专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

81. 发明申请

US20150056334A1 BAKING KIT SYSTEM AND METHODS 审中-公开
标题翻译：面包系统和方法
公开(公告)号：US20150056334A1
公开(公告)日：2015-02-26
申请号：US14456200
申请日：2014-08-11
申请人： Leah Tutin , Taya Geiger
发明人： Leah Tutin , Taya Geiger
IPC分类号： A21D8/02 , A21D10/00
CPC分类号： A21D8/02 , A21D10/002 , A21D10/025
摘要： Baking kit systems and methods, and in particular, baking kit teaching systems and methods are described. in some examples, a baking kit system includes: a plurality of discretely packaged ingredients in packets configured to be mixed together into a baking mixture, the packets including lower concentration ingredient packets and higher concentration ingredient packets (being respectively of lower and higher concentrations in the baking mixture); a container for retaining the ingredient packets; and a set of instructions providing steps for combining and baking the contents of the ingredient packets. In some further examples, the packets each include an indicium and the set of instructions provides steps for combing the contents of the ingredient packets according to the indicia.
摘要翻译：描述了烘烤套件系统和方法，特别是烘焙套件教学系统和方法。在一些示例中，烘烤套件系统包括：分组中的多个离散包装的成分，被配置成混合在一起成为烘烤混合物，所述包装包括较低浓度的成分包和较高浓度的成分包（分别为较低浓度的成分包烘焙混合物）; 用于保持成分包的容器; 以及提供组合和烘焙成分包的内容物的步骤的一组指令。在一些其它示例中，分组各自包括标记，并且该组指令提供了根据标记来组合成分分组的内容的步骤。

82. 发明授权

US08939069B2 Collapsible bread dough rising box 有权
标题翻译：可折叠面包面团上升盒
公开(公告)号：US08939069B2
公开(公告)日：2015-01-27
申请号：US12276307
申请日：2008-11-22
申请人： Michael W. Taylor
发明人： Michael W. Taylor
IPC分类号： A23C3/02 , A23C15/04 , A01J11/04 , A01J13/00 , A01J15/14 , A21D8/02 , A47J27/04 , F24C7/08 , A47J43/24 , A21C13/00 , A21B3/13 , A23L3/005 , A23B7/144 , A23L3/10 , A23N15/08 , A23L3/365
CPC分类号： A21D8/02 , A21B3/133 , A21C13/00 , A23B7/144 , A23L3/005 , A23L3/10 , A23L3/365 , A23N15/08 , A47J27/04 , A47J43/24 , F24C7/08
摘要： A collapsible bread dough rising box is disclosed that can be assembled for warming bread dough during rising, and then collapsed into a folded middle section held between a top member and bottom for easy transport and storage. The box can be large enough to hold a large mixing bowl or several bread pans. A multi-position switch or thermostat can be used to maintain the internal temperature at a desired value between 80 and 120 degrees Fahrenheit. Ventilation channels can be cooperative with the thermostat. Lights can indicate power on, heater on, desired temperature reached and/or safety mechanism activated. Hinges can connect the top member and the middle member to the bottom, for easy assembly and folding. The box is affordable for home bakers. In preferred embodiments the middle is composed of molded plastic panels and living hinges that snap together, thereby further minimizing the cost.
摘要翻译：公开了一种可折叠的面包面团上升盒，其可以在升起期间组装成加热面包面团，然后折叠成保持在顶部构件和底部之间的折叠中间部分，以便于运输和储存。该盒子可以足够大以容纳大型混合碗或几个面包盘。多位置开关或恒温器可用于将内部温度保持在80至120华氏度的期望值之间。通风通道可与恒温器配合使用。灯可以指示电源打开，加热器打开，达到所需的温度和/或激活安全机构。铰链可以将顶部构件和中间构件连接到底部，以方便组装和折叠。盒子是家庭面包师可负担得起的。在优选实施例中，中间由模制的塑料板和活动铰链组成，从而进一步使成本最小化。

83. 发明申请

US20140234498A1 SHUTTER DEVICE AND METHOD FOR PRODUCING ENCRUSTED FOODS 审中-公开
标题翻译：切片装置及生产食用食物的方法
公开(公告)号：US20140234498A1
公开(公告)日：2014-08-21
申请号：US14117509
申请日：2012-05-31
申请人： Michio Morikawa , Kazuhide Nanahara , Yasunori Kondo
发明人： Michio Morikawa , Kazuhide Nanahara , Yasunori Kondo
IPC分类号： A21C9/06 , A21D8/02
CPC分类号： A21C9/063 , A21D8/02 , A23P20/20
摘要： An encrusted food is produced by a shutter device comprising a plurality of shutter pieces respectively pivotally supported on a plurality of pivots arranged along a circle, each of which comprises a pressure face facing to a center of the circle, a linkage setting the shutter pieces in motion synchronously so as to direct the pressure faces toward the center, and rake faces respectively formed on the pressure faces to stand upward from lower edges of the pressure faces and so dimensioned as to scoop up a periphery portion of the dough when the motion of the shutter pieces brings the rake faces into contact with the periphery portion.
摘要翻译：包装食品由快门装置产生，该快门装置包括多个快门片，其分别枢转地支撑在沿圆周布置的多个枢轴上，每个枢轴包括面向圆的中心的压力面，将快门片置于同时运动以将压力面朝向中心，并且分别形成在压力面上的前刀面从压力面的下边缘向上站立，并且尺寸设计成当面团的运动时舀起面团的周边部分挡板将前刀面与周边部分接触。

84. 发明申请

US20140205719A1 HEALTHY LAYERED COOKIE 审中-公开
标题翻译：健康包饭
公开(公告)号：US20140205719A1
公开(公告)日：2014-07-24
申请号：US14127636
申请日：2012-06-20
申请人： Lionel Lanvin , Agathe Arlotti , Aliette Verel
发明人： Lionel Lanvin , Agathe Arlotti , Aliette Verel
IPC分类号： A21D13/00
CPC分类号： A21D8/02 , A21C5/003 , A21D2/186 , A21D8/06 , A21D10/002 , A21D13/02 , A21D13/04 , A21D13/062 , A21D13/19 , A21D13/22 , A21D13/40 , A21D13/80 , A23L7/115 , A23L7/198 , A23L29/225
摘要： The disclosure concerns a method for producing a layered cookie comprising at least one biscuit and a filling, the layered cookie containing 10 wt % to 25 wt % fat and 15 wt % to 40 wt % sugar, wherein the slowly-digestible-starch-over-total-available-starch ratio of the layered cookie is at least 31 wt %, the method including: forming a dough comprising a cereal flour, fat, sugar and at most 8 wt % added water relative to the total weight of the dough; moulding the dough into the shape of a biscuit; baking the biscuit; and assembling the biscuit with a filling to form a layered cookie; wherein the cereal flour comprises refined cereal flour, in an amount of at least 21 wt % over the total weight of the dough, with a water absorption under 55% as measured by Brabender® Farinograph®.
摘要翻译：本公开涉及一种用于生产包含至少一个饼干和馅料的分层饼干的方法，所述分层饼干含有10重量％至25重量％的脂肪和15重量％至40重量％的糖，其中缓慢消化淀粉超过层叠饼干的总可用淀粉比率为至少31重量％，该方法包括：相对于面团的总重量，形成包含谷物粉，脂肪，糖和至多8重量％的添加水的面团; 将面团成型为饼干的形状; 烘烤饼干; 并用填充物组装饼干以形成分层饼干; 其中所述谷物粉包含精制谷物粉，其量超过面团总重量的至少21重量％，吸水率在55％以下，通过Brabender？法测定。

85. 发明授权

US08778428B2 Stick-shaped snack and method for producing the same 有权
标题翻译：棒形小吃及其制造方法
公开(公告)号：US08778428B2
公开(公告)日：2014-07-15
申请号：US12226862
申请日：2007-04-09
申请人： Takayuki Date , Masahiro Honda , Koji Oka , Shigeki Hayata , Shinji Matsumoto , Tatsumi Ootakara
发明人： Takayuki Date , Masahiro Honda , Koji Oka , Shigeki Hayata , Shinji Matsumoto , Tatsumi Ootakara
IPC分类号： A23G3/50 , A21D13/08
CPC分类号： A23G3/54 , A21C15/04 , A21D8/02 , A21D10/025 , A21D13/22 , A21D13/24 , A21D13/40
摘要： An object of the present invention is to provide a straight stick-shaped snacks and a method for producing the same.The present invention provides a method for producing a stick-shaped snack from a string-like dough 10 containing a cereal flour as a principal component, the method including: a baking step S6 of baking the string-like dough 10 provided with a plurality of non-through cuts 15 formed therein across the longitudinal direction and impregnated with lye, the string-like dough 10 being mounted on a heating surface; and a cutting step S7 of cutting the baked string-like dough 40 at the cuts 15 to thereby form stick-shaped pastries 40.
摘要翻译：本发明的目的在于提供一种直棒状小吃及其制造方法。本发明提供一种以包含谷物粉为主要成分的线状面团10制作棒状小吃的方法，该方法包括：烘烤步骤S6，烘烤具有多个穿过纵向方向形成的非贯穿切口15，并浸渍有碱液，线状面团10安装在加热表面上; 以及切割步骤S7，其在切口15处切割烘烤的线状面团40，从而形成棒状糕点40。

86. 发明申请

US20140186506A1 METHOD AND DEVICE FOR ROUNDED FORMING OF FOOD PRODUCTS 有权
标题翻译：用于食品成型的方法和装置
公开(公告)号：US20140186506A1
公开(公告)日：2014-07-03
申请号：US14122755
申请日：2012-05-25
申请人： Akihiko Kato , Hitoshi Kuwabara , Takao Takagi , Nobuaki Harada , Noritake Fukuda
发明人： Akihiko Kato , Hitoshi Kuwabara , Takao Takagi , Nobuaki Harada , Noritake Fukuda
IPC分类号： A21C11/00 , A21D8/02
CPC分类号： A21C11/002 , A21C3/06 , A21C9/085 , A21C9/088 , A21D8/02
摘要： A method for forming a food product into a circular shape, wherein both ends of an elongated food product are connected each other and closed, or into a C-shape, wherein both ends of the elongated food product face each other and opened. The method includes (a) fixing one end of the elongated food product to a rotatable core member, (b) pressing the food product toward the core member by moving the core member close to and away from a pressing roller, when the food product is formed into a circular shape by being wound around the core member by rotating the core member, and (c) separating the formed food product and the core member by releasing the food product from the core member, after forming the food product 3 into a required shape by being wound around the core member.
摘要翻译：一种用于将食品形成为圆形的方法，其中细长食品的两端彼此连接并且封闭，或者是长形食品的两端彼此面对并打开的C形。该方法包括：（a）将细长食品的一端固定到可旋转的芯部件上，（b）通过使芯部件靠近和远离压辊移动来将食品推向核心部件，当食品是通过旋转芯构件而缠绕在芯构件上而形成圆形，以及（c）在将食品3形成为所需的食品之后，通过将食品从芯构件释放而分离成形食品和芯构件通过围绕芯构件缠绕形状。

87. 发明申请

US20140134314A1 Dough Rolling Method and Product 有权
标题翻译：面团滚动方法和产品
公开(公告)号：US20140134314A1
公开(公告)日：2014-05-15
申请号：US14158927
申请日：2014-01-20
申请人： Frito-Lay North America, Inc.
发明人： David B. Emerson , Shalaka Narwankar
IPC分类号： A21D8/02 , A21D13/00
CPC分类号： A21D8/02 , A21C3/06 , A21C3/065 , A21C11/08 , A21C11/10 , A21C11/103 , A21D13/00
摘要： An improved dough-rolling product and method for rolling sheeted dough. The proposed invention comprises a dough-rolling method having a dough sheeter that cuts a dough sheet into preforms having a concave leading edge and convex trailing edge. A rolling curtain creates a rolled preform with the leading edge on the inside and the trailing edge on the outside. The rolled preform is cooked to produce a rolled snack product with consistent thickness throughout its length and a round outer flap.
摘要翻译：一种改进的面团轧制产品和用于轧制生面团的方法。所提出的发明包括一种面团轧制方法，其具有将面片切割成具有凹形前缘和凸形后缘的预制件的面片。轧制窗帘产生了一个卷边的预成型件，内侧的前缘和外侧的后缘。将轧制的预成型件煮熟以产生在整个长度上具有一致厚度的滚动小吃产品和圆形外部皮瓣。

88. 发明申请

US20140023747A1 Dough Packaging and Method for Dough Processing 审中-公开
公开(公告)号：US20140023747A1
公开(公告)日：2014-01-23
申请号：US13943276
申请日：2013-07-16
申请人： Rich Products Corporation
发明人： Noel Galluch , Kristin Alongi , Renee LaLonde , Rohit Jalali
IPC分类号： A47J37/01 , A21D8/02
CPC分类号： A21D8/02 , A21B3/13 , A21D6/001 , A21D8/04 , A21D8/06 , A21D10/025 , A47J37/01 , B65D75/30 , B65D75/327 , B65D81/343 , B65D2205/00 , B65D2205/02 , B65D2581/3408
摘要： The present invention provides a method for dough processing, a method for providing a container for a dough product, a container, and a product formed by a container.

89. 发明申请

US20130183406A1 METHOD FOR PRODUCING FROZEN BREAD DOUGH WHICH DOES NOT REQUIRE THAWING OR FERMENTATION STEP 审中-公开
标题翻译：生产不需要发酵或发酵步骤的冷冻布的方法
公开(公告)号：US20130183406A1
公开(公告)日：2013-07-18
申请号：US13551783
申请日：2012-07-18
申请人： Yasuyuki MASUDA , Chifumi KAGA , Toshiaki ARIMURA
发明人： Yasuyuki MASUDA , Chifumi KAGA , Toshiaki ARIMURA
IPC分类号： A21D8/02
CPC分类号： A21D8/02 , A21D6/001 , A21D13/16
摘要： Provided is shaped frozen bread dough from which a baked bread product having favorable post-baked qualities (taste, texture, flavor, appearance (voluminousness), and the like) can be prepared using a commonly employed baking facility, without requiring a special facility for thawing and fermenting. A bread dough having a continuous, multi-layered structure is prepared by using a cereal flour composition containing yeast and an oil-and-fat composition (roll in oil-and-fat), the bread dough is formed into a desired shape, and then a dent is made on the surface of the thickest portion having the length which is 13% to 70% of the longitudinal length of the shaped article.
摘要翻译：提供了一种成形冷冻面包面团，其中可以使用普遍使用的烘焙设备来制备具有良好后烘烤品质（味道，质地，风味，外观（体积）等）的烘烤面包产品，而不需要特殊设备解冻和发酵。通过使用包含酵母和油脂组合物（油脂中的卷）的谷物粉组合物制备具有连续多层结构的面团面团，将面包面团形成为期望的形状，并且然后在长度为成形制品的纵向长度的13％至70％的最厚部分的表面上形成凹痕。

90. 发明申请

US20120185086A1 AUTOMATED PIZZA PREPARATION APPARATUS 审中-公开
标题翻译：自动化PIZZA制备装置
公开(公告)号：US20120185086A1
公开(公告)日：2012-07-19
申请号：US13353123
申请日：2012-01-18
申请人： Puzant KHATCHADOURIAN , Daniel Papakhian , Mikhail Kneller , George Yeung
发明人： Puzant KHATCHADOURIAN , Daniel Papakhian , Mikhail Kneller , George Yeung
IPC分类号： A21C9/08 , G06F17/00 , A21D6/00
CPC分类号： A21C11/006 , A21C5/00 , A21C9/04 , A21D8/02 , A21D13/41 , G07F11/70 , G07F17/0078
摘要： Automated apparatus for preparing pizza, and method of operating same. A customer selects a type of pizza, such as toppings or crust style. The apparatus slices and defrosts dough, applies cheese, slices and applies toppings, and cooks the pizza to order. The cooked pizza is packaged for delivery to the customer and may include a separate cutting apparatus. Proper temperature of hot and cold sections is maintained while ingredients are stored and as the pizza is cooked. The process is monitored and controlled by one or more processors.
摘要翻译：制作比萨饼的自动化装置及其操作方法。客户选择一种类型的比萨饼，如浇头或地壳样式。设备切片和除霜面团，应用乳酪，切片和应用浇头，并烹制比萨饼以订购。煮熟的比萨饼被包装以交付给客户，并且可以包括单独的切割装置。在保存成分的同时保持适当的冷热段温度，同时烹饪比萨饼。该过程由一个或多个处理器监视和控制。

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