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1. 发明授权

US06042852A Low pressure refrigerated dough product 失效
标题翻译：低压冷冻面团产品
公开(公告)号：US06042852A
公开(公告)日：2000-03-28
申请号：US856985
申请日：1997-05-15
申请人： William A. Atwell , Stephanie C. K. Hankerson , Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Katy Ghiasi , Andrew H. Johnson
发明人： William A. Atwell , Stephanie C. K. Hankerson , Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Katy Ghiasi , Andrew H. Johnson
IPC分类号： A21D6/00 , A21D10/02 , B65D77/22 , B65D81/20 , A21D8/00 , A65D81/20 , A65D85/00
CPC分类号： A21D10/025 , A21D6/00 , B65D77/225 , B65D81/20
摘要： A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.
摘要翻译：提供一种冷冻面团系统，其包括在用气体冲洗的容器中的面团。生面团中含有在将面团密封在容器中之后能够在生面团中产生气体的膨松剂。容器设置有压力释放机构，以在面团发酵和储存期间释放在容器内产生的过量压力。面团系统能够在储存期间维持发酵的面团结构，使得在烘烤面团时，所得到的烘焙产品类似于新鲜制备和烘焙的面团。

2. 发明授权

US5108770A Process for microwave browning 失效
标题翻译：微波过程
公开(公告)号：US5108770A
公开(公告)日：1992-04-28
申请号：US339567
申请日：1989-04-17
申请人： David J. Domingues , William A. Atwell , Paul J. Beckmann , Julio R. Panama , Robin E. Conn , Kristin L. Matson , Ernst Graf , Milton S. Feather , Steven K. Fahrenholtz , Victor T. Huang
发明人： David J. Domingues , William A. Atwell , Paul J. Beckmann , Julio R. Panama , Robin E. Conn , Kristin L. Matson , Ernst Graf , Milton S. Feather , Steven K. Fahrenholtz , Victor T. Huang
IPC分类号： A21D2/08 , A21D8/06 , A23L1/227 , A23L1/275
CPC分类号： A21D8/06 , A21D2/08 , A23L27/215 , A23L5/48
摘要： A food product having a browning surface area or region for developing a desired browning effect during preparation of the food product for consumption by microwave irradiation. The food product includes a starch-based component and a browning system applied to the component to provide the browning surface area or region. The browning system includes Maillard browning reactants for developing the desired browning effect during microwave irradiation, and a carrier system which contains the Maillard browning reactants. The carrier system maintains the Maillard browning reactants in a substantially reactively immobilized state on the food product prior to microwave irradiation and while the food product is at temperature of up to about 40.degree. F. for up to several days.
摘要翻译：一种具有褐色表面积或区域的食品，用于在通过微波照射消费的食品制备过程中产生所需的褐变效果。食品包括淀粉基组分和施用于组分的褐变体系以提供褐变表面积或区域。褐变系统包括美拉德褐变反应物，用于在微波照射期间产生所需的褐变效果，以及含有美拉德褐变反应物的载体体系。载体系统在微波照射之前将食用产品保持在基本上反应性固定状态的美拉德褐变反应物在食品上，而食品在高达约40°F的温度下持续长达数天。

3. 发明授权

US5939109A Yeast-leavened refrigerated dough products 失效
标题翻译：酵母冷冻面团产品
公开(公告)号：US5939109A
公开(公告)日：1999-08-17
申请号：US799332
申请日：1997-02-13
申请人： David J. Domingues , William A. Atwell , William P. Pilacinski
发明人： David J. Domingues , William A. Atwell , William P. Pilacinski
IPC分类号： A21D6/00 , A21D8/04 , A21D10/00 , A21D10/02 , C12N1/18
CPC分类号： A21D10/025 , A21D10/00 , A21D6/001 , A21D8/047 , C12N1/18
摘要： The present invention provides refrigeratable yeast-leavened dough compositions and methods of making such doughs. In a first embodiment, a dough composition of the invention is made by rehydrating dried yeast at chilled temperatures, which causes selective lysing (a loss in the selectivity of the yeast plasma membrane). Such a dough composition exhibits a cold sensitivity in that the yeast is capable of leavening the dough at elevated temperatures, but becomes inactive at refrigeration temperatures. In another embodiment, the dough composition and the strain of yeast used therein are chosen to limit the total leavening action of the yeast by controlling the amount of substrate in the dough fermentable by the yeast. In a third embodiment, a dough comprises a mixture of flour, water and a mutant yeast which is low temperature sensitive. Such an "lts" yeast is active at elevated temperatures, but becomes substantially inactive at refrigeration temperatures. Dough compositions made in accordance with any of these embodiments of the invention are capable of being leavened at elevated temperatures, yet stored in a sealed container at refrigeration temperatures for extended periods of time.
摘要翻译：本发明提供了制冷酵母发酵生面团组合物和制造这种面团的方法。在第一个实施方案中，本发明的生面团组合物是通过将干燥的酵母在冷却的温度下进行再水合而制成的，这导致选择性裂解（酵母质膜的选择性损失）。这样的面团组合物显示出冷的敏感性，因为酵母能够在升高的温度下发酵面团，但在冷藏温度下变得不活跃。在另一个实施方案中，选择生面团组合物和其中使用的酵母菌株以通过控制由酵母发酵的面团中的底物的量来限制酵母的总膨胀作用。在第三实施方案中，面团包含面粉，水和低温敏感的突变酵母的混合物。这样的“lts”酵母在升高的温度下是活性的，但在冷藏温度下变得基本上无活性。根据本发明的任何这些实施方案制备的面团组合物能够在升高的温度下发酵，并且在冷藏温度下长时间储存在密封容器中。

4. 发明授权

US4940595A Controlling the texture of microwave brownies 失效
标题翻译：控制微波巧克力的质感
公开(公告)号：US4940595A
公开(公告)日：1990-07-10
申请号：US249017
申请日：1988-09-26
申请人： John J. Yasosky , Patricia W. Hahn , William A. Atwell
发明人： John J. Yasosky , Patricia W. Hahn , William A. Atwell
IPC分类号： A21D2/14 , A21D2/16 , A21D8/06
CPC分类号： A21D2/16 , A21D2/14 , A21D8/06
摘要： The texture of high sugar, relatively low moisture, flour based products baked in a microwave oven can be controlled by regulating the steam retention capabilities of the batter. The steam retention capabilities of the batter can be affected by the use of an emulsifier in the batter.
摘要翻译：可以通过调节面糊的蒸汽保持能力来控制高糖，相对低水分的质地，在微波炉中烘烤的面粉产品。面糊的蒸汽保持能力可能受到面糊中乳化剂的使用的影响。

5. 发明授权

US5073392A Process of forming a microwaveable food product having a selected color 失效
标题翻译：形成具有选定颜色的可微波烹饪食品的方法
公开(公告)号：US5073392A
公开(公告)日：1991-12-17
申请号：US611159
申请日：1990-11-08
申请人： William A. Atwell , David J. Domingues , Paul J. Beckmann , Julio R. Panama , Steven K. Fahrenholtz
发明人： William A. Atwell , David J. Domingues , Paul J. Beckmann , Julio R. Panama , Steven K. Fahrenholtz
IPC分类号： A21D2/08 , A21D8/06 , A23L1/227 , A23L1/275
CPC分类号： A21D8/06 , A21D2/08 , A23L27/215 , A23L5/48
摘要： A method of forming a microwaveable food product having a region of a preselected color is disclosed. The method employs the use of a programmed computer means which provides output information useful in making a microwaveable food product of a preselected color. Information is inputted into the programmed computer means, the information is processed and output information is produced. Food prepared according to the output information has a region of a selected color.
摘要翻译：公开了一种形成具有预选颜色区域的微波食品的方法。该方法使用编程的计算机装置，其提供用于制备预选颜色的可微波食品的输出信息。信息被输入到编程的计算机装置中，处理信息并产生输出信息。根据输出信息准备的食物具有选定颜色的区域。

6. 发明授权

US4988841A Microwave food products and method of their manufacture 失效
标题翻译：微波食品及其制造方法
公开(公告)号：US4988841A
公开(公告)日：1991-01-29
申请号：US410557
申请日：1989-09-15
申请人： Peter S. Pesheck , William A. Atwell , Madonna M. Krawiecki , George R. Anderson
发明人： Peter S. Pesheck , William A. Atwell , Madonna M. Krawiecki , George R. Anderson
IPC分类号： A23G9/32 , A23G9/48 , A23L1/00 , A23L1/01 , A23L3/01 , A23P1/08 , B65D81/34
CPC分类号： A23G9/48 , A23L3/01 , A23L5/15 , A23P20/20 , B65D81/3453 , B65D2581/3431 , B65D2581/3441 , B65D2581/3472 , B65D2581/3487 , Y10S99/14
摘要： A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and methods include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amont of transmitted microwave power to the adjacent food. One or more layers of edible substance has properties selected in relation to the other food substance such that effective shielding or control is achieved which will reliably control the heating of the components of the food product in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of one or more layers and the thermal masses of the layers and the other components, the amount of energy transmitted to one or more of the food components and its final temperature can be effectively and reliably controlled.
摘要翻译：提供了一种用于控制微波炉中多组分食物的加热的方法和食品结构。结构和方法包括使用具有预选性质的可食用物质层并且定位成与一种或多种食物相邻，以控制向邻近食物传递的微波功率。一层或多层可食用物质具有相对于其他食物物质选择的性质，使得实现有效的屏蔽或控制，其可以在加热食品的一个或多个部分所需的时间内可靠地控制食品的部件的加热多组分食品。对于一个或多个层的厚度和介电性质的预选值以及层和其它组分的热质量，可以有效和可靠地控制传递到一个或多个食品组分的能量的量和其最终温度。

7. 发明授权

US4933196A Controlling the texture of microwave brownies 失效
公开(公告)号：US4933196A
公开(公告)日：1990-06-12
申请号：US302073
申请日：1989-01-24
申请人： Joseph J. Yasosky , Patricia W. Hahn , William A. Atwell
发明人： Joseph J. Yasosky , Patricia W. Hahn , William A. Atwell
IPC分类号： A21D2/14 , A21D2/16 , A21D8/06
CPC分类号： A21D2/16 , A21D2/14 , A21D8/06
摘要： The texture of high sugar, relatively low moisture, flour based products baked in a microwave oven can be controlled by regulating the steam retention capabilities of the batter. The steam retention capabilities of the batter can be affected by the use of an emulsifier in the batter.

8. 发明授权

US5101084A Microwave food products and method of their manufacture and heating 失效
标题翻译： MICROWAVE食品及其制造和加热方法
公开(公告)号：US5101084A
公开(公告)日：1992-03-31
申请号：US399681
申请日：1989-09-27
申请人： William A. Atwell , Peter S. Pesheck , Madonna M. Krawjecki , George R. Anderson
发明人： William A. Atwell , Peter S. Pesheck , Madonna M. Krawjecki , George R. Anderson
IPC分类号： A23G9/32 , A23G9/48 , A23L1/00 , A23L1/01 , A23L3/01 , A23P1/08 , B65D81/34
CPC分类号： A23G9/48 , A23L3/01 , A23L5/15 , A23P20/20 , B65D81/3453 , B65D2581/3431 , B65D2581/3441 , B65D2581/3472 , B65D2581/3487
摘要： A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. The shield layer of edible substance has properties selected in relation to the other food substance such that effective shielding is achieved which will reliably control the heating of the shielded food in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of the shield layer and the thermal masses of the shield layer and the other components, the amount of energy transmitted to the shielded food component and its final temperature can be effectively and reliably controlled.
摘要翻译：提供了一种用于控制微波炉中多组分食物的加热的方法和食品结构。结构和方法包括使用具有预选性质的食用物质层并且定位成邻近一个或多个食物以控制向相邻食物传递的微波功率的量。可食用物质的屏蔽层具有相对于其他食品物质选择的性质，使得实现有效屏蔽，其可以在加热多组分食品的一个或多个部分所需的时间内可靠地控制屏蔽食物的加热。利用屏蔽层的厚度和介电性能的预选值以及屏蔽层和其它部件的热质量，可以有效和可靠地控制传递到屏蔽食品部件的能量量及其最终温度。

9. 发明授权

US5008507A Microwave food products and method of their manufacture 失效
标题翻译：微波食品及其制造方法
公开(公告)号：US5008507A
公开(公告)日：1991-04-16
申请号：US85125
申请日：1987-08-13
申请人： Peter S. Pesheck , William A. Atwell , Madonna M. Krawiecki , George R. Anderson
发明人： Peter S. Pesheck , William A. Atwell , Madonna M. Krawiecki , George R. Anderson
IPC分类号： A23G9/22 , A23G9/32 , A23G9/44 , A23G9/48 , A23G9/52 , A23L1/00 , A23L1/01 , A23L3/01 , A23P1/08 , A47J27/00 , B65D81/34
CPC分类号： A23G9/48 , A23L3/01 , A23L5/15 , A23P20/20 , B65D81/3453 , B65D2581/3431 , B65D2581/3441 , B65D2581/3472 , B65D2581/3487 , Y10S99/14
摘要： A method and food product structure are provided for controlling heating of multi-component foods in a microwave oven. The structure and method include the use of a layer of edible substance with preselected properties and positioned adjacent to one or more food items to control the amount of transmitted microwave power to the adjacent food. One or more layers of edible substance has properties selected in relation to the other food substance such that effective shielding or control is achieved which will reliably control the heating of the components of the food product in the time required for heating one or more portions of the multi-component food product. With preselected values for thickness and dielectric properties of one or more layers and the thermal masses of the layers and the other components, the amount of energy transmitted to one or more of the food components and its final temperature can be effectively and reliably controlled.
摘要翻译：提供了一种用于控制微波炉中多组分食物的加热的方法和食品结构。结构和方法包括使用具有预选性质的食用物质层并且定位成邻近一个或多个食物以控制向相邻食物传递的微波功率的量。一层或多层可食用物质具有相对于其他食物物质选择的性质，使得实现有效的屏蔽或控制，其可以在加热食品的一个或多个部分所需的时间内可靠地控制食品的部件的加热多组分食品。对于一个或多个层的厚度和介电性质的预选值以及层和其它组分的热质量，可以有效和可靠地控制传递到一个或多个食品组分的能量的量和其最终温度。

10. 发明授权

US4526801A Refrigerated dough 失效
标题翻译：制冷面团
公开(公告)号：US4526801A
公开(公告)日：1985-07-02
申请号：US518892
申请日：1983-08-01
申请人： William A. Atwell
发明人： William A. Atwell
IPC分类号： A21D2/14 , A21D6/00 , A21D10/02 , A21D2/00
CPC分类号： A21D10/025 , A21D2/14 , A21D6/001
摘要： A refrigerated dough is provided which contains a volatilizable edible substance having a vaporization temperature of less than about 200.degree. F. and a packed specific volume of greater than about 1.25 cc/gm. The dough provides higher specific volumes upon baking. The dough is at least partially chemically leavened and is adapted for containment in a container for storage under refrigerated conditions.
摘要翻译：提供了一种冷藏面团，其包含蒸发温度低于约200°F，并且包装比体积大于约1.25cc / gm的可挥发的可食用物质。面团在烘烤时提供更高的比容。面团至少部分化学发酵，并适于容纳在容器中以在冷藏条件下储存。

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