公开(公告)号：US5112626A

公开(公告)日：1992-05-12

申请号：US636229

申请日：1990-12-31

Applicant: Victor T. Huang ,  William A. Barrier ,  Luther H. Leake ,  Sharon G. Wittinger

Inventor： Victor T. Huang ,  William A. Barrier ,  Luther H. Leake ,  Sharon G. Wittinger

IPC: A23G9/20 ,  A23G9/32 ,  A23G9/34 ,  A23G9/40 ,  A23G9/52

CPC classification number: A23G9/40 ,  A23G9/20 ,  A23G9/34 ,  A23G9/52 ,  A23C2260/152 ,  A23G2200/06 ,  A23G2200/12 ,  Y10S426/804

Abstract: Compositions which are capable of being converted to aerated frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts, are highly stable to heat shock with a high degree of creaminess. The compositions are composed of milk protein, sweetening agent, partially hydrolyzed starch, and water with a ratio of partially hydrolyzed starch to milk protein of at least about 0.8:1 without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.

Abstract translation: 能够转化成具有与高脂冷冻甜点相当的感官品质的充气冷冻乳制甜点产品的组合物，包括冰淇淋和酸奶甜点，具有高度乳化度的热休克高度稳定。 组合物由乳蛋白，甜味剂，部分水解淀粉和水组成，部分水解淀粉与乳蛋白的比例至少约0.8:1，而不加入稳定的树胶。 还提供了制备冷冻乳制甜点产品的方法以及制备充气冷冻酸奶甜点的酸奶预混物的方法。

公开(公告)号：US5085877A

公开(公告)日：1992-02-04

申请号：US626387

申请日：1990-12-12

Applicant: Gary G. Youcheff ,  Stephen M. Wodke ,  Douglas W. Perkins

Inventor： Gary G. Youcheff ,  Stephen M. Wodke ,  Douglas W. Perkins

IPC: A23G9/24 ,  A23G9/32 ,  A23G9/34 ,  A23G9/48

CPC classification number: A23G9/34 ,  A23G9/245 ,  A23G9/48

Abstract: The adherence of coatings to frozen fat-based confections can be improved by applying a composition which includes a polysaccharide and a suitable carrier as an interface layer between a frozen fat-based confection and a coating.

Abstract translation: 可以通过将包含多糖和合适载体的组合物作为冷冻脂肪基糖果和涂层之间的界面层来施加涂层对冷冻脂肪基甜食的粘附。

公开(公告)号：US4954360A

公开(公告)日：1990-09-04

申请号：US218531

申请日：1988-07-15

Applicant: Ronald E. Barnett

Inventor： Ronald E. Barnett

IPC: A23G9/04 ,  A23G9/32 ,  A23G9/34 ,  A23G9/42 ,  A23G9/44 ,  A23G9/52 ,  A23L1/308 ,  A23L3/37

CPC classification number: A23G9/32 ,  A23G9/34 ,  A23G9/42 ,  A23L3/37 ,  A23L33/21 ,  Y10S426/804

Abstract: Ice crystal growth in inhibited in frozen food products by adding a partially delignified plant fiber, a hemicellulose B or mixtures thereof to the frozen food product.

公开(公告)号：US4832976A

公开(公告)日：1989-05-23

申请号：US122998

申请日：1987-11-19

Applicant: Joseph J. Griffin ,  Debra H. Reisinger ,  Michael S. Smagula ,  Michael R. Tancredi

Inventor： Joseph J. Griffin ,  Debra H. Reisinger ,  Michael S. Smagula ,  Michael R. Tancredi

IPC: A23G3/34 ,  A23G9/08 ,  A23G9/14 ,  A23G9/32 ,  A23G9/34 ,  A23G9/38 ,  A23G9/44 ,  A23G9/48 ,  A23G9/52

CPC classification number: A23G9/32 ,  A23G9/083 ,  A23G9/14 ,  A23G9/34 ,  A23G9/38 ,  A23G9/48 ,  Y10S426/804

Abstract: A low-solids, non-aerated, quiescently-frozen confection having a soft, non-brittle texture is prepared from a composition containing on a weight basis 92 to 96% water, 1 to 2.5% maltodextrin, 1 to 2% glycerin and 0.3 to 0.8% gelatin. The composition can further contain juice solids, food acid and gum stabilizers.

Abstract translation: 含有基于重量的92至96％水，1至2.5％麦芽糖糊精，1至2％甘油和0.3份的组合物制备具有柔软，非脆性质地的低固体，非充气，静态冷冻甜食 至0.8％明胶。 该组合物还可以含有果汁固体，食用酸和胶稳定剂。

公开(公告)号：US4631196A

公开(公告)日：1986-12-23

申请号：US723319

申请日：1985-04-15

Applicant: Clifford L. Zeller

Inventor： Clifford L. Zeller

IPC: A23C9/13 ,  A23C9/154 ,  A23C19/09 ,  A23G9/32 ,  A23G9/34 ,  A23G9/38 ,  A23G9/40 ,  A23G9/46 ,  A23C9/20

CPC classification number: A23G9/38 ,  A23C19/09 ,  A23C9/13 ,  A23C9/1544 ,  A23G9/32 ,  A23G9/34 ,  A23G9/40 ,  A23G9/46 ,  Y10S426/804

Abstract: A low cholesterol, low calorie, no fat dairy product, consisting essentially of, in unflavored form, a blend of up to 40% by weight water, about 30% to 70% by weight of a no-fat protein containing material selected from the group consisting of skim milk and cultured skim milk, 5% to 30% by weight sugars consisting of a mixture of 10% to 90% polydextrose and 90% to 10% fructose, about 2% to 8% by weight milk derived solids, and about 0.2% to 2.5% by weight stabilizers and emulsifiers. The product may be refrigerated and served as a mousse dessert or snack, or may be frozen and served as a frozen dessert or snack. A method for producing the product is also disclosed herein.

Abstract translation: 一种低胆固醇，低卡路里，无脂肪的乳制品，基本上由未调味的形式组成，最多含有40％（重量）的水，约30％至70％重量的含有脂肪蛋白质的材料 由脱脂乳和培养的脱脂乳组成的组，5％至30％重量的由10％至90％的聚葡萄糖和90％至10％的果糖，约2％至8％的乳固体的混合物组成的糖，以及 约0.2％至2.5％重量的稳定剂和乳化剂。 该产品可以冷藏并用作摩丝甜点或小吃，或者可以冷冻并用作冷冻甜点或小吃。 本文还公开了生产该产品的方法。

公开(公告)号：US4626441A

公开(公告)日：1986-12-02

申请号：US539661

申请日：1983-10-06

Applicant: Melvin Wolkstein

Inventor： Melvin Wolkstein

IPC: A23C9/13 ,  A23D7/01 ,  A23D9/013 ,  A23G9/32 ,  A23G9/34 ,  A23G9/36 ,  A23G9/40 ,  A23L1/236 ,  A23L1/308 ,  A23G9/02 ,  A23L1/307

CPC classification number: A23G9/40 ,  A23C9/13 ,  A23D7/011 ,  A23D7/013 ,  A23D9/013 ,  A23G9/32 ,  A23G9/327 ,  A23G9/34 ,  A23G9/363 ,  A23L27/32 ,  A23L33/21

Abstract: Dietetic desserts containing as the sweetener and bulking agents therein in place of all or a part of the sweeteners and bulking agents in similar non-dietetic frozen desserts, a sufficient amount of aspartame alone or in mixtures with a synergistic sweetener, and polydextrose, microcrystalline cellulose, fermented whey, tofu or sucrose polyester or mixtures thereof, or additionally containing sugar alcohols, sugars or enzymes such as rennet and/or lactase to provide a dessert with satisfactory taste and structure and methods of making them.

Abstract translation: 含有甜味剂和膨化剂的饮食甜点代替相似的非饮食冷冻甜点中的全部或一部分甜味剂和填充剂，单独或与增效甜味剂混合的足量的阿斯巴甜，以及聚右旋糖，微晶纤维素 ，发酵乳清，豆腐或蔗糖聚酯或其混合物，或另外含有糖醇，糖或酶如凝乳酶和/或乳糖酶，以提供具有令人满意的味道和结构及其制备方法的甜点。

公开(公告)号：US4582714A

公开(公告)日：1986-04-15

申请号：US640521

申请日：1984-08-14

Applicant: David M. Ford ,  Peter A. Cheney

Inventor： David M. Ford ,  Peter A. Cheney

IPC: A21D13/00 ,  A21D13/08 ,  A23C9/154 ,  A23C13/12 ,  A23C19/082 ,  A23G3/00 ,  A23G3/42 ,  A23G3/52 ,  A23G9/32 ,  A23G9/34 ,  A23G9/46 ,  A23L29/244 ,  A23C19/09 ,  A23G9/02 ,  A23L1/32

CPC classification number: A21D13/0093 ,  A23C13/12 ,  A23C19/082 ,  A23C9/1544 ,  A23G3/42 ,  A23G3/52 ,  A23G9/32 ,  A23G9/34 ,  A23G9/46 ,  A23L29/244

Abstract: An ungelled processed food product, especially an emulsion such as ice cream, whipping cream, cheese spread, cheese slices, a flavored milk drink, or a meringue, which has been stabilized and/or thickened by the incorporation therein of at least one glucomannan, preferably a glucomannan derived from Amorphophallus species.

Abstract translation: 一种未凝胶化的加工食品，特别是通过掺入至少一种葡甘露聚糖而已经稳定和/或增稠的乳状液，例如冰淇淋，搅打奶油，奶酪散布，奶酪切片，调味牛奶饮料或蛋白甜饼， 优选衍生自魔芋属物种的葡甘露聚糖。

公开(公告)号：US4582712A

公开(公告)日：1986-04-15

申请号：US667185

申请日：1984-11-01

Applicant: Alexander A. Gonsalves ,  Joseph J. Griffin ,  Richard A. Smith

Inventor： Alexander A. Gonsalves ,  Joseph J. Griffin ,  Richard A. Smith

IPC: A23G9/04 ,  A23G9/26 ,  A23G9/32 ,  A23G9/34 ,  A23G9/46 ,  A23G9/00

CPC classification number: A23G9/32 ,  A23G9/04 ,  A23G9/26 ,  A23G9/34 ,  A23G9/46 ,  Y10S426/804

Abstract: A high quality, gelatin-free frozen confection which is ready-to-eat at freezer temperatures is disclosed. The frozen confection maintains its shape on a stick during normal consumption, exhibits excellent storage stability, and delivers a refreshing, texturally-pleasing eating experience. The elimination of gelatin from previous frozen confection formulations has been found in the invention to improve upon the heavy-bodied texture of past formulations, and to enable a reduction in the total hydrocolloid level required to fully bind the water in the frozen confection.

Abstract translation: 公开了一种在冷冻室温度下即食的高品质，无明胶的冷冻甜食。 冷冻甜食在正常消费期间保持其在棒上的形状，显示出优异的储存稳定性，并提供清爽，质感愉悦的饮食体验。 在本发明中已经发现从先前的冷冻甜食制剂中消除明胶以改善过去配方的重质感，并且能够降低完全结合冷冻甜食中的水所需的总水胶体水平。

公开(公告)号：US4578276A

公开(公告)日：1986-03-25

申请号：US705952

申请日：1985-02-27

Applicant: Robert G. Morley

Inventor： Robert G. Morley

IPC: A23C13/12 ,  A23G9/20 ,  A23G9/32 ,  A23G9/34 ,  A23G9/38 ,  A23G9/46 ,  A23G9/04

CPC classification number: A23G9/38 ,  A23C13/12 ,  A23G9/20 ,  A23G9/32 ,  A23G9/34 ,  A23G9/46

Abstract: A process for making a stabilized frozen whipped cream. Heavy whipping cream is whipped into whipped cream having stiff peaks, and a mixture of sweeteners and dry stabilizers is incorporated into the whipped cream. A warm gelatin solution is then blended with the whipped cream and mixture of sweeteners and dry stabilizers to form a homogeneous mass which is then frozen. The dry stabilizers are microcrystalline cellulose and sodium carboxymethylcellulose which with the gelatin give integrity to the air cell structure so that on thawing the frozen whipped cream retains its volume and does not experience syneresis.

Abstract translation: 制作稳定的冷冻奶油的方法。 将重型搅打奶油搅拌成具有硬峰的搅打奶油，并将甜味剂和干燥稳定剂的混合物掺入搅打奶油中。 然后将温热的明胶溶液与搅打的奶油和甜味剂和干燥稳定剂的混合物混合以形成均匀的质量，然后冷冻。 干稳定剂是微晶纤维素和羧甲基纤维素钠，与明胶一起赋予空气细胞结构完整性，使得在解冻时，冷冻的奶油保持其体积并且不经历脱水收缩。

公开(公告)号：US4510166A

公开(公告)日：1985-04-09

申请号：US572266

申请日：1984-01-19

Applicant: Julianne M. Lenchin ,  Paolo C. Trubiano ,  Stella Hoffman

Inventor： Julianne M. Lenchin ,  Paolo C. Trubiano ,  Stella Hoffman

IPC: A23D9/00 ,  A23D7/00 ,  A23G9/32 ,  A23G9/34 ,  A23G9/44 ,  A23G9/52 ,  A23L1/00 ,  A23L1/05 ,  A23L1/0522 ,  A23L1/09 ,  A23L1/19 ,  A23L1/24 ,  A23L1/307 ,  A23L1/195

CPC classification number: A23G9/32 ,  A23G9/34 ,  A23L29/35

Abstract: Converted starches, which with water form gels having a neutral taste and perferably a creamy, smooth consistency, are suitable as fat-and/or oil-replacements in various foodstuffs, especially high fat-and/or oil-containing foodstuffs such as ice cream and mayonnaise.The starches (e.g., tapioca, corn, or potato) have a DE of less than 5 and their aqueous dispersions have a hot flow viscosity of at least about 10 sec. at 10-50% solids, and they are capable of forming gels having a strength of at least about 25 g. within 24 hrs. and 4.degree. C. at 10-50% solids. The preferred starches are tapioca dextrins having a DE of about 2 or less and hot flow viscosity and gel strength of about 20-100 sec. and 65-930 g. at 25-35% solids. Acid- and enzyme-converted starches are also suitable.

Abstract translation: 具有中性味道和优选乳状，光滑稠度的水形成凝胶的转化淀粉适用于各种食品中的脂肪和/或油替代品，特别是高脂肪和/或含油食品如冰淇淋 和蛋黄酱。 淀粉（例如木薯，玉米或马铃薯）的DE小于5，其水分散体具有至少约10秒的热流粘度。 固体含量为10-50％，它们能够形成强度至少约25g的凝胶。 24小时内 和4℃，固体浓度为10-50％。 优选的淀粉是具有约2或更低的DE和热流粘度和约20-100秒的凝胶强度的木薯糊精。 和65-930克。 固体含量为25-35％。 酸和酶转化的淀粉也是合适的。