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91. 发明申请

US20060024424A1 Composition of a soy protein material and process for making same 审中-公开
标题翻译：大豆蛋白材料的组成及其制造方法
公开(公告)号：US20060024424A1
公开(公告)日：2006-02-02
申请号：US11240212
申请日：2005-09-30
申请人： Navpreet Singh
发明人： Navpreet Singh
IPC分类号： A23J1/00
CPC分类号： A23J3/16 , A23J3/22 , A23L13/426 , A23V2002/00 , A23V2200/228
摘要： A high gel strength protein material that can be incorporated into food products. The high gel strength protein material may be a protein concentrate having a pork back fat emulsion strength of at least about 1850.0 grams and a protein content of at least about 65.0 wt. % on a moisture free basis. The high gel strength protein concentrate is obtained by removing soluble components from an alcohol washed soy protein concentrate after a pH adjustment to less than about 6.0, readjusting the pH to more than about 7.0, and subjecting the resulting concentrate to heat treatment and optionally to shearing to form a product, and thereafter optionally drying the resulting product.
摘要翻译：可以掺入食品中的高凝胶强度蛋白质材料。高凝胶强度蛋白质材料可以是蛋白质浓缩物，其具有至少约1850.0克的猪背部脂肪乳液强度和至少约65.0重量％的蛋白质含量。％无水。通过在pH调节至小于约6.0之后，从醇洗涤的大豆蛋白浓缩物中除去可溶性成分，将pH调节至大于约7.0，并将所得浓缩物经过热处理和任选地剪切而获得高凝胶强度蛋白质浓缩物以形成产物，然后任选地干燥所得产物。

92. 发明申请

US20060019017A1 Soy protein concentrate with high gel strength and the process for making the same 审中-公开
标题翻译：具有高凝胶强度的大豆蛋白浓缩物及其制备方法
公开(公告)号：US20060019017A1
公开(公告)日：2006-01-26
申请号：US11159747
申请日：2005-06-23
申请人： Navpreet Singh , Anthony Irwin , John Everard
发明人： Navpreet Singh , Anthony Irwin , John Everard
IPC分类号： A23L1/31
CPC分类号： A23J3/16 , A23J3/22 , A23L13/426 , A23V2002/00 , A23V2200/228 , A23V2250/5488 , A23V2200/222
摘要： A high gel strength protein material that can be incorporated into food products. The high gel strength protein material may be a protein concentrate having a lard gel strength of at least about 560.0 grams and a protein content of at least about 65.0 wt. % on a moisture free basis. The high gel strength protein concentrate is obtained by removing soluble components from an alcohol washed soy protein concentrate after a pH adjustment to less than 6.0, readjusting the pH to more than 7.0, and subjecting the resulting concentrate to heat treatment and optionally to shearing to form a product, and thereafter optionally drying the resulting product.
摘要翻译：可以掺入食品中的高凝胶强度蛋白质材料。高凝胶强度蛋白质材料可以是具有至少约560.0克的猪油凝胶强度和至少约65.0重量％的蛋白质含量的蛋白质浓缩物。％无水。通过在pH调节至6.0以后将醇洗涤的大豆蛋白浓缩物中的可溶组分除去，将pH调节至7.0以上，并将所得浓缩物经热处理和任选地剪切形成，从而获得高凝胶强度蛋白质浓缩物产品，然后任选地干燥所得产物。

93. 发明申请

US20050249865A1 Process for producing soy protein 审中-公开
标题翻译：生产大豆蛋白的方法
公开(公告)号：US20050249865A1
公开(公告)日：2005-11-10
申请号：US10523622
申请日：2003-08-05
申请人： Xinqi Liu , Kazunobu Tsumura , Wataru Kugimiya , Ryotaro Sato , Yutaka Saito , Masahiko Samoto
发明人： Xinqi Liu , Kazunobu Tsumura , Wataru Kugimiya , Ryotaro Sato , Yutaka Saito , Masahiko Samoto
IPC分类号： A23J1/14 , A23J3/16 , A23L11/00 , A23J1/00
CPC分类号： A23J1/14 , A23J3/16 , A23V2002/00 , A23V2200/228
摘要： The present invention is to provide a method for obtaining more efficiently isolated-soy protein, which has excellent gelation properties and shows neither bitterness nor astringency characteristic to soybean, while reducing the amount of water used in a soy protein manufacturing plant and thus lessening burden on the environment owing to the reduction in discharged water. It is a method for producing isolated-soy protein, including: an acid-washing step of washing defatted soybeans with an aqueous medium in a region of pH 3.0 to 5.0 to extract and remove whey components; an extraction step of extracting protein from acid-washed soybean slurry obtained in the acid-washing step with an aqueous medium in a neutral to alkaline region and then removing an extraction residue; and an isolation step of separating the extract solution obtained in the extraction step into water and protein while holding it in the neutral to alkaline region.
摘要翻译：本发明提供一种获得更有效的分离大豆蛋白的方法，其具有优异的凝胶化性质，并且既不显示大豆的苦味也不显示涩味特征，同时减少大豆蛋白制造厂使用的水量，从而减轻大豆蛋白质的负担由于排放水的减少导致环境恶化。它是一种生产分离的大豆蛋白的方法，包括：在pH 3.0至5.0的范围内用含水介质洗涤脱脂大豆以提取和除去乳清组分的酸洗步骤; 提取步骤，用中性至碱性区域的水性介质在酸洗步骤中得到的酸洗大豆浆料中提取蛋白质，然后除去提取残渣; 以及将提取步骤中得到的提取液分离成水分和蛋白质同时保持在中性至碱性区域的分离步骤。

94. 发明申请

US20050244543A1 Gel-form composition for supplying protein and calcium 审中-公开
标题翻译：用于提供蛋白质和钙的凝胶形式组合物
公开(公告)号：US20050244543A1
公开(公告)日：2005-11-03
申请号：US10525385
申请日：2003-09-22
申请人： Akihisa Takaichi , Toshihiko Okamoto , Yoshinari Watanabe , Keizaburo Hirata
发明人： Akihisa Takaichi , Toshihiko Okamoto , Yoshinari Watanabe , Keizaburo Hirata
IPC分类号： A23L1/304 , A23L1/305 , A23K1/175
CPC分类号： A23L33/17 , A23L33/16 , A23V2002/00 , A23V2200/228 , A23V2250/1578 , A23V2250/5024 , A23V2200/222 , A23V2250/02 , A23V2250/54
摘要： The present invention provides a gel composition for protein and calcium supplementation having a pH in the range of 3 to 4 and containing the following components: 3 to 8 wt. % of Protein or its hydrolysate that does not coagulate at pH 3 to pH 4; 0.1 to 0.5 wt. % of calcium; 0.5 to 3 wt. % of acidulant; 4 to 20 wt. % of carbohydrate; 0 to 5 wt. % of fat; 0 to 0.5 wt. % of emulsifying agent; 0.1 to 1 wt. % of agar; and 65 to 90 wt. % of water.
摘要翻译：本发明提供一种蛋白质和钙补充剂的凝胶组合物，其pH值在3至4范围内，并含有以下组分：3-8wt。％的蛋白质或其水解产物在pH 3至pH 4下不凝结; 0.1〜0.5重量％％的钙; 0.5〜3重量％％的酸化剂; 4至20wt。％的碳水化合物; 0至5wt。脂肪百分比 0〜0.5重量％％乳化剂; 0.1〜1重量％％的琼脂; 和65〜90wt。％的水。

95. 发明授权

US06770311B2 Caviar alternative and method of making same 失效
标题翻译：鱼子酱的替代方法和制作方法
公开(公告)号：US06770311B2
公开(公告)日：2004-08-03
申请号：US10196871
申请日：2002-07-15
申请人： Sarkis Alamian , Gagik Gevorgyan
发明人： Sarkis Alamian , Gagik Gevorgyan
IPC分类号： A23J304
CPC分类号： A23L29/284 , A23L29/256 , A23V2002/00 , A23V2200/228
摘要： A man-made caviar alternative, including granules having a gelled center in a syrup exhibiting the same organoleptic properties as caviar from sturgeon. The granules are made from a mixture of encapsulation material, salt, coloring agents and flavoring agents, and granules are formed having a size of between about 2 to 4 millimeters. The thus formed granules may be treated with firming agents, crisping agents, and antioxidants. The caviar syrup in which the granules reside is a mixture including flavoring agents, salt, and stabilizing agents.
摘要翻译：一种人造鱼子酱替代品，包括具有与鲟鱼鱼子酱相同的感官特性的糖浆中心的颗粒。颗粒由包封材料，盐，着色剂和调味剂的混合物制成，并且形成尺寸为约2至4毫米的颗粒。由此形成的颗粒可以用固化剂，脆性剂和抗氧化剂处理。其中颗粒存在的鱼子酱糖是包括调味剂，盐和稳定剂的混合物。

96. 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％。

97. 发明授权

US06623779B1 Intermediate-moisture formed food products made from partially dehydrated fruit and/or vegetables and novel methods of packing thereof 失效
标题翻译：由部分脱水的水果和/或蔬菜制成的中等水分形成的食品和新的包装方法
公开(公告)号：US06623779B1
公开(公告)日：2003-09-23
申请号：US09774810
申请日：2001-01-30
申请人： Charles C. Huxsoll , Tara H. McHugh , Donald A. Olson
发明人： Charles C. Huxsoll , Tara H. McHugh , Donald A. Olson
IPC分类号： A23L1072
CPC分类号： A23L19/09 , A23L19/05 , A23L21/15 , A23L29/256 , A23V2002/00 , A23V2200/228
摘要： The invention relates to intermediate-moisture formed food products made from a mixture of partially dehydrated fruit or vegetable pieces and a gelled matrix such that the water activity in the matrix is substantially equivalent to the water activity of the fruit or vegetable pieces in the mixture. The product may be made from one type of fruit or vegetable alone, a mixture of different fruits, a mixture of different vegetables, or a mixture of various fruit and vegetable pieces.
摘要翻译：本发明涉及由部分脱水的水果或植物片和凝胶基质的混合物制成的中间水分形成的食品，使得基质中的水分活度基本上等于混合物中水果或蔬菜片的水分活度。该产品可以由单独的一种水果或蔬菜，不同水果的混合物，不同蔬菜的混合物或各种水果和蔬菜片的混合物制成。

98. 发明申请

US20030138544A1 Novel gel compositions and utilization thereof 有权
标题翻译：新型凝胶组合物及其应用
公开(公告)号：US20030138544A1
公开(公告)日：2003-07-24
申请号：US10297608
申请日：2002-12-13
发明人： Kazuro Uchida , Iwao Asai
IPC分类号： A23L001/05
CPC分类号： A23L21/18 , A23L29/231 , A23V2002/00 , A23V2200/228
摘要： Novel gel compositions having a sarcocarp-like texture and taste (mouth feelings): and foods having a sarcocarp-like texture with the use the same. These novel gel compositions comprise pectin, a divalent metal ion and water optionally together with negatively charged gelling agent. The above-described pectin contains at least one member selected from among pectinic acid and its salts and forms heat-stable particles having a diameter of at least 100 nullm in the presence of water, or particles having an average diameter of 10 to 5000 nullm in the presence of water and calcium ion.
摘要翻译：新颖的具有类似肉桂质感和口感（口感）的凝胶组合物：以及具有类似皮肤结构的食物。这些新颖的凝胶组合物包含果胶，二价金属离子和水，任选与带负电荷的胶凝剂一起。上述果胶含有选自果胶酸及其盐中的至少一种，并且在水的存在下形成直径为至少100μm的热稳定性颗粒，或平均粒径为10〜5000μm的颗粒水和钙离子的存在。

99. 发明授权

US06488975B1 Cocoa powder for use in multi-layered gel-based dessert products and method for making same 有权
标题翻译：可可粉用于多层凝胶基甜点产品及其制作方法
公开(公告)号：US06488975B1
公开(公告)日：2002-12-03
申请号：US09669260
申请日：2000-09-25
申请人： Virender Sethi , Amy Lammert , Mario Mikula , Constantine Sandu
发明人： Virender Sethi , Amy Lammert , Mario Mikula , Constantine Sandu
IPC分类号： A23G100
CPC分类号： A23G3/48 , A23C9/1544 , A23C2270/05 , A23G1/02 , A23G1/56 , A23G2200/00 , A23L9/12 , A23P20/20 , A23V2002/00 , A23V2200/228
摘要： Disclosed is a modified cocoa powder prepared by extracting a cocoa powder containing water-soluble solids with water to remove a substantial portion of the water-soluble solids. Generally, the extraction level is from about 5 to about 60. The resulting, water-extracted cocoa powder is useful in preparing multi-layered, gel-based dessert products, such as puddings, having a first gel-based layer and an adjacent second gel-based layer, at least one of the layers containing the water-extracted cocoa powder.
摘要翻译：公开了通过用水萃取含有水溶性固体的可可粉以除去大部分水溶性固体而制备的改性可可粉。通常，提取水平为约5至约60.所得的水提取的可可粉可用于制备多层，基于凝胶的甜点产品，例如布丁，其具有第一凝胶基层和相邻的第二层凝胶层，至少一层包含水提取的可可粉。

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