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81. 发明授权

US4940595A Controlling the texture of microwave brownies 失效
标题翻译：控制微波巧克力的质感
公开(公告)号：US4940595A
公开(公告)日：1990-07-10
申请号：US249017
申请日：1988-09-26
申请人： John J. Yasosky , Patricia W. Hahn , William A. Atwell
发明人： John J. Yasosky , Patricia W. Hahn , William A. Atwell
IPC分类号： A21D2/14 , A21D2/16 , A21D8/06
CPC分类号： A21D2/16 , A21D2/14 , A21D8/06
摘要： The texture of high sugar, relatively low moisture, flour based products baked in a microwave oven can be controlled by regulating the steam retention capabilities of the batter. The steam retention capabilities of the batter can be affected by the use of an emulsifier in the batter.
摘要翻译：可以通过调节面糊的蒸汽保持能力来控制高糖，相对低水分的质地，在微波炉中烘烤的面粉产品。面糊的蒸汽保持能力可能受到面糊中乳化剂的使用的影响。

82. 发明授权

US4735811A Tortilla and method of manufacture 失效
标题翻译：玉米饼和制作方法
公开(公告)号：US4735811A
公开(公告)日：1988-04-05
申请号：US791243
申请日：1985-10-25
申请人： Leslie L. Skarra , Katy Ghiasi , James R. Evans , Ernst Graf
发明人： Leslie L. Skarra , Katy Ghiasi , James R. Evans , Ernst Graf
IPC分类号： A21D13/00 , A21D8/02
CPC分类号： A21D13/0074
摘要： An improved tortilla is provided which has increased shelf life while maintaining improved flexibility over the shelf life. The tortilla is comprised of flour, water and other plasticizing agents to provide a low moisture content product still having a high liquid content. The tortilla is cooked to completely gelatinize the starch in the interior of the tortilla. The tortilla is cooled, packaged and stored having about a ninety (90) day shelf life while maintaining sufficient flexibility to prevent appreciable cracking when folded for use.
摘要翻译：提供了一种改进的玉米饼，其具有增加的保质期，同时在保质期内保持改进的柔性。玉米粉由面粉，水和其他增塑剂组成，以提供仍然具有高液体含量的低含水量产品。玉米粉圆饼煮熟，以使玉米饼内部的淀粉完全糊化。玉米粉圆饼被冷却，包装和储存，具有约九十（90）天的保质期，同时保持足够的柔韧性，以防止在折叠使用时明显的开裂。

83. 发明授权

US4623542A High stability, high flavor, breakfast pastry and method for preparing the same 失效
标题翻译：高稳定性，高风味，早餐糕点及其制备方法
公开(公告)号：US4623542A
公开(公告)日：1986-11-18
申请号：US467699
申请日：1983-02-24
申请人： Glenn Wallin , Diane Rosenwald , James Citti , Samuel Yong
发明人： Glenn Wallin , Diane Rosenwald , James Citti , Samuel Yong
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/0022
摘要： A high moisture, highly stable, breakfast pastry which comprises a dough shell surrounding an encased, flavored filling material. The pastry is suitable for cooking/frying, freezing, subsequent thawing, and toasting. For products of this type, this breakfast pastry has an unusually high moisture content, and because of the special composition and processing of both the shell and the interior filling, there is a unique stability at the interface of the two, which minimizes often occurring undesirable phenomena, such as moisture migration, color deterioration, dough sogginess, and flavor loss.
摘要翻译：高水分，高度稳定的早餐糕点，其包括围绕包裹的调味填充材料的面团外壳。糕点适用于烹饪/油炸，冷冻，后续解冻和烘烤。对于这种类型的产品，这种早餐糕点具有非常高的含水量，并且由于壳和内部填充物的特殊组成和处理，在两者的界面处具有独特的稳定性，这最小化经常发生的不期望的现象，如潮湿迁移，颜色恶化，面团闷热和风味损失。

84. 发明授权

US4456625A Storage stable, ready-to-eat baked goods 失效
标题翻译：储存稳定，即食烘焙食品
公开(公告)号：US4456625A
公开(公告)日：1984-06-26
申请号：US388069
申请日：1982-06-14
申请人： Jack R. Durst
发明人： Jack R. Durst
IPC分类号： A23G3/00 , A21D2/14 , A21D13/00 , A21D15/00 , A23G3/34 , A21D10/02
CPC分类号： A21D2/14
摘要： Ready-to-eat baked goods which contain a substantial portion of non-gelatinized starch, and are shelf stable for up to one year, are disclosed. They are prepared from a flour containing base-batter mix, water, and at least 5% by weight of the product of an edible, liquid polyhydric alcohol. The water activity level of the baked good is equal to or less than 0.85, the ratio of total water to edible liquid, polyhydric alcohol is equal to or less than 4.8 and the ratio of flour to edible, liquid polyhydric alcohol is equal to or less than 5.6.
摘要翻译：公开了含有大部分非糊化淀粉的即食烘焙食品，并且保质期长达一年。它们由含有基础面糊混合物，水和至少5重量％的可食用液体多元醇的产品的面粉制备。烘焙食品的水分活度等于或小于0.85，总水与食用液体的比例，多元醇等于或小于4.8，面粉与可食用液体多元醇的比例等于或小于比5.6。

85. 发明授权

US4381315A Refrigerated dough and method of manufacture 失效
标题翻译：冷冻面团和制造方法
公开(公告)号：US4381315A
公开(公告)日：1983-04-26
申请号：US262584
申请日：1981-05-11
申请人： Samuel H. Yong , Douglas A. Edmonson , Leah G. Evans , Deena G. Hohle , Susan H. Jensen , Leslie S. O'Keefe , Debra S. Laatsch
发明人： Samuel H. Yong , Douglas A. Edmonson , Leah G. Evans , Deena G. Hohle , Susan H. Jensen , Leslie S. O'Keefe , Debra S. Laatsch
IPC分类号： A21D6/00 , B65D3/26 , B65D81/20 , A21D8/00 , A21D10/02
CPC分类号： A21D6/001 , B65D3/263 , B65D81/2053
摘要： A refrigerated dough and method of manufacture are provided which will result in a baked product having a bread-like texture and/or allows the use of fast acting leaveners. The dough is adapted for being contained in a pressurized container and adapted for storage under refrigerated conditions.
摘要翻译：提供冷冻面团和制造方法，其将产生具有面包状纹理的烘烤产品和/或允许使用快速作用的放料器。面团适于容纳在加压容器中并适于在冷藏条件下储存。

86. 发明授权

US4219573A Microwave popcorn package 失效
标题翻译：微波爆米花包装
公开(公告)号：US4219573A
公开(公告)日：1980-08-26
申请号：US15036
申请日：1979-02-26
申请人： James R. Borek
发明人： James R. Borek
IPC分类号： A23L1/18 , A47J36/02 , B65D81/34
CPC分类号： B65D81/3469 , A23L7/183 , A47J36/022 , B65D2581/3421
摘要： A package for popping popcorn in a microwave oven is provided. The package includes an expandable container adapted to contain popcorn, oil and salt which when exposed to microwave radiation, the oil and popcorn will become heated and the popcorn will pop (steam produced by the heating will expand the container to accommodate the popped popcorn). The container has one wall with a thermal insulating pad associated therewith which improves the popping performance of the popcorn by preventing heat loss from the package to the oven floor.
摘要翻译：提供了一个用于在微波炉中爆出爆米花的包装。该包装包括适于容纳爆米花，油和盐的可膨胀容器，当暴露于微波辐射时，油和爆米花将被加热并且爆米花将流出（由加热产生的蒸汽将膨胀容器以容纳爆米花爆米花）。容器具有一个带有与其相关联的绝热垫的壁，其通过防止从包装到烘箱地板的热量损失来改善爆米花的爆破性能。

87. 发明授权

US4217369A Moisture resistant nut-like food composition 失效
标题翻译：防潮坚果类食品组合物
公开(公告)号：US4217369A
公开(公告)日：1980-08-12
申请号：US713077
申请日：1976-08-09
申请人： Jack R. Durst
发明人： Jack R. Durst
IPC分类号： A23L1/36 , A23L1/172 , A23L1/30 , A23D5/00
CPC分类号： A23L33/115 , A23L7/152 , Y10S426/803
摘要： Nut-like food compositions comprising a dispersion of oil droplets in a continuous phase of film-former are provided with substantially improved moisture resistance characteristics by employing an irreversibly heat-coagulable film-former, limiting the quantity of permanent plasticizer present in the formulation to a quantity no greater than the amount of heat-coagulable film-former, and exposing the dispersion to conditions sufficient to heat-coagulate the film-former and render it substantially less water soluble. The simulated nutmeats of this invention are particularly suited for use in moist food products.
摘要翻译：在成膜剂的连续相中包含油滴的分散体的类似营养的食品组合物通过使用不可逆的可凝结的成膜剂，具有显着改善的防潮特性，将制剂中存在的永久性增塑剂的量限制在数量不大于可热凝成膜剂的量，并将分散体暴露于足以使成膜剂热凝固并使其显着更少的水溶性的条件。本发明的模拟肉酱特别适用于湿食品。

88. 发明授权

US4190757A Microwave heating package and method 失效
标题翻译：微波加热包装及方法
公开(公告)号：US4190757A
公开(公告)日：1980-02-26
申请号：US870906
申请日：1978-01-19
申请人： Charles H. Turpin , Thomas C. Hoese
发明人： Charles H. Turpin , Thomas C. Hoese
IPC分类号： B65D81/34 , H05B9/06 , B65B25/22
CPC分类号： B65D81/3446 , B65D2581/3406 , B65D2581/3447 , B65D2581/3448 , B65D2581/3464 , B65D2581/3472 , B65D2581/3477 , B65D2581/3479 , B65D2581/3481 , B65D2581/3482 , B65D2581/3489 , B65D2581/3494
摘要： The invention provides a distribution and heating method for foodstuffs and an inexpensive disposable microwave shipping, heating and serving package for food composed of a paperboard carton and a lossy microwave energy absorber which becomes hot when exposed to microwave radiation. The absorber is associated in conductive heat transfer relationship with a food product contained in the package and is usually bonded to a structural supporting sheet such as aluminum foil. The package also includes a shield e.g., a metal foil sheet adapted to reduce by a controlled amount the direct transmission of microwave energy into the food product. The shield may have holes of a selected size to provide a predetermined controlled amount of direct microwave energy to the food product or can be a nonperforated sheet or screen. The absorber heats the adjacent surface of the food by conduction to a sufficiently high temperature to provide searing or browning while controlled microwave exposure heats the inside. The thickness of the absorber is substantially in the range wherein absorber thickness and temperature response are positively correlated.
摘要翻译：本发明提供一种用于食品的分配和加热方法以及用于由纸板纸箱和有损的微波能量吸收器组成的食品的廉价的一次性微波运输，加热和服务包装，其在暴露于微波辐射时变热。该吸收器与包装在包装中的食品相关联，并且通常与诸如铝箔的结构支撑片材结合。封装还包括屏蔽，例如金属箔片，其适于将受控量的微波能量直接传输到食品中。护罩可以具有所选尺寸的孔，以向食品提供预定的受控量的直接微波能量，或者可以是非穿孔片或屏幕。吸收器通过传导加热食物的相邻表面至足够高的温度以提供灼热或褐变，同时受控的微波暴露加热内部。吸收体的厚度基本上在吸收体厚度和温度响应呈正相关的范围内。

89. 发明授权

US4170659A Fried dough product and method 失效
标题翻译：油炸面团产品和方法
公开(公告)号：US4170659A
公开(公告)日：1979-10-09
申请号：US816641
申请日：1977-07-18
申请人： Rose W. Totino , James R. Behnke , Jack D. Westover , Richard L. Keller
发明人： Rose W. Totino , James R. Behnke , Jack D. Westover , Richard L. Keller
IPC分类号： A21B5/08 , A21D8/00 , A21D13/00 , A23L1/01
CPC分类号： A21D13/007 , A21B5/08
摘要： A delamination resistant fried dough product such as a pizza shell having a unique structure is described. It is composed of a flat at least partially fried body of soft porous dough and crispable outer crust with a plurality of blisters having generally hemispherical upwardly extending domed upper surfaces. The blisters usually contain one or more cavities substantially larger in size than the pores of the dough. The blisters are spaced apart from one another laterally and ligaments of dough are located between the blisters to connect the upper and lower surfaces of the crust for the purpose of unifying the crust and preventing the top portion of the crust from becoming delaminated from the lower portion during the frying process. After the crust has cooled, a topping, such as a pizza topping, sugar or glaze, fruit, cheese, egg, custard, etc. is applied to the top surface of the crust which is then usually frozen.
摘要翻译：描述了具有独特结构的耐剥离油炸面团产品，如披萨外壳。它由柔软的多孔面团的至少部分油炸的身体和易碎的外壳组成，具有多个具有大致半球形向上延伸的圆顶形表面的泡罩。水泡通常包含一个或多个大小比面团的孔大得多的空腔。水泡彼此间隔开，并且面团的韧带位于水泡之间，以连接地壳的上表面和下表面，以便统一地壳并防止外壳的顶部与下部分离在油炸过程中。在地壳冷却后，将顶层，如比萨饼，糖或釉料，水果，奶酪，蛋，乳蛋糕等施加到地壳的上表面，然后通常被冷冻。

90. 发明授权

US4156744A Process for forming shaped potato products and products resulting therefrom 失效
标题翻译：由此形成成型马铃薯产品和产品的方法
公开(公告)号：US4156744A
公开(公告)日：1979-05-29
申请号：US831638
申请日：1977-09-08
申请人： Elmars M. Kiploks , James D. O'Neil
发明人： Elmars M. Kiploks , James D. O'Neil
IPC分类号： A23L19/12 , A23L1/216
CPC分类号： A23L19/13
摘要： Cooked and shaped potato products such as french fries, scalloped, au gratin potatoes or potato chips are prepared by first cooking of potatoes sufficiently so that they can be mashed. They are then peeled and subdivided, for example, by ricing them. The subdivided potatoes are supported as a porous mass and partially dried either at atmospheric pressure or vacuum while being agitated to reduce the moisture content to about 29-40% solids by weight. The predried potatoes are then formed to a predetermined shape. When extrusion formed, the forming die should have sufficient open area to maintain nozzle pressure at about 15 ps or less. The shaped pieces are preferably further dried and either refrigerated or frozen. Just before they are eaten they are heated preferably by frying them in fat.
摘要翻译：通过首先对马铃薯进行充分的烹饪，以便将它们捣碎，来制备诸如炸薯条，扇贝，马铃薯土豆或马铃薯薯片的熟化和成型的马铃薯产品。然后，他们被剥皮和细分，例如，通过将他们撬起来。细分的马铃薯作为多孔质量被支撑，并在大气压力或真空下被部分干燥，同时搅拌以将水分含量降低至约29-40％固体重量。然后将预干燥的土豆形成为预定的形状。当挤出成型时，成形模具应具有足够的开口面积以将喷嘴压力维持在约15ps或更小。成形件优选进一步干燥并冷藏或冷冻。在食用之前，最好用油炸它们加热。

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