公开(公告)号：US5419925A

公开(公告)日：1995-05-30

申请号：US226240

申请日：1994-04-11

申请人： Paul Seiden ,  Corey J. Kenneally ,  Thomas J. Wehmeier ,  Jeffrey J. Kester ,  Mary M. Fox ,  Raymond L. Niehoff

发明人： Paul Seiden ,  Corey J. Kenneally ,  Thomas J. Wehmeier ,  Jeffrey J. Kester ,  Mary M. Fox ,  Raymond L. Niehoff

IPC分类号： A23D7/01 ,  A23D9/00 ,  A23D9/013 ,  A23G3/34 ,  A23G9/52 ,  A23L1/308 ,  A23D7/005

CPC分类号： A23G3/346 ,  A23D7/013 ,  A23D9/00 ,  A23D9/013 ,  A23G9/52 ,  A23L33/26 ,  A23G2200/08 ,  Y10S426/804

摘要： Reduced calorie fat compositions which contain combinations of substantially nonabsorbable, substantially nondigestible polyol polyesters and certain reduced calorie triglycerides that function as anti-anal leakage agents and provide textural/taste benefits are disclosed. These reduced calorie fat compositions are useful in a variety of food applications, including frying oils for salted snacks, chocolate-flavored candy bars and cooking/salad oils.

摘要翻译： 公开了含有基本上不可吸收的，基本上不易消化的多元醇多酯和某些用作防肛门泄漏剂并提供结构/味道益处的降低热量的甘油三酸酯的组合的低热量脂肪组合物。 这些降低的热量脂肪组合物可用于各种食品应用，包括用于盐渍小吃的煎炸油，巧克力风味糖果棒和烹饪/色拉油。

公开(公告)号：US5370892A

公开(公告)日：1994-12-06

申请号：US112867

申请日：1993-08-26

申请人： Magda El-Nokaly ,  Raymond L. Niehoff

发明人： Magda El-Nokaly ,  Raymond L. Niehoff

IPC分类号： A23D9/00 ,  A23D9/007 ,  A23D9/013 ,  A23L1/307 ,  A23L1/308

CPC分类号： A23D9/007 ,  A23D9/013 ,  A23L33/26 ,  A23L33/29 ,  Y10S426/804

摘要： A nondigestible fat which comprises a liquid nondigestible oil having a complete melting point below about 37.degree. C. and a sufficient amount of a hydrophobic silica to control passive oil loss of the liquid nondigestible oil is disclosed. This nondigestible fat is useful in the formulation of reduced calorie fat compositions useful as frying fats for obtaining reduced calorie foods, e.g. potato chips, french fries and other fat-containing foods. These fat compositions can also be used to provide reduced calorie cooking and salad oils that are clear at room temperature.

摘要翻译： 公开了一种不易消化的脂肪，其包含完全熔点低于约37℃的液体不易消化的油和足够量的疏水二氧化硅以控制液体不易消化的油的被动失油。 这种不易消化的脂肪可用于制备用作油炸脂肪的低热量脂肪组合物，用于获得减少热量的食物，例如， 薯片，炸薯条等含脂肪的食物。 这些脂肪组合物也可用于提供在室温下清澈的低热量烹饪和色拉油。

公开(公告)号：US4876102A

公开(公告)日：1989-10-24

申请号：US139527

申请日：1987-12-30

申请人： Robert D. Feeney ,  Robert L. Prosise ,  Joseph McGrady ,  Raymond L. Niehoff

发明人： Robert D. Feeney ,  Robert L. Prosise ,  Joseph McGrady ,  Raymond L. Niehoff

IPC分类号： A23L1/217 ,  A23L1/308

CPC分类号： A23L33/24 ,  A23L19/19 ,  A23L33/21 ,  Y10S426/808

摘要： Improved fried food potato-based products are formulated by the addition of certain water absorbent cellulosic fibers (hereinafter "fibrous cellulosic material"), preferably those high in pectin (hereinafter "cellulosic absorbent material"), most preferably Modified Citrus Absorbent Material (hereinafter "MCAM") or sugar beet pulp absorbent material (hereinafter "SAM") to the dough thereof to achieve increased workability of said dough after mixing and storage, and enhanced texture and flavor of said fried foods after frying. In addition, increased retention of crispness after the microwave reheating thereof in a fry-freeze-microwave cycle is accomplished. Most preferred fiber source is the highly pectinated cellulosic fiber MCAM, derived from citrus albedo, and is added to the potato-based dough in an amount approximately equal to 6% by weight.

摘要翻译： 通过添加某些吸水性纤维素纤维（以下称为“纤维状纤维素材料”），优选使用高级果胶（以下称为“纤维素吸收材料”），最优选改性柑橘类吸收材料（以下称为“ MCAM“）或甜菜浆吸收材料（以下称为”SAM“），以在混合和储存之后实现所述面团的增加的可加工性，并且在油炸之后增强所述油炸食品的质地和风味。 另外，在微波加热之后，在油炸 - 微波 - 微波循环中增加了脆度的保留。 最优选的纤维来源是衍生自柑橘反照率的高度提取的纤维素纤维MCAM，并以大约等于6重量％的量加入到基于马铃薯的面团中。

公开(公告)号：US4774099A

公开(公告)日：1988-09-27

申请号：US869157

申请日：1986-05-30

申请人： Robert D. Feeney ,  Robert L. Prosise ,  Joseph McGrady ,  Raymond L. Niehoff ,  David A. Volker

发明人： Robert D. Feeney ,  Robert L. Prosise ,  Joseph McGrady ,  Raymond L. Niehoff ,  David A. Volker

IPC分类号： A21D2/18 ,  A21D10/00

CPC分类号： A21D10/005 ,  A21D2/188 ,  Y10S426/804

摘要： The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.

摘要翻译： 本发明涉及改良的烘焙食品，特别是含有吸收性食用纤维的布朗尼。 在巧克力风味显示，质地，耐低温，高度和保湿性方面已经注意到了改进。 烘焙食品由混合物制成，其包含约0.1％至约10％的纤维素纤维，约45％至约65％的糖，约15％至约35％的面粉，约3％至约18％的起酥油 ，约0％至约12％的可可，和约0％至约4％的淀粉，余量为常规烘烤的良好添加剂。 完成的烘焙食品包括约68％至约93％的混合物，约0.5％至约6％的卵固体，约0％至约16％的油和约5％至约20％的水。