-
公开(公告)号：US4563362A
公开(公告)日：1986-01-07
申请号：US593213
申请日：1984-03-26
CPC分类号： A23J3/227 , Y10S426/802
摘要： A meat analog is provided having a protein-gum-starch matrix providing desirable textural properties approaching all-meat products.
摘要翻译： 提供具有蛋白质 - 胶 - 淀粉基质的肉类似物，其提供接近全肉产品的期望的质地特性。
-
公开(公告)号：US4556570A
公开(公告)日：1985-12-03
申请号：US593451
申请日：1984-03-26
CPC分类号： A23J3/10 , A23J3/00 , Y10S426/804
摘要： A Vienna sausage analog having desirable textural properties is formed from a dispersion of a fat release emulsion phase in a continuous matrix phase, wherein the continuous matrix phase comprises a heat coagulable protein, locust bean or xanthan gum and a particulate unmodified waxy maize starch of branched chain amylopectin polymers.
摘要翻译： 具有期望的结构性质的维也纳香肠类似物由连续基质相中的脂肪释放乳液相的分散体形成，其中连续基质相包含可凝结的蛋白质，刺槐豆或黄原胶和未分散的未分解的蜡状玉米淀粉 链支链淀粉聚合物。
-
公开(公告)号：US4495205A
公开(公告)日：1985-01-22
申请号：US538591
申请日：1983-10-03
申请人： Rita W. Brander , Teresa A. Raap
发明人： Rita W. Brander , Teresa A. Raap
CPC分类号： A23J3/24 , A23J3/227 , Y10S426/802
摘要： The present invention teaches a novel process for preparing a meat analog product, having a texture more closely resembling that of meat, wherein a TVP is heated followed by freezing and thawing. The thawed TVP is combined with a binder composition, formed into a loaf and frozen once again. The frozen product is thawed and cooked.
摘要翻译： 本发明教导了一种制备肉类似物产品的新颖方法，其具有与肉类似的纹理，其中将TVP加热，然后冷冻和解冻。 将解冻的TVP与粘合剂组合物组合，形成面条并再次冷冻。 冷冻产品解冻煮熟。
-
公开(公告)号：US4556569A
公开(公告)日：1985-12-03
申请号：US591294
申请日：1984-03-19
IPC分类号： A23C20/00
CPC分类号： A23C20/005
摘要： A cheese analog product made with vegetable protein rather than dairy protein having a natural pH of about 7.0.+-.0.5. Soy milk in the weight percent range of 9 to 19%, vegetable oil in the weight percent range of 14 to 22%, dairy whey in the weight percent range of 7 to 13%, caseinate in the weight percent of 2 to 10% and water in the weight percent range of 38 to 58% along with any flavorants and colorants comprises the water dispersion cheese analog.
摘要翻译： 用植物蛋白而不是乳蛋白制成的奶酪类似物，其天然pH约为7.0 +/- 0.5。 豆浆中重量百分比范围为9〜19％，植物油的重量百分比范围为14〜22％，乳清乳清重量百分比范围为7〜13％，酪蛋白酸的重量百分比为2〜10％， 重量百分比范围为38至58％的水以及任何调味剂和着色剂均包含水分散乳酪类似物。
-
公开(公告)号：US07118774B2
公开(公告)日：2006-10-10
申请号：US10334032
申请日：2002-12-30
IPC分类号： A23L1/168
摘要： A cereal bar and its method of production is provided, in which the cereal bar comprises a pressed mixture including (I) a cereal mixture including ready-to-eat (RTE) cereal pieces and a first binder, (ii) a filler comprising a plurality of discrete agglomerates in which the agglomerates individually comprise a plurality of particles comprising milk protein product joined together with a second binder, and the first binder binds the cereal pieces and the agglomerates together. The cereal bars of the present invention provide nutritional value without sacrificing taste and flavor, as well as possess a reasonable shelf life during which the texture remains chewy without being sticky, hard, or crumbly.
摘要翻译： 提供谷物棒及其生产方法，其中谷物棒包括压制混合物，其包括（I）包括即食（RTE）谷物片和第一粘合剂的谷物混合物，（ii）包含 多个离散的附聚物，其中所述附聚物分别包含多个包含与第二粘合剂连接在一起的乳蛋白产物的颗粒，并且所述第一粘合剂将所述谷物片和所述附聚物结合在一起。 本发明的谷物酒提供营养价值，而不会牺牲味道和风味，并且具有合理的保质期，在此期间纹理保持耐嚼，而不会粘稠，难以或易碎。
-
公开(公告)号：US06210723B1
公开(公告)日：2001-04-03
申请号：US09254528
申请日：1999-06-04
申请人： Edward C. Coleman , Sharon R. Birney , Twyla P. Stubblefield , Robert J. Martin , Raymond J. Laudano , Rita W. Brander
发明人： Edward C. Coleman , Sharon R. Birney , Twyla P. Stubblefield , Robert J. Martin , Raymond J. Laudano , Rita W. Brander
IPC分类号： A21D1300
CPC分类号： A23C19/16 , A21D13/31 , A23C19/084
摘要： A baked food product comprised of a yeast-leavened, bread-like crust completely enrobing a cheese filling. The product may be shaped for reheating in a toaster or toaster oven or on a grill. The filling may have particulate food particulates added, such as diced meat and/or vegetables.
摘要翻译： 由酵母发酵的面包状外壳完全包裹奶酪馅的烘焙食品。 产品可以被成形为用于在烤面包机或烤面包机烤箱或烤架中再加热。 填充物可以具有添加的颗粒状食物颗粒，例如切块的肉和/或蔬菜。
-
公开(公告)号：US5968580A
公开(公告)日：1999-10-19
申请号：US977959
申请日：1997-11-25
摘要： As aspartame-sweetened, acidic beverage mix is formulated wherein at least 20% of the aspartame is in bulk (i.e., needle-shaped crystalline particles) form and least 35% of the aspartame is coated onto acid particles. The beverage mix is well suited for powdered, sugar-free, ice tea mixes, particularly fruit-flavored mixes.
摘要翻译： 作为天冬甜素甜味剂，配制酸性饮料混合物，其中至少20％的阿斯巴甜是体积的（即针状结晶颗粒），并且至少35％的阿斯巴甜被涂覆到酸性颗粒上。 饮料混合物非常适合粉状，无糖，冰茶混合物，特别是水果风味的混合物。
-
公开(公告)号：US06299916B1
公开(公告)日：2001-10-09
申请号：US09517653
申请日：2000-03-03
申请人： Vernetta L. Dally , Edward C. Coleman , Twyla P. Stubblefield , Kenneth W. Cale , Eileen M. Halliday , Robert J. Martin , Rita W. Brander , Todd A. Zaniewski
发明人： Vernetta L. Dally , Edward C. Coleman , Twyla P. Stubblefield , Kenneth W. Cale , Eileen M. Halliday , Robert J. Martin , Rita W. Brander , Todd A. Zaniewski
IPC分类号： A23D1300
CPC分类号： A23L25/10 , A21D13/31 , A21D13/37 , A23C19/0765 , A23L7/122
摘要： A baked, shelf-stable, hand-held snack bar comprised of a crust and a smooth, creamy cheesecake-like filling. The crust surrounds the bottom and longitudinal sides of the bar. The filing is exposed on its top surface. The filing and crust are each formulated to water activity of 0.60-0.90 and the filling has a milk fat content of less than 10%.
摘要翻译： 一个烘烤的，稳定的手提式小吃店，包括一个外皮和一个光滑，乳脂状的芝士蛋糕般的馅料。 地壳围绕着杆的底部和纵向侧面。 文件在其顶部表面露出。 每个配方的水分配比为0.60-0.90的水分，填充物的乳脂含量低于10％。
-
公开(公告)号：US4536406A
公开(公告)日：1985-08-20
申请号：US587478
申请日：1984-03-08
申请人： Rita W. Brander , John E. Hammond , John H. Pasch
发明人： Rita W. Brander , John E. Hammond , John H. Pasch
CPC分类号： A23D7/003 , A23J3/16 , Y10S426/802
摘要： Soy isolate based red meat analog products are colored red with laccaic acid and paprika.
摘要翻译： 基于大豆分离物的红肉类似物产品用柠檬酸和辣椒粉着色。
-
-
-
-
-
-
-
-
搜索结果
9 条记录 (耗时 0.017 秒)
