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21. 发明授权

US3539354A Method of producing a sandwich 失效
标题翻译：生产三明治的方法
公开(公告)号：US3539354A
公开(公告)日：1970-11-10
申请号：US3539354D
申请日：1967-09-20
申请人： KAHN S SONS CO E
发明人： COLVIN WILLIAM B
IPC分类号： A21D13/00 , A21D15/00 , A23L1/34 , B65B25/22
CPC分类号： A21D15/00 , A21D13/10 , A21D13/32

22. 发明授权

US2147098A Article of food 失效
标题翻译：食品条款
公开(公告)号：US2147098A
公开(公告)日：1939-02-14
申请号：US18523838
申请日：1938-01-15
申请人： TRIDEK CORP
发明人： HUMPHREY GEORGE F
IPC分类号： A21D13/00
CPC分类号： A21D13/10

23. 发明申请

US20150132454A1 MULTIPLE TEXTURE FOOD 审中-公开
标题翻译：多种纹理食品
公开(公告)号：US20150132454A1
公开(公告)日：2015-05-14
申请号：US14597066
申请日：2015-01-14
申请人： Kraft Foods R & D, Inc.
发明人： Olaf C. Kortum , Richard Ramstoetter , Patricia Wibisono , Jelena Hoffmann
IPC分类号： A23C19/076 , A21D13/00 , A23C19/084
CPC分类号： A23C19/0765 , A21D13/10 , A23C19/082 , A23C19/084 , A23C19/0908 , A23C2210/30 , A23P30/10 , A23P30/20 , A23P30/40
摘要： The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of −2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aw) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.
摘要翻译：本文的公开内容提供了用于制造多纹理食品的方法。该方法包括提供乳制品材料，通过将其冷却至-2℃或更低的温度来冷冻乳制品材料，对冷冻的乳制品进行曝气，对充气的冷冻的乳制品进行成形，以及将成型的充气冷冻乳制品在一层或多层不是充气乳制品的食品材料上或之间的材料。曝气乳制品在5〜10℃的温度范围内具有20以上的史蒂文生硬度，水分活度（aw）为0.90以上。本文的公开内容还提供了充气乳制品材料以及包含充气乳制品材料的核心和不是充气乳制品的食品材料的壳体的多重纹理食品。

24. 发明授权

US08703220B2 Shaped-potato sandwich product 失效
标题翻译：形土豆三明治产品
公开(公告)号：US08703220B2
公开(公告)日：2014-04-22
申请号：US10320324
申请日：2002-12-16
申请人： Russell L. Caldwell
发明人： Russell L. Caldwell
IPC分类号： A23L1/00
CPC分类号： A23L19/19 , A21D13/10 , A21D13/32 , A23L19/05 , A23L19/13 , A23L19/14 , A23L19/18
摘要： A sandwich-sized shaped potato products adapted for presentation and use as either a hot garnish, such as suggestive of a pile of mashed french fries on a hamburger sandwich, or as a meat substitute in a sandwich, and the sandwiches made therewith.
摘要翻译：一种三明治形状的马铃薯产品适用于呈现和使用作为热装饰，例如暗示在汉堡包三明治上堆叠一堆捣碎的炸薯条，或作为三明治中的肉类替代品，以及由其制成的三明治。

25. 发明申请

US20110311687A1 MULTI-LAYERED CHILLED DESSERT 审中-公开
标题翻译：多层冷冻DESSERT
公开(公告)号：US20110311687A1
公开(公告)日：2011-12-22
申请号：US13057943
申请日：2009-08-03
申请人： Jean-Emmanuel Serre , Sophie Carli , Mickael Gaultier
发明人： Jean-Emmanuel Serre , Sophie Carli , Mickael Gaultier
IPC分类号： A21D13/08 , A23G3/54 , A23P1/08
CPC分类号： A21D8/02 , A21D13/10 , A21D13/22 , A21D13/31 , A21D15/02 , A23P20/20
摘要： The present invention relates to a multi-layered, cooked and chilled dessert in a heat-resistant container and to a method for manufacturing it. The dessert of the invention is prepared by subsequently filling layers in a heat-resistant jar and baking the dessert comprising the layers, followed by cooling the dessert to chilled conditions. The dessert may be consumed as chilled dessert or, alternatively, following a re-heating step shortly before serving. The dessert of the present invention provides advantages with respect to food safety in that its manufacturing process is shortened and not prone to contamination if compared to prior art processes.
摘要翻译：本发明涉及耐热容器中的多层，煮熟和冷冻的甜点及其制造方法。本发明的甜点通过随后在耐热罐中填充层并烘烤包含这些层的甜点，随后将甜点冷却至冷藏条件来制备。甜点可以作为冷冻甜点消费，或者在服务前不久再次加热步骤。本发明的甜点在食品安全方面提供了优点，因为如果与现有技术方法相比，其制造过程缩短并且不易于污染。

26. 发明申请

US20100260898A1 Multiple Texture Food 审中-公开
标题翻译：多纹理食物
公开(公告)号：US20100260898A1
公开(公告)日：2010-10-14
申请号：US12757439
申请日：2010-04-09
申请人： Olaf C. Kortum , Richard Ramstoetter , Patricia Wibisono , Jelena Hoffmann
发明人： Olaf C. Kortum , Richard Ramstoetter , Patricia Wibisono , Jelena Hoffmann
IPC分类号： A23G9/46 , A23G9/48 , A23C19/00
CPC分类号： A23C19/0765 , A21D13/10 , A23C19/082 , A23C19/084 , A23C19/0908 , A23C2210/30 , A23P30/10 , A23P30/20 , A23P30/40
摘要： The disclosure herein provides a process for the manufacture of a multiple texture food product. The process includes providing a dairy material, freezing the dairy material by cooling it to a temperature of −2° C. or less, aerating the frozen dairy material, shaping the aerated, frozen dairy material, and depositing the shaped, aerated, frozen dairy material on or between one or more layers of a food material which is not the aerated dairy material. The aerated dairy material has a Stevens firmness of 20 or more at a temperature in the range of from 5 to 10° C. and a water activity (aW) of 0.90 or more. The disclosure herein further provides an aerated dairy material as well as a multiple texture food product which comprises a core of the aerated dairy material and a shell of a food material which is not the aerated dairy material.
摘要翻译：本文的公开内容提供了用于制造多纹理食品的方法。该方法包括提供乳制品材料，通过将其冷却至-2℃或更低的温度来冷冻乳制品材料，对冷冻的乳制品进行曝气，对充气的冷冻的乳制品进行成形，以及将成型的充气冷冻乳制品在一层或多层不是充气乳制品的食品材料上或之间的材料。充气乳制品在5〜10℃的温度范围内具有20以上的史蒂文生硬度，水分活度（aW）为0.90以上。本文的公开内容还提供了充气乳制品材料以及包含充气乳制品材料的核心和不是充气乳制品的食品材料的壳体的多重纹理食品。

27. 发明申请

US20050025869A1 Cylindrical rolled up snack chip product, method of making and using 审中-公开
标题翻译：圆筒卷起小吃片产品，制作和使用方法
公开(公告)号：US20050025869A1
公开(公告)日：2005-02-03
申请号：US10630383
申请日：2003-07-30
申请人： Benny Steffens , Kayla Steffens
发明人： Benny Steffens , Kayla Steffens
IPC分类号： A21D13/00 , A21D6/00
CPC分类号： A21D13/10
摘要： A cylindrical rolled up snack chip product, method of making and using the product is disclosed. The product is made from the method of making the product comprising the steps of flattening, cooking, cooling, making, removing, and rolling. The making step comprises making a dough by adding together a portion of flour, a portion of oil and a portion of salt. The flattening step comprises flattening a portion of the dough into a flattened pad. The removing step comprises removing a portion of the flattened pad. The rolling step comprises rolling up the removed portion of the flattened pad to produce a precooked rolled chip. The cooking step comprises cooking the precooked rolled chip to produce a cooked rolled chip. The cooling step comprises cooling the cooked rolled chip to produce the cylindrical snack chip product. The method of using the product comprises the steps of biting, chewing, dipping, inserting, lifting, obtaining, picking, swallowing, and swirling.
摘要翻译：公开了一种圆筒形卷起的小吃片产品，制造和使用该产品的方法。该产品由制造产品的方法制成，包括平整，烹饪，冷却，制造，除去和轧制的步骤。制造步骤包括通过将一部分面粉，一部分油和一部分盐相加来制成面团。扁平化步骤包括将面团的一部分压扁成扁平的垫。去除步骤包括去除平坦的垫的一部分。轧制步骤包括卷起平坦化垫的去除部分以产生预煮的轧制芯片。烹饪步骤包括烹饪预煮的轧制芯片以生产熟制的轧制芯片。冷却步骤包括冷却煮熟的轧制芯片以产生圆柱形小吃芯片产品。使用该产品的方法包括咬，咀嚼，浸渍，插入，提起，获取，挑选，吞咽和旋转的步骤。

28. 发明申请

US20050013906A1 Multi-layer food product system and process 有权
标题翻译：多层食品系统和过程
公开(公告)号：US20050013906A1
公开(公告)日：2005-01-20
申请号：US10918560
申请日：2004-08-13
申请人： Kenneth Matson , Rick Bontrager
发明人： Kenneth Matson , Rick Bontrager
IPC分类号： A21D13/00 , A23K1/18 , A23L1/00 , A23L1/31 , A23L1/317 , A23P1/08 , A23P1/12 , A23L1/27
CPC分类号： A23K50/45 , A21D13/10 , A23K50/42 , A23L13/03 , A23L13/60 , A23P20/20 , A23P30/25
摘要： A system produces a multi-layer product by forming as many different ingredients as is required for the final product in steps that can be separate from each other and then combining these ingredients in an extrusion die that is formed to flow the separate ingredients in side-by-side flow paths and then combine them where necessary for the final product to be formed. Specifically, two of the flow paths are sandwiched by a third flow path whereby the final product is in the form of a sandwich with two ingredients in layers between two separate layers of a third ingredient. A specific example of the food product is an animal food treat in the form of a cheeseburger.
摘要翻译：一种系统通过形成尽可能多的不同成分，通过形成可以彼此分离的步骤中所需的最终产品所需的许多不同成分，然后将这些成分组合在挤出模头中，形成为使单独的成分流过侧面，并且然后在需要形成最终产品的情况下组合它们。具体地说，两个流动路径被第三流动路径夹持，由此最终产品为三明治形式，其中两个成分分成两个分开的第三成分层之间。食品的具体实例是以芝士汉堡的形式进行的动物食品处理。

29. 发明授权

US06607770B2 Process for the manufacture of dry baked products 有权
标题翻译：干燥烘焙产品的制造工艺
公开(公告)号：US06607770B2
公开(公告)日：2003-08-19
申请号：US09380529
申请日：1999-09-02
申请人： Antero Reinikainen , Sampsa Haarasilta , Kauko Reinikainen , Erkki Pontinen
发明人： Antero Reinikainen , Sampsa Haarasilta , Kauko Reinikainen , Erkki Pontinen
IPC分类号： A21D800
CPC分类号： A21D13/068 , A21C15/002 , A21C15/02 , A21C15/04 , A21D8/06 , A21D13/10 , A21D13/24 , A21D13/32
摘要： The invention relates to a process for manufacturing dry baked products in the form of ready-for-use pieces. In the process of the invention, a baked bread sheet is divided into ready-for-use pieces while the starch of the bread sheet is in elastic state, the bread sheet remaining continuous, and the hardened ready-for-use pieces are separated from one another. The invention also relates to products obtained in this manner and by processing them further. Typical products of the invention comprise crispbreads, torn rusks, like thin crispbreads, torn breadrings dried on a bread pole, and baked snacks. The invention also relates to high-fiber baked snack products.
摘要翻译：本发明涉及一种以即用型片形式制造干烤制品的方法。在本发明的方法中，烘烤的面包片被分成即用型片，而面包片的淀粉处于弹性状态，面包片保持连续，并且硬化的即用型片从另一个。本发明还涉及以这种方式获得的产品并进一步加工。本发明的典型产品包括脆面包，撕裂的薄饼，如薄脆饼，在面包杆上干燥的被撕毁的面包屑，以及烘焙小吃。本发明还涉及高纤维烘焙小吃产品。

30. 发明授权

US6165522A Processed food and a method for making a processed food product for mass distribution 失效
标题翻译：加工食品和制造加工食品的方法进行大规模分发
公开(公告)号：US6165522A
公开(公告)日：2000-12-26
申请号：US311486
申请日：1999-05-13
申请人： Alfredo S. Lira
发明人： Alfredo S. Lira
IPC分类号： A21C9/06 , A21D13/00 , A23L1/00 , A23P1/08 , H23G3/00
CPC分类号： A23P20/20 , A21C9/063 , A21D13/10 , A21D13/32 , A21D13/42
摘要： A food product suitable for high volume production is formed of varied layers such as breads or doughs, vegetables, dairy products, meats and various spices and sauces. The product may be mass produced with a minimum of manual labor and includes an edible outer shell or casing made of a pliable material and a filling generally made of a different food product such as meat, vegetables, eggs, cheeses, various sauces or combinations of these ingredients. The pliable first layer forms an outer "shell" or crust which is covered with a pliable second layer of desirable food ingredients. The two layers are then rolled together about a common axis to form a spiral, layered food product having alternating "layers" of crust and filling. Additional layers may be added as additional ingredients are desired for the final product. The resulting food product is a rolled product having uniform layers of ingredients throughout the product assembly.
摘要翻译：适用于大批量生产的食品由面包或面团，蔬菜，乳制品，肉类和各种香料和调味汁等多种层数组成。该产品可以以最少的体力劳动大量生产，并且包括由柔韧材料制成的可食用外壳或外壳，以及通常由不同食品如肉，蔬菜，鸡蛋，奶酪，各种调味汁或各种酱料这些成分。柔韧的第一层形成外部的“外壳”或外壳，其被柔韧的第二层所需的食物成分覆盖。然后将两个层围绕公共轴线卷绕在一起以形成具有交替的“层”和“填充”的螺旋状分层食品。可以添加另外的层，因为最终产品需要额外的成分。所得食品是在整个产品组装过程中具有均匀层成分的轧制产品。

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