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1. 发明授权

US06284299B1 Method for processing oat groats to enhance desired maillard products to promote desired toast flavor in the groats and products made by the methods 有权
标题翻译：用于加工燕麦的方法，以增强所需的美拉德产品，以促进通过方法制成的多孔和产品中所需的烤面包味
公开(公告)号：US06284299B1
公开(公告)日：2001-09-04
申请号：US09644981
申请日：2000-05-12
申请人： Michael J. Morello , James D. Hansa , Alice H. Hibbs
发明人： Michael J. Morello , James D. Hansa , Alice H. Hibbs
IPC分类号： A23L1025
CPC分类号： A23L7/196 , A23L7/139 , A23L7/197
摘要： Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.5-3% by weight moisture loss per minute. Oat groats with improved toast flavor are made according to these processes, including oat groats having an MRP value within a range of about 100-2300 ppb and an (MRP/LOP)×100 having a corresponding range of about 11-500.
摘要翻译：针对增加溶液迁移率，溶液浓度和/或溶液动力学方面的方法，该方法相对于该颗粒内的至少单糖，以增加简单糖与含氮化合物，特别是氨基酸反应的可用性。通过在美拉德反应期间通过增强从个体砂粒中除去热能来提供对每个分层的热稳定性的控制。优选的方法包括将粗粒的水分含量提高至足以在干燥加热时溶解的水平，并蒸发至少足够量的粗粒中的单一糖，在干燥加热和蒸发MRP =约34ppb和（MRP / LOP）x1000 value> = 6.0。用大约> = 200°F的强制气氛干燥大块。完全反应和干燥可以在短至8-30分钟内完成。热控反应和干燥速率可以包括每分钟约0.5-3重量％的水分损失。根据这些方法制备具有改善的吐司风味的燕麦粒，包括MRP值在约100-2300ppb范围内的燕麦粒和具有约11-500的对应范围的（MRP / LOP）×100。

2. 发明授权

US06667069B2 Methods for processing oat groats to have a toast flavor attributable to enhanced maillard products and products made by the methods 有权
公开(公告)号：US06667069B2
公开(公告)日：2003-12-23
申请号：US09900755
申请日：2001-07-06
申请人： Michael J. Morello , James D. Hansa , Alice H. Hibbs
发明人： Michael J. Morello , James D. Hansa , Alice H. Hibbs
IPC分类号： A23L1182
CPC分类号： A23L7/196 , A23L7/139 , A23L7/197
摘要： Processes directed to increasing the solution mobility, solution concentration, and/or solution kinetics with respect to at least simple sugars within the groat to increase the availability of the simple sugars to react with nitrogen containing compounds, in particular amino acids. Improved control over the thermal stability of each groat is provided by enhancing the removal of thermal energy from the individual groats during Maillard reactions. Preferred processes include increasing the moisture content of groats to a level sufficient to solubilize upon dry heating and evaporating at least a sufficient amount of simple sugars present in the groat to yield after dry heating and evaporating an MRP ≧ about 34 ppb and an (MRP/LOP)×1000 value ≧6.0. Groats are dried with a forced atmosphere having a temperature of about ≧200° F. Full reaction and drying can be accomplished in as little as 8-30 minutes. Rates of thermally controlled reaction and drying may includes about 0.5-3% by weight moisture loss per minute. Oat groats with improved toast flavor are made according to these processes, including oat groats having an MRP value within a range of about 100-2300 ppb and an (MRP/LOP)×100 having a corresponding range of about 11-500.

3. 发明授权

US06905718B2 Oat and corn products containing added ingredients and method 有权
标题翻译：燕麦和玉米制品含有添加成分和方法
公开(公告)号：US06905718B2
公开(公告)日：2005-06-14
申请号：US09739857
申请日：2000-12-18
申请人： James D. Hansa , Alice H. Hibbs , Donald Kent Salisbury
发明人： James D. Hansa , Alice H. Hibbs , Donald Kent Salisbury
IPC分类号： A23L1/10 , A23L1/164 , A23L1/168 , A23L1/182 , A23L1/64
CPC分类号： A23L7/196 , A23L7/101 , A23L7/139 , A23L7/148
摘要： An uncooked oat groat or corn endosperm product comprising added ingredients is provided, wherein the selected ingredients are incorporated inside or adsorbed on the oat groats or corn endosperm and are resistant to chipping or flaking off. Methods are provided for making the foregoing products.The methods may be used with cut or whole oats and involve adding the selected ingredients in an aqueous medium to the oat groats to increase the moisture content of the groats and to allow the selected ingredients to become adsorbed onto or absorbed within the oat groats.The methods described above may be used to treat uncooked corn endosperm as a means of adding ingredients either within the corn endosperm or onto the surface of the corn endosperm.
摘要翻译：提供包含添加成分的未加工的燕麦籽粒或玉米胚乳产品，其中所选择的成分被并入或吸附在燕麦粒或玉米胚乳上，并且耐碎屑或剥落。提供制造上述产品的方法。所述方法可以与切割的或整个燕麦一起使用，并且涉及将含水介质中的所选成分加入到燕麦糊中以增加多孔的水分含量，并允许所选择的成分吸附到燕麦颗粒中或在其中吸收。上述方法可用于处理未煮过的玉米胚乳，作为在玉米胚乳内或玉米胚乳表面添加成分的方法。

4. 发明授权

US06827956B2 Modified oat and corn grit products and method 失效
标题翻译：改性燕麦和玉米砂粒产品及方法
公开(公告)号：US06827956B2
公开(公告)日：2004-12-07
申请号：US10341116
申请日：2003-01-13
申请人： James Hansa , Alice H. Hibbs , Kent Salisbury
发明人： James Hansa , Alice H. Hibbs , Kent Salisbury
IPC分类号： A23L1182
CPC分类号： A23L7/148 , A23L7/101 , A23L7/122 , A23L7/126
摘要： A coated corn grit product is provided that has individual pieces of corn grit having a fat-free coating. The fat-free coating is made from at least one material selected from colorants, flavors, nutrients, and sweeteners.
摘要翻译：提供了一种涂覆的玉米砂粒产品，其具有具有无脂涂层的单独的玉米砂粒。无脂涂层由选自着色剂，调味剂，营养物和甜味剂中的至少一种材料制成。

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