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11 条记录 (耗时 0.014 秒)

    Ready-to-eat, polyphosphate-containing puddings
    2.
    发明授权
    Ready-to-eat, polyphosphate-containing puddings 失效
    即食即食，含多磷酸盐的布丁

    公开(公告)号：US5221549A

    公开(公告)日：1993-06-22

    申请号：US800807

    申请日：1991-11-27

    申请人： Richard R. Leshik

    发明人： Richard R. Leshik

    IPC分类号： A23C9/154 ,  A23L9/10

    CPC分类号： A23C9/1544 ,  A23L9/12 ,  Y10S426/804

    摘要： Polyphosphates such as tetrasodium polyphosphate and sodium acid polyphosphate are used to reduce the amount of protein aggregation which results from heat treating a ready-to-eat pudding formulation at temperatures in excess of 265.degree. F.

    摘要翻译： 多磷酸盐如多磷酸钠和多聚磷酸钠等多磷酸盐用于减少在265摄氏度以上的温度下对即食布丁配方进行热处理而产生的蛋白质聚集的量。

    Aseptically-packaged, aspartame-containing puddings
    5.
    发明授权
    Aseptically-packaged, aspartame-containing puddings 失效
    无菌包装，含阿斯巴甜的布丁

    公开(公告)号：US4931302A

    公开(公告)日：1990-06-05

    申请号：US312558

    申请日：1989-02-17

    申请人： Richard R. Leshik ,  Jill P. Dean ,  Dagmar Krimm

    发明人： Richard R. Leshik ,  Jill P. Dean ,  Dagmar Krimm

    IPC分类号： A23C9/154 ,  A23L9/10

    CPC分类号： A23C9/1542 ,  A23L9/12

    摘要： An unsweetened or non-fully-sweetened pudding formulation is prepared and pasteurized or sterilized at high temperature. An acidic, aspartame solution is also prepared, preferably using lactic acid. The acidic solution is passed through a purifying microfilter and combined with the pasteurized/sterilized pudding to produce a stable, aseptic, fully-sweetened pudding having a pH of from 5.3 to 5.9. Preferably, the pH is from 5.5 to 5.7, the pudding is milk-based and the ratio of water to milk proteins in the pudding is from 33-50:1.

    摘要翻译： 制备不加糖或不完全甜化的布丁配方，并在高温下进行巴氏消毒或灭菌。 还制备酸性的阿斯巴甜溶液，优选使用乳酸。 将酸性溶液通过纯化微型过滤器并与巴氏灭菌/消毒的布丁组合以产生pH为5.3至5.9的稳定的，无菌的完全甜化的布丁。 优选地，pH为5.5至5.7，布丁为牛奶基，布丁中水与乳蛋白的比例为33-50:1。

    Cold-water-soluble gelatin powders
    6.
    发明授权
    Cold-water-soluble gelatin powders 失效
    冷水溶性明胶粉

    公开(公告)号：US4546002A

    公开(公告)日：1985-10-08

    申请号：US583461

    申请日：1984-02-24

    申请人： Richard R. Leshik ,  Nancy A. Swallow ,  Steven J. Leusner ,  David J. DiGiovacchino

    发明人： Richard R. Leshik ,  Nancy A. Swallow ,  Steven J. Leusner ,  David J. DiGiovacchino

    IPC分类号： A23L9/10 ,  A23L29/281 ,  A23L1/04

    CPC分类号： A23L9/10 ,  A23L29/284

    摘要： A gelatin-containing powdered mix (e.g. gelatin dessert mix) which is dispersible and soluble in water as cold as 45.degree. F. (7.2.degree. C.) is prepared using particles of amorphous gelatin between 230 and 400 U.S. mesh, food acid effective to obtain a pH of from 2.7 to 3.7, a salt such as the neutral salt sodium chloride, a sweetening agent and mono and/or diglycerides. Preferably the amorphous gelatin has a tamped bulk density of from 32 to 49 lbs/ft.sup.3 (0.51 to 0.78 g/cc).

    摘要翻译： 使用在230和400US网之间的无定形明胶颗粒制备可分散和可溶于45°F（7.2℃）的水的含明胶的粉末混合物（例如明胶甜点混合物） 获得2.7至3.7的pH，盐如中性盐氯化钠，甜味剂和单和/或甘油二酯。 优选地，无定形明胶具有32至49lbs / ft 3（0.51至0.78g / cc）的夯实堆积密度。

    Stabilized curcumin colorant
    8.
    发明授权
    Stabilized curcumin colorant 失效
    稳定的姜黄色素

    公开(公告)号：US4307117A

    公开(公告)日：1981-12-22

    申请号：US134610

    申请日：1980-03-27

    申请人： Richard R. Leshik

    发明人： Richard R. Leshik

    IPC分类号： A23L1/275 ,  C09B61/00 ,  A23L1/272 ,  A23L1/221

    CPC分类号： C09B61/00 ,  A23L5/43

    摘要： The present invention stabilizes curcumin against color changes by maintaining the curcumin itself at low, stable pH values, while not upsetting the pH balance of a dry food mix which may be placed in contact therewith. Preferably, the pH of the curcumin is maintained at a value within the range of from about 3.5 to about 4.5, and comprises a spray-dried intimate mixture of curcumin, an organic acid, a buffer, a dispersant for the curcumin, and a film-forming encapsulant. A preferred use of the colorant is in dry mixes for instant puddings which are alkaline due to the salts employed to cause setting.

    摘要翻译： 本发明通过将姜黄素本身保持在低的稳定的pH值来稳定姜黄素抵抗颜色变化，同时不会破坏可与其接触的干食品混合物的pH平衡。 优选地，姜黄素的pH值保持在约3.5至约4.5的范围内，并且包括姜黄素，有机酸，缓冲剂，姜黄素分散剂和薄膜的喷雾干燥的紧密混合物 形成密封剂。 着色剂的优选用途是用于即时布丁的干燥混合物，其由于用于引起凝固的盐而是碱性的。

    Ready-to-eat fudge dessert
    9.
    发明授权
    Ready-to-eat fudge dessert 有权
    即食软糖甜点

    公开(公告)号：US08124163B2

    公开(公告)日：2012-02-28

    申请号：US11385202

    申请日：2006-03-21

    申请人： Richard R. Leshik ,  Meg Harris

    发明人： Richard R. Leshik ,  Meg Harris

    IPC分类号： A23G3/00

    CPC分类号： A23G1/30 ,  A23G1/0009 ,  A23G1/325 ,  A23G3/0006 ,  A23G3/36 ,  A23G3/362

    摘要： The present invention provides a water containing, heat processable firm RTE fudge dessert. The RTE fudge dessert of this invention is prepared from an emulsified blend of water, fat, milk, lecithin, and a water binder. Sweeteners and/or flavorings may be added to provide the desired level of sweetness or desired flavor profile. A smooth firm fudge candy textured dessert comprising about 20 to about 60 percent water, about 15 to about 45 percent fat, about 1 to about 15 percent non-fat dry milk (or equivalent milk protein), about 0.1 to about 3 percent lecithin, and about 0.1 to about 20 percent water binder is provided.

    摘要翻译： 本发明提供含水，可加热的坚固的RTE软糖甜点。 本发明的RTE软糖甜点由水，脂肪，牛奶，卵磷脂和水粘合剂的乳化混合物制备。 可以加入甜味剂和/或调味剂以提供所需水平的甜度或期望的风味特征。 包含约20至约60％的水，约15至约45％的脂肪，约1至约15％的非脂肪干奶（或相当的乳蛋白），约0.1至约3％的卵磷脂， 并提供约0.1至约20％的水粘合剂。