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公开(公告)号：US4526794A
公开(公告)日：1985-07-02
申请号：US355408
申请日：1982-03-08
申请人： Robert E. Altomare , Robert J. Beale , Martin Glicksman , Elizabeth Hegedus , Marvin Schulman , Jerry E. Silverman
发明人： Robert E. Altomare , Robert J. Beale , Martin Glicksman , Elizabeth Hegedus , Marvin Schulman , Jerry E. Silverman
CPC分类号： A21D2/36 , A23L19/07 , A23L33/22 , Y10S426/804
摘要： The invention relates to a process for producing a non-caloric citrus albedo bulking agent comprising obtaining albedo from citrus peels to produce albedo particles substantially free of flavedo, water-washing to reduce soluble carbohydrates, constituents, removing alcohol and water, and bitter constituents, removing alcohol and water, and finally milling to the consistency of flour. The citrus albedo bulking agent obtained from this process is especially useful as a partial replacement for high-caloric ingredients such as flour, fat and/or sugar in a food product with at least a one-third reduction in caloric density, more preferably from 50% to 75% or higher. The citrus albedo bulking agent has a water binding capacity of from 10 to 20 grams of water per one gram of the albedo bulking agent.
摘要翻译： 本发明涉及一种用于生产非热量柑橘反照率填充剂的方法，包括从柑橘皮中获得反照率以产生基本上不含氟虫腈的反照率，水洗以减少可溶性碳水化合物，组分，除去醇和水以及苦味成分， 去除酒精和水，最后研磨成面粉的稠度。 从该方法获得的柑橘类反照率增量剂特别可用作食品中高热量成分如面粉，脂肪和/或糖的部分替代物，其具有至少三分之一的热量密度降低，更优选为50 ％〜75％以上。 柑橘类反照率增量剂每1g反照率填充剂具有10至20克水的结合能力。
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公开(公告)号：US4526799A
公开(公告)日：1985-07-02
申请号：US588631
申请日：1984-03-12
CPC分类号： A21D2/18 , A21D2/36 , Y10S426/804
摘要： A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.
摘要翻译： 一种干饼混合物，其包含10-50重量％饼干面粉，干基，0-45％糖，2-12％起酥油，0-20％蛋白固体，1-12％膨松剂，0-4％乳化剂， 1-20％填充剂和0-10％胶。 将蛋糕混合物与每份1份蛋糕混合物的0.6至2.5重量份水混合，并烘焙以产生每消耗低于2卡路里和40％或更多水的低热量饼。 这种低卡路里蛋糕质量好，质地优良，比常规蛋糕减少40％以上。
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3.发明授权
公开(公告)号：US4451490A
公开(公告)日：1984-05-29
申请号：US355403
申请日：1982-03-08
CPC分类号： A21D2/18 , A21D2/188 , Y10S426/804
摘要： A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 1-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 5-40% cellulose flour and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.
摘要翻译： 一种干饼混合物，其包含10-50重量％饼干面粉，干基，0-45％糖，1-12％起酥油，0-20％蛋白固体，1-12％膨松剂，0-4％乳化剂， 5-40％纤维素粉和0-10％胶。 将蛋糕混合物与每份1份蛋糕混合物的0.6至2.5重量份水混合，并烘焙以产生每消耗低于2卡路里和40％或更多水的低热量饼。 这种低卡路里蛋糕质量好，质地优良，比常规蛋糕减少40％以上。
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公开(公告)号：US4503083A
公开(公告)日：1985-03-05
申请号：US355405
申请日：1982-03-08
CPC分类号： A21D2/18 , A21D2/36 , Y10S426/804
摘要： A dry cake mix comprising 10-50% cake flour by weight, dry basis, 0-45% sugar, 2-12% shortening, 0-20% egg white solids, 1-12% leavening agent, 0-4% emulsifier, 1-20% bulking agent and from 0-10% gum. The cake mix is combined with from 0.6 to 2.5 parts by weight water for each 1 part cake mix and baked to produce a low-calorie cake containing less than 2 calories per gram and 40% or more water on an as-consumed basis. This low-calorie cake is of high quality and excellent texture and is 40% or more calorie-reduced over conventional cakes.
摘要翻译： 一种干饼混合物，其包含10-50重量％饼干面粉，干基，0-45％糖，2-12％起酥油，0-20％蛋白固体，1-12％膨松剂，0-4％乳化剂， 1-20％填充剂和0-10％胶。 将蛋糕混合物与每份1份蛋糕混合物的0.6至2.5重量份水混合，并烘焙以产生每消耗低于2卡路里和40％或更多水的低热量饼。 这种低卡路里蛋糕质量好，质地优良，比常规蛋糕减少40％以上。
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公开(公告)号：US4431681A
公开(公告)日：1984-02-14
申请号：US355404
申请日：1982-03-08
CPC分类号： A21D2/18 , A21D13/02 , A21D2/36 , Y10S426/804
摘要： A process is disclosed for producing a high quality, 40% or greater calorie-reduced cake containing a moisture content of 40% or more on an as-consumed basis. The process involves preparing a batter formulation comprising from 40% to 65% water on a by weight basis, 5 to 30% cake flour, 0 to 25% sugar, 1 to 6% shortening, 0 to 10% egg white solids, 0.5 to 6% of a leavening agent, 0 to 2% of an emulsifier and 1 to 20% of a water binder which is either a gum, bulking agent or combination, adjusting the batter viscosity within the range of from 15,000 to 50,000 cps. as measured by a Brookfield Viscometer and baking at a temperature of from 300.degree. F.-450.degree. F. (149.degree.-232.degree. C.) for a time sufficient to produce a bake loss of from 5 to 20%.
摘要翻译： 公开了一种用于在消耗的基础上生产含有40％或更多含水量的高质量，40％或更多的卡路里减少的蛋糕的方法。 该方法包括制备包含基于重量比为40％至65％的水，5至30％饼粉，0至25％糖，1至6％起酥油，0至10％蛋白固体，0.5至 6％的膨松剂，0至2％的乳化剂和1至20％的水粘合剂，其为口香糖，填充剂或组合，将面糊粘度调节在15,000至50000cps的范围内。 通过Brookfield粘度计测量，并在300°F-450°F（149°-232℃）的温度下烘烤足以产生5至20％的烘烤损失的时间。
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