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1. 发明申请

WO2014100562A1 BLOOM-RESISTANT BARRIER FOOD PACKAGING 审中-公开
标题翻译：耐腊障碍食品包装
公开(公告)号：WO2014100562A1
公开(公告)日：2014-06-26
申请号：PCT/US2013/076859
申请日：2013-12-20
申请人： DAWN FOOD PRODUCTS, INC.
发明人： TORRES SAN JUAN, Julio Alberto , KUTNER, Jane L. , GONZALEZ JUAREZ, Juan Gabriel , JONES, Miles Elton , ALANIS VILLARREAL, Rolando Jesus
IPC分类号： A21D15/02 , A23G3/00 , A23L3/365
CPC分类号： A21D15/02 , A21D13/60 , A21D13/80 , A23L3/364
摘要： A bloom-resistant method of freezing and packaging a fresh food product.
摘要翻译：冷冻和包装新鲜食品的防绽放方法。

2. 发明申请

WO2014007387A1 加熱済み冷凍餃子及びその製造方法审中-公开
标题翻译：冷冻加热GYOZA及其制造方法
公开(公告)号：WO2014007387A1
公开(公告)日：2014-01-09
申请号：PCT/JP2013/068570
申请日：2013-07-01
申请人：味の素株式会社
发明人：玉置　公尋 , 村山　真彦 , 伊藤　隆博 , 今泉　圭介
IPC分类号： A23L1/48 , A23L1/176
CPC分类号： A21D15/02 , A23L7/11 , A23P20/12 , A23P20/20
摘要：水分を７０～９０重量％含むバッター液が、餃子１００重量部に対して１８～３０重量部の割合で、餃子の少なくとも焼き面に付着させることにより、冷凍保存後の加熱調理が容易で、食感に優れる加熱済み冷凍餃子を得ることができる。また、その製造方法を提供する。
摘要翻译：相对于100重量份的gyoza，以比例为18〜30重量份的方式，将至少含有70〜90重量％的水的面糊溶液涂布在至少牦牛的灼热面上，具有良好的口感的冷冻加热饺子并且可以在冷冻保存后容易加热。还提供了一种其制造方法。

3. 发明申请

WO2013037602A1 GRAPE SEED EXTRACT FOR BROWNING FOOD SURFACES 审中-公开
标题翻译：葡萄籽提取物用于烘烤食物表面
公开(公告)号：WO2013037602A1
公开(公告)日：2013-03-21
申请号：PCT/EP2012/066115
申请日：2012-08-17
申请人： NESTEC S.A. , CAVIN, Sandrine , BORTLIK, Karlheinz , MICHEL, Martin
发明人： CAVIN, Sandrine , BORTLIK, Karlheinz , MICHEL, Martin
IPC分类号： A23L1/00 , A23L1/01 , A23L1/30 , A23P1/08 , A21D13/00
CPC分类号： A23L1/27 , A21D6/001 , A21D13/22 , A21D13/24 , A21D13/28 , A21D15/02 , A23L5/15 , A23L5/19 , A23L5/40 , A23L5/43 , A23L33/105 , A23P20/00 , A23P20/10 , A23V2002/00 , A23V2200/042 , A23V2250/21
摘要： The present invention relates to a food product coated on a surface with an oil free extract from grape seeds. Embodiments of the invention further relate to a method for coloring a surface of said food product when heated, and a use of an oil free extract from grape seeds to color a surface of a food product when heated, for example in a microwave oven.
摘要翻译：本发明涉及一种用葡萄籽油的无油提取物在表面上涂覆的食品。本发明的实施方案还涉及一种用于在加热时着色所述食品的表面的方法，以及当加热时使用来自葡萄籽的无油提取物来使食品的表面着色，例如在微波炉中。

4. 发明申请

WO2011124041A1 一种可微波食品冷冻面团及其制备方法与它们在可微波油条加工中的用途审中-公开
公开(公告)号：WO2011124041A1
公开(公告)日：2011-10-13
申请号：PCT/CN2010/073604
申请日：2010-06-07
申请人：江南大学 , 陈卫 , 范大明 , 张灏 , 赵建新 , 田丰伟
发明人：陈卫 , 范大明 , 张灏 , 赵建新 , 田丰伟
IPC分类号： A21D8/00 , A21D2/02 , A21D2/08
CPC分类号： A21D6/001 , A21D2/02 , A21D13/60 , A21D15/02

5. 发明申请

WO2011091487A1 COMPOSITION AND APPLICATION PROCESS FOR LIQUID ANTIFUNGAL 审中-公开
标题翻译：液体反应的组成和应用过程
公开(公告)号：WO2011091487A1
公开(公告)日：2011-08-04
申请号：PCT/BR2010/000036
申请日：2010-02-01
申请人： PMAN SERVIÇOS REPRESENTAÇÕES COMÉRCIO E INDÚSTRIA LTDA. , SOUZA, Maria Silvia Martins de
发明人： SOUZA, Maria Silvia Martins de
IPC分类号： A01N25/06 , A01N37/02 , A01N37/10
CPC分类号： A01N37/02 , A01N37/06 , A01N37/10 , A01N37/40 , A21D13/24 , A21D13/28 , A21D15/02 , A01N25/02 , A01N25/06 , A01N31/02 , A01N2300/00
摘要： The invention relates to a composition used in bakery industry, applied on the surface of products by spraying, composed of food grade compounds and having as a result reduced contamination of products by fungi, increasing their shelf life, without changing their flavor, texture and appearance.
摘要翻译：本发明涉及一种用于烘焙工业的组合物，其通过喷雾施用在由食品级化合物组成的产品表面上，从而减少真菌产品的污染，增加其保质期，而不改变它们的风味，质地和外观。

6. 发明申请

WO2009002308A3 FILLED BREAD PRODUCT AND A METHOD FOR MAKING THE PRODUCT 审中-公开
标题翻译：填充布产品和制造产品的方法
公开(公告)号：WO2009002308A3
公开(公告)日：2009-05-14
申请号：PCT/US2007014835
申请日：2007-06-26
申请人： PAULUCCI JENO F , HARTMANN WILLIAM J , EMMONS SHARI
发明人： HARTMANN WILLIAM J , EMMONS SHARI
IPC分类号： A21D8/06 , A21C9/06 , A21D13/00 , A21D15/02
CPC分类号： A21C11/163 , A21D8/06 , A21D13/22 , A21D13/24 , A21D13/37 , A21D13/47 , A21D15/02
摘要： A filled bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough to form an unrisen filled bread product; shaping the unrisen filled bread product into a consistent flattened shape; and searing the filled bread product. The method further comprising topping, proofing, baking, cooling, grilling, freezing and packaging the filled bread product. A grilling apparatus is also provided.
摘要翻译：一种填充的面包产品及其制造方法，该方法包括将未发酵的酵母面团生面团共挤出并通过挤出机填充，该挤出机能够至少包裹未加入的酵母面包面团的馅料以形成未加满的面包产品; 将未加工的面包产品成型为一致的扁平形状; 并腌制面包产品。该方法还包括顶部，打样，烘烤，冷却，烧烤，冷冻和包装所填充的面包产品。还提供烧烤设备。

7. 发明申请

WO2007124236A3 FROZEN MICROWAVEABLE DOUGH PRODUCTS 审中-公开
标题翻译：冷冻微波产品
公开(公告)号：WO2007124236A3
公开(公告)日：2008-11-20
申请号：PCT/US2007065637
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： A21D10/00
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。

8. 发明申请

WO2008119438A1 A METHOD OF PREPARING, STOCKING AND RECONSTITUTING PASTRY PRODUCTS FOR RETAIL SALES OR FOR BAKERY CHAINS 审中-公开
标题翻译：制备，储存和重新配制零食销售或用于生产链条的产品的方法
公开(公告)号：WO2008119438A1
公开(公告)日：2008-10-09
申请号：PCT/EP2008/001869
申请日：2008-03-08
申请人： LIEKEN BROT- UND BACKWAREN GMBH , BUTTINI, Roberto , EICHNER, Christian
发明人： BUTTINI, Roberto , EICHNER, Christian
IPC分类号： A21D15/02 , A21D17/00
CPC分类号： A21D15/02 , A21D17/004
摘要： The invention describes a method of preparing, stocking and reconstituting pastry products for retail sales and bakery chains, comprising the steps of: a) preparing a dough and moulding said dough; b) baking said moulded dough until finished to obtain pastry products; c) freezing said finished pastry products immediately after baking when their internal temperature is 700°C or above; d) stocking said frozen pastry products; e) processing said frozen pastry products by exposing them to infrared radiation to superficially heating said frozen pastry product; f) leaving said processed pastry products to thaw to ambient temperature.
摘要翻译：本发明描述了一种制备，储存和重新构建用于零售和烘焙链的糕点产品的方法，包括以下步骤：a）制备面团并成型所述面团; b）烘烤所述模制的面团，直到完成以获得糕点产品; c）当内部温度为700℃以上时，烘烤后立即冷冻成品糕点产品; d）储存冷冻糕点产品; e）通过将所述冷冻糕点产品暴露于红外辐射以对所述冷冻糕点产品进行表面加热来加工所述冷冻糕点产品; f）将所述经加工的糕点产品解冻至环境温度。

9. 发明申请

WO2007033293A2 FROZEN FILLED YEAST-LEAVENED BREAD PRODUCT AND A METHOD FOR MAKING THE PRODUCT 审中-公开
标题翻译：冷冻填充的YEAST-LEAVENED BREAD产品和一种制造该产品的方法
公开(公告)号：WO2007033293A2
公开(公告)日：2007-03-22
申请号：PCT/US2006035762
申请日：2006-09-13
申请人： PAULUCCI JENO F , HARTMANN WILLIAM J
发明人： HARTMANN WILLIAM J
IPC分类号： A21D13/00
CPC分类号： A21D15/02 , A21D8/06 , A21D13/24 , A21D13/37
摘要： A frozen, filled, yeast-bread product and a method for producing the same, the method including coextruding an unrisen yeast-bread dough and a filling through an extruder that is capable of at least encasing the filling with the unrisen yeast-bread dough to form a filled, unrisen yeast-bread dough; shaping the filled, unrisen yeast-bread dough into a consistent flattened shape; proofing, baking, cooling, enrobing, grilling and freezing the filled, unrisen yeast-bread dough to form a frozen, filled, yeast-leavened bread product that experiences substantially no leaking of filling from out of the bread product.
摘要翻译：一种冷冻，填充的酵母面包产品及其制备方法，所述方法包括将未发酵的酵母面团生面团共挤出并通过挤出机填充，所述挤出机能够至少将未加入的酵母面包面团的馅料包裹起来形成一个充满的，不起的酵母面包面团; 将充满的，不起的酵母面团面团成形为一致的扁平形状; 打磨，烘烤，冷却，包埋，烧烤和冷冻填充的未起泡酵母面团面团，以形成冷冻，充满酵母发酵的面包产品，其基本上不会从面包产品中泄漏出来。

10. 发明申请

WO2005110093A1 METHOD AND DEVICE FOR MAKING A SNACK, AS WELL AS A SNACK MADE BY THAT METHOD 审中-公开
标题翻译：用于制造SNACK的方法和装置，作为通过该方法制造的SNACK
公开(公告)号：WO2005110093A1
公开(公告)日：2005-11-24
申请号：PCT/NL2005/000360
申请日：2005-05-11
申请人： VAN NEERVEN, Petrus, Gerardus, Godefridus
发明人： VAN NEERVEN, Petrus, Gerardus, Godefridus
IPC分类号： A21D13/08
CPC分类号： A21D15/02 , A21B5/085 , A21D13/32 , A21D13/60
摘要： A device (1) for making a snack has a wheel (7) with elongated holders (9) attached along its periphery. The holders (9) are open at one end (11) and closed at the other end (13). The holders (9) are filled with lardy cake batter, position A. A lower part of the wheel (7) is situated in a receptacle (3) with hot oil (5), as a result of which the holders (9) enter the hot oil (5) and the outer layer of the viscous substance solidifies, position B. When the holders (9) enter the hot oil, the open end (11) is aimed upwards and then they leave the oil, the open end (11) is aimed downwards. The closed ends (13) of the holders (9) are provided with openings through which the portions (19) are blown out of the holders (9), position C. the portions then slide into the hot oil (5) where they are fried until ready, position D. After frying, the portions (19) are filled, for example, with pudding.
摘要翻译：用于制作零食的装置（1）具有沿其周边附着的细长保持器（9）的轮（7）。保持器（9）在一端（11）处敞开，并在另一端（13）处封闭。支架（9）上装满了油渍的面糊，位置A。轮（7）的下部位于具有热油（5）的容器（3）中，结果保持器（9）进入热油（5）和粘性物质的外层凝固，位置B.当保持器（9）进入热油时，开口端（11）朝上，然后离开油，开口端 11）是向下的。保持器（9）的封闭端（13）设置有开口，部分（19）从保持器（9），位置C吹出，开口部分然后滑入热油（5）油炸直到准备好，位置D.在油炸之后，例如用布丁填充部分（19）。

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