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1. 发明授权

US5612078A Filler cream compositions for reduced fat sandwich cookies 失效
标题翻译：用于减肥三明治饼干的填充霜组合物
公开(公告)号：US5612078A
公开(公告)日：1997-03-18
申请号：US287318
申请日：1994-08-08
申请人： Christina M. Fileti , Richard C. Gill , Mark J. Ramundo , Lis K. Renini
发明人： Christina M. Fileti , Richard C. Gill , Mark J. Ramundo , Lis K. Renini
IPC分类号： A21D13/00 , A21D13/08 , A23L1/00 , A23L1/19 , A23C13/00
CPC分类号： A21D13/0016 , A23L9/20 , A23P30/40
摘要： A substantially anhydrous filler cream for reduced fat sandwich cookies which retains injected air for extended periods of time is produced by replacing a substantial portion of the filler cream fat with a polyol, preferably glycerol. Exemplary replacement ratios may range from about 0.85 to about 1.6 parts by weight of polyol per part by weight of oleaginous composition or fat replaced. The polyol also provides lubricity for a smooth mouthfeel to compensate for the reduced amount of oleaginous composition. Excessive adhesion or gluing of the filler cream to the sandwich cookie base cake does not result from replacement of a portion of the oleaginous composition with the polyol. Polyol and fat separation is avoided prior to, during, and after aeration using emulsifiers which comprise at least about 80% by weight, preferably at least about 90% by weight monoglycerides and have an iodine value of at least 60, for example, from about 80 to about 120, preferably from about 90 to about 115. Monoglycerides from unsaturated fatty acids are preferred for the filler creams of the present invention. Monoglycerides derived from sunflower oil are most preferred in the present invention. Prevention of separation of the polyol and fat and the avoidance of lump formation is achieved without adversely affecting taste, machinability, aeration, appearance, or texture of the filler cream.
摘要翻译：通过用多元醇，优选甘油替代大部分填充奶油脂肪，产生用于减少长时间保持喷射空气的减肥脂肪三明治饼干的基本上无水的填充霜。示例性的置换率可以在每重量份含油组合物或脂肪替换的约0.85至约1.6重量份的多元醇的范围内。多元醇还为平滑的口感提供润滑性，以补偿减少量的含油组合物。将填充剂膏料过量粘合或胶合到夹心饼干基料饼中不是由于一部分含油组合物与多元醇的取代而产生的。在曝气之前，期间和之后，使用包含至少约80重量％，优选至少约90重量％甘油单酯并且碘值至少为60的乳化剂，例如从约 80至约120，优选约90至约115.对于本发明的填充霜，优选来自不饱和脂肪酸的单甘油酯。来自向日葵油的单甘油酯在本发明中是最优选的。实现防止多元醇和脂肪的分离和避免块形成，而不会不利地影响填料霜的味道，机械加工性，曝气，外观或质地。

2. 发明授权

US06491959B1 Production of crispy corn-based snacks having surface bubbles 有权
标题翻译：生产具有表面气泡的酥脆玉米基小吃
公开(公告)号：US06491959B1
公开(公告)日：2002-12-10
申请号：US09723377
申请日：2000-11-28
申请人： Bin-Yea Chiang , Lynn C. Haynes , Ronald J. Russell , Marta H. Gomez , Kim M. Folta , Anita Bryant-Ray , Christina M. Fileti , Julia M. Carey
发明人： Bin-Yea Chiang , Lynn C. Haynes , Ronald J. Russell , Marta H. Gomez , Kim M. Folta , Anita Bryant-Ray , Christina M. Fileti , Julia M. Carey
IPC分类号： A21D1300
CPC分类号： A23L7/117 , A21D13/42 , Y10S426/808
摘要： Baked, corn-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, a pregelatinized corn flour and baker's bran. The pregelatinized waxy starch forms the skin of the bubble. The pregelatinized corn flour aids in production of bubbles during baking and enhances corn flavor in the baked snacks. The baker's bran provides the baked corn-based chip-like snack with a rough appearance characteristic of tortilla chips. The pregelatinized waxy maize starch may be used in an amount of from about 5% by weight to about 25% by weight, the pregelatinized corn flour may be used in an amount of from about 5% by weight to about 20% by weight, and the baker's bran may be used in an amount of from about 0.1% by weight to about 10% by weight each based upon the weight of a corn flour having a degree of gelatinization of less than about 60%. Reduced fat, low-fat, and no-fat baked products, as well as full-fatted baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a corn tortilla flavor.
摘要翻译：通过预胶凝的蜡质淀粉，预胶化的玉米粉和面包的麸皮获得具有多个表面气泡的基于玉米的切片状小吃，其包括在小吃的基本上未发酵的相邻部分的上方和下方延伸的气囊。预胶化的蜡状淀粉形成气泡的皮肤。预胶化的玉米粉在烘烤过程中有助于生产气泡，并提高烘焙小吃中的玉米味。面包师的麸皮提供烤玉米片状的零食，具有玉米饼芯片的粗糙外观特征。预胶化蜡质玉米淀粉的用量可以为约5重量％至约25重量％，预胶化玉米粉的用量可以为约5重量％至约20重量％，和面包师的麸皮可以以基于糊化度小于约60％的玉米粉的重量计约0.1重量％至约10重量％的量使用。可以生产具有起泡表面的酥脂，低脂肪和无脂肪焙烤产品以及全脂肪焙烤产品，并且具有酥脆，松脆，非粉碎的片状纹理，但是具有玉米玉米饼风味。

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