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51. 发明授权

US07981453B2 Delivery system for low calorie bulking agents 有权
标题翻译：低卡路里补充剂的配送系统
公开(公告)号：US07981453B2
公开(公告)日：2011-07-19
申请号：US11025462
申请日：2004-12-29
申请人： Wen-Sherng Chen , John Westcott Finley , Bruce Campbell , Ariel Cudia
发明人： Wen-Sherng Chen , John Westcott Finley , Bruce Campbell , Ariel Cudia
IPC分类号： A23L1/00
CPC分类号： A21D2/36 , A21D2/18 , A23L7/109 , A23L7/115 , A23P10/30 , A23P10/35 , A23V2002/00 , A23V2200/224 , A23V2250/18 , A23V2250/54
摘要： The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.
摘要翻译：本发明一般涉及涂覆有脂质化合物的低热量填充剂（例如，纤维素，淀粉，麸皮，葡聚糖，水胶体等）以形成碱或内层，然后将纤维/脂质复合物包封在蛋白质化合物作为外层。实际上，本发明提供了可食用纤维的输送系统，其中可控制食用纤维的吸湿性。使用本发明的包封的纤维，可以有效地延迟可食用纤维对水的吸收（因此可食用纤维的溶胀），直到包封的纤维达到胃并开始正常的消化过程。

52. 发明授权

US07943766B2 Low-carbohydrate digestible hydrocolloidal fiber compositions 有权
标题翻译：低碳水化合物消化的水胶体纤维组合物
公开(公告)号：US07943766B2
公开(公告)日：2011-05-17
申请号：US12075564
申请日：2008-03-12
申请人： George E. Inglett
发明人： George E. Inglett
IPC分类号： C07H1/06 , C07H1/08
CPC分类号： A21D2/36 , A23L7/115 , A23L33/21 , A23V2002/00 , A23V2200/124 , A23V2250/51
摘要： A novel low-carbohydrate digestible hydrocolloidal composition is separated from a cereal-based substrate by means of a specific sequence of steps for treating an aqueous slurry of the substrate. These all-natural compositions are low in digestible carbohydrates, principally starches, and rich in soluble fiber, principally β-glucan, as well as proteins. The hydrocolloidal products are recovered in high yields, are smooth in texture, have unexpected thickening properties, have a bland flavor, and are useful for texturizing food, especially bakery products. These hydrocolloidal products can also be used as food ingredients for increasing the nutritional level of foods and supplements.
摘要翻译：通过用于处理底物的含水浆料的特定步骤顺序将新的低碳水化合物消化的水解胶体组合物与谷物基底分离。这些全天然组合物的消化性碳水化合物低，主要是淀粉，并且富含可溶性纤维，主要是葡聚糖，以及蛋白质。水解胶体产品以高产率回收，质地光滑，具有意想不到的增稠性能，具有平淡的风味，并且可用于将食品，特别是烘焙产品进行组织化。这些水解胶体产品也可以用作增加食品和补品营养水平的食品成分。

53. 发明申请

US20110091630A1 High-Purity Rebaudioside D And Low-Calorie Diet Cookies Containing The Same 有权
标题翻译：高纯度甜甜菊D和低热量饮食饼干含有它
公开(公告)号：US20110091630A1
公开(公告)日：2011-04-21
申请号：US12786427
申请日：2010-05-24
申请人： Varuzhan ABELYAN , Avetik Markosyan , Lidia Abelyan
发明人： Varuzhan ABELYAN , Avetik Markosyan , Lidia Abelyan
IPC分类号： A23G3/42 , A23L1/09
CPC分类号： A23L2/60 , A21D2/181 , A21D2/36 , A21D13/06 , A23G9/42 , A23L27/36 , A23L27/50 , A23V2002/00 , A23V2250/258 , A23V2250/606 , A23V2250/6416
摘要： The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie diet cookies containing the purified Rebaudioside D and a process for making the low-calorie diet cookies containing the purified Rebaudioside D.
摘要翻译：本发明提供了与甜叶菊苷A一起从甜菊甜叶菊植物提取物中纯化雷鲍迪苷D的方法。该方法可用于生产高纯度的雷鲍迪苷D和雷鲍迪苷A.本发明还提供了含有纯化的雷鲍迪苷D的低热量饮食饼干，制作低热量饮食饼干的方法，其含有纯化的雷鲍迪苷D.

54. 发明申请

US20110091608A1 High-Purity Rebaudioside D And Low-Calorie Fruit Juice Containing The Same 有权
标题翻译：高纯度甜玉米甙D和低热量果汁含有它
公开(公告)号：US20110091608A1
公开(公告)日：2011-04-21
申请号：US12785501
申请日：2010-05-24
申请人： Varuzhan Abelyan , Avetik Markosyan , Lidia Abelyan
发明人： Varuzhan Abelyan , Avetik Markosyan , Lidia Abelyan
IPC分类号： A23L2/60 , A23L2/02 , A23L1/30
CPC分类号： A23L2/02 , A21D2/36 , A23C9/1315 , A23L2/60 , A23L27/36 , A23L27/50 , A23V2002/00 , A61K8/602 , A61Q11/00 , A23V2250/262 , A23V2250/258
摘要： The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie fruit juice containing the purified Rebaudioside D and a process for making the low-calorie fruit juice containing the purified Rebaudioside D.
摘要翻译：本发明提供了与甜叶菊苷A一起从甜菊甜叶菊植物提取物中纯化雷鲍迪苷D的方法。该方法可用于生产高纯度雷鲍迪甙D和雷鲍迪苷A.本发明还提供含有纯化的雷鲍迪苷D的低热量果汁，制备含有纯化的雷鲍迪苷D的低热量果汁的方法。

55. 发明授权

US07867528B2 Method for producing bread 有权
标题翻译：面包生产方法
公开(公告)号：US07867528B2
公开(公告)日：2011-01-11
申请号：US11703750
申请日：2007-02-08
申请人： Yoichi Kawakami
发明人： Yoichi Kawakami
IPC分类号： A21D2/00 , A23L1/28 , A47J39/00
CPC分类号： A21D8/06 , A21B1/26 , A21D2/36 , A21D8/045 , A21D15/02
摘要： In a method of producing bread which includes the steps of mixing separate leaven or yeast into bread dough, fermenting the dough, dividing and forming the dough, fermenting the dough again, and baking the thus fermented dough, the baking step includes at least one baking stage and at least in the final stage of baking, the dough is baked using superheated steam. The dough may be first baked partially, and after storing at room temperature or freezing, the dough may be completely baked. There is also provided a method of producing raisin yeast bread which includes the steps of fermenting water extracts of raisins and flour, further fermenting the mixture for 10 to 20 days while adding flour and water to obtain ripe raisin leaven, mixing the ripe leaven into separate leaven or bread dough, fermenting the mixture, dividing and forming the mixture, fermenting the thus divided and formed dough first at 20-25° C. for 0.5 to 2 hours, then at a low temperature of 2-10° C. for 7 to 22 hours, and finally at 20-25° C. for 1 to 6 hours, and baking the thus fermented dough. At least in the final stage of baking step, the dough is baked using superheated steam.
摘要翻译：在一种生产面包的方法中，包括将单独的酵母或酵母混合成面团生面团，发酵面团，分成和形成面团，再次发酵面团，以及烘烤发酵面团，焙烤步骤包括至少一次烘烤并且至少在烘烤的最后阶段，使用过热蒸汽烘烤面团。面团可以首先被部分烘烤，并且在室温下贮存或冷冻后，面团可以被完全烘烤。还提供了一种生产葡萄干酵母面包的方法，其包括发酵葡萄干和面粉水提取物的步骤，进一步发酵混合物10至20天，同时加入面粉和水以获得成熟的葡萄干发酵，将成熟的酵母混合成分离酵母或面包面团，发酵混合物，分离和形成混合物，首先在20-25℃下将分裂形成的面团发酵0.5至2小时，然后在2-10℃的低温下发酵7 至22小时，最后在20-25℃下搅拌1至6小时，并烘焙发酵的面团。至少在烘烤步骤的最后阶段，使用过热蒸汽烘烤面团。

56. 发明授权

US07858139B2 Emulgating agent from cereal grains 有权
标题翻译：来自谷物的排放剂
公开(公告)号：US07858139B2
公开(公告)日：2010-12-28
申请号：US11608992
申请日：2006-12-11
申请人： Sten Kvist , John Mark Lawther
发明人： Sten Kvist , John Mark Lawther
IPC分类号： A23D7/00
CPC分类号： A21D2/36 , A21D2/165 , A21D13/068 , A23C15/12 , A23D7/0053 , A23D7/0056 , A23D7/015 , A23D7/02 , A23L7/115 , A23L27/60 , A23L29/10 , A23V2002/00 , A61K8/06 , A61K8/73 , A61K8/97 , A61Q19/00 , A23V2200/222 , A23V2250/5034
摘要： The present invention relates to a process for preparing a stable emulsion/dispersion of an oil and an aqueous phase, wherein a β-glucans rich substrate, derived from oat or barley grain, is the active emulsifying component.
摘要翻译：本发明涉及一种制备油和水相的稳定乳液/分散体的方法，其中衍生自燕麦或大麦颗粒的富含葡聚糖的底物是活性乳化组分。

57. 发明申请

US20100255161A1 PREMIX COMPOSITION OF GLUTINOUS RICE CAKE FOR BAKING IN MICROWAVE OVEN AND A PREPARATION METHOD THEREOF 有权
标题翻译：用于烘烤在微波炉中的葡萄糖浆的预成分及其制备方法
公开(公告)号：US20100255161A1
公开(公告)日：2010-10-07
申请号：US12739811
申请日：2008-10-24
申请人： Hyo-Young Jeong , Yoon-Seok Choi , Chang-Yong Lee , Jun-Bong Choi
发明人： Hyo-Young Jeong , Yoon-Seok Choi , Chang-Yong Lee , Jun-Bong Choi
IPC分类号： A21D10/00 , A23L1/01
CPC分类号： A21D10/005 , A21D2/36 , A21D13/04 , A21D13/047 , A21D13/40 , A23L7/198
摘要： The present invention relates to a premix composition of glutinous rice cake for baking in microwave oven and a preparation method thereof, the present invention have effect on providing premix composition of glutinous rice cake which have a good shape retainability after heating and to maintain softness for 24 hours without adding inhibitor of aging and to distribute for above 6 months at room temperature with glutinous rice of water content of below 15% by using glutinous rice poder having 200 to 400 μm of average grain size and comprising less than 5 wt % of glutinous rice powder of below 200 mesh and 40 to 70 wt % of glutinous rice powder of 200 to 400 mesh.
摘要翻译：本发明涉及在微波炉中烘烤的糯米饼预混合物及其制备方法，本发明对提供加热后具有良好形状保持性的糯米饼预混物组合物和保持柔软度24 使用含有平均粒度为200〜400μm，含有小于5重量％的糯米的糯米编码器，在室温下分配6个月以上的含水量低于15％的糯米， 200目以下的粉末和200〜400目的40〜70重量％的糯米粉末。

58. 发明申请

US20100112158A1 PROCESS FOR MANUFACTURING A SWEETENER AND USE THEREOF 有权
标题翻译：制造助剂的方法及其用途
公开(公告)号：US20100112158A1
公开(公告)日：2010-05-06
申请号：US12684982
申请日：2010-01-11
申请人： Varuzhan ABELYAN , Avetik MARKOSYAN , Lidia ABELYAN
发明人： Varuzhan ABELYAN , Avetik MARKOSYAN , Lidia ABELYAN
IPC分类号： A23L1/221
CPC分类号： A23C9/1307 , A21D2/18 , A21D2/36 , A23G1/32 , A23G3/36 , A23G9/32 , A23L2/02 , A23L2/54 , A23L2/60 , A23L27/36 , A23L27/50 , A23V2002/00 , A23V2250/032 , A23V2250/214 , A23V2250/262 , A23V2250/708
摘要： Highly purified Stevioside and Rebaudioside A were prepared from sweet glycoside extracts obtained from Stevia rebaudiana Bertoni leaves. The resulting sweeteners are suitable as non-calorie, non-cariogenic, non-bitter, non-lingering sweeteners, which may be advantageously applied in foods, beverages, and milk products.
摘要翻译：由甜叶菊甜叶菊甜叶菊甜叶菊提取得到高纯度甜菊苷和芦丁苷A。所得甜味剂适合作为非卡路里，非致龋的，非苦味的，不滞留的甜味剂，其可有利地应用于食品，饮料和奶制品中。

59. 发明申请

US20090311351A1 COMPOSITION CONTAINING A CEREAL MILLING PRODUCT 审中-公开
标题翻译：含有谷物铣削产品的组合物
公开(公告)号：US20090311351A1
公开(公告)日：2009-12-17
申请号：US12479539
申请日：2009-06-05
申请人： Johannes F. COY
发明人： Johannes F. COY
IPC分类号： A61K36/899 , A61K36/55 , A61P35/00 , A61P3/10 , A61P25/00 , A61P25/28
CPC分类号： A61K36/52 , A21D2/165 , A21D2/266 , A21D2/36 , A21D2/362 , A21D13/062 , A21D13/068 , A23L33/105 , A23L33/12 , A23L33/185 , A23V2002/00 , A61K36/185 , A61K36/48 , A61K36/55 , A61K36/899 , A61K2300/00 , A23V2200/308 , A23V2200/328 , A23V2250/1882 , A23V2250/21
摘要： The invention relates to a composition, in particular a bread, containing a cereal milling product, wherein the composition has a carbohydrate fraction of less than 15% by weight and an omega-3 fatty acid content of at least 2% by weight.
摘要翻译：本发明涉及含有谷物碾磨产品的组合物，特别是面包，其中组合物的碳水化合物部分小于15重量％，ω-3脂肪酸含量至少为2重量％。

60. 发明申请

US20090304885A1 Coffee and Tea Baking Compounds and Method of Producing The Same 审中-公开
标题翻译：咖啡和茶烘焙化合物及其生产方法
公开(公告)号：US20090304885A1
公开(公告)日：2009-12-10
申请号：US12134216
申请日：2008-06-06
申请人： John R. Perry
发明人： John R. Perry
IPC分类号： A23L3/3463 , A21D6/00 , A23F5/48 , A23F3/42
CPC分类号： A21D2/36 , A21D13/80 , A23L33/105 , A23V2002/00 , A23V2250/214 , A23V2250/2108 , A23V2200/308
摘要： The present application describes coffee and tea-baking compounds and method for producing the same.
摘要翻译：本申请描述了咖啡和茶烘焙化合物及其制备方法。

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