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公开(公告)号：US08679567B2
公开(公告)日：2014-03-25
申请号：US13585009
申请日：2012-08-14
CPC分类号： A23L27/36 , A23L2/60 , A23L5/00 , A23L7/00 , A23L21/00 , A23L27/30 , A23L27/33 , A23L27/34 , A23L29/30 , A23L29/37 , A23L33/105 , A23V2002/00 , A23V2250/24 , A23V2200/16 , A23V2250/21
摘要： Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.
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公开(公告)号：US20130274296A1
公开(公告)日：2013-10-17
申请号：US13448781
申请日：2012-04-17
CPC分类号： A61K9/0056 , A23G3/0014 , A23G3/38 , A23G3/42 , A23G3/48 , A23L5/00 , A23L21/00 , A23L29/30 , A23L33/125 , A23V2002/00 , A24B13/00 , A24B15/16 , A61K31/455 , A61K31/465 , A61K47/26
摘要： A method of preparing an orally ingestible hard boiled product, comprising: i) heating a sugar material to a first temperature sufficient to liquefy the sugar material; ii) cooling the liquefied sugar material to provide a cooled sugar material having a solid or semi-solid form; iii) heating the cooled sugar material to a second temperature, which is lower than the first temperature; iv) combining the sugar material with one or more temperature sensitive ingredients before, during, or after said heating step iii), but after said cooling step ii), such that an intimate mixture of the second liquefied sugar material and the one or more temperature sensitive ingredients is provided; and v) cooling the intimate mixture to form an orally ingestible product. Orally ingestible hard boiled products prepared according to this method are also provided.
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13.发明申请HIGH-POTENCY SWEETENER COMPOSITION WITH FATTY ACID AND COMPOSITIONS SWEETENED THEREWITH 审中-公开高脂肪组合物与脂肪酸组合物及其组合物公开(公告)号：US20130202764A1
公开(公告)日：2013-08-08
申请号：US13730182
申请日：2012-12-28
发明人： INDRA PRAKASH , GRANT E. DUBOIS , LIHONG D'ANGELO , YOULUNG CHEN
CPC分类号： A23L1/2364 , A23L2/02 , A23L2/38 , A23L2/60 , A23L5/00 , A23L7/00 , A23L9/00 , A23L21/00 , A23L27/30 , A23L27/34 , A23L27/36 , A23L29/30 , A23L33/105 , A23L33/12 , A23L33/125 , A23L33/16 , A23L33/175 , A23V2002/00 , A23V2200/16 , A23V2250/06 , A23V2250/1882 , A23V2250/24 , A23V2250/64
摘要： The present invention relates generally to functional sweetener compositions comprising non-caloric or low-caloric natural and/or synthetic, high-potency sweeteners and methods for making and using them. In particular, the present invention relates to different functional sweetener compositions comprising at least one non-caloric or low-caloric natural and/or synthetic, high-potency sweetener, at least one sweet taste improving composition, and at least one functional ingredient, such as fatty acids. The present invention also relates to functional sweetener compositions and methods that can improve the tastes of non-caloric or low-caloric high-potency sweeteners by imparting a more sugar-like taste or characteristic. In particular, the functional sweetener compositions and methods provide a more sugar-like temporal profile, including sweetness onset and sweetness linger, and/or a more sugar-like flavor profile.
摘要翻译： 本发明一般涉及包含非热量或低热量天然和/或合成的高效甜味剂的功能性甜味剂组合物及其制备和使用方法。 特别地，本发明涉及不同的功能甜味剂组合物，其包含至少一种非热量或低热量天然和/或合成的高效甜味剂，至少一种甜味改善组合物和至少一种功能成分，例如 作为脂肪酸。 本发明还涉及功能性甜味剂组合物和方法，其可以通过赋予更多的糖样味道或特征来改善非热量或低热量的高效甜味剂的口味。 特别地，功能性甜味剂组合物和方法提供了更多的糖样时间分布，包括甜度起始和甜度徘徊，和/或更多的糖样香味。
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公开(公告)号：US20130122139A1
公开(公告)日：2013-05-16
申请号：US13733599
申请日：2013-01-03
申请人： NESTEC S.A.
发明人： Vivek Dilip Savant , Tesfalidet Haile , Frank Craig Jimenez , Cynthia Marie Boice , Karlyn Ross Welsh , Eric Scott Zaltas , Junjie Guan , Lisa Diane Reavlin
IPC分类号： A23L1/29
摘要： Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.
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15.发明授权公开(公告)号：US08414949B2
公开(公告)日：2013-04-09
申请号：US12786392
申请日：2010-05-24
IPC分类号： A23L1/236
CPC分类号： A23L2/60 , A21D2/36 , A23C9/1307 , A23F3/163 , A23L2/06 , A23L5/00 , A23L7/00 , A23L9/00 , A23L21/00 , A23L27/36 , A23L27/50 , A23L29/30 , A23L33/125 , A23V2002/00 , A61K8/602 , A61Q11/00 , A23V2250/258 , A23V2250/262
摘要： The invention provides methods of purifying Rebaudioside D from the Stevia rebaudiana Bertoni plant extract along with Rebaudioside A. The methods are useful for producing high purity Rebaudioside D and Rebaudioside A. The invention further provides a low-calorie yogurt containing the purified Rebaudioside D and a process for making the low-calorie yogurt containing the purified Rebaudioside D.
摘要翻译： 本发明提供了与甜菊苷A一起从甜菊甜叶菊植物提取物中纯化雷鲍迪甙D的方法。该方法可用于生产高纯度雷鲍迪甙D和雷鲍迪苷A.本发明还提供含有纯化的雷鲍迪苷D和低热量酸奶的低热量酸奶 制备含有纯化的雷鲍迪苷D的低热量酸奶的方法
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16.发明申请Method and Formulation for Producing Extruded Snack Food Products and Products Obtained Therefrom 审中-公开生产挤压食品及其所得产品的方法和配方公开(公告)号：US20130045317A1
公开(公告)日：2013-02-21
申请号：US13213722
申请日：2011-08-19
申请人： Andres Victor ARDISSON-KORAT , Christina Lee COON , David Wallice GRAHAM , Sander HOWARD , Iris HUANG , Jorge C. MORALES-ALVAREZ , Bharadwaj NARAYANAN , Bulent OZTURK , Ximena QUINTERO-FUENTES , V.N. Mohan RAO , Passaporn SIRICURURATANA , Richard Todd Smith , Sinem Gufran YURDAKAN-INCE
发明人： Andres Victor ARDISSON-KORAT , Christina Lee COON , David Wallice GRAHAM , Sander HOWARD , Iris HUANG , Jorge C. MORALES-ALVAREZ , Bharadwaj NARAYANAN , Bulent OZTURK , Ximena QUINTERO-FUENTES , V.N. Mohan RAO , Passaporn SIRICURURATANA , Richard Todd Smith , Sinem Gufran YURDAKAN-INCE
CPC分类号： A23L7/165 , A23L5/00 , A23L7/00 , A23L7/122 , A23L21/00 , A23L29/30 , A23P30/20 , A23P30/25 , A23P30/30
摘要： The present invention generally relates to the production of direct expanded farinaceous food products without the use of a drying apparatus such as an oven and without the use of traditionally used sugar to eliminate such drying steps. A farinaceous material combined with a plasticizer component in the form of trehalose is extruded to form a direct expanded shelf-stable snack food product. Snack food products made with trehalose can be incorporated into an outer shell of a composite center-filled or co-extruded product.
摘要翻译： 本发明一般涉及不使用烘箱的干燥设备而不使用传统用途的糖来消除这种干燥步骤的直接膨胀的造纸食品的生产。 将与海藻糖形式的增塑剂组分组合的含谷物材料被挤出以形成直接膨胀的货架稳定的零食食品。 用海藻糖制成的小吃食品可以并入复合中心填充或共挤出产品的外壳中。
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公开(公告)号：US08361528B2
公开(公告)日：2013-01-29
申请号：US12021661
申请日：2008-01-29
CPC分类号： A23L1/1643 , A23L5/00 , A23L7/00 , A23L7/122 , A23L7/126 , A23L7/135 , A23L21/00 , A23L29/30 , A23P30/20
摘要： Embodiments of the present invention provide a flake having a high level of whole grains, such as oat groats, nuts and/or other particulate. An embodiment of the present invention provides a flake having a low degree of degradation giving the flake a granola appearance and texture, a relatively large thickness of the flake, which further contributes to the appearance and the crunchy texture, and/or uses a low degree of cook to the binding constituent that provides the high viscosity for binding and a resultant crunchy texture.
摘要翻译： 本发明的实施方案提供了具有高水平全谷物的片状物，例如燕麦粒，坚果和/或其它颗粒。 本发明的一个实施方案提供了一种具有低降解程度的片状物，使得片状麦芽糖醇的外观和质地，片状物的相对较大的厚度，这进一步有助于外观和松脆质地，和/或使用低度 的烹调至提供粘结的高粘度和由此产生的松脆质地的结合成分。
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公开(公告)号：US20130011540A1
公开(公告)日：2013-01-10
申请号：US13616853
申请日：2012-09-14
CPC分类号： A23L27/36 , A23L2/60 , A23L5/00 , A23L7/00 , A23L21/00 , A23L27/30 , A23L27/33 , A23L27/34 , A23L29/30 , A23L29/37 , A23L33/105 , A23V2002/00 , A23V2250/24 , A23V2200/16 , A23V2250/21
摘要： Disclosed are sweetened consumables and methods of forming said sweetened consumables that comprise certain sweeteners and at least one sweetness enhancer in a concentration near its sweetness detection threshold. The sweeteners include sucrose, fructose, glucose, high fructose corn syrup, corn syrup, xylose, arabinose, rhamnose, erythritol, xylitol, mannitol, sorbitol, inositol, acesulfame potassium, aspartame, neotame, sucralose, saccharine, or combinations thereof. The sweetness enhancer is selected from naringin dihydrochalcone, mogroside V, swingle extract, rubusoside, rubus extract, rebaudioside, and stevioside.
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19.发明申请公开(公告)号：US20120156342A1
公开(公告)日：2012-06-21
申请号：US12928769
申请日：2010-12-17
CPC分类号： A23K1/02 , A23G3/04 , A23K10/33 , A23K50/10 , A23L5/00 , A23L21/00 , A23L29/30 , A23N17/004 , F26B1/00 , F26B3/00 , F26B3/02 , F26B3/04 , Y02P60/871 , Y10S366/603
摘要： A process of, and apparatus for, accelerated water vapor removal from molasses is provided. Raw molasses is preheated; continuously agitated while advancing at a flowrate of at least about 1.5 gpm through a cooking apparatus in the presence of a temperature greater than 310° F.; continuously agitated while advancing through a cooling apparatus at a reduced temperature, and while removing separated water vapor water from the cooked molasses to form a cooled molasses having a homogenous temperature profile. The molasses may be admixed with supplements. The product is then packaged. An orificed helical conveyor having a plurality of protrusions from the outer perimeter agitates the cooking molasses. An orificed helical conveyor having gaps in the perimeter of the conveyor alternating with protrusions along the perimeter of the conveyor agitates the cooling molasses.
摘要翻译： 提供了从糖蜜中加速水蒸气去除的方法和装置。 生糖蜜预热; 在温度大于310°F的情况下，通过烹饪设备以至少约1.5gpm的流速前进地连续搅拌; 在通过冷却装置降温的同时持续搅拌，同时从煮熟的糖蜜中除去分离的水蒸气水，形成具有均匀温度分布的冷却糖蜜。 糖蜜可以与补充剂混合。 然后将产品包装。 具有来自外周的多个突起的有孔的螺旋输送机搅动烹饪的糖蜜。 在输送机的周边上具有间隙的带孔的螺旋输送机与沿着输送机周边的突起交替，搅动冷却的糖蜜。
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公开(公告)号：US20120070561A1
公开(公告)日：2012-03-22
申请号：US13321528
申请日：2010-05-17
申请人： Naoki Arai , Katsuaki Abe , Jun Tomono , Shinichi Yokota , Hideaki Kegasa
发明人： Naoki Arai , Katsuaki Abe , Jun Tomono , Shinichi Yokota , Hideaki Kegasa
CPC分类号： A23L3/37 , A23L5/00 , A23L5/15 , A23L7/00 , A23L7/196 , A23L9/00 , A23L21/00 , A23L23/00 , A23L29/281 , A23L29/30 , A23L31/00 , A23V2002/00 , A23V2200/206 , A23V2250/54
摘要： An objective to be achieved by the present invention is to provide a method for producing a heat processed food which can be uniformly heated in a short time without causing “unevenness of heating” on microwave oven cooking. Another objective of the present invention is also to provide a heat professed food, use of an antifreeze protein in producing a heat processed food, a method for improving an effect of heating treatment on a heat professed food, and an agent for improving an effect of heating treatment. The method for producing a heat processed food according to the present invention is characterized in comprising the steps of adding an antifreeze protein to a food material or a food; and cooling the resulting mixture.
摘要翻译： 本发明要实现的目的是提供一种能够在短时间内均匀加热而不会在微波炉烹饪中引起“不均匀加热”的热加工食品的制造方法。 本发明的另一个目的还在于提供热食品，防冻蛋白在热加工食品生产中的应用，改善对热食品的加热处理效果的方法，以及提高其效果的试剂 加热处理。 本发明的热加工食品的制造方法的特征在于，包括以下步骤：在食品或食品中加入防冻蛋白质; 并冷却所得混合物。
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