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1.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：US07648723B2
公开(公告)日：2010-01-19
申请号：US11258759
申请日：2005-10-26
申请人： Jeanny E. Zimeri , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
发明人： Jeanny E. Zimeri , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
IPC分类号： A21D13/00
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％。
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2.发明申请PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT 有权生产含有高纤维含量的低卡路里，挤压，膨胀的食品公开(公告)号：US20100080883A1
公开(公告)日：2010-04-01
申请号：US12631587
申请日：2009-12-04
申请人： Jeanny E. ZIMERI , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
发明人： Jeanny E. ZIMERI , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
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。 凝胶化的淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模具温度和模具压力至少约150psig的挤出之后可以为至少约90重量％。
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3.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：US08163324B2
公开(公告)日：2012-04-24
申请号：US12631587
申请日：2009-12-04
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： 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。 凝胶化的淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模具温度和模具压力至少约150psig的挤出之后可以为至少约90重量％。
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4.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。
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5.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％。
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6.发明授权Aqueous alcoholic aklaline process for cationization and anionization of normal, waxy, and high amylose starches from cereal, legume, tuber and root sources 失效从谷物，豆类，块茎和根源的正常，蜡质和高直链淀粉的阳离子化和阴离子化的水性醇碱法
公开(公告)号：US5827372A
公开(公告)日：1998-10-27
申请号：US648096
申请日：1996-10-21
CPC分类号： C08B31/125 , C08B31/16 , Y02P20/582
摘要： A starch cationization process comprises suspending the starch in an aqueous alcoholic alkaline solvent containing a critical level of water (starch to water ratio 1:3 to 3:1), heating the reaction mixture for a few minutes at 30.degree.90.degree. C., adding a cationizing reagent such as 3-chloro-2-hydroxypropyl-trimethylammonium chloride, heating for 1-24 hours at 30.degree.-80.degree. C., neutralizing, centrifuging, washing and drying of the cake to yield cationic starches with degrees of substitution of 0.01 to 0.12. Amphoteric starches are produced by simultaneous or sequential reaction of an anionic reagent with or after the cationic reagent in the aqueous alcoholic alkaline solvent. Solvent recovery and concentration of effluent solids is facilitated by distillation.
摘要翻译： PCT No.PCT / CA95 / 00538 Sec。 371日期1996年10月21日 102（e）日期1996年10月21日PCT提交1995年9月22日PCT公布。 公开号WO96 / 09327 日期：1996年3月28日淀粉阳离子化工艺包括将淀粉悬浮在含有临界水含量（淀粉与水比1:3至3:1）的含水醇溶液中，在30℃下加热反应混合物几分钟 加入阳离子化试剂如3-氯-2-羟丙基三甲基氯化铵，在30°-80℃下加热1-24小时，中和，离心，洗涤和干燥滤饼，得到阳离子 淀粉取代度为0.01〜0.12。 两性淀粉通过阴离子试剂与阳离子试剂在含水醇性碱性溶剂中或之后的同时或顺序反应产生。 通过蒸馏促进溶剂回收和流出物固体的浓缩。
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