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    COATED FOOD PRODUCT AND METHODS
    3.
    发明申请
    COATED FOOD PRODUCT AND METHODS 审中-公开
    包装食品和方法

    公开(公告)号：US20130071524A1

    公开(公告)日：2013-03-21

    申请号：US13624073

    申请日：2012-09-21

    申请人： Christopher J. Barrett ,  Daniel R. Green ,  Victor T. Huang ,  Christine M. Nowakowski

    发明人： Christopher J. Barrett ,  Daniel R. Green ,  Victor T. Huang ,  Christine M. Nowakowski

    IPC分类号： A23P1/08 ,  A23L1/10

    CPC分类号： A23P20/10 ,  A23G3/0065 ,  A23G3/0089 ,  A23G3/343 ,  A23L7/122

    摘要： Described are food products such as ready to eat cereal having a base and a coating; examples include a base, a slurry layer over the base produced by applying a slurry coating to the base, the slurry layer having less than about 80% sucrose on a dry weight basis, and a particulate layer on the slurry layer. The particulate layer can be produced by dry charging particulates onto the slurry coated base. Particulates include be one or more of pregel starch, high molecular weight dextrin, high molecular weight soluble fiber, partially soluble fiber, insoluble fiber, protein, low solubility non-sugar compound, or sucrose, for example.

    摘要翻译： 描述的是食物，例如准备食用具有基料和涂料的谷物; 实例包括碱，通过将浆料涂层施加到基底上的浆料层，浆料层具有基于干重的小于约80％的蔗糖，以及浆料层上的颗粒层。 颗粒层可以通过将颗粒物干燥地填充到浆料涂覆的基底上来制备。 颗粒包括例如预凝胶淀粉，高分子量糊精，高分子量可溶性纤维，部分可溶性纤维，不溶性纤维，蛋白质，低溶解度非糖化合物或蔗糖中的一种或多种。

    Reheating tolerant icing composition
    5.
    发明授权
    Reheating tolerant icing composition 有权
    加热耐热组合物

    公开(公告)号：US06368645B2

    公开(公告)日：2002-04-09

    申请号：US09396960

    申请日：1999-09-16

    申请人： Victor T. Huang ,  Fern A. Panda ,  Gerald O. Rabe

    发明人： Victor T. Huang ,  Fern A. Panda ,  Gerald O. Rabe

    IPC分类号： H21P1300

    CPC分类号： A23G3/343 ,  A21D13/28 ,  A23G2200/06

    摘要： An improved icing includes at least about 10 percent by weight water, at least about 0.1 percent by weight gelling agent and at least about 5 percent by weight of a low solubility sugar, the low solubility sugar having a solubility in water of less than about 40 weight percent at 20° C. Improved icing compositions can be formed that have a cooling shear modulus of about 1000 Pa at a temperature less than about 37.8° C. and a melting shear modulus of about 5000 Pa at a temperature greater than about 73.9° C. The improved icing exhibits improved heat stability when the food product is reheated after freezing. The icing composition can be applied to a variety of food products including cakes and waffles. An improved waffle structure can be combined with the improved icing to form a toaster product.

    摘要翻译： 改进的结冰包括至少约10重量％的水，至少约0.1重量％的胶凝剂和至少约5重量％的低溶解度糖，低溶解度糖在水中的溶解度小于约40 在20℃下的重量百分比可以形成改进的结冰组合物，其在小于约37.8℃的温度下具有约1000Pa的冷却剪切模量，在大于约73.9℃的温度下形成约5000Pa的熔融剪切模量 C.改进的结冰在冷冻后重新加热食品时，表现出改善的热稳定性。 结冰组合物可以应用于各种食品，包括蛋糕和华夫饼。 改进的华夫饼结构可以与改进的结冰组合以形成烤面包机产品。

    Cheese compositions and related methods
    6.
    发明授权
    Cheese compositions and related methods 有权
    奶酪成分及相关方法

    公开(公告)号：US07807207B2

    公开(公告)日：2010-10-05

    申请号：US10715734

    申请日：2003-11-17

    申请人： Victor T. Huang ,  Fern A. Panda ,  Erika B. Smith

    发明人： Victor T. Huang ,  Fern A. Panda ,  Erika B. Smith

    IPC分类号： A23C19/00

    CPC分类号： A23C19/082

    摘要： The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.

    摘要翻译： 本发明涉及干酪组合物和制备干酪组合物的方法，包括配制干酪组合物的方法。 本发明的奶酪组合物包括酪蛋白，非酪蛋白和非预胶化的改性淀粉。 制备根据本发明的干酪组合物的方法涉及制备包含酪蛋白，非酪蛋白和非预胶化的改性淀粉的干酪组合物。 配制本发明的干酪组合物的方法包括用一定量的非预胶化，改性淀粉和一定量的非酪蛋白来代替酪蛋白的量减少。

    Chemical leavener system comprising acidulant precursors
    7.
    发明授权
    Chemical leavener system comprising acidulant precursors 失效
    包含酸化剂前体的化学发酵系统

    公开(公告)号：US06824807B2

    公开(公告)日：2004-11-30

    申请号：US09956323

    申请日：2001-09-19

    申请人： Victor T. Huang ,  Fern A. Panda

    发明人： Victor T. Huang ,  Fern A. Panda

    IPC分类号： A21D1000

    CPC分类号： A21D10/04 ,  A21D2/02 ,  A21D2/14 ,  A21D2/16

    摘要： Chemical leavener systems are provided for use in flour-containing foodstuffs that contain an enzyme for hydrolyzing an acidulant precursor. The chemical leavener system comprises an acidulant precursor and an alkaline carbonate, wherein the majority of carbon dioxide gas provided by the chemical leavener system when used in a hydrolyzing enzyme-containing foodstuff is created by reaction of an alkaline carbonate with an acid that is the hydrolysis product of the acidulant precursor. Methods of use of the acidulant precursor and the chemical leavener system, and products made by these methods are also provided.

    摘要翻译： 提供化学发酵系统用于含有用于水解酸化剂前体的酶的含面粉的食品中。 化学发酵系统包括酸化剂前体和碱性碳酸盐，其中当在含水解酶的食品中使用时，由化学发酵剂体系提供的大部分二氧化碳气体通过碱性碳酸盐与作为水解的酸的反应而产生 酸化剂前体的产物。 还提供了使用酸化剂前体和化学发酵剂体系的方法以及通过这些方法制备的产品。

    Coated food product and method of preparation
    8.
    发明授权
    Coated food product and method of preparation 有权
    涂层食品及其制备方法

    公开(公告)号：US08697159B2

    公开(公告)日：2014-04-15

    申请号：US12692702

    申请日：2010-01-25

    申请人： Thomas J. Nack ,  Terry R. Harrington ,  Victor T. Huang ,  Anthony J. Larson ,  Christine Nowakowski ,  Alan A. Oppenheimer ,  Noel Pollen ,  Michael A. Staeger

    发明人： Thomas J. Nack ,  Terry R. Harrington ,  Victor T. Huang ,  Anthony J. Larson ,  Christine Nowakowski ,  Alan A. Oppenheimer ,  Noel Pollen ,  Michael A. Staeger

    IPC分类号： A21D13/00 ,  A23L1/00 ,  A23B7/16

    CPC分类号： A23L1/0055 ,  A23L7/122 ,  A23L7/13 ,  A23L7/191 ,  A23P20/11 ,  A23P20/18 ,  A23P30/32

    摘要： Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.

    摘要翻译： 提供了包衣的小吃产品，其涂层让人联想到高脂肪复合脂肪涂层，耐粉碎或脂肪基顶部的擦除以及制备这种包衣小吃产品的方法。 本发明提供了制备这种包衣食品的方法，包括提供含有形成亲水胶体的水合膜的热（约60-85℃）水包油乳液涂料浆料。 浆料占粉末形式的风味固体乳液的约5％-30％。 所述方法包括将热乳液施用于食品基料以提供湿乳液包衣食品基料。 所述方法包括在低于糖熔点的温度下干燥湿浆乳液涂覆的食品至约1-4％的水分含量，以提供具有非粉末涂层的成品干燥食品。

    COATED FOOD PRODUCT AND METHOD OF PREPARATION
    9.
    发明申请
    COATED FOOD PRODUCT AND METHOD OF PREPARATION 有权
    包衣食品及其制备方法

    公开(公告)号：US20110183046A1

    公开(公告)日：2011-07-28

    申请号：US12692702

    申请日：2010-01-25

    申请人： Thomas J. Nack ,  Terry R. Harrington ,  Victor T. Huang ,  Anthony J. Larson ,  Christine Nowakowski ,  Alan A. Oppenheimer ,  Noel Pollen ,  Michael A. Staeger

    发明人： Thomas J. Nack ,  Terry R. Harrington ,  Victor T. Huang ,  Anthony J. Larson ,  Christine Nowakowski ,  Alan A. Oppenheimer ,  Noel Pollen ,  Michael A. Staeger

    IPC分类号： A21D13/00

    CPC分类号： A23L1/0055 ,  A23L7/122 ,  A23L7/13 ,  A23L7/191 ,  A23P20/11 ,  A23P20/18 ,  A23P30/32

    摘要： Coated snack products are provided whose coating are reminiscent of high fat compound fat coating, resistant to rub-off of a powdery or fat based topping as well as methods for preparing such coated snack products. The present invention provides methods for preparing such coated food product including providing a hot (about 60-85° C.), oil-in-water emulsion coating slurry containing a hydrated film forming hydrophilic colloid. The slurry comprises about 5%-30% of the emulsion of flavor solids in powder form. The methods include applying the hot emulsion to a food base to provide a wet emulsion coated food base. The methods include drying the wet slurry emulsion coated food product to a moisture content of about 1-4% at a temperature of less than the sugar melting point to provide a finished dried food product having non-powdered coating.

    摘要翻译： 提供了包衣的小吃产品，其涂层让人联想到高脂肪复合脂肪涂层，耐粉碎或脂肪基顶部的擦除以及制备这种包衣小吃产品的方法。 本发明提供了制备这种包衣食品的方法，包括提供含有形成亲水胶体的水合膜的热（约60-85℃）水包油乳液涂料浆料。 浆料占粉末形式的风味固体乳液的约5％-30％。 所述方法包括将热乳液施用于食品基料以提供湿乳液包衣食品基料。 所述方法包括在低于糖熔点的温度下干燥湿浆乳液涂覆的食品至约1-4％的水分含量，以提供具有非粉末涂层的成品干燥食品。