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    Production of low calorie, extruded, expanded foods having a high fiber content
    23.
    发明授权
    Production of low calorie, extruded, expanded foods having a high fiber content 有权
    生产具有高纤维含量的低热量，挤出，膨胀食品

    公开(公告)号：US07648723B2

    公开(公告)日：2010-01-19

    申请号：US11258759

    申请日：2005-10-26

    申请人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    发明人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    IPC分类号： A21D13/00

    CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

    摘要： An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

    摘要翻译： 挤出的，直接膨胀的高纤维低热量食品，例如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过替换大部分而显着挤出挤出功能和挤出性能 的至少一种面粉与糊化的，抗酶的淀粉III型成分或填充剂作为低热量的高纤维面粉代用品。 抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力 克淀粉基膨胀剂。 凝胶化淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模头温度和至少约150psig的模头压力的挤出之后可以为至少约90重量％。

    Process for manufacture of aerated confections with dry blend of sugar and gelatin
    24.
    发明授权
    Process for manufacture of aerated confections with dry blend of sugar and gelatin 有权
    用干糖和明胶混合制造充气糖果的方法

    公开(公告)号：US07329428B2

    公开(公告)日：2008-02-12

    申请号：US10695469

    申请日：2003-10-28

    申请人： Lynne C Haynes ,  Pankaj N. Patel ,  Louise Slade ,  Harry Levine

    发明人： Lynne C Haynes ,  Pankaj N. Patel ,  Louise Slade ,  Harry Levine

    IPC分类号： A23J3/00

    CPC分类号： A23G3/44 ,  A23G3/42 ,  A23G3/52

    摘要： The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.

    摘要翻译： 在加热之前，通过在冷水中将明胶在温水中分开水合以制备充气的，含明胶的糖果如棉花糖的通常采用的步骤是在冷水中将蔗糖和明胶的干混合物水合。 由该方法生产的棉花糖产品更有效率，并具有良好的色泽。 以这种方式处理的明胶比常规处理中发生的顺式异构化更少。 本发明改进了用于生产棉花糖，棉花糖填充剂（例如饼干和糖果），脱水的棉花糖和脱水的棉花糖浇头的加工。

    Crispy wheat-based snacks having surface bubbles
    25.
    发明授权
    Crispy wheat-based snacks having surface bubbles 有权
    酥脆的小麦小吃具有表面泡沫

    公开(公告)号：US06479090B1

    公开(公告)日：2002-11-12

    申请号：US09322184

    申请日：1999-05-28

    申请人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh

    发明人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh

    IPC分类号： A23L110

    CPC分类号： A21D2/186 ,  A21D13/16 ,  A23L7/117 ,  A23L7/13 ,  Y10S426/808

    摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.

    摘要翻译： 通过预胶化的蜡质淀粉，预胶化的马铃薯淀粉和任选的改性马铃薯淀粉获得具有多个表面气泡的基于小麦的切片状小吃，所述多个表面气泡包括在小吃的基本上未发酵的相邻部分上方延伸的空气袋 。 预胶化的马铃薯淀粉在烘焙小吃中产生脆脆的松脆质地。 预糊化的蜡状淀粉在烘烤之前至少基本均匀地水合，以在烘烤期间产生气泡并保持气泡。 预糊化的马铃薯淀粉在烘烤前至少基本均匀地水合，以控制由预胶化的蜡状淀粉引起的起泡并控制小吃片的起泡和未沸腾部分的质地。 使用含麸质的小麦粉和泡沫形成量的预胶化蜡质淀粉提供粘结的，不粘的，可延展的，可连续加工的面团。 在烘烤过程中活化的改性马铃薯淀粉可用于增强起泡部分和未沸腾部分的表面起泡和脆性。 预胶化蜡质玉米淀粉的用量可以为约3重量％至约20重量％，预胶化马铃薯淀粉的用量可以为约1.5重量％至约20重量％ 每个都是基于小麦面粉的重量。 预胶化蜡质淀粉的量与马铃薯淀粉的总量的重量比可以为约0.45:1至约1:1。 非发酵和发酵的还原脂肪，低脂肪和无脂肪焙烤产品以及全脂肪非发酵和发酵的烘焙产品可以生产具有起泡表面和脆性，脆性，非粉末状 ，芯片般的质感，但具有小麦饼干味道。

    Tenderized baked good production with reduced fat, low fat, or no added fat
    26.
    发明授权
    Tenderized baked good production with reduced fat, low fat, or no added fat 失效
    减肥，低脂肪或不添加脂肪的嫩化烘烤良好的生产

    公开(公告)号：US5514404A

    公开(公告)日：1996-05-07

    申请号：US351059

    申请日：1994-11-29

    申请人： Ellen L. Zimmerman ,  Julia M. Carey ,  Louise Slade ,  Harry Levine

    发明人： Ellen L. Zimmerman ,  Julia M. Carey ,  Louise Slade ,  Harry Levine

    IPC分类号： A21D2/16 ,  A23L29/10 ,  A23L1/035

    CPC分类号： A21D2/16 ,  A23L29/10

    摘要： Reduced fat, low fat and no-fat baked goods having a substantial amount of ungelatinized starch are produced by replacing a substantial portion of the shortening or fat of the dough with an emulsifier composition. The emulsifier composition increases the tenderness and softness of the baked good, and increases the air-holding capacity, the lubricity, lay time, and machinability of the dough, which would otherwise be diminished by the lower levels of oleaginous composition and higher levels of water. The emulsifier composition comprises: a) at least about 15% by weight, preferably from about 20% by weight to about 40% by weight of at least one polyoxyethylene sorbitan fatty acid ester, b) at least about 5% by weight, preferably from about 10% by weight to about 25% by weight of at least one lecithin, and c) at least about 20% by weight, preferably from about 35% by weight to about 70% by weight of at least one stearoyl lactylate. Polysorbate 60, fluidized soybean lecithin, and sodium stearoyl lactylate, represent the preferred combination of emulsifiers. Fermented crackers, such as saltine or soda crackers, unfermented crackers, cookies, and brownies having reduced fat, low-fat or no added fat may be produced in accordance with the present invention.

    摘要翻译： 通过用乳化剂组合物代替面团的大部分起酥油或脂肪来生产具有大量未凝胶化淀粉的脂肪，低脂肪和无脂肪烘焙食品。 乳化剂组合物增加了烘烤物的柔软性和柔软性，并且增加了面团的空气持久能力，润滑性，铺设时间和机械加工性，否则会由于含油组合物的较低水平和较高水平的水分而减少 。 乳化剂组合物包含：a）至少约15重量％，优选约20重量％至约40重量％的至少一种聚氧乙烯脱水山梨醇脂肪酸酯，b）至少约5重量％，优选 约10重量％至约25重量％的至少一种卵磷脂，和c）至少约20重量％，优选约35重量％至约70重量％的至少一种硬脂酰乳糖酸酯。 聚山梨醇酯60，流化大豆卵磷脂和硬脂酰乳酸钠是代表乳化剂的优选组合。 根据本发明，可以生产发酵的饼干，例如盐碱或苏打饼干，未发酵的饼干，饼干和具有降低的脂肪，低脂肪或不加脂肪的布朗尼。

    Process for making enzyme-resistant starch for reduced-calorie flour replacer
    30.
    发明授权
    Process for making enzyme-resistant starch for reduced-calorie flour replacer 有权
    制备耐热淀粉用于低热量面粉替代品的方法

    公开(公告)号：US07972643B2

    公开(公告)日：2011-07-05

    申请号：US12435850

    申请日：2009-05-05

    申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

    发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

    IPC分类号： C08B30/00 ,  A21D10/00 ,  A23L1/00

    CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

    摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

    摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量 淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 具有至少30重量％抗酶淀粉的凝胶化的淀粉基填充剂可用于棒型，挤压，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。