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1. 发明申请

US20090041918A1 NON-COHESIVE WAXY FLOURS AND METHOD OF PREPARATION 审中-公开
标题翻译：非吸收性WAXY FLOURS及其制备方法
公开(公告)号：US20090041918A1
公开(公告)日：2009-02-12
申请号：US12172204
申请日：2008-07-11
申请人： Yong-Cheng Shi
发明人： Yong-Cheng Shi
IPC分类号： A21D6/00 , A23L1/10
CPC分类号： A21D6/003 , A23L29/212
摘要： Waxy flour products exhibiting noncohesive textures and methods of making same are disclosed, with an example of the method comprising the steps of: Obtaining a waxy flour; and heat treating the waxy flour, wherein the pH of the waxy flour is not adjusted during this method.
摘要翻译：公开了具有非粘性纹理的蜡状面粉产品及其制造方法，该方法的实例包括以下步骤：获得蜡质面粉; 并对该蜡质粉进行热处理，其中在该方法中蜡调面粉的pH值未调整。

2. 发明申请

US20060263503A1 Flour composition with increased total dietary fiber, process of making, and uses thereof 审中-公开
标题翻译：具有增加的总膳食纤维，制备方法及其用途的面粉组合物
公开(公告)号：US20060263503A1
公开(公告)日：2006-11-23
申请号：US11131589
申请日：2005-05-18
申请人： Monika Okoniewska , Wolfgang Bindzus , Ian Brown , Robert Skorge , Yong-Cheng Shi , Tarak Shah
发明人： Monika Okoniewska , Wolfgang Bindzus , Ian Brown , Robert Skorge , Yong-Cheng Shi , Tarak Shah
IPC分类号： A21D10/00
CPC分类号： C08B30/12 , A21D6/003 , A23L7/198 , A23L33/22 , A23V2002/00 , A23V2250/5104 , A23V2200/328
摘要： High amylose flour may be processed by a short hydrothermal treatment to increase its total dietary fiber (TDF) content. These flours may be prepared by heating a high amylose flour at a total water content of from about 10 to 50% by weight at a temperature of from about 80 to 160° C., for about 0.5 to 15 minutes at target temperature. This invention further relates to products which contain the high TDF flour, including food products.
摘要翻译：高直链淀粉粉可以通过短水热处理加工，以增加其总膳食纤维（TDF）含量。这些面粉可以通过在约80至160℃的温度下加热约10至50重量％的总含水量的高直链淀粉来在目标温度下加热约0.5至15分钟来制备。本发明还涉及含有高TDF面粉（包括食品）的产品。

3. 发明授权

US06096524A Chemically derived maltodextrins 失效
标题翻译：化学衍生的麦芽糖糊精
公开(公告)号：US06096524A
公开(公告)日：2000-08-01
申请号：US78766
申请日：1998-05-14
申请人： Yong-Cheng Shi , James L. Eden , James J. Kasica
发明人： Yong-Cheng Shi , James L. Eden , James J. Kasica
IPC分类号： C08B31/04 , C08B31/12 , C09J103/02 , C09J103/06 , C12P19/14
CPC分类号： C08B31/04 , C08B31/12 , C09J103/02 , C09J103/06 , C12P19/14
摘要： High solids maltodextrin syrups, some of which are useful as the base for remoistenable adhesives, are prepared by a high solids alpha amylase enzyme conversion process. They are characterized by their high solids content (at least 55 wt. %) and light color. A granular chemically derivatized, optionally converted, starch having a degree of substitution of greater than about 0.01 and less than about 0.5 is used as the starting material. The maltodextrins have a reducing sugar content of about 5-19 dextrose equivalent and a distinct polymodal molecular weight distribution. When a granular highly esterified starch (D.S. of 0.5-1.8) is used as the starting material in the high solids process, the resulting enzyme-converted, esterified maltodextrins are characterized by their improved water dispersibility.
摘要翻译：高固体麦芽糖糊精糖浆，其中一些可用作可再次接合的粘合剂的基质，通过高固体含量的α淀粉酶转化方法制备。它们的特征在于其高固体含量（至少55重量％）和浅色。使用具有大于约0.01且小于约0.5的取代度的粒状化学衍生的，任选转化的淀粉作为起始原料。麦芽糖糊精具有约5-19葡萄糖当量的还原糖含量和不同的多模态分子量分布。当高固含量的淀粉（D.S.为0.5-1.8）被用作起始原料时，所得酶转化的酯化麦芽糊精的特征在于它们的水分散性提高。

4. 发明授权

US5932639A Maltodextrin-based adhesives 失效
标题翻译：麦芽糖糊精类粘合剂
公开(公告)号：US5932639A
公开(公告)日：1999-08-03
申请号：US841555
申请日：1997-04-30
申请人： James L. Eden , Yong-Cheng Shi , Russell J. Nesiewicz , Joseph Wieczorek, Jr.
发明人： James L. Eden , Yong-Cheng Shi , Russell J. Nesiewicz , Joseph Wieczorek, Jr.
IPC分类号： C08B30/12 , C08L3/00 , C08L23/08 , C09J103/00 , C09J131/04 , C12P19/14 , C08L3/02 , C08B31/00
CPC分类号： C09J103/00 , C08B30/12 , C09J131/04 , C12P19/14 , C08L23/08 , C08L3/00
摘要： The present invention is directed to remoistenable and non-remoistenable adhesives which contain at least about 50 wt % of a maltodextrin syrup having a reducing sugar content of about 5-19 dextrose equivalent and solids content of about 60-80 % water, and an effective amount of other conventional adhesive additives. When the adhesive is a remoistenable adhesive, a chemically derivatized starch having an amylose content of 40 % or less and a D.S. of about 0.01 to less than about 0.50 is used. A preferred remoistenable adhesive also contains polyvinyl acetate and/or ethylene vinyl acetate in an amount from about 15-90 wt. % The maltodextrin syrup is prepared from a converted or a non-converted, chemically derivatized or underivatized granular starch, by a high solids, single phase enzyme conversion process. When derivatized, the maltodextrin has (i) substituents in an amount sufficient to provide a degree of substitution between greater than about 0.01 and less than about 0.50. Some of the chemically-derivatized maltodextrins have a polymodal molecular weight distribution with one peak between about 630-1600 daltons and at least one other peak between about 1600-2,500,000 daltons.
摘要翻译：本发明涉及可再致密和不可再粘合的粘合剂，其包含至少约50重量％的具有约5-19葡萄糖当量的还原糖含量和约60-80％水的固体含量的麦芽糖糊精糖浆，并且有效其他常规粘合剂添加剂的量。当粘合剂是可再粘合的粘合剂时，使用直链淀粉含量为40％以下且D.S.为约0.01至小于约0.50的化学衍生淀粉。优选的可再粘合粘合剂还含有约15-90重量％的聚乙酸乙烯酯和/或乙烯 - 乙酸乙烯酯。％通过高固体，单相酶转化方法，由转化的或未转化的，化学衍生的或未衍生的颗粒淀粉制备麦芽糖糊精糖浆。当衍生化时，麦芽糖糊精具有（i）足以提供大于约0.01至小于约0.50的取代度的量的取代基。一些化学衍生的麦芽糖糊精具有多模态分子量分布，在约630-1600道尔顿之间具有一个峰，在约1600-2,500,000道尔顿之间具有至少一个其它峰。

5. 发明申请

US20060251792A1 Rice flour composition with enhanced process tolerance and solution stability 审中-公开
标题翻译：米粉组合物具有增强的工艺耐受性和溶液稳定性
公开(公告)号：US20060251792A1
公开(公告)日：2006-11-09
申请号：US11401004
申请日：2006-04-10
申请人： Roxanna Shariff , Wolfgang Bindzus , Yong-Cheng Shi , Tarak Shah , Vincent Green
发明人： Roxanna Shariff , Wolfgang Bindzus , Yong-Cheng Shi , Tarak Shah , Vincent Green
IPC分类号： A21D2/00
CPC分类号： A21D6/003 , A23L7/198 , A23L29/225
摘要： The present invention relates to a rice flour composition with enhanced process tolerance and solution stability, the method of making such flour, and uses thereof. The flour is prepared by heat-moisture treatment of a low amylose rice flour. The resultant flour is useful in a variety of industrial applications, particularly in foods.
摘要翻译：本发明涉及具有增强的工艺耐受性和溶液稳定性的米粉组合物，制造这种面粉的方法及其用途。通过低直链淀粉米粉的热湿处理制备面粉。所得面粉可用于各种工业应用，特别是在食品中。

6. 发明授权

US06890571B2 Slowly digestible starch product 失效
标题翻译：缓慢消化淀粉制品
公开(公告)号：US06890571B2
公开(公告)日：2005-05-10
申请号：US10145302
申请日：2002-05-14
申请人： Yong-Cheng Shi , Xiaoyuan Cui , Anne M. Birkett , Michael G. Thatcher
发明人： Yong-Cheng Shi , Xiaoyuan Cui , Anne M. Birkett , Michael G. Thatcher
IPC分类号： A23L1/10 , A21D2/18 , A23L1/09 , C08B30/00 , C08B30/06 , C08B30/12
CPC分类号： C12Y302/01068 , A21D2/186 , A23L29/35 , C08B30/12 , C08L3/02
摘要： This patent pertains to a slowly digestible starch prepared by debranching low amylose starches, particularly by isoamylase. Such slowly digestible starches are useful in edible products, including nutritional supplements.
摘要翻译：该专利涉及通过将低直链淀粉，特别是通过异淀粉酶脱支制备的缓慢消化的淀粉。这种缓慢消化的淀粉在可食用产品中是有用的，包括营养补充剂。

7. 发明申请

US20050042331A1 Starches for reduced fat in fried foods systems 审中-公开
标题翻译：油炸食品系统中减脂的淀粉
公开(公告)号：US20050042331A1
公开(公告)日：2005-02-24
申请号：US10646429
申请日：2003-08-22
申请人： Robert Billmers , Yong-Cheng Shi , Deborah Dihel
发明人： Robert Billmers , Yong-Cheng Shi , Deborah Dihel
IPC分类号： A23L1/00 , A23L1/0522 , A23L1/217 , A23G3/00
CPC分类号： A23L19/18 , A23L29/219 , A23P20/12
摘要： This patent pertains to starch coatings containing starch succinates for reduced fat fried foods with acceptable taste, texture and appearance. The starches of this invention are applied to the food substrate before frying and act as a barrier to the absorption of the frying media (oil).
摘要翻译：该专利涉及含有淀粉琥珀酸盐的淀粉涂层，用于具有可接受味道，质地和外观的减脂油炸食品。本发明的淀粉在煎炸之前应用于食品基材，并且作为油炸介质（油）的吸收的屏障。

8. 发明授权

US06664389B1 Highly resistant granular starch 失效
标题翻译：高度耐磨的颗粒淀粉
公开(公告)号：US06664389B1
公开(公告)日：2003-12-16
申请号：US09671523
申请日：2000-09-27
申请人： Yong-Cheng Shi , Roger Jeffcoat
发明人： Yong-Cheng Shi , Roger Jeffcoat
IPC分类号： C08B3100
CPC分类号： C08B30/12 , A23L29/212 , A23L29/35 , C08B30/20
摘要： Highly resistant granular starches may be produced which have unique and useful properties, including high enzyme resistance, dietary fiber, a unique molecular weight distribution, a high melting temperature and a high heat of gelatinization (Delta H) indicative of excellent processing tolerance. These starches may be prepared for example by heating a high amylose starch having at least 40% by weight amylose content and at a percent moisture and temperature insufficient to destroy the granular nature of the starch, and digesting the amorphous regions using alpha-amylase or a chemical reagent.
摘要翻译：可以生产具有独特且有用的特性的高抗性颗粒状淀粉，包括高耐酶性，膳食纤维，独特的分子量分布，高熔融温度和高的凝胶化热（Delta H），表明优异的加工耐受性。这些淀粉可以例如通过加热具有至少40重量％直链淀粉含量的高直链淀粉和水分和温度百分比不足以破坏淀粉的颗粒性质，以及使用α-淀粉酶或化学试剂。

9. 发明授权

US09458252B2 Starch esters and method of preparation 有权
标题翻译：淀粉酯及其制备方法
公开(公告)号：US09458252B2
公开(公告)日：2016-10-04
申请号：US13146631
申请日：2010-02-03
申请人： Yong-Cheng Shi , Yanjie Bai
发明人： Yong-Cheng Shi , Yanjie Bai
IPC分类号： C08B31/04 , C08L3/06
CPC分类号： C08B31/04 , C08L3/06
摘要： A lipophilic starch is provided along with methods of making the same. The starch is prepared by modifying the starch with an organic acid anhydride reagent, such as octenyl succinic anhydride, drying the modified starch to a moisture content of less than 15% by weight, and then heat treating the dried starch at a temperature of at least 100° C. for at least one minute.
摘要翻译：提供亲脂性淀粉及其制备方法。通过用有机酸酐试剂如辛烯基琥珀酸酐改性淀粉来制备淀粉，将改性淀粉干燥至含水量小于15重量％，然后在至少至少的温度下热处理干燥的淀粉 100°C至少一分钟。

10. 发明授权

US07138035B2 Process for the selective modification of carbohydrates by peroxidase catalyzed oxidation 失效
公开(公告)号：US07138035B2
公开(公告)日：2006-11-21
申请号：US09851069
申请日：2001-05-08
申请人： Xiaoyuan Cui , A. Levent Cimecioglu , Yong-Cheng Shi
发明人： Xiaoyuan Cui , A. Levent Cimecioglu , Yong-Cheng Shi
IPC分类号： D21H17/25 , D21H17/28 , D06M16/00
CPC分类号： C08B31/18 , C08B15/00 , C08B15/02 , C08B15/04 , C08B31/00 , C08B37/00 , C08B37/0087 , D21C9/002 , D21H17/28
摘要： The present invention relates to an environmentally friendly process for the selective oxidation of carbohydrates. The process comprises the addition of a hydroperoxide, including hydrogen peroxide, to a carbohydrate having primary alcohol groups, particularly including polysaccharides, wherein said carbohydrate is contact with a nitroxyl radical mediator and the process is catalyzed by a peroxidase enzyme in the presence of halide ions.

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