公开(公告)号：US20060088648A1

公开(公告)日：2006-04-27

申请号：US11250972

申请日：2005-10-14

申请人： Heidi Teoh ,  Jessica Luger ,  David Plank

发明人： Heidi Teoh ,  Jessica Luger ,  David Plank

IPC分类号： A23L1/18

CPC分类号： A23L27/31 ,  A23L7/183

摘要： Disclosed are microwave popcorn articles including thaumatin to provide improved texture and flavor. The articles can include a hydrogenated fat, liquid oil and/or a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ≦25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.

摘要翻译： 公开了微波爆米花制品，其中包括提供改善的质地和风味的花露蛋白。 制品可以包括氢化脂肪，液体油和/或增稠液体（在室温下）的油及其制备方法。 微波爆米花制品包括任何常规的微波爆米花袋或容器，以及设置在其中的包含核爆米花和/或可膨胀丸粒的食物料; 1％至45％液体（室温）油; 和0％至4％的盐。 油成分的熔点<25℃。油成分包括油增稠成分，特别是淀粉基油增稠成分如环糊精，其量足以使油脂尺寸稳定。 通过避免在室温下将油固化成固体脂肪的氢化，可以提供期望低反式脂肪酸含量的成品爆米花产品。 制备方法包括制备用油与环糊精增稠的加热油，并将增稠的油加入到微波容器中。

公开(公告)号：US20060078655A1

公开(公告)日：2006-04-13

申请号：US11246610

申请日：2005-10-07

申请人： David Plank ,  Jessica Luger ,  Kory Kolvig

发明人： David Plank ,  Jessica Luger ,  Kory Kolvig

IPC分类号： B65D81/34

CPC分类号： B65D81/3469 ,  A23L7/183 ,  B65D2581/3421 ,  B65D2581/3494 ,  Y02A40/961 ,  Y02W90/11

摘要： Disclosed are microwave popcorn articles including a thickened liquid (at room temperature) oil and their methods of preparation. The microwave popcorn articles comprise any conventional microwave popcorn bag or container, and a food charge disposed therein comprising kernel popcorn and/or puffable pellets; 1% to 45% liquid (at room temperature) oil; and, 0% to 4% salt. The oil ingredient has a melting point of ≦25° C. The oil ingredient includes an oil thickening ingredient especially a starch based oil thickening ingredient such as a cyclodextrin in amounts sufficient to dimensionally stabilize the oil. By avoiding hydrogenation to solidify the oil into a solid fat at room temperatures, finished popcorn products can be provided that are desirably low in trans fatty acid content. The methods of preparation include preparing a heated oil thickened with cyclodextrin complexed with the oil and adding the thickened oil to the microwave container.

摘要翻译： 公开了微波爆米花制品，包括增稠的液体（在室温下）油及其制备方法。 微波爆米花制品包括任何常规的微波爆米花袋或容器，以及设置在其中的包含核爆米花和/或可膨胀丸粒的食物料; 1％至45％液体（室温）油; 和0％至4％的盐。 油成分的熔点<25℃。油成分包括油增稠成分，特别是淀粉基油增稠成分如环糊精，其量足以使油脂尺寸稳定。 通过避免在室温下将油固化成固体脂肪的氢化，可以提供期望低反式脂肪酸含量的成品爆米花产品。 制备方法包括制备用油与环糊精增稠的加热油，并将增稠的油加入到微波容器中。