公开(公告)号：US5698252A

公开(公告)日：1997-12-16

申请号：US454985

申请日：1995-05-31

申请人： James W. Kelly ,  Joseph A. Szwerc ,  Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Lisa Alfieri ,  John M. Kaiser

发明人： James W. Kelly ,  Joseph A. Szwerc ,  Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Lisa Alfieri ,  John M. Kaiser

IPC分类号： A21D13/00 ,  A21D13/08 ,  A21D15/08 ,  A23G3/20 ,  A23G3/26 ,  A23L1/00 ,  A23L1/164 ,  A23P1/08 ,  A23B00/00

CPC分类号： A21D13/0009 ,  A21D15/08 ,  A23G3/20 ,  A23G3/2076 ,  A23G3/2092 ,  A23G3/26 ,  A23L7/122 ,  A23P20/13 ,  A23P20/15 ,  A23P20/18

摘要： The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces. The pieces are contacted sequentially by the liquid composition and the particulate composition several times as the pieces are driven up the side of the rotating drum and tumble downwardly as they travel through the drum. The resulting alternating layers of particulate and adhesive compositions promote strong binding of the particulates to the substrate while creating an appearance of visually apparent discrete particulate particles. The products may be dried in the drum by passing heated air through apertures in the wall of the drum. Reduced fat, low fat, and no-fat products having particulate toppings adhered to their top and bottom major surfaces may be produced.

摘要翻译： 作为用于将微粒组合物局部施用于焙烤好片或小吃片的主要表面的粘合剂或粘合剂的含油或含水液体载体的量通过分开喷射液体组合物并将颗粒组合物分配在实质侧面而减少 在一个旋转的滚筒内的双方关系。 液体组合物使得颗粒组合物在液体组合物进入片段之前和之后都不会粘附到碎片上。 高度多孔或吸收性产品如脂肪，低脂肪或无脂肪饼干或小吃可能会热转移到滚筒上。 液体组合物基本上共扩散喷雾，但与分散颗粒组合物分开喷雾。 颗粒帘和液体喷雾均沿着输送件的方向延伸。 当片材被驱动到旋转鼓的侧面并随着它们行进通过滚筒向下滚动时，液体组合物和颗粒组合物被顺序地接触。 所得到的颗粒和粘合剂组合物的交替层促进了颗粒与基材的强烈结合，同时产生视觉上明显的离散颗粒颗粒的外观。 通过使加热的空气通过鼓的壁中的孔，产物可以在滚筒中干燥。 可以生产具有附着在其顶部和底部主表面上的颗粒浇注料的脂肪，低脂肪和无脂肪产品。

公开(公告)号：US5846587A

公开(公告)日：1998-12-08

申请号：US976347

申请日：1997-11-21

申请人： James W. Kelly ,  Joseph A. Szwerc ,  Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Lisa Alfieri ,  John M. Kaiser

发明人： James W. Kelly ,  Joseph A. Szwerc ,  Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Lisa Alfieri ,  John M. Kaiser

IPC分类号： A21D13/00 ,  A21D13/08 ,  A21D15/08 ,  A23G3/20 ,  A23G3/26 ,  A23L1/00 ,  A23L1/164 ,  A23P1/08 ,  A23B9/00

CPC分类号： A21D13/0009 ,  A21D15/08 ,  A23G3/20 ,  A23G3/2076 ,  A23G3/2092 ,  A23G3/26 ,  A23L7/122 ,  A23P20/13 ,  A23P20/15 ,  A23P20/18

摘要： The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces. The pieces are contacted sequentially by the liquid composition and the particulate composition several times as the pieces are driven up the side of the rotating drum and tumble downwardly as they travel through the drum. The resulting alternating layers of particulate and adhesive compositions promote strong binding of the particulates to the substrate while creating an appearance of visually apparent discrete particulate particles. The products may be dried in the drum by passing heated air through apertures in the wall of the drum. Reduced fat, low fat, and no-fat products having particulate toppings adhered to their top and bottom major surfaces may be produced.

摘要翻译： 作为用于将微粒组合物局部施用于焙烤好片或小吃片的主要表面的粘合剂或粘合剂的含油或含水液体载体的量通过分开喷射液体组合物并将颗粒组合物分配在实质侧面而减少 在一个旋转的滚筒内的双方关系。 液体组合物使得颗粒组合物在液体组合物进入片段之前和之后都不会粘附到碎片上。 高度多孔或吸收性产品如脂肪，低脂肪或无脂肪饼干或小吃可能会热转移到滚筒上。 液体组合物基本上共扩散喷雾，但与分散颗粒组合物分开喷雾。 颗粒帘和液体喷雾均沿着输送件的方向延伸。 当片材被驱动到旋转鼓的侧面并随着它们行进通过滚筒向下滚动时，液体组合物和颗粒组合物被顺序地接触。 所得到的颗粒和粘合剂组合物的交替层促进颗粒与基材的强烈结合，同时产生视觉上明显的离散颗粒颗粒的外观。 通过使加热的空气通过鼓的壁中的孔，产物可以在滚筒中干燥。 可以生产具有附着在其顶部和底部主表面上的颗粒浇注料的脂肪，低脂肪和无脂肪产品。

公开(公告)号：US5964146A

公开(公告)日：1999-10-12

申请号：US176252

申请日：1998-10-21

申请人： James W. Kelly ,  Joseph A. Szwerc ,  Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Lisa Alfieri ,  John M. Kaiser

发明人： James W. Kelly ,  Joseph A. Szwerc ,  Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Lisa Alfieri ,  John M. Kaiser

IPC分类号： A21D13/00 ,  A21D13/08 ,  A21D15/08 ,  A23G3/20 ,  A23G3/26 ,  A23L1/00 ,  A23L1/164 ,  A23P1/08 ,  A23L1/025

CPC分类号： A21D13/0009 ,  A21D15/08 ,  A23G3/20 ,  A23G3/2076 ,  A23G3/2092 ,  A23G3/26 ,  A23L7/122 ,  A23P20/13 ,  A23P20/15 ,  A23P20/18

摘要： The amount of oleaginous or aqueous liquid carrier used as an adhesive or binding agent for the topical application of a particulate composition to the major surfaces of baked good pieces or snack pieces is reduced by separately spraying the liquid composition and dispensing the particulate composition in substantial side-by-side relationship within a rotating drum. The liquid composition causes the particulate composition to adhere to the pieces prior to and without substantial penetration of the liquid composition into the pieces. Highly porous or absorptive products such as reduced fat, low fat, or no-fat crackers or snacks may be transferred hot to the drum. The liquid composition is sprayed substantially coextensively but separately from the dispensing of the particulate composition. The particulate curtain and the liquid spray both extend in the direction of transport of the pieces. The pieces are contacted sequentially by the liquid composition and the particulate composition several times as the pieces are driven up the side of the rotating drum and tumble downwardly as they travel through the drum. The resulting alternating layers of particulate and adhesive compositions promote strong binding of the particulates to the substrate while creating an appearance of visually apparent discrete particulate particles. The products may be dried in the drum by passing heated air through apertures in the wall of the drum. Reduced fat, low fat, and no-fat products having particulate toppings adhered to their top and bottom major surfaces may be produced.

摘要翻译： 作为用于将微粒组合物局部施用于焙烤好片或小吃片的主要表面的粘合剂或粘合剂的含油或含水液体载体的量通过分开喷射液体组合物并将颗粒组合物分配在实质侧面而减少 在一个旋转的滚筒内的双方关系。 液体组合物使得颗粒组合物在液体组合物进入片段之前和之后都不会粘附到碎片上。 高度多孔或吸收性产品如脂肪，低脂肪或无脂肪饼干或小吃可能会热转移到滚筒上。 液体组合物基本上共扩散喷雾，但与分散颗粒组合物分开喷雾。 颗粒帘和液体喷雾均沿着输送件的方向延伸。 当片材被驱动到旋转鼓的侧面并随着它们行进通过滚筒向下滚动时，液体组合物和颗粒组合物被顺序地接触。 所得到的颗粒和粘合剂组合物的交替层促进颗粒与基材的强烈结合，同时产生视觉上明显的离散颗粒颗粒的外观。 通过使加热的空气通过鼓的壁中的孔，产物可以在滚筒中干燥。 可以生产具有附着在其顶部和底部主表面上的颗粒浇注料的脂肪，低脂肪和无脂肪产品。

公开(公告)号：US5520942A

公开(公告)日：1996-05-28

申请号：US196934

申请日：1994-02-15

申请人： Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Bradford A. Burns

发明人： Robert M. Sauer, Jr. ,  Juan A. Menjivar ,  Bradford A. Burns

IPC分类号： A21D13/00 ,  A21D13/08 ,  A23L1/00 ,  A23L1/164 ,  A23P1/08 ,  A23L1/10

CPC分类号： A21D13/0009 ,  A23L7/122 ,  A23P20/15 ,  A23P20/18

摘要： Oil-based or fat-based carriers or solvents are replaced in whole or in part by a supercritical fluid or high pressure gas as a spray medium or carrier for food additives or food enhancers. Reduced fat, low fat, and even no-fat food products may be produced by topically applying the additive or enhancer using a supercritical fluid as a fat or oil replacement. Post baking or post cooking application of the food additives or enhancers substantially reduces the loss of the additives or enhancers due to heat decomposition or a volatilization in the production of food products such as baked goods, snacks, and nuts. Food additives or enhancers which may be topically applied to the food substrates include flavorants, colorants, moisture barriers, vitamins and minerals, and odorants or fragrances.

摘要翻译： 油基或脂肪基载体或溶剂全部或部分被替代为超临界流体或高压气体作为用于食品添加剂或食品增强剂的喷雾介质或载体。 可以通过使用超临界流体作为脂肪或油替代物局部施用添加剂或增强剂来生产降低的脂肪，低脂肪甚至无脂肪的食品。 后烘烤或后烹饪食品添加剂或增强剂的应用基本上减少了由于在生产食品如烘焙食品，小吃和坚果中的热分解或挥发而引起的添加剂或增强剂的损失。 可以局部施用于食物底物的食品添加剂或增强剂包括调味剂，着色剂，防潮屏障，维生素和矿物质，以及气味剂或香料。

公开(公告)号：US5523106A

公开(公告)日：1996-06-04

申请号：US191971

申请日：1994-02-03

申请人： Norbert Gimmler ,  Harry Levine ,  Louise Slade ,  Hamed A. Faridi ,  Robert M. Sauer, Jr.

发明人： Norbert Gimmler ,  Harry Levine ,  Louise Slade ,  Hamed A. Faridi ,  Robert M. Sauer, Jr.

IPC分类号： A23L1/00 ,  A23L1/09 ,  A23L1/212 ,  A23P1/14 ,  A23L1/068

CPC分类号： A23L19/09 ,  A23L29/35 ,  A23P30/32 ,  Y10S426/808

摘要： A shelf-stable, crispy snack is produced from a fruit or vegetable juice or juice concentrate. The juice or juice concentrate is admixed with ingredients comprising a starch hydrolysis product and a pregelatinized starch to form a dough or dough-like mixture, which forms a cellular or crumb-like structure upon vacuum drying to a shelf stable moisture content. The glass transition temperature of the snack food product is at least about 30.degree. C. The dough-like mixture may be formed into pieces before, during, or after expansion to obtain products having a cracker-like or cookie-like texture and appearance. The dough-like mixture is heated to temperatures above its glass transition temperature to expand it by evaporation of water. However, the dough temperature is kept below temperatures which would result in substantial decomposition or loss of nutritive, color, or flavoring components of the juice or juice concentrate.

摘要翻译： 由水果或蔬菜汁或果汁浓缩物制成保存稳定的酥脆小吃。 将果汁或果汁浓缩物与包含淀粉水解产物和预胶化淀粉的成分混合以形成面团或面团状混合物，其在真空干燥至保持稳定的水分含量时形成细胞或碎屑状结构。 小吃食品的玻璃化转变温度为至少约30℃。面团状混合物可以在膨胀之前，期间或之后形成片，以获得具有饼干状或曲奇状织构和外观的产品。 将面团状混合物加热至高于其玻璃化转变温度的温度，以通过蒸发水膨胀。 然而，面团温度保持在低于温度，这将导致果汁或果汁浓缩物的营养，颜色或调味成分的显着分解或损失。

公开(公告)号：US5976598A

公开(公告)日：1999-11-02

申请号：US964070

申请日：1997-11-04

申请人： Daniel Akkaway ,  Denise Deming ,  Lawrence Klemann ,  Juan A. Menijvar ,  Louise Slade ,  Ronald D'Amelia ,  Jeffery T. Galbraith ,  Haresh P. Madera ,  Robert M. Sauer, Jr. ,  Ronald G. Yarger ,  Xiaoming You

发明人： Daniel Akkaway ,  Denise Deming ,  Lawrence Klemann ,  Juan A. Menijvar ,  Louise Slade ,  Ronald D'Amelia ,  Jeffery T. Galbraith ,  Haresh P. Madera ,  Robert M. Sauer, Jr. ,  Ronald G. Yarger ,  Xiaoming You

IPC分类号： A21D2/10 ,  A21D2/00 ,  A21D2/18 ,  A21D13/00 ,  A23L20060101 ,  A23L33/20

CPC分类号： A23G3/42 ,  A21D13/04 ,  A21D13/06 ,  A21D2/16 ,  A21D2/188 ,  A21D2/36 ,  A23G9/34 ,  A23L13/42 ,  A23L29/262 ,  A23L33/22 ,  A23L33/24 ,  A23L33/30 ,  A23L7/115 ,  A23P20/105 ,  A23V2002/00 ,  Y10S426/804

摘要： Particulate cellulosic material such as microcrystalline cellulose, .alpha.-cellulose, and/or cellulose acylated with C.sub.2 to C.sub.24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically coated with an edible hydrophobic polymer to provide low calorie flour/starch replacements for edible compositions. Typical coating polymers include cellulose esters of one or more C.sub.2 to C.sub.24 aliphatic acids; cellulose ethers such as methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, natural waxes such as carnauba wax, candelilla wax, rice bran wax, bees wax, and mixtures of these; petroleum waxes such as polyethylene and paraffin waxes; proteins, preferably hydrophobic, such as zein, glutenin and the like, and mixtures thereof. In preferred embodiments, the low calorie flour replacements are made in a hot melt process with intense mixing in the absence of emulsifiers and gums. Some embodiments of the invention are particularly useful as low calorie flour replacements for baked products such as cookies.

摘要翻译： 颗粒状纤维素材料如微晶纤维素，α-纤维素和/或用C 2至C 24脂族酸酯酰化至约0.05或更低取代度的纤维素及其混合物在物理上涂覆有可食用的疏水性聚合物以提供低热量 面粉/淀粉替代食用组合物。 典型的涂料聚合物包括一种或多种C 2至C 24脂族酸的纤维素酯; 纤维素醚如甲基纤维素，乙基纤维素，羟丙基甲基纤维素，羧甲基纤维素，天然蜡如巴西棕榈蜡，小烛树蜡，米糠蜡，蜜蜡，以及它们的混合物; 石油蜡如聚乙烯和石蜡; 蛋白质，优选疏水性的，例如玉米醇溶蛋白，谷蛋白等，及其混合物。 在优选的实施方案中，低热量面粉替代品是在没有乳化剂和树胶的强烈混合的热熔融方法中制备的。 本发明的一些实施方案特别适用于焙烤产品如饼干的低热量面粉替代品。