公开(公告)号：US3734672A

公开(公告)日：1973-05-22

申请号：US3734672D

申请日：1971-10-18

Applicant: FOOD TECHNOLOGY

Inventor： GLABE E ,  ANDERSON P ,  LAFTSIDIS S

IPC: A21C11/16 ,  A21C3/00 ,  A23P1/00

CPC classification number: A21C11/16

Abstract: An extrusion die is provided for extruding a cup-shaped shell made from a dough, more specifically a simulated potato skin which is used to make a simulated stuffed baked potato.

Abstract translation: 提供挤出模具用于挤出由面团制成的杯状壳体，更具体地，用于制造模拟填充的烤马铃薯的模拟马铃薯皮肤。

公开(公告)号：US3833413A

公开(公告)日：1974-09-03

申请号：US28656872

申请日：1972-09-05

Applicant: FOOD TECHNOLOGY

Inventor： GLABE E ,  ANDERSON P ,  LAFTSIDIS S

IPC: A23L1/09 ,  A23L1/236 ,  C13K11/00 ,  A23L1/08

CPC classification number: C13K11/00 ,  A23L27/35 ,  A23L29/30

Abstract: A solidified product from high fructose corn syrup is prepared by a process in which a high protein, high water soluble soy protein is incorporated with a high fructose corn syrup to form a slurry prior to dehydration and enhances the crispness and rapidity of crystalline formation when the slurry is subsequently dehydrated as a thin film on a heated surface.

Abstract translation: 高果糖玉米糖浆的固化产物是通过高蛋白，高水溶性大豆蛋白与高果糖玉米糖浆混合以在脱水之前形成浆料并增加结晶形成的脆性和快速性的方法制备的 随后将浆料作为薄膜在加热表面上脱水。

公开(公告)号：US3718484A

公开(公告)日：1973-02-27

申请号：US3718484D

申请日：1970-08-20

Applicant: FOOD TECHNOLOGY

Inventor： GLABE E

IPC: A21D2/18 ,  A23L21/25 ,  A23L27/30 ,  C08L3/02 ,  A23L1/08

CPC classification number: C08L3/02 ,  A21D2/181 ,  A23L21/25 ,  A23L27/33 ,  A23L27/35

Abstract: Dehydrating high fructose corn syrup by slurrying the syrup with ungelatinized starch having a gelatinization temperature of at least 150*F heating the slurry at 15* to 30* degrees below the gelatinization temperature of the starch to condition the starch such that it will only partially gelatinize when the slurry is dried; subsequently drying the slurry in a thin film on a heated surface while simultaneously partially gelatinizing the starch therein.

Abstract translation: 通过将糖浆与糊化温度至少为150°F的未凝胶化淀粉浆化，使浆液加热使浆液在淀粉的凝胶化温度以下15至30℃加热脱水高果糖玉米糖浆，以调节淀粉，使其仅部分凝胶化 当浆料干燥时; 随后在加热表面上的薄膜中干燥浆料，同时使其中的淀粉部分糊化。

公开(公告)号：US3843821A

公开(公告)日：1974-10-22

申请号：US34813573

申请日：1973-04-05

Applicant: FOOD TECHNOLOGY

Inventor： LAFTSIDIS S ,  GLABE E ,  ANDERSON P

IPC: C13B50/00 ,  A23K1/02

CPC classification number: C13B50/008

Abstract: A solidified product from molasses is prepared by a process in which a high protein, high water soluble soy protein is incorporated with molasses to form a slurry prior to dehydration and enhances the crispness and rapidity of crystalline formation when the slurry is subsequently dehydrated as a thin film on a heated surface.

公开(公告)号：US3843820A

公开(公告)日：1974-10-22

申请号：US34813473

申请日：1973-04-05

Applicant: FOOD TECHNOLOGY

Inventor： GLABE E ,  ANDERSON P ,  LAFTSIDIS S

IPC: C13B50/00 ,  A23K1/02

CPC classification number: C13B50/008

Abstract: A solidified product from sorghum syrup is prepared by a process in which a high protein, high water soluble soy protein is incorporated with a sorghum syrup to form a slurry prior to dehydration and enhances the crispness and rapidity of crystalline formation when the slurry is subsequently dehydrated as a thin film on a heated surface.

公开(公告)号：US3792173A

公开(公告)日：1974-02-12

申请号：US3792173D

申请日：1971-12-22

Applicant: FOOD TECHNOLOGY

Inventor： GLABE E

IPC: A23B4/10 ,  A23L13/00 ,  A23L13/60 ,  A22C11/00 ,  A22C18/00

CPC classification number: A23B4/10 ,  A23L13/03 ,  A23L13/62

Abstract: SHRINKAGE OF MEAT PRODUCTS IS RECUCED AND MOISTURE AND JUICES ARE RETAINED BY COATING MEAT PRODUCTS WITH A POWDER CONSISTING ESSENTIALLY OF A DEHYDRATED MIXTURE OF A SUGARYL SYRUP, IN WHICH THE SOLIDS ARE MAINLY MONOSACCHARIDES OR BOTH MONO- AND DISACCHARIDES, WITH OR WIHOUT MINOR AMOUNTS OF HIGHER SACCHARIDES, AND A PARTIALLY GELATINIZED STARCH OF A TUPE HAVING A GELATINIZATION TEMPERATURE OF AT LEAST 150*F. THE RESULTANT MEAT PRODUCTS, UPON COOKING, NOT ONLY LOSE LESS WEIGHT BUT ALSO HAVE A SOFTER TEXTURE AND AN IMPROVED FLAVOR DUE TO GREATER RETENTION OF THE NATURAL JUICES. THE INVENTION IS ESPECIALLY USEFUL FOR COMMINUTED MEATS, FOR EXAMPLE SAUSAGES, HAMBURGER, FRANKFURTERS, AND MEAT LOAVES, BUT IS ALSO APPLICABLE TO INTEGRAL MEAT UNITS IN WHICH THE MEAT HAS NOT BEEN COMMINUTED.

公开(公告)号：US3764344A

公开(公告)日：1973-10-09

申请号：US3764344D

申请日：1971-09-03

Applicant: FOOD TECHNOLOGY

Inventor： GLABE E ,  ANDERSON P ,  LAFTSIDIS S

IPC: A23L7/10 ,  A23L7/109 ,  A23L19/12 ,  A23L1/10 ,  A23L1/12 ,  A23L1/16

CPC classification number: A23L19/135 ,  A23L7/10 ,  A23L7/11

Abstract: A SYNERGISTIC COMBINATION OF DURUM WHEAT SEMOLINA OR DURUM WHEAT SEMOLINA AND POTATO PEEL FLOUR, DEHYDRATED MASHED POTATO GRANULES, POTATO STARCH AND GLYCERIN IS MIXED WITH WATER, THE PROPORTIONS OF SAID INGREDIENTS BEING SUCH AS TO PRODUCE AN EXTRUDABLE DOUGH WHICH WILL HOLD ITS SHAPE. THE DOUGH IS FORMED INTO A CUP-SHAPED SHELL AND WATER REMOVED THEREFROM, E.G., BY HEATING OR BAKING. THE CAVITY OF SAID SHELL IS THEN FILLED WITH MASHED POTATOES AND THE ENTIRE PRODUCT IS FURTHER HEATED OR BAKED, THEREBY PRODUCING A SIMULATED STUFFED BAKED POTATO. SALT, MILK, CHEESE, SOUR CREAM AND OTHER CONDIMENTS CAN BE ADDED.