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1. 发明申请

WO1995014397A1 METHOD OF PRODUCTION OF EXTRUDED, CEREAL-BASED FRIED FOOD CONTAINING GUM SUCH AS CARBOXYMETHYLCELLULOSE 审中-公开
标题翻译：生产含有羧甲基纤维素的挤压的基于谷物的含糖的食品的方法
公开(公告)号：WO1995014397A1
公开(公告)日：1995-06-01
申请号：PCT/US1993011475
申请日：1993-11-24
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , VILLAGRAN, Maria, Dolores , LANNER, David, Arthur , TOMAN, Lori, Jean , MISHKIN, Martin, Alfred , DAWES, Nancy, Coultrip
IPC分类号： A23L01/164
CPC分类号： A23L7/13 , A21D2/18 , A21D13/42
摘要： An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a gum such as carboxymethyl cellulose and optionally a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.
摘要翻译：提供了一种改进的具有改进品质的挤压谷物类油炸食品的生产方法。在改进的方法中，通过挤出包含诸如羧甲基纤维素和任选的蛋白质的树胶的谷物面团块形成谷类谷物食品，然后将挤出的谷类谷物面团煎炸以产生油炸谷物食品具有降低的粘性或牙签和砂砾性。

2. 发明申请

WO1998000036A1 DEHYDRATED POTATO FLAKES 审中-公开
公开(公告)号：WO1998000036A1
公开(公告)日：1998-01-08
申请号：PCT/US1997011653
申请日：1997-07-01
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , VILLAGRAN, Maria, Dolores , BEVERLY, David, John , WILLIAMSON, Leonard
IPC分类号： A23L01/2165
CPC分类号： A23L19/19 , A23L19/15 , Y10S426/808
摘要： Dehydrated potato flakes prepared from potato slices, slivers and/or nubbins suitable for use in dough compositions used to make fabricated products. The dehydrated flakes are prepared such that the physical properties in the flake are controlled during processing. The resulting flakes can be used to prepare a more cohesive, non-adhesive, machineable dough.
摘要翻译：由适合用于制造制成品的生面团组合物的马铃薯切片，条子和/或蛋白质制备的脱水土豆片。制备脱水的薄片使得在加工过程中控制薄片中的物理性能。所得到的薄片可用于制备更具粘性，不粘合的可机加工面团。

3. 发明申请

WO1998000037A1 DOUGH COMPOSITIONS USED TO PREPARE REDUCED AND LOW-CALORIE SNACKS 审中-公开
标题翻译：用于制备减少和低卡路里通报的DOUGH组合物
公开(公告)号：WO1998000037A1
公开(公告)日：1998-01-08
申请号：PCT/US1997011651
申请日：1997-07-01
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , VILLAGRAN, Maria, Dolores , LANNER, David, Arthur , HSIEH, Yen-Ping, Chin , VILLAGRAN, Francisco, Valentino
IPC分类号： A23L01/217
CPC分类号： A23L19/19 , A23L7/13 , Y10S426/808
摘要： Dough compositions used to prepare reduced-calorie and low-calorie farinaceous snacks. The snacks made from the dough compositions have a high degree of mouth-melt, less waxiness and increased crispness. The organoleptical improvements are obtained by incorporating a modified starch and/or high amylopectin flour or starch into the dough composition.
摘要翻译：用于制备低热量和低热量的面食小吃的面团组合物。由面团组合物制成的小吃具有高度的口感，较少的蜡质和增加的脆性。通过将改性淀粉和/或高支链淀粉粉或淀粉掺入面团组合物中获得感官改善。

4. 发明申请

WO2006133388A2 RICE FLOUR COMPOSITIONS 审中-公开
标题翻译：米粉组合物
公开(公告)号：WO2006133388A2
公开(公告)日：2006-12-14
申请号：PCT/US2006/022396
申请日：2006-06-07
申请人： THE PROCTER & GAMBLE COMPANY , VILLAGRAN, Maria, Dolores
发明人： VILLAGRAN, Maria, Dolores
IPC分类号： A23L1/164 , A23L1/0522 , A23L1/10 , A21D8/00 , A23L1/39 , A23K1/00
CPC分类号： A21D2/36 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/60 , A23K10/30 , A23K50/40 , A23L7/13 , A23L7/198 , A23L29/212
摘要： A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.
摘要翻译：一种米粉组合物，其具有：约20％至约95％重量的WAI为约2.6至约9的米粉; 峰值粘度从约4 RVU至约130 RVU; 和约5％至约80％重量的WAI低于约2.2的大米淀粉材料; 峰值粘度为约100RVU至约900RVU，可溶性直链淀粉含量低于10％重量。大米淀粉材料可以选自糯米淀粉，乙酰化米淀粉，交联米淀粉及其混合物。组合物可用于生产食品，例如制成的薄片小吃，挤压产品，调味酱，油炸食品涂料，狗食，狗饼干，婴儿食品和面包。由本发明的米粉组合物形成的优选面团是可成型的并形成粘合面团。由该面团制成的制作小吃具有所需的味道和质感特征。用于优选制成的小吃的干混物包含米粉组合物的约2％至约100％，优选约20％至约85％，最优选约40％至约75％。

5. 发明申请

WO1995014396A1 METHOD OF PRODUCTION OF EXTRUDED CEREAL-BASED FRIED FOOD CONTAINING ADDED PROTEIN 审中-公开
标题翻译：生产含有蛋白质的基于谷物的食品的方法
公开(公告)号：WO1995014396A1
公开(公告)日：1995-06-01
申请号：PCT/US1993011442
申请日：1993-11-24
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , VILLAGRAN, Maria, Dolores , LANNER, David, Arthur , TOMAN, Lori, Jean , MISHKIN, Martin, Alfred , DAWES, Nancy, Coultrip
IPC分类号： A23L01/164
CPC分类号： A23L7/13 , Y10S426/808
摘要： An improved method for the production of extruded cereal grain-based fried food products having improved qualities is provided. In the improved method, the cereal grain-based food product is formed by extrusion of a cereal grain dough mass containing a protein, followed by frying the extruded cereal grain dough to produce a fried cereal grain food product having reduced gumminess or toothpacking and grittiness.
摘要翻译：提供了一种改进的具有改进品质的挤压谷物类油炸食品的生产方法。在改进的方法中，通过挤出包含蛋白质的谷物面团块形成谷物谷物食品，随后将挤出的谷物面团煎炸以生产具有降低的粘性或牙签和粗糙度的油炸谷物食品。

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