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    Nutritious fabricated snack products
    22.
    发明申请
    Nutritious fabricated snack products 审中-公开
    营养制作的零食产品

    公开(公告)号：US20090004356A1

    公开(公告)日：2009-01-01

    申请号：US12156076

    申请日：2008-05-29

    申请人： Paul Ralph Bunke ,  Athula Ekanayake ,  Peter Yen-Chih Lin ,  Sharon Lee Schnur

    发明人： Paul Ralph Bunke ,  Athula Ekanayake ,  Peter Yen-Chih Lin ,  Sharon Lee Schnur

    IPC分类号： A23L1/214 ,  A23L1/36 ,  A21D13/00

    CPC分类号： A21D2/364 ,  A23L7/13

    摘要： A snack chip comprising from about 40% to about 60% of nut based material; from about 40% to about 60% of starch material made from materials selected from the group consisting of tapioca, rice, and mixtures thereof; from about 0.1% to about 5.0% water; and from about 0% to about 20% of optional ingredients. At least about 40% of the starch material can be pre-gelatinized. The snack chip can be made by combining the nut based material and dry ingredients with water to form a dough, which is then sheeted, cut into individual pieces, and braked to form the snack chip. Alternatively, the cut pieces can be dried to form a half-product and then cooked to form the snack chip.

    摘要翻译： 一种包含约40％至约60％基于螺母的材料的小吃芯片; 约40％至约60％的由选自木薯，稻米及其混合物的材料制成的淀粉材料; 约0.1％至约5.0％的水; 和约0％至约20％的可选成分。 至少约40％的淀粉材料可以预胶化。 小吃片可以通过将基于坚果的材料和干燥成分与水组合以形成面团，然后将其切成片，切成单独的片，并制成以形成小吃片。 或者，切割的片可以被干燥以形成半成品，然后煮熟以形成小吃片。

    Cassava Products
    25.
    发明申请
    Cassava Products 审中-公开
    木薯制品

    公开(公告)号：US20120003375A1

    公开(公告)日：2012-01-05

    申请号：US12826741

    申请日：2010-06-30

    申请人： Athula Ekanayake ,  Paul Ralph Bunke

    发明人： Athula Ekanayake ,  Paul Ralph Bunke

    IPC分类号： A21D13/04 ,  A21D13/00

    CPC分类号： C08L3/02 ,  A23K10/30 ,  A23L7/117 ,  A23L7/13 ,  A23L19/11 ,  C08B30/02

    摘要： Products that include cassava flour. The products can be dry blends, doughs, and fabricated snack products. The cassava flour can have a total cyanide content of less than 10 mg HCN equivalent/kg, can have a peak RVA viscosity ranging from about 700 cP to about 1200 cP, can have a final RVA viscosity ranging from about 200 cP to about 1100 cP, and can be formed from a crushed cassava root having a cyanide content of at least 50 mg HCN equivalent/kg.

    摘要翻译： 产品包括木薯粉。 产品可以是干混合物，面团和制成的小吃产品。 木薯粉可以具有小于10mg HCN当量/ kg的总氰化物含量，可以具有约700cP至约1200cP的峰值RVA粘度，可以具有约200cP至约1100cP的最终RVA粘度 ，并且可以由具有至少50mg HCN当量/ kg的氰化物含量的破碎的木薯根形成。

    PROCESSES FOR CONTROLLING THE STRENGTH OF AN EXTRACTABLE BEVERAGE
    26.
    发明申请
    PROCESSES FOR CONTROLLING THE STRENGTH OF AN EXTRACTABLE BEVERAGE 有权
    用于控制可提取饮料的强度的方法

    公开(公告)号：US20110076370A1

    公开(公告)日：2011-03-31

    申请号：US12906410

    申请日：2010-10-18

    申请人： Paul Ralph Bunke ,  Alisa Anne Bolinger ,  Jianjun Justin Li ,  Athula Ekanayake

    发明人： Paul Ralph Bunke ,  Alisa Anne Bolinger ,  Jianjun Justin Li ,  Athula Ekanayake

    IPC分类号： A23F5/26

    CPC分类号： A23F5/262 ,  A47J31/3623 ,  A47J31/46

    摘要： Processes for controlling strength of an extracted beverage including providing a pseudo packed bed of an extractable beverage material and contacting at least one liquid extraction stream with the pseudo packed bed of beverage material at a selected depth to obtain at least one zone of minimum extraction and at least one zone of maximum extraction. As the depth at which the liquid extraction stream is introduced into the packed bed increases, the zone of minimum extraction increases and the zone of maximum extraction decreases.

    摘要翻译： 用于控制提取的饮料的强度的方法，包括提供可提取饮料材料的假填充床，并将至少一种液体提取物流与所选深度的饮料材料的假填充床接触，以获得至少一个最小提取区域 至少一个最大提取区。 随着液体萃取流被引入填料床的深度增加，最小提取区域增加，最大提取区域减小。

    Process of extracting isothiocyanates
    29.
    发明授权
    Process of extracting isothiocyanates 失效
    提取异硫氰酸酯的方法

    公开(公告)号：US08697150B2

    公开(公告)日：2014-04-15

    申请号：US12750999

    申请日：2010-03-31

    申请人： Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

    发明人： Athula Ekanayake ,  Scott Alan Vandiest ,  Jeffrey John Kester ,  Paul Henry Zoutendam ,  Jairus R. D. David

    IPC分类号： A61K36/31 ,  A01N65/00

    CPC分类号： A61K36/31 ,  C12P11/00 ,  C12P13/00 ,  C12Y302/01147

    摘要： A process for producing an essential oil. The essential oil can be white mustard essential oil. The white mustard essential oil can include a moisture sensitive isothiocyanate compound. The moisture sensitive isothiocyanate compound can be 4-HBITC. The essential oil can be produced from mustard seed, which can comprise a precursor sinalbin and myrosinase enzyme. The mustard seed can be reduced into a powder. Activation of the myrosinase enzyme by using a water solvent and a promoter to form a slurry can be performed, wherein the myrosinase enzyme catalyzes the production of an essential oil comprising an isothiocyanate from the sinalbin precursor.

    摘要翻译： 一种生产精油的方法。 精油可以是芥末精油。 白芥精油可以包括湿敏性异硫氰酸酯化合物。 水分敏感的异硫氰酸酯化合物可以是4-HBITC。 精油可以由芥子籽生产，其可以包含前体锡胺素和黑芥子酶。 芥菜籽可以还原成粉末。 可以进行使用水溶剂和促进剂来形成浆液来激活黑芥子酶，其中所述黑芥子酶催化从所述西宁酯前体产生包含异硫氰酸酯的精油。