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    • 4. 发明申请
    • RICE FLOUR COMPOSITIONS
    • 米粉组合物
    • WO2006133388A2
    • 2006-12-14
    • PCT/US2006/022396
    • 2006-06-07
    • THE PROCTER & GAMBLE COMPANYVILLAGRAN, Maria, Dolores
    • VILLAGRAN, Maria, Dolores
    • A23L1/164A23L1/0522A23L1/10A21D8/00A23L1/39A23K1/00
    • A21D2/36A21D13/04A21D13/047A21D13/40A21D13/60A23K10/30A23K50/40A23L7/13A23L7/198A23L29/212
    • 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.
    • 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%。