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1. 发明公开

US20240180173A1 PIZZA FOR HOME BAKING WITH A PRETZEL CRUST THAT APPEARS DURING HOME BAKING 审中-公开
公开(公告)号：US20240180173A1
公开(公告)日：2024-06-06
申请号：US18556449
申请日：2022-04-25
申请人： SOCIETE DES PRODUITS NESTLE S.A.
发明人： SHELDON FERNANDES , ERIC GREENSTEIN , DEBORAH KELLY , JIAN LI , ANJNA DEVI , FRANCESCO FIERRO
IPC分类号： A21D13/24 , A21D13/28 , A21D13/41
CPC分类号： A21D13/24 , A21D13/28 , A21D13/41
摘要： The present invention relates generally to the field of food and nutrition. In particular the present invention relates to a combination of two very popular foods, namely pizza and pretzels. For example, the present invention relates to a prepared pizza with a pretzel crust for home baking. Remarkably, the pretzel-type crust can appear, when the pretzel-pizza is baked at home. One embodiment of the present invention relates to a prepared pizza that is to be subjected to a heating step before consumption comprising a prebaked pizza crust, wherein the prebaked pizza crust is coated at least partially with a lye after prebaking.

2. 发明公开

US20230329294A1 PROTEIN COMPOSITIONS AND CONSUMABLE PRODUCTS THEREOF 审中-公开
公开(公告)号：US20230329294A1
公开(公告)日：2023-10-19
申请号：US18296654
申请日：2023-04-06
申请人： Clara Foods Co.
发明人： Kritika MAHADEVAN , Joel Andrew KREPS , Isha JOSHI , Farnoosh AYOUGHI , Weixi ZHONG , Harshal KSHIRSAGAR , Alexandre CHAPEAUX , Wesley RUTHERFORD-JENKINS , Ranjan PATNAIK , Frank Douglas IVEY , Eric LIN , Sridharan GOVIND
IPC分类号： A23L15/00 , C12N1/16 , A23J3/20 , A23P30/40 , A23L33/195 , A23J1/00 , A23L27/60 , A21D2/26 , A21D13/50 , A21D13/22 , A21D13/28
CPC分类号： A23L15/35 , C12N1/16 , A23J3/20 , A23P30/40 , A23L33/195 , A23J1/008 , A23L27/60 , A21D2/267 , A21D13/50 , A21D13/22 , A21D13/28
摘要： Provided herein are compositions with enhanced protein content, protein combinations with high solubility and improved functionality, including foam stability and foam capacity, and methods for the preparation thereof.

3. 发明公开

US20230329267A1 A VEGETABLE FAT COMPOSITION COMPRISING C14 FATTY ACIDS AND OTHER SATURATED FATTY ACIDS 审中-公开
公开(公告)号：US20230329267A1
公开(公告)日：2023-10-19
申请号：US18042476
申请日：2021-08-26
申请人： AAK AB (PUBL)
发明人： Hannah Solati SIMONSEN , Morten Daugaard ANDERSEN
IPC分类号： A21D13/28 , A23G1/38 , A23D9/02 , A23G1/30 , A21D13/24 , C11C3/02
CPC分类号： A23D9/02 , A21D13/24 , A21D13/28 , A23G1/305 , A23G1/38 , C11C3/02
摘要： Disclosed is a vegetable fat composition comprising different triglycerides with at least some of the triglycerides comprising C14-fatty acids. The vegetable fat composition is for use in bakery, dairy, or confectionary applications or in chocolate or chocolate-like coating, as well as a method of producing said vegetable fat composition. A vegetable fat composition as disclosed has some of the properties from cocoa butter substitute and some of the properties from cocoa butter replacer, combined in one product, in addition to being a cost effective vegetable fat composition.

4. 发明申请

US20180184671A1 BOURBON SOAKED PRETZEL PRODUCTS AND METHODS FOR MAKING THE SAME 审中-公开
公开(公告)号：US20180184671A1
公开(公告)日：2018-07-05
申请号：US15854473
申请日：2017-12-26
申请人： Carolyn Downey Talucci
发明人： Carolyn Downey Talucci
IPC分类号： A21D8/00 , A21D13/17 , A21D13/24 , A21D13/28
CPC分类号： A21D8/00 , A21D13/17 , A21D13/24 , A21D13/28
摘要： The present invention provides for bourbon soaked pretzel products and methods for making the same. In certain embodiments of the present invention, the pretzels are dipped in a bourbon-butter mixture and then baked. In certain embodiments of the present invention, the pretzels are dipped a second time in a bourbon-butter mixture and then baked.

5. 发明授权

US09854819B2 Fast setting icing 有权
公开(公告)号：US09854819B2
公开(公告)日：2018-01-02
申请号：US11957973
申请日：2007-12-17
申请人： Elsie DeJesus-Gaite
发明人： Elsie DeJesus-Gaite
IPC分类号： A23G3/00 , A23B7/16 , A23G3/42 , A23G3/34 , A23G3/54 , A23P20/17 , A23L29/25 , A23L29/262 , A23L29/269 , A23L29/30 , A21D13/60 , A21D13/28
CPC分类号： A23G3/42 , A21D13/28 , A21D13/60 , A23G3/0093 , A23G3/54 , A23L5/00 , A23L29/25 , A23L29/262 , A23L29/272 , A23L29/30 , A23P20/17 , A23V2002/00 , A23V2250/5024 , A23V2250/507 , A23V2250/5028 , A23V2250/51082 , A23V2250/5054
摘要： This invention provides compositions for flat icings. The compositions comprises a gum system comprising Gum Arabic, carboxymethylcellulose and optionally, Gellan gum. The composition can be used as a flat icing for baked products such as doughnuts. Also provided is a method for using the composition as a flat icing and as a glaze.

6. 发明申请

US20170208848A1 PROCESS FOR MANUFACTURING AN IRON FORTIFIED FOOD PRODUCT 审中-公开
公开(公告)号：US20170208848A1
公开(公告)日：2017-07-27
申请号：US15326366
申请日：2015-07-09
申请人： NESTEC S.A.
发明人： Sandrine Cavin , Martin Michel , Edwin Alberto Habeych Narvaez
IPC分类号： A23L33/16 , A21D13/28 , A23P20/18 , A21D13/24
CPC分类号： A23L33/16 , A21D13/24 , A21D13/28 , A21D13/47 , A23L29/25 , A23P20/18 , A23V2002/00
摘要： The present invention relates generally to fortified food products. In particular the invention relates to a process for manufacturing a food product fortified with iron. A further aspect of the invention is a food product obtainable by the process of the invention.

7. 发明申请

US20160066594A1 NON-LAURIC NON-TRANS FAT COMPOSITION FOR CHOCOLATE COATING 审中-公开
标题翻译：非卤素非转化脂肪组合物用于巧克力涂料
公开(公告)号：US20160066594A1
公开(公告)日：2016-03-10
申请号：US14774698
申请日：2014-03-14
申请人： FUJI OIL COMPANY LIMITED
发明人： HIDEKI MOTOIKE , TOMOKO FUJITA
IPC分类号： A23G1/30 , A21D13/00 , A23D9/00
CPC分类号： A23G1/305 , A21D13/28 , A23D9/00 , A23D9/007 , A23D9/04 , A23V2002/00 , C11C3/10 , A23G2200/08
摘要： Provided is a non-lauric non-trans fat composition for chocolate coating that has the drying time, gloss, difficulty in peeling from a coated item, and sweating resistance required for chocolate coating use. Moreover, the non-lauric non-trans fat composition for chocolate coating enables a novel composite food having a soft texture that has not been obtainable by a conventional fat composition for chocolate coating to be obtained. The non-lauric non-trans fat composition for chocolate coating contains a fat having a specific fatty acid composition and having a rising melting point of 35° C. or higher, and has a specific triglyceride composition.
摘要翻译：本发明提供一种巧克力涂料的非月桂酸非反式脂肪组合物，其具有干燥时间，光泽度，涂覆物品的剥离难度以及巧克力涂料使用所需的耐汗性。此外，用于巧克力涂层的非月桂酸非反式脂肪组合物能够获得具有柔软质感的新型复合食品，该复合食品通过用于巧克力涂层的常规脂肪组合物不可获得。用于巧克力涂层的非月桂酸非反式脂肪组合物含有具有特定脂肪酸组成并且熔点上升35℃或更高的脂肪，并且具有特定的甘油三酯组成。

8. 发明授权

US09138007B2 Glazing agent for baked goods 有权
标题翻译：烘焙食品的上光剂
公开(公告)号：US09138007B2
公开(公告)日：2015-09-22
申请号：US13817472
申请日：2011-07-27
申请人： Erwin Theofiel De Waele , Joyce Allegonda Johanna Kox
发明人： Erwin Theofiel De Waele , Joyce Allegonda Johanna Kox
IPC分类号： A21D13/00 , A23J3/14 , A21D15/02 , A23J3/16 , A23J3/18 , A23L1/00
CPC分类号： A21D13/0016 , A21D13/20 , A21D13/22 , A21D13/24 , A21D13/28 , A21D15/02 , A23J3/14 , A23J3/16 , A23J3/18 , A23P20/10 , A23P20/12 , A23V2002/00 , A23V2200/122 , A23V2200/22 , A23V2250/548
摘要： The present invention is directed to a method to produce a glazing agent comprising the steps: disperse vegetable protein in water to obtain a vegetable protein solution of from 5 to 15 wt % of vegetable protein, optionally homogenize the vegetable protein solution, heat vegetable protein solution at a temperature of from 100 to 155° C. for 0.1 seconds to 60 minutes. The present invention is also directed to a glazing agent obtainable by the method and to a glazing agent comprising a solution of 5 to 15 wt % of vegetable protein with a viscosity of 35 mPa·s or lower. Furthermore the present invention is directed to the use of a vegetable protein solution as a glazing agent for baked goods.
摘要翻译：本发明涉及一种制造玻璃制剂的方法，包括以下步骤：将植物蛋白质分散在水中，得到5至15重量％植物蛋白质的植物蛋白溶液，任选地使植物蛋白溶液均质化，加热植物蛋白溶液在100至155℃的温度下进行0.1秒至60分钟。本发明还涉及通过该方法获得的上光剂和含有5〜15重量％粘度为35mPa·s以下的植物蛋白质的溶液的玻璃制剂。此外，本发明涉及植物蛋白溶液作为烘焙食品的上光剂的用途。

9. 发明申请

US20150157041A1 FROSTING MEDALLIONS AND RELATED METHODS OF USE 审中-公开
标题翻译：使用方法和相关方法
公开(公告)号：US20150157041A1
公开(公告)日：2015-06-11
申请号：US14103727
申请日：2013-12-11
申请人： Heather Sotolongo, I
发明人： Heather Sotolongo, I
IPC分类号： A23G3/50 , A21D13/00
CPC分类号： A23G3/50 , A21D13/24 , A21D13/28 , A23C15/12 , A23C15/18 , A23C2260/15 , A23C2270/15 , A23V2002/00 , A23V2200/08
摘要： Disclosed are apparatus and related methods of producing professional looking and tasting cupcakes. In one embodiment, the disclosed apparatus are novel and pre-made butter cream frosting stickers for standard cupcakes. In a preferred mode of operation, the frosting sticker is applied to the top of a baked cupcake and allowed to set. In one mode of preparation, the sticker is prepared via piping frosting into a disk on a pan and freezing the disk.
摘要翻译：公开了制造专业看和品尝杯形蛋糕的装置和相关方法。在一个实施方案中，所公开的装置是用于标准纸杯蛋糕的新颖的预制黄油奶油霜霜贴纸。在优选的操作模式中，将结霜贴纸施加到烘烤的蛋糕的顶部并允许放置。在一种准备方式中，贴纸通过管道结霜制成盘中的盘并冷冻盘。

10. 发明申请

US20140363542A1 EDIBLE COATING COMPOSITION 审中-公开
标题翻译：食用涂料组合物
公开(公告)号：US20140363542A1
公开(公告)日：2014-12-11
申请号：US14363024
申请日：2012-11-19
申请人： Conopco, Inc., d/b/a UNILEVER
发明人： Sudipta Ghosh Dastidar , Anandh Panchanathan , Raviprasad Shankar , Gourinandan Triumbak Tonpe
IPC分类号： A21D13/00 , A23G9/50
CPC分类号： A21D13/26 , A21D13/28 , A23G9/322 , A23G9/327 , A23G9/506 , A23P20/11 , A23V2002/00 , A23G2200/06 , A23G2200/08 , A23G2220/14 , A23V2200/22 , A23V2250/186 , A23V2250/511
摘要： The present invention relates to edible coating composition, particularly to an edible coating composition for providing moisture barrier. It is an object of the present invention to provide an edible ice-cream cone coating composition. It is another object of the present invention to provide a coated ice-cream cone with improved moisture barrier properties. It is another object of the present invention to provide a coated ice-cream cone that retains cone crispness at the time of consumption. It is yet another object of the present invention to provide a coated ice-cream cone that shows improved moisture barrier during long periods of cold storage even under varying temperature conditions. It is still another object of the present invention to provide a method for manufacturing a coating ice-cream cone. It is yet another object of the present invention to provide a coated ice-cream cone having improved shelf life period. It is yet another object of the present invention to provide coated ice-cream cones that has good storage stability at higher storage temperatures. We have found that an edible coating composition having a chitosan-soap complex provides for a hydrophobic coating. It was found that when at least an inner surface of the ice-cream cone includes the coating composition it improves the shelf life for which the cone retains its crispness at higher storage temperature.
摘要翻译：本发明涉及可食用涂料组合物，特别涉及用于提供防潮层的可食用涂料组合物。本发明的目的是提供一种可食用的冰淇淋锥形涂料组合物。本发明的另一个目的是提供具有改善的防潮性能的涂层冰淇淋锥体。本发明的另一个目的是提供一种在消费时保持锥形脆度的涂层冰淇淋锥体。本发明的另一个目的是提供一种涂覆的冰淇淋锥体，即使在变化的温度条件下，也可以在长期冷藏期间显示改善的防潮性。本发明的另一个目的是提供一种制造涂层冰淇淋锥的方法。本发明的另一个目的是提供具有改进的保存期限的涂覆的冰淇淋锥体。本发明的另一个目的是提供在较高储存温度下具有良好储存稳定性的涂层冰淇淋锥体。我们已经发现，具有壳聚糖 - 皂复合物的可食用涂料组合物提供疏水涂层。已经发现，当至少冰淇淋锥体的内表面包括涂料组合物时，其提高了在较高储存温度下锥体保持脆性的保质期。

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