公开(公告)号：US08088427B2

公开(公告)日：2012-01-03

申请号：US11891911

申请日：2007-08-13

申请人： Jodi A. Engleson ,  Carrie A. Lendon ,  William A. Atwell

发明人： Jodi A. Engleson ,  Carrie A. Lendon ,  William A. Atwell

IPC分类号： A21D13/04

CPC分类号： A21D2/188 ,  A21D2/10 ,  A21D2/16 ,  A21D2/18 ,  A21D2/183 ,  A21D2/185 ,  A21D2/186 ,  A21D2/265 ,  A21D13/066 ,  A23L29/20

摘要： The present invention is a system for replacing gluten in food products. Preferably, the gluten replacement system of the present invention utilizes gluten-free ingredients that mimic the functions of gluten in a dough and in a final product made from the dough. The gluten replacement system can be used to formulate food products that are safe for consumption by those who have a gluten intolerance, allergy or sensitivity, or by those who follow a gluten-free diet. The present invention is also directed to a composition for making a gluten-free product. The composition preferably mimics the functions of gluten in a food product. This composition may include a gluten-free gas-retaining polymer and a gluten-free setting polymer, and it may also include a hydrocolloid or a starch, or both.

摘要翻译： 本发明是用于替代食品中的麸质的系统。 优选地，本发明的面筋替代系统使用模仿面团中的面筋的功能的无麸质成分和由面团制成的最终产品。 麸质替代系统可用于制定面筋不耐受，过敏或敏感的食物安全食品，或者无麸质饮食者。 本发明还涉及一种用于制造无麸质产品的组合物。 该组合物优选模拟食品中麸质的功能。 该组合物可以包括无麸质保持气体的聚合物和不含麸质的凝固聚合物，并且它还可以包括水胶体或淀粉，或两者。

公开(公告)号：US20080233240A1

公开(公告)日：2008-09-25

申请号：US12092839

申请日：2006-11-07

申请人： Margaretha Wegman ,  Ernst Benier

发明人： Margaretha Wegman ,  Ernst Benier

IPC分类号： A21D10/00 ,  A23L1/054 ,  A21D2/16 ,  A23L1/035 ,  A21D2/18 ,  A21D2/14

CPC分类号： A21D2/145 ,  A21D2/16 ,  A21D2/183 ,  A21D2/185 ,  A21D2/186 ,  A21D2/188 ,  A21D10/00 ,  A23L29/10 ,  A23L29/27 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/5086

摘要： The invention concerns a composition suitable for use in food products, personal care products and pharmaceuticals, in the form of an aqueous suspension in the form of an aqueous suspension having a viscosity in the range of from 0.1 to 20 Pa·s at 20° C. and a pH in the range of from 3.5 to 5.5, the composition comprising: (a) about 20 to 45% by weight of an emulsifier in particulate, microparticulate, powder, flake or granular form; the emulsifier being selected from stearoyl lactylates, mono- and diglycerides of fatty acids, propane-1,2-diol esters of fatty acids, lactic acid esters of mono- and diglycerides of fatty acids, citric acid esters of mono- and diglycerides of fatty acids and sugar esters of fatty acids and mixtures thereof; (b) about 0.02 to 1.0% by weight of a stabilizer; and (c) water up to 100%; the percentages being percentages by weight of the total composition.

摘要翻译： 本发明涉及一种适用于食品，个人护理产品和药物的组合物，其形式为水性悬浮液形式，其水溶液悬浮液的形式为20℃时的粘度为0.1-20Pa.s 并且pH在3.5至5.5的范围内，组合物包含：（a）约20至45重量％的颗粒状，微粒状，粉末状，片状或颗粒状的乳化剂; 乳化剂选自硬脂酰乳酸酯，脂肪酸的甘油单酯和甘油二酯，脂肪酸的丙烷-1,2-二醇酯，脂肪酸的甘油单酯和甘油二酯的乳酸酯，脂肪酸的甘油单酯和甘油二酯的柠檬酸酯 脂肪酸的酸和糖酯及其混合物; （b）约0.02-1.0重量％的稳定剂; 和（c）高达100％的水; 百分比是总组合物的重量百分数。

公开(公告)号：US6077384A

公开(公告)日：2000-06-20

申请号：US597577

申请日：1996-02-02

申请人： Kenneth S. Collins ,  Michael Rice ,  John Trow ,  Douglas Buchberger ,  Eric Askarinam ,  Joshua Chiu-Wing Tsui ,  David W. Groechel ,  Raymond Hung

发明人： Kenneth S. Collins ,  Michael Rice ,  John Trow ,  Douglas Buchberger ,  Eric Askarinam ,  Joshua Chiu-Wing Tsui ,  David W. Groechel ,  Raymond Hung

IPC分类号： H05H1/46 ,  A21D2/18 ,  A23G3/34 ,  A23G9/52 ,  A23L1/0524 ,  A23L1/0526 ,  A23L1/0532 ,  A23L1/054 ,  A23L1/187 ,  A23L1/214 ,  A23L1/236 ,  A23L1/308 ,  A23L2/60 ,  H01J37/32 ,  H01L21/302 ,  H01L21/3065 ,  H01L21/683 ,  H05H1/00

CPC分类号： H01J37/32458 ,  A21D2/185 ,  A23G3/346 ,  A23G9/52 ,  A23L19/115 ,  A23L2/60 ,  A23L27/30 ,  A23L27/32 ,  A23L29/231 ,  A23L29/238 ,  A23L29/256 ,  A23L29/27 ,  A23L33/21 ,  A23L9/12 ,  H01J37/321 ,  H01J37/32165 ,  H01J37/32467 ,  H01J37/32522 ,  H01J37/32871 ,  H01L21/6831 ,  A23G2200/06 ,  H01J2237/3345 ,  H01J2237/3346

摘要： The invention is embodied by a plasma reactor for processing a workpiece, including a reactor enclosure defining a processing chamber, a semiconductor window, a base within the chamber for supporting the workpiece during processing thereof, a gas inlet system for admitting a plasma precursor gas into the chamber, and an inductive antenna adjacent a side of the semiconductor window opposite the base for coupling power into the interior of the chamber through the semiconductor window electrode.

摘要翻译： 本发明由用于处理工件的等离子体反应器实现，包括限定处理室的反应器壳体，半导体窗口，用于在其处理期间支撑工件的室内的基座，用于将等离子体前体气体引入的气体入口系统 所述腔室和靠近所述半导体窗口的与所述基座相对的一侧的感应天线，用于通过所述半导体窗口电极将功率耦合到所述腔室的内部。

公开(公告)号：US5807727A

公开(公告)日：1998-09-15

申请号：US458870

申请日：1995-06-02

申请人： Setsuko Uchida ,  Satoshi Watabe

发明人： Setsuko Uchida ,  Satoshi Watabe

IPC分类号： A21D2/18 ,  A23G3/00 ,  A23G3/34 ,  A23G3/36 ,  A23G3/42 ,  A23G3/48 ,  A23L2/52 ,  A23L2/62 ,  A23L2/84 ,  A23L29/231 ,  C12N9/24 ,  C12P19/14 ,  C12N9/26 ,  C12N1/16

CPC分类号： A23L2/84 ,  A21D2/183 ,  A21D2/185 ,  A23G3/346 ,  A23G3/366 ,  A23G3/42 ,  A23G3/48 ,  A23L2/52 ,  A23L2/62 ,  A23L29/231 ,  C12N9/2402 ,  C12P19/14 ,  C12Y302/01015

摘要： A pectinase for degradation a pectin or pectic acid is disclosed wherein (1) the novel pectinase is an endopolygalacturonase produced from a, Saccharomyces bayanus, (2) the optimal pH is 4.0, (3) the stable pH range is 4.0 to 8.0, (4) the optimal temperature is 45.degree. C., (5) the enzymatic activity is stable up to 45.degree. C., and (6) the molecular weight is 38,000. A low-molecular pectin having a low viscosity and a high solubility and maintaining the physiological activity as the dietary fiber, and food and drink each of which contains 0.01 to 50 wt % of the low molecular pectin are also disclosed.

摘要翻译： 公开了一种用于降解果胶或果胶酸果胶酶，其中（1）新型果胶酶是由酵母酿酒酵母（Saccharomyces bayanus）生产的内聚半乳糖醛酸酶，（2）最佳pH为4.0，（3）稳定pH范围为4.0-8.0（ 4）最适温度为45℃，（5）酶活性稳定至45℃，（6）分子量为38,000。 还公开了具有低粘度和高溶解度并保持作为膳食纤维的生理活性的低分子果胶，以及每种含有0.01至50重量％的低分子果胶的食品和饮料。

公开(公告)号：US20170265484A1

公开(公告)日：2017-09-21

申请号：US15074643

申请日：2016-03-18

申请人： General Mills, Inc.

发明人： David J Domingues ,  Elliot Augst ,  Craig A Dowd ,  Patrick C Dreese ,  David H Katzke ,  James P Michaels ,  Thorne R Seese

IPC分类号： A21D10/00 ,  A21D6/00 ,  A21D15/02 ,  A21D2/26

CPC分类号： A21D10/005 ,  A21D2/00 ,  A21D2/185 ,  A21D2/26 ,  A21D6/003 ,  A21D10/025 ,  A21D15/02

摘要： A white wheat flour is made from a combination of a first flour stream including at least a non-heat treated low ash and low bran flour stream, and a second flour stream including a heat-treated high ash and high bran flour stream. The white wheat flour preferably exhibits an extensibility in the range of 160-180 for use in making raw dough used in sheeted dough manufacturing systems. Importantly, the specified processing of the invention only results in a change in extensibility of less than 20%. The raw dough composition can be packaged and stored in a refrigerated condition for subsequent use in making biscuits, rolls, croissants or the like. By heating the second flour stream, enzymes in the second flour stream are deactivated, thereby increasing the stability and refrigerated shelf life of the packaged raw dough composition to at least 120 days. In certain embodiments, one or more enzymes are reintroduced into the second flour stream.

公开(公告)号：US08741369B2

公开(公告)日：2014-06-03

申请号：US11085696

申请日：2005-03-21

申请人： Keith E. Petrofsky ,  Steven P. Greiner ,  Amy L. Matusheski ,  Uraiwan Tangprasertchai ,  Samira Mirarefi

发明人： Keith E. Petrofsky ,  Steven P. Greiner ,  Amy L. Matusheski ,  Uraiwan Tangprasertchai ,  Samira Mirarefi

IPC分类号： A21D10/00

CPC分类号： A21D8/06 ,  A21D2/16 ,  A21D2/183 ,  A21D2/185 ,  A21D2/186 ,  A21D2/188 ,  A21D2/32 ,  A21D2/36 ,  A21D13/41

摘要： Microwavable dough compositions are provided that are effective for providing products with improved texture using microwave heating. More specifically, the microwavable dough compositions include a blend of fiber, hydrocolloid, methylcellulose and functional surfactants in amounts that are effective for providing a cooked dough having improved firmness for an extended time after microwave cooking.

摘要翻译： 提供可微波面团组合物，其有效用于使用微波加热提供具有改善质地的产品。 更具体地说，微波炉生面团组合物包括纤维，水胶体，甲基纤维素和功能性表面活性剂的混合物，其量可以有效地提供在微波烹饪之后延长时间具有改进的坚固度的熟面团。

公开(公告)号：US08734887B2

公开(公告)日：2014-05-27

申请号：US12520298

申请日：2007-12-21

申请人： Robert Whitehurst ,  Matthew Green

发明人： Robert Whitehurst ,  Matthew Green

IPC分类号： A21D2/00 ,  A21D10/00 ,  A23L1/105

CPC分类号： A21D10/00 ,  A21D2/145 ,  A21D2/183 ,  A21D2/185 ,  A21D8/042 ,  A21D10/002 ,  A23L7/104 ,  A23V2002/00 ,  A23V2250/5086 ,  A23V2250/708 ,  A23V2250/60 ,  A23V2250/15

摘要： An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterized in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of antioxidant. The composition may further comprise an oxidant and/or a hydrocolloid. The invention also provides dough comprising the aqueous conditioning composition, and baked products made therefrom. There is also provided the use of salt and sugar to stabilize an aqueous dough conditioning composition comprising one or more enzymes, the composition being substantially free of antioxidant.

摘要翻译： 含水面团调理组合物包含水，一种或多种酶，盐和糖，其特征在于所述组合物基本上不含抗氧化剂。 优选地，组合物包含小于0.05重量％的抗氧化剂。 组合物还可以包含氧化剂和/或水胶体。 本发明还提供包含水性调理组合物的面团和由其制成的烘焙产品。 还提供了使用盐和糖来稳定包含一种或多种酶的水性面团调理组合物，该组合物基本上不含抗氧化剂。

公开(公告)号：US20100015279A1

公开(公告)日：2010-01-21

申请号：US12505913

申请日：2009-07-20

申请人： HuaXiao Zhang ,  Paula Lugar

发明人： HuaXiao Zhang ,  Paula Lugar

IPC分类号： A21D13/06 ,  A21D13/04 ,  A21D8/04

CPC分类号： A21D13/066 ,  A21D2/183 ,  A21D2/185

摘要： Provided herein are gluten-free compositions which can be made into a dough. The gluten-free dough can be subjected to a sheeting or pressing process and therefore can be prepared easily in commercial settings. The dough comprises gluten-free flour, modified starch, protein, leavening agents; oil and water.

摘要翻译： 本文提供了可制成面团的无麸质组合物。 不含面筋的面团可以进行片材或压制过程，因此可以在商业环境中容易地制备。 面团包含无麸质粉，改性淀粉，蛋白质，膨松剂; 油和水。

公开(公告)号：US20020172747A1

公开(公告)日：2002-11-21

申请号：US09824335

申请日：2001-04-02

申请人： RHODIA INC.

发明人： John Brodie ,  Amr Shaheed

IPC分类号： A21D002/00

CPC分类号： A21D2/185 ,  A21D2/14 ,  A21D6/001

摘要： A self-rising dough-containing food product in which a non-yeast containing leavening system is combined with an uncooked dough in the presence of a moisture retention agent to provide a frozen food product that may be readily cooked in a microwave oven.

摘要翻译： 一种含麸质的含面团的食品，其中在含有保湿剂的情况下将非酵母含有发酵系统与未煮熟的生面团组合以提供可在微波炉中容易地烹饪的冷冻食品。

公开(公告)号：US20180325141A1

公开(公告)日：2018-11-15

申请号：US15755835

申请日：2016-09-02

申请人： SAN-EI GEN F.F.I., INC.

发明人： Kohei NAKAJIMA ,  Kayo GOTO ,  Eiji OKUDA ,  Ariko SAITO ,  Hiroaki KURODA ,  Yasuyuki FUJITA ,  Makoto ONODERA ,  Hiroyuki SATO ,  Satomi NAKAO ,  Yugo KOMIYA ,  Minami TAKESONO

IPC分类号： A23G9/34 ,  A23G9/46 ,  A23L29/269 ,  A21D13/50 ,  A21D2/18 ,  A23L2/02 ,  A23L2/54 ,  A23C9/154 ,  A23G9/52 ,  A61K8/04 ,  A61K8/73 ,  C11D3/22

CPC分类号： A23G9/34 ,  A21D2/185 ,  A21D13/50 ,  A23C9/1542 ,  A23G9/04 ,  A23G9/045 ,  A23G9/46 ,  A23G9/52 ,  A23L2/02 ,  A23L2/54 ,  A23L15/00 ,  A23L29/20 ,  A23L29/271 ,  A23V2002/00 ,  A61K8/046 ,  A61K8/73 ,  C11D3/222 ,  A23G2200/06

摘要： An object of the present invention is to provide a means for improving or maintaining physical properties of a substance (in particular, a composition) (e.g., food). The object is achieved by a foam-containing composition that contains welan gum.