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1. 发明授权

US08664361B2 Soy products with reduced levels of sulfite, free radicals and methanethiol 有权
标题翻译：含有亚硫酸盐，自由基和甲硫醇含量降低的大豆制品
公开(公告)号：US08664361B2
公开(公告)日：2014-03-04
申请号：US11516674
申请日：2006-09-07
申请人： William L. Boatright
发明人： William L. Boatright
IPC分类号： A23J1/14
CPC分类号： A23J3/16 , A23C11/103 , A23L11/34 , A23L27/21 , A23V2002/00 , A23V2200/15 , A23V2250/5488 , A23V2250/0616
摘要： Soy products or compositions are treated with a food grade iodate compound or a cystine compound to reduce levels of methanethiol, sulfites and sulfite free-radicals, sulfate free radicals and other free radicals generated from sulfite free radicals in the soy products or compositions by 1% to 95%.
摘要翻译：用食品级碘酸盐化合物或胱氨酸化合物处理大豆产品或组合物，以降低大豆产品或组合物中亚硫酸盐，亚硫酸盐和亚硫酸盐自由基，硫酸盐自由基和其中由亚硫酸盐自由基产生的其它自由基，至95％。

2. 发明授权

US06426112B1 Soy products having improved odor and flavor and methods related thereto 失效
标题翻译：具有改善的气味和风味的大豆制品以及与之有关的方法
公开(公告)号：US06426112B1
公开(公告)日：2002-07-30
申请号：US09621368
申请日：2000-07-21
申请人： William L. Boatright
发明人： William L. Boatright
IPC分类号： A23L1015
CPC分类号： A23J3/16 , A23L11/33 , A23L11/34 , A23L11/37 , A23V2002/00 , A23V2300/21
摘要： The present invention provides improved soy protein products, soy plants and seeds, and methods to produce the soy protein products.
摘要翻译：本发明提供改良的大豆蛋白产品，大豆植物和种子以及生产大豆蛋白产品的方法。

3. 发明授权

US07147878B2 Modified soy products and methods for reducing odor and improving flavor of soy products 失效
标题翻译：改良大豆制品及减少大豆制品风味的方法
公开(公告)号：US07147878B2
公开(公告)日：2006-12-12
申请号：US10421955
申请日：2003-04-24
申请人： William L. Boatright
发明人： William L. Boatright
IPC分类号： A01N65/00 , A61K36/58
CPC分类号： A23C11/103 , A23J3/16 , A23L11/34 , A23L27/21 , A23V2002/00 , A23V2200/15 , A23V2250/5488 , A23V2250/0616
摘要： A method for reducing odor in soy products and compositions containing soy products by adding or admixing a compound having one or more disulfide bonds to the soy product or composition. The disulfide compound includes a peptide containing at least cystine residue, a peptide or polypeptide containing at least one disulfide bond, L-cystine, D-cystine, DL-cystine and any combination thereof.
摘要翻译：通过向大豆产品或组合物中加入或混合具有一个或多个二硫键的化合物，降低大豆制品中含气味的方法和含有大豆制品的组合物。二硫化物包括至少含有胱氨酸残基的肽，含有至少一个二硫键的肽或多肽，L-胱氨酸，D-胱氨酸，DL-胱氨酸及其任何组合。

4. 发明授权

US6107468A Highly soluble protein, method for making, and food products made thereof 失效
标题翻译：高溶性蛋白质，制造方法以及由其制成的食品
公开(公告)号：US6107468A
公开(公告)日：2000-08-22
申请号：US109941
申请日：1998-07-06
申请人： William L. Boatright
发明人： William L. Boatright
IPC分类号： A23J1/14 , A23J3/14 , A23J3/16 , A61K35/78 , A23J1/00
CPC分类号： A23J1/14 , A23J3/14 , A23J3/16 , A23V2002/00
摘要： Disclosed is a method of obtaining a highly soluble protein which method generally includes at least the step of contacting the protein with an amount of antioxidant suitable to raise the solubility of the protein, which method may also be utilized to raise the protein yield of the process. Antioxidants suitable for use in the present invention include substituted and unsubstituted quinones, anisoles, toluenes and tocopherols. Also disclosed is a highly soluble protein which includes a protein and added antioxidant. Further disclosed are food products made from a highly soluble protein. Finally, a method of processing food products is disclosed which at least includes the step of incorporating a highly soluble protein into the food product.
摘要翻译：公开了一种获得高可溶性蛋白质的方法，该方法通常至少包括使蛋白质与适合提高蛋白质溶解度的抗氧化剂的量接触的步骤，该方法也可用于提高该方法的蛋白质产量。适用于本发明的抗氧化剂包括取代和未取代的醌，茴香醚，甲苯和生育酚。还公开了包含蛋白质和添加的抗氧化剂的高度可溶性蛋白质。进一步公开的是由高度可溶性蛋白质制成的食品。最后，公开了一种加工食品的方法，其至少包括将高度可溶性蛋白质掺入食品中的步骤。

5. 发明授权

US5777080A Highly soluble protein, method for making, and food products made thereof 失效
公开(公告)号：US5777080A
公开(公告)日：1998-07-07
申请号：US684817
申请日：1996-07-22
申请人： William L. Boatright
发明人： William L. Boatright
IPC分类号： A23J1/14 , A23J3/14 , A23J3/16 , A61K35/78 , A23J1/00
CPC分类号： A23J1/14 , A23J3/14 , A23J3/16 , A23V2002/00
摘要： Disclosed is a method of obtaining a highly soluble protein which method generally includes at least the step of contacting the protein with an amount of antioxidant suitable to raise the solubility of the protein, which method may also be utilized to raise the protein yield of the process. Antioxidants suitable for use in the present invention include substituted and unsubstituted quinones, anisoles, toluenes and tocopherols. Also disclosed is a highly soluble protein which includes a protein and added antioxidant. Further disclosed are food products made from a highly soluble protein. Finally, a method of processing food products is disclosed which at least includes the step of incorporating a highly soluble protein into the food product.

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