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41. 发明授权

US06242021B1 Pretzel stick snack item 有权
标题翻译：椒盐脆饼棒快餐项目
公开(公告)号：US06242021B1
公开(公告)日：2001-06-05
申请号：US09551640
申请日：2000-04-18
申请人： Jessica Rooney , Kathleen Rooney
发明人： Jessica Rooney , Kathleen Rooney
IPC分类号： A21D1300
CPC分类号： A21D13/24 , A21D13/40
摘要： A small, bite-sized snack food item is disclosed which combines a pretzel stick and a group of cereal rings annularly disposed on the stick, thereby combining the flavor of the pretzel with the flavor of the cereal in a bite-sized unit. The unit can be held by the fingers of one hand, and bitten off, and it also may be attractive to a child in the manner of a toy. The stick may also be coated with candy or another contrasting food substance.
摘要翻译：公开了一种小巧，小巧的小吃食品，其中组合了椒盐卷饼棒和一组环形设置在棒上的谷物环，从而将饼干的风味与谷物的风味以咬合尺寸的单位组合。该单位可以用一只手的手指握住，并被咬掉，并且它也可能以玩具的方式对孩子有吸引力。棒也可以涂上糖果或另一种对比的食物。

42. 发明授权

US06210723B1 Dough enrobed cheese filling 有权
标题翻译：面团烤芝士馅
公开(公告)号：US06210723B1
公开(公告)日：2001-04-03
申请号：US09254528
申请日：1999-06-04
申请人： Edward C. Coleman , Sharon R. Birney , Twyla P. Stubblefield , Robert J. Martin , Raymond J. Laudano , Rita W. Brander
发明人： Edward C. Coleman , Sharon R. Birney , Twyla P. Stubblefield , Robert J. Martin , Raymond J. Laudano , Rita W. Brander
IPC分类号： A21D1300
CPC分类号： A23C19/16 , A21D13/31 , A23C19/084
摘要： A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.
摘要翻译：由酵母发酵的面包状外壳完全包裹奶酪馅的烘焙食品。产品可以被成形为用于在烤面包机或烤面包机烤箱或烤架中再加热。填充物可以具有添加的颗粒状食物颗粒，例如切块的肉和/或蔬菜。

43. 发明授权

US06203830B1 Method of producing filled pasta 有权
标题翻译：填充面食的方法
公开(公告)号：US06203830B1
公开(公告)日：2001-03-20
申请号：US09338195
申请日：1999-06-22
申请人： Enrico Cademartiri , Antonio Chierici , Francesco Panto' , Rosamaria Petrosino , Enrico Schiaretti
发明人： Enrico Cademartiri , Antonio Chierici , Francesco Panto' , Rosamaria Petrosino , Enrico Schiaretti
IPC分类号： A21D1300
CPC分类号： A21C9/063 , A23L7/11
摘要： A method of producing filled fresh or dried pasta comprising a filling enclosed in at least one piece of rolled pasta dough having a moisture content of from 25% to 40% and comprising a peripheral portion and a substantially central portion for receiving a filling in which at least one notch is formed in the peripheral portion of at least one piece, the notch affecting the central portion receiving the filling; the filled pasta which can be produced by the method has better characteristics of consistency and palatability than the corresponding conventional filled pasta, upon cooking.
摘要翻译：一种生产填充的新鲜或干燥的面食的方法，其包括封闭在至少一片水分含量为25％至40％的卷起的面团面团中的馅料，并且包括用于接收填充物的周边部分和基本中心部分在至少一个片的周边部分中形成至少一个凹口，该凹口影响接收填充物的中心部分; 可以通过该方法生产的填充的面食比烹饪时相对于常规填充的面食具有更好的一致性和适口性。

44. 发明授权

US06821537B2 Process for preparing a hand-held snack item, and a product thereof 有权
标题翻译：制作手提式小吃物品的方法及其制品
公开(公告)号：US06821537B2
公开(公告)日：2004-11-23
申请号：US09928591
申请日：2001-08-13
申请人： Rei-Young Amos Wu
发明人： Rei-Young Amos Wu
IPC分类号： A21D1300
CPC分类号： A23L7/178 , A23L7/122 , A23L7/126 , A23P20/10 , A23P20/12
摘要： A method for preparing a hand-held snack item is disclosed. The method includes the steps of (a) applying a first edible, heat-sensitive food material to an initial formed hand-held food item, thereby forming a preliminary coated hand-held food item; (b) applying a second edible food coating material to said preliminary coated hand-held food item, thereby forming a secondary coated hand-held food item, wherein said second edible food material is applied to said preliminary coated hand-held food item in such a manner as to substantially completely coat said first edible, heat-sensitive food material, and wherein said second edible food material is selected from a material which possesses sufficient physical characteristics to act as a protective medium for said first edible, heat-sensitive food material when said secondary coated hand-held food item is subjected to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds; and (c) subjecting said secondary coated hand-held food item to a temperature in the range of from about 35° C. to about 350° C. for a period of time in the range of from about 10 hours to about 30 seconds, thereby producing a final, coated hand-held snack item wherein said first edible, heat-sensitive food material is substantially intact.
摘要翻译：公开了一种制作手提式小吃物品的方法。该方法包括以下步骤：（a）将第一可食用的热敏食物材料施加到初始形成的手持食品上，从而形成预先涂覆的手持食品; （b）将第二可食用食品涂料施加到所述初步涂覆的手持食品上，从而形成二次涂覆的手持食品，其中将所述第二可食用食物材料应用于所述预先涂覆的手持食品以基本上完全涂覆所述第一可食用热敏食品材料的方式，并且其中所述第二可食用食物材料选自具有足够物理特性以充当所述第一可食用热敏食品材料的保护介质的材料当所述二次涂覆的手提食品在约35℃至约350℃的温度范围内经受约10小时至约30秒的时间; 和（c）使所述二次涂覆的手持食品在约35℃至约350℃的温度范围内进行约10小时至约30秒的时间，从而生产最终涂覆的手提式小吃物品，其中所述第一可食用的热敏食品材料基本上是完整的。

45. 发明授权

US06777013B2 Method and device of making dough mixed with cooking oil, fruit and vegetable filling 失效
标题翻译：制作面团与烹调油，水果和蔬菜馅料混合的方法和装置
公开(公告)号：US06777013B2
公开(公告)日：2004-08-17
申请号：US10226278
申请日：2002-08-23
申请人： Lien-Fu Huang
发明人： Lien-Fu Huang
IPC分类号： A21D1300
CPC分类号： A21C9/04 , A21C9/061
摘要： The present invention of a method and device of making dough mixed with cooking oil, fruit and vegetable filling, more especially, a forward operation of making a dough chunk of a green onion crepe, is mainly characterized that it continuously provides a thin dough skin of a constant breadth and evenly spreads a layer of oil on the surface thereof; it evenly sprinkles a layer of fruit and vegetable filling on the surface of the layer of oil; it rolls the dough skin with layers of oil and filling into a continuous dough bar to be conveyed outwardly; it cuts the dough bar into a circular cylinder with ring-shaped oil and filling layers spread evenly therein; by virtue of the prevent invention, chunks of dough with evenly mixed shortening layers and the filling layers of fruit and vegetable are manufactured in mass production.
摘要翻译：本发明的制作面与烹调油，水果和蔬菜馅料混合的方法和装置，特别是制作青葱绉面团的正向操作的方法和装置的主要特征在于它连续地提供薄的面团皮肤恒定的宽度，均匀地在其表面涂抹一层油; 在油层表面均匀洒上一层水果和蔬菜，它用面层卷起面团皮肤并填充到连续的面条中以向外传送; 它将面团切成一个带有环形油的圆柱体，填充层均匀分布在其中; 通过防止发明，批量生产具有均匀混合的起酥层的面团块和水果和蔬菜的填充层。

46. 发明授权

US06723358B1 Encapsulation of components into edible products 有权
标题翻译：将成分包装成食用产品
公开(公告)号：US06723358B1
公开(公告)日：2004-04-20
申请号：US09673983
申请日：2001-02-01
申请人： Bernhard H. van Lengerich
发明人： Bernhard H. van Lengerich
IPC分类号： A21D1300
CPC分类号： A21D8/042 , A21D8/04 , A21D13/28 , A23C2220/204 , A23L7/135 , A23L9/10 , A23L27/72 , A23L29/065 , A23P10/25 , A23P10/30 , A61K9/0056 , Y02A50/387 , Y02A50/465 , Y02A50/469 , Y02A50/471
摘要： An edible matrix composition that has a chewable texture and that contains at least one encapsulated component is obtained by admixing at least one plasticizer, and a ground, free-flowing particulate mixture which comprises at least one fat, at least one starch, and at least one sugar which have been mixed and heated without substanitially gelatinizing the starch. A chewable texture is obtained rather than a hard, glassy matrix because the starch is substantially ungelatinized. However, a flavorful product is obtained without destroying a heat sensitive encapsulant because the starch is admixed with ingredients comprising fat or oil and sugar and the mixture is heated to develop flavor at high temperatures prior to admixing with the heat sensitive encapsulant. The encapsulated component may be at least one biologically active component, pharmaceutical component, nutraceutical component, or microorganism. In preferred embodiments, the free-flowing mixture is obtained by grinding cookies. The free-flowing mixture, such as ground cookies and the plasticizer, such as oil and water are mixed with an encapsulant to obtain a formable dough or crumbly mass. The formable dough is shaped or formed into pieces or pellets and dried to a shelf-stable moisture content
摘要翻译：通过将至少一种增塑剂和研磨的自由流动的颗粒混合物混合而获得具有咀嚼质地并且含有至少一种包封组分的可食用基质组合物，其包含至少一种脂肪，至少一种淀粉和至少一种淀粉一种糖已经混合加热而没有使淀粉本质上糊化。由于淀粉基本上未凝胶化，因此获得咀嚼质地而不是硬的玻璃状基质。然而，由于将淀粉与包含脂肪或油和糖的成分混合，并且混合物在与热敏密封剂混合之前在高温下被加热以形成风味，所以获得了不会破坏热敏密封剂的美味产品。包封的组分可以是至少一种生物活性组分，药物组分，营养组分或微生物。在优选的实施方案中，通过研磨饼干获得自由流动的混合物。将自由流动的混合物，例如磨碎的曲奇饼和增塑剂（例如油和水）与密封剂混合以获得可成形的面团或粉碎的块状物。可成型面团成形或成型为片或小丸，并干燥至保持稳定的含水量

47. 依法登记的发明

USH2091H1 Oven-baked french fries having extended hold time 有权
公开(公告)号：USH2091H1
公开(公告)日：2003-12-02
申请号：US09900583
申请日：2001-07-06
申请人： Timothy Alan Scavone , Susana Waimin Siu , David A. Volker, Sr. , Jeffrey J. Kester , Susan F. Collinge
发明人： Timothy Alan Scavone , Susana Waimin Siu , David A. Volker, Sr. , Jeffrey J. Kester , Susan F. Collinge
IPC分类号： A21D1300
摘要： Coated French fried potatoes which maintain crispness for at least about 10 minutes. The French fries have at least a 0.1 mm starch-based surface coating and Texture Value of at least about 170 after an extended holding time. The holding time is a measurement based on (1) 4 minutes holding under a heat lamp. (2) 3 minutes holding under a heat lamp in Foodservice serving bags and (3) at least 3 minutes holding in a closed carry-out bag. The par-fries have specific properties which, upon oven-finishing, deliver a unique texture. The coated oven-finished French fries have about 28% to about 50% bulk moisture and from about 8% to about 25% total fat. The par-fried potato strips used to prepare the oven-finished French fried potatoes are coated with a starch suspension. The coating has a low water solubility starch fraction as one of its ingredients. The low water solubility starch fraction has a water solubility index of less than about 30%. The par-fries can be finished in a conventional oven in less than about 10 minutes. The time required to finish the par-fries in a forced air convection oven is less than about 5 minutes. The coated par-fried potato strips have a bulk moisture of about 30% to about 55%, and a total fat of about 6% to about 25%.

48. 发明授权

US06635298B2 Method of preparing tortillas from waxy barley cultivars 有权
标题翻译：从蜡质大麦品种制备玉米饼的方法
公开(公告)号：US06635298B2
公开(公告)日：2003-10-21
申请号：US09866518
申请日：2001-05-29
申请人： Nancy Ames , Elaine J. Sopiwnyk , Mario Therrien
发明人： Nancy Ames , Elaine J. Sopiwnyk , Mario Therrien
IPC分类号： A21D1300
CPC分类号： A21D13/42 , Y10S426/808
摘要： Flour tortillas (i.e. soft tacos and tortillas, wraps, flatbreads) with improved texture and nutritional characteristics represent novel food products that can be processed using flour milled from specific barley cultivars (barley cultivars with waxy starch characteristics and high levels of fibre) as the flour source and with modifications to the die-cut or hot press tortilla methods. Tortilla chips (i.e. taco chips, sopapillas) also produced from specific types of barley flour using the previously described methods can be baked or fried. Barley tortillas and chips can also be produced from barley masa which is produced by cooking and steeping waxy barley in an alkali solution (nixtamalization).
摘要翻译：具有改善的质地和营养特性的面粉玉米粉圆饼（即软玉米饼和玉米粉圆饼，包装，面包屑）代表可以使用从特定大麦品种（具有蜡质淀粉特性和高水平纤维的大麦品种）研磨的面粉作为面粉加工的新型食品来源和对切割或热压玉米粉饼方法的修改。也可以使用先前描述的方法从特定类型的大麦粉生产的玉米片（即玉米饼芯片，重新开花）可以被烘烤或油炸。大麦玉米粉圆饼和薯条也可以通过在碱性溶液（nixtamalization）中煮熟和浸泡的蜡状大麦制成的大麦泥沙生产。

49. 发明授权

US06620450B1 Preservation of baked goods 失效
标题翻译：烘焙食品的保存
公开(公告)号：US06620450B1
公开(公告)日：2003-09-16
申请号：US09689069
申请日：2000-10-12
申请人： Martin E. Davis , Pauline M. Olson , Laurie Nelson
发明人： Martin E. Davis , Pauline M. Olson , Laurie Nelson
IPC分类号： A21D1300
CPC分类号： A21D2/263 , A21D2/181 , A21D13/80
摘要： A process for preserving baked goods takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has high antimicrobial activity, particularly, antimycotic activity. Baked flour-containing foods are formulated to contain sufficient amounts of the modified whey to provide a desired antimicrobial activity, e.g., from about 2 to about 10% of the modified whey will improve the stability of baked goods having moisture contents as high as 50%.
摘要翻译：用于保存烘焙食品的方法利用以下发现的优点：以钙含量为至少3％，蛋白质含量为10至20％，磷脂含量为至少2％为特征的改性乳清形式具有高抗微生物活性，特别是抗真菌活性。将含有含面粉的食品配制成含有足够量的改性乳清以提供所需的抗微生物活性，例如约2至约10％的改性乳清将提高含水量高达50％的焙烤食品的稳定性。

50. 发明授权

US06599545B1 Method for making a sandwich 失效
标题翻译：制作三明治的方法
公开(公告)号：US06599545B1
公开(公告)日：2003-07-29
申请号：US09626199
申请日：2000-07-26
申请人： Clayton T. Holbrook
发明人： Clayton T. Holbrook
IPC分类号： A21D1300
CPC分类号： A21D13/37
摘要： A method for inserting one foodstuff, such as sandwich fixings, into a second foodstuff, such as a bread bun, which includes forming a cavity in the second foodstuff. The cavity may be formed by drilling with an elongated, cylindrical drill bit. The first foodstuff is inserted into the cavity by placing the first foodstuff into a carrier, and inserting the carrier into the cavity of the second foodstuff. The carrier is withdrawn while preventing the first foodstuff from exiting the cavity. The carrier can be a flexible sheet of material, onto which the first foodstuff is placed, rolled into a sleeve, and inserted into the cavity. The resulting foodstuff, such as a sandwich, has a substantially continuous wall of bread maintaining the first foodstuff within the second foodstuff.
摘要翻译：一种将诸如夹心固定物的食品插入诸如面包馒头的第二食品中的方法，包括在第二食品中形成空腔。空腔可以通过用细长的圆柱形钻头钻孔而形成。通过将第一食品放置在载体中并将载体插入第二食物的空腔中，将第一食品插入空腔中。在避免第一种食物离开腔体的同时取出载体。载体可以是柔性片材，第一种食物放在其上，滚动成套筒，并插入到空腔中。所得到的食品，例如三明治，具有基本上连续的面包，将第一食品保持在第二食品中。

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