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公开(公告)号：US4518622A
公开(公告)日：1985-05-21
申请号：US595263
申请日：1984-03-30
IPC分类号： A21D10/00 , A21D13/00 , A21D13/08 , A23G3/00 , A23G3/34 , A23L1/0522 , A23L1/187 , A23L1/195
CPC分类号： A21D13/0041 , A23L29/212
摘要： A dry particulate mix comprised of a sugar component, a starch component and additional minor amounts of appropriate flavorants, colorants, acidulants and the like, which can be hydrated in a room temperature (or cold) aqueous medium to directly and rapidly form, without need for heating or reliance upon an independent or auxiliary gelation system, a firm, gelled mass suitable for use as a filling for pies, tarts or other pastry products. The starch component comprises a quick-setting, cold-water swellable starch, preferably derived from corn starch, possessing specified properties of solubility, pH, gel formation and gel strength. Also disclosed is a dry mix particularly adapted for preparation of a lemon pie filling.
摘要翻译： 由糖组分，淀粉组分和另外少量合适的调味剂，着色剂，酸化剂等组成的干燥颗粒混合物，其可以在室温（或冷）水性介质中水合以直接且快速地形成，而不需要 用于加热或依赖独立或辅助凝胶化系统，适合用作馅饼，馅饼或其他糕点产品的馅料的牢固的凝胶状物质。 淀粉组分包含具有特定的溶解性，pH，凝胶形成和凝胶强度性质的快速凝固的冷水可溶胀淀粉，优选衍生自玉米淀粉。 还公开了特别适用于制备柠檬馅饼馅的干燥混合物。
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公开(公告)号：US3943265A
公开(公告)日：1976-03-09
申请号：US478121
申请日：1974-06-10
IPC分类号： A23L29/281 , A23L1/06
CPC分类号： A23L29/284
摘要： A gelatin dessert composition comprises gelatin at critically controlled levels such that the composition, when dissolved in hot water and then quickly chilled with excess ice so as to critically requlate the temperature of the dessert, has a short setting time.
摘要翻译： 明胶甜点组合物包含严格控制水平的明胶，使得组合物在溶于热水中然后用过量的冰快速冷却以严格控制甜点的温度时，具有短的凝固时间。
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3.发明授权Process for solubilizing FD and C Red #3 under acidic conditions and composition 失效在酸性条件和组成下溶解FD和C Red＃3的方法
公开(公告)号：US4477474A
公开(公告)日：1984-10-16
申请号：US67741
申请日：1979-08-20
IPC分类号： A23L1/0562 , A23L1/275 , C09B67/24 , A23L1/27 , A23L1/04
CPC分类号： C09B67/0072 , A23L29/284 , A23L5/47
摘要： FD&C Red #3 is solubilized under acidic conditions to provide a substantially cloud-free and precipitate-free product by dispersing the Red #3 in a solvent having a pH above about 4.5, fixing the Red #3 with a substrate, and solubilizing the fixed Red #3 into an aqueous solution in the presence of an amount of gelatin and for a period of time effective to stabilize the Red #3 in an aqueous solution below the pH of about 4.5, and adjusting the pH of the aqueous solution below about 4.5.
摘要翻译： FD＆C Red＃3在酸性条件下溶解，通过将Red＃3分散在pH高于约4.5的溶剂中，将Red＃3固定在底物上，使固定的 在一定量的明胶存在下将红＃3转化成水溶液并持续一段时间以有效地使红＃3在低于约4.5的pH的水溶液中稳定，并将水溶液的pH调节至约4.5 。
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公开(公告)号：US4574091A
公开(公告)日：1986-03-04
申请号：US625505
申请日：1984-06-28
IPC分类号： A23L21/10 , A23L9/10 , A23L27/30 , A23L29/281 , A23L1/04
CPC分类号： A23L27/32 , A23L29/284 , A23L9/10
摘要： A gelatin dessert mix adapted to be hydrated in an aqueous medium to form a gelled dessert, the mix containing gelatin, acid, buffer, flavor, the sweetener aspartame in an amount to provide sweetness in the gelled dessert, and small but effective amounts of a sugar alcohol and a maltodextrin sufficient to cause the gelled product to exhibit sweetness and taste characteristics closely similar to those of a sucrose-sweetened counterpart product. Also disclosed is a method in which the sweetness and taste characteristics of an edible product in which aspartame is employed to provide sweetness are made to more closely simulate those of a sucrose-sweetened counterpart product by inclusion of a sugar alcohol and maltodextrin therein.
摘要翻译： 一种适于在水性介质中水合以形成凝胶甜点的明胶甜点混合物，所述混合物含有明胶，酸，缓冲剂，风味剂，甜味剂阿斯巴甜，其用量在凝胶甜点中提供甜味，以及小但有效量的 糖醇和麦芽糖糊精足以使胶凝产品显示出与蔗糖增甜的对应产品密切相似的甜味和味道特征。 还公开了一种方法，其中使用天冬甜素用于提供甜味的可食用产品的甜味和味道特征通过在其中包含糖醇和麦芽糖糊精来更接近地模拟蔗糖增甜的对应产品的甜味和味道特征。
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公开(公告)号：US4504512A
公开(公告)日：1985-03-12
申请号：US568372
申请日：1984-01-05
IPC分类号： A23L1/0522 , A23L1/187 , A23L1/195
CPC分类号： A23L9/10 , A23L29/219
摘要： An instant pudding composition which, upon admixture with milk, produces a pudding having a creaminess and smoothness closely similar to that of a cooked starch pudding, while at the same time possessing sufficient firmness and cutting ability to function as a filling for dessert products such as pies or tarts, comprising pregelatinized starch, sugar, an alkali metal orthophosphate, an alkali metal pyrophosphate and an emulsifier component comprising a mixture of mono- and diglycerides.
摘要翻译： 一种即时布丁组合物，其与牛奶混合后产生具有与煮熟的淀粉布丁的奶油和平滑度非常相似的奶油和平滑性的布丁，同时具有足够的坚实性和切割能力，用作甜点产品的填充剂，例如 包括预胶化淀粉，糖，碱金属正磷酸盐，碱金属焦磷酸盐和包含甘油单酯和甘油二酯的混合物的乳化剂组分的馅饼或馅饼。
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6.发明授权
公开(公告)号：US4414237A
公开(公告)日：1983-11-08
申请号：US419878
申请日：1982-09-20
摘要： The objects of the invention are the provision of an improved food product of the type having a smooth, continuous aqueous phase with discrete pulp-simulating particles dispersed therein and to an improved process for preparing products of this type which could withstand the processing conditions of heat and shear.According to the present invention, products of this type are improved by employing as the pulp-simulating particles from about 1 to 10%, based upon the weight of the products, of bread crumbs consisting essentially of wheat flour, yeast and salt, the bread crumbs having a porous, striated and elongated shape and structure and a particle size wherein they are retained on a USS 60 mesh screen after passing a USS 16 mesh screen. These bread crumbs readily absorb moisture from the aqueous phase to provide soft yet coherent pulp-like particles which enhance the appeal of food products, such as barbeque sauces and simulated fruit sauces.
摘要翻译： 本发明的目的是提供一种具有光滑连续的水相类型的改进的食品，其中分散有离散的纸浆模拟颗粒，以及用于制备能够承受加热条件的这种类型的产品的改进方法 和剪切。 根据本发明，通过使用基于产品重量的纸浆模拟颗粒约1至10％的这种类型的产品被改进，所述面包屑基本上由小麦面粉，酵母和盐组成，面包 具有多孔，条纹和细长形状和结构以及粒度的面包屑，其中通过USS16目筛后，它们保留在USS60目筛上。 这些面包屑容易从水相中吸收水分，以提供柔软而连贯的纸浆状颗粒，这增强了食品的吸引力，例如烧烤酱和模拟的水果酱。
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公开(公告)号：US4663177A
公开(公告)日：1987-05-05
申请号：US788420
申请日：1985-10-17
CPC分类号： A23L9/10 , Y10S426/804
摘要： A sugar-free instant-type pudding and a hydratable dry mix for preparation thereof, the essential ingredients of which are a pregelatinized thickening starch, a non-sugar bulking/dispersing agent, phosphate gelling agents, a non-sugar sweetening agent and small but effective amounts of both carrageenan and an alginate to provide a texture and setting properties in the pudding which closely approximate those of sugar-containing instant puddings and, in turn, traditional cooked-starch puddings.
摘要翻译： 无糖即时型布丁和可水合的干混合物，其制备方法，其基本成分是预胶化增稠淀粉，非糖膨胀/分散剂，磷酸盐胶凝剂，非糖甜味剂和小但是 有效量的角叉菜胶和藻酸盐在布丁中提供质地和定型性能，其接近于含糖即时布丁的结构和固化性质，反过来又是传统的熟淀粉布丁。
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8.发明授权Process for solubilizing FD&C Red #3 under acidic conditions and composition 失效在酸性条件和组成下溶解FD＆C红{190 3的方法
公开(公告)号：US4165390A
公开(公告)日：1979-08-21
申请号：US828570
申请日：1977-08-29
CPC分类号： C09B67/0072 , A23L29/284 , A23L5/47
摘要： FD&C Red #3 is solubilized under acidic conditions to provide a substantially cloud-free and precipitate-free product by dispersing the Red #3 in a solvent having a pH above about 4.5, fixing the Red #3 with a substrate, and solubilizing the fixed Red #3 into an aqueous solution in the presence of an amount of gelatin and for a period of time effective to stabilize the Red #3 in an aqueous solution below the pH of about 4.5, and adjusting the pH of the aqueous solution below about 4.5.
摘要翻译： FD＆C Red＃3在酸性条件下溶解，通过将Red＃3分散在pH高于约4.5的溶剂中，将Red＃3固定在底物上，使固定的 在一定量的明胶存在下，将红＃3转化成水溶液，并持续一段时间有效地将红＃3在低于pH约4.5的水溶液中稳定，并将水溶液的pH调节至约4.5 。
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公开(公告)号：US4594255A
公开(公告)日：1986-06-10
申请号：US774329
申请日：1985-09-10
IPC分类号： A23C19/09 , A21D13/00 , A23C9/154 , A23C20/00 , A23L29/00 , A23L29/20 , A23L29/294 , A23L1/187 , A23C19/086 , A23L1/04
CPC分类号： A21D13/0041 , A23C20/00 , A23C9/1546 , A23L29/294 , Y10S426/804
摘要： A dry mix which is hydrated with aqueous milk medium to form a sugar-free cheesecake filling is disclosed, the dry mix containing a high percentage of dried milk solids, and also containing fat, emulsifier, starch, phosphate gelling agents, cheese flavor and/or cheese solids, a non-sugar sweetening agent, and a significant amount of a maltodextrin having a dextrose equivalent of from 3 to 15 and a bulk density of at least about 10 pounds per cubic foot. Notwithstanding the absence of sugar and the large amount of milk solids, the dry mix is readily dispersible in the hydrating medium and produces a cheesecake filling of excellent body and texture.
摘要翻译： 公开了一种干燥的混合物，其与水性乳液介质水合以形成无糖乳酪蛋白酱填充物，干混合物含有高百分比的干奶固体，并且还含有脂肪，乳化剂，淀粉，磷酸胶凝剂，奶酪香精和/ 或干酪固体，非糖甜味剂和大量的麦芽糖糊精，其葡萄糖当量为3至15，堆积密度为至少约10磅/立方英尺。 尽管没有糖和大量的乳固体，干燥的混合物容易分散在水合介质中，并产生了令人好感的身体和质地的芝士蛋糕馅。
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10.发明授权
公开(公告)号：US4262031A
公开(公告)日：1981-04-14
申请号：US67647
申请日：1979-08-17
CPC分类号： A23L9/12 , A23L9/10 , Y10S426/804
摘要： A cooked pudding composition containing highly-dutched cocoa and which maintains a sharp pie cut and a firm texture is prepared by incorporating an amount of an acidulant effective to impart a desired texture and viscosity to the resultant cooked pudding from about 6.3 and adjust the pH of the cooked pudding up to about 6.7.
摘要翻译： 通过加入一定量的酸化剂来制备含有高度浸渍可可的熟的布丁组合物，其有效量从约6.3提供所得熟的布丁所需的质地和粘度，并调节pH值 煮熟的布丁高达约6.7。
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