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31. 发明授权

US1429834A Process of making juices, jellies, and james, from vegetable substances such as fruits and vegetables 失效
标题翻译：从水果和蔬菜等植物性物质制造果汁，果冻和詹姆斯的过程
公开(公告)号：US1429834A
公开(公告)日：1922-09-19
申请号：US39753520
申请日：1920-07-19
申请人： OTTO BIELMANN
发明人： OTTO BIELMANN
IPC分类号： A23L21/12 , A23L21/15
CPC分类号： A23L21/15 , A23L21/12

32. 发明申请

US20180235262A1 Preparation Process of High-Quality Apple Jam 审中-公开
公开(公告)号：US20180235262A1
公开(公告)日：2018-08-23
申请号：US15553178
申请日：2016-07-25
申请人： Jiangnan University
发明人： Zhengwei CUI , Jianfeng YU , Haiying CHEN , Jie CUI
IPC分类号： A23L21/12 , A23L21/15
CPC分类号： A23L21/12 , A23L21/10 , A23L21/15
摘要： The present invention relates to a preparation method of high-quality apple jam. The preparation method integrates crushing, pulping and steam enzyme deactivation, and immediately adopts ultra-fast cooling after pulping and enzyme deactivation. The ultra-fast cooling integrates vacuum cooling and chilled brine conduction cooling. The whole technological process features strict control over parameters, retention of the original color, luster, flavor and nutrients. The present invention includes the following procedures: quality control of raw materials, namely apples, combination of crushing, pulping and steam enzyme deactivation, ultra-fast cooling, filtration, separation, multi-effect low-temperature concentration, formulating, canning, sterilization and fast cooling. The preparation process of the present invention not only greatly reduces the enzymatic browning of the polyphenol oxidase, but also effectively avoids losses of its flavor and nutrients such as sugar, proteins, mineral substances and etc., obtaining high-quality apple jam with excellent color, and taste and therefore having a huge market promotion value.

33. 发明申请

US20160176990A1 Mutant Bacterial Strains of the Genus Sphingomonas Deficient in Production of Polyhydroxybutyrate and a Process of Clarification of Sphingans and Compositions Thereof 有权
公开(公告)号：US20160176990A1
公开(公告)日：2016-06-23
申请号：US15060780
申请日：2016-03-04
申请人： CP Kelco U.S., Inc.
发明人： Stan Bower , Ellen Burke , Nancy E. Harding , Yamini N. Patel , J. Carrie Schneider , Dagmar Meissner , Neil A. Morrison , Ralph Bezanson
IPC分类号： C08B37/00 , C12P19/04 , C12N1/20
CPC分类号： C08B37/006 , A23L21/10 , A23L21/15 , A23L29/269 , C12N1/20 , C12P7/62 , C12P19/04
摘要： The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient Sphingans. The invention is also directed to a process for preparing a clarified Sphingan solution comprising heating aqueous Sphingan solution, in particular PHB-deficient Sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified Sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.

34. 发明申请

US20100215827A1 Fruit Spread Composition 审中-公开
标题翻译：水果蔓延组成
公开(公告)号：US20100215827A1
公开(公告)日：2010-08-26
申请号：US12718623
申请日：2010-03-05
申请人： Frederick Clifton Ross
发明人： Frederick Clifton Ross
IPC分类号： A23L1/064 , A23L1/212
CPC分类号： A23L19/09 , A23L19/03 , A23L21/10 , A23L21/12 , A23L21/15
摘要： A product is provided that includes total solids of more than 50 percent, in the range of 34 to 50 percent, or in the range of 18 to 34 percent, by weight of the product. In the product, the total solids comprise solids from a particular fruit in an amount greater than 5 percent, or in an amount greater than a higher percentage, by weight of the product. The particular fruit has between 6 and 8 percent solids, between 8 and 10 percent solids, or more than 10 percent solids in a naturally occurring form.
摘要翻译：提供了一种产品，其包括按产品重量计超过百分之五十的总固体，其百分比为34至50重量％，或18至34重量％。在产品中，总固体包含特定水果的固体，其数量大于产品重量的5％，或大于较高百分比的量。特定的水果具有6至8％的固体，8至10％的固体，或大于10％的天然存在形式的固体。

35. 发明申请

US20080131412A1 ISOFLAVONE-CONTAINING COMPOSITION 有权
标题翻译：含ISOFLAVONE的组合物
公开(公告)号：US20080131412A1
公开(公告)日：2008-06-05
申请号：US11971458
申请日：2008-01-09
申请人： Shigeto Uchiyama , Tomomi Ueno , Megumi Kumemura , Kiyoko Imaizumi , Kyosuke Masaki , Seiichi Shimizu
发明人： Shigeto Uchiyama , Tomomi Ueno , Megumi Kumemura , Kiyoko Imaizumi , Kyosuke Masaki , Seiichi Shimizu
IPC分类号： A61K35/74 , A61P19/10
CPC分类号： C12R1/46 , A23C9/1236 , A23C9/1315 , A23C11/106 , A23L2/52 , A23L21/15 , A23L29/065 , A23L33/105 , A23L33/11 , A23L33/135 , A23L33/185 , A61K31/35 , A61K35/74 , A61K35/744 , A61K36/48 , C12P17/06 , C12R1/01 , A61K2300/00
摘要： This invention provides a composition comprising a daidzein-containing substrate and a strain of micro-organism capable of metabolizing daidzein to equol as essential ingredients. This composition is effective in the prevention and alleviation of unidentified clinical syndrome inclusive of menopausal syndrome in middle-aged to elderly women for which no effective means of prevention or alleviation has heretofore been available.
摘要翻译：本发明提供一种组合物，其包含含有黄豆苷原的底物和能够将黄豆苷原代谢为雌马酚作为必需成分的微生物菌株。该组合物有效预防和缓解了中老年妇女不明身份的临床综合征，包括绝经期综合征，迄今尚无有效的预防或减轻手段。

36. 发明授权

US07345089B2 Microbial method of making equol-containing composition and product made 失效
标题翻译：制备含雌马酚的组合物和制品的微生物方法
公开(公告)号：US07345089B2
公开(公告)日：2008-03-18
申请号：US10752674
申请日：2004-01-08
申请人： Shigeto Uchiyama , Tomomi Ueno , Megumi Kumemura , Kiyoko Imaizumi , Kyosuke Masaki , Seiichi Shimizu
发明人： Shigeto Uchiyama , Tomomi Ueno , Megumi Kumemura , Kiyoko Imaizumi , Kyosuke Masaki , Seiichi Shimizu
IPC分类号： C12P16/06 , C12P17/02 , A61K35/74
CPC分类号： C12R1/46 , A23C9/1236 , A23C9/1315 , A23C11/106 , A23L2/52 , A23L21/15 , A23L29/065 , A23L33/105 , A23L33/11 , A23L33/135 , A23L33/185 , A61K31/35 , A61K35/74 , A61K35/744 , A61K36/48 , C12P17/06 , C12R1/01 , A61K2300/00
摘要： This invention provides a composition comprising a daidzein-containing substrate and a strain of micro-organism capable of metabolizing daidzein to equol as essential ingredients. This composition is effective in the prevention and alleviation of unidentified clinical syndrome inclusive of menopausal syndrome in middle-aged to elderly women for which no effective means of prevention or alleviation has heretofore been available.
摘要翻译：本发明提供一种组合物，其包含含有黄豆苷原的底物和能够将黄豆苷原代谢为雌马酚作为必需成分的微生物菌株。该组合物有效预防和缓解了中老年妇女不明身份的临床综合征，包括绝经期综合征，迄今尚无有效的预防或减轻手段。

37. 发明申请

US20070071873A1 Oil-in-water type emulsion 有权
标题翻译：水包油型乳液
公开(公告)号：US20070071873A1
公开(公告)日：2007-03-29
申请号：US10584298
申请日：2005-01-20
申请人： Hiroyuki Ichiyama , Hiroshi Hidaka
发明人： Hiroyuki Ichiyama , Hiroshi Hidaka
IPC分类号： A23D9/00
CPC分类号： A23D7/06 , A23D7/003 , A23D9/06 , A23L9/12 , A23L9/22 , A23L21/15
摘要： The present invention provides an oil-in-water type emulsion for light-exposing food having photodegradation-resistance, which has good taste and flavor with less deterioration such as off-taste and off-flavor even when irradiating light from a fluorescent lamp, etc. The first embodiment thereof is an oil-in-water type emulsion for light-exposing food containing fat and nonfat milk solids, wherein the fat is non-milk fat, or non-milk fat and milk fat, and the non-milk fat has such a constituent fatty acid composition that the total amount of lauric acid and palmitic acid is not less than 40%, the total amount of oleic acid, linoleic acid and linolenic acid is not more than 50% and the total amount of linoleic acid and linolenic acid is not more than 5%; and the ratio of milk fat/total fat is not more than 0.95. The second embodiment thereof is a nonfat milk solid-containing oil-in-water type emulsion for light-exposing food, which is the same as the emulsion of the first embodiment and the fat is non-milk fat having the above constituent fatty acid composition.
摘要翻译：本发明提供一种具有光降解性的光曝光食品的水包油型乳液，即使在从荧光灯等照射光时，也具有良好的味道和风味，较差劣化，例如异味和异味。其第一个实施方案是一种水包油型乳液，用于曝光含有脂肪和脱脂乳固体的食品，其中脂肪是非乳脂肪，或非乳脂肪和乳脂，以及非乳脂肪具有这样的构成脂肪酸组成：月桂酸和棕榈酸的总量不小于40％，油酸，亚油酸和亚麻酸的总量不超过50％，亚油酸和亚麻酸不超过5％; 乳脂/总脂肪的比例不大于0.95。其第二个实施方案是用于曝光食品的脱脂乳固体含水包油型乳液，其与第一实施方案的乳液相同，并且脂肪是具有上述组成脂肪酸组成的非乳脂肪。

38. 发明授权

US07147885B2 Use of native gellan gum 有权
标题翻译：使用天然绞兰胶
公开(公告)号：US07147885B2
公开(公告)日：2006-12-12
申请号：US10152011
申请日：2002-05-22
申请人： Hirokazu Asano , Norifumi Adachi , Toshio Omoto , Genyo Nakano , Yasuyuki Morita , Kazuro Uchida , Makoto Okumura , Mie Kako , Yukiko Kohara , Tomoaki Sakanashi , Toshinaga Tamiya , Yoshiki Nakao , Hiroo Nakamura , Tadanobu Nishikawa , Yoshiko Nishino , Yumiko Yamada , Nobuharu Yasunami
发明人： Hirokazu Asano , Norifumi Adachi , Toshio Omoto , Genyo Nakano , Yasuyuki Morita , Kazuro Uchida , Makoto Okumura , Mie Kako , Yukiko Kohara , Tomoaki Sakanashi , Toshinaga Tamiya , Yoshiki Nakao , Hiroo Nakamura , Tadanobu Nishikawa , Yoshiko Nishino , Yumiko Yamada , Nobuharu Yasunami
IPC分类号： A23C1/054
CPC分类号： A23K50/48 , A21D2/183 , A21D13/50 , A23C9/1544 , A23F3/163 , A23F5/243 , A23G3/34 , A23G3/346 , A23G9/52 , A23G2200/06 , A23L2/62 , A23L7/109 , A23L7/13 , A23L9/12 , A23L13/422 , A23L13/65 , A23L13/67 , A23L17/40 , A23L17/70 , A23L19/19 , A23L21/12 , A23L21/15 , A23L23/00 , A23L27/60 , A23L29/212 , A23L29/231 , A23L29/238 , A23L29/244 , A23L29/25 , A23L29/256 , A23L29/262 , A23L29/269 , A23L29/272 , A23L29/274 , A23L29/284 , A23P20/105 , A23P30/40 , A61K8/0241 , A61K8/73 , A61K8/731 , A61Q11/00 , C08L5/00 , C09D7/43 , C09D11/18
摘要： The invention provides a native gellan gum-containing composition, and particularly based on the multifunctionality thereof, provides freeze/thaw-resistant gel compositions and dehydrated gels and jellies available therefrom, rice cake-like gels and rice cake substitutes, copy foods, cold retention compositions and cooling agents. The invention further provides the use of the above composition as additives for the expression of unique functions, for example a dispersion stabilizer, an additive for thickened compositions, a heat resistance-imparting agent, a syneresis inhibitor, a foam stabilizer, and a food palatability/body-improving agent.
摘要翻译：本发明提供天然绞兰胶组合物，特别是基于其多功能性，提供抗冻融凝胶组合物和可从其获得的脱水凝胶和果冻，米饼样凝胶和米糕替代物，复制食品，冷保存组合物和冷却剂。本发明还提供了上述组合物作为用于表达独特功能的添加剂的用途，例如分散稳定剂，增稠组合物用添加剂，耐热性赋予剂，脱水收缩抑制剂，泡沫稳定剂和食品适口性 /身体改善剂。

39. 发明授权

US07060311B1 Method for packaging a composite food portion 失效
标题翻译：用于包装复合食品部分的方法
公开(公告)号：US07060311B1
公开(公告)日：2006-06-13
申请号：US09609016
申请日：2000-06-30
申请人： Franco X. Milani , Susan Frinak , Donn S. Theuerkauf , Francis J. Parker , Robert Olsen , Daniel P. Shannon , David L. Shaft
发明人： Franco X. Milani , Susan Frinak , Donn S. Theuerkauf , Francis J. Parker , Robert Olsen , Daniel P. Shannon , David L. Shaft
IPC分类号： B65B25/06 , A23L1/38
CPC分类号： A23G3/54 , A23G3/2015 , A23G7/0012 , A23L21/10 , A23L21/15 , A23L25/10 , A23P20/20 , A23P30/25 , B65B9/12
摘要： Packaged food portions, such as food slices, consisting of two or more food items, such as peanut butter and jelly, and processes for making them. The food portion is provided with sufficient viscosity and textural properties to enable its formation into a cohesive mass which can be extruded while maintaining the individual identity and organoleptic attributes of each food item within the food portion. The food portion may be shaped into a slice or other configuration prior to or during its encasing within a flexible packaging material. Product formulations which provide for minimal moisture migration between the different food items within the food portion and for optimum product stability, as well as processes and methods for providing and processing these formulations, are also disclosed.
摘要翻译：由两种或更多种食物（如花生酱和果冻）组成的包装食品部分，例如食品切片，以及制造它们的方法。食品部分具有足够的粘度和结构性能，使其能够形成粘合物质，其可以挤压，同时保持食品部分内的每个食品的个体特性和感官特性。食品部分可以在包装在柔性包装材料之前或期间成形为切片或其它构造。还公开了提供食品部分内的不同食品之间的最小水分迁移并且用于最佳产品稳定性的产品制剂，以及用于提供和加工这些制剂的方法和方法。

40. 发明申请

US20060121578A1 Mutant bacterial strains of the genus sphingomonas deficient in production of polyhydroxybutyrate and a process of clarification of sphingans and compositions thereof 有权
标题翻译：突变型疏水螺旋体属细菌菌株缺乏生产聚羟基丁酸酯和一种澄清鞘氨醇及其组合物的方法
公开(公告)号：US20060121578A1
公开(公告)日：2006-06-08
申请号：US11292366
申请日：2005-12-02
申请人： Stan Bower , Ellen Burke , Nancy Harding , Yamini Patel , J. Schneider , Dagmar Meissner , Neil Morrison , Ralph Bezanson
发明人： Stan Bower , Ellen Burke , Nancy Harding , Yamini Patel , J. Schneider , Dagmar Meissner , Neil Morrison , Ralph Bezanson
IPC分类号： C12P19/28 , C08B37/00 , C12N1/21
CPC分类号： C08B37/006 , A23L21/10 , A23L21/15 , A23L29/269 , C12N1/20 , C12P7/62 , C12P19/04
摘要： The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient sphingans. The invention is also directed to a process for preparing a clarified sphingan solution comprising heating aqueous sphingan solution, in particular PHB-deficient sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.
摘要翻译：本发明涉及鞘氨醇单胞菌属突变菌株，其在编码参与多羟基丁酸酯（“PHB”）合成的蛋白质的至少一个基因中具有突变，其允许突变株产生PHB缺陷的鞘氨醇。本发明还涉及一种制备澄清的鞘氨醇溶液的方法，其包括加热水性鞘氨醇溶液，特别是PHB缺陷的鞘氨醇溶液至约30℃至约70℃的澄清温度，并用澄清剂和酶。此外，本发明涉及包含PHB缺陷和/或澄清的鞘氨醇的食品或工业产品。本发明的一个具体实施方案涉及澄清的PHB缺陷型高酰基结冷胶及其制备方法。

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