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61. 发明授权

US06231898B1 Sandwich product and method for making same 失效
标题翻译：三明治产品及其制作方法
公开(公告)号：US06231898B1
公开(公告)日：2001-05-15
申请号：US09138600
申请日：1998-08-22
申请人： Paul M. Perrine
发明人： Paul M. Perrine
IPC分类号： A21D1300
CPC分类号： A23P20/20 , A21C15/007 , A21D13/32 , A21D15/02 , A21D15/08
摘要： A sandwich product is made by sealing the peripheral portions or edges of two slices or layers of bread together to form a substantially sealed pocket between the layers with filling material in the pocket. The sealing takes place without heat, and prevents cheese, sauce, or other filling ingredients from running out of the product upon heating of the product. Markings may be pressed into the product which form subpockets and restrict the flow of filling ingredients between subpockets. Score lines may also be formed to divide the product into multiple pockets which may be easily separated into separate pieces of the product.
摘要翻译：通过将两片或两层面包的周边部分或边缘密封在一起来形成夹心产品，以在袋之间用填充材料在袋之间形成基本上密封的袋。密封在没有热的情况下进行，并且在加热产品时防止奶酪，酱汁或其它填充成分从产品中流出。标记可能被压入形成子插件的产品中，并限制了子插件之间的填充成分的流动。也可以形成分数线以将产品分成多个袋，其可以容易地分离成单独的产品。

62. 发明授权

US5698252A Topical application of particulates for production of reduced fat, low fat, and no-fat baked goods and snacks 失效
标题翻译：用于生产减肥，低脂和无脂烘焙食品和零食的颗粒物的局部应用
公开(公告)号：US5698252A
公开(公告)日：1997-12-16
申请号：US454985
申请日：1995-05-31
申请人： James W. Kelly , Joseph A. Szwerc , Robert M. Sauer, Jr. , Juan A. Menjivar , Lisa Alfieri , John M. Kaiser
发明人： James W. Kelly , Joseph A. Szwerc , Robert M. Sauer, Jr. , Juan A. Menjivar , Lisa Alfieri , John M. Kaiser
IPC分类号： A21D13/00 , A21D13/08 , A21D15/08 , A23G3/20 , A23G3/26 , A23L1/00 , A23L1/164 , A23P1/08 , A23B00/00
CPC分类号： A21D13/0009 , A21D15/08 , A23G3/20 , A23G3/2076 , A23G3/2092 , A23G3/26 , A23L7/122 , A23P20/13 , A23P20/15 , A23P20/18
摘要： The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces. The pieces are contacted sequentially by the liquid composition and the particulate composition several times as the pieces are driven up the side of the rotating drum and tumble downwardly as they travel through the drum. The resulting alternating layers of particulate and adhesive compositions promote strong binding of the particulates to the substrate while creating an appearance of visually apparent discrete particulate particles. The products may be dried in the drum by passing heated air through apertures in the wall of the drum. Reduced fat, low fat, and no-fat products having particulate toppings adhered to their top and bottom major surfaces may be produced.
摘要翻译：作为用于将微粒组合物局部施用于焙烤好片或小吃片的主要表面的粘合剂或粘合剂的含油或含水液体载体的量通过分开喷射液体组合物并将颗粒组合物分配在实质侧面而减少在一个旋转的滚筒内的双方关系。液体组合物使得颗粒组合物在液体组合物进入片段之前和之后都不会粘附到碎片上。高度多孔或吸收性产品如脂肪，低脂肪或无脂肪饼干或小吃可能会热转移到滚筒上。液体组合物基本上共扩散喷雾，但与分散颗粒组合物分开喷雾。颗粒帘和液体喷雾均沿着输送件的方向延伸。当片材被驱动到旋转鼓的侧面并随着它们行进通过滚筒向下滚动时，液体组合物和颗粒组合物被顺序地接触。所得到的颗粒和粘合剂组合物的交替层促进了颗粒与基材的强烈结合，同时产生视觉上明显的离散颗粒颗粒的外观。通过使加热的空气通过鼓的壁中的孔，产物可以在滚筒中干燥。可以生产具有附着在其顶部和底部主表面上的颗粒浇注料的脂肪，低脂肪和无脂肪产品。

63. 发明授权

US3996386A Method for preventing microbial surface deterioration of foods and feeds 失效
标题翻译：防止食品和饲料微生物表面变质的方法
公开(公告)号：US3996386A
公开(公告)日：1976-12-07
申请号：US504715
申请日：1974-09-09
申请人： Yrjo Malkki , Olavi Elis Nikkila
发明人： Yrjo Malkki , Olavi Elis Nikkila
IPC分类号： A21D15/00 , A21D15/08 , A23L3/3409 , A23L3/3445 , A23L3/3463 , A23L3/3508 , A23L3/358 , B65B25/00 , A23C3/08 , A23L3/34
CPC分类号： A23L3/3409 , A21D15/00 , A21D15/08 , A23L3/3445 , A23L3/3463 , A23L3/34635 , A23L3/3508 , A23L3/358 , B65B25/001
摘要： Method for preventing moulding or other microbial surface deterioration of foods and feeds due to micro-organisms by using a preservative substance, either a chemically defined food additive or a vegetable extract having microbicidal or microbe-inhibiting effect. The preservative is applied in the form of an aerosol in which a substantial part of the particles or droplets in the aerosol have a diameter less than 5 microns, preferably within the limits 0.2-2 microns. The aim of the present invention is to reduce the economic losses and health risks caused by mould formation and other microbial surface growth on food materials and articles and feeds.
摘要翻译：通过使用防腐剂物质，化学定义的食品添加剂或具有杀微生物或微生物抑制作用的植物提取物，防止由微生物引起的食品和饲料成型或其它微生物表面变质的方法。防腐剂以气溶胶的形式施用，其中气溶胶中的大部分颗粒或液滴的直径小于5微米，优选在0.2-2微米的范围内。本发明的目的是减少食品和物品和饲料上的成型和其它微生物表面生长引起的经济损失和健康风险。

64. 发明公开

KR1020100017249A 스프레이용 유지 조성물 및 이것을 사용한 구운 과자의 제조 방법 无效
标题翻译：用于喷雾的油和脂肪组合物，以及使用组合物生产背部糖浆的方法
公开(公告)号：KR1020100017249A
公开(公告)日：2010-02-16
申请号：KR1020097024324
申请日：2008-05-19
申请人： 후지세유 그룹 혼샤 가부시키가이샤
发明人： 타케에,리에 , 마츠이,마사유키 , 야마와키,요시오
IPC分类号： A23D9/00 , A21D13/08
CPC分类号： C11C3/10 , A21D13/24 , A21D13/28 , A21D15/08 , A23D9/013 , A23G3/36 , A23D9/00 , A21D13/80
摘要： [PROBLEMS] To prevent the whitening of a combined confectionery composed of a backed confectionery (e.g., a cookie, a biscuit) and a chocolate, a chocolate cream or the like during the course of distribution or storage. [MEANS FOR SOLVING PROBLEMS] Disclosed is an oil-and-fat composition essentially composed of a randomly transesterified oil-and-fat and an emulsifying agent. The total amount of saturated fatty acids each having 20 to 24 carbon atoms makes up 6 to 50 wt% of the constituent fatty acids of the oil-and-fat. The emulsifying agent is such an emulsifying agent that the total amount of saturated fatty acids each having 16 or more hydrocarbon atoms makes up 80 wt% or more of the constituent fatty acids of the emulsifying agent, and the emulsifying agent is contained in an amount of 0.1 to 10 wt%. The oil-and-fat composition has a solid fat content (SFC) of 45 or greater at 20°C and 7 or greater at 30°C. The oil-and-fat composition can be used as a spray oil to prevent the occurrence of a whitening phenomenon.
摘要翻译： [问题]为了防止在分发或储存过程中由背部糖果（例如，饼干，饼干）和巧克力，巧克力奶油等组成的组合糖果的美白。解决问题的方法公开了一种基本上由随机酯交换的油脂和乳化剂组成的油脂组合物。每个碳原子数为20〜24的饱和脂肪酸的总量构成油脂的构成脂肪酸的6〜50重量％。乳化剂是这样的乳化剂，各自具有16个以上烃基的饱和脂肪酸的总量占乳化剂的构成脂肪酸的80重量％以上，乳化剂的含量为 0.1〜10重量％。油脂组合物在20℃下的固体脂肪含量（SFC）为45以上，在30℃下为7以上。油脂组合物可以用作喷雾油，以防止发生白化现象。

65. 发明公开

KR1019990064805A 만두 제조방법 및 만두 失效
标题翻译：面包制作方法及面包
公开(公告)号：KR1019990064805A
公开(公告)日：1999-08-05
申请号：KR1019990016833
申请日：1999-05-11
申请人： 남병수
发明人： 남병수
IPC分类号： A21D13/00
CPC分类号： A21D15/08 , A23P20/20 , B29C59/04 , B65D65/463
摘要： 본발명은제빵류음식물제조방법및 제빵류음식물에관한것으로, 외피에문양을인쇄하거나색상을넣어서맛있게보이도록한 것이다. 이를위해, 본발명에따른제빵류음식물제조방법은, 식용성박막(103)의외표면상에문양을형성시키는제 1단계; 제빵류음식물의외피를만들기위한외피반죽(101)을반죽하는제 2단계; 식용성박막(103)을외피반죽(101)에겹쳐서일체로압출성형함으로써외피반죽(101)에식용성박막(103)을부착시키는제 3단계; 식용성박막(103)이부착된외피반죽(101)을소정크기로재단하여제빵류음식물의외피를만드는제 4단계; 및외피내부에속을채워서제빵류음식물을완성하는제 5단계를포함한다.

66. 发明公开

KR1020100131986A 베이킹 제품의 곰팡이 무함유 유통 기한을 연장시키고 향미 특성을 향상시키기 위한 방법 无效
标题翻译：一种增加无模式寿命的方法，提高烘焙食品的香味特性
公开(公告)号：KR1020100131986A
公开(公告)日：2010-12-16
申请号：KR1020107018706
申请日：2009-01-28
申请人： 랄레망, 인코포레이티드
发明人： 판에이크요하네스 , 캐론클리포드 , 크라우스제이.케빈
IPC分类号： A21D15/00 , B65B25/18 , A21D8/04 , A23L3/005
CPC分类号： A23L3/3463 , A21D8/047 , A21D15/08 , B65B25/18
摘要： 본 발명은 베이킹 후 생효모를 베이킹 제품의 표면 위에 적용하고, 상기 베이킹 제품을 냉각시키고 밀폐 백에 포장하고, 상기 포장된 베이킹 제품을 주위 온도에서 저장함으로써, 곰팡이 무함유 유통 기한을 연장시키고 베이킹 제품의 향미를 향상시키기 위한 신규한 방법을 제공한다. 상기 방법은 빵, 롤, 베이글, 피자 크러스트, 밀가루 토르티야, 크루아상, 케이크, 머핀, 도너츠 및 피타 빵을 포함하는 모든 종류의 베이킹 제품에 사용될 수 있다. 상기 방법은 또한 프로바이오틱 효모(사카로마이세스 세레비지애 바르 보울라르디이(
Saccharomyces

cerevisiae

var

boulardii ))를 함유하는 베이킹 제품을 제조하는데 사용될 수도 있다.
摘要翻译：本发明提供了一种新颖的方法，用于在烘烤和冷却之后，将烘焙食品的表面上的活酵母施加于封闭的袋子中，并将包装的烘焙食品商品在环境温度。该方法可用于各种烘焙食品，包括面包，卷，百吉饼，比萨饼皮，小麦粉玉米饼，羊角面包，蛋糕，松饼，甜甜圈和皮塔饼面包。该方法也可用于生产含有活的益生菌酵母（酿酒酵母变种boulardii）的烘焙食品。

67. 发明公开

KR1020020027426A 키토산 표면처리에 의한 빵 및 과자류의 저장성 증진방법 无效
标题翻译：通过使用CHITOSAN通过表面处理改善保护胚胎和吞噬细胞的方法
公开(公告)号：KR1020020027426A
公开(公告)日：2002-04-13
申请号：KR1020020011448
申请日：2002-02-25
申请人： 안동현 , 박선미
发明人： 안동현 , 박선미 , 이현영 , 김진영 , 김성미
IPC分类号： A21D15/08
CPC分类号： A21D15/08 , A23L3/34635
摘要： PURPOSE: A method for improving the preservation of bread and confectionery by surface treatment using chitosan is provided, thereby improving the preservation and quality of bread and confectionary. CONSTITUTION: The method for improving the preservation of bread and confectionary comprises the steps of: preparing a solution containing 0.01 to 30% of chitosan and its derivative having a molecular weight of over 5,000 dalton; and spraying or sticking the chitosan solution on the surfaces of bread and confectionary or dipping the bread and confectionary thereinto during or after production of bread and confectionary.
摘要翻译：目的：提供通过使用壳聚糖进行表面处理改善面包和糖果保鲜的方法，从而提高面包和糖果的保存和质量。构成：改善面包和糖果保鲜的方法包括以下步骤：制备含有0.01至30％的分子量超过5000道尔顿的壳聚糖及其衍生物的溶液; 并且在制作面包和糖果之前或之后，将壳聚糖溶液喷洒或粘贴在面包和糖果面上或浸泡面包和糖果。

68. 发明申请

US20190246654A1 Method for Conditioning a Food 审中-公开
公开(公告)号：US20190246654A1
公开(公告)日：2019-08-15
申请号：US16342471
申请日：2017-10-17
申请人： Albert Dipl.-Ing. REICHENBACH , Klaus Prof. Dr.-Ing. LOESCHE
发明人： Albert Reichenbach
IPC分类号： A21D15/02 , A23L3/365 , A23L3/37 , A21D15/08
CPC分类号： A21D15/02 , A21D15/08 , A23L3/36 , A23L3/365 , A23L3/37 , A23V2002/00
摘要： A method for conditioning a food in connection with a treatment, a processing, or the production of the food in an air environment in an open conditioning space, whereby a) climatic data influencing the food in the conditioning process are captured during the conditioning process in the surroundings of the food within the conditioning space, wherein, as climatic data, the conditioning variables of temperature, absolute water content and air pressure are captured as measured values and are compared with food-related setpoint values for the temperature change process, and b) if a deviation of the measured value from the setpoint value associated therewith is detected, the surroundings of the food in the conditioning space are influenced in order to adjust the measured value to the setpoint value.

69. 发明申请

US20160213051A1 PROCESSED EDIBLE PRODUCT COMPRISING A POLYELECTROLYTE COMPLEX AND AN ANTIMICROBIAL COMPOUND 审中-公开
标题翻译：包含聚电解质复合物和抗微生物化合物的加工食品
公开(公告)号：US20160213051A1
公开(公告)日：2016-07-28
申请号：US14916426
申请日：2014-09-04
申请人： CERADIS B.V.
发明人： Jacobus Stork , Wilhelmus Maria van der Krieken , Christiaan Gerardus Johannes Maria Jans
IPC分类号： A23L3/3571 , A01N37/18 , A01N63/00 , A01N43/16
CPC分类号： A23L3/3571 , A21D15/08 , A23B4/22 , A23C19/10 , A23C19/11 , A23L3/34635
摘要： The invention related to a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation. The invention further relates to a method for producing a processed edible product comprising a complex of at least one antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation, to a method for preventing spoilage of a processed edible product, and to a method of preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product. The invention additionally relates to a use of a complex of a antimicrobial compound and a polyelectrolyte complex of a polyanion and a polycation for preventing, reducing and/or eliminating the presence of fungi, bacteria and/or viruses on a processed edible product.
摘要翻译：本发明涉及包含至少一种抗微生物化合物与聚阴离子和聚阳离子的聚电解质络合物的络合物的加工食用产品。本发明还涉及一种生产加工食用产品的方法，所述方法包括至少一种抗微生物化合物与聚阴离子和聚阳离子的聚电解质络合物的复合物，以及防止加工食用产品变质的方法预防，减少和/或消除加工食用产品上真菌，细菌和/或病毒的存在。本发明还涉及抗微生物化合物和聚阴离子和聚阳离子的聚电解质络合物的复合物在加工的可食用产品上用于预防，减少和/或消除真菌，细菌和/或病毒的存在的用途。

70. 发明申请

US20160128343A1 Method For Producing A Baked Product Having An Essentially Sealed Separating Surface 审中-公开
标题翻译：生产具有基本密封分离表面的烘焙产品的方法
公开(公告)号：US20160128343A1
公开(公告)日：2016-05-12
申请号：US14897436
申请日：2014-06-02
申请人： HAAS FOOD EQUIPMENT GMBH
发明人： JOHANNES HAAS , JOSEF HAAS , STEFAN JIRASCHEK , KARL TIEFENBACHER
IPC分类号： A21D13/00
CPC分类号： A21D13/24 , A21C15/02 , A21D13/45 , A21D15/08 , A23P20/10 , A23P20/11
摘要： A method for producing a baked product includes producing a baked product preform having a substantially closed baking surface and an open-pore separating surface, applying a liquid to pasty hardenable mass to the separating surface, optionally applying the liquid to pasty hardenable mass to pores being open to the separating surface, pressing the separating surface covered with the mass onto a temperature-controlled surface, and sealing the separating surface by actively, thermally hardening the mass on the temperature-controlled surface. The baked product made from the baked product preform and the hardened mass is removed from the temperature-controlled surface.
摘要翻译：一种焙烤产品的制造方法包括：制造具有基本封闭的烘烤表面和开孔分离表面的焙烤产品预成型体，将液体涂覆到糊状可硬化组合物到分离表面，任选地将液体加入糊状可硬化组合物中，向分离表面开口，将被覆盖的分离表面按压在温度控制表面上，并通过主动地密封分离表面，使温度控制表面上的质量热固化。从烘烤产品预制件和硬化块制成的焙烤产品从温度控制表面上除去。

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