公开(公告)号：US20110151094A1

公开(公告)日：2011-06-23

申请号：US13061051

申请日：2008-08-26

申请人： Check Woo Foo ,  Stefan Kasapis ,  Lee Wah Koh ,  Bin Jiang

发明人： Check Woo Foo ,  Stefan Kasapis ,  Lee Wah Koh ,  Bin Jiang

IPC分类号： A21D2/18 ,  A23L1/16 ,  A21D13/00 ,  A23L1/05 ,  A23P1/08

CPC分类号： A23L29/256 ,  A23L7/109 ,  A23L7/113 ,  A23V2002/00 ,  A23V2200/328 ,  A23V2200/224 ,  A23V2250/1578 ,  A23V2250/50 ,  A23V2250/5026

摘要： The present invention describes a method of reducing the enzymatic digestion rates of starch granules in food, particularly rice-based food. The method is carried out by encapsulating the starch granules with a reaction compound formed by the chemical reaction of at least a crosslinkable polysaccharide that has been pre-mixed with the ingredients for food production, and at least a crosslinking agent. The invention also relates to a process of preparing food products by incorporating the method of the present invention and food products produced by the present method.

摘要翻译： 本发明描述了一种降低食品中淀粉颗粒的酶消化速率的方法，特别是基于米的食品。 该方法通过将淀粉颗粒与通过与预先用于食品生产的成分进行预混合的至少可交联多糖的化学反应形成的反应化合物和至少一种交联剂进行包封来进行。 本发明还涉及通过掺入本发明的方法和通过本方法生产的食品来制备食品的方法。

公开(公告)号：US5614245A

公开(公告)日：1997-03-25

申请号：US405544

申请日：1995-03-16

申请人： Bharat B. Gupta ,  Stefan Kasapis

发明人： Bharat B. Gupta ,  Stefan Kasapis

IPC分类号： A23D7/005 ,  A23D7/015 ,  A23L1/0526 ,  A23L1/054 ,  A23L1/09 ,  A23L1/48

CPC分类号： A23D7/015 ,  A23D7/0056 ,  A23L29/238 ,  A23L29/27 ,  A23L29/35 ,  A23L35/20 ,  Y10S426/804

摘要： A spread is provided which is a water-continuous dispersion comprising a continuous aqueous phase and optionally a dispersed fat phase. The continuous aqueous phase comprises a gelling maltodextrin and an aggregate-forming proteinaceous gelling agent. The dispersed fat phase, if present, contains no more than 20% of fat by weight of the spread. The components of the spread are selected so that the spread has a ratio of plastic stress to maximum stress (.sigma.p/.sigma.max) in the range 0.95 to 1, when measured by compression analysis at 5.degree. C., typically using samples of cylindrical shape, measuring 26 mm in length and 26 mm in diameter, which are compressed at a rate of 0.8 mm per second. The spreads show characteristic rheological parameters comparable to those of an idealised plastic dispersion, and have good spreading properties at all temperatures from 4.degree. C. to 25.degree. C. They are suitable for use as a substitute for butter or margarine and show good microbiological stability.

摘要翻译： 提供了一种扩散剂，其是包含连续水相和任选的分散的脂肪相的水连续分散体。 连续水相包含胶凝麦芽糖糊精和聚集体形成蛋白质胶凝剂。 分散的脂肪相（如果存在）含有不超过20％重量的脂肪。 选择扩散的组分，使得当在5℃下通过压缩分析测量时，通常使用圆柱形的样品，扩展具有在0.95至1的范围内的塑性应力与最大应力（σp / sigma max）的比率 形状，长度为26mm，直径为26mm，以每秒0.8mm的速度压缩。 这些涂料具有与理想化塑料分散体相当的特征流变参数，在4℃〜25℃的所有温度下均具有良好的分散性。它们适合用作黄油或人造黄油的替代品，显示出良好的微生物稳定性 。