专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

1. 发明授权

US5556659A Preparation of reduced-calorie coated frozen confectionery 失效
标题翻译：制备低热量涂层冷冻糖果
公开(公告)号：US5556659A
公开(公告)日：1996-09-17
申请号：US566164
申请日：1995-12-01
申请人： Mayda T. De Pedro , Fe S. Estiandan , Michael L. Talbot , Helmut Traitler
发明人： Mayda T. De Pedro , Fe S. Estiandan , Michael L. Talbot , Helmut Traitler
IPC分类号： A23G9/32 , A21D13/00 , A23D7/00 , A23D7/005 , A23D7/01 , A23G9/00 , A23G9/24 , A23G9/44 , A23G9/52 , A23L29/00 , A23L29/10 , B01F17/14 , B01F17/44 , B01F17/56 , B01J13/00 , A23G9/04
CPC分类号： A21D13/0003 , A23D7/0053 , A23D7/011 , A23D7/013 , A23G9/322 , A23L29/04 , A23L29/10 , A23G2200/08
摘要： A reduced-calorie coated frozen confectionery is prepared by coating a frozen confectionery with a water-in-oil emulsion which contains 40% to 55% by weight water, 2% to 4% by weight of an emulsifier system that includes decaglycerine decaoleate, and less than about 3% by weight water-soluble compounds.
摘要翻译：通过用包含40重量％至55重量％的水，2重量％至4重量％的包含十聚甘油十油酸酯的乳化剂体系的油包水乳液包衣冷冻糖食来制备低热量包衣的冷冻糖食，以及小于约3重量％的水溶性化合物。

2. 发明授权

US6017571A Low moisture, stable food products and methods of preparing the same 有权
标题翻译：低水分，稳定的食品及其制备方法
公开(公告)号：US6017571A
公开(公告)日：2000-01-25
申请号：US349421
申请日：1999-07-07
申请人： James C. Cross , Michael L. Talbot , Andrew L. Nelson
发明人： James C. Cross , Michael L. Talbot , Andrew L. Nelson
IPC分类号： A21D10/00 , A21D13/00 , A21D13/08 , A23C19/086 , A23C19/093 , A23G1/12 , A23G3/02 , A23G3/20 , A23G3/34 , A23G7/00 , A23G9/00 , A23G9/04 , A23G9/32 , A23L1/00 , A23L1/10 , A23L1/164 , A23L1/176 , A23L1/212 , A23P1/00
CPC分类号： A23G9/322 , A21D10/00 , A21D13/0016 , A21D13/08 , A23C19/086 , A23C19/093 , A23G1/12 , A23G3/0231 , A23G3/2007 , A23G3/343 , A23G7/00 , A23G9/04 , A23L19/01 , A23L7/122 , A23L7/157 , A23L7/198 , A23P20/11 , A23P20/12 , A23G2200/00
摘要： Improved food products including cheeses, fruits, cookie materials, snack chips, and seasonings are provided which are highly shelf-stable and can be stored at room temperatures for long periods of time. The products have a total moisture content of less than about 5% by weight, and more preferably less than about 2% by weight, based on the total weight of the ingredients used in the product. The products of the invention have a water activity of from about 0.2-0.3 and an average particle size of from about 0.0006-0.0012 inches (15-31 microns). The processes by which the products are made comprise subjecting the starting ingredients to two stages of average particle size reduction, wherein the first stage results in an average particle size of less than about 0.0090 inches (229 microns), and the second stage results in an average particle size of from about 0.0006-0.0012 inches (15-31 microns). In one embodiment, the particle size reduction is accomplished via a chocolate roll refining system which includes a two roll pre-refiner and a five roll refiner.
摘要翻译：提供了改进的食品，包括奶酪，水果，饼干材料，小吃片和调味料，它们具有高度的货架稳定性，可以在室温下长时间储存。基于产品中使用的成分的总重量，产品的总含水量小于约5重量％，更优选小于约2重量％。本发明的产品具有约0.2-0.3的水分活度和约0.0006-0.0012英寸（15-31微米）的平均粒度。制备产物的方法包括使起始成分经历两个阶段的平均粒度降低，其中第一阶段导致平均粒度小于约0.0090英寸（229微米），第二阶段导致平均粒度为约0.0006-0.0012英寸（15-31微米）。在一个实施方案中，通过包括双辊预精炼机和五辊精磨机的巧克力辊精炼系统来实现粒度降低。

3. 发明授权

US06242023B1 Method of preparing a multifood component 失效
标题翻译：制备多功能部件的方法
公开(公告)号：US06242023B1
公开(公告)日：2001-06-05
申请号：US09352223
申请日：1999-07-13
申请人： Michael L. Talbot , James C. Cross
发明人： Michael L. Talbot , James C. Cross
IPC分类号： A23G120
CPC分类号： A23G1/206 , A23G3/2007 , A23G3/203 , A23P20/20
摘要： A method and an apparatus for the preparation of composite food products is provided wherein the apparatus (10) has a conveyor (12), a pair of spaced-apart primary and secondary apertured rakes (18, 20), a cooling tunnel (22), a cutting device (24) and a packaging system (25). In use, a first, relatively high viscosity food material (36) is deposited upstream of the primary rake (18) so as to drag or pull the first material through the rake (18) as continuous streams (40). The streams (40) are partially cooled and relatively low viscosity second material (38) is applied thereover adjacent the secondary rake (20). At the secondary rake (20), the second material (38) is pulled through the rake apertures to form continuous streams or sections (42) of the material (36) disposed around the inner sections formed by the streams (40). The composite streams are then cooled in the tunnel (22) and cut by the device (24).
摘要翻译：提供了一种用于制备复合食品的方法和设备，其中所述设备（10）具有输送机（12），一对间隔开的初级和次级开孔耙（18,20），冷却通道（22），切割装置（24）和包装系统（25）。在使用中，第一相对高粘度的食物材料（36）沉积在初级耙子（18）的上游，以便作为连续流（40）拖动或拉动第一材料通过耙子（18）。流（40）被部分冷却，并且相邻的二次耙（20）上施加相对低粘度的第二材料（38）。在次级耙（20）处，第二材料（38）被拉过耙孔，以形成围绕由流（40）形成的内部部分设置的材料（36）的连续流或部分（42）。然后将复合物流在隧道（22）中冷却并由装置（24）切割。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式