公开(公告)号：US07531199B2

公开(公告)日：2009-05-12

申请号：US10651578

申请日：2003-08-29

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： A21D10/00 ,  A23L1/0522

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量 淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 具有至少30重量％抗酶淀粉的凝胶化淀粉类填充剂可以用于棒型，挤压，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

公开(公告)号：US06352733B1

公开(公告)日：2002-03-05

申请号：US09413325

申请日：1999-10-06

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： C08B3012

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch. Starch-based compositions comprising the high-melting RS type III of the present invention exhibit unexpectedly superior baking characteristics, such as cookie spread, golden brown color, pleasant aroma, and surface cracking which are comparable to those achieved with conventional wheat flour. The high melting point of the enzyme resistant starch, as measured by DSC, permits its use in baked good formulations without substantial loss of enzyme resistance upon baking.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于 原淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 使用晶体成核和传播温度产生耐酶淀粉，其避免了显着产生较低熔点的支链淀粉晶体，较低熔点的直链淀粉晶体和较低熔点的直链淀粉 - 脂质复合物。 使用的成核温度高于支链淀粉晶体的熔点。 所用的传播温度高于任何直链淀粉 - 脂质复合物的熔点，但低于耐酶淀粉的熔点。 包含本发明的高熔点RS型III的淀粉基组合物显示出与传统小麦粉所达到的相当的意想不到的优异的烘烤特性，例如饼干蔓延，金棕色，宜人的香气和表面裂纹。 通过DSC测量，耐酶淀粉的高熔点允许其在烘焙良好配方中使用，而在烘烤时不会显着降低酶抗性。

公开(公告)号：US08367139B2

公开(公告)日：2013-02-05

申请号：US13117942

申请日：2011-05-27

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： A21D10/00

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

公开(公告)号：US07972643B2

公开(公告)日：2011-07-05

申请号：US12435850

申请日：2009-05-05

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： C08B30/00 ,  A21D10/00 ,  A23L1/00

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量 淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 具有至少30重量％抗酶淀粉的凝胶化的淀粉基填充剂可用于棒型，挤压，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

公开(公告)号：US06613373B2

公开(公告)日：2003-09-02

申请号：US10036829

申请日：2002-01-04

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： C08B3012

CPC分类号： C08B30/12 ,  A21D2/186 ,  A21D13/80 ,  A23G3/346 ,  A23G2200/14 ,  A23L29/212 ,  A23L29/35

摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. Agelatinezed, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalypy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于 原淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 Agelatinezed，具有至少30重量％抗酶淀粉的淀粉基填充剂可用于棒型，挤出，片状或旋转模制食品中。 填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

公开(公告)号：US06013299A

公开(公告)日：2000-01-11

申请号：US964224

申请日：1997-11-04

申请人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

发明人： Lynn Haynes ,  Norbert Gimmler ,  John P. Locke, III ,  Mee-Ra Kweon ,  Louise Slade ,  Harry Levine

IPC分类号： A23G3/50 ,  A21D2/00 ,  A21D2/18 ,  A21D10/00 ,  A21D13/08 ,  A23G3/34 ,  A23L1/05 ,  A23L1/0522 ,  A23L1/09 ,  A23L1/10 ,  A23L1/307 ,  C08B30/12 ,  A21D8/02 ,  A23L1/105

CPC分类号： C08B30/12 ,  A21D13/08 ,  A21D2/186 ,  A23G3/346 ,  A23L29/212 ,  A23L29/35 ,  A23G2200/14

摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140.degree. C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch. Starch-based compositions comprising the high-melting RS type III of the present invention exhibit unexpectedly superior baking characteristics, such as cookie spread, golden brown color, pleasant aroma, and surface cracking which are comparable to those achieved with conventional wheat flour. The high melting point of the enzyme resistant starch, as measured by DSC, permits its use in baked good formulations without substantial loss of enzyme resistance upon baking.

摘要翻译： 以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于 原淀粉成分。 使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。 使用晶体成核和传播温度产生耐酶淀粉，其避免了显着产生较低熔点的支链淀粉晶体，较低熔点的直链淀粉晶体和较低熔点的直链淀粉 - 脂质复合物。 使用的成核温度高于支链淀粉晶体的熔点。 所用的传播温度高于任何直链淀粉 - 脂质复合物的熔点，但低于耐酶淀粉的熔点。 包含本发明的高熔点RS型III的淀粉基组合物显示出与传统小麦粉所达到的相当的意想不到的优异的烘烤特性，例如饼干蔓延，金棕色，宜人的香气和表面裂纹。 通过DSC测量，耐酶淀粉的高熔点允许其在烘焙良好配方中使用，而在烘烤时不会显着降低酶抗性。

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：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

CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

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。

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

CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

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％。

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

CPC分类号： A23L7/17 ,  A23L7/117 ,  A23P30/20

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％。