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7 条记录 (耗时 0.028 秒)

    Use of amylase-treated low-viscosity starch in foods
    1.
    发明授权
    Use of amylase-treated low-viscosity starch in foods 失效
    在食品中使用经淀粉酶处理的低粘度淀粉

    公开(公告)号：US5599569A

    公开(公告)日：1997-02-04

    申请号：US412046

    申请日：1995-03-28

    申请人： Chung-Wai Chiu ,  David P. Huang ,  James J. Kasica ,  Zu-Feng Xu

    发明人： Chung-Wai Chiu ,  David P. Huang ,  James J. Kasica ,  Zu-Feng Xu

    IPC分类号： A23L1/00 ,  A23L1/09 ,  A23L1/22 ,  C13K1/06

    CPC分类号： A23L27/70 ,  A23L29/35 ,  A23P10/30

    摘要： A method for adhering seasoning to a food product comprising the steps of:a) coating the food product with a solution containing an effective amount of an amylase treated starch;b) adhering thereon at least one seasoning, flavorant, or colorant; andc) drying the resultant food product;the amylase treated starch having been prepared by steam cooking starch, and enzymatically hydrolyzing said cooked starch with amylase in an amount and for a sufficient time to achieve a funnel viscosity (measured at 19% solids using a standard funnel) of 7 to 80 seconds, and a dextrose equivalent (DE) of 2 to 40.

    摘要翻译： 一种用于将调味料粘附到食品的方法，包括以下步骤：a）用含有有效量的淀粉酶处理的淀粉的溶液涂覆食品; b）在其上粘附至少一种调味品，调味剂或着色剂; 和c）干燥所得食品; 已经通过蒸煮淀粉制备的淀粉酶处理的淀粉，并且用淀粉酶将所述煮熟的淀粉以一定量和足够的时间酶水解，以达到7至80秒的漏斗粘度（使用标准漏斗以19％固体测量） 和葡萄糖当量（DE）为2-40。

    Method of making pre-cooked filled pasta products by co-extrusion
    3.
    发明授权
    Method of making pre-cooked filled pasta products by co-extrusion 失效
    通过共挤出制备预先烹制的面食产品的方法

    公开(公告)号：US5296247A

    公开(公告)日：1994-03-22

    申请号：US30970

    申请日：1993-03-12

    申请人： David P. Huang ,  Thomas Merolla

    发明人： David P. Huang ,  Thomas Merolla

    IPC分类号： A21C9/06 ,  A21C11/08 ,  A21C11/16 ,  A23L7/109 ,  A23L1/00 ,  A23P1/00

    CPC分类号： A21C11/163 ,  A21C11/08 ,  A21C9/066 ,  A23L7/11

    摘要： A method and apparatus for preparing quick cooking and precooked filled pasta products by preconditioning a blend of a starch material with steam and small amounts of an internal lubricant to produce a semi-moist and partially cooked blend which is cooked and cooled under controlled conditions in a co-rotating twin screw extruder with low shear screw configuration and then co-extruded into the final filled pasta product by extruding the blend through a die, and cutting the extrudate, which may then be dried or otherwise processed.

    摘要翻译： 一种用于通过预处理淀粉材料与蒸汽和少量内部润滑剂的共混物来制备快速烹饪和预煮熟的面食产品的方法和装置，以产生半湿润和部分煮熟的共混物，其在受控条件下在 同向旋转双螺杆挤出机，然后通过将模头挤出共混物并切割挤出物，然后将其挤出成最终填充的面食制品，然后可将其干燥或以其它方式加工。

    Precooked filled pasta products made by co-extrusion
    4.
    发明授权
    Precooked filled pasta products made by co-extrusion 失效
    通过共挤出制成的预煮的面食产品

    公开(公告)号：US5216946A

    公开(公告)日：1993-06-08

    申请号：US789067

    申请日：1991-11-07

    申请人： David P. Huang ,  Thomas Merolla

    发明人： David P. Huang ,  Thomas Merolla

    IPC分类号： A21C9/06 ,  A21C11/08 ,  A21C11/16 ,  A23L7/109

    CPC分类号： A21C9/066 ,  A21C11/08 ,  A21C11/163 ,  A23L7/11

    摘要： A method and apparatus for preparing quick cooking and precooked filled pasta products by preconditioning a blend of a starch material with steam and small amounts of an internal lubricant to produce a semi-moist and partially cooked blend which is cooked and cooled under controlled conditions in a co-rotating twin screw extruder with low shear screw configuration and then co-extruded into the final filled pasta product by extruding the blend through a die, and cutting the extrudate, which may then be dried or otherwise processed.

    摘要翻译： 一种用于通过预处理淀粉材料与蒸汽和少量内部润滑剂的共混物来制备快速烹饪和预煮熟的面食产品的方法和装置，以产生半湿润和部分煮熟的共混物，其在受控条件下在 同向旋转双螺杆挤出机，然后通过将模头挤出共混物并切割挤出物，然后将其挤出成最终填充的面食制品，然后可将其干燥或以其它方式加工。

    Edible hot melt composition
    5.
    发明授权
    Edible hot melt composition 失效
    食用热熔组合物

    公开(公告)号：US06846502B1

    公开(公告)日：2005-01-25

    申请号：US08670885

    申请日：1996-06-26

    申请人： Robert L. Billmers ,  Bruce W. Asplund ,  David P. Huang

    发明人： Robert L. Billmers ,  Bruce W. Asplund ,  David P. Huang

    IPC分类号： A23L1/00 ,  A23L1/0522 ,  A23L1/09 ,  A23B4/10

    CPC分类号： A23L29/35 ,  A23L29/212 ,  A23P20/12

    摘要： The instant invention is directed to a food grade, hot-melt adhesive which may be prepared by blending and melting a starch with a plasticizer and optionally adding a moisture resistant agent. Upon cooling, the solid mass can be aground into a free-flowing powder. The hot melt composition may then be used to apply any of a variety of particulate additives, such as flavoring and coloring agents, to food stuffs by the application of low heat.

    摘要翻译： 本发明涉及食品级热熔粘合剂，其可以通过将淀粉与增塑剂共混并熔融并任选加入防潮剂来制备。 冷却后，固体物质可以搁置成自由流动的粉末。 然后可以通过施加低热量将热熔组合物用于将任何各种颗粒添加剂（如调味剂和着色剂）施用于食品。

    Flavored popping corn with low or no fat
    6.
    发明授权
    Flavored popping corn with low or no fat 失效
    风味低调或无脂肪的玉米

    公开(公告)号：US5753287A

    公开(公告)日：1998-05-19

    申请号：US719039

    申请日：1996-09-24

    申请人： Lisa Chedid ,  David P. Huang ,  Pat Baytan

    发明人： Lisa Chedid ,  David P. Huang ,  Pat Baytan

    IPC分类号： A23L1/00 ,  A23L1/09 ,  A23L1/164 ,  A23L1/18 ,  A23L1/0522

    CPC分类号： C12Y302/01001 ,  A23L29/35 ,  A23L7/122 ,  A23L7/183 ,  A23P20/12 ,  C12Y302/01002 ,  C12Y302/01003

    摘要： A flavored and/or colored unpopped popcorn is prepared by use of an amylase-treated low viscosity starch. Such popcorn may be popped in a microwave oven without the use of added fat or oil. Not only is the caloric content decreased due to lack of added fat, but the resultant popcorn has improved volume and flavor and/or color retention compared to conventional flavored popcorn using fat or oil.

    摘要翻译： 通过使用经淀粉酶处理的低粘度淀粉制备调味和/或着色的未受欢迎的爆米花。 这样的爆米花可以在不使用添加的脂肪或油的微波炉中弹出。 由于缺乏添加的脂肪，热量含量不仅降低，而且与使用脂肪或油的常规风味爆米花相比，所得的爆米花具有改善的体积和风味和/或色泽。