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.

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 。

公开(公告)号：US5514404A

公开(公告)日：1996-05-07

申请号：US351059

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： A21D2/16 ,  A23L29/10 ,  A23L1/035

CPC分类号： A21D2/16 ,  A23L29/10

摘要： Reduced fat, low fat and no-fat baked goods having a substantial amount of ungelatinized starch are produced by replacing a substantial portion of the shortening or fat of the dough with an emulsifier composition. The emulsifier composition increases the tenderness and softness of the baked good, and increases the air-holding capacity, the lubricity, lay time, and machinability of the dough, which would otherwise be diminished by the lower levels of oleaginous composition and higher levels of water. The emulsifier composition comprises: a) at least about 15% by weight, preferably from about 20% by weight to about 40% by weight of at least one polyoxyethylene sorbitan fatty acid ester, b) at least about 5% by weight, preferably from about 10% by weight to about 25% by weight of at least one lecithin, and c) at least about 20% by weight, preferably from about 35% by weight to about 70% by weight of at least one stearoyl lactylate. Polysorbate 60, fluidized soybean lecithin, and sodium stearoyl lactylate, represent the preferred combination of emulsifiers. Fermented crackers, such as saltine or soda crackers, unfermented crackers, cookies, and brownies having reduced fat, low-fat or no added fat may be produced in accordance with the present invention.

摘要翻译： 通过用乳化剂组合物代替面团的大部分起酥油或脂肪来生产具有大量未凝胶化淀粉的脂肪，低脂肪和无脂肪烘焙食品。 乳化剂组合物增加了烘烤物的柔软性和柔软性，并且增加了面团的空气持久能力，润滑性，铺设时间和机械加工性，否则会由于含油组合物的较低水平和较高水平的水分而减少 。 乳化剂组合物包含：a）至少约15重量％，优选约20重量％至约40重量％的至少一种聚氧乙烯脱水山梨醇脂肪酸酯，b）至少约5重量％，优选 约10重量％至约25重量％的至少一种卵磷脂，和c）至少约20重量％，优选约35重量％至约70重量％的至少一种硬脂酰乳糖酸酯。 聚山梨醇酯60，流化大豆卵磷脂和硬脂酰乳酸钠是代表乳化剂的优选组合。 根据本发明，可以生产发酵的饼干，例如盐碱或苏打饼干，未发酵的饼干，饼干和具有降低的脂肪，低脂肪或不加脂肪的布朗尼。

公开(公告)号：US5980967A

公开(公告)日：1999-11-09

申请号：US69998

申请日：1998-04-30

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.

摘要翻译： 通过预胶化的蜡质淀粉，预胶化的马铃薯淀粉和任选的改性马铃薯淀粉获得具有多个表面气泡的基于小麦的切片状小吃，所述多个表面气泡包括在小吃的基本上未发酵的相邻部分上方延伸的空气袋 。 预胶化的马铃薯淀粉在烘焙小吃中产生脆脆的松脆质地。 预糊化的蜡状淀粉在烘烤之前至少基本均匀地水合，以在烘烤期间产生气泡并保持气泡。 预糊化的马铃薯淀粉在烘烤前至少基本均匀地水合，以控制由预胶化的蜡状淀粉引起的起泡并控制小吃片的起泡和未沸腾部分的质地。 使用含麸质的小麦粉和泡沫形成量的预胶化蜡质淀粉提供粘结的，不粘的，可延展的，可连续加工的面团。 在烘烤过程中活化的改性马铃薯淀粉可用于增强起泡部分和未沸腾部分的表面起泡和脆性。 预胶化蜡质玉米淀粉的用量可以为约3重量％至约20重量％，预胶化马铃薯淀粉的用量可以为约1.5重量％至约20重量％ 每个都是基于小麦面粉的重量。 预胶化蜡质淀粉的量与马铃薯淀粉的总量的重量比可以为约0.45:1至约1:1。 非发酵和发酵的还原脂肪，低脂肪和无脂肪焙烤产品以及全脂肪非发酵和发酵的烘焙产品可以生产具有起泡表面和脆性，脆性，非粉末状 ，芯片般的质感，但具有小麦饼干味道。

公开(公告)号：US06479090B1

公开(公告)日：2002-11-12

申请号：US09322184

申请日：1999-05-28

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

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

IPC分类号： A23L110

CPC分类号： A21D2/186 ,  A21D13/16 ,  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.

摘要翻译： 通过预胶化的蜡质淀粉，预胶化的马铃薯淀粉和任选的改性马铃薯淀粉获得具有多个表面气泡的基于小麦的切片状小吃，所述多个表面气泡包括在小吃的基本上未发酵的相邻部分上方延伸的空气袋 。 预胶化的马铃薯淀粉在烘焙小吃中产生脆脆的松脆质地。 预糊化的蜡状淀粉在烘烤之前至少基本均匀地水合，以在烘烤期间产生气泡并保持气泡。 预糊化的马铃薯淀粉在烘烤前至少基本均匀地水合，以控制由预胶化的蜡状淀粉引起的起泡并控制小吃片的起泡和未沸腾部分的质地。 使用含麸质的小麦粉和泡沫形成量的预胶化蜡质淀粉提供粘结的，不粘的，可延展的，可连续加工的面团。 在烘烤过程中活化的改性马铃薯淀粉可用于增强起泡部分和未沸腾部分的表面起泡和脆性。 预胶化蜡质玉米淀粉的用量可以为约3重量％至约20重量％，预胶化马铃薯淀粉的用量可以为约1.5重量％至约20重量％ 每个都是基于小麦面粉的重量。 预胶化蜡质淀粉的量与马铃薯淀粉的总量的重量比可以为约0.45:1至约1:1。 非发酵和发酵的还原脂肪，低脂肪和无脂肪焙烤产品以及全脂肪非发酵和发酵的烘焙产品可以生产具有起泡表面和脆性，脆性，非粉末状 ，芯片般的质感，但具有小麦饼干味道。

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。

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。

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：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。

公开(公告)号：US08920859B2

公开(公告)日：2014-12-30

申请号：US13423371

申请日：2012-03-19

申请人： Daniel Albert Green ,  H. David Rosenfeld ,  Michael Jonathan Doby ,  Scott Winston ,  Harry Levine ,  Louise Slade ,  Dennis Brooks

发明人： Daniel Albert Green ,  H. David Rosenfeld ,  Michael Jonathan Doby ,  Scott Winston ,  Harry Levine ,  Louise Slade ,  Dennis Brooks

IPC分类号： A23B4/03 ,  A23B4/044 ,  C07J9/00 ,  C07J13/00 ,  A23G9/04 ,  A23L1/30 ,  A23L2/52 ,  A23G9/42 ,  A23G9/52 ,  C07J75/00

CPC分类号： C07J13/00 ,  A23G9/045 ,  A23G9/42 ,  A23G9/52 ,  A23G2200/14 ,  A23L2/52 ,  A23L33/11 ,  C07J75/00

摘要： A stigmasterol-rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than 50 ppm ethanol, and wherein stigmasterol is at least 98% in the anhydrous form. A ready-to-freeze beverage is provided comprising the stigmasterol-rich composition and water, with optional additives. A frozen beverage is prepared from the ready-to-freeze beverage as a pourable slush. There are further provided processes to prepare the ready-to-freeze beverage and the frozen slush beverage.

摘要翻译： 制备富含豆甾醇的植物甾醇组合物，其中所述组合物包含至少50％的豆甾醇，基于植物甾醇的总重量，不超过1000ppm的水，不超过50ppm的乙醇，并且其中豆甾醇在至少98％ 无水形式。 提供包含富含豆甾醇的组合物和水的可冷却饮料和可选的添加剂。 冷冻饮料由即将冷冻的饮料制成，作为可倾倒的泥浆。 还提供了制备即冻即饮料和冷冻冷冻饮料的方法。