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1. 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.

2. 发明申请

US20170055537A1 FROZEN PRE-FRIED DOUGH AND PROCUREMENT PROCESS 审中-公开
标题翻译：冷冻预先加工和采购流程
公开(公告)号：US20170055537A1
公开(公告)日：2017-03-02
申请号：US15307934
申请日：2015-05-20
申请人： ALICORP S.A.A.
发明人： Alexander Moran Delgado , Marilu Esperanza Mondragon Arbocco , Ana Gloria Troncoso Nunez
IPC分类号： A21D13/08 , A21D6/00 , A21D2/16 , A21D2/18 , A21D2/36 , A21D8/02 , A21D13/00
CPC分类号： A21D2/165 , A21D2/181 , A21D2/36 , A21D6/001 , A21D8/02 , A21D13/60 , A21D15/02
摘要： The invention relates to a frozen pre-fried dough in ring form that is crispy on the outside and soft on the inside, characterised in that it comprises: a) liquid ingredients: 14.63-18.85% frozen yellow sweet potato pulp, 4.88-11.31% frozen winter squash (Cucurbita maxima Duch.) pulp, 0.49-075% frozen grated cassava, 0.49-075% frozen banana (platano de la is/a) cut into round slices; b) dry ingredients: 3.58-4.14% sugar, 0.005-0.019% sweetener, 1.31-1.46% fresh yeast, 0.49-0.75% vanilla essence, 0.049-0.075% seeds, 0.24-0.38% aniseed and 9.42-9.75% vegetable oil; c) between 32.0-39.0% wheat pastry flour; and e) between 20.74-24.38% water. The invention also relates to a process for making the pre-fried frozen dough in ring form, comprising the steps of: i) homogenising all of the liquid ingredients by mixing them; ii) kneading the liquid mixture; iii) fermenting the dough in a chamber, controlling the temperature and humidity; iv) cutting the dough; v) frying the rings of dough; vi) draining the rings; vii) cooling the units; viii) freezing the rings of pre-fried dough; ix) packaging the product; and x) storing the sealed product.
摘要翻译：本发明涉及一种在外部酥脆且内部柔软的环状冷冻预制油炸面团，其特征在于，它包括：a）液体成分：14.63-18.85％冷黄黄薯浆，4.88-11.31％冷冻冬季南瓜（Cucurbita maxima Duch。）纸浆，0.49-075％冷冻碎木薯，0.49-075％冷冻香蕉（platano de la / a）切成圆片; b）干成分：3.58-4.14％糖，0.005-0.019％甜味剂，1.31-1.46％新鲜酵母，0.49-0.75％香草精华，0.049-0.075％种子，0.24-0.38％茴香和9.42-9.75％植物油; c）32.0-39.0％小麦面粉; 和e）20.74-24.38％的水。本发明还涉及一种将预制冷冻面团制成环形的方法，包括以下步骤：i）通过混合所有液体成分进行均化; ii）捏合液体混合物; iii）在室内发酵面团，控制温度和湿度; iv）切割面团; v）炸面团圈; vi）排出环; vii）冷却单元; viii）冷冻油炸面团的环; ix）包装产品; 和x）存储密封产品。

3. 发明申请

US20160081358A1 FOOD PRODUCT HAVING CRUNCHY TEXTURE 审中-公开
标题翻译：食品纹理食品
公开(公告)号：US20160081358A1
公开(公告)日：2016-03-24
申请号：US14860810
申请日：2015-09-22
申请人： Schwan's Global Supply Chain, Inc.
发明人： Steven Mark Leicht , Michelle Ruth Heid , Pradyot Kumar Ghosh , Ashley Nichole Hensley , David Zion Ovadia
IPC分类号： A21D13/00
CPC分类号： A21D13/60 , A21D13/20 , A21D13/22 , A21D13/26 , A21D13/41 , A21D13/44 , A21D13/80 , A21D15/08
摘要： A food composition capable of maintaining a crunchy texture after freezing and reheating is disclosed. The food composition includes a crust or an outer casing having a dough-based matrix or a batter-based matrix with a thickness of about 2 to about 150 mm, and texture modifying particles dispersed throughout the matrix. The texture modifying particles generally comprise about 12 to about 40% by weight of the food composition and provide the food composition with a crunchy texture. The texture modifying particles may be crushed particles of food products, such as fried grain chips, fried vegetable chips, extruded cereals, extruded crackers, or combinations thereof.
摘要翻译：公开了能够在冷冻和再加热后保持松脆质地的食品组合物。食品组合物包括具有面团基质或厚度为约2至约150mm的面糊基质的外壳或外壳，以及分散在整个基质中的织构改性颗粒。纹理改性颗粒通常占食物组合物的约12至约40重量％，并为食物组合物提供松脆质地。纹理改性颗粒可以是食品的粉碎颗粒，例如油炸的粮食片，油炸的蔬菜片，挤压的谷物，挤出的薄饼或它们的组合。

4. 发明授权

US09226510B2 Method of preparing a dough-based product 有权
标题翻译：制备面团产品的方法
公开(公告)号：US09226510B2
公开(公告)日：2016-01-05
申请号：US13742998
申请日：2013-01-16
申请人： NOVOZYMES A/S
发明人： Lars Beier , Esben Peter Friis , Henrik Lundquist
IPC分类号： C12N9/28 , C12N15/00 , A23L1/10 , A21D8/04 , A21D13/00
CPC分类号： A21D8/042 , A21D13/60 , C07K2299/00 , C12N9/2411 , C12N9/2417 , C12Y302/01133
摘要： Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties.Analysis of a 3D structure of Novamyl shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.
摘要翻译：具有高蔗糖含量的面团（例如蛋糕面团）倾向于抑制抗陈化淀粉酶如Novamyl的活性，因此防止用蔗糖含量高的面团产品（如蛋糕）进行陈设的效果较差。通过使用精心挑选的具有某些性质的抗陈化淀粉酶，可以实现蛋糕中良好的抗陈化效果。对Novamyl的3D结构的分析显示，蔗糖可能通过活性位点的结合而被抑制。蔗糖与已发表的模型1QHO和1QHP中的底物或抑制剂不同，停留在Novamyl的活性位点。该发现用于设计耐受蔗糖的变体。

5. 发明申请

US20150250191A1 READY-TO-EAT FARINACEOUS PRODUCT AND A METHOD FOR THE PREPARATION THEREOF 审中-公开
标题翻译：准备食用的产品及其制备方法
公开(公告)号：US20150250191A1
公开(公告)日：2015-09-10
申请号：US14723277
申请日：2015-05-27
申请人： CSM Nederland B.V.
发明人： Kerstin SCHMIDT , Stephen John CLARKE , Pieter MORET
IPC分类号： A21D13/08 , A23L1/01 , A21D8/06 , A23P1/08
CPC分类号： A21D8/06 , A21D13/60 , A21D13/80 , A23L5/10 , A23P20/00
摘要： The invention provides a method of preparing a ready-to-eat farinaceous food product, said method comprising the successive steps of: a) preparing a farinaceous dough by mixing flour, water and optionally one or more other bakery ingredients; b) dividing the dough into one or more dough portions; c) shaping the one or more dough portions into one or more shaped dough pieces; d) proving the dough pieces; e) contacting 30-60% of the total surface area of the one or more shaped dough pieces with hot oil during a period of at least 10 seconds to produce one or more partially fried dough pieces comprising a fried surface area and a non-fried surface area; and f) baking said one or more partially fried dough pieces to produce one or more baked dough pieces; wherein a layer of edible material is applied to 40-70% of the surface area of the shaped dough pieces, the partially fried dough pieces or the baked dough pieces and wherein the surface area of the final ready-to-eat product that is not covered by the layer of edible material is fried surface area. This method achieves a significant reduction in fat uptake during preparation of the ready-to-eat farinaceous product without introducing a perceptible adverse effect on product quality.Another aspect of the invention relates to ready-to-eat food product comprising a body of baked farinaceous dough, 40-70% of the surface area of said body of baked dough being coated with a layer of edible material, wherein the surface of the baked dough body that is not coated with the layer of edible material is fried surface area and wherein at least 70 wt. % of the surface of the baked dough body that is covered with the layer of edible material is non-fried.
摘要翻译：本发明提供了一种制备即食型谷物食品的方法，所述方法包括以下连续步骤：a）通过混合面粉，水和任选的一种或多种其他烘焙成分来制备面粉面团; b）将面团分成一个或多个面团部分; c）将所述一个或多个面团部分成形为一个或多个成形的面团片; d）证明面团片; e）在至少10秒钟的时间内将一种或多种成形面片的总表面积的30-60％与热油接触以产生一个或多个部分油炸的面团片，其中包括油炸表面区域和非油炸面团表面积; 以及f）烘烤所述一个或多个部分油炸的面团片以产生一个或多个烘烤的面团片; 其中将可食用材料层施加到成形面团片的部分油炸面团片或烘焙面团的40-70％的表面积，并且其中不是最终即食产品的表面积覆盖层的可食用材料是油炸面积。这种方法可以在即食谷物制品的制备过程中脂肪吸收显着降低，而不会对产品质量产生可察觉的不利影响。本发明的另一方面涉及即食食品，其包括烘烤的面团面团的主体，所述焙烤面团的所述主体的表面积的40-70％涂覆有可食用材料层，其中，没有涂覆有可食用材料层的焙烤面团体是油炸表面积，并且其中至少70重量％用可食用材料层覆盖的烘烤面团体的表面的％未被油炸。

6. 发明申请

US20120183652A1 High Fiber Pastry Product 有权
标题翻译：高纤维糕点产品
公开(公告)号：US20120183652A1
公开(公告)日：2012-07-19
申请号：US13435021
申请日：2012-03-30
申请人： Michael Bashor
发明人： Michael Bashor
IPC分类号： A23G3/54 , A23G3/48
CPC分类号： A21D2/366 , A21D2/188 , A21D2/36 , A21D13/60
摘要： High fiber-containing pastry products are described. The high fiber-containing pastry products typically comprise about 5-10 grams of fiber in a 54 gram serving of the pastry. The high fiber-containing pastry products comprise a fried laminated dough piece prepared from a developed dough that comprises, inter alia, wheat flour, resistant wheat starch, and vital wheat gluten. The use of a reduced amount of wheat flour along with the addition of resistant wheat starch and vital wheat gluten enables the production of a dough composition that has a high fiber content while retaining desirable organoleptic and processing characteristics.
摘要翻译：描述了高含纤维的糕点产品。高含纤维的糕点产品通常包含约5-10克纤维，其中包含54克糕点。高含纤维的糕点产品包括由显影的面团制成的油炸层压面团，其特别包括小麦粉，抗性小麦淀粉和重要的小麦面筋。使用减少量的小麦面粉以及添加抗性小麦淀粉和重要的小麦面筋使得能够生产具有高纤维含量的面团组合物，同时保持所需的感官和加工特性。

7. 发明申请

US20120034340A1 FOOD COMPOSITION AND RELATED METHODS FOR FRIED GNOCCO 审中-公开
标题翻译：食品组合物及相关方法
公开(公告)号：US20120034340A1
公开(公告)日：2012-02-09
申请号：US13205880
申请日：2011-08-09
申请人： Massimiliano PATRONCINI
发明人： Massimiliano PATRONCINI
IPC分类号： A21D10/00 , A21D8/04 , A23L1/01 , A21D2/02
CPC分类号： A21D13/60
摘要： A food composition is described for fried gnocco comprising flour and optionally lard, wherein when the lard is present, the lard quantity is less than 2% of the flour quantity. Methods for preparing fried gnocco are also described. Fried gnocco obtained by frying the described food composition may be softer, more easily digested, more consistent/uniform and non-deformed in appearance, and/or easily prepared.
摘要翻译：描述了一种食用组合物，用于包含面粉和任选的猪油的油炸gnocco，其中当猪油存在时，猪油量小于面粉量的2％。还描述了制备油炸gnocco的方法。通过煎炸所述食物组合物获得的油炸gnocco可以更柔软，更容易消化，更一致/均匀并且在外观上不变形，和/或容易地制备。

8. 发明授权

US07871656B2 Low and no trans fat confections 有权
标题翻译：低和没有反式脂肪糖果
公开(公告)号：US07871656B2
公开(公告)日：2011-01-18
申请号：US11220799
申请日：2005-09-06
申请人： Leanne De Muijnck
发明人： Leanne De Muijnck
IPC分类号： A23P1/08
CPC分类号： A23D9/00 , A21D13/28 , A21D13/60 , A23G1/30 , A23G1/36 , A23G1/56 , A23G3/346 , A23G3/40 , A23G2200/08
摘要： A fat composition for use in food products is provided, which contains low levels of trans fats, and includes a non-hydrogenated fractionated palm kernel oil and a non-hydrogenated fractionated palm oil. A confectionery composition containing the fat composition also is provided. The confectionery composition can be used to coat a food product, and can be flavored and/or colored. Methods for making a confectionery composition using the fat composition also are provided.
摘要翻译：提供了用于食品的脂肪组合物，其含有低水平的反式脂肪，并且包括非氢化分馏的棕榈仁油和非氢化分级棕榈油。还提供了含有脂肪组合物的糖食组合物。糖食组合物可用于包衣食品，并且可以调味和/或着色。还提供了使用脂肪组合物制造糖食组合物的方法。

9. 发明申请

US20100255172A1 High-Protein, Reduced-Carbohydrate Bakery And Other Food Products 审中-公开
标题翻译：高蛋白，碳水化合物面包和其他食品
公开(公告)号：US20100255172A1
公开(公告)日：2010-10-07
申请号：US12785169
申请日：2010-05-21
申请人： Clodualdo C. Maningat , Christopher T. Dohl , Jennifer A. Gaul , Gregory J. Stempien , Sukh D. Bassi , Shishir Ranjan , Kyungsoo Woo
发明人： Clodualdo C. Maningat , Christopher T. Dohl , Jennifer A. Gaul , Gregory J. Stempien , Sukh D. Bassi , Shishir Ranjan , Kyungsoo Woo
IPC分类号： A21D2/26 , A21D13/00 , A23L1/16 , A23L1/0522
CPC分类号： A21D13/064 , A21D2/186 , A21D2/26 , A21D2/265 , A21D13/06 , A21D13/062 , A21D13/42 , A21D13/60 , A23L7/109 , A23L7/126 , A23L29/219 , A23L33/10 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3322 , A23V2250/5486 , A23V2200/328 , A23V2200/332
摘要： A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
摘要翻译：一种高蛋白质，低碳水化合物焙烤产品，其包含第一蛋白质成分和第二蛋白质成分，所述蛋白质成分选自小麦蛋白分离物，小麦蛋白质浓缩物，失活小麦面筋，分级小麦蛋白，脱酰胺小麦面筋，水解小麦蛋白，并提供其组合。优选的面包店产品还包含一定量的替代其中可消化碳水化合物的一部分的抗性淀粉。

10. 发明申请

US20100119675A1 DOUGHNUT MAKING METHOD USING SOYBEAN POWDER 审中-公开
标题翻译：使用大豆粉末的造粒方法
公开(公告)号：US20100119675A1
公开(公告)日：2010-05-13
申请号：US12610304
申请日：2009-10-31
申请人： Myeon CHOE , Ha Jin HWANG , Sung Yeon JO , Jae Cheon IM , Sang Hee KIM , Tae Woo KIM
发明人： Myeon CHOE , Ha Jin HWANG , Sung Yeon JO , Jae Cheon IM , Sang Hee KIM , Tae Woo KIM
IPC分类号： A21D13/08 , A23L1/29 , A23L1/01 , A23L1/20 , A21D2/00
CPC分类号： A23L11/07 , A21D2/362 , A21D13/60
摘要： A doughnut making method comprises: pulverizing beans to bean powder using an airflow crushing technique; mixing flour, baking powder and whole milk powder to the bean powder to form a first mixture; mixing the first mixture to a second mixture to form a third mixture, wherein the second mixture is formed of refined sugar, salt and margarine; sieving the third mixture to form a premix; admixing water and egg mix to the premix and pasting the admixture to a dough; and frying the dough in oil to form doughnuts.
摘要翻译：一种甜甜圈制造方法，其特征在于，使用气流破碎技术将豆类粉碎成豆粉; 将粉末，烘烤粉末和全脂奶粉混合到豆粉中以形成第一混合物; 将第一混合物混合至第二混合物以形成第三混合物，其中第二混合物由精制糖，盐和人造黄油形成; 筛分第三混合物形成预混物; 将水和蛋混合物混合到预混物中并将外加剂粘贴到面团上; 并在油中煎炸面团，形成甜甜圈。

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