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    Process for producing beer
    2.
    发明授权
    Process for producing beer 失效
    生产啤酒的方法

    公开(公告)号：US3573928A

    公开(公告)日：1971-04-06

    申请号：US3573928D

    申请日：1969-01-21

    Applicant: NAT STARCH CHEM CORP

    Inventor： MAROTTA NICHOLAS G ,  CHARLICK GRAY BUD

    IPC: C12H1/14

    CPC classification number: C12H1/14

    Abstract: A PROCESS FOR PREPARING A BEER WHICH, AFTER BEING POURED, FORMS A VOLUMINOUS, CREAMY-TEXTURED AND LONGLASTING FOAM. THE PROCESS COMPRISES THE ADDITION TO THE BEER, IN SPECIFIED AMOUNTS, OF A DEXTRINIZED STARCH ACIDESTER OF A SUBSTITUTED DICARBOXYLIC ACID.

    Pulpy textured, starch containing food systems
    5.
    发明授权
    Pulpy textured, starch containing food systems 失效
    PULPY TEXTURED，包含食品系统的淀粉

    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。

    Novel amylose coatings for deep fried potato products
    6.
    发明授权
    Novel amylose coatings for deep fried potato products 失效
    用于深层熟的POTATO产品的新型乳液涂料

    公开(公告)号：US3597227A

    公开(公告)日：1971-08-03

    申请号：US3597227D

    申请日：1968-04-03

    Applicant: NAT STARCH CHEM CORP

    Inventor： MURRAY DANIEL G ,  MAROTTA NICHOLAS G ,  BOETTGER RICHARD M

    IPC: A23L19/18 ,  A23L1/12

    CPC classification number: A23L19/18

    Abstract: A PROCESS FOR PREPARING DEEP FRIED POTATO PRODUCTS, INCLUDING POTATO CHIPS, FRENCH FRIED POTATOES, AND SPECIALTY PRODUCTS WHICH ARE ALL CHARACTERIZED BY THEIR IMPROVED QUALITY AND THE PRODUCTS THUS PRODUCED; SAID PROCESS COMPRISING THE COATING OF SUCH POTATO PRODUCTS, PRIOR TO THE DEEP FRYING THEREOF IN A HOT COOKING OIL, WITH AN AQUEOUS DISPERSION OF A HIGH AMYLOSE STARCH OR THE AMYLOSE FRACTION RESULTING FROM THE SEPARATION OF WHOLE STARCH INTO ITS AMYLOSE AND AMYLOPECTIN COMPONENTS.

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