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1. 发明授权

US5038572A Automated process for the preparation of an edible fat-containing product and apparatus for carrying out such a process 失效
标题翻译：用于制备可食用含脂肪的产品的自动化方法和用于进行这种方法的装置
公开(公告)号：US5038572A
公开(公告)日：1991-08-13
申请号：US348329
申请日：1989-05-05
申请人： Pleun De Bruijne , Jacobus Van Eendenburg , Hendrik J. Human
发明人： Pleun De Bruijne , Jacobus Van Eendenburg , Hendrik J. Human
IPC分类号： A23D7/02 , A23D9/02
CPC分类号： A23D7/02 , A23D9/02
摘要： Apparatus for chilling and working fat-containing compositions, comprising:(a) means for chilling a composition passed therethrough,(b) a crystallizer-unit, comprising a rotor, suitable for working the fat-containing composition, placed downstream of said chilling means,(c) means for measuring the rotation speed of the rotor of the crystallizer-unit, and/or means for measuring the residence time of the fat-containing composition in the crystallizer-unit, which means are able to generate a signal responsive to the rotation speed of or residence time in the crystallizer-unit,(d) computing means which, on the basis of the signals generated by means (c), are able to calculate target values for the residence time and/or rotation speed, and(e) controlling means which may adjust the residence time and/or rotation speed of the crystallizer-unit in accordance with the target values calculated by (d) for the residence time and/or rotation speed.

2. 发明授权

US06579557B1 Food product comprising gas bubbles 失效
标题翻译：包含气泡的食品
公开(公告)号：US06579557B1
公开(公告)日：2003-06-17
申请号：US09459485
申请日：1999-12-13
申请人： Jan Benjamins , Jacobus Van Eendenburg , Eckhard Floeter , Jan P Van Iersel , Karel Abraham Kuypers , Eddie G Pelan
发明人： Jan Benjamins , Jacobus Van Eendenburg , Eckhard Floeter , Jan P Van Iersel , Karel Abraham Kuypers , Eddie G Pelan
IPC分类号： A23D700
CPC分类号： A23D7/0056 , A23D7/001 , A23D7/003 , A23D7/0053 , A23D7/02 , A23L27/60 , A23P30/40 , A23P2030/405 , A23V2002/00 , A23V2300/04
摘要： The invention relates to food products comprising an aqueous phase and gas bubbles, whereby said gas bubbles are substantially dispersed in the aqueous phase, and whereby said gas bubbles have a mean diameter size distribution with a maximum below 10 &mgr;m and whereby said aqueous phase comprises a compound capable of forming at least a partial coating around said gas bubbles. Food products are for example cheese, frying fats, dressings, margarines.
摘要翻译：本发明涉及包含水相和气泡的食品，由此所述气泡基本上分散在水相中，由此所述气泡具有最大低于10um的平均直径尺寸分布，由此所述水相包含能够在所述气泡周围形成至少部分涂层的化合物。食品例如是干酪，油炸的脂肪，敷料，人造黄油。

3. 发明授权

US6099887A Process for preparing an edible laminated dough and edible lamination dispersion therefor 失效
标题翻译：制备可食用层压面团及其可食用层压分散体的方法
公开(公告)号：US6099887A
公开(公告)日：2000-08-08
申请号：US790875
申请日：1997-02-03
申请人： Jacobus van Eendenburg , Petronella Clementia Maria Weisenborn
发明人： Jacobus van Eendenburg , Petronella Clementia Maria Weisenborn
IPC分类号： A21D2/18 , A21D10/00 , A21D13/00 , A21D13/08 , A21D8/00
CPC分类号： A21D13/0058 , A21D2/18
摘要： Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion______________________________________ 40-80% water 17-55% aggregate forming polysaccharide gelling hydrocolloid, and 0.1-8% non-gelling polysaccaride thickening hydrocolloid that provides at 20.degree. C. and a shearrate of 50s.sup.-1 a viscosity of at least 50 mPas. ______________________________________
摘要翻译：食用层压面团，例如用于制作羊角面包或泡沫糕点的方法是通过将预制面团与层压分散体组合并将组合物进行滚压和折叠以获得多个层而制备的，其中层压分散体是水分连续分散体，其特征在于，层压分散体的pH值为5.0以下，层压分散体由层压分散体的非脂肪含量计算，40-80％水-17-55％聚集体形成多糖胶凝水胶体，和0.1-8％提供20℃，剪切速率为50s-1的非胶凝多糖 - 增稠水胶体，粘度至少为-50mPa·s。 -

4. 发明授权

US06248388B1 Edible laminated dough and edible lamination dispersion therefor 失效
标题翻译：食用层压面团和可食用层压分散体
公开(公告)号：US06248388B1
公开(公告)日：2001-06-19
申请号：US08663766
申请日：1996-06-14
申请人： Jacobus van Eendenburg , Petra Weisenborn , Gerrit Leendert van der Schee , Willem Voorbach , Janos Bodor
发明人： Jacobus van Eendenburg , Petra Weisenborn , Gerrit Leendert van der Schee , Willem Voorbach , Janos Bodor
IPC分类号： A21D1308
CPC分类号： A23D7/0053 , A21D13/16 , A21D13/19
摘要： Edible laminated dough is made with a water continuous lamination dispersion. The lamination dispersion includes a combination of hydrocolloids. Expressed on the non-fat contents of the lamination dispersion, 0.5-40% protein hydrocolloid and 0.1-60% non-protein hydrocolloid or gelatin are included. The water content of the lamination dispersion is 15-90%, the fat content 0-80%. From the dough e.g. puff pastry, croissants and Danish pastry can be made having good structure and taste. With the laminated dough a wider range of laminated baked products can be obtained, e.g. containing less or nutritionally more attractive fat having a different taste profile. A preferred combination of hydrocolloids is aggregate gel forming maltodextrin and sodium caseinate. Another preferred lamination dispersion is based on cheese not containing melting salts.
摘要翻译：食用层压面团由水连续层压分散体制成。层压分散体包括水胶体的组合。在层压分散体的非脂肪含量上表示，包括0.5-40％蛋白质水胶体和0.1-60％非蛋白质水胶体或明胶。层压分散体的含水量为15-90％，脂肪含量为0-80％。从面团例如油酥面包，羊角面包和丹麦糕点可以制作具有良好的结构和味道。对于层压的面团，可以获得更宽范围的层压烘焙产品，例如，含有较少或营养更有吸引力的具有不同味道的脂肪。水胶体的优选组合是聚集凝胶形成麦芽糖糊精和酪蛋白酸钠。另一种优选的层压分散体是基于不含熔融盐的乳酪。

5. 发明授权

US06217920B1 Edible laminated dough and edible lamination dispersion therefor 失效
标题翻译：食用层压面团和可食用层压分散体
公开(公告)号：US06217920B1
公开(公告)日：2001-04-17
申请号：US09578577
申请日：2000-05-25
申请人： Jacobus van Eendenburg , Petronella Clementia Maria Weisenborn
发明人： Jacobus van Eendenburg , Petronella Clementia Maria Weisenborn
IPC分类号： A21D1300
CPC分类号： A21D2/18 , A21D13/16
摘要： Edible laminated dough, e.g. for making croissants or puff pastries, is prepared by combining a pre-dough with a lamination dispersion and subjecting the combination to rolling and folding to obtain a plurality of layers, wherein the lamination dispersion is a water-continuous dispersion, characterised in that the lamination dispersion has a pH of 5.0 or less and that the lamination dispersion comprises, calculated on the non-fat content of the lamination dispersion: 40-80% water 17-55% aggregate forming polysaccharide gelling hydrocolloid, and 0.1-8% non-gelling polyysaccharide thickening hydrocolloid that provides at 20° C. and a shearrate of 50s−1 a viscosity of at least 50 mPas. Also an edible lamination dispersion for use in this process is described. The use of the water continuous lamination dispersion allows obtaining pastries, croissants and other laminated baked products with good sensoric properties and with reduced fat and calories or with more natural and/or more healthy fat. Also lamination performance in dough making is good.
摘要翻译：食用层压面团，例如用于制作羊角面包或泡沫糕点的方法是通过将预制面团与层压分散体组合并将组合物进行滚压和折叠以获得多个层而制备的，其中层压分散体是水分连续分散体，其特征在于，层压分散体的pH为5.0以下，层压分散体包含以层压分散体的非脂肪含量计算的：还描述了用于该方法的可食用层压分散体。使用水连续层压分散体可以获得糕点，羊角面包和其他具有良好感官特性并具有降低的脂肪和热量或具有更多天然和/或更健康的脂肪的层压烘焙产品。面团制作中的层压性能也好。

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