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1. 发明授权

US10376551B2 Method for conducing concentrated cannabis oil to be stable, emulsifiable and flavorless for use in hot beverages and resulting powderized cannabis oil 有权
公开(公告)号：US10376551B2
公开(公告)日：2019-08-13
申请号：US15466808
申请日：2017-03-22
申请人： ERS Holdings, LLC
发明人： Ross M Franklin , Ed Rosenthal , Rachel M. Franklin
IPC分类号： A61K36/00 , A61K36/185 , A61K9/14 , A61K38/02 , A61K31/352 , A61K47/36 , A61K36/31 , A23D9/05 , A21D13/80 , A21D13/44 , A23L7/143 , A23L2/52 , A23L2/395 , A23L2/56 , A23D7/005 , A23D9/007 , A23F3/40 , A23F5/46 , A21D2/10 , A21D2/16 , A21D13/068 , A61K9/00 , A61K9/20 , A61K9/48 , A23L29/30 , A23L27/10
摘要： A method for producing powderized cannabis oil, and the resulting powderized cannabis oil, in which concentrated cannabis oil is mixed with and absorbed by a modified starch powder, preferably maltodextrin, in a ratio of at least three grams of starch powder for every one-eighth of a gram of cannabis oil is disclosed. Further disclosed are beverages, baked goods and single-serve beverage brewing cartridges utilizing or incorporating the powderized cannabis oil to create human-consumable products that contain an emulsified, tasteless, and odorless dose of cannabis oil.

2. 发明授权

US5681605A Pretzel and method for preparation of the same 失效
标题翻译：前驱体及其制备方法
公开(公告)号：US5681605A
公开(公告)日：1997-10-28
申请号：US415311
申请日：1995-04-03
申请人： Toshio Takemori , Toshinobu Tsurumi , Masahiro Takagi , Shunichi Terasaki
发明人： Toshio Takemori , Toshinobu Tsurumi , Masahiro Takagi , Shunichi Terasaki
IPC分类号： A23G3/00 , A21D2/10 , A21D2/16 , A21D2/18 , A21D6/00 , A21D8/02 , A21D13/00 , A21D13/08 , A23G3/34 , A21D8/06 , A21D8/00 , A23G3/20 , A23P1/12
CPC分类号： A21D13/0025 , A21D13/0067 , A21D2/181 , A21D6/00 , A21D8/02
摘要： A pretzel stick having a hollow portion along a longitudinal center is prepared by baking a material which consists essentially of 100 parts by weight of grain flour, 5-50 parts by weight of saccharides, 5-60 parts by weight of oils and fats, and 0-60 parts by weight of starch. The preparation process of the pretzel stick comprises the steps of preparing the material, extruding the material through a ring nozzle so that the extruded material has a cylindrical shape with a hollow portion along the longitudinal center thereof, baking the extruded material, cutting the baked material to a constant length, and injecting a filling material having an adjusted viscosity into the hollow portion.
摘要翻译：通过烘烤基本上由100重量份的谷粉，5-50重量份的糖，5-60重量份的油和脂肪组成的材料，制备具有沿纵向中心的中空部分的椒盐卷饼棒，以及 0-60重量份的淀粉。椒盐脆饼棒的制备过程包括以下步骤：制备材料，通过环形喷嘴挤出材料，使得挤出的材料具有沿其纵向中心具有中空部分的圆柱形形状，烘烤挤出的材料，切割烘烤材料并将具有调节粘度的填充材料注入中空部分。

3. 发明申请

US20120107454A1 FOOD-GRADE FLOUR FROM DRY FRACTIONATED CORN GERM AND COLLET COMPOSITION AND METHOD FOR PRODUCING SAME 审中-公开
标题翻译：食品级干粉碎机及其组合物及其生产方法
公开(公告)号：US20120107454A1
公开(公告)日：2012-05-03
申请号：US13284840
申请日：2011-10-28
申请人： David P. Hoffman , Kimberly Jean Sitzmann , Joseph John Furgal , Scott Paul Hoffman
发明人： David P. Hoffman , Kimberly Jean Sitzmann , Joseph John Furgal , Scott Paul Hoffman
IPC分类号： A23L1/10 , A23L1/304 , A23D9/02 , A23L1/308 , A21D2/10 , A23D7/02 , A23L1/302 , A23L1/305
CPC分类号： A21D2/38 , A23L7/101 , A23L7/198 , A23L33/15 , A23L33/155 , A23L33/16 , A23L33/21 , C11B1/10 , C11B3/12
摘要： A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil.
摘要翻译：提供了一种来源于干磨玉米胚芽部分的营养丰富的食品级脱脂玉米胚芽粉。生产的面粉含有高水平的蛋白质，膳食纤维和氨基酸，脂肪含量低。此外，提供了通过从干磨的玉米胚芽馏分中形成夹头和除去油来制备面粉的方法。该方法包括：提供干磨的玉米胚芽部分; 调节分数; 剥离部分以增加表面积; 将水和蒸汽加入到片状部分中; 将片状部分形成夹头; 通过溶剂萃取从油枪中除去油; 干燥夹头; 并在食品级面粉机中加工夹头，以获得具有所需一致性的食品级脱脂玉米胚芽粉。溶剂萃取过程产生米曲霉，玉米油，烃溶剂和水的混合物。可以通过蒸馏系统处理杂种以回收粗粮食级玉米油。

4. 发明授权

US1750720A Process for the manufacture of bread 失效
标题翻译：制作面包的过程
公开(公告)号：US1750720A
公开(公告)日：1930-03-18
申请号：US26780328
申请日：1928-04-05
申请人： AUGMENTINE HOLDING S A
发明人： JEAN MATTI
IPC分类号： A21D2/10 , A21D2/14
CPC分类号： A21D2/14 , A21D2/10

5. 发明授权

US5976598A Physically coated cellulose as low calorie flour replacements 失效
标题翻译：物理涂层纤维素作为低热量面粉替代品
公开(公告)号：US5976598A
公开(公告)日：1999-11-02
申请号：US964070
申请日：1997-11-04
申请人： Daniel Akkaway , Denise Deming , Lawrence Klemann , Juan A. Menijvar , Louise Slade , Ronald D'Amelia , Jeffery T. Galbraith , Haresh P. Madera , Robert M. Sauer, Jr. , Ronald G. Yarger , Xiaoming You
发明人： Daniel Akkaway , Denise Deming , Lawrence Klemann , Juan A. Menijvar , Louise Slade , Ronald D'Amelia , Jeffery T. Galbraith , Haresh P. Madera , Robert M. Sauer, Jr. , Ronald G. Yarger , Xiaoming You
IPC分类号： A21D2/10 , A21D2/00 , A21D2/18 , A21D13/00 , A23L20060101 , A23L33/20
CPC分类号： A23G3/42 , A21D13/04 , A21D13/06 , A21D2/16 , A21D2/188 , A21D2/36 , A23G9/34 , A23L13/42 , A23L29/262 , A23L33/22 , A23L33/24 , A23L33/30 , A23L7/115 , A23P20/105 , A23V2002/00 , Y10S426/804
摘要： Particulate cellulosic material such as microcrystalline cellulose, .alpha.-cellulose, and/or cellulose acylated with C.sub.2 to C.sub.24 aliphatic acids to a degree of substitution of about 0.05 or less, and mixtures thereof, are physically coated with an edible hydrophobic polymer to provide low calorie flour/starch replacements for edible compositions. Typical coating polymers include cellulose esters of one or more C.sub.2 to C.sub.24 aliphatic acids; cellulose ethers such as methyl cellulose, ethyl cellulose, hydroxypropyl methyl cellulose, carboxymethyl cellulose, natural waxes such as carnauba wax, candelilla wax, rice bran wax, bees wax, and mixtures of these; petroleum waxes such as polyethylene and paraffin waxes; proteins, preferably hydrophobic, such as zein, glutenin and the like, and mixtures thereof. In preferred embodiments, the low calorie flour replacements are made in a hot melt process with intense mixing in the absence of emulsifiers and gums. Some embodiments of the invention are particularly useful as low calorie flour replacements for baked products such as cookies.
摘要翻译：颗粒状纤维素材料如微晶纤维素，α-纤维素和/或用C 2至C 24脂族酸酯酰化至约0.05或更低取代度的纤维素及其混合物在物理上涂覆有可食用的疏水性聚合物以提供低热量面粉/淀粉替代食用组合物。典型的涂料聚合物包括一种或多种C 2至C 24脂族酸的纤维素酯; 纤维素醚如甲基纤维素，乙基纤维素，羟丙基甲基纤维素，羧甲基纤维素，天然蜡如巴西棕榈蜡，小烛树蜡，米糠蜡，蜜蜡，以及它们的混合物; 石油蜡如聚乙烯和石蜡; 蛋白质，优选疏水性的，例如玉米醇溶蛋白，谷蛋白等，及其混合物。在优选的实施方案中，低热量面粉替代品是在没有乳化剂和树胶的强烈混合的热熔融方法中制备的。本发明的一些实施方案特别适用于焙烤产品如饼干的低热量面粉替代品。

6. 发明授权

US5916371A Crystalline powdery saccsharide, its preparation and uses 失效
标题翻译：结晶粉状saccsharide，其制备和用途
公开(公告)号：US5916371A
公开(公告)日：1999-06-29
申请号：US985349
申请日：1997-12-04
申请人： Hiroto Chaen , Kazuhisa Mukai , Toshio Miyake
发明人： Hiroto Chaen , Kazuhisa Mukai , Toshio Miyake
IPC分类号： A23G1/30 , A21D2/10 , A21D2/18 , A23B7/10 , A23G1/00 , A23G1/40 , A23G1/56 , A23G3/34 , A23G4/00 , A23G4/10 , A23L1/00 , A23L1/09 , A23L1/164 , A23L1/187 , A23L1/19 , A23L1/218 , A23L1/22 , A23L1/314 , A23L2/38 , A23L2/39 , A23L2/60 , A61K8/00 , A61K8/02 , A61K8/34 , A61K8/60 , A61K8/73 , A61K8/90 , A61K9/00 , A61K9/28 , A61K31/70 , A61K31/7004 , A61K31/7016 , A61K31/702 , A61K47/26 , A61P17/00 , A61Q11/00 , A61Q19/00 , C07H3/02 , C07H3/04 , C07H3/06 , C12N9/24 , C12P19/12 , C13B30/02 , C13B50/00 , C13F1/02 , C13F3/00
CPC分类号： C12P19/12 , A21D2/181 , A23G1/305 , A23G1/40 , A23G1/56 , A23G3/343 , A23G3/346 , A23G4/10 , A23L13/428 , A23L19/20 , A23L2/39 , A23L2/60 , A23L5/00 , A23L7/117 , A23L9/12 , A23L9/22 , A61K47/26 , A61K8/02 , A61K8/0216 , A61K8/60 , A61K9/0014 , A61K9/2826 , A61Q11/00 , A61Q19/00 , C07H3/04 , A23G2200/06 , Y10S514/97
摘要： A stable crystalline powdery saccharide having a crystallinity of 40% or more, less hygroscopicity, satisfactory fluidity, and beneficial handleability, which is obtainable from an aqueous solution, containing trehalose and a different saccharide(s) crystallizable in the presence of trehalose, by crystallizing the trehalose along with the different saccharide(s).
摘要翻译：结晶度为40％以上，稳定的结晶性粉末糖，吸湿性，令人满意的流动性和有益的操作性，可从包含在海藻糖存在下可结晶的海藻糖和不同糖的水溶液获得，通过结晶海藻糖以及不同的糖类。

7. 发明授权

US4303690A Process for manufacturing thin-walled, hollow pastry articles 失效
标题翻译：制造薄壁，空心糕点制品的方法
公开(公告)号：US4303690A
公开(公告)日：1981-12-01
申请号：US47822
申请日：1979-06-12
申请人： Franz Haas, Sr. , Franz Haas, Jr. , Johann Haas
发明人： Franz Haas, Sr. , Franz Haas, Jr. , Johann Haas
IPC分类号： A21B3/13 , A21B5/02 , A21D13/00 , A21D13/08 , A21D2/10 , A21D8/08 , A21D10/00
CPC分类号： A21D13/0029 , A21B5/026
摘要： A process for manufacturing hollow, thin-walled pastry articles, particularly cone shaped waffles, wherein a kneadable, firm dough body is conveyed to a plurality of baking molds of a cone baking apparatus, each baking mold consisting of a matrix and a patrix, the dough body being delivered into each matrix. The patrix or core of the mold is lowered into the matrix to distribute the dough body over the matrix wall, and is raised again to allow the escape of air and vapor developed by the dough body during baking. The lowering and raising operation of the patrix core is repeated several times and the patrix core remains in the lowered and raised position at varying intervals. The patrix is finally locked on the mold and after final baking the mold is opened and the finished hollow, cone shaped waffle is released.
摘要翻译：一种用于制造中空薄壁糕点制品，特别是锥形华夫饼的方法，其中将可捏合的坚实面团体输送到锥形烘烤装置的多个烘焙模具，每个烘焙模具由基质和蛋白质组成，面团体被输送到每个矩阵中。将模具的芯片或芯体下降到基质中以将面团体分布在基质壁上，并再次升高，以允许在烘烤期间由面团体产生的空气和蒸气逸出。 patrix芯的降低和升高操作重复多次，并且patrix芯以不同的间隔保持在降低和升高的位置。蛋糕最后被锁在模具上，最终烘烤后，打开模具，并将完成的中空锥形华夫饼放开。

8. 发明申请

US20050051419A1 Process for the recovery of a phytolipid composition 失效
公开(公告)号：US20050051419A1
公开(公告)日：2005-03-10
申请号：US10659620
申请日：2003-09-10
申请人： George Zima , Terry Oldfield , Suzanne Dobbs , Phillip Cook , Charles Kelly , Mary Crow , Craig Hoyme
发明人： George Zima , Terry Oldfield , Suzanne Dobbs , Phillip Cook , Charles Kelly , Mary Crow , Craig Hoyme
IPC分类号： A21D2/10 , A21D2/14 , A23D7/005 , A23D7/01 , A23D7/015 , A23D9/013 , A23L1/24 , A23L1/30 , A23L2/52 , A61K8/92 , A61Q19/00 , B01D1/06 , B01D1/22 , B01D1/26 , B01D3/10 , B01D3/12 , B01D3/14 , C07C7/04 , C07J9/00 , C11B11/00 , C11B13/00
CPC分类号： C07C7/04 , A21D2/10 , A21D2/14 , A23D7/0053 , A23D7/0056 , A23D7/011 , A23D7/013 , A23D7/015 , A23D9/013 , A23L2/52 , A23L27/60 , A23L33/105 , A23L33/11 , A61K8/922 , A61Q19/00 , A61Q19/001 , B01D1/065 , B01D1/22 , B01D1/222 , B01D1/26 , B01D3/10 , B01D3/12 , B01D3/14 , B01D3/143 , B01D3/146 , C07J9/00 , C11B11/00 , C11B13/00 , Y02W30/74
摘要： Disclosed is a process for the recovery of a phytolipid composition from a vegetable oil by-product. The phytolipid composition produced comprises squalene, phytosterols, mixed tocopherols and tocotrieneols, and vegetable wax and is useful as an emollient. The phytochemical composition may be applied directly to the skin to provide emolliency. Alternatively, the phytolipid composition may be formulated in various aqueous or anhydrous cosmetic compositions such as creams, lotions, gels, ointments, lip balms, sticks, or pencils for treatment of the skin and lips. The phytolipid composition also may be incorporated into foods, beverages, and nutraceuticals to provide health benefits.

9. 发明授权

US5855946A Food grade starch resistant to .alpha.-amylase and method of preparing the same 失效
标题翻译：食品级淀粉耐α-淀粉酶及其制备方法
公开(公告)号：US5855946A
公开(公告)日：1999-01-05
申请号：US870955
申请日：1997-06-06
申请人： Paul A. Seib , Kyungsoo Woo
发明人： Paul A. Seib , Kyungsoo Woo
IPC分类号： A23L1/308 , A21D2/10 , A21D2/18 , A23L1/05 , A23L1/0522 , A23L1/10 , C08B31/00 , C08B31/06 , A21D13/00
CPC分类号： C08B31/003 , A21D2/186 , A23L29/219 , C08B31/066
摘要： Chemically modified RS.sub.4 starches are provided which have a high degree of resistance to .alpha.-amylase digestion and can serve as low calorie food additives in products such as breads or crackers as a source of dietary fiber. The starches of the invention can be prepared from any type of starting starch (e.g., wheat, corn, oat, rice, tapioca, mung bean, potato or high amylose starches) and are preferably formed as phosphorylated distarch phosphodiesters. The preferred phosphorylating agent is a mixture of sodium trimetaphosphate (STMP) and sodium tripolyphosphate (STPP) in the presence of sodium chloride or sulfate. The starches are advantageously prepared in an aqueous slurry reaction at basic pH and moderate heating.
摘要翻译：提供化学修饰的RS4淀粉，其对α-淀粉酶消化具有高度抗性，并且可以作为膳食纤维来源的诸如面包或饼干的产品中的低热量食品添加剂。本发明的淀粉可以由任何类型的起始淀粉（例如小麦，玉米，燕麦，米，木薯，绿豆，马铃薯或高直链淀粉）制备，并且优选以磷酸化的二磷酸二酯形成。优选的磷酸化剂是氯化钠或硫酸盐存在下的三偏磷酸钠（STMP）和三聚磷酸钠（STPP）的混合物。淀粉有利地在碱性pH和适度加热下以水性浆料反应制备。

10. 发明授权

US3154420A Gluten product and process of producing the same and process of producing a baked leavened product 失效
标题翻译：麸质产品及其制造方法以及生产焙烤产品的方法
公开(公告)号：US3154420A
公开(公告)日：1964-10-27
申请号：US10869061
申请日：1961-03-23
申请人： CONTINENTAL BAKING CO
发明人： PONTE JR JOSEPH G , TITCOMB STANLEY T
IPC分类号： A21D2/10 , A21D2/26
CPC分类号： A21D2/265 , A21D2/10

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