公开(公告)号：US5407695A

公开(公告)日：1995-04-18

申请号：US850549

申请日：1992-03-13

申请人： Edward L. Wheeler ,  Michael Chrysam ,  Michael S. Otterburn ,  Gilbert A. LeVeille

发明人： Edward L. Wheeler ,  Michael Chrysam ,  Michael S. Otterburn ,  Gilbert A. LeVeille

IPC分类号： A21D2/16 ,  A23C11/04 ,  A23C19/055 ,  A23D7/00 ,  A23D7/015 ,  A23D7/02 ,  A23D9/00 ,  A23G1/00 ,  A23G1/36 ,  A23G3/34 ,  A23G9/32 ,  A23G9/52 ,  A23K1/18 ,  A23L1/19 ,  A23L1/30 ,  A23L1/36 ,  C07C69/30 ,  C11C3/04 ,  C11C3/08 ,  C11C3/10

CPC分类号： A23G1/36 ,  A21D2/165 ,  A23C11/04 ,  A23C19/055 ,  A23D7/001 ,  A23D7/003 ,  A23D7/015 ,  A23D7/02 ,  A23D9/00 ,  A23G3/343 ,  A23G3/346 ,  A23G9/327 ,  A23G9/52 ,  A23L25/20 ,  A23L33/115 ,  A23L33/12 ,  A23L9/22 ,  C07C69/30 ,  C11C3/04 ,  C11C3/08 ,  C11C3/10 ,  A23G2200/08 ,  Y10S426/804

摘要： Margarines and shortenings are improved by employing a blend of 75 to 25% of an edible oil as a liquid oil component, and, as a hardstock component, 25 to 75% of a substantially fully hydrogenated oil bearing C.sub.16 to C.sub.24 acid residues, wherein at least about 15% of the C.sub.16 acid residues in the hydrogenated oil are replaced by the short acids acetic acid, propionic acid, butyric acid or a mixture of any of these acids. The levels of transunsaturated fatty acids and palmitic acid are reduced, and the products also have reduced caloric densities.

摘要翻译： 通过使用75至25％的食用油作为液体油组分的混合物，并且作为硬料组分，具有25至75％的基本上完全氢化的含有C16至C24酸残基的油，改善了人造黄油和起酥油，其中在 氢化油中至少约15％的C16酸残基被短酸酸，丙酸，丁酸或任何这些酸的混合物代替。 不饱和脂肪酸和棕榈酸的水平降低，产品也具有降低的热量密度。

公开(公告)号：US5089278A

公开(公告)日：1992-02-18

申请号：US360582

申请日：1989-06-02

申请人： Lynn C. Haynes ,  Harry Levine ,  Michael S. Otterburn ,  Paul Mathewson

发明人： Lynn C. Haynes ,  Harry Levine ,  Michael S. Otterburn ,  Paul Mathewson

IPC分类号： A23L1/22 ,  A23L1/275

CPC分类号： H05B6/6497 ,  A23L27/72 ,  A23L5/42

摘要： A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products. If a basic amino acid is used, the reaction is further catalyzed by a rise in pH of the external aqueous phase upon release of the amino acid from the liposome. Furthermore, phospholipids (from which the liposome vesicles are made) can enhance the extent and rate of Maillard browning product formation.

摘要翻译： 制备热或微波活化的褐变组合物用于涂覆食品以在暴露于热或微波能量时产生表面褐变。 一种使食品变褐的方法包括以下步骤：用微波烧结组合物涂覆食品并使涂覆的产品受热或微波能量。 微波烧结组合物包括至少一种脂质体包封的美拉德褐变试剂。 碱性氨基酸被包封在脂质体的水性内部。 还原糖溶解在脂质体的外部水相中。 外部水相也可以含有成膜材料。 美拉德褐变反应是由热或微波能量引发的。 这种热或微波能量导致脂质体破裂，释放氨基酸与还原糖反应，产生美拉德褐变产物。 如果使用碱性氨基酸，则当从脂质体释放氨基酸时，外部水相的pH升高，反应进一步催化。 此外，磷脂（由其制备脂质体囊泡）可以增强美拉德褐变产物形成的程度和速率。

公开(公告)号：US4999208A

公开(公告)日：1991-03-12

申请号：US362741

申请日：1989-06-07

申请人： Bernhard V. Lengerich ,  Lynn C. Haynes ,  Harry Levine ,  Michael S. Otterburn ,  Paul Mathewson ,  John Finley

发明人： Bernhard V. Lengerich ,  Lynn C. Haynes ,  Harry Levine ,  Michael S. Otterburn ,  Paul Mathewson ,  John Finley

IPC分类号： A21C11/16 ,  A21D8/02

CPC分类号： A21C11/163 ,  A21D8/02

摘要： A cookie product is prepared having a liposome-encapsulated component dispersed therein and leavened to a crumb-like structure. The liposomes substantially retain their structural integrity during the processing, mixing, and post extrusion baking and thus remain intact in the finished cookie. The liposomes may encapsulate flavorings, fragrances, preservatives, anti-staling agents, and other labile food additives. The liposomes may provide a sustained release of the encapsulant to the cookie during storage and prior to consumption. The encapsulant may be released when the cookie is baked or eaten by the consumer. The cookies are prepared by feeding the cookie ingredients to a blending zone of a cooker-extruder and heated to form a heat treated mass. A liposome-encapsulated component is added to the cooled heat treated mass and mixed at low pressure and temperature to prevent rupture of the liposomes. An optional source of water may also be admixed to form a dough-like mixture. The dough-like mixture is then extruded into shaped cookie pieces, and leavened by heating in an oven. The heat treating of the dough-like mixture in the cooker-extruder reduces the post extrusion baking time such that liposomes prepared from phospholipids having a high phase transition temperature substantially retain their structure integrity in the leavened cookie.

摘要翻译： 制备其中分散有脂质体包封的组分并发酵成饼状结构的曲奇饼产品。 脂质体在加工，混合和后挤压烘烤过程中基本保持其结构完整性，因此在成品的饼干中保持完整。 脂质体可以包封调味剂，香料，防腐剂，抗陈化剂和其它不稳定的食品添加剂。 脂质体可以在储存期间和消费之前提供密封剂到饼干的持续释放。 当饼干被消费者烘烤或食用时，可以释放密封剂。 通过将饼干成分加入到炊具 - 挤出机的混合区中并加热形成经热处理的物料来制备饼干。 将脂质体包封的组分加入到冷却的热处理物质中，并在低压和低温下混合以防止脂质体破裂。 也可以将可选的水源混合以形成面团状混合物。 然后将面团状混合物挤压成成形的饼干块，并通过在烘箱中加热而发酵。 在炊具 - 挤出机中的面团状混合物的热处理减少了后挤出烘烤时间，使得由具有高相变温度的磷脂制备的脂质体在发酵的饼干中基本保持其结构完整性。

公开(公告)号：US5405836A

公开(公告)日：1995-04-11

申请号：US26395

申请日：1993-03-02

申请人： Thomas Richar ,  James B. Taylor ,  Jan Karwowski ,  Felice Scaglione ,  James E. Roe ,  Michael S. Otterburn ,  Wayne Steensen ,  Henry C. Spanier ,  Richard L. Antrim ,  Leif Solheim

发明人： Thomas Richar ,  James B. Taylor ,  Jan Karwowski ,  Felice Scaglione ,  James E. Roe ,  Michael S. Otterburn ,  Wayne Steensen ,  Henry C. Spanier ,  Richard L. Antrim ,  Leif Solheim

IPC分类号： A23K1/175 ,  A23K1/18 ,  A61K31/70 ,  A23L1/314 ,  A61K7/16 ,  A61K7/26

CPC分类号： A23K50/42 ,  A23K20/30 ,  Y10S426/805

摘要： Breath freshening, dry pet foods, e.g., pet biscuits are prepared by topically applying a breath freshening amount of a water-soluble zinc salt to a farinaceous-based baked or cooked pet food. The amount of the water-soluble zinc salt is sufficient so that said topically-applied water-soluble zinc salt contains from about 2 mg to about 6 mg of zinc ion per 10 gm of the breath freshening pet food. Consumption of the dry pet food controls the malodorous breath of the animal. Rawhide chew coated in the same manner also provides breath freshening when chewed.

摘要翻译： 呼吸清新，干燥的宠物食品，例如宠物饼干，通过将一种呼吸清新剂量的水溶性锌盐局部地施用于基于油菜的烘烤或煮熟的宠物食品来制备。 水溶性锌盐的量足够使得所述局部施用的水溶性锌盐每10克呼吸清新宠物食品中含有约2毫克至约6毫克的锌离子。 干燥宠物食物的消费控制动物的恶臭呼吸。 以同样的方式涂抹的生姜皮也可以咀嚼时口感清新。

公开(公告)号：US5108764A

公开(公告)日：1992-04-28

申请号：US578794

申请日：1990-09-07

申请人： Stuart A. S. Craig ,  Paul R. Mathewson ,  Michael S. Otterburn ,  Louise Slade ,  Harry Levine ,  Randall T. Deihl ,  Lisa R. Beehler ,  Patricia Verduin ,  Anna M. Magliacano

发明人： Stuart A. S. Craig ,  Paul R. Mathewson ,  Michael S. Otterburn ,  Louise Slade ,  Harry Levine ,  Randall T. Deihl ,  Lisa R. Beehler ,  Patricia Verduin ,  Anna M. Magliacano

IPC分类号： A21D8/04

CPC分类号： A21D8/042

摘要： The added fat or shortening content of baked goods such as fermented and chemically leavened crackers is reduced while retaining: 1) a tender, non-brittle shelf stable texture, and 2) dough machinability. The fat or shortening is replaced by water and an enzyme composition having activities for hydrolyzing non-cellulosic cell wall polysaccharides. The amount of water and the enzymatic treatment are such so as to avoid excessive starch gelatinization which is deleterious to texture.

摘要翻译： 减少烘焙食品如发酵和化学发酵的饼干的增加的脂肪或起酥油含量，同时保留：1）嫩的，非脆性的货架稳定的质地，以及2）面团的机械加工性。 脂肪或起酥油被水和具有水解非纤维素细胞壁多糖的活性的酶组合物代替。 水的量和酶处理是为了避免对纹理有害的过度的淀粉糊化。