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1. 发明授权

US06830770B1 Polydextrose as anti-staling agent 失效
标题翻译：聚右旋糖作为防老化剂
公开(公告)号：US06830770B1
公开(公告)日：2004-12-14
申请号：US08796305
申请日：1997-02-07
申请人： Margaret Kilibwa
发明人： Margaret Kilibwa
IPC分类号： A21D1300
CPC分类号： A21D2/181
摘要： A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight of polydextrose, and baking the dough. In one version of the invention, polydextrose is used in combination with an emulsifier such as glycerol monostearate, mono-diglycerides, sodium stearyl lactylate and datem. In another version of the invention, polydextrose is used in combination with an enzyme or in combination with an enzyme and an emulsifier. Suitable enzymes include bacterial and fungal amylases, pullulanase, amyloglucosidase, pentosanase, xylanase and maltogenic x-amylase. In yet another version of the invention, polydextrose is used in combination with fiber. A dough for producing a baked product having improved anti-staling properties is also disclosed. The dough includes flour, yeast, water, and 1-5% by flour weight of polydextrose. Optionally, the dough may include fiber, enzymes or emulsifiers. The use of polydextrose in combination with flour, alone or in combination with certain emulsifiers, enzymes or fiber provides improved anti-staling properties and improvement in bread crumb structure for breads and other baked products. These improved properties are achieved without adverse affect upon organoleptic characteristics of the baked goods.
摘要翻译：本发明公开了一种制备具有改进的抗陈化性能的焙烤产品的方法。该方法包括以下步骤：通过将面粉，酵母，水和1-5％的面粉重量的聚葡萄糖结合在一起形成面团，并烘焙面团。在本发明的一个方案中，聚右旋糖与乳化剂如单硬脂酸甘油酯，单甘油二酯，硬脂酰乳酸钠和日粮结合使用。在本发明的另一个版本中，聚右旋糖与酶组合使用或与酶和乳化剂组合使用。合适的酶包括细菌和真菌淀粉酶，支链淀粉酶，淀粉葡糖苷酶，戊聚糖酶，木聚糖酶和产麦芽糖的x-淀粉酶。在本发明的又一版本中，聚葡萄糖与纤维结合使用。还公开了一种用于生产具有改善的抗陈化性能的焙烤产品的面团。面团包括面粉，酵母，水，和1-5％的面粉重量的聚右旋糖。任选地，面团可以包括纤维，酶或乳化剂。单独或与某些乳化剂，酶或纤维组合使用聚葡萄糖与面粉相结合，可提供面包和其他烘焙产品的面包屑结构改进的抗陈化性能和改进。实现这些改进的性能，而不会对烘焙食品的感官特性产生不利影响。

2. 发明授权

US06827958B2 Toaster pastry 失效
标题翻译：烤面包糕点
公开(公告)号：US06827958B2
公开(公告)日：2004-12-07
申请号：US10026652
申请日：2001-12-27
申请人： Mary Brown , Amanda Mitchell-Hanna , Derry-Anne Perog , Sandra Zabarchuk , Harinder Shah
发明人： Mary Brown , Amanda Mitchell-Hanna , Derry-Anne Perog , Sandra Zabarchuk , Harinder Shah
IPC分类号： A21D1300
CPC分类号： A21C9/066 , A21D13/19 , A21D13/31
摘要： A dough and a filling for making a toaster pastry and a method for making same. A method of forming the dough for the toaster pastry, comprises forming a blend of ingredients comprising wheat flour of from about 25 to about 44% by weight of ingredients for the dough, wheat farina of from about 13 to about 35% by weight of ingredients for the dough, shortening of from about 1.5 to about 2.5% by weight of ingredients for the dough, and water of from about 25 to about 35% by weight of ingredients for the dough; adding puff pastry shortening in the form of cubes such that the amount of puff pastry shortening is in the range of from about 5 to about 15% by weight of the ingredients for the pastry; and blending the ingredients such that a heterogeneous mixture of the cubes of shortening in the remainder of the ingredients is obtained. In a preferred aspect, the method further comprises forming the dough into a layered structure, the layered structure comprising a single base sheet of the dough covered with a pastry filling, with a single top sheet of the pastry blend of the dough applied thereover.
摘要翻译：一个面团和一个馅饼，用于制作烤面包糕点及其制作方法。一种形成用于烤面包糕点的面团的方法包括形成包含约25至约44重量％面团的成分的小麦粉的成分混合物，面团重量的约13至约35重量％的小麦面粉对于面团，面团的成分的缩短为约1.5至约2.5％，面团的成分为约25至约35重量％的水; 增加立方体形式的油酥酥酥，使酥油酥酥的量在糕点成分的约5至约15重量％的范围内; 并混合这些成分，从而获得其余成分中起酥油立方体的不均匀混合物。在一个优选的方面，该方法还包括将面团形成层状结构，该层状结构包括用酥皮馅料覆盖的面团的单个基片，其上涂有面团的糕点混合物的单一顶片。

3. 发明授权

US06753026B2 Process for making a range of long shelf life, filled bread snacks 有权
标题翻译：制作一系列长保质期的过程，充满面包零食
公开(公告)号：US06753026B2
公开(公告)日：2004-06-22
申请号：US10140391
申请日：2002-05-07
申请人： Olaf Kortum
发明人： Olaf Kortum
IPC分类号： A21D1300
CPC分类号： A21D13/37
摘要： A process for making bread snacks with fillings of high water content is disclosed and the snacks have shelf lives at chilled or ambient temperatures of more than six weeks. Baked bread is used as raw material.
摘要翻译：公开了一种具有高含水量的面包小吃的方法，并且小吃在超过六周的冷冻或环境温度下具有保质期。烤面包用作原料。

4. 发明授权

US06541052B1 Methods and apparatus for sampling product aromas 失效
标题翻译：用于取样产品香气的方法和设备
公开(公告)号：US06541052B1
公开(公告)日：2003-04-01
申请号：US09345833
申请日：1999-07-01
申请人： Peter J. Rohleder
发明人： Peter J. Rohleder
IPC分类号： A21D1300
CPC分类号： H01J49/04 , G09F3/02 , G09F5/04 , H01J49/00 , Y10T436/10 , Y10T436/100833 , Y10T436/12 , Y10T436/24 , Y10T436/25
摘要： This invention provides methods and apparatus that enable consumers to experience, prior to purchase, the aroma of a finished product even though the product as sold is unfinished. Further, methods and apparatus provide users of a product with a reference aroma that may be employed to determine if the product is suitable for use, while, prior to purchase, consumers can experience a selected aroma of a consumer product that has a plurality of aromas, and the aroma bouquet of a consumer product where a particular aroma in the bouquet has been intensified. Among other advantages, this invention enables marketers to employ additional sensual modalities, and particularly the sense of smell, in offering products for sale, and thus permits consumers to make better informed purchasing decisions. A preferred embodiment of a method of the invention includes the steps of characterizing an aroma of a finished state of a consumer product; synthesizing the aroma, responsive to the characterization; and associating the synthesized aroma with the consumer product.
摘要翻译：本发明提供了使消费者在购买之前能够体验成品的香味的方法和装置，即使销售的产品未完成。此外，方法和装置为产品的使用者提供参考香气，其可以用于确定产品是否适合使用，而在购买之前，消费者可以体验到具有多种香味的消费品的选定香气，以及花束中特定香气已被加强的消费品的香气束。除了其他优点之外，本发明使得营销人员能够在提供产品出售时使用额外的感官模式，特别是嗅觉，从而允许消费者做出更明智的购买决定。本发明方法的优选实施方案包括描述消费品完成状态的香气的步骤; 合成香气，响应表征; 并将合成的香气与消费品相关联。

5. 发明授权

US06506041B1 Perogie maker 失效
标题翻译： Perogie制造商
公开(公告)号：US06506041B1
公开(公告)日：2003-01-14
申请号：US09663207
申请日：2000-09-15
申请人： Iolanda Dupak
发明人： Iolanda Dupak
IPC分类号： A21D1300
CPC分类号： A21D13/31
摘要： Disclosed is a perogie maker for producing individual perogies from a single layer of dough. The perogie maker consists of round, hollow cylinders attached to one another at the ends of the cylinders by rotatable hinges. The cylinders have alternating raised and lowered notches, and a ridge surrounding the outside of at least part of the cylinder which is capable of cutting through dough. When handles attached to the cylinders are brought together the raised notches close on lowered notches and a layer of dough is folded as such to produce sealed perogies, with excess dough being trimmed by the ridge.
摘要翻译：公开了一种用于从单层面团生产单独的过氧化物的过胶器制造商。透水机由圆形的中空圆柱体组成，圆柱体通过可旋转的铰链在气缸的端部彼此连接。气缸具有交替的升高和降低的切口，以及围绕圆筒的至少一部分的外部的脊，其能够切割面团。当附着在气缸上的手柄被带到一起时，在下降的凹口上靠近的凸起的凹口被折叠，从而产生密封的过氧化物，多余的面团由脊部修剪。

6. 发明授权

US06491959B1 Production of crispy corn-based snacks having surface bubbles 有权
标题翻译：生产具有表面气泡的酥脆玉米基小吃
公开(公告)号：US06491959B1
公开(公告)日：2002-12-10
申请号：US09723377
申请日：2000-11-28
申请人： Bin-Yea Chiang , Lynn C. Haynes , Ronald J. Russell , Marta H. Gomez , Kim M. Folta , Anita Bryant-Ray , Christina M. Fileti , Julia M. Carey
发明人： Bin-Yea Chiang , Lynn C. Haynes , Ronald J. Russell , Marta H. Gomez , Kim M. Folta , Anita Bryant-Ray , Christina M. Fileti , Julia M. Carey
IPC分类号： A21D1300
CPC分类号： A23L7/117 , A21D13/42 , Y10S426/808
摘要： Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and baker's bran. The pregelatinized waxy starch forms the skin of the bubble. The pregelatinized corn flour aids in production of bubbles during baking and enhances corn flavor in the baked snacks. The baker's bran provides the baked corn-based chip-like snack with a rough appearance characteristic of tortilla chips. The pregelatinized waxy maize starch may be used in an amount of from about 5% by weight to about 25% by weight, the pregelatinized corn flour may be used in an amount of from about 5% by weight to about 20% by weight, and the baker's bran may be used in an amount of from about 0.1% by weight to about 10% by weight each based upon the weight of a corn flour having a degree of gelatinization of less than about 60%. Reduced fat, low-fat, and no-fat baked products, as well as full-fatted baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a corn tortilla flavor.
摘要翻译：通过预胶凝的蜡质淀粉，预胶化的玉米粉和面包的麸皮获得具有多个表面气泡的基于玉米的切片状小吃，其包括在小吃的基本上未发酵的相邻部分的上方和下方延伸的气囊。预胶化的蜡状淀粉形成气泡的皮肤。预胶化的玉米粉在烘烤过程中有助于生产气泡，并提高烘焙小吃中的玉米味。面包师的麸皮提供烤玉米片状的零食，具有玉米饼芯片的粗糙外观特征。预胶化蜡质玉米淀粉的用量可以为约5重量％至约25重量％，预胶化玉米粉的用量可以为约5重量％至约20重量％，和面包师的麸皮可以以基于糊化度小于约60％的玉米粉的重量计约0.1重量％至约10重量％的量使用。可以生产具有起泡表面的酥脂，低脂肪和无脂肪焙烤产品以及全脂肪焙烤产品，并且具有酥脆，松脆，非粉碎的片状纹理，但是具有玉米玉米饼风味。

7. 发明授权

US06491957B2 Chinese snacks 失效
标题翻译：中国小吃
公开(公告)号：US06491957B2
公开(公告)日：2002-12-10
申请号：US09892446
申请日：2001-06-28
申请人： Hirofumi Terazaki , Masata Mitsuiki , Yoshiharu Kinoshita , Shinichi Kamiya , Syouji Sakaguchi
发明人： Hirofumi Terazaki , Masata Mitsuiki , Yoshiharu Kinoshita , Shinichi Kamiya , Syouji Sakaguchi
IPC分类号： A21D1300
CPC分类号： A23L7/122 , A21D13/34 , A23L7/11 , C12Y203/02013
摘要： Chinese snacks having a proteinic adhesive layer with which transglutaminase has reacted, formed between the filling and the dumpling skin thereof are disclosed, and uncooked Chinese snacks half-made in such that a proteinic adhesive layer can be formed between the filling and the dumpling skin thereof by the action of transglutaminase, as well as such Chinese snacks in the frozen form (frozen foods), which undergo a less change in eating texture and have a fresh texture maintained both at the skin portion and filling even for many hours after cooking, after thawing, or the like.
摘要翻译：公开了在馅料和饺子皮之间形成转谷氨酰胺酶已经反应的蛋白质粘合剂层的中国小吃，并将半熟的中国小吃制成，使得可以在馅料和饺子皮之间形成蛋白质粘合剂层通过转谷氨酰胺酶的作用，以及在冷冻形式（冷冻食品）中的这种中国小吃，其进食质地变化较小，并且在皮肤部分保持了新鲜的质地，并且在烹饪之后甚至在烹饪后几个小时内填充解冻等。

8. 发明授权

US06277421B1 Food product comprising masa flavored flour 失效
标题翻译：食用产品，包括马莎风味面粉
公开(公告)号：US06277421B1
公开(公告)日：2001-08-21
申请号：US08668971
申请日：1996-06-24
申请人： Roger M. Burge
发明人： Roger M. Burge
IPC分类号： A21D1300
CPC分类号： A21D6/003 , A21D13/42 , Y10S426/808
摘要： A nixtamalized farinaceous component having pronounced masa flavor alone or together with other food components wherein the nixtamalized farinaceous component is produced by heating a superficially dry composition comprising farinaceous component, alkaline compound in a concentration of at least 0.2 parts by weight per 100 parts by weight farinaceous component (d.s.b.) and water in a closed system to develop a pronounced masa flavor without pasting the starch component of the farinaceous component while maintaining the water content of the composition in the closed system at 2% to 20% by weight of the composition.
摘要翻译：一种具有显着麦芽味的单独或与其它食品成分一起发现的，含有二氢化的含谷蛋白成分的混合物，其中通过加热表面干燥的组合物来制备，所述表面组合物含有浓度为至少0.2重量份，相对于100重量份组分（dsb）和水在封闭系统中发展显着的马萨风味，而不粘附含谷物组分的淀粉组分，同时保持组合物在封闭体系中的水含量为组合物重量的2％至20％。

9. 发明授权

US06224928B1 Method for making sandwiches 失效
标题翻译：三明治方法
公开(公告)号：US06224928B1
公开(公告)日：2001-05-01
申请号：US09520397
申请日：2000-03-08
申请人： Jeffrey J. Jacobbi
发明人： Jeffrey J. Jacobbi
IPC分类号： A21D1300
CPC分类号： A21C15/00 , A21D13/32
摘要： An article and method of making sandwiches. The article has a floor and a pair of side walls and is open along the top and at least one end and is sized to have a floor width which is equal substantially to the width of a sandwich to be made therewith and a side wall height which is at least equal to about the height of a sandwich to be made therewith. A bread portion of a sandwich is placed on the floor and between the side walls, and additional sandwich portions are stacked on the bread portion and between the side walls whereby the side walls constrain the sandwich over its height from falling apart as it is being stacked so that sandwiches may be made faster and with greater efficiency.
摘要翻译：制作三明治的文章和方法。该制品具有底板和一对侧壁，并且沿着顶部和至少一个端部敞开，并且其尺寸被设计成具有基本上与制造的夹心物的宽度相等的底部宽度和侧壁高度，至少等于要由其制成的三明治的高度。三明治的面包部分放置在地板上并且在侧壁之间，并且另外的夹层部分堆叠在面包部分和侧壁之间，由此侧壁约束三明治的高度，因为它被堆叠使得三明治可以更快，效率更高。

10. 发明授权

US06818244B2 Diacetyl tartaric acid esters of mono- and diglycerides based on C12 to C22 fatty acids 失效
标题翻译：基于C12〜C22脂肪酸的甘油二酯和二甘醇二乙酰酒石酸酯
公开(公告)号：US06818244B2
公开(公告)日：2004-11-16
申请号：US10340588
申请日：2003-01-13
申请人： Bartholomeous Jozef Van Schie , Peter Johannes Coenders , Pieter Hendrik Paul Stegeman , Johannes Durk Gombert , Martin Robert Roest
发明人： Bartholomeous Jozef Van Schie , Peter Johannes Coenders , Pieter Hendrik Paul Stegeman , Johannes Durk Gombert , Martin Robert Roest
IPC分类号： A21D1300
CPC分类号： C07C69/70 , A21D2/16
摘要： The invention provides baked products incorporating a mixture comprising diacetyl tartaric acid esters on mono- and diglycerides based on C12 to C22 fatty acids, wherein the mixture contains diacetyl tartaric acid glycerol monoesters that contain: (A) one fatty acid group, one diacetylated tartaric acid monoester groups and a free hydroxyl group and (B) one fatty acid group and two diacerylated tartaric acid monoester groups in which the molar percentages of (A) and (B) obtained by a specific NMR-technique which satisfies certain defined parameters.
摘要翻译：本发明提供了一种含有基于C12-C22脂肪酸的甘油单酯和甘油二酯上含有二乙酰酒石酸酯的混合物的烘焙产品，其中该混合物含有二乙酰酒石酸甘油单酯，其含有：（A）一个脂肪酸基团，一个二乙酰化酒石酸单酯基和游离羟基，和（B）一个脂肪酸基团和两个二酰化酒石酸单酯基团，其中通过满足特定定义参数的特定NMR技术获得的（A）和（B）的摩尔百分数。

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