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    FOOD PRODUCT HAVING INCREASED BILE ACID BINDING CAPACITY
    111.
    发明申请
    FOOD PRODUCT HAVING INCREASED BILE ACID BINDING CAPACITY 审中-公开
    具有增加的胆汁酸结合能力的食品

    公开(公告)号：WO2003105600A1

    公开(公告)日：2003-12-24

    申请号：PCT/US2003/017396

    申请日：2003-06-03

    Applicant: GENERAL MILLS, INC. ,  LEWANDOWSKI, Daniel, J. ,  MENON, Ravindranath ,  PLANK, David

    Inventor： LEWANDOWSKI, Daniel, J. ,  MENON, Ravindranath ,  PLANK, David

    IPC: A23L1/0522

    CPC classification number: A23L33/21 ,  A23L7/101 ,  A23L7/115 ,  A23L7/122 ,  A23L7/143 ,  A23L29/35 ,  A23L33/11 ,  A23L33/40 ,  A23V2002/00 ,  A23V2250/5118 ,  A23V2250/5034 ,  A23V2250/5074

    Abstract: A food product having enhanced cholesterol of triglyceride lowering properties comprising components that provide an increased affinity for binding bile acids. A first component is a starch selected from the group of cyclodextrins (beta, alpha or gamma cyclodextrins). A second component can be a dietary fibre such as a beta glucan or a sterol based compound such as sitosterol, stigmasterol or campesterol. The composition may be grain based with enhanced hypocholesterolemic properties. It may also comprise micro- and macro-nutrients (vitamins, minerals..) to provide a well-balanced food product that should be palatable and have a good mouth feel and texture. As an example cyclodextrins may be included in ready to eat cereals, mixes doughs and grain based food.

    Abstract translation: 具有增强的甘油三酯降低性能的胆固醇的食品包含提供对结合胆汁酸的增加的亲合力的成分。 第一组分是选自环糊精（β，α或γ环糊精）的淀粉。 第二组分可以是膳食纤维，例如β-葡聚糖或基于固醇的化合物，例如谷甾醇，豆甾醇或菜油甾醇。 组合物可以是具有增强的低胆固醇血性的颗粒基。 它还可以包含微量和大量营养物质（维生素，矿物质），以提供均衡的食品，其应该是可口的并且具有良好的口感和质感。 例如，环糊精可以包括在即食谷物中，混合面团和谷物食品。

    STARCH N-ALKENYL SUCCINATE AS TEXTURIZING AGENT FOR UHT TREATED PRODUCTS
    113.
    发明申请
    STARCH N-ALKENYL SUCCINATE AS TEXTURIZING AGENT FOR UHT TREATED PRODUCTS 审中-公开
    STARCH N-ALKENYL SUCCINATE as TEXTURIZING AGENT FOR UHT TREATED PRODUCTS

    公开(公告)号：WO2003061404A1

    公开(公告)日：2003-07-31

    申请号：PCT/EP2003/000668

    申请日：2003-01-23

    Applicant: CERESTAR HOLDING B.V. ,  SIPS, Nils, Cornelis, Adrianus, Petrus ,  KETTLITZ, Bernd, Wolfgang

    Inventor： SIPS, Nils, Cornelis, Adrianus, Petrus ,  KETTLITZ, Bernd, Wolfgang

    IPC: A23L1/0522

    CPC classification number: A23L23/00 ,  A23L29/219

    Abstract: The present invention relates to UHT-treated products comprising starch n-alkenyl succinate as texturizing agent and said products have low viscosity after UHT-treatment, but full viscosity is developed after a second treatment. Starch n-octenyl succinate is used as well as combined texturizing agent and partial egg yolk replacement in UHT-treated products. A process for preparing these products is provided.

    Abstract translation: 本发明涉及包含琥珀酸淀粉琥珀酸淀粉作为增稠剂的UHT处理产品，并且所述产品在UHT处理后具有低粘度，但是在第二次处理之后产生全粘度。 在UHT处理的产品中使用琥珀酸淀粉N-辛烯酸酯以及组合增稠剂和部分蛋黄替代品。 提供了制备这些产品的方法。

    BAKED GOODS HAVING EXTENDED SHELF LIFE
    114.
    发明申请
    BAKED GOODS HAVING EXTENDED SHELF LIFE 审中-公开
    具有延长使用寿命的商品

    公开(公告)号：WO2002096220A1

    公开(公告)日：2002-12-05

    申请号：PCT/US2002/015674

    申请日：2002-05-16

    Applicant: NORTHWEST PLANT BREEDING CO. ,  KONZAC, Calvin, F.

    Inventor： KONZAC, Calvin, F.

    IPC: A23L1/0522

    CPC classification number: A21D13/062 ,  A21D2/186 ,  A21D2/26 ,  A21D13/06

    Abstract: In one aspect, the present invention provides partially waxy wheat flour comprising starch amylose in an amount of from 10 weight percent to 20 weight percent, and amylopectin in an amount less than 90%. In another aspect, the present invention provides flour blends comprising one or more partially waxy wheat flours of the invention. The present invention also provides baked goods prepared from a flour or flour blend of the invention. The baked goods of the invention possess an extended shelf life. In other aspects, the present invention provides methods for making baked goods.

    Abstract translation: 一方面，本发明提供了含有10重量％至20重量％的淀粉直链淀粉的部分蜡质小麦粉和少于90％的支链淀粉。 另一方面，本发明提供包含本发明的一种或多种部分蜡状小麦粉的面粉混合物。 本发明还提供由本发明的面粉或面粉共混物制备的烘焙食品。 本发明的烘焙食品具有延长的保质期。 在其他方面，本发明提供了制造烘焙食品的方法。

    DOUGH COMPRISING A STARCH COMPOSITION FOR MAKING TORTILLA CHIPS
    116.
    发明申请
    DOUGH COMPRISING A STARCH COMPOSITION FOR MAKING TORTILLA CHIPS 审中-公开
    包括用于制作TORTILLA CHIPS的淀粉组合物

    公开(公告)号：WO01091562A3

    公开(公告)日：2002-05-23

    申请号：PCT/US2001/017182

    申请日：2001-05-25

    IPC: A23G3/34 ,  A21D2/18 ,  A21D2/36 ,  A23L1/164 ,  A23L1/0522

    CPC classification number: A21D2/186 ,  A21D2/36 ,  A23L7/117 ,  A23L7/13

    Abstract: Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12 % to about 40 % large surface features; from about 20% to about 40 % medium surface features; and from about 25 % to about 60 % small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15 %.

    Abstract translation: 具有凸起表面特征的均匀形状的小吃片，优选玉米饼型切片，及其制备方法。 芯片可以由包含预熟淀粉基材料和预胶化淀粉的生面团组合物制成。 优选地，小吃片具有升高的表面特征，包括约12％至约40％的大表面特征; 约20％至约40％的中等表面特征; 和约25％至约60％的小表面特征。 在一个实施方案中，小吃片的平均厚度为约1mm至约3mm; 凸起表面特征的平均厚度为约2.3mm至约3.2mm; 芯片的最大厚度小于5.5毫米; 并且芯片厚度的变异系数大于约15％。

    THICKENER PREPARATION FOR FOOD AND PROCESS FOR THE PRODUCTION THEREOF
    119.
    发明申请
    THICKENER PREPARATION FOR FOOD AND PROCESS FOR THE PRODUCTION THEREOF 审中-公开
    食品加工机的制备及其生产工艺

    公开(公告)号：WO01093693A1

    公开(公告)日：2001-12-13

    申请号：PCT/IB2001/000881

    申请日：2001-05-21

    IPC: A23L29/212 ,  A23L29/225 ,  A23P10/47 ,  C08B30/14 ,  C08L3/02 ,  A23L1/0522 ,  A23P1/06

    CPC classification number: C08L3/02 ,  A23L29/212 ,  A23L29/225 ,  A23P10/47

    Abstract: The invention relates to a thickener preparation for foods comprising an amylaceous product in powder form which is coated with an alkaline or alkaline-earth stearate, the weight percentage of said stearate being not higher than about 2.0 wt % of the preparation.

    Abstract translation: 本发明涉及用于食品的增稠剂制剂，其包括粉末形式的淀粉产品，其用碱性或碱土金属硬脂酸酯涂覆，所述硬脂酸酯​​的重量百分比不高于制剂的约2.0重量％。

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