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公开(公告)号：US4657770A
公开(公告)日：1987-04-14
申请号：US749372
申请日：1985-06-27
CPC分类号： A21D15/00
摘要： The process of staling of starch based food products, including baked or extruded breads and cooked pasta or rice, can be accelerated over the conventional method of holding at room temperature by use of a time-temperature-moisture protocol whereby, for example, freshly baked or extruded bread is cooled and subsequently heated to allow the formation of a unified crystalline structure characteristic of staled bread.
摘要翻译： 通过使用时间 - 温度 - 湿度方案在常温下保持的常规方法，可以加速淀粉基食品（包括烘烤或挤出的面包和熟面食或米饭）的加工过程，由此例如新鲜烘烤 或挤出的面包被冷却并随后加热，以形成统一的结晶结构特征的陈年面包。
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公开(公告)号：US20070054029A1
公开(公告)日：2007-03-08
申请号：US11219928
申请日：2005-09-06
申请人： George Squire , Andrew McPherson , Edward Larue , Louise Slade , Lynn Haynes
发明人： George Squire , Andrew McPherson , Edward Larue , Louise Slade , Lynn Haynes
IPC分类号： A23L1/00
CPC分类号： A23L33/26 , A23L7/174 , A23L29/231 , A23L29/238 , A23L29/35 , A23L33/24
摘要： Methods for providing cooked rice with enhanced levels of fiber, wherein the fiber-containing cooked rice is suitable and especially adapted for use in preparing fiber-containing rice-based cereal products and especially for preparing fiber-containing puffed rice-based cereal products, are provided.
摘要翻译： 提供纤维水平提高的米饭的方法，其中含有纤维的熟米是适合的，特别适用于制备含纤维的基于米的谷物产品，特别是用于制备含纤维膨化的基于米的谷物产品， 提供。
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3.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。
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4.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。
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5.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。
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6.发明授权公开(公告)号：US06616957B1
公开(公告)日：2003-09-09
申请号：US09723378
申请日：2000-11-28
申请人： Carolyn Louise Wilhelm , Tim Michael Adrianson , Diane Louise Gannon , Edward Douglas Howey , Harold Ira Levine , Patricia Ann Mozeke , Louise Slade
发明人： Carolyn Louise Wilhelm , Tim Michael Adrianson , Diane Louise Gannon , Edward Douglas Howey , Harold Ira Levine , Patricia Ann Mozeke , Louise Slade
IPC分类号： A23L110
CPC分类号： A21D13/068 , A23L7/1975 , A23L7/198
摘要： A process is provided for making reduced fat, low fat or no-fat graham-based crackers and flour for the production thereof. The process for making the flour includes providing whole wheat berries having a moisture content of from about 15% by weight to about 20% by weight, radiating the berries with infrared (IR) energy, optionally maintaining the berries at an elevated temperature of from about 80° C. to about 110° C. for a period of time up to about one hour, and cooling, drying and comminuting the treated berries. The moisture content of the berries can be adjusted by moistening or tempering the berries prior to treatment with IR energy. The moisture content, optional tempering conditions, amount of irradiated IR energy, the elevated temperature, and the various treatment periods are sufficient to inactivate lipase and lipoxygenase in the berries yet insufficient to gelatinize more than about 20% of the starch in the berries. The graham flour has excellent shelf-life stability, and can be used to obtain machinable doughs on a mass production, continuous basis. Baked goods made from the flour have a surprisingly crunchy texture.
摘要翻译： 提供了一种制备减肥脂肪，低脂肪或无脂肪的基于酪蛋白的饼干和面粉用于生产的方法。 制作面粉的方法包括提供水分含量为约15重量％至约20重量％的全麦浆果，用红外（IR）能量辐射浆果，任选地将浆果保持在约 80℃至约110℃，持续约1小时的时间，并冷却，干燥并粉碎处理过的浆果。 在用IR能量处理之前，可以通过润湿或回火浆果来调节浆果的水分含量。 水分含量，任选的回火条件，照射的IR能量的量，升高的温度和各种处理时间足以灭活浆果中的脂肪酶和脂氧合酶，但不足以胶化约20％的浆果中的淀粉。 格拉姆面粉具有优良的保质期稳定性，可以在大量生产，连续的基础上获得可加工面团。 由面粉制成的烤制品有令人惊讶的松脆质感。
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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.
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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。
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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 。
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公开(公告)号：US4374151A
公开(公告)日：1983-02-15
申请号：US209911
申请日：1980-11-24
申请人： Ted R. Lindstrom , Louise Slade
发明人： Ted R. Lindstrom , Louise Slade
摘要： A frozen, leavened dough suitable for immediate baking when taken from frozen storage is prepared from the usual dough ingredients and the addition of an exogenous quantity, or the generation of an endogenous quantity of a melting-point depressant such as ethanol. In order for the frozen dough to behave as an unfrozen dough having a good loaf volume and oven spring when baked, the dough must contain from about 5% up to about 20% of a melting-point depressant, with respect to the weight of water contained in the dough.
摘要翻译： 从通常的面团成分和外来量的添加，或产生内生量的熔点降低剂如乙醇制备适合于从冷冻储存器中立即烘烤的冷冻发酵面团。 为了使冷冻的面团在烘烤时表现为具有良好的面包体积和烘箱温度的未冷冻的面团，面团必须含有约5％至约20％的熔点降低剂，相对于水的重量 包含在面团中。
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