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1. 发明授权

US07371419B1 Method of enriching glucoraphanin in radish seed preparations 失效
标题翻译：萝卜种子制剂中富含萝卜素的方法
公开(公告)号：US07371419B1
公开(公告)日：2008-05-13
申请号：US11617934
申请日：2006-12-29
申请人： Leslie G. West , Nam-Cheol Kim , George W. Haas , Nathan V. Matusheski
发明人： Leslie G. West , Nam-Cheol Kim , George W. Haas , Nathan V. Matusheski
IPC分类号： A61K36/00
CPC分类号： A61K36/31
摘要： The present invention relates to chemoprotective compounds and a method for producing chemoprotectant precursor-enriched extracts from crucifer seeds. More particularly, a method is provided for producing chemoprotectant precursor-enriched extracts from radish seeds with increased ratio of glucoraphanin to glucoraphenin. The general method comprises preparing an aqueous extract, contacting the aqueous extract with an adsorbent, removing the adsorbent to obtain a glucosinolate-containing extract, drying the glucosinolate-containing extract to obtain a dried glucosinolate-containing extract, mixing at least a portion of the dried glucosinolate-containing extract with a solvent to form a glucosinolate-containing suspension, clarifying the glucosinolate-containing suspension, contacting the glucosinolate-containing suspension with a catalyst, and introducing hydrogen for a time sufficient to obtain a chemoprotectant precursor-enriched extract. The chemoprotectant precursor-enriched extracts may be further processed to form a chemoprotectant precursor-enriched isolate or processed for use in various applications, including incorporation into a variety of food products and pharmaceuticals.
摘要翻译：本发明涉及化学保护性化合物和从十字花科植物种子生产富含化学保护素前体的提取物的方法。更具体地，提供了一种用于从萝卜种子生产富含富含化学保护素前体的提取物的方法，其中葡萄糖苷与葡糖蓝精蛋白的比例增加。一般方法包括制备水提取物，使含水提取物与吸附剂接触，除去吸附剂以获得含有硫代葡萄糖苷的提取物，干燥含有硫代葡萄糖苷的提取物以获得含有硫代葡萄糖苷的干燥提取物，将至少一部分干燥的含有硫代葡萄糖苷的提取物与溶剂形成含有硫代葡萄糖苷的悬浮液，澄清含有硫代葡萄糖苷的悬浮液，使含有硫代葡萄糖苷的悬浮液与催化剂接触，并引入氢气足以获得富含化学保护剂前体的提取物。可以进一步处理富含化学保护剂前体的提取物，以形成富含化学保护剂前体的分离物，或加工用于各种应用，包括掺入各种食品和药物中。

2. 发明申请

US20100124598A1 Chemoprotectants From Crucifer Seeds And Sprouts 审中-公开
标题翻译：来自十字花科植物种子和芽的化学保护剂
公开(公告)号：US20100124598A1
公开(公告)日：2010-05-20
申请号：US12687490
申请日：2010-01-14
申请人： Leslie G. West , George W. Haas , Nathan Matusheski
发明人： Leslie G. West , George W. Haas , Nathan Matusheski
IPC分类号： A23L1/28
CPC分类号： A23L33/105
摘要： The present invention is directed to chemoprotectant precursor compositions provided from crucifer seeds and sprouts and methods for their preparation. Treatment of aqueous extracts from crucifer seeds or sprouts with adsorbents substantially increases the ratio of certain highly chemoprotectant precursor compounds (alkyl glucosinolates such as glucoraphanin, a.k.a. sulforaphane glucosinolate) to undesirable compounds such as indole glucosinolates (for example 4-hydroxyglucobrassicin). The method provides an extract which has a ratio of glucoraphanin to 4-hydroxyglucobrassicin of about 70 or greater. The resulting extract has improved color and odor and may be dried or used directly as an additive in a variety of foodstuffs.
摘要翻译：本发明涉及由十字花科植物种子和芽苗提供的化学保护剂前体组合物及其制备方法。用吸附剂处理来自十字花科植物种子或芽的含水提取物基本上增加了某些高度化学保护剂前体化合物（烷基硫代葡萄糖苷例如葡糖多糖，例如，萝卜硫素硫代葡萄糖苷）与不需要的化合物如吲哚硫代葡萄糖苷（例如4-羟基葡萄球菌素）的比例。该方法提供了一种提取物，其具有约70或更高的葡糖苷与4-羟基葡萄球菌素的比例。所得的提取物具有改善的颜色和气味，并且可以直接作为各种食品中的添加剂进行干燥或使用。

3. 发明授权

US07744937B2 Chemoprotectants from crucifer seeds and sprouts 有权
标题翻译：来自十字花科植物种子和芽苗的化学保护剂
公开(公告)号：US07744937B2
公开(公告)日：2010-06-29
申请号：US11199752
申请日：2005-08-09
申请人： Leslie G. West , George W. Haas , Nathan Matusheski
发明人： Leslie G. West , George W. Haas , Nathan Matusheski
IPC分类号： A61K36/31
CPC分类号： A23L33/105
摘要： The present invention is directed to chemoprotectant precursor compositions provided from crucifer seeds and sprouts and methods for their preparation. Treatment of aqueous extracts from crucifer seeds or sprouts with adsorbents substantially increases the ratio of certain highly chemoprotectant precursor compounds (alkyl glucosinolates such as glucoraphanin, a.k.a. sulforaphane glucosinolate) to undesirable compounds such as indole glucosinolates (for example 4-hydroxyglucobrassicin). The method provides an extract which has a ratio of glucoraphanin to 4-hydroxyglucobrassicin of about 70 or greater. The resulting extract has improved color and odor and may be dried or used directly as an additive in a variety of foodstuffs.
摘要翻译：本发明涉及由十字花科植物种子和芽苗提供的化学保护剂前体组合物及其制备方法。用吸附剂处理来自十字花科植物种子或芽的含水提取物基本上增加了某些高度化学保护剂前体化合物（烷基硫代葡萄糖苷例如葡糖多糖，例如，萝卜硫素硫代葡萄糖苷）与不需要的化合物如吲哚硫代葡萄糖苷（例如4-羟基葡萄球菌素）的比例。该方法提供了一种提取物，其具有约70或更高的葡糖苷与4-羟基葡萄球菌素的比例。所得的提取物具有改善的颜色和气味，并且可以直接作为各种食品中的添加剂进行干燥或使用。

4. 发明授权

US06908637B2 Process for debittering peanut hearts 失效
标题翻译：脱脂花生心脏的过程
公开(公告)号：US06908637B2
公开(公告)日：2005-06-21
申请号：US10322939
申请日：2002-12-18
申请人： Ronald L. Meibach , Ahmad Akashe , George W. Haas , Leslie G. West
发明人： Ronald L. Meibach , Ahmad Akashe , George W. Haas , Leslie G. West
IPC分类号： A23L11/30 , A23L25/00 , A61N1/08 , A61N1/30 , A23L1/36 , A23L1/015
CPC分类号： A23L25/30 , A23L11/32 , A23L25/20
摘要： The present invention involves methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.
摘要翻译：本发明涉及制备含有高含量花生心材料的加工花生制品的方法，花生心脏材料基本上被除去苦味，从而提供具有与实际花生相当的味道的甜味花生或无味味，食品最终产品的味道。加工产品包括全部或部分花生心脏和使用碱洗，中和和干燥处理的花生心粉，用于灭活酶和除去苦味调味组分。通过用碱性材料（例如氢氧化钠）将pH调节至约8至约12来调节花生心脏材料，以溶解蛋白质含量并释放苦味风味化合物，使得可以通过超滤分离这些化合物。碱处理的花生心脏材料用酸性水溶液中和。

5. 发明授权

US07097874B2 Process for debittering peanut hearts 有权
公开(公告)号：US07097874B2
公开(公告)日：2006-08-29
申请号：US10898860
申请日：2004-07-26
申请人： Ronald L. Meibach , Ahmad Akashe , George W. Haas , Leslie G. West
发明人： Ronald L. Meibach , Ahmad Akashe , George W. Haas , Leslie G. West
IPC分类号： A23L1/36
CPC分类号： A23L25/30 , A23L11/32 , A23L25/20
摘要： The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

6. 发明授权

US08236362B2 Heat-stable concentrated milk product 有权
标题翻译：热稳定浓缩奶制品
公开(公告)号：US08236362B2
公开(公告)日：2012-08-07
申请号：US13005305
申请日：2011-01-12
申请人： Kenneth William Cale , George W. Haas , Jamie Allen Hestekin , Heather Marie Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle Elizabeth Perkins , Charles Wang
发明人： Kenneth William Cale , George W. Haas , Jamie Allen Hestekin , Heather Marie Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle Elizabeth Perkins , Charles Wang
IPC分类号： A23C3/00
CPC分类号： A23C9/1422 , A23C1/16 , A23C3/023 , A23C9/005 , A23C9/1522
摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
摘要翻译：本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。

7. 发明申请

US20110104344A1 Heat-Stable Concentrated Milk Product 有权
标题翻译：热稳定浓奶产品
公开(公告)号：US20110104344A1
公开(公告)日：2011-05-05
申请号：US13005305
申请日：2011-01-12
申请人： Kenneth W. Cale , George W. Haas , Jamie A. Hestekin , Heather M. Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle E. Perkins , Charles Wang
发明人： Kenneth W. Cale , George W. Haas , Jamie A. Hestekin , Heather M. Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle E. Perkins , Charles Wang
IPC分类号： A23C9/152 , B65D85/80
CPC分类号： A23C9/1422 , A23C1/16 , A23C3/023 , A23C9/005 , A23C9/1522
摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
摘要翻译：本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。

8. 发明授权

US08859003B2 Preparation of an enteric release system 有权
标题翻译：肠溶释放系统的准备
公开(公告)号：US08859003B2
公开(公告)日：2014-10-14
申请号：US12976614
申请日：2010-12-22
申请人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , George W. Haas , Dana Sebesta , Yan Wang
发明人： Ahmad Akashe , Anilkumar Ganapati Gaonkar , Les Lawrence , Amado R. Lopez , George W. Haas , Dana Sebesta , Yan Wang
IPC分类号： A61K9/16 , A61K9/00 , A61K31/045 , A61K8/92 , A23L2/39 , A61K31/31 , A61Q13/00 , A61K31/015 , A61K31/05 , A23L1/22 , A61K8/11 , A61K9/50 , A61K8/64 , A23L2/52 , A23L1/00
CPC分类号： A61K9/0095 , A23L2/39 , A23L2/52 , A23L27/72 , A23P10/35 , A61K8/11 , A61K8/645 , A61K8/927 , A61K9/5015 , A61K9/5052 , A61K31/015 , A61K31/045 , A61K31/05 , A61K31/31 , A61K2800/412 , A61Q13/00 , A61K2300/00
摘要： Hydrophobic liquids are microencapsulated by an enteric matrix in an environment substantially free of organic solvents. The process includes forming an emulsion of the enteric material and hydrophobic liquid in water, titrating the emulsion with an acid to form a particulate precipitate and optionally coating the particulate with a combination of enteric material and plasticizer.
摘要翻译：疏水液体在基本上不含有机溶剂的环境中被肠溶基质微胶囊化。该方法包括在水中形成肠溶性物质和疏水性液体的乳液，用酸滴定乳液以形成颗粒沉淀物，并任选地用肠溶性物质和增塑剂的组合物包被颗粒。

9. 发明申请

US20130064944A1 Heat-Stable Concentrated Milk Product 有权
标题翻译：热稳定浓奶产品
公开(公告)号：US20130064944A1
公开(公告)日：2013-03-14
申请号：US13565561
申请日：2012-08-02
申请人： Kenneth W. Cale , George W. Haas , Jamie A. Hestekin , Heather M. Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle E. Perkins , Charles Wang
发明人： Kenneth W. Cale , George W. Haas , Jamie A. Hestekin , Heather M. Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle E. Perkins , Charles Wang
IPC分类号： A23C3/02 , A23C1/16 , A23C9/142
CPC分类号： A23C9/1422 , A23C1/16 , A23C3/023 , A23C9/005 , A23C9/1522
摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
摘要翻译：本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。

10. 发明授权

US08613967B2 Heat-stable concentrated milk product 有权
标题翻译：热稳定浓缩奶制品
公开(公告)号：US08613967B2
公开(公告)日：2013-12-24
申请号：US13565561
申请日：2012-08-02
申请人： Kenneth William Cale , George W. Haas , Jamie Allen Hestekin , Heather Marie Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle Elizabeth Perkins , Charles Wang
发明人： Kenneth William Cale , George W. Haas , Jamie Allen Hestekin , Heather Marie Hudson , Ted Riley Lindstrom , Yinqing Ma , Fu-I Mei , Danielle Elizabeth Perkins , Charles Wang
IPC分类号： A23C3/00
CPC分类号： A23C9/1422 , A23C1/16 , A23C3/023 , A23C9/005 , A23C9/1522
摘要： The invention provides a stable concentrated dairy liquid, such as concentrated milk, with improved flavor, color, and mouthfeel, and a method of production thereof. The method utilizes specific thermal treatments to produce the stable concentrated dairy liquid to which a stabilizer and mouthfeel enhancer are added. The resulting products have a sterilization value Fo of at least 5 that is also resistant to gelling and browning during high temperature sterilization and is also resistant to gelling and browning during storage for greater than six months. The method balances such thermal treatments with addition of stabilizer and enhancer to achieve the desired flavor/mouthfeel and sterilization and to achieve reduced level of soluble protein in the concentrated milk prior to concentration to resist gelation and minimize browning. Moreover, such processing may be utilized in a milk that is concentrated to a factor of 2.7 fold or higher and contains at least 8.5 percent protein.
摘要翻译：本发明提供了具有改善的风味，颜色和口感的稳定的浓缩乳液，例如浓缩乳及其生产方法。该方法利用特定的热处理来生产稳定剂和口感增强剂所添加的稳定的浓缩乳制品液体。所得产品具有至少5的灭菌值Fo，其在高温灭菌期间也耐胶凝和褐变，并且在储存期间也耐胶凝和褐变超过六个月。该方法平衡这种热处理，加入稳定剂和增强剂以达到所需的风味/口感和灭菌，并且在浓缩之前达到降低浓缩乳中的可溶性蛋白水平以抵抗凝胶化并使褐变最小化。此外，这种处理可以用于浓缩至2.7倍或更高因子并且含有至少8.5％蛋白质的乳汁中。

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