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51. 发明申请

US20090191313A1 Method for Making a Coated Food Product Having a Heat Susceptible Coating 有权
标题翻译：制造具有耐热敏感涂层的涂层食品的方法
公开(公告)号：US20090191313A1
公开(公告)日：2009-07-30
申请号：US12021959
申请日：2008-01-29
申请人： Dimitrius Lykomitros , Kevin O'Sullivar , V.N. Mohan Rao , Barbara Vazquez Del Mercado
发明人： Dimitrius Lykomitros , Kevin O'Sullivar , V.N. Mohan Rao , Barbara Vazquez Del Mercado
IPC分类号： A23L1/36 , A23L1/48 , A23G3/00
CPC分类号： A23G3/54 , A23L25/25 , A23P20/10
摘要： A method for making a coated food product having a heat susceptible coating is disclosed. In one aspect, the invention is directed towards a nut having a proteinaceous or fruit-based coating with no visible scorching in the outer, visible coating layer. In one aspect, the food center is par-coated with or without a heat susceptible coating, pre-roasted, finished coated with or without a heat susceptible coating, and cooked. In another aspect, the food center is first coated with a heat susceptible coating, then coated with a non-heat susceptible coating and cooked. In yet another aspect, the food center is coated with a heat susceptible coating and then cooked in a two-stage process whereby the first stage is at a hotter temperature than the second stage.
摘要翻译：公开了一种制备具有热敏涂层的涂覆食品的方法。在一个方面，本发明涉及具有蛋白质或水果基涂层的螺母，其在外部可见涂层中没有可见的焦烧。在一个方面，食品中心被涂覆有或不具有耐热敏涂层，预烘烤，成品涂覆有或没有耐热敏感涂层，并熟化。在另一方面，食物中心首先涂覆有耐热敏感的涂层，然后涂覆有不易受感染的涂层并煮熟。在另一方面，食品中心涂覆有热敏涂层，然后在两阶段工艺中煮熟，由此第一阶段处于比第二阶段更热的温度。

52. 发明申请

US20070196550A1 Edible product 审中-公开
标题翻译：食用产品
公开(公告)号：US20070196550A1
公开(公告)日：2007-08-23
申请号：US11445772
申请日：2006-06-02
申请人： Aharon Weissman
发明人： Aharon Weissman
IPC分类号： A23F3/16
CPC分类号： A61K36/185 , A23B9/14 , A23L25/25 , A23L33/105 , A61K8/11 , A61K8/97 , A61K2800/412 , A61Q19/00
摘要： Disclosed herein is a layered edible product comprising a core including a pretreated fruit seed component; and at least one layer of dried fruit component, enveloping, covering, or at least partially diffusing into said core.
摘要翻译：本文公开了一种层状可食用产品，其包含包含预处理的果实种子组分的核心; 和至少一层干果成分，包裹，覆盖或至少部分地扩散到所述芯中。

53. 发明申请

US20060204614A1 Pan coating process 审中-公开
标题翻译：锅涂工艺
公开(公告)号：US20060204614A1
公开(公告)日：2006-09-14
申请号：US11075930
申请日：2005-03-09
申请人： Knut Rapp , Bernd Hasslinger , Jorg Kowalczyk
发明人： Knut Rapp , Bernd Hasslinger , Jorg Kowalczyk
IPC分类号： A23G4/18
CPC分类号： A23G4/20 , A23G3/343 , A23G3/54 , A23G4/062 , A23G2200/06 , A23L25/25
摘要： The present invention relates to improved pan coating processes and to coated products produced thereby.
摘要翻译：本发明涉及改进的锅涂方法和由此生产的涂覆产品。

54. 发明申请

US20060134285A1 Method of making a shelf stable edible snack having an outer dough layer 审中-公开
标题翻译：制备具有外部面团层的搁置稳定的食用小吃的方法
公开(公告)号：US20060134285A1
公开(公告)日：2006-06-22
申请号：US10524373
申请日：2003-08-14
申请人： Joan Schnieber , Amy Dombroski , Jalaj Bhatt
发明人： Joan Schnieber , Amy Dombroski , Jalaj Bhatt
IPC分类号： A23L1/00 , A21D10/00
CPC分类号： A23L25/25 , A21D6/001 , A21D13/22 , A21D13/31 , A23L7/122 , A23P20/10 , A23P20/12
摘要： The present invention is directed to a method of making a shelf stable edible snack. The method comprises the steps of: (A) providing an edible core having an outside surface; and (B) applying at least one outer dough layer that substantially covers the outside surface of the edible core; wherein the outer layer is applied by a method comprising the steps of: (a) applying a base liquid onto the outside surface of the edible core, thereby forming a liquid coated component; (b) applying a dry powder to the liquid coated component, thereby forming an edible layered component; and (c) optionally, (i) drying the liquid coated core after step (a), (ii) drying the edible layered component after step (b), or (iii) drying the liquid coated core after step (a) and drying the edible layered component after step (b); and (d) cooking to form the shelf stable edible snack, wherein the outer dough layer has a water activity of about 0.2 to about 0.8 at 25° C.
摘要翻译：本发明涉及一种制备搁置稳定的食用小吃的方法。该方法包括以下步骤：（A）提供具有外表面的可食用芯; 和（B）施加基本上覆盖可食用芯的外表面的至少一个外部面团层; 其特征在于，通过包括以下步骤的方法施加所述外层：（a）将基础液体涂覆到所述可食用芯体的外表面上，从而形成液体涂布部件; （b）将干粉施加到液体涂布的部件上，从而形成可食用的分层成分; 和（c）任选地，（i）在步骤（a）之后干燥液体涂覆的芯，（ii）在步骤（b）之后干燥可食用的层状组分，或（iii）在步骤（a）之后干燥液体涂覆的芯并干燥步骤（b）后的可食用层状组分; 和（d）烹饪以形成搁置稳定的可食性小吃，其中外部面团层在25℃具有约0.2至约0.8的水分活度

55. 发明申请

US20060075927A1 Aqueous shellac coating agent and production process therefor, and coated food and production process therefor, coated drug and production process therefor, glazing composition for oil-based confectionary, glazing process, and glazed oil-based confectionary using same 审中-公开
标题翻译：水性紫胶涂料及其制备方法及其涂覆食品及其制备方法，涂料及其制备方法，油基糖果，玻璃制品的上釉组合物和使用相同的釉面油基糖果
公开(公告)号：US20060075927A1
公开(公告)日：2006-04-13
申请号：US11289165
申请日：2005-11-29
申请人： Tomoyuki Shobu , Kazuo Igusa , Toshichika Ogasawara , Keizou Mochizuki , Hidejiro Hara , Kazumi Yamada
发明人： Tomoyuki Shobu , Kazuo Igusa , Toshichika Ogasawara , Keizou Mochizuki , Hidejiro Hara , Kazumi Yamada
IPC分类号： A23B4/10 , A23L1/00 , C08J3/02
CPC分类号： C09D193/02 , A23G1/305 , A23G1/54 , A23G3/343 , A23G3/54 , A23G2200/00 , A23G2200/06 , A23L7/122 , A23L25/25 , A23L29/05 , A23P20/11 , A23V2002/00 , A61K9/2813 , A61K9/282 , A61K9/2833 , C08J3/02 , A23V2200/22 , A23V2250/50 , A23V2250/0606 , A23V2250/5118 , A23V2250/628
摘要： There are provided an aqueous-shellac coating agent comprising shellac, a basic amino acid and/or a basic phosphate, as well as a production process therefor; a coated food and a coated drug that have been coated with such a coating agent; a glazing. composition for oil-based confectionary which is in a liquid form and comprises an aqueous shellac solution (A) containing shellac, a basic amino acid and/or a basic phosphate dissolved in water, a thickener (B), and/or a sugar (C); a process for glazing oil-based confectionary in which this glazing composition is applied to oil-based confectionary to be glazed, thereby generating a glaze; and glazed oil-based confectionary produced using this process for glazing oil based confectionary;
摘要翻译：提供了包含虫胶，碱性氨基酸和/或碱式磷酸盐的水性紫外线包衣剂及其制备方法; 已经涂覆有这种涂层剂的涂覆食品和涂覆的药物; 玻璃窗油性糖果组合物，其为液体形式，并且包含含有虫胶的水性紫胶溶液（A），溶于水的碱性氨基酸和/或碱式磷酸盐，增稠剂（B）和/或糖（ C）; 这种用于上油的油性糖果的方法，其中该玻璃组合物应用于油性糖果面漆，从而产生釉料; 并使用该方法生产的上釉油基糖果制成的油基糖果;

56. 发明申请

US20050266135A1 Compositions of fructose and glucose containing inulin 有权
标题翻译：果糖和含葡萄糖的菊粉的组成
公开(公告)号：US20050266135A1
公开(公告)日：2005-12-01
申请号：US11076480
申请日：2005-03-09
申请人： Barnard Silver
发明人： Barnard Silver
IPC分类号： A23G1/40 , A23G3/00 , A23G3/42 , A23L1/0528 , A23L1/08 , A23L1/236 , A23L1/36
CPC分类号： A23G3/42 , A23G1/40 , A23L21/25 , A23L25/25 , A23L27/33 , A23L29/244 , A23V2002/00 , A23V2250/5062 , A23V2250/61 , A23V2250/606
摘要： Crystallization of glucose in compositions such as high fructose corn syrup or honey is reduced by adding as little as 0.25% by weight of inulin. The addition of inulin to honey reduces stickiness and increases the viscosity to allow the sweetener composition to retain its shape when molded. A honey and inulin composition can be added to chocolate without separation. A honey and inulin composition can be mixed with powdered milk without separation.
摘要翻译：通过加入少至0.25重量％的菊粉来降低葡萄糖在高果糖玉米糖浆或蜂蜜等组合物中的结晶。将菊粉添加到蜂蜜中可降低粘性并增加粘度，以使甜味剂组合物在模制时保持其形状。蜂蜜和菊粉组合物可以加入巧克力而不分离。蜂蜜和菊粉组合物可以与奶粉混合而不分离。

57. 发明申请

US20050013910A1 Method for non-fry cooking and its uses 审中-公开
标题翻译：非炒菜方法及其用途
公开(公告)号：US20050013910A1
公开(公告)日：2005-01-20
申请号：US10916473
申请日：2004-08-12
申请人： Yasuo Takeuchi , Takashi Shibuya , Toshio Miyake
发明人： Yasuo Takeuchi , Takashi Shibuya , Toshio Miyake
IPC分类号： A23L5/10 , A23B4/033 , A23B4/10 , A23B7/02 , A23B7/022 , A23B7/08 , A23B9/00 , A23C20/02 , A23F3/06 , A23F3/14 , A23G3/00 , A23G3/34 , A23L3/42 , C12C3/02
CPC分类号： A23B7/08 , A23B4/033 , A23B4/10 , A23B7/022 , A23C20/025 , A23F3/14 , A23L3/42 , A23L5/19 , A23L7/196 , A23L7/1963 , A23L11/01 , A23L11/03 , A23L13/428 , A23L17/75 , A23L19/03 , A23L19/05 , A23L25/25
摘要： A method for non-fry cooking, comprising a step of heating and dehydrating a food material using an aqueous trehalose solution with a relatively-high temperature and concentration; a non-fried food product having a satisfactory mouth feel, flavor, taste and being substantially free of an excessive intake of lipids; and an agent for non-fry cooking comprising trehalose as an effective ingredient.
摘要翻译：一种非油炸烹饪方法，包括使用相对高温度和浓度的海藻糖水溶液对食物进行加热和脱水的步骤; 具有令人满意的口感，风味，味道并且基本上不含过量摄入脂质的非油炸食品; 以及包含海藻糖作为有效成分的非油炸烹饪剂。

58. 发明申请

US20040103821A1 Aqueous shellac coating agent and production process therefor, and coated food and production process therefor, coated drug and production process therefor, glazing composition for oil-based confectionary, glazing process, and glazed oil-based confectionary using same 审中-公开
标题翻译：水性紫胶涂料及其制备方法及其涂覆食品及其制备方法，涂料及其制备方法，油基糖果，玻璃制品的上釉组合物和使用相同的釉面油基糖果
公开(公告)号：US20040103821A1
公开(公告)日：2004-06-03
申请号：US10721555
申请日：2003-11-25
申请人： Freund Industrial Co., Ltd.
发明人： Tomoyuki Shobu , Kazuo Igusa , Toshichika Ogasawara
IPC分类号： C08J003/02 , C08L093/00 , A23L001/00 , A23G001/00 , A23K001/00 , A21D002/00 , A23B004/00 , A23F005/00 , A61K009/42 , A61K009/38 , A61K009/36 , A61K009/34
CPC分类号： C09D193/02 , A23G1/305 , A23G1/54 , A23G3/343 , A23G3/54 , A23G2200/00 , A23G2200/06 , A23L7/122 , A23L25/25 , A23L29/05 , A23P20/11 , A23V2002/00 , A61K9/2813 , A61K9/282 , A61K9/2833 , C08J3/02 , A23V2200/22 , A23V2250/50 , A23V2250/0606 , A23V2250/5118 , A23V2250/628
摘要： There are provided an aqueous shellac coating agent comprising shellac, a basic amino acid and/or a basic phosphate, as well as a production process therefor; a coated food and a coated drug that have been coated with such a coating agent; a glazing composition for oil-based confectionary which is in a liquid form and comprises an aqueous shellac solution (A) containing shellac, a basic amino acid and/or a basic phosphate dissolved in water, a thickener (B), and/or a sugar (C); a process for glazing oil-based confectionary in which this glazing composition is applied to oil-based confectionary to be glazed, thereby generating a glaze; and glazed oil-based confectionary produced using this process for glazing oil-based confectionary.
摘要翻译：提供了包含虫胶，碱性氨基酸和/或碱式磷酸盐的水性紫胶漆剂及其制备方法; 已经涂覆有这种涂层剂的涂覆食品和涂覆的药物; 用于油性糖果的油漆组合物，其为液体形式，并且包含含有虫胶的水性紫胶溶液（A），溶于水的碱性氨基酸和/或碱式磷酸盐，增稠剂（B）和/或糖（C）; 这种用于上油的油性糖果的方法，其中该玻璃组合物应用于油性糖果面漆，从而产生釉料; 并使用这种用于上光油基糖果的方法生产的含油基糖果。

59. 发明申请

US20040067282A1 Production of snacks having an expanded, crispy, chip-like textured coating 有权
标题翻译：生产具有膨胀，脆性，片状纹理涂层的小吃
公开(公告)号：US20040067282A1
公开(公告)日：2004-04-08
申请号：US10264561
申请日：2002-10-04
发明人： Jan Karwowski , C. Y. Wang , Randy G. Young
IPC分类号： A23G003/00
CPC分类号： A23L25/25 , A23P20/12
摘要： A savory or sweet snack having an expanded, crispy, chip-like textured, substantially uniform, homogeneous, cellular coating is obtained by tumbling an edible core material, such as nuts or dried fruit, and alternately applying an aqueous component and a preblended dry mixture on the tumbling edible core material to form a dough coating on the edible core material. The dough-coated core material may be heated by frying or baking to substantially reduce the moisture content of the dough, and to substantially expand the dough. The thick, expanded coating has a substantial amount of wheat yet it possesses a crispy, crunchy texture of a chip, rather than a leavened, mealy or flaky texture. Use of a pregelatinized waxy starch, which is not chemically modified, provides crispness and a high degree of expansion Use of a pure, raw potato starch which is not chemically modified promotes crunchiness and a chip-like texture and reduces oil pick-up or absorption during frying. The tumbling is preferably performed in a continuous belt coating device to achieve high production rates and uniform coating of individual core material pieces without agglomeration or sticking of pieces to each other.
摘要翻译：通过翻转可食用的核心材料（例如坚果或干果），并且交替地施加水性成分和预混合的干混合物，获得具有膨胀，酥脆，片状纹理，基本上均匀，均匀的多孔涂层的咸味或甜点心在可旋转的可食用芯材上，在可食用的芯材上形成面团涂层。面团涂覆的芯材料可以通过油炸或烘烤加热，以显着降低面团的含水量，并使面团基本上膨胀。厚的膨胀涂层具有大量的小麦，但它具有脆性，松脆的芯片质地，而不是发酵的，粉状的或片状的质地。未经化学改性的预胶化蜡质淀粉的使用提供了脆性和高度的膨胀使用未经化学改性的纯生的马铃薯淀粉促进脆性和片状质地并减少吸油或吸收油炸时。滚筒优选在连续皮带涂布装置中进行，以实现高生产率和单个芯材料片的均匀涂布，而不会使块彼此附着或粘结。

60. 发明申请

US20030194470A1 Pecan confection 审中-公开
标题翻译：山核桃甜点
公开(公告)号：US20030194470A1
公开(公告)日：2003-10-16
申请号：US10407173
申请日：2003-04-07
发明人： John A. Glover
IPC分类号： A23L001/36
CPC分类号： A23G3/48 , A23G3/54 , A23G3/563 , A23L25/20 , A23L25/25 , A23P10/10
摘要： The pecan confectionery according to the present invention comprises two overlapping pecan halves and an edible filling layer sandwiched between the two pecan halves. The filling layer can be any spreadable food product including but not limited to cream, ice cream, marshmallow, and caramel. In addition to enhancing the flavor of the pecan halves, the filling layer serves to hold the pecan halves together. Thus, the arrangement of the pecan confectionery allows one to enjoy a unique combination of flavors in a simple and convenient manner.
摘要翻译：根据本发明的山核桃糖果包括两个重叠的山核桃一半和夹在两个山核桃之间的可食用填充层。填充层可以是任何可展开的食品，包括但不限于奶油，冰淇淋，棉花糖和焦糖。除了增加山核桃一半的风味之外，填充层还用于将山核桃一半保持在一起。因此，胡桃糖果的布置使得人们以简单方便的方式享受独特的风味组合。

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