利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

24 条记录 (耗时 0.013 秒)

    Aerated food component
    3.
    发明申请
    Aerated food component 审中-公开
    充气食品成分

    公开(公告)号：US20020192345A1

    公开(公告)日：2002-12-19

    申请号：US10098789

    申请日：2002-03-13

    发明人： John Kepplinger ,  Deirdre Eileen Bath

    IPC分类号： A23L001/00

    CPC分类号： A23L7/122 ,  A23L7/117 ,  A23L21/12 ,  A23L21/15 ,  A23L29/231 ,  A23L29/256 ,  A23P30/40 ,  A23V2002/00 ,  A23V2250/50724 ,  A23V2250/5086 ,  A23V2250/5118 ,  A23V2250/5428 ,  A23V2200/246 ,  A23V2250/5114 ,  A23V2250/5026 ,  A23V2250/51088 ,  A23V2250/54 ,  A23V2250/5108

    摘要： An aerated food component is disclosed. The aerated food component is formed from a mixture of sweeteners, a fruit concentrate, an ionic hydrocolloid, a calcium source, an edible acid, a cation source, and a whipping protein. Also disclosed is a method for forming the aerated food component. The aerated food component can be used as a semi-moist fruit supplement in a variety of consumer food products. Alternatively, the aerated food component can be extruded, cut into pieces and dried to form a low moisture aerated cereal additive that remains crisp in a liquid. The disclosed formulation also permits high levels of fruit to be incorporated into the aerated food component.

    摘要翻译： 公开了一种充气食品部件。 充气食品组分由甜味剂，果实浓缩物，离子水胶体，钙源，食用酸，阳离子源和搅打蛋白质的混合物形成。 还公开了形成充气食品部件的方法。 充气食品组分可用作各种消费食品中的半湿润水果补充剂。 或者，充气食品组分可以挤出，切成块并干燥，形成一种在水中保持脆性的低湿度通气谷物添加剂。 所公开的制剂还允许将高含量的水果掺入充气食品组分中。

    Process of making a frozen whipped topping
    4.
    发明授权
    Process of making a frozen whipped topping 有权
    制作冷冻鞭打顶部的过程

    公开(公告)号：US06638556B1

    公开(公告)日：2003-10-28

    申请号：US09922849

    申请日：2001-08-07

    申请人： Manmohan H. Desai

    发明人： Manmohan H. Desai

    IPC分类号： A23G900

    CPC分类号： A23G9/46 ,  A23G9/322 ,  A23G2220/02 ,  A23L9/22 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/246 ,  A23V2250/18 ,  A23V2200/222 ,  A23V2250/54246 ,  A23V2250/5086 ,  A23V2250/506

    摘要： A process of making a containerized frozen whipped topping by the following steps is improved: (a) forming a mixture comprising water, water-soluble carbohydrate, fat, protein, emulsifying agent, and thickener; (b) pasteurizing the mixture; (c) homogenizing the mixture to form an oil-in-water emulsion; (d) cooling the emulsion to a temperature in the range of about 27 to 45° F.; (e) holding the emulsion at a temperature in the range of about 27 to 45° F. for a long enough time to allow at least some of the fat to crystallize; (f) aerating and whipping the emulsion, under superatmospheric pressure, into a topping; (g) dispensing the topping into containers; and (h) freezing the topping while in the containers. The improvement, which allows lower pressures to be used in step f, involves using two turbulent mixing zones, in which a higher average shear rate is used in the second zone than in the first zone.

    摘要翻译： 改进了以下步骤制备集装式冷冻鞭打顶部的方法：（a）形成包含水，水溶性碳水化合物，脂肪，蛋白质，乳化剂和增稠剂的混合物;（b）将混合物巴氏灭菌;（c） 均化混合物以形成水包油乳液;（d）将乳液冷却至约27至45°F范围内的温度;（e）将乳液保持在约27至 足够长的时间以允许至少一些脂肪结晶;（f）在超大气压力下将乳液充气和搅拌成顶部;（g）将顶部分配到容器中; 和（h）在容器中冷冻顶部。在步骤f中允许使用较低压力的改进涉及使用两个湍流混合区，其中在第二区中使用比在第一区更高的平均剪切速率 区。

    Integrated emulsifier and edible fiber
    6.
    发明授权
    Integrated emulsifier and edible fiber 失效
    综合乳化剂和食用纤维

    公开(公告)号：US06306447B1

    公开(公告)日：2001-10-23

    申请号：US09617329

    申请日：2000-07-17

    申请人： Bent Jensen

    发明人： Bent Jensen

    IPC分类号： A21D216

    CPC分类号： A21D2/188 ,  A21D2/16 ,  A21D2/36 ,  A23L7/115 ,  A23L29/10 ,  A23L33/22 ,  A23P10/35 ,  A23P30/40 ,  A23V2002/00 ,  A23V2200/246 ,  A23V2250/192 ,  A23V2250/51

    摘要： Composition: There is provided a process for the preparation of composition including at least one emulsifier and at least one edible fiber, the process including i) providing an initial composition comprising the emulsifier in a melted form and the edible fiber, ii) spray crystallizing the initial composition such that the emulsifier crystallizes and the emulsifier and the edible fiber are integrated.

    摘要翻译： 组合物：提供了一种制备包含至少一种乳化剂和至少一种可食用纤维的组合物的方法，该方法包括i）提供包含熔融形式的乳化剂和可食用纤维的初始组合物，ii）将 使乳化剂结晶并使乳化剂和可食用纤维整合的初始组成。

    Method of manufacturing an aerated carbohydrate containing food product
    10.
    发明申请
    Method of manufacturing an aerated carbohydrate containing food product 审中-公开
    制造含有充气碳水化合物的食品的方法

    公开(公告)号：US20040131744A1

    公开(公告)日：2004-07-08

    申请号：US10467790

    申请日：2004-03-05

    发明人： Anthonie Kunst ,  Johannes Wilhelmus Harmannus Elisabeth Diederen ,  Rob Dekker ,  Wilhemus Reinerus Blom ,  Dik Gijsbert Barend Pluijm ,  Franciscus Petrus Waayers

    IPC分类号： A23G009/00

    CPC分类号： A23G9/38 ,  A23G9/20 ,  A23G9/46 ,  A23J3/346 ,  A23V2002/00 ,  A23V2200/246 ,  A23V2250/548

    摘要： This invention provides a method for aerating carbohydrate containing food products by using an enzymatically hydrolysed protein as whipping agent, which is characterised in that the whipping agent is an enzymatically hydrolysed pea, potato or rice protein having an average peptide chain length in the range of 5 to 20 amino acids and a free amino acid level of at most 15 wt. % of the total protein derived material. The carbohydrate is selected from the group consisting of mono-, di- and oligo-saccharides, glycose syrup, maltodextrin and invert sugar. The obtained end products are for instance sorbets, ice-creams, milkshakes and higher sugar containing products like nougat, hard boiled sweets, marshmallows and frappnulls.

    摘要翻译： 本发明提供了一种通过使用酶促水解的蛋白质作为搅打剂对含碳水化合物的食品进行曝气的方法，其特征在于所述搅打剂是具有平均肽链长度在5范围内的酶水解的豌豆，马铃薯或水稻蛋白 至20个氨基酸，游离氨基酸水平至多为15wt。 总蛋白衍生物质的百分比。 碳水化合物选自单糖，二糖和寡糖，糖糖浆，麦芽糖糊精和转糖。 所获得的最终产品例如是冰糕，冰淇淋，奶昔和较高含糖的产品，如牛轧糖，硬糖，棉花糖和冰片。