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1. 发明授权

US5204132A Method and dough compositions for making shelf-stable soft or chewy cookies 失效
公开(公告)号：US5204132A
公开(公告)日：1993-04-20
申请号：US224243
申请日：1988-07-26
申请人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
发明人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
摘要： Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coexrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.

2. 发明授权

US4894246A Processes and dough compositions for producing cookies containing low-melting fat 失效
标题翻译：用于生产含低熔点脂肪的饼干的方法和面团组合物
公开(公告)号：US4894246A
公开(公告)日：1990-01-16
申请号：US82540
申请日：1987-08-07
申请人： Clemence K. Dartey , John W. Finley , Robert R. Thulin
发明人： Clemence K. Dartey , John W. Finley , Robert R. Thulin
IPC分类号： A21D2/16 , A21D13/08
CPC分类号： A21D2/165 , A21D13/08
摘要： A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.
摘要翻译：在80°F下具有小于13的固体脂肪指数低于约100°F的基本上完全液体的低熔点脂肪被加入到含有调味颗粒如巧克力片，葡萄干的饼干面团中，樱桃或浆果，其量使得低熔点脂肪占面团总脂肪重量的5至30重量％和/或起酥油。低熔点脂肪减少了所得饼干中的晕影效应。

3. 外观设计

USD247071S Cracker 失效
公开(公告)号：USD247071S
公开(公告)日：1978-01-31
申请号：US692202
申请日：1976-06-02
申请人： Jay R. Neidenberg , Dewey L. Warren , Eugene D. Oppedisano , Robert R. Thulin
设计人： Jay R. Neidenberg , Dewey L. Warren , Eugene D. Oppedisano , Robert R. Thulin

4. 发明授权

US4961941A Shelf-stable multi-textured cookies 失效
标题翻译：保质期多纹理饼干
公开(公告)号：US4961941A
公开(公告)日：1990-10-09
申请号：US330938
申请日：1989-03-27
申请人： Mark V. Cocco , Robert E. Ross , Robert R. Thulin
发明人： Mark V. Cocco , Robert E. Ross , Robert R. Thulin
IPC分类号： A21D2/18 , A21D13/08
CPC分类号： A21D13/08 , A21D2/18
摘要： Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cookie dough. The casing dough comprises a humectant in an amount greater than 25% by weight, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness to the inner portion of the cookie. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.
摘要翻译：具有稳定的多个纹理的曲奇饼由包含层叠到套管饼干面团的填料饼干面团的复合面团制备。基于壳体面团的糖固体含量，套管面团包含大于25重量％的量的保湿剂。填料面团包括用于赋予饼干内部柔软度的保湿剂。填料面团的含水量大于套管面团的含水量，以便控制饼干的含水量。由具有由外壳面团所包围的填料面团的面团制成的饼干在面包片上保持牢固且嫩的织构化的面包屑结构，并且当将面团片烘烤成端面时，在内部保持适当的包装的延长时间的软质织构屑屑结构，基于饼干的重量，水分含量至少为约6重量％。

5. 发明授权

US4910029A Shelf-stable multitextured cookies having visually apparent particulate flavoring ingredients 失效
标题翻译：具有视觉表观颗粒调味成分的保存稳定的多重曲奇饼
公开(公告)号：US4910029A
公开(公告)日：1990-03-20
申请号：US147639
申请日：1988-01-25
申请人： Robert R. Thulin , Robert E. Ross , Nicholas R. Polifroni
发明人： Robert R. Thulin , Robert E. Ross , Nicholas R. Polifroni
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/0048
摘要： Cookies having a shelf-stable plurality of textures and visually apparent flavor chips characteristic of freshly baked home-made cookies are prepared from dough pieces comprising a chewy cookie dough or filling enrobed by a crispier cookie dough. Each of the doughs of the dough pieces contain the flavor chips and upon baking at least substantially all of the pieces of the flavor chips of the crispier dough are partially visible at the surface of the cookie. The size, number, and composition of the flavor chip in each dough may be chosen to contribute to a chewy texture or a crispier texture.
摘要翻译：具有新鲜烘烤的自制饼干特征的具有稳定的多种纹理和视觉上明显的风味片的饼干由包括耐嚼饼干面团的面团或由更脆的饼干面团所包围的馅料制成。面团的每个面团都含有风味片，并且在烘烤时，至少基本上所有的脆面团的香味片的所有部分在饼干的表面部分可见。可以选择每个面团中的风味颗粒的尺寸，数量和组成以有助于耐嚼纹理或更脆的质地。

6. 发明授权

US4828853A Leavener-containing dough compositions bakeable to a moist matrix 失效
标题翻译：含有发酵剂的生面团组合物可湿润基质
公开(公告)号：US4828853A
公开(公告)日：1989-05-09
申请号：US6254
申请日：1987-01-12
申请人： Lori J. Banks , Robert R. Thulin , Robert E. Ross , Walter E. Schaeder
发明人： Lori J. Banks , Robert R. Thulin , Robert E. Ross , Walter E. Schaeder
IPC分类号： A21D2/02
CPC分类号： A21D2/02
摘要： The invention disclosed in this application relates to leavener-containing dough compositions, methods of making such compositions and baked compositions prepared therefrom having a storage-stable soft and plastic crumb matrix. The compositions comprise a flour-based dough bakeable to a chewy texture in admixture with a heat-activated leavening agent which releases effective amounts of a leavening gas when the dough reaches the activating temperature of the leavening agent during baking. The activating temperature of the leavening agent is such that the leavener is releasing effective amounts of the leavening gas at a stage during the baking of the dough at which ingredients of the dough set-up to form the crumb matrix.
摘要翻译：本申请中公开的发明涉及含有发芽剂的生面团组合物，制备这种组合物的方法和由其制备的具有储存稳定的软和塑料碎屑基质的焙烤组合物。所述组合物包含可与耐热织构织物混合的面粉基面团，其与热活化的膨松剂混合，当所述面团在烘焙期间达到膨松剂的活化温度时释放出有效量的发酵气体。发酵剂的活化温度使得发酵剂在面团的烘烤期间的阶段释放有效量的发酵气体，在该阶段，面团的成分被组装形成碎屑基质。

7. 发明授权

US4678418A Apparatus for continuously forming latticed pastry goods 失效
标题翻译：用于连续形成格子糕点商品的装置
公开(公告)号：US4678418A
公开(公告)日：1987-07-07
申请号：US792024
申请日：1985-10-28
申请人： Robert R. Thulin
发明人： Robert R. Thulin
IPC分类号： A21C9/06 , A23L1/00 , A23P1/08 , A21C11/12
CPC分类号： A21C9/066 , A23P20/20
摘要： Apparatus for continuously forming individual products pieces containing filler therein and having large perforations in the top layer. A first continuous flat dough sheet is formed and transported on a conveyor belt. Portions of the filler are periodically deposited on the first dough sheet. A second continuous flat dough sheet is formed and transported on a conveyor belt of a material to which the dough of the second continuous flat dough sheet adheres in response to pressure. A device for moving cutting elements through the second dough sheet forms a multitude of holes and presses the perimeter of each dough piece therein so as to adhere to the conveyor belt. An arrangement lifts the second dough sheet off of the conveyor belt means without disturbing the cut out dough pieces adhered thereto. The perforated, second continuous flat dough sheet is placed on top of the first continuous flat dough sheet and deposits of filler thereon, thereby forming a continous composite comprising the filler deposits enclosed between the perforated, second continuous dough sheet and the first continuous flat dough sheet. A cutter divides the continuous composite into individual pieces.
摘要翻译：用于在顶层中连续地形成包含填料的单个产品片和具有大穿孔的装置。在输送带上形成并输送第一连续的平面片。填料的一部分周期性地沉积在第一面片上。形成第二连续的平面片并在第二连续扁平面片的面团响应于压力粘附到的材料的传送带上传送。用于通过第二面片移动切割元件的装置形成多个孔并且将每个面片的周边按压在其中以便粘附到传送带上。一种装置将第二面片从传送带装置上提升，而不会干扰附着在其上的切出的面团片。穿孔的第二连续扁平面片放置在第一连续平面团片的顶部上并在其上沉积填料，由此形成连续复合材料，其包含封闭在穿孔的第二连续面团片和第一连续平面团片之间的填料沉积物。切割器将连续复合材料分成单独的部件。

8. 发明授权

US5223292A Method and dough compositions for making shelf-stable soft or chewy cookies 失效
标题翻译：用于制作稳定的柔软或耐嚼饼干的方法和面团组合物
公开(公告)号：US5223292A
公开(公告)日：1993-06-29
申请号：US224243
申请日：1988-07-26
申请人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
发明人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/0038
摘要： Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.
摘要翻译：在整个饼干中具有延长的货架稳定的柔软或耐嚼纹理的饼干通过共挤出可粘贴到柔软或耐嚼纹理的内部粘附饼干面团和可烘烤成柔软或耐嚼纹理的外部非粘合饼干面团来制备。内部面团包括一种液体保湿剂，其量足以赋予烤制的外部曲奇饼面团上的保持稳定的柔软或耐嚼纹理，超过通过将外部面团单独烘烤到可以达到的同样稳定的柔软或耐嚼纹理水分含量。将共挤出物切成片，以将内部的曲奇饼面团引入，并且将这些碎片烘烤至至少约6重量％的饼干的含水量。外部非贴壁的曲奇饼面团在可烘烤到柔软的耐嚼质地的同时，具有足够的内聚力和坚固度，从而使共挤出物可以大规模成型为饼干面团片。使用非粘附的曲奇饼面团来吸收粘附填料面团，避免了粘贴在饼干面团上的饼干面团加入烘箱和饼干面团切割设备。

9. 发明授权

US4961942A Shelf-stable multi-textured cookies 失效
标题翻译：保质期多纹理饼干
公开(公告)号：US4961942A
公开(公告)日：1990-10-09
申请号：US191771
申请日：1988-05-02
申请人： Mark V. Cocco , Robert E. Ross , Robert R. Thulin
发明人： Mark V. Cocco , Robert E. Ross , Robert R. Thulin
IPC分类号： A21D2/18 , A21D13/08
CPC分类号： A21D2/18 , A21D13/08
摘要： Cookies having a shelf-stable plurality of textures are prepared from a composite dough comprising a filler cookie dough laminated to a casing cooking dough. The casing dough comprises lactose and/or dextrose and less than 75% by weight sucrose, based upon the sugar solids content of the casing dough. The filler dough comprises a humectant for imparting softness or chewiness to the inner portion of the cookie. The casing dough is baked to a soft or tender textured crumb structure. The water content of the filler dough is greater than the water content of the casing dough to facilitate control over the moisture content of the cookie. Cookies baked from dough pieces having a filler dough enrobed by a casing dough retain a firm and tender textured crumb structure on the outside and a soft or chewy textured crumb structure on the inside for extended times in proper packaging when the dough pieces are baked to an end-point moisture content of at least about 6% by weight, based upon the weight of the cookie.
摘要翻译：具有稳定的多个纹理的饼干由复合面团制备，所述复合面团包括层压到套管烹饪面团上的填料饼干面团。基于壳体面团的糖固体含量，套管面团包含乳糖和/或右旋糖和小于75重量％的蔗糖。填料面团包括用于赋予饼干内部柔软度或咀嚼性的保湿剂。将外壳面团烘烤成柔软或柔软的织构的碎屑结构。填料面团的含水量大于套管面团的含水量，以便控制饼干的含水量。由具有由外壳面团所包围的填料面团的面团制成的饼干在面包片上保持牢固且嫩的织构化碎屑结构，并且当面团坯料被烘烤至基于饼干的重量，终点含水量为至少约6重量％。

10. 发明授权

US4722849A Process for preparing chocolate chip cookies containing low melting fat and product 失效
标题翻译：制备含低熔点脂肪和产品的巧克力饼干的方法
公开(公告)号：US4722849A
公开(公告)日：1988-02-02
申请号：US786097
申请日：1985-10-10
申请人： Clemence K. Dartey , John W. Finley , Robert R. Thulin
发明人： Clemence K. Dartey , John W. Finley , Robert R. Thulin
IPC分类号： A21D8/00 , A21D2/16 , A21D13/08 , A21D13/00
CPC分类号： A21D13/08 , A21D2/165
摘要： A low-melting fat, which has a solid fat index of less than 13 at 80.degree. F., and which is essentially completely liquid at about 100.degree. F., is added to cookie dough containing flavor particles, such as chocolate chips, raisins, cherries or berries, in such an amount that the low-melting fat comprises from 5 to 30 percent by weight of the total weight of fat and/or shortening in the dough. The low-melting fat reduces halo effects in the resulting cookie.
摘要翻译：在80°F下具有小于13的固体脂肪指数低于约100°F的基本上完全液体的低熔点脂肪被加入到含有调味颗粒如巧克力片，葡萄干的饼干面团中，樱桃或浆果，其量使得低熔点脂肪占面团总脂肪重量的5至30重量％和/或起酥油。低熔点脂肪减少了所得饼干中的晕影效应。

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