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公开(公告)号：US5405638A
公开(公告)日：1995-04-11
申请号：US943274
申请日：1992-09-10
IPC分类号： A23C19/09 , A23L1/0532 , A23L1/0534 , A23L1/09 , A23L1/39 , A23L1/48
CPC分类号： A23C19/0904 , A23L23/00 , A23L29/256 , A23L29/262 , A23L29/35 , A23L35/00
摘要： A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times are reduced.
摘要翻译： 提供了一种适于制备含有坚硬的含有纹理的含淀粉或植物产品的酱料组合物，其中所述产品在酱汁中蒸馏。 除了香料，香料，水和其他化合物的正常成分之外，酱料组合物含有重量约为6600和250,000的MWw的0.1％-24％的多糖。 这些多糖包括淀粉水解物和其它多糖如藻酸盐和羧甲基纤维素。 此外，通过使用本发明的酱料，可以减少加工时间。
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公开(公告)号：US5368877A
公开(公告)日：1994-11-29
申请号：US971420
申请日：1992-11-04
IPC分类号： A23C19/09 , A23L1/0532 , A23L1/0534 , A23L1/09 , A23L1/39 , A23L1/48
CPC分类号： A23C19/0904 , A23L23/00 , A23L29/256 , A23L29/262 , A23L29/35 , A23L35/00
摘要： A method of preparing a firm-textured shelf stable vegetable or starch-containing food product is provided. The method involves admixing vegetables or starch-containing foods with a sauce and thermally treating said mixture under pressure. The sauce has a water activity of above 0.92 and comprises, in addition to the normal ingredients of spices, flavors, and other compounds, 0.1%-24% polysaccharides by weight having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates such as maltodextrin, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times or temperatures are reduced.
摘要翻译： 提供了一种制备坚实质地的货架稳定的植物或淀粉食品的方法。 该方法包括将蔬菜或含淀粉的食物与调味汁混合并在压力下热处理所述混合物。 酱油的水分活度高于0.92，除了香料的正常成分，香料和其他化合物外，还包含0.1重量％-24重量％的多糖，其MWw在约3600和250000范围内。 这些多糖包括淀粉水解物如麦芽糖糊精和其它多糖如藻酸盐和羧甲基纤维素。 此外，通过使用本发明的酱料，可以减少加工时间或温度。
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公开(公告)号：US5571555A
公开(公告)日：1996-11-05
申请号：US409328
申请日：1995-03-23
申请人： Victor T. Huang , Lorri D. Cullen , James A. Kivi
发明人： Victor T. Huang , Lorri D. Cullen , James A. Kivi
CPC分类号： A23G3/343 , A23G3/346 , A23G2200/06 , A23G2210/00
摘要： The present invention includes a freezable material comprising sucrose and water in a concentration effective to prevent sucrose hydrate crystal formation when the material is frozen and further comprising a starch hydrolysate having a molecular weight effective for preventing weeping of the material when in contact with a water-bearing matrix.
摘要翻译： 本发明包括一种包含蔗糖和水的可冷冻材料，其浓度有效地防止当材料冷冻时蔗糖水合物形成，并且还包含具有分子量的淀粉水解产物，该淀粉水解产物在与水溶性物质接触时有效防止材料的渗漏， 承载矩阵。
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公开(公告)号：US5441757A
公开(公告)日：1995-08-15
申请号：US350383
申请日：1994-12-05
IPC分类号： A23C19/09 , A23L1/0532 , A23L1/0534 , A23L1/09 , A23L1/39 , A23L1/48
CPC分类号： A23C19/0904 , A23L23/00 , A23L29/256 , A23L29/262 , A23L29/35 , A23L35/00
摘要： A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.
摘要翻译： 提供了一种适于制备含有坚硬的含有纹理的含淀粉或植物产品的酱料组合物，其中所述产品在酱汁中蒸馏。 除了香料，香料，水和其他化合物的正常成分之外，酱料组合物含有重量约为6600和250,000的MWw的0.1％-24％的多糖。 这些多糖包括淀粉水解物和其它多糖如藻酸盐和羧甲基纤维素。
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公开(公告)号：US5204135A
公开(公告)日：1993-04-20
申请号：US821208
申请日：1992-01-16
IPC分类号： A23C19/09 , A23L1/0532 , A23L1/0534 , A23L1/09 , A23L1/39 , A23L1/48
CPC分类号： A23C19/0904 , A23L23/00 , A23L29/256 , A23L29/262 , A23L29/35 , A23L35/00
摘要： A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.W in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.
摘要翻译： 提供了一种适于制备含有坚硬的含有纹理的含淀粉或植物产品的酱料组合物，其中所述产品在酱汁中蒸馏。 除了香料，香料，水和其他化合物的正常成分之外，酱料组合物含有重量约为6600和250,000的MWW的0.1％-24％的多糖。 这些多糖包括淀粉水解物和其它多糖如藻酸盐和羧甲基纤维素。
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