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1. 发明授权

US5855688A Banana starch 失效
标题翻译：香蕉淀粉
公开(公告)号：US5855688A
公开(公告)日：1999-01-05
申请号：US824304
申请日：1997-03-26
申请人： Jaouad Fichtali , Yaw J. Owusu-Ansah , Peter Chang
发明人： Jaouad Fichtali , Yaw J. Owusu-Ansah , Peter Chang
IPC分类号： C08B30/04
CPC分类号： C08B30/04
摘要： A high quality starch, wholesome to be used for food applications is produced from green unpeeled bananas though a cost efficient, commercially viable process. The process steps involve an optional initial comminution, lye milling of the bananas, holding the milled solution for a minimum of 1 hour, sieving to remove pomace and fiber, concentrating, neutralizing the starch solution, dewatering and drying. The final product is of very high quality and devoid of detectable pesticide and/or fungicide residues.
摘要翻译：有益于用于食品应用的高质量淀粉是通过绿色未剥皮香蕉生产的，但经济有效，商业上可行的方法。工艺步骤包括可选的初始粉碎，香蕉的碱液碾磨，将研磨的溶液保持至少1小时，筛分除去果渣和纤维，浓缩，中和淀粉溶液，脱水和干燥。最终产品质量非常高，没有可检测的农药和/或杀真菌剂残留物。

2. 发明授权

US5424081A Chewing gum 失效
标题翻译：口香糖
公开(公告)号：US5424081A
公开(公告)日：1995-06-13
申请号：US144450
申请日：1993-11-02
申请人： Yaw J. Owusu-Ansah , Richard C. Green , Ervin McGrath
发明人： Yaw J. Owusu-Ansah , Richard C. Green , Ervin McGrath
IPC分类号： A23G4/00 , A23G4/06 , A23G4/08 , A23G4/14 , A23G3/30
CPC分类号： A23G4/14 , A23G4/068 , A23G4/08
摘要： A non-adhesive chewing gum base comprising a gluten component and a protein condensing agent which promotes cross-linking among gluten proteins forming the gluten component. Preferably the gluten is a wheat gluten and the protein condensing agent is a tannin. The base may also comprise an emulsifying agent, a plasticizing agent and whole wheat flour. Sweeteners, flavors and colors may be added to the gluten-based mixture to produce a desirable chewing gum. The gluten-based chewing gum is light in texture and will not adhere to dentures or fillings when chewed. Ingredients in the gluten-based chewing gum are all natural and will not be harmful if the gum is accidentally swallowed. The chewing gum is formed through low temperature extrusion or by freeze fragmentation processes.
摘要翻译：一种非粘性口香糖胶基，其包含谷蛋白成分和蛋白质缩合剂，其促进形成麸质成分的麸质蛋白质之间的交联。优选地，面筋是小麦面筋，蛋白质缩合剂是单宁。碱还可以包含乳化剂，增塑剂和全麦面粉。可以将甜味剂，香料和颜色加入到面筋混合物中以产生所需的口香糖。基于面筋的口香糖质地轻盈，咀嚼时不会粘在义齿或馅料上。面筋嚼口香糖中的成分都是天然的，如果口香糖被意外吞咽，则不会有害。口香糖通过低温挤出或通过冷冻碎裂过程形成。

3. 发明授权

US5902622A Natural heat stable flavorings for bakery applications 失效
标题翻译：用于面包店应用的天然热稳定调味品
公开(公告)号：US5902622A
公开(公告)日：1999-05-11
申请号：US658067
申请日：1996-06-04
申请人： Yaw J. Owusu-Ansah , Richard Green
发明人： Yaw J. Owusu-Ansah , Richard Green
IPC分类号： A21D2/36 , A23L27/00 , A23L27/10 , A23L1/28 , A23L1/221 , A23L1/222
CPC分类号： A21D2/36 , A23L27/11 , A23L27/72
摘要： A process is described for producing natural, heat stable flavorings suitable for bakery applications. The flavorings are produced by low-temperature extraction of at least one herb, spice, fruit, nut or other plant material or part thereof with a mixture or an emulsion of an edible oil, water and an emulsifier, followed by separation of the solids matter from the liquid. The liquid flavorings fraction which is itself heat stable is rendered more convenient to use by encapsulation and drying into powder.
摘要翻译：描述了一种用于生产适合面包店应用的天然，热稳定的调味品的方法。通过用食用油，水和乳化剂的混合物或乳液低温萃取至少一种香草，香料，水果，坚果或其他植物材料或其部分，然后分离固体物质，从液体。本身热稳定的液体调味料组分通过包封和干燥成粉末使其更方便使用。

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