公开(公告)号：US4557939A

公开(公告)日：1985-12-10

申请号：US621930

申请日：1984-06-19

申请人： Ko Sugisawa ,  Masanori Yamamoto ,  Masaru Shibuki ,  Yukihiro Nomura ,  Koji Sengoku ,  Seiji Higashine ,  Hiroko Hioki

发明人： Ko Sugisawa ,  Masanori Yamamoto ,  Masaru Shibuki ,  Yukihiro Nomura ,  Koji Sengoku ,  Seiji Higashine ,  Hiroko Hioki

IPC分类号： C09K3/00 ,  A23L29/20 ,  A23L29/256 ,  A23L29/281 ,  B01F1/00 ,  B01J13/00 ,  C08J3/28 ,  A23L1/04

CPC分类号： C08J3/28 ,  A23L29/256 ,  A23L29/284

摘要： The present invention concerns a method for improving the solubility of gelling agents hardly soluble in water such as agar-agar, gelatin and carrageenan. Said method includes the step of contacting said gelling agent with a non-equilibrium plasma formed by applying a high frequency wave to a low pressure gaseous atmosphere, such as air, oxygen, carbon dioxide or nitrogen, and thereby obtaining a gelling agent readily soluble in water.

摘要翻译： PCT No.PCT / JP83 / 00338 Sec。 371日期1984年6月19日 102（e）日期1984年6月19日PCT提交1983年10月12日PCT公布。 公开号WO84 / 01492 日本1984年4月26日。本发明涉及一种改善难溶于水的胶凝剂如琼脂，明胶和角叉菜胶的溶解度的方法。 所述方法包括使所述胶凝剂与通过向低压气体气氛（例如空气，氧气，二氧化碳或氮气）施加高频波而形成的非平衡等离子体接触的步骤，从而获得易溶于 水。

公开(公告)号：US4554169A

公开(公告)日：1985-11-19

申请号：US711420

申请日：1985-03-13

申请人： Noel E. Anderson ,  Donald E. Fletcher ,  Michael S. Smagula ,  Darrell S. Parker

发明人： Noel E. Anderson ,  Donald E. Fletcher ,  Michael S. Smagula ,  Darrell S. Parker

IPC分类号： A23G9/32 ,  A23G9/38 ,  A23L29/281 ,  A23L1/04

CPC分类号： A23G9/38 ,  A23L29/284

摘要： A continuous process for the preparation of ready-to-eat gelatin-containing compositions is made possible by the preparation of an agitated slurry of partially-hydrated gelatin particles which may be stored at room temperature or below for periods in excess of four days and rapidly transformed into a gelatin solution by passage through a continuous, high-temperature, short-time pasteurization unit and fed directly to appropriate equipment for filling unit-sized containers. Additional ingredients in either liquid or dry form may be added during the initial make-up of the slurry or immediately prior to the pasteurization step. The process is well-suited for use in the preparation of gelatin-containing frozen confections.

摘要翻译： 通过制备部分水合的明胶颗粒的搅拌浆料可以制备含有即用型含明胶的组合物的连续方法，其可以在室温或更低温度下储存超过四天并快速 通过连续的，高温的短时间巴氏消毒装置转化成明胶溶液，并直接送入适当的装置以装入单位尺寸的容器。 液体或干燥形式的其他成分可以在浆料的初始化妆中或在巴氏灭菌步骤之前加入。 该方法非常适用于制备含有明胶的冷冻甜食。

公开(公告)号：US4546002A

公开(公告)日：1985-10-08

申请号：US583461

申请日：1984-02-24

申请人： Richard R. Leshik ,  Nancy A. Swallow ,  Steven J. Leusner ,  David J. DiGiovacchino

发明人： Richard R. Leshik ,  Nancy A. Swallow ,  Steven J. Leusner ,  David J. DiGiovacchino

IPC分类号： A23L9/10 ,  A23L29/281 ,  A23L1/04

CPC分类号： A23L9/10 ,  A23L29/284

摘要： A gelatin-containing powdered mix (e.g. gelatin dessert mix) which is dispersible and soluble in water as cold as 45.degree. F. (7.2.degree. C.) is prepared using particles of amorphous gelatin between 230 and 400 U.S. mesh, food acid effective to obtain a pH of from 2.7 to 3.7, a salt such as the neutral salt sodium chloride, a sweetening agent and mono and/or diglycerides. Preferably the amorphous gelatin has a tamped bulk density of from 32 to 49 lbs/ft.sup.3 (0.51 to 0.78 g/cc).

摘要翻译： 使用在230和400US网之间的无定形明胶颗粒制备可分散和可溶于45°F（7.2℃）的水的含明胶的粉末混合物（例如明胶甜点混合物） 获得2.7至3.7的pH，盐如中性盐氯化钠，甜味剂和单和/或甘油二酯。 优选地，无定形明胶具有32至49lbs / ft 3（0.51至0.78g / cc）的夯实堆积密度。

公开(公告)号：US4539215A

公开(公告)日：1985-09-03

申请号：US511617

申请日：1983-07-07

申请人： Jeffrey M. Schweid ,  Arthur H. Cohee ,  Anthony F. Dec

发明人： Jeffrey M. Schweid ,  Arthur H. Cohee ,  Anthony F. Dec

IPC分类号： A23L27/60 ,  A23L29/10 ,  A23L29/20 ,  A23L29/269 ,  A23L1/24 ,  A23L1/04 ,  A23L1/187

CPC分类号： A23L27/60 ,  A23L29/10 ,  A23L29/20 ,  A23L29/27

摘要： A dry mix which contains an emulsification system including a combination of Polysorbate 60, xanthan gum and lecithin can be used to produce a creamy and stable fluid emulsion by hand shaking the dry mix with an aqueous phase and an oil phase. The amount of shaking required to produce a stable oil-in-water emulsion is much reduced as compared to other emulsification systems. The emulsification system of this invention has broad applicability for producing comestibles having a creamy texture and mouthfeel.

摘要翻译： 包含聚山梨醇酯60，黄原胶和卵磷脂的组合的乳化系统的干混合物可用于通过用水相和油相手动摇动干燥混合物来产生乳状稳定的流体乳液。 与其他乳化体系相比，产生稳定的水包油乳液所需的振荡量大大降低。 本发明的乳化系统具有广泛的适用性，用于生产具有乳状质地和口感的食物。

公开(公告)号：US4528204A

公开(公告)日：1985-07-09

申请号：US570250

申请日：1984-01-12

申请人： Joseph L. Shank

发明人： Joseph L. Shank

IPC分类号： A23L29/281 ,  C09H5/00 ,  C09K3/22 ,  D21H17/22 ,  G03C1/047 ,  G03C1/93 ,  A23L1/04

CPC分类号： G03C1/93 ,  A23L29/284 ,  C09H5/00 ,  C09K3/22 ,  D21H17/22 ,  G03C1/047 ,  Y10S426/804

摘要： A method of preparing a gelled product from an ungelled aqueous hydrolyzed collagen, such as gellatin or glue, concentrate containing 10-60 weight percent hydrolyzed collagen and a lyotropic agent is disclosed. The concentrate has a hydrolyzed collagen-to-lyotropic agent weight ratio of 1:0.1 to about 1:4.5, a pH value of 2.5-7 and gels at less than 20.degree. C. On dilution with water to a hydrolyzed collagen concentration of about 2 weight percent while substantially maintaining the pH value of the concentrate, the diluted composition gels at a temperature above that of the concentrate. Specific concentrates, food products, industrial applications and methods for using the concentrates are disclosed.

摘要翻译： 公开了一种从非凝胶水解胶原蛋白（如胶凝胶或胶水）制备含有10-60重量％水解胶原和溶致剂的浓缩物的方法。 浓缩物的水解胶原与溶血剂的重量比为1:0.1至约1:4.5，pH值为2.5-7，凝胶低于20℃。用水稀释至水解胶原浓度约为 2重量％，同时基本上保持浓缩物的pH值，稀释的组合物在高于浓缩物的温度下凝胶化。 公开了特定浓缩物，食品，工业应用和使用浓缩物的方法。

公开(公告)号：US4526794A

公开(公告)日：1985-07-02

申请号：US355408

申请日：1982-03-08

申请人： Robert E. Altomare ,  Robert J. Beale ,  Martin Glicksman ,  Elizabeth Hegedus ,  Marvin Schulman ,  Jerry E. Silverman

发明人： Robert E. Altomare ,  Robert J. Beale ,  Martin Glicksman ,  Elizabeth Hegedus ,  Marvin Schulman ,  Jerry E. Silverman

IPC分类号： A21D2/36 ,  A23L1/212 ,  A23L1/308 ,  A23L1/277 ,  A23L1/04 ,  A23L1/34

CPC分类号： A21D2/36 ,  A23L19/07 ,  A23L33/22 ,  Y10S426/804

摘要： The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.

摘要翻译： 本发明涉及一种用于生产非热量柑橘反照率填充剂的方法，包括从柑橘皮中获得反照率以产生基本上不含氟虫腈的反照率，水洗以减少可溶性碳水化合物，组分，除去醇和水以及苦味成分， 去除酒精和水，最后研磨成面粉的稠度。 从该方法获得的柑橘类反照率增量剂特别可用作食品中高热量成分如面粉，脂肪和/或糖的部分替代物，其具有至少三分之一的热量密度降低，更优选为50 ％〜75％以上。 柑橘类反照率增量剂每1g反照率填充剂具有10至20克水的结合能力。

公开(公告)号：US4464410A

公开(公告)日：1984-08-07

申请号：US410793

申请日：1982-08-23

申请人： Roger B. Cox ,  David C. Steer

发明人： Roger B. Cox ,  David C. Steer

IPC分类号： A23L29/269 ,  A61K8/73 ,  A61Q11/00 ,  C08B37/00 ,  C08F2/18 ,  C09D7/00 ,  C09K8/20 ,  C09K8/90 ,  C11D3/22 ,  C12N15/52 ,  C12P19/04 ,  A23L1/04

CPC分类号： C09K8/905 ,  A23L29/269 ,  A61K8/73 ,  A61Q11/00 ,  C08B37/00 ,  C08F2/18 ,  C09D7/002 ,  C09K8/206 ,  C11D3/222 ,  C12N15/52 ,  C12P19/04 ,  C08L5/00 ,  Y10S435/838 ,  Y10S507/936

摘要： An heteropolysaccharide known as Biopolymer PS 87 comprises glucose, galactose, mannose, glucuronic acid and fucose. Biopolymer PS 87 is pseudoplastic, has a consistency at 20.degree. C. of at least 150 poise and a yield stress value at 20.degree. C. of at least 30 dynes/cm.sup.2. Biopolymer PS 87 is synthesized by a strain of Bacillus polymyxa or a genetically similar micro-organism and has many domestic and industrial uses as a suspending agent or thickener.

公开(公告)号：US4368208A

公开(公告)日：1983-01-11

申请号：US253731

申请日：1981-04-13

申请人： John L. Schranz

发明人： John L. Schranz

IPC分类号： A23L1/275 ,  A23L1/272 ,  A23L1/04

CPC分类号： A23L5/43

摘要： A water-soluble curcumin complex suitable for use as a coloring agent in foods is prepared by dissolving and mixing a source of curcumin and gelatin in an aqueous acetic acid solution. The complex comprises up to about 15% curcumin by weight, and may be incorporated into a wide variety of foodstuffs in either liquid or dry form.

摘要翻译： 通过将姜黄素和明胶源溶解并混合在乙酸水溶液中制备适用于食品中着色剂的水溶性姜黄素复合物。 该复合物包含至多约15％的姜黄素重量，并且可以以液体或干燥形式掺入各种各样的食品中。

公开(公告)号：US4305964A

公开(公告)日：1981-12-15

申请号：US95121

申请日：1979-11-16

申请人： David P. J. Moran ,  Peter W. Halstead

发明人： David P. J. Moran ,  Peter W. Halstead

IPC分类号： A23C11/00 ,  A23L9/20 ,  A23L29/20 ,  A23C11/02 ,  A23L1/04 ,  A23L1/19

CPC分类号： A23L9/22 ,  A23L29/20

摘要： The invention provides food products comprising a continuous aqueous phase and a dispersed gelled aqueous phase. The dispersed phase is preferably made up of gelled water beads of average diameter of 5-10 microns, which beads can, if desired, be coated with a layer of oil. The gelled water beads can contain hydrocolloids, e.g. locust bean gum.

摘要翻译： 本发明提供包含连续水相和分散的凝胶水相的食品。 分散相优选由平均直径为5-10微米的凝胶水珠组成，如果需要，该珠可以涂覆一层油。 胶凝的水珠可以含有水胶体，例如 刺槐豆胶。

公开(公告)号：US4296140A

公开(公告)日：1981-10-20

申请号：US153220

申请日：1980-05-27

申请人： Jack B. Jaquith ,  Allen R. Church

发明人： Jack B. Jaquith ,  Allen R. Church

IPC分类号： A23L19/20 ,  A23L29/256 ,  A23L1/04

CPC分类号： A23L19/20 ,  A23L29/256

摘要： Reconstituted pimiento material in ribbon form suitable for supplying to an automatic machine which pits olives, severs the ribbon into successive segments, folds each segment and stuffs the folded segment into the cavity of a pitted olive, such pimiento material comprising macerated pimiento flesh, an alginate (preferably predominating in mannuronic acid) and a starch and/or a gum (preferably both starch and a gum) and having a pH less than about 4.5, preferably not greater than about 4.0. The ribbon resulting from gelling and curing this material is dimensionally stable, has a good mouth feel, has a strength sufficient to allow storage, handling and folding 180.degree. and has a resilient quality which ensures secure retention in the cavities of stuffed olives.

摘要翻译： 带状形状的重新配置的pimiento材料适于供应到橄榄的自动机器，将带切割成连续的部分，折叠每个部分并将折叠的部分填充到凹陷的橄榄的空腔中，这种pimiento材料包括浸渍的pimiento肉，藻酸盐 （优选在甘露糖醛酸中占优势）和淀粉和/或树胶（优选淀粉和树胶），并且pH小于约4.5，优选不大于约4.0。 由于胶料和固化而产生的色带尺寸稳定，具有良好的口感，具有足够的强度，能够保存，处理和折叠180°，并且具有弹性，确保了填充橄榄的空腔的牢固固定。