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21. 发明授权

US5405638A Method of reducing processing time for retorted food products 失效
标题翻译：减少蒸煮食品加工时间的方法
公开(公告)号：US5405638A
公开(公告)日：1995-04-11
申请号：US943274
申请日：1992-09-10
申请人： Victor T. Huang , Laurie E. Kerschner , Lorri D. Cullen
发明人： Victor T. Huang , Laurie E. Kerschner , Lorri D. Cullen
IPC分类号： A23C19/09 , A23L1/0532 , A23L1/0534 , A23L1/09 , A23L1/39 , A23L1/48
CPC分类号： A23C19/0904 , A23L23/00 , A23L29/256 , A23L29/262 , A23L29/35 , A23L35/00
摘要： A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose. Further, by using the sauce of the present invention, processing times are reduced.
摘要翻译：提供了一种适于制备含有坚硬的含有纹理的含淀粉或植物产品的酱料组合物，其中所述产品在酱汁中蒸馏。除了香料，香料，水和其他化合物的正常成分之外，酱料组合物含有重量约为6600和250,000的MWw的0.1％-24％的多糖。这些多糖包括淀粉水解物和其它多糖如藻酸盐和羧甲基纤维素。此外，通过使用本发明的酱料，可以减少加工时间。

22. 发明授权

US5254353A Sealant for baked products 失效
标题翻译：烤制品用密封剂
公开(公告)号：US5254353A
公开(公告)日：1993-10-19
申请号：US890062
申请日：1992-05-28
申请人： Victor T. Huang , Barbara J. Timm-Brock , Rhonda S. Sward , Sylvia Abrams , Karin C. Gaertner
发明人： Victor T. Huang , Barbara J. Timm-Brock , Rhonda S. Sward , Sylvia Abrams , Karin C. Gaertner
IPC分类号： A21D13/00 , A21D13/08 , A21D15/08 , A23B7/08
CPC分类号： A21D13/0012 , A21D15/08
摘要： A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.
摘要翻译：一种用于烘焙食品的密封剂，其减少水分迁移进出烘焙食品，其包含40-72重量％的蔗糖，8-30重量％的DE为38以下的淀粉水解产物和20-30重量％的水其中70-80％的阻挡层由固体组成。还公开了一种密封剂的制造方法。

23. 发明授权

US5035904A Starch-based products for microwave cooking or heating 失效
标题翻译：用于微波炉烹饪或加热的基于淀粉的产品
公开(公告)号：US5035904A
公开(公告)日：1991-07-30
申请号：US571041
申请日：1990-07-30
申请人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
发明人： Victor T. Huang , R. Carl Hoseney , Ernst Graf , Katy Ghiasi , Linda C. Miller , Jean L. Weber , Karin C. Gaertner , Kristin L. Matson , Antoinette M. Hunstiger , Deborah K. Rogers , Israel A. Saguy
IPC分类号： A21D2/02 , A21D2/14 , A21D2/16 , A21D2/24 , A21D2/28 , A21D8/06
CPC分类号： A21D2/02 , A21D2/145 , A21D2/16 , A21D2/24 , A21D2/28 , A21D8/06
摘要： The present invention provides treatment means for reducing microwave-induced toughness and/or firmness in microwave cooked or heated bread-like products. The invention permits the maintenance of product identity and the reduction of toughness and/or firmness regardless of the toughness or firmness that the product would exhibit without the treatment means. The treatment means includes added agents as well as processing steps for the reduction of toughness and/or firmness.
摘要翻译：本发明提供了用于降低微波煮熟或加热的面包样产品中的微波诱导韧性和/或硬度的处理装置。本发明允许维持产品的身份和韧性和/或坚固度的降低，而不管产品在没有处理装置的情况下会表现出如何的韧性或坚固性。处理装置包括添加的试剂以及用于降低韧性和/或硬度的加工步骤。

24. 发明授权

US4434186A Stable aerated frozen food product 失效
标题翻译：稳定充气冷冻食品
公开(公告)号：US4434186A
公开(公告)日：1984-02-28
申请号：US455617
申请日：1983-01-04
申请人： Nitin Desia , Rory A. M. Delaney , Peter Brouwer , Victor T. Huang
发明人： Nitin Desia , Rory A. M. Delaney , Peter Brouwer , Victor T. Huang
IPC分类号： A23G9/04 , A23G9/20 , A23G9/32 , A23G9/46 , A23G9/02
CPC分类号： A23G9/32 , A23G9/045 , A23G9/20 , A23G9/46
摘要： In a process for preparing an aerated frozen food product such as mellorine or a shake beverage wherein water, fat, protein, emulsifier and stabilizer are blended together to form a mix which is homogenized to form an oil-in-water emulsion and is subsequently whipped under freezing conditions, improved stability is achieved in the product by selecting a specific oil having high solid fat content at room temperature, homogenizing the mix of ingredients under conditions sufficient to form an emulsion having a relatively narrow distribution of small diameter fat globules, and aging the emulsion to crystallize the fat globules prior to whipping. Stable aerated frozen products provided in accordance with this invention can be stored and distributed at 0.degree. F. without loss of quality and have a variety of commercial uses.
摘要翻译：在制备充气冷冻食品如梅利林或摇饮料的方法中，其中将水，脂肪，蛋白质，乳化剂和稳定剂混合在一起形成混合物，将其混合以形成水包油乳液并随后搅打在冷冻条件下，通过选择在室温下具有高固体脂肪含量的特定油，在足以形成具有相对较小分布的小直径脂肪球的乳液的条件下将成分混合均质化，并使老化该乳液在搅打之前使脂肪球结晶。根据本发明提供的稳定的充气冷冻产品可以在0°F下储存和分配，而不损失质量并具有各种商业用途。

25. 发明授权

US06042852A Low pressure refrigerated dough product 失效
标题翻译：低压冷冻面团产品
公开(公告)号：US06042852A
公开(公告)日：2000-03-28
申请号：US856985
申请日：1997-05-15
申请人： William A. Atwell , Stephanie C. K. Hankerson , Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Katy Ghiasi , Andrew H. Johnson
发明人： William A. Atwell , Stephanie C. K. Hankerson , Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Katy Ghiasi , Andrew H. Johnson
IPC分类号： A21D6/00 , A21D10/02 , B65D77/22 , B65D81/20 , A21D8/00 , A65D81/20 , A65D85/00
CPC分类号： A21D10/025 , A21D6/00 , B65D77/225 , B65D81/20
摘要： A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is sealed in the container. The container is provided with a pressure release mechanism to release excess pressure generated within the container as the dough leavens and during storage. The dough system is capable of sustaining a leavened dough structure during storage so that upon baking the dough, the resulting baked product resembles a freshly prepared and baked dough.
摘要翻译：提供一种冷冻面团系统，其包括在用气体冲洗的容器中的面团。生面团中含有在将面团密封在容器中之后能够在生面团中产生气体的膨松剂。容器设置有压力释放机构，以在面团发酵和储存期间释放在容器内产生的过量压力。面团系统能够在储存期间维持发酵的面团结构，使得在烘烤面团时，所得到的烘焙产品类似于新鲜制备和烘焙的面团。

26. 发明授权

US5571555A Stable icing composition 失效
标题翻译：稳定的结冰组成
公开(公告)号：US5571555A
公开(公告)日：1996-11-05
申请号：US409328
申请日：1995-03-23
申请人： Victor T. Huang , Lorri D. Cullen , James A. Kivi
发明人： Victor T. Huang , Lorri D. Cullen , James A. Kivi
IPC分类号： A23L3/36 , A21D2/18 , A23G3/34 , A23G3/00 , A23L1/09
CPC分类号： A23G3/343 , A23G3/346 , A23G2200/06 , A23G2210/00
摘要： The present invention includes a freezable material comprising sucrose and water in a concentration effective to prevent sucrose hydrate crystal formation when the material is frozen and further comprising a starch hydrolysate having a molecular weight effective for preventing weeping of the material when in contact with a water-bearing matrix.
摘要翻译：本发明包括一种包含蔗糖和水的可冷冻材料，其浓度有效地防止当材料冷冻时蔗糖水合物形成，并且还包含具有分子量的淀粉水解产物，该淀粉水解产物在与水溶性物质接触时有效防止材料的渗漏，承载矩阵。

27. 发明授权

US5441757A Sauces for retortable food products 失效
标题翻译：可蒸煮食品的酱汁
公开(公告)号：US5441757A
公开(公告)日：1995-08-15
申请号：US350383
申请日：1994-12-05
申请人： Victor T. Huang , Laurie E. Kerschner , Lorri D. Cullen
发明人： Victor T. Huang , Laurie E. Kerschner , Lorri D. Cullen
IPC分类号： A23C19/09 , A23L1/0532 , A23L1/0534 , A23L1/09 , A23L1/39 , A23L1/48
CPC分类号： A23C19/0904 , A23L23/00 , A23L29/256 , A23L29/262 , A23L29/35 , A23L35/00
摘要： A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.w in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.
摘要翻译：提供了一种适于制备含有坚硬的含有纹理的含淀粉或植物产品的酱料组合物，其中所述产品在酱汁中蒸馏。除了香料，香料，水和其他化合物的正常成分之外，酱料组合物含有重量约为6600和250,000的MWw的0.1％-24％的多糖。这些多糖包括淀粉水解物和其它多糖如藻酸盐和羧甲基纤维素。

28. 发明授权

US5354567A Sealant for baked products 失效
标题翻译：烤制品用密封剂
公开(公告)号：US5354567A
公开(公告)日：1994-10-11
申请号：US105076
申请日：1993-08-10
申请人： Victor T. Huang , Barbara J. Timm-Brock , Rhonda S. Sward , Laura M. Hansen , Sylvia Abrams , Karin C. Gaertner
发明人： Victor T. Huang , Barbara J. Timm-Brock , Rhonda S. Sward , Laura M. Hansen , Sylvia Abrams , Karin C. Gaertner
IPC分类号： A21D13/00 , A21D13/08 , A21D15/08 , A23P1/08
CPC分类号： A21D13/0012 , A21D15/08
摘要： A sealant for baked goods which reduces the moisture migration into and out of the baked good comprising 40-72% sucrose by weight, 8-30% starch hydrolysate by weight having a DE of 38 or less, and 20-30% water by weight wherein 70-80% of the barrier is comprised of solids. A method for producing the sealant is also disclosed.
摘要翻译：一种用于烘焙食品的密封剂，其减少水分迁移进出烘焙食品，其包含40-72重量％的蔗糖，8-30重量％的DE为38以下的淀粉水解产物和20-30重量％的水其中70-80％的阻挡层由固体组成。还公开了一种密封剂的制造方法。

29. 发明授权

US5204135A Sauces for retortable food products 失效
标题翻译：可蒸煮食品的酱汁
公开(公告)号：US5204135A
公开(公告)日：1993-04-20
申请号：US821208
申请日：1992-01-16
申请人： Victor T. Huang , Laurie E. Kerschner , Lorri D. Cullen
发明人： Victor T. Huang , Laurie E. Kerschner , Lorri D. Cullen
IPC分类号： A23C19/09 , A23L1/0532 , A23L1/0534 , A23L1/09 , A23L1/39 , A23L1/48
CPC分类号： A23C19/0904 , A23L23/00 , A23L29/256 , A23L29/262 , A23L29/35 , A23L35/00
摘要： A sauce composition is provided which is suitable for preparing firm textured starch-containing or vegetable products wherein said products are retorted in the sauce. The sauce composition in addition to the normal ingredients of spices, flavors, water, and other compounds contains by weight 0.1%-24% polysaccharides having a MW.sub.W in the range of about 3,600 and 250,000. These polysaccharides include starch hydrolysates, and other polysaccharides such as alginates and carboxymethyl cellulose.
摘要翻译：提供了一种适于制备含有坚硬的含有纹理的含淀粉或植物产品的酱料组合物，其中所述产品在酱汁中蒸馏。除了香料，香料，水和其他化合物的正常成分之外，酱料组合物含有重量约为6600和250,000的MWW的0.1％-24％的多糖。这些多糖包括淀粉水解物和其它多糖如藻酸盐和羧甲基纤维素。

30. 发明授权

US5175013A Frozen dessert compositions and products 失效
标题翻译：冷冻DESSERT组合物和产品
公开(公告)号：US5175013A
公开(公告)日：1992-12-29
申请号：US744088
申请日：1991-08-12
申请人： Victor T. Huang , William A. Barrier , Luther H. Leake , Sharon G. Wittinger
发明人： Victor T. Huang , William A. Barrier , Luther H. Leake , Sharon G. Wittinger
IPC分类号： A23G9/04 , A23G9/20 , A23G9/32 , A23G9/34 , A23G9/40 , A23G9/44 , A23G9/52
CPC分类号： A23G9/40 , A23G9/20 , A23G9/34 , A23G9/52 , A23C2260/152 , A23G2200/06 , A23G2200/12 , Y10S426/804
摘要： The invention is directed compositions which are capable of being converted to frozen dairy dessert products, including ice cream and yogurt desserts, which have organoleptic qualities comparable to high fat frozen desserts such as ice cream. The compositions are either aerated or quiescently frozen. The dessert products are highly stable to heat shock with a high degree of creaminess. The compositions are composed of a source of milk protein, sweetening agent, partially hydrolyzed starch, and water. Preferably, the compositions are composed of only natural ingredients without added stabilizing gums. Also provided is a method of making the frozen dairy dessert products and a method of preparing a yogurt premix for preparing aerated frozen yogurt desserts.
摘要翻译：本发明是能够转化成具有与高脂冷冻甜点如冰淇淋相当的感官特征的冷冻乳制品甜点产品（包括冰淇淋和酸奶甜点）的定向组合物。组合物被充气或静止冷冻。甜点产品具有高度稳定的热休克，高度的奶油味。组合物由乳蛋白，甜味剂，部分水解淀粉和水的来源组成。优选地，组合物仅由天然成分组成，而没有添加稳定的树胶。还提供了制备冷冻乳制甜点产品的方法以及制备充气冷冻酸奶甜点的酸奶预混物的方法。

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