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51. 发明申请

US20060198938A1 Processed cheese made with soy 审中-公开
标题翻译：用大豆制成的加工干酪
公开(公告)号：US20060198938A1
公开(公告)日：2006-09-07
申请号：US11070115
申请日：2005-03-02
申请人： Wen-Sherng Chen , Ahmad Akashe , Song Gao , Ariel Cudia , Sheryl Cole
发明人： Wen-Sherng Chen , Ahmad Akashe , Song Gao , Ariel Cudia , Sheryl Cole
IPC分类号： A23C19/00
CPC分类号： A23C19/093 , A23C19/082 , A23C19/0908 , A23C19/0917 , A23C19/0921 , A23L11/05 , A23V2002/00 , A23V2250/5488
摘要： A method for preparing processed cheese containing significant levels of soy protein which possesses melt, firmness, and flavor characteristics similar to regular processed cheese is provided. The method provides a mixture including a dry particulate soy protein ingredient containing soy protein having a molecular weight of about 4,000 to about 40,000 Daltons in combination with dairy fat and dairy protein without pre-emulsification of the soy material, and the mixture is cooked and a soy cheese product thereof is then packaged. This method provides a processed cheese product having the requisite textural and flavor properties, while avoiding competitive adsorption problems between dairy and soy protein ingredients and opportunities for microbial growth which can occur with aqueous emulsified soy compositions.
摘要翻译：提供了一种制备含有显着水平的大豆蛋白的加工干酪的方法，其具有类似于常规加工干酪的熔体，坚固性和风味特性。该方法提供了一种混合物，其包含含有大豆蛋白的干燥颗粒大豆蛋白成分，其分子量约为4,000至约40,000道尔顿，与乳脂肪和乳蛋白的组合与大豆原料没有预乳化，并且混合物被蒸煮然后将其大豆奶酪产品包装。该方法提供了具有必要的结构和风味特性的加工干酪产品，同时避免乳制品和大豆蛋白成分之间的竞争性吸附问题以及可能与水性乳化大豆组合物发生的微生物生长的机会。

52. 发明申请

US20050079259A1 Enzymatic process to produce highly functional soy protein from crude soy material 审中-公开
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：US20050079259A1
公开(公告)日：2005-04-14
申请号：US10877552
申请日：2004-06-25
申请人： Song Gao , John Finley , Vijay Arora , Wen-Sherng Chen , Douglas Smyth , Ahmad Akashe , Ronald Meibach , Ariel Cudia
发明人： Song Gao , John Finley , Vijay Arora , Wen-Sherng Chen , Douglas Smyth , Ahmad Akashe , Ronald Meibach , Ariel Cudia
IPC分类号： A23C11/10 , A23J1/14 , A23J3/16 , A23J3/34 , A23L1/211 , A23L1/24 , A23L1/305 , A23L2/66 , C07K1/34 , C12G3/02 , C12P21/06 , C12H1/04
CPC分类号： A23J3/16 , A23C11/103 , A23J1/148 , A23J3/32 , A23J3/346 , A23L2/66 , A23L11/30 , A23L11/33 , A23L27/60 , A23L33/18 , A23L33/185 , A23V2002/00 , C12G3/02 , A23V2300/34
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。

53. 发明申请

US20050053695A1 Reducing bar hardness via repositioning of micronutrients within a matrix 审中-公开
标题翻译：通过重新定位基质中的微量营养素来降低棒的硬度
公开(公告)号：US20050053695A1
公开(公告)日：2005-03-10
申请号：US10840750
申请日：2004-05-06
申请人： Edward Coleman , Ahmad Akashe , Michael Tancredi , Brenda Smith
发明人： Edward Coleman , Ahmad Akashe , Michael Tancredi , Brenda Smith
IPC分类号： A23G1/00 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/00 , A23G3/34 , A23G3/44 , A23G3/48 , A23J1/14 , A23J3/16 , A23L1/211 , A23L1/305 , C05C9/00
CPC分类号： A23J1/14 , A23G1/305 , A23G1/44 , A23G1/48 , A23G1/54 , A23G1/56 , A23G3/343 , A23G3/346 , A23G3/44 , A23G3/48 , A23G3/54 , A23G2200/10 , A23G2200/14 , A23G2210/00 , A23J3/16 , A23L7/126 , A23L11/30 , A23L33/16 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2250/70 , A23V2250/156 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/5488 , A23V2250/6416 , A23V2250/5114 , A23V2250/5118 , A23V2250/1842
摘要： Described herein are methods and compositions for repositioning micronutrients, especially calcium, in a food product, such as a nutritional bar, to minimize hardness and extend shelf-life. The methods and compositions of the present invention include applying a layer of a micronutrient, especially calcium, fortified matrix to a food bar core. The matrix is a low moisture confectionary layer or coating, preferably a chocolate or caramel layer or coating having calcium, or other micronutrient, solubilized therein. The resultant food product advantageously contains a substantial amount of essential micronutrients without adversely effecting organolpetic qualities such as texture.
摘要翻译：本文描述的是用于在食品（例如营养棒）中重新定位微量营养素，特别是钙的方法和组合物，以使硬度最小化并延长保质期。本发明的方法和组合物包括将一层微量营养素，特别是钙强化基质施加到食物棒芯上。该基质是低水分糖果层或涂层，优选巧克力或焦糖层或其中溶解有钙或其他微量营养素的包衣。所得食品有利地含有大量必需的微量营养素，而不会不利地影响诸如质地的有机性质。

54. 发明授权

US06627242B1 Microwaveable pizza crust 失效
标题翻译：微波炉比萨饼
公开(公告)号：US06627242B1
公开(公告)日：2003-09-30
申请号：US09679484
申请日：2000-10-04
申请人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
发明人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
IPC分类号： A21D1002
CPC分类号： A21D10/00 , A21D2/16 , A21D2/186 , A21D13/41
摘要： Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.
摘要翻译：当在微波炉中加热时，可微波比萨饼的外壳以与传统焙烤的比萨饼外壳相似的方式升高。这种比萨饼地壳是含有中间相凝胶的。此外，这种含中间相的比萨饼，当微波炉不仅如常规比萨饼地壳所观察到的那样上升，而且微波处理这些比萨饼外壳也产生了高度可口和脆的比萨饼，与常规制备的比萨饼类似。本文形成用于比萨饼地壳的中间相凝胶是高度粘稠的，即使在没有聚合蛋白质或多糖增稠剂或填充剂的情况下也是如此。使用至少两种乳化剂和水相形成中间相凝胶。将中间相凝胶添加到其他比萨饼外壳组分导致发酵作用，并且有助于得到的比萨饼皮的适口性和坚实性。

55. 发明授权

US06410074B1 Method for making a microwaveable sponge cake 有权
标题翻译：制作微波海绵蛋糕的方法
公开(公告)号：US06410074B1
公开(公告)日：2002-06-25
申请号：US09781907
申请日：2001-02-09
申请人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
发明人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
IPC分类号： A21D1000
CPC分类号： A21D13/50
摘要： Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.
摘要翻译：在微波炉中加热的微波海绵蛋糕以与常规焙烤的海绵蛋糕类似的方式上升。这种海绵蛋糕是含中间凝胶的。此外，这样的含中间相的海绵蛋糕在微波炉时不仅如常规海绵蛋糕所观察到的那样上升，而且这些海绵蛋糕的微波处理产生了与常规制备相似的高度可口和轻质的海绵蛋糕。本文形成用于海绵饼的中间相凝胶是高度粘稠的，即使在不存在聚合物蛋白质或多糖增稠剂或填充剂的情况下也是如此。使用两种乳化剂和水相形成中间相凝胶。将中间相凝胶添加到其他海绵饼组分中导致发酵作用，并且有助于所得海绵饼的适口性和亮度。

56. 发明授权

US06274574B1 Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products 失效
标题翻译：使用中间相稳定化组合物在食品中递送胆固醇降低固醇和甾烷醇
公开(公告)号：US06274574B1
公开(公告)日：2001-08-14
申请号：US09258759
申请日：1999-02-26
申请人： Ahmad Akashe , Miranda Miller
发明人： Ahmad Akashe , Miranda Miller
IPC分类号： A23L1035
CPC分类号： A61K45/06 , A23D7/011 , A23D7/013 , A23D7/015 , A23G9/52 , A23G2200/08 , A23L27/60 , A23L33/11 , A23P10/35 , A61K31/56
摘要： Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit cholesterol intake.
摘要翻译：植物甾醇和植物甾醇酯已被证明是人血清中的胆固醇降低剂。在本发明中，将植物甾醇，植物甾烷醇，植物甾醇酯和植物甾烷醇酯掺入到口感增强，质地构建和组合物稳定组合物中，其是用于低脂，无脂肪的中间相稳定组合物和不含甘油三酯的食品。这种组合物可以并入食品中，导致低脂肪，无脂肪和不含甘油三酸酯的食品，其可用于将推荐的每日剂量的降胆固醇化合物递送至必须限制胆固醇摄入的群体中。

57. 发明授权

US6068876A Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products 有权
标题翻译：中间相稳定的乳液和分散体，用于低脂肪和无脂肪食品
公开(公告)号：US6068876A
公开(公告)日：2000-05-30
申请号：US258987
申请日：1999-02-26
申请人： Miranda Miller , Ahmad Akashe , Dhruba Das
发明人： Miranda Miller , Ahmad Akashe , Dhruba Das
IPC分类号： A23L33/20 , A23L23/00 , A23L27/60 , A23L29/10 , A23L1/035
CPC分类号： A23L27/60 , A23L29/10
摘要： Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The mesophase-stabilized emulsions and dispersions are prepared using three different emulsifiers. More specifically, the three emulsifier mixture is formed using about 1 to about 40 percent of a first emulsifier which has an HLB of about 6 to about 9, about 20 to about 60 percent of a second emulsifier which has an HLB of 2 to about 6, and about 10 to about 60 percent of a third emulsifier which has an HLB of about 9 to about 22. The mesophase-stabilized emulsions and dispersions are highly stable and convey advantageous mouthfeel and flavor characteristics to the food products they are used in.
摘要翻译：描述了用于低脂肪和无脂肪食品的口感增强剂和乳液和分散体稳定化组合物及其制备方法。使用三种不同的乳化剂制备中间相稳定的乳液和分散体。更具体地说，使用约1至约40％的第一乳化剂形成三种乳化剂混合物，第一乳化剂的HLB为约6至约9，约20至约60％的HLB为2至约6的第二乳化剂，和约10至约60％的具有约9至约22的HLB的第三乳化剂。中间相稳定的乳液和分散体是高度稳定的，并且对其使用的食品传达有利的口感和风味特征。

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