公开(公告)号：US5532018A

公开(公告)日：1996-07-02

申请号：US195270

申请日：1994-02-14

申请人： Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia I. Crawford ,  Ronald L. Meibach

发明人： Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia I. Crawford ,  Ronald L. Meibach

IPC分类号： A23C19/05 ,  A23C19/082 ,  A23C19/00

CPC分类号： A23C19/054 ,  A23C19/082 ,  A23C2250/25 ,  Y10S426/804

摘要： A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment of the invention, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ or may be pregelled. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

摘要翻译： 低脂天然奶酪由脱脂牛奶或脱脂奶酪制成。 在本发明的一个实施方案中，将凝胶形成脂肪模拟物加入脱脂乳中以提供奶酪底物。 凝胶形成脂肪模拟物可以原位凝胶化或可能被预凝胶化。 然后将奶酪底物进行奶酪制作程序以提供干酪凝乳。 然后将奶酪凝乳固化，以提供低脂脱脂奶酪。 将脱脂乳酪粉碎并加热至约140°F至约180°F的温度一段足以提供均匀的干酪质量的时间。 然后将奶酪块包装以提供低脂肪天然干酪。

公开(公告)号：US5518754A

公开(公告)日：1996-05-21

申请号：US293393

申请日：1994-08-19

申请人： Mark S. Miller ,  Kevin J. Surber

发明人： Mark S. Miller ,  Kevin J. Surber

IPC分类号： A23D9/013 ,  A23G1/00 ,  A23G1/36 ,  A23G1/38 ,  A23G1/40 ,  A23G1/48 ,  A23D7/005

CPC分类号： A23G1/48 ,  A23D9/013 ,  A23G1/36 ,  A23G1/38 ,  A23G1/40 ,  Y10S426/804

摘要： Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters are provided which have texture and mouthfeel properties similar to conventional chocolate products. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent. The sucrose fatty acid polyesters used do not necessarily mimic the theological and thermal properties of cocoa butter. Rather, the desired texture and mouthfeel properties of the chocolate products of this invention are obtained by incorporating a hydrogenated or hardened oil (i.e., a hardstock triglyceride) and an emulsifier selected from the group consisting of lactylated glycerides, sorbitan esters, acetylated glycerides, polysorbate esters, and polyglycerol esters, along with the one or more sucrose fatty acid polyesters, into conventional chocolate formulations containing essentially no cocoa butter or substantially reduced levels of cocoa butter. In one especially preferred embodiment, two sucrose fatty acid polyesters of different firmness and having high levels of sucrose fatty acid octaesters are employed. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content. Moreover, the texture and mouthfeel properties can be varied for various uses by varying the relative proportions of the sucrose fatty acid polyesters and the hardened oil.

摘要翻译： 提供含有蔗糖脂肪酸聚酯的低脂肪或减脂巧克力产品，其具有类似于常规巧克力产品的质地和口感特性。 这些巧克力产品使用蔗糖脂肪酸聚酯或蔗糖脂肪酸聚酯的混合物代替常规可可脂成分制备。 使用的蔗糖脂肪酸聚酯不一定模仿可可脂的神学和热学性质。 相反，本发明的巧克力产品的期望的质地和口感性质通过加入氢化或硬化的油（即，甘油三酯甘油三酯）和选自以下的乳化剂来获得：乳化剂甘油酯，脱水山梨糖醇酯，乙酰化甘油酯，聚山梨醇酯 酯和聚甘油酯与一种或多种蔗糖脂肪酸聚酯一起加入到基本上不含可可脂或基本上降低可可脂水平的常规巧克力制剂中。 在一个特别优选的实施方案中，使用具有不同硬度和高含量蔗糖脂肪酸八酯的两种蔗糖脂肪酸聚酯。 改进的巧克力产品具有类似的传统巧克力的质地和口感特性，具有显着更少的热量和更低的脂肪含量。 此外，通过改变蔗糖脂肪酸聚酯和硬化油的相对比例，可以改变各种用途的质地和口感性质。

公开(公告)号：US5474795A

公开(公告)日：1995-12-12

申请号：US293694

申请日：1994-08-19

申请人： Kevin J. Surber ,  Mark S. Miller

发明人： Kevin J. Surber ,  Mark S. Miller

IPC分类号： A23G1/00 ,  A23G1/36 ,  A23G1/38 ,  A23G1/40 ,  A23D7/01

CPC分类号： A23G1/40 ,  A23G1/36 ,  A23G1/38 ,  Y10S426/804

摘要： Low-fat or reduced-fat chocolate products containing sucrose fatty acid polyesters and dextrose are provided which have texture and mouthfeel properties similar to conventional chocolate products. The sweetener used is dextrose or blends of dextrose and sucrose. These chocolate products are prepared using a sucrose fatty acid polyester or a blend of sucrose fatty acid polyesters in place of the conventional cocoa butter constituent and dextrose or blends of dextrose and sucrose in place of the convention sucrose sweetener. The preferred form of dextrose is dextrose monohydrate. The sucrose fatty acid polyesters used do not necessarily mimic the rheological and thermal properties of cocoa butter. The improved chocolate products have similar texture and mouthfeel properties of conventional chocolate with significantly fewer calories and lower fat content. Moreover, the texture and mouthfeel properties can be varied for various uses by varying the relative proportions of the sucrose fatty acid polyesters and the relative proportions of the dextrose and sucrose in the sweetener. The use of dextrose results in chocolate compositions having improved mouthfeel and significantly reduced levels of waxiness.

摘要翻译： 提供含有蔗糖脂肪酸聚酯和葡萄糖的低脂肪或减脂巧克力产品，其具有类似于常规巧克力产品的质地和口感特性。 所用的甜味剂是葡萄糖或葡萄糖和蔗糖的混合物。 这些巧克力产品使用蔗糖脂肪酸聚酯或蔗糖脂肪酸聚酯的混合物代替常规可可脂组分和右旋糖或葡萄糖和蔗糖的共混物代替常规的蔗糖甜味剂来制备。 葡萄糖的优选形式是一水合葡萄糖。 所使用的蔗糖脂肪酸聚酯不一定模仿可可脂的流变学和热学性质。 改进的巧克力产品具有类似的传统巧克力的质地和口感特性，具有显着更少的热量和更低的脂肪含量。 此外，通过改变蔗糖脂肪酸聚酯的相对比例和甜味剂中葡萄糖和蔗糖的相对比例，可以改变各种用途的质地和口感性质。 使用葡萄糖导致巧克力组合物具有改善的口感并显着降低蜡质水平。

公开(公告)号：US6033710A

公开(公告)日：2000-03-07

申请号：US928609

申请日：1997-09-12

申请人： Mark S. Miller ,  Kevin J. Surber ,  Daniel G. Lis ,  Robert W. Martin, Jr. ,  Gerard L. Hasenhuettl

发明人： Mark S. Miller ,  Kevin J. Surber ,  Daniel G. Lis ,  Robert W. Martin, Jr. ,  Gerard L. Hasenhuettl

IPC分类号： A23D7/015 ,  A23G9/00 ,  A23G9/32 ,  A23G9/52 ,  A23L1/00 ,  A23L1/035 ,  A23L1/308 ,  A23L1/48 ,  A23D9/007

CPC分类号： A23G9/52 ,  A23D7/015 ,  A23G9/322 ,  A23L29/10 ,  A23L33/26 ,  A23L35/20 ,  A23P30/40 ,  A23V2002/00

摘要： A mouthfeel and lubricity enhancing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.

摘要翻译： 提供了用于减肥食品的口感和润滑性增强组合物。 该组合物是由二乙酰酒石酸单脂肪酸甘油酯酯和亲水亲油平衡高于约10和熔点高于约100°F的第二酯的混合物提供的酯泡囊的水性凝胶基质。

公开(公告)号：US5532022A

公开(公告)日：1996-07-02

申请号：US328392

申请日：1994-10-24

申请人： Mark S. Miller ,  Kevin J. Surber

发明人： Mark S. Miller ,  Kevin J. Surber

IPC分类号： A23G3/00 ,  A23G3/40 ,  A23G3/42 ,  A23G9/32 ,  A23G9/34 ,  A23G1/00

CPC分类号： A23G3/42 ,  A23G3/40 ,  A23G9/327 ,  A23G9/34

摘要： The present invention is directed to an aqueous gel matrix which replaces triglyceride fat in chocolate and similar confection products. The product is prepared from a mixture including a gelling type maltodextrin, sugar, flavor particles and water. The confection product has a melting temperature of about 140.degree. F., has a firm chocolate-type consistency at temperatures below about 32.degree. F. and has a firmness ranging from that of chocolate sauce to that of butter or margarine at temperatures in the range of from about 32.degree. F. to about 140.degree. F. The melting properties of the low fat confection product of the invention make it particularly suitable for use in frozen dessert products.

摘要翻译： 本发明涉及一种水性凝胶基质，其取代了巧克力中的甘油三酯脂肪和类似的甜食产品。 该产品由包括胶凝型麦芽糖糊精，糖，风味颗粒和水的混合物制备。 甜食产品的熔融温度约为140°F，在低于约32°F的温度下具有坚固的巧克力型稠度，并且在温度范围内具有巧克力酱至黄油或人造奶油的坚固度。 约32°F至约140°F。本发明的低脂甜食产品的熔融特性使其特别适用于冷冻甜点产品。

公开(公告)号：US5532019A

公开(公告)日：1996-07-02

申请号：US466993

申请日：1995-06-05

申请人： Mark S. Miller ,  Kevin J. Surber

发明人： Mark S. Miller ,  Kevin J. Surber

IPC分类号： A23L1/24 ,  A23L1/308

CPC分类号： A23L33/26 ,  A23L27/60

摘要： A method of making stable, low-calorie emulsion-type dressings wherein the triglyceride oil is replaced wholly or partially with an edible, wholly or partially nondigestible, low-calorie polyol fatty acid polyester is provided. A preemulsion containing at least a portion of the polyol fatty acid polyester, preferably sucrose fatty acid polyester, is prepared in a thickened gum solution. The preemulsion is then combined with the remaining ingredients. Stable mayonnaise-type products can be prepared containing about 40 to 60 weight percent polyol fatty acid polyesters. By incorporating a starch, viscous salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters can be prepared. The mayonnaise-type products can be used as a base for pourable salad dressings containing about 12 to 50 weight percent polyol fatty acid polyesters.

摘要翻译： 提供了一种制备稳定的低热量乳液型敷料的方法，其中甘油三酯油全部或部分用可食用的全部或部分不易消化的低热量多元醇脂肪酸聚酯代替。 在增稠的胶溶液中制备含有至少一部分多元醇脂肪酸聚酯，优选蔗糖脂肪酸聚酯的预乳液。 然后将预乳液与剩余的成分组合。 可以制备稳定的蛋黄酱型产品，其含有约40至60重量％的多元醇脂肪酸聚酯。 通过掺入淀粉，可以制备含有约12至50重量％的多元醇脂肪酸聚酯的粘性色拉调味品。 蛋黄酱类产品可用作含有约12至50重量％多元醇脂肪酸聚酯的可倾斜沙拉酱的基料。

公开(公告)号：US5486372A

公开(公告)日：1996-01-23

申请号：US207395

申请日：1994-03-08

申请人： Robert W. Martin ,  Mark S. Miller ,  Kevin J. Surber

发明人： Robert W. Martin ,  Mark S. Miller ,  Kevin J. Surber

IPC分类号： A23G9/04 ,  A23G9/32 ,  A23G9/34 ,  A23G9/46

CPC分类号： A23G9/34 ,  A23G9/04 ,  A23G9/327 ,  A23G9/46 ,  Y10S426/804

摘要： A frozen dairy dessert product having on a non-flavored basis, from about 3% to about 20% of a polyol fatty acid polyester, from 0% to about 8% of a triglyceride fat, from about 0.3% to about 0.7% of an emulsifier, from about 10% to about 19% of milk solids not fat, from about 6% to about 15% of a carbohydrate sweetener, such as sucrose, from 0% to about 15% (dry solids basis) of low dextrose equivalent corn syrup solids having a dextrose equivalent (DE) of from about 20 to about 36, from 0% to about 6% (dry solids basis) of high DE corn syrup solids having a DE of from about 36 to about 95, from 0% to 6% (dry solids basis) of dextrin having a DE of less than about 20, from 0% to about 3% of starch and from 0% to about 0.5% stabilizer.A white mix containing all of the ingredients is prepared by adding the ingredients, including the polyol polyester to heated water with agitation. The white mix is pasteurized and homogenized at high pressure of above about 5000 psig to provide a pre-blend of the frozen dairy dessert components.

摘要翻译： 一种无味的冷冻乳制甜点产品，约3％至约20％的多元醇脂肪酸聚酯，0％至约8％的甘油三酯脂肪，约0.3％至约0.7％ 乳糖剂，约10％至约19％的不含脂肪的乳固体，约6％至约15％的碳水化合物甜味剂，例如蔗糖，低葡萄糖当量玉米的0％至约15％（干固体） 葡萄糖当量（DE）为约20至约36，0％至约6％（干固体）的高DE玉米糖浆固体，DE为约36至约95，0％至 6％（干固体含量）糊精的DE小于约20，0％至约3％的淀粉和0％至约0.5％的稳定剂。 通过在搅拌下将包含多元醇多酯的成分加入加热的水中制备含有所有成分的白色混合物。 将白色混合物在高于约5000psig的高压下进行巴氏灭菌并均化，以提供冷冻乳制甜点组分的预混合物。

公开(公告)号：US5378478A

公开(公告)日：1995-01-03

申请号：US175612

申请日：1993-12-30

申请人： Mark S. Miller ,  Kevin J. Surber

发明人： Mark S. Miller ,  Kevin J. Surber

IPC分类号： A23C19/028 ,  A23C19/093 ,  A23C20/00

CPC分类号： A23C19/0285 ,  A23C19/093 ,  Y10S426/804

摘要： The present invention is directed to a method for the manufacture of a natural cheese. In the method, moisture, salts and lactose are removed from skim milk by ultrafiltration and diafiltration to provide a retentate having between about 60% and about 85% moisture, between about 0.7% and about 2.5% salts, and less than about 1.8% lactose. A lactic acid producing cheese culture is then added to the retentate and the retentate is fermented to a pH of between about 4.8 and about 5.6. The fermentation is effected without coagulating the retentate. An emulsion is then prepared by homogenizing a mixture of an aqueous material and a fat. The emulsion contains from about 10% to about 70% fat. The fat comprises from about 25% to 100% of a polyol fatty acid polyester with the balance being a triglyceride fat. The fermented retentate and the emulsion are then blended together. A milk clotting enzyme is added to the blend and the blend is immediately subjected to evaporation. Moisture is evaporated from the blend to provide a pre-cheese having from about 45% to about 60% solids. The pre-cheese is then cured to provide a natural cheese having a fat level of from about 7% to about 45%.

摘要翻译： 本发明涉及一种制造天然干酪的方法。 在该方法中，通过超滤和渗滤从脱脂乳中除去水分，盐和乳糖，以提供具有约60％至约85％水分之间，约0.7％至约2.5％盐和小于约1.8％乳糖的渗余物 。 然后将乳酸生产干酪培养物加入到渗余物中，并将渗余物发酵至约4.8至约5.6的pH。 发酵不会使滞留物凝结。 然后通过均化水性材料和脂肪的混合物来制备乳液。 乳液含有约10％至约70％的脂肪。 脂肪包含约25％至100％的多元醇脂肪酸聚酯，余量为甘油三酯脂肪。 然后将发酵的滞留物和乳液混合在一起。 向混合物中加入牛奶凝固酶，并将混合物立即进行蒸发。 从共混物中蒸发出水分，以提供具有约45％至约60％固体的预干酪。 然后将预干酪固化以提供具有约7％至约45％的脂肪水平的天然干酪。

公开(公告)号：US5709900A

公开(公告)日：1998-01-20

申请号：US610043

申请日：1996-03-04

申请人： Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia Irene Crawford ,  Ronald L. Meibach

发明人： Mark S. Miller ,  Kevin J. Surber ,  David Mehnert ,  Paul Wrezel ,  Sylvia Irene Crawford ,  Ronald L. Meibach

IPC分类号： A23C19/05 ,  A23C19/082 ,  A23C19/00

CPC分类号： A23C19/054 ,  A23C19/082 ,  A23C2250/25 ,  Y10S426/804

摘要： A low-fat natural cheese is manufactured from skim milk or skim milk cheese. In one embodiment, a gel-forming fat mimetic is added to skim milk to provide a cheese substrate. The gel-forming fat mimetic may be gelled in situ. The cheese substrate is then subjected to a cheese make procedure to provide a cheese curd. The cheese curd is then cured to provide a low-fat skim milk cheese. The skim milk cheese is comminuted and heated to a temperature of from about 140.degree. F. to about 180.degree. F. for a period of time sufficient to provide a homogeneous cheese mass. The cheese mass is then packaged to provide a low-fat natural cheese.

摘要翻译： 低脂天然奶酪由脱脂牛奶或脱脂奶酪制成。 在一个实施方案中，将凝胶形成脂肪模拟物加入到脱脂乳中以提供奶酪底物。 凝胶形成脂肪模拟物可以原位凝胶化。 然后将奶酪底物进行奶酪制作程序以提供干酪凝乳。 然后将奶酪凝乳固化，以提供低脂脱脂奶酪。 将脱脂乳酪粉碎并加热至约140°F至约180°F的温度一段足以提供均匀的干酪质量的时间。 然后将奶酪块包装以提供低脂肪天然干酪。

公开(公告)号：US20130047075A1

公开(公告)日：2013-02-21

申请号：US13585693

申请日：2012-08-14

申请人： Dominic P. Cooney ,  Mark S. Miller ,  Robert A. Russell ,  Dmitri A. Glazkov

发明人： Dominic P. Cooney ,  Mark S. Miller ,  Robert A. Russell ,  Dmitri A. Glazkov

IPC分类号： G06F17/00

CPC分类号： G06F17/30905 ,  G06F17/2247 ,  H04L67/02

摘要： A method, system and computer program product for progressive enhancement of content in a browser. The method includes receiving a document with content containing a plurality of elements and parsing the received content with at least one processor. The method also includes identifying a subset of the plurality of elements that are marked for enhancement and replacing each of the element in the identified subset with their respective enhancement to obtain the document with the enhanced elements.

摘要翻译： 一种用于逐步增强浏览器内容的方法，系统和计算机程序产品。 该方法包括用包含多个元素的内容接收文档，并用至少一个处理器解析所接收的内容。 该方法还包括识别被标记为增强的多个元素的子集，并且用其相应的增强来替换识别的子集中的每个元素以获得具有增强元素的文档。