专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

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。

6. 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.

7. 发明授权

US07070822B1 Powdered adhesive for foods 有权
标题翻译：粉状粘合剂食品
公开(公告)号：US07070822B1
公开(公告)日：2006-07-04
申请号：US10327023
申请日：2002-12-20
申请人： Yong-Cheng Shi , Yayun Liu , Robert L. Billmers , Russell Stoop , David Huang
发明人： Yong-Cheng Shi , Yayun Liu , Robert L. Billmers , Russell Stoop , David Huang
IPC分类号： A23L1/09
CPC分类号： A23L29/35 , A23L29/219
摘要： The present invention is directed toward a free flowing powdered blend of a polysaccharide and a crystalline polyol for use as an edible adhesive for particulate materials such as seasonings and flavorings. The powdered adhesive blend can easily be mixed with seasonings or flavorings and will melt during a heating process to a sticky viscose liquid capable of adhering seasoning particles to the food substrate. The blends of the present invention have the benefits of being easy to prepare, use and store as they will stay a free flowing powder under most ambient conditions.
摘要翻译：本发明涉及多糖和结晶多元醇的自由流动的粉末状共混物，用作颗粒材料如调味料和调味剂的食用粘合剂。粉状粘合剂混合物可以容易地与调味料或调味剂混合，并且将在加热过程中熔化成能够将调味颗粒粘附到食品基材上的粘性粘胶液体。本发明的共混物具有易于制备，使用和储存的优点，因为它们将在大多数环境条件下保持自由流动的粉末。

8. 发明授权

US06896915B2 Use of converted low-viscosity, high solids starch in foods 失效
标题翻译：在食品中使用转化的低粘度，高固含量淀粉
公开(公告)号：US06896915B2
公开(公告)日：2005-05-24
申请号：US10008802
申请日：2001-11-13
申请人： Yong-Cheng Shi , Chung-Wai Chiu , David P. Huang , Danuta Janik
发明人： Yong-Cheng Shi , Chung-Wai Chiu , David P. Huang , Danuta Janik
IPC分类号： A21D13/00 , A21D13/08 , A23G3/00 , A23G3/34 , A23G3/54 , A23L1/00 , A23L1/09 , C12P19/22 , A23L1/05
CPC分类号： A23G3/343 , A21D13/28 , A23G3/54 , A23G2200/06 , A23L29/35 , A23P20/12 , C12P19/22 , C12Y302/01001 , C12Y302/01002 , C12Y302/01003
摘要： The present invention relates to a method for glazing a food comprising applying a solution of a glaze base containing a converted starch to the food and drying the food; a process for preparing the starch; the starch prepared therefrom; and a glaze comprising the glaze bases thereof.
摘要翻译：本发明涉及一种用于釉食的方法，包括将含有转化淀粉的釉基溶液施加到食物中并干燥食物; 制备淀粉的方法; 由此制备的淀粉; 以及包含其釉基的釉料。

9. 发明授权

US06277186B1 Thermally-inhibited starch prepared with oligosaccharides 有权
标题翻译：用低聚糖制备的热抑制淀粉
公开(公告)号：US06277186B1
公开(公告)日：2001-08-21
申请号：US09323366
申请日：1999-06-01
申请人： Yong-Cheng Shi , Jennifer Goodall , Roger Jeffcoat
发明人： Yong-Cheng Shi , Jennifer Goodall , Roger Jeffcoat
IPC分类号： C08L302
CPC分类号： C08B30/18 , A21D2/181 , A21D2/186 , A23L29/219 , C08B30/12 , C08B30/14 , C08L3/02 , C08L3/12
摘要： The present invention is directed to a process of preparing thermally inhibited starches using the low molecular weight carbohydrates to improve the rate of inhibition. The resulting starch/low molecular weight carbohydrate blends have improved cold storage stability and may be used in a variety of products, particularly food products.
摘要翻译：本发明涉及使用低分子量碳水化合物制备热抑制淀粉以提高抑制速率的方法。所得到的淀粉/低分子量碳水化合物共混物具有改善的冷藏稳定性，并可用于各种产品，特别是食品中。

10. 发明授权

US5688845A High solids, maltodextrin-based adhesives 失效
标题翻译：高固含量，麦芽糖糊精类粘合剂
公开(公告)号：US5688845A
公开(公告)日：1997-11-18
申请号：US643643
申请日：1996-05-06
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： C08L3/00 , C08L23/08 , C09J103/00 , C09J131/04 , C08L3/02
CPC分类号： C09J103/00 , C09J131/04 , C08L23/08 , C08L3/00
摘要： The present invention is directed to a high solids, water-based remoistenable adhesive consisting essentially of at least about 50% to less than 100% of a maltodextrin syrup having a solids content of about 60-80%, 0 to about 50% of water, and an effective amount of a preservative. The maltodextrin syrup is prepared from a converted or a non-converted, chemically derivatized granular starch having an amylose content of 40% or less, by a high solids, single phase enzyme conversion process. 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; (ii) a reducing sugar content of about 5-19 dextrose equivalent; and (iii) a polymodal molecular weight distribution having one peak between about 630-1600 daltons and at least one other peak between about 1600-2,500,000 daltons. A preferred remoistenable adhesive consists essentially of about 15-90% of polyvinyl acetate, ethylene vinyl acetate, or mixtures thereof; about 10-85% of the above maltodextrin syrup; and about 75% water.
摘要翻译：本发明涉及一种高固含量的基于水的可重复粘合的粘合剂，其基本上由至少约50％至小于100％的固体含量为约60-80％，0至约50％的水的麦芽糖糊精糖浆，和有效量的防腐剂。通过高固体，单相酶转化方法，由直链淀粉含量为40％以下的转化或未转化的化学衍生的颗粒淀粉制备麦芽糖糊精糖浆。麦芽糖糊精具有（i）足以提供大于约0.01至小于约0.50的取代度的取代基; （ii）约5-19葡萄糖当量的还原糖含量; 和（iii）具有约630-1600道尔顿之间的一个峰和约1600-2,500,000道尔顿之间的至少一个其它峰的多模态分子量分布。优选的可再润湿粘合剂基本上由约15-90％的聚乙酸乙烯酯，乙烯乙酸乙烯酯或其混合物组成; 约10-85％的上述麦芽糖糊精糖浆; 和约75％的水。

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式