公开(公告)号：US20050089619A1

公开(公告)日：2005-04-28

申请号：US10695469

申请日：2003-10-28

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

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

IPC分类号： A23G3/00 ,  A23G3/42 ,  A23G3/44 ,  A23G3/52 ,  A23J3/00 ,  A23L1/0562 ,  A23L1/09

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。

公开(公告)号：US06613373B2

公开(公告)日：2003-09-02

申请号：US10036829

申请日：2002-01-04

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： C08B3012

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 which has 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. Agelatinezed, 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 enthalypy 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。 Agelatinezed，具有至少30重量％抗酶淀粉的淀粉基填充剂可用于棒型，挤出，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。

公开(公告)号：US06013299A

公开(公告)日：2000-01-11

申请号：US964224

申请日：1997-11-04

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： A23G3/50 ,  A21D2/00 ,  A21D2/18 ,  A21D10/00 ,  A21D13/08 ,  A23G3/34 ,  A23L1/05 ,  A23L1/0522 ,  A23L1/09 ,  A23L1/10 ,  A23L1/307 ,  C08B30/12 ,  A21D8/02 ,  A23L1/105

CPC分类号： C08B30/12 ,  A21D13/08 ,  A21D2/186 ,  A23G3/346 ,  A23L29/212 ,  A23L29/35 ,  A23G2200/14

摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140.degree. 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 enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch. Starch-based compositions comprising the high-melting RS type III of the present invention exhibit unexpectedly superior baking characteristics, such as cookie spread, golden brown color, pleasant aroma, and surface cracking which are comparable to those achieved with conventional wheat flour. The high melting point of the enzyme resistant starch, as measured by DSC, permits its use in baked good formulations without substantial loss of enzyme resistance upon baking.

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。 使用晶体成核和传播温度产生耐酶淀粉，其避免了显着产生较低熔点的支链淀粉晶体，较低熔点的直链淀粉晶体和较低熔点的直链淀粉 - 脂质复合物。 使用的成核温度高于支链淀粉晶体的熔点。 所用的传播温度高于任何直链淀粉 - 脂质复合物的熔点，但低于耐酶淀粉的熔点。 包含本发明的高熔点RS型III的淀粉基组合物显示出与传统小麦粉所达到的相当的意想不到的优异的烘烤特性，例如饼干蔓延，金棕色，宜人的香气和表面裂纹。 通过DSC测量，耐酶淀粉的高熔点允许其在烘焙良好配方中使用，而在烘烤时不会显着降低酶抗性。

公开(公告)号：US5980967A

公开(公告)日：1999-11-09

申请号：US69998

申请日：1998-04-30

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

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

IPC分类号： A21D2/18 ,  A21D13/00 ,  A23L1/164 ,  A23L1/10

CPC分类号： A21D13/0058 ,  A21D2/186 ,  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。

公开(公告)号：US5200215A

公开(公告)日：1993-04-06

申请号：US781646

申请日：1991-10-25

申请人： Louise Slade ,  Harry Levine ,  Stuart Craig ,  Henry Arciszewski ,  Susan Saunders

发明人： Louise Slade ,  Harry Levine ,  Stuart Craig ,  Henry Arciszewski ,  Susan Saunders

IPC分类号： A21D8/04 ,  A23L7/104

CPC分类号： C12Y302/01 ,  A21D8/042 ,  A23L7/107 ,  C12Y302/01021

摘要： Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or di-saccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and biscuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions. The enzyme compositions which are used are preferably substantially completely free of proteases and amylases so as to avoid reducing the functionality of proteins and starch, respectively. The comestible products have a moisture content of less than about 20 percent by weight. Hemicellulose hydrolyzates may also be produced for incorporation into comestibles.

摘要翻译： 通过用包含戊聚糖酶或β-葡聚糖酶的酶组合物或其混合物酶法处理含谷物物质来产生具有降低的水回收率或增加的耐湿性的低含水量食物，以减少其网络形成可膨胀的水溶性半纤维素含量。 进行水溶性戊聚糖，β-葡聚糖或其混合物的水解，使得大部分水解产物具有小于约100，更合适地小于约75，优选小于约75的直链或主链聚合度 约50，最优选小于17.此外，进行水解以使单糖和/或二糖的产生最小化。 含水量低的食品包括低含量烘烤好的饼干，饼干和饼干，丰富的宠物小食，植物蛋白质提取物，热谷物，即食谷物，低热量面粉和低热量面粉。 所使用的酶组合物优选基本上完全不含蛋白酶和淀粉酶，以避免分别降低蛋白质和淀粉的功能。 可食用产品的含水量小于约20重量％。 也可以生产半纤维素水解产物用于掺入食物中。

公开(公告)号：US5139803A

公开(公告)日：1992-08-18

申请号：US653940

申请日：1991-02-12

申请人： Lynn C. Haynes ,  Harry Levine ,  John W. Finley

发明人： Lynn C. Haynes ,  Harry Levine ,  John W. Finley

IPC分类号： A23D7/01 ,  A23D7/06 ,  A23D9/05 ,  A23L1/00 ,  A23P1/08 ,  A61K9/127 ,  C11B5/00

CPC分类号： C11B5/0007 ,  A23D7/013 ,  A23D7/06 ,  A23D9/05 ,  A23P20/10 ,  A61K9/127

摘要： A stable, food-compatible liposome is prepared by dissolving a lipophilic material in a phospholipid followed by the addition of water or an aqueous solution and mixing by sonicating to produce a liposome having the lipophilic material encapsulated in the lipid bilayer. The preferred lipophilic materials include any readily oxidizable lipid and in particular the omega-3 fatty acid containing fish oils. Other lipophilic materials which can be encapsulated in the lipidic bilayer include flavorants, acidulants, preservatives and antioxidants. The resulting liposomes provide a stabilizing vehicle for the lipophilic materials to reduce the occurrence of oxidation and rancidity. Liposomes prepared according to the disclosed method exhibit none of the unpleasant odor and flavor characteristics normally associated with oxidized or rancid oils. The liposomes provide an extended shelf life of the unstable oils and can be added directly to the food product as a dispersion during the manufacturing stage or dried to a free flowing powder for later use.

摘要翻译： 通过将亲脂性材料溶解在磷脂中，然后加入水或水溶液并通过超声处理混合以制备脂质体包封在脂质双层中的脂质体来制备稳定的与食品相容的脂质体。 优选的亲脂性材料包括任何容易氧化的脂质，特别是含有ω-3脂肪酸的鱼油。 可以包封在脂质双层中的其它亲脂性材料包括调味剂，酸化剂，防腐剂和抗氧化剂。 所得的脂质体为亲脂性材料提供稳定的载体以减少氧化和酸败的发生。 根据所公开的方法制备的脂质体没有表现出通常与氧化或酸洗油相关的不愉快的气味和风味特征。 脂质体提供不稳定油的延长的保存期限，并且可以在制造阶段直接作为分散体加入到食品中，或者干燥成自由流动的粉末以供以后使用。

公开(公告)号：US5015483A

公开(公告)日：1991-05-14

申请号：US308035

申请日：1989-02-09

申请人： Lynn C. Haynes ,  Harry Levine ,  John W. Finley

发明人： Lynn C. Haynes ,  Harry Levine ,  John W. Finley

IPC分类号： A23D7/01 ,  A23D7/06 ,  A23D9/05 ,  A23L1/00 ,  A61K9/127 ,  C11B5/00

CPC分类号： C11B5/0007 ,  A23D7/013 ,  A23D7/06 ,  A23D9/05 ,  A23P20/10 ,  A61K9/127

摘要： A stable, food-compatible liposome is prepared by dissolving a lipophilic material in a phospholipid followed by the addition of water or an aqueous solution and mixing by sonicating to producing a liposome having the lipophilic material encapsulated in the lipid bilayer. The preferred lipophilic materials include any readily oxidizable lipid and in particular the omega-3 fatty acid containing fish oils. Other lipophilic materials which can be encapsulated in the lipidic bilayer include flavorants, acidulants, preservatives and antioxidants. The resulting liposomes provide a stabilizing vehicle for the lipophilic materials to reduce the occurrence of oxidation and rancidity. Liposomes prepared according to the disclosed method exhibit none of the unpleasant odor and flavor characteristics normally associated with oxidized or rancid oils. The liposomes provide an extended shelf life of the unstable oils and can be added directly to the food product as a dispersion during the manufacturing stage or dried to a free flowing powder for later use.

摘要翻译： 通过将亲脂性材料溶解在磷脂中，然后加入水或水溶液并通过超声处理混合以制备脂质体包封在脂质双层中的脂质体来制备稳定的与食品相容的脂质体。 优选的亲脂性材料包括任何容易氧化的脂质，特别是含有ω-3脂肪酸的鱼油。 可以包封在脂质双层中的其它亲脂性材料包括调味剂，酸化剂，防腐剂和抗氧化剂。 所得的脂质体为亲脂性材料提供稳定的载体以减少氧化和酸败的发生。 根据所公开的方法制备的脂质体没有表现出通常与氧化或酸洗油相关的不愉快的气味和风味特征。 脂质体提供不稳定油的延长的保存期限，并且可以在制造阶段直接作为分散体加入到食品中，或者干燥成自由流动的粉末以供以后使用。

公开(公告)号：US4006023A

公开(公告)日：1977-02-01

申请号：US512621

申请日：1974-10-07

申请人： William L. McLaughlin ,  Harry Levine ,  Marvin Rosenstein

发明人： William L. McLaughlin ,  Harry Levine ,  Marvin Rosenstein

IPC分类号： G01T1/04 ,  G03C1/73 ,  G03C1/52

CPC分类号： G03C1/732 ,  G01T1/04 ,  Y10S430/106 ,  Y10S430/113 ,  Y10S430/115 ,  Y10S430/12

摘要： A hard, clear, glassy, smooth polymer with a dry surface having a dye precursor therein which forms a permanent color at those areas of the solid polymer that have been irradiated with ultra-violet or ionizing radiation is formed by combining vinyl and/or acrylic monomers, a triphenylmethane cyanide dye precursor and a chemical initiator that is compatible with the dye cyanide and polymerizing in the presence of a slight excess of hydrogen ions in an inert atmosphere.

摘要翻译： 通过组合乙烯基和/或丙烯酸而形成具有其中具有染料前体的干燥表面的硬的，透明的，玻璃状，光滑的聚合物，其在固体聚合物的已经被紫外线或电离辐射照射的那些区域处形成永久颜色 单体，三苯基甲烷氰化物染料前体和与氰化氰相容的化学引发剂，并在惰性气氛中在略过量的氢离子存在下聚合。

公开(公告)号：US07282235B2

公开(公告)日：2007-10-16

申请号：US10650023

申请日：2003-08-27

申请人： Robert Lombard ,  Kenchu Tham ,  Haitao Ni ,  Paul Ziemba ,  Harry Levine

发明人： Robert Lombard ,  Kenchu Tham ,  Haitao Ni ,  Paul Ziemba ,  Harry Levine

IPC分类号： A23L1/317

CPC分类号： A23K50/40 ,  A23K40/20 ,  A23L13/426 ,  A23L13/60 ,  Y10S426/805

摘要： A flexible, strip-shaped food product is made by comminuting substantially frozen meat and heating the comminuted meat to at least partially denature the meat proteins and cooling the cooked meat. About 4% by weight to about 45% by weight of wheat flour is admixed with the cooked meat, along with other ingredients, to form a dough. Use of the wheat flour unexpectedly increases tensile strength of the dough and products baked from the dough, and maintains flexibility of the strip-shaped food products over an extended period of time. Cooking of the meat in the presence of salt unexpectedly increases water activity of the pieces, resulting in a product that has a skin and a moist middle, while maintaining tensile strength. The dough is rotary-molded into strip-shaped pieces. The rotary mold may have angled die cups. The strip-shaped dough pieces are then baked and dried.

摘要翻译： 通过粉碎大致冷冻的肉并加热粉碎的肉以至少部分地使肉类蛋白质变性并冷却熟肉制成柔软的带状食品。 将约4重量％至约45重量％的小麦粉与熟肉一起与其它成分混合以形成面团。 小麦面粉的使用意外地增加了面团和从面团烘焙的产品的拉伸强度，并且在长时间内保持条状食品的柔韧性。 在盐的存在下烹饪肉意外地增加了片的水分活性，导致具有皮肤和潮湿中部的产品，同时保持抗拉强度。 将面团旋转成型为条形件。 旋转模具可以具有成角度的模杯。 然后烘烤和干燥带状面团片。

公开(公告)号：US5089278A

公开(公告)日：1992-02-18

申请号：US360582

申请日：1989-06-02

申请人： Lynn C. Haynes ,  Harry Levine ,  Michael S. Otterburn ,  Paul Mathewson

发明人： Lynn C. Haynes ,  Harry Levine ,  Michael S. Otterburn ,  Paul Mathewson

IPC分类号： A23L1/22 ,  A23L1/275

CPC分类号： H05B6/6497 ,  A23L27/72 ,  A23L5/42

摘要： A heat- or microwave-activated browning composition is prepared for coating a food product to produce surface browning on exposure to heat or microwave energy. A method of browning a food product includes the steps of coating a food product with a microwaveable browning composition and subjecting the coated product to heat or microwave energy. The microwaveable browning composition includes at least one liposome-encapsulated Maillard browning reagent. A basic amino acid is encapsulated in the aqueous interior of the liposome. A reducing sugar is dissolved in the external aqueous phase of the liposome. The external aqueous phase may also contain a film-forming material. The Maillard browning reaction is triggered by heat or microwave energy. This heat or microwave energy causes the liposomes to rupture, releasing amino acid to react with reducing sugar, producing Maillard browning products. If a basic amino acid is used, the reaction is further catalyzed by a rise in pH of the external aqueous phase upon release of the amino acid from the liposome. Furthermore, phospholipids (from which the liposome vesicles are made) can enhance the extent and rate of Maillard browning product formation.

摘要翻译： 制备热或微波活化的褐变组合物用于涂覆食品以在暴露于热或微波能量时产生表面褐变。 一种使食品变褐的方法包括以下步骤：用微波烧结组合物涂覆食品并使涂覆的产品受热或微波能量。 微波烧结组合物包括至少一种脂质体包封的美拉德褐变试剂。 碱性氨基酸被包封在脂质体的水性内部。 还原糖溶解在脂质体的外部水相中。 外部水相也可以含有成膜材料。 美拉德褐变反应是由热或微波能量引发的。 这种热或微波能量导致脂质体破裂，释放氨基酸与还原糖反应，产生美拉德褐变产物。 如果使用碱性氨基酸，则当从脂质体释放氨基酸时，外部水相的pH升高，反应进一步催化。 此外，磷脂（由其制备脂质体囊泡）可以增强美拉德褐变产物形成的程度和速率。