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1. 发明申请

US20110129575A1 BATTER COMPOSITIONS AND METHODS OF PREPARING AND USING SAME 审中-公开
标题翻译：电池组合物及其制备和使用方法
公开(公告)号：US20110129575A1
公开(公告)日：2011-06-02
申请号：US12299911
申请日：2006-05-10
申请人： Weijie Li , Gregg J. Moder , Tonya C. Schoenfuss , Liza B. Levin , Debra L. Patterson , Stephen Green
发明人： Weijie Li , Gregg J. Moder , Tonya C. Schoenfuss , Liza B. Levin , Debra L. Patterson , Stephen Green
IPC分类号： A21D10/04 , A21D2/00 , B65D81/34 , A21D13/06
CPC分类号： A21D10/04 , A21D2/186 , A21D2/26 , A23L29/212 , A23V2002/00 , A23V2200/126
摘要： The invention provides batter compositions including a structure-providing amount of a flour replacement ingredient comprising native starch in an amount of 70% by weight or more, and a protein source in an amount of 30% by weight or less, weight percentages based upon weight of the flour replacement ingredient; a sweetener in an amount effective to provide a water activity of 0.94 or less; and a fat source, wherein the batter composition has a pH of 6.5 or higher. Optionally, the flour replacement ingredient can further include a fiber source, a minor amount of modified starch, or a combination of these. In some aspects, the invention provides batter compositions including a novel leavening system.
摘要翻译：本发明提供了一种面糊组合物，其包含结构提供量的包含70重量％以上的天然淀粉的面粉置换成分和30重量％以下的蛋白质来源，重量百分比为重量的面粉替代成分; 有效提供0.94以下水分活性的甜味剂; 和脂肪源，其中所述面糊组合物的pH为6.5以上。任选地，面粉替代成分还可以包括纤维源，少量改性淀粉或它们的组合。在一些方面，本发明提供了包括新型发酵系统的面糊组合物。

2. 发明申请

US20040028789A1 Baking blend 审中-公开
标题翻译：烘烤混合
公开(公告)号：US20040028789A1
公开(公告)日：2004-02-12
申请号：US10375314
申请日：2003-02-26
发明人： Taryn-Lisa Molle
IPC分类号： A23L001/236
CPC分类号： A21D10/005 , A21D2/181 , A23L27/34 , A23V2002/00 , A23V2200/124 , A23V2200/126 , A23V2200/132 , A23V2250/242 , A23V2250/246 , A23V2250/6414
摘要： A baking blend consisting of a flour substitute and/or bulking agent and/or semi fat replacer having a GI figure of less than 10, typically polydextrose, a sugar substitute having a GI figure of less than 10, typically a sugar alcohol such as lactitol, and a non-nutritive sweetener, typically a heat stable sweetener such as acesulfame-k and/or cyclamate. The baking blend is used in lowering the glycaemic index (GI) of baked products.
摘要翻译：由面粉替代物和/或填充剂和/或具有小于10的GI图的半脂肪替代物组成的烘焙混合物，通常为聚右旋糖，GI值小于10的糖替代物，通常为糖醇如乳糖醇，和非营养甜味剂，通常为热稳定性甜味剂，例如安赛蜜胺和/或环己氨基磺酸盐。烘焙混合物用于降低烘焙产品的血糖指数（GI）。

3. 发明授权

US07595081B1 Non-flour containing baked and related food compositions 有权
标题翻译：不含面粉的烘焙食品和相关食品成分
公开(公告)号：US07595081B1
公开(公告)日：2009-09-29
申请号：US10967549
申请日：2004-10-18
申请人： Willis F. Bellar
发明人： Willis F. Bellar
IPC分类号： A23J1/00
CPC分类号： A21D13/066 , A21D2/183 , A21D2/266 , A21D10/02 , A21D10/04 , A23L7/109 , A23L33/20 , A23P20/12 , A23V2002/00 , A23V2200/126 , A23V2250/5488 , A23V2250/194 , A23V2250/5116 , A23V2200/3322 , A23V2250/5114
摘要： Non-flour containing baked and related food compositions are made with egg protein and soy protein isolate stabilized with a hydrocolloid component. Fats and oils may be added without collapsing the matrix of egg protein and soy protein isolate. The food compositions may be used by cellacs and are sufficiently low in net carbohydrates as to be useful in diet programs requiring a low level of carbohydrates for weight loss.
摘要翻译：含有焙烤和相关食品组合物的非面粉是用蛋蛋白和大豆蛋白分离物用水胶体组分稳定的。可以加入脂肪和油，而不会破坏蛋蛋白和大豆蛋白分离物的基质。食物组合物可以被细胞细胞使用，并且足够低的净碳水化合物用于需要低水平碳水化合物用于体重减轻的饮食程序中。

4. 发明申请

US20060008567A1 Low carbohydrate flour additive 审中-公开
标题翻译：低碳水化合物粉添加剂
公开(公告)号：US20060008567A1
公开(公告)日：2006-01-12
申请号：US11177915
申请日：2005-07-07
申请人： Ali Elmusa , Charles Morris
发明人： Ali Elmusa , Charles Morris
IPC分类号： A21D10/00
CPC分类号： A21D2/16 , A21D2/188 , A21D2/22 , A21D2/265 , A21D2/36 , A21D10/00 , A21D10/002 , A21D13/04 , A21D13/06 , A21D13/40 , A23V2002/00 , A23V2200/126 , A23V2250/5486 , A23V2250/5108 , A23V2250/0622
摘要： A low-carbohydrate, high-fiber flour substitute is provided. The flour substitute can be added to a bread recipe as a replacement for flour, yielding a flavorful bread product that is highly processable under commercial bread product manufacturing conditions.
摘要翻译：提供低碳水化合物，高纤维面粉替代品。面粉替代品可以添加到面包配方中作为面粉的替代品，产生在商业面包产品制造条件下可高度加工的美味面包产品。

5. 发明申请

US20050079247A1 Food composition and method of making same 审中-公开
标题翻译：食物成分及其制作方法
公开(公告)号：US20050079247A1
公开(公告)日：2005-04-14
申请号：US10683378
申请日：2003-10-14
申请人： George Slilaty
发明人： George Slilaty
IPC分类号： A21D13/06 , A23L1/30 , A23L1/307 , A23G3/00
CPC分类号： A21D13/06 , A23L33/105 , A23L33/20 , A23V2002/00 , A23V2200/126 , A23V2200/132
摘要： A food composition and method of making same wherein the composition includes a base not primarily of flour and sugar, and a supplement. The composition is functional as a substitute for traditional flour and sugar food products to mimic the organeoleptic properties of such traditional food products to thus provide the consumer with a product that is both tasty and pleasant in smell while simultaneously affording the consumer with a properly nutritious product to meet needed dietary requirements for a healthy lifestyle. Examples include muffins, doughnuts, pastas, pancakes and waffles, to name a few. A method of making this food composition is also provided.
摘要翻译：一种食物组合物及其制备方法，其中所述组合物包括不主要是面粉和糖的基质和补充物。该组合物用作传统面粉和糖食品的替代品，以模仿这种传统食品的有机光学性质，从而为消费者提供既美味又令人愉悦的产品，同时为消费者提供适当营养的产品满足健康生活方式所需的饮食要求。例子包括松饼，甜甜圈，面食，薄煎饼和华夫饼等等。还提供了制备该食品组合物的方法。

6. 发明申请

US20110281010A1 Gluten-free bread, milk free, egg free, sugar free bread by Clarissa 审中-公开
标题翻译：无麸质面包，无牛奶，无蛋，Clarissa无糖面包
公开(公告)号：US20110281010A1
公开(公告)日：2011-11-17
申请号：US12780836
申请日：2010-05-14
申请人： Clarissa Parry
发明人： Clarissa Parry
IPC分类号： A21D13/06
CPC分类号： A21D13/066 , A21D2/36 , A21D13/04 , A21D13/045 , A21D13/047 , A21D13/40 , A23V2002/00 , A23V2200/122 , A23V2200/126 , A23V2200/132 , A23V2200/30
摘要： I have Celiac Disease and must make my own bread. After researching the Market, I could not find any breads available to meet these dietary needs of people with specific illnesses of Autism, Diabetic's, and Celiac Disease. In addition, there was not one recipe available covering these four major consumer groups for safe bread that also tasted like bread should taste. Families with Autistic, Diabetic, and Celiac children, find it especially difficult to feed their families with reasonably priced foods. I worked all winter 2009 to design this bread to meet the requested needs of a gluten-free, milk free, casein free, egg free, and sugar free bread. As a gluten-free bakery having Celiac Disease, it is my responsibility to have designed this new matter (bread), and get it on the market so people like me can afford it.
摘要翻译：我有腹腔疾病，必须做自己的面包。在研究市场后，我找不到任何面包可以满足自闭症，糖尿病和腹腔疾病特定疾病患者的这些饮食需求。此外，还没有一个食谱可以覆盖这四个主要的消费群体，这些安全面包也是尝尝面包品尝的。患有自闭症，糖尿病和腹腔疾病儿童的家庭，特别难以为价格合理的食物喂养家庭。 2009年冬天，我一直在设计这种面包，以满足无麸质，无牛奶，无酪蛋白，无蛋白和无糖面包的要求。作为无麸质面包店有腹腔疾病，我有责任设计这个新事物（面包），并将其在市场上，让像我这样的人能负担得起。

7. 发明授权

US07981458B2 Food material and food product using the same 有权
标题翻译：食品材料和食品使用相同
公开(公告)号：US07981458B2
公开(公告)日：2011-07-19
申请号：US11682644
申请日：2007-03-06
申请人： Kazuhiro Takamine , Masanori Hirayama , Kazuhide Kato , Takanobu Shibuta
发明人： Kazuhiro Takamine , Masanori Hirayama , Kazuhide Kato , Takanobu Shibuta
IPC分类号： A23L1/05
CPC分类号： A21D2/188 , A21D2/183 , A21D2/265 , A21D13/02 , A21D13/04 , A21D13/06 , A21D13/40 , A23L7/115 , A23L29/262 , A23L29/269 , A23L29/27 , A23L29/272 , A23L33/22 , A23V2002/00 , A23V2200/332 , A23V2200/328 , A23V2200/126 , A23V2200/242 , A23V2250/5106 , A23V2250/5486
摘要： Provided is a food material which contains, as its main ingredients, a wheat protein and at least one of a fusuma bran and a nuka bran, and which eliminates a poor texture peculiar to the fusuma bran, the nuka bran, and a mixture of the fusuma bran and the nuka bran. For this purpose, the food material contains a thickening stabilizer as well as a wheat protein and at least one of a roasted fusuma bran and a roasted nuka bran.
摘要翻译：本发明提供一种食品原料，其中含有作为其主要成分的小麦蛋白质和至少一种绒毛麸和糯米糠，并且消除了绒毛麸，核bran texture， fusuma麸皮和nuka麸皮。为此目的，食品材料含有增稠稳定剂以及小麦蛋白质，以及至少一种焙烤的绒毛糠和焙烤的nuka麸皮。

8. 发明申请

US20090092716A1 Gluten-free baked products and methods of preparation of same 审中-公开
标题翻译：无麸质烤制品及其制备方法
公开(公告)号：US20090092716A1
公开(公告)日：2009-04-09
申请号：US12218153
申请日：2008-07-11
申请人： William Alan Atwell , Jodi A. Engleson , Allen Richard Muroski , Sean McIlwain Finnie , Sean Acie Smith
发明人： William Alan Atwell , Jodi A. Engleson , Allen Richard Muroski , Sean McIlwain Finnie , Sean Acie Smith
IPC分类号： A21D13/00 , A23L1/29
CPC分类号： A21D8/06 , A21D10/005 , A21D10/04 , A21D13/04 , A21D13/043 , A21D13/066 , A21D13/40 , A23V2002/00 , A23V2200/126
摘要： The present invention provides an ingredient delivery system and methods of producing a gluten-free bakery product using an oven to produce quality gluten-free bakery products made by this method.
摘要翻译：本发明提供了一种成分递送系统和使用烤箱生产无麸质烘焙食品的方法，以生产通过该方法制造的优质无麸质焙烤食品。

9. 发明申请

US20070190213A1 Processes for encapsulating protein and products thereof 审中-公开
标题翻译：用于包封蛋白质及其产物的方法
公开(公告)号：US20070190213A1
公开(公告)日：2007-08-16
申请号：US11226084
申请日：2005-09-14
申请人： Jerome Harden , Charles Onwulata
发明人： Jerome Harden , Charles Onwulata
IPC分类号： A23L1/00
CPC分类号： A23J3/08 , A21D2/263 , A21D2/268 , A21D13/06 , A23L7/13 , A23L33/18 , A23L33/19 , A23P10/30 , A23V2002/00 , A23V2200/126 , A23V2250/54252
摘要： Methods of encapsulating fully denatured or partially denatured protein (e.g., whey) involving milling the protein into a fine powder, pouring the powdered protein into a bowl containing an encapsulating agent (e.g., lipid), heating the combination until the encapsulating agent melts, and mixing the combination until the protein is completely covered/encapsulated. After the protein is covered/encapsulated, it is cooled so that it can be added as an ingredient to other foods.
摘要翻译：将完全变性或部分变性的蛋白质（例如，乳清）包封的方法包括将蛋白质研磨成细粉末，将粉状蛋白质倒入含有包封剂（例如脂质）的碗中，加热组合直到包封剂熔化，以及混合组合直到蛋白质被完全覆盖/包封。蛋白质被覆盖/封装后，将其冷却，以便可以作为其他食物的成分加入。

10. 发明申请

US20180110243A1 System of gluten free flours 审中-公开
公开(公告)号：US20180110243A1
公开(公告)日：2018-04-26
申请号：US15793792
申请日：2017-10-25
申请人： Millie J Westley
发明人： Millie j Westley
IPC分类号： A23L7/10 , A23L19/15 , A23L29/212 , A23L29/238 , A21D2/18 , A21D10/00
CPC分类号： A23L7/198 , A21D2/183 , A21D2/186 , A21D10/005 , A21D13/043 , A21D13/047 , A21D13/066 , A23L7/109 , A23L19/15 , A23L29/212 , A23L29/238 , A23V2002/00 , A23V2200/126
摘要： Food product compositions provide for gluten free or gluten-reduced food products having organoleptic properties that are the same or substantially the same as their gluten-containing food product counterparts, and related methods for making the compositions thereof.At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum, gaur gum and maltodextrin.At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour, xanthan gum, gaur gum and maltodextrin.At least one embodiment is gluten dry mix compositions consisting substantially of rice flour, sweet rice flour, oat flour, and millet flour, buckwheat flour, teff flour, potato flour.At least one embodiment is gluten dry mix compositions consisting substantially of oat flour, and millet flour, buckwheat flour, teff flour, potato flour.

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