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公开(公告)号：US07297358B2
公开(公告)日：2007-11-20
申请号：US10901755
申请日：2004-07-29
申请人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
发明人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
IPC分类号： A23L1/216
CPC分类号： A23L19/19 , A23L19/15 , A23L29/10 , Y10S426/808
摘要： Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.
摘要翻译： 描述了适用于制备脱水淀粉成分的改进的乳化剂体系。 还公开了使用改进的乳化剂体系制备脱水成分的方法，使用脱水成分制成的面团和制备这些面团的方法，以及含有脱水成分的食品。
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公开(公告)号：US07169436B2
公开(公告)日：2007-01-30
申请号：US09965113
申请日：2001-09-26
申请人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
发明人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
IPC分类号： A23L1/035
CPC分类号： A23L19/19 , A23L19/15 , A23L29/10 , Y10S426/808
摘要： Described is an improved emulsifier system containing polyglycerol ester, monoglyceride and lecithin suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.
摘要翻译： 描述了一种改进的乳化剂体系，其包含适合用于制备脱水淀粉成分的聚甘油酯，单甘油酯和卵磷脂。 还公开了使用改进的乳化剂体系制备脱水成分的方法，使用脱水成分制成的面团和制备这些面团的方法，以及含有脱水成分的食品。
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3.发明授权Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 有权降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品公开(公告)号：US07867529B2
公开(公告)日：2011-01-11
申请号：US12390540
申请日：2009-02-23
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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4.发明申请Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce 有权减少食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品公开(公告)号：US20090191310A1
公开(公告)日：2009-07-30
申请号：US12390540
申请日：2009-02-23
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerard Schafermeyer
IPC分类号： A23L1/217
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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公开(公告)号：US20050008749A1
公开(公告)日：2005-01-13
申请号：US10901755
申请日：2004-07-29
IPC分类号： A23G3/00 , A23G3/34 , A23L7/10 , A23L19/12 , A23L19/15 , A23L19/18 , A23L29/10 , B01F17/42 , A21D10/00
CPC分类号： A23L19/19 , A23L19/15 , A23L29/10 , Y10S426/808
摘要： Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.
摘要翻译： 描述了适用于制备脱水淀粉成分的改进的乳化剂体系。 还公开了使用改进的乳化剂体系制备脱水成分的方法，使用脱水成分制成的面团和制备这些面团的方法，以及含有脱水成分的食品。
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6.发明授权Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce 失效减少玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品公开(公告)号：US07527815B2
公开(公告)日：2009-05-05
申请号：US10603279
申请日：2003-06-25
申请人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
发明人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
摘要： A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 用于还原玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品。 一方面，该方法包括在最终加热（例如烹饪）之前降低玉米基食品材料中天冬酰胺的含量。 另一方面，该方法包括向玉米基食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 另一方面，商品通知消费者玉米类食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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7.发明授权Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks 有权具有改善饮食质量的低脂小吃和用于制备低脂制成的小吃的面团组合物公开(公告)号：US06228414B1
公开(公告)日：2001-05-08
申请号：US09174990
申请日：1998-10-19
申请人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
发明人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
IPC分类号： A21D1000
CPC分类号： A23D9/013 , A23L7/117 , A23L7/13 , A23L19/19 , Y10S426/808
摘要： Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride or mono-diglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
摘要翻译： 公开了具有降低的蜡质，改善的脆性和改善的mouth口的低油炸小吃。 低脂小吃由包含淀粉基材料，水和独特的乳化剂 - 脂质组合物的面团组合物制成。 乳化剂 - 脂质组合物包含（1）单甘油酯或单甘油二酯组分，（2）聚甘油酯组分和（3）脂肪组分的特定共混物。 在面团中使用乳化剂 - 脂质组合物提供成品小吃中的结构和风味优点。
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公开(公告)号：US06436459B1
公开(公告)日：2002-08-20
申请号：US09776810
申请日：2001-02-05
申请人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
发明人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
IPC分类号： A21D1300
摘要： Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
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9.发明授权Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks 失效具有改善饮食质量的低脂小吃和用于制备低脂制成的小吃的面团组合物公开(公告)号：US06395323B2
公开(公告)日：2002-05-28
申请号：US09776809
申请日：2001-02-05
申请人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
发明人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
IPC分类号： A21D1000
CPC分类号： A23D9/013 , A23L7/117 , A23L7/13 , A23L19/19 , Y10S426/808
摘要： Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
摘要翻译： 由包含淀粉基材料，水和乳化剂 - 脂质组合物的面团组合物制成的小吃。 乳化剂 - 脂质组合物包含（1）单甘油酯组分，（2）聚甘油酯组分和（3）脂肪组分的特定共混物。 在面团中使用乳化剂 - 脂质组合物提供成品小吃中的结构和风味优点。
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公开(公告)号：US08440251B2
公开(公告)日：2013-05-14
申请号：US13150305
申请日：2011-06-01
IPC分类号： A23K1/00
CPC分类号： A23L19/19
摘要： Improved doughs containing dehydrated potato products, food products made from said doughs, and the methods for making the same are disclosed. Although the improved doughs contain non-ideal dehydrated potato products, processing efficiency and finished product quality are comparable to that of finished products made with doughs containing dehydrated potato products having from 40% to 60% broken cells and from 16% to 27% free amylose.
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