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1. 发明授权

US08163324B2 Production of low calorie, extruded, expanded foods having a high fiber content 有权
标题翻译：生产具有高纤维含量的低热量，挤出，膨胀食品
公开(公告)号：US08163324B2
公开(公告)日：2012-04-24
申请号：US12631587
申请日：2009-12-04
申请人： Jeanny E. Zimeri , Lynn Haynes , Allan R. Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
发明人： Jeanny E. Zimeri , Lynn Haynes , Allan R. Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
IPC分类号： A21D13/00
CPC分类号： A23L7/17 , A23L7/117 , A23P30/20
摘要： An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
摘要翻译：挤出的，直接膨胀的高纤维低热量食品，例如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过替换大部分而显着挤出挤出功能和挤出性能的至少一种面粉与糊化的，抗酶的淀粉III型成分或填充剂作为低热量的高纤维面粉代用品。抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力克淀粉基膨胀剂。凝胶化的淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模具温度和模具压力至少约150psig的挤出之后可以为至少约90重量％。

2. 发明授权

US07771762B2 Enzymatic process to produce highly functional soy protein from crude soy material 有权
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：US07771762B2
公开(公告)日：2010-08-10
申请号：US12191954
申请日：2008-08-14
申请人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
发明人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
IPC分类号： C12P21/06
CPC分类号： A21D13/064 , A23C11/103 , A23C11/106 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23G2200/10 , A23G2200/14 , A23J1/14 , A23J3/16 , A23L5/49 , A23L11/30 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2300/34 , C12G3/02 , A23V2250/70 , A23V2250/156 , A23V2200/21 , A23V2250/5118 , A23V2250/5488 , A23V2200/15 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/6416 , A23V2250/5114 , A23V2250/1842
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。

3. 发明申请

US20120276268A1 PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT 有权
标题翻译：生产含有高纤维含量的低卡路里，挤压，膨胀的食品
公开(公告)号：US20120276268A1
公开(公告)日：2012-11-01
申请号：US13437485
申请日：2012-04-02
申请人： Jeanny E. ZIMERI , Lynn HAYNES , Allan OLSON , Vijay Kumar ARORA , Louise SLADE , Harry LEVINE , Meera KWEON
发明人： Jeanny E. ZIMERI , Lynn HAYNES , Allan OLSON , Vijay Kumar ARORA , Louise SLADE , Harry LEVINE , Meera KWEON
IPC分类号： A21D13/00
CPC分类号： A23L7/17 , A23L7/117 , A23P30/20
摘要： Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
摘要翻译：挤出，直接膨胀的高纤维低热量食品，如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过更换大部分的至少一种含有凝胶化，耐酶的淀粉III型成分或作为低热量的高纤维面粉替代物的填充剂的面粉。抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力克淀粉基膨胀剂。凝胶化淀粉基填充剂的总膳食纤维保留率在挤出后至少约90重量％，模头温度至少约100℃，模压至少约150psig。

4. 发明授权

US07648723B2 Production of low calorie, extruded, expanded foods having a high fiber content 有权
标题翻译：生产具有高纤维含量的低热量，挤出，膨胀食品
公开(公告)号：US07648723B2
公开(公告)日：2010-01-19
申请号：US11258759
申请日：2005-10-26
申请人： Jeanny E. Zimeri , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
发明人： Jeanny E. Zimeri , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
IPC分类号： A21D13/00
CPC分类号： A23L7/17 , A23L7/117 , A23P30/20
摘要： An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
摘要翻译：挤出的，直接膨胀的高纤维低热量食品，例如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过替换大部分而显着挤出挤出功能和挤出性能的至少一种面粉与糊化的，抗酶的淀粉III型成分或填充剂作为低热量的高纤维面粉代用品。抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力克淀粉基膨胀剂。凝胶化淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模头温度和至少约150psig的模头压力的挤出之后可以为至少约90重量％。

5. 发明授权

US08563065B2 Production of low calorie, extruded, expanded foods having a high fiber content 有权
标题翻译：生产具有高纤维含量的低热量，挤出，膨胀食品
公开(公告)号：US08563065B2
公开(公告)日：2013-10-22
申请号：US13437485
申请日：2012-04-02
申请人： Jeanny E. Zimeri , Lynn Haynes , Allan R. Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
发明人： Jeanny E. Zimeri , Lynn Haynes , Allan R. Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
IPC分类号： A21D13/00
CPC分类号： A23L7/17 , A23L7/117 , A23P30/20
摘要： Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
摘要翻译：挤出，直接膨胀的高纤维低热量食品，如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过更换大部分的至少一种含有凝胶化，耐酶的淀粉III型成分或作为低热量的高纤维面粉替代物的填充剂的面粉。抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力克淀粉基膨胀剂。凝胶化淀粉基填充剂的总膳食纤维保留率在挤出后至少约90重量％，模头温度至少约100℃，模压至少约150psig。

6. 发明申请

US20100080883A1 PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT 有权
标题翻译：生产含有高纤维含量的低卡路里，挤压，膨胀的食品
公开(公告)号：US20100080883A1
公开(公告)日：2010-04-01
申请号：US12631587
申请日：2009-12-04
申请人： Jeanny E. ZIMERI , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
发明人： Jeanny E. ZIMERI , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
IPC分类号： A21D13/08 , A21D13/00
CPC分类号： A23L7/17 , A23L7/117 , A23P30/20
摘要： An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
摘要翻译：挤出的，直接膨胀的高纤维低热量食品，例如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过替换大部分而显着挤出挤出功能和挤出性能的至少一种面粉与糊化的，抗酶的淀粉III型成分或填充剂作为低热量的高纤维面粉代用品。抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力克淀粉基膨胀剂。凝胶化的淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模具温度和模具压力至少约150psig的挤出之后可以为至少约90重量％。

7. 发明申请

US20080299607A1 Enzymatic Process To Produce Highly Functional Soy Protein from Crude Soy Material 有权
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：US20080299607A1
公开(公告)日：2008-12-04
申请号：US12191954
申请日：2008-08-14
申请人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
发明人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
IPC分类号： C12P21/06
CPC分类号： A21D13/064 , A23C11/103 , A23C11/106 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23G2200/10 , A23G2200/14 , A23J1/14 , A23J3/16 , A23L5/49 , A23L11/30 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2300/34 , C12G3/02 , A23V2250/70 , A23V2250/156 , A23V2200/21 , A23V2250/5118 , A23V2250/5488 , A23V2200/15 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/6416 , A23V2250/5114 , A23V2250/1842
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。

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