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1. 发明授权

US6001399A Polydextrose as a fat absorption inhibitor in fried foods 失效
标题翻译：聚葡萄糖作为油炸食品中的脂肪吸收抑制剂
公开(公告)号：US6001399A
公开(公告)日：1999-12-14
申请号：US820585
申请日：1997-03-19
申请人： Margaret Kilibwa
发明人： Margaret Kilibwa
IPC分类号： A23L1/307 , A21D2/18 , A21D13/00 , A21D13/08 , A23L1/0534 , A23L1/10 , A23L1/308
CPC分类号： A21D13/0096 , A21D2/18 , A23L29/262 , A23L33/26 , A23L7/115 , Y10S426/804
摘要： A method for making a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product includes the steps of forming a dough or batter by combining flour, sugar, a leavening agent, water and polydextrose, and frying the dough or batter. The use of polydextrose as a replacement for sugar, and in combination with flour, a leavening agent and water, produces a dough or batter that yields fried food products having a reduced fat content. In another embodiment of the invention, the polydextrose can be used in combination with fiber, such as oat fiber, and soy protein. In yet another embodiment, polydextrose is used in combination with a cellulose derivative and oat flour. A dough for producing a fried food product having a reduced fat content and the taste and physical properties of a conventional fried food product is also disclosed. The dough includes flour, sugar, a leavening agent, water and polydextrose. Optionally, the dough may include fiber, soy protein, a cellulose derivative or oat flour.
摘要翻译：制备具有降低的脂肪含量的油炸食品的方法以及常规油炸食品的味道和物理性质包括通过将面粉，糖，发酵剂，水和聚右旋糖组合并形成面团或面糊的步骤，以及油炸面团或面糊。使用聚右旋糖作为糖的替代物，并且与面粉，膨松剂和水组合，产生生产具有降低的脂肪含量的油炸食品的面团或面糊。在本发明的另一个实施方案中，聚右旋糖可以与纤维如燕麦纤维和大豆蛋白结合使用。在另一个实施方案中，聚葡萄糖与纤维素衍生物和燕麦粉组合使用。还公开了一种生产具有降低的脂肪含量和常规油炸食品的味道和物理性质的油炸食品的面团。面团包括面粉，糖，发酵剂，水和聚右旋糖。任选地，面团可以包括纤维，大豆蛋白，纤维素衍生物或燕麦粉。

2. 发明授权

US06217930B1 Betaine and bakery products 有权
标题翻译：甜菜碱和面包店产品
公开(公告)号：US06217930B1
公开(公告)日：2001-04-17
申请号：US09511976
申请日：2000-02-24
申请人： Margaret Kilibwa
发明人： Margaret Kilibwa
IPC分类号： A21D800
CPC分类号： A21D10/002 , A21D2/24 , A21D6/00 , A21D8/02 , A21D13/80
摘要： The present invention is directed to a baked good product comprising about 0.5 to about 5% betaine. It is also directed to a process for improving the organoleptic properties of the baked good by adding, betaine in effective amounts to the uncooked ingredients of the baked goods, mixing said betaine therewith and baking the product. It is also directed to the process of improving the shelf life of a baking good by adding betaine to the uncooked ingredients of the baked good product, mixing the betaine containing ingredient and baking the product. The present invention is directed to a process for retarding the loss of moisture in a baked good by adding an effective amount of betaine to the uncooked ingredients of the baked good product, mixing the betaine containing ingredient and baking the product.
摘要翻译：本发明涉及包含约0.5至约5％甜菜碱的烘焙食品。还涉及通过将有效量的甜菜碱加入到烘焙食品的未煮过的成分中，将所述甜菜碱与其混合并烘烤产品来改进烘焙食品的感官特性的方法。还涉及通过向烘焙好产品的未煮过的成分加入甜菜碱，混合含甜菜碱的成分并烘烤产品来改善烘烤良好的保质期的过程。本发明涉及一种通过向烘焙好产品的未煮过的成分加入有效量的甜菜碱，混合含甜菜碱的成分并烘焙产品来延缓烘焙食品中的水分损失的方法。

3. 发明授权

US06830770B1 Polydextrose as anti-staling agent 失效
标题翻译：聚右旋糖作为防老化剂
公开(公告)号：US06830770B1
公开(公告)日：2004-12-14
申请号：US08796305
申请日：1997-02-07
申请人： Margaret Kilibwa
发明人： Margaret Kilibwa
IPC分类号： A21D1300
CPC分类号： A21D2/181
摘要： A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight of polydextrose, and baking the dough. In one version of the invention, polydextrose is used in combination with an emulsifier such as glycerol monostearate, mono-diglycerides, sodium stearyl lactylate and datem. In another version of the invention, polydextrose is used in combination with an enzyme or in combination with an enzyme and an emulsifier. Suitable enzymes include bacterial and fungal amylases, pullulanase, amyloglucosidase, pentosanase, xylanase and maltogenic x-amylase. In yet another version of the invention, polydextrose is used in combination with fiber. A dough for producing a baked product having improved anti-staling properties is also disclosed. The dough includes flour, yeast, water, and 1-5% by flour weight of polydextrose. Optionally, the dough may include fiber, enzymes or emulsifiers. The use of polydextrose in combination with flour, alone or in combination with certain emulsifiers, enzymes or fiber provides improved anti-staling properties and improvement in bread crumb structure for breads and other baked products. These improved properties are achieved without adverse affect upon organoleptic characteristics of the baked goods.
摘要翻译：本发明公开了一种制备具有改进的抗陈化性能的焙烤产品的方法。该方法包括以下步骤：通过将面粉，酵母，水和1-5％的面粉重量的聚葡萄糖结合在一起形成面团，并烘焙面团。在本发明的一个方案中，聚右旋糖与乳化剂如单硬脂酸甘油酯，单甘油二酯，硬脂酰乳酸钠和日粮结合使用。在本发明的另一个版本中，聚右旋糖与酶组合使用或与酶和乳化剂组合使用。合适的酶包括细菌和真菌淀粉酶，支链淀粉酶，淀粉葡糖苷酶，戊聚糖酶，木聚糖酶和产麦芽糖的x-淀粉酶。在本发明的又一版本中，聚葡萄糖与纤维结合使用。还公开了一种用于生产具有改善的抗陈化性能的焙烤产品的面团。面团包括面粉，酵母，水，和1-5％的面粉重量的聚右旋糖。任选地，面团可以包括纤维，酶或乳化剂。单独或与某些乳化剂，酶或纤维组合使用聚葡萄糖与面粉相结合，可提供面包和其他烘焙产品的面包屑结构改进的抗陈化性能和改进。实现这些改进的性能，而不会对烘焙食品的感官特性产生不利影响。

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