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公开(公告)号：US08647693B2
公开(公告)日：2014-02-11
申请号：US11884623
申请日：2006-03-01
IPC分类号： A23L1/16
CPC分类号： A23L7/113 , A23L29/219 , A23V2002/00 , A23V2250/5102 , A23V2250/5118
摘要： The invention relates to an instant noodle which can be rehydrated at a lower temperature and/or in a shorter period of time, while taste and mouthfeel of the noodle are at least as good as those of conventional instant noodles. The invention widens the scope of possibilities for supply and consumption of instant noodles, e.g. in vending machines, even or air dried instant noodles.
摘要翻译： 本发明涉及一种可以在较低温度和/或较短时间内再水化的方便面，而面条的味道和口感至少与常规方便面的味道一样好。 本发明扩大了方便面的供应和消费的可能性范围，例如 在自动售货机，甚至空气干燥方便面。
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公开(公告)号：US20130337141A1
公开(公告)日：2013-12-19
申请号：US13990751
申请日：2011-12-12
IPC分类号： A23L1/0522
CPC分类号： A23L29/219 , A23L29/212
摘要： The present invention provides a spreadable gel which comprises 0.5 to 8 wt % of an amylomaltase treated starch, 0.5 to 8 wt % of a waxy starch, water and optionally a basic ingredient such as fruit, vegetable or soy.
摘要翻译： 本发明提供一种可铺展的凝胶，其包含0.5至8重量％的淀粉麦芽糖酶处理的淀粉，0.5至8重量％的蜡质淀粉，水和任选的碱性成分如水果，蔬菜或大豆。
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公开(公告)号：US20090130286A1
公开(公告)日：2009-05-21
申请号：US11884623
申请日：2006-03-01
IPC分类号： A23L1/16
CPC分类号： A23L7/113 , A23L29/219 , A23V2002/00 , A23V2250/5102 , A23V2250/5118
摘要： The invention relates to an instant noodle which can be rehydrated at a lower temperature and/or in a shorter period of time, while taste and mouthfeel of the noodle are at least as good as those of conventional instant noodles. The invention widens the scope of possibilities for supply and consumption of instant noodles, e.g. in vending machines, even or air dried instant noodles.
摘要翻译： 本发明涉及一种可以在较低温度和/或较短时间内再水化的方便面，而面条的味道和口感至少与常规方便面的味道一样好。 本发明扩大了方便面的供应和消费的可能性范围，例如 在自动售货机，甚至空气干燥方便面。
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公开(公告)号：US20100266743A1
公开(公告)日：2010-10-21
申请号：US12747201
申请日：2008-12-10
CPC分类号： A23L29/219 , A23L7/109 , A23L9/10 , A23L29/225
摘要： The invention is directed to a method for agglomerating starch, to starch obtainable by said method, to a food product comprising said starch, and to the use of said starch. The method of the invention comprises the mixing of starch with an aqueous solution comprising a salt and drying the mixture.
摘要翻译： 本发明涉及将淀粉，通过所述方法可获得的淀粉团聚到包含所述淀粉的食品中，以及使用所述淀粉的方法。 本发明的方法包括将淀粉与包含盐的水溶液混合并干燥该混合物。
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公开(公告)号：US07914833B2
公开(公告)日：2011-03-29
申请号：US11879958
申请日：2007-07-19
IPC分类号： A21D13/00
CPC分类号： A23L29/219 , A23L29/212 , A23V2002/00 , A23V2200/242 , A23V2250/5102 , A23V2250/5118
摘要： The invention relates to starch used in the baking-industry. Creams, (fruit-) fillings, toppings, glazes and other bakery products are often thickened by the inclusion of a certain amount of starch as binder, filling or thickening agent, for example providing gel-strength, viscosity, glaze, texture or creaminess to the cream or filling. Commonly used starches have insufficient stability to for example heat appled during baking. The invention provides a starch-containing filling or topping for a bakery product wherein said starch comprises a tuber or root starch containing less than about 5% amylose and use of such a filling or topping for improving a bakery product. Furthermore, the invention provides a heat-stable starch and bakery products comprising a heat-stable starch.
摘要翻译： 本发明涉及用于烘焙工业的淀粉。 通常，通过加入一定量的淀粉作为粘合剂，填充剂或增稠剂，例如提供凝胶强度，粘度，釉料，质地或奶油，通常会使奶油，（水果）馅料，浇头，釉料和其他面包店产品变厚。 奶油或灌装。 通常使用的淀粉对于例如烘烤期间的热应用具有不足的稳定性。 本发明提供了一种用于面包店产品的含淀粉填充物或顶部，其中所述淀粉包含含有小于约5％直链淀粉的块茎或根淀粉，并且使用这种填充物或顶部来改进烘焙产品。 此外，本发明提供了包含热稳定性淀粉的热稳定淀粉和焙烤产品。
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公开(公告)号：US20100143542A1
公开(公告)日：2010-06-10
申请号：US12518362
申请日：2007-12-12
申请人： Pieter Lykle Buwalda , Arjen Sein
发明人： Pieter Lykle Buwalda , Arjen Sein
IPC分类号： A23L1/0522 , A23C11/02 , A23L1/19
CPC分类号： A23C9/1542 , A23C9/1307 , A23C11/106 , A23C19/0765 , A23L2/385 , A23L9/20 , A23L9/22 , A23L27/60 , A23L29/212 , A23V2002/00 , C12Y204/01025 , A23V2200/124 , A23V2250/5118
摘要： The present invention describes a food product comprising from 0.1 to 2.5 wt % of a starch which is treated with an amylomaltase.
摘要翻译： 本发明描述了一种食品，其包含0.1至2.5重量％的用淀粉麦芽糖酶处理的淀粉。
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公开(公告)号：US20110033600A1
公开(公告)日：2011-02-10
申请号：US12936368
申请日：2009-03-31
IPC分类号： A23L1/0522
CPC分类号： A23G3/42 , A23L29/212 , A23L29/219 , A23V2002/00 , C12Y204/01025 , A23V2200/128 , A23V2250/5118
摘要： The present invention relates to a starch composition comprises amylomaltase treated starch and non-crosslinked starch and to the use of a starch composition in food preparation whereby the starch composition comprises amylomaltase treated starch and non-crosslinked starch.
摘要翻译： 本发明涉及一种淀粉组合物，其包含淀粉麦芽糖酶处理的淀粉和非交联淀粉，以及在食品制备中使用淀粉组合物，由此淀粉组合物包含淀粉麦芽糖酶处理的淀粉和非交联淀粉。
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公开(公告)号：US07157573B2
公开(公告)日：2007-01-02
申请号：US11205721
申请日：2005-08-17
申请人： Pieter Lykle Buwalda , Ronald Peter W. Kesselmans , Augustinus Arnoldus M. Maas , Hylke Hotze Simonides
发明人： Pieter Lykle Buwalda , Ronald Peter W. Kesselmans , Augustinus Arnoldus M. Maas , Hylke Hotze Simonides
CPC分类号： B01J13/0052 , C08B35/00 , C09J103/14
摘要： The invention relates to a process for preparing a hydrophobic starch, comprising etherification, esterification or amidation of a root or tuber starch comprising at least 95 wt. % of amylopectin, based on dry substance of the starch, or a derivative thereof, with a substituent comprising an alkyl chain having from 4–24 carbon atoms. The invention further relates to a hydrophobic starch obtainable by said process.
摘要翻译： 本发明涉及一种制备疏水性淀粉的方法，其包括根或块茎淀粉的醚化，酯化或酰胺化，其包含至少95wt。 基于干物质的淀粉或其衍生物，支链淀粉含有具有4-24个碳原子的烷基链的取代基。 本发明还涉及可通过所述方法获得的疏水淀粉。
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公开(公告)号：US06821548B1
公开(公告)日：2004-11-23
申请号：US09720798
申请日：2001-03-09
IPC分类号： A23L10522
CPC分类号： A23G3/346 , A23G2200/06 , A23L13/60 , A23L23/00 , A23L29/212 , A23L29/219
摘要： The invention relates to starch used in the food-industry. The invention provides modified starch, and derivatives derived thereof, having improved salt-stability (salt-stable starch), use of such modified starch or derivatives derived from said starch in foodstuff, a method for providing salt-stability to foodstuff comprising use of such modified starch or derivatives derived from said starch and foodstuff comprising said modified starch or derivatives derived from said starch.
摘要翻译： 本发明涉及食品工业中使用的淀粉。 本发明提供改性淀粉及其衍生的衍生物，具有改善的盐稳定性（盐稳定淀粉），在食品中使用这些改性淀粉或衍生自所述淀粉的衍生物，向食品提供盐稳定性的方法，包括使用这种淀粉 改性淀粉或衍生自所述淀粉的衍生物和包含所述改性淀粉或衍生自所述淀粉的衍生物的食品的衍生物。
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公开(公告)号：US06899913B1
公开(公告)日：2005-05-31
申请号：US09936344
申请日：2000-03-16
IPC分类号： A23C9/154 , A23L9/10 , A23L19/00 , A23L23/00 , A23L27/60 , A23L29/219 , C08B30/00 , A23L1/0522 , C08B31/00
CPC分类号： A23C9/1544 , A23L9/12 , A23L19/09 , A23L23/00 , A23L27/60 , A23L29/219
摘要： The invention relates to starch used in the food industry, more specifically to starch used in processed foodstuff that, at least in one processing step, is subject to heat and, or shear treatment. The invention provides use of modified starches and methods to use these in foodstuffs (soups, (dairy) desserts, sauces, creams, dressings, fillings and such), that, when used in preparing foodstuff that is subject to heat and/or shear treatment, provide said foodstuff with the so desired smooth, short textures and shiny appearance, even after prolonged treatment where use of other starches would render the product slimy, coarse or dull.
摘要翻译： 本发明涉及食品工业中使用的淀粉，更具体地说涉及在加工食品中使用的淀粉，至少在一个加工步骤中进行加热和/或剪切处理。 本发明提供了使用改性淀粉和方法将其用于食品（汤，（乳制品）甜点，酱汁，奶油，敷料，馅料等）中，当用于制备经受热和/或剪切处理的食品时 即使经过长时间的处理，使用其他淀粉会使产品变得粘稠，粗糙或无光泽，为所述食品提供所需的光滑，短质感和光泽的外观。
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