专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

51. 发明申请

US20030072843A1 Rice-flour hydrolysates fat substitute 失效
标题翻译：米粉水解脂肪替代品
公开(公告)号：US20030072843A1
公开(公告)日：2003-04-17
申请号：US09977106
申请日：2001-10-12
申请人： California Natural Products
发明人： Neal A. Hammond
IPC分类号： A23L001/10
CPC分类号： A23L7/107
摘要： A starch hydrolysis food making process comprises mixing rice flour and rice syrup or honey in equal parts, adding amylase enzymes to the mixture, and extruding for a few seconds at an elevated temperature. Water may be added to the rice flour mixture to adjust the final product texture. A second extrusion can be used to adjust the pH. In a second starch hydrolysis method embodiment of the present invention, one part of water is mixed with five parts of rice flour. Then amylase enzymes are added to the mixture and extruded for a few seconds at an elevated temperature. The extrusion products are then packaged as food ingredients.
摘要翻译：淀粉水解食品制造方法包括将米粉和米浆或蜂蜜相等地混合，向混合物中加入淀粉酶，并在升高的温度下挤出几秒钟。可以将水添加到米粉混合物中以调节最终产品质地。可以使用第二次挤出来调节pH值。在本发明的第二种淀粉水解方法的实施方案中，将一份水与五份米粉混合。然后将淀粉酶加入混合物中并在升高的温度下挤出几秒钟。然后将挤出产品包装成食品成分。

52. 发明申请

US20020142083A1 Process for the production of tocotrienols 失效
标题翻译：生育三烯酚的工艺
公开(公告)号：US20020142083A1
公开(公告)日：2002-10-03
申请号：US10012047
申请日：2001-12-11
发明人： Lewis Jacobs
IPC分类号： A23L001/10
CPC分类号： C07D311/72
摘要： This invention relates to processes for the production of tocotrienol compounds from biological sources such as palm oil, cereals, grains, and grain oils. The tocotrienol products are recovered in high yields. These tocotrienols are useful as pharmaceuticals, in foodstuffs and as dietary supplements. These compositions are hypocholesterolemic, antioxidizing, antithrombotic, antiatherogenic, antiinflammatory and immunoregulatory in nature. Tocotrienols are known to lower the levels of low density lipoproteins in the bloodstream.
摘要翻译：本发明涉及从生物来源如棕榈油，谷物，谷物和谷物油生产生育三烯酚化合物的方法。生育三烯酚产物以高产率回收。这些生育三烯酚可用作药物，食品和膳食补充剂。这些组合物本质上是低胆固醇血症，抗氧化，抗血栓形成，抗动脉粥样硬化，抗炎和免疫调节。已知生育三烯酚降低血液中低密度脂蛋白的水平。

53. 发明申请

US20020136811A1 Process for the production of reconstitutable bean products 审中-公开
标题翻译：生产可重组豆制品的工艺
公开(公告)号：US20020136811A1
公开(公告)日：2002-09-26
申请号：US10040942
申请日：2002-01-09
发明人： Cheryl K. Borders , Michael J. Fleckenstein , Thomas Gottemoller , Christopher A. Sandberg , Clifford A. Strickland
IPC分类号： A23L001/10
CPC分类号： A23L11/10 , A23L11/01 , A23L11/05
摘要： This invention is directed to processes for the production of edible beans, comprising the addition of an organic acid to the conditioning water, to the cooking water, or to both, which will provide a premium quality dehydrated bean. The beans of this invention are easy to prepare and will provide the same amount of finished beans as dry bag beans. The beans of the invention will have significantly fewer loose skins and free meats than currently available dehydrated beans. Further, the dehydrated beans of the invention will have a color similar to that of canned or dry bag beans.
摘要翻译：本发明涉及用于生产可食用豆的方法，包括向调理水中加入有机酸，烹饪水，或二者，这将提供优质的脱水豆。本发明的豆类易于制备，并且将提供与干袋豆相同量的成品豆。本发明的豆具有比目前可用的脱水豆具有显着更少的松软皮和游离肉。此外，本发明的脱水豆将具有与罐装或干燥袋豆类似的颜色。

54. 发明申请

US20020106422A1 TREATMENTS FOR IMPROVED BEER FLAVOR STABILITY 有权
标题翻译：改进啤酒稳定性的处理
公开(公告)号：US20020106422A1
公开(公告)日：2002-08-08
申请号：US09465791
申请日：1999-12-17
发明人： Michael Jerome McGarrity , David Jack Maradyn , Robert Joseph Stewart , Amanda Mary Tinginys , Donald J. Thompson
IPC分类号： A23L001/10
CPC分类号： C12C7/28 , C12C7/00 , C12C11/003 , C12C11/11
摘要： This invention is directed to the prevention of the production of skunky thiols upon exposure of beer to ultraviolet or visible light. Preferably, the invention is directed to the removal or inactivation of one or more of the reactants that are present in beer that bring about skunky thiol formation, particularly the removal of flavin reactants, especially riboflavin, or to the prevention of the light excitation of such reactants.
摘要翻译：本发明涉及防止在将啤酒暴露于紫外线或可见光时产生恶臭硫醇。优选地，本发明涉及去除或灭活一种或多种存在于啤酒中的反应物，其引起臭气硫醇形成，特别是去除黄素反应物，特别是核黄素，或防止这种光激发反应物。

55. 发明申请

US20010046541A1 Peeling apparatus with enhanced abrasive rollers and associated methods 失效
标题翻译：具有增强磨辊和相关方法的剥皮装置
公开(公告)号：US20010046541A1
公开(公告)日：2001-11-29
申请号：US09842263
申请日：2001-04-25
申请人： FMC Technologies, Inc.
发明人： Donald C. Thomas , Gregory W. Schrader , Michael L. Suter
IPC分类号： A23N007/00 , A23L001/10
CPC分类号： B24B25/00 , A23N7/02
摘要： A peeling apparatus includes a frame, and at least one set of abrasive rollers carried by the frame to define at least one peeling chamber. Each abrasive roller includes an elongate body portion having an abrasive outer surface and may have a pair of mounting stubs permanently affixed to respective opposing ends of the elongate body portion. The elongate body portion and the pair of mounting stubs may each comprise metal, and the pair of mounting stubs may be welded to respective ends of the elongate body portion to provide the permanent fixation. The abrasive outer surface may include a plurality of knurls arranged in a pattern. Each knurl may also comprise a leading edge portion being steeper than a trailing edge portion.
摘要翻译：剥离装置包括框架和由框架承载的至少一组研磨辊，以限定至少一个剥离室。每个研磨辊包括具有磨料外表面的细长主体部分，并且可以具有永久地固定到细长主体部分的相应相对端部的一对安装短截线。细长主体部分和一对安装支柱可以各自包括金属，并且一对安装支柱可以焊接到细长主体部分的相应端部以提供永久固定。磨料外表面可以包括以图案布置的多个滚花。每个滚花也可以包括比后缘部分更陡的前缘部分。

56. 发明申请

US20010028907A1 Soybean processed food and method of producing the same 有权
标题翻译：大豆加工食品及其生产方法
公开(公告)号：US20010028907A1
公开(公告)日：2001-10-11
申请号：US09802459
申请日：2001-03-09
发明人： Masaru Kagawa , Koichiro Shioaki , Rumi Tsuchiya , Noriaki Hayashi , Takahiko Mitani
IPC分类号： A23L001/10 , A23L001/20
CPC分类号： A23J3/16 , A23J3/225 , A23L11/07
摘要： A soybean processed food having crisp feelings of eating and good tasting is provided. The soybean processed food is produced by kneading a mixture of a soybean-derived material and a condiment in the presence of water to obtain dough, and drying the dough under a reduced pressure of 0.1 kPa to 10 kPa. It is preferred that the soybean-derived material contains isolated soybean protein as the major constituent, soybean saccharide, soybean dietary fiber, and/or soybean lecithin. According to this soybean processed food, users of all ages can easily and efficiently ingest nutrients of soybean
摘要翻译：提供了一种大豆加工食品，具有清脆的食欲和品尝感。大豆加工食品通过在水存在下捏合大豆来源的材料和调味品的混合物来制得面团，并在0.1kPa至10kPa的减压下干燥面团。优选大豆来源的材料含有分离的大豆蛋白作为主要成分，大豆糖，大豆膳食纤维和/或大豆卵磷脂。根据这种大豆加工食品，所有年龄段的用户可以容易地和有效地摄取大豆的营养

57. 发明申请

US20030185951A1 Decorticated finger millet (eleusine coracana) and a process for preparing the decorticated finger millet 有权
标题翻译：破碎的手指小米（eleusine coracana）和一个准备破碎的手指小米的过程
公开(公告)号：US20030185951A1
公开(公告)日：2003-10-02
申请号：US10108185
申请日：2002-03-26
发明人： Nagappa Gurusiddappa Malleshi
IPC分类号： A23L001/10
CPC分类号： B02B1/00 , A23L7/196 , B02B3/00 , Y02A40/948
摘要： The present invention relates to a decorticated finger mille (Eleusine coracana) and a process for preparing the decorticated finger millet.
摘要翻译：本发明涉及一种脱皮指甲（Eleusine coracana）及其制备脱皮手指粟米的方法。

58. 发明申请

US20030185936A1 Efficient process of obtaining high contents of bound-phenolic acid rich dietary fibre by activating in situ amylases through step-wise increase in temperature 有权
标题翻译：通过逐步增加温度来激活原位淀粉酶，获得高含量的含有结合酚的富含膳食纤维的高效过程
公开(公告)号：US20030185936A1
公开(公告)日：2003-10-02
申请号：US10382335
申请日：2003-03-05
发明人： Gudipati Muralikrishna , Rayee Shyama Prasad Rao
IPC分类号： A23L001/10
CPC分类号： A23L7/20 , A23L7/115
摘要： A fast, effective, and economical process of obtaining high contents of bound-phenolic acid rich dietary fibre from cereal malts in time duration ranging between 36-48 hours by step-wise increase in temperature by about 8-12null C. for every 10-14 hours of incubation, thereby activating in situ amylases, with net temperature during incubation ranging between 43-77null C., with said stepwise increase in temperature helping to overcome the need of using exogenous enzymes.
摘要翻译：一种快速，有效和经济的方法，通过逐步增加温度约8-12℃，每10分钟，在36-48小时之间的时间内，从麦芽汁中获得高含量的含有结合酚酸的膳食纤维 -14小时的温育，从而活化原位淀粉酶，培养温度在43-77℃之间的净温度，所述温度逐步升高有助于克服使用外源酶的需要。

59. 发明申请

US20030170362A1 Methods and products produced thereby to reduce agglomeration of granular foods 有权
标题翻译：由此生产的方法和产品减少颗粒状食物的聚集
公开(公告)号：US20030170362A1
公开(公告)日：2003-09-11
申请号：US10341375
申请日：2003-01-14
发明人： Douglas M. Manning , Justin E. Comes
IPC分类号： A23L001/10
CPC分类号： A23G1/56 , A23G3/346 , A23P10/43 , C13B50/002
摘要： The reduction of agglomeration amongst granular food particles by combining one or more granular foods with one or more novel flow agents that do not adversely impact the granular food or, alternatively, a food product produced therefrom. The invention facilitates the transport, storage, and processing of granular foods.
摘要翻译：通过将一种或多种颗粒状食物与不会对颗粒食品产生不利影响的一种或多种新型流动剂组合，或者由其制备的食品，减少颗粒状食品颗粒之间的团聚。本发明有利于颗粒状食品的运输，储存和加工。

60. 发明申请

US20030113404A1 Process for producing wort for fermented malt drinks 失效
标题翻译：生产发酵麦芽饮料麦芽汁的方法
公开(公告)号：US20030113404A1
公开(公告)日：2003-06-19
申请号：US10275695
申请日：2002-11-08
发明人： Tetsuji Yasui
IPC分类号： A23L001/10
CPC分类号： C12C7/04 , C12C7/14 , C12C7/16 , C12C7/28 , C12C12/00
摘要： The present invention provides a process for producing a wort with reduced content of a stale flavor-causing substance for the production of fermented malt beverages such as beer and the like in which generation of a stale flavor is suppressed, and it also provides fermented malt beverages in which generation of a stale flavor is suppressed such as beer and the like, that are produced by using wort with low content of a stale flavor-causing substance obtained by this process for producing. The second wort with reduced content of a stale flavor-causing substance is obtained with trans-2-nonenal potential (NP) as an indicator in the wort separation of a prepared wort in the production of fermented malt beverages by; eluting the substance with hot water for the sparging containing calcium salts and organic acids; eluting the substance with hot water for the sparging which can lower the temperature in the spent grains to 70null C. or under; or using the second wort again during mashing process. Fermented malt beverages with suppressed generation of a stale flavor-causing substance is produced by using wort in which NP in the whole wort is reduced by at least 1 ppb in terms of sugar content 11null p.
摘要翻译：本发明提供了一种生产麦芽汁的方法，所述麦芽汁具有降低的陈酿味物质的含量，用于生产发酵麦芽饮料如啤酒等，其中抑制了陈酿的味道，并且还提供发酵的麦芽饮料其中通过使用通过该方法获得的具有低含量的陈旧的造味物质的麦芽汁来生产陈酿的诸如啤酒等的陈旧味道的一代。通过反式2-壬烯醛电位（NP）作为发酵麦芽饮料生产中制备的麦芽汁的麦芽汁分离中的指示剂，获得具有降低的过时造味物质含量的第二麦芽汁，用热水洗脱含有钙盐和有机酸的喷雾物质; 用热水洗脱该物质用于喷射，其可将废谷物中的温度降低至70℃或更低; 或在糖化过程中再次使用第二麦芽汁。通过使用麦芽汁生产发酵麦芽饮料，其中麦芽汁中的整个麦芽汁中的NP以糖含量11°P计减少至少1ppb。

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