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    NON-HYDROGENATED CHOCOLATE WITH COCOA BUTTER ALTERNATIVE AND PREPARATION METHOD THEREFOR
    61.
    发明申请
    NON-HYDROGENATED CHOCOLATE WITH COCOA BUTTER ALTERNATIVE AND PREPARATION METHOD THEREFOR 审中-公开

    公开(公告)号：US20190037876A1

    公开(公告)日：2019-02-07

    申请号：US16075662

    申请日：2016-11-28

    Applicant: SHANGHAI HI-ROAD FOOD TECHNOLOGY CO., LTD.

    Inventor： Haihu HUANG

    IPC: A23G1/38 ,  A23G1/40 ,  A23G1/46 ,  A23G1/44 ,  A23G1/48 ,  A23G1/00

    Abstract: The present invention discloses a non-hydrogenated cocoa butter replacer chocolate and manufacturing method thereof consisting of the following percentages of raw materials: a non-hydrogenated vegetable oil: 35-50%; a white sugar: 30-50%; a cocoa powder: 6-30%; a milk powder: 5%-40%; a maltodextrin: 1-10%; a soybean protein: 2-8%; a glyceryl monostearate: 1-5%; a soybean phospholipid: 0.2-0.5%; a polyglycerol polyricinoleate: 0.1-0.3%; a sucrose fatty acid ester: 0.1-0.3%; a food flavor: 0.01-0.1%. Compared with the prior art, the present invention has the following advantages: (1) The non-hydrogenated cocoa butter replacer chocolate of the invention does not contain hydrogenated vegetable oil and does not contain trans-fatty acids and can meet people's requirements in health and nutritious foods in today's society. (2) When non-hydrogenated vegetable oil is used as a raw material to prepare cocoa butter replacer chocolate in the present invention, the synergistic effect of the emulsifier overcomes the disadvantages of non-hydrogenated vegetable oils in the process of chocolate production being a soft texture, the process being not easy to operate and the product having a bad taste, and it meets the requirements on quality by the customers.

    Solidified product from molasses and soy protein
    62.
    发明授权
    Solidified product from molasses and soy protein 失效
    来自糖蜜和大豆蛋白的固化产物

    公开(公告)号：US3893842A

    公开(公告)日：1975-07-08

    申请号：US48446274

    申请日：1974-07-01

    Applicant: FOOD TECHNOLOGY

    Inventor： GLABE ELMER F ,  ANDERSON PERRY W ,  LAFTSIDIS STERGIOS

    IPC: C13B50/00 ,  A23L1/08 ,  C13F3/00

    CPC classification number: C13B50/008

    Abstract: A solidified product from molasses is prepared by a process in which a high protein, high water soluble soy protein is incorporated with molasses to form a slurry prior to dehydration and enhances the crispness and rapidity of crystalline formation when the slurry is subsequently dehydrated as a thin film on a heated surface.

    Abstract translation: 糖蜜的固化产物通过以下方法制备，其中高蛋白质，高水溶性大豆蛋白与糖蜜混合以在脱水之前形成浆料，并且当浆料随后脱水为薄时，提高结晶形成的脆性和快速性 薄膜在加热的表面。

    Solidified product from high fructose corn syrup and process for the preparation thereof
    63.
    发明授权
    Solidified product from high fructose corn syrup and process for the preparation thereof 失效
    来自高果糖蓖麻的固化产物及其制备方法

    公开(公告)号：US3718484A

    公开(公告)日：1973-02-27

    申请号：US3718484D

    申请日：1970-08-20

    Applicant: FOOD TECHNOLOGY

    Inventor： GLABE E

    IPC: A21D2/18 ,  A23L21/25 ,  A23L27/30 ,  C08L3/02 ,  A23L1/08

    CPC classification number: C08L3/02 ,  A21D2/181 ,  A23L21/25 ,  A23L27/33 ,  A23L27/35

    Abstract: Dehydrating high fructose corn syrup by slurrying the syrup with ungelatinized starch having a gelatinization temperature of at least 150*F heating the slurry at 15* to 30* degrees below the gelatinization temperature of the starch to condition the starch such that it will only partially gelatinize when the slurry is dried; subsequently drying the slurry in a thin film on a heated surface while simultaneously partially gelatinizing the starch therein.

    Abstract translation: 通过将糖浆与糊化温度至少为150°F的未凝胶化淀粉浆化，使浆液加热使浆液在淀粉的凝胶化温度以下15至30℃加热脱水高果糖玉米糖浆，以调节淀粉，使其仅部分凝胶化 当浆料干燥时; 随后在加热表面上的薄膜中干燥浆料，同时使其中的淀粉部分糊化。

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