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1. 发明公开

CN102905547A 可食饼干产品及其生产方法无效
公开(公告)号：CN102905547A
公开(公告)日：2013-01-30
申请号：CN201180025640.2
申请日：2011-03-23
申请人：吉百利英国有限公司
发明人： P·克拉尔克 , S·马歇尔 , C·R·T·诺顿
IPC分类号： A23G3/00 , A23G3/20 , A23K1/00 , A23K1/18 , A23P1/12 , A21D13/00 , A21C9/06 , B29C44/58 , B29C47/00
CPC分类号： A21D13/0038 , A21D13/37 , A21D13/80 , A23G3/2015 , A23N17/005 , A23P30/20 , A23P30/25 , B29C47/0011 , B29C47/0014 , B29C47/003 , B29C47/0033 , B29C47/30 , B29C47/8805 , B29C47/8815 , B29C2947/92704 , B29C2947/92895 , B29K2105/251 , B29L2031/731
摘要：本发明涉及一种可食饼干产品，所述可食饼干产品包括挤出的饼干部分，所述本体部分被形成具有设置在其中的一个或更多个通道，其中所述一个或更多个通道包含一物质，所述物质与所述本体部分的物质不同，并且其中所述通道的至少一个不沿所述本体部分的全长延伸。本发明还提供生产所述可食饼干产品的方法。

2. 发明授权

US5124161A Filled, microwave expandable snack food product and method and apparatus for its production 失效
标题翻译：填充，微波可扩展SNACK食品及其生产方法和设备
公开(公告)号：US5124161A
公开(公告)日：1992-06-23
申请号：US362676
申请日：1989-06-07
申请人： Bernhard H. van Lengerich , Wen C. Lou
发明人： Bernhard H. van Lengerich , Wen C. Lou
IPC分类号： A21C1/06 , A21C11/16 , A21D13/00 , A23L1/00 , A23L1/164 , A23P1/12 , B01F7/00 , B01F7/02
CPC分类号： A21D13/0038 , A21C1/065 , A21C11/163 , A23L7/122 , A23P30/25 , B01F7/00416 , B01F7/02
摘要： The present invention relates to a filled, elongate half product which can be expanded (i.e., puffed) when subjected to microwaves. The half product comprises an elongate outer casing formed from a dough containing a cereal material, water, and, optionally, starch, microwave absorptive materials (e.g., sugar or salts), and emulsifiers. Within the outer casing is a filling formed from an edible oil and flavoring. The half product of the present invention is prepared by mixing the ingredients which form the dough, cooking the dough at an elevated temperature and pressure to gelatinize the starch, venting the cooked dough to reduce its moisture content and temperature, cooling the cooked dough, coextruding the cooked dough and filling material to form a filled half product, and cutting the resulting extrudate cross-sectionally. In one preferred version of the present invention, a longitudinal slice is cut through the casing as it is extruded but prior to cross-sectional cutting to permit the half product to curl open as it puffs during microwaving. The mixing, cooking, venting, and cooling steps are conducted in a co-rotating twin screw extruder.
摘要翻译：本发明涉及一种填充的细长半成品，当经受微波时，其可以膨胀（即膨化）。半成品包括由含有谷物材料，水和任选的淀粉，微波吸收材料（例如糖或盐）和乳化剂的面团形成的细长外壳。在外壳内是由食用油和调味料形成的馅料。本发明的半成品是通过混合形成面团的成分，在升高的温度和压力下烹调生面团，使淀粉糊化，排出煮熟的面团以减少其含水量和温度，冷却熟面团，共挤出煮熟的面团和填充材料以形成填充的半成品，并横截面切割所得挤出物。在本发明的一个优选方案中，纵向切片在被挤压时被切割穿过套管，但在横截面切割之前切割，以允许半成品在微波期间吹起时卷曲打开。混合，烹饪，排气和冷却步骤在同向旋转双螺杆挤出机中进行。

3. 发明授权

US5069921A Method of preparing an encrusted food product 失效
标题翻译：制作结壳食品的方法
公开(公告)号：US5069921A
公开(公告)日：1991-12-03
申请号：US543024
申请日：1990-06-25
申请人： Edward A. Madanat
发明人： Edward A. Madanat
IPC分类号： A21D13/00
CPC分类号： A21D13/0038
摘要： An encrusted food product, such as a pizza roll, is prepared by co-extruding a cavity-forming sealant material, such as cheese, with a bread or pastry dough whereby the cavity-forming sealant material is encapsulated in the dough, subjecting the co-extruded article to a preliminary baking whereby the cavity-forming sealant material melts and generates gases. The molten material coats the interior of the encapsulating dough and the generated gases cause expansion of the space occupied originally by the cavity-forming sealant material thus creating a cavity or void within the dough. After preliminary baking the dough with its interior void lined and sealed with molten material is chilled to set the molten material. Thereafter the void or cavity of the dough so prepared can be filled with any desired filling and baking can be completed.
摘要翻译：通过将诸如奶酪的空腔形成密封剂材料与面包或糕点面团共挤出来制备包装的食品，例如比萨卷，由此将空腔形成密封剂材料包封在面团中， - 挤压制品进行初步烘烤，由此空腔形成密封剂材料熔化并产生气体。熔化的材料涂覆密封面团的内部，并且所产生的气体引起原来由空腔形成密封剂材料占据的空间的膨胀，从而在面团内产生空腔或空隙。在初步烘烤之后，将其内部空隙衬里并用熔融材料密封的面团冷却以设定熔融材料。此后，如此制备的面团的空隙或空腔可以填充任何所需的填充物，并且可以完成烘烤。

4. 发明公开

EP3151682A1 ROTARY DIE ASSEMBLIES, METHODS FOR USING SAME, AND FOOD PRODUCTS MADE BY SAME 审中-公开
标题翻译： ROTATIONSSTANZENANORDNUNGEN，VERFAHREN ZUR VERWENDUNG DAVON UND DAMIT HERGESTELLTE PRODUKTE
公开(公告)号：EP3151682A1
公开(公告)日：2017-04-12
申请号：EP15729575.9
申请日：2015-05-29
申请人： Nestec S.A.
发明人： BIGEARD, Fanny , LEIWEKE, Michael E. , REYNES, Pierre , SISIAK, Laurent
IPC分类号： A23L5/00 , A23K10/00 , A23G3/34 , A23G3/20
CPC分类号： A21D13/0038 , A21D13/37 , A23G3/0068 , A23G3/0242 , A23G3/2015 , A23K40/20 , A23K40/25 , A23K50/40 , A23K50/45 , A23P20/25 , A23P30/10 , A23P30/20 , A23P30/25 , A23V2002/00 , B29C47/06 , B29L2031/00
摘要： A food product can be formed by Injecting a first edible material into an assembly and discharging, from the assembly, the first edible material as straight strands substantially parallel to each other and as helical strands that overlap the straight strands. The straight and helical strands of the first edible material form a lattice structure of the food product. A rotary extrusion die system (10) and a method that provide the food product are also disclosed, as well as other food products and a rotary extrusion die system and a method that provide the other food products.
摘要翻译：可以通过将第一可食用材料注入到组件中并且将第一可食用材料作为基本上彼此平行的直线排出并作为与直链重叠的螺旋线从第一可食用材料排出来形成食品。第一可食用材料的直线和螺旋线形成食品的格子结构。本发明还公开了一种旋转挤出模具系统和提供食品的方法，以及其它食品和旋转挤出模具系统以及提供其它食品的方法。

5. 发明公开

EP2549888A2 CONSUMABLE BISCUIT PRODUCTS AND METHODS OF PRODUCTION THEREOF 审中-公开
标题翻译： VERFAHRBARE KEKSPRODUKTE UND VERFAHREN ZU IHRER HERSTELLUNG
公开(公告)号：EP2549888A2
公开(公告)日：2013-01-30
申请号：EP11752323.3
申请日：2011-03-23
申请人： Cadbury UK Limited
发明人： CLARKE, Peter , MARSHALL, Sarah , NORTON, Clive Richard Thomas
IPC分类号： A23G3/00 , A23G3/20 , A23K1/00 , A23K1/18 , A23P1/12 , A21D13/00 , A21C9/06 , B29C44/58 , B29C47/00
CPC分类号： A21D13/0038 , A21D13/37 , A21D13/80 , A23G3/2015 , A23N17/005 , A23P30/20 , A23P30/25 , B29C47/0011 , B29C47/0014 , B29C47/003 , B29C47/0033 , B29C47/30 , B29C47/8805 , B29C47/8815 , B29C2947/92704 , B29C2947/92895 , B29K2105/251 , B29L2031/731
摘要： The present invention relates to a consumable biscuit product comprising an extruded biscuit portion, the body portion being formed with one or more channels disposed therein, wherein the one or more channels contain a substance which is different from the substance of the body portion and wherein at least one of the channels does not extend along the full length of the body portion. The present invention also provides a method of production of the same.
摘要翻译：本发明涉及一种消费性饼干产品，其包括挤出的饼干部分，主体部分形成有设置在其中的一个或多个通道，其中一个或多个通道包含与身体部分的物质不同的物质，通道中的至少一个不沿身体部分的全长延伸。本发明还提供了其制备方法。

6. 发明授权

US6001400A Process for producing combination cream cheese and bagel dough product 失效
标题翻译：生产组合奶油干酪和百吉饼面团产品的方法
公开(公告)号：US6001400A
公开(公告)日：1999-12-14
申请号：US823803
申请日：1997-03-24
申请人： Alvin Burger
发明人： Alvin Burger
IPC分类号： A21D8/02 , A21D13/00 , A21D13/08 , A23L1/00 , A23P1/08
CPC分类号： A21D13/0038 , A21D13/0067 , A21D8/02 , A23P20/20
摘要： A food product which in one embodiment comprises a ring or cylinder of bagel dough or pizza dough wrapped around an exposed cream cheese center, and a process for producing the product wherein cream cheese wrapped in dough is sliced into bite-size pieces to form a raw composite product, followed by proofing and/or retarding, steaming, optionally freezing, and baking. The bite-sized product provides enjoyment of the distinctive golden-brown crust and chewey bagel dough crumb and also the fresh cream cheese taste, with no inconvenience of having to cut a bagel or separately store and spread cream cheese. The product is simple and economical to produce and convenient to consume.
摘要翻译：在一个实施方案中的食品包括围绕暴露的奶油干酪中心包围的百吉饼面团或披萨面团的环或圆筒，以及用于生产该产品的方法，其中将面团中包裹的奶油干酪切成小块，以形成原料复合产品，然后进行打样和/或延迟，蒸煮，任选冷冻和烘烤。小巧的产品提供独特的金棕色外壳和耐嚼面包面团面包屑以及新鲜的奶油奶酪味道，不用切割百吉饼或分开储存和散布奶油干酪，造成不便。该产品生产简单经济，方便消费。

7. 发明授权

US1166056A Process of forming filled wafers. 失效
标题翻译：形成填料的方法。
公开(公告)号：US1166056A
公开(公告)日：1915-12-28
申请号：US1914810241
申请日：1914-01-03
申请人： LOOSE WILES BISCUIT CO
发明人： LAWRENCE EDWARD E
CPC分类号： A21D13/0038 , A21D13/37 , A23P30/25 , Y10S425/811

8. 发明授权

US1144794A Process for manufacturing filled sticks and other articles of confectionery wholly or partially covered with chocolate. 失效
标题翻译：制造填充胶条的方法和其他文件，包括巧克力或部分包装。
公开(公告)号：US1144794A
公开(公告)日：1915-06-29
申请号：US1912716419
申请日：1912-08-22
申请人： ROUSSEAU JULES
发明人： ROUSSEAU JULES
CPC分类号： A21D13/0038 , A21D13/37 , A23P30/25

9. 发明授权

US5962055A Preparation of edible food product cups containing a filling 失效
标题翻译：准备食用食品杯含有填充物
公开(公告)号：US5962055A
公开(公告)日：1999-10-05
申请号：US46859
申请日：1998-03-24
申请人： Jean-Jacques Desjardins , Roman Deutsch , Ernst Heck , Jean Horisberger
发明人： Jean-Jacques Desjardins , Roman Deutsch , Ernst Heck , Jean Horisberger
IPC分类号： A23G3/00 , A21B5/00 , A21C11/00 , A21C11/16 , A21C15/00 , A21D8/00 , A21D13/00 , A21D13/08 , A23G3/34 , A23L1/00 , A23L1/164 , A23P1/10 , A21C3/00
CPC分类号： A21D13/0009 , A21C15/007 , A21D13/0029 , A21D13/0038 , A21D8/00 , A23L7/122
摘要： Edible cups containing an edible filling are prepared by extrusion-cooking ingredients which include a cereal ingredient and extruding an extrusion-cooked product strip, passing the product strip to a heated pressing device for hot-pressing the product strip while it is still thermoplastic to form cavities in the strip which define cup structures in a row and then, incisions are made between the cup structures, a food product filling is introduced into the cup structure cavity and the strip is cut so that filled cups are obtained.
摘要翻译：含有可食用填充物的食用杯是通过挤出 - 烹饪成分制备的，其包括谷物成分并挤出挤出的熟化产品条，将产品条带通过加热的压制装置，以热挤压产品条，同时仍然是热塑性的以形成条中的空腔将杯结构排成一列，然后在杯结构之间形成切口，将食品填充物引入杯结构空腔中，并且切割条，从而获得填充的杯。

10. 发明授权

US5223292A Method and dough compositions for making shelf-stable soft or chewy cookies 失效
标题翻译：用于制作稳定的柔软或耐嚼饼干的方法和面团组合物
公开(公告)号：US5223292A
公开(公告)日：1993-06-29
申请号：US224243
申请日：1988-07-26
申请人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
发明人： Robert R. Thulin , Robert E. Ross , Lori J. Banks
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/0038
摘要： Cookies having an extended shelf-stable soft or chewy texture throughout the cookie are prepared by coextruding an inner adherent cookie dough bakeable to a soft or chewy texture and an outer non-adherent cookie dough bakeable to a soft or chewy texture. The inner dough comprises a liquid humectant in an amount sufficient to impart a shelf-stable soft or chewy texture to the baked outer cookie dough in excess of that attainable by baking the outer dough alone to a shelf-stable soft or chewy texture of the same moisture content. The coextrudate is severed into pieces to enrobe the inner cookie dough and the pieces are baked to a moisture content of at least about 6% by weight of the cookie. The outer non-adherent cookie dough, while being bakeable to a soft chewy texture, possesses sufficient cohesiveness and firmness so as to render the coextrudate formable into cookie dough pieces on a mass scale. The use of the non-adherent cookie dough to enrobe the adherent filler dough avoids sticking of the inner adherent cookie dough to oven bands and cookie dough cutting equipment.
摘要翻译：在整个饼干中具有延长的货架稳定的柔软或耐嚼纹理的饼干通过共挤出可粘贴到柔软或耐嚼纹理的内部粘附饼干面团和可烘烤成柔软或耐嚼纹理的外部非粘合饼干面团来制备。内部面团包括一种液体保湿剂，其量足以赋予烤制的外部曲奇饼面团上的保持稳定的柔软或耐嚼纹理，超过通过将外部面团单独烘烤到可以达到的同样稳定的柔软或耐嚼纹理水分含量。将共挤出物切成片，以将内部的曲奇饼面团引入，并且将这些碎片烘烤至至少约6重量％的饼干的含水量。外部非贴壁的曲奇饼面团在可烘烤到柔软的耐嚼质地的同时，具有足够的内聚力和坚固度，从而使共挤出物可以大规模成型为饼干面团片。使用非粘附的曲奇饼面团来吸收粘附填料面团，避免了粘贴在饼干面团上的饼干面团加入烘箱和饼干面团切割设备。

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