：2006-10-12
申请号：US11099668
申请日：2005-04-06
申请人： Jose Garza-Lopez , Sergio Serna-Saldivar , Norberto Elizondo-Garza
发明人： Jose Garza-Lopez , Sergio Serna-Saldivar , Norberto Elizondo-Garza
IPC分类号： A21D10/00
CPC分类号： A21D13/40 , A21D10/04 , A21D13/04
摘要： The present invention relates to a procedure for mixing dehydated nopal flour and/or other vegetable flours with cereal flours, refined and/or whole flours from corn, wheat, oats and other leguminous and/or oleaginous flours and obtaining peculiar foodstuffs due to color and nutritional profile high in fiber and other nutrients. Humankind's diet is generally low in dietary fiber, vegetables in general and nopal in particular, are one of the richest natural sources of dietary fiber, nopal's virtue is its very high content of insoluble fiber and soluble fiber. Similarly, using this current procedure it is possible to substitute water by liquefied nopal and/or other liquefied vegetables in the elaboration of products like tortillas, bread, cookies, pastas, wheat flour tortillas, etc., that may or may not be a step in the previous procedure. In addition, substitution of typical breading and batter formulations by nopal flour and/or other vegetables and/or products elaborated by the previous procedures in the process of breading meat, fish, seafood, and vegetables and other. On the other hand, using this process it is possible to elaborate low calorie foodstuffs, based on cut dehydrated nopal, seasoned or not.
摘要翻译：本发明涉及将脱水的胭脂粉和/或其他植物面粉与谷物，来自玉米，小麦，燕麦和其他豆科和/或含油面粉的精制和/或整体面粉混合并由于颜色而得到特殊食品的方法，营养成分高纤维和其他营养成分。人类膳食的膳食通常在膳食纤维，一般蔬菜和特别是胭脂红是饮食纤维的最丰富的天然来源之一，胭脂红的美德是其非常高含量的不溶性纤维和可溶性纤维。同样地，使用这个现行程序，可以用液化的胭脂和/或其他液化蔬菜来代替水产品，如玉米饼，面包，饼干，面食，小麦面粉玉米粉圆饼等，可能是或不是一步在以前的过程中。此外，在面包肉，鱼，海鲜和蔬菜等的过程中，通过前面的步骤制备的胭脂粉和/或其他蔬菜和/或产品替代典型的面包屑和面糊制剂。另一方面，使用这个过程，可以根据切割的脱水胭脂，精心制作低热量的食物，不经过调味。

136. 发明申请

US20060008564A1 Cholesterol-lowering batter-based food composition and method for making same 审中-公开
标题翻译：降胆固醇基食品组合物及其制备方法
公开(公告)号：US20060008564A1
公开(公告)日：2006-01-12
申请号：US10887415
申请日：2004-07-08
申请人： Wendy Pzena , Norman Null
发明人： Wendy Pzena , Norman Null
IPC分类号： A21D10/00
CPC分类号： A21D13/40 , A21D2/14 , A21D2/36 , A21D10/04 , A21D13/04 , A23V2002/00 , A23V2250/5484 , A23V2250/5074 , A23V2250/2136
摘要： Disclosed are batter-based baked goods which comprise oats, psyllium, and phytosterol esters. Also disclosed is a method for making these baked goods. The baked goods, preferably cookies, provide an effective method for lowering blood cholesterol levels in humans. The batter-based product of the present invention also provide an effective method for administering these cholesterol-lowering ingredients in a form which tastes good and makes it easier for a patient to consume sufficient quantities of soluble fiber and phytosterol esters.
摘要翻译：公开的是基于面包的焙烤食品，其包括燕麦，车前子和植物甾醇酯。还公开了制造这些烘焙食品的方法。烘焙食品，优选饼干，提供降低人体内胆固醇含量的有效方法。本发明的基于面糊的产品还提供了一种有效的方法，用于以优良的形式施用这些降低胆固醇的成分，并且使得患者更容易消耗足够量的可溶性纤维和植物甾醇酯。

137. 发明申请

US20040247758A1 Food product 审中-公开
标题翻译：食品
公开(公告)号：US20040247758A1
公开(公告)日：2004-12-09
申请号：US10479255
申请日：2004-07-27
发明人： Alan Hine , William West , Michele Moynihan
IPC分类号： A23C001/00
CPC分类号： A21D10/04 , A21D13/38 , A23C20/00
摘要： A process for producing a food product, comprising the steps of preparing a batter mix comprising milk protein and having a solids content of 45% or more by weight, homogenizing the mix, pasteurizing the mix, acidifying the mix and cooling the mix. The product can be whipped and used as cheese cake Filling.
摘要翻译：一种制备食品的方法，包括以下步骤：制备包含乳蛋白并具有45重量％或更多固体含量的糊料混合物，使混合物均化，将混合物巴氏灭菌，酸化混合物并冷却混合物。该产品可以鞭打和用作奶酪蛋糕填充。

138. 发明授权

US06713102B2 Sugar wafers 失效
标题翻译：糖晶圆
公开(公告)号：US06713102B2
公开(公告)日：2004-03-30
申请号：US09785398
申请日：2001-02-20
申请人： Claudia Conti , Garry Dean Moppett
发明人： Claudia Conti , Garry Dean Moppett
IPC分类号： A21D1300
CPC分类号： A23G3/54 , A21D2/181 , A21D2/36 , A21D10/04 , A21D13/26 , A21D13/45 , A23G3/566
摘要： A sugar wafer batter containing wheat flour, cereal grits, sucrose, and water, optionally with some or all of the sucrose replaced with a reducing sugar; or wheat flour, sucrose, a reducing sugar, and water. The sugar wafer batter is baked to make sugar wafers that are harder, more crunchy, and having a more coarse and gritty texture than a conventional sugar wafer. After the sugar wafer batter is baked, the resulting sugar wafers can be further processed for an extended period of time but still retain their characteristic and desirable crispiness when cooled. The sugar wafers can be used in a variety of confectionery products.
摘要翻译：含有小麦粉，谷粒，蔗糖和水的糖片面糊，任选地用一些或全部蔗糖代替还原糖; 或小麦粉，蔗糖，还原糖和水。将糖晶面糊烘烤以制成比常规糖晶片更硬，更脆脆且具有更粗糙和粗糙质感的糖片。在烘烤糖晶面糊之后，所得到的糖片可以进一步加工长时间，但是当冷却时仍然保持其特性和期望的脆性。糖饼可用于各种糖果产品。

139. 发明申请

US20040043123A1 Refrigerable extended shelf-life liquid batter and method for its production 审中-公开
标题翻译：制冷延长保质期液体面糊及其生产方法
公开(公告)号：US20040043123A1
公开(公告)日：2004-03-04
申请号：US10416231
申请日：2003-10-08
发明人： Angeliki Triantafyllou Oste , Carina Andersson , Rickard Oste , Sofia Ehlde
IPC分类号： A21D010/00
CPC分类号： A21D10/045 , A21D2/186 , A21D6/001 , A21D10/04
摘要： A ready-to-use refrigerable liquid batter for preparing pancakes, waffles, brownies, muffins, cakes and the like comprises a starch component and an organic acid or a mixture of organic acids. The batter has been microbiologically stabilised by heating to a temperature below the gelatinisation temperature of the starch component for a time period sufficient to substantially reduce the bacterial count of the batter so as to make the batter storable for at least three weeks at a temperature of 8null C. or lower. Also disclosed is a process for preparing a batter of this kind.
摘要翻译：用于制备煎饼，松饼，布朗尼，松饼，蛋糕等的即用型制冷液体糊料包括淀粉组分和有机酸或有机酸的混合物。面糊通过加热到低于淀粉组分的凝胶化温度的温度已被微生物稳定了一段足以显着降低面糊的细菌计数的时间，以使面糊在8℃的温度下可储存至少三周 ℃以下。还公开了一种制备这种面糊的方法。

140. 发明授权

US5431944A Batter mix for frozen food products and method of making 失效
标题翻译：面包混合冷冻食品和制作方法
公开(公告)号：US5431944A
公开(公告)日：1995-07-11
申请号：US188564
申请日：1994-01-28
申请人： Henning S. Melvej
发明人： Henning S. Melvej
IPC分类号： A21D10/04 , A23L1/00 , A23L1/01 , A23L1/217
CPC分类号： A21D10/04 , A23L19/18 , A23L5/15 , A23P20/12 , A23P2020/251
摘要： A batter mix for foodstuffs which provides a reconstituted food product having a tender and crisp exterior and a moist interior. A frozen food product comprising a foodstuff coated with the batter mix, like French fries, can be reconstituted by a variety of heat sources, including a microwave oven.
摘要翻译：用于食品的面糊混合物，其提供具有嫩和脆的外部和潮湿的内部的重新配制的食品。包含涂覆有面糊混合物的食品（例如炸薯条）的冷冻食品可以通过各种热源（包括微波炉）重构。

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