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1. 发明授权

US06692782B1 Filled potato product 有权
标题翻译：补充马铃薯产品
公开(公告)号：US06692782B1
公开(公告)日：2004-02-17
申请号：US09648620
申请日：2000-08-28
申请人： Susan M. Hayes-Jacobson , Scott D. Peterson
发明人： Susan M. Hayes-Jacobson , Scott D. Peterson
IPC分类号： A23L1216
CPC分类号： A21C11/163 , A23L19/14 , A23L19/18 , A23P30/25
摘要： Potato products that retain shred integrity and that are sufficiently thin to fit into a standard toaster have been produced. In some embodiments, the potato products contain a filling. The potato products contain a network of shredded potatoes that enables the potato products to retain structural integrity during production and further manipulation of the product. Extrusion and sheeting methods are used to obtain potato products that retain the desirable shred integrity. A method and apparatus is provided for simultaneously cutting and crimping individual food items from a filled extruded or sheeted product.
摘要翻译：已经生产了保持粉碎完整性且足够薄以适合标准烤面包机的马铃薯产品。在一些实施方案中，马铃薯产品含有填充物。马铃薯产品包含切碎的马铃薯网络，使得马铃薯产品在生产过程中保持结构完整性并进一步操纵产品。使用挤出和压片方法来获得保持所需的细碎完整性的马铃薯产品。提供了一种方法和装置，用于同时从填充的挤出或片状产品中切割和压接各个食品。

2. 外观设计

USD473993S1 Segmented cooked dough food product 失效
公开(公告)号：USD473993S1
公开(公告)日：2003-05-06
申请号：US29147929
申请日：2001-09-10
申请人： Susan M. Hayes-Jacobson , Arti Bedi , Debra L. Patterson
设计人： Susan M. Hayes-Jacobson , Arti Bedi , Debra L. Patterson

3. 发明授权

US06180151B2 Leavened dough extrusion process 有权
标题翻译：发酵面团挤出工艺
公开(公告)号：US06180151B2
公开(公告)日：2001-01-30
申请号：US09329512
申请日：1999-06-10
申请人： Quinghuang Geng , Susan M. Hayes-Jacobson
发明人： Quinghuang Geng , Susan M. Hayes-Jacobson
IPC分类号： A23B403
CPC分类号： A23L7/17 , A21C3/04 , A21C11/16 , A21D8/02 , A21D13/37 , A21D13/60 , A23L7/11 , A23L7/13
摘要： A extrusion method is used to obtained leavened dough products with desirable characteristics. A chemical leavener is used to release carbon dioxide within the extruder and/or a premixer to yield an expanded dough following the extrusion process. The improved dough can be described by the degree of expansion and its cooking properties.
摘要翻译：使用挤出方法获得具有期望特性的发酵面团产品。化学发酵剂用于在挤出机和/或预混合器内释放二氧化碳，以在挤出过程之后产生膨胀的面团。可以通过膨胀度和烹调性能来描述改良的面团。

4. 发明授权

US5997932A System for applying fluid strip to dough 失效
标题翻译：将流体条应用于面团的系统
公开(公告)号：US5997932A
公开(公告)日：1999-12-07
申请号：US966106
申请日：1997-11-07
申请人： Susan M. Hayes-Jacobson , James P. Michaels
发明人： Susan M. Hayes-Jacobson , James P. Michaels
IPC分类号： A21C9/04 , A21C9/06 , A21D13/00 , A23G3/00
CPC分类号： A21C9/04 , A21C9/063
摘要： Method and apparatus applies a strip or stream of fluid to a moving dough sheet. The apparatus has a fluid flow regulator coupled to a fluid source providing positive pressure, and a nozzle coupled to the fluid flow regulator and disposed proximate the dough sheet such that drops of fluid emerging from the nozzle contact the dough sheet before falling from the nozzle.
摘要翻译：方法和装置将一条或多条流体施加到移动的面片上。该设备具有耦合到提供正压力的流体源的流体流量调节器，以及联接到流体流量调节器并且设置在面片附近的喷嘴，使得从喷嘴出来的液滴在从喷嘴掉下之前接触面片。

5. 发明授权

US5965186A Crisp dough structure and method for imparting crispness to dough 失效
标题翻译：酥脆面团结构和赋予面团酥脆的方法
公开(公告)号：US5965186A
公开(公告)日：1999-10-12
申请号：US937145
申请日：1997-09-24
申请人： Susan M. Hayes-Jacobson , James P. Michaels
发明人： Susan M. Hayes-Jacobson , James P. Michaels
IPC分类号： A21C11/16 , A23L1/00 , A23L1/164 , A23L1/217 , A23P1/12
CPC分类号： A21C11/16 , A23L19/19 , A23L7/122 , A23L7/13 , A23P30/20
摘要： A method is described for forming dough product containing a filling. The method includes making projections on the surface of the dough product. The projections serve to isolate a volume of dough away from the main body of the dough product, so the moisture from the filling inside the main body of the dough product cannot readily migrate into the projections. The dough product with its projections attains a significant level of crispness upon frying, and retains the crispness upon reheating, even after a freeze/thaw cycle.
摘要翻译：描述了一种用于形成含有填充物的面团产品的方法。该方法包括在面团产品的表面上制作突起。这些突起用于将一定量的面团与面团产品的主体隔开，因此来自面团产品主体内的填充物的水分不能容易地迁移到突起中。具有其突起的面团产品在油炸时具有显着水平的脆性，并且即使在冷冻/解冻循环之后也保持再加热时的脆性。

6. 发明授权

US5862744A System for applying fluid strip to dough 失效
标题翻译：将流体条应用于面团的系统
公开(公告)号：US5862744A
公开(公告)日：1999-01-26
申请号：US720027
申请日：1996-09-27
申请人： Susan M. Hayes-Jacobson , James P. Michaels
发明人： Susan M. Hayes-Jacobson , James P. Michaels
IPC分类号： A21C9/04 , A21C9/06 , A23P1/00
CPC分类号： A21C9/04 , A21C9/063
摘要： An apparatus applies a strip or stream of fluid to a moving dough sheet. The apparatus has a fluid flow regulator coupled to a fluid source providing positive pressure, and a nozzle coupled to the fluid flow regulator and disposed proximate the dough sheet such that drops of fluid emerging from the nozzle contact the dough sheet before falling from the nozzle.
摘要翻译：一种装置将一条或多条流体施加到移动的面片上。该设备具有耦合到提供正压力的流体源的流体流量调节器，以及联接到流体流量调节器并且设置在面片附近的喷嘴，使得从喷嘴出来的液滴在从喷嘴掉下之前接触面片。

7. 发明申请

US20130022713A1 SHAPED COOKIE INTERMEDIATES USING BAKE STABLE FILLINGS TO FORM VISUAL FEATURES 审中-公开
标题翻译：使用稳定的填充形成视觉特征的形状烹饪食谱
公开(公告)号：US20130022713A1
公开(公告)日：2013-01-24
申请号：US13628631
申请日：2012-09-27
申请人： Susan M. Hayes-Jacobson , Lanette M. Shaffer
发明人： Susan M. Hayes-Jacobson , Lanette M. Shaffer
IPC分类号： A21D10/02
CPC分类号： A21C11/163 , A21D13/37 , A21D13/47
摘要： A cookie intermediate and a process for forming a cookie intermediate having a visual feature depicted on both a top surface and a bottom surface of the cookie intermediate. A cookie dough and an edible filling are substantially simultaneously extruded such that the edible filling is encased within the cookie dough to form a cookie rope. The cookie rope is sliced such that the edible filling is exposed on both a top and bottom surface of the individually sliced cookie intermediates. The extruder includes a die assembly that extrudes the edible filling in a desired shape or configuration such that after slicing, the edible filling displays a visual feature on the top and bottom surfaces of the cookie intermediate.
摘要翻译：饼干中间体和用于形成具有在饼干中间体的顶表面和底表面上所示的视觉特征的饼干中间体的方法。饼干面团和可食用的馅料基本上同时挤出，使得可食用的馅料被包裹在饼干面团中以形成饼干绳。将饼干绳切片，使得可食用的填充物暴露在单独切片的中间体的顶部和底部表面上。该挤出机包括一个模具组件，其将可食用填充物挤压成所需的形状或构造，使得在切片之后，可食用填充物在饼干中间体的顶部和底部表面上显示视觉特征。

8. 发明授权

US06852347B2 Partially thermal treated dough intermediate and method of making 有权
标题翻译：部分热处理的面团中间体和制作方法
公开(公告)号：US06852347B2
公开(公告)日：2005-02-08
申请号：US10099579
申请日：2002-03-15
申请人： Susan M. Hayes-Jacobson
发明人： Susan M. Hayes-Jacobson
IPC分类号： A21C9/04 , A21D8/06 , A21D8/08 , A21D10/02 , A21D13/00 , A21D13/08 , A21D10/00
CPC分类号： A21D10/02 , A21C9/045 , A21D8/06 , A21D8/08 , A21D13/11
摘要： A method of preparing a partially thermal treated dough intermediate which has reduced tendency to adhere to the processing apparatus is disclosed. The dough intermediate is thermal treated to create a temporary impermeable barrier on each of the layers of the intermediate.
摘要翻译：公开了一种制备部分热处理的面团中间体的方法，其具有降低粘附于处理设备的趋势。面团中间体被热处理以在中间体的每个层上产生临时不可渗透的屏障。

9. 外观设计

USD468889S1 Segmented cooked dough food product 失效
公开(公告)号：USD468889S1
公开(公告)日：2003-01-21
申请号：US29147928
申请日：2001-09-10
申请人： Susan M. Hayes-Jacobson , Daniel J. Fischer , Arti Bedi , Debra L. Patterson
设计人： Susan M. Hayes-Jacobson , Daniel J. Fischer , Arti Bedi , Debra L. Patterson

10. 发明授权

US06881429B2 Method of extruding bread dough and products thereof 失效
标题翻译：挤出面团面团及其制品的方法
公开(公告)号：US06881429B2
公开(公告)日：2005-04-19
申请号：US10068561
申请日：2002-02-05
申请人： Quinghuang Geng , Doug L. Goedeken , Susan M. Hayes-Jacobson , James S. Thorson , Jean L. Weber
发明人： Quinghuang Geng , Doug L. Goedeken , Susan M. Hayes-Jacobson , James S. Thorson , Jean L. Weber
IPC分类号： A21D2/18 , A21D8/02 , A21D10/00 , A21D13/00 , A21D13/08 , A23L1/164 , A23L1/18
CPC分类号： A23L7/17 , A21D2/186 , A21D8/02 , A21D13/31 , A21D13/37 , A23L7/122
摘要： Methods for making an uncooked extruded dough product are provided, comprising extruding a dough composition of pre-gelatinized starch comprising at least about 75 percent of amylopectin, flour, leavening agent and water through a die under conditions so that the dough composition does not exceed 140° F. throughout the extrusion process. The resulting dough product when cooked has a baked specific volume of greater than about 3.0 cc/g. Products of this process, including filled products, are also provided.
摘要翻译：提供了用于制造未煮熟的挤出面团产品的方法，包括在条件下挤出包含至少约75％的支链淀粉，面粉，膨松剂和水的预糊化淀粉的生面团组合物，使得面团组合物不超过140 在整个挤出过程中。所烹饪的生面团产品具有大于约3.0cc / g的焙烤比容。还提供了此过程的产品，包括已填充的产品。

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