公开(公告)号：EP0221709A3

公开(公告)日：1987-11-25

申请号：EP86308091

申请日：1986-10-17

申请人： NABISCO BRANDS, INC.

发明人： Weaver, Ronald C. ,  Steensen, Wayne L.

IPC分类号： A23L01/187

CPC分类号： A23L9/10 ,  Y10S426/804

摘要： A sugar-free instant-type pudding and a hydratable dry mix for preparation thereof, the essential ingre­dients of which are a pregelatinized thickening starch, a non-sugar bulking/dispersing agent, phosphate gelling agents, a non-sugar sweetening agent and small but effective amounts of both carrageenan and an alginate to provide a texture and setting properties in the pudding which closely approximate those of sugar-containing instant puddings and, in turn, traditional cooked-starch puddings.

公开(公告)号：EP0052919A3

公开(公告)日：1982-11-24

申请号：EP81303982

申请日：1981-09-01

申请人： AMSTAR CORPORATION

发明人： Chen, Andy Chang C. ,  Lang, Clifford E. ,  Graham, Charles P. ,  Rizzuto, Anthony B.

IPC分类号： C13F03/00 ,  A23G01/00 ,  A23G09/02 ,  A23C13/08 ,  A23L01/187 ,  A23F05/40 ,  A23L03/30

CPC分类号： A23G1/56 ,  A21D10/00 ,  A23F5/40 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/06 ,  A23L9/10 ,  A23L29/231 ,  C13B50/002

摘要： A crystallized sugar product containing a food ingredient is prepared by concentrating a sugar syrup at a temperature in the range of about 250°F. to about 300°F. to a solids content of about 90 to 98% by weight, the sugar syrup containing no more than about 20% by weight non-sucrose solids, admixing the concentrated sugar syrup with a predetermined amount of the food ingredient, subjecting the admixture to impact beating within a crystallization zone until a crystallized sugar product made up of aggregates of fondant-size sucrose crystals and the food ingredient is formed, the crystallized sugar product having a moisture content of less than 2.5% by weight, and recovering the crystallized sugar product from the crystallization zone. The resulting sugar product is dry, granular, free-flowing, non-caking, and readily dispersible in.water. The resulting sugar product may be either an intermediate food product, such as a gelatin concentrate, or an instant food product, such as an instant chocolate pudding mix, which contains all of the dry food ingredients for the final food product.

公开(公告)号：EP0186233A3

公开(公告)日：1988-05-11

申请号：EP85202008

申请日：1985-12-02

申请人： MELKUNIE HOLLAND B.V.

发明人： Koenraads, J.P.J.M. ,  De Boer, Rudolf

IPC分类号： A23C09/154 ,  A23L01/187

CPC分类号： A23C9/1425 ,  A23C9/1544 ,  A23L9/10 ,  A23L9/12

摘要： Dessert product selected from the group consisting of pudding and custard which contains a whey protein concentrate product (WPCP) prepared by subjecting a whey protein concentrate obtained by ultrafiltration of whey to a denaturing treatment followed by homogenization. In the preparation of this dessert product the WPCP is mixed with conventional ingredients.

公开(公告)号：EP0189321A3

公开(公告)日：1988-01-20

申请号：EP86300445

申请日：1986-01-23

申请人： MORINAGA MILK INDUSTRY CO., LTD.

发明人： Okonogi, Shigeo ,  Yuguchi, Hiroya ,  Morimoto, Keizi ,  Ohta, Minoru

IPC分类号： A23L01/04 ,  A23L01/187 ,  A23C09/13 ,  A23L01/09

CPC分类号： A23C9/137 ,  A23L9/12 ,  A23L29/20

摘要： A method of manufacturing solid or semi-solid dessert products, wherein each of liquid materials for base and one or more kinds of sauces contains an assortment of two or more kinds of gelling agents which have different gelling conditions, i. e., a temperature required for gelling, pH values with gelling temperature varies and percentages of multi-valent metalic ions with which gelling temperature varies. Thus each of liquid materials has plural gelling temperatures or a single gelling temperature depending upon the combinations of said three conditions applied thereto. A pair of combinations of said three conditions to be applied one for a base and the other for sauces is selected from a predetermined 12 pairs. Each of liquid materials for a base and one or more kinds of sauces is prepared at a temperature higherthan the highest gelling temperature of the liquid material concerned and then cooled to a temperature equal to or lowerthan the highest gelling temperature but higher than the lowest gelling temperature of the liquid material concerned once to form a gel and then to be destroyed to obtain a homogeneous pasty material for base or each of sauces. The resulted pasty material for base is filled into a container and immediately thereafter the resulted one or more kinds of pasty materials for sauces are filled onto, above and/or under the surface of the base material to form an ornamental pattern. Finally the materials filled into a container is cooled for gelling.