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1. 发明授权

US06410073B1 Microwaveable sponge cake 有权
标题翻译：微波海绵蛋糕
公开(公告)号：US06410073B1
公开(公告)日：2002-06-25
申请号：US09679483
申请日：2000-10-04
申请人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
发明人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
IPC分类号： A21D1308
CPC分类号： A21D13/50
摘要： Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.
摘要翻译：在微波炉中加热的微波海绵蛋糕以与常规焙烤的海绵蛋糕类似的方式上升。这种海绵蛋糕是含中间凝胶的。此外，这样的含中间相的海绵蛋糕在微波炉时不仅如常规海绵蛋糕所观察到的那样上升，而且这些海绵蛋糕的微波处理产生了与常规制备相似的高度可口和轻质的海绵蛋糕。本文形成用于海绵饼的中间相凝胶是高度粘稠的，即使在不存在聚合物蛋白质或多糖增稠剂或填充剂的情况下也是如此。使用两种乳化剂和水相形成中间相凝胶。将中间相凝胶添加到其他海绵饼组分中导致发酵作用，并且有助于所得海绵饼的适口性和亮度。

2. 发明授权

US06627242B1 Microwaveable pizza crust 失效
标题翻译：微波炉比萨饼
公开(公告)号：US06627242B1
公开(公告)日：2003-09-30
申请号：US09679484
申请日：2000-10-04
申请人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
发明人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
IPC分类号： A21D1002
CPC分类号： A21D10/00 , A21D2/16 , A21D2/186 , A21D13/41
摘要： Microwaveable pizza crusts, which when heated in a microwave oven, rise in a manner similar to conventionally-baked pizza crusts. Such pizza crusts are mesophase gel-containing. Moreover, such mesophase-containing pizza crusts, when microwaved, do not only rise as is observed with conventional pizza crusts, but microwave treatment of these pizza crusts results in highly palatable and crisp pizza crusts, similar to those that are conventionally prepared. The mesophase gels formed herein for use in pizza crust are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gel is formed using at least two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other pizza crust components results in a leavening action, and contributes to the palatability and firmness of the resulting pizza crust.
摘要翻译：当在微波炉中加热时，可微波比萨饼的外壳以与传统焙烤的比萨饼外壳相似的方式升高。这种比萨饼地壳是含有中间相凝胶的。此外，这种含中间相的比萨饼，当微波炉不仅如常规比萨饼地壳所观察到的那样上升，而且微波处理这些比萨饼外壳也产生了高度可口和脆的比萨饼，与常规制备的比萨饼类似。本文形成用于比萨饼地壳的中间相凝胶是高度粘稠的，即使在没有聚合蛋白质或多糖增稠剂或填充剂的情况下也是如此。使用至少两种乳化剂和水相形成中间相凝胶。将中间相凝胶添加到其他比萨饼外壳组分导致发酵作用，并且有助于得到的比萨饼皮的适口性和坚实性。

3. 发明授权

US06410074B1 Method for making a microwaveable sponge cake 有权
标题翻译：制作微波海绵蛋糕的方法
公开(公告)号：US06410074B1
公开(公告)日：2002-06-25
申请号：US09781907
申请日：2001-02-09
申请人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
发明人： Andrew E. McPherson , Weizhi Chen , Ahmad Akashe , Miranda Miller
IPC分类号： A21D1000
CPC分类号： A21D13/50
摘要： Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.
摘要翻译：在微波炉中加热的微波海绵蛋糕以与常规焙烤的海绵蛋糕类似的方式上升。这种海绵蛋糕是含中间凝胶的。此外，这样的含中间相的海绵蛋糕在微波炉时不仅如常规海绵蛋糕所观察到的那样上升，而且这些海绵蛋糕的微波处理产生了与常规制备相似的高度可口和轻质的海绵蛋糕。本文形成用于海绵饼的中间相凝胶是高度粘稠的，即使在不存在聚合物蛋白质或多糖增稠剂或填充剂的情况下也是如此。使用两种乳化剂和水相形成中间相凝胶。将中间相凝胶添加到其他海绵饼组分中导致发酵作用，并且有助于所得海绵饼的适口性和亮度。

4. 发明授权

US06267963B1 Plant sterol-emulsifier complexes 失效
标题翻译：植物甾醇 - 乳化剂配合物
公开(公告)号：US06267963B1
公开(公告)日：2001-07-31
申请号：US09324702
申请日：1999-06-02
申请人： Ahmad Akashe , Miranda Miller
发明人： Ahmad Akashe , Miranda Miller
IPC分类号： A61K3578
CPC分类号： A23L33/11 , A23L33/105 , A23V2002/00 , A23V2200/222 , A23V2250/2136 , A23V2250/21366 , A23V2250/21368
摘要： Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are co-crystallized with emulsifiers to form a plant sterol/emulsifier complex or plant stanol/emulsifier complex which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Plant sterols and plant stanols can be co-crystallized with emulsifiers to produce a blend which has a melting temperature significantly lower than the melting temperature of the plant sterol or plant stanol. Such complexes can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.
摘要翻译：植物甾醇已被证明是人血清中的胆固醇降低剂。在本发明中，植物甾醇，植物甾烷醇，植物甾醇酯和其它无毒固醇与乳化剂共结晶以形成植物甾醇/乳化剂复合物或植物甾烷醇/乳化剂复合物，其可以掺入全脂，还原 - 脂肪，低脂肪，无脂肪和无甘油三酯的食品。植物甾醇和植物甾醇可与乳化剂共结晶以产生熔融温度显着低于植物甾醇或植物甾烷醇的熔融温度的共混物。这样的复合物可以用于在食品中引入相对高水平的这种甾醇/甾烷醇，而不会使用通常与使用这种植物甾醇和植物甾烷醇相关的不利的感官作用。

5. 发明授权

US06376482B2 Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products 失效
标题翻译：使用中间相稳定化组合物在食品中递送胆固醇降低固醇和甾烷醇
公开(公告)号：US06376482B2
公开(公告)日：2002-04-23
申请号：US09859173
申请日：2001-05-16
申请人： Ahmad Akashe , Miranda Miller
发明人： Ahmad Akashe , Miranda Miller
IPC分类号： A23L1035
CPC分类号： A61K45/06 , A23D7/011 , A23D7/013 , A23D7/015 , A23G9/52 , A23G2200/08 , A23L27/60 , A23L33/11 , A23P10/35 , A61K31/56
摘要： Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit it's cholesterol intake.
摘要翻译：植物甾醇和植物甾醇酯已被证明是人血清中的胆固醇降低剂。在本发明中，将植物甾醇，植物甾烷醇，植物甾醇酯和植物甾烷醇酯掺入到口感增强，质地构建和组合物稳定组合物中，其是用于低脂，无脂肪的中间相稳定组合物和不含甘油三酯的食品。这样的组合物可以并入食品中，导致低脂肪，无脂肪和不含甘油三酯的食品，其可用于将推荐的每日剂量的降胆固醇化合物递送至群体的一部分，这必须限制其胆固醇摄入量。

6. 发明授权

US06274574B1 Use of mesophase-stabilized compositions for delivery of cholesterol-reducing sterols and stanols in food products 失效
标题翻译：使用中间相稳定化组合物在食品中递送胆固醇降低固醇和甾烷醇
公开(公告)号：US06274574B1
公开(公告)日：2001-08-14
申请号：US09258759
申请日：1999-02-26
申请人： Ahmad Akashe , Miranda Miller
发明人： Ahmad Akashe , Miranda Miller
IPC分类号： A23L1035
CPC分类号： A61K45/06 , A23D7/011 , A23D7/013 , A23D7/015 , A23G9/52 , A23G2200/08 , A23L27/60 , A23L33/11 , A23P10/35 , A61K31/56
摘要： Plant sterols and plant sterol esters have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters, and plant stanol esters are incorporated into mouthfeel-enhancing, texture-building and composition-stabilizing compositions which are mesophase-stabilized compositions for use in low-fat, fat-free and triglyceride-free food products. Such compositions may be incorporated into food products resulting in low-fat, fat-free and triglyceride-free food products which may be used to deliver a recommended daily dosage of the cholesterol-reducing compounds to segments of the population which must limit cholesterol intake.
摘要翻译：植物甾醇和植物甾醇酯已被证明是人血清中的胆固醇降低剂。在本发明中，将植物甾醇，植物甾烷醇，植物甾醇酯和植物甾烷醇酯掺入到口感增强，质地构建和组合物稳定组合物中，其是用于低脂，无脂肪的中间相稳定组合物和不含甘油三酯的食品。这种组合物可以并入食品中，导致低脂肪，无脂肪和不含甘油三酸酯的食品，其可用于将推荐的每日剂量的降胆固醇化合物递送至必须限制胆固醇摄入的群体中。

7. 发明授权

US6068876A Mesophase-stabilized emulsions and dispersions for use in low-fat and fat-free food products 有权
标题翻译：中间相稳定的乳液和分散体，用于低脂肪和无脂肪食品
公开(公告)号：US6068876A
公开(公告)日：2000-05-30
申请号：US258987
申请日：1999-02-26
申请人： Miranda Miller , Ahmad Akashe , Dhruba Das
发明人： Miranda Miller , Ahmad Akashe , Dhruba Das
IPC分类号： A23L33/20 , A23L23/00 , A23L27/60 , A23L29/10 , A23L1/035
CPC分类号： A23L27/60 , A23L29/10
摘要： Mouthfeel enhancing and emulsion- and dispersion-stabilizing compositions which are utilized in low-fat and fat-free food products and methods for preparing them are described. The mesophase-stabilized emulsions and dispersions are prepared using three different emulsifiers. More specifically, the three emulsifier mixture is formed using about 1 to about 40 percent of a first emulsifier which has an HLB of about 6 to about 9, about 20 to about 60 percent of a second emulsifier which has an HLB of 2 to about 6, and about 10 to about 60 percent of a third emulsifier which has an HLB of about 9 to about 22. The mesophase-stabilized emulsions and dispersions are highly stable and convey advantageous mouthfeel and flavor characteristics to the food products they are used in.
摘要翻译：描述了用于低脂肪和无脂肪食品的口感增强剂和乳液和分散体稳定化组合物及其制备方法。使用三种不同的乳化剂制备中间相稳定的乳液和分散体。更具体地说，使用约1至约40％的第一乳化剂形成三种乳化剂混合物，第一乳化剂的HLB为约6至约9，约20至约60％的HLB为2至约6的第二乳化剂，和约10至约60％的具有约9至约22的HLB的第三乳化剂。中间相稳定的乳液和分散体是高度稳定的，并且对其使用的食品传达有利的口感和风味特征。

8. 发明授权

US07521078B2 Puffed cheese product and process for making same 失效
标题翻译：膨化奶酪产品及其制作方法
公开(公告)号：US07521078B2
公开(公告)日：2009-04-21
申请号：US10966093
申请日：2004-10-15
申请人： Miranda Miller
发明人： Miranda Miller
IPC分类号： A23C19/00
CPC分类号： A23C19/0912 , A23P20/105 , A23P20/11 , A23P20/12
摘要： A dried, crisp, puffed cheese food product and a process for making it is provided wherein surfaces of low fat cheese precursor pieces containing about 12 to about 24 percent moisture are contacted with polysaccharide, followed by tempering the coated pieces by holding them in a moisture-tight environment, prior to puffing the pieces into a shelf-stable savory crispy puffed cheese product. The resulting snack food product comprises puffed cheese pieces having generally uniform expanded structures free of large voids and which do not stick tightly or clump to each other.
摘要翻译：提供干燥，酥脆，膨化的奶酪食品及其制备方法，其中含有约12至约24％水分的低脂肪干酪前体片的表面与多糖接触，然后通过将其包裹在湿气中来回火涂覆的片在将这些碎片膨化成稳定的咸味香脆的膨化奶酪产品之前，将其放在一起。所得到的零食食品包括具有大体上均匀的膨胀结构而不具有大空隙并且不会彼此紧紧粘结或聚集的膨化干酪片。

9. 发明授权

US6025006A Foam inducing compositions and method for manufacture thereof 失效
标题翻译：泡沫诱导组合物及其制造方法
公开(公告)号：US6025006A
公开(公告)日：2000-02-15
申请号：US928597
申请日：1997-09-12
申请人： Miranda Miller , Kevin J. Surber , Daniel G. Lis , Robert W. Martin, Jr. , Gerard L. Hasenhuettl
发明人： Miranda Miller , Kevin J. Surber , Daniel G. Lis , Robert W. Martin, Jr. , Gerard L. Hasenhuettl
IPC分类号： A23D7/015 , A23G9/00 , A23G9/32 , A23G9/52 , A23L1/00 , A23L1/035 , A23L1/308 , A23L1/48
CPC分类号： A23G9/52 , A23D7/015 , A23G9/322 , A23L29/10 , A23L33/26 , A23L35/20 , A23P30/40 , A23V2002/00
摘要： A full fat and foam inducing composition for use in reduced fat food products is provided. The composition is an aqueous gel matrix of ester vesicles which is provided by a mixture of diacetyl tartaric acid mono fatty acid glyceride ester and a second ester having a hydrophilic-lipophilic balance of above about 10 and a melting point above about 100.degree. F.
摘要翻译：提供了用于减肥食品的全脂肪和泡沫诱导组合物。该组合物是由二乙酰酒石酸单脂肪酸甘油酯酯和亲水亲油平衡高于约10和熔点高于约100°F的第二酯的混合物提供的酯泡囊的水性凝胶基质。

10. 发明授权

US6022578A Tablespread product containing liquid fat and process for preparing same 失效
标题翻译：包含液体脂肪的普通产品及其制备方法
公开(公告)号：US6022578A
公开(公告)日：2000-02-08
申请号：US970250
申请日：1997-11-13
申请人： Miranda Miller
发明人： Miranda Miller
IPC分类号： A23D7/01 , A23D7/015 , A23D9/007
CPC分类号： A23D7/015 , A23D7/013 , Y10S426/804
摘要： It is an object of the present invention to provide edible fat-containing products comprising liquid and indigestible polyol fatty acid polyesters which products are characterized by having good thermal stability, oral response and storage temperature cycle stability.
摘要翻译：本发明的目的是提供包含液体和难消化的多元醇脂肪酸聚酯的可食用的含脂肪产品，其产品的特征在于具有良好的热稳定性，口服反应和储存温度循环稳定性。

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