-
公开(公告)号：US5695804A
公开(公告)日：1997-12-09
申请号：US217466
申请日：1994-03-24
申请人： Diane L. Hnat , Harry Levine , Louise Slade , Richard P. Maitland , Wayne Brown , Patricia A. Mozeke
发明人： Diane L. Hnat , Harry Levine , Louise Slade , Richard P. Maitland , Wayne Brown , Patricia A. Mozeke
摘要： A durum wheat-based ingredient, preferably durum wheat flour, is used in the production of chip-like snacks having a very crunchy, fracturable, non-mealy texture. A machinable dough is formed from at least one durum wheat ingredient, such as durum flour, a no-gluten or low-gluten content starchy material, such as dehydrated potato flakes, water, and a reducing agent, such as sodium metabisulfite. The amount of the durum wheat ingredient may be from about 45% by weight to about 75% by weight, and the amount of reducing agent may be from about 50 ppm to about 300 ppm, based upon the total weight of the durum wheat ingredient and no-gluten or low-gluten content starchy material used to form the machinable dough. The dough may be sheeted, cut into pieces, and baked to a moisture content of less than about 4% by weight. The doughs may be used to produce reduced-fat, low-fat, or zero-fat chip-like products which provide a snapping or cracking sound upon breaking. The reducing agent promotes machinability and a crunchy, non-mealy chip-like texture in the snack.
摘要翻译： 硬粒小麦基成分，优选硬粒小麦粉，用于生产具有非常松脆，可破碎，非粉碎质地的切片状小吃。 可加工的面团由至少一种硬粒小麦成分形成，例如硬粒小麦粉，无谷蛋白或低谷蛋白含量的淀粉物质，例如脱水马铃薯片，水和还原剂如偏亚硫酸氢钠。 硬粒小麦成分的量可以为约45重量％至约75重量％，并且还原剂的量可以为约50ppm至约300ppm，基于硬粒小麦成分的总重量， 用于形成可加工面团的淀粉状材料的无面筋或低麸质含量。 面团可以被切片，切成块，并烘烤成含水量小于约4重量％。 面团可用于生产减脂，低脂肪或零脂肪的片状产品，其在断裂时提供咬合或破裂的声音。 还原剂促进了小吃中的机械加工性和脆性，非粉碎的芯片状织构。
-
2.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
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。
-
3.发明授权公开(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
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。
-
4.发明授权Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation 有权可烘烤，润滑，甜蜜，奶油，低湿度的填料产品及其制备工艺公开(公告)号：US06863911B2
公开(公告)日：2005-03-08
申请号：US10616726
申请日：2003-07-10
申请人： Jeanny Zimeri , Chii-Fen Wang , Zhen-Yi Yan , Harry Levine , Louise Slade , Weizhu Yu , Julia Leigh DesRochers
发明人： Jeanny Zimeri , Chii-Fen Wang , Zhen-Yi Yan , Harry Levine , Louise Slade , Weizhu Yu , Julia Leigh DesRochers
IPC分类号： A21D13/00 , A23C19/093 , A23C20/00 , A23G3/00 , A23G3/34 , A23L20060101 , A23L9/20
CPC分类号： A23G3/343 , A21D2/181 , A21D13/17 , A21D13/19 , A21D13/22 , A21D13/24 , A21D13/28 , A21D13/31 , A21D13/32 , A21D13/38 , A23C19/093 , A23C20/00 , A23L9/20
摘要： A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.
摘要翻译： 具有光滑口感的奶油产品是烘烤稳定的，适合作为烘焙食品的填料或顶部。 在优选的形式中，它包括：至少30重量％的不连续脂肪部分; 至少20％的用于提供甜度和稳定性的连续水性液体组分，其包含液体糖和液体多元醇，其中液体糖和液体多元醇的总重量为水性液体组分重量的40至95％固体，以及 连续的含水液体组分优选含有少于20％的水。 可以使用任选的悬浮固体部分。 奶油产品，其中水分含量为总组合物的2至10重量％，糖，多元醇和其它可溶性固体的总量占总产品的约25至65％，足以提供 对于总产品，Aw小于0.5，可与可烘烤面团组合并烘烤。
-
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
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.
-
公开(公告)号：US5523106A
公开(公告)日：1996-06-04
申请号：US191971
申请日：1994-02-03
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。
-
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
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 。
-
8.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：US08563065B2
公开(公告)日：2013-10-22
申请号：US13437485
申请日：2012-04-02
申请人： Jeanny E. Zimeri , Lynn Haynes , Allan R. Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
发明人： Jeanny E. Zimeri , Lynn Haynes , Allan R. Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
IPC分类号： A21D13/00
摘要： Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are 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 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，直接膨胀的高纤维低热量食品，如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过更换大部分的 至少一种含有凝胶化，耐酶的淀粉III型成分或作为低热量的高纤维面粉替代物的填充剂的面粉。 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挤出后至少约90重量％，模头温度至少约100℃，模压至少约150psig。
-
9.发明授权Process for making enzyme-resistant starch for reduced-calorie flour replacer 有权制备耐热淀粉用于低热量面粉替代品的方法公开(公告)号：US07531199B2
公开(公告)日：2009-05-12
申请号：US10651578
申请日：2003-08-29
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： A21D10/00 , A23L1/0522
CPC分类号： C08B30/12 , A21D2/186 , A21D13/80 , A23G3/346 , A23G2200/14 , A23L29/212 , A23L29/35
摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量 淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 具有至少30重量％抗酶淀粉的凝胶化淀粉类填充剂可以用于棒型，挤压，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。
-
10.发明申请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：US20070092620A1
公开(公告)日：2007-04-26
申请号：US11258759
申请日：2005-10-26
申请人： Jeanny Zimeri , Lynn Haynes , Allan Olson , Vijay Arora , Louise Slade , Harry Levine , Meera Kweon
发明人： Jeanny Zimeri , Lynn Haynes , Allan Olson , Vijay Arora , Louise Slade , Harry Levine , Meera Kweon
IPC分类号： A21D10/00
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％。
-
-
-
-
-
-
-
-
-
搜索结果
53 条记录 (耗时 0.036 秒)
