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1. 发明申请

US20190200625A1 METHOD FOR FORMING A LAMINATED PASTRY 审中-公开
公开(公告)号：US20190200625A1
公开(公告)日：2019-07-04
申请号：US16327912
申请日：2017-08-23
申请人： NESTEC S.A.
发明人： Cecile Gehin-Delval , Helen Chisholm , Wookyung Chung , Helene Deyber , Mathieu Julien Destribats , Zeynel Deniz Gunes , Cindy Pelloux
IPC分类号： A21D13/068 , A21D2/16 , A21D13/16
CPC分类号： A21D13/068 , A21D2/16 , A21D13/16 , A21D13/19 , A23D9/013 , A23D9/04 , C11B15/00
摘要： The present invention relates generally to the field of pastry. One aspect of the invention provides a method for forming a laminated pastry wherein a lipid foam is laminated between layers of dough. The invention also provides a laminated pastry having a reduced level of saturated fatty acids.

2. 发明授权

US09730459B2 Dough compositions for extended shelf life baked articles 有权
公开(公告)号：US09730459B2
公开(公告)日：2017-08-15
申请号：US14990412
申请日：2016-01-07
申请人： General Mills, Inc.
发明人： Soumya Roy , Madonna M Ray , Jean L Weber
IPC分类号： A21D10/00 , A23G3/00 , A21D13/00 , A21D2/16 , A21D2/18 , A21D2/24 , A21D2/26 , A21D13/38 , A21D13/16
CPC分类号： A21D2/165 , A21D2/16 , A21D2/18 , A21D2/181 , A21D2/183 , A21D2/186 , A21D2/188 , A21D2/245 , A21D2/26 , A21D2/262 , A21D2/265 , A21D13/16 , A21D13/38 , A23V2002/00 , A23V2200/10 , A23V2200/224 , A23V2250/0616
摘要： Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.

3. 发明申请

US20160021905A1 COMPOSITION 审中-公开
标题翻译：组成
公开(公告)号：US20160021905A1
公开(公告)日：2016-01-28
申请号：US14427900
申请日：2012-09-18
申请人： Alejandro Maarangoni
发明人： Alejandro Marangoni
IPC分类号： A23D7/005 , A23D7/01
CPC分类号： A23D7/0056 , A21D13/16 , A23D7/005 , A23D7/01 , A23D7/013 , B01F17/0085
摘要： A product in the form of an oil in water emulsion is provided. The emulsion includes an oil phase which is an admixture of about 30-60% oil by weight, 0.01-15% wax by weight and a surfactant component, a combination of non-ionic and ionic surfactant in a ratio of at least about 10:1 to 30:1; and an aqueous phase comprising about 30-50% by weight of the emulsion. The product is useful as a fat substitute.
摘要翻译：提供水包油乳液形式的产品。乳液包括油相，其为约30-60重量％油，0.01-15重量％蜡和表面活性剂组分的混合物，非离子和离子表面活性剂的组合比为至少约10： 1〜30：1; 和包含约30-50重量％乳液的水相。该产品可用作脂肪替代品。

4. 发明申请

US20140242246A9 FOOD COMPOSITIONS COMPRISING ORGANOGELS 有权
标题翻译：食品组合物包含有机物
公开(公告)号：US20140242246A9
公开(公告)日：2014-08-28
申请号：US13376864
申请日：2011-05-13
申请人： Shireen S. Baseeth , Bruce R. Sebree
发明人： Shireen S. Baseeth , Bruce R. Sebree
IPC分类号： A23L1/035
CPC分类号： A21D13/16 , A21D2/16 , A21D2/165 , A21D2/32 , A23D7/011 , A23D7/013 , A23D9/013 , A23G3/346 , A23J7/00 , A23K20/158 , A23L29/10 , A23P20/11 , A23V2002/00 , A23G2200/08 , A23V2200/228 , A23V2250/1842 , A23V2250/192 , A23V2250/194 , A23V2250/5086
摘要： The present invention is directed towards organogel compositions. Processes for producing such organogel compositions are further disclosed. The present invention is also directed towards uses of the novel organogel compositions in foods, beverages, nutraceuticals pharmaceuticals, pet food, or animal feed.
摘要翻译：本发明涉及有机凝胶组合物。进一步公开了生产这种有机凝胶组合物的方法。本发明还涉及新型有机凝胶组合物在食品，饮料，营养药品，宠物食品或动物饲料中的用途。

5. 发明申请

US20130230622A1 LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF 审中-公开
标题翻译：层压花生植物及其制造方法
公开(公告)号：US20130230622A1
公开(公告)日：2013-09-05
申请号：US13863933
申请日：2013-04-16
申请人： Kathleen Robbins , Weizhu Yu
发明人： Kathleen Robbins , Weizhu Yu
IPC分类号： A21D13/00 , A21D8/04
CPC分类号： A21D8/045 , A21D13/16 , A21D13/19 , A21D17/004
摘要： A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat, at least one flavor additive and at least one filling. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat, at least one flavor additive and at least one filling.
摘要翻译：提供了制造可食用产品的方法，层压面团组合物和可食用产品。该方法包括将成分，包括淀粉，面筋，增塑剂，脂肪和发酵混合成面团组合物。通过混合包含脂肪，至少一种风味添加剂和至少一种填充物的成分来制备调味脂肪组合物。然后将调味的脂肪组合物施用于糕点生面团组合物的表面。将两种组合物折叠并成片以形成层压面团。然后将层压的面团形成碎片，将其打样然后烘烤。提供层压面团组合物和可食用产品本身，其包含多个层叠的调味脂肪，其插入多个糕点面团之间，所述糕点生面团组合物包含淀粉，面筋，增塑剂，脂肪和发酵; 所述风味脂肪组合物包含脂肪，至少一种风味添加剂和至少一种填充物。

6. 发明申请

US20120301574A1 LAMINATED FLAVORED PASTRY AND METHOD OF MANUFACTURING THEREOF 审中-公开
标题翻译：层压花生植物及其制造方法
公开(公告)号：US20120301574A1
公开(公告)日：2012-11-29
申请号：US13117025
申请日：2011-05-26
申请人： Kathleen Robbins , Weizhu Yu
发明人： Kathleen Robbins , Weizhu Yu
IPC分类号： A21D13/08 , A21D8/04
CPC分类号： A21D17/004 , A21D13/16 , A21D13/19 , A21D13/20
摘要： A method of manufacturing an edible product, a laminated dough composition and an edible product are provided. The method includes mixing ingredients including starch, gluten, a plasticizer, fat and leavening into a pastry dough composition. A flavored fat composition is prepared by mixing ingredients comprising fat and at least one flavor additive. The flavored fat composition is then applied to a surface of the pastry dough composition. Both compositions are folded and sheeted to form a laminated dough. The laminated dough is then formed into pieces, which are proofed and then baked. A laminated dough composition, and an edible product itself, is provided that comprises a plurality of layers of a flavored fat interposed between a plurality of layers of a pastry dough, the pastry dough composition comprising starch, gluten, a plasticizer, fat and leavening; the flavored fat composition comprising fat and at least one flavor additive.
摘要翻译：提供了制造可食用产品的方法，层压面团组合物和可食用产品。该方法包括将成分，包括淀粉，面筋，增塑剂，脂肪和发酵混合成面团组合物。通过混合包含脂肪和至少一种风味添加剂的成分来制备风味脂肪组合物。然后将调味的脂肪组合物施用于糕点生面团组合物的表面。将两种组合物折叠并成片以形成层压面团。然后将层压的面团形成碎片，将其打样然后烘烤。提供层压面团组合物和可食用产品本身，其包含多个层叠的调味脂肪，其插入多个糕点面团之间，所述糕点生面团组合物包含淀粉，面筋，增塑剂，脂肪和发酵; 所述风味脂肪组合物包含脂肪和至少一种风味添加剂。

7. 发明申请

US20110117244A1 DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES 审中-公开
标题翻译：用于延长使用寿命的文字的大量组合物
公开(公告)号：US20110117244A1
公开(公告)日：2011-05-19
申请号：US13010859
申请日：2011-01-21
申请人： Soumya Roy , Madonna M. Ray , Jean L. Weber
发明人： Soumya Roy , Madonna M. Ray , Jean L. Weber
IPC分类号： A21D8/04 , A21D10/00
CPC分类号： A21D2/165 , A21D2/16 , A21D2/18 , A21D2/181 , A21D2/183 , A21D2/186 , A21D2/188 , A21D2/245 , A21D2/26 , A21D2/262 , A21D2/265 , A21D13/16 , A21D13/38 , A23V2002/00 , A23V2200/10 , A23V2200/224 , A23V2250/0616
摘要： Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.
摘要翻译：可以烘烤的面团组合物以提供约7天或更长（例如约14天，约21天或约28天或更长）的延长的保质期的烘焙制品（例如肉桂卷）。面团组合物可以是显影的生面团组合物或未显影的面团组合物。面团组合物可以包括一种或多种保质期增强剂。

8. 发明授权

US07435441B2 Fat composition 有权
标题翻译：脂肪组成
公开(公告)号：US07435441B2
公开(公告)日：2008-10-14
申请号：US10475537
申请日：2003-01-20
申请人： Kenichi Hashizume , Yasuo Okutomi , Toru Kajimura , Miki Shirahane
发明人： Kenichi Hashizume , Yasuo Okutomi , Toru Kajimura , Miki Shirahane
IPC分类号： A23D9/00
CPC分类号： A21D2/16 , A21D13/16 , A23D9/00 , A23D9/04
摘要： A fat composition having a fat phase which, when completely melted at 70° C. and subsequently held at 0° C. for 30 minutes and then at 5° C. for 7 days, gives fat crystals which are β-form crystals of a two-chain-length structure. Even when produced without conducting a special temperature control, the fat composition contains stable crystals, is soft even at low temperatures, and has a wide plasticity range and satisfactory stability with no change in consistency with time. It is especially suitable for use as a roll-in fat composition.
摘要翻译：具有脂肪相的脂肪组合物，其在70℃下完全熔融，然后在0℃下保持30分钟，然后在5℃下保持7天，得到脂肪晶体，其为β型晶体双链长度结构。即使在不进行特殊温度控制的情况下，脂肪组合物也含有稳定的结晶，即使在低温下也是柔软的，并且具有宽的塑性范围和令人满意的稳定性，而且随时间的一致性没有变化。它特别适合用作卷入脂肪组合物。

9. 发明申请

US20070298143A1 RETARDER-TO-OVEN LAMINATED DOUGH 审中-公开
标题翻译：延迟到烤箱层叠DOUGH
公开(公告)号：US20070298143A1
公开(公告)日：2007-12-27
申请号：US11750140
申请日：2007-05-17
申请人： Graves John
发明人： Graves John
IPC分类号： A21D8/00 , A21D10/02 , A21D8/02 , A21D8/06
CPC分类号： A21D6/001 , A21D10/02 , A21D13/16
摘要： A laminated dough having alternating layers of layer dough and shortening that can be frozen, stored, thawed in a retarder, and baked in an oven absent a distinct proofing step. The laminated dough includes vital wheat gluten of at least about 3% by weight of the layer dough. The elevated level of vital wheat gluten provides the layer dough with increased strength and gas holding capacity, which ultimately results in a higher baked specific volume than traditionally prepared laminated dough products. The elevated level of yeast increases the leavening rate during thawing, therefore eliminating the need for a distinct proofing step in a proof box before baking. Following baking, the resulting laminated dough product is similar in taste and visual appearance as a laminated dough product prepared with a traditional thaw, proof, and bake procedure. A baked product made from the laminated dough can have a baked specific volume of at least about 4 cc/g to about 6 cc/g.
摘要翻译：具有层状面团和起酥油的交替层的层压面团，其可以冷冻，储存，解冻在缓凝剂中，并且在没有不同打样步骤的烘箱中烘烤。层压面团包括至少约3重量％的层面团的重要的小麦面筋。提高水平的重要小麦面筋提供了增加的强度和气体保持能力的层面团，这最终导致比传统制备的层压面团产品更高的烘烤比容积。升高的酵母水平会增加解冻过程中的发酵率，因此在烘烤前无需在校样盒中进行明显的校样。烘焙后，所得到的层压面团产品的味道和视觉外观与用传统的解冻，校正和烘烤程序制备的层压面团产品相似。由层压面团制成的焙烤产品可以具有至少约4cc / g至约6cc / g的烘焙比容。

10. 发明申请

US20070020369A1 DOUGH COMPOSITIONS FOR EXTENDED SHELF LIFE BAKED ARTICLES 有权
标题翻译：用于延长使用寿命的文字的大量组合物
公开(公告)号：US20070020369A1
公开(公告)日：2007-01-25
申请号：US11458140
申请日：2006-07-18
申请人： Soumya Roy , Madonna Ray , Jean Weber
发明人： Soumya Roy , Madonna Ray , Jean Weber
IPC分类号： A21D10/00 , A23G3/00
CPC分类号： A21D2/165 , A21D2/16 , A21D2/18 , A21D2/181 , A21D2/183 , A21D2/186 , A21D2/188 , A21D2/245 , A21D2/26 , A21D2/262 , A21D2/265 , A21D13/16 , A21D13/38 , A23V2002/00 , A23V2200/10 , A23V2200/224 , A23V2250/0616
摘要： Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.
摘要翻译：可以烘烤的面团组合物以提供约7天或更长（例如约14天，约21天或约28天或更长）的延长的保质期的烘焙制品（例如肉桂卷）。面团组合物可以是显影的生面团组合物或未显影的面团组合物。面团组合物可以包括一种或多种保质期增强剂。

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