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1. 发明授权

US5599575A Process for the production of creamed coconut and creamed coconut product 失效
标题翻译：生产奶油椰子和奶油椰子产品的方法
公开(公告)号：US5599575A
公开(公告)日：1997-02-04
申请号：US410267
申请日：1995-03-24
申请人： Jimbay P. Loh , Jerome F. Trumbetas , Jocelyn Q. Mendoza
发明人： Jimbay P. Loh , Jerome F. Trumbetas , Jocelyn Q. Mendoza
IPC分类号： A23L23/00 , A23L25/00 , A23L27/60 , A23L1/221
CPC分类号： A23L23/00 , A23L25/30 , A23L27/60
摘要： A process for the production of a creamed coconut product, which process comprises the step of milling a coconut-containing product having an average particle size of 50-700 .mu.m, a moisture content of less than 10% by weight, based on the total weight of the coconut-containing product, and a fat content of at least 50% by weight, based on the total weight of the coconut-containing product; at a temperature of from 48.degree. C.-60.degree. C. for a sufficient time to produce a creamed coconut product which contains substantially no coconut particles with a particle size greater than 30 .mu.m. Also disclosed is a creamed coconut product having substantially no coconut particles of a size in excess of 30 .mu.m, which product may be made by the process of the invention. The creamed coconut product has an excellent storage stability and improved organoleptic characteristics.
摘要翻译：用于生产奶油椰子产品的方法，该方法包括以平均粒度为50-700μm，含水量小于10重量％的椰子产品为基础，研磨总计基于所述含椰子产品的总重量，所述含椰子产品的重量以及至少50重量％的脂肪含量; 在48℃-60℃的温度下搅拌足够的时间以产生基本上不含粒径大于30μm的椰子颗粒的奶油椰子产品。还公开了基本上没有尺寸超过30μm的椰子颗粒的奶油椰子产品，该产品可以通过本发明的方法制备。奶油椰子产品具有优异的储存稳定性和改善的感官特性。

2. 发明授权

US6149962A Gel composition method of making and products containing same 失效
标题翻译：制作凝胶组合方法和含有其的产品
公开(公告)号：US6149962A
公开(公告)日：2000-11-21
申请号：US807055
申请日：1997-02-27
申请人： Jimbay P. Loh , Ramanathapur G. Krishnamurthy , Daniel G. Lis , Richard N. McArdle , Zohar M. Merchant , Lisa Anne Preston , Jerome F. Trumbetas , Susan M. Vidal , Vernon C. Witte , James J. Myrick
发明人： Jimbay P. Loh , Ramanathapur G. Krishnamurthy , Daniel G. Lis , Richard N. McArdle , Zohar M. Merchant , Lisa Anne Preston , Jerome F. Trumbetas , Susan M. Vidal , Vernon C. Witte , James J. Myrick
IPC分类号： A23L1/0528 , A23L1/0534 , A23L1/056 , A23L1/059 , A23L1/09 , A23L1/10 , A23L1/308 , A23L1/05
CPC分类号： A23L33/29 , A23L29/244 , A23L29/262 , A23L29/275 , A23L29/294 , A23L29/35 , A23L33/21 , A23L7/115 , A23V2002/00 , Y10S426/804
摘要： A gel composition of water, substantially linear polymeric monosaccharide and insoluble material exhibiting exceptional gel strength, thermal stability and organoleptic properties that may be utilized as a fat mimetic in food products. A preferred manufacturing method includes microparticulating the composition at elevated temperatures.
摘要翻译：具有特别凝胶强度，热稳定性和感官特性的水，基本线性聚合单糖和不溶性材料的凝胶组合物，可用作食品中的脂肪模拟物。优选的制造方法包括在高温下使组合物微粒化。

3. 发明授权

US5631034A Preparation of an aqueous sugar frosting mix 失效
标题翻译：糖水混合糖的制备
公开(公告)号：US5631034A
公开(公告)日：1997-05-20
申请号：US221156
申请日：1994-03-31
申请人： Jerome F. Trumbetas , Joaquin C. Lugay , Jimbay P. Loh , Keisuke Morimoto
发明人： Jerome F. Trumbetas , Joaquin C. Lugay , Jimbay P. Loh , Keisuke Morimoto
IPC分类号： A21D13/00 , A21D13/08 , A23G3/34 , A23G3/00
CPC分类号： A21D13/0009 , A21D13/0016 , A23G3/343 , A23G2200/06
摘要： A method for preparing an aqueous sugar frosting mix by grinding an aqueous sugar saturated solution containing dispersed crystalline sugar in said saturated solution to produce a smooth, opaque, viscous syrup suitable for use as a frosting mix on cereals, pastries, cakes and the like.
摘要翻译：一种通过在所述饱和溶液中研磨含有分散结晶糖的含水糖饱和溶液以制备适合用作谷物，糕点，蛋糕等上的结霜混合物的光滑，不透明的粘稠糖浆来制备糖结霜混合物的方法。

4. 发明授权

US5409716A Enzymatic protein process 失效
标题翻译：酶蛋白过程
公开(公告)号：US5409716A
公开(公告)日：1995-04-25
申请号：US79690
申请日：1993-06-18
申请人： Jerome F. Trumbetas , Roger W. Franzen , Jimbay P. Loh
发明人： Jerome F. Trumbetas , Roger W. Franzen , Jimbay P. Loh
IPC分类号： A23C9/12 , A23C21/02 , A23J3/08 , A23J3/16 , A23J3/34 , A23L5/20 , A23L11/30 , A23J1/00
CPC分类号： C12Y301/01003 , A23C9/1216 , A23J3/343 , A23J3/346 , A23L11/33 , A23L5/25 , A23V2002/00
摘要： Enzymatic protein process removing objectionable odor and offensive taste from natural proteins and the bland, odor-free products produced thereby.
摘要翻译：酶法蛋白质过程消除天然蛋白质中令人不快的气味和令人厌恶的味道，以及由此产生的平淡无味的产品。

5. 发明授权

US07105197B2 Process for preparing intermediate moisture vegetables 有权
标题翻译：制备中等水分蔬菜的方法
公开(公告)号：US07105197B2
公开(公告)日：2006-09-12
申请号：US10354427
申请日：2003-01-30
申请人： Jimbay P. Loh , Yeong-Ching Albert Hong , Dalip Nayyar , Lisa Jane Apel
发明人： Jimbay P. Loh , Yeong-Ching Albert Hong , Dalip Nayyar , Lisa Jane Apel
IPC分类号： A23L3/40
CPC分类号： A23B7/154 , A23B7/02 , A23B7/157
摘要： Methods are provided for preparing intermediate moisture vegetables. In one embodiment, this invention relates to a method for preparing intermediate moisture vegetables, said method comprising (1) predrying the vegetables to a moisture content of less than about 5 percent, (2) applying a low viscosity infusion cocktail comprising water, a polyhydric alcohol, and salt to the predried vegetables, (3) equilibrating the predried vegetables and infusion cocktail for at least about 30 minutes to provide the intermediate moisture vegetables, and (4) and packaging the intermediate moisture vegetables; wherein the infusion cocktail contains essentially no sugars or saccharides. When cooked, these intermediate moisture vegetables provide appearance, texture, and taste similar to that provided by high quality cooked individually quick frozen vegetables.
摘要翻译：提供了制备中等水分蔬菜的方法。在一个实施方案中，本发明涉及一种制备中间水分蔬菜的方法，所述方法包括（1）将蔬菜预干燥至少于约5％的水分含量，（2）施用低粘度的输注混合物，其包含水，多元酒精和盐到预先干燥的蔬菜中，（3）将预干燥的蔬菜和输液混合物平衡至少约30分钟以提供中间水分蔬菜，和（4）包装中间水分蔬菜; 其中输注混合物基本上不含糖或糖。煮熟时，这些中等水分蔬菜的外观，质地和味道类似于高品质的单独快速冷冻蔬菜提供的。

6. 发明授权

US08691316B2 Bake-stable creamy food filling base 有权
标题翻译：烘烤稳定的奶油食品填充基地
公开(公告)号：US08691316B2
公开(公告)日：2014-04-08
申请号：US13531759
申请日：2012-06-25
申请人： Jimbay P. Loh , Yeong-Ching Albert Hong
发明人： Jimbay P. Loh , Yeong-Ching Albert Hong
IPC分类号： A23D9/04 , A23L1/48
CPC分类号： A23D9/007 , A23G3/44 , A23V2002/00
摘要： Lipid-based, creamy food fillings are disclosed that are bake-stable up to a temperature of at least about 125° C. The creamy food fillings are particularly suitable for use in products that require the filling to be added prior to baking. In one aspect, the fillings are a solid-in-liquid dispersion having a dispersed solid phase including a hydrophilic powder and a high-melting lipid, as well as a continuous lipid phase including a low-melting lipid in which the hydrophilic powder and high-melting lipid are dispersed. Preferably, the fillings have a low water activity of about 0.5 or lower and are formed in the absence of additional humectants, thickening agents, or gelling agents.
摘要翻译：公开了基于脂肪的，奶油状的食物填充物，其烘烤稳定性至少达到约125℃的温度。奶油状食品填充物特别适用于需要在烘烤之前加入填充物的产品。在一个方面，填充物是具有包括亲水性粉末和高熔点脂质的分散固相的固体 - 液体分散体，以及包含低熔点脂质的连续脂质相，其中亲水性粉末和高分解脂质。优选地，填充物具有约0.5或更低的低水活度，并且在不存在另外的润湿剂，增稠剂或胶凝剂的情况下形成。

7. 发明申请

US20120258207A1 BAKED GOODS-LIKE TEXTURE WITHOUT BAKING 审中-公开
标题翻译：烘烤的商品，不含纹理
公开(公告)号：US20120258207A1
公开(公告)日：2012-10-11
申请号：US13416648
申请日：2012-03-09
申请人： Yeong-Ching Albert Hong , Richard Leshik , Zachary Caplan , Jimbay P. Loh
发明人： Yeong-Ching Albert Hong , Richard Leshik , Zachary Caplan , Jimbay P. Loh
IPC分类号： A23L1/05 , A23L1/0522 , A23G1/54 , A23L1/0562
CPC分类号： A23G3/50 , A23G1/40 , A23G1/44 , A23G1/54 , A23G3/42 , A23G3/44 , A23G3/54 , A23L7/157 , A23L25/30 , A23L29/20 , A23L29/219 , A23L29/281 , A23L29/284 , A23L29/35 , A23L35/00 , A23P30/10 , A23V2002/00
摘要： Compositions and methods for preparing a multi-texture, non-baked foodstuff having a first component with a first soluble solids ratio; and a second component with a second soluble solids ratio, wherein the second component is a non-baked foodstuff having at least 1% weight fraction of particulate matter having a particle size of about at least 100 μm, including at least one setting agent and at least one texture-modifying particulate ingredient and having a gel strength of about at least 100 and a liquid weight fraction of about at least 35%.
摘要翻译：用于制备具有第一可溶性固体比的第一组分的多织构的未烘烤食品的组合物和方法; 和具有第二可溶性固体比率的第二组分，其中所述第二组分是具有至少1重量％的粒度为约至少100μm的颗粒物质的未烘焙食品，所述颗粒物质包括至少一种固化剂，并且在至少一种纹理改性颗粒成分，并且具有约至少100的凝胶强度和约至少35％的液体重量分数。

8. 发明申请

US20090169685A1 Potassium Fortification in Foodstuffs 有权
标题翻译：食品中的钾强化
公开(公告)号：US20090169685A1
公开(公告)日：2009-07-02
申请号：US11965992
申请日：2007-12-28
申请人： Kieran Patrick Spelman , Barbara Jo Lyle , Yi-Fang Chu , Jimbay P. Loh , Yeong-Ching Albert Hong
发明人： Kieran Patrick Spelman , Barbara Jo Lyle , Yi-Fang Chu , Jimbay P. Loh , Yeong-Ching Albert Hong
IPC分类号： A23L1/304
CPC分类号： A23L1/304 , A23L2/52 , A23L2/68 , A23L33/16 , A23V2002/00 , A23V2250/16 , A23V2250/02
摘要： Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.
摘要翻译：提供了改进的食品中钾强化方法和由此生产的钾强化食品。本发明的方法允许显着水平的钾强化（即，单次服用中目前的美国每日价值（DV）的大约10％，甚至高达约50％），而没有正常的令人讨厌和不愉快的味道特征与目前的钾强化方法相关。

9. 发明授权

US09017748B2 Potassium fortification in foodstuffs 有权
标题翻译：食品中的钾强化
公开(公告)号：US09017748B2
公开(公告)日：2015-04-28
申请号：US11965992
申请日：2007-12-28
申请人： Kieran Patrick Spelman , Barbara Jo Lyle , Yi-Fang Chu , Jimbay P. Loh , Yeong-Ching Albert Hong
发明人： Kieran Patrick Spelman , Barbara Jo Lyle , Yi-Fang Chu , Jimbay P. Loh , Yeong-Ching Albert Hong
IPC分类号： A23L1/304 , A23L2/52 , A23L2/68
CPC分类号： A23L1/304 , A23L2/52 , A23L2/68 , A23L33/16 , A23V2002/00 , A23V2250/16 , A23V2250/02
摘要： Improved methods for potassium fortification in food products and the resulting potassium-fortified food products produced therefrom are provided. The methods of this invention allow significant levels of potassium fortification (i.e., greater than about 10 percent, and even up to about 50 percent, of the current U.S. Daily Values (DV) in a single serving) without the objectionable and unpleasant taste profile normally associated with current methods of potassium fortification.
摘要翻译：提供了改进的食品中钾强化方法和由此生产的钾强化食品。本发明的方法允许显着水平的钾强化（即，单次服用中目前的美国每日价值（DV）的大约10％，甚至高达约50％），而没有正常的令人讨厌和不愉快的味道特征与目前的钾强化方法相关。

10. 发明授权

US07887867B2 Stabilized non-sour dairy base materials and methods for preparation 有权
标题翻译：稳定无酸乳制品基料及其制备方法
公开(公告)号：US07887867B2
公开(公告)日：2011-02-15
申请号：US11207745
申请日：2005-08-22
申请人： Amna M. Abboud , Gary W. Trecker , Alice S. Cha , Jimbay P. Loh , Daniel A. Meyer
发明人： Amna M. Abboud , Gary W. Trecker , Alice S. Cha , Jimbay P. Loh , Daniel A. Meyer
IPC分类号： A23C9/00
CPC分类号： A23C3/085 , A23C9/1544 , A23C19/076 , A23C19/105 , A23C21/10 , A23C2210/30 , A23G3/346 , A23G2200/12 , A23J3/04 , A23J3/16 , A23J3/18 , A23L3/3508 , A23L9/22 , A23L9/24 , A23L11/07 , A23L27/60 , A23V2002/00 , A23V2200/10 , A23V2250/5428 , A23V2250/02 , A23V2200/18 , A23V2200/06 , A23V2250/054
摘要： The present invention is directed to stabilized non-sour dairy base materials which may be used as a heavy cream substitute or other culinary purposes in food products.
摘要翻译：本发明涉及可用作食品中重质奶油替代品或其他烹饪目的的稳定的非酸性乳制品基料。

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