知搜-全球专利检索

  1. Login
  2. Sign Up

Search Results

17 records (took 0.029 seconds)

    Chewy Sweet and Method for Preparing Such a Chewy Sweet
    2.
    发明申请
    Chewy Sweet and Method for Preparing Such a Chewy Sweet 审中-公开
    耐嚼甜和准备这种耐嚼甜的方法

    公开(公告)号：US20090269457A1

    公开(公告)日：2009-10-29

    申请号：US12084417

    申请日：2005-11-07

    Applicant: Marianne Claessens

    Inventor： Marianne Claessens

    IPC: A23G3/44

    CPC classification number: A23G3/44 ,  A23G3/00 ,  A23G3/34 ,  A23G2200/10 ,  A23V2002/00 ,  A23V2200/128

    Abstract: The invention relates on the one hand to a chewy sweet, comprising a gelatinizing agent for providing a chewy texture to the chewy sweet, wherein the gelatinizing agent consists of a gliadin-enriched wheat gluten fraction. On the other hand, the invention relates to a method for preparing such a chewy sweet, comprising the steps of a) dispersing the gliadin-enriched wheat gluten fraction in warm water; b) cooking up glucose syrup, sucrose and water at 120-140° C., until moisture content of the mass is

    Abstract translation: 本发明一方面涉及一种耐嚼甜味，其包含用于向耐嚼甜品提供耐嚼质地的糊化剂，其中胶凝剂由富含麦醇溶蛋白的小麦面筋部分组成。 另一方面，本发明涉及一种制备这种耐嚼甜味的方法，包括以下步骤：a）将富含麦醇溶蛋白的小麦面筋部分分散在温水中; b）在120-140℃下烹调葡萄糖浆，蔗糖和水，直到水分含量<10％，优选4至7％; c）在烹饪期间或之后，将脂肪材料和一种或多种乳化剂加入煮熟的糖浆中; d）将b）和c）的混合物冷却至105℃以下。 e）将d）的糖浆与a）和其他成分混合; f）进一步冷却该质量; g）并将冷却的质量带入所需的形状。

    Gelatin free dairy dessert
    4.
    发明申请
    Gelatin free dairy dessert 审中-公开
    明胶免费乳品甜点

    公开(公告)号：US20060099319A1

    公开(公告)日：2006-05-11

    申请号：US10516655

    申请日：2003-05-21

    Applicant: Floris Stehouwer ,  Jacob Knip

    Inventor： Floris Stehouwer ,  Jacob Knip

    IPC: A23D9/00

    CPC classification number: A23G1/30 ,  A23C9/1315 ,  A23C9/1544 ,  A23G1/0006 ,  A23G1/40 ,  A23G1/52 ,  A23G1/56 ,  A23G2200/00 ,  A23L29/10 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2200/128

    Abstract: Described is a gelatine free dairy dessert, comprising less than 10% w/w fat and an unsaturated emulsifier. The unsaturated emulsifier confers optimal texture, mouthfeel and processability to the dessert without the need for gelatine. Further, a composition for use as gelatine replacer comprising an unsaturated emulsifier, a spraydrying aid and a filling agent, and a method for the preparation thereof are described.

    Abstract translation: 描述了一种无明胶乳制品甜点，其含有少于10％w / w脂肪和不饱和乳化剂。 不饱和乳化剂赋予甜点最佳的质地，口感和加工性，不需要明胶。 此外，描述了用作明胶替代物的组合物，其包含不饱和乳化剂，喷雾干燥助剂和填充剂，以及其制备方法。

    LOW DENSIY MARSHMALLOW-LIKE PRODUCTS AND METHODS OF PRODUCING THE SAME
    10.
    发明申请
    LOW DENSIY MARSHMALLOW-LIKE PRODUCTS AND METHODS OF PRODUCING THE SAME 有权
    低密度马氏体产品及其生产方法

    公开(公告)号：US20020022077A1

    公开(公告)日：2002-02-21

    申请号：US09419737

    申请日：1999-10-16

    Inventor： JAMES C. CROSS

    IPC: A23G003/00

    CPC classification number: A23G3/44 ,  A23G3/362 ,  A23G3/368 ,  A23G3/52 ,  A23V2002/00 ,  A23V2200/128 ,  A23V2250/54 ,  A23V2200/226 ,  A23V2200/234 ,  A23V2250/15

    Abstract: Improved dehydrated marshmallow products and methods of forming the products are provided. Broadly, the products are formed from a mixture comprising sugar, water, and a protein or protein-containing ingredient other than gelatin. The protein is preferably present at a level of at least about 4% by weight, based upon the total weight of the mixture taken as 100% by weight. In one embodiment the products comprise additional ingredients such as flour or other fillers, chemical gassing compounds (e.g., sodium bicarbonate, monocalcium phosphate, and sodium aluminum phosphate), flavoring agents, coloring agents, and preservatives. The processes by which the marshmallows are formed comprise mixing the ingredients to yield a doughy mixture, forming the mixture into the desired shapes without starch application, and drying the shapes to yield the final expanded products which have a bulk density of less than about 23 lbs/ft3.

    Abstract translation: 提供了改进的脱水棉花糖产品和形成产品的方法。 广泛地，产物由包含糖，水和除明胶以外的含蛋白质或蛋白质的成分的混合物形成。 基于以100重量％计的混合物的总重量，蛋白质优选以至少约4重量％的水平存在。 在一个实施方案中，产品包含另外的成分，例如面粉或其它填料，化学气体化合物（例如碳酸氢钠，磷酸一钙和磷酸铝钠），调味剂，着色剂和防腐剂。 形成棉花糖的方法包括混合成分以产生面团状混合物，将混合物形成为所需形状而不需要淀粉施用，并干燥形状以产生堆积密度小于约23磅的最终膨胀产品 / ft3。

Patent Agency Ranking