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    Resistant starch-rich starch, beverage and food using the same, and method of producing resistant starch-rich starch
    124.
    发明授权
    Resistant starch-rich starch, beverage and food using the same, and method of producing resistant starch-rich starch 有权
    耐淀粉富含淀粉，饮料和食品使用相同，以及生产抗性淀粉富淀粉的方法

    公开(公告)号：US08790740B2

    公开(公告)日：2014-07-29

    申请号：US13500545

    申请日：2010-10-04

    Applicant: Yuya Nagahata ,  Isao Kobayashi ,  Masaru Goto

    Inventor： Yuya Nagahata ,  Isao Kobayashi ,  Masaru Goto

    IPC: A23L1/05 ,  C08B31/00

    CPC classification number: C08B30/18 ,  A21D2/186 ,  A21D13/062 ,  A23L2/52 ,  A23L7/109 ,  A23L29/212 ,  A23L33/21 ,  C08B30/12

    Abstract: Disclosed is a resistant starch-rich starch which satisfies the requirements (a), (b), (c) and (d), below: (a) showing a resistant starch content, measured by the AOAC Official Method 2002.02 for measuring resistant starch, of 60% or more; (b) showing a molecular weight peak in the range from 6×103 or larger to 4×104 or smaller; (c) showing a molecular weight dispersion of 1.5 or larger to 6.0 or smaller; and (d) showing a gelatinization enthalpy, measured by differential scanning calorimetry over the range from 50° C. to 130° C., of 10 J/g or smaller.

    Abstract translation: 公开了一种满足以下要求（a），（b），（c）和（d））的抗性淀粉富含淀粉：（a）显示耐AO的官方方法2002.02测量抗性淀粉 ，60％以上; （b）分子量峰值在6×10 3以上〜4×10 4以下的范围内。 （c）显示1.5或更大至6.0或更小的分子量分散体; 和（d）显示通过差示扫描量热法在50℃至130℃的范围内测量的10J / g或更小的凝胶化焓。

    PROCESS OF MANUFACTURING A PROTEIN-POLYSACCHARIDE MACROMOLECULAR COMPLEX STRUCTURE CONTAINING ENCAPSULATED ETHYL ALCOHOL AND THE RESULTING PRODUCT-BY-PROCESS
    126.
    发明申请
    PROCESS OF MANUFACTURING A PROTEIN-POLYSACCHARIDE MACROMOLECULAR COMPLEX STRUCTURE CONTAINING ENCAPSULATED ETHYL ALCOHOL AND THE RESULTING PRODUCT-BY-PROCESS 审中-公开
    制备含有包封乙醇的蛋白多糖大分子复合结构的方法和结果逐个过程

    公开(公告)号：US20130273212A1

    公开(公告)日：2013-10-17

    申请号：US13444853

    申请日：2012-04-12

    Applicant: Margaret Teresa Thomas Virgallito ,  Joshua Alan Held

    Inventor： Margaret Teresa Thomas Virgallito ,  Joshua Alan Held

    IPC: A23L1/05 ,  A23P1/04 ,  A23L1/03

    CPC classification number: C12G3/06 ,  A23L29/284 ,  A23L33/17 ,  A23P10/30

    Abstract: A process of manufacturing a protein-polysaccharide macromolecular complex product containing encapsulated ethyl alcohol and/or other spirits serving to serve as an entertaining and novel non-beverage method of consuming alcohol. The process encapsulates ethyl alcohol and/or other spirits in the amorphous regions of a complex macromolecular structure releasing it only upon chewing and exposure to the environment of the oral cavity. The resulting product is stable and capable of retaining shape and form for extended periods of time at ambient temperature allowing for relatively low-cost commercial manufacture and distribution.

    Abstract translation: 一种制造含有包封的乙醇和/或其他精神的蛋白质 - 多糖大分子复合物的方法，其用作有用和新颖的消费酒精的非饮料方法。 该方法将乙醇和/或其他精液包封在复合大分子结构的无定形区域中，仅在咀嚼和暴露于口腔的环境时释放它。 所得产品是稳定的并且能够在环境温度下保持长时间的形状和形式，从而允许相对低成本的商业制造和分配。

    SUBTITUTE FOR FAT WITHIN MEAT AND THE FORMING METHOD THEREOF
    127.
    发明申请
    SUBTITUTE FOR FAT WITHIN MEAT AND THE FORMING METHOD THEREOF 有权
    肉汤中的脂肪及其形成方法

    公开(公告)号：US20130171317A1

    公开(公告)日：2013-07-04

    申请号：US13603356

    申请日：2012-09-04

    Applicant: Hsiang-Wen CHANG ,  Mung-Jen TSAI

    Inventor： Hsiang-Wen CHANG ,  Mung-Jen TSAI

    IPC: A23L1/05

    CPC classification number: A23L1/307 ,  A23L13/422 ,  A23L13/67 ,  A23L29/20 ,  A23L29/212 ,  A23L33/20

    Abstract: The invention provides a meat-fat substitute, the forming composition thereof including: at least one edible gum; at least one starch; and water, wherein the at least one edible gum is present in an amount of about 0.5-20 parts by weight, the at least one starch is present in an amount of about 0.5-10 parts by weight and the water is present in an amount of about 60-99 parts by weight.

    Abstract translation: 本发明提供一种肉脂代用品，其成型组合物包括：至少一种食用胶; 至少有一种淀粉; 和水，其中所述至少一种可食用胶以约0.5-20重量份的量存在，所述至少一种淀粉以约0.5-10重量份的量存在，并且所述水的存在量为 约60-99重量份。

    No evaporation process to produce gum based fruit snacks
    128.
    发明授权
    No evaporation process to produce gum based fruit snacks 有权
    没有蒸发方法生产口香糖的小吃

    公开(公告)号：US08435589B2

    公开(公告)日：2013-05-07

    申请号：US13432844

    申请日：2012-03-28

    Applicant: Jad Arsan ,  Mayur Valanju ,  Andrew Marwaha ,  Michael Bottko

    Inventor： Jad Arsan ,  Mayur Valanju ,  Andrew Marwaha ,  Michael Bottko

    IPC: A23L1/05

    CPC classification number: A23G3/48 ,  A23G3/0014 ,  A23G3/42 ,  A23L21/12 ,  A23P20/20

    Abstract: The present invention resides in methods of preparing low moisture sweetened fruit product base. The methods comprise the steps in sequence of forming a hot sweetened intermediate moisture flowable fruit or confectionary composition or slurry by extended cooking with agitation at final moisture levels and a solids content ranging from about 85 to 92° Brix; and without intervening drying, forming the hot slurry into sized and shaped individual pieces.

    Abstract translation: 本发明在于制备低水分甜味水果产品基料的方法。 所述方法包括依次以最终水分含量和约85-92°白利糖度的固体含量通过延长蒸煮形成热甜味中间水分可流动的水果或糖果组合物或浆料的步骤。 并且没有中间干燥，将热浆料形成尺寸和形状的单个片。

    Low Fat Bakery Product
    129.
    发明申请
    Low Fat Bakery Product 审中-公开
    低脂面包产品

    公开(公告)号：US20130052323A1

    公开(公告)日：2013-02-28

    申请号：US13660241

    申请日：2012-10-25

    Applicant: The University of Birmingham

    Inventor： Ian Timothy Norton ,  Jennifer Elizabeth Norton

    IPC: A23D7/00 ,  A23L1/0532 ,  A21D13/08 ,  A23L1/0524 ,  A23D7/005 ,  A21D13/00 ,  A23L1/05 ,  A23L1/0562

    CPC classification number: A21D2/16 ,  A23D7/0053 ,  A23D7/0056

    Abstract: The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.

    Abstract translation: 本发明提供了一种可食用产品，例如面包，蛋糕，糕点，饼干或饼干，其包含油包水乳液，油包水乳液包含面包店脂肪连续相和基本上分散在烘焙脂肪中的水相 连续相。 面包店的脂肪通常选自黄油，人造黄油，动物脂肪和蔬菜起酥油。

    Egg substitute and method of producing same
    130.
    发明申请
    Egg substitute and method of producing same 审中-公开
    蛋替代品及其生产方法

    公开(公告)号：US20130052304A1

    公开(公告)日：2013-02-28

    申请号：US13199195

    申请日：2011-08-22

    Applicant: Weili Li

    Inventor： Weili Li

    IPC: A23J1/12 ,  A23L1/0522 ,  A23L1/0528 ,  A23L1/035 ,  A23L1/054 ,  A23L1/305 ,  A23L1/304 ,  A23L1/05 ,  A23L1/0526

    CPC classification number: A23J1/12 ,  A23L15/35 ,  A23L29/10 ,  A23L29/212 ,  A23L29/244 ,  A23L29/269 ,  A23L33/185

    Abstract: An egg substitute composition comprising wheat protein, emulsifiers, at least one fat or oil, and polysaccharides, and optionally supplementary proteins and food gums. The composition preferably includes 1-90% wheat protein, 1-30% fat or oil and 5-30% polysaccharides. Optionally 0-50% supplementary proteins, 0-30% emulsifiers, 0-10% food gums, 0-3% reducing-oxidant agents and 0-5% calcium and ferrous salts. The composition also includes 0.01-1% sodium phosphate and disoldium phosphate in liquid form egg replacer.

    Abstract translation: 一种蛋替代组合物，其包含小麦蛋白，乳化剂，至少一种脂肪或油，以及多糖，以及任选的补充蛋白质和食品胶。 组合物优选包括1-90％小麦蛋白质，1-30％脂肪或油和5-30％多糖。 任选的0-50％补充蛋白质，0-30％乳化剂，0-10％食品胶，0-3％还原氧化剂和0-5％钙和亚铁盐。 该组合物还含有0.01-1％的磷酸钠和磷酸二氢铵，液体形式为卵替代物。

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