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1. 发明授权

US4678672A Reduced calorie crackers and processes for producing same 失效
标题翻译：减少卡路里饼干及其生产方法
公开(公告)号：US4678672A
公开(公告)日：1987-07-07
申请号：US736355
申请日：1985-05-21
申请人： Clemence K. Dartey , Richard H. Biggs
发明人： Clemence K. Dartey , Richard H. Biggs
IPC分类号： A21D2/16 , A21D2/18 , A21D13/08 , A21D2/00 , A21D8/02 , A21D10/00
CPC分类号： A21D2/16 , A21D13/08 , A21D2/18 , Y10S426/804
摘要： Reduced calorie crackers produced from dough compositions are disclosed which contain 25-70 percent of flour, 0-20 percent of gluten, 0-10 percent fat or shortening, 5-20 percent of a water-soluble polydextrose, 0-5 percent of one or more emulsifiers, 0.5-5 percent of a leavening system comprising yeast and a carbon dioxide-releasing material, and 1.5-10 percent of a cellulosic bulking agent, all percentage being by weight based upon the total weight of the dough, and the total amount of fat, shortening and emulsifier being 3-10 percent weight of the dough. The crackers may be produced either by a one-stage process in which all the ingredients are mixed together prior to fermentation, or by a two-stage process using a sponge stage followed by a dough-up stage. The crackers are desirably produced, in the one-stage process, using a single, rather than a multiple, lamination technique.
摘要翻译：公开了由生面团组合物制成的减少热量的饼干，其含有25-70％的面粉，0-20％的面筋，0-10％的脂肪或起酥油，5-20％的水溶性聚右旋糖，0-5％的面粉或更多的乳化剂，0.5-5％的包含酵母和二氧化碳释放材料的发酵系统和1.5-10％的纤维素填充剂，所有百分比均以面团的总重量为基准计，总量脂肪量，起酥油和乳化剂占面团重量的3-10％。裂解器可以通过一步法生产，其中所有成分在发酵之前混合在一起，或者通过使用海绵阶段的两阶段过程，然后是面团阶段来生产。希望在一步法中使用单一的而不是多个层压技术来生产裂化器。

2. 发明授权

US4668519A Reduced calorie baked goods and methods for producing same 失效
标题翻译：减少热量烘焙食品及其生产方法
公开(公告)号：US4668519A
公开(公告)日：1987-05-26
申请号：US589588
申请日：1984-03-14
申请人： Clemence K. Dartey , Richard H. Biggs
发明人： Clemence K. Dartey , Richard H. Biggs
IPC分类号： A21D2/00 , A21D2/16 , A21D2/18 , A21D10/00 , A21D13/00 , A21D13/08 , A23L1/236
CPC分类号： A21D13/08 , A21D2/16 , A21D2/18 , Y10S426/804
摘要： Reduced calorie cookies having a pH of from about 6.8 to about 9.0 are disclosed which exhibit the desirable texture, mouth-feel and appearance of conventional cookies. An alkaline agent and a leavening system which is predominantly active during baking are used to control pH and textures of the cookies. The cookie contains as a preferred cellulosic bulking agent microcrystalline cellulose. An aqueous solution of the water-soluble polydextrose is used as a replacement for shortening or fat and sugar to avoid lump formation. Powdered or insoluble polydextroses or polymaltoses are incorporated into the dough in the dough forming stage rather than in the creaming stage to enhance crispiness and achieve further caloric reductions.
摘要翻译：公开了具有约6.8至约9.0的pH的减少热量的曲奇饼，其表现出所需的织构，口感和常规饼干的外观。用于烘烤时主要活性的碱性剂和发酵系统用于控制饼干的pH和纹理。该饼干含有优选的纤维素填充剂微晶纤维素。使用水溶性聚右旋糖的水溶液作为起酥油或脂肪和糖的替代物，以避免块形成。粉状或不溶性聚糊精或聚麦芽糖在面团形成阶段而不是在奶油阶段被掺入面团中以增强脆性并实现进一步的热量减少。

3. 发明授权

US5405625A Cheese-filled snack 失效
标题翻译：奶酪馅点心
公开(公告)号：US5405625A
公开(公告)日：1995-04-11
申请号：US96627
申请日：1993-07-21
申请人： Richard H. Biggs
发明人： Richard H. Biggs
IPC分类号： A23C19/09 , A23C19/093 , A23L1/164 , A23L1/216 , A23L1/217 , A23P1/08 , A23P1/12
CPC分类号： A23C19/09 , A23C19/093 , A23L19/135 , A23L7/122
摘要： Snacks with smooth, creamy cheese fillings contain pregelatinized rice flour in the filler and casing portions can be baked or microwaved. The cheese filling contains cheese and pregelatinized rice flour, and does not dry out or leak out on storage or heating. In preferred embodiments, pregelatinized rice flour comprises from about 5 to about 20% by weight of the filler portion. Some embodiments also contain fat and powdered cheese in the filler portion. The casing contains potato flakes and pregelatinized rice flour and retains its structural integrity and does not slip on heating. In preferred embodiments, potato flakes and pregelatinized rice flour comprise from about 10% to about 30% by weight of the starch component in the casing portion.
摘要翻译：具有光滑的奶油奶酪馅料的小吃在填料中含有预胶化的米粉，并且外壳部分可以烘烤或微波。奶酪馅料含有奶酪和预胶化米粉，不会在储存或加热时干燥或泄漏。在优选的实施方案中，预胶化的米粉占填料部分的约5至约20重量％。一些实施方案还在填料部分中还含有脂肪和粉末状干酪。外壳包含土豆片和预胶化米粉，并保持其结构完整性，并且在加热时不会滑动。在优选的实施方案中，土豆片和预胶化的米粉包含壳体部分中淀粉组分的约10重量％至约30重量％。

4. 发明授权

US5080919A Cookies with reduced sucrose content and doughs for production thereof 失效
标题翻译：具有降低的蔗糖含量的饼干和用于生产的面团
公开(公告)号：US5080919A
公开(公告)日：1992-01-14
申请号：US205482
申请日：1988-06-01
申请人： John W. Finley , Patricia Verduin , Henry E. Arciszewski , Richard H. Biggs
发明人： John W. Finley , Patricia Verduin , Henry E. Arciszewski , Richard H. Biggs
IPC分类号： A21D2/18 , A21D13/06 , A21D13/08
CPC分类号： A21D13/062 , A21D2/18
摘要： Sucrose-free or -reduced cookies having the crispy texture associated with conventional sucrose-containing doughs can be prepared by replacing part or all of the sucrose with a combination of a glass-forming polysaccharide (preferably a maltodextrin) and a humectant sugar (preferably fructose). Multi-textured cookied can be prepared using the combination of glass-forming polysaccharide and humectant sugar in the crispy outer layer, and a humectant sugar as the sweetening agent in the soft, chewy center.
摘要翻译：可以通过用形成玻璃的多糖（优选麦芽糖糊精）和湿润糖（优选果糖）的组合来代替部分或全部蔗糖来制备具有与常规含蔗糖面团相关的酥脆质地的不含蔗糖的或还原的曲奇饼）。可以在脆皮外层中使用玻璃形成多糖和湿润剂糖的组合，并且在柔软的耐嚼中心中制备作为甜味剂的保湿剂糖。

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