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11. 发明申请

US20050095323A1 Method of preparing soy-containing confectionary type products 审中-公开
标题翻译：制备含大豆糖果类产品的方法
公开(公告)号：US20050095323A1
公开(公告)日：2005-05-05
申请号：US10696515
申请日：2003-10-29
申请人： Ahmad Akashe , Paul Pszybylski
发明人： Ahmad Akashe , Paul Pszybylski
IPC分类号： A21D2/26 , A23G3/34 , A23G3/50 , A23L1/20 , A23G1/00
CPC分类号： A21D2/266 , A23G3/0014 , A23G3/346 , A23G2200/14 , A23L11/07 , A23V2002/00 , A23V2250/5488 , A23V2250/60
摘要： Methods are provided for preparing soy-containing confectionary products without the off-flavors and odors normally associated with soybeans which does not require the use of deflavored soy material. More specifically, a composition comprising a soy-containing material (which is not required to be deflavored), sugar, fat, and water is heated to a high temperature for a time sufficient to achieve at least partial carmelization of the sugar and then the at least partially caramelized composition is cooled to obtain the soy-containing confectionary product.
摘要翻译：提供了用于制备大豆含糖食品的方法，而不含通常与大豆相关的异味和气味，其不需要使用脱色豆油。更具体地说，将含有大豆的材料（不需要脱色），糖，脂肪和水的组合物加热至高温至足以达到糖的至少部分转化的时间，然后加热至将最少部分焦糖化的组合物冷却以获得含大豆的糖果产品。

12. 发明申请

US20050064071A1 Metastable mineral-amino acid preparations for food and beverage fortification 失效
标题翻译：用于食品和饮料强化的亚稳态矿物氨基酸制剂
公开(公告)号：US20050064071A1
公开(公告)日：2005-03-24
申请号：US10665829
申请日：2003-09-18
申请人： Cheryl Baldwin , Ahmad Akashe , Manuel Marquez-Sanchez , Bary Zeller
发明人： Cheryl Baldwin , Ahmad Akashe , Manuel Marquez-Sanchez , Bary Zeller
IPC分类号： A23K1/16 , A23K1/175 , A23K1/18
CPC分类号： A23K50/40 , A23K20/142 , A23K20/22 , A23K20/24 , A23K50/10 , A23K50/75
摘要： The present invention is directed to metastable mineral-amino acid complexes that are formed by combining a mineral oxide, hydroxide, or carbonate an amino acid and an organic acid. The complexes may be used to fortify a variety of food and beverage products.
摘要翻译：本发明涉及通过将矿物氧化物，氢氧化物或碳酸盐与氨基酸和有机酸结合而形成的亚稳态矿物 - 氨基酸复合物。复合物可用于强化各种食品和饮料产品。

13. 发明授权

US06235336B1 Egg yolk compositions 有权
标题翻译：蛋黄成分
公开(公告)号：US06235336B1
公开(公告)日：2001-05-22
申请号：US09389124
申请日：1999-09-02
申请人： Ahmad Akashe , Maria Teresa Zayas
发明人： Ahmad Akashe , Maria Teresa Zayas
IPC分类号： A23L132
CPC分类号： A23B5/18 , A23B5/005 , A23L15/30 , A23L27/60
摘要： This disclosure relates to egg yolk compositions with improved functionality as well as methods of preparing such egg yolk compositions. Such egg yolk compositions confer improved functionality to the food products into which they are incorporated. The egg yolk compositions are prepared by a process comprising: (1) forming an aqueous egg yolk mixture; (2) adding an alkaline material to the aqueous egg yolk mixture in an amount sufficient to adjust the pH of the aqueous egg yolk mixture to about 7.5 or above; (3) heating the pH-adjusted aqueous egg yolk mixture to about 40 to about 80° C. for a period of about 30 minutes or longer; (4) cooling the heat treated aqueous egg yolk mixture to or close to ambient temperatures; and (5) added an acidic material to the cooled aqueous egg yolk mixture to adjust the cooled aqueous egg yolk mixture to a neutral pH, thereby forming the aqueous egg yolk composition; wherein the aqueous egg yolk composition can be used in food compositions to impart improved egg yolk functionality. The use of the compositions and methods of the disclosure lead to the use of less egg yolk, oil, and/or other ingredients in the food compositions described herein, thereby reducing the cost of producing large quantities of such food products. Such reductions in cost could be translated to the general public, and thereby serve the consumer.
摘要翻译：本公开涉及具有改进功能的蛋黄组合物以及制备这种蛋黄组合物的方法。这种蛋黄组合物赋予其掺入其中的食品更好的功能。蛋黄组合物通过以下方法制备，所述方法包括：（1）形成水性蛋黄混合物; （2）向水性蛋黄混合物中加入足以将水性蛋黄混合物的pH调节至约7.5或更高的量的碱性物质; （3）将pH调节的水性蛋黄混合物加热至约40至约80℃约30分钟或更长时间; （4）将热处理过的水性蛋黄混合物冷却至或接近环境温度; 和（5）向冷却的蛋黄混合物中加入酸性物质以将冷却的蛋黄混合物调节至中性pH，由此形成蛋黄水溶液; 其中所述水性蛋黄组合物可用于食品组合物中以赋予改善的蛋黄功能。使用本公开的组合物和方法导致在本文所述的食品组合物中使用较少的蛋黄，油和/或其它成分，从而降低生产大量这种食品的成本。这种成本的降低可以转化为公众，从而为消费者服务。

14. 发明授权

US09968564B2 Delivery of functional compounds 有权
公开(公告)号：US09968564B2
公开(公告)日：2018-05-15
申请号：US12479444
申请日：2009-06-05
申请人： Anilkumar Ganapati Gaonkar , Ahmad Akashe , Les Lawrence , Amado R. Lopez , Ronald L. Meibach , Dana Sebesta , James D. White , Yan Wang , Leslie G. West
发明人： Anilkumar Ganapati Gaonkar , Ahmad Akashe , Les Lawrence , Amado R. Lopez , Ronald L. Meibach , Dana Sebesta , James D. White , Yan Wang , Leslie G. West
IPC分类号： A61K31/00 , A61K31/015 , A23P10/30 , A23L33/105
CPC分类号： A61K31/00 , A23L33/105 , A23P10/30 , A61K31/015
摘要： Functional ingredients including an esterified component and microencapsulated in an enteric matrix to increase the microencapsulation efficiency and reduce undesired organoleptic properties of the microencapsulated material while providing a desired release rate and ester hydrolysis rate, the process including forming an emulsion in water and titrating the emulsion with a precipitating agent to produce a particulate precipitate.

15. 发明授权

US08859003B2 Preparation of an enteric release system 有权
标题翻译：肠溶释放系统的准备
公开(公告)号：US08859003B2
公开(公告)日：2014-10-14
申请号：US12976614
申请日：2010-12-22
申请人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , George W. Haas , Dana Sebesta , Yan Wang
发明人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , George W. Haas , Dana Sebesta , Yan Wang
IPC分类号： A61K9/16 , A61K9/00 , A61K31/045 , A61K8/92 , A23L2/39 , A61K31/31 , A61Q13/00 , A61K31/015 , A61K31/05 , A23L1/22 , A61K8/11 , A61K9/50 , A61K8/64 , A23L2/52 , A23L1/00
CPC分类号： A61K9/0095 , A23L2/39 , A23L2/52 , A23L27/72 , A23P10/35 , A61K8/11 , A61K8/645 , A61K8/927 , A61K9/5015 , A61K9/5052 , A61K31/015 , A61K31/045 , A61K31/05 , A61K31/31 , A61K2800/412 , A61Q13/00 , A61K2300/00
摘要： Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents. The process includes forming an emulsion of the enteric material and hydrophobic liquid in water, titrating the emulsion with an acid to form a particulate precipitate and optionally coating the particulate with a combination of enteric material and plasticizer.
摘要翻译：疏水液体在基本上不含有机溶剂的环境中被肠溶基质微胶囊化。该方法包括在水中形成肠溶性物质和疏水性液体的乳液，用酸滴定乳液以形成颗粒沉淀物，并任选地用肠溶性物质和增塑剂的组合物包被颗粒。

16. 发明授权

US07989015B2 Methods of forming heat stable soy milk concentrates 有权
标题翻译：形成热稳定性豆浆浓缩物的方法
公开(公告)号：US07989015B2
公开(公告)日：2011-08-02
申请号：US11622225
申请日：2007-01-11
申请人： Ahmad Akashe , Wen-Sherng Chen , Danielle Elizabeth Perkins , Mark Richard Thomas Norton
发明人： Ahmad Akashe , Wen-Sherng Chen , Danielle Elizabeth Perkins , Mark Richard Thomas Norton
IPC分类号： A23L1/20
CPC分类号： A23C11/103 , A23J3/346
摘要： Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.
摘要翻译：提供方法来制备基于在达到至少5的Fo时热稳定的蛋白质水平高于3.2×的热稳定的豆浆浓缩物。一种方法在浓缩之前除去可溶性碳水化合物。在浓缩之前，另一种方法除去了可溶性和不溶性的碳水化合物。其他方法使用部分水解的大豆蛋白分离物制备豆浆浓缩物。

17. 发明申请

US20080299607A1 Enzymatic Process To Produce Highly Functional Soy Protein from Crude Soy Material 有权
标题翻译：从粗大豆原料生产高功能大豆蛋白的酶法
公开(公告)号：US20080299607A1
公开(公告)日：2008-12-04
申请号：US12191954
申请日：2008-08-14
申请人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
发明人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
IPC分类号： C12P21/06
CPC分类号： A21D13/064 , A23C11/103 , A23C11/106 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23G2200/10 , A23G2200/14 , A23J1/14 , A23J3/16 , A23L5/49 , A23L11/30 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2300/34 , C12G3/02 , A23V2250/70 , A23V2250/156 , A23V2200/21 , A23V2250/5118 , A23V2250/5488 , A23V2200/15 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/6416 , A23V2250/5114 , A23V2250/1842
摘要： This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.
摘要翻译：本发明一般涉及用于各种产品的大豆衍生物的加工。更具体地，本发明涉及使用超滤，然后进行酶处理来生产高功能性大豆蛋白的方法。

18. 发明授权

US07097874B2 Process for debittering peanut hearts 有权
公开(公告)号：US07097874B2
公开(公告)日：2006-08-29
申请号：US10898860
申请日：2004-07-26
申请人： Ronald L. Meibach , Ahmad Akashe , George W. Haas , Leslie G. West
发明人： Ronald L. Meibach , Ahmad Akashe , George W. Haas , Leslie G. West
IPC分类号： A23L1/36
CPC分类号： A23L25/30 , A23L11/32 , A23L25/20
摘要： The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

19. 发明申请

US20060127556A1 Method of deflavoring soy-derived materials for use in dough-based and baked products 审中-公开
标题翻译：用于面团和烘焙产品中的大豆衍生材料的清除方法
公开(公告)号：US20060127556A1
公开(公告)日：2006-06-15
申请号：US11288442
申请日：2005-11-29
申请人： Ahmad Akashe , Ronald Meibach
发明人： Ahmad Akashe , Ronald Meibach
IPC分类号： A21D10/00
CPC分类号： A21D13/064 , A21D2/266 , A21D13/045 , A21D13/11 , A21D13/40 , A23C11/103 , A23C11/106 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23G2200/10 , A23G2200/14 , A23J1/14 , A23J3/16 , A23L5/49 , A23L11/30 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2300/34 , C12G3/02 , A23V2250/70 , A23V2250/156 , A23V2200/21 , A23V2250/5118 , A23V2250/5488 , A23V2200/15 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/6416 , A23V2250/5114 , A23V2250/1842
摘要： Soy-containing dough-based and baked product containing deflavored soy protein material are provided. Soy-containing baked products such as pizza crusts, cookies, crackers, and cereals are especially preferred.
摘要翻译：提供含有脱脂大豆蛋白材料的含酱油的面团和烘焙产品。特别优选含有大豆的焙烤产品，如比萨饼，饼干，饼干和谷物。

20. 发明申请

US20060105097A1 Method of deflavoring soy-derived materials confectionary type products 审中-公开
标题翻译：大豆衍生材料糖果类产品脱脂方法
公开(公告)号：US20060105097A1
公开(公告)日：2006-05-18
申请号：US11288446
申请日：2005-11-29
申请人： Ahmad Akashe , Ronald Meibach , Edward Coleman
发明人： Ahmad Akashe , Ronald Meibach , Edward Coleman
IPC分类号： A23L1/20 , A23G3/00
CPC分类号： A23G1/44 , A21D13/064 , A23C11/103 , A23C11/106 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23G3/54 , A23G2200/10 , A23G2200/14 , A23J1/14 , A23J3/16 , A23L5/49 , A23L11/30 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2300/34 , C12G3/02 , A23V2250/70 , A23V2250/156 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/5488 , A23V2250/6416 , A23V2250/5114 , A23V2250/5118 , A23V2250/1842 , A23V2200/21 , A23V2200/15
摘要： Soy-containing confectionaries or nutritional compositions (especially nutritional bar) containing deflavored soy protein material are provided. The deflavored soy protein materials may be dispersed through out the preferred nutritional bars or, more preferably, dispersed with chocolate or caramel layers or bits covering or containing within the nutritional bars.
摘要翻译：提供含有脱脂大豆蛋白材料的含大豆糖果或营养组合物（特别是营养棒）。脱色大豆蛋白材料可以通过优选的营养棒分散，或者更优选地分散在巧克力或焦糖层或覆盖或包含在营养棒内的位。

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