公开(公告)号：US07189288B2

公开(公告)日：2007-03-13

申请号：US10961383

申请日：2004-10-08

Applicant: Ethel D. Stanley, legal representative ,  Patricia A. Richmond ,  Walter C. Yackel ,  Donald W. Harris ,  Thomas A. Eilers ,  Eric A. Marion

Inventor： Keith D. Stanley, deceased

IPC: C08B30/12

CPC classification number: C08B30/12 ,  A21D2/186 ,  A23L7/13 ,  A23L29/212 ,  C08B30/18

Abstract: A process for producing an enzyme-resistant starch uses an aqueous feed composition that comprises (i) starch that contains at least about 50% by weight amylose, (ii) water, and (iii) alcohol. The concentration of starch in the feed composition is between about 5% and about 50% by weight, and the pH of the feed composition is between about 3.5 and about 6.5. In a first heating step, the feed composition is heated to a temperature between about 130–170° C. for about 0.1–3.0 hours. The feed composition is cooled to a temperature between about 4–70° C. for about 0.1–6.0 hours. In a second heating step, the feed composition is heated to a temperature between about 110–150° C. for about 0.1–10.0 hours. The starch is separated from the majority of the water and alcohol and is dried.

Abstract translation: 用于生产抗酶淀粉的方法使用含水饲料组合物，其包含（i）含有至少约50重量％直链淀粉，（ii）水和（iii）醇的淀粉。 饲料组合物中淀粉的浓度为约5％至约50％重​​量，饲料组合物的pH为约3.5至约6.5。 在第一加热步骤中，将进料组合物加热至约130-170℃之间的温度约0.1-3.0小时。 将进料组合物冷却至约4-70℃的温度约0.1-6.0小时。 在第二加热步骤中，将进料组合物加热至约110-150℃之间的温度约0.1-10.0小时。 将淀粉与大部分水和醇分离并干燥。

公开(公告)号：US07147885B2

公开(公告)日：2006-12-12

申请号：US10152011

申请日：2002-05-22

Applicant: Hirokazu Asano ,  Norifumi Adachi ,  Toshio Omoto ,  Genyo Nakano ,  Yasuyuki Morita ,  Kazuro Uchida ,  Makoto Okumura ,  Mie Kako ,  Yukiko Kohara ,  Tomoaki Sakanashi ,  Toshinaga Tamiya ,  Yoshiki Nakao ,  Hiroo Nakamura ,  Tadanobu Nishikawa ,  Yoshiko Nishino ,  Yumiko Yamada ,  Nobuharu Yasunami

Inventor： Hirokazu Asano ,  Norifumi Adachi ,  Toshio Omoto ,  Genyo Nakano ,  Yasuyuki Morita ,  Kazuro Uchida ,  Makoto Okumura ,  Mie Kako ,  Yukiko Kohara ,  Tomoaki Sakanashi ,  Toshinaga Tamiya ,  Yoshiki Nakao ,  Hiroo Nakamura ,  Tadanobu Nishikawa ,  Yoshiko Nishino ,  Yumiko Yamada ,  Nobuharu Yasunami

IPC: A23C1/054

CPC classification number: 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

Abstract: 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.

Abstract translation: 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：US20060177554A1

公开(公告)日：2006-08-10

申请号：US11339284

申请日：2006-01-25

Applicant: Carmela Rivero-Jimenez ,  Adriana Quintanar-Guzman

Inventor： Carmela Rivero-Jimenez ,  Adriana Quintanar-Guzman

IPC: A23C3/00

CPC classification number: A23L7/13 ,  A23L7/117

Abstract: A process for the production of fresh masa, nixtamalized flour and derived products. The invention is a new process for production of corn masa (dough) to be used in the production of tortillas, fried or baked tortilla chips, tostadas, or corn chips. The new process produces masa directly from raw materials without the traditional cooking and steeping steps. It utilizes a series of processing steps including milling, blending, hydration, cooking and continuous cooling using cooling rollers to stop gelatinization. The new process uses very little water and emits no waste water.

Abstract translation: 一种生产新鲜的masa，nixtamalized面粉和衍生产品的过程。 本发明是用于生产玉米饼，油炸或烤玉米粉碎片，玉米片或玉米片的玉米粉（面团）的生产的新方法。 新工艺直接从原料生产masa，而不需要传统的烹饪和浸泡步骤。 它采用一系列加工步骤，包括铣削，混合，水化，烹饪和使用冷却辊的连续冷却，以停止凝胶化。 新工艺使用的水很少，不会排放废水。

公开(公告)号：US20060177552A1

公开(公告)日：2006-08-10

申请号：US11052431

申请日：2005-02-07

Applicant: Darin Baylor ,  Edward Bezek ,  Frank Brenkus ,  Kevin Trick

Inventor： Darin Baylor ,  Edward Bezek ,  Frank Brenkus ,  Kevin Trick

IPC: A21D6/00

CPC classification number: A21B5/08 ,  A23L7/117 ,  A23L7/13 ,  A23P30/10

Abstract: A method for making asymmetrical snack pieces that can be efficiently nested or stacked. A dough preform is mated with a mold as the preform is cooked into a snack piece. The preform takes the shape of the mold. The mold is designed such that the resultant snack piece, when resting upon a flat surface, has an apex and a base of equal height. This is achieved by making the mold such that the centroid of the snack piece lies in a plane that is parallel to a plane formed by the vertices of the snack piece. The snack pieces can then be efficiently nested or stacked.

Abstract translation: 一种可以有效嵌套或堆叠的不对称小吃零件的方法。 当预制件被烹制成小吃片时，面团预制件与模具配合。 预制件采用模具的形状。 模具被设计成使得所得到的零食片在搁置在平坦表面上时具有相同高度的顶点和基部。 这通过使模具使得小吃片的质心位于与由小吃片的顶点形成的平面平行的平面中来实现。 然后可以有效地嵌套或堆叠小吃片。

公开(公告)号：US20060172052A1

公开(公告)日：2006-08-03

申请号：US11371812

申请日：2006-03-08

Applicant: Alexander Hahn ,  Gil Trophardy

Inventor： Alexander Hahn ,  Gil Trophardy

IPC: A23L1/22

CPC classification number: A23L27/72 ,  A23L7/11 ,  A23L7/13 ,  A23L19/19

Abstract: Edible products that include a flavoring delivery system in the form of microbial microcapsules enclosing a flavor ingredient or composition. The edible products of the invention are prepared by a process that includes a thermal treatment at high temperature of an edible composition that incorporates the flavoring delivery system.

Abstract translation: 食用产品包括以微生物微胶囊形式包围风味成分或组合物的调味剂递送系统。 本发明的可食用产品通过包括在可食用组合物的高温下进行热处理的方法来制备，所述食用组合物包含调味剂递送系统。

公开(公告)号：US20060115562A1

公开(公告)日：2006-06-01

申请号：US11330631

申请日：2006-01-12

Applicant: Keith Barber ,  Adrianna Heywood ,  K. King ,  Stephen Rice ,  Richard Ruegg

Inventor： Keith Barber ,  Adrianna Heywood ,  K. King ,  Stephen Rice ,  Richard Ruegg

IPC: A23L1/00

CPC classification number: A23L7/13 ,  A23L7/122 ,  A23P20/12

Abstract: A snack food having large three-dimensional seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits.

公开(公告)号：US20060115561A1

公开(公告)日：2006-06-01

申请号：US11327600

申请日：2006-01-06

Applicant: Adrianna Heywood ,  K. King ,  Richard Smith ,  Heather Longo

Inventor： Adrianna Heywood ,  K. King ,  Richard Smith ,  Heather Longo

IPC: A23L1/00

CPC classification number: A23L19/18 ,  A23L7/122 ,  A23L7/126 ,  A23L7/13 ,  A23P20/12 ,  A23P30/10 ,  Y10S426/808

Abstract: Method for making a dual-textured food substrate having large seasoning bits whereby the bits are substantially adhered to the food substrate, or chip. A first topping comprising large seasoning bits and a dry adhesive is applied to a cooked chip having a first texture. The topped, cooked chip is then heated to a temperature such that the dry adhesive undergoes a glass transition and flows down around the bit to the bit and food substrate contact point. The topped, cooked chip is then subjected to changed process conditions, such as cooling, the adhesive hardens, and a bond is formed between the chip and the seasoning bits. A second topping having a second texture is then placed and melted onto the chip. The food ingredient properties are optimized to provide a shelf-stable dual-textured food product.

公开(公告)号：US20060051471A1

公开(公告)日：2006-03-09

申请号：US11263400

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

公开(公告)号：US20060034982A1

公开(公告)日：2006-02-16

申请号：US11263060

申请日：2005-10-31

Applicant: David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

Inventor： David Barry ,  Colin Burnham ,  Pravin Desai ,  Ponnattu Joseph ,  Henry Leung ,  John Masson ,  V.N. Rao ,  Robert Saunders ,  James Stalder ,  Michael Topor

IPC: A23L1/01

CPC classification number: A23L19/19 ,  A23L5/11 ,  A23L5/15 ,  A23L5/21 ,  A23L7/117 ,  A23L7/13 ,  A23L19/18

Abstract: A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on the manipulation of various unit operations used in the production of food products, particularly the washing and cooking unit operations. For example, the washing unit operation can be modified to provide a contacting step at an increased time and temperature, and adding components such as calcium chloride and L-cysteine to an aqueous solution used for the contacting. The cooking unit operation can be modified by dividing it into at least a higher-temperature first heating step and a lower-temperature second heating step in order to avoid the high-temperature/low-moisture conditions most favorable for acrylamide formation.

公开(公告)号：US20060016390A1

公开(公告)日：2006-01-26

申请号：US11225229

申请日：2005-09-13

Applicant: Kathryn Dove ,  Joseph Gold ,  Ponnattu Joseph ,  Ali Peyrovi ,  Donald Tatsch ,  Mehrnaz Vafaie ,  Tim Wilding

Inventor： Kathryn Dove ,  Joseph Gold ,  Ponnattu Joseph ,  Ali Peyrovi ,  Donald Tatsch ,  Mehrnaz Vafaie ,  Tim Wilding

IPC: A21C9/04

CPC classification number: B65G15/105 ,  A21C15/002 ,  A23L7/117 ,  A23L7/13 ,  A23P20/12 ,  B65G47/66 ,  B65G2201/0202

Abstract: Seasoning for use with snack chips can be recovered and recycled. A seasoning permeable conveyor transports snack chips through a seasoning application. The seasoning applicator deposits seasoning onto the snack chips. The conveyor allows the seasoning not adhered to the moving snack chips to substantially pass through and by toward a seasoning recoverer. The seasoning recoverer, which is positioned beneath the conveyor, collects the seasoning for purification and blending with fresh seasoning. After blending, the seasoning mixture is transported to the seasoning application for use.

Abstract translation: 可以回收和回收用于小吃切片的调味料。 经调味的输送机通过调味料运送小吃片。 调料机将调味料调料到小吃片上。 输送机允许调味料不会附着在移动的小吃片上，从而基本上经过调味料回收器。 位于输送机下面的调味料回收机收集调味料以进行新鲜调味料的纯化和混合。 混合后，将调味混合物运送到调味品应用中使用。