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21. 发明申请

US20160243177A1 Method For Conducing Concentrated Cannabis Oil To Be Stable, Emulsifiable And Flavorless For Use In Hot Beverages and Resulting Powderized Cannabis Oil 有权
标题翻译：浓缩大麻油稳定的方法，可乳化和无味用于热饮料和产生的粉末大麻油
公开(公告)号：US20160243177A1
公开(公告)日：2016-08-25
申请号：US15049916
申请日：2016-02-22
申请人： Ross M. Franklin , Ed Rosenthal
发明人： Ross M. Franklin , Ed Rosenthal
IPC分类号： A61K36/185 , A61K9/14 , A23L2/56 , B65D85/808 , B65D85/804 , A23F3/40 , A61K31/352 , A61K9/00
CPC分类号： A23L2/395 , A21D13/44 , A21D13/80 , A23D9/007 , A23D9/02 , A23D9/05 , A23F3/405 , A23L2/52 , A23L2/56 , A23L7/143 , A23L27/10 , A23L29/35 , A23V2002/00 , A61K9/0056 , A61K9/0095 , A61K9/146 , A61K9/20 , A61K9/48 , A61K31/352 , A61K36/185 , A61K38/02 , A61K47/36 , A61K47/38 , A61K47/44 , A61K2236/37 , B65D85/8046 , B65D85/808 , G01N33/948
摘要： A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.
摘要翻译：一种生产粉状大麻油的方法和所得到的粉末状大麻油，其中将浓缩的大麻油与改性淀粉粉末（优选麦芽糖糊精）混合并以其至少3克淀粉粉末的比例吸收公布了一克大麻油。进一步公开的是饮料，烘焙食品以及使用或掺入粉状大麻油的单一饮料酿造盒，以产生含有乳化，无味和无味剂量的大麻油的人类消费品。

22. 发明授权

US09185916B2 Method of processing wheat flour, processed wheat flour obtained by the method and food utilizing the processed wheat flour 有权
标题翻译：加工小麦粉，加工小麦粉的方法和食用利用加工小麦粉的方法
公开(公告)号：US09185916B2
公开(公告)日：2015-11-17
申请号：US11665338
申请日：2005-05-06
申请人： Masanori Ito , Kazuhiro Sano , Takahiro Kitamura , Koji Murakami , Toshiyuki Koyama
发明人： Masanori Ito , Kazuhiro Sano , Takahiro Kitamura , Koji Murakami , Toshiyuki Koyama
IPC分类号： A21D2/14 , A21D6/00 , A21D13/08 , A23L1/015 , A23L1/10 , A23L1/16
CPC分类号： A21D2/14 , A21D6/00 , A21D13/80 , A23L5/23 , A23L7/109 , A23L7/198
摘要： A method of processing wheat flour that without detriment to secondary processability, improves the flavor and palate feelings thereof; processed wheat flour obtained by the processing method; and food utilizing the processed wheat flour. The method is characterized in that 10 to 55 pts·wt. of ethyl alcohol is homogeneously dispersed in 100 pts·wt. of wheat flour under such conditions that the total water content is ≦20 wt. %, followed by evaporation of ethyl alcohol therefrom at ≦50° C.
摘要翻译：一种加工小麦粉的方法，不损害二次加工性，改善其味道和口感; 加工小麦粉通过加工方法得到; 和利用加工的小麦粉的食物。该方法的特征在于10〜55重量份。的乙醇均匀分散在100重量份。在总含水量为20％的条件下，％，随后在＆lt; NEE：50℃蒸发乙醇

23. 发明申请

US20150257353A1 Wheat With New Alleles of RHT-B1 审中-公开
标题翻译：小麦与RHT-B1的新等位基因
公开(公告)号：US20150257353A1
公开(公告)日：2015-09-17
申请号：US14423240
申请日：2013-08-22
申请人： Commonwealth Scientific and Industrial Research Organisation , Grains Research and Development Corporation
发明人： Peter Michael Chandler , Carol Anne Harding
IPC分类号： A01H5/10 , C07K14/415 , C08B30/04 , C12P7/06 , C12Q1/68 , A01H1/02 , A01H1/04 , A23L1/10 , A23K1/14 , A21D13/08 , A23L1/16 , A23L1/164 , A23L1/39 , A01D91/04 , A01F12/30 , A01F12/60 , C12N15/82
CPC分类号： A01H5/10 , A01D91/04 , A01F12/30 , A01F12/60 , A01H1/02 , A01H1/04 , A21D13/80 , A23K10/30 , A23L7/109 , A23L7/115 , A23L7/117 , A23L7/198 , A23L23/00 , A23V2002/00 , C07K14/415 , C08B30/046 , C12N15/8261 , C12N15/8297 , C12P7/06 , C12Q1/6895 , Y02A40/146 , Y02E50/17
摘要： The present invention provides a wheat plant comprising an Rht-B1 allele which encodes an Rht-B1 (DELLA) poly-peptide. Grain from a near-isogenic wheat line comprising the dwarfmg Rht-B1c allele was subjected to sodium azide mutagenesis. Plants exhibiting early leaf elongation rates or mature plant height greater than the dwarf parent were selected and the Rht-B1 gene sequenced. This identified 35 mutated alleles of Rht-B1c. Similar methods were also used to identify mutant alleles of the dwarfmg s1n1d allele in barley, where DELLA is encoded by the s1n1 gene.
摘要翻译：本发明提供了包含编码Rht-B1（DELLA）多肽的Rht-B1等位基因的小麦植物。将包含矮化Rht-B1c等位基因的近等基因小麦品系的谷粒进行叠氮化钠诱变。选择表现出早期叶片延长率或成熟植物高度大于矮矮母本的植物，并测定Rht-B1基因。这确定了Rht-B1c的35个突变等位基因。还使用类似的方法来鉴定大麦中矮化s1n1d等位基因的突变体等位基因，其中DELLA由s1n1基因编码。

24. 发明申请

US20150126572A1 INOSITOL-CONTAINING COMESTIBLE UNITS AND METHODS OF TREATING AUTISTIC SPECTRUM DISORDER USING THE SAME 审中-公开
标题翻译：含有INOSITOL的可触及单元和使用该方法处理传统光谱异常的方法
公开(公告)号：US20150126572A1
公开(公告)日：2015-05-07
申请号：US14596726
申请日：2015-01-14
申请人： Richard Louis Price
发明人： Richard Louis Price
IPC分类号： A61K31/047 , A21D13/08 , A61K9/00 , A23L1/30 , A61K31/4168 , A61K31/165
CPC分类号： A61K31/047 , A21D13/80 , A23L33/10 , A23V2002/00 , A61K9/0056 , A61K31/165 , A61K31/4168 , A61K2300/00
摘要： A method for treating a patient having ASD is disclosed. The method includes administering to the patient a plurality of comestible units, e.g., cookies, cumulatively comprising a therapeutically effective amount of inositol. The method may further include administering to the patient a therapeutically effective amount of an alpha-2 adrenergic agonist in an extended release dosage form.
摘要翻译：公开了一种治疗患有ASD的患者的方法。该方法包括向患者施用累积包含治疗有效量的肌醇的多种可食用单位，例如饼干。该方法可以进一步包括向患者施用治疗有效量的延长释放剂型的α-2肾上腺素能激动剂。

25. 发明申请

US20140356505A1 BREAKFAST BISCUIT WITH SLOWLY AVAILABLE GLUCOSE 审中-公开
标题翻译：早餐与早餐可以提供葡萄糖
公开(公告)号：US20140356505A1
公开(公告)日：2014-12-04
申请号：US14127578
申请日：2012-06-20
申请人： Monika Okoniewska , James A. Schulok , Tiffany Sepanski , Olivia Nnadi , Juliette Folz , Aliette Verel , Sophie Vinoy , Lionel Lanvin , Agathe Arlotti , Robin Wahl , Pierre Aymard
发明人： Monika Okoniewska , James A. Schulok , Tiffany Sepanski , Olivia Nnadi , Juliette Folz , Aliette Verel , Sophie Vinoy , Lionel Lanvin , Agathe Arlotti , Robin Wahl , Pierre Aymard
IPC分类号： A21D10/00 , A21D13/02 , A23L1/10
CPC分类号： A21D8/02 , A21C5/003 , A21D2/186 , A21D8/06 , A21D10/002 , A21D13/02 , A21D13/04 , A21D13/062 , A21D13/19 , A21D13/22 , A21D13/40 , A21D13/80 , A23L7/115 , A23L7/198 , A23L29/225
摘要： Methods and products related to a baked cereal product having a pre-baked SA content and a post-baked SAG content, wherein the post-baked SAG content is less than about 25% below the pre-baked SAG content.
摘要翻译：与具有预烘烤的SA含量和后烘烤的SAG含量的烘焙谷物产品相关的方法和产品，其中后烘烤的SAG含量低于预烘烤的SAG含量的约25％。

26. 发明申请

US20130287920A1 SOFT-BAKED FOODSTUFFS AND METHODS OF MANUFACTURING THE SAME 审中-公开
标题翻译：软食品及其制造方法
公开(公告)号：US20130287920A1
公开(公告)日：2013-10-31
申请号：US13883929
申请日：2011-10-18
申请人： Richard A. Couttenye , Theodore Janulis
发明人： Richard A. Couttenye , Theodore Janulis
IPC分类号： A21D13/08 , A21D2/02
CPC分类号： A21D2/02 , A21D13/37 , A21D13/47 , A21D13/80 , A23P30/20 , A23P30/25
摘要： A baked foodstuff comprises a generally planar bottom surface, a peripheral sidewall forming a bottom peripheral edge with the planar bottom surface, and a top surface forming a top outer peripheral edge with the side-wall. The top surface and the sidewall are unconstrained during baking and the foodstuff is dough-based and has a post-baked moisture content of at least 4%.
摘要翻译：焙烤食品包括大致平坦的底表面，形成具有平坦底表面的底部周边边缘的周边侧壁和形成具有侧壁的顶部外周边缘的顶表面。顶部表面和侧壁在烘烤期间是不受约束的，并且食品是基于面团的并且具有至少4％的后烘干水分含量。

27. 发明申请

US20130236594A1 PALATE CLEANER WINE COOKIE 审中-公开
标题翻译： PALATE CLEANER葡萄酒COOKIE
公开(公告)号：US20130236594A1
公开(公告)日：2013-09-12
申请号：US13816920
申请日：2011-08-15
申请人： Hazel B. Juliani
发明人： Hazel B. Juliani
IPC分类号： A21D2/36 , A21D13/08
CPC分类号： A21D2/368 , A21D2/36 , A21D13/047 , A21D13/40 , A21D13/80
摘要： The present invention relates to a palate cleanser wine cookie, a method of cleansing the palate of a person for wine tastings using the cookie, a process of cleansing the palate of a person for wine tastings using the cookie, and a process for preparing a palate cleanser wine cookie. The palate cleanser wine cookie is useful for palate cleansing and as a palate-cleansing tool for purposes of correctly tasting a wine.
摘要翻译：本发明涉及一种上颚清洁剂酒曲，一种使用该饼干清洁一个人的口味的方法，用于使用该饼干进行品酒的清洁，一种使用该饼干进行品酒的清洁的过程以及一种用于制作上颚的方法清洁酒酒曲。上颚清洁酒酒叮叮叮叮叮is for。。。。。。。。。。。。。。。。。。。。。。。。。。。

28. 发明授权

US08481096B2 Microwave foam product with blue or purple inclusions 有权
标题翻译：微波泡沫产品，蓝色或紫色夹杂物
公开(公告)号：US08481096B2
公开(公告)日：2013-07-09
申请号：US12641525
申请日：2009-12-18
申请人： Lisa Kopas-Lane
发明人： Lisa Kopas-Lane
IPC分类号： A21D10/02
CPC分类号： A21D10/02 , A21D13/80 , A23L5/15 , A23L5/42 , A23L33/21
摘要： Improved shelf stable microwave dessert packaged food products for individual servings comprise a cup; a shelf-stable ready-to-heat uncooked microwave bakeable foam product disposed within the cup, and a peelably removable, low gas permeability sealing membrane. The improvements reside in important part in selecting shelf stable food products embodiments having a pH of ≦6 and additionally comprising dried or gelled blue or purple inclusions such as natural or artificial blueberries dispersed within the foam. These inclusions can be colored with natural anthocyanin or artificial Lake pigments. Surprisingly, when the foam has a pH of about 6 or lower, the dried or gelled blue or purple inclusions exhibit color stability for extended times even though the foams are stored at room temperatures. The articles provide high quality finished expanded blue or purple inclusion containing baked dessert goods by microwave cooking and expansion of the foam.
摘要翻译：改进的货架稳定的微波甜点包装食品包括一个杯子; 设置在杯内的搁置稳定的即热式未煮熟微波可烘烤泡沫产品，以及可剥离的，低透气性的密封膜。改进在于选择pH为@ 6的贮存稳定的食品产品实施方案中的重要部分，并且另外包含分散在泡沫内的干燥或胶凝的蓝色或紫色夹杂物，例如天然或人造蓝莓。这些夹杂物可以用天然花青素或人造色淀颜料着色。令人惊讶的是，当泡沫体的pH值约为6或更低时，干燥或凝胶化的蓝色或紫色夹杂物即使泡沫在室温下储存，也表现出延长时间的颜色稳定性。这些物品通过微波烹饪和膨胀泡沫提供高品质的完成的扩大的蓝色或紫色夹杂物，其含有烘烤甜品。

29. 发明申请

US20130030060A1 Glucosyl Stevia Composition 有权
标题翻译：葡萄糖甜菊糖组合物
公开(公告)号：US20130030060A1
公开(公告)日：2013-01-31
申请号：US13656868
申请日：2012-10-22
申请人： PureCircle USA
发明人： Avetik MARKOSYAN
IPC分类号： A23L1/23 , A61K8/60 , A61K47/26 , A23L1/236 , A23L2/56
CPC分类号： A23L1/2365 , A21D13/80 , A23C9/1307 , A23L2/02 , A23L2/56 , A23L2/60 , A23L27/00 , A23L27/33 , A23L27/35 , A23L27/36 , A23L27/88 , A23V2002/00 , A61K36/28 , C07H15/24 , C12P7/02 , C12P7/62 , C12P19/14 , C12P19/18 , C12P19/56 , A23V2250/262
摘要： Glucosyl stevia compositions are prepared from steviol glycosides of Stevia rebaudiana Bertoni. The glucosylation was performed by cyclodextrin glucanotransferase using the starch as source of glucose residues. The short-chain glucosyl stevia compositions were purified to >95% content of total steviol glycosides. The compositions can be used as sweetness enhancers, flavor enhancers and sweeteners in foods, beverages, cosmetics and pharmaceuticals.
摘要翻译：葡萄糖苷甜叶菊组合物由甜叶菊甜菊糖苷制成。使用淀粉作为葡萄糖残基的来源，通过环糊精葡聚糖转移酶进行葡糖基化。将短链糖基甜叶菊组合物纯化至总甜菊糖苷的95％以上。该组合物可用作食品，饮料，化妆品和药物中的甜味增强剂，增味剂和甜味剂。

30. 发明申请

US20120263852A1 WHEY PROTEIN CONCENTRATE, ITS PREPARATION AND ITS USE 审中-公开
标题翻译： WHEI蛋白浓缩物，其制备及其用途
公开(公告)号：US20120263852A1
公开(公告)日：2012-10-18
申请号：US13501207
申请日：2010-10-11
申请人： Suzanne Godelieve Thiessen-Bolder , Linqiu Cao , Iliana Hidalgo Torres
发明人： Suzanne Godelieve Thiessen-Bolder , Linqiu Cao , Iliana Hidalgo Torres
IPC分类号： C07K1/34 , C07K14/47 , G01N21/75 , A23L1/317 , A23L1/325 , A23L1/31 , A23G3/44 , A21D13/00 , C07K1/36 , A23C21/00
CPC分类号： C07K1/34 , A21D13/80 , A23C9/1425 , A23C21/10 , A23J1/20 , A23J1/205 , A23J3/08 , A23L33/18 , A23L33/19 , A23V2002/00 , A23V2250/54252 , C07K14/47 , G01N21/78 , G01N33/04 , A23V2200/224
摘要： The invention pertains to process for manufacturing whey protein concentrate (WPC) from whey, said process involving (a) providing acidified whey; (b) increasing the pH of said acidified whey using one or more carbonate salt(s), preceded and/or followed by ultrafiltration, and (c) subjecting the ultrafiltered carbonate-containing whey to spray drying. A WPC is provided having improved functional properties, particularly increased gel strength and reduced salt sensitivity (i.e. meaning that the functional properties of the WPC are affected by salt to a lesser extent).
摘要翻译：本发明涉及从乳清制备乳清蛋白浓缩物（WPC）的方法，所述方法包括（a）提供酸化的乳清; （b）在超滤之前和/或之后使用一种或多种碳酸盐提高所述酸化乳清的pH，和（c）对超滤过的含碳酸酯的乳清进行喷雾干燥。提供了具有改进的功能性能，特别是增加的凝胶强度和降低的盐敏感性的WPC（即，意味着WPC的功能特性受到较小程度的盐的影响）。

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