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1. 发明授权

US5391383A Edible spray oil 失效
标题翻译：食用喷雾油
公开(公告)号：US5391383A
公开(公告)日：1995-02-21
申请号：US7447
申请日：1993-01-22
申请人： Joanne Sullivan , Michael M. Chrysam
发明人： Joanne Sullivan , Michael M. Chrysam
IPC分类号： A23G3/34 , A21D2/16 , A21D13/00 , A21D13/08 , A23C11/04 , A23C19/055 , A23D7/00 , A23D7/015 , A23D9/00 , A23G1/00 , A23G1/36 , A23G3/00 , A23G3/40 , A23G3/54 , A23G9/32 , A23G9/52 , A23K1/18 , A23L1/00 , A23L1/164 , A23L1/18 , A23L1/19 , A23L1/216 , A23L1/30 , A23L1/36 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , C11C3/10 , A23P1/08
CPC分类号： A21D13/0016 , A21D13/0032 , A21D13/0041 , A21D2/16 , A21D2/165 , A23C11/04 , A23C19/055 , A23D7/001 , A23D7/003 , A23D7/015 , A23D9/00 , A23G1/36 , A23G3/343 , A23G3/346 , A23G3/40 , A23G3/54 , A23G3/545 , A23G9/327 , A23G9/52 , A23K50/42 , A23L25/20 , A23L33/115 , A23L33/12 , A23L7/122 , A23L7/191 , A23L9/22 , A23P20/11 , C07C67/02 , C07C69/30 , C11C3/04 , C11C3/08 , C11C3/10 , A23G2200/08 , Y10S426/804
摘要： Non-greasy spray oils for snack and other food products are especially useful for adhering topical seasonings or condiments to the products. The spray oils contain fats bearing short acetic acid, propionic and/or butyric acid residues, and long, saturated C.sub.16 to C.sub.24 fatty acid residues. Especially preferred are triglycerides exhibiting a solid fat index at 70.degree. F. of at least about 50%, more preferably at least about 60%, and at least about 40%, more preferably at least about 50%, at 80.degree. F. One preferred embodiment contains triglycerides wherein at least about 75% of the long acid residues are stearic acid or longer residues and the short residues are mixtures of acetic acid and propionic acid residues, acetic acid and butyric acid residues, or a mixture of acetic acid, propionic acid, and butyric acid residues. The spray oils are low in calories and oxidation resistant.
摘要翻译：用于小吃和其他食品的非油脂喷雾油特别适用于将局部调味料或调味品粘附到产品上。喷雾油含有含有短乙酸，丙酸和/或丁酸残基的脂肪，以及长期饱和的C16至C24脂肪酸残基。特别优选的是在70°F下具有至少约50％，更优选至少约60％，至少约40％，更优选至少约50％在80°F的固体脂肪指数的甘油三酯。一优选的实施方案包含甘油三酯，其中至少约75％的长酸残基是硬脂酸或更长的残基，短残基是乙酸和丙酸残基，乙酸和丁酸残基的混合物，或乙酸，丙酸酸和丁酸残基。喷雾油的热量低，抗氧化。

2. 发明授权

US5382440A Flaky pie shells that maintain strength after filling 失效
标题翻译：填充后保持强度的扁平馅饼壳
公开(公告)号：US5382440A
公开(公告)日：1995-01-17
申请号：US984407
申请日：1992-12-02
申请人： Joanne Sullivan
发明人： Joanne Sullivan
IPC分类号： A21D2/16 , A21D13/00 , A21D13/08 , A23D9/00 , C11C3/00 , A23L1/10
CPC分类号： A21D13/0009 , A21D13/0025 , A21D2/165 , A23D9/00 , Y10S426/804
摘要： Flaky pie shells that maintain their structural integrity even when filled with high moisture fillings contain fats bearing short C.sub.2 to C.sub.4 acid residues and long, saturated C.sub.16 to C.sub.22 fatty acid residues. One preferred embodiment contains fats bearing butyric acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing the same complement of saturated long residues, but the short residues are derived from acetic and propionic acids. These fats are low in calories and low in palmitic acid and trans unsaturated acid residues. Pie shells made with the fats are tender and exhibit improved cohesiveness and mechanical strength during shipping, handling and storage.
摘要翻译：即使充满高含水量的馅料也能保持其结构完整性的片状馅饼壳含有短C2至C4酸残基的脂肪和长的饱和C16至C22脂肪酸残基。一个优选的实施方案包含含有丁酸残基的脂肪和源自含有至少约75％硬脂酸的完全氢化油的脂肪酸残基，例如氢化大豆油或氢化芥子油。另一个优选实施方案包含具有相同的饱和长残基补体的脂肪，但短残基来自乙酸和丙酸。这些脂肪的热量低，棕榈酸和反式不饱和酸残基低。用脂肪制成的馅饼是温和的，在运输，处理和储存过程中表现出更好的粘结性和机械强度。

3. 发明授权

US5378486A Shortbread having a perceptible cooling sensation 失效
标题翻译：脆饼具有可感知的冷却感
公开(公告)号：US5378486A
公开(公告)日：1995-01-03
申请号：US985070
申请日：1992-12-03
申请人： Joanne Sullivan
发明人： Joanne Sullivan
IPC分类号： A23G3/50 , A21D2/16 , A21D13/08 , A23D9/00 , A23L1/10
CPC分类号： A21D13/08 , A21D2/165 , A23D9/00 , Y10S426/804
摘要： Shortbread having a refreshing cooling sensation upon eating contain confectioners' sugar and fats bearing long, saturated C.sub.16 to C.sub.22 fatty acid residues and a mixture of short C.sub.2 to C.sub.4 acid residues, a portion of which are propionic acid residues. One preferred embodiment contains fats bearing acetic and propionic acid residues and residues of fatty acids derived from fully hydrogenated oils containing at least about 75% stearic acid such as hydrogenated soybean oil or hydrogenated canola. Another preferred embodiment contains fats bearing a mixture of acetic, propionic and butyric and the same complement of long acids. These fats are low in calories, low in myristic and palmitic acid and trans unsaturated acid residues, and low in cholesterol. The cooling sensation imparted to the shortbread of this invention is achieved without adding other cooling-imparting ingredients such as dextrose, mint oils, or polyols, and can mask the burning sensation of artificial sweeteners and other ingredients.
摘要翻译：具有清凉凉爽感的脆面包含糖果糖和脂肪，其具有长的饱和C16至C22脂肪酸残基和短的C2至C4酸残基的混合物，其中一部分为丙酸残基。一个优选实施方案包含含有乙酸和丙酸残基的脂肪，以及衍生自含有至少约75％硬脂酸的完全氢化油的脂肪酸残基，例如氢化大豆油或氢化油菜。另一个优选的实施方案包含含有乙酸，丙酸和丁酸和相同的长酸补体的混合物的脂肪。这些脂肪的热量低，肉豆蔻酸和棕榈酸和反式不饱和酸残基低，胆固醇低。本发明脆饼的冷却感是在不加入其它冷却赋予成分如葡萄糖，薄荷油或多元醇的情况下实现的，并且可以掩蔽人造甜味剂和其它成分的灼烧感。

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