公开(公告)号：US5433970A

公开(公告)日：1995-07-18

申请号：US136524

申请日：1993-10-14

申请人： Vincent Y. L. Wong ,  Mark D. Theurer

发明人： Vincent Y. L. Wong ,  Mark D. Theurer

IPC分类号： A23L25/00 ,  A23L25/10 ,  A23L1/38

CPC分类号： A23L25/10 ,  A23L25/30

摘要： A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50% of the solids in the nut spread have a particle size of less than 18 microns and 90% of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.

摘要翻译： 制备具有理想的流动性，质地和风味的高蛋白质或低脂肪坚果的方法。 该方法包括作为将搅拌罐中的螺母浆料沉积的第一步骤。 接下来，将要存在于最终产品中的固体成分混入含有花生酱的罐中。 将该混合物的卡松塑料粘度调整至约30泊或更低。 然后将该混合物泵送通过均化器和胶体磨或一系列胶体磨。 螺母酱具有双峰粒度分布，使得螺母蔓延中的至少50％的固体具有小于18微米的粒度，并且螺母蔓延中90％的固体具有小于60微米的粒度， 并且根据该方法进一步具有约8至约17泊的卡松塑性粘度和小于约300达因/平方厘米的屈服值。

公开(公告)号：US5783246A

公开(公告)日：1998-07-21

申请号：US660471

申请日：1996-06-07

申请人： Vincent Y. L. Wong ,  Leonard E. Small ,  Richard J. Sackenheim

发明人： Vincent Y. L. Wong ,  Leonard E. Small ,  Richard J. Sackenheim

IPC分类号： A23F5/08 ,  A23F5/10 ,  A23F5/14 ,  A23F5/40 ,  A23F5/00

CPC分类号： A23F5/08 ,  A23F5/10 ,  A23F5/14 ,  A23F5/405

摘要： Included is the preparation of particulate coffee products with improved particle packing characteristics. Fine coffee particles having particle diameters of less than about 600 micrometers are compacted to a bulk density of from about 0.40 to about 0.70 gm/cc. The resulting coffee products have the isodensity and isobrew solid profiles as shown in FIGS. 1 and 2, respectively, where the bulk density and brew solid values for any ternary particle mixture represented on the graph increases with increased coffee fine fractions therein. The process can also be used to control or increase the bulk density of particulate coffee products thereby eliminating or reducing the need to rely upon roasting means to control bulk density. The compaction operation changes the particle morphology without rupturing the cell walls of the coffee.

摘要翻译： 包括具有改进的颗粒包装特性的颗粒状咖啡产品的制备。 颗粒直径小于约600微米的精细咖啡颗粒被压实至约0.40至约0.70gm / cc的堆积密度。 所得到的咖啡产品具有如图1和2所示的等密度和均匀的固体轮廓。 在图1和2中，其中在图上表示的任何三元颗粒混合物的体积密度和冲泡固体值随着其中咖啡精馏分的增加而增加。 该方法也可用于控制或增加颗粒状咖啡产品的堆积密度，从而消除或减少了依赖于焙烧装置来控制堆积密度的需要。 压实操作改变了颗粒形态，而不破坏咖啡的细胞壁。

公开(公告)号：US5490999A

公开(公告)日：1996-02-13

申请号：US222770

申请日：1994-04-04

申请人： Francisco V. Villagran ,  Gregory M. McCabe ,  Vincent Y.-L. Wong

发明人： Francisco V. Villagran ,  Gregory M. McCabe ,  Vincent Y.-L. Wong

IPC分类号： A23L25/10 ,  A23L1/38

CPC分类号： A23L25/10

摘要： A process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients are mixed sequentially with the paste with the proteins being added last. The Casson plastic viscosity of the mixture is adjusted to about 30 poise or less. This mixture is then pumped through a homogenizer and a colloid mill or series of colloid mills. Nut spreads having a bimodal particle size distribution such that at least 50% of the solids in the nut spread have a particle size of less than 18 microns and 90% of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less than about 300 dynes per square centimeter are produced according to this process.

摘要翻译： 制备具有理想的流动性，质地和风味的高蛋白质或低脂肪坚果的方法。 该方法包括作为将搅拌罐中的螺母浆料沉积的第一步骤。 接下来，将固体成分与浆料依次混合，最后添加蛋白质。 将该混合物的卡松塑料粘度调整至约30泊或更低。 然后将该混合物泵送通过均化器和胶体磨或一系列胶体磨。 螺母酱具有双峰粒度分布，使得螺母蔓延中的至少50％的固体具有小于18微米的粒度，并且螺母蔓延中90％的固体具有小于60微米的粒度， 并且根据该方法进一步具有约8至约17泊的卡松塑性粘度和小于约300达因/平方厘米的屈服值。

公开(公告)号：US5230919A

公开(公告)日：1993-07-27

申请号：US862085

申请日：1992-04-02

申请人： David W. Walling ,  John W. Theis, III ,  Vincent Y.-L. Wong ,  Phillip F. Pflaumer ,  Robert E. Tarr ,  Larry O. Seward ,  Richard J. Sackenheim ,  Margo A. Bagley ,  Mark D. Theurer

发明人： David W. Walling ,  John W. Theis, III ,  Vincent Y.-L. Wong ,  Phillip F. Pflaumer ,  Robert E. Tarr ,  Larry O. Seward ,  Richard J. Sackenheim ,  Margo A. Bagley ,  Mark D. Theurer

IPC分类号： A23L1/00 ,  A23L1/38 ,  A23P1/16

CPC分类号： A23L25/10 ,  A23P30/40

摘要： The invention is a reduced past nut or oilseed butter composition made from roasted nuts which contains: (a) from about 40% to about 67% nut solids, between 65% and 80% of said solids having a particle size less than 18 microns and a SPAN of greater than 2.5 and not more than 5.0; (b) from about 33% to about 45% oil; (c) from 0% to about 4% stabilizer; (d) from 0% to about 40% bulking agent; (e) from 0% to about 8% flavorant; and (f) from 0% to about 3% emulsifier; where the product has a Casson plastic viscosity of between 1 and 15 poise and a yield value below 300 dynes per square centimeter. The invention also relates to a reduced fat or full compositions of the general type described above which is whipped to contain dispersed gas bubbles, where at least 90% of the bubbles have a diameter less than 150 microns. Processes for making these compositions are also described.

摘要翻译： 本发明是由烤坚果制成的过去的营养坚果或油籽黄油组合物，其含有：（a）约40％至约67％的坚果固体，65％至80％的所述固体颗粒尺寸小于18微米， 大于2.5且不大于5.0的SPAN; （b）约33％至约45％的油; （c）0％至约4％的稳定剂; （d）0％至约40％的填充剂; （e）0％至约8％的食用香料; 和（f）0％至约3％的乳化剂; 该产品的Casson塑料粘度介于1和15泊之间，产量值低于300达因/平方厘米。 本发明还涉及上述一般类型的减脂或全组合物，其被搅打以包含分散的气泡，其中至少90％的气泡具有小于150微米的直径。 还描述了制备这些组合物的方法。