利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

11 条记录 (耗时 0.047 秒)

    Potato based dough containing highly pectinated cellulosic fibers
    9.
    发明授权
    Potato based dough containing highly pectinated cellulosic fibers 失效
    马铃薯面团含有高度分离的纤维素纤维

    公开(公告)号：US4876102A

    公开(公告)日：1989-10-24

    申请号：US139527

    申请日：1987-12-30

    申请人： Robert D. Feeney ,  Robert L. Prosise ,  Joseph McGrady ,  Raymond L. Niehoff

    发明人： Robert D. Feeney ,  Robert L. Prosise ,  Joseph McGrady ,  Raymond L. Niehoff

    IPC分类号： A23L1/217 ,  A23L1/308

    CPC分类号： A23L33/24 ,  A23L19/19 ,  A23L33/21 ,  Y10S426/808

    摘要： Improved fried food potato-based products are formulated by the addition of certain water absorbent cellulosic fibers (hereinafter "fibrous cellulosic material"), preferably those high in pectin (hereinafter "cellulosic absorbent material"), most preferably Modified Citrus Absorbent Material (hereinafter "MCAM") or sugar beet pulp absorbent material (hereinafter "SAM") to the dough thereof to achieve increased workability of said dough after mixing and storage, and enhanced texture and flavor of said fried foods after frying. In addition, increased retention of crispness after the microwave reheating thereof in a fry-freeze-microwave cycle is accomplished. Most preferred fiber source is the highly pectinated cellulosic fiber MCAM, derived from citrus albedo, and is added to the potato-based dough in an amount approximately equal to 6% by weight.

    摘要翻译： 通过添加某些吸水性纤维素纤维（以下称为“纤维状纤维素材料”），优选使用高级果胶（以下称为“纤维素吸收材料”），最优选改性柑橘类吸收材料（以下称为“ MCAM“）或甜菜浆吸收材料（以下称为”SAM“），以在混合和储存之后实现所述面团的增加的可加工性，并且在油炸之后增强所述油炸食品的质地和风味。 另外，在微波加热之后，在油炸 - 微波 - 微波循环中增加了脆度的保留。 最优选的纤维来源是衍生自柑橘反照率的高度提取的纤维素纤维MCAM，并以大约等于6重量％的量加入到基于马铃薯的面团中。

    Process for making brownies containing cellulosic fiber
    10.
    发明授权
    Process for making brownies containing cellulosic fiber 失效
    制备含有纤维素纤维的布朗尼的方法

    公开(公告)号：US4774099A

    公开(公告)日：1988-09-27

    申请号：US869157

    申请日：1986-05-30

    申请人： Robert D. Feeney ,  Robert L. Prosise ,  Joseph McGrady ,  Raymond L. Niehoff ,  David A. Volker

    发明人： Robert D. Feeney ,  Robert L. Prosise ,  Joseph McGrady ,  Raymond L. Niehoff ,  David A. Volker

    IPC分类号： A21D2/18 ,  A21D10/00

    CPC分类号： A21D10/005 ,  A21D2/188 ,  Y10S426/804

    摘要： The present invention relates to improved baked goods, and in particular brownies, which contain an absorbent edible fiber. Improvements have been noted in the areas of chocolate flavor display, texture, tolerance to underbaking, height and moisture retention. The baked goods are made from a mix which comprises from about 0.1% to about 10% cellulosic fiber, from about 45% to about 65% sugar, from about 15% to about 35% flour, from about 3% to about 18% shortening, from about 0% to about 12% cocoa, and from about 0% to about 4% starch, the balance being conventional baked good additives. The finished baked goods comprise from about 68% to about 93% of the mix, from about 0.5% to about 6% egg solids, from about 0% to about 16% oil, and from about 5% to about 20% water.

    摘要翻译： 本发明涉及改良的烘焙食品，特别是含有吸收性食用纤维的布朗尼。 在巧克力风味显示，质地，耐低温，高度和保湿性方面已经注意到了改进。 烘焙食品由混合物制成，其包含约0.1％至约10％的纤维素纤维，约45％至约65％的糖，约15％至约35％的面粉，约3％至约18％的起酥油 ，约0％至约12％的可可，和约0％至约4％的淀粉，余量为常规烘烤的良好添加剂。 完成的烘焙食品包括约68％至约93％的混合物，约0.5％至约6％的卵固体，约0％至约16％的油和约5％至约20％的水。