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1. 发明授权

US5041295A Package for crisping the surface of food products in a microwave oven 失效
标题翻译：用于在微波炉中破碎食品表面的包装
公开(公告)号：US5041295A
公开(公告)日：1991-08-20
申请号：US70293
申请日：1987-07-06
申请人： Michael R. Perry , Dennis A. Lonergan , Belinda K. Ash , Anthony B. Taylor
发明人： Michael R. Perry , Dennis A. Lonergan , Belinda K. Ash , Anthony B. Taylor
IPC分类号： B65D81/34
CPC分类号： B65D81/3453 , B65D2581/3441 , B65D2581/3472 , B65D2581/3494
摘要： A method and apparatus for crisping the surface of a food substance in a microwave oven is disclosed. A thin film susceptor is positioned close to the surface of a food substance. The susceptor heats when it is exposed to microwave radiation. The susceptor preferably is a thin film of metal deposited on a polyester substrate layer. In one embodiment, heating the susceptor causes the polyester layer to shrink, thereby simultaneously creating openings in the susceptor to allow moisture to escape, and breaking the conductivity of the susceptor so that it becomes less responsive to microwave radiation and substantially "turns off." In an alternative embodiment, passageways are pre-cut in the thin film of metal. A single surface of the food substance is made crisp in this manner, while the opposed surface is exposed to the microwave oven atmosphere. It has been discovered that a consumer will perceive a food product as crisp if a single surface is made crisp in the manner according to the present invention, and the opposed surface is not soggy or mushy.
摘要翻译：公开了一种用于在微波炉中破坏食物的表面的方法和装置。薄膜感受器靠近食物的表面定位。感受器暴露于微波辐射时会加热。感受体优选是沉积在聚酯基底层上的金属薄膜。在一个实施例中，加热基座导致聚酯层收缩，由此同时在基座中产生开口以允许水分逸出，并且破坏基座的导电性，使得其对微波辐射的响应较小并且基本上“关闭”。在替代实施例中，通道在金属薄膜中预切割。以这种方式使食品物质的单个表面变脆，同时相对表面暴露于微波炉气氛。已经发现，如果单个表面以根据本发明的方式变脆，则消费者将感觉到食品是脆的，并且相对的表面不是潮湿的或糊状的。

2. 发明授权

US4462932A Isolation of native casein by cryodestabilization 失效
标题翻译：通过冷冻干燥法分离天然酪蛋白
公开(公告)号：US4462932A
公开(公告)日：1984-07-31
申请号：US506792
申请日：1983-06-22
申请人： Dennis A. Lonergan
发明人： Dennis A. Lonergan
IPC分类号： A23C9/142 , A23J1/20 , A23J1/22
CPC分类号： A23J1/202 , A23C9/1422 , Y10S530/832
摘要： A casein isolate which is substantially dispersible in water is disclosed along with the method of isolating this dispersible casein from skim milk. To isolate the casein, skim milk is filtered through a membrane of a type through which casein generally does not pass to concentrate the retentate to about a 4X VCR concentration. The retentate is stored at a temperature below the freezing point of the retentate for about four days. The retentate is diluted with a suitable diluent, such as water, in an amount sufficient to prevent gelling of the retentate. The casein is then substantially separated from the diluent and other materials in the retentate. Normally, this separation is performed by centrifugation.
摘要翻译：公开了基本上可分散在水中的酪蛋白分离物以及从脱脂乳中分离该可分散酪蛋白的方法。为了分离酪蛋白，脱脂乳通过一种类型的膜过滤，通过该膜通常不通过酪蛋白将渗余物浓缩至约4X的VCR浓度。将滞留物储存在低于滞留物凝固点的温度下约4天。用合适的稀释剂（例如水）稀释保留物，其量足以防止滞留物凝胶化。然后将酪蛋白基本上与渗余物中的稀释剂和其它物质分离。通常，这种分离是通过离心进行的。

3. 发明授权

US08029847B2 Trans fat replacement system and method of making a baked good with a trans fat replacement system 有权
标题翻译：反式脂肪替代系统和使用反式脂肪替代系统制作烘焙食品的方法
公开(公告)号：US08029847B2
公开(公告)日：2011-10-04
申请号：US10934098
申请日：2004-09-03
申请人： Dharma R. Kodali , Jennifer E. Folstad , Michael R. Polzin , Tamra R. Haese , Venkatachalam Narayanaswamy , Dennis A. Lonergan
发明人： Dharma R. Kodali , Jennifer E. Folstad , Michael R. Polzin , Tamra R. Haese , Venkatachalam Narayanaswamy , Dennis A. Lonergan
IPC分类号： A23D9/05
CPC分类号： A23P20/11 , A21D2/165 , A21D2/181 , A21D2/186 , A21D2/188 , A21D13/16 , A21D13/22 , A23D9/007 , A23P20/12 , A23V2002/00 , A23V2250/5114 , A23V2250/18 , A23V2250/628 , A23V2200/22
摘要： The invention provides a trans fat replacement system that is a stable and shelf storable mixture of an edible oil and an expanded, low-density carbohydrate for use in preparing baked goods having a reduced trans fat content. Depending upon formulation and processing, the mixture can have a consistency ranging from generally granular to an almost paste-like consistency. The trans fat replacement system consists of at least one edible oil and an expanded, low-density carbohydrate having a bulk density less than about 0.4 g/cc. The trans fat replacement system can be used to reduce or eliminate the amounts of traditional fats used to make baked goods. In one representative formulation, the trans fat replacement system can take the form of a generally, paste-like mixture that is suitable for spreading and is especially useful for the preparation of laminated dough products such as biscuits and croissants.
摘要翻译：本发明提供了一种反式脂肪替代系统，其是食用油和膨胀的低密度碳水化合物的稳定且可储存的混合物，用于制备具有降低的反式脂肪含量的烘焙食品。根据制剂和加工，混合物可以具有从一般粒状至几乎糊状稠度的稠度。反式脂肪替代系统由至少一种食用油和体积密度小于约0.4g / cc的膨胀的低密度碳水化合物组成。反式脂肪替代系统可用于减少或消除用于制造烘焙食品的传统脂肪的量。在一种代表性的配方中，反式脂肪替代系统可以采取适合于铺展的通常为糊状的混合物的形式，并且特别可用于制备层压的面团产品如饼干和羊角面包。

4. 发明授权

US07175865B2 Method of producing frozen dough, and related products 有权
标题翻译：生产冷冻面团的方法及相关产品
公开(公告)号：US07175865B2
公开(公告)日：2007-02-13
申请号：US11127485
申请日：2005-05-12
申请人： Dennis A. Lonergan
发明人： Dennis A. Lonergan
IPC分类号： A21D2/00
CPC分类号： A21D10/025 , A21D6/001 , A21D8/047
摘要： Described are methods for preparing frozen dough compositions that exhibit desirable frozen storage stability and that can also exhibit desirable baked organoleptic (e.g., taste, smell, and texture) properties, as well as related methods.
摘要翻译：描述的是制备冷冻面团组合物的方法，该组合物显示出所需的冷冻保存稳定性并且还可以表现出所需的烘烤感官（例如味道，气味和质地）性质以及相关方法。

5. 发明授权

US5612075A Coat dehydrated potato slices and a process of making the coated potato slices 失效
标题翻译：涂层脱水马铃薯切片和制作涂层马铃薯切片的过程
公开(公告)号：US5612075A
公开(公告)日：1997-03-18
申请号：US483443
申请日：1995-06-07
申请人： Dennis A. Lonergan
发明人： Dennis A. Lonergan
IPC分类号： A23L1/00 , A23L1/216
CPC分类号： A23L19/14 , A23P20/11 , A23P20/12
摘要： A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.
摘要翻译：一种形成食品的方法，其包括用预选量的可食用颗粒涂覆的脱水食品。该方法包括提供具有外表面的脱水食品。接下来，提供在室温下基本上是固体的并且在至少90华氏度的温度下基本可流动的脂肪。将脂肪预热至至少足以使脂肪流动的温度。接下来，食品在其外表面上涂覆有可流动的脂肪，并进一步涂覆有涂层颗粒。即使在超过导致大部分脂肪而没有颗粒流动的温度的温度下，所得到的涂层也是不可流动的。

6. 发明申请

US20090130252A1 REFRIGERATED, CHEMICALLY-LEAVENED DOUGH IN LOW PRESSURE PACKAGE 审中-公开
标题翻译：在低压包装中冷冻，化学浸出的DOUGH
公开(公告)号：US20090130252A1
公开(公告)日：2009-05-21
申请号：US11577886
申请日：2005-10-28
申请人： David J. Domingues , Dennis A. Lonergan
发明人： David J. Domingues , Dennis A. Lonergan
IPC分类号： A21D8/02 , B65D81/20
CPC分类号： A21D6/001 , A21D10/025
摘要： Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.
摘要翻译：描述了包括化学发酵剂和调理剂的面团，其可以在冷藏条件下储存，并且可以烘烤成所需的烘焙比容。

7. 发明授权

US06660311B2 Pre-proofed freezer-to-oven dough compositions, and methods 有权
标题翻译：预防冷冻面包组合物和方法
公开(公告)号：US06660311B2
公开(公告)日：2003-12-09
申请号：US09877937
申请日：2001-06-08
申请人： Douglas L. Goedeken , Dennis A. Lonergan , RoseBud L. Sierzant
发明人： Douglas L. Goedeken , Dennis A. Lonergan , RoseBud L. Sierzant
IPC分类号： A21D802
CPC分类号： A21D10/025 , A21D2/02 , A21D2/14 , A21D2/181 , A21D4/00 , A21D6/001
摘要： Described are yeast-leavened freezer-to-oven dough compositions, and methods of preparing them, wherein preferred compositions include an amount of freezing point depressant to reduce freezing onset temperature but not to prevent ice formation altogether, and wherein the process for preparing the dough composition can include a resting step following mixing.
摘要翻译：描述的是酵母发酵的冷冻至烘箱面团组合物及其制备方法，其中优选的组合物包括一定量的降凝剂以降低冷冻起始温度，但不能防止冰块形成，并且其中制备面团的方法组合物可以包括混合后的静止步骤。

8. 发明授权

US06787170B2 Fried texture imparting glaze for a food intermediate and method of making a product and a product produced thereby 有权
标题翻译：用于食品中间体的油炸纹理赋予釉料以及制造产品的方法以及由此生产的产品
公开(公告)号：US06787170B2
公开(公告)日：2004-09-07
申请号：US10195043
申请日：2002-07-12
申请人： Dennis A. Lonergan , Trudi R. Rodne , Iris A. Wang
发明人： Dennis A. Lonergan , Trudi R. Rodne , Iris A. Wang
IPC分类号： A21D800
CPC分类号： A23P20/11 , A21D13/22 , A23P20/12 , A23V2002/00 , A23V2250/5114 , A23V2250/18 , A23V2250/628 , A23V2200/22
摘要： The present invention provides a fried texture-imparting glaze for a food intermediate useable in producing a finished food product. The glaze comprises an edible oil, and an anhydrous low-density maltodextrin. In use, glaze is used to at least partially coat the food intermediate. The present invention also relates to a method of imparting a fried surface texture to a food product comprising the steps coating at least a portion of a food intermediate with a glaze composed of an edible oil and an anhydrous low density maltodextrin, followed by the step of baking the food product. The invention also relates to a dough intermediate having a fried texture-imparting glaze coated on at least a portion of a surface of the food product.
摘要翻译：本发明提供了可用于生产成品食品的食品中间体的油炸纹理赋予釉料。釉料包含食用油和无水低密度麦芽糖糊精。在使用中，使用釉料至少部分地涂覆食物中间体。本发明还涉及一种赋予食品的油炸表面纹理的方法，包括以下步骤：用由食用油和无水低密度麦芽糖糊精组成的釉料涂覆食品中间体的至少一部分，然后是步骤烘焙食品。本发明还涉及一种面团中间体，其具有涂覆在食品表面的至少一部分上的油炸纹理赋予釉料。

9. 发明授权

US5698248A Coated dehydrated food pieces and a process for making the coated dehydrated food pieces 失效
标题翻译：涂层脱水食品和制造涂层脱水食品的方法
公开(公告)号：US5698248A
公开(公告)日：1997-12-16
申请号：US721251
申请日：1996-09-26
申请人： Dennis A. Lonergan
发明人： Dennis A. Lonergan
IPC分类号： A23L1/00 , A23L1/216
CPC分类号： A23L19/14 , A23P20/11 , A23P20/12
摘要： A method of forming a food product that includes dehydrated food pieces coated with a preselected amount of edible particles. The method includes providing dehydrated food pieces having outer surfaces. Next, a fat is provided that is substantially solid at room temperature and substantially flowable at a temperature of at least 90 degrees Fahrenheit. The fat is preheated to a temperature which is at least hot enough to cause the fat to flow. Next, food pieces are coated on their outer surfaces with the flowable fat and are further coated with coating particles. The resulting coating is nonflowable even at temperatures which exceed a temperature which caused a majority of the fat without the particles to flow.
摘要翻译：一种形成食品的方法，其包括用预选量的可食用颗粒涂覆的脱水食品。该方法包括提供具有外表面的脱水食品。接下来，提供在室温下基本上是固体的并且在至少90华氏度的温度下基本可流动的脂肪。将脂肪预热至至少足以使脂肪流动的温度。接下来，食品在其外表面上涂覆有可流动的脂肪，并进一步涂覆有涂层颗粒。即使在超过导致大部分脂肪而没有颗粒流动的温度的温度下，所得到的涂层也是不可流动的。

10. 发明授权

US06783782B1 Grooved freezer-to-oven pizza crust 有权
标题翻译：槽冰箱比烤饼
公开(公告)号：US06783782B1
公开(公告)日：2004-08-31
申请号：US09215583
申请日：1998-12-17
申请人： Michelle M. Larsen , Dennis A. Lonergan
发明人： Michelle M. Larsen , Dennis A. Lonergan
IPC分类号： A21D1002
CPC分类号： A21D10/025 , A21C11/12 , A21D13/41
摘要： A grooved, pre-proofed, freezer-to-oven pizza crust dough. The dough includes a top surface for a pizza filling, and a bottom surface opposing the top surface and contacting a pizza pan. The bottom surface of the dough defines a plurality of grooves which provide the dough with a uniformly cooked surface upon baking the dough.
摘要翻译：一个开槽，预防，冷冻至烤箱比萨饼面团。面团包括用于比萨饼馅料的顶表面和与顶表面相对的底面并接触比萨饼盘。面团的底面限定了多个凹槽，其在烘焙面团时提供面团均匀的烹饪表面。

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