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1. 发明授权

US3753733A Method of preparing a composite pie 失效
标题翻译：制备复合材料的方法
公开(公告)号：US3753733A
公开(公告)日：1973-08-21
申请号：US3753733D
申请日：1971-06-21
申请人： BELL C
发明人： BELL C
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/14
摘要： A method of making a composite pie comprising a plurality of separate and differently flavored layers of filling enveloped within a shell of crust. A divider of crust is interposed between adjacent layers of fillings for separating and isolating such layers from each other.
摘要翻译：一种制备复合馅饼的方法，包括多个单独且不同风味的馅料层，其包围在壳壳内。在相邻的填充层之间插入有地壳分隔器，用于将这些层彼此分隔和隔离。

2. 发明公开

US20240057620A1 AN ITEM OF FOOD, GRILLING APPARATUS, AND METHOD OF MAKING AN ITEM OF FOOD 审中-公开
公开(公告)号：US20240057620A1
公开(公告)日：2024-02-22
申请号：US18259515
申请日：2021-12-28
申请人： Yuen Ling Bonnie Wong
发明人： Yuen Ling Bonnie Wong
IPC分类号： A21D13/14 , A21D13/33 , A21D13/42 , A47J37/06
CPC分类号： A21D13/14 , A21D13/33 , A21D13/42 , A47J37/0629 , A47J37/0664
摘要： Grilling apparatus (100) has a receptacle (104) for receiving a food material sheet having an upper end (108) through which the food material sheet is placed into the receptacle, a smaller lower end (110), and a wall (112) having an inner surface (114) for contacting/supporting the food material sheet. A heating element (106) behind the inner surface heats the food material sheet to a shape corresponding to the inner surface. A vent (116, 118, 132) through the inner surface allows air to enter during heating of the food material sheet. Also, an item of food has a body with a wall formed by rolling up an assembly of a first layer of food material, a second layer of food material, and filling food material therebetween. The rolled-up assembly is heated to retain shape, preferably using the grilling apparatus.

3. 发明申请

US20180000097A1 PROCESS FOR THE PRODUCTION OF A SHELF-STABLE FILLED SPONGE-TYPE BAKERY PRODUCT 审中-公开
公开(公告)号：US20180000097A1
公开(公告)日：2018-01-04
申请号：US15704090
申请日：2017-09-14
申请人： BARILLA G. E R. FRATELLI S.P.A.
发明人： Roberto BUTTINI , Corrado FERRARI , Alessio D'URSO
IPC分类号： A21D13/066 , A21D13/14 , A21D13/32 , A21D13/11 , A21D8/06 , A21D2/18
CPC分类号： A21D13/066 , A21D2/186 , A21D8/06 , A21D13/11 , A21D13/14 , A21D13/32
摘要： A process is described for the production of a packaged shelf-stable sponge-type bakery product. The process includes a) preparation of a first mixture batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging of the baked and filled bakery product.

4. 发明公开

US20240057621A1 MULTI-LAYERED FOOD PRODUCT AND METHOD FOR FORMING 审中-公开
公开(公告)号：US20240057621A1
公开(公告)日：2024-02-22
申请号：US18386736
申请日：2023-11-03
申请人： Arlington Valley Farms LLC
发明人： Peter Jacobson
IPC分类号： A21D13/31 , A21D13/22 , A21D8/06 , A21D13/14 , A21D13/32 , A21D13/24
CPC分类号： A21D13/31 , A21D13/22 , A21D8/06 , A21D13/14 , A21D13/32 , A21D13/24
摘要： A multi-layered food product comprises a filling encapsulated by a partially or fully baked dough layer, and wherein the dough layer is optionally partially or fully encapsulated by a partially or fully baked batter layer that was applied to the dough layer after the dough layer had been partially or fully baked, and the multi-layered food product can optionally include one or more toppings atop the outer dough or batter layer.

5. 发明申请

US20170188594A1 PROCESS FOR THE PRODUCTION OF A SHELF-STABLE FILLED SPONGE-TYPE BAKERY PRODUCT 有权
公开(公告)号：US20170188594A1
公开(公告)日：2017-07-06
申请号：US15310018
申请日：2015-03-30
申请人： BARILLA G. E R. FRATELLI S.P.A.
发明人： Roberto BUTTINI , Corrado FERRARI , Alessio D'URSO
IPC分类号： A21D13/066 , A21D13/32 , A21D13/11 , A21D2/18 , A21D8/06
CPC分类号： A21D13/066 , A21D2/186 , A21D8/06 , A21D13/11 , A21D13/14 , A21D13/32
摘要： A process is described for the production of a packaged shelf-stable sponge-type bakery product. The process includes a) preparation of a first mixture batter containing sugar, flour, oils and/or fats etc.; b) emulsification and dosing of the first batter on a baking surface; c) pre-steaming baking the first batter with the formation of a layer of semi-baked mixture; d) dosing of a filling inside the layer of semi-baked mixture of step c), placed in a baking mold and thus obtaining an open filled semi-finished product; e) preparation of a second mixture batter containing sugar, flour, fats and/or oils etc.; f) emulsification and dosing of the second batter on the open and filled semi-finished product of step d), thus obtaining a covered and filled semi-finished product; g) steam baking the product obtained in step f) to form a baked and filled bakery product; h) cooling; and i) packaging of the baked and filled bakery product.

6. 发明申请

US20030215554A1 Multi-flavored dessert cakes 失效
标题翻译：多味点心蛋糕
公开(公告)号：US20030215554A1
公开(公告)日：2003-11-20
申请号：US10461361
申请日：2003-06-16
发明人： William M. McCarrick
IPC分类号： A21D010/00
CPC分类号： A21D15/02 , A21D13/14 , A21D13/24 , A21D13/32
摘要： Multi-flavored dessert cakes and new combinations of flavors for dessert cakes are disclosed. In preferred embodiments, the invention provides multi-flavored cakes that each combine a number of different ingredients from a particular geographic location or culture of the world, merging the flavors of those ingredients with the traditional flavors of a European dessert cake, in particular chocolate. In one aspect, a multi-flavored dessert cake comprises a plurality of sponge cake portions, each sponge cake portion being capable of absorbing a flavored syrup. At least one sponge cake portion is soaked with a syrup having a first flavor and at least one other sponge cake portion is soaked with a syrup having a second flavor, so that each soaked sponge layer takes on a different flavor. The invention is particularly well-suited to provide new versions of the traditional opera cake.
摘要翻译：披露了多味点心蛋糕和甜点蛋糕新口味的组合。在优选的实施方案中，本发明提供了多风味蛋糕，其各自结合来自世界特定地理位置或文化的许多不同成分，将这些成分的味道与欧洲甜点蛋糕，特别是巧克力的传统风味相结合。一方面，多味甜饼包括多个海绵饼部分，每个海绵饼部分能够吸收调味糖浆。至少一个海绵饼部分用具有第一风味的糖浆浸泡，并且至少一个其它海绵饼部分用具有第二风味的糖浆浸泡，使得每个浸泡的海绵层具有不同的风味。本发明特别适合于提供新版本的传统歌剧蛋糕。

7. 发明申请

US20180077943A1 PROCESS FOR THE PRODUCTION OF A CHOCOLATE SNACK AND SNACK WHICH CAN BE OBTAINED USING THIS PROCESS 审中-公开
公开(公告)号：US20180077943A1
公开(公告)日：2018-03-22
申请号：US15562129
申请日：2016-03-30
申请人： BARILLA G. E R. FRATELLI S.P.A.
发明人： Roberto BUTTINI , Corrado FERRARI , Alessio D'URSO , Giancarlo RIBOLDI
IPC分类号： A21D15/08 , A21D13/32 , A21D13/22 , A23G1/30
CPC分类号： A21D15/08 , A21D13/14 , A21D13/22 , A21D13/24 , A21D13/32 , A21D13/34 , A23G1/30 , A23G3/0065 , A23L3/349 , A23V2002/00 , C12G3/04
摘要： Process for the production of a soft pastry bakery product in the form of an oblong bread roll, filled with a chocolate layer in the form of slab is disclosed. The steps include providing a semifinished product in the form of an oblong bread roll, obtained from a flour-based dough, leavened with natural yeast, followed by a baking step and then by a step of injecting a hydro-alcoholic solution so as to obtain a bakery product with a controlled moisture content. Thereafter a longitudinal cut on the bakery product is made so as to obtain a lower portion and an upper portion. A layer of melted chocolate is deposited on the upper surface of the lower portion. Also described is a snack obtained by means of the process.

8. 发明申请

US20160058018A1 Filled Snack Product with Spaced Filling Lines and Method of Making the Same 审中-公开
标题翻译：带填充线的填充小吃产品及其制作方法
公开(公告)号：US20160058018A1
公开(公告)日：2016-03-03
申请号：US14790638
申请日：2015-07-02
申请人： Kellogg Company
发明人： James Edward Molchan , Barb Garter , Paul Edward Nowaczyk
IPC分类号： A21D13/00 , A23P1/12
CPC分类号： A21D13/24 , A21D13/14 , A21D13/19 , A21D13/31 , A21D13/47 , A23L7/122 , A23P30/20
摘要： A filled snack product includes a first sheet having a first surface. A plurality of filling lines are disposed upon the first surface of the first sheet. Each of the plurality of filling lines are spaced to define a void between each of the adjacent filling lines. A second sheet is disposed over the first sheet and secured to at least a portion of the first sheet to sandwich the plurality of spaced filling lines between the first and second sheets. A plurality of docking holes are disposed upon the first and second sheets. The plurality of docking holes and the plurality of spaced filling lines allow for the pinning of the first and second sheets at the voids disposed between the spaced filling lines and further for the release to steam and/or gas from the filled snack product during heating to minimize puffing of the filled snack product.
摘要翻译：填充的小吃产品包括具有第一表面的第一片。多个填充线设置在第一片的第一表面上。多个填充线中的每一个间隔开以限定每个相邻填充线之间的空隙。第二片材设置在第一片材上并且固定到第一片材的至少一部分以将多个间隔开的填充线夹在第一片材和第二片材之间。多个对接孔设置在第一和第二片上。多个对接孔和多个间隔开的填充线允许在设置在间隔开的填充管线之间的空隙处钉住第一和第二片材，并且还用于在加热期间从填充的零食产品释放蒸汽和/或气体尽量减少填充的零食产品的膨化。

9. 发明申请

US20120231120A1 MULTI-LAYERED FOOD PRODUCT AND METHOD FOR FORMING 审中-公开
标题翻译：多层食品和成型方法
公开(公告)号：US20120231120A1
公开(公告)日：2012-09-13
申请号：US13419505
申请日：2012-03-14
申请人： PETER JACOBSON , MARC de LONGREE
发明人： PETER JACOBSON , MARC de LONGREE
IPC分类号： A21D13/00 , A21D8/06
CPC分类号： A21D13/31 , A21D8/06 , A21D13/14 , A21D13/22 , A21D13/24 , A21D13/32
摘要： A multi-layered food product comprises a filling encapsulated by a substantially baked yeast-leavened dough. The encapsulated filling is further encapsulated by a substantially baked chemically-leavened batter layer.
摘要翻译：多层食品包括由基本上烘烤的酵母发酵面团包封的馅料。封装的填充物通过基本上烘烤的化学发泡的面糊层进一步包封。

10. 发明申请

US20110123681A1 DOUGH PRODUCT INCLUDING LAMINATED AND NON-LAMINATED DOUGH COMPONENTS 审中-公开
标题翻译：包括层压和非层压DOUGH组件的DOUGH产品
公开(公告)号：US20110123681A1
公开(公告)日：2011-05-26
申请号：US12950316
申请日：2010-11-19
申请人： J. Kofi A. Mensah , Stephen M. Jacobsen
发明人： J. Kofi A. Mensah , Stephen M. Jacobsen
IPC分类号： A21D13/08 , A21D8/00 , A23P1/08
CPC分类号： A21D6/001 , A21D10/02 , A21D13/11 , A21D13/14 , A21D13/16 , A21D13/19 , A21D13/31 , A21D13/60 , A21D15/02
摘要： A composite dough product including a laminated dough component and a non-laminated dough component is described. The laminated dough component includes at least one layer of fat, such as a layer of roll-in shortening, and at least one layer of dough. The thickness of the non-laminated dough component is greater than the thickness of a layer of dough in the laminated dough component. Alternatively, the weight of the non-laminated dough component is greater than the weight of a layer of dough in the laminate. The laminated dough component and the non-laminated dough component each retain their individual characteristics in the composite dough product.
摘要翻译：描述了包括层压面团组分和非层压面团组分的复合面团产品。层压的面团成分包括至少一层脂肪，例如卷入起酥油层和至少一层面团。非层压面团组分的厚度大于层压生面团部件中面团层的厚度。或者，非层压的面团组分的重量大于层压板中面团层的重量。层压面团组分和非层压面团组分各自在复合面团产品中保留其各自的特征。

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