公开(公告)号：EP0216437A3

公开(公告)日：1988-08-10

申请号：EP86301391

申请日：1986-02-26

申请人： NABISCO BRANDS, Inc.

发明人： Wilson, Mildred N. ,  Steensen, Wayne L.

IPC分类号： A21D13/00

CPC分类号： A23C20/00 ,  A21D13/38 ,  A23C9/1546 ,  A23L29/294 ,  Y10S426/804

摘要： A dry mix which is hydrated with aqueous milk medium to form a sugar-free cheesecake filling is disclosed, the dry mix containing a high percentage of dried milk solids, and also containing fat, emulsifier, starch, phosphate gelling agents, cheese flavor and/or cheese solids, a non-sugar sweetening agent, and a significant amount of a maltodextrin having a dextrose equivalent of from 3 to 15 and a bulk density of at least about 10 pounds per cubic foot. Notwithstanding the absence of sugar and the large amount of milk solids, the dry mix is readily dispersible in the hydrating medium and produces a cheesecake filling of excellent body and texture.

摘要翻译： 公开了一种用水性乳液培养基水合以形成无糖乳酪蛋糕填充物的干混合物，含有高百分比的干奶固体的干混合物，还含有脂肪，乳化剂，淀粉，磷酸酯胶凝剂，奶酪香料和/ 或干酪固体，非糖甜味剂和大量的葡萄糖当量为3至15，体积密度为至少约10磅/立方英尺的麦芽糖糊精。 尽管没有糖和大量的乳固体，干燥的混合物容易分散在水合介质中，并产生了令人好感的身体和质地的芝士蛋糕馅。

公开(公告)号：EP0157491A3

公开(公告)日：1989-03-01

申请号：EP85301287.0

申请日：1985-02-26

申请人： NABISCO BRANDS, Inc.

发明人： Wilson, Mildred N. ,  Danielson, Robert L. ,  Bosco, Peter M. ,  Steensen, Wayne L.

IPC分类号： A21D13/08

CPC分类号： A23L29/212 ,  A21D13/38

摘要： A dry particulate mix comprised of a sugar component consisting solely or essentially of granular sucrose, a starch component, acidulants and additional minor amounts of appropriate flavorants, colorants and the like, which can be hydrated in a room temperature (or cold) aqueous medium to directly and rapidly form, without need for heating or reliance upon an independent or auxiliary gelation system, a firm, gelled mass suitable for use as a filling for pies, tarts or other pastry products. The starch component comprises a quick-setting, cold-water swellable starch, preferably derived from corn starch, possessing specified properties of solubility, pH, get formation and gelstrength. Also disclosed is a dry mix particularly adapted for preparation of a lemon pie filling.

摘要翻译： 由糖组分，淀粉组分和另外少量合适的调味剂，着色剂，酸化剂等组成的干燥颗粒混合物，其可以在室温（或冷）水性介质中水合以直接且快速地形成，而不需要 用于加热或依赖独立或辅助凝胶化系统，坚实的凝胶状物质，适合用作馅饼，馅饼或其他糕点产品的馅料。 淀粉组分包括具有溶解度，pH，凝胶形成和凝胶强度的特定性质的快速凝固的，优选衍生自玉米淀粉的冷水可溶胀淀粉。 还公开了特别适用于制备柠檬馅馅饼的干混合物。

公开(公告)号：EP0216437A2

公开(公告)日：1987-04-01

申请号：EP86301391.8

申请日：1986-02-26

申请人： NABISCO BRANDS, Inc.

发明人： Wilson, Mildred N. ,  Steensen, Wayne L.

IPC分类号： A21D13/00

CPC分类号： A23C20/00 ,  A21D13/38 ,  A23C9/1546 ,  A23L29/294 ,  Y10S426/804

摘要： A dry mix which is hydrated with aqueous milk medium to form a sugar-free cheesecake filling is disclosed, the dry mix containing a high percentage of dried milk solids, and also containing fat, emulsifier, starch, phosphate gelling agents, cheese flavor and/or cheese solids, a non-sugar sweetening agent, and a significant amount of a maltodextrin having a dextrose equivalent of from 3 to 15 and a bulk density of at least about 10 pounds per cubic foot. Notwithstanding the absence of sugar and the large amount of milk solids, the dry mix is readily dispersible in the hydrating medium and produces a cheesecake filling of excellent body and texture.

摘要翻译： 公开了一种用水性乳液培养基水合以形成无糖乳酪蛋糕填充物的干混合物，含有高百分比的干奶固体的干混合物，还含有脂肪，乳化剂，淀粉，磷酸酯胶凝剂，奶酪香料和/ 或干酪固体，非糖甜味剂和大量的葡萄糖当量为3至15，体积密度为至少约10磅/立方英尺的麦芽糖糊精。 尽管没有糖和大量的乳固体，干燥的混合物容易分散在水合介质中，并产生了令人好感的身体和质地的芝士蛋糕馅。

公开(公告)号：EP0157491A2

公开(公告)日：1985-10-09

申请号：EP85301287.0

申请日：1985-02-26

申请人： NABISCO BRANDS, Inc.

发明人： Wilson, Mildred N. ,  Danielson, Robert L. ,  Bosco, Peter M. ,  Steensen, Wayne L.

IPC分类号： A21D13/08

CPC分类号： A23L29/212 ,  A21D13/38

摘要： A dry particulate mix comprised of a sugar component consisting solely or essentially of granular sucrose, a starch component, acidulants and additional minor amounts of appropriate flavorants, colorants and the like, which can be hydrated in a room temperature (or cold) aqueous medium to directly and rapidly form, without need for heating or reliance upon an independent or auxiliary gelation system, a firm, gelled mass suitable for use as a filling for pies, tarts or other pastry products. The starch component comprises a quick-setting, cold-water swellable starch, preferably derived from corn starch, possessing specified properties of solubility, pH, get formation and gelstrength. Also disclosed is a dry mix particularly adapted for preparation of a lemon pie filling.

摘要翻译： 干微粒混合料包括糖成分，淀粉组分和合适的调味剂，着色剂，酸化剂等的附加少量的，其可以在室温下（或冷）wässrige介质直接地和迅速形成被水合，而不需要 用于在一个独立的或辅助凝胶化系统加热或依赖，商号，凝胶体适合用作用于馅饼，馅饼或其它糕点产品的填充物。 淀粉组分包括溶解度，pH值，凝胶形成和凝胶强度的速凝，冷水可溶胀的淀粉，优选玉米淀粉衍生的，波塞唱指定的属性。 游离缺失所以盘是干拌特别angepasst准备柠檬饼馅的。