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    Method of preparing soy-containing confectionary type products
    19.
    发明申请
    Method of preparing soy-containing confectionary type products 审中-公开
    制备含大豆糖果类产品的方法

    公开(公告)号：US20050095323A1

    公开(公告)日：2005-05-05

    申请号：US10696515

    申请日：2003-10-29

    申请人： Ahmad Akashe ,  Paul Pszybylski

    发明人： Ahmad Akashe ,  Paul Pszybylski

    IPC分类号： A21D2/26 ,  A23G3/34 ,  A23G3/50 ,  A23L1/20 ,  A23G1/00

    CPC分类号： A21D2/266 ,  A23G3/0014 ,  A23G3/346 ,  A23G2200/14 ,  A23L11/07 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2250/60

    摘要： Methods are provided for preparing soy-containing confectionary products without the off-flavors and odors normally associated with soybeans which does not require the use of deflavored soy material. More specifically, a composition comprising a soy-containing material (which is not required to be deflavored), sugar, fat, and water is heated to a high temperature for a time sufficient to achieve at least partial carmelization of the sugar and then the at least partially caramelized composition is cooled to obtain the soy-containing confectionary product.

    摘要翻译： 提供了用于制备大豆含糖食品的方法，而不含通常与大豆相关的异味和气味，其不需要使用脱色豆油。 更具体地说，将含有大豆的材料（不需要脱色），糖，脂肪和水的组合物加热至高温至足以达到糖的至少部分转化的时间，然后加热至 将最少部分焦糖化的组合物冷却以获得含大豆的糖果产品。

    Egg yolk compositions
    20.
    发明授权
    Egg yolk compositions 有权
    蛋黄成分

    公开(公告)号：US06235336B1

    公开(公告)日：2001-05-22

    申请号：US09389124

    申请日：1999-09-02

    申请人： Ahmad Akashe ,  Maria Teresa Zayas

    发明人： Ahmad Akashe ,  Maria Teresa Zayas

    IPC分类号： A23L132

    CPC分类号： A23B5/18 ,  A23B5/005 ,  A23L15/30 ,  A23L27/60

    摘要： This disclosure relates to egg yolk compositions with improved functionality as well as methods of preparing such egg yolk compositions. Such egg yolk compositions confer improved functionality to the food products into which they are incorporated. The egg yolk compositions are prepared by a process comprising: (1) forming an aqueous egg yolk mixture; (2) adding an alkaline material to the aqueous egg yolk mixture in an amount sufficient to adjust the pH of the aqueous egg yolk mixture to about 7.5 or above; (3) heating the pH-adjusted aqueous egg yolk mixture to about 40 to about 80° C. for a period of about 30 minutes or longer; (4) cooling the heat treated aqueous egg yolk mixture to or close to ambient temperatures; and (5) added an acidic material to the cooled aqueous egg yolk mixture to adjust the cooled aqueous egg yolk mixture to a neutral pH, thereby forming the aqueous egg yolk composition; wherein the aqueous egg yolk composition can be used in food compositions to impart improved egg yolk functionality. The use of the compositions and methods of the disclosure lead to the use of less egg yolk, oil, and/or other ingredients in the food compositions described herein, thereby reducing the cost of producing large quantities of such food products. Such reductions in cost could be translated to the general public, and thereby serve the consumer.

    摘要翻译： 本公开涉及具有改进功能的蛋黄组合物以及制备这种蛋黄组合物的方法。 这种蛋黄组合物赋予其掺入其中的食品更好的功能。 蛋黄组合物通过以下方法制备，所述方法包括：（1）形成水性蛋黄混合物; （2）向水性蛋黄混合物中加入足以将水性蛋黄混合物的pH调节至约7.5或更高的量的碱性物质; （3）将pH调节的水性蛋黄混合物加热至约40至约80℃约30分钟或更长时间; （4）将热处理过的水性蛋黄混合物冷却至或接近环境温度; 和（5）向冷却的蛋黄混合物中加入酸性物质以将冷却的蛋黄混合物调节至中性pH，由此形成蛋黄水溶液; 其中所述水性蛋黄组合物可用于食品组合物中以赋予改善的蛋黄功能。 使用本公开的组合物和方法导致在本文所述的食品组合物中使用较少的蛋黄，油和/或其它成分，从而降低生产大量这种食品的成本。 这种成本的降低可以转化为公众，从而为消费者服务。