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    Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it
    1.
    发明授权
    Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it 有权
    低乳糖，低水分保存稳定，可烘烤咸味奶酪产品及其制备方法

    公开(公告)号：US06905720B2

    公开(公告)日：2005-06-14

    申请号：US10059844

    申请日：2002-01-30

    申请人： Chii-Fen Wang ,  Weizhu Yu ,  Harry Levine ,  Ramanathan Santhanagopalan ,  Louise Slade ,  Zhen-Yi Yan

    发明人： Chii-Fen Wang ,  Weizhu Yu ,  Harry Levine ,  Ramanathan Santhanagopalan ,  Louise Slade ,  Zhen-Yi Yan

    IPC分类号： A21D8/02 ,  A21D10/00 ,  A21D13/00 ,  A21D13/08 ,  A23C19/093 ,  A23C20/00 ,  A23P1/00 ,  A23G3/00

    CPC分类号： A23C19/093 ,  A21D13/22 ,  A21D13/31 ,  A23C20/00

    摘要： A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.

    摘要翻译： 制备美味，光滑织构，可烘烤和货架稳定的产品作为三相制剂，包括水性液相，分散的脂肪相和固相，优选含有显着比例的干酪。 液相的存在量足以悬浮和分散脂肪和固体相。 分散的脂肪必须具有足够小的液滴尺寸，足以提高该相的粘度，以产生最终产品的乳脂状质地。 美味风味成分以足够小的粒度的未溶解固体存在，以提供适合于风味的风味释放以及与美味风味一致的结构。 优选的奶酪产品将具有润滑，滑滑，光滑的口感和口感释放，直到口感基本上清洁为止。 该产品可以在烘烤前应用于未烘烤的面团，并在烘烤后保持其所需的性能。 该产品也可以与任何数量的免费食品一起包装使用。

    Shelf-stable, bakeable savory cheese product and process for preparing it
    3.
    发明授权
    Shelf-stable, bakeable savory cheese product and process for preparing it 有权
    保存稳定的可烘烤咸味干酪产品及其制备方法

    公开(公告)号：US06905719B2

    公开(公告)日：2005-06-14

    申请号：US10059843

    申请日：2002-01-30

    申请人： Chii-Fen Wang ,  Zhen-Yi Yan ,  Harry Levine ,  Louise Slade

    发明人： Chii-Fen Wang ,  Zhen-Yi Yan ,  Harry Levine ,  Louise Slade

    IPC分类号： A21D8/02 ,  A21D10/00 ,  A21D13/00 ,  A21D13/08 ,  A23C19/093 ,  A23C20/00 ,  A23P1/00 ,  A23G3/00

    CPC分类号： A23C19/093 ,  A21D13/22 ,  A21D13/31 ,  A23C20/00

    摘要： A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient, preferably a cheese flavoring component, in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.

    摘要翻译： 制备美味，光滑织构，可烘烤和货架稳定的产品作为三相制剂，其包括水性液相，分散的脂肪相和固相，优选含有美味成分，优选奶酪调味成分， 重要比例。 液相的存在量足以悬浮和分散脂肪和固体相，并具有足够的溶解固体和保湿剂，以提高该相的粘度，以达到最终产品的乳状质地。 美味风味成分以足够小的粒度的未溶解固体存在，以提供适合于风味的风味释放以及与美味风味一致的结构。 优选的奶酪产品将具有润滑，滑滑，光滑的口感和口感释放，直到口感基本上清洁为止。 该产品可以在烘烤前应用于未烘烤的面团，并在烘烤后保持其所需的性能。 该产品也可以与任何数量的免费食品一起包装使用。

    Production of crispy wheat-based snacks having surface bubbles
    4.
    发明授权
    Production of crispy wheat-based snacks having surface bubbles 失效

    公开(公告)号：US5747092A

    公开(公告)日：1998-05-05

    申请号：US637839

    申请日：1996-04-25

    申请人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh ,  Ellen L. Zimmerman

    发明人： Julia M. Carey ,  Mark J. Moisey ,  Harry Levine ,  Louise Slade ,  Theresa E. Dzurenko ,  Kevin McHugh ,  Ellen L. Zimmerman

    IPC分类号： A21D2/18 ,  A21D13/00 ,  A23L1/164 ,  A23L1/10

    CPC分类号： A21D13/0058 ,  A21D2/186 ,  A23L7/117 ,  A23L7/13 ,  Y10S426/808

    摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.

    Juice-based expanded snacks and process for preparing them
    5.
    发明授权
    Juice-based expanded snacks and process for preparing them 失效
    基于果汁的膨胀小吃及其准备过程

    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。

    Calcium-enriched baked good production and method of making
    6.
    发明授权
    Calcium-enriched baked good production and method of making 失效
    富钙烤制良好的制作方法

    公开(公告)号：US5514387A

    公开(公告)日：1996-05-07

    申请号：US350084

    申请日：1994-11-29

    申请人： Ellen L. Zimmerman ,  Julia M. Carey ,  Louise Slade ,  Harry Levine

    发明人： Ellen L. Zimmerman ,  Julia M. Carey ,  Louise Slade ,  Harry Levine

    IPC分类号： A21D2/02 ,  A21D2/16 ,  A21D13/08 ,  A23L1/035 ,  A23L1/304

    CPC分类号： A21D2/02 ,  A21D13/08 ,  A21D2/16 ,  A23L29/10 ,  A23L33/16

    摘要： The calcium content of crackers and other baked goods is substantially increased without adversely affecting texture by the use of an emulsifier composition to reduce hardness and dry mouthfeel caused by increased levels of calcium. Exemplary amounts of the emulsifier composition for achieving tenderization of the calcium fortified crackers and other baked goods may be from about 3% by weight to about 45% by weight, based upon the weight of the calcium component. Calcium carbonate is the preferred calcium enrichment component. The amount of the calcium enrichment component for providing more than 10% of the U.S. R.D.A. of 1000 mg of calcium per 15 gram serving may be from about 3% by weight to about 30% by weight, preferably from about 5% by weight to about 15% by weight, based upon the total weight of the flour. For making conventional or full-fatted baked goods such as crackers, the calcium enriched doughs of the present invention contain effective emulsifying amounts of: a) at least one polyoxyethylene sorbitan fatty acid ester, preferably polysorbate 60, and b) at least one stearoyl lactylate, preferably sodium stearoyl lactylate. The reduced fat, low-fat, and no-fat calcium enriched doughs of the present invention most preferably additionally contain at least one lecithin. Other full-fat, reduced fat, low-fat, and no-fat baked goods may be fortified with calcium in accordance with the present invention include cookies, brownies, snacks, snack chips, bagel chips, Melba toast, pretzels, and the like.

    摘要翻译： 通过使用乳化剂组合物降低硬度和由于钙含量增加引起的干燥口感，裂化器和其它烘焙食品的钙含量大大增加，而不会对纹理产生不利影响。 基于钙组分的重量，用于实现钙强化饼干​​和其它烘焙食品嫩化的乳化剂组合物的示例性量可以为约3重量％至约45重量％。 碳酸钙是优选的钙富集组分。 提供超过美国R.D.A.的10％的钙浓缩组分的量。 基于面粉的总重量，每15克份的1000mg钙可以为约3重量％至约30重量％，优选约5重量％至约15重量％。 为了制备常规的或全脂肪的烘焙食品如饼干，本发明的富含钙的面团含有有效的乳化量：a）至少一种聚氧乙烯脱水山梨糖醇脂肪酸酯，优选聚山梨醇酯60，和b）至少一种硬脂酰乳酸 ，优选硬脂酰乳酸钠。 本发明的减肥脂肪，低脂肪和不含脂肪的富含钙的面团最优选另外含有至少一种卵磷脂。 根据本发明，其他全脂肪，脂肪，脂肪，低脂肪和无脂肪的焙烤食品可以用钙强化，包括饼干，布朗尼，小吃，小吃片，百吉饼，麦片烤面包片，椒盐脆饼等 。

    Production of low calorie, extruded, expanded foods having a high fiber content
    9.
    发明授权
    Production of low calorie, extruded, expanded foods having a high fiber content 有权
    生产具有高纤维含量的低热量，挤出，膨胀食品

    公开(公告)号：US07648723B2

    公开(公告)日：2010-01-19

    申请号：US11258759

    申请日：2005-10-26

    申请人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    发明人： Jeanny E. Zimeri ,  Lynn Haynes ,  Allan Olson ,  Vijay Kumar Arora ,  Louise Slade ,  Harry Levine ,  Meera Kweon

    IPC分类号： A21D13/00

    CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

    摘要： An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

    摘要翻译： 挤出的，直接膨胀的高纤维低热量食品，例如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过替换大部分而显着挤出挤出功能和挤出性能 的至少一种面粉与糊化的，抗酶的淀粉III型成分或填充剂作为低热量的高纤维面粉代用品。 抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力 克淀粉基膨胀剂。 凝胶化淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模头温度和至少约150psig的模头压力的挤出之后可以为至少约90重量％。

    Process for manufacture of aerated confections with dry blend of sugar and gelatin
    10.
    发明授权
    Process for manufacture of aerated confections with dry blend of sugar and gelatin 有权
    用干糖和明胶混合制造充气糖果的方法

    公开(公告)号：US07329428B2

    公开(公告)日：2008-02-12

    申请号：US10695469

    申请日：2003-10-28

    申请人： Lynne C Haynes ,  Pankaj N. Patel ,  Louise Slade ,  Harry Levine

    发明人： Lynne C Haynes ,  Pankaj N. Patel ,  Louise Slade ,  Harry Levine

    IPC分类号： A23J3/00

    CPC分类号： A23G3/44 ,  A23G3/42 ,  A23G3/52

    摘要： The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.

    摘要翻译： 在加热之前，通过在冷水中将明胶在温水中分开水合以制备充气的，含明胶的糖果如棉花糖的通常采用的步骤是在冷水中将蔗糖和明胶的干混合物水合。 由该方法生产的棉花糖产品更有效率，并具有良好的色泽。 以这种方式处理的明胶比常规处理中发生的顺式异构化更少。 本发明改进了用于生产棉花糖，棉花糖填充剂（例如饼干和糖果），脱水的棉花糖和脱水的棉花糖浇头的加工。