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31. 发明授权

US5370896A Emulsions 失效
标题翻译：乳液
公开(公告)号：US5370896A
公开(公告)日：1994-12-06
申请号：US109299
申请日：1993-08-19
申请人： Jeremy B. Carter , Suzanne M. O'Brien
发明人： Jeremy B. Carter , Suzanne M. O'Brien
IPC分类号： A23L27/00 , A23D7/02 , A23L23/00 , A23L1/39
CPC分类号： A23L23/00
摘要： A rich and creamy sauce or soup is provided with a reduced fat content by incorporating the fat droplets in two populations, i.e. droplets above 10 microns and droplets below 5 microns, with the emulsion being substantially free of fat droplets between 5 and 10 microns.
摘要翻译：通过将脂肪液滴并入两个群体中，即10微米以上的液滴和5微米以下的液滴，使乳液基本上没有5至10微米之间的脂肪液滴，从而提供了一种富含奶油的酱汁或汤。

32. 发明授权

US5306517A Water-in-oil dispersion and process for preparing such dispersion 失效
标题翻译：油包水分散体和制备这种分散体的方法
公开(公告)号：US5306517A
公开(公告)日：1994-04-26
申请号：US904911
申请日：1992-06-26
申请人： Ian T. Norton , Jeffrey Underdown
发明人： Ian T. Norton , Jeffrey Underdown
IPC分类号： A23D7/015 , A23D7/05 , A23D7/00
CPC分类号： A23D7/05 , A23D7/015 , Y10S426/804
摘要： The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature. Another aspect of the present invention is a dispersion comprising less than 23% by weight of a continuous fat phase and a dispersed gelled aqueous phase containing gelatin at a concentration of 1 to 7 times its critical concentration and optionally a combination of one or more gelling agents other than gelatin at a concentration below their critical concentration.
摘要翻译：本发明涉及制备包含连续脂肪相和分散凝胶水相的分散体的方法，其中含有至少1％明胶重量的水的水连续组合物从凝胶凝固温度以上冷却的水连续组合物低于所述凝胶凝固温度并经受这样的剪切条件使得水连续组合物转化成小胶凝水性珠粒，然后在保持温度低于凝胶的同时形成脂肪连续分散体熔点温度。本发明的另一方面是包含小于23重量％的连续脂肪相和分散的凝胶水相，其含有浓度为其临界浓度的1至7倍的明胶和任选地一种或多种胶凝剂的组合浓度低于其临界浓度的明胶。

33. 发明授权

US5217742A Water-and-oil emulsion and process for preparing such emulsion 失效
标题翻译：水和乳油和制备这种乳液的方法
公开(公告)号：US5217742A
公开(公告)日：1993-06-08
申请号：US713717
申请日：1991-06-21
申请人： Malcolm G. Jones , Ian T. Norton
发明人： Malcolm G. Jones , Ian T. Norton
IPC分类号： A23D7/00 , A23D7/015 , A23L27/60
CPC分类号： A23D7/015 , A23D7/003 , A23L27/60
摘要： The present invention is concerned with a plastic bi-continuous emulsion containing 5-21 wt. % fat and comprising a continuous aqueous phase, wherein the stress observed at the F-strain when the stress is registered as a function of the strain applied, is 10%, preferably at least 25% higher than the stress observed for the aqueous phase composition at the same strain.

34. 发明授权

US5202147A Peanut butter and a method for its production 失效
标题翻译：花生酱及其生产方法
公开(公告)号：US5202147A
公开(公告)日：1993-04-13
申请号：US495251
申请日：1990-03-16
申请人： Alexander Traska , Frank A. DiSciullo
发明人： Alexander Traska , Frank A. DiSciullo
IPC分类号： A23L1/00 , A23L1/38 , A23P1/16
CPC分类号： A23L25/10 , A23P30/40
摘要： A method of preparing a whipped peanut butter, the peanut butter produced thereby and the peanut butter packaged in a container. The peanut butter is made by uniformly dispersing nitrogen or a similar inert gas, into a peanut butter mass for the purpose of producing a whipped and aerated peanut butter having a 10 to 50 percent aeration. The effect of inert gas incorporation along with the rapid chilling and whipping process employed in this invention is a substantially softer and more spreadable peanut butter. Additionally, the whipped peanut butter has a uniquely pleasing mouth-feel with reduced stickiness and cling to mouth-parts.Since aeration has a direct effect on the finished peanut butter color and flavor, one aspect of the process pertains to the inclusion of powdered molasses and/or the selection of peanuts roasted to a particular L-value to compensate for the lighter color and lower flavor intensity produced by the incorporation of nitrogen or similar gases. The packaging system provides for maximum protection of whipped product from textural defects, e.g. pull-away, cracking, yet offering good protection against flavor loss.
摘要翻译：一种制备鞭打花生酱的方法，由此生产的花生酱和包装在容器中的花生酱。花生酱通过将氮气或类似的惰性气体均匀分散在花生酱油中制成，以生产具有10至50％曝气量的鞭打和充气花生酱。惰性气体掺入的效果以及本发明中使用的快速冷却和搅打方法是基本上更软和更可铺展的花生酱。此外，鞭打的花生酱具有独特令人愉悦的口感，具有降低的粘性和粘附在口部。由于曝气对成品花生酱的颜色和风味有直接的影响，该方法的一个方面涉及包含粉末糖蜜和/或选择花生以特定的L值来补偿较浅的颜色和较低的味道通过掺入氮气或类似气体产生的强度。包装系统提供最大程度的保护鞭打产品免受纹理缺陷，例如拉开，开裂，提供良好的防止风味损失的保护。

35. 发明授权

US5194285A Process for preparing a water-in-oil dispersion having a dispersed gelled aqueous phase 失效
标题翻译：制备具有分散的凝胶状水相的油包水分散体的方法
公开(公告)号：US5194285A
公开(公告)日：1993-03-16
申请号：US703062
申请日：1991-05-20
申请人： Ian T. Norton
发明人： Ian T. Norton
IPC分类号： A23D7/015 , A23D7/05
CPC分类号： A23D7/05 , A23D7/015
摘要： The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing, calculated on the water:(i) more than 200 ppm amino acid residues; and(ii) more than the critical concentration of one or more gelling polysaccharides capable of forming a reversible gel,is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature.
摘要翻译：本发明涉及一种制备包含连续脂肪相和分散的凝胶水相的分散体的方法，其中含水计算的水连续组合物：（i）超过200ppm的氨基酸残基; 和（ii）超过能够形成可逆凝胶的一种或多种胶凝多糖的临界浓度从水连续组合物的凝胶凝固温度以上高于所述凝胶凝固温度，并经受这样的剪切条件，将水连续组合物转化为小凝胶状水性珠粒，然后在保持温度低于凝胶熔融温度的同时形成脂肪连续分散体。

36. 发明授权

US5194273A Laminated doughs 失效
标题翻译：层压面团
公开(公告)号：US5194273A
公开(公告)日：1993-03-16
申请号：US665207
申请日：1991-03-05
申请人： Dirk W. de Bruijne , Theodorus J. Liefkens , Aleksander A. Reszka
发明人： Dirk W. de Bruijne , Theodorus J. Liefkens , Aleksander A. Reszka
IPC分类号： A21D13/00 , A21D13/08
CPC分类号： A21D13/0058
摘要： A process is described for the preparation of laminated doughs, wherein the laminated dough has a number of fat layers having a different thickness. Such a dough is obtained by a process wherein the total amount of lamination fat is divided over several lamination steps. The invention is also concerned with a laminated dough, optionally in frozen condition and with baked products, obtained after baking of the dough.
摘要翻译：描述了制备层压面团的方法，其中层压面团具有多个具有不同厚度的脂肪层。这样的面团通过一种方法获得，其中层压脂肪的总量在几个层压步骤上分配。本发明还涉及在烘烤面团后获得的层压面团，任选地处于冷冻状态和焙烤产品。

37. 发明授权

US5151290A Water-in-oil dispersion and process for preparing such dispersion 失效
标题翻译：油包水分散体和制备这种分散体的方法
公开(公告)号：US5151290A
公开(公告)日：1992-09-29
申请号：US807023
申请日：1991-12-10
申请人： Ian T. Norton , Jeffrey Underdown
发明人： Ian T. Norton , Jeffrey Underdown
IPC分类号： A23D7/015 , A23D7/05
CPC分类号： A23D7/05 , A23D7/015 , Y10S426/804
摘要： The present invention is concerned with a process for preparing a dispersion comprising a continuous fat phase and a dispersed gelled aqueous phase, wherein a water-continuous composition, containing at least 1% gelatin by weight of water, is cooled from above the gel setting temperature of the water-continuous composition to below said gel setting temperature and subjected to such conditions of shear that the water-continuous composition is converted into small gelled aqueous beads, after which a fat-continuous dispersion is formed while maintaining the temperature at below the gel melting temperature.
摘要翻译：本发明涉及制备包含连续脂肪相和分散凝胶水相的分散体的方法，其中含有至少1％明胶重量的水的水连续组合物从凝胶凝固温度以上冷却的水连续组合物低于所述凝胶凝固温度并经受这样的剪切条件使得水连续组合物转化成小胶凝水性珠粒，然后在保持温度低于凝胶的同时形成脂肪连续分散体熔点温度。

38. 发明授权

US5116546A Process for producing fatty-acid lower-alkyl mono-esters 失效
标题翻译：生产脂肪酸低级单体酯的方法
公开(公告)号：US5116546A
公开(公告)日：1992-05-26
申请号：US503656
申请日：1990-04-03
申请人： Robbert Klok , Herbert H. Verveer
发明人： Robbert Klok , Herbert H. Verveer
IPC分类号： B01J27/232 , B01J31/02 , B01J31/12 , C07B61/00 , C07C67/03 , C07C67/54 , C07C69/24 , C07C69/52 , C11C3/10
CPC分类号： C07C69/52 , C07C67/03
摘要： The invention pertains to the production of high-purity fatty-acid lower-alkyl mono-esters which comprises a first transesterification step between glycerol fatty-acid esters and a lower alcohol, a separation step wherein the reaction product of the esterification step is separated into glycerol-rich and fatty-acid lower-alkyl mono-ester rich fractions, a second esterification step in which all glycerol and fatty-acid glycerolesters of the fatty-acid lower-alkyl mono-ester rich fraction are esterified to the corresponding fatty-acid triglycerolesters, and a recovery step wherein said fatty-acid lower-alkyl mono-esters are recovered.

39. 发明授权

US5100687A Pipeable bakers jellies 失效
标题翻译：可口可乐小姐
公开(公告)号：US5100687A
公开(公告)日：1992-03-31
申请号：US566643
申请日：1990-08-13
申请人： Sidney J. Pointer
发明人： Sidney J. Pointer
IPC分类号： A23L21/10 , A23L29/256
CPC分类号： A23L21/10 , A23L29/256
摘要： Pipeable bakers' jellies comprise an aqueous dispersion of unhydrolyzed gelling polysaccharide, preferably carrageenan, and are prepared by sieving a bakers' flan jelly at a temperature below its gelling point, e.g. 10.degree. to 25.degree. C. The pipeable jelly is reconvertible to flan jelly on heating.

40. 发明授权

US5098727A Process for preparing pregelatinized starch products 失效
标题翻译：制备预浸料产品的方法
公开(公告)号：US5098727A
公开(公告)日：1992-03-24
申请号：US590550
申请日：1990-09-25
申请人： Peter Geywitz , Richard W. Yoell
发明人： Peter Geywitz , Richard W. Yoell
IPC分类号： A23L1/00 , A23L1/0522 , C08B30/12
CPC分类号： C08B30/12 , A23L29/212 , A23P30/34
摘要： A highly adsorbent edible pregelatinized starch product is prepared by extruding a starch composition in the presence of a minor amount of water at temperatures of at least 150.degree. C. enabling gas-forming additives to be dispensed with. The products have low bulk density and are highly adsorbent, enabling mixtures with liquid products such as lipids to be obtained in powdered form.

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