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1. 发明申请

US20120196018A1 Organic Compounds 审中-公开
标题翻译：有机化合物
公开(公告)号：US20120196018A1
公开(公告)日：2012-08-02
申请号：US13386936
申请日：2010-07-29
申请人： Francisco Valentino Villagran , Kimberley Gray , Rajesh Venkata Potineni
发明人： Francisco Valentino Villagran , Kimberley Gray , Rajesh Venkata Potineni
IPC分类号： A23L1/226 , A23L2/56
CPC分类号： A23L2/60 , A23L2/52 , A23L2/56 , A23L5/20 , A23L27/84 , A23L27/86
摘要： An orally-administrable product comprising an ingredient or ingredients that have associated with their use an unacceptable aftertaste, and a cooling compound employed as a taste-masking agent in an amount of 0.5 ppm or less.
摘要翻译：一种口服给药产品，其包含与其使用不可接受的余味相关联的成分或成分，以及用作0.5ppm或更少量的掩味剂的冷却化合物。

2. 发明授权

US06824810B2 Creamer compositions and methods of making and using the same 有权
标题翻译：奶精组合物及其制备和使用方法
公开(公告)号：US06824810B2
公开(公告)日：2004-11-30
申请号：US10262451
申请日：2002-10-01
申请人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
发明人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
IPC分类号： A21D915
CPC分类号： A23F5/40 , A23C9/1512 , A23C11/00 , A23C11/04 , A23C13/14 , A23J3/00 , A23L9/22 , A23L9/24
摘要： The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use. The present powdered and liquid creamer compositions are equally well suited for the preparation of ready-to-use formulations that can be added directly to food and beverage products. The creamer compositions of the present invention comprise a microparticulated ingredient component and a secondary ingredient component. The microparticulated ingredient component comprises a fat/oil component and a microparticulated protein component, and optionally a carbohydrate component. The secondary ingredient component of the creamer compositions of the present invention comprises an emulsifier and a bulking agent. The weight ratio of the microparticulated ingredient component to the secondary ingredient component is in the range of from about 1:99 to about 5:1, preferably in the range of from about 1:50 to about 5:1, more preferably in the range of from about 1:10 to about 5:1, even more preferably in the range of from about 1:5 to about 5:1. The present creamer compositions may optionally comprise an additional ingredient component, wherein the weight ratio of the secondary ingredient component to the additional ingredient component is in the range of from about 100:1 to about 1:24, preferably in the range of from about 30:1 to about 1:20, more preferably in the range of from about 10:1 to about 1:15, most preferably in the range of from about 2:1 to about 1:10.
摘要翻译：本发明涉及粉末和液体，乳制品和非乳制奶精组合物。这些奶精组合物可以以浓缩和即用形式制备。粉末状奶油组合物非常适合用于需要在使用前加入水或其它合适流体的即时和/或干燥食品和饮料组合物。本发明的粉末和液体奶精组合物同样适用于制备可直接加入到食品和饮料产品中的即用型制剂。本发明的奶精组合物包含微粒成分组分和次要成分组分。微粒成分组分包含脂肪/油组分和微粒蛋白质组分，以及任选的碳水化合物组分。本发明的奶精组合物的次要成分组分包括乳化剂和填充剂。微粒成分组分与次要成分组分的重量比在约1:99至约5:1的范围内，优选在约1:50至约5:1的范围内，更优选在约1:50至约5:1的范围内为约1:10至约5:1，甚至更优选为约1:5至约5:1。本发明的奶精组合物可以任选地包含另外的成分组分，其中次要成分组分与另外的组分组分的重量比在约100:1至约1:24的范围内，优选在约30 ：1至约1:20，更优选在约10:1至约1:15的范围内，最优选在约2:1至约1:10的范围内。

3. 发明授权

US06730336B2 Fortified beverages with improved texture and flavor impact at lower dosage of solids 有权
标题翻译：强化的饮料，在较低的固体剂量下具有改善的质地和风味的影响
公开(公告)号：US06730336B2
公开(公告)日：2004-05-04
申请号：US09911336
申请日：2001-07-23
申请人： Francisco Valentino Villagran , Jeffrey Lee Butterbaugh , Leonard Edwin Small , Jeffrey Alan Sargent
发明人： Francisco Valentino Villagran , Jeffrey Lee Butterbaugh , Leonard Edwin Small , Jeffrey Alan Sargent
IPC分类号： A23L1302
CPC分类号： A23L2/66 , A23L2/38 , A23L2/52 , A23L2/56 , A23L27/72
摘要： A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products comprise a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, a vitamin and mineral mix, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc. These products preferably include the combination of sugar and a high intensity sweetener to help reduce the level of solids in the beverage. This product also preferably contains a foaming creamer, a foam generating system, and a protein foam stabilizer to provide a foamy, frothy beverage.
摘要翻译：公开了一种风味即食或即饮饮料产品，其可以提供具有清洁，改善的口感和厚度而不粘稠的富含，优选泡沫状的泡沫饮料，以及在较低剂量的固体物下具有更高的风味影响。这些产品包括水不溶性组分，其包括微粒组分，脂肪/油组分，乳化剂，维生素和矿物质混合物，以及任选的微晶纤维素; 包括可溶性饮料组分，增稠剂和任选的缓冲剂的水溶性组分; 泡沫稳定剂; 和任选的酸式碳酸盐/碳酸氢盐; 甜味剂牛奶固体; 加工助剂; 和香料; 和任选地，优选地在即饮制剂中，高达95％的水。水溶性与水不溶性成分的比例约为3.3以下（即，水不溶性与水溶性（I / S）成分的比例为0.30以上）和/或水不溶性成分每单位体积的产品至少约0.019g / cc。这些产品优选包括糖和高强度甜味剂的组合以有助于降低饮料中的固体含量。该产品还优选含有泡沫奶精，泡沫产生系统和蛋白质泡沫稳定剂，以提供泡沫状泡沫饮料。

4. 发明授权

US06673384B1 Creamy mouthfeel agent for foods and beverages 有权
标题翻译：用于食品和饮料的奶油口感剂
公开(公告)号：US06673384B1
公开(公告)日：2004-01-06
申请号：US09240128
申请日：1999-01-29
申请人： Francisco Valentino Villagran , Glenn James Dria , Jeffrey Lee Butterbaugh , Leonard Edwin Small
发明人： Francisco Valentino Villagran , Glenn James Dria , Jeffrey Lee Butterbaugh , Leonard Edwin Small
IPC分类号： A23J300
CPC分类号： A23G1/56 , A23G2200/00 , A23G2200/06 , A23G2200/10 , A23G2200/12 , A23G2200/14 , A23J3/08 , A23J3/14 , A23L2/02 , A23L2/52 , A23L27/60 , A23L29/206 , A23L29/262 , A23V2002/00 , A23V2200/14 , A23V2200/228 , A23V2250/54252 , A23V2250/5118 , A23V2250/51084 , A23V2250/51082 , A23V2250/18 , A23V2250/54246 , A23V2250/032 , A23V2250/708 , A23V2250/705 , A23V2250/036 , A23V2250/2482 , A23V2250/242
摘要： The present invention relates to an agent for imparting creamy mouthfeel to foods and beverages. Said agent comprises a water-insoluble component and a water-soluble component. Said water-insoluble component has particles with a mean particle size diameter of from about 0.1 to about 3.0 microns and comprises: (a) from about 5 to about 70% of a microparticlulate component; (b) from about 0 to about 60% of fat/oil component; (c) from about 0 to about 5% of emulsifier component; (d) up to about 5% of a microcrystalline cellulose component. Said water-soluble component comprises: (a) from about 0.05 to about 40% of a thickener; (b) from about 0 to about 10% sodium caseinate; (c) from 0 to about 40% milk solids; and (d) from about 0 to about 4% processing aids. The creamy mouthfeel agent of the present invention comprises from about 0 to about 10% flavorants; said flavorants may be part of the water-insoluble components, the water-soluble components; or both. The water-insoluble components comprises at least 60% of the total solids of the creamy mouthfeel agent.
摘要翻译：本发明涉及向食品和饮料赋予奶油口感的药剂。所述试剂包括水不溶性组分和水溶性组分。所述水不溶性组分具有平均粒度直径为约0.1至约3.0微米的颗粒，并且包含：（a）约5至约70％的微粒状组分; （b）约0至约60％的脂肪/油组分; （c）约0至约5％的乳化剂组分; （d）至多约5％的微晶纤维素组分。所述水溶性组分包含：（a）约0.05至约40％的增稠剂; （b）约0至约10％酪蛋白酸钠; （c）0至约40％的乳固体; 和（d）约0至约4％的加工助剂。本发明的奶油口感剂包含约0至约10％的食用香料; 所述香料可以是水不溶性组分的一部分，水溶性组分; 或两者。水不溶性成分占奶油口感剂总固体的至少60％。

5. 发明授权

US06758130B2 Beverage brewing devices for preparing creamy beverages 失效
标题翻译：用于制备奶油饮料的饮料冲泡装置
公开(公告)号：US06758130B2
公开(公告)日：2004-07-06
申请号：US10099085
申请日：2002-03-15
申请人： Jeffrey Alan Sargent , Francisco Valentino Villagran
发明人： Jeffrey Alan Sargent , Francisco Valentino Villagran
IPC分类号： A47J3100
CPC分类号： B65D85/8043 , A23C2260/20 , A23C2270/15 , A23F3/14 , A23F3/30 , A23F5/14 , A23F5/267 , A23F5/40
摘要： The present disclosure relates to beverage brewing devices which are useful for facilitating fluidization and flavor extraction in beverage brewing devices. In particular, the present invention includes a number of embodiments, including beverage brewing devices comprising one or more extraction chambers. The beverage brewing devices are useful for facilitating fluidizing brewing process such that all ingredients contained within the brewing device are accessed in the brewing process. Additionally, desirable properties of brewed beverages are attained without using separate and/or mechanical means. As an additional advantage, the cleaning processes typically required subsequent to preparation of beverages, and in particular the foamed beverages of the present invention, is diminished or avoided.
摘要翻译：本公开涉及可用于促进饮料酿造装置中的流化和风味提取的饮料冲泡装置。特别地，本发明包括多个实施例，包括包括一个或多个提取室的饮料冲泡装置。饮料冲泡装置可用于促进流化酿造过程，使得包含在酿造装置内的所有成分在酿造过程中被访问。此外，在不使用分开和/或机械方式的情况下，可获得所需的饮料的性能。作为另外的优点，通常在制备饮料后特别需要的清洁方法，特别是本发明的发泡饮料被减少或避免。

6. 发明授权

US06180159B2 Beverages with improved texture and flavor impact at lower dosage of solids 有权
标题翻译：具有改善质地和风味的饮料在较低剂量固体下的影响
公开(公告)号：US06180159B2
公开(公告)日：2001-01-30
申请号：US09239612
申请日：1999-01-29
申请人： Francisco Valentino Villagran , Jeffrey Lee Butterbaugh , Leonard Edwin Small , Jeffrey Alan Sargent
发明人： Francisco Valentino Villagran , Jeffrey Lee Butterbaugh , Leonard Edwin Small , Jeffrey Alan Sargent
IPC分类号： A23L238
CPC分类号： A23F5/40 , A23F3/163 , A23F3/30 , A23F5/243 , A23L2/38 , A23L2/52 , A23L2/56 , A23L2/66 , A23L27/72
摘要： A flavored instant or ready-to-drink beverage product that can deliver a rich, preferably frothy, foamy beverage with a clean, improved mouthfeel and thickness without sliminess, as well as a higher flavor impact at a lower dosage of solids is disclosed. These products contain a water-insoluble component that includes microparticulate component, a fat/oil component, an emulsifier, and optionally, microcrystalline cellulose; a water-soluble component that includes a soluble beverage component, a thickener, and optionally, a buffer; a foam stabilizer; and optionally, acid carbonate/bicarbonate; a sweetener; milk solids; processing aids; and flavorants; and, optionally, and preferably in ready-to-drink formulations, up to 95% water. The ratio of water-soluble to water-insoluble components is about 3.3 or less (i.e., the ratio of water-insoluble to water-soluble (I/S) components is 0.30 or greater) and/or the level of water-insoluble components per unit volume of the product is at least about 0.019 g/cc. These products preferably include the combination of sugar and a high intensity sweetener to help reduce the level of solids in the beverage. This product also preferably contains a foaming creamer, a foam generating system, and a protein foam stabilizer to provide a foamy, frothy beverage.
摘要翻译：公开了一种风味即食或即饮饮料产品，其可以提供具有清洁，改善的口感和厚度而不粘稠的富含，优选泡沫状的泡沫饮料，以及在较低剂量的固体物下具有更高的风味影响。这些产品含有包含微粒组分，脂肪/油组分，乳化剂和任选的微晶纤维素的水不溶性组分; 包含可溶性饮料组分，增稠剂和任选的缓冲剂的水溶性组分; 泡沫稳定剂; 和任选的酸式碳酸盐/碳酸氢盐; 甜味剂牛奶固体; 加工助剂; 和香料; 和任选地，优选地在即饮制剂中，高达95％的水。水溶性与水不溶性成分的比例约为3.3以下（即，水不溶性与水溶性（I / S）成分的比例为0.30以上）和/或水不溶性成分每单位体积的产品至少约0.019g / cc。这些产品优选包括糖和高强度甜味剂的组合以有助于降低饮料中的固体含量。该产品还优选含有泡沫奶精，泡沫产生系统和蛋白质泡沫稳定剂，以提供泡沫状泡沫饮料。

7. 发明授权

US06605311B2 Insoluble protein particles 有权
公开(公告)号：US06605311B2
公开(公告)日：2003-08-12
申请号：US09885693
申请日：2001-06-20
申请人： Francisco Valentino Villagran , Glenn James Dria , Herbert Thomas Young , John Michael Baughman , Jing Chen
发明人： Francisco Valentino Villagran , Glenn James Dria , Herbert Thomas Young , John Michael Baughman , Jing Chen
IPC分类号： A23J100
CPC分类号： A23F3/163 , A23F5/243 , A23J3/08 , A23J3/16 , A23L2/66 , A23L33/20 , A23V2002/00 , A23V2200/14 , A23V2300/08 , A23V2200/124 , A23V2250/54 , A23V2250/54252
摘要： Insoluble, denatured, heat-stable protein particles are used in food and beverage products. The particles are easily dispersible in aqueous solutions and take the form of substantially non-aggregated macro-colloids. In a hydrated state the preferred mean diameter particle size distribution of the insoluble, denatured, heat-stable particles ranges from about 0.1 microns to about 3.0 microns, with less than about 5 percent of the total number of particles exceeding about 3.0 microns in diameter. The majority of the particles are substantially spheroidal in shape and have a substantially smooth, emulsion-like organoleptic character similar to that of high-calorie fats and oils. Additionally, these particles have a degree of protein insolubility of at least about 80%, which provides processing advantages during heat treatment.

8. 发明授权

US06432465B1 Dough compositions used to prepare reduced and low-calorie snacks 失效
标题翻译：用于制备减少和低热量小吃的面团组合物
公开(公告)号：US06432465B1
公开(公告)日：2002-08-13
申请号：US08886630
申请日：1997-07-01
申请人： Maria Dolores Martines-Serna Villagran , Francisco Valentino Villagran , David Arthur Lanner , Yen-Ping Chin Hsieh
发明人： Maria Dolores Martines-Serna Villagran , Francisco Valentino Villagran , David Arthur Lanner , Yen-Ping Chin Hsieh
IPC分类号： A21D1000
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熔，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。

9. 发明授权

US6048567A Higher density foamable instant coffee products for preparing cappuccino like beverages 失效
标题翻译：更高密度的可发泡速溶咖啡产品，用于制备卡布奇诺咖啡如饮料
公开(公告)号：US6048567A
公开(公告)日：2000-04-11
申请号：US796356
申请日：1997-02-07
申请人： Francisco Valentino Villagran , Glenn James Dria , David Joseph Bruno, Jr. , Leonard Edwin Small
发明人： Francisco Valentino Villagran , Glenn James Dria , David Joseph Bruno, Jr. , Leonard Edwin Small
IPC分类号： A23F5/36 , A23F5/40 , A23F5/00 , A23J3/00
CPC分类号： A23F5/40
摘要： A foamable instant coffee product having a density of at least about 0.4 g/cc and comprising, instant coffee, a densified non-foaming creamer, an acid and a carbonate or bicarbonate salt to generate carbon dioxide, a foaming creamer, a proteinaceous foam stabilizer, and other optional ingredients such as sweeteners, milk solids, flavorants, thickeners, etc. This product is preferably made by compacting the non-foaming creamer, acid, carbonate/bicarbonate salt and instant coffee and then combining this compacted, densified material with the remaining ingredients. Alternatively, this product can be made by compacting the non-foaming creamer, acid and carbonate/bicarbonate salt, extruding the instant coffee and sweetener (e.g., sugar) and then combining the compacted and extruded materials with the remaining ingredients.
摘要翻译：一种具有至少约0.4g / cc密度的可发泡速溶咖啡产品，其包含速溶咖啡，致密化的无泡沫奶精，酸和碳酸盐或碳酸氢盐以产生二氧化碳，泡沫奶精，蛋白质泡沫稳定剂，和其它任选成分如甜味剂，乳固体，调味剂，增稠剂等。该产品优选通过压制非泡沫奶精，酸，碳酸盐/碳酸氢盐和速溶咖啡来制备，然后将该压实的致密材料与剩余成分。或者，该产品可以通过压制非泡沫乳剂，酸和碳酸盐/碳酸氢盐，挤出速溶咖啡和甜味剂（例如糖），然后将压实和挤出的材料与剩余成分组合来制备。

10. 发明授权

US07220440B2 Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce 有权
标题翻译：焙烧咖啡豆中丙烯酰胺的还原方法，丙烯酰胺含量降低的焙炒咖啡豆，以及商品
公开(公告)号：US07220440B2
公开(公告)日：2007-05-22
申请号：US10603973
申请日：2003-06-25
申请人： Glenn James Dria , David Vincent Zyzak , Roger William Gutwein , Francisco Valentino Villagran , Herbert Thomas Young , Paul Ralph Bunke , Peter Yau Tak Lin , John Keeney Howie , Richard Gerard Schafermeyer
发明人： Glenn James Dria , David Vincent Zyzak , Roger William Gutwein , Francisco Valentino Villagran , Herbert Thomas Young , Paul Ralph Bunke , Peter Yau Tak Lin , John Keeney Howie , Richard Gerard Schafermeyer
IPC分类号： A23F5/16 , A23F5/18
CPC分类号： C12Y305/01001 , A23F5/163 , A23F5/243 , A23F5/40 , A23L5/25
摘要： Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.
摘要翻译：具有降低丙烯酰胺水平的咖啡豆，具有降低的天冬酰胺含量的咖啡豆和商品。一方面，本发明提供了降低焙炒咖啡豆中丙烯酰胺含量的方法，包括降低咖啡豆中天冬酰胺的含量。另一方面，本发明提供一种减少咖啡豆中天冬酰胺含量的方法，包括向咖啡豆中加入天冬酰胺还原酶。另一方面，商业文章向消费者通报，焙炒的咖啡豆，咖啡豆，包含焙炒咖啡豆或咖啡豆的产品和/或商品商品具有降低或低水平的天冬酰胺和/或丙烯酰胺。

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