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1. 发明授权

US06920739B2 Food product marking systems and methods 有权
标题翻译：食品标识系统和方法
公开(公告)号：US06920739B2
公开(公告)日：2005-07-26
申请号：US10369203
申请日：2003-02-19
申请人： James W. Finkowski , Mark E. Arlinghaus
发明人： James W. Finkowski , Mark E. Arlinghaus
IPC分类号： A21C11/02 , A21C11/10 , A21C11/12 , B65B63/00 , A21C15/04
CPC分类号： A21C14/00 , A21C11/02 , A21C11/10 , A21C11/12
摘要： A method and apparatus for aligning a mark to a plurality of individual pieces of food product to be divided from a sheet of food product before the individual pieces of food product are at least partially divided from the sheet of food product. In an aspect of the invention, the method includes the steps of providing a sheet of food product, transferring the sheet of food product to an intermittently movable conveyor, marking the sheet of food product, feeding the marked sheet of food product to a cutting plate, and dividing, at least partially, the sheet of food product into individual pieces of food product. In another aspect of the present invention, a system for aligning a mark to a plurality of individual pieces of food product to be divided from a sheet of food product before the individual pieces of food product are at least partially divided from the sheet of food product may generally include a supply device, an intermittently movable conveyor, an accumulating zone, a marking head, and at least one cutting plate. Preferably, the supply device can supply a continuous sheet of food product.
摘要翻译：一种方法和装置，用于在将各个食品与食品片材至少部分地分开之前，将标记与待分割食品的多个单独的食品对齐。在本发明的一个方面，该方法包括以下步骤：提供食品的片材，将食品的片材转移到间歇运送的输送机上，标记食品的片材，将标记的食品的食品送到切割板，并且至少部分地将所述食品片划分成单独的食品。在本发明的另一方面，一种用于将标记与多个单独的食品片分离的食品的单个片段与食品的片材对齐的系统，通常可以包括供应装置，间歇移动的输送机，积聚区，标记头和至少一个切割板。优选地，供应装置可以供应连续的食品片。

2. 发明申请

US20050129821A1 Unproofed frozen dough compositions and methods 审中-公开
标题翻译：无防冻冷冻面团组合物和方法
公开(公告)号：US20050129821A1
公开(公告)日：2005-06-16
申请号：US10733065
申请日：2003-12-11
申请人： Douglas Goedeken , Dennis Lonergan , RoseBud Sierzant
发明人： Douglas Goedeken , Dennis Lonergan , RoseBud Sierzant
IPC分类号： A21D6/00 , A21D8/02 , A21D10/02 , A21D10/00
CPC分类号： A21D8/02 , A21D6/001 , A21D10/02
摘要： Described are dough compositions and methods of preparing them, including preferred compositions that can be unproofed and frozen, that can be baked from frozen, and that include yeast and chemical leavening agents. Preferred dough compositions can be prepared by methods that involve a resting step after mixing, freezing without proofing, and baking from frozen without proofing or thawing.
摘要翻译：描述的是面团组合物及其制备方法，包括可以是非冷冻的，可以从冷冻中烘焙的优选组合物，包括酵母和化学发酵剂。优选的生面团组合物可以通过在混合之后进行静止步骤的方法制备，在不进行打样的情况下冷冻，并从冷冻中烘烤而不进行打样或解冻。

3. 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。

4. 发明申请

US20030113424A1 Chemical leavener system comprising acidulant precursors 失效
标题翻译：包含酸化剂前体的化学发酵系统
公开(公告)号：US20030113424A1
公开(公告)日：2003-06-19
申请号：US09956323
申请日：2001-09-19
申请人： The Pillsbury Company
发明人： Victor T. Huang , Fern A. Panda
IPC分类号： A21D002/00
CPC分类号： A21D10/04 , A21D2/02 , A21D2/14 , A21D2/16
摘要： Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.
摘要翻译：提供化学发酵系统用于含有用于水解酸化剂前体的酶的含面粉的食品中。化学发酵系统包括酸化剂前体和碱性碳酸盐，其中当在含水解酶的食品中使用时，由化学发酵剂体系提供的大部分二氧化碳气体通过碱性碳酸盐与作为水解的酸的反应而产生酸化剂前体的产物。还提供了使用酸化剂前体和化学发酵剂体系的方法以及通过这些方法制备的产品。

5. 发明申请

US20030064138A1 Frozen dough having decreased proof time 审中-公开
标题翻译：冷冻面团有减少的证明时间
公开(公告)号：US20030064138A1
公开(公告)日：2003-04-03
申请号：US09955832
申请日：2001-09-19
申请人： The Pillsbury Company
发明人： Dennis A. Lonergan , Tammy L. McIntyre
IPC分类号： A23B004/00
CPC分类号： A21D10/025 , A21D6/001 , A21D8/025
摘要： A frozen dough product is provided, comprising an unproofed frozen dough product comprising a leavening agent. The dough product is contained in an atmosphere enriched in a carbon dioxide concentration in an amount sufficient to enhance proofing of the frozen dough product as compared to a like frozen dough product not contained in an atmosphere enriched in carbon dioxide. Methods of manufacture and methods of use are also described.
摘要翻译：提供了一种冷冻的面团产品，其包含一种包含发酵剂的不含防冻的冷冻面团产品。与不含有二氧化碳的气氛中的类似的冷冻面团产品相比，面团产品被包含在富含二氧化碳浓度的气氛中，其量足以增强冷冻面团产品的打样。还描述了制造方法和使用方法。

6. 发明申请

US20020039613A1 PROCESS FOR MAKING SHELF STABLE DAIRY PRODUCTS 无效
标题翻译：制作稳定的奶制品的方法
公开(公告)号：US20020039613A1
公开(公告)日：2002-04-04
申请号：US08384784
申请日：1995-02-07
申请人： The Pillsbury Company
发明人： USHA B. BHATIA , ROBERT Y. J. YOUNG
IPC分类号： A23C003/00
CPC分类号： A23C19/10 , A23C19/076 , A23C19/0765 , A23C19/09
摘要： The invention is directed toward a shelf stable dairy product and improved process for making the same. The shelf stable dairy product contains a substantial amount of real cream cheese, at least 55% by weight of the shelf stable dairy product, water binder, preserving agent and acidulant. The shelf stable dairy product is prepared by heating the real cream cheese to a temperature of at least about 90null F. and not greater than about 110null F.; mixing real cream cheese with water binder and preserving agent in a mixing vessel; pumping this cream cheese mixture through a recycle loop which includes a multiple blade blender while adding additional ingredients, such as an acidulant, additional water binders and flavorings; and pumping the cream cheese mixture through a homogenization system and a cooling system to form a shelf stable dairy product.
摘要翻译：本发明涉及一种搁置稳定的乳制品和改进的制造方法。贮存稳定的乳制品含有大量的真正的奶油干酪，至少55重量％的贮存稳定的乳制品，水粘合剂，防腐剂和酸化剂。通过将真正的奶油干酪加热到至少约90°F且不大于约110°F的温度来制备搁置稳定的乳制品。将真正的奶油干酪与水粘合剂和防腐剂混合在混合容器中; 通过包括多叶片搅拌器的再循环回路泵送该奶油干酪混合物，同时加入另外的成分，例如酸化剂，额外的水粘合剂和调味剂; 并通过均质系统和冷却系统泵送奶油干酪混合物以形成搁置稳定的乳制品。

7. 发明授权

US06042852A Low pressure refrigerated dough product 失效
标题翻译：低压冷冻面团产品
公开(公告)号：US06042852A
公开(公告)日：2000-03-28
申请号：US856985
申请日：1997-05-15
申请人： William A. Atwell , Stephanie C. K. Hankerson , Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Katy Ghiasi , Andrew H. Johnson
发明人： William A. Atwell , Stephanie C. K. Hankerson , Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Katy Ghiasi , Andrew H. Johnson
IPC分类号： A21D6/00 , A21D10/02 , B65D77/22 , B65D81/20 , A21D8/00 , A65D81/20 , A65D85/00
CPC分类号： A21D10/025 , A21D6/00 , B65D77/225 , B65D81/20
摘要： A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.
摘要翻译：提供一种冷冻面团系统，其包括在用气体冲洗的容器中的面团。生面团中含有在将面团密封在容器中之后能够在生面团中产生气体的膨松剂。容器设置有压力释放机构，以在面团发酵和储存期间释放在容器内产生的过量压力。面团系统能够在储存期间维持发酵的面团结构，使得在烘烤面团时，所得到的烘焙产品类似于新鲜制备和烘焙的面团。

8. 发明授权

US5932269A Leavened dough composition and method of preparing 失效
标题翻译：发酵面团成分及其制备方法
公开(公告)号：US5932269A
公开(公告)日：1999-08-03
申请号：US761577
申请日：1996-12-09
申请人： Victor Tsangmin Huang , Lorri Denise Cullen
发明人： Victor Tsangmin Huang , Lorri Denise Cullen
IPC分类号： A21D2/18 , A21D2/26 , A21D8/02 , A23L7/104 , A21D2/00
CPC分类号： A21D2/268 , A21D2/18 , A21D2/26 , A21D8/02
摘要： The invention comprises a leavened dough composition including flour, a protein source, a leavening agent, and a processing adjuvant. Preferably, the protein source is a cereal protein, such as gluten. The invention also comprises a method of increasing specific volume in a baked product by removing the water in the dough composition and introducing the processing adjuvant. The invention also comprises a baked product resulting from the method of the invention.
摘要翻译：本发明包括发酵面团组合物，其包括面粉，蛋白质源，膨松剂和加工助剂。优选地，蛋白质来源是谷物蛋白质，例如谷蛋白。本发明还包括通过除去生面团组合物中的水并引入加工助剂来增加烘焙产品中的比容的方法。本发明还包括由本发明的方法得到的焙烤产品。

9. 发明授权

US5855670A Liquid distribution apparatus for a dough processing line 失效
标题翻译：用于面团加工生产线的液体分配设备
公开(公告)号：US5855670A
公开(公告)日：1999-01-05
申请号：US720023
申请日：1996-09-27
申请人： Dennis B. Usgaard , John A. Peterson , Joseph G. Anton
发明人： Dennis B. Usgaard , John A. Peterson , Joseph G. Anton
IPC分类号： A21C9/04 , A21C9/00
CPC分类号： A21C9/04
摘要： A liquid distribution apparatus for distributing liquid to a dough product includes a source of liquid and an enclosure fluidly coupled to the source of liquid for receiving liquid. The enclosure includes a plurality of spaced-apart holes through which the liquid exits the enclosure. Preferably, a plurality of guide structures on the enclosure guide the liquid to a bottom surface of the enclosure whereat the liquid drops to the dough product. In a further embodiment, a plurality of guiding elements receives the liquid from the plurality of spaced-apart holes and guides the liquid to the dough product. Each guiding element includes a first end disposed proximate the enclosure to receive liquid from one of the plurality of spaced-apart holes and a second end remote from each corresponding first end.
摘要翻译：用于将液体分配到面团产品的液体分配设备包括液体源和流体耦合到液体源的外壳，用于接收液体。外壳包括多个间隔开的孔，液体通过该孔离开外壳。优选地，外壳上的多个引导结构将液体引导到外壳的底表面，在该底部表面液体滴落到面团产品上。在又一实施例中，多个引导元件从多个间隔开的孔接收液体并将液体引导到面团产品。每个引导元件包括靠近外壳设置的第一端，以从多个间隔开的孔中的一个孔接收液体，以及远离每个对应的第一端的第二端。

10. 发明授权

US5749460A Undercup assembly 失效
标题翻译：下装组装
公开(公告)号：US5749460A
公开(公告)日：1998-05-12
申请号：US469195
申请日：1995-06-06
申请人： Michael J. Rice
发明人： Michael J. Rice
IPC分类号： B65D81/32 , B65D21/02 , B65D51/28
CPC分类号： B65D81/3216 , B65D2101/0007
摘要： The present invention comprises a cap assembly that includes a cap with a single annular lug that has a retaining surface and an annular flange attachable to the cap by contact with the retaining surface.
摘要翻译：本发明包括盖组件，其包括具有单个环形凸耳的盖，该盖具有保持表面和通过与保持表面接触而附接到盖的环形凸缘。

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