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1. 发明授权

US4910029A Shelf-stable multitextured cookies having visually apparent particulate flavoring ingredients 失效
标题翻译：具有视觉表观颗粒调味成分的保存稳定的多重曲奇饼
公开(公告)号：US4910029A
公开(公告)日：1990-03-20
申请号：US147639
申请日：1988-01-25
申请人： Robert R. Thulin , Robert E. Ross , Nicholas R. Polifroni
发明人： Robert R. Thulin , Robert E. Ross , Nicholas R. Polifroni
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/0048
摘要： Cookies having a shelf-stable plurality of textures and visually apparent flavor chips characteristic of freshly baked home-made cookies are prepared from dough pieces comprising a chewy cookie dough or filling enrobed by a crispier cookie dough. Each of the doughs of the dough pieces contain the flavor chips and upon baking at least substantially all of the pieces of the flavor chips of the crispier dough are partially visible at the surface of the cookie. The size, number, and composition of the flavor chip in each dough may be chosen to contribute to a chewy texture or a crispier texture.
摘要翻译：具有新鲜烘烤的自制饼干特征的具有稳定的多种纹理和视觉上明显的风味片的饼干由包括耐嚼饼干面团的面团或由更脆的饼干面团所包围的馅料制成。面团的每个面团都含有风味片，并且在烘烤时，至少基本上所有的脆面团的香味片的所有部分在饼干的表面部分可见。可以选择每个面团中的风味颗粒的尺寸，数量和组成以有助于耐嚼纹理或更脆的质地。

2. 发明授权

US4741908A Enrobed food products and method of manufacture 失效
标题翻译：食用食品及其制造方法
公开(公告)号：US4741908A
公开(公告)日：1988-05-03
申请号：US914398
申请日：1986-10-02
申请人： Arthur W. Brooks , Gerald R. Popenhagen , Donna J. Rentschler
发明人： Arthur W. Brooks , Gerald R. Popenhagen , Donna J. Rentschler
IPC分类号： A21D13/00 , A21D13/08 , A23C19/09
CPC分类号： A21D13/0048 , A21D13/0064 , A23C19/0904
摘要： An enrobed food product having improved freezer shelf-life wherein the inner filling material is pre-frozen and shaped as to be substantially smooth surfaced and devoid of edges. The dough is a composite dough having fats or margarine interposed between a plurality of dough layers.
摘要翻译：一种具有改善的冷冻保质期的食品，其中内部填充材料被预冷冻并成形为基本上光滑的表面并且没有边缘。生面团是在多个面团层之间插入脂肪或人造奶油的复合面团。

3. 发明授权

US5514397A Process for making a layered dough sheet product 失效
标题翻译：制作分层面片产品的方法
公开(公告)号：US5514397A
公开(公告)日：1996-05-07
申请号：US196589
申请日：1994-02-15
申请人： Lorenzo A. Shapiro
发明人： Lorenzo A. Shapiro
IPC分类号： A21D13/00 , A23L1/00 , A23L1/16 , A23L1/164 , A23P1/08 , A21D2/00
CPC分类号： A21D13/0022 , A21D13/0048 , A23L7/11 , A23L7/122 , A23P20/20
摘要： A process for making dough products having alternating bands with different characteristics, such as color, flavor or composition, includes several processing steps. First, a plurality of dough masses are formed into dough sheets of an initial thickness with each dough sheet having a selected characteristic. The dough sheets are layered on top of one another into a composite sheet having outer exposed surfaces. The composite sheet is cut through its thickness into a plurality of elongated strips, and these strips are laid on their sides with the uncut surfaces of the strips, as defined by the former exposed surfaces of the composite sheet, being placed in contact with one another to form an ensemble sheet. The ensemble sheet is then compressed to reduce the ensemble sheet thickness and to Join the strips to produce a production sheet. Roll forming may be used to produce the production sheet. The uncut surfaces of the strips may be coated with a material to increase their adherence to one another. The production sheet may be cut into an uncooked food piece of a selected shape which may then be cooked. An enclosure may be formed out of a pair of panels, at least one of which is formed from the production sheet, and the interior of the enclosure may be filled with a food filling. Products according to this process are also described.
摘要翻译：用于制备具有不同特征的交替带（如颜色，风味或组成）的面团产品的方法包括几个处理步骤。首先，将多个面团形成初始厚度的面片，每个面片具有选定的特性。将面片彼此顶层叠成具有外露面的复合片材。复合片材通过其厚度被切割成多个细长的条带，并且这些条带被放置在它们的侧面上，条带的未切割的表面由复合片材的前暴露表面限定，彼此接触形成一个合奏表。然后将整体片材压缩以减小整体板材厚度并连接条带以生产生产薄片。可以使用辊成形来生产生产薄片。条的未切割表面可以用材料涂覆以增加它们彼此的粘附。生产薄片可以切割成可以被烹饪的所选形状的未烹饪食物。可以由一对面板形成外壳，其中至少一个面板由生产板形成，并且外壳的内部可以填充有食物填充物。还描述了根据该方法的产品。

4. 发明授权

US4840803A Process and dough composition for producing multi-textured cookies containing hard fats 失效
标题翻译：用于生产含有硬脂肪的多纹理饼干的方法和面团组合物
公开(公告)号：US4840803A
公开(公告)日：1989-06-20
申请号：US786088
申请日：1985-10-10
申请人： Robert A. Polizzano
发明人： Robert A. Polizzano
IPC分类号： A21D2/16 , A21D8/00 , A21D13/00 , A21D13/08
CPC分类号： A21D13/0048 , A21D2/165
摘要： In multi-textured cookies having a soft and moist center containing a humectant and a firm outer layer, the outer layer contains a hard vegetable fat having a solid fat index of at least 40 percent at 70.degree. F.
摘要翻译：在具有含湿润剂和坚固的外层的柔软和潮湿的中心的多纹理饼干中，外层含有在70°F具有至少40％的固体脂肪指数的硬质植物脂肪。

5. 发明授权

US4752484A Dual-textured cookie products containing a unique saccharide mixture 失效
标题翻译：双重纹理饼干产品含有独特的糖类混合物
公开(公告)号：US4752484A
公开(公告)日：1988-06-21
申请号：US945606
申请日：1986-12-23
申请人： Phillip F. Pflaumer , James P. Smith
发明人： Phillip F. Pflaumer , James P. Smith
IPC分类号： A21D2/18 , A21D13/00 , A21D13/08
CPC分类号： A21D13/0048 , A21D2/181
摘要： Cookie products, having a storage-stable plurality of textures, comprising (1) discrete regions providing a stable, crisp texture; and (2) discrete regions providing a stable, chewy texture are disclosed. The regions characterized by a chewy texture include a unique saccharide mixture which comprises monosaccharides, di- and trisaccharides, a low level of tetra- and higher saccharides, and sucrose.
摘要翻译：具有存储稳定多个纹理的Cookie产品，包括（1）提供稳定，清晰纹理的离散区域; 和（2）提供稳定，耐嚼纹理的离散区域。以耐嚼纹理为特征的区域包括独特的糖类混合物，其包含单糖，二糖和三糖，低水平的四糖和更高级糖和蔗糖。

6. 发明授权

US5366749A Process and product of making a snack from composite dough 失效
标题翻译：从复合面团制作零食的工艺和产品
公开(公告)号：US5366749A
公开(公告)日：1994-11-22
申请号：US64544
申请日：1993-05-19
申请人： Bradley C. Frazee , Clifford A. Stubbs , Veldon M. Hix , Miles J. Willard
发明人： Bradley C. Frazee , Clifford A. Stubbs , Veldon M. Hix , Miles J. Willard
IPC分类号： A21D8/00 , A21D2/36 , A21D8/02 , A21D13/00 , A23L1/164 , A23L1/217
CPC分类号： A21D2/36 , A21D13/0048 , A21D8/02 , A23L19/19 , A23L7/13
摘要： A process for forming a snack product and a snack formed therefrom with discontinuous characteristics. The process includes forming a first highly cohesive dough and a second less cohesive dough matrix, combining the first and second discrete dough components into a composite dough sheet, cutting the dough sheet into a multiplicity of dough preforms, and frying the preforms to produce a snack with discontinuous characteristics.
摘要翻译：一种形成由其形成的具有不连续特征的小吃产品和小吃的方法。该方法包括形成第一高度凝聚的面团和第二较少凝聚的面团基质，将第一和第二离散的面团成分组合成复合面团片材，将面团切成许多面团预制品，并且将预成型件煎炸以产生小吃具有不连续的特性。

7. 发明授权

US4748031A Method of triple co-extruding bakeable products 失效
标题翻译：三重共挤出可烘烤产品的方法
公开(公告)号：US4748031A
公开(公告)日：1988-05-31
申请号：US043759
申请日：1987-04-29
申请人： Daniel A. Koppa
发明人： Daniel A. Koppa
IPC分类号： A21C3/04 , A21C9/06 , A21C11/16 , A21D13/00 , A21D13/08 , A23L1/00 , A23P1/12
CPC分类号： A21D13/0032 , A21C11/163 , A21C3/04 , A21C9/06 , A21D13/0038 , A21D13/0048 , A23P30/25
摘要： An extruder provides three materials, one co-extruded about the other. A first material is completely enrobed by a second material, which in turn is completely enrobed by a third material. The first and third materials are preferably cookie doughs having differing compositions, the first material forming the core and having a moist and chewy texture upon baking. The third material is preferably a cookie dough having a relatively crispy texture upon baking. The second material serves as a moisture barrier and to prevent bleeding between the first and the third materials. The second material may be composed of, for example, an oil-based fluidic material or a gel.
摘要翻译：挤出机提供三种材料，一种是围绕另一种共挤出的。第一种材料被第二种材料完全包裹，第二种材料又被第三种材料完全包裹。第一和第三种材料优选是具有不同组成的曲奇饼面团，第一种材料形成核心，并且在烘烤时具有湿润且耐嚼的质地。第三种材料优选是在烘烤时具有相对酥脆质地的饼干面团。第二材料用作防潮层并防止第一和第三材料之间的渗血。第二材料可以由例如油基流体材料或凝胶组成。

8. 发明授权

US4717577A Producing multi-textured cookies containing gum 失效
标题翻译：生产含有口香糖的多纹理饼干
公开(公告)号：US4717577A
公开(公告)日：1988-01-05
申请号：US786089
申请日：1985-10-10
申请人： Patricia Constance , Robert A. Polizzano
发明人： Patricia Constance , Robert A. Polizzano
IPC分类号： A21D2/00 , A21D2/18 , A21D8/00 , A21D13/00 , A21D13/08
CPC分类号： A21D13/0048 , A21D2/183 , A21D2/185
摘要： In multi-textured cookies having a soft and moist center containing a humectant and a firm outer layer, the outer layer contains a hydrocolloid gum, preferably xanthan gum.
摘要翻译：在具有含有保湿剂和坚固的外层的柔软和潮湿的中心的多纹理饼干中，外层含有水胶体胶，优选黄原胶。

9. 发明授权

US4517203A Process for making a fried fruit filling composition-containing food product 失效
标题翻译：制作含油炸食品的食品的方法
公开(公告)号：US4517203A
公开(公告)日：1985-05-14
申请号：US492911
申请日：1983-05-06
申请人： Lawrence W. Levine , Carolyn C. Mullins
发明人： Lawrence W. Levine , Carolyn C. Mullins
IPC分类号： A21D13/00 , A21D13/08 , A23L1/00 , A23P1/08
CPC分类号： A21D13/0048 , A21D13/0064 , A23P20/20
摘要： There is disclosed a process for making a fruit filling composition-containing yeast-raised dough product such as a Danish pastry-type snack product which can be cooked by frying. The process comprises making a dough-shortening laminate, perforating a portion of the laminate, applying fruit filling composition to the laminate, folding the laminate over the filling, proofing the dough under yeast-activating conditions, and frying the raised product. Icing may be subsequently applied to the resulting product before it reaches room temperature.
摘要翻译：公开了一种制备含有可以通过油炸烹饪的丹麦糕点型小吃产品的含果实馅料组合物的酵母提起的面团产品的方法。该方法包括制作面团缩短层压板，对层压板的一部分进行穿孔，将水果馅料组合物施加到层压板上，在叠层上折叠层压材料，在酵母活化条件下对面团进行打样，并将升起的产品煎炸。随后可将结冰施加到所得产品达到室温之前。

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