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    Process for production of clathrate inclusion complexes
    72.
    发明授权
    Process for production of clathrate inclusion complexes 失效
    包合络合物生产方法

    公开(公告)号：US5523111A

    公开(公告)日：1996-06-04

    申请号：US280009

    申请日：1994-07-25

    申请人： Gary B. Nickel ,  Bernhard Berger

    发明人： Gary B. Nickel ,  Bernhard Berger

    IPC分类号： A21D2/18 ,  A23D9/007 ,  A23L1/00 ,  A23L1/0522 ,  A23L1/22 ,  C08B31/00 ,  C08B33/00

    CPC分类号： C08B33/00 ,  A21D2/186 ,  A23D9/007 ,  A23L27/70 ,  A23L29/212 ,  A23L29/219 ,  A23P10/30 ,  C08B31/00

    摘要： A process for the formation of clathrate inclusion complexes comprising suspending a suitable starting material such as acetylated starch in water, heating the resulting suspension past the gelation point of the starting material, cooling the resulting hydrocolloid to just above the convolution temperature of the starting material, cooling the resulting hydrogel while adding a lipid such as a triglyceride and homogenizing the resulting product at a temperature below the melting point of the lipid in the case of fats and 45.degree. C. in the case of oils.

    摘要翻译： 形成包合络合物的方法，包括将适当的原料如乙酰化淀粉悬浮于水中，将所得悬浮液加热至原料的凝胶化点，将所得水胶体冷却至刚好高于原料卷积温度， 在加入脂质如甘油三酸酯的同时冷却所得水凝胶，并在油脂的情况下在低于脂肪的熔点的温度下将所得产物均质化，并且在油的情况下将其均质化。

    Sugarless bakery goods, E.G., cakes and muffins
    73.
    发明授权
    Sugarless bakery goods, E.G., cakes and muffins 失效
    无糖面包店，E.G.，蛋糕和松饼

    公开(公告)号：US5523107A

    公开(公告)日：1996-06-04

    申请号：US277323

    申请日：1994-07-19

    申请人： Glenn Wallin

    发明人： Glenn Wallin

    IPC分类号： A21D2/18 ,  A21D10/00 ,  A21D10/04

    CPC分类号： A21D10/005 ,  A21D10/04 ,  A21D2/186 ,  Y10S426/804

    摘要： Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.

    摘要翻译： 基本上无糖的面包店的商品，如蛋糕，甜甜圈，松饼等，它们是由面糊混合物形成的，该面糊混合物包含（按预烘烤形式）约15％至约25％重量（基于固体）的淀粉 主要具有聚合度（DP）为1-3的多羟基低聚物的水解产物，例如来自Fairfield，NJ的Lonza Inc.的HYSTAR TM 5875; 约10％至约25％的水; 约10％至约20％的油或脂肪; 和约0.01重量％至约1重量％的高效无糖甜味剂，例如阿斯巴甜。 还包括用于形成用于烘烤的面团的其它典型成分，例如蛋白质来源，例如面粉，小麦面筋和/或改性玉米淀粉，其总量为约15％至约25％; 一种或多种膨松剂，如碳酸氢钠（小苏打）和磷酸铝钠; 和一种或多种乳化剂以帮助形成均匀的面团混合物，以使熟化的焙烤产品变软并且有助于在混合和均质化过程中使面团充气。

    Partially debranched starch clouds
    79.
    发明授权
    Partially debranched starch clouds 失效
    部分脱支淀粉云

    公开(公告)号：US5089171A

    公开(公告)日：1992-02-18

    申请号：US350057

    申请日：1989-05-10

    申请人： Chung-Wai Chiu

    发明人： Chung-Wai Chiu

    IPC分类号： A21D2/18 ,  A23C11/10 ,  A23G9/52 ,  A23L1/09 ,  A23L1/24 ,  A23L1/39 ,  C12P19/16

    CPC分类号： A23G9/52 ,  A21D2/186 ,  A23C11/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/35 ,  C12P19/16 ,  C12Y302/01001 ,  C12Y302/01041 ,  C12Y302/01068 ,  A23G2200/06 ,  A23G2200/08

    摘要： This invention provides a process for preparing a stable, opaque cloud in a fluid which employs partially debranched starch. This starch is prepared by enzymatic hydrolysis of the alpha-1,6-D-glucosidic bonds of the starch to form a composition comprising amylopectin, partially debranched amylopectin and up to 65%, by weight, short chain amylose. This invention also provides starches that are useful for forming a stable, opaque cloud in a fluid and a method for preparing these starches, employing an endo-alpha-1,6-D-glucanohydrolase, such as pullulanase or isoamylase.

    摘要翻译： 本发明提供了一种在使用部分脱支淀粉的流体中制备稳定的不透明云的方法。 通过淀粉淀粉的α-1,6-D-糖苷键的酶水解制备淀粉，以形成包含支链淀粉，部分脱支链的支链淀粉和至多65重量％的短链直链淀粉的组合物。 本发明还提供了可用于在流体中形成稳定的不透明云的淀粉和使用内-A-1,6-D-葡萄糖水解酶如支链淀粉酶或异淀粉酶制备这些淀粉的方法。

    Method of preparing microwave bread
    80.
    发明授权
    Method of preparing microwave bread 失效
    微波面包制作方法

    公开(公告)号：US5049398A

    公开(公告)日：1991-09-17

    申请号：US449048

    申请日：1989-12-08

    申请人： Albert L. Saari ,  James E. Langler ,  Robert C. Dechaine ,  Eugene R. Monroe ,  James P. Bergstrom ,  Willis P. Kusske

    发明人： Albert L. Saari ,  James E. Langler ,  Robert C. Dechaine ,  Eugene R. Monroe ,  James P. Bergstrom ,  Willis P. Kusske

    IPC分类号： A21D2/16 ,  A21D2/18 ,  A21D8/06 ,  A21D13/06 ,  A21D17/00 ,  A21D8/02

    CPC分类号： A21D8/06 ,  A21D17/006 ,  A21D2/16 ,  A21D2/165 ,  A21D2/186

    摘要： Disclosed are fresh, baked bread products having extended shelf lives which are prepared specifically to be reheated/refreshed in a microwave oven employing a metallized film susceptor sleeve. Upon this microwave refreshening, the preheated loaves are characterized by a soft interior crumb and a crispy crust. The products have a shelf life of about 7-14 days. Also disclosed are methods for preparing such baked bread products as well as full formulation dry mixes and partial formulation pre-dry mixes for their commercial scale production by both the sponge dough and straight dough methods. The preparation methods involve first prehydrating a defined dough conditioner system and pregelatinized starch to form an emulsion, combining the emulsion with the other ingredients to form a dough and finish preparing the dough to produce a finished microwave baked bread loaf.

    摘要翻译： 公开了具有延长的保质期的新鲜的，烘烤的面包产品，其特别是在使用金属化膜基座套筒的微波炉中进行再加热/刷新。 在这种微波刷新之后，预热的面包的特点是内部是软质的和脆皮的。 产品保质期约7-14天。 还公开了制备这种烘焙面包产品的方法，以及通过海绵面团和直面团方法进行商业规模生产的全配方干混合物和部分制剂预干燥混合物。 制备方法包括首先将定义的面团调理剂系统和预胶化淀粉预水化以形成乳液，将乳液与其它成分组合以形成面团并完成制备面团以制备成品的微波烘烤面包面包。