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1. 发明授权

US06288179B1 Battered and battered/breaded foods with enhanced textural characteristics 有权
标题翻译：具有增强纹理特征的破烂和受虐的/面包的食物
公开(公告)号：US06288179B1
公开(公告)日：2001-09-11
申请号：US09559009
申请日：2000-04-24
申请人： Joachim Baur , Kenneth S. Darley , Joseph J. Janda , James R. Martin , Donald B. Bernacchi , Irene Greener Donhowe
发明人： Joachim Baur , Kenneth S. Darley , Joseph J. Janda , James R. Martin , Donald B. Bernacchi , Irene Greener Donhowe
IPC分类号： A21D1004
CPC分类号： A23J3/08 , A23L7/157 , A23L13/57 , A23L17/75 , A23P20/10 , A23P20/12 , A23P2020/251
摘要： A food product having the crisp texture, golden brown appearance and fresh fried taste of conventionally-fried foods, comprising a food substrate coated with a cereal-based batter containing sodium caseinate and no egg albumen in which the batter has a solids level of at least 30 percent by weight and provides at least about 0.2 percent by weight of sodium caseinate.
摘要翻译：一种具有酥脆质地，金棕色外观以及常规油炸食品的新鲜油炸味道的食品，其特征在于，包括涂覆有含有酪蛋白酸钠的谷物面糊的食品基质，并且没有蛋清，其中面糊的固体含量至少为 30重量％，并且提供至少约0.2重量％的酪蛋白酸钠。

2. 发明授权

US6093426A Batter, material for frying, freezing and microwave cooking and frozen fried material for microwave cooking 失效
标题翻译：面包，煎炸，冷冻和微波烹饪的材料以及用于微波烹饪的冷冻油炸材料
公开(公告)号：US6093426A
公开(公告)日：2000-07-25
申请号：US665524
申请日：1996-06-17
申请人： Naomichi Tai , Atsushi Katayama , Satoko Shimizu
发明人： Naomichi Tai , Atsushi Katayama , Satoko Shimizu
IPC分类号： A23L1/00 , A23L1/176 , A21D10/04
CPC分类号： A23L7/157 , A23P20/10 , A23P20/11 , A23P20/12 , A23P2020/251
摘要： A batter for application to a material for frying contains edible oils and fats, water, an edible moisture holding material having a moisture holding amount of not less than 100 g/100 g by a centrifugal method under 2000 G, a foaming agent having foaming force of not less than 50 mm when measured as a 0.1 wt % aqueous solution at 25.degree. C. by Ross-Miles test, and an emulsion stabilizer. A material for frying contains a filling and a multi-layer formed externally of the filling, the multi-layer containing a layer of the aforementioned batter. A frozen fried material for microwave cooking is prepared by frying the material for frying and freezing the fried material.
摘要翻译：用于油炸材料的面糊包含食用油和脂肪，水，2000g下通过离心法具有不低于100g / 100g的保湿量的可食用保湿材料，具有发泡力的发泡剂当通过Ross-Miles试验在25℃下作为0.1重量％水溶液测量时不小于50mm，并且使用乳液稳定剂。用于油炸的材料包含填充物和在填充物外部形成的多层，多层包含上述面糊的层。通过油炸油炸材料的煎炸和冷冻来制备用于微波烹饪的冷冻油炸材料。

3. 发明授权

US5246719A Process of preparing a batter-free breaded poultry product and product thereby 失效
标题翻译：由此制备无面粉面包的家禽产品和产品的过程
公开(公告)号：US5246719A
公开(公告)日：1993-09-21
申请号：US12553
申请日：1993-02-02
申请人： Ganta V. Rao , Michael O. Gross
发明人： Ganta V. Rao , Michael O. Gross
IPC分类号： A23L1/00 , A23L1/315
CPC分类号： A23L13/57 , A23P20/12 , A23P2020/251
摘要： Poultry pieces, preferably chicken, are breaded without forming a batter, by adhering high gluten flour dust to the pieces, hydrating the dust sufficiently to render the dust tacky, and then adhering breading to the hydrated dust. The product exhibits the favorable properties of breaded poultry while avoiding the unfavorable tendency of batters to separate from the underlying piece.
摘要翻译：家禽片，优选鸡，不形成面糊，通过将高面筋粉尘粘附到片上，充分保湿粉尘，使粉尘发粘，然后将面包屑粘附到水合粉尘上。该产品展示了面包禽类的有利特性，同时避免了面糊与底层分离的不利倾向。

4. 发明授权

US5194271A Microwaveable batter-coated, dough-enrobed foodstuff 失效
标题翻译：微波面糊面糊，面团食物
公开(公告)号：US5194271A
公开(公告)日：1993-03-16
申请号：US759045
申请日：1991-09-05
申请人： John J. Yasosky
发明人： John J. Yasosky
IPC分类号： A21D6/00 , A21D8/06 , A21D10/00 , A21D10/04 , A23L1/00
CPC分类号： A21D10/04 , A21D10/005 , A21D6/005 , A21D8/06 , A23P20/12 , A23P2020/251
摘要： A high amylose flour-based dry batter mix and wet batter slurry are disclosed. The wet batter slurry mixture is capable of providing an adherent and evenly distributed coating over the surface of a dough-enrobed foodstuff, and which, after pre-frying in oil or fat and being cooked by microwave radiation, will provide an outer crust having an appealing toast color and a desired level of crispness. Also disclosed is a microwaveable pre-fried batter-coated, dough-enrobed foodstuff, the cooked product being characterized as having a cooked food filling covered by a moist, cooked dough layer and a crisp, browned outer crust layer.
摘要翻译：公开了一种高直链淀粉粉基干面糊和湿面糊。湿面糊浆混合物能够在面团食物的表面上提供粘附和均匀分布的涂层，并且在油或脂肪中预先煎炸并通过微波辐射烹饪之后，将提供具有有吸引力的吐司颜色和所需的脆度。还公开了一种可微波炉预煎的面糊涂层的生面团食物，该熟制品的特征在于具有被湿的，煮熟的面团层和脆的，褐色的外壳层覆盖的烹饪食物馅料。

5. 发明授权

US5118520A Foamable aqueous seasoning composition comprising ethanol and method of making 失效
标题翻译：包含乙醇的可泡沫酸性组合物及其制备方法
公开(公告)号：US5118520A
公开(公告)日：1992-06-02
申请号：US499998
申请日：1990-03-27
申请人： Teiichi Suzuki , Shosuke Shigeta , Tomoyuki Oguri
发明人： Teiichi Suzuki , Shosuke Shigeta , Tomoyuki Oguri
IPC分类号： A23L1/00 , A23L1/22 , A23P1/16
CPC分类号： A23L27/70 , A23P30/40 , A23P2020/251
摘要： The present invention relates to a foamable seasoning comprising a nonfat aqueous seasoning, 3-10% ethanol and an emulsifier, and a method of making and foaming the seasoning.

6. 发明授权

US4755392A Food coating compositions 失效
标题翻译：食品涂料组合物
公开(公告)号：US4755392A
公开(公告)日：1988-07-05
申请号：US1957
申请日：1987-01-09
申请人： Beatrice A. Banner , Lucy V. Richardson , Kenneth S. Darley
发明人： Beatrice A. Banner , Lucy V. Richardson , Kenneth S. Darley
IPC分类号： A23L1/01 , A23L1/00 , A23L1/176 , A23P1/08
CPC分类号： A23P20/12 , A23P2020/251
摘要： Frozen food products are coated with a novel coating composition which permits the food product to be reconstituted for consumption by the application of microwave energy and obtain the desired combination of textural properties, both of moistness of food substrate and crispness of coating. The coating composition comprises three components, namely a predust component applied to the food substrate, a batter component next applied to the food substrate, and finally a breading component. In the coating composition, the components adjacent the food portion coagulate during cooking and retard the migration of moisture from the food portion to the breading component while, at the same time, providing a controlled porosity to the exterior of the coated food substrate to permit migration of moisture and moisture vapor through the coating to the external environment.

7. 发明授权

US4511583A Fried foods of reduced oil absorption and methods of preparation employing spray of film forming agent 失效
标题翻译：减少油吸收的油炸食品和使用成膜剂喷雾的制备方法
公开(公告)号：US4511583A
公开(公告)日：1985-04-16
申请号：US514982
申请日：1983-07-18
申请人： Sharon Olson , Robert Zoss
发明人： Sharon Olson , Robert Zoss
IPC分类号： A23L1/00 , A23L1/01 , A23L1/325
CPC分类号： A23L17/75 , A23L5/11 , A23P20/12 , A23P2020/251
摘要： Disclosed are methods for preparing battered and breaded comestibles, e.g., fish, and fried food products prepared therefrom which exhibit reductions in cooking fat absorbed during frying. The comestibles are prepared by applying an aqueous solution comprising about 25% to 35% of a film forming agent, e.g., gelatin or certain starches in amounts sufficient to provide weight ratio (dry basis) of agent to coating of about 0.15:1 to 0.55:1. Optionally, the coating can be subsequently dried, e.g., forced hot air convection at 250.degree. F. to 700.degree. F., (121.degree. C. to 371.degree. C.). Coated comestibles can contain a batter ranging from about 0.10:1 to 0.85:1 and breading to comestible weight ratio of 0.05:1 to 0.20:1. The coated comestibles can then be par-fried in hot oil for about 15 to 40 seconds. Oil absorption reductions upon frying range up to about 25% to 50%.
摘要翻译：公开的是制备破坏的面包食品的方法，例如由其制备的鱼和油炸食品，其显示油炸期间吸收的烹饪油脂的减少。通过施用包含约25％至35％的成膜剂（例如明胶或某些淀粉）的水溶液制备食物，其量足以提供试剂与涂层的重量比（干基）为约0.15:1至0.55 ：1。任选地，可以随后将涂层干燥，例如在250°F至强迫热空气对流（121℃至371℃）。涂覆的食物可以含有约0.10:1至0.85:1的面糊，并且可食用的重量比为0.05:1至0.20:1。然后将涂覆的食物在热油中平均约15至40秒钟。煎炸范围达到25％〜50％时吸油量减少。

8. 发明授权

US3669674A Composition for producing fried coated comestibles 失效
标题翻译：用于生产熟化涂料的组合物
公开(公告)号：US3669674A
公开(公告)日：1972-06-13
申请号：US3669674D
申请日：1969-12-04
申请人： DCA FOOD IND
发明人： KLUG SIGMUND L , FINKEL GILBERT , SHERAIN MONROE B
IPC分类号： A23L1/00 , A23L1/176
CPC分类号： A23L7/157 , A23P20/12 , A23P2020/251
摘要： A FOODSTUFF IS PREPARED FOR FRYING BY SUCCESSIVELY ALTERNATELY APPLYING TO THE FOODSTUFF DRY POWDER COATINGS AND BATTER COATINGS. EACH COATING CONTAINS 60 TO 90 PARTS STARCH, 1 TO 9 PARTS LEAVENING, 1 TO 15 PARTS SUGAR AND 1 TO 15 PARTS SALT, THE BATTER CONTAINING, IN ADDITION, 85% TO 200% WATER BASED ON THE WEIGHT OF THE DRY INGREDIENTS. THE COATINGS MAY CONTAIN ADDITIVES SUCH AS DRY MILK SOLIDS. SYNERGISM EXISTS AT RATIOS OF 1 TO 8 PARTS SUGAR TO 2 TO 12 PARTS SALT, 2 TO 12 PARTS SALT TO 1 TO 4 PARTS LEAVENING, AND 1 TO 8 PARTS SUGAR TO 1 TO 4 PARTS LEAVENING.

9. 发明申请

US20160227820A1 PRODUCTION OF MICROWAVEABLE COATED FOOD PRODUCTS 审中-公开
标题翻译：生产可食用的食品
公开(公告)号：US20160227820A1
公开(公告)日：2016-08-11
申请号：US15095861
申请日：2016-04-11
申请人： Crisp Sensation Holding S.A.
发明人： Keith Graham Pickford
IPC分类号： A23L1/10 , A23L3/36 , A23L1/01
CPC分类号： A23L3/36 , A23L5/11 , A23L5/15 , A23L13/52 , A23L13/57 , A23P20/12 , A23P2020/251 , A23V2002/00
摘要： A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.
摘要翻译：一种冷冻的可微波涂覆的食品，其包含：重量等于15-95wt ％的食品; 油炸涂层，其包裹可食用材料的核心，其重量等于5-85wt。所述涂层包含至少三个包覆层，包括内层屑层，外层屑层和将内屑层与外层层分离的面糊层; 其中所述内屑层和所述外屑层均包含含有0.05-5wt。％添加的水胶体。

10. 发明申请

US20020192332A1 Microwave batter comprising amylase 审中-公开
标题翻译：微波面糊包含淀粉酶
公开(公告)号：US20020192332A1
公开(公告)日：2002-12-19
申请号：US10068328
申请日：2002-02-06
申请人： Novus Foods Limited
发明人： Keith Pickford
IPC分类号： A23L001/10
CPC分类号： A23L29/06 , A23P20/12 , A23P2020/251
摘要： A microwave cookable or reheatable foodstuff coating includes an aqueous mixture including the following ingredients: starch, flour, a gelling agent, an enzyme additive, and further ingredients; wherein the enzyme additive comprises one or more amylases optionally together with one or more further enzymes, buffers and stabilizers.
摘要翻译：微波可煮或可加热的食品涂料包括含水混合物，包括以下成分：淀粉，面粉，胶凝剂，酶添加剂和其他成分; 其中所述酶添加剂任选地与一种或多种另外的酶，缓冲剂和稳定剂一起包含一种或多种淀粉酶。

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