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1. 发明授权

US5932269A Leavened dough composition and method of preparing 失效
标题翻译：发酵面团成分及其制备方法
公开(公告)号：US5932269A
公开(公告)日：1999-08-03
申请号：US761577
申请日：1996-12-09
申请人： Victor Tsangmin Huang , Lorri Denise Cullen
发明人： Victor Tsangmin Huang , Lorri Denise Cullen
IPC分类号： A21D2/18 , A21D2/26 , A21D8/02 , A23L7/104 , A21D2/00
CPC分类号： A21D2/268 , A21D2/18 , A21D2/26 , A21D8/02
摘要： The invention comprises a leavened dough composition including flour, a protein source, a leavening agent, and a processing adjuvant. Preferably, the protein source is a cereal protein, such as gluten. The invention also comprises a method of increasing specific volume in a baked product by removing the water in the dough composition and introducing the processing adjuvant. The invention also comprises a baked product resulting from the method of the invention.
摘要翻译：本发明包括发酵面团组合物，其包括面粉，蛋白质源，膨松剂和加工助剂。优选地，蛋白质来源是谷物蛋白质，例如谷蛋白。本发明还包括通过除去生面团组合物中的水并引入加工助剂来增加烘焙产品中的比容的方法。本发明还包括由本发明的方法得到的焙烤产品。

2. 发明授权

US06511694B2 Stable soft frozen desserts 有权
标题翻译：稳定的软冻甜点
公开(公告)号：US06511694B2
公开(公告)日：2003-01-28
申请号：US09828521
申请日：2001-04-06
申请人： Victor Tsangmin Huang , Diane Rae Rosenwald , Eric David Harcourt
发明人： Victor Tsangmin Huang , Diane Rae Rosenwald , Eric David Harcourt
IPC分类号： A23G900
CPC分类号： A23G9/34
摘要： The invention relates to a stable soft frozen dessert composition having about 15 to about 35 weight percent of a sweetener composition based on the weight of the frozen dessert composition. The sweetener composition comprises about 30 to about 90 weight percent sucrose and about 10 to about 70 weight percent maltose based on the total weight of the sweetener composition with a ratio of sucrose to maltose (sucrose: maltose) greater than 0.5:1. The compositions can be either dairy or non-dairy and can be regular fat, reduced fat, or non-fat products. The compositions can withstand normal temperature fluctuations during frozen storage without extensive formation of large ice crystals that can be detrimental to the product.
摘要翻译：本发明涉及一种稳定的软性冷冻甜点组合物，其具有基于冷冻甜食组合物重量的约15至约35重量％的甜味剂组合物。基于甜味剂组合物的总重量，蔗糖与麦芽糖（蔗糖：麦芽糖）的比例大于0.5:1，甜味剂组合物包含约30至约90重量％的蔗糖和约10至约70重量％的麦芽糖。组合物可以是乳制品或非乳制品，并且可以是规则的脂肪，减少的脂肪或非脂肪的产品。组合物可以承受冷冻保存期间的正常温度波动，而不会大量形成可能对产品有害的大冰晶。

3. 发明授权

US06565909B1 Stable whipped frostings 有权
标题翻译：稳定的鞭打结霜
公开(公告)号：US06565909B1
公开(公告)日：2003-05-20
申请号：US09991312
申请日：2001-11-16
申请人： Victor Tsangmin Huang , Fern Alane Panda , Diane Rae Rosenwald
发明人： Victor Tsangmin Huang , Fern Alane Panda , Diane Rae Rosenwald
IPC分类号： A23G314
CPC分类号： A23G3/0006 , A21D13/28 , A23G3/0012 , A23G3/34 , A23G3/343 , A23G7/0012 , A23G2200/00 , A23G2200/06 , A23G2200/08 , A23G2210/00 , A23G2220/02 , A23P20/105 , A23P20/11 , A23P30/40 , A23V2002/00 , A23V2250/5114 , A23V2250/5062 , A23V2250/628 , A23V2250/51084 , A23V2250/18 , A23V2200/222 , A23V2200/246
摘要： A low density, ready-to-serve frosting is provided that can be stored for extended periods of time with little or no separation of the aqueous and shortening phases and with minimal volume changes. The frosting is stabilized by the formation of an aqueous phase gel rather than by manipulation of the composition of the shortening phase. The aqueous phase gel comprises water and maltodextrin, water and inulin, or water and a mixture of maltodextrin and inulin.
摘要翻译：提供了低密度，即将结霜的结霜，其可以长时间储存，几乎或不分离水性和起酥油相，并且具有最小的体积变化。通过形成水相凝胶而不是通过操纵起酥油组合物来稳定结霜。水相凝胶包括水和麦芽糖糊精，水和菊粉，或水以及麦芽糖糊精和菊粉的混合物。

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