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公开(公告)号：US6054167A
公开(公告)日：2000-04-25
申请号：US234279
申请日：1999-01-19
摘要： A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70.degree. F. (about 21.degree. C.). The pelletized shortening has a hardness or solids profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.
摘要翻译： 通过包括熔融，冷却，固化和挤出天然和/或合成的起酥油材料的方法制备造粒缩短物，以提供缩短的丸粒或块，其不需要进一步加工，在至少中等温度约70°F下抵抗聚集 （约21℃）。 造粒起酥油具有硬度或固体特性，特别适用于烘烤应用，并在面包类产品中赋予柔嫩效果，同时仍然提供易于处理的形式的缩短，因为它是可倾倒的或能够在 流动的微粒风格。 虽然它在室温或储存条件下具有相对较高的固体含量，但是颗粒化起酥油的固体含量足够快地消耗足够的量，使得固体减少将在包括饼干和比萨饼皮的面团产品中提供所需的嫩化效果。
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公开(公告)号：US5431944A
公开(公告)日：1995-07-11
申请号：US188564
申请日：1994-01-28
申请人： Henning S. Melvej
发明人： Henning S. Melvej
CPC分类号： A21D10/04 , A23L19/18 , A23L5/15 , A23P20/12 , A23P2020/251
摘要： A batter mix for foodstuffs which provides a reconstituted food product having a tender and crisp exterior and a moist interior. A frozen food product comprising a foodstuff coated with the batter mix, like French fries, can be reconstituted by a variety of heat sources, including a microwave oven.
摘要翻译： 用于食品的面糊混合物，其提供具有嫩和脆的外部和潮湿的内部的重新配制的食品。 包含涂覆有面糊混合物的食品（例如炸薯条）的冷冻食品可以通过各种热源（包括微波炉）重构。
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公开(公告)号：US4961951A
公开(公告)日：1990-10-09
申请号：US320697
申请日：1989-03-08
申请人： Thomas G. Crosby
发明人： Thomas G. Crosby
摘要： Shortening compositions containing one or more dairy components are provided in a form in which they are pourable even though they may contain substantial amounts of a butter component such as whole, real butter. The shortening compositions have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base component such as an edible oil, the butter component and, when desired, a flake component. These shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.
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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
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。
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公开(公告)号：US5254356A
公开(公告)日：1993-10-19
申请号：US685442
申请日：1991-04-15
申请人： David Busken
发明人： David Busken
摘要： A liquid shortening emulsifier system is prepared for incorporation into chemically leavened baking formulations in order to provide baked products exhibiting enhanced moistness, both initially and when subjected to normal storage conditions. The liquid shortening emulsifier system includes, in addition to vegetable oil components, a combination of propylene glycol monoesters and of polycarboxylic acid esters of mono-diglycerides, particularly diacetyl tartaric acid esters of mono-diglycerides, succinic acid esters of mono-diglycerides, and combinations thereof.
摘要翻译： 制备液体缩短乳化剂体系以引入化学发酵的烘焙配方中，以提供表现出增强的湿度的烘焙产品，这两种烘焙产品在最初和当经受正常的储存条件时。 液体缩短乳化剂体系除了植物油成分以外还包括丙二醇单酯和单二甘油酯的多元羧酸酯，特别是单二甘油二酯的二乙酰酒石酸酯，单 - 甘油二酯的琥珀酸酯和组合的组合 其中。
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公开(公告)号：US4960606A
公开(公告)日：1990-10-02
申请号：US216111
申请日：1988-07-07
申请人： Thomas G. Crosby
发明人： Thomas G. Crosby
摘要： Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods of time. These compositions can be formulated so as to be pourable, and they contain up to about 20 weight percent or more of a butter component such as whole, real butter, together with relatively low levels of water and supersaturated levels of salt or the like. The shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.
摘要翻译： 以含有一种或多种乳制品组分的缩短组合物的形式提供，其中它们是稳定的，其程度可以在室温下长时间储存。 这些组合物可以配制成可倾倒的，并且它们含有高达约20重量％或更多的黄油组分如全脂，真实黄油，以及相对低水平的水和过饱和水平的盐等。 缩短组合物表现出特别接近真正的整个黄油的味道特征，特别是与不包括任何真正的乳制品组分的产品相比。
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公开(公告)号：US5866187A
公开(公告)日：1999-02-02
申请号：US704117
申请日：1996-08-28
申请人： Frank R. Kincs , Reynaldo G. Cruz
发明人： Frank R. Kincs , Reynaldo G. Cruz
摘要： A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding vegetable oil to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70.degree. F. (about 21.degree. C.). The pelletized shortening has a hardness or solid fat profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.
摘要翻译： 通过包括熔融，冷却，固化和挤出植物油的方法制备造粒起酥油，以提供缩短颗粒或块，其不需要进一步加工，在至少中等温度约70°F（约21℃）下抵抗聚集在一起。 C。）。 造粒起酥油具有硬度或固体脂肪的特性，特别适用于烘烤应用，并且在面包类产品中赋予嫩嫩效果，同时仍然提供易于处理的形式的缩短，因为它是可倾倒的或能够计量的 流动的微粒风格。 虽然它在室温或储存条件下具有相对较高的固体含量，但是颗粒化起酥油的固体含量足够快地消耗足够的量，使得固体减少将在包括饼干和比萨饼皮的面团产品中提供所需的嫩化效果。
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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。
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公开(公告)号：US5997918A
公开(公告)日：1999-12-07
申请号：US25217
申请日：1998-02-18
申请人： Henning S. Melvej
发明人： Henning S. Melvej
IPC分类号： A23L1/00 , A23L1/217 , A23L1/0522
摘要： Food coating compositions are disclosed which are based on a high percentage of corn starch. The compositions preferably contain lower percentages of tapioca starch. The compositions may also contain potato starch, tapioca dextrin, rice flour, leavening agent, xanthan gum, whey or nonfat milk, colorants and flavorants. The coatings may be advantageously used to coat vegetable products, including potato, to enhance flavor and other characteristics.
摘要翻译： 公开了基于高百分比的玉米淀粉的食品涂料组合物。 组合物优选含有较低百分比的木薯淀粉。 组合物还可以含有马铃薯淀粉，木薯糊精，米粉，发酵剂，黄原胶，乳清或脱脂奶，着色剂和调味剂。 涂料可有利地用于包衣蔬菜产品，包括马铃薯，以增强风味和其它特性。
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公开(公告)号：US5993883A
公开(公告)日：1999-11-30
申请号：US69662
申请日：1998-04-29
申请人： Mark A. Lindsley
发明人： Mark A. Lindsley
CPC分类号： A21D13/0058 , A21D10/002 , A21D2/188
摘要： A sweet dough dry mix is provided which incorporates highly viscous carboxymethyl cellulose in combination with hard wheat flour. When used to make up a sweet dough, the resulting dough exhibits enhanced handling when compared with similar formulations which do not incorporate the combination. Also provided are products baked from the sweet dough. These products have noticeably enhanced height and structured evenness, and they better retard staling when compared with other doughs omitting the carboxymethyl cellulose.
摘要翻译： 提供甜味的面团干混合物，其结合了高粘度的羧甲基纤维素与硬小麦粉。 当用于组合甜面团时，与不结合组合的类似配方相比，所得面团表现出增强的处理。 还提供从甜面团烘焙的产品。 这些产品具有显着增强的高度和结构的均匀度，并且与省略羧甲基纤维素的其他面团相比，它们更好地阻止陈化。
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