利索-全球专利检索

  1. Login
  2. Sign Up

Search Results

30 records (took 0.021 seconds)

    Rice flour compositions
    2.
    发明申请
    Rice flour compositions 有权
    米粉成分

    公开(公告)号：US20050053715A1

    公开(公告)日：2005-03-10

    申请号：US10913002

    申请日：2004-08-06

    Applicant: Maria Dolores-Martinez-Serna Villagran ,  Marko Stojanovic ,  David Gruber ,  David Chang

    Inventor： Maria Dolores-Martinez-Serna Villagran ,  Marko Stojanovic ,  David Gruber ,  David Chang

    IPC: A21D2/36 ,  A21D10/00 ,  A23K1/18 ,  A23L1/10 ,  A23L1/164 ,  A23L1/217

    CPC classification number: A21D2/362 ,  A23K50/40 ,  A23L7/117 ,  A23L7/13 ,  A23L7/198 ,  A23L19/19

    Abstract: Rice flour compositions having a Peak Viscosity of from about 4 RVU to about 130 RVU. In one embodiment, the rice flour compositions have a Final Viscosity of from about 4 RVU to about 220 RVU. Preferably, the compositions have a WAI of from about 2.6 to about 9. In a preferred embodiment, the Peak Viscosity of the rice flour compositions is ≦about 55(WAI)-145. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred doughs formed from the inventive rice flour composition are sheetable and elastic, and fabricated snacks made from the doughs have the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 3% to about 33%, most preferably from about 4% to about 17%, of the rice flour composition.

    Abstract translation: 具有约4RVU至约130RVU的峰值粘度的米粉组合物。 在一个实施方案中，米粉组合物具有约4RVU至约220RVU的最终粘度。 优选地，组合物的WAI为约2.6至约9.在优选实施方案中，米粉组合物的峰值粘度为约55（WAI）-145。 组合物可用于生产食品，例如制成的薄片小吃，挤压产品，调味酱，油炸食品涂料，狗食，狗饼干，婴儿食品和面包。 由本发明的米粉组合物形成的优选面团是可成形和弹性的，并且由面团制成的制作的小吃具有期望的味道和质地特征。 用于优选制成的小吃的干混合物包含米粉组合物的约2％至约100％，优选约3％至约33％，最优选约4％至约17％。

    Method of preparing coated low-fat and fat free-snack food
    3.
    发明授权
    Method of preparing coated low-fat and fat free-snack food 失效
    制备涂层低脂肪和脂肪快餐食品的方法

    公开(公告)号：US06352732B2

    公开(公告)日：2002-03-05

    申请号：US09760916

    申请日：2001-01-16

    Applicant: David Arthur Lanner ,  Gerald C. McDonald ,  Yen-Ping Chin Hsieh ,  Michael Weber ,  Pamela Susan Wehner ,  Barbara Ann Anderson ,  Maria Dolores Martinez-Serna Villagran ,  Kenneth Bryan Williams ,  Jacqueline Conrad Heisey

    Inventor： David Arthur Lanner ,  Gerald C. McDonald ,  Yen-Ping Chin Hsieh ,  Michael Weber ,  Pamela Susan Wehner ,  Barbara Ann Anderson ,  Maria Dolores Martinez-Serna Villagran ,  Kenneth Bryan Williams ,  Jacqueline Conrad Heisey

    IPC: A21D800

    CPC classification number: A21D13/068 ,  A21D2/16 ,  A21D10/00 ,  A21D13/24 ,  A23L7/117 ,  A23L7/122

    Abstract: A process for preparing a coated low-fat and fat-free pretzels having a surface area to inner volume ratio of from about 22 inches−1 (8.66 cm−1) to about 40 inches−1 (15.75 cm−1), a pH of about 8 or less, a digestible fat content of less than 3 g per 28 g serving, and a moisture content of from about 1% to about 4%. The large surface area to inner volume ratio permits the use of reduced concentrations of caustic solution and facilitates drying. Coated pretzels are prepared by: (1) applying a warm coating comprising a carbohydrate selected from modified starch, corn syrup solids, maltodextrins, dextrins, and mixtures thereof; water; and preferably flavoring to ready-to-eat pretzels while tumbling; (2) adding sugar and optionally salt to the tumbling pretzels; (3) removing the pretzels from the tumbling device; and (4) drying the pretzels with the products stationary. The pretzels have substantially improved texture, taste and flavor display. Additionally, the color and shiny surface which is characteristic of pretzels is maintained.

    Abstract translation: 一种制备具有约22英寸-1（8.66cm -1）至约40英寸-1（15.75cm -1）的表面积与内部体积比的涂覆的低脂肪和不含脂肪的椒盐脆饼的方法，pH 约8或更小，消化脂肪含量小于3g / 28g，水分含量为约1％至约4％。 大的表面积与内部体积比允许使用降低浓度的苛性碱溶液并促进干燥。 涂覆的椒盐脆饼是通过以下方法制备的：（1）施加包含选自改性淀粉，玉米糖浆固体，麦芽糖糊精，糊精及其混合物的碳水化合物的温热包衣; 水; 并且优选在翻滚时调味至即食脆饼干; （2）将糖和任选的盐加入到翻滚脆饼干中; （3）从翻滚装置中去除椒盐脆饼; 和（4）干燥椒盐脆饼与产品静止。 椒盐脆饼饼具有显着改善的质地，味道和风味显示。 另外，保持了椒盐脆饼的特征的颜色和光泽的表面。

    Dough compositions made with dehydrated potato flanules
    7.
    发明授权
    Dough compositions made with dehydrated potato flanules 有权
    用脱水马铃薯薄片制成的面团组合物

    公开(公告)号：US06287622B1

    公开(公告)日：2001-09-11

    申请号：US09175138

    申请日：1998-10-19

    Applicant: Maria Dolores Martinez-Serna Villagran ,  Joan Carol Wooten

    Inventor： Maria Dolores Martinez-Serna Villagran ,  Joan Carol Wooten

    IPC: A21D1000

    CPC classification number: A21D2/366 ,  A23L19/15 ,  A23L19/19 ,  Y10S426/808

    Abstract: Dough compositions comprising flanules used to make fabricated products. The flanules have physical properties in between flakes and granules. In comparison to granules, the addition of flanules to the dough increases the sheet strength, cohesiveness, and elasticity of the dough. In comparison to flakes, the addition of flanules to the dough decreases the sheet strength.

    Abstract translation: 包含用于制造制造产品的花岗岩的面团组合物。 鳞片在片状和颗粒之间具有物理性质。 与颗粒相比，向面团中加入薄膜增加了面团的片材强度，内聚力和弹性。 与薄片相比，向面团加入薄片会降低薄片的强度。

    Fried snack pieces and process for preparing
    8.
    发明授权
    Fried snack pieces and process for preparing 失效
    油炸小吃片和制作过程

    公开(公告)号：US5928700A

    公开(公告)日：1999-07-27

    申请号：US963659

    申请日：1997-11-03

    Applicant: Stephen Paul Zimmerman ,  Gerald C. McDonald ,  Yen-Ping Chin Hsieh ,  Maria Dolores Martinez-Serna Villagran

    Inventor： Stephen Paul Zimmerman ,  Gerald C. McDonald ,  Yen-Ping Chin Hsieh ,  Maria Dolores Martinez-Serna Villagran

    IPC: A21D2/16 ,  A23L1/164 ,  A23L1/217

    CPC classification number: A21D2/16 ,  A23L19/19 ,  A23L7/13 ,  Y10S426/808

    Abstract: A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising:(1) from about 50% to about 70% of a source of starch based flour comprising a mixture of for about 75% to about 90% of a flour having a WAI of from about 7 to about 9 and from about 10% to about 25% of a flour or starch having a WAI of from about 4 to about 6;(2) at least about 3% hydrolyzed starches having a DE of from about 5 to about 30;(3) from about 0% to about 6% of an emulsifier;(4) from about 20% to about 40% added water;(5) from about 1% to about 4% triglyceride, reduced calorie fat or a polyol fatty acid polyester; and(6) from 0 to about 3% solute is formed.The dough is sheeted and the sheet is cut into snack pieces. The snack pieces are fried to provide a snack having 20% to 32% fat.

    Abstract translation: 公开了一种制备具有轻质，酥脆，松脆质地的减肥脂肪形小吃产品的方法。 一种可切片面团，包括：（1）约50％至约70％的淀粉基粉源，其包含约75％至约90％的WAI为约7至约9的面粉和 约10％至约25％的WAI为约4至约6的面粉或淀粉; （2）DE为约5至约30的至少约3％的水解淀粉; （3）约0％至约6％的乳化剂; （4）约20％至约40％的加入水; （5）约1％至约4％的甘油三酸酯，低热量脂肪或多元醇脂肪酸聚酯; 和（6）形成0至约3％的溶质。 将面团片状并将片材切成小吃片。 小吃片被油炸以提供具有20％至32％脂肪的小吃。

    Rice flour compositions
    9.
    发明授权
    Rice flour compositions 有权
    米粉成分

    公开(公告)号：US08470386B2

    公开(公告)日：2013-06-25

    申请号：US11448235

    申请日：2006-06-07

    Applicant: Maria Dolores Martinez-Serna Villagran

    Inventor： Maria Dolores Martinez-Serna Villagran

    IPC: A21D2/00

    CPC classification number: A21D2/36 ,  A21D13/04 ,  A21D13/047 ,  A21D13/40 ,  A21D13/60 ,  A23K10/30 ,  A23K50/40 ,  A23L7/13 ,  A23L7/198 ,  A23L29/212

    Abstract: A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.

    Abstract translation: 一种米粉组合物，其具有：约20％至约95％重量的WAI为约2.6至约9的米粉; 峰值粘度从约4 RVU至约130 RVU; 和约5％至约80％重量的WAI低于约2.2的大米淀粉材料; 峰值粘度为约100RVU至约900RVU，可溶性直链淀粉含量低于10％重量。 大米淀粉材料可以选自糯米淀粉，乙酰化米淀粉，交联米淀粉及其混合物。 组合物可用于生产食品，例如制成的薄片小吃，挤压产品，调味酱，油炸食品涂料，狗食，狗饼干，婴儿食品和面包。 由本发明的米粉组合物形成的优选面团是可成型的并形成粘合面团。 由该面团制成的制作小吃具有所需的味道和质感特征。 用于优选制成的小吃的干混物包含米粉组合物的约2％至约100％，优选约20％至约85％，最优选约40％至约75％。

    Sweet Potato Compositions
    10.
    发明申请
    Sweet Potato Compositions 有权
    红薯组合

    公开(公告)号：US20130108765A1

    公开(公告)日：2013-05-02

    申请号：US13719316

    申请日：2012-12-19

    Applicant: MARIA DOLORES MARTINEZ-SERNA VILLAGRAN

    Inventor： MARIA DOLORES MARTINEZ-SERNA VILLAGRAN

    IPC: A23L1/214

    CPC classification number: A23L19/19 ,  A21D2/366 ,  A21D13/60 ,  A23L19/105 ,  A23L19/15

    Abstract: A sweet potato snack chip which is made by cooking dough that contains a sweet potato flour composition that includes sweet potato powder, sweet potato flakes and mixtures of these. The sweet potato snack chip has a chip density of from about 0.6 g/ml to about 2.0 g/ml, and a chip fracture strength of from about 400 gf to about 900 gf. The preferred dough formed from the sweet potato flour composition is sheetable and cohesive. Fabricated snacks made from this dough have desirable taste and texture characteristics.

    Abstract translation: 一种由烹饪面团制成的甘薯薯片，其中含有甘薯粉组合物，其包括甘薯粉，甘薯片及其混合物。 薯薯薯片的芯片密度为约0.6g / ml至约2.0g / ml，碎片断裂强度为约400gf至约900gf。 由甘薯粉组合物形成的优选面团是可成形和粘结的。 由该面团制成的小吃具有理想的味道和质感特征。

Patent Agency Ranking