公开(公告)号：US5356653A

公开(公告)日：1994-10-18

申请号：US866324

申请日：1992-04-09

申请人： Patrick J. Lathrop

发明人： Patrick J. Lathrop

IPC分类号： A21D13/00 ,  A21D13/08 ,  A23L1/0522 ,  A23L1/0526 ,  A23L1/054 ,  A23L1/064 ,  A23L1/05

CPC分类号： A21D13/0041 ,  A23L21/12 ,  A23L29/212 ,  A23L29/238 ,  A23L29/27 ,  Y10S426/804

摘要： A reduced calorie bakery filling having enriched natural flavor is disclosed. The bakery filling, like a fruit bakery filling, has a substantially reduced level of sweeteners and a reduced level of starch to provide a predetermined reduction in the caloric content. The esthetic properties of the bakery filling are not adversely affected by reducing the amount of sweeteners and starches and the natural flavor of the bakery filling is maintained or enhanced.

摘要翻译： 公开了具有丰富的天然风味的减少热量的面包店填充物。 面包店填充物，如水果面包店填充物，具有显着降低的甜味剂水平和降低的淀粉水平以提供预定的热量含量的降低。 面包店填充物的美学特性不会因减少甜味剂和淀粉的量而受到不利影响，并且面包店填充物的天然风味得以维持或增强。

公开(公告)号：US4407840A

公开(公告)日：1983-10-04

申请号：US263850

申请日：1981-05-15

申请人： Patrick J. Lathrop ,  Phyllis C. Rothrock

发明人： Patrick J. Lathrop ,  Phyllis C. Rothrock

IPC分类号： A23B7/02 ,  A23L1/00 ,  A23L1/20 ,  A23L1/211 ,  A23L1/36

CPC分类号： A23B7/02 ,  A23L11/05 ,  A23L11/31 ,  A23P30/32

摘要： A process for producing dried bean powder which is instantly reconstitutable with water to form a product having the flavor, color and texture of conventional refried beans. The dried bean powder contains a major proportion of finely divided cooked bean particles and an appreciable quantity of larger size cooked bean skin particulate which provides the reconstituted product with a texture typical of refried beans. In the production of this product, raw beans are blanched in hot water to hydrate the beans, and the hydrated beans and blanch water are cooked under pressure in a suitable pressure cooker. Upon completion of cooking, the beans and water, which are under relatively high pressures and temperatures in the pressure cooker, are discharged from the cooker into a container at ambient temperature and atmospheric pressure to provide an almost instantaneous release of pressure on the cooked beans. This instantaneous release of pressure on the cooked beans results in substantial physical degradation of the beans, thereby forming a bean slurry containing finely divided bean mash, whole bean pieces and bean skin particles. The slurry may then be milled through a screen having a relatively coarse sieve opening, with minimal grinding action, to reduce the whole bean pieces to a relatively small particle size while the bean skin particles are retained. The milled slurry is then dried, such as by applying the slurry to a single or double drum dryer, to a maximum moisture content of about 6%.

摘要翻译： 一种生产干豆粉的方法，其可立即与水重构，以形成具有常规经重磨豆的风味，颜色和质地的产品。 干豆粉包含主要比例的细碎的熟豆颗粒和大量的较大尺寸的熟豆皮肤颗粒，其提供具有典型的重结豆的重构产品。 在生产该产品时，将生豆在热水中漂白以使豆类水合，并在合适的压力锅中在压力下煮熟水合豆和漂白水。 烹饪完成后，处于相对较高的压力和压力下的温度下的豆类和水在炊具中在环境温度和大气压力下放入容器中，几乎可以立即释放熟豆上的压力。 煮熟的豆的这种瞬间释放的压力导致豆的大量的物理降解，从而形成含有细碎的豆渣，全豆片和豆皮颗粒的豆浆。 然后可以将浆料通过具有相对粗的筛孔的筛网研磨，同时具有最小的研磨作用，以在保留豆皮表面颗粒的同时将整个豆片减少到相对较小的粒度。 然后将研磨后的浆料例如通过将浆料施加到单滚筒或双滚筒干燥器中，达到约6％的最大含水量。