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    Preparation of microwaveable bread products
    3.
    发明授权
    Preparation of microwaveable bread products 失效
    微波炉面包产品的制备

    公开(公告)号：US6068863A

    公开(公告)日：2000-05-30

    申请号：US975371

    申请日：1997-11-20

    Applicant: Pierre Dupart ,  Urban Nilson ,  Claude Sartorio

    Inventor： Pierre Dupart ,  Urban Nilson ,  Claude Sartorio

    IPC: A21B2/00 ,  A21D2/02 ,  A21D2/16 ,  A21D2/18 ,  A21D2/26 ,  A21D2/32 ,  A21D2/36 ,  A21D8/02 ,  A21D8/04 ,  A21D10/00 ,  A21D10/02

    CPC classification number: A21D2/32 ,  A21D10/00 ,  A21D2/186 ,  A21D8/042

    Abstract: Bread products are prepared by treating a starch material in water with a carbohydrase so that the carbohydrase liquefies the starch material and so that starch of the starch material is gelatinized, combining the product of the treatment with water, a starch material, a vegetable oil and lecithin so that an emulsion is obtained, heating the emulsion to gelatinize starch material and to stabilize the emulsion, drying the emulsion to obtain a powder and combining the powder with wheat flour, sugar, raising agent and water ingredients to obtain a dough, and thereafter, the dough may be stored at a temperature of from -40.degree. C. to +10.degree. C., or the dough may be baked and the baked product also may be stored at a temperature of from -40.degree. C. to +10.degree. C.

    Abstract translation: 通过用碳水解酶处理水中的淀粉材料制备面包产品，使得碳水化合物液化淀粉材料，使淀粉材料的淀粉糊化，将处理产物与水，淀粉材料，植物油和 卵磷脂，从而获得乳液，加热乳液使淀粉材料糊化并稳定乳液，干燥乳液以获得粉末并将粉末与小麦粉，糖，起泡剂和水成分混合以获得面团，然后 面团可以在-40℃至+ 10℃的温度下储存，或者面团可以被烘烤，烘焙产品也可以在-40℃至+ 10℃的温度下储存 DEG C.

    Baking agent for breakfast roll doughs
    4.
    发明授权
    Baking agent for breakfast roll doughs 失效
    早餐卷面团的烘焙剂

    公开(公告)号：US5176935A

    公开(公告)日：1993-01-05

    申请号：US899214

    申请日：1992-06-16

    Applicant: Heinz D. Jodlbauer

    Inventor： Heinz D. Jodlbauer

    IPC: A21D2/32

    CPC classification number: A21D2/32

    Abstract: A baking agent for breakfast-roll doughs includes a phospholopid fraction in which the portion of phosphatidyl choline to phosphatidyl ehtanolamine is greater than 1. A method for producing such a baking agent is also included.

    Abstract translation: 用于早餐卷面团的烘焙剂包括其中磷脂酰胆碱对磷脂酰乙醇胺的部分大于1的磷脂分数。还包括制备这种烘焙剂的方法。

    Emulsifiers comprising lysophosphatidic acid or a salt thereof and processes for making a dough containing same
    6.
    发明授权
    Emulsifiers comprising lysophosphatidic acid or a salt thereof and processes for making a dough containing same 失效
    包含溶血磷脂酸或其盐的乳化剂和制备含有它的面团的方法

    公开(公告)号：US4478866A

    公开(公告)日：1984-10-23

    申请号：US419646

    申请日：1982-09-17

    Applicant: Shigenori Ohta ,  Seijiro Inoue ,  Takaoki Torigoe ,  Makoto Kobayashi

    Inventor： Shigenori Ohta ,  Seijiro Inoue ,  Takaoki Torigoe ,  Makoto Kobayashi

    IPC: A23L1/00 ,  A21D2/00 ,  A21D2/32 ,  A23J7/00 ,  A23L1/035 ,  B01F17/14 ,  C12P9/00 ,  A21D10/00 ,  B01F17/00 ,  C07G17/00

    CPC classification number: A21D2/32 ,  Y10S516/06

    Abstract: Lysophosphatidic acid and the physiologically compatible salts thereof possess particularly advantageous properties as emulsifiers for use in foodstuffs and in particular exhibit unexpectedly good results when used in a process for making dough, for use in the production of farinaceous products, in which a wheat flour is mixed with 0.01 to 2.0% by weight (based on the weight of wheat flour) of lysophosphatidic acid or a physiologically compatible salt thereof.The emulsifiers of the invention comprise a mixture of phospholipids, the mixture comprising lysophosphatidic acid or a physiologically compatible salt thereof in an amount of at least 30 mol %. The emulsifiers may be prepared by treating a mixture of phospholipids with phospholipase D and phospholipase A.

    Abstract translation: 溶血磷脂酸及其生理相容性盐具有特别有利的性质，作为用于食品的乳化剂，特别是在用于制造面团的方法中显示意想不到的良好结果，其用于生产小麦粉混合的谷类产品 0.01至2.0重量％（基于小麦粉的重量）溶血磷脂酸或其生理上相容的盐。 本发明的乳化剂包含磷脂的混合物，所述混合物包含至少30mol％的溶血磷脂酸或其生理上相容的盐。 乳化剂可以通过用磷脂酶D和磷脂酶A处理磷脂的混合物来制备。

    Method of preparing a monoglyceride dough additive
    7.
    发明授权
    Method of preparing a monoglyceride dough additive 失效
    制备甘油单酯面团添加剂的方法

    公开(公告)号：US4178393A

    公开(公告)日：1979-12-11

    申请号：US792612

    申请日：1977-05-02

    Applicant: Jens A. H. Gregersen

    Inventor： Jens A. H. Gregersen

    IPC: A21D2/00 ,  A21D2/16 ,  A21D2/32 ,  A23D9/05 ,  A23L7/109 ,  A23L29/10

    CPC classification number: A23D9/05 ,  A21D2/16 ,  A21D2/32 ,  A23L29/10 ,  A23L7/109

    Abstract: The invention concerns a pulverulent, free-flowing monoglyceride based additive for use in the preparation of farinaceous and starch-containing products such as bread, macaroni, spaghetti, noodles and extruded snack products; this additive has been obtained by spray-cooling a substantially dry mixture containing the monoglyceride in molten condition together with at least one phosphatide, preferably lecithin and especially preferred soybean lecithin so that the individual particles will contain the monoglyceride and the phosphatide in substantially constant proportion. The product gives almost as good baking performance or performance in other heating processes for the dough into which it is incorporated as does a so-called monoglyceride-hydrate and has the further advantage of improving the flowing and packing properties of the pulverulent mixture.

    Abstract translation: 本发明涉及一种粉状，自由流动的甘油单酯类添加剂，用于制备含有面粉，通心粉，意大利面，面条和挤压零食的含谷物和淀粉的产品; 通过将至少一种磷脂，优选卵磷脂和特别优选的大豆卵磷脂与熔融状态的含有单酸甘油酯的基本上干燥的混合物喷雾冷却，使得各个颗粒以基本恒定的比例含有甘油单酯和磷脂，获得了该添加剂。 该产品在其所加入的面团的其它加热方法中几乎具有与所谓的单甘油酯 - 水合物一样好的烘烤性能或性能，并且具有改进粉状混合物的流动和包装性能的进一步优点。

    Food additive composition and process for preparation thereof
    8.
    发明授权
    Food additive composition and process for preparation thereof 失效
    食品添加剂组合物及其制备方法

    公开(公告)号：US4168323A

    公开(公告)日：1979-09-18

    申请号：US801320

    申请日：1977-05-27

    Applicant: Shigeo Inamine ,  Toshio Matsuda ,  Takeo Shimomura

    Inventor： Shigeo Inamine ,  Toshio Matsuda ,  Takeo Shimomura

    IPC: A21D2/16 ,  A21D2/18 ,  A21D2/32 ,  A23B4/20 ,  A23L1/035 ,  A23L1/09 ,  A23L1/314 ,  A23L1/325 ,  A23L1/272

    CPC classification number: A23B4/20 ,  A21D2/16 ,  A21D2/181 ,  A21D2/32 ,  A23L13/42 ,  A23L13/428 ,  A23L17/00 ,  A23L17/70 ,  A23L29/10 ,  A23L29/30

    Abstract: A food additive composition admixed with fish mince consisting of a hydrophilic powdery colloidal solid having a particle size smaller than 20 mesh and comprising 60 to 99% of a sugar alcohol or a sugar, 30 to 0.5% of a food-grade surface-active agent and 30 to 0% of an edible oil or fat. The food additive can be prepared by adding a food-grade surface-active agent and an oil or fat to a melt or aqueous solution of a sugar alcohol or a sugar to dissolve them or disperse them in a fine particlar form, optionally adding a sugar alcohol or a sugar as a seed crystal, solidifying the solution or dispersion to form a colloidal solid, stabilizing the colloidal solid by crystallization, optionally drying the stablized solid, and pulverizing it to a particle size smaller than 20 mesh.

    Abstract translation: 一种食品添加剂组合物，其与鱼粉混合，所述食品添加剂组合物由粒度小于20目的亲水性粉末状胶态固体组成，包含60-99％的糖醇或糖，30至0.5％的食品级表面活性剂 和30〜0％的食用油或脂肪。 可以通过将食品级表面活性剂和油或脂肪添加到糖醇或糖的熔体或水溶液中以溶解它们或将它们分散成细颗粒形式，任选地加入糖来制备食品添加剂 酒精或糖作为晶种，固化溶液或分散体以形成胶态固体，通过结晶稳定胶态固体，任选地干燥稳定的固体，并将其粉碎至小于20目的粒度。

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