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1. 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。

2. 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。

3. 发明授权

US09131727B2 Milk acidification composition for powdered beverage 有权
标题翻译：奶粉酸化组合物
公开(公告)号：US09131727B2
公开(公告)日：2015-09-15
申请号：US12174185
申请日：2008-07-16
申请人： Kieran Patrick Spelman , Jimbay P. Loh , Maria Velissariou , Yeong-Ching Albert Hong
发明人： Kieran Patrick Spelman , Jimbay P. Loh , Maria Velissariou , Yeong-Ching Albert Hong
IPC分类号： A23C9/18 , A23L1/304 , A23L2/39 , A23C9/154
CPC分类号： A23L2/39 , A23C9/1542 , A23V2002/00 , A23V2250/5062 , A23V2250/032 , A23V2250/506
摘要： The present invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a liquid milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture. Even more specifically, the powdered composition includes at least one edible monobasic salt of polyprotonic acid. The powdered composition may include a buffer salt, and other optional ingredients such as sweetener, thickener, fiber, bulking agent, anti-caking agent, fruit juice solid, flavor, and colorant, etc.
摘要翻译：本发明涉及立即酸化乳饮料和生产这种速溶酸化乳饮料的方法。更具体地，本发明提供一种粉末状组合物，其可以以最小的混合加入到液体乳制品中以产生具有光滑质地的即时酸化乳饮料。甚至更具体地，粉末状组合物包括至少一种可食用的一种多巴豆酸的一元盐。粉末状组合物可以包括缓冲盐和其它任选的成分，如甜味剂，增稠剂，纤维，填充剂，抗结块剂，果汁固体，风味剂和着色剂等。

4. 发明申请

US20100015290A1 Milk Acidification Composition for Powdered Beverage 有权
标题翻译：粉状饮料的牛奶酸化组合物
公开(公告)号：US20100015290A1
公开(公告)日：2010-01-21
申请号：US12174185
申请日：2008-07-16
申请人： Kieran Patrick Spelman , Jimbay P. Loh , Maria Velissariou , Yeong-Ching Albert Hong
发明人： Kieran Patrick Spelman , Jimbay P. Loh , Maria Velissariou , Yeong-Ching Albert Hong
IPC分类号： A23C9/18 , A23L1/304
CPC分类号： A23L2/39 , A23C9/1542 , A23V2002/00 , A23V2250/5062 , A23V2250/032 , A23V2250/506
摘要： The present invention relates to instant acidified milk beverages and methods for producing such instant acidified milk beverages. More specifically, the present invention provides a powdered composition which can be added to a liquid milk product with minimal mixing to produce an instant acidified milk beverage having a smooth texture. Even more specifically, the powdered composition includes at least one edible monobasic salt of polyprotonic acid. The powdered composition may include a buffer salt, and other optional ingredients such as sweetener, thickener, fiber, bulking agent, anti-caking agent, fruit juice solid, flavor, and colorant, etc.
摘要翻译：本发明涉及立即酸化乳饮料和生产这种速溶酸化乳饮料的方法。更具体地，本发明提供一种粉末状组合物，其可以以最小的混合加入到液体乳制品中以产生具有光滑质地的即时酸化乳饮料。甚至更具体地，粉末状组合物包括至少一种可食用的一种多巴豆酸的一元盐。粉末状组合物可以包括缓冲盐和其它任选的成分，如甜味剂，增稠剂，纤维，填充剂，抗结块剂，果汁固体，风味剂和着色剂等。

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. 发明申请

US20140205735A1 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：US20140205735A1
公开(公告)日：2014-07-24
申请号：US14190206
申请日：2014-02-26
申请人： Jimbay P. Loh , Yeong-Ching Albert Hong
发明人： Jimbay P. Loh , Yeong-Ching Albert Hong
IPC分类号： A23D9/007
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

US20100209588A1 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：US20100209588A1
公开(公告)日：2010-08-19
申请号：US12705244
申请日：2010-02-12
申请人： Jimbay P. Loh , Yeong-Ching Albert Hong
发明人： Jimbay P. Loh , Yeong-Ching Albert Hong
IPC分类号： A23C20/02
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。

8. 发明申请

US20080152759A1 Fresh Dairy Products with Improved Microbial Stability 审中-公开
标题翻译：具有改善微生物稳定性的新鲜乳制品
公开(公告)号：US20080152759A1
公开(公告)日：2008-06-26
申请号：US11615487
申请日：2006-12-22
申请人： Yeong-Ching Albert Hong , Zuoxing Zheng , Jimbay P. Loh , Richard Lincourt
发明人： Yeong-Ching Albert Hong , Zuoxing Zheng , Jimbay P. Loh , Richard Lincourt
IPC分类号： A23C9/12
CPC分类号： A23C19/0765 , A23C19/052 , A23C19/11
摘要： Highly antimicrobial dairy products, and especially highly antimicrobial fresh cheese products, that are resistant to growth of both Gram positive and Gram negative pathogens are provided. Remarkably, these products are resistant to all five major pathogens that commonly present contamination problems in fresh cheese. The products are prepared by acidifying a dairy product to a pH of 4.5 to 6.1 with an inorganic acidulant and then incorporating an antimicrobial composition containing a bacteriocin and an antimicrobial organic acid. Methods of retaining desired functional characteristics in such antimicrobial dairy products are also provided.
摘要翻译：提供了抗革兰氏阳性和革兰氏阴性病原体生长的高度抗微生物乳制品，特别是高度抗微生物的新鲜奶酪产品。值得注意的是，这些产品对新鲜奶酪中常见的污染问题的所有五种主要病原体均具有抗性。产物通过用无机酸化剂将乳制品酸化至pH 4.5至6.1，然后加入含有细菌素和抗微生物有机酸的抗微生物组合物来制备。还提供了在这种抗微生物乳制品中保留所需功能特征的方法。

9. 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。

10. 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。

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