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1. 发明授权

US5378286A Method of preparing reduced fat foods 失效
公开(公告)号：US5378286A
公开(公告)日：1995-01-03
申请号：US857532
申请日：1992-04-21
申请人： Ruth G. Chiou , Cheryl C. Brown , Jeanette A. Little , Austin H. Young , Robert V. Schanefelt , Donald W. Harris , Keith D. Stanley , Helen D. Coontz , Carolyn J. Hamdan , Jody A. Wolf-Rueff , Lori A. Slowinski , Kent R. Anderson , William F. Lehnhardt , Zbigniew J. Witczak
发明人： Ruth G. Chiou , Cheryl C. Brown , Jeanette A. Little , Austin H. Young , Robert V. Schanefelt , Donald W. Harris , Keith D. Stanley , Helen D. Coontz , Carolyn J. Hamdan , Jody A. Wolf-Rueff , Lori A. Slowinski , Kent R. Anderson , William F. Lehnhardt , Zbigniew J. Witczak
IPC分类号： A21D2/18 , A21D13/00 , A21D13/08 , A23C13/16 , A23C19/09 , A23D7/005 , A23D7/015 , A23G1/00 , A23G1/30 , A23G3/00 , A23G3/34 , A23G9/32 , A23G9/34 , A23L1/00 , A23L1/09 , A23L1/24 , A23L1/308 , A23L1/314 , A23L1/317 , A23P1/16 , C13K1/06 , C08B30/00
CPC分类号： A21D13/0058 , A21D2/186 , A23C13/16 , A23C19/09 , A23C19/0912 , A23D7/0056 , A23D7/015 , A23G1/305 , A23G3/346 , A23G9/34 , A23L13/426 , A23L13/60 , A23L27/60 , A23L29/35 , A23L33/21 , A23P30/40 , C12Y302/01041 , C12Y302/01068 , A23G2200/06 , A23G2200/08
摘要： A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.

2. 发明授权

US6113976A Method of preparing reduced fat foods 失效
标题翻译：制备减肥食品的方法
公开(公告)号：US6113976A
公开(公告)日：2000-09-05
申请号：US908728
申请日：1992-07-06
申请人： Ruth G. Chiou , Cheryl C. Brown , Jeanette A. Little , Austin Harry Young , Robert V. Schanefelt , Donald W. Harris , Helen D. Coontz , Lori A. Slowinski , Kent R. Anderson , William F. Lehnhardt , Zbigniew J. Witczak
发明人： Ruth G. Chiou , Cheryl C. Brown , Jeanette A. Little , Austin Harry Young , Robert V. Schanefelt , Donald W. Harris , Helen D. Coontz , Lori A. Slowinski , Kent R. Anderson , William F. Lehnhardt , Zbigniew J. Witczak
IPC分类号： A21D2/18 , A21D13/00 , A21D13/08 , A23C13/16 , A23C19/09 , A23D7/005 , A23D7/015 , A23G1/00 , A23G1/30 , A23G3/00 , A23G3/34 , A23G9/32 , A23G9/34 , A23L1/00 , A23L1/09 , A23L1/24 , A23L1/308 , A23L1/314 , A23L1/317 , A23P1/16 , A23L1/05
CPC分类号： A21D13/0058 , A21D2/186 , A23C13/16 , A23C19/09 , A23C19/0912 , A23D7/0056 , A23D7/015 , A23G1/305 , A23G3/346 , A23G9/34 , A23L13/426 , A23L13/60 , A23L27/60 , A23L29/35 , A23L33/21 , A23P30/40 , C12Y302/01041 , C12Y302/01068 , A23G2200/06 , A23G2200/08
摘要： A food formulation having a reduced level of fat and/or oil is provided. The food formulation is a mixture of a foodstuff and a fragmented, amylopectin starch hydrolysate as a replacement for at least a substantial portion of the fat and/or oil of said food formulation. The fragmented starch hydrolysate is capable of forming an aqueous dispersion at about 20% hydrolysate solids exhibiting a yield stress of from about 100 to about 1,500 pascals. Also provided is a method of formulating a food containing a fat and/or oil ingredient comprising replacing at least a portion of said fat and/or oil ingredient with the fragmented, amylopectin starch hydrolysate. Examples of food formulations include those for margarine, salad dressings (pourable and spoonable), frostings, and frozen novelties.
摘要翻译：提供了具有降低的脂肪和/或油的水平的食品配方。食品配方是食品和分散的支链淀粉水解产物的混合物，作为所述食物制剂的至少大部分脂肪和/或油的替代物。破碎的淀粉水解物能够以约20％的水解产物形成水分散体，其表现出约100至约1,500帕斯卡的屈服应力。还提供了一种配制含有脂肪和/或油成分的食物的方法，包括用分散的支链淀粉水解物替代至少一部分所述脂肪和/或油成分。食品配方的实例包括人造奶油，沙拉酱（可倾倒和可舀取的），霜冻和冷冻新鲜物质。

3. 发明授权

US5409726A Method of preparing reduced fat foods 失效
标题翻译：制备减肥食品的方法
公开(公告)号：US5409726A
公开(公告)日：1995-04-25
申请号：US938101
申请日：1992-08-28
申请人： Keith D. Stanley , Donald W. Harris , Jeanette A. Little , Robert V. Schanefelt
发明人： Keith D. Stanley , Donald W. Harris , Jeanette A. Little , Robert V. Schanefelt
IPC分类号： A23L1/307 , A21D2/18 , A21D13/00 , A21D13/08 , A23C13/16 , A23C19/09 , A23D7/005 , A23D7/015 , A23G3/34 , A23L1/00 , A23L1/09 , A23L1/308 , A23L1/314 , A23L1/317 , A23P1/06 , A23P1/16 , C08L1/28 , C08L3/02 , C08L5/00 , A23L1/05
CPC分类号： A23C13/16 , A21D13/0058 , A21D2/186 , A23C19/09 , A23C19/0912 , A23D7/0056 , A23D7/015 , A23G3/346 , A23L13/426 , A23L13/60 , A23L29/35 , A23L33/21 , A23P10/47 , A23P30/40 , C08L3/02 , A23G2200/06 , A23G2200/08 , C08L1/286 , C08L5/00
摘要： A method of preparing reduced fat foods is provided which employs a fragmented starch hydrolysate. A granular starch hydrolysate or a debranched amylopectin starch precipitate is fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. A wet blend of the fragmented starch hydrolysate and a hydrophilic agent is dried. The dry blend can be easily redispersed in water to form a particle gel useful in replacing fat and/or oil in a food formulation.
摘要翻译：提供了一种制备减肥脂肪食品的方法，其采用片段淀粉水解产物。将颗粒状淀粉水解物或脱支链淀粉淀粉沉淀片段化以形成水分散体，其可用于替换多种食品配方中的脂肪。将破碎的淀粉水解物和亲水剂的湿混合物干燥。干混合物可以容易地再分散在水中以形成用于替代食品配方中的脂肪和/或油的颗粒凝胶。

4. 发明授权

US5426219A Process for recovering organic acids 失效
标题翻译：回收有机酸的方法
公开(公告)号：US5426219A
公开(公告)日：1995-06-20
申请号：US96939
申请日：1993-07-26
申请人： William F. Lehnhardt , Robert V. Schanefelt , Lori L. Napier
发明人： William F. Lehnhardt , Robert V. Schanefelt , Lori L. Napier
IPC分类号： C07B63/00 , C07C51/48 , C07C59/06 , C12P7/56 , C07C51/42
CPC分类号： C12P7/56 , C07C51/48
摘要： An organic acid can be recovered from a fermentation broth by clarifying the broth to remove at least a substantial portion of the impurities therein, producing a clarified feed; acidulating the clarified feed by adding a quantity of a mineral acid effective to lower the pH of the feed to between about 1.0 and about 4.5, producing an acidulated feed which is substantially saturated with respect to at least one electrolyte selected from the group consisting of MHSO.sub.4, M.sub.2 SO.sub.4, M.sub.3 PO.sub.4, M.sub.2 HPO.sub.4, MH.sub.2 PO.sub.4, and MNO.sub.3, where M is selected from the group consisting of Na, NH.sub.4, and K; extracting the acidulated feed with an extraction mixture which includes (a) water, (b) a mineral acid, in a quantity effective to maintain the pH of the feed between about 1.0 and about 4.5, and (c) an oxygenated solvent which has limited miscibility with water and the acidulated feed, the oxygenated solvent having from 4 to 12 carbon atoms and having at least one functional group selected from the group consisting of hydroxyl, ester, keto, ether, carbonyl, and amido, with the extraction producing a solvent extract and a first raffinate; and back extracting the solvent extract with an aqueous liquid, thereby producing an organic acid-rich aqueous extract and an organic acid-depleted solvent raffinate.
摘要翻译：通过澄清肉汤以除去其中至少大部分杂质，从发酵液中回收有机酸，产生澄清的饲料; 通过添加一定量的无机酸来将澄清的进料酸化，将无机酸的有效量降低到约1.0至约4.5之间，产生酸化的进料，其相对于选自MHSO 4中的至少一种电解质基本饱和，M2SO4，M3PO4，M2HPO4，MH2PO4和MNO3，其中M选自Na，NH4和K; 用提取混合物萃取酸化的进料，该提取混合物包括（a）水，（b）无机酸，其量为有效地将进料的pH保持在约1.0至约4.5之间，和（c）含有限制的含氧溶剂与水和酸化的原料的混溶性，含氧的溶剂具有4至12个碳原子并具有至少一个选自羟基，酯，酮，醚，羰基和酰氨基的官能团，萃取产生溶剂提取物和第一残液; 并用水性液体反萃取溶剂提取物，从而产生富含有机酸的水提取物和有机酸贫溶剂残液。

5. 发明授权

US3956515A Edible starch batters 失效
标题翻译：食用淀粉糊
公开(公告)号：US3956515A
公开(公告)日：1976-05-11
申请号：US458377
申请日：1974-04-05
申请人： Carl O. Moore , Hsiung Cheng , Robert V. Schanefelt
发明人： Carl O. Moore , Hsiung Cheng , Robert V. Schanefelt
IPC分类号： A23L1/00 , A23L1/0522 , B65B55/00
CPC分类号： A23L29/219 , A23L29/212 , A23P20/12 , A23P2020/251
摘要： Starch batters which can be applied to food pieces (e.g., chicken), breaded, frozen and subsequently fried into a high-quality, fried, breaded product are obtained by employing a novel batter starch system. The batter starches are comprised of ungelatinized, cold-water swelling starches and starch granules having a gelation point above 125.degree.F. The starch batters are formulated in aqueous mediums (e.g., below 120.degree.F.) to provide a batter system containing unswollen starch granules uniformly dispersed within an adhesive matrix of highly swollen, non-birefringent, hydrated starch granules.
摘要翻译：通过采用新的面糊淀粉系统，可获得可应用于食品（例如鸡），面包屑，冷冻并随后油炸成高品质油炸面包产品的淀粉糊。糊状淀粉由未凝胶化的冷水膨胀淀粉和凝胶化点高于125°F的淀粉颗粒组成。将淀粉糊剂配制在水性介质（例如低于120°F）中，以提供含有未溶胀淀粉的糊剂系统颗粒均匀地分散在高度溶胀的非双折射水合淀粉颗粒的粘合基质中。

6. 发明授权

US5230742A Integrated process for producing crystalline fructose and high-fructose, liquid-phase sweetener 失效
标题翻译：生产结晶果糖和高果糖，液相甜味剂的综合方法
公开(公告)号：US5230742A
公开(公告)日：1993-07-27
申请号：US747773
申请日：1991-08-20
申请人： Donald W. Lillard, Jr. , Robert V. Schanefelt , Daniel K. Tang , Gary A. Day , Francis M. Mallee , Lawrence R. Schwab , Larry W. Peckous
发明人： Donald W. Lillard, Jr. , Robert V. Schanefelt , Daniel K. Tang , Gary A. Day , Francis M. Mallee , Lawrence R. Schwab , Larry W. Peckous
IPC分类号： C13K1/10 , C13K3/00 , C13K11/00
CPC分类号： C13K1/10 , C13K11/00 , C13K3/00
摘要： An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.
摘要翻译：公开了从包含葡萄糖的进料流中产生结晶果糖和液相甜味剂如高果糖玉米糖浆的整合方法。将进料流中的一部分葡萄糖异构化为果糖，并将得到的葡萄糖/果糖流分馏以产生高果糖流。将高果糖流中的一部分果糖结晶出来，结晶后残留的母液与含葡萄糖的流混合以产生液相甜味剂。

7. 发明授权

US5234503A Integrated process for producing crystalline fructose and a high-fructose, liquid-phase sweetener 失效
标题翻译：用于生产结晶果糖和高果糖液相甜味剂的综合方法
公开(公告)号：US5234503A
公开(公告)日：1993-08-10
申请号：US747775
申请日：1991-08-20
申请人： Donald W. Lillard, Jr. , Robert V. Schanefelt , Daniel K. Tang , Gary A. Day , Francis M. Mallee , Lawrence R. Schwab , Larry W. Peckous
发明人： Donald W. Lillard, Jr. , Robert V. Schanefelt , Daniel K. Tang , Gary A. Day , Francis M. Mallee , Lawrence R. Schwab , Larry W. Peckous
IPC分类号： C13K1/10 , C13K3/00 , C13K11/00
CPC分类号： C13K11/00 , C13K1/10 , C13K3/00
摘要： An integrated process is disclosed which produces both crystalline fructose and a liquid-phase sweetener such as High Fructose Corn Syrup from a feed stream comprising dextrose. A portion of the dextrose in the feed stream is isomerized to fructose and the resulting dextrose/fructose stream is fractionated to produce a high fructose stream. A portion of the fructose in the high fructose stream is crystallized out and the mother liquor remaining after crystallization is blended with dextrose-containing streams to produce the liquid-phase sweetener.
摘要翻译：公开了从包含葡萄糖的进料流中产生结晶果糖和液相甜味剂如高果糖玉米糖浆的整合方法。将进料流中的一部分葡萄糖异构化为果糖，并将得到的葡萄糖/果糖流分馏以产生高果糖流。将高果糖流中的一部分果糖结晶出来，结晶后残留的母液与含葡萄糖的流混合以产生液相甜味剂。

8. 发明授权

US08057840B2 Food products comprising a slowly digestible or digestion resistant carbohydrate composition 有权
标题翻译：包含缓慢消化或消化的碳水化合物组合物的食品
公开(公告)号：US08057840B2
公开(公告)日：2011-11-15
申请号：US11532219
申请日：2006-09-15
申请人： Michael D. Harrison , James C. Purdue , Penelope A. Patton , Andrew J. Hoffman , James M. Gaddy , Chi-Li Liu , Robert V. Schanefelt , Richard W. Armentrout , Michelle P. Schwenk , Rachel A. Wicklund , Marianne Claessens , Eric M. Reamer , Shawn E. Sprankle , Sanjiv H. Avashia , Peter M. Gautchier , Robert L. Olsen , Judy L. Turner , Timothy C. Mertz , Michael Bunch , Doris A. Dougherty , Michel Lopez , Lori Napier , Ram Santhanagopalan
发明人： Michael D. Harrison , James C. Purdue , Penelope A. Patton , Andrew J. Hoffman , James M. Gaddy , Chi-Li Liu , Robert V. Schanefelt , Richard W. Armentrout , Michelle P. Schwenk , Rachel A. Wicklund , Marianne Claessens , Eric M. Reamer , Shawn E. Sprankle , Sanjiv H. Avashia , Peter M. Gautchier , Robert L. Olsen , Judy L. Turner , Timothy C. Mertz , Michael Bunch , Doris A. Dougherty , Michel Lopez , Lori Napier , Ram Santhanagopalan
IPC分类号： A23G3/00
CPC分类号： C07H3/06 , A21D2/181 , A23C9/1307 , A23C11/08 , A23C19/082 , A23C19/0904 , A23G3/42 , A23G3/44 , A23G9/34 , A23L2/52 , A23L2/60 , A23L5/00 , A23L7/00 , A23L7/122 , A23L7/126 , A23L7/13 , A23L9/00 , A23L21/00 , A23L21/10 , A23L23/00 , A23L27/33 , A23L27/60 , A23L29/06 , A23L29/212 , A23L29/219 , A23L29/30 , A23L29/35 , A23L33/125 , A23L33/26 , A23V2002/00 , A61K9/006 , A61K31/715 , C12P19/04 , C12P19/14 , C13B20/14 , C13K1/06 , A23V2200/328 , A23V2250/28
摘要： A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.
摘要翻译：食品包含耐消化或缓慢消化的寡糖组合物。寡糖组合物可以通过包括通过淀粉糖化生产包含至少一种寡糖和至少一种单糖的水性组合物的方法来制备，膜过滤水性组合物以形成富含单糖的料流和富含寡糖的料流，并回收富含寡糖的流。或者，寡糖组合物可以通过以下方法制备，该方法包括加热包含至少一种单糖或线性糖低聚物并且具有至少约70重量％的固体浓度的含水进料组合物至少至少约40℃，并使进料组合物与至少一种促进切割或形成葡糖基键的速率的催化剂接触足以引起非线性糖低聚物形成的时间，其中产生含有非线性糖低聚物比线性低聚物更高浓度。

9. 发明授权

US07608436B2 Process for producing saccharide oligomers 有权
标题翻译：生产低聚糖的方法
公开(公告)号：US07608436B2
公开(公告)日：2009-10-27
申请号：US11339306
申请日：2006-01-25
申请人： Michael D. Harrison , James C. Purdue , Penelope A. Patton , Andrew J. Hoffman , James M. Gaddy , Chi-Li Liu , Robert V. Schanefelt
发明人： Michael D. Harrison , James C. Purdue , Penelope A. Patton , Andrew J. Hoffman , James M. Gaddy , Chi-Li Liu , Robert V. Schanefelt
IPC分类号： C12P19/02 , A23L1/09 , A23L1/236 , C08B37/00 , A61K31/715
CPC分类号： C12P19/04
摘要： A process for preparing saccharide oligomers uses an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and has a solids concentration of at least about 70% by weight. The feed composition is heated to a temperature of at least about 40° C., and is contacted with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds, such as enzyme or acid, for a time sufficient to cause formation of non-linear saccharide oligomers. A product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.
摘要翻译：制备糖低聚物的方法使用包含至少一种单糖或线性糖低聚物并且具有至少约70重量％的固体浓度的含水进料组合物。将饲料组合物加热至至少约40℃的温度，并与至少一种加速切割或形成葡糖基的速率如酶或酸的催化剂接触足以引起形成的时间的非线性糖低聚物。制备的产品组合物含有比线性糖低聚物更高浓度的非线性糖低聚物。

10. 发明授权

US5368878A Reduced fat meat products 失效
标题翻译：减肥肉制品
公开(公告)号：US5368878A
公开(公告)日：1994-11-29
申请号：US90570
申请日：1993-07-06
申请人： Cathysue Smick , Robert V. Schanefelt
发明人： Cathysue Smick , Robert V. Schanefelt
IPC分类号： A21D2/18 , A21D13/00 , A21D13/06 , A21D13/08 , A23C13/16 , A23C19/09 , A23D7/005 , A23D7/015 , A23G3/34 , A23L1/00 , A23L1/09 , A23L1/314 , A23L1/317 , A23P1/16
CPC分类号： A21D13/0022 , A21D13/068 , A21D2/186 , A23C13/16 , A23C19/09 , A23C19/0912 , A23D7/0056 , A23D7/015 , A23G3/346 , A23L13/426 , A23L13/60 , A23L29/35 , A23P30/40 , A23G2200/06 , A23G2200/08 , Y10S426/802 , Y10S426/804
摘要： A processed meat article having a reduced level of fat and/or oil is provided. The article contains a fragmented granular starch hydrolysate. The fragmented granular starch hydrolysate is capable of forming an aqueous dispersion at 20% starch hydrolysate solids having a yield stress of from about 100 to about 1,500 pascals. The article is in the form of a patty or a molded sausage product, either being prepared from coarse ground meat and/or a meat emulsion.
摘要翻译：提供具有降低的脂肪和/或油的水平的加工肉制品。该制品含有片状淀粉水解产物。碎片状淀粉水解产物能够在20％淀粉水解产物固形物上形成水分散体，其屈服应力为约100至约1,500帕斯卡。该制品是由粗碎肉和/或肉糜制成的小馅饼或模制香肠制品的形式。

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