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1. 发明申请

WO2008019278A3 CANNED DOUGH PRODUCT HAVING INGREDIENT POUCH 审中-公开
公开(公告)号：WO2008019278A3
公开(公告)日：2008-02-14
申请号：PCT/US2007/075025
申请日：2007-08-02
申请人： GENERAL MILLS MARKETING, INC. , NORQUIST, Penny L. , TRAN, Cam B. , THURBUSH, Claire
发明人： NORQUIST, Penny L. , TRAN, Cam B. , THURBUSH, Claire
IPC分类号： B65D81/32
摘要： A canned dough product includes an ingredient pouch in physical contact with the dough such that a conventional can format including a cylindrical body and end caps can be used to package and store the canned dough product. The ingredient pouch can be configured for placement proximate an end cap or between adjacent dough units or alternatively, for placement between adjacent layers of a rolled dough unit. The ingredient pouch is constructed to survive long-term exposure to positive pressures up to about 60 psig without imparting negative characteristics to the dough.

2. 发明申请

WO2008019278A2 CANNED DOUGH PRODUCT HAVING INGREDIENT POUCH 审中-公开
标题翻译：具有成份的佳能产品
公开(公告)号：WO2008019278A2
公开(公告)日：2008-02-14
申请号：PCT/US2007075025
申请日：2007-08-02
申请人： GEN MILLS MARKETING INC , NORQUIST PENNY L , TRAN CAM B , THURBUSH CLAIRE
发明人： NORQUIST PENNY L , TRAN CAM B , THURBUSH CLAIRE
IPC分类号： A21C14/00
CPC分类号： A21D10/025 , A21D6/001 , A23V2002/00 , B65D81/3233 , A23V2200/08
摘要： A canned dough product includes an ingredient pouch in physical contact with the dough such that a conventional can format including a cylindrical body and end caps can be used to package and store the canned dough product. The ingredient pouch can be configured for placement proximate an end cap or between adjacent dough units or alternatively, for placement between adjacent layers of a rolled dough unit. The ingredient pouch is constructed to survive long-term exposure to positive pressures up to about 60 psig without imparting negative characteristics to the dough.
摘要翻译：罐头生面团产品包括与面团物理接触的成分袋，使得可以使用包括圆柱形主体和端盖的常规罐形式来包装和储存罐装面团产品。成分袋可以被配置用于靠近端盖或相邻的面团单元之间放置，或者替代地，用于放置在轧制的面团单元的相邻层之间。成分袋被构造成能够长期暴露于高达约60psig的正压下，而不会对面团赋予负面特征。

3. 发明申请

WO2007022347A2 TOPICALLY APPLIED GARLIC ON REFRIGERATED DOUGH 审中-公开
标题翻译：在冷冻面团上应用大蒜
公开(公告)号：WO2007022347A2
公开(公告)日：2007-02-22
申请号：PCT/US2006/032131
申请日：2006-08-15
申请人： GENERAL MILLS MARKETING, INC. , NORQUIST, Penny L. , POLZIN, Michael R. , TRAN, Cam B. , BURBRINK, Carrie N.
发明人： NORQUIST, Penny L. , POLZIN, Michael R. , TRAN, Cam B. , BURBRINK, Carrie N.
IPC分类号： A21D10/00
CPC分类号： A21D10/025 , A21D6/001 , A21D13/22
摘要： Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly into the dough. The garlic flavorant can be used in a solid form, liquid form or a combination of solid and liquid forms. The refrigerated, raw dough products can be formed from either developed or undeveloped dough. The refrigerated raw dough product can be packaged and stored in a refrigerated environment for a period of about 4 to about 12 weeks while maintaining a satisfactory Baked Specific Volume upon baking. The topically applied garlic flavorant can be present in an amount up to about 5.0% by weight of the raw dough product. A process for forming the refrigerated, raw dough product can include applying the garlic flavorant to an exterior portion of the refrigerated, raw dough product.
摘要翻译：具有局部施加的大蒜香料的冷藏的生面团产品。冷藏的生面团产品在烘焙时具有比具有直接混入面团的大蒜香料的可比较的生面团产品更高的烘烤比容。大蒜香料可以以固体形式，液体形式或固体和液体形式的组合使用。冷藏的生面团产品可以由开发或未开发的面团形成。可将冷藏的生面团产品包装并在冷藏环境中储存约4至约12周的时间，同时在烘烤时保持令人满意的烘焙比容。局部施用的大蒜香料可以以生面团产品的约5.0重量％的量存在。形成冷藏的生面团产品的方法可以包括将大蒜香料施加到冷藏的生面团产品的外部。

4. 发明申请

WO2007022347A3 TOPICALLY APPLIED GARLIC ON REFRIGERATED DOUGH 审中-公开
标题翻译：主要应用于制冷的DOUGH
公开(公告)号：WO2007022347A3
公开(公告)日：2007-05-18
申请号：PCT/US2006032131
申请日：2006-08-15
申请人： GEN MILLS MARKETING INC , NORQUIST PENNY L , POLZIN MICHAEL R , TRAN CAM B , BURBRINK CARRIE N
发明人： NORQUIST PENNY L , POLZIN MICHAEL R , TRAN CAM B , BURBRINK CARRIE N
IPC分类号： A21D10/02 , A21D2/36 , A21D10/00
CPC分类号： A21D10/025 , A21D6/001 , A21D13/22
摘要： Refrigerated, raw dough products having topically applied garlic flavorant. The refrigerated, raw dough products, upon baking, have a higher Baked Specific Volume than comparable, raw dough products having garlic flavorant mixed directly into the dough. The garlic flavorant can be used in a solid form, liquid form or a combination of solid and liquid forms. The refrigerated, raw dough products can be formed from either developed or undeveloped dough. The refrigerated raw dough product can be packaged and stored in a refrigerated environment for a period of about 4 to about 12 weeks while maintaining a satisfactory Baked Specific Volume upon baking. The topically applied garlic flavorant can be present in an amount up to about 5.0% by weight of the raw dough product. A process for forming the refrigerated, raw dough product can include applying the garlic flavorant to an exterior portion of the refrigerated, raw dough product.
摘要翻译：冷冻的生面团产品具有局部应用的大蒜香料。冷冻的生面团产品在烘烤时具有比可比较的具有大蒜调味剂的生面团产品比直接混合到面团中的更高的烘焙比容量。大蒜调味剂可以以固体形式，液体形式或固体和液体形式的组合使用。冷冻的生面团产品可以由发达或未开发的面团形成。冷藏的生面团产品可以在冷藏环境中包装并储存约4至约12周的时间，同时在烘烤时保持令人满意的烘焙比容。局部应用的大蒜香料可以以生面团产品的至多约5.0重量％的量存在。用于形成冷冻的生面团产品的方法可以包括将大蒜香料施用到冷冻的生面团产品的外部部分。

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