公开(公告)号：US4293572A

公开(公告)日：1981-10-06

申请号：US75615

申请日：1979-09-14

申请人： Roy Silva ,  David J. Ash ,  Clement E. Scheible

发明人： Roy Silva ,  David J. Ash ,  Clement E. Scheible

IPC分类号： A21D13/00 ,  A21D13/08 ,  A23L1/00

CPC分类号： A21D13/0012 ,  A21D13/0096 ,  A23P20/11

摘要： A composition of matter comprising a water in oil emulsion or colloidal dispersion prepared from an emulsified triglyceride or an emulsifier only in combination with an aqueous solution of a dextrin or other soluble saccharides or polysaccharide. The emulsion, prepared by the addition of heat and agitation, is thereafter applied to the surface of a food product by dipping, enrobing, spraying or any other suitable application means to the food product, the excess is removed by suitable means and the coating is allowed to set or dry prior to further processing or packaging of the food. Coating thickness, pick-up and setting of the coating is accelerated by control of both the temperature of the coating composition of matter at the time of application and the surface temperature of the food product.

摘要翻译： 包含由乳化甘油三酯或乳化剂制备的油包水乳液或与糊精或其它可溶性糖或多糖的水溶液组合的物质组合物。 通过加热和搅拌而制备的乳液然后通过浸渍，涂覆，喷雾或任何其它合适的施用方式施用于食品的表面，通过合适的方法除去多余的物质，并且涂层是 允许在进一步加工或包装食品之前放置或干燥。 通过控制涂布时的物质的涂料组合物的温度和食品的表面温度两者来加速涂层的涂层厚度，吸收和凝固。

公开(公告)号：US20120027886A1

公开(公告)日：2012-02-02

申请号：US12672661

申请日：2007-08-13

申请人： Paul Baisier ,  Jim Simko

发明人： Paul Baisier ,  Jim Simko

IPC分类号： A21D13/08 ,  A21D8/04 ,  A21D2/00 ,  A21D10/04

CPC分类号： A21D13/0096 ,  A21D6/001 ,  A21D8/06 ,  A21D10/005 ,  A21D10/04 ,  A21D13/60 ,  A21D15/02

摘要： The present invention relates to a steamed cake donut with a total fat content comprised between 7% and 18%, in particular comprised between 7% and 15%, more in particular comprised between 7% and 12%. The present invention further relates to methods and means (e.g. dry mix, batter) for preparing such donut. A donut of the invention can be stored in frozen state prior to or after steaming.

摘要翻译： 本发明涉及总脂肪含量在7％至18％之间，特别是7％至15％之间，更特别地在7％至12％之间的蒸饼状甜甜圈。 本发明还涉及用于制备这种环形的方法和方法（例如干混，面糊）。 本发明的甜甜圈可以在蒸煮之前或之后以冷冻状态储存。

公开(公告)号：US6001399A

公开(公告)日：1999-12-14

申请号：US820585

申请日：1997-03-19

申请人： Margaret Kilibwa

发明人： Margaret Kilibwa

IPC分类号： A23L1/307 ,  A21D2/18 ,  A21D13/00 ,  A21D13/08 ,  A23L1/0534 ,  A23L1/10 ,  A23L1/308

CPC分类号： A21D13/0096 ,  A21D2/18 ,  A23L29/262 ,  A23L33/26 ,  A23L7/115 ,  Y10S426/804

摘要： A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by combining flour, sugar, a leavening agent, water and polydextrose, and frying the dough or batter. The use of polydextrose as a replacement for sugar, and in combination with flour, a leavening agent and water, produces a dough or batter that yields fried food products having a reduced fat content. In another embodiment of the invention, the polydextrose can be used in combination with fiber, such as oat fiber, and soy protein. In yet another embodiment, polydextrose is used in combination with a cellulose derivative and oat flour. A dough for producing a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product is also disclosed. The dough includes flour, sugar, a leavening agent, water and polydextrose. Optionally, the dough may include fiber, soy protein, a cellulose derivative or oat flour.

摘要翻译： 制备具有降低的脂肪含量的油炸食品的方法以及常规油炸食品的味道和物理性质包括通过将面粉，糖，发酵剂，水和聚右旋糖组合并形成面团或面糊的步骤，以及油炸 面团或面糊。 使用聚右旋糖作为糖的替代物，并且与面粉，膨松剂和水组合，产生生产具有降低的脂肪含量的油炸食品的面团或面糊。 在本发明的另一个实施方案中，聚右旋糖可以与纤维如燕麦纤维和大豆蛋白结合使用。 在另一个实施方案中，聚葡萄糖与纤维素衍生物和燕麦粉组合使用。 还公开了一种生产具有降低的脂肪含量和常规油炸食品的味道和物理性质的油炸食品的面团。 面团包括面粉，糖，发酵剂，水和聚右旋糖。 任选地，面团可以包括纤维，大豆蛋白，纤维素衍生物或燕麦粉。

公开(公告)号：US5508050A

公开(公告)日：1996-04-16

申请号：US377031

申请日：1995-01-23

申请人： Takashi Miki ,  Kiyoko Arai ,  Yuichi Sugiyama

发明人： Takashi Miki ,  Kiyoko Arai ,  Yuichi Sugiyama

IPC分类号： A23L35/00 ,  A21D13/00 ,  A23P1/08 ,  A21D6/00

CPC分类号： A21D13/0022 ,  A21D13/0096

摘要： A method for preparing a spring roll involves putting an ingredient material on a dough sheet of the spring roll, rolling up the dough sheet to wrap the ingredient material, and frying the rolled spring roll. A food material containing a main component selected from polysaccharides, powders of grains and mixtures thereof is attached to 40% or more surface area of the dough sheet based on a total surface area of the dough sheet of the spring roll before the spring roll is fried.

摘要翻译： 制备弹簧辊的方法包括将成分材料放在弹簧辊的面片上，卷起面片以包裹成分材料，并将卷起的弹簧辊煎炸。 包含选自多糖，颗粒粉末和其混合物的主要成分的食物材料在弹簧辊被炸前，以面团片材的总面积为基础，连接到面片的40％或更多的表面积 。

公开(公告)号：US5171570A

公开(公告)日：1992-12-15

申请号：US623545

申请日：1990-12-07

申请人： Toshio Takemori ,  Toshinobu Tsurumi ,  Masahiro Takagi ,  Tatsuya Kamiwaki

发明人： Toshio Takemori ,  Toshinobu Tsurumi ,  Masahiro Takagi ,  Tatsuya Kamiwaki

IPC分类号： A21D13/00 ,  A21D13/08 ,  A23G1/00 ,  A23G1/30 ,  A23L1/308 ,  A23L2/52 ,  A61K35/02 ,  A61K36/00 ,  A61K36/064 ,  A61K36/185 ,  A61K36/899 ,  C07G1/00

CPC分类号： A21D13/0096 ,  A23G1/30 ,  A23L33/22 ,  A61K35/02 ,  A61K36/064 ,  A61K36/185 ,  A61K36/899

摘要： There are disclosed substances having suppressing function for diseases relating to increase in cholesterol in animal and human bodies wherein they are obtained as an acid-insoluble fraction containing lignin which is a phenolic polymer compound extracted from wood material as a main component. The substances are a substance having suppressing function for increase in blood cholesterol, a substance having suppressing function for increase in blood pressure, and a substance having suppressing function for the cholesterol gallstone formation. There are also disclosed foods and drinks in which the above mentioned substances are contained having suppressing function for diseases relating to increase in cholesterol in animal and human bodies.

摘要翻译： 公开了具有抑制动物和人体胆固醇增加的疾病的抑制功能的物质，其中作为以木材为主要成分提取的酚类高分子化合物作为含有木质素的酸不溶性部分得到。 这些物质是具有抑制血液胆固醇增加的作用的物质，具有抑制血压升高功能的物质，以及具有抑制胆固醇胆结石形成功能的物质。 还公开了含有与动物和人体中的胆固醇增加有关的疾病具有抑制功能的上述物质的食品和饮料。

公开(公告)号：US5037109A

公开(公告)日：1991-08-06

申请号：US622545

申请日：1990-12-05

申请人： Christopher A. Bowen

发明人： Christopher A. Bowen

IPC分类号： A21D13/00 ,  A63F3/00

CPC分类号： A63F3/00091 ,  A21D13/0096

摘要： A game is set forth wherein a game board includes a series of coaxially arranged paths, wherein the paths include orbital path of travel of planets and asteroids about a central solar space. The players of the game direct tokens through the various concentric paths to encounter the planets and thereby effect conquest of a planet. A player to encounter all of the planets is declared a winner. Various impediments and obstacles are provided in play of the game in conflict with opposing players and with paths of travel of various impediments, such as the asteroids.

摘要翻译： 提出了游戏，其中游戏板包括一系列同轴布置的路径，其中路径包括行星和小行星围绕中心太阳能空间的行进路径。 游戏的玩家直接通过各种同心的路径来克服行星，从而实现对地球的征服。 遇到所有行星的玩家被宣布获胜。 提供了各种障碍和障碍，用于与对手相冲突的游戏和诸如小行星等各种障碍的旅行路径。

公开(公告)号：US5028442A

公开(公告)日：1991-07-02

申请号：US419978

申请日：1989-10-11

申请人： Valery Zemelman ,  Charles Mason ,  Barry N. Frake ,  Frank P. Shipman

发明人： Valery Zemelman ,  Charles Mason ,  Barry N. Frake ,  Frank P. Shipman

IPC分类号： A21D13/00 ,  A21D13/08

CPC分类号： A21D13/0009 ,  A21D13/0016 ,  A21D13/0096

摘要： A unique coating composition is described for coating a fried bakery product such as a donut to control moisture migration from coated bakery products especially chocolate coated donuts which remain soft in texture and of stable quality over extended periods of time.

摘要翻译： 描述了一种独特的涂料组合物，用于涂覆油炸的面包店产品如甜甜圈，以控制从涂覆的面包店产品，特别是长期保持质地柔软并且质量稳定的巧克力涂层的甜甜圈的水分迁移。

公开(公告)号：US4499113A

公开(公告)日：1985-02-12

申请号：US411785

申请日：1982-08-26

申请人： Keizo Mochizuki ,  Yukio Kuwada ,  Yoshihiko Mizoguchi

发明人： Keizo Mochizuki ,  Yukio Kuwada ,  Yoshihiko Mizoguchi

IPC分类号： A23G3/50 ,  A21D13/00 ,  A21D13/08 ,  A23G3/20 ,  A23G3/34 ,  A23L1/00 ,  A23L1/164 ,  A23L1/36 ,  A23G3/00

CPC分类号： A21D13/0096 ,  A23G3/2069 ,  A23G3/343 ,  A23L25/25 ,  A23L7/122 ,  A23P20/12 ,  A23G2220/02

摘要： A process for producing a snack product with an expanded coating comprising a core material selected from the group consisting of nuts, beans, seeds, expanded starchy materials coated with fatty confectionary material and shaped fatty confectionary material. While being tumbled, the core material is given a first coating by alternately sprinkling or spraying a 60:40 to 30:70 mixture by weight of a starchy flour that has small expandability but provides good savor and a highly expandable pregelatinized starchy flour and an aqueous sugar solution comprising corn syrup or a mixture of 1 part by weight of corn syrup and not more than 2 parts by weight of sucrose that is dissolved in water to give a refractive Brix value between 30 and 40. The coated core material is then given a second coating by alternately sprinkling or spraying a mixture of the less expandable but highly savory starchy flour with an equal or less amount by weight of the highly expandable pregelatinized starchy flour and an aqueous sugar solution that comprises sucrose or a mixture of 2 parts by weight of sucrose and not more than 1 part by weight of corn syrup and/or soluble starch that is dissolved in water to give a refractive Brix value between 50 and 60. The core material with the first and second coatings is then fried after optional drying.

摘要翻译： 一种生产具有膨胀涂层的小吃产品的方法，其包括选自坚果，豆类，种子，涂覆有脂肪糖果材料的膨化淀粉材料和成型脂肪糖果材料的核心材料。 在翻转的同时，通过交替地喷洒或喷洒60:40至30:70重量的具有小膨胀性但具有良好味道的淀粉粉和高度可膨胀的预胶化淀粉粉和水性 糖溶液，其包含玉米糖浆或1重量份的玉米糖浆和不超过2重量份的溶解在水中的蔗糖的混合物，以使折射Brix值在30和40之间。然后将涂覆的芯材料 通过交替地喷洒或喷洒不太可膨胀但高度咸味的淀粉粉的混合物，其量等于或少于高度可膨胀的预胶化淀粉粉和包含蔗糖或2重量份的 蔗糖和不超过1重量份的玉米糖浆和/或溶解在水中的可溶性淀粉，以提供50至60的折射Brix值。核心材料 然后在任选的干燥后将第一和第二涂层油炸。