专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

31. 发明申请

US20040208957A1 Dough made with encapsulated soda 审中-公开
标题翻译：用胶囊苏打制成面团
公开(公告)号：US20040208957A1
公开(公告)日：2004-10-21
申请号：US10417608
申请日：2003-04-17
申请人： The Pillsbury Company
发明人： David J. Domingues
IPC分类号： A23G003/00
CPC分类号： A21D10/025 , A21D2/02 , A21D2/08 , A21D8/02 , A21D13/11
摘要： Described are methods and compositions relating to dough compositions leavened during baking by chemical leavening systems, that include a refrigerator stable dough composition having relatively low carbon dioxide evolution, and an exterior portion that has the ability to brown.
摘要翻译：描述了与通过化学发酵系统烘烤期间发酵的面团组合物相关的方法和组合物，其包括具有相对较低的二氧化碳释放的冰箱稳定的生面团组合物和具有棕色能力的外部部分。

32. 发明申请

US20040170737A1 Method for preparing a yellow pastry cake 审中-公开
标题翻译：黄色糕点蛋糕的制作方法
公开(公告)号：US20040170737A1
公开(公告)日：2004-09-02
申请号：US10479610
申请日：2004-04-26
发明人： Patrick Cavroy
IPC分类号： A21D010/00
CPC分类号： A21D8/02 , A21D13/80
摘要： The invention concerns a method for preparing a yellow pastry cake which comprises a first step which consists in mixing together eggs, sugar, part of the flour ad other secondary ingredients (such as salt), then a second step which consists in adding, preferably without mixing, the rest of the flour, yeast and other optional ingredients such as flavouring agents.
摘要翻译：本发明涉及一种制备黄色糕点饼的方法，该方法包括将蛋，糖，部分面粉和其他次要成分（例如盐）混合在一起的第一步骤，然后是第二步，其中添加，优选不加入混合，剩下的面粉，酵母等任选成分如调味剂。

33. 发明申请

US20040161518A1 Method for making breads 失效
标题翻译：制作面包的方法
公开(公告)号：US20040161518A1
公开(公告)日：2004-08-19
申请号：US10405346
申请日：2003-04-03
发明人： Seio Hosoya , Yuji Yamada
IPC分类号： A21D010/00
CPC分类号： A21D10/007 , A21D2/02 , A21D2/22 , A21D8/02
摘要： There has been a need to develop a method for preparing a bread dough using potassium bromate, an excellent bread improver, which provides baked breads free from residual bromate without affecting the flavor and taste of the breads. It has also been desired to develop a method for making breads using such a bread dough. The present invention provides a method for preparing a bread dough, which comprises incorporating potassium bromate as an aqueous solution, in combination with ferrous sulfate and ascorbic acid in the step of forming a sponge dough such that the solubility of the incorporated potassium bromate is increased in the bread dough to facilitate chemical decomposition of bromate, so that the resulting baked breads are free from residual bromate or have a reduced content of residual bromate. Also provided is a method for making breads, which comprises baking the bread dough.
摘要翻译：需要开发一种使用溴酸钾（一种优良的面包改良剂）制备面包生面团的方法，其提供不含残留溴酸盐的烘烤面包，而不影响面包的风味和味道。还希望开发一种使用这种面包面团制作面包的方法。本发明提供一种制备面包生面团的方法，其包括在形成海绵面团的步骤中将溴酸钾作为水溶液与硫酸亚铁和抗坏血酸组合，使得加入的溴酸钾的溶解度增加面包面团以促进溴酸盐的化学分解，使得所得的烘烤面包中不含残留的溴酸盐或残留的溴酸盐含量降低。还提供了一种制作面包的方法，其包括烘烤面包面团。

34. 发明申请

US20040081738A1 Method of producing novel pasta and masa like doughs and products produced therefrom 审中-公开
标题翻译：生产新面条和马莎如面团和由其生产的产品的方法
公开(公告)号：US20040081738A1
公开(公告)日：2004-04-29
申请号：US10278253
申请日：2002-10-23
发明人： Annavarapu S. Murty , Madonna M. Ray , Jean L. Weber
IPC分类号： A23L001/00
CPC分类号： A21D2/36 , A21D6/001 , A21D8/02 , A21D13/047 , A21D13/40 , A23L7/111 , A23L7/117
摘要： This invention is directed to a method of making a refrigerated fresh pasta like dough or refrigerated fresh corn masa dough in which a portion of the wheat flour is replaced with semolina flour or masa flour respectively. The dough may further include chemical leaveners. The chemical leaveners are those that would typically be found in refrigerated baked goods and include acidulants and a base. The resulting dough, when it includes leaveners, can be successfully packaged into a refrigerated can and provides the consumer with the ability to have fresh dough on hand in the refrigerator. The invention is further directed to a pasta or corn dough product resulting from the method.
摘要翻译：本发明涉及一种制造冷面新鲜面条如面团或冷藏新鲜玉米泥饼面团的方法，其中一部分小麦粉分别用粗面粉或马莎粉替代。面团可以进一步包括化学原料。化学肥料是通常在冷冻烘焙食品中发现的化学物，包括酸化剂和碱。所产生的面团，当它包括放养者，可以成功地包装在冷藏罐中，并为消费者提供在冰箱中拥有新鲜面团的能力。本发明还涉及由该方法产生的面食或玉米面团产品。

35. 发明授权

US06620447B1 Method for making a baked product 失效
标题翻译：焙烤产品的制造方法
公开(公告)号：US06620447B1
公开(公告)日：2003-09-16
申请号：US09693916
申请日：2000-10-23
申请人： Veli-Matti Paukkunen , Pirjo Alho-Lehto , Petri Liimatainen
发明人： Veli-Matti Paukkunen , Pirjo Alho-Lehto , Petri Liimatainen
IPC分类号： B65B2516
CPC分类号： A21D8/02 , A21D8/06
摘要： The present invention is related to the manufacture of a baked product with the product being enclosed in a wrapper. The product can be given good qualities including that desired surface portions of the product can be provided a crust similar to that achievable under open-pan baking conditions. The invention is implemented so that the dough is dosed into the baking volume formed by said sealed wrapper, subsequently baking the dough in said baking space formed by said sealed wrapper. In the wrapper, the wrapper area overlying the intended crust-formation area of the baked product is made of a moisture-permeable porous material capable of passing water vapour through its structure.
摘要翻译：本发明涉及产品被封装在包装中的焙烤产品的制造。该产品可以具有良好的品质，包括产品的所需表面部分可以提供类似于在露天烘烤条件下可达到的外壳。实施本发明，使得将面团投入由所述密封包装形成的烘烤容积中，随后在由所述密封包装形成的所述烘烤空间中烘烤面团。在包装物中，覆盖焙烤产品的预期地壳形成区域的包装区域由能够使水蒸气通过其结构的透湿多孔材料制成。

36. 发明授权

US06586024B1 Method of producing shelf-stable, unbaked bread products 有权
标题翻译：生产保质期，未烘烤面包产品的方法
公开(公告)号：US06586024B1
公开(公告)日：2003-07-01
申请号：US09318856
申请日：1999-05-26
申请人： Janet Dob
发明人： Janet Dob
IPC分类号： A21D802
CPC分类号： A21D10/025 , A21D6/003 , A21D8/00 , A21D8/02
摘要： A method of preparing bread products, such as bagels, to increase shelf-stability is disclosed. Once the dough has been formed into a bagels, a second floor time of about 15 to 40 minutes is provided, sufficient to fully activate all yeast activity within the dough. During the second floor time the dough can be placed in a proof box, at temperature in the range of about 85° to about 100° and a relative humidity of 30-50%. The dough is sealed by exposing both sides to boiling water, having a temperature 180° F.-212° F., and then fully cooked within the water. This produces a product that is shelf-stable. Prior to consumption, the product, e.g. bagels are browned in a hot oven. Freezing gives the bagels a shelf life of up to about 9 months, air tight packaging a shelf life of up to about 10 days and gas flush packaging has a shelf life of about 45 days. Once the bagels are baked, they remain fresh for up to 48 hours.
摘要翻译：公开了一种制备面包产品（例如百吉饼）以提高货架稳定性的方法。一旦面团已经形成百吉饼，提供约15至40分钟的二层时间，足以完全活化面团内的所有酵母活性。在二楼的时间里，面团可以放置在防腐箱中，温度在约85°至约100°的范围内，相对湿度为30-50％。通过将两侧暴露于沸水中，将其温度为180°F-212°F，然后在水中完全煮熟来密封面团。这产生了一个货架稳定的产品。在消费之前，产品，例如，百吉饼在热烤箱中变褐。冷冻使百吉饼的保质期长达约9个月，气密包装的保质期可达约10天，气体冲洗包装的保质期约为45天。一旦百吉饼烘烤，它们保持新鲜长达48小时。

37. 发明申请

US20030077361A1 Glazed baking products 审中-公开
标题翻译：釉面烤制品
公开(公告)号：US20030077361A1
公开(公告)日：2003-04-24
申请号：US10231961
申请日：2002-08-30
申请人： Bakehouse, Ltd.
发明人： Christopher John Cobham Smail , Laura Nicole Honey
IPC分类号： A23G003/00
CPC分类号： A21D2/181 , A21D6/001 , A21D8/02 , A21D13/22 , A21D13/28
摘要： The invention comprises an improved dough mixture and processes for the preparation thereof which is improved by possessing a coating of a pre-glaze composition, wherein the composition comprises mainly a complex sugar, such that baking results in a product with a glazed appearance.
摘要翻译：本发明包括改进的面团混合物及其制备方法，其通过具有预釉组合物的涂层而改进，其中所述组合物主要包含复合糖，使得烘烤产生具有釉面外观的产品。

38. 发明授权

US06537599B2 Method for making bakery goods and bakery goods prepared thereby 有权
标题翻译：制作面包类商品和面包制品的方法
公开(公告)号：US06537599B2
公开(公告)日：2003-03-25
申请号：US09187437
申请日：1998-11-06
申请人： Jana D. Taylor , Valertine Brown, III , Jay A. McConn , Suzy J. Stonehill
发明人： Jana D. Taylor , Valertine Brown, III , Jay A. McConn , Suzy J. Stonehill
IPC分类号： A21D1300
CPC分类号： A21D8/02 , A21C9/04 , A21D13/22 , A21D13/32
摘要： A method is disclosed for preparing bakery goods having a plurality of edible particles on a top surface having substantially one hundred percent show and a home-made appearance. Also disclosed are novel baked goods prepared by the method and a novel cookie dough that has a transverse dimensional spread of at least 1.75 times after baking.
摘要翻译：公开了一种用于制备具有基本上百分之一表示的顶表面上的多个可食用颗粒和自制外观的面包店产品的方法。还公开了通过该方法制备的新型烘焙食品和烘烤后至少1.75倍的横向尺寸扩展的新型饼干面团。

39. 发明授权

US06303170B1 Baking dough configuration device and method 失效
标题翻译：烘焙面团配置装置及方法
公开(公告)号：US06303170B1
公开(公告)日：2001-10-16
申请号：US09552601
申请日：2000-04-19
申请人： Anthony J. Lachnit
发明人： Anthony J. Lachnit
IPC分类号： A21D600
CPC分类号： A21D8/02 , A21D6/00 , A21D13/47
摘要： A baking dough configuration device 10 includes a cutter or first member 12 that removably inserts into a tray or second member 18 having a preselected quantity of baking dough therein. The first member 12 is forcibly urged into the second member 18 until the first member 12 engages a lower wall 19 of the second member 18 thereby cutting or separating the dough in the second member 18 into a predetermined configuration. The first member 12 is then removed from the second member 18 followed by the removal of the dough from the second member 18. The dough maintains its configuration imposed by the first member 12 due to the dimension of the cuts or separations. The dough is then placed in an environmental chamber to allow for the growth of yeast, then baked, resulting in a bread roll having a configuration that is substantially the same as a bread roll derived from baked dough positioned into an “overhand knot” configuration.
摘要翻译：烘焙面团配置装置10包括可拆卸地插入到其中具有预选量的烘焙面团的托盘或第二构件18中的切割器或第一构件12。第一构件12被强制地推入第二构件18，直到第一构件12接合第二构件18的下壁19，从而将第二构件18中的面团切割或分离成预定构型。然后将第一构件12从第二构件18移除，随后从第二构件18移除面团。由于切割或分离的尺寸，面团保持由第一构件12施加的构造。然后将面团放置在环境室中以允许酵母的生长，然后烘烤，得到具有与定位成“过手结”构造的烘焙面团的面包卷基本相同的构造的面包卷。

40. 发明授权

US06228403B1 Shelf stable brownie batter article and method of preparation 有权
标题翻译：搁板稳定的巧克力面糊制品及其制备方法
公开(公告)号：US06228403B1
公开(公告)日：2001-05-08
申请号：US09322208
申请日：1999-05-28
申请人： Venkatachalam Narayanaswamy , Linda R. Kreisman , James E. Langler , David W. Tobelmann
发明人： Venkatachalam Narayanaswamy , Linda R. Kreisman , James E. Langler , David W. Tobelmann
IPC分类号： A21D400
CPC分类号： A21D10/045 , A21D4/00 , A21D8/02
摘要： A ready-to-bake batter article for brownies comprises a gas impermeable container, a low water activity high ratio brownie batter disposed within and partially filling the container and an unpressurized, inert low oxygen gas in the unfilled headspace. The ratio of sugar to flour in the batter ranges from about 1.5:1 to 3.5:1. The batter has a water activity of less than 0.85.
摘要翻译：用于布朗尼的即可烘烤的面糊制品包括不透气容器，设置在容器内并部分填充容器的低水分活度的高比例的巧克力糊料和未填充的顶部空间中的未加压的惰性低氧气体。面糊中糖与面粉的比例范围为约1.5：1至3.5：1。面糊的水分活度小于0.85。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式