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1. 发明申请

US20160316796A1 NUT BUTTER COMPOSITIONS 有权
标题翻译： NUT BUTTER组合物
公开(公告)号：US20160316796A1
公开(公告)日：2016-11-03
申请号：US14700457
申请日：2015-04-30
申请人： The J.M. Smucker Company
发明人： Alejandro G. Marangoni , Luis Fernando Reyes Mora (Reyes)
IPC分类号： A23L1/38
CPC分类号： A23L25/10 , A23L1/38 , A23L7/115 , A23L11/05 , A23L25/30 , A23V2002/00
摘要： Provided herein are butter compositions, which include a legume butter or nut butter or seed butter and a plant-derived wax that increases the hardness of the butter compositions and reduces the separation of oil from the butter during storage. Butter compositions incorporating such plant-derived waxes and methods of manufacturing these butter compositions are also disclosed.
摘要翻译：本文提供了黄油组合物，其包括豆科植物油或坚果黄油或种子黄油和植物衍生的蜡，其增加黄油组合物的硬度并且在储存期间减少油与黄油的分离。还公开了掺入这种植物衍生的蜡的黄油组合物和制备这些黄油组合物的方法。

2. 发明授权

US08697173B2 Peanut butter with an organic stabilizer and method for manufacture thereof 有权
标题翻译：具有有机稳定剂的花生酱及其制造方法
公开(公告)号：US08697173B2
公开(公告)日：2014-04-15
申请号：US13440075
申请日：2012-04-05
申请人： Jeremy Thaler , Sandra Alexander , Elizabeth A. Blatz , Darin Carlin , Peter Carpenter , Lorraine Eurhardt , Mark Galton , Ellen Halbert , Esther Hinrich , David Howe , Stephen Jones , Lloyd Kirwan , Constance Potter , Richard Wilkins , Linda Zangerle
发明人： Jeremy Thaler , Sandra Alexander , Elizabeth A. Blatz , Darin Carlin , Peter Carpenter , Lorraine Eurhardt , Mark Galton , Ellen Halbert , Esther Hinrich , David Howe , Stephen Jones , Lloyd Kirwan , Constance Potter , Richard Wilkins , Linda Zangerle
IPC分类号： A23L1/38
CPC分类号： A23L25/10
摘要： The present invention is directed to a novel organic peanut butter formulation and method for production. The peanut butter includes an organic, non-hydrogenated palm stearin oil stabilizing agent that reduces or prevents separation of oils from the peanut butter during storage. Peanut butter incorporating the palm oil, methods for manufacturing the peanut butter, and foods incorporating the peanut butter are also disclosed.
摘要翻译：本发明涉及新型有机花生酱配方及其制备方法。花生酱包括有机，非氢化棕榈硬脂油稳定剂，其在储存期间减少或阻止油与花生酱分离。还公开了包含棕榈油的花生酱，花生酱的制造方法和含有花生酱的食品。

3. 发明授权

US08597713B2 Method for producing hypoallergenic peanut products 有权
标题翻译：生产低过敏性花生制品的方法
公开(公告)号：US08597713B2
公开(公告)日：2013-12-03
申请号：US13185481
申请日：2011-07-18
申请人： Mansour Samadpour
发明人： Mansour Samadpour
IPC分类号： A23L1/38
CPC分类号： A23L25/00
摘要： A peanut food product with reduced levels of allergenic protein Ala h1 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions for a period of time, typically something like 48 hours, roasting the peanuts, and then performing an assay for Ala h1 to verify that a reduced level has been achieved.
摘要翻译：通过在生花生中开始发芽过程产生具有降低水平的变应原蛋白质Ala h1的花生食品，将花生在潮湿条件下保持一段时间，通常类似于48小时，焙烧花生，然后进行测定对于Ala h1来验证已经实现了降低的水平。

4. 发明申请

US20110003062A1 PROTEIN FORTIFIED PEANUT BUTTER 审中-公开
标题翻译：蛋白质去皮豆
公开(公告)号：US20110003062A1
公开(公告)日：2011-01-06
申请号：US12497003
申请日：2009-07-02
申请人： Kerin Kennedy
发明人： Kerin Kennedy
IPC分类号： A23L1/38
CPC分类号： A23L25/10 , A23L33/185
摘要： A pea protein fortified peanut butter generally comprising from about 25 to about 90% by weight ground peanuts, from about 2 to about 75% by weight isolated pea protein, from about 0.001 to about 5% by weight salt, from about 0.001 to about 30% by weight sugar, from about 0.001 to about 15% by weight palm or peanut oil, from about 0.5 to about 10% by weight peanut butter stabilizers such as mono and diglycerides from vegetable or animal origin, from about 0.0001 to about 10% by weight natural flavorings, and from about 0.1 to about 50% by weight inclusions, such as honey bits, chocolate chips, banana pieces, dried fruit pieces, peanut bits, and combinations thereof.
摘要翻译：豌豆蛋白强化花生酱，其通常包含约25至约90重量％的研磨花生，约2至约75重量％的分离的豌豆蛋白，约0.001至约5重量％的盐，约0.001至约30 重量百分比的糖，约0.001至约15重量％的棕榈或花生油，约0.5至约10重量％的花生酱稳定剂，例如来自植物或动物来源的单酸甘油酯和甘油二酯，约0.0001至约10重量％重量的天然调味剂和约0.1至约50重量％的包含物，例如蜂蜜，巧克力片，香蕉片，干果片，花生酱及其组合。

5. 发明授权

US07727570B2 Emulsion comprising a nut paste 有权
标题翻译：包含坚果糊的乳液
公开(公告)号：US07727570B2
公开(公告)日：2010-06-01
申请号：US11567922
申请日：2006-12-07
申请人： Arjan Johannes Louter
发明人： Arjan Johannes Louter
IPC分类号： A23L1/38
CPC分类号： A23D7/0053 , A21D13/30 , A23D7/02
摘要： A process for the preparation of a bake stable nut butter emulsion which comprises the following steps (a) selecting a sugar syrup solution and diluting it with water until it contains an amount of sugar solids which is in the range 55-80 wt. %, (b) heating the solution to a temperature in the range 40-100° C., (c) dispersing a starch into the heated solution until it contains 1-5 wt. % of dissolved starch, (d) dispersing an emulsifier into the heated solution until it contains 0.5-3 wt. % of dissolved emulsifier, (e) dispersing a gelling agent into the heated solution until it contains 0.2-1 wt. % of dissolved gelling agent, (f) cooling the heated solution into which the starch, emulsifier and gelling agent have been dispersed to a temperature which is in the range of 20-50° C., (g) dispersing under vigorous stirring conditions a nut butter into the cooled solution, while controlling the rate of addition such that the resulting emulsion remains water continuous, (h) allowing the emulsion to cool and to obtain a plastic consistency. The process delivers an edible nut butter containing emulsion which comprises 10-25 wt. % of a dispersed fat phase and 75-90 wt. % of a continuous aqueous phase which comprises sugar solids, starch, gelling agent and emulsifier, which emulsion has a plastic consistency and which emulsion possesses bake stability. The invention also relates to a bake stable nut butter emulsion.
摘要翻译：一种制备稳定稳定的坚果黄油乳液的方法，其包括以下步骤：（a）选择糖浆溶液并用水稀释至其含有一定量的糖固体，其含量范围为55-80wt。％，（b）将溶液加热到40-100℃的温度，（c）将淀粉分散到加热的溶液中，直到其含有1-5wt。％的溶解淀粉，（d）将乳化剂分散到加热的溶液中，直至含有0.5-3wt。％溶解的乳化剂，（e）将胶凝剂分散到加热的溶液中，直至含有0.2-1wt。溶解胶凝剂的％，（f）将淀粉，乳化剂和胶凝剂已经分散的加热溶液冷却到20-50℃的温度，（g）在剧烈搅拌条件下分散将坚果黄油加入冷却的溶液中，同时控制加入速率，使得所得乳液保持水连续，（h）允许乳液冷却并获得塑性稠度。该方法提供可食用的含坚果黄油乳液，其包含10-25wt。％的分散脂肪相和75-90重量％％的连续水相，其包含糖固体，淀粉，胶凝剂和乳化剂，该乳液具有塑料稠度并且乳液具有烘烤稳定性。本发明还涉及一种烘烤稳定的坚果黄油乳液。

6. 发明申请

US20050142276A1 Peanut spread 审中-公开
标题翻译：花生蔓延
公开(公告)号：US20050142276A1
公开(公告)日：2005-06-30
申请号：US10749956
申请日：2003-12-31
申请人： Alan Slesinski , Earl Eichelberger , Richard Wilkes , Christopher Puno , Sonya Whited
发明人： Alan Slesinski , Earl Eichelberger , Richard Wilkes , Christopher Puno , Sonya Whited
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10
摘要： A peanut or other nut spread with reduced levels of adjusted carbohydrates. The spread preferably includes peanuts, added peanut oil, added vegetable protein such as soy protein, and a stabilizer. An high intensity sweetener may also be included.
摘要翻译：花生或其他坚果以较低的调整碳水化合物含量传播。铺展物优选包括花生，加入的花生油，加入的植物蛋白如大豆蛋白和稳定剂。还可以包括高强度甜味剂。

7. 发明申请

US20050095348A1 High protein foodstuff 审中-公开
标题翻译：高蛋白食品
公开(公告)号：US20050095348A1
公开(公告)日：2005-05-05
申请号：US10998878
申请日：2004-11-29
申请人： David McCabe
发明人： David McCabe
IPC分类号： A23G1/00 , A23G1/30 , A23G1/44 , A23G3/34 , A23G9/00 , A23G9/32 , A23L1/00 , A23L1/29 , A23L1/305 , A23L1/38 , A23J1/00
CPC分类号： A23G1/44 , A23G1/305 , A23G3/0021 , A23G3/343 , A23G3/44 , A23G3/54 , A23G9/322 , A23G2200/10 , A23L25/10 , A23L33/17 , A23L33/40 , A23P20/20 , A23V2002/00 , A23V2250/542 , A23V2250/54246 , A23V2250/54252 , A23V2250/5488 , A23V2250/6406 , A23V2250/264 , A23V2250/6416 , A23V2250/70
摘要： The present invention is a high-protein foodstuff that comprises at least two layers wherein at least one of the layers comprises at least 25% of protein and wherein the high-protein foodstuff may further comprise of a high protein coating. The present invention is also directed to methods for making the high protein foodstuff, optionally with a high protein coating.
摘要翻译：本发明是一种高蛋白质食品，其包含至少两层，其中至少一层包含蛋白质的至少25％，并且其中高蛋白质食品可进一步包含高蛋白质涂层。本发明还涉及制备高蛋白质食品的方法，任选地具有高蛋白质包衣。

8. 发明申请

US20050019375A1 Compositions comprising dietary fat complexer and methods for their use 有权
公开(公告)号：US20050019375A1
公开(公告)日：2005-01-27
申请号：US10923000
申请日：2004-08-23
申请人： Joseph Artisa , Catherine Jen
发明人： Joseph Artisa , Catherine Jen
IPC分类号： A21D2/18 , A21D13/08 , A23K1/16 , A23K1/18 , A23L1/00 , A23L1/015 , A23L1/09 , A23L1/16 , A23L1/164 , A23L1/187 , A23L1/30 , A23L1/307 , A23L1/32 , A23L1/38 , A61K20060101 , A61K31/724 , A61P1/12 , A61P1/14 , A61P1/16 , A61P3/02 , A61P3/04 , A61P3/06 , A61P3/08 , A61P3/10 , C08B37/16 , A61K47/00
CPC分类号： A23L1/22091 , A21D2/181 , A21D2/186 , A21D13/80 , A23K20/163 , A23K50/40 , A23L5/273 , A23L7/111 , A23L7/126 , A23L9/12 , A23L15/30 , A23L25/10 , A23L27/88 , A23L29/35 , A23L33/20 , A23P10/30 , A23P30/40 , A61K31/724
摘要： This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

9. 发明授权

US6090428A Spreadable protein compositions 失效
标题翻译：可扩散蛋白质组成
公开(公告)号：US6090428A
公开(公告)日：2000-07-18
申请号：US881905
申请日：1997-06-25
申请人： Lynda Nestelle
发明人： Lynda Nestelle
IPC分类号： A23C19/09 , A23C20/00 , A23G1/00 , A23G1/30 , A23G3/34 , A23J3/04 , A23J3/14 , A23J3/16 , A23L1/22 , A23L1/226 , A23L1/236 , A23L1/24 , A23L1/305 , A23L1/307 , A23L1/38 , A23L1/48 , A23J3/08
CPC分类号： A23G1/305 , A23C20/00 , A23G3/343 , A23J3/16 , A23L25/10 , A23L27/204 , A23L27/30 , A23L27/60 , A23L27/66 , A23L35/20 , A23G2200/08
摘要： The present invention provides a spreadable nonfat protein composition comprising an edible nonfat solid, a sweetener in the range of about 40% to 80% percent of total weight of the composition and a sweetness inhibiting amount of the sweetness inhibiting agent (.+-.)2-(4-methoxyphenoxy)-propanoate or salts thereof. The spreadable nonfat protein composition can be used to create a variety of nonfat edible foodstuffs.
摘要翻译：本发明提供一种可铺展的脱脂蛋白质组合物，其包含可食用的脱脂固体，该组合物总重量的约40％至80％的甜味剂和甜味抑制剂（+/-）2的甜味抑制量 - （4-甲氧基苯氧基） - 丙酸酯或其盐。可撒播的脱脂蛋白质组合物可用于制备各种脱脂食用食品。

10. 发明授权

US5942275A Flavored nut spreads having milk chocolate flavor and creamy soft texture 失效
标题翻译：调味螺母蔓延，具有牛奶巧克力风味和奶油质地柔软的质感
公开(公告)号：US5942275A
公开(公告)日：1999-08-24
申请号：US958351
申请日：1997-10-27
申请人： Vincent York-Leung Wong , Michael Charles Schmidt , Jing Chen , David Joseph Bruno, Jr.
发明人： Vincent York-Leung Wong , Michael Charles Schmidt , Jing Chen , David Joseph Bruno, Jr.
IPC分类号： A23L25/10 , A23L1/38
CPC分类号： A23L25/10
摘要： Chocolate flavored nut spreads, especially chocolate flavored peanut butters having a milk chocolate like flavor without a bitter aftertaste and with desirable spreadability. Cocoa solids substantially free of dairy solids that are encapsulated by sugar are dispersed substantially homogeneously throughout the spread. The level of cocoa butter is also below the point where it can crystallize out (i.e., typically about 20% or less on a total fat basis).
摘要翻译：巧克力风味坚果蔓延，特别是巧克力风味的花生酱，具有牛奶巧克力味，没有苦味，具有理想的铺展性。基本上不含由糖包封的乳制品固体的可可固体基本均匀地分散在整个扩散中。可可脂的含量也低于可以结晶出来的程度（即，总脂肪量通常为约20％或更少）。

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