IPC분류정보
국가/구분 |
United States(US) Patent
등록
|
국제특허분류(IPC7판) |
|
출원번호 |
UP-0466988
(2006-08-24)
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등록번호 |
US-7651709
(2010-02-24)
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발명자
/ 주소 |
|
출원인 / 주소 |
|
대리인 / 주소 |
|
인용정보 |
피인용 횟수 :
1 인용 특허 :
14 |
초록
▼
Improved confectionery compositions and methods of using those compositions are provided. Broadly, the compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent and can further have various additives such as colorants, flavoring agents, and preservatives. The co
Improved confectionery compositions and methods of using those compositions are provided. Broadly, the compositions comprise a sweetening ingredient, a proteinaceous material, and a thickening agent and can further have various additives such as colorants, flavoring agents, and preservatives. The compositions can be provided in the form of a dry mix which can be stored for long periods of time, or in the form of a ready-to-use composition. The final hydrated icing compositions flow readily through extremely small apertures (e.g., 18-24 gauge) and thus can be formed into detailed and complex patterns by even those with little skill in the art. The patterns can also be formed on a release substrate and packaged for sale directly to consumers or to bakeries.
대표청구항
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I claim: 1. A confectionery composition comprising a sweetening ingredient, a proteinaceous material and a thickening agent, said composition having a % stretching of at least about 25% when subjected to a stretching test, wherein said stretching test is carried out at ambient conditions by: (a) fo
I claim: 1. A confectionery composition comprising a sweetening ingredient, a proteinaceous material and a thickening agent, said composition having a % stretching of at least about 25% when subjected to a stretching test, wherein said stretching test is carried out at ambient conditions by: (a) forming a line of icing on a substrate by passing said composition through an 18 gauge aperture at a pressure of 4 psi; (b) allowing said line to set for 2 hours; (c) cutting said line into a 2-inch section; (d) stretching said 2-inch section lengthwise until it breaks into two pieces; (e) recording the length at which said breaking occurs and using said breakage length to determine the % stretching of said 2-inch section using the following formula: % stretching = ( length at breakage ( in . ) - 2 in . 2 in . ) × 100 ; (f) carrying out (a)-(e) a total of three times and determining the average of the three times, said average being the % stretching of said composition. 2. The composition of claim 1, wherein said composition is extrudable through an aperture having a maximum dimension of less than about 0.838 mm. 3. The composition of claim 1, said composition having a density of less than about 8 lbs/gal. 4. The composition of claim 1, wherein said sweetening ingredient is present at a level of from about 65-95% by weight, based upon the total weight of solids in the composition taken as 100% by weight. 5. A confectionery composition comprising a sweetening ingredient, a proteinaceous material and a thickening agent, said composition having a % stretching of at least about 25% when subjected to a stretching test and a hardness of 4 B or softer when subjected to a hardness test, wherein said stretching test is carried out at ambient conditions by: (a) forming a line of icing on a substrate by passing said composition through an 18 gauge aperture at a pressure of 4 psi; (b) allowing said line to set for 2 hours; (c) cutting said line into a 2-inch section; (d) stretching said 2-inch section lengthwise until it breaks into two pieces; (e) recording the length at which said breaking occurs and using said breakage length to determine the % stretching of said 2-inch section using the following formula: % stretching = ( length at breakage ( in . ) - 2 in . 2 in . ) × 100 ; (f) carrying out (a)-(e) a total of three times and determining the average of the three times, said average being the % stretching of said composition. 6. The composition of claim 5, wherein said composition is extrudable through an aperture having a maximum dimension of less than about 0.838 mm. 7. The composition of claim 5, said composition having a density of less than about 8 lbs/gal. 8. The composition of claim 5, wherein said sweetening ingredient is present at a level of from about 65-95%. 9. The composition of claim 1, wherein said composition is extrudable through an aperture having a maximum dimension of from about 0.838 mm down to about 0.330 mm. 10. A confectionary composition comprising: from about 65-95% by weight of a sweetening ingredient; an additive; from about 0.1-7.0% by weight of a thickening agent; and from about 5-15% by weight of a proteinaceous material, the percentages by weight being based upon the total solids in the composition taken as 100% by weight, wherein said proteinaceous material is albumin. 11. The composition of claim 10, wherein said additive comprises maltodextrin. 12. The composition of claim 10, wherein said composition has a % stretching of at least about 25% when subjected to a stretching test. 13. The composition of claim 12, wherein said composition has a hardness of 4 B or softer when subjected to a hardness test. 14. The composition of claim 12, wherein said composition comprises from about 35-55% by weight water, based upon the total weight of solids in the composition taken as 100% by weight. 15. The composition of claim 1, wherein said proteinaceous material is albumin. 16. The composition of claim 5, wherein said proteinaceous material is albumin.
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