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公开(公告)号：US4547375A
公开(公告)日：1985-10-15
申请号：US486634
申请日：1983-04-20
CPC分类号： A23L2/02 , A23L19/09 , A23L21/12 , A23L27/105 , A23L27/63
摘要： Methods for minimizing flavor loss and controlling the consistency of a tomato product containing one or more members of the Allium botanical genus when processed primarily at temperatures below those commonly used in commercial practice are disclosed. Product consistency can be regulated through the use of processing techniques which either promote or prevent gel formation in the product.
摘要翻译： 公开了当主要在商业实践中常用的温度下进行加工时，最小化风味损失并控制含有Allium植物属植物的一种或多种成分的番茄产品的稠度的方法。 产品一致性可以通过使用促进或防止产品中凝胶形成的加工技术进行调节。
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2.发明授权Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products 失效用于回火含有低热量脂肪和所产生的回火产品的调味糖果组合物的方法
公开(公告)号：US5023106A
公开(公告)日：1991-06-11
申请号：US452880
申请日：1989-12-19
IPC分类号： A23G1/30 , A23D9/00 , A23G1/00 , A23G1/18 , A23G1/36 , A23G3/00 , A23G3/02 , A23G3/40 , A23L33/20
CPC分类号： A23G1/36 , A23G1/18 , A23G3/0226 , A23G3/40
摘要： A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57.degree. F. (13.9.degree. C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.
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公开(公告)号：US4615899A
公开(公告)日：1986-10-07
申请号：US679856
申请日：1984-12-10
申请人： John E. Hunter , Albert M. Ehrman
发明人： John E. Hunter , Albert M. Ehrman
CPC分类号： A23L23/00 , Y10S426/802
摘要： This invention relates to a shelf-stable sauce containing acidified texture protein. Protein extrudate is acidified and the acid is then removed to minimize added anion levels in the protein without materially, affecting its lowered pH. The acidified extrudate is then mixed with a binder and heatset to form an analog, the analog is mixed with sauce and the pH of sauce and meat analog equilibrated to less than 4.6 within 48 hours.
摘要翻译： 本发明涉及含有酸化纹理蛋白质的贮存稳定的酱料。 将蛋白质挤出物酸化，然后除去酸，以使蛋白质中添加的阴离子水平最小化，而不会严重影响其降低的pH。 然后将酸化的挤出物与粘合剂混合并热固化以形成类似物，将类似物与酱混合，并在48小时内将酱油和肉类似物的pH平衡至小于4.6。
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4.发明授权Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products 失效用于回火含有低热量脂肪和所产生的回火产品的调味糖果组合物的方法
公开(公告)号：US5066510A
公开(公告)日：1991-11-19
申请号：US630622
申请日：1990-12-20
CPC分类号： A23G1/36 , A23G1/18 , A23G3/0226 , A23G3/40 , Y10S426/804
摘要： A reduced calorie fat which contains combined MLM and MML triglycerides, combined LLM and LML triglycerides, LLL triglycerides, MMM triglycerides and other triglycerides; wherein M is a C.sub.6 to C.sub.10 saturated fatty acid residue and L is a C.sub.20 to C.sub.24 saturated fatty acid residue and a fatty acid composition having: from about 35% to about 60% combined C.sub.8 and C.sub.10 saturated fatty acids, a ratio of C.sub.8 to C.sub.10 saturated fatty acids of from about 1:4 to about 4:1, and from about 35% to about 60% behenic fatty acid.
摘要翻译： 含有组合的MLM和MML甘油三酸酯，组合的LLM和LML甘油三酸酯，LLL甘油三酸酯，MMM甘油三酯和其它甘油三酯的低热量脂肪; 其中M是C6至C10饱和脂肪酸残基，L是C20至C24饱和脂肪酸残基，脂肪酸组合物具有：约35％至约60％的C8和C10饱和脂肪酸的组合，C8与 约1:4至约4:1的C10饱和脂肪酸和约35％至约60％的山嵛酸脂肪酸。
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5.发明授权Sucrose fatty acid ester compositions and shortenings and margarines made therefrom 失效蔗糖脂肪酸酯组合物和由其制成的起酥油和人造黄油
公开(公告)号：US4940601A
公开(公告)日：1990-07-10
申请号：US378552
申请日：1989-07-11
申请人： Peter D. Orphanos , Christian A. Bernhardt , Bryan L. Madison , Paul Seiden , Albert M. Ehrman , John R. Baginski , Timothy B. Guffey
发明人： Peter D. Orphanos , Christian A. Bernhardt , Bryan L. Madison , Paul Seiden , Albert M. Ehrman , John R. Baginski , Timothy B. Guffey
摘要： The present invention relates to intermediate melting sucrose fatty acid ester compositions that are capable of rapid crystallization from a melted state. The compositions comprise 60% to 97% by weight intermediate melting sucrose fatty acid esters and 3% to 40% hardstock triglycerides or hardstock polyol fatty acid esters. Preferably the average fatty acid chain length of the hardstock material fatty acids is not less than the average fatty acid chain length of the intermediate melting sucrose ester fatty acids. The sucrose fatty acid esters are characterized by their rheology, liquid/solid stability, iodine value, and solids at body temperature. Rapid crystallization of the esters is useful in preventing anal leakage, and it could also translate into a reduction of post-hardening in shortenings and margarines, and into improved high temperature stability and temperature cycling stability as may be encountered during distribution of these products to the end user.
摘要翻译： 本发明涉及能够从熔融状态快速结晶的中等熔融蔗糖脂肪酸酯组合物。 组合物包含60重量％至97重量％的中等熔融蔗糖脂肪酸酯和3重量％至40重量％的甘油三酯或硬脂肪多元醇脂肪酸酯。 优选地，硬质原料脂肪酸的平均脂肪酸链长度不小于中间熔融蔗糖酯脂肪酸的平均脂肪酸链长度。 蔗糖脂肪酸酯的特征在于其流变性，液体/固体稳定性，碘值和体温下的固体。 酯的快速结晶可用于防止肛门泄漏，并且还可以转化为在缩短和人造黄油中的后硬化的减少，以及改善的高温稳定性和温度循环稳定性，这可能在将这些产物分配到 最终用户。
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6.发明授权Process for tempering flavored confectionery compositions containing reduced calorie fats and resulting tempered products 失效用于回火含有低热量脂肪和所产生的回火产品的调味糖果组合物的方法
公开(公告)号：US4888196A
公开(公告)日：1989-12-19
申请号：US329619
申请日：1989-03-28
CPC分类号： A23G1/36 , A23G1/18 , A23G3/0226 , A23G3/40
摘要： A process for tempering flavored confectionery compositions, in particular chocolate-flavored confectionery compositions, containing certain reduced calorie fats is disclosed. These compositions are rapidly cooled to a temperature of about 57.degree. F. (13.9.degree. C.) or less and then held in this cooler temperature range for typically at least about 16 hours. The cooled composition is then raised to a temperature in the range from above about 57.degree. to about 72.degree. F. (about 13.9.degree. to about 22.2.degree. C.) in a manner such that bloom formation (surface discoloration) does not occur. The resulting tempered product has a firmness and mouthmelt comparable to cocoa butter-based chocolate products.
摘要翻译： 公开了一种回收含有某些降低热量的脂肪的调味糖食组合物，特别是巧克力风味糖食组合物的方法。 将这些组合物快速冷却至约57°F（13.9℃）或更低的温度，然后保持在该较冷的温度范围内通常至少约16小时。 然后将冷却的组合物以不会发生开花形成（表面变色）的方式升高至约57℃至约72℃（约13.9℃至约22.2℃）范围内的温度。 所产生的回火产品具有与可可脂基巧克力产品相当的坚固性和口感。
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