公开(公告)号：US4675197A

公开(公告)日：1987-06-23

申请号：US701162

申请日：1985-02-13

Applicant: Beatrice A. Banner ,  Lucy V. Richardson ,  Kenneth S. Darley

Inventor： Beatrice A. Banner ,  Lucy V. Richardson ,  Kenneth S. Darley

IPC: A23L1/01 ,  A23L1/00 ,  A23L1/176 ,  A23P1/08

CPC classification number: A23P20/12 ,  A23P2020/251

Abstract: Frozen food products are coated with a novel coating composition which permits the food product to be reconstituted for consumption by the application of microwave energy and obtain the desired combination of textural properties, both of moistness of food substrate and crispness of coating. The coating composition comprises three components, namely a predust component applied to the food substrate, a batter component next applied to the food substrate, and finally a breading component. In the coating composition, the components adjacent the food portion coagulate during cooking and retard the migration of moisture from the food portion to the breading component while, at the same time, providing a controlled porosity to the exterior of the coated food substrate to permit migration of moisture and moisture vapor through the coating to the external environment.

Abstract translation: 冷冻食品被涂覆有新的涂料组合物，其允许通过施加微波能量重新配制食物以消费，并获得所需的组合性能，即食品基质的湿度和涂层的脆性。 涂料组合物包括三种组分，即应用于食品基材的预制组分，接下来施加到食品基材上的面糊组分，最后是面包屑组分。 在涂料组合物中，邻近食品部分的组分在烹饪过程中凝结，并阻止水分从食品部分迁移到面包屑部件，同时为涂覆食品基材的外部提供受控的孔隙率以允许迁移 的水分和水分蒸汽通过涂层到外部环境。

公开(公告)号：US4518620A

公开(公告)日：1985-05-21

申请号：US526690

申请日：1983-08-26

Applicant: Charles W. Monagle ,  Janet C. Smith

Inventor： Charles W. Monagle ,  Janet C. Smith

IPC: A23L1/00 ,  A23L1/176

CPC classification number: A23P20/12

Abstract: This invention is concerned with a novel process for preparing breaded foods which, when baked, have the desirable characteristics of the deep-fat fried counterpart which is made possible by coating with a fat-emulsion, breading and thereafter overcoating with an egg white solution.

Abstract translation: 本发明涉及一种用于制备面包食品的新方法，其在烘烤时具有通过用脂肪乳剂，面包屑涂覆，然后用蛋清溶液覆盖而成为可能的深脂肪油炸对应物的理想特性。

公开(公告)号：US20160106127A1

公开(公告)日：2016-04-21

申请号：US14737762

申请日：2015-06-12

Applicant: KEITH GRAHAM PICKFORD

Inventor： KEITH GRAHAM PICKFORD

IPC: A23L1/176 ,  A23L1/315 ,  A23L1/00 ,  A23L1/053 ,  A23L1/0534

CPC classification number: A23P10/25 ,  A23L3/005 ,  A23L3/025 ,  A23L7/157 ,  A23L13/57 ,  A23L29/25 ,  A23L29/262 ,  A23P20/12 ,  A23P30/25 ,  A23V2002/00

Abstract: A crumb is manufactured by a process including adding an aqueous flour mixture into an extruder, partially extruding the aqueous mixture through the extruder, adding an aqueous gelling agent to the extruder at a point downstream of the start of the extrusion of the aqueous mixture through the extruder to form a resultant mixture of the aqueous mixture and the aqueous gelling agent in the extruder, and extruding the resultant mixture at a temperature greater than 100° C. to form an extrudate. The extrudate is allowed to expand, dried and milled to form the crumb, which has moisture-resistant properties particularly well-suited for use on frozen, microwavable food products.

Abstract translation: 通过包括将水性面粉混合物添加到挤出机中的方法制造碎屑，通过挤出机部分地挤出含水混合物，在水性混合物的挤出开始下游的一点加入水性胶凝剂，通过 挤出机以在挤出机中形成水性混合物和水性胶凝剂的混合物，并在大于100℃的温度下挤出所得混合物以形成挤出物。 允许挤出物膨胀，干燥和研磨以形成碎屑，其具有特别适合用于冷冻可微波烹饪食品的防潮性能。

公开(公告)号：US08679793B2

公开(公告)日：2014-03-25

申请号：US13866002

申请日：2013-04-18

Applicant: Poet Research, Inc.

Inventor： Stephen M. Lewis

IPC: C12P19/26 ,  C12P7/06 ,  C12Q1/34 ,  A23L1/172 ,  A23L1/176 ,  A23L1/10 ,  A23L1/05 ,  C12Q1/40 ,  C12Q1/02

CPC classification number: A23L1/185 ,  A23L7/104 ,  A23L7/20 ,  C12P7/06 ,  Y02E50/17

Abstract: The present invention is directed to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The present invention is also directed to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The present invention also relates to reduced stack emissions from drying distillation products from the production of ethanol.

Abstract translation: 本发明涉及用于在植物材料发酵过程中生产高含量醇的方法以及生产高酒精啤酒的方法。 本发明还涉及从植物材料的发酵生产高蛋白质蒸馏干燥谷粒的方法以及生产的高蛋白质蒸馏酒干燥谷物的方法。 本发明还涉及从乙醇的生产中干燥蒸馏产物的减少的排放物。

公开(公告)号：US20110129571A1

公开(公告)日：2011-06-02

申请号：US13022316

申请日：2011-02-07

Applicant: Robert O. Roskam ,  Cheree L. Stevens ,  John F. Stevens ,  Joel R. Tinsley

Inventor： Robert O. Roskam ,  Cheree L. Stevens ,  John F. Stevens ,  Joel R. Tinsley

IPC: A21D13/00 ,  A23L1/36 ,  A23L1/176 ,  A21D13/08 ,  A23L1/28

CPC classification number: A23L1/005 ,  A21D13/22 ,  A21D13/28 ,  A23L7/122 ,  A23L19/05 ,  A23L19/18 ,  A23L19/19 ,  A23P20/12 ,  A23V2002/00 ,  A23V2200/22 ,  A23V2250/5118 ,  A23V2250/5114 ,  A23V2250/5086

Abstract: The disclosure describes new forms of chip-type and other fried or baked snack-type and/or convenience food items, including sweet goods such as cookies, doughnuts, etc., which are externally coated with or which directly incorporate into their dough matrix certain starch-based compositions. Methods of using the compositions to make the food products, and the finished food products themselves are described. As external coatings, the compositions significantly increase the crispness and tensile strength of the food item after it is cooked with the coating in place, and so change the organoleptic qualities as to provide a new form of the underlying food product. On sweet goods, the coating also provides a surface barrier that stabilizes sugar icing on the outside of the product, preventing it from becoming tacky, moist, or wet, while simultaneously reducing moisture loss from the dough, adding crispness at the surface and greatly retarding staling.

Abstract translation: 本公开内容描述了芯片型和其他油炸或烘烤的小吃型和/或便利食品的新形式，包括甜品，例如饼干，甜甜圈等，其外部涂覆或直接并入其面团基质中 淀粉基组合物。 描述了使用组合物制备食品的方法和成品食品本身。 作为外部涂料，组合物在将涂料烹饪到适当位置之后显着增加了食品的脆性和拉伸强度，因此改变感官品质以提供新形式的基础食品。 在甜品上，涂层还提供了一种表面屏障，可以稳定产品外面的糖结冰，防止其变得粘稠，潮湿或潮湿，同时减少面团中的水分流失，增加表面的脆性和极大的延缓 陈旧

公开(公告)号：US6017571A

公开(公告)日：2000-01-25

申请号：US349421

申请日：1999-07-07

Applicant: James C. Cross ,  Michael L. Talbot ,  Andrew L. Nelson

Inventor： James C. Cross ,  Michael L. Talbot ,  Andrew L. Nelson

IPC: A21D10/00 ,  A21D13/00 ,  A21D13/08 ,  A23C19/086 ,  A23C19/093 ,  A23G1/12 ,  A23G3/02 ,  A23G3/20 ,  A23G3/34 ,  A23G7/00 ,  A23G9/00 ,  A23G9/04 ,  A23G9/32 ,  A23L1/00 ,  A23L1/10 ,  A23L1/164 ,  A23L1/176 ,  A23L1/212 ,  A23P1/00

CPC classification number: A23G9/322 ,  A21D10/00 ,  A21D13/0016 ,  A21D13/08 ,  A23C19/086 ,  A23C19/093 ,  A23G1/12 ,  A23G3/0231 ,  A23G3/2007 ,  A23G3/343 ,  A23G7/00 ,  A23G9/04 ,  A23L19/01 ,  A23L7/122 ,  A23L7/157 ,  A23L7/198 ,  A23P20/11 ,  A23P20/12 ,  A23G2200/00

Abstract: Improved food products including cheeses, fruits, cookie materials, snack chips, and seasonings are provided which are highly shelf-stable and can be stored at room temperatures for long periods of time. The products have a total moisture content of less than about 5% by weight, and more preferably less than about 2% by weight, based on the total weight of the ingredients used in the product. The products of the invention have a water activity of from about 0.2-0.3 and an average particle size of from about 0.0006-0.0012 inches (15-31 microns). The processes by which the products are made comprise subjecting the starting ingredients to two stages of average particle size reduction, wherein the first stage results in an average particle size of less than about 0.0090 inches (229 microns), and the second stage results in an average particle size of from about 0.0006-0.0012 inches (15-31 microns). In one embodiment, the particle size reduction is accomplished via a chocolate roll refining system which includes a two roll pre-refiner and a five roll refiner.

Abstract translation: 提供了改进的食品，包括奶酪，水果，饼干材料，小吃片和调味料，它们具有高度的货架稳定性，可以在室温下长时间储存​​。 基于产品中使用的成分的总重量，产品的总含水量小于约5重量％，更优选小于约2重量％。 本发明的产品具有约0.2-0.3的水分活度和约0.0006-0.0012英寸（15-31微米）的平均粒度。 制备产物的方法包括使起始成分经历两个阶段的平均粒度降低，其中第一阶段导致平均粒度小于约0.0090英寸（229微米），第二阶段导致 平均粒度为约0.0006-0.0012英寸（15-31微米）。 在一个实施方案中，通过包括双辊预精炼机和五辊精磨机的巧克力辊精炼系统来实现粒度降低。

公开(公告)号：US5601861A

公开(公告)日：1997-02-11

申请号：US453423

申请日：1995-05-30

Applicant: Timothy Gerrish ,  Camille Higgins ,  Kay Kresl

Inventor： Timothy Gerrish ,  Camille Higgins ,  Kay Kresl

IPC: A23L1/00 ,  A23L1/01 ,  A23L1/0524 ,  A23L1/176 ,  A23L1/31 ,  A23L1/315 ,  A23L1/325

CPC classification number: A23L17/75 ,  A23L13/03 ,  A23L13/57 ,  A23L29/231 ,  A23L7/157 ,  A23P20/105 ,  A23P20/12

Abstract: A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.

Abstract translation: 一种用于制备在深油炸油炸时吸收油的破碎和面包食品组合物的方法和组合物。 通过用钙浓缩面包屑制剂来制备面包屑组合物。 这可以通过将钙源烘烤成面包屑或上述的任何组合，通过干混，喷雾干燥或附聚（例如，喷涂或随后干燥的施用）来实现。 然后用破坏的和面包的食物组合物用钙反应性果胶的溶液处理。 钙果胶涂层的功能是显着阻碍煎炸油的吸收和吸附，增加食物组合物的水分含量，酥脆性和加热灯的稳定性。 或者，食物可以首先用钙反应性果胶和钙源处理，这取决于使用的情况。

公开(公告)号：US5595777A

公开(公告)日：1997-01-21

申请号：US351340

申请日：1995-05-12

Applicant: William F. Chalupa ,  George R. Sanderson

Inventor： William F. Chalupa ,  George R. Sanderson

IPC: A23L1/05 ,  A23L1/00 ,  A23L1/0532 ,  A23L1/054 ,  A23L1/176 ,  A23L1/315 ,  A23L1/325 ,  A23L1/48 ,  A21D10/04 ,  A21D15/08 ,  A23B7/16

CPC classification number: A23L17/75 ,  A23L13/57 ,  A23L29/256 ,  A23L29/272 ,  A23L7/157 ,  A23P20/105 ,  A23P20/12

Abstract: A process for preparing a gel coated food substrate comprising: a) applying an aqueous batter dispersion having sodium ion sources, calcium ion sources or a combination of sodium ion sources and calcium ion sources, to the surface of a food substrate to form a batter-food substrate complex; b) contacting the batter-food substrate complex with a dry bread material to form a breaded complex; and c) applying an aqueous gel-forming solution to the breaded batter-food substrate complex to form a thermally irreversible gel film around the complex.

Abstract translation: PCT No.PCT / US93 / 05611 Sec。 371日期：1995年5月12日 102（e）日期1995年5月12日PCT提交1993年6月11日PCT公布。 WO94 / 00024 PCT公开号 日期1994年6月6日制备凝胶涂覆的食品基材的方法包括：a）将具有钠离子源，钙离子源或钠离子源和钙离子源的组合的水性糊状分散体施加到食品基材的表面 以形成面糊食品底物复合物; b）将面糊食品基质复合物与干面包材料接触以形成面包复合物; 和c）将水性凝胶形成溶液施加到面包糊糊食品基质复合物上，以在复合物周围形成热不可逆凝胶膜。

公开(公告)号：US5527549A

公开(公告)日：1996-06-18

申请号：US211362

申请日：1994-08-29

Applicant: Donald B. Bernacchi ,  Kwang L. Rho ,  Irene G. Donhowe ,  Joseph Janda

Inventor： Donald B. Bernacchi ,  Kwang L. Rho ,  Irene G. Donhowe ,  Joseph Janda

IPC: A23L1/00 ,  A23L1/315 ,  A23L1/325 ,  A23P1/08 ,  A23L1/176

CPC classification number: A23L17/75 ,  A23L13/57 ,  A23P20/10 ,  A23P20/12

Abstract: A process for providing fried battered and breaded food products with enhanced crispiness and golden brown color, wherein fat, caloric content and loss of volatile flavor components are controlled and shelf life of the frying medium is increased, in which a substrate having a moisture content over about 35% is battered and breaded, coated with a protein dispersion and heated to form a protein film.

Abstract translation: PCT No.PCT / US93 / 01066 Sec。 371日期：1994年8月29日 102（e）日期1994年8月29日PCT提交1993年2月5日PCT公布。 第WO93 / 15619号公报 日期：1993年8月19日。一种提供具有增强的脆性和金黄色的油炸的面包食品的方法，其中脂肪，热量含量和挥发性风味成分的损失被控制，油炸介质的保存期限增加，其中 水分含量超过约35％的底物被粉碎并包覆，涂有蛋白质分散体并加热形成蛋白质膜。

公开(公告)号：US5281432A

公开(公告)日：1994-01-25

申请号：US893582

申请日：1992-06-02

Applicant: James Zallie ,  James Eden ,  James Kasica ,  Chung-Wai Chiu ,  Gary Zwiercan ,  Gary Plutchok

Inventor： James Zallie ,  James Eden ,  James Kasica ,  Chung-Wai Chiu ,  Gary Zwiercan ,  Gary Plutchok

IPC: A21D2/18 ,  A21D13/00 ,  A21D13/08 ,  A23B4/00 ,  A23B4/10 ,  A23B4/14 ,  A23G3/00 ,  A23G3/34 ,  A23K1/16 ,  A23K1/18 ,  A23L1/00 ,  A23L1/05 ,  A23L1/0522 ,  A23L1/06 ,  A23L1/09 ,  A23L1/16 ,  A23L1/176 ,  A23L1/187 ,  A23L1/217 ,  A23L1/325

CPC classification number: A21D13/0012 ,  A23G3/343 ,  A23K50/48 ,  A23L17/70 ,  A23L19/19 ,  A23L29/212 ,  A23L29/35 ,  A23L7/109 ,  A23L7/157 ,  A23L9/10 ,  A23P20/12 ,  C12Y302/01041 ,  A23G2200/02 ,  A23G2200/06

Abstract: The present invention provides foods containing soluble high amylose starch selected from: (i) spray-dried, non-granular starch, characterized in that the starch is substantially non-crystalline, substantially nonretrograded, and fully predispersed; (ii) spray-dried, uniformly gelatinized starch in the form of granular indented spheres, with at least a majority of the granules being whole and unbroken, the starch granules being in the form of loosely-bound agglomerates or individual granules; (iii) enzymatically debranched gelatinized starch, comprising at least 40% amylose; and (iv) mixtures thereof.The foods prepared with soluble high amylose starch are characterized by one or more of the following beneficial properties: stronger gels, improved appearance, improved adhesion, air-, oil- and/or water-impermeable surfaces; and improved textures. These foods are easier to prepare when they contain the soluble high amylose starches herein, since these starches, in contrast to high amylose starches used in the same foods under normal preparation temperatures, can be completely and thoroughly dispersed in the food formulation using hot or cold water, without chemical modification of the starch.

Abstract translation: 本发明提供含有可溶性高直链淀粉的食品，其选自：（i）喷雾干燥的非颗粒淀粉，其特征在于，所述淀粉基本上是非结晶的，基本上非析出的，并且完全预先分散; （ii）颗粒状缩进球形式的喷雾干燥的均匀凝胶化淀粉，其中至少大部分颗粒是完整且不间断的，淀粉颗粒为松散结合的附聚物或单个颗粒的形式; （iii）包含至少40％直链淀粉的酶促脱胶凝胶化淀粉; 和（iv）它们的混合物。 用可溶性高直链淀粉制备的食物的特征在于以下一个或多个有益特征：更强的凝胶，改善的外观，改进的粘合性，空气，油和/或水不渗透的表面; 和改进的纹理。 当这些食品含有本文可溶性高直链淀粉时，这些食品更易于制备，因为与在正常制备温度下的相同食品中使用的高直链淀粉相比，这些淀粉可以使用热或冷而完全和彻底地分散在食品配方中 水，无化学改性淀粉。