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91. 发明申请

WO2008005704A1 REVEALING PRINTING ON REHEATABLE DOUGH PRODUCTS 审中-公开
标题翻译：对可重复使用的产品进行印刷
公开(公告)号：WO2008005704A1
公开(公告)日：2008-01-10
申请号：PCT/US2007/071858
申请日：2007-06-22
申请人： GENERAL MILLS MARKETING, INC. , FROSETH, Barrie, R. , MARTIN, Thomas , SCHRAMM, Cynthia, M.
发明人： FROSETH, Barrie, R. , MARTIN, Thomas , SCHRAMM, Cynthia, M.
IPC分类号： A23L1/27
CPC分类号： A21D15/02 , A21D8/06 , A21D13/47 , A23L5/40
摘要： A pre-cooked dough product having an image applied to an exterior portion of the dough product that is generally non- visible prior to a reheating step and that becomes visible during and subsequent to the reheating step. The pre-cooked dough product can comprise a shelf-stable cooked dough product, a frozen pre-cooked dough product or a refrigerated, pre-cooked dough product. As heat is applied during the reheating process, the imaging composition undergoes a reaction wherein the previously non-visible image becomes visible to the unassisted eye and remains visible following the reheating step.
摘要翻译：具有施加到面团产品的外部部分的预制面团产品，其在再加热步骤之前通常是不可见的，并且在再加热步骤期间和之后变得可见。预制的面团产品可以包括一个保存稳定的煮熟的面团产品，一个冷冻的预先烹制的面团产品或一个冷藏的预制面团产品。当在再加热过程中施加热量时，成像组合物经历反应，其中先前不可见的图像对于无辅助眼睛变得可见，并且在再加热步骤之后保持可见。

92. 发明申请

WO2007124236A2 FROZEN MICROWAVEABLE DOUGH PRODUCTS 审中-公开
标题翻译：冷冻微波产品
公开(公告)号：WO2007124236A2
公开(公告)日：2007-11-01
申请号：PCT/US2007/065637
申请日：2007-03-30
申请人： FIRST PRODUCTS, INC. , BLACK, John, M.
发明人： BLACK, John, M.
IPC分类号： A21D13/02
CPC分类号： A21D15/02 , A21D10/02 , A21D13/22 , A21D13/31
摘要： A frozen microwaveable dough product is disclosed which can be placed from the frozen state directly into a baking oven, such as a microwave oven, without "slack time," producing a baked bread product that is acceptable to consumers. Some embodiments can contain a partially or fully enrobed portion containing various food components, resulting in, for example, a frozen microwaveable sandwich or pizza. Methods of making the frozen microwaveable dough products are also disclosed, including a step of quick freezing of the products for frozen storage following proofing.
摘要翻译：公开了一种冷冻微波面团产品，其可以从冷冻状态直接放入诸如微波炉的烘烤炉中，而没有“松弛时间”，产生消费者可接受的烘焙面包产品。一些实施方案可以包含含有各种食物成分的部分或全部被包裹的部分，从而产生例如冷冻微波夹心或比萨饼。还公开了制备冷冻微波面团产品的方法，包括在打样之后快速冷冻用于冷冻储存的产品的步骤。

93. 发明申请

WO2006136732A8 METHOD FOR PRODUCING A PETIT FOUR -TYPE BISCUIT BASED ON AFRICAN EGGPLANTS AND SMOKED FISH MEAT 审中-公开
标题翻译：基于非洲鸡蛋和烟熏肉的生产豌豆四种种子的方法
公开(公告)号：WO2006136732A8
公开(公告)日：2007-03-22
申请号：PCT/FR2006001454
申请日：2006-06-23
申请人： CARISTAN MARGUERITE
发明人： CARISTAN MARGUERITE
IPC分类号： A23L1/08 , A21D13/08
CPC分类号： A21D15/02 , A21D6/001 , A21D13/31 , A21D13/38
摘要： The invention relates to a method for producing a filled salted and short petit four -type biscuit whose composition comprises a filling consisting of a eggplant purée, fish meat, sunflower oil and a taste enhancer, a paste which consists of flour, butter, yeast, eggs and water and covers said filling. The inventive method consists in pre- preparing said eggplant purée from eggplants steamed for 15 minutes in such a way that a grey gel ball is obtainable and in finally cooking of a prepared biscuit for 12-15 minutes in a furnace at a temperature ranging from 200-230 °C.
摘要翻译：本发明涉及一种生产填充盐渍和短小四口型饼干的方法，其组成包括由茄子泥，鱼肉，向日葵油和增味剂组成的馅料，由面粉，黄油，酵母，鸡蛋和水，并盖上填充。本发明的方法包括从茄子预制15分钟的茄子泥中，使得可以获得灰色的凝胶球，并且最终在温度范围为200℃的炉中烹制制备好的饼干12-15分钟 -230℃。

94. 发明申请

WO2006062408A1 MICROWAVEABLE FROZEN FOODSTUFF 审中-公开
标题翻译： MICROWAVEABLE冷冻食品
公开(公告)号：WO2006062408A1
公开(公告)日：2006-06-15
申请号：PCT/NL2005/050066
申请日：2005-12-07
申请人： CSM NEDERLAND B.V. , WÄPPLING-RAAHOLT, Birgitta , MORET, Peter
发明人： WÄPPLING-RAAHOLT, Birgitta , MORET, Peter
IPC分类号： A21D13/00 , A21D8/00 , A23L1/01
CPC分类号： A21D17/006 , A21D13/31 , A21D15/02
摘要： The present invention is concerned with a frozen baked foodstuff other than a frozen baked bagel that can suitably be prepared for consumption by microwave heating, said foodstuff comprising a filling and a flour based casing that fully envelops the filling. More particularly, the invention relates to such a foodstuff that comprises a toroidal shaped filling and a flour based casing that fully envelops said toroidal shaped filling, wherein the ratio between the internal diameter and the external diameter of the toroidal shaped filling is within range of 1 :3 and 1 : 1.3. The invention also relates to a method of preparing a ready-to-eat foodstuff comprising subjecting the aforementioned frozen baked foodstuff to microwave heating and to a process of preparing said frozen baked foodstuff.
摘要翻译：本发明涉及一种冷冻烘焙百吉饼以外的冷冻烘焙食品，其可以适当地通过微波加热而消费，所述食品包括填充物和充分包封馅料的面粉基肠衣。更具体地说，本发明涉及这样的食品，它包括一个环形填充物和一个完全包围所述环形填充物的面粉基底壳，其中，环形填充物的内径和外径之比在1 ：3和1：1.3。本发明还涉及一种制备即食食品的方法，其包括将上述冷冻烘焙食品进行微波加热和制备所述冷冻烘焙食品的方法。

95. 发明申请

WO2005118399B1 METHOD OF MANUFACTURING PACKAGED DOUGH PRODUCTS 审中-公开
标题翻译：制造包装产品的方法
公开(公告)号：WO2005118399B1
公开(公告)日：2006-03-16
申请号：PCT/US2005019628
申请日：2005-06-03
申请人： GEN MILLS MARKETING INC , KUBAT CHAD M , HOESE THOMAS C
发明人： KUBAT CHAD M , HOESE THOMAS C
IPC分类号： A21D6/00 , A21D10/02 , A21D13/00 , A21D15/00 , A21D15/02 , A23G3/00 , B65B9/00 , B65B11/10 , B65B11/50 , B65B25/16 , B65B25/22 , B65B37/10
CPC分类号： A21D10/025 , A21D6/001 , A21D13/31 , A21D15/00 , A21D15/02 , B65B11/50 , B65B25/16 , B65B25/22
摘要： Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at least a portion of the final package, the dough product (218) can be subjected to a cooking or reheating (e.g., by conventional or microwave oven) cycle within the package, thereby also providing enhanced convenience to an end user of the dough product (218).
摘要翻译：提供包装的面团制品（226）的制造方法。使用热稳定膜（222）作为加工助剂和用作面团产品（218）的最终包装的至少一部分。由于热稳定膜（222）是最终包装的至少一部分，所以面团产品（218）可以在包装内进行烹饪或再加热（例如通过常规或微波炉）循环，从而也提供增强的方便面团产品（218）的最终使用者。

96. 发明申请

WO2005118399A1 METHOD OF MANUFACTURING PACKAGED DOUGH PRODUCTS 审中-公开
标题翻译：制造包装产品的方法
公开(公告)号：WO2005118399A1
公开(公告)日：2005-12-15
申请号：PCT/US2005/019628
申请日：2005-06-03
申请人： GENERAL MILLS MARKETING, INC. , KUBAT, Chad, M. , HOESE, Thomas, C.
发明人： KUBAT, Chad, M. , HOESE, Thomas, C.
IPC分类号： B65B9/00
CPC分类号： A21D10/025 , A21D6/001 , A21D13/31 , A21D15/00 , A21D15/02 , B65B11/50 , B65B25/16 , B65B25/22
摘要： Methods of manufacturing packaged dough products (226) are provided. A heat stable film (222) is used as a processing aid and as at least a portion of a final package for the dough product (218). Since the heat stable film (222) is at least a portion of the final package, the dough product (218) can be subjected to a cooking or reheating (e.g., by conventional or microwave oven) cycle within the package, thereby also providing enhanced convenience to an end user of the dough product (218).
摘要翻译：提供包装的面团制品（226）的制造方法。使用热稳定膜（222）作为加工助剂和用作面团产品（218）的最终包装的至少一部分。由于热稳定膜（222）是最终包装的至少一部分，所以面团产品（218）可以在包装内进行烹饪或再加热（例如通过常规或微波炉）循环，从而也提供增强的方便面团产品（218）的最终使用者。

97. 发明申请

WO2005034638A1 METHOD OF PRODUCTION OF CROISSANT TYPE PASTRY PRODUCTS WITH CHARCUTERIE AND CREAM CHEESE FILLING, AND WITH INCORPORATION OF OLIVE OIL INTO THE DOUGH 审中-公开
标题翻译：生产巧克力和奶酪馅料的复合型产品的方法，并将橄榄油加入到粗粉
公开(公告)号：WO2005034638A1
公开(公告)日：2005-04-21
申请号：PCT/GR2004/000034
申请日：2004-06-18
申请人： CRETA FARM ANONIMOS VIOMICHANIKI & EMPORIKI ETAIREIA , DOMAZAKIS, Emmanouil
发明人： DOMAZAKIS, Emmanouil
IPC分类号： A21D13/00
CPC分类号： A21D8/045 , A21D2/165 , A21D8/02 , A21D13/19 , A21D13/31 , A21D15/02
摘要： Method for the preparation of croissant type pastries with cooked meat and cream cheese filling, with direct or indirect olive oil incorporation to the dough, whose storage and transport is performed under refrigeration. This method includes the following production stages: 1. Preparation of specific emulsion for the olive oil incorporation. 2. Preparation of liquid leaven for stably adjusting the pH using biological means and creating conditions for improved conservation and organoleptic properties (flavor, taste, softness) of the refrigerated final product. 3. Preparation and maturation of the main croissant type dough in two phases as well as shaping, multiplication and ironing of sheets at specified thickness. 4. Cutting of the dough, automatic incorporation of cooked meat, folding and prolonged maturation Baking, pre-cooling and injection of cream cheese under aseptic conditions. Packing in protective atmosphere of inert gases followed by storage and transportation under refrigeration.
摘要翻译：用于制备具有熟肉和奶油干酪填充物的羊角面包糕点的方法，其中直接或间接的橄榄油结合到面团中，其储存和运输在冷藏下进行。该方法包括以下生产阶段：1.制备用于橄榄油掺入的特定乳液。 2.使用生物手段制备稳定调节pH值的液体酵母，并创造条件以改善冷藏最终产品的保存和感官特性（风味，味道，柔软度）。 3.主要羊角面包面团的制作和成熟两个阶段，以及规定厚度的片材的成型，倍增和熨烫。 4.切割面团，自动加入熟肉，折叠和长时间成熟在无菌条件下烘烤，预冷和注入奶油干酪。在惰性气体的保护气氛中包装，然后在冷藏下储存和运输。

98. 发明申请

WO02096207A3 PACKED BREAD SNACK 审中-公开
标题翻译：包装布料SNACK
公开(公告)号：WO02096207A3
公开(公告)日：2003-05-30
申请号：PCT/EP0205985
申请日：2002-05-30
申请人： UNILEVER NV , UNILEVER PLC , LEVER HINDUSTAN LTD , VAN GASTEL HUBERTUS CORNELIS , VAN HEETVELDE INGEBORG SONJA V , DE MAN MARINUS , TIMMER JOHANNES , DE VRIES CORNELIS HENDRIKUS , WU SIJIA
发明人： VAN GASTEL HUBERTUS CORNELIS , VAN HEETVELDE INGEBORG SONJA V , DE MAN MARINUS , TIMMER JOHANNES , DE VRIES CORNELIS HENDRIKUS , WU SIJIA
IPC分类号： A21D13/00 , A21D15/00 , A21D15/02
CPC分类号： A21D15/02 , A21D13/32 , A21D15/00
摘要： A cooled, packed bread snack, comprising a package and therein a piece of bread cut into two halves and a filling situated between the halves, the filling comprising one or more kinds of vegetables, at least one of which is lettuce and one or more ingredients chosen from the group consisting of cheese, fish, meat and pesto, where the bread contains 0.1 - 10% of olive oil and which snack has a freshness which persists during a period of more than 24 hours, up to four days.
摘要翻译：一种冷却的包装的面包小吃，包括一个包装，其中切成两半的面包片和位于两半之间的馅料，馅料包括一种或多种蔬菜，其中至少一种是莴苣和一种或多种成分从由奶酪，鱼，肉和香蒜酱组成的组中选择，其中面包含0.1-10％的橄榄油，并且在超过24小时，长达四天的时间内，小吃具有持续的新鲜度。

99. 发明申请

WO2002100178A1 FLOUR/STARCH BLEND FOR PREPARING STUFFED ROLLS WRAPPERS 审中-公开
标题翻译：用于制备经过翻新的卷布的FLOUR / STARCH BLEND
公开(公告)号：WO2002100178A1
公开(公告)日：2002-12-19
申请号：PCT/EP2001/007447
申请日：2001-06-13
申请人： COMPAGNIE GERVAIS DANONE , WONG, Janet , HO, Maria
发明人： WONG, Janet , HO, Maria
IPC分类号： A21D13/00
CPC分类号： A21D2/186 , A21D2/36 , A21D2/366 , A21D13/31 , A21D15/02 , A23L13/03 , A23L13/57 , A23L17/75 , A23L29/212
摘要： The invention relates to a flour/starch blend for preparing stuffed rolls wrappers, said blend comprising: from 48 % to 52 % of high amylose rice starch; from 31 % to 36 % of high amylose rice flour; from 8 % to 12 % of potato starch; from 4 % to 7 % of modified tapioca starch; from 0.2 to 2 % of pregelatinized wheat flour. Stuffed rolls wrappers obtained from said blend can withstand freezing/thawing without loss of their qualities.
摘要翻译：本发明涉及一种用于制备填充卷纸包装的面粉/淀粉共混物，所述共混物包含：48％至52％的高直链淀粉米淀粉; 从31％到36％的高直链淀粉米粉; 8％至12％的马铃薯淀粉; 4％至7％的改性木薯淀粉; 0.2〜2％的预胶化小麦粉。从所述混合物获得的填充卷纸包装可以承受冷冻/解冻而不损失其质量。

100. 发明申请

WO02017728A2 FROZEN FOOD PRODUCT WITH TOPPING 审中-公开
标题翻译：食品与巧克力的结合
公开(公告)号：WO02017728A2
公开(公告)日：2002-03-07
申请号：PCT/US2001/023920
申请日：2001-07-31
IPC分类号： A21D6/00 , A21D10/02 , A21D13/00 , A21D13/08 , A21D15/02 , A23G3/34
CPC分类号： A21D15/02 , A21D6/001 , A21D10/025 , A21D13/28 , A21D13/38 , A23G3/343
摘要： Described food compositions including a topping composition, as well as packaged food products containing a topping composition and a food product. Preferred topping compositions have reduced freezing points and are fluid at freezing and subfreezing temperatures.
摘要翻译：本发明涉及包含顶部组合物的食物组合物，以及包含顶部组合物和食物产品的包装食物产品。优选的顶部组合物具有降低的凝固点并且在冷冻和冷冻温度下是流体。

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