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1. 发明申请

WO1998000037A1 DOUGH COMPOSITIONS USED TO PREPARE REDUCED AND LOW-CALORIE SNACKS 审中-公开
标题翻译：用于制备减少和低卡路里通报的DOUGH组合物
公开(公告)号：WO1998000037A1
公开(公告)日：1998-01-08
申请号：PCT/US1997011651
申请日：1997-07-01
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , VILLAGRAN, Maria, Dolores , LANNER, David, Arthur , HSIEH, Yen-Ping, Chin , VILLAGRAN, Francisco, Valentino
IPC分类号： A23L01/217
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感，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。

2. 发明申请

WO2003022070A1 COMPOSITIONS COMPRISING SOY PROTEIN AND PROCESSES OF THEIR PREPARATION 审中-公开
标题翻译：包含大豆蛋白质的组合物及其制备方法
公开(公告)号：WO2003022070A1
公开(公告)日：2003-03-20
申请号：PCT/US2002/028323
申请日：2002-09-06
申请人： THE PROCTER & GAMBLE COMPANY
发明人： VILLAGRAN, Francisco, Valentino , BAUGHMAN, John, Michael
IPC分类号： A23J3/16
CPC分类号： A23J3/16 , A23L2/39 , A23L2/66 , A23L33/185
摘要： The present disclosure describes compositions having an improved creamy mouthfeel and the health benefits of soy protein. Further described are compositions comprising soy protein particles having a mean particle size distribution of from about 0.1 to about 10 microns, wherein the compositions are substantially free of fat. Other described compositions are those comprising soy protein particles having a mean particle size distribution of from about 0.1 to about 10 microns; and having a pH of from about 6 to about 8 or, alternatively, from about 2.5 to about 3.5. The disclosure further relates a process for producing a composition comprising soy protein particles, comprising the steps of: a) providing a mixture of a soy protein and an aqueous liquid, wherein the pH of the mixture is at least about 11;b) lowering the pH of the mixture to a pH of from about 6 to about 8 and applying mechanical energy to the mixture;wherein when the pH of the mixture is greater than about 8 the temperature of the mixture is at about 20 oC or less; and wherein the soy protein particles have a mean particle size distribution of from about 0.1 to about 10 microns.
摘要翻译：本公开描述了具有改善的奶油口感和大豆蛋白的健康益处的组合物。进一步描述的是包含平均粒度分布为约0.1至约10微米的大豆蛋白颗粒的组合物，其中组合物基本上不含脂肪。其他描述的组合物是包含平均粒度分布为约0.1至约10微米的大豆蛋白颗粒的那些; 并且具有约6至约8或约2.5至约3.5的pH。本公开进一步涉及用于生产包含大豆蛋白颗粒的组合物的方法，包括以下步骤：a）提供大豆蛋白和含水液体的混合物，其中所述混合物的pH为至少约11; b）降低将混合物的pH调节至约6至约8的pH并向混合物施加机械能;其中当混合物的pH大于约8时，混合物的温度为约20℃或更低; 并且其中所述大豆蛋白颗粒具有约0.1至约10微米的平均粒度分布。

3. 发明申请

WO1995031116A1 HIGH PROTEIN AND/OR REDUCED FAT NUT SPREAD AND PROCESS FOR PREPARING IT 审中-公开
标题翻译：高蛋白和/或减少的脂肪芽扩散及其制备方法
公开(公告)号：WO1995031116A1
公开(公告)日：1995-11-23
申请号：PCT/US1995004027
申请日：1995-04-07
申请人： THE PROCTER & GAMBLE COMPANY
发明人： THE PROCTER & GAMBLE COMPANY , WONG, Vincent, York-Leung , VILLAGRAN, Francisco, Valentino , SACKENHEIM, Richard, Joseph
IPC分类号： A23L01/38
CPC分类号： A23L25/10
摘要： A continuous process for preparing a high protein or low fat nut spread having desirable fluidity, texture and flavor. The process comprises as a first step depositing a nut paste in a mixing tank. Next, the solid ingredients which are to be present in the final product spread are mixed into the tank containing the peanut paste and the mixture is pumped through a high shear mixer. The temperature of the mixture is then adjusted so that the temperature of the mixture exiting the homogenizer is less than about 240 DEG F. The mixture is then pumped through a homogenizer at a pressure ranging from about 9,000 to about 14,500 psig, a colloid mill, a versator and a scraped wall heat exchanger. Nut spreads having a monomodal or bimodal particle size distribution such that at least 50 % of the solids in the nut spread have a particle size of less than 18 microns and 90 % of the solids in the nut spread have a particle size of less than 60 microns, and further having a Casson plastic viscosity of from about 8 to about 17 poise and a yield value of less thant about 300 dynes per square centimeter are produced according to this process.
摘要翻译：用于制备具有期望的流动性，质地和风味的高蛋白质或低脂肪坚果的连续方法。该方法包括作为将搅拌罐中的螺母浆料沉积的第一步骤。接下来，将要存在于最终产品中的固体成分混入含有花生酱的罐中，并将混合物通过高剪切混合器泵送。然后调节混合物的温度，使得离开均化器的混合物的温度低于约240°F。然后将混合物在约9,000至约14,500psig的压力下泵送通过均化器，胶体磨，吹风机和刮墙式换热器。具有单峰或双峰粒度分布的坚果蔓延使得螺母蔓延中至少50％的固体具有小于18微米的粒度，并且螺母蔓延中的固体的90％具有小于60的粒度并且进一步具有约8至约17泊的卡松塑性粘度，并且根据该方法制备约300达因/平方厘米的屈服值。

4. 发明申请

WO2004037007A2 METHOD FOR REDUCTION OF ACRYLAMIDE IN ROASTED COFFEE BEANS, ROASTED COFFEE BEANS HAVING REDUCED LEVELS OF ACRYLAMIDE, AND ARTICLE OF COMMERCE 审中-公开
标题翻译：用于减少咖啡豆中的丙烯酰胺的方法，具有降低的丙烯酰胺水平的经烘焙的咖啡豆和商业物品
公开(公告)号：WO2004037007A2
公开(公告)日：2004-05-06
申请号：PCT/US2003/034154
申请日：2003-10-23
申请人： THE PROCTER & GAMBLE COMPANY
发明人： DRIA, Glenn, James , ZYZAK, David, Vincent , GUTWEIN, Roger, William , VILLAGRAN, Francisco, Valentino , YOUNG, Herbert, Thomas , BUNKE, Ralph, Paul , LIN, Peter, Yau Tak , HOWIE, John, Keeney , SCHAFERMEYER, Richard, Gerald
IPC分类号： A23F5/00
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。

5. 发明申请

WO2004071203A1 LOW FAT CREAMER COMPOSITIONS 审中-公开
标题翻译：低脂肪乳酪组合物
公开(公告)号：WO2004071203A1
公开(公告)日：2004-08-26
申请号：PCT/US2004/003221
申请日：2004-02-05
申请人： THE PROCTER & GAMBLE COMPANY , VILLAGRAN, Francisco, Valentino , BAUGHMAN, John, Michael
发明人： VILLAGRAN, Francisco, Valentino , BAUGHMAN, John, Michael
IPC分类号： A23C11/00
CPC分类号： A23F5/40 , A23C11/00 , A23C21/08 , A23F5/243 , A23L9/20 , A23L29/262 , A23V2002/00 , A23V2250/51084 , A23V2250/54252 , A23V2250/154 , A23V2200/124 , A23V2200/254 , A23V2250/628 , A23V2250/242 , A23V2200/16 , A23V2250/54 , A23V2250/264
摘要： A non-fat creamer composition that contains from about 10% to about 90%, of a microparticulated protein component and from about 10 % to about 90%, of an insoluble microcrystalline cellulose component. In the hydrated state the microparticulated protein component particles have a mean diameter particle size distribution ranging from about 0.1 microns to about 10.0 microns, and preferably less than about 5 percent of the total number of particles exceed about 10.0 microns in diameter. Further, the creamer composition contains less than about 2% of fat and oil. These non-fat creamer compositions can be powdered and liquid, dairy and non-dairy, and 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.
摘要翻译：包含约10％至约90％的微粒蛋白质组分和约10％至约90％的不溶性微晶纤维素组分的无脂奶精组合物。在水合状态下，微粒化蛋白质组分颗粒的平均粒径分布范围为约0.1微米至约10.0微米，优选小于总颗粒数量的约5％直径超过约10.0微米。此外，奶精组合物含有少于约2％的脂肪和油。这些非脂肪乳膏组合物可以是粉末状的，液体的，乳制的和非乳制的，并且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。

6. 发明申请

WO2004030464A1 CREAMER COMPOSITIONS AND METHODS OF MAKING AND USING THE SAME 审中-公开
标题翻译：乳化剂组合物及其制备和使用方法
公开(公告)号：WO2004030464A1
公开(公告)日：2004-04-15
申请号：PCT/US2003/030818
申请日：2003-09-30
申请人： THE PROCTER & GAMBLE COMPANY
发明人： SARGENT, Jeffrey, Alan , VILLAGRAN, Francisco, Valentino , HARDESTY, Douglas, Craig , LIN, Peter, Yau, Tak , PICCA, Michael, Jerome
IPC分类号： A23C11/00
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 30:1to 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速溶和/或干燥食品和饮料组合物。本发明的粉末和液体乳膏组合物同样适用于制备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。微量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成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。

7. 发明申请

WO2002074143A2 BEVERAGE BREWING DEVICES FOR PREPARING CREAMY BEVERAGES 审中-公开
标题翻译：饮料酿造装置用于制备奶油饮料
公开(公告)号：WO2002074143A2
公开(公告)日：2002-09-26
申请号：PCT/US2002/008281
申请日：2002-03-15
申请人： THE PROCTER & GAMBLE COMPANY
发明人： SARGENT, Jeffrey, Alan , VILLAGRAN, Francisco, Valentino
IPC分类号： A47J
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：本公开涉及用于促进饮料酿造装置中的流化和风味提取的饮料酿造装置。特别地，本发明包括许多实施例，包括包含一个或多个提取室的饮料酿造装置。饮料酿造设备对于促进流化酿造过程是有用的，使得包含在酿造设备内的所有成分在酿造过程中被访问。另外，酿造饮料的理想性质在不使用单独和/或机械手段的情况下获得。作为另外的优点，通常在制备饮料之后需要的清洁过程，特别是本发明的泡沫饮料被减少或避免。

8. 发明授权

EP0973406B1 HIGHER DENSITY FOAMABLE INSTANT COFFEE PRODUCTS FOR PREPARING CAPPUCCINO LIKE BEVERAGES 失效
标题翻译：更高密度可膨胀速溶咖啡产品用于调制卡布其诺相似饮料
公开(公告)号：EP0973406B1
公开(公告)日：2003-01-08
申请号：EP98901861.9
申请日：1998-01-26
申请人： THE PROCTER & GAMBLE COMPANY
发明人： VILLAGRAN, Francisco, Valentino , DRIA, Glenn, James , BRUNO, David, Joseph, Jr. , SMALL, Leonard, Edwin
IPC分类号： A23F5/40
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.

9. 发明公开

EP1051082A2 BEVERAGES WITH IMPROVED TEXTURE AND FLAVOR IMPACT AT LOWER DOSAGE OF SOLIDS 有权
标题翻译：具有改进的纹理和香味AT低固体饮料
公开(公告)号：EP1051082A2
公开(公告)日：2000-11-15
申请号：EP99904454.8
申请日：1999-01-29
申请人： THE PROCTER & GAMBLE COMPANY
发明人： VILLAGRAN, Francisco, Valentino , BUTTERBAUGH, Jeffrey, Lee , SMALL, Leonard, Edwin , SARGENT, Jeffrey, Alan
IPC分类号： A23L1/05
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 comprise 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.

10. 发明授权

EP1367924B1 BEVERAGE BREWING DEVICES FOR PREPARING CREAMY BEVERAGES 无效
标题翻译： AUFBRÜHGERÄTE饮料CREAMY的制备
公开(公告)号：EP1367924B1
公开(公告)日：2007-07-04
申请号：EP02728496.7
申请日：2002-03-15
申请人： THE PROCTER & GAMBLE COMPANY
发明人： SARGENT, Jeffrey, Alan , VILLAGRAN, Francisco, Valentino
IPC分类号： A47J9/00 , B65D85/804
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.

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