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1. 发明授权

US4663176A Frozen mousse and method of making same 失效
标题翻译：冷冻慕斯和制作方法
公开(公告)号：US4663176A
公开(公告)日：1987-05-05
申请号：US839442
申请日：1986-03-10
申请人： Sidney Arden
发明人： Sidney Arden
IPC分类号： A23G1/00 , A23G1/04 , A23G1/56 , A23G9/52 , A23L1/00 , A23G9/02
CPC分类号： A23G1/56 , A23G1/042 , A23G9/52 , A23P30/40 , A23G2200/08 , A23G2220/02
摘要： A composition for making a frozen mousse product consisting essentially of about 20 percent to about 28 percent sweetener, about 14 percent to about 17 percent butterfat substantially from cream, about 0.5 percent to about 11.5 percent cacao fat substantially from a source selected from the group consisting of chocolate, chocolate liquor, cocoa, cocoa butter and mixtures thereof, about 0.5 percent to about 3.5 percent egg yolks solids, up to about 1.0 percent of lecithin, and sufficient water whereby the composition has a total solids content of about 48 percent to about 58 percent, a total fat content of about 19 percent to about 25 percent, and not more than about 3 percent of milk solids not fat. Frozen mousse can be made from the composition by freeze-stirring the composition in standard ice cream freezers.
摘要翻译：一种用于制备冷冻摩丝产品的组合物，其基本上由约20％至约28％的甜味剂，约14％至约17％的实质上来自奶油的乳脂，约0.5％至约11.5％的可可脂，基本上来自选自以下的源：巧克力浆，可可粉，可可脂及其混合物，约0.5％至约3.5％的蛋黄固体，至多约1.0％的卵磷脂和足量的水，由此组合物的总固体含量为约48％至约 58％，总脂肪含量约为百分之十九至百分之二十五左右，不超过约百分之三，不含脂肪的乳固体。可以通过在标准冰淇淋冷冻机中冷冻搅拌组合物从组合物制成冷冻的慕丝。

2. 发明授权

US4021583A Fruit-flavored frozen confection and method of making the same 失效
标题翻译：水果冷冻甜食和制作相同的方法
公开(公告)号：US4021583A
公开(公告)日：1977-05-03
申请号：US630232
申请日：1975-11-10
申请人： Sidney Arden
发明人： Sidney Arden
IPC分类号： A23G9/32 , A23G9/42 , A23G9/00
CPC分类号： A23G9/42
摘要： A fruit-flavored quiescently frozen confection is produced which is high in total fruit solids content and which has increased resistance to melting and increased protection against stickiness in storage. The high concentration of fruit is obtained by using pureed fruit.
摘要翻译：产生水果味的静止冷冻甜食，其总果实固体含量高，并且具有增加的耐熔融性和增加保存物的粘性保护。通过使用纯水果获得高浓度的水果。

3. 发明授权

US3982042A Frozen confections made with stabilized cocoa-flavored syrups 失效
标题翻译：用稳定的可可粉糖浆制成的冷冻甜点
公开(公告)号：US3982042A
公开(公告)日：1976-09-21
申请号：US415093
申请日：1973-11-12
申请人： Sidney Arden
发明人： Sidney Arden
IPC分类号： A23G1/00 , A23G1/42 , A23G1/56 , A23G9/32 , A23G9/36 , A23G3/00
CPC分类号： A23G1/423 , A23G1/56 , A23G9/32 , A23G9/363 , A23G2200/00
摘要： Cocoa flavored syrups having a high cocoa content and excellent stability and flow properties at room temperature may be produced by using an amylolytic enzyme and a sufficient proportion of Dutch process cocoa to provide a syrup pH of 5.5 to 7.5. The syrup is made by alternate addition of cocoa and sweetener to sufficient water to achieve a solids content of about 58 to 65 weight percent, adding an amylolytic enzyme, heating to a temperature of about 175.degree. to 185.degree. F. for at least 10 to 15 minutes, raising the temperature to about 200.degree. F. and cooling. The stabilized cocoa flavored syrups may be added at room temperature to conventional non-acid confection mixes for use in the production of quiescently frozen chocolate flavored confections.
摘要翻译：可以通过使用淀粉分解酶和足够比例的荷兰加工可可制备具有高可可量和在室温下具有优异的稳定性和流动性的可可味调味糖浆，以提供5.5至7.5的糖浆pH。糖浆通过将可可和甜味剂交替添加到足够的水中以获得约58至65重量％的固体含量，加入淀粉分解酶，加热至约175℃至185℃的温度至少10至 15分钟，升温至约200°F并冷却。稳定的可可粉糖浆可以在常温下加入到用于生产静止冷冻巧克力风味糖果的常规非酸甜食混合物中。

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