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21. 发明申请

US20030198711A1 Microwave batter comprising amylase 审中-公开
标题翻译：微波面糊包含淀粉酶
公开(公告)号：US20030198711A1
公开(公告)日：2003-10-23
申请号：US10429055
申请日：2003-05-02
发明人： Keith Pickford
IPC分类号： A23L001/10
CPC分类号： A23L29/06 , A23P20/12 , A23P2020/251
摘要： A microwave cookable or reheatable foodstuff coating includes an aqueous mixture including the following ingredients: starch, flour, a gelling agent, an enzyme additive, and further ingredients; wherein the enzyme additive comprises one or more amylases optionally together with one or more further enzymes, buffers and stabilisers.
摘要翻译：微波可煮或可加热的食品涂料包括含水混合物，包括以下成分：淀粉，面粉，胶凝剂，酶添加剂和其他成分; 其中所述酶添加剂任选地与一种或多种另外的酶，缓冲剂和稳定剂一起包含一种或多种淀粉酶。

22. 发明申请

US20020020343A1 Convertible combination batter mixer and applicator machine 有权
标题翻译：可转换组合面糊机和涂布机
公开(公告)号：US20020020343A1
公开(公告)日：2002-02-21
申请号：US09765088
申请日：2001-01-17
发明人： Robert G. Nothum, Sr. , Robert G. Nothum, Jr.
IPC分类号： B05C003/00
CPC分类号： A23P20/17 , A23P2020/251
摘要： A convertible, combination batter-mixer and -applicator machine combines mixing and applying functions in one machine as well as affords conversion among at least three modes of use. In a first mode, the batter is preferably handled by mixing up one batch at a time from materials whose input quantities are specified in terms of defined weight-ratios, and then the batch is used up completely until depleted. In a second mode, the batter is preferably handled by mixing up one batch at a time from materials whose input quantities are adjusted in order to meet a defined-viscosity, and then the batch is used up completely until depleted. The third mode involves re-circulating the batter stock and calls for continuous re-stocking of batter by mixing in the input materials at varying intervals to the existing stock and in input quantities that are adjusted in order to meet the defined-viscosity.
摘要翻译：可转换，组合式电动搅拌机和应用机将一台机器中的混合和应用功能结合在一起，并提供至少三种使用模式之间的转换。在第一模式中，面糊最好通过一次混合一批批次来处理，该材料的输入量是按照规定的重量比来指定的，然后批量完全用尽，直到耗尽。在第二模式中，面糊最好通过一次混合一批批次来处理其输入量被调整以满足定义粘度的材料，然后该批次被完全用尽直到耗尽。第三种模式包括重新循环面糊原料，并要求通过在输入材料中以不同的间隔将现有原料和输入量混合在一起进行连续重新放料，以便满足定义的粘度。

23. 发明授权

US5520937A Microwaveable batter-coated dough 失效
标题翻译：微波面糊面团
公开(公告)号：US5520937A
公开(公告)日：1996-05-28
申请号：US177209
申请日：1994-01-04
申请人： John J. Yasosky , Peter S. Pesheck , Lisa Levin
发明人： John J. Yasosky , Peter S. Pesheck , Lisa Levin
IPC分类号： A21D6/00 , A21D8/06 , A21D10/00 , A21D10/04 , A23L1/00 , A21D13/00
CPC分类号： A21D10/04 , A21D10/005 , A21D6/005 , A21D8/06 , A23P20/12 , A23P2020/251
摘要： A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.
摘要翻译：公开了一种高直链淀粉粉基干面糊和湿面糊。湿面糊浆混合物能够在面团食物的表面上提供粘附和均匀分布的涂层，并且在油或脂肪中预先煎炸并通过微波辐射烹饪之后，将提供具有有吸引力的吐司颜色和所需的脆度。还公开了一种可微波炉预煎的面糊涂层的面团涂食品，该熟制品的特征在于具有被湿的煮熟的面团层和脆的，褐色的外壳层覆盖的烹饪食物馅料。

24. 发明授权

US5478583A Process for producing a coated food product 失效
标题翻译：生产涂层食品的方法
公开(公告)号：US5478583A
公开(公告)日：1995-12-26
申请号：US276356
申请日：1994-07-08
申请人： Graham A. Jarrett , Malcolm J. McBride , Serge A. Symien , Peter Walker , Alan Wooten
发明人： Graham A. Jarrett , Malcolm J. McBride , Serge A. Symien , Peter Walker , Alan Wooten
IPC分类号： A23L1/00 , A23L1/01 , A23L1/176 , A23L1/31 , A23L1/315 , A23L1/317 , A23L1/325 , A23P1/02 , A23P1/08
CPC分类号： A23L13/62 , A23L7/157 , A23P10/22 , A23P10/25 , A23P20/12 , A23P2020/251
摘要： A process for manufacturing a food product having a thick and irregular coating comprising:(a) coating the food product with a batter; and(b) coating the food product with agglomerated powder; such that the ratio of batter to agglomerated powder is 2.5:1 to 1:1.5.
摘要翻译：一种制造具有厚和不规则涂层的食品的方法，包括：（a）用面糊涂覆食品; 和（b）用附聚粉末涂覆食品; 使得糊料与团聚粉末的比例为2.5:1至1:1.5。

25. 发明授权

US5266340A Process for preparing batter-coated, chilled food products 失效
标题翻译：制备面糊涂层冷冻食品的方法
公开(公告)号：US5266340A
公开(公告)日：1993-11-30
申请号：US23473
申请日：1993-02-25
申请人： Allan D. Samson , William E. Bangs , David M. Poust , Frederick J. Haas, Jr.
发明人： Allan D. Samson , William E. Bangs , David M. Poust , Frederick J. Haas, Jr.
IPC分类号： A23L1/00 , A23L1/176 , A23L1/315 , A23L1/325
CPC分类号： A23L17/75 , A23L13/55 , A23L13/57 , A23L7/157 , A23P20/12 , A23P2020/251
摘要： The present invention uses a cold temperature activated batter composition to coat chilled portions of a food substrate. The latent cold temperature of the chilled food, which is preferably fish, is in the range of approximately -10.degree. to 38.degree. F. and activates the batter so as to cause it to gel or set on the food portions. As a result, the batter coating adheres evenly and uniformly to each food portion. After coating with the batter, the chilled food portions may also be coated with a toasted bread crumb mixture, before the batter sets, to form a bread coating mixture, in-situ, on the chilled food portions. The bread crumbs may also include flavored oils derived from frying battered and fried fish or fried battered and breaded chicken in vegetable oils for the purpose of imparting savory and fried food flavor characteristics to the non-fried food.
摘要翻译：本发明使用冷温激活面糊组合物来涂覆食品基材的冷冻部分。优选鱼类的冷冻食品的潜冷温度在约-10°至38°F的范围内，并激活面糊以使其凝胶化或放置在食品部分上。结果，面糊涂层均匀均匀地粘附到每个食物部分。在用面糊涂布之后，冷冻的食品部分也可以在面糊组合之前用烤面包屑混合物涂覆，以在冷冻食品部分上原位形成面包涂料混合物。面包屑也可以包括来自油炸的鱼和炸的油炸的面包的鸡肉在植物油中衍生的调味油，目的是赋予非油炸食品美味和油炸食品的特征。

26. 发明授权

US4675197A Food coating compositions 失效
标题翻译：食品涂料组合物
公开(公告)号：US4675197A
公开(公告)日：1987-06-23
申请号：US701162
申请日：1985-02-13
申请人： Beatrice A. Banner , Lucy V. Richardson , Kenneth S. Darley
发明人： Beatrice A. Banner , Lucy V. Richardson , Kenneth S. Darley
IPC分类号： A23L1/01 , A23L1/00 , A23L1/176 , A23P1/08
CPC分类号： A23P20/12 , A23P2020/251
摘要： Frozen food products are coated with a novel coating composition which permits the food product to be reconstituted for consumption by the application of microwave energy and obtain the desired combination of textural properties, both of moistness of food substrate and crispness of coating. The coating composition comprises three components, namely a predust component applied to the food substrate, a batter component next applied to the food substrate, and finally a breading component. In the coating composition, the components adjacent the food portion coagulate during cooking and retard the migration of moisture from the food portion to the breading component while, at the same time, providing a controlled porosity to the exterior of the coated food substrate to permit migration of moisture and moisture vapor through the coating to the external environment.
摘要翻译：冷冻食品被涂覆有新的涂料组合物，其允许通过施加微波能量重新配制食物以消费，并获得所需的组合性能，即食品基质的湿度和涂层的脆性。涂料组合物包括三种组分，即应用于食品基材的预制组分，接下来施加到食品基材上的面糊组分，最后是面包屑组分。在涂料组合物中，邻近食品部分的组分在烹饪过程中凝结，并阻止水分从食品部分迁移到面包屑部件，同时为涂覆食品基材的外部提供受控的孔隙率以允许迁移的水分和水分蒸汽通过涂层到外部环境。

27. 发明授权

US4198167A Automatic tempura batter mixer 失效
标题翻译：自动天妇罗电话搅拌机
公开(公告)号：US4198167A
公开(公告)日：1980-04-15
申请号：US25668
申请日：1979-03-30
申请人： Douglas O. Deal , Michael E. Miller
发明人： Douglas O. Deal , Michael E. Miller
IPC分类号： A23P1/08 , B01F7/00 , B01F7/30 , B01F7/32 , B01F13/00 , B01F13/10 , B01F15/00 , B01F15/04 , B01F9/22
CPC分类号： B01F7/00583 , A23P20/17 , B01F13/0035 , B01F15/00 , B01F7/30 , B01F7/32 , A23P2020/251 , B01F13/10 , B01F7/00991
摘要： The apparatus of this invention provides a mixing pot, open at the top, into which are simultaneously discharged a measured amount of water and a measured amount of a finely divided dry mix of leavened batter forming material, herein called a batch. This introduction of a batch takes place quickly in about thirty to sixty seconds. At the same time a specially designed mixer cage is suspended in the mixing pot and rotated and orbited around the pot in a manner to agitate thoroughly all the contents. The completed batter is then quickly propelled mechanically to batter applicator apparatus.
摘要翻译：本发明的装置提供了一个在顶部开放的混合罐，同时排出测量量的水和测量量的细碎的发酵的糊状物形成材料的干混物，这里称为批料。这个批次的介绍大概在三十到六十秒之内就会发生。同时，将专门设计的搅拌机笼悬挂在混合锅中，并以一种方式旋转并围绕锅围绕所有内容物进行旋转。然后将完成的面糊机械地推进到面糊涂抹器装置。

28. 发明授权

US3976798A Method for producing breaded vegetable shapes 失效
标题翻译：生产面包植物形状的方法
公开(公告)号：US3976798A
公开(公告)日：1976-08-24
申请号：US565674
申请日：1975-04-07
申请人： Larry L. Young , Herbert Horn , Joseph G. Endres
发明人： Larry L. Young , Herbert Horn , Joseph G. Endres
IPC分类号： A23L1/00 , A23L1/212 , A23B7/16
CPC分类号： A23L19/05 , A23P20/12 , A23P2020/251
摘要： A method for producing breaded vegetable shapes such as onion rings, wherein the coating of the breaded ring is set quickly, as by flash frying, before freezing and without cooking appreciably the vegetable ring; and where the ring is made directly from onion slices, the breading is provided in two layers; an interior layer of viscous batter with fine mesh breading, and an outer layer of relatively less viscous batter with relatively coarse mesh breading.
摘要翻译：一种用于生产诸如洋葱圈的面包植物形状的方法，其中在冷冻之前快速地设置面包圆环的涂层，并且不明显地烹饪蔬菜环; 并且环直接由洋葱片制成，面包屑分为两层; 具有细网状面包屑的粘性面糊的内层和具有相对粗糙网状面包屑的相对较粘稠的面糊的外层。

29. 发明授权

US3514294A Method for producing fried coated comestibles 失效
标题翻译：生产熟化涂料的方法
公开(公告)号：US3514294A
公开(公告)日：1970-05-26
申请号：US3514294D
申请日：1966-05-26
申请人： DCA FOOD IND
发明人： KLUG SIGMUND L , FINKEL GILBERT , SHERAIN MONROE
IPC分类号： A23L1/00
CPC分类号： A23P20/12 , A23P2020/251

30. 发明申请

US20170208846A1 TEMPURA BATTER MIX 审中-公开
公开(公告)号：US20170208846A1
公开(公告)日：2017-07-27
申请号：US15326288
申请日：2015-07-15
申请人： NISSHIN FOODS INC.
发明人： Ryosuke FUJIMURA , Tatsunori NISHIDE
IPC分类号： A23L17/00 , A23P20/12 , A23L7/10
CPC分类号： A23L17/75 , A23L7/198 , A23L29/10 , A23P20/10 , A23P20/12 , A23P2020/251 , A23V2002/00
摘要： Provided is a tempura batter mix that has a good adhesion property to ingredients and makes it possible to prepare, by a simple procedure, tempura having a coating with a crisp texture and a fluffy voluminous appearance. The tempura batter mix comprises a grain flour and/or starch and at least one emulsifying agent selected from the group consisting of a polyglycerol fatty acid ester, a sucrose fatty acid ester, lecithin, and an organic acid monoglyceride and has a viscosity of 2 to 4.5 Pa·s when the tempura batter mix is added with 100 to 200% by mass of water based on the mass of the mix.

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