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. 发明申请

US20130071523A1 SWEETENED FOOD PRODUCT AND METHODS OF PREPARATION 审中-公开
标题翻译：食用食品及其制备方法
公开(公告)号：US20130071523A1
公开(公告)日：2013-03-21
申请号：US13624002
申请日：2012-09-21
申请人： Christopher J. Barrett , Douglas L. Goedeken , Daniel r. Green , Victor T. Huang , Lauren A. Jacobson , Christine M. Nowakowski , Scott K. Whitman , Danielle M. Wojdyla Christensen
发明人： Christopher J. Barrett , Douglas L. Goedeken , Daniel r. Green , Victor T. Huang , Lauren A. Jacobson , Christine M. Nowakowski , Scott K. Whitman , Danielle M. Wojdyla Christensen
IPC分类号： A23P1/08
CPC分类号： A23P20/10 , A23G3/0065 , A23G3/0089 , A23G3/343 , A23L7/122
摘要： Described are coated food products having a sugar (sucrose) coating, the coating exhibiting desirable levels of sucrose crystallinity and a desired sucrose ratio (total sucrose per total soluble solids), as well as methods or preparing such coated food products and coating.
摘要翻译：描述了具有糖（蔗糖）涂层的涂层食品，该涂层具有所需的蔗糖结晶度和所需的蔗糖比（总可溶性固体总蔗糖），以及方法或制备这种涂覆的食品和涂层。

2. 发明授权

US07807207B2 Cheese compositions and related methods 有权
标题翻译：奶酪成分及相关方法
公开(公告)号：US07807207B2
公开(公告)日：2010-10-05
申请号：US10715734
申请日：2003-11-17
申请人： Victor T. Huang , Fern A. Panda , Erika B. Smith
发明人： Victor T. Huang , Fern A. Panda , Erika B. Smith
IPC分类号： A23C19/00
CPC分类号： A23C19/082
摘要： The present invention relates to cheese compositions and methods of making cheese compositions, including methods of formulating cheese compositions. Cheese compositions of the present invention include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of making cheese compositions according to the present invention relate to making cheese compositions that include casein protein, non-casein protein, and non-pregelatinized, modified starch. Methods of formulating cheese compositions of the present invention include reducing an amount casein protein by replacing it with an amount of non-pregelatinized, modified starch and an amount of non-casein protein.
摘要翻译：本发明涉及干酪组合物和制备干酪组合物的方法，包括配制干酪组合物的方法。本发明的奶酪组合物包括酪蛋白，非酪蛋白和非预胶化的改性淀粉。制备根据本发明的干酪组合物的方法涉及制备包含酪蛋白，非酪蛋白和非预胶化的改性淀粉的干酪组合物。配制本发明的干酪组合物的方法包括用一定量的非预胶化，改性淀粉和一定量的非酪蛋白来代替酪蛋白的量减少。

3. 发明授权

US6017574A Method of making frozen compositions 失效
标题翻译：制作冷冻组合物的方法
公开(公告)号：US6017574A
公开(公告)日：2000-01-25
申请号：US783152
申请日：1997-01-14
申请人： John F. Clemmings , Hans F. Zoerb , Diane R. Rosenwald , Victor T. Huang
发明人： John F. Clemmings , Hans F. Zoerb , Diane R. Rosenwald , Victor T. Huang
IPC分类号： A23C9/13 , A23G9/04 , A23G9/32 , A23G9/38 , A23G9/44 , A23G9/52 , A23L3/36 , A23L3/37 , A23G9/00
CPC分类号： A23G9/38 , A23G9/04 , A23L3/36 , A23L3/37
摘要： A method for making a frozen composition for storage. The method does not require a hardening step prior to storage. The method includes preparing a mixture of ingredients that include water and adding an anti-freeze protein to the mixture of ingredients.
摘要翻译：一种冷冻组合物的制备方法。该方法在储存之前不需要硬化步骤。该方法包括制备包含水的成分和向成分混合物中加入抗冻蛋白质的混合物。

4. 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。

5. 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。

6. 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。

7. 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。

8. 发明授权

US11297870B2 Reduced sucrose sugar coatings for cereals and methods of preparation 有权
公开(公告)号：US11297870B2
公开(公告)日：2022-04-12
申请号：US13173298
申请日：2011-06-30
申请人： Christopher J. Barrett , Patrick C. Dreese , Daniel R. Green , Victor T. Huang , Christine Nowakowski , Fern A. Panda , Scott Whitman
发明人： Christopher J. Barrett , Patrick C. Dreese , Daniel R. Green , Victor T. Huang , Christine Nowakowski , Fern A. Panda , Scott Whitman
IPC分类号： A23L33/20 , A23L33/125 , A23L7/00 , A23L5/00 , A23L7/122 , A23L29/30 , A23L29/212 , A23P20/10 , A23L33/16
摘要： Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns.

9. 发明授权

US06635302B1 Milk protein dispersions 有权
标题翻译：乳蛋白分散体
公开(公告)号：US06635302B1
公开(公告)日：2003-10-21
申请号：US09197129
申请日：1998-11-20
申请人： Victor T. Huang , Diane R. Rosenwald
发明人： Victor T. Huang , Diane R. Rosenwald
IPC分类号： A23C9142
CPC分类号： A23C9/156 , A23C9/1422 , A23G9/52 , A23G2200/12
摘要： Soluble sugar can be added to a milk protein dispersion with reduced lactose to slow viscosity buildup and gelation. Preferably, greater than about 3 percent by weight soluble sugar is added to the milk protein dispersion. The resulting milk protein dispersion generally has greater than about 6 percent by weight protein, less than about 20 percent by weight lactose and greater than about 3 percent by weight soluble sugar. Preferred milk protein dispersions are low fat. The milk protein dispersions are suitable for storage for at least several days without viscosity build-ups that inhibit processing.
摘要翻译：可溶性糖可以加入到乳蛋白分散体中，减少乳糖，以缓慢粘度增加和凝胶化。优选地，将大于约3重量％的可溶性糖加入到乳蛋白分散体中。所得乳蛋白分散体通常具有大于约6重量％的蛋白质，小于约20重量％的乳糖和大于约3重量％的可溶性糖。优选的乳蛋白分散体是低脂肪的。乳蛋白分散体适合储存至少几天，而不会产生抑制加工的粘度。

10. 发明授权

US5643625A Method for packaging refrigeratable yeast leavened doughs 失效
标题翻译：包装冷冻酵母发酵面团的方法
公开(公告)号：US5643625A
公开(公告)日：1997-07-01
申请号：US683071
申请日：1996-07-16
申请人： Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Andrew H. Johnson , Katy Ghiasi
发明人： Michael R. Perry , Victor T. Huang , Diane R. Rosenwald , Andrew H. Johnson , Katy Ghiasi
IPC分类号： B65D77/22 , B65D81/20 , A21D10/02
CPC分类号： B65D81/20 , B65D77/225
摘要： Refrigerated dough packaging method includes packaging the dough in a package having a pressure release valve associated with a flange to substantially prevent the expanding dough from interfering with the gas venting abilities of the package.
摘要翻译：冷冻面团包装方法包括将面团包装在具有与凸缘相关联的压力释放阀的包装中，以基本上防止膨胀的面团干扰包装的排气能力。

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