公开(公告)号：US3482984A

公开(公告)日：1969-12-09

申请号：US3482984D

申请日：1966-06-10

Applicant: NAT STARCH CHEM CORP

Inventor： MAROTTA NICHOLAS G ,  BELL HARVEY ,  RONAI KENNETH S

IPC: A23L1/00 ,  A23L1/176 ,  A23L1/325

CPC classification number: A23L7/157 ,  A23P20/12

公开(公告)号：US3464857A

公开(公告)日：1969-09-02

申请号：US3464857D

申请日：1967-05-29

Applicant: NAT STARCH CHEM CORP

Inventor： MAROTTA NICHOLAS G ,  BELL HARVEY

IPC: A23L1/0522 ,  C08B30/14 ,  C13L1/08 ,  A23L1/14

CPC classification number: C08B30/14 ,  A23L29/212

公开(公告)号：US3650770A

公开(公告)日：1972-03-21

申请号：US3650770D

申请日：1969-06-25

Applicant: NAT STARCH CHEM CORP

Inventor： MAROTTA NICHOLAS G ,  BELL HARVEY ,  TRUBIANO PAOLO C

IPC: A23C9/154 ,  A23G3/00 ,  A23G3/34 ,  A23G3/42 ,  A23L1/0522 ,  A23L1/39 ,  A23L1/14

CPC classification number: A23G3/42 ,  A23C9/1544 ,  A23G3/346 ,  A23G2200/06 ,  A23L23/00 ,  A23L29/212

Abstract: Preparation of starch containing food products exhibiting a grainy, pulpy texture, as well as the food products thus prepared, by admixing the non-starch ingredients of said food product with a cold water swelling, amylose containing starch product which has been pulverized to within a particle size range of no more than about 25 percent retained in a No. 12 mesh U.S. Standard Sieve and no more than about 60 percent by weight passing through a No. 100 mesh U.S. Standard Sieve and thereafter heating the resulting mixture at a temperature of at least about 160* F. so as to effect the swelling of the intact, starch particles therein.

Abstract translation: 通过将所述食品的非淀粉成分与冷水膨胀，含有直链淀粉的淀粉制品混合，将已经粉碎的淀粉制品混合在一起，制备含有颗粒状，粗糙质地的含淀粉食品以及这样制备的食品 颗粒尺寸范围不超过约25％保留在12目美国标准筛中，不大于约60重量％，通过100目美国标准筛，然后在所述混合物的温度下加热所得混合物 至少约160°F，以使其中完整的淀粉颗粒膨胀。

公开(公告)号：US3628969A

公开(公告)日：1971-12-21

申请号：US3628969D

申请日：1969-12-17

Applicant: NAT STARCH CHEM CORP

Inventor： VILIM ROBERT P ,  BELL HARVEY

IPC: A23C9/154 ,  A23L1/0522 ,  A23L1/0532 ,  A23G3/00

CPC classification number: A23C9/1544 ,  A23L29/219 ,  A23L29/256

Abstract: Starch and milk containing food products which are stable to high-temperature processing are prepared by admixing hydroxyalkyl starch and carrageenan to the components of the food product.