公开(公告)号：US5261282A

公开(公告)日：1993-11-16

申请号：US845226

申请日：1992-03-03

申请人： Paul P. Grabowski ,  George Dan ,  Elizabeth M. Parker

发明人： Paul P. Grabowski ,  George Dan ,  Elizabeth M. Parker

IPC分类号： G01F1/708

CPC分类号： G01F1/708

摘要： A method and apparatus for monitoring the residence time of food particles in a continuous flow process utilizing simulated food particles, each including a transponder having a predetermined identifying signal, to be subjected to the process along with the actual food particles. The method and apparatus relates to a continuous pasta cooking process in which a transponder in a simulated product emits an identifying signal received at various stations along the process to indicate the time of passage between the stations.

公开(公告)号：US5011701A

公开(公告)日：1991-04-30

申请号：US395800

申请日：1989-08-18

申请人： Cynthia C. Baer ,  Gregory S. Buliga ,  Gerard L. Hassenheutti ,  George A. Henry ,  Alice A. Heth ,  Linda K. Jackson ,  Jill M. Kennedy-Tolstedt ,  Phillip J. Kerwin ,  Mark S. Miller ,  Elizabeth M. Parker ,  Neela K. Paul ,  David G. Pechak ,  Gary F. Smith ,  Vernon C. Witte

发明人： Cynthia C. Baer ,  Gregory S. Buliga ,  Gerard L. Hassenheutti ,  George A. Henry ,  Alice A. Heth ,  Linda K. Jackson ,  Jill M. Kennedy-Tolstedt ,  Phillip J. Kerwin ,  Mark S. Miller ,  Elizabeth M. Parker ,  Neela K. Paul ,  David G. Pechak ,  Gary F. Smith ,  Vernon C. Witte

IPC分类号： A23L1/05 ,  A23C19/076 ,  A23C19/082 ,  A23G9/32 ,  A23G9/34 ,  A23G9/40 ,  A23J3/00 ,  A23J3/06 ,  A23J3/08 ,  A23J3/22 ,  A23L20060101 ,  A23L1/0524 ,  A23L1/0532 ,  A23L1/0534 ,  A23L1/054 ,  A23L1/056 ,  A23L1/24 ,  A23L1/307 ,  A23L1/308

CPC分类号： A23G9/34 ,  A23C19/0765 ,  A23C19/082 ,  A23G9/40 ,  A23J3/04 ,  A23J3/06 ,  A23J3/08 ,  A23J3/225 ,  A23L27/60 ,  A23L27/66 ,  A23L29/20 ,  A23L29/231 ,  A23L29/256 ,  A23L29/262 ,  A23L29/27 ,  A23L29/275 ,  A23L33/21 ,  A23C2250/25 ,  Y10S426/804

摘要： The present invention is directed to a method for preparing a low fat or substantially fat-free food product such as pourable dressings and viscous dressings. The method includes the steps of heating and repeatedly shearing at least two times an aqueous dispersion consisting of from about 3 to about 10 weight percent of microcrystalline cellulose and from about 90 to about 97 weight percent water. The shearing occurs in a high shear zone having a pressure drop of at least 12,000 psi and the shearing is sufficient to fragment the microcrystalline cellulose to submicron sized microcrystalline cellulose fragments. The microcrystalline cellulose fragments are reagglomerated under high shear conditions to produce an aqueous dispersion of porous microreticulated microcrystalline particles having a void volume of at least about 25 volume percent, a mean particle size in the range of from about 5 to about 20 microns, and a particle size distribution such that at least about 75 weight percent of the particles have a maximum dimension of less than about 25 microns. The microreticulated microcrystalline cellulose dispersion is combined with from about 2 to about 33 weight percent of xanthan gum, based on the dry weight of the microreticulated microcrystalline cellulose dispersion. The xanthan stabilized microreticulated microcrystalline cellulose dispersion is then blended with additional food components to provide a low fat or fat-free food product. The food product has from about 0.25 to about 4 weight percent of dispersed microeticulated microcrystalline cellulose, from about 50 to about 99 weight percent of water, from about 1 to about 35 weight percent of carbohydrates, from about 0 to about 10 weight percent protein, and less than about 7 weight percent triglycerides.

摘要翻译： 本发明涉及一种制备低脂肪或基本上不含脂肪的食品的方法，例如可倾倒的敷料和粘稠的敷料。 该方法包括以下步骤：加热并重复剪切至少两次由约3至约10重量％的微晶纤维素和约90至约97重量％的水组成的水分散体。 剪切发生在具有至少12,000psi的压降的高剪切区域中，并且剪切足以将微晶纤维素分解成亚微米尺寸的微晶纤维素片段。 微晶纤维素片段在高剪切条件下重新聚集，以产生具有至少约25体积％的空隙体积，约5至约20微米范围内的平均粒度的多孔微晶微晶颗粒的水分散体，以及 粒度分布使得至少约75重量％的颗粒具有小于约25微米的最大尺寸。 基于微网状微晶纤维素分散体的干重，微晶纤维素分散体与约2-约33％（重量）的黄原​​胶混合。 然后将黄原胶稳定化的微晶纤维素分散体与另外的食物组分混合以提供低脂肪或不含脂肪的食品。 该食品具有约0.25至约4重量百分比的分散的微网状微晶纤维素，约50至约99重量％的水，约1至约35重量％的碳水化合物，约0至约10重量％的蛋白质， 和小于约7重量％的甘油三酸酯。