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51. 发明申请

US20130251870A1 DEVICES AND METHODS FOR DEHULLING BEANS AND MAKING SOYMILK 审中-公开
标题翻译：用于去除豆类并制作豆粕的装置和方法
公开(公告)号：US20130251870A1
公开(公告)日：2013-09-26
申请号：US13990044
申请日：2011-11-30
申请人： Qi Zhou , Chang Jie Wang , Donghai Yu
发明人： Qi Zhou , Chang Jie Wang , Donghai Yu
IPC分类号： A23N15/10 , A23C11/10
CPC分类号： A23N15/10 , A23C11/103 , A23L11/03 , A23L11/07
摘要： The present invention discloses a device for dehulling beans, a method of dehulling beans, an apparatus for making soymilk and a method of making soymilk. The device for dehulling beans may comprise a driving motor (110); a controller (120) electrically coupled to the driving motor (110) for controlling the driving motor; and a first unit (130) coupled to and driven by the driving motor (110) to stir the beans soaked in water so as to generate a mixture containing hulls and dehulled beans. With the present invention, the beans can be dehulled before the blending process for soymilk making, so the size of particles contained in the soymilk and hence the quantity of the residue is substantially reduced.
摘要翻译：本发明公开了一种用于脱壳豆的装置，脱壳豆的方法，制备豆奶的装置以及制备豆奶的方法。用于脱壳豆的装置可以包括驱动马达（110）; 与所述驱动电机（110）电连接以控制所述驱动电机的控制器（120）以及联接到驱动马达（110）并由驱动马达（110）驱动的第一单元（130），以搅拌浸泡在水中的豆，从而产生包含船体和脱壳豆的混合物。通过本发明，可以在豆浆制造的共混过程之前对豆进行脱壳，因此在豆浆中所含的粒子的大小以及残留物的量显着减少。

52. 发明申请

US20130129879A1 NEUTRAL BEVERAGE AND OTHER COMPOSITIONS AND PROCESS FOR MAKING SAME 审中-公开
标题翻译：中性饮料和其他组合物及其制备方法
公开(公告)号：US20130129879A1
公开(公告)日：2013-05-23
申请号：US13679840
申请日：2012-11-16
申请人： JENNIFER WHITE , DAVID WELSBY , CHARLES KOLAR
发明人： JENNIFER WHITE , DAVID WELSBY , CHARLES KOLAR
IPC分类号： A23C11/10 , A23J3/16
CPC分类号： A23C11/103 , A23J3/16 , A23L2/66 , A23L33/185 , A23L33/40 , A23P30/20
摘要： The present invention relates to the use of at least one acid soluble vegetable protein in a neutral beverage application. The neutral beverage application includes a soymilk. The current application produces a soymilk having a bland taste and a whiteness index close to cow's milk.
摘要翻译：本发明涉及至少一种酸可溶性植物蛋白在中性饮料应用中的用途。中性饮料应用包括豆浆。目前的应用产生具有接近牛奶的温和味道和白度指数的豆浆。

53. 发明申请

US20120231119A1 SOY MILK CONTAINING FIBROUS MATERIAL AND TOFU-LIKE FOOD, PROCESSES FOR PRODUCTION OF THOSE PRODUCTS, AND DEHULLED SOYBEAN POWDER MATERIAL 有权
标题翻译：含有纤维素材和类似食物的大豆，生产这些产品的方法，以及脱脂大豆粉末材料
公开(公告)号：US20120231119A1
公开(公告)日：2012-09-13
申请号：US13510805
申请日：2010-12-09
申请人： Masaru Matsuura , Masaki Sato , Nobuhiro Hirasawa , Sachiko Tadokoro , Kenji Koga
发明人： Masaru Matsuura , Masaki Sato , Nobuhiro Hirasawa , Sachiko Tadokoro , Kenji Koga
IPC分类号： A23C11/10 , A23L1/308 , A23L1/20
CPC分类号： A23C11/103 , A23C20/025 , A23L11/07
摘要： Provided are: tofu-like food and soy milk containing fibrous material, each of which has good texture and flavor and enables simultaneous intake of almost all of nutritional components in soybeans, such as proteins, lipids, glucides, fibrous material, minerals, vitamin components, and isoflavone compounds. Also provided is a process for producing soy milk containing fibrous material, which comprises the steps of: (A) dissolving and dispersing dehulled soybean powdery material having a nitrogen solubility index of 75 to 90, a lipoxygenase value of 30 to 120, an n-hexanal content of 0.5 ppm to 2 ppm, and a peroxide value of 0.2 meq/kg to 3.0 meq/kg in water to obtain dispersion; (B) subjecting the dispersion to heat treatment at 120° C. to 160° C. for 1 to 600 seconds; and (C) after the step (B), cooling the dispersion to 100° C. or lower and subjecting the resultant dispersion to emulsification and dispersion treatment under a pressure of 25 MPa to 200 MPa to produce soy milk containing fibrous material.
摘要翻译：提供：含有纤维素的豆腐样食品和豆浆，其中每种都具有良好的质地和风味，并能同时摄取大豆中几乎所有的营养成分，例如蛋白质，脂质，糖，纤维材料，矿物质，维生素成分，和异黄酮化合物。还提供了一种生产含有纤维材料的豆浆的方法，其包括以下步骤：（A）将氮溶解度指数为75至90，脂氧合酶值为30至120的脱壳大豆粉末材料溶解并分散，己烷含量为0.5ppm至2ppm，过氧化值为0.2meq / kg至3.0meq / kg，以获得分散体; （B）使分散体在120℃至160℃下热处理1至600秒; 和（C）步骤（B）之后，将分散体冷却至100℃以下，在25MPa〜200MPa的压力下进行乳化分散处理，得到含有纤维材料的豆浆。

54. 发明申请

US20120183645A1 METHOD AND SYSTEM FOR MANUFACTURING WHOLE SOY MILK 有权
标题翻译：用于制造大豆的方法和系统
公开(公告)号：US20120183645A1
公开(公告)日：2012-07-19
申请号：US13394973
申请日：2010-04-26
申请人： JongHae Kim , Michael J. KIM
发明人： JongHae Kim , Michael J. KIM
IPC分类号： A23C11/10 , A23L1/27 , A23C3/02
CPC分类号： A23C11/103
摘要： A method for manufacturing whole soy milk by sterilizing raw beans with the bean skins by heating in a heating chamber, transforming the starch into soluble dextrin, and then grinding the beans into an ultra-fine particle to be manufactured into whole soy milk. When the starch is transformed into dextrin by means of the above-described method, whole soy milk which is as smooth as bovine milk can be manufactured, said whole soy milk being easier to digest and having an excellent taste and flavor due to the removal of the inherent fishy taste and grassy flavor or “stink' of the beans. By using the entire bean the problem of waste generated in traditional soy milk manufacturing processes is resolved, and soy milk yield is greatly improved. Further, a method is provided for manufacturing whole black soybean milk utilizing the quality anticancer ingredients found in the black bean skins.
摘要翻译：一种通过在加热室中加热对豆皮进行杀菌生产整个豆浆的方法，将淀粉转化成可溶性糊精，然后将豆磨成超细颗粒以制成全豆浆。当通过上述方法将淀粉转化成糊精时，可以制造与牛奶一样光滑的全脂豆浆，所述全豆浆容易消化并具有优异的味道和味道，因为去除了固有的鱼腥味和草味，或“臭”的豆类。通过使用整个豆，解决了传统豆浆生产过程中产生的废物问题，豆浆产量大大提高。此外，提供了利用黑豆皮中发现的优质抗癌成分制造全黑色豆浆的方法。

55. 发明申请

US20110070337A1 Reduced Calorie Soy Beverage 审中-公开
标题翻译：减少热量大豆饮料
公开(公告)号：US20110070337A1
公开(公告)日：2011-03-24
申请号：US12858191
申请日：2010-08-17
申请人： Michael Anthony Chiaverini
发明人： Michael Anthony Chiaverini
IPC分类号： A23C11/10 , A23L2/60 , A23L2/52 , A23L1/304 , A23L1/302
CPC分类号： A23C9/156 , A23C9/154 , A23C11/103 , A23V2002/00 , A23V2250/21 , A23V2200/132 , A23V2200/16 , A23V2250/1578 , A23V2250/262
摘要： In one embodiment, a method comprises selecting ingredients including a natural, high-intensity sweetener, a dairy milk or a non-dairy milk base, and one or more other ingredients selected from the group consisting of stabilizers, vitamins, minerals, flavors, functional ingredients, salts, antioxidants, sugar, and water. The selected ingredients are added to a mixing chamber and mixed to yield a formulation with the ingredients dispersed substantially evenly throughout.
摘要翻译：在一个实施方案中，一种方法包括选择包括天然，高强度甜味剂，乳制奶或非乳制乳基质的成分，以及一种或多种选自稳定剂，维生素，矿物质，香料，功能性成分，盐，抗氧化剂，糖和水。将选择的成分加入到混合室中并混合，得到配料，其中成分基本均匀地分散。

56. 发明申请

US20110020507A1 PROTEIN STABILIZER SYSTEMS COMPRISING CARRAGEENAN FOR WEAKLY ACIDIC FLAVORED MILK DRINKS 失效
标题翻译：蛋白质稳定剂系统，包含卡路里汀用于弱酸性牛奶饮料
公开(公告)号：US20110020507A1
公开(公告)日：2011-01-27
申请号：US12821518
申请日：2010-06-23
申请人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
发明人： Chienkuo Ronnie Yuan , Michelle Nicole Steele , Neil Argo Morrison , Barbara Louise Chinn
IPC分类号： A23C17/00 , A23C11/10 , G01N33/04
CPC分类号： A23C9/1542 , A23C11/103
摘要： Mildly acidic milk and soy beverages and methods for preparation of mildly acidic milk and soy beverages are provided herein. The acidified milk and soy beverages generally comprise a milk product and a stabilizer system at a mildly acidic pH in the range of about 5.0 to about 6.0. In particular embodiments, the beverage further comprises one or more components to provide a fruit flavor to the acidified milk beverage. In embodiments, the acidified milk and soy beverages comprise a milk product in an amount sufficient to provide milk protein and/or soy protein in the beverage in an amount from about 0.25% by weight to about 4.0% by weight of the beverage and a stabilizer system comprising a carrageenan component and optionally a high acyl gellan gum. The carrageenan component desirably comprises a mildly extracted kappa-iota copolymer with minimal alkaline modification.
摘要翻译：本文提供了温和酸性的牛奶和大豆饮料以及用于制备温和酸性牛奶和大豆饮料的方法。酸化的牛奶和大豆饮料通常包含在约5.0至约6.0范围内的温和酸性pH下的乳制品和稳定剂体系。在具体实施方案中，饮料还包含一种或多种组分，以向酸化乳饮料提供水果香味。在实施方案中，酸化牛奶和大豆饮料包含一定量的乳制品，其量足以在饮料中以约0.25重量％至约4.0重量％的量提供饮料中的乳蛋白质和/或大豆蛋白，以及稳定剂系统，其包含角叉菜胶组分和任选的高酰基结耳喃胶。角叉菜胶组分理想地包括具有最小碱性改性的温和提取的卡帕 - 共聚物。

57. 发明申请

US20100119689A1 Soy Milk Made From Germinated Soy Beans 审中-公开
标题翻译：从发芽大豆豆制成的大豆奶
公开(公告)号：US20100119689A1
公开(公告)日：2010-05-13
申请号：US12652505
申请日：2010-01-05
申请人： Akira Nagatoishi , Haruna Aida
发明人： Akira Nagatoishi , Haruna Aida
IPC分类号： A23C11/10
CPC分类号： A61K36/48
摘要： Soymilk is provided which can prevent or alleviate menopausal disorders, and is highly safe with no risk of side effects even with long-term intake thereof. This soymilk is made from germinated soybeans, and is used for alleviating or preventing the vasomotor disorder-like symptoms and psychoneuropathic disorder-like symptoms associated with menopausal disorders. Furthermore, this soymilk is labeled with a notice specifying that the soymilk is to be used for alleviating or preventing the vasomotor disorder-like symptoms and psychoneuropathic disorder-like symptoms of menopausal disorders.
摘要翻译：提供可以预防或缓解更年期疾病的豆浆，并且即使长期摄入也不会有副作用的高度安全性。这种豆浆由发芽大豆制成，用于减轻或预防与绝经障碍相关的血管舒缩障碍样症状和精神病性类疾病样症状。此外，这种豆浆标上了一条通知，指出豆浆将用于缓解或预防更年期障碍的血管舒缩障碍样症状和精神病性类疾病样症状。

58. 发明申请

US20090123618A1 Soy Milk Compositions and Methods of Preparation 审中-公开
标题翻译：豆奶组合物和制备方法
公开(公告)号：US20090123618A1
公开(公告)日：2009-05-14
申请号：US12353003
申请日：2009-01-13
申请人： N.R. Gandhi , Harlan R. Hackbarth , Manxiang Chen
发明人： N.R. Gandhi , Harlan R. Hackbarth , Manxiang Chen
IPC分类号： A23C11/10 , A23L1/211
CPC分类号： A23C11/103 , A23L2/02 , A23L2/56 , A23V2002/00 , A23V2250/708 , A23V2250/5036
摘要： Soy milk and beverage compositions together with methods for preparation, such compositions utilizing soy particulates of consistent micron dimension, either alone or in conjunction with high process pressures, to provide texture and taste characteristics.
摘要翻译：大豆乳和饮料组合物与制备方法一起使用，这种组合物单独使用大豆颗粒或者与高工艺压力一起使用大豆颗粒，以提供质地和味道特征。

59. 发明申请

US20080089990A1 Method for Producing a Vegetable Protein Ingredient for Ice Cream and Ice Cream Containing Said Protein Ingredient 审中-公开
标题翻译：生产含有所述蛋白成分的冰淇淋和冰淇淋的蔬菜蛋白质成分的方法
公开(公告)号：US20080089990A1
公开(公告)日：2008-04-17
申请号：US11795413
申请日：2006-01-17
申请人： Peter Eisner , Klaus Muller , Udo Knauf , Gerhard Kloth
发明人： Peter Eisner , Klaus Muller , Udo Knauf , Gerhard Kloth
IPC分类号： A23G9/38 , A23C11/10
CPC分类号： A23G9/38 , A23G2200/10
摘要： The invention relates to a method for producing a vegetable protein ingredient for ice cream. According to said method, in a protein extraction step, part of the lupin protein contained in crushed lupin seeds is dissolved or at least dispersed in an aqueous phase, any fibres contained in the aqueous phase are separated and the lupin protein is separated from the aqueous phase in order to obtain the protein ingredient. The invention is characterised in that for the protein extraction step a pH value of 6≦pH
摘要翻译：本发明涉及一种生产冰淇淋植物蛋白成分的方法。根据所述方法，在蛋白质提取步骤中，将破碎的羽扇豆种子中含有的羽扇豆蛋白的一部分溶解或至少分散在水相中，分离含水相中的任何纤维，并将羽扇豆蛋白与水相相以获得蛋白质成分。本发明的特征在于，对于蛋白质提取步骤，为水相设定pH <6，pH <7。本发明还涉及含有从羽扇豆苷获得的蛋白成分的优选纯的植物性冰淇淋。冰淇淋在口中具有与常规冰淇淋相当的质感，并且部分地超过后者对于冷和乳状纹理的敏感度的质量标准。

60. 发明授权

US07276646B1 Synthetic polynucleotide coding for human lactoferrin, vectors, cell and transgenic plants containing it 失效
标题翻译：编码人乳铁蛋白，载体，细胞和含有它的转基因植物的合成多核苷酸
公开(公告)号：US07276646B1
公开(公告)日：2007-10-02
申请号：US09743823
申请日：1999-07-19
申请人： Corrado Fogher
发明人： Corrado Fogher
IPC分类号： C12N15/82 , A01H5/00 , A23C11/10 , A23L1/00
CPC分类号： C12N15/825 , C07K14/79 , C12N15/8257
摘要： A synthetic polynucleotide encoding human lactoferrin, modified with respect to the natural gene so as to maximize its expression in vegetals, on the basis of the preferential use of the codons is described. Moreover, the vectors containing such sequence, that having regulation elements activated in a controlled way determine its tissue- and stage-specific expression are further described. The vegetal cells and the plants transformed with the afore mentioned vectors, as well as the production processes of functional foods, vegetal milks, and human lactoferrin, utilizing them are also described.
摘要翻译：描述了基于密码子的优先使用编码相对于天然基因修饰的人乳铁蛋白的合成多核苷酸，以便最大化其在植物中的表达。此外，进一步描述含有这种序列的载体，其具有以受控方式活化的调节元件确定其组织和阶段特异性表达。还描述了用上述载体转化的植物细胞和植物，以及利用它们的功能食品，植物乳和人乳铁蛋白的生产过程。

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