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1. 发明授权

US06368642B2 Composition comprising pectin methyl esterase and two substrates 有权
标题翻译：包含果胶甲酯酶和两种底物的组合物
公开(公告)号：US06368642B2
公开(公告)日：2002-04-09
申请号：US09403345
申请日：1999-10-19
申请人： Jette Dina Kreiberg , Tove Marte Ida Elsa Christensen , Susanne Hyttel
发明人： Jette Dina Kreiberg , Tove Marte Ida Elsa Christensen , Susanne Hyttel
IPC分类号： A23L10524
CPC分类号： C12Y301/01011 , A23L21/12 , A23L29/06 , A23L29/231
摘要： A composition suitable for use as a foodstuff or in the preparation of a foodstuff is described. The composition includes a pectin methyl esterase (PME); a first PME substrate; and a second PME substrate; wherein neither the first PME substrate nor the second PME substrate originates in situ from the other.
摘要翻译：描述了适合用作食品或食品制备的组合物。该组合物包括果胶甲酯酶（PME）; 第一个PME底物; 和第二PME底物; 其中所述第一PME基底和所述第二PME基底都不是从另一个原位产生的。

2. 发明授权

US06599555B2 Process for making a reduced-calorie fruit and/or vegetable spread 失效
公开(公告)号：US06599555B2
公开(公告)日：2003-07-29
申请号：US09803127
申请日：2001-03-08
申请人： Frances Ann Toves
发明人： Frances Ann Toves
IPC分类号： A23L10524
CPC分类号： A23B7/0053 , A23L19/09 , A23L21/12 , A23L21/15 , A23L29/231 , A23L29/244 , A23L35/20 , A23V2002/00 , A23V2250/5072 , A23V2250/5062
摘要： A process for making, or preparing, a reduced-calorie fruit and/or vegetable spread product including whole, natural fruit(s) and/or vegetable(s), or combinations thereof, having improved flavor, texture (e.g., mouth feel), color, and nutritional value as compared to fruit and/or vegetable spread products made with conventional processes. More particularly, the process of the present invention includes a pasteurization step, using a swept-surface heat exchanger, for making fruit and/or vegetable spread products having reduced caloric and sugar content and having increased soluble dietary fiber content. The minimal processing of the present process enables the produced fruit and/or vegetable spread products to retain flavor, texture, color, vitamins and other nutrients which are, typically, lost in traditionally-processed fruit and/or vegetable spread products. The process' preferable use of squeeze tube packaging eliminates the need for cutlery in order to use or consume the fruit and/or vegetable spread products and serves to make the products more portable.

3. 发明授权

US06461657B1 Syneresis suppression in prepared mustards 有权
标题翻译：在准备的芥末中进行脱水抑制
公开(公告)号：US06461657B1
公开(公告)日：2002-10-08
申请号：US09619036
申请日：2000-07-19
申请人： Douglas H. Philipsen , Weizhu Yu , Koo H. Chung , William Richard Drummond
发明人： Douglas H. Philipsen , Weizhu Yu , Koo H. Chung , William Richard Drummond
IPC分类号： A23L10524
CPC分类号： A23L27/18 , A23L29/231
摘要： A process is provided for making a prepared mustard product having reduced tendency for syneresis. A slurry is prepared to contain ground mustard seed, water, vinegar, salt and an amount of type JMJ pectin effective to reduce the tendency toward syneresis, e.g., from about 0.1 to 0.5% by weight. The resulting slurry is then homogenized sufficiently to provide a viscosity of from 7,000 to 25,000 centipoises after setting. Upon packaging, the product will have less tendency to suffer separation of water to form a free phase.
摘要翻译：提供了一种制备具有降低的脱水趋势的制备芥菜产品的方法。制备浆液以含有地面芥菜籽，水，醋，盐和一定量的有效降低脱水趋势的JMJ果胶，例如约0.1至0.5重量％。然后将所得浆液充分匀化，使凝固后的粘度为7,000至25,000厘泊。在包装时，产品将具有较少的水分离以形成游离相的倾向。

4. 发明授权

US06685978B1 Gelled and gellable compositions for food products 失效
标题翻译：用于食品的凝胶和胶凝组合物
公开(公告)号：US06685978B1
公开(公告)日：2004-02-03
申请号：US09542991
申请日：2000-04-04
申请人： Helgi Hauksson
发明人： Helgi Hauksson
IPC分类号： A23L10524
CPC分类号： A23B4/0235 , A23B4/027 , A23L13/422 , A23L29/20 , A23L29/231 , A23L29/256
摘要： Processes and compositions for treating food products comprising adding to the food product an aqueous composition which is gellable in the food product. The process can include wherein the composition comprises a thixotropic gel which has been shear thinned, and is added to the food product in a shear thinned condition, as well as wherein the aqueous composition comprises a composition that does not form a gel externally of the food product, and which composition is gellable in the food product.
摘要翻译：用于处理食品的方法和组合物包括向食品中加入在食品中可凝胶化的水性组合物。该方法可以包括其中组合物包含已经剪切变薄的触变凝胶，并且在剪切变稀条件下加入到食品中，并且其中水性组合物包含不在食品外部形成凝胶的组合物产品，哪种组合物可在食品中凝胶化。

5. 发明授权

US06403130B2 High-methoxyl pectin-acid casein polymer and process of making 失效
标题翻译：高甲氧基果胶酸酪蛋白聚合物及其制备方法
公开(公告)号：US06403130B2
公开(公告)日：2002-06-11
申请号：US09254422
申请日：1999-09-01
申请人： Richard Beyer
发明人： Richard Beyer
IPC分类号： A23L10524
CPC分类号： A23J3/10 , A23L29/231 , A23L29/281 , A23P20/10 , A23P20/105 , A23P20/20 , C08L5/06 , C08L89/005 , C08L2666/02
摘要： A polymer is provided which comprises acid casein or a non-toxic soluble salt thereof and high-methoxyl pectin cross-linked into a three-dimensional network. A process for preparing the polymer and edible films and food products comprising the polymer are also provided.
摘要翻译：提供了一种聚合物，其包含酸酪蛋白或其无毒可溶性盐和交联连接到三维网络中的高甲氧基果胶。还提供了制备聚合物和包含聚合物的食用膜和食品的方法。

6. 发明授权

US06833151B2 Pectins, process for producing the same, acidic protein foods with the use of the same and process for the production thereof 失效
标题翻译：果胶，生产相同的方法，使用相同的酸性蛋白质食品及其生产方法
公开(公告)号：US06833151B2
公开(公告)日：2004-12-21
申请号：US10049570
申请日：2002-02-14
申请人： Taro Takahashi , Hitoshi Furuta , Junko Tobe
发明人： Taro Takahashi , Hitoshi Furuta , Junko Tobe
IPC分类号： A23L10524
CPC分类号： C08B37/0048 , A23C9/1542 , A23F5/243 , A23L29/10 , A23L29/219 , A23L29/231 , C08B37/0045
摘要： There are provided high quality pectins obtained by extraction from root vegetables, a process for their production, acidic protein foods that are stable in an acidic pH range above the isoelectric point of their proteins and are obtained using the pectins, and a process for their production. By adding an emulsifier during extraction of pectins from root vegetables for insolubilization of the starch impurities for their separation and removal, it is possible to produce highly pure pectins, which may be used to obtain acidic protein foods of satisfactory quality.
摘要翻译：提供通过从根蔬菜中提取的高质量果胶，其生产方法，在其蛋白质的等电点上方的酸性pH范围内稳定并且使用果胶得到的酸性蛋白质食物及其生产方法。通过在从根蔬菜提取果胶中添加乳化剂，使淀粉杂质不溶解分离和去除，可以制备高纯度的果胶，可用于获得质量令人满意的酸性蛋白质食品。

7. 发明授权

US06511693B2 Frozen slushy in a squeezable pouch 有权
标题翻译：在可挤压的袋子里冷冻
公开(公告)号：US06511693B2
公开(公告)日：2003-01-28
申请号：US09784798
申请日：2001-02-15
申请人： Robert C. Jones
发明人： Robert C. Jones
IPC分类号： A23L10524
CPC分类号： A23G9/503 , A23G9/045 , A23G9/08 , A23G9/305 , A23V2002/00 , B65D31/16 , B65D75/52 , A23V2200/242 , A23V2250/5072 , A23V2250/1578
摘要： A frozen slushy drink product in a flexible pouch and a method for producing and packaging the same is provided. A calcium component, a stabilizer component, and a distinctively flavored component are combined and pasteurized at a temperature over about 180° F. The pasteurization causes the stabilizer component, in concert with the calcium component, to cause hydrophilic thickening. The product is packaged in a flexible pouch and is immediately consumable by a consumer after removal from a home freezer and manual manipulation of the pouch in order to break up the ice crystals and ensure a desirable slushy consistency.
摘要翻译：提供了一种柔性袋中的冷冻糊状饮料产品及其制造和包装方法。将钙组分，稳定剂组分和独特风味的组分在约180°F的温度下进行组合和巴氏杀菌。巴氏消毒引起与钙组分一致的稳定剂组分引起亲水性增稠。该产品被包装在柔性袋中，并且在从家用冷冻机中取出之后立即消耗消费者并手动操作袋以便分解冰晶并确保所需的泥浆稠度。

8. 发明授权

US06261618B1 Method of making battered and breaded food compositions using calcium pectins 失效
标题翻译：使用钙果胶制作破烂和面包食品组合物的方法
公开(公告)号：US06261618B1
公开(公告)日：2001-07-17
申请号：US08740973
申请日：1996-11-05
申请人： Timothy Gerrish , Camille Higgins , Kay Kresl
发明人： Timothy Gerrish , Camille Higgins , Kay Kresl
IPC分类号： A23L10524
CPC分类号： A23L17/75 , A23L7/157 , A23L13/03 , A23L13/57 , A23L29/231 , A23P20/105 , A23P20/12
摘要： A method and composition for preparing battered and breaded food compositions which resist absorbing oil during deep fat frying. The breading composition is prepared by enriching the breading formulation with calcium. This is accomplished by either dry blending, spray drying or agglomerating (e.g., spray coating or application with subsequent drying), by baking the calcium source into the bread crumb or any combination of the above. The battered and breaded food composition is then treated, with a solution of calcium reactive pectin. The calcium-pectin coating functions to significantly impede the absorption and adsorption of frying oil, increases the moisture content, the crispness and heat lamp stability of the food composition. Alternatively, the food may first be treated with the calcium reactive pectin and then the calcium source, depending upon the circumstances of use.
摘要翻译：一种用于制备在深油炸油炸时吸收油的破碎和面包食品组合物的方法和组合物。通过用钙浓缩面包屑制剂来制备面包屑组合物。这可以通过将钙源烘烤成面包屑或上述的任何组合，通过干混，喷雾干燥或附聚（例如，喷涂或随后干燥的施用）来实现。然后用破坏的和面包的食物组合物用钙反应性果胶的溶液处理。钙果胶涂层的功能是显着阻碍煎炸油的吸收和吸附，增加食物组合物的水分含量，酥脆性和加热灯的稳定性。或者，食物可以首先用钙反应性果胶和钙源处理，这取决于使用的情况。

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