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81. 发明申请

US20050048184A1 UHT treated 100 % non-dairy whipping cream 审中-公开
标题翻译： UHT处理100％非乳制奶油
公开(公告)号：US20050048184A1
公开(公告)日：2005-03-03
申请号：US10652743
申请日：2003-08-29
申请人： Michel Arnould , Anne Dombree , Nicolas Lauwers , Dries Roekaerts
发明人： Michel Arnould , Anne Dombree , Nicolas Lauwers , Dries Roekaerts
IPC分类号： A23D7/005 , A23D7/01 , A23L1/19 , A23L1/24 , A23L1/00
CPC分类号： A23D7/0053 , A23D7/011 , A23L9/20 , A23L27/60 , A23V2002/00 , A23V2250/18 , A23V2250/1842 , A23V2250/192 , A23V2250/182 , A23V2250/642 , A23V2250/5108 , A23V2250/506 , A23V2250/507 , A23V2250/5086 , A23V2250/5036 , A23V2250/628 , A23V2250/1614
摘要： The present invention relates to a UHT treated 100% non-dairy whipping cream with high shape stability and/or a very good surface texture and/or an overrun of at least 3.5. Said whipping cream preferably contains less than 2% of trans fatty acids, is free from any dairy product and free from any protein source. The whipping cream according to the present invention can be stored at temperatures up to 20° C. and thereby avoids frozen or cooled transport and/or storage.
摘要翻译：本发明涉及具有高形状稳定性和/或非常好的表面纹理和/或超过至少3.5的UHT处理的100％非乳制搅打奶油。所述搅打奶油优选含有少于2％的反式脂肪酸，不含任何乳制品并且不含任何蛋白质来源。根据本发明的搅打奶油可以在高达20℃的温度下储存，从而避免冷冻或冷却的运输和/或储存。

82. 发明申请

US20050003026A1 Powder or extracts of plant leaves with anti-obesity effects and anti-obesity food comprising them 有权
标题翻译：具有抗肥胖效果的植物叶片的粉末或提取物和包含它们的抗肥胖食物
公开(公告)号：US20050003026A1
公开(公告)日：2005-01-06
申请号：US10640650
申请日：2003-08-14
申请人： Song-Hae Bok , Myung-Hee Kim , Eun-Eai Kim , Mung-Sook Choi , Surk-Sik Moon , Kyu-Tae Chang
发明人： Song-Hae Bok , Myung-Hee Kim , Eun-Eai Kim , Mung-Sook Choi , Surk-Sik Moon , Kyu-Tae Chang
IPC分类号： A23F3/34 , A23L1/24 , A23L1/30 , A23L1/308 , A23L1/39 , A23L2/02 , A61K36/31 , A61K36/44 , A61K36/537 , A61K36/70 , A61K36/752 , A61K36/81 , A61K36/82 , C12G3/04 , A61K35/78
CPC分类号： C12G3/04 , A23F3/34 , A23L2/02 , A23L23/00 , A23L27/60 , A23L33/105 , A23L33/21 , A23V2002/00 , A61K36/44 , A61K36/70 , A23V2200/332 , A23V2200/3262 , A23V2250/21 , A23V2250/212 , A23V2250/2124
摘要： The present invention is related to powder or extracts of plant leaves with anti-obesity effects and anti-obesity food comprising them and more particularly, anti-obesity food compositions comprising powder or extracts of one or more selected from group consisting of persimmon leaves, buckwheat leaves, Chinese matrimony vine leaves, endive leaves, and a ginseng. The present invention is related to compositions comprising plant extracts or powder to reduce the weight of animals or human, and more particularly, boiling water extracts of persimmon leaves, buckwheat leaves and Chinese matrimony vine leaves and powder of persimmon leaves, buckwheat leaves and Chinese matrimony vine leaves were prepared and administered to animals or human to confirm effects of reduction of their weight and then health foods comprising the extracts or powder are produced wherein the healthy foods have very excellent effects on the reduction of weight of animals or human without side effects, thereby they have prominent effects on healthy food industry.
摘要翻译：本发明涉及具有抗肥胖作用的植物叶的粉末或提取物以及包含它们的抗肥胖食物，更具体地，涉及包含选自柿子，荞麦叶子，中国人的藤蔓叶，叶子和人参。本发明涉及包含植物提取物或粉末以减少动物或人的重量的组合物，更具体地说，涉及柿子叶，荞麦叶和中国红花藤叶的沸水提取物以及柿子叶，荞麦叶和中国人的结婚粉制备藤叶并施用于动物或人体以确认其重量降低的效果，然后产生包含提取物或粉末的保健食品，其中健康食品对动物或人的重量的减轻具有非常优异的影响而没有副作用，对健康食品行业有显着影响。

83. 发明授权

US06783271B1 Rotary dispergator, method of producing food products with the use thereof and food products produced by this method 失效
标题翻译：旋转分散器，使用该食品的方法以及通过该方法生产的食品
公开(公告)号：US06783271B1
公开(公告)日：2004-08-31
申请号：US10049786
申请日：2002-02-15
申请人： Vladimir Grigorievich Makarenko , Mikhail Grigorievich Makarenko , Sergei Petrovich Kildyashev , Mikhail Stepanovich Oshurkov , Sergei Alexandrovich Saushkin , Anatoly Nikolaevich Parfenov
发明人： Vladimir Grigorievich Makarenko , Mikhail Grigorievich Makarenko , Sergei Petrovich Kildyashev , Mikhail Stepanovich Oshurkov , Sergei Alexandrovich Saushkin , Anatoly Nikolaevich Parfenov
IPC分类号： B01F506
CPC分类号： B01F7/00758 , A23L11/07 , A23L27/60 , B01F3/0807 , B01F7/00766 , B01F2215/0422 , B01F2215/0431
摘要： A rotary dispergator comprises a rotor (4) set on a shaft (5) of a stator (2) having a coaxial row of teeth (7) and an outer concentric row of straightening blades (8), encompassing the rotor (4) from the outside, the width of radial cuts between the straightening blades (8) of the stator (2) being several times smaller than their length. The rotor (4) has an impeller comprised of straight or curved blades (10), as well as a coaxial row of blades (11). A method of producing food products consists in that with the help of the dispergator a mechano-acoustic effect with an intensity of 100-500 W/kg of product is produced on the material to be comminuted placed into a container. With the use of rotary dispergator, various food products based on a vegetable material are produced: a soybean paste, a mayonnaise.
摘要翻译：旋转分流器包括设置在具有同轴齿列（7）的定子（2）的轴（5）上的转子（4）和包括转子（4）的外同心排的矫直叶片（8）外部，定子（2）的矫直刀片（8）之间的径向切割宽度比其长度小几倍。转子（4）具有由直的或弯曲的叶片（10）以及同轴的叶片（11）组成的叶轮。生产食品的方法在于，借助于分散剂，在放入容器中的待粉碎材料上产生强度为100-500W / kg产品的机械声学效应。使用旋转分散器，生产基于植物材料的各种食品：大豆酱，蛋黄酱。

84. 发明申请

US20040156972A1 Oil or fat compositions 有权
标题翻译：油或脂肪组成
公开(公告)号：US20040156972A1
公开(公告)日：2004-08-12
申请号：US10660722
申请日：2003-09-12
申请人： Kao Corporation
发明人： Tsutomu Nishide , Shigemi Tsuchiya , Shin Koike , Yoshinobu Nakajima , Yoshinori Inagawa , Masashi Yano , Yoshio Kawaseki
IPC分类号： A23D007/00
CPC分类号： A21D2/16 , A23D7/0053 , A23D7/0056 , A23D7/011 , A23D7/013 , A23D7/015 , A23D9/007 , A23D9/013 , A23L27/60 , A23L33/11
摘要： Oil or fat compositions contain the following ingredients: (A) an oil or fat containing from 60 to 100% by weight of diglyceride, by 100 parts by weight of the oil or fat composition, the diglyceride further comprising fatty acids, wherein the amount of fatty acids that are unsaturated is from 80 to 100 wt. %, by 100 parts by weight of the diglyceride; (B) from 0.001 to 1 % by weight of ingredient (A) of a carboxylic acid selected from C2-8 hydroxycarboxylic acids, dicarboxylic acids and tricarboxylic acids, and salts derivatives thereof, and mixtures thereof; (C) from 0.001 to 5 % by weight of ingredient (A) of an antioxidant; and (D) from 0.05 to 4.7 % by weight of ingredient (A) of a plant sterol. Each of these preferred oil or fat compositions has a high diglyceride content having excellent health-promoting functions, and even in cold temperature areas or high-humidity areas, has improved external appearance, is good in work efficiency during cooking and also in the flavor and texture of cooked foods. Packaged edible oils or fats are also disclosed.
摘要翻译：油或脂肪组合物含有以下成分：（A）含有60至100重量％甘油二酯的油或脂肪，100重量份油或脂肪组合物，甘油二酯还包含脂肪酸，其中，不饱和脂肪酸为80〜100wt。％，100重量份的甘油二酯; （B）0.001至1重量％的选自C 2-8羟基羧酸，二羧酸和三羧酸的羧酸成分（A）及其盐衍生物及其混合物; （C）0.001〜5重量％的抗氧化剂成分（A）; 和（D）0.05至4.7重量％的植物甾醇成分（A）。这些优选的油或脂肪组合物中的每一种具有优异的促进健康功能的甘油二酯含量高，即使在寒冷的温度区域或高湿度区域也具有改善的外观，烹饪时的加工效率以及风味和熟食的质地。还公开了包装的食用油或脂肪。

85. 发明申请

US20040151824A1 Oil composition 审中-公开
标题翻译：油组成
公开(公告)号：US20040151824A1
公开(公告)日：2004-08-05
申请号：US10761358
申请日：2004-01-22
申请人： Kao Corporation
发明人： Shin Koike , Naoki Hosoya , Takeshi Yasumasu
IPC分类号： A23L001/24
CPC分类号： C11C3/10 , A23D9/00 , A23D9/007 , A23D9/013 , A23L27/60 , A23L33/115 , A23V2002/00 , A61K31/202 , C11C3/06 , A23V2250/1868
摘要： The invention relates to oil composition comprising 0.1 to 59.8% by weight of a triglyceride, 40 to 99.7% by weight of a diglyceride, 0.1 to 10% by weight of a monoglyceride and at most 5% by weight of a free fatty acid, wherein contents of null3 type unsaturated acyl groups having at least 20 carbon atoms and monoenoic acyl groups in acyl groups constituting the diglyceride are 15 to 89.5% by weight and 10 to 84.5% by weight, respectively: and oral medicinal compositions and foods comprising such an oil composition. The oil composition effectively develops physiological functions derived from null3 type unsaturated fatty acids, such as inhibition of platelet aggregation, and is excellent in effect of facilitating combustion of body fat, oxidation stability, flavor and the like, and also excellent in flowability.
摘要翻译：本发明涉及包含0.1至59.8重量％的甘油三酯，40至99.7重量％的甘油二酯，0.1至10重量％的单酸甘油酯和至多5重量％的游离脂肪酸的油组合物，其中构成甘油二酯的酰基中具有至少20个碳原子的ω3型不饱和酰基和单烯酰基的含量分别为15〜89.5重量％，10〜84.5重量％，口服药物组合物和含有这种油的食品组成。油组合物能够有效地发挥来自ω-3型不饱和脂肪酸的生理功能，例如抑制血小板聚集，并且在促进身体脂肪燃烧，氧化稳定性，风味等方面优异的效果以及流动性优异。

86. 发明申请

US20040151805A1 Soy protein as an emulsifier for starch-based salad dressing 失效
标题翻译：大豆蛋白作为淀粉基沙拉酱的乳化剂
公开(公告)号：US20040151805A1
公开(公告)日：2004-08-05
申请号：US10358912
申请日：2003-02-05
申请人： Kraft Foods Holdings, Inc.
发明人： Song Gao , Wen-Sherng Chen , Adedayo Olad?apos;Po Doherty , Reynell Grant , Pernell Showers
IPC分类号： A23L001/20
CPC分类号： A23J3/16 , A23L11/07 , A23L27/60 , A23V2002/00 , A23V2200/222 , A23V2250/5488
摘要： Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole egg as an emulsifier in the starch-based salad dressing. The soy protein may be untreated, heat or enzyme treated, or may be treated according to other optional treatments. The soy protein is blended with the egg yolk or whole egg (if included), salt, spices, sugar, high fructose corn syrup, and soybean oil to make a premix. A starch base is made separately from water, starch, sugar, and acid. The premix and starch base are then mixed and homogenized to form the starch-based salad dressing composition.
摘要翻译：以淀粉为基础的沙拉酱组合物利用大豆蛋白作为乳化剂和制备这种组合物。大豆蛋白质在淀粉类沙拉酱中代替大量的全部蛋黄或全蛋，作为乳化剂。大豆蛋白可以是未经处理的，加热的或酶处理的，或者可以根据其它任选的处理进行处理。将大豆蛋白与蛋黄或全蛋（如果含有），盐，香料，糖，高果糖玉米糖浆和大豆油混合以制备预混物。淀粉基与水，淀粉，糖和酸分开制成。然后将预混合物和淀粉基质混合并均化以形成基于淀粉的沙拉酱组合物。

87. 发明申请

US20040137138A1 Composite containing fine cellulose 有权
标题翻译：含有精细纤维素的复合材料
公开(公告)号：US20040137138A1
公开(公告)日：2004-07-15
申请号：US10479035
申请日：2003-11-26
发明人： Yasushi Kawamura , Yuka Itou , Nobuyoshi Mochihara , Yoshihito Yaginuma , Kouchi Noda , Akihiro Sakamoto
IPC分类号： A23G003/00
CPC分类号： A23G9/34 , A23C9/137 , A23G9/04 , A23G9/52 , A23G2200/06 , A23L27/60 , A23L29/238 , A23L29/262 , A23L29/27 , A23V2002/00 , A23V2250/5108 , A23V2250/5086 , A23V2250/507 , A23V2250/5114
摘要： A fine-cellulose-containing complex comprising 60 to 80 wt % of fine cellulose, 2 to 12 wt % of locust bean gum, 0.5 to 8 wt % of xanthan gum and 0 to 37.5 wt % of a hydrophilic material(s), said complex being such powder that the average particle size of particles formed by mild dispersion of the complex in water at 85null C. is 60 nullm or less, the proportion of particles with a particle size of 100 nullm or more among the formed particles is 30 vol % or less based on the total volume of the formed particles, and a colloid fraction in the case of vigorous dispersion of the complex in water at 25null C. is 30% or less.
摘要翻译：含有60〜80重量％的细纤维素，2〜12重量％的刺槐豆胶，0.5〜8重量％的黄原胶和0〜37.5重量％的亲水性物质的细纤维素复合物，复合物是这样的粉末，使得配合物在85℃下在水中温和分散形成的颗粒的平均粒径为60μm以下，所形成的颗粒中粒径为100μm以上的颗粒的比例为30 基于所形成的颗粒的总体积的体积％以下，并且在25℃下复合物在水中剧烈分散的情况下的胶体部分为30％以下。

88. 发明授权

US06761289B1 Preparation and metering of components mixed with Co2 有权
标题翻译：与Co2混合的组分的制备和计量
公开(公告)号：US06761289B1
公开(公告)日：2004-07-13
申请号：US10018910
申请日：2001-12-18
申请人： Giorgio Valentini , Claudio Menicagli
发明人： Giorgio Valentini , Claudio Menicagli
IPC分类号： B65D8314
CPC分类号： F17C11/00 , A01N25/06 , A01N59/00 , A23C9/1322 , A23C9/1522 , A23D7/06 , A23D9/06 , A23L2/52 , A23L2/54 , A23L3/3418 , A23L27/60 , A23L33/155 , A23L33/16 , A61L2/20 , C02F1/76 , C02F1/763 , F17C1/00 , F17C1/005 , F17C2201/0104 , F17C2201/056 , F17C2201/058 , F17C2203/0617 , F17C2203/0643 , F17C2205/0323 , F17C2205/0376 , F17C2209/228 , F17C2221/013 , F17C2221/014 , F17C2221/016 , F17C2221/017 , F17C2223/0123 , F17C2223/013 , F17C2223/0153 , F17C2223/033 , F17C2223/035 , F17C2223/045 , F17C2223/047 , F17C2260/011 , F17C2270/0736 , F17C2270/0745 , A01N59/04 , A01N25/24 , A01N25/22 , A01N25/04 , A01N25/02 , A01N2300/00
摘要： A method is described for preparing mixtures of salts and/or other substances in general, including calcium and magnesium salts with carbon dioxide in pressurized containers, for the purpose of producing systems for the delivery of said mixtures in soluble form and at a predetermined and constant saline concentration, for a wide variety of applications. The mixtures containing the substances are prepared in a stirred reactor under a pressure of carbon dioxide, and from there are brought into use after they have been transferred into containers that are suitable for maintaining the internal pressure generated by the carbon dioxide in the form of vapor, in the form of a liquid/vapor mixture or under supercritical conditions.
摘要翻译：描述了一种用于制备盐和/或其他物质的混合物的方法，一般包括与加压容器中的二氧化碳的钙盐和镁盐，用于生产用于递送所述可溶形式的混合物并以预定和恒定的体系盐浓度，适用范围广泛。含有物质的混合物在二氧化碳的压力下在搅拌反应器中制备，并且在它们被转移到适合于保持二氧化碳产生的内部压力为蒸气形式的容器中之后被使用，以液体/蒸气混合物的形式或在超临界条件下。

89. 发明申请

US20040101613A1 Reduced sourness emulsion 审中-公开
标题翻译：减酸乳液
公开(公告)号：US20040101613A1
公开(公告)日：2004-05-27
申请号：US10305577
申请日：2002-11-27
申请人： Unilever Bestfoods North America
发明人： Guy Levi
IPC分类号： A23D007/00
CPC分类号： A23D7/06 , A23D7/0053 , A23D7/011 , A23L23/00 , A23L27/60 , A23L33/20
摘要： The invention is directed to w/o/w emulsions that are microbiologically stable and free of a distinct sour taste. The w/o/w emulsions have at least about 50% by weight of the total amount of acidulant utilized in the emulsion within the primary phase. The w/o/w emulsion of this invention can be used as a base for a variety of end use products.
摘要翻译：本发明涉及w / o / w乳剂，它们是微生物学上稳定的且没有不同的酸味。 w / o / w乳液具有在主相中乳液中使用的酸化剂总量的至少约50重量％。本发明的w / o / w乳液可用作各种最终用途产品的基料。

90. 发明申请

US20040028801A1 Soy protein-containing imitation dairy compositions and methods of making 有权
公开(公告)号：US20040028801A1
公开(公告)日：2004-02-12
申请号：US10217338
申请日：2002-08-12
申请人： Kraft Foods Holdings, Inc.
发明人： Song Gao , Wen-Sherng Chen , Veronic M. Harrison
IPC分类号： A23J001/00
CPC分类号： A23J3/16 , A23C11/06 , A23C11/103 , A23L27/60 , A23L33/185
摘要： This invention relates to use of soy protein to replace sodium caseinate or other dairy proteins in imitation dairy compositions. The invention relates to the imitation dairy compositions and methods of making such compositions. The stable, healthful and cost-effective composition is most desirably obtained when soy flour is treated prior to making the composition, either by heat treatment or protease treatment. This invention is especially directed to preparation of dips wherein a substantial amount, and preferably essentially all, dairy protein is replaced with soy protein.

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