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1. 发明申请

WO1992018015A1 LIQUID SHORTENING SYSTEM FOR BAKERY GOODS 审中-公开
标题翻译：面包用品液体灌装系统
公开(公告)号：WO1992018015A1
公开(公告)日：1992-10-29
申请号：PCT/US1992003054
申请日：1992-04-14
申请人： BUNGE FOODS CORPORATION
发明人： BUNGE FOODS CORPORATION , BUSKEN, David
IPC分类号： A23D09/00
CPC分类号： A21D2/16 , A23D9/013
摘要： A liquid shortening emulsifier system is prepared for incorporation into chemically leavened baking formulations in order to provide baked products exhibiting enhanced moistness, both initially and when subjected to normal storage conditions. The liquid shortening emulsifier system includes, in addition to vegetable oil components, a combination of propylene glycol monoesters and of polycarboxylic acid esters of mono-diglycerides, particularly diacetyl tartaric acid esters of mono-diglycerides, succinic acid esters of mono-diglycerides, and combinations thereof.

2. 发明申请

WO2005048726A1 LOW-RESIDUE, EASY-CLEANING AND LOW-VISCOSITY STRUCTURED LIPID PAN RELEASE COMPOSITIONS AND METHODS 审中-公开
标题翻译：低残留，易清洁和低粘度结构的脂肪酶释放组合物和方法
公开(公告)号：WO2005048726A1
公开(公告)日：2005-06-02
申请号：PCT/US2004/037167
申请日：2004-11-08
申请人： BUNGE FOODS CORPORATION , TERAN, Pamela, Lynn , NAKHASI, Dilip, K. , SHUMAN, Howard, W. , DANIELS, Roger, L.
发明人： TERAN, Pamela, Lynn , NAKHASI, Dilip, K. , SHUMAN, Howard, W. , DANIELS, Roger, L.
IPC分类号： A23D9/007
CPC分类号： A23D9/00 , A21D8/08 , A23D9/007 , A23D9/013 , C11B3/00 , C11B3/001 , C11C3/10 , Y10S426/811
摘要： Medium chain triglyceride oils are interesterified with long chain edible oils in order to form interesterified structured lipids. These structured lipids find special application in food service pan release cooking compositions and methods. The products have a relatively low viscosity of between about 20 and about 52 centipoise while having a smoke point which is especially suitable for cooking applications. They provide enhanced release properties, reduced darkening effects, less residue build-up, and enhanced cleaning of griddling, cooking and baking pans, containers and utensils.
摘要翻译：中链甘油三酯油与长链食用油酯交换以形成酯交换的结构化脂质。这些结构化脂质在食品锅中释放烹饪组合物和方法中发现特殊应用。产品具有约20至约52厘泊之间的较低粘度，同时具有特别适用于烹饪应用的烟点。它们提供增强的脱模性能，减少变暗效果，减少残留物积聚，以及增强对网格，烹饪和烘烤盘，容器和餐具的清洁。

3. 发明申请

WO2004068960A1 LOW TRANS-STEREOISOMER SHORTENING SYSTEMS 审中-公开
标题翻译：低转换立体声系统
公开(公告)号：WO2004068960A1
公开(公告)日：2004-08-19
申请号：PCT/US2003/040494
申请日：2003-12-19
申请人： BUNGE FOODS CORPORATION , HIGGINS, Neil, W.
发明人： HIGGINS, Neil, W.
IPC分类号： A23D9/02
CPC分类号： A23D9/02 , C11C3/123 , Y10S502/52
摘要： Shortening systems are prepared which include hydrogenated edible oils that are hydrogenated in a manner to minimize the formation of traps-stereoisomers. A conditioned catalyst is used which disfavors traps-stereoisomer formation without significantly negatively impacting the length of time required to form solids for a useful shortening base stock through hydrogenation. Preferred conditioning agents are organic acid phosphates and phosphoric acid. In a preferred embodiment, a confectionary shortening is provided which incorporates a polyglycerol ester emulsifier.
摘要翻译：制备缩短体系，其包括氢化的氢化油，以最小化陷阱立体异构体的形成。使用条件催化剂，其不利于捕获 - 立体异构体形成，而不会显着地不利地影响通过氢化形成有用的起酥油基础原料形成固体所需的时间长度。优选的调理剂是有机酸磷酸盐和磷酸。在优选的实施方案中，提供了包含聚甘油酯乳化剂的糖果缩短。

4. 发明授权

US6054167A Pelletized shortening 有权
标题翻译：造粒缩短
公开(公告)号：US6054167A
公开(公告)日：2000-04-25
申请号：US234279
申请日：1999-01-19
申请人： Frank R. Kincs , Reynaldo G. Cruz , Thomas G. Crosby
发明人： Frank R. Kincs , Reynaldo G. Cruz , Thomas G. Crosby
IPC分类号： A21D2/16 , A21D10/00 , A23D9/05
CPC分类号： A21D2/165 , A21D10/00 , A23D9/05
摘要： A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding natural and/or synthetic shortening materials to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70.degree. F. (about 21.degree. C.). The pelletized shortening has a hardness or solids profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.
摘要翻译：通过包括熔融，冷却，固化和挤出天然和/或合成的起酥油材料的方法制备造粒缩短物，以提供缩短的丸粒或块，其不需要进一步加工，在至少中等温度约70°F下抵抗聚集（约21℃）。造粒起酥油具有硬度或固体特性，特别适用于烘烤应用，并在面包类产品中赋予柔嫩效果，同时仍然提供易于处理的形式的缩短，因为它是可倾倒的或能够在流动的微粒风格。虽然它在室温或储存条件下具有相对较高的固体含量，但是颗粒化起酥油的固体含量足够快地消耗足够的量，使得固体减少将在包括饼干和比萨饼皮的面团产品中提供所需的嫩化效果。

5. 发明授权

US5431944A Batter mix for frozen food products and method of making 失效
标题翻译：面包混合冷冻食品和制作方法
公开(公告)号：US5431944A
公开(公告)日：1995-07-11
申请号：US188564
申请日：1994-01-28
申请人： Henning S. Melvej
发明人： Henning S. Melvej
IPC分类号： A21D10/04 , A23L1/00 , A23L1/01 , A23L1/217
CPC分类号： A21D10/04 , A23L19/18 , A23L5/15 , A23P20/12 , A23P2020/251
摘要： A batter mix for foodstuffs which provides a reconstituted food product having a tender and crisp exterior and a moist interior. A frozen food product comprising a foodstuff coated with the batter mix, like French fries, can be reconstituted by a variety of heat sources, including a microwave oven.
摘要翻译：用于食品的面糊混合物，其提供具有嫩和脆的外部和潮湿的内部的重新配制的食品。包含涂覆有面糊混合物的食品（例如炸薯条）的冷冻食品可以通过各种热源（包括微波炉）重构。

6. 发明授权

US4961951A Pourable shortening containing butter and method for preparing 失效
标题翻译：含黄油的易挥发物及其制备方法
公开(公告)号：US4961951A
公开(公告)日：1990-10-09
申请号：US320697
申请日：1989-03-08
申请人： Thomas G. Crosby
发明人： Thomas G. Crosby
IPC分类号： A23D7/00 , A23D7/06 , A23D9/00 , A23D9/06
CPC分类号： A23D7/00 , A23D7/003 , A23D7/06 , A23D9/00 , A23D9/06
摘要： Shortening compositions containing one or more dairy components are provided in a form in which they are pourable even though they may contain substantial amounts of a butter component such as whole, real butter. The shortening compositions have a eutectic characteristic wherein the solids content of the shortening composition is lower than the combined respective solids contents of the individual ingredients thereof, including a shortening base component such as an edible oil, the butter component and, when desired, a flake component. These shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.

7. 发明授权

US5523107A Sugarless bakery goods, E.G., cakes and muffins 失效
标题翻译：无糖面包店，E.G.，蛋糕和松饼
公开(公告)号：US5523107A
公开(公告)日：1996-06-04
申请号：US277323
申请日：1994-07-19
申请人： Glenn Wallin
发明人： Glenn Wallin
IPC分类号： A21D2/18 , A21D10/00 , A21D10/04
CPC分类号： A21D10/005 , A21D10/04 , A21D2/186 , Y10S426/804
摘要： Essentially sugar-free bakery goods, such as cakes, donuts, muffins and the like, that are formed from a batter mixture that includes (in the pre-baked form) about 15% to about 25% by weight (solids basis) of starch hydrolysate comprising polyhydroxy oligomers, predominantly having a degree of polymerization (DP) of 1-3, e.g., HYSTAR.RTM. 5875 from Lonza Inc. of Fair Lawn, N.J.; about 10% to about 25% water; about 10% to about 20% oil or fat; and about 0.01% to about 1% by weight of a high potency, sugar-free sweetening agent, such as aspartame. Other typical ingredients used in forming a dough for baking also are included, such as a protein source, e.g., flour, wheat gluten and/or modified corn starch, in combined amounts of about 15% to about 25%; one or more leavening agents, such as sodium bicarbonate (baking soda) and sodium aluminum phosphate; and one or more emulsifiers to aid in forming a homogeneous dough mixture, to tenderize the baked product and aid in aerating the dough during mixing and homogenization.
摘要翻译：基本上无糖的面包店的商品，如蛋糕，甜甜圈，松饼等，它们是由面糊混合物形成的，该面糊混合物包含（按预烘烤形式）约15％至约25％重量（基于固体）的淀粉主要具有聚合度（DP）为1-3的多羟基低聚物的水解产物，例如来自Fairfield，NJ的Lonza Inc.的HYSTAR TM 5875; 约10％至约25％的水; 约10％至约20％的油或脂肪; 和约0.01重量％至约1重量％的高效无糖甜味剂，例如阿斯巴甜。还包括用于形成用于烘烤的面团的其它典型成分，例如蛋白质来源，例如面粉，小麦面筋和/或改性玉米淀粉，其总量为约15％至约25％; 一种或多种膨松剂，如碳酸氢钠（小苏打）和磷酸铝钠; 和一种或多种乳化剂以帮助形成均匀的面团混合物，以使熟化的焙烤产品变软并且有助于在混合和均质化过程中使面团充气。

8. 发明授权

US5254356A Bakery goods with liquid shortening system 失效
标题翻译：面包用液体缩短系统
公开(公告)号：US5254356A
公开(公告)日：1993-10-19
申请号：US685442
申请日：1991-04-15
申请人： David Busken
发明人： David Busken
IPC分类号： A21D2/16 , A23D9/013 , A21D13/08
CPC分类号： A21D2/16 , A23D9/013
摘要： A liquid shortening emulsifier system is prepared for incorporation into chemically leavened baking formulations in order to provide baked products exhibiting enhanced moistness, both initially and when subjected to normal storage conditions. The liquid shortening emulsifier system includes, in addition to vegetable oil components, a combination of propylene glycol monoesters and of polycarboxylic acid esters of mono-diglycerides, particularly diacetyl tartaric acid esters of mono-diglycerides, succinic acid esters of mono-diglycerides, and combinations thereof.
摘要翻译：制备液体缩短乳化剂体系以引入化学发酵的烘焙配方中，以提供表现出增强的湿度的烘焙产品，这两种烘焙产品在最初和当经受正常的储存条件时。液体缩短乳化剂体系除了植物油成分以外还包括丙二醇单酯和单二甘油酯的多元羧酸酯，特别是单二甘油二酯的二乙酰酒石酸酯，单 - 甘油二酯的琥珀酸酯和组合的组合其中。

9. 发明授权

US4960606A Microbially-stable shortening containing butter 失效
标题翻译：含有黄油的微生物稳定的起酥油
公开(公告)号：US4960606A
公开(公告)日：1990-10-02
申请号：US216111
申请日：1988-07-07
申请人： Thomas G. Crosby
发明人： Thomas G. Crosby
IPC分类号： A23D7/00 , A23D7/06 , A23D9/00 , A23D9/06
CPC分类号： A23D9/00 , A23D7/00 , A23D7/003 , A23D7/06 , A23D9/06
摘要： Shortening compositions containing one or more dairy components are provided in a form in which they are shelf-stable to the extent that they can be stored at room temperatures for extended periods of time. These compositions can be formulated so as to be pourable, and they contain up to about 20 weight percent or more of a butter component such as whole, real butter, together with relatively low levels of water and supersaturated levels of salt or the like. The shortening compositions exhibit a taste profile that is exceptionally close to that of real, whole butter, particularly when compared with products that do not include any real dairy components.
摘要翻译：以含有一种或多种乳制品组分的缩短组合物的形式提供，其中它们是稳定的，其程度可以在室温下长时间储存。这些组合物可以配制成可倾倒的，并且它们含有高达约20重量％或更多的黄油组分如全脂，真实黄油，以及相对低水平的水和过饱和水平的盐等。缩短组合物表现出特别接近真正的整个黄油的味道特征，特别是与不包括任何真正的乳制品组分的产品相比。

10. 发明授权

US5866187A Baking formulation containing pelletized shortening 失效
标题翻译：含有造粒起酥油的烘烤配方
公开(公告)号：US5866187A
公开(公告)日：1999-02-02
申请号：US704117
申请日：1996-08-28
申请人： Frank R. Kincs , Reynaldo G. Cruz
发明人： Frank R. Kincs , Reynaldo G. Cruz
IPC分类号： A21D2/16 , A21D10/00 , A23D9/05
CPC分类号： A21D2/165 , A21D10/00 , A23D9/05
摘要： A pelletized shortening is prepared by a process which includes melting, cooling, solidifying and extruding vegetable oil to provide shortening pellets or chunks which, without requiring further processing, resist clumping together at at least moderate temperatures of about 70.degree. F. (about 21.degree. C.). The pelletized shortening has a hardness or solid fat profile which is especially suitable for baking applications and imparts a tenderizing effect in bakery type products while still providing a shortening in a form that is easy to handle inasmuch as it is pourable or able to be metered in a flowing particulate style. While it has relatively high solids at room temperature or storage conditions, the solids content of the pelletized shortening dissipates rapidly enough such that the solids reduction will provide the desired tenderizing effect in dough products including biscuits and pizza crusts.
摘要翻译：通过包括熔融，冷却，固化和挤出植物油的方法制备造粒起酥油，以提供缩短颗粒或块，其不需要进一步加工，在至少中等温度约70°F（约21℃）下抵抗聚集在一起。 C。）。造粒起酥油具有硬度或固体脂肪的特性，特别适用于烘烤应用，并且在面包类产品中赋予嫩嫩效果，同时仍然提供易于处理的形式的缩短，因为它是可倾倒的或能够计量的流动的微粒风格。虽然它在室温或储存条件下具有相对较高的固体含量，但是颗粒化起酥油的固体含量足够快地消耗足够的量，使得固体减少将在包括饼干和比萨饼皮的面团产品中提供所需的嫩化效果。

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