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1. 发明授权

US07175869B2 Method of deflavoring soy-derived materials using electrodialysis 失效
标题翻译：使用电渗析方法对大豆衍生物质进行排气
公开(公告)号：US07175869B2
公开(公告)日：2007-02-13
申请号：US10941578
申请日：2004-09-15
申请人： Peter H. Brown , Colin P. Crowley , Xiao-Qing Han
发明人： Peter H. Brown , Colin P. Crowley , Xiao-Qing Han
IPC分类号： A23L1/20
CPC分类号： B01D61/58 , A23C11/103 , A23J3/16 , A23L11/30 , A23V2002/00 , B01D61/025 , B01D61/145 , B01D61/147 , B01D61/243 , B01D61/422 , C12G3/02 , A23V2300/34
摘要： Soy derived materials such as soy milk, soy flour, soy concentrates, and soy protein isolates, are deflavored by adjusting the pH of an aqueous composition of such soy derived materials using membrane electrodialysis to a pH of about 9 to about 12 to solubilize the soy proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained soy material with improved flavor.
摘要翻译：大豆衍生的材料如豆浆，大豆粉，大豆浓缩物和大豆蛋白分离物通过使用膜电渗析调节这种大豆衍生物质的水性组合物的pH至约9至约12的pH来溶解大豆而被破坏蛋白质并释放调味化合物，然后在调味化合物通过膜的条件下将经pH调节的组合物通过分子量截留高达约50,000道尔顿的超滤膜，留下保留的大豆原料具有改善的风味。

2. 发明授权

US07582326B2 Method of deflavoring whey protein using membrane electrodialysis 失效
标题翻译：使用膜电渗析清洗乳清蛋白的方法
公开(公告)号：US07582326B2
公开(公告)日：2009-09-01
申请号：US11209105
申请日：2005-08-22
申请人： Peter H. Brown , Colin P. Crowley
发明人： Peter H. Brown , Colin P. Crowley
IPC分类号： A23J1/20
CPC分类号： A23J3/08 , A23C9/1425 , A23C19/053 , A23C20/00 , A23J1/205 , A23L5/20 , A23L33/19 , A23V2002/00 , A23V2200/16 , A23V2300/34
摘要： Whey protein materials such as whey from cheese making processes, whey protein concentrates, and whey protein isolates, are deflavored by adjusting the pH of an aqueous composition of such whey protein materials to about 8.0 to about 12 using membrane electrodialysis to solubilize the whey proteins and to release the flavoring compounds and thereafter passing the pH-adjusted composition to an ultrafiltration membrane having a molecular weight cutoff up to about 50,000 Daltons under conditions at which the flavoring compounds pass through the membrane, leaving the retained whey protein material with improved flavor.
摘要翻译：通过使用膜电渗析法将乳清蛋白质材料的水性组合物的pH调节至约8.0至约12，使乳清蛋白质材料例如来自干酪制备方法的乳清，乳清蛋白浓缩物和乳清蛋白分离物被破坏，以溶解乳清蛋白，释放调味化合物，然后在调味化合物通过膜的条件下将pH调节的组合物通过分子量截留高达约50,000道尔顿的超滤膜，留下保留的乳清蛋白质材料具有改善的风味。

3. 发明授权

US08865779B2 Compounds, compositions, and methods for reducing or eliminating bitter taste 有权
标题翻译：用于减少或消除苦味的化合物，组合物和方法
公开(公告)号：US08865779B2
公开(公告)日：2014-10-21
申请号：US13641213
申请日：2011-04-15
申请人： Kambiz Shekdar , Daniel Lavery , Joseph Gunnet , Jessica Langer , Jane V. Leland , David Hayashi , Peter H. Brown , Louise Slade , William P. Jones
发明人： Kambiz Shekdar , Daniel Lavery , Joseph Gunnet , Jessica Langer , Jane V. Leland , David Hayashi , Peter H. Brown , Louise Slade , William P. Jones
IPC分类号： A61K47/00 , C07C49/00
CPC分类号： A23L27/86 , A23L27/16 , A23L27/2024 , A23L27/203 , A23L27/204 , A23L27/2052 , A23V2002/00 , A61K47/02 , A61K47/06 , A61K47/08 , A61K47/10 , A61K47/12 , A61K47/14 , A61K47/22 , A61K47/44 , C07C63/06 , C07C69/78 , C07D311/20 , C07D311/22 , C07D311/72
摘要： The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
摘要翻译：本发明提供了包含本发明化合物，包含这种可食用组合物的食品和制备这种食品的方法的食用组合物。本发明还提供减少食品中NaCl量的方法，减少饮食中钠摄取量的方法以及降低食品中苦味的方法。

4. 发明申请

US20130096209A1 Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste 有权
标题翻译：化合物，组合物和减少或消除苦味的方法
公开(公告)号：US20130096209A1
公开(公告)日：2013-04-18
申请号：US13641213
申请日：2011-04-15
申请人： David Hayashi , William P. Jones , Jane V. Leland , Peter H. Brown , Joseph Gunnet , Daniel Lavery , Louise Slade , Kambiz Shekdar , Jessica Langer
发明人： David Hayashi , William P. Jones , Jane V. Leland , Peter H. Brown , Joseph Gunnet , Daniel Lavery , Louise Slade , Kambiz Shekdar , Jessica Langer
IPC分类号： A23L1/22 , A61K47/12 , A61K47/44 , A61K47/22 , A61K47/10 , A61K47/06 , A61K47/08 , A61K47/14
CPC分类号： A23L27/86 , A23L27/16 , A23L27/2024 , A23L27/203 , A23L27/204 , A23L27/2052 , A23V2002/00 , A61K47/02 , A61K47/06 , A61K47/08 , A61K47/10 , A61K47/12 , A61K47/14 , A61K47/22 , A61K47/44 , C07C63/06 , C07C69/78 , C07D311/20 , C07D311/22 , C07D311/72
摘要： The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
摘要翻译：本发明提供了包含本发明化合物，包含这种可食用组合物的食品和制备这种食品的方法的食用组合物。本发明还提供减少食品中NaCl量的方法，减少饮食中钠摄取量的方法以及降低食品中苦味的方法。

5. 发明授权

US5288619A Enzymatic method for preparing transesterified oils 失效
标题翻译：酯交换油的制备方法
公开(公告)号：US5288619A
公开(公告)日：1994-02-22
申请号：US897255
申请日：1992-06-11
申请人： Peter H. Brown , Federico D. Carvallo , Robert C. Dinwoodie , Michael T. Dueber , David K. Hayashi , R. G. Krishnamurthy , Zohar M. Merchant , James J. Myrick , Richard S. Silver , Chrisanthus Thomas
发明人： Peter H. Brown , Federico D. Carvallo , Robert C. Dinwoodie , Michael T. Dueber , David K. Hayashi , R. G. Krishnamurthy , Zohar M. Merchant , James J. Myrick , Richard S. Silver , Chrisanthus Thomas
IPC分类号： A23D9/00 , C11C3/08 , C11C3/10 , C11C3/12 , C12P7/64 , A23D7/00 , C12P7/58
CPC分类号： C12P7/6454 , A23D9/00 , C11C3/08 , C11C3/10 , C11C3/12 , C12P7/6472 , Y02P20/544
摘要： An enzymatic transesterification method for preparing a margarine oil having both low trans- acid and low intermediate chain fatty acid content is disclosed. The method includes the steps of providing a transesterification reaction mixture containing a stearic acid source material and an edible liquid vegetable oil, transesterifying the stearic acid source material and the vegetable oil using a 1-, 3-positionally specific lipase, and then finally hydrogenating the fatty acid mixture to provide a recycle stearic acid source material for a recyclic reaction with the vegetable oil. Also described is a counter-current method for preparing a transesterified oil. The method includes the steps of providing a transesterification reaction zone containing a 1-, 3-positionally specific lipase, introducing a vegetable oil into the transesterification zone, introducing a stearic acid source material, conducting a supercritical gas or subcritical liquified gas counter-current fluid, carrying out a transesterification reaction of the triglyceride stream with the stearic acid or stearic acid monoester stream in the reaction zone, withdrawing a transesterified triglyceride margarine oil stream, withdrawing a counter-current fluid phase, hydrogenating the transesterified stearic acid or stearic acid monoester to provide a hydrogenated recycle stearic acid source material, and introducing the hydrogenated recycle stearic acid source material into the reaction zone.
摘要翻译：公开了一种用于制备具有低转基因和低中链脂肪酸含量的人造黄油的酶促酯交换方法。该方法包括以下步骤：提供含有硬脂酸源材料和可食用液体植物油的酯交换反应混合物，使用1-，3-位特异性脂肪酶将硬脂酸源材料和植物油进行酯交换，然后最终将脂肪酸混合物以提供用于与植物油循环反应的循环硬脂酸源材料。还描述了制备酯交换油的逆流方法。该方法包括以下步骤：提供含有1-位3位特异性脂肪酶的酯交换反应区，将植物油引入酯交换区，引入硬脂酸源材料，导入超临界气体或亚临界液化气逆流流体在反应区域中进行甘油三酯物流与硬脂酸或硬脂酸单酯物流的酯交换反应，取出酯交换甘油三酯人造黄油油流，取出逆流流体相，将酯交换的硬脂酸或硬脂酸单酯氢化为提供氢化循环硬脂酸源材料，并将氢化的再循环硬脂酸源材料引入反应区。

6. 发明申请

US20130261136A1 COFFEE EXTRACTS AS INGREDIENTS OF FOODS, DRUGS, COSMETICS, DIETARY SUPPLEMENTS, AND BIOLOGICS 审中-公开
标题翻译：咖啡提取物作为食品，药物，化妆品，膳食补充剂和生物学成分
公开(公告)号：US20130261136A1
公开(公告)日：2013-10-03
申请号：US13879251
申请日：2011-10-12
申请人： Yi-Fang Chu , Yumin Chen , Peter H. Brown , Barbara J. Lyle
发明人： Yi-Fang Chu , Yumin Chen , Peter H. Brown , Barbara J. Lyle
IPC分类号： A61K31/05 , A23L1/30 , A61K8/34 , A61K31/522 , A61K8/49
CPC分类号： A61K31/05 , A23L33/105 , A23V2002/00 , A61K8/347 , A61K8/4953 , A61K8/97 , A61K31/35 , A61K31/522 , A61K45/06 , A61K2800/10 , A61Q19/00 , A61K2300/00 , A23V2200/302 , A23V2200/322 , A23V2200/324 , A23V2200/328 , A23V2250/2108 , A23V2250/2132
摘要： Embodiments are related to compositions of matter comprising a food, drug, cosmetic, dietary supplement, or biologic product, said product comprised of a phytochemical fraction recovered from a crude caffeine, said phytochemical fraction having a ratio of polyphenols to caffeine of about 20, 10-30 or 40, or greater than 10. In related embodiments, said phytochemical fraction is a retentate of a filtration process of a water suspension of crude caffeine, and wherein said crude caffeine is a product of a green coffee bean decaffeination process. In other related embodiments, said compositions of matter are useful for facilitating neuroprotection, inhibiting COX-2 or stimulating glucose uptake.
摘要翻译：实施方案涉及包含食品，药物，化妆品，膳食补充剂或生物制品的物质的组合物，所述产物由从粗咖啡因回收的植物化学级分组成，所述植物化学级分的多酚与咖啡因的比例为约20,10 -30或40，或大于10.在相关实施方案中，所述植物化学级分是粗咖啡因的水悬浮液的过滤方法的滞留物，并且其中所述粗咖啡因是生咖啡豆脱咖啡因方法的产物。在其它相关实施方案中，所述物质组合物可用于促进神经保护作用，抑制COX-2或刺激葡萄糖摄取。

7. 发明授权

US06251445B1 Method for producing enzyme-modified cheese flavorings 有权
标题翻译：生产酶改性乳酪调味品的方法
公开(公告)号：US06251445B1
公开(公告)日：2001-06-26
申请号：US09314713
申请日：1999-05-19
申请人： Xiao-Qing Han , Richard S. Silver , Peter H. Brown
发明人： Xiao-Qing Han , Richard S. Silver , Peter H. Brown
IPC分类号： A23C912
CPC分类号： C12Y304/00 , A23J3/343 , A23L27/25
摘要： The present invention provides a process for making an enzyme-modified cheese flavoring in which treatment of a composition containing dairy proteins that include whey proteins with a proteolytic enzyme occurs prior to any heating step, and in which the treatment is of short duration. The process includes incubating a dairy mixture containing the dairy proteins at a temperature and for a period of time that are sufficient to partially hydrolyze the proteins. The invention additionally provides an enzyme-modified cheese including partially proteolyzed dairy proteins wherein the partially proteolyzed dairy proteins contain partially proteolyzed whey proteins. The enzyme-modified cheese originates from any of a broad range of dairy liquids that contain dairy proteins. In important embodiments, the enzyme-modified cheese is made by the process of the invention.
摘要翻译：本发明提供一种制备酶修饰乳酪调味剂的方法，其中在任何加热步骤之前，在含有乳蛋白质的乳蛋白质组合物中含有蛋白水解酶的处理发生，其中处理时间短。该方法包括在足以部分水解蛋白质的温度和一段时间内孵育含有乳蛋白的乳制品混合物。本发明另外提供了包含部分蛋白水解的乳蛋白的酶修饰的乳酪，其中部分蛋白水解的乳蛋白含有部分蛋白水解的乳清蛋白。酶修饰的奶酪起源于含有乳蛋白质的各种乳制品液体中的任何一种。在重要的实施方案中，酶修饰的乳酪通过本发明的方法制备。

8. 发明申请

US20130101684A1 Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste 审中-公开
公开(公告)号：US20130101684A1
公开(公告)日：2013-04-25
申请号：US13641209
申请日：2011-04-15
申请人： Jane V. Leland , Louise Slade , David Hayashi , William P. Jones , Peter H. Brown , Joseph Gunnet , Daniel Lavery , Jessica Langer , Kambiz Shekdar
发明人： Jane V. Leland , Louise Slade , David Hayashi , William P. Jones , Peter H. Brown , Joseph Gunnet , Daniel Lavery , Jessica Langer , Kambiz Shekdar
IPC分类号： A23L1/22 , C07C251/24 , C07C217/58 , C07C321/28 , C07D319/20 , C07D215/48 , C07D219/08 , C07D215/233 , C07C233/25 , C07C235/24 , C07C43/205 , C07D231/14
CPC分类号： C07C43/2055 , A23L27/86 , A61K31/5377 , C07C217/58 , C07C233/25 , C07C235/24 , C07C251/24 , C07C321/28 , C07D215/233 , C07D215/48 , C07D219/08 , C07D231/14 , C07D319/20
摘要： The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.

9. 发明申请

US20120269913A1 CRUDE CAFFEINE COMPLEX, IMPROVED FOOD PRODUCTS USING THE CRUDE CAFFEINE COMPLEX, AND METHODS OF USE THEREOF 审中-公开
标题翻译： CRUDE CAFFEINE COMPLEX，改进的食品使用原料CAFFEINE复合物及其使用方法
公开(公告)号：US20120269913A1
公开(公告)日：2012-10-25
申请号：US13384884
申请日：2010-07-20
申请人： Yi-Fang Chu , Jimbay P. Loh , Peter H. Brown , Claire E. Macaulay , Barbara J. Lyle
发明人： Yi-Fang Chu , Jimbay P. Loh , Peter H. Brown , Claire E. Macaulay , Barbara J. Lyle
IPC分类号： A61K36/74 , A61P3/08 , A61P29/00
CPC分类号： A61K36/74 , A23L33/105 , A23V2002/00 , A61K31/522 , A23V2250/2108 , A23V2250/2132 , A23V2200/328
摘要： An improved food product comprising a comestible and a crude caffeine complex as a functional additive is provided. The crude caffeine complex includes a blend of caffeine and coffee-based biologically active compounds. The additive demonstrates an ability to stimulate glucose uptake into cells, provide antioxidant benefits, and anti-inflammatory activities. A method of using the crude caffeine complex and incorporating the crude caffeine complex in comestibles is also provided.
摘要翻译：提供了包含作为功能性添加剂的食用咖啡因和粗咖啡因复合物的改良食品。粗咖啡因复合物包括咖啡因和基于咖啡的生物活性化合物的混合物。添加剂显示了刺激葡萄糖摄入细胞的能力，提供抗氧化益处和抗炎活性。还提供了使用粗咖啡因复合物并将粗咖啡因复合物掺入食物中的方法。

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