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

US07527815B2 Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce 失效
标题翻译：减少玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品
公开(公告)号：US07527815B2
公开(公告)日：2009-05-05
申请号：US10603279
申请日：2003-06-25
申请人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
发明人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
IPC分类号： A23B7/155 , A23J3/34 , A23L1/217 , A23L3/3571 , A23L1/212 , A23L1/00
CPC分类号： C12Y305/01001 , A23L5/25 , A23L7/107 , A23L7/13 , A23L7/139 , A23L7/198
摘要： A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
摘要翻译：用于还原玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品。一方面，该方法包括在最终加热（例如烹饪）之前降低玉米基食品材料中天冬酰胺的含量。另一方面，该方法包括向玉米基食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。另一方面，商品通知消费者玉米类食品具有降低或低水平的丙烯酰胺或天冬酰胺。

2. 发明授权

US06228414B1 Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks 有权
标题翻译：具有改善饮食质量的低脂小吃和用于制备低脂制成的小吃的面团组合物
公开(公告)号：US06228414B1
公开(公告)日：2001-05-08
申请号：US09174990
申请日：1998-10-19
申请人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
发明人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
IPC分类号： A21D1000
CPC分类号： A23D9/013 , A23L7/117 , A23L7/13 , A23L19/19 , Y10S426/808
摘要： Low-fat fried snacks which have reduced waxiness, improved crispness, and improved mouthmelt are disclosed. The low-fat snacks are made from dough compositions comprising starch-based materials, water, and a unique emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride or mono-diglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
摘要翻译：公开了具有降低的蜡质，改善的脆性和改善的mouth口的低油炸小吃。低脂小吃由包含淀粉基材料，水和独特的乳化剂 - 脂质组合物的面团组合物制成。乳化剂 - 脂质组合物包含（1）单甘油酯或单甘油二酯组分，（2）聚甘油酯组分和（3）脂肪组分的特定共混物。在面团中使用乳化剂 - 脂质组合物提供成品小吃中的结构和风味优点。

3. 发明授权

US06395323B2 Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks 失效
标题翻译：具有改善饮食质量的低脂小吃和用于制备低脂制成的小吃的面团组合物
公开(公告)号：US06395323B2
公开(公告)日：2002-05-28
申请号：US09776809
申请日：2001-02-05
申请人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
发明人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
IPC分类号： A21D1000
CPC分类号： A23D9/013 , A23L7/117 , A23L7/13 , A23L19/19 , Y10S426/808
摘要： Snacks made from dough compositions comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.
摘要翻译：由包含淀粉基材料，水和乳化剂 - 脂质组合物的面团组合物制成的小吃。乳化剂 - 脂质组合物包含（1）单甘油酯组分，（2）聚甘油酯组分和（3）脂肪组分的特定共混物。在面团中使用乳化剂 - 脂质组合物提供成品小吃中的结构和风味优点。

4. 发明授权

US5928700A Fried snack pieces and process for preparing 失效
标题翻译：油炸小吃片和制作过程
公开(公告)号：US5928700A
公开(公告)日：1999-07-27
申请号：US963659
申请日：1997-11-03
申请人： Stephen Paul Zimmerman , Gerald C. McDonald , Yen-Ping Chin Hsieh , Maria Dolores Martinez-Serna Villagran
发明人： Stephen Paul Zimmerman , Gerald C. McDonald , Yen-Ping Chin Hsieh , Maria Dolores Martinez-Serna Villagran
IPC分类号： A21D2/16 , A23L1/164 , A23L1/217
CPC分类号： A21D2/16 , A23L19/19 , A23L7/13 , Y10S426/808
摘要： A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A sheetable dough comprising:(1) from about 50% to about 70% of a source of starch based flour comprising a mixture of for about 75% to about 90% of a flour having a WAI of from about 7 to about 9 and from about 10% to about 25% of a flour or starch having a WAI of from about 4 to about 6;(2) at least about 3% hydrolyzed starches having a DE of from about 5 to about 30;(3) from about 0% to about 6% of an emulsifier;(4) from about 20% to about 40% added water;(5) from about 1% to about 4% triglyceride, reduced calorie fat or a polyol fatty acid polyester; and(6) from 0 to about 3% solute is formed.The dough is sheeted and the sheet is cut into snack pieces. The snack pieces are fried to provide a snack having 20% to 32% fat.
摘要翻译：公开了一种制备具有轻质，酥脆，松脆质地的减肥脂肪形小吃产品的方法。一种可切片面团，包括：（1）约50％至约70％的淀粉基粉源，其包含约75％至约90％的WAI为约7至约9的面粉和约10％至约25％的WAI为约4至约6的面粉或淀粉; （2）DE为约5至约30的至少约3％的水解淀粉; （3）约0％至约6％的乳化剂; （4）约20％至约40％的加入水; （5）约1％至约4％的甘油三酸酯，低热量脂肪或多元醇脂肪酸聚酯; 和（6）形成0至约3％的溶质。将面团片状并将片材切成小吃片。小吃片被油炸以提供具有20％至32％脂肪的小吃。

5. 发明授权

US06436459B1 Low-fat snacks having improved eating qualities and dough compositions used to prepare low-fat fabricated snacks 有权
公开(公告)号：US06436459B1
公开(公告)日：2002-08-20
申请号：US09776810
申请日：2001-02-05
申请人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
发明人： Maria Dolores Martinez-Serna Villagran , Stephen Paul Zimmerman , Jada Dawn Reed , Paul Seiden , S Michelle Brower
IPC分类号： A21D1300
摘要： Snacks made from dough composition comprising starch-based material, water, and an emulsifier-lipid composition. The emulsifier-lipid composition comprises a specific blend of (1) a monoglyceride component, (2) a polyglycerol ester component, and (3) a fat component. Use of the emulsifier-lipid composition in the dough provides textural and flavor advantages in the finished snack.

6. 发明授权

US06830767B2 Method for constrain-frying snack pieces having intact surface features 有权
标题翻译：具有完整表面特征的约束油炸小吃片的方法
公开(公告)号：US06830767B2
公开(公告)日：2004-12-14
申请号：US09864834
申请日：2001-05-24
申请人： Lee Michael Teras , John Russell Herring , Stephen Paul Zimmerman
发明人： Lee Michael Teras , John Russell Herring , Stephen Paul Zimmerman
IPC分类号： A23L101
CPC分类号： A21B5/08 , A23L7/13 , A47J37/108 , Y10S426/808
摘要： Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.
摘要翻译：具有凸起表面特征的均匀形状的小吃片，优选玉米饼型切片，及其制备方法。芯片可以由包含预熟淀粉基材料和预胶化淀粉的生面团组合物制成。优选地，小吃片具有升高的表面特征，包括约12％至约40％的大表面特征; 约20％至约40％的中等表面特征; 和约25％至约60％的小表面特征。在一个实施方案中，小吃片的平均厚度为约1mm至约3mm; 凸起表面特征的平均厚度为约2.3mm至约3.2mm; 芯片的最大厚度小于5.5毫米; 并且芯片厚度的变异系数大于约15％。

7. 发明授权

US06572910B2 Process for making tortilla chips with controlled surface bubbling 有权
公开(公告)号：US06572910B2
公开(公告)日：2003-06-03
申请号：US09866007
申请日：2001-05-24
申请人： David Arthur Lanner , Yen-Ping Chin Hsieh , Stephen Paul Zimmerman , Lee Michael Teras , Charles Edward Jones , John Russell Herring , Russell William Groves , Mark Joseph Fiteny
发明人： David Arthur Lanner , Yen-Ping Chin Hsieh , Stephen Paul Zimmerman , Lee Michael Teras , Charles Edward Jones , John Russell Herring , Russell William Groves , Mark Joseph Fiteny
IPC分类号： A23L1164
CPC分类号： A23L7/13 , A23L7/117 , Y10S426/808
摘要： Uniformly shaped snack chips, preferably tortilla-type chips, having raised surface features and a method for preparing the same. The chips can be made from a dough composition comprising pre-cooked starch-based material and pregelatinized starch. Preferably, the snack chips have raised surface features comprising from about 12% to about 40% large surface features; from about 20% to about 40% medium surface features; and from about 25% to about 60% small surface features. In one embodiment, the average thickness of the snack chip is from about 1 mm to about 3 mm; the average thickness of raised surface features is from about 2.3 mm to about 3.2 mm; the maximum thickness of the chip is less than about 5.5 mm; and the coefficient of variation of the chip thickness is greater than about 15%.

8. 发明授权

US5922386A Fried snack pieces and process for preparing 失效
标题翻译：油炸小吃片和制作过程
公开(公告)号：US5922386A
公开(公告)日：1999-07-13
申请号：US963225
申请日：1997-11-03
申请人： Jada Dawn Reed , Paul Seiden , Stephen Paul Zimmerman
发明人： Jada Dawn Reed , Paul Seiden , Stephen Paul Zimmerman
IPC分类号： A21D2/16 , A23L1/164 , A23L1/217
CPC分类号： A21D2/16 , A23L19/19 , A23L7/13 , Y10S426/808
摘要： A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135 and a hydroxyl value between 300 and 575, wherein the fatty acid of the ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water; and(5) from about 1% to about 6% fat.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% fat.
摘要翻译：公开了一种制备具有轻质，酥脆，松脆质地的减肥脂肪形小吃产品的方法。形成面团：（1）约50％至约70％的淀粉基粉源; （2）至少约3％DE约为5至约30的水解淀粉; （3）约0.5％至约6％的脂肪酸聚甘油酯乳化剂，其皂化值为约80至约135，羟值在300和575之间，其中所述酯的脂肪酸包括棕榈酸和硬脂酸，其中聚甘油酯是至少40％的单酯; （4）约20％至约40％的加入水; 和（5）约1％至约6％的脂肪。将该面团形成为切片零件的片材。小吃片被油炸以提供具有20％至38％脂肪的小吃。

9. 发明授权

US5925396A Fried snack pieces and process for preparing 失效
标题翻译：油炸小吃片和制作过程
公开(公告)号：US5925396A
公开(公告)日：1999-07-20
申请号：US963638
申请日：1997-11-03
申请人： Jada Dawn Reed , Paul Seiden , Stephen Paul Zimmerman
发明人： Jada Dawn Reed , Paul Seiden , Stephen Paul Zimmerman
IPC分类号： A21D2/16 , A23L1/164 , A23L1/217
CPC分类号： A21D2/16 , A23L19/19 , A23L7/13 , Y10S426/808
摘要： A process for preparing reduced fat shaped snack products having a light, crispy, crunchy texture is disclosed. A dough is formed:(1) from about 50% to about 70% of a source of starch based flour;(2) at least about 3% hydrolyzed starch having a DE of from about 5 to about 30;(3) from about 0.5% to about 6% a fatty acid polyglycerol ester emulsifier having a saponification value of between 80 and about 135, and a hydroxyl value between 300 and 575, wherein the fatty acids of said ester comprises palmitic and stearic acid and wherein the polyglycerol ester is at least 40% monoester;(4) from about 20% to about 40% added water, and(5) from about 1% to about 6% polyol fatty acid polyester.This dough is formed into sheets from which snack pieces are cut. The snack pieces are fried to provide a snack having 20% to 38% nondigestible fat and less than 0.5 gm/30 gm serving of digestible fat.
摘要翻译：公开了一种制备具有轻质，酥脆，松脆质地的减肥脂肪形小吃产品的方法。形成面团：（1）约50％至约70％的淀粉基粉源; （2）至少约3％DE约为5至约30的水解淀粉; （3）约0.5％至约6％的皂化值在80和约135之间，羟值在300和575之间的脂肪酸聚甘油酯乳化剂，其中所述酯的脂肪酸包括棕榈酸和硬脂酸，其中所述聚甘油酯是至少40％的单酯; （4）约20％至约40％的加水，和（5）约1％至约6％的多元醇脂肪酸聚酯。将该面团形成为切片零件的片材。小吃片被油炸以提供具有20％至38％不易消化的脂肪和小于0.5gm / 30gm的可消化脂肪的小吃。

10. 发明授权

US06352730B1 Suspension for adding a controlled amount of ingredient to a food product 有权
标题翻译：暂停向食品添加受控量的成分
公开(公告)号：US06352730B1
公开(公告)日：2002-03-05
申请号：US09446547
申请日：1999-12-22
申请人： Stephen Paul Zimmerman , Gerald McDonald
发明人： Stephen Paul Zimmerman , Gerald McDonald
IPC分类号： A23D9007
CPC分类号： A23L2/70 , A21D13/24 , A23D9/007 , A23L7/101 , A23L7/122 , A23L7/13 , A23L19/19 , A23L27/70 , A23L33/26 , A23P20/11
摘要： An improved method of adding food-additive ingredients to a food product, particularly a reduced fat fried snack product, and an ingredient suspension containing a flowable edible, preferably a nondigestible fat, and food-additive ingredients. The method consists of suspending the encapsulated or powdered ingredients in the flowable edible fat, and applying the suspension in a controlled amount to the surface of a food product. The preferred food product is a fabricated reduced fat or fat-free potato chip which is a fried snack made by frying a dough in a nondigestible fat to a moisture content of less than 5%. The ingredient suspension is applied to the surface of the fried snack soon after emerging from the fryer. The food product has a light, crispy, improved crunchy texture, improved flavor and a fat content of from about 20% to about 38% nondigestible fat, and is fortified with food-additive ingredients.
摘要翻译：将食品添加剂成分添加到食品，特别是减肥油炸的小吃产品中的改进方法，以及含有可流动的可食用，优选不易消化的脂肪和食品添加剂成分的成分悬浮液。该方法包括将包封或粉末成分悬浮在可流动食用脂肪中，并将受控量的悬浮液施用于食品表面。优选的食品是制造的减脂或无脂肪薯片，其是通过将不易消化的脂肪中的面团煎炸成水分含量小于5％而制成的油炸小吃。原料悬浮液在油炸食品的表面不久就被应用于油炸食品的表面。该食品具有轻质，酥脆，改善的松脆质感，改善风味，脂肪含量为约20％至约38％，不易消化的脂肪，并被食品添加剂成分强化。

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