公开(公告)号：US2916380A

公开(公告)日：1959-12-08

申请号：US79424659

申请日：1959-02-19

申请人： GEN FOODS CORP

发明人： FINUCANE THOMAS P ,  MITCHELL WILLIAM A ,  RAYMOND LEONARD Z

IPC分类号： A21D13/00 ,  A21D13/08

CPC分类号： A21D13/50

公开(公告)号：US20230292802A1

公开(公告)日：2023-09-21

申请号：US18021103

申请日：2021-08-04

申请人： hello sweety ag

发明人： Marcel PAA

IPC分类号： A23L27/30 ,  A21D2/18 ,  A21D13/062 ,  A21D13/50 ,  A23C13/12

CPC分类号： A23L27/34 ,  A23L27/36 ,  A21D2/181 ,  A21D13/062 ,  A21D13/50 ,  A23C13/12

摘要： A sugar substitute for baked goods or pastries, the sugar substitute containing or consisting of (a) 40 to 60 wt % isomaltulose, (b) 20 to 40 wt % erythritol, (c) 8 to 20 wt % inulin, and (d) 0.1 to 1 wt % steviol glycoside relative to the total dry weight of the sugar substitute. A process for manufacturing a sugar substitute as well as to the use of a sugar substitute to replace sucrose in baked goods or pastries and for making baked goods, pastries and baking mixes.

公开(公告)号：US20190230941A1

公开(公告)日：2019-08-01

申请号：US16209346

申请日：2018-12-04

申请人： Deutsches Institut für Lebensmitteltechnik e. V.

发明人： Volker Lammers

IPC分类号： A21D8/02 ,  A21D13/066 ,  A21D13/50 ,  A21C1/00 ,  A21C1/06 ,  A21C1/10 ,  A21C11/20 ,  A23L7/17 ,  A23P30/20 ,  A23P30/34

CPC分类号： A21D8/025 ,  A21C1/006 ,  A21C1/065 ,  A21C1/10 ,  A21C11/16 ,  A21C11/20 ,  A21C13/00 ,  A21C14/00 ,  A21D6/00 ,  A21D8/06 ,  A21D13/066 ,  A21D13/50 ,  A23L7/17 ,  A23P30/20 ,  A23P30/34 ,  A23V2002/00

摘要： The invention relates to a process and to a device for producing a pore-containing foodstuff, the matrix of which enclosing the pores contains starch. The process is characterized in that the dough is flowable, is admixed with pressure gas and is expanded through a nozzle into an adjacent flow-through channel so that the raw dough containing pressure gas foams in the flow-through channel. For warming of the foamed dough the flow-through channel has a section which is directly adjacent and has at least two electrodes arranged on its circumference for applying current to the foamed dough.

公开(公告)号：US09668489B2

公开(公告)日：2017-06-06

申请号：US13808051

申请日：2011-06-28

申请人： Abdessamad Arrachid ,  Rodolfo De Acutis ,  Hugh Powell ,  Richard Leadbeater ,  Stephen Coe

发明人： Abdessamad Arrachid ,  Rodolfo De Acutis ,  Hugh Powell ,  Richard Leadbeater ,  Stephen Coe

IPC分类号： A21B7/00 ,  A21D8/02 ,  A21C5/00 ,  A21D2/18 ,  A21D2/26 ,  A21D6/00 ,  A21D13/50 ,  A21D13/45

CPC分类号： A21D8/025 ,  A21C5/006 ,  A21D2/188 ,  A21D2/262 ,  A21D2/263 ,  A21D2/265 ,  A21D6/00 ,  A21D13/45 ,  A21D13/50

摘要： The present invention relates to the production of wafers and more particularly to the use of a batter aerating system to obtain wafers with an effective density of at most 0.16 g/cm3, and with sufficient strength to be able to remove them from the wafer baking plates.

公开(公告)号：US09101150B2

公开(公告)日：2015-08-11

申请号：US14123850

申请日：2012-05-23

申请人： Masahiko Samoto ,  Jiro Kanamori ,  Masayuki Shibata ,  Tsukasa Kiyama ,  Masanobu Yanagisawa ,  Mai Kanda ,  Sayuri Kitagawa ,  Yuusuke Shishido ,  Shigeru Ashida ,  Takayasu Motoyama ,  Kumiko Yoshioka ,  Hirofumi Kugitani ,  Masashi Asanoma ,  Mitsutaka Kohno

发明人： Masahiko Samoto ,  Jiro Kanamori ,  Masayuki Shibata ,  Tsukasa Kiyama ,  Masanobu Yanagisawa ,  Mai Kanda ,  Sayuri Kitagawa ,  Yuusuke Shishido ,  Shigeru Ashida ,  Takayasu Motoyama ,  Kumiko Yoshioka ,  Hirofumi Kugitani ,  Masashi Asanoma ,  Mitsutaka Kohno

IPC分类号： A23C11/06 ,  A23C20/02 ,  A23J3/16 ,  A23L1/32 ,  A61K38/16 ,  A23C11/10 ,  A23L1/39 ,  A23G3/48 ,  A23G9/42 ,  A23L1/24 ,  A21D2/26 ,  A21D13/00 ,  A21D13/06 ,  A23G1/48

CPC分类号： A23C11/06 ,  A21D2/266 ,  A21D13/068 ,  A21D13/50 ,  A23C11/103 ,  A23C11/106 ,  A23C20/025 ,  A23G1/48 ,  A23G3/48 ,  A23G9/42 ,  A23L15/35 ,  A23L23/00 ,  A23L27/60 ,  A23V2002/00 ,  A23V2200/00 ,  A23V2200/122 ,  A61K38/168 ,  A23V2200/3324 ,  A61K2300/00

摘要： The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

摘要翻译： 本发明解决了提供大豆来源的含原料的食品或饮料的问题，其改善了大豆原料引起的大豆原料引起的草质味道和物理性质的问题，并显着提高了产品质量。 含原料的食品或饮料，使用常规大豆原料如豆浆或豆腐。 提供了一种乳替代组合物，一种蛋黄替代组合物和用于改善肾功能的组合物等，其特征在于包括相对于干材料至少具有总蛋白质和碳水化合物含量的减肥大豆蛋白材料 80重量％，相对于蛋白质含量小于10重量％的脂肪含量（作为氯仿/甲醇混合溶剂提取物），以及相对于相对于蛋白质含量的总消毒油和豆甾醇（作为植物来源的甾醇）含量为至少200mg 100克脂肪。 还提供了使用这些组合物的各种含大豆衍生的含原料的食品和饮料。

公开(公告)号：US20040208965A1

公开(公告)日：2004-10-21

申请号：US10759201

申请日：2004-01-20

申请人： KABUSHIKI KAISHA UENO SEIYAKU OYO KENKYUJO

发明人： Ryuzo Ueno ,  Junya Honda ,  Sho Arai ,  Shoko Hasegawa

IPC分类号： A23B005/00

CPC分类号： A23L15/20 ,  A21D2/181 ,  A21D13/50 ,  A23L29/37 ,  A23P30/40 ,  A23V2002/00 ,  A23V2250/5428 ,  A23V2200/226 ,  A23V2250/64

摘要： Provided is a sugar alcohol composition for the use of stabilizing egg form of aerated liquid egg, comprising 55-100 wt % of null-D-glucopyranosyl-1,6-sorbitol on a dry weight basis. The sugar alcohol composition can aid to provide fairly stable egg foam as well as food product manufactured using aerated liquid egg.

摘要翻译： 本发明提供了一种用于稳定充气液体蛋的蛋形式的糖醇组合物，其以干重为基础包含55-100重量％的α-D-吡喃葡萄糖基-1,6-山梨糖醇。 糖醇组合物可以帮助提供相当稳定的蛋泡沫以及使用充气液体蛋制成的食品。

公开(公告)号：US20040166201A1

公开(公告)日：2004-08-26

申请号：US10783254

申请日：2004-02-20

申请人： Novozymes A/S

发明人： Jack Bech Nielsen ,  Tina Spendler

IPC分类号： A23K001/00

CPC分类号： A23L7/165 ,  A21D13/50 ,  A23L7/107 ,  A23L7/126 ,  A23L7/13 ,  C12Y302/01001 ,  C12Y302/01041

摘要： The addition of a maltogenic alpha-amylase, an alpha-amylase or a microbial pullulanase to starch-based raw materials accelerates the retrogradation and thus allows a shortening of the holding period. A process for producing an edible product comprises mixing a maltogenic alpha-amylase, an alpha-amylase or a microbial pullulanase with raw materials comprising starch, heating so as to gelatinize the starch, cooling, holding to effect retrogradation of the starch, and heating.

摘要翻译： 麦芽糖α-淀粉酶，α-淀粉酶或微生物支链淀粉酶添加到基于淀粉的原料中加速了退化，从而允许保持期缩短。 制备可食用产品的方法包括将麦芽糖α-淀粉酶，α-淀粉酶或微生物支链淀粉酶与包含淀粉的原料混合，加热以使淀粉糊化，冷却，保持淀粉的淀粉和加热。

公开(公告)号：US20040137125A1

公开(公告)日：2004-07-15

申请号：US10342789

申请日：2003-01-15

发明人： Alberto Faks

IPC分类号： A21D013/04

CPC分类号： A23G1/54 ,  A21D13/50

摘要： A process for making a flavored souffle dessert product, including the following steps: Mixing and kneading of eggs, sugar, margarine/butter, flour, baking soda, salt and cocoa in a first mixing hopper to form a cookie dough; proofing the cookie dough in a proofing refrigerator at a temperature between 35null and 45null F. for a time period of at least 24 hours; stirring of a flavoring ingredient, corn syrup, vegetable oil, starch and water in a second mixing hopper to form a flavored paste filling; gelling of the flavored paste filling in a refrigerator at a temperature of 50null F. for a time period of at least 12 hours; encrusting an amount of the cookie dough about an amount of the flavored paste filling using an encrusting and extrusion machine; extruding the encrusted cookie dough and the flavored paste filling using the encrusting and extrusion machine for forming a flavored souffle dessert product and the dessert product having a weight in the range of 160 to 200 grams per; inserting the dessert products into a silicone molded cookie tray having a plurality of cavities therein; baking the dessert products within the plurality of cavities of the cookie tray in an oven at a temperature of at least 350null F. for a time period of at least 30 minutes; freezing the dessert products on a cooling rack within the plurality of cavities of the cookie tray in a freezer unit at a temperature of at least null20null F. for a time period of at least 45 minutes; removing the frozen dessert products from the plurality of cavities of the cookie tray to a conveyor belt; and placing the frozen dessert products in a shipping container for shipment to consumers.

摘要翻译： 一种制作调味料蛋白甜点产品的方法，包括以下步骤：在第一混合料斗中混合和捏合蛋，糖，人造黄油/黄油，面粉，小苏打，盐和可可，形成饼干面团; 在35°至45°F之间的温度下将打磨的冰淇淋饼​​干面团烘烤至少24小时; 在第二混合料斗中搅拌调味成分，玉米糖浆，植物油，淀粉和水，形成调味糊状馅料; 在50°F的温度下将填充在冰箱中的调味糊剂凝胶化至少12小时; 使用包装和挤出机将一定量的饼干面团包裹在一定量的调味糊料中; 使用用于形成调味的蛋奶油甜点产品的包装和挤出机挤出包裹的饼干面团和调味糊剂，并且重量在160至200克之间的甜点产品; 将甜点产品插入其中具有多个空腔的硅树脂模制的饼干托盘中; 在烤箱内在至少350°F的温度下将甜食产品烘烤在多余的饼干托盘内，持续至少30分钟的时间; 将冷冻架上的甜点产品在至少-20°F的温度下在冷冻装置中的饼干盘的多个空腔内冷冻至少45分钟的时间; 将所述冷冻甜食产品从所述饼干托盘的多个空腔移除到传送带; 并将冷冻的甜点产品放置在运输容器中以便运送到消费者。

公开(公告)号：US06458404B1

公开(公告)日：2002-10-01

申请号：US09242806

申请日：1999-05-19

申请人： Norifumi Adachi

发明人： Norifumi Adachi

IPC分类号： A23C1054

CPC分类号： A23K50/48 ,  A21D2/183 ,  A21D13/50 ,  A23C9/1544 ,  A23F3/163 ,  A23F5/243 ,  A23G3/34 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/06 ,  A23L2/62 ,  A23L7/109 ,  A23L7/13 ,  A23L9/12 ,  A23L13/422 ,  A23L13/65 ,  A23L13/67 ,  A23L17/40 ,  A23L17/70 ,  A23L19/19 ,  A23L21/12 ,  A23L21/15 ,  A23L23/00 ,  A23L27/60 ,  A23L29/212 ,  A23L29/231 ,  A23L29/238 ,  A23L29/244 ,  A23L29/25 ,  A23L29/256 ,  A23L29/262 ,  A23L29/269 ,  A23L29/272 ,  A23L29/274 ,  A23L29/284 ,  A23P20/105 ,  A23P30/40 ,  A61K8/0241 ,  A61K8/73 ,  A61K8/731 ,  A61Q11/00 ,  C08L5/00 ,  C09D7/43 ,  C09D11/18

摘要： The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.

摘要翻译： 本发明提供天然绞兰胶组合物，特别是基于其多功能性，提供抗冻融凝胶组合物和可从其获得的脱水凝胶和果冻，米饼样凝胶和米糕替代物，复制食品，冷保存 组合物和冷却剂。 本发明还提供了上述组合物作为用于表达独特功能的添加剂的用途，例如分散稳定剂，增稠组合物用添加剂，耐热性赋予剂，脱水收缩抑制剂，泡沫稳定剂和食品适口性 /身体改善剂。

公开(公告)号：US20020039615A1

公开(公告)日：2002-04-04

申请号：US09242806

申请日：1999-05-19

发明人： NORIFUMI ADACHI

IPC分类号： A23L001/05

CPC分类号： A23K50/48 ,  A21D2/183 ,  A21D13/50 ,  A23C9/1544 ,  A23F3/163 ,  A23F5/243 ,  A23G3/34 ,  A23G3/346 ,  A23G9/52 ,  A23G2200/06 ,  A23L2/62 ,  A23L7/109 ,  A23L7/13 ,  A23L9/12 ,  A23L13/422 ,  A23L13/65 ,  A23L13/67 ,  A23L17/40 ,  A23L17/70 ,  A23L19/19 ,  A23L21/12 ,  A23L21/15 ,  A23L23/00 ,  A23L27/60 ,  A23L29/212 ,  A23L29/231 ,  A23L29/238 ,  A23L29/244 ,  A23L29/25 ,  A23L29/256 ,  A23L29/262 ,  A23L29/269 ,  A23L29/272 ,  A23L29/274 ,  A23L29/284 ,  A23P20/105 ,  A23P30/40 ,  A61K8/0241 ,  A61K8/73 ,  A61K8/731 ,  A61Q11/00 ,  C08L5/00 ,  C09D7/43 ,  C09D11/18

摘要： The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.

摘要翻译： 本发明提供天然绞兰胶组合物，特别是基于其多功能性，提供抗冻融凝胶组合物和可从其获得的脱水凝胶和果冻，米饼样凝胶和米糕替代物，复制食品，冷保存 组合物和冷却剂。 本发明还提供了上述组合物作为用于表达独特功能的添加剂的用途，例如分散稳定剂，增稠组合物用添加剂，耐热性赋予剂，脱水收缩抑制剂，泡沫稳定剂和食品适口性 /身体改善剂。