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1. 发明授权

US5366754A Reduced fat peanut butter product and method of making 失效
标题翻译：减脂花生酱产品及制作方法
公开(公告)号：US5366754A
公开(公告)日：1994-11-22
申请号：US80313
申请日：1993-06-22
申请人： Brenda J. Rudan , Marguerite L. Yang , Anthony M. Miller , Stephen P. Lombardo , Russell K. Moroz , Lynn B. Deffenbaugh , David W. Mehnert , John Peluso , R. G. Krishnamurthy
发明人： Brenda J. Rudan , Marguerite L. Yang , Anthony M. Miller , Stephen P. Lombardo , Russell K. Moroz , Lynn B. Deffenbaugh , David W. Mehnert , John Peluso , R. G. Krishnamurthy
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10 , Y10S426/804
摘要： A low fat, high moisture peanut butter composition containing from 0 to 50% peanut flour having less than about 1% peanut oil and from 0 to about 50% of a fat containing peanut source selected from the group consisting of peanut paste from non-defatted peanuts having about 50% peanut oil and partially defatted peanut paste having from about 12% to about 30% peanut oil. The peanut flour and peanut paste are present in the composition at a level sufficient to provide from about 10% to about 24% of peanut protein. The composition also optionally includes from 0 to about 10% of a protein source selected from the group consisting of whey protein isolate, peanut protein isolate and whey protein concentrate. The peanut butter composition has from about 23% to about 40% moisture. The peanut butter composition also includes a humectant and emulsifier system comprising sorbitol, lecithin, glycerine, sodium stearoyl lactylate, xanthan gum and may optionally include polyphosphate. The humectant and emulsifier system is present at a level sufficient to provide a water activity (Aw) of less than about 0.91. The peanut butter composition has from about 1% to about 25% of vegetable oil, preferably peanut oil.
摘要翻译：一种低脂肪，高湿度的花生酱组合物，其含有0至50％花生粉，其具有小于约1％的花生油和0至约50％的含脂肪的花生酱源，其选自不脱脂的花生酱具有约50％花生油和部分脱脂花生酱的花生含有约12％至约30％的花生油。花生粉和花生酱以足以提供约10％至约24％的花生蛋白的水平存在于组合物中。组合物还任选地包含0至约10％的选自乳清蛋白分离物，花生蛋白分离物和乳清蛋白浓缩物的蛋白质来源。花生酱组合物具有约23％至约40％的水分。花生酱组合物还包括湿润剂和乳化剂体系，其包含山梨糖醇，卵磷脂，甘油，硬脂酰乳酸钠，黄原胶，并且可任选地包括多磷酸酯。保湿剂和乳化剂体系以足以提供小于约0.91的水活度（Aw）的水平存在。花生酱组合物具有约1％至约25％的植物油，优选花生油。

2. 发明申请

US20080220119A1 CONFECTIONERY DEPOSITING APPARATUS AND PRODUCT AND METHOD OF PRODUCING SAME 审中-公开
标题翻译： CONFECTIONERY沉积装置和产品及其生产方法
公开(公告)号：US20080220119A1
公开(公告)日：2008-09-11
申请号：US12053053
申请日：2008-03-21
申请人： Joan Fabre Fornaguera , Marguerite L. Yang , Maria Jesus Bengoetxea
发明人： Joan Fabre Fornaguera , Marguerite L. Yang , Maria Jesus Bengoetxea
IPC分类号： A23G4/18 , A23G3/54
CPC分类号： A23G3/54 , A23G1/202 , A23G1/206 , A23G3/0021 , A23G3/0027 , A23G3/0068 , A23G3/0242 , A23G3/0257 , A23G3/2015 , A23G3/203
摘要： The present invention provides a confectionery depositing apparatus that deposits a layer or multiple layers of a flowable confectionery product with a high degree of accuracy. The apparatus includes a source of a flowable confectionery, a cylinder, and a rotary valve in fluid communication with the source of flowable confectionery, and the cylinder. Placement of the rotary valve in a first position permits the flowable confectionery into the cylinder and placement of the rotary valve in a second position permits dispensing of the flowable confectionery from the cylinder out of the apparatus. A piston in close operative engagement with the cylinder enables the apparatus to deposit precise amounts of confectionery product to produce thin uniform layers of confectionery product.
摘要翻译：本发明提供了一种以高精确度沉积可流动糖果产品的一层或多层的糖食沉积设备。该装置包括可流动糖果源，圆筒和与流动糖果源流体连通的旋转阀以及圆筒。旋转阀在第一位置的放置允许可流动的糖果进入气缸并且将旋转阀放置在第二位置允许将可流动糖果从气瓶中分配出设备。与气缸紧密操作接合的活塞使得设备能够沉积精确量的糖果产品以产生薄均匀的糖果产品层。

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