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    Process for debittering peanut hearts
    22.
    发明授权
    Process for debittering peanut hearts 有权

    公开(公告)号：US07097874B2

    公开(公告)日：2006-08-29

    申请号：US10898860

    申请日：2004-07-26

    申请人： Ronald L. Meibach ,  Ahmad Akashe ,  George W. Haas ,  Leslie G. West

    发明人： Ronald L. Meibach ,  Ahmad Akashe ,  George W. Haas ,  Leslie G. West

    IPC分类号： A23L1/36

    CPC分类号： A23L25/30 ,  A23L11/32 ,  A23L25/20

    摘要： The present invention discloses methods for preparing a processed peanut product containing high levels of peanut hearts material, with the peanut heart material being substantially stripped of bitter taste so as to provide debittered peanut hearts of comparable taste to actual peanuts or as being flavorless without adversely affecting the taste of a foodstuff end product. The processed product includes whole or fragmented peanut hearts and peanut heart powder processed using alkaline wash, neutralization, and drying for inactivating enzymes and removing bitter flavoring components. The peanut heart materials are debittered by adjusting the pH to about 8 to about 12 with an alkali material (e.g., sodium hydroxide) to solubilize the protein content and release the bitter flavor compounds making it possible to separate such compounds by ultrafiltration. The alkali treated peanut heart material is neutralized with an acidic aqueous solution.

    Microwaveable sponge cake
    25.
    发明授权
    Microwaveable sponge cake 有权
    微波海绵蛋糕

    公开(公告)号：US06410073B1

    公开(公告)日：2002-06-25

    申请号：US09679483

    申请日：2000-10-04

    申请人： Andrew E. McPherson ,  Weizhi Chen ,  Ahmad Akashe ,  Miranda Miller

    发明人： Andrew E. McPherson ,  Weizhi Chen ,  Ahmad Akashe ,  Miranda Miller

    IPC分类号： A21D1308

    CPC分类号： A21D13/50

    摘要： Microwaveable sponge cakes, which when heated in a microwave oven, rise in a manner similar to conventionally-baked sponge cakes. Such sponge cakes are mesophase gel-containing. Moreover, such mesophase-containing sponge cakes, when microwaved, do not only rise as is observed with conventional sponge cakes, but microwave treatment of these sponge cakes results in highly palatable and light sponge cakes, similar to those that are conventionally prepared. The mesophase gels formed herein for use in sponge cake are highly viscous, even in the absence of polymeric protein or polysaccharide thickening or bulking agents. The mesophase gels is formed using two emulsifiers and an aqueous phase. The addition of the mesophase gel to the other sponge cake components results in a leavening action, and contributes to the palatability and lightness of the resulting sponge cake.

    摘要翻译： 在微波炉中加热的微波海绵蛋糕以与常规焙烤的海绵蛋糕类似的方式上升。 这种海绵蛋糕是含中间凝胶的。 此外，这样的含中间相的海绵蛋糕在微波炉时不仅如常规海绵蛋糕所观察到的那样上升，而且这些海绵蛋糕的微波处理产生了与常规制备相似的高度可口和轻质的海绵蛋糕。 本文形成用于海绵饼的中间相凝胶是高度粘稠的，即使在不存在聚合物蛋白质或多糖增稠剂或填充剂的情况下也是如此。 使用两种乳化剂和水相形成中间相凝胶。 将中间相凝胶添加到其他海绵饼组分中导致发酵作用，并且有助于所得海绵饼的适口性和亮度。

    Plant sterol-emulsifier complexes
    26.
    发明授权
    Plant sterol-emulsifier complexes 失效
    植物甾醇 - 乳化剂配合物

    公开(公告)号：US06267963B1

    公开(公告)日：2001-07-31

    申请号：US09324702

    申请日：1999-06-02

    申请人： Ahmad Akashe ,  Miranda Miller

    发明人： Ahmad Akashe ,  Miranda Miller

    IPC分类号： A61K3578

    CPC分类号： A23L33/11 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/2136 ,  A23V2250/21366 ,  A23V2250/21368

    摘要： Plant sterols have been shown to be cholesterol-reducing agents in human serum. In the present invention, plant sterols, plant stanols, plant sterol esters and other non-toxic sterols are co-crystallized with emulsifiers to form a plant sterol/emulsifier complex or plant stanol/emulsifier complex which can be incorporated into full-fat, reduced-fat, low-fat, fat-free and triglyceride-free food products. Plant sterols and plant stanols can be co-crystallized with emulsifiers to produce a blend which has a melting temperature significantly lower than the melting temperature of the plant sterol or plant stanol. Such complexes can be used to incorporate relatively high levels of such sterols/stanols in food products without the adverse organoleptic effect normally associated with the use of such plant sterols and plant stanols.

    摘要翻译： 植物甾醇已被证明是人血清中的胆固醇降低剂。 在本发明中，植物甾醇，植物甾烷醇，植物甾醇酯和其它无毒固醇与乳化剂共结晶以形成植物甾醇/乳化剂复合物或植物甾烷醇/乳化剂复合物，其可以掺入全脂，还原 - 脂肪，低脂肪，无脂肪和无甘油三酯的食品。 植物甾醇和植物甾醇可与乳化剂共结晶以产生熔融温度显着低于植物甾醇或植物甾烷醇的熔融温度的共混物。 这样的复合物可以用于在食品中引入相对高水平的这种甾醇/甾烷醇，而不会使用通常与使用这种植物甾醇和植物甾烷醇相关的不利的感官作用。

    Process for producing a simulated nut
    28.
    发明授权
    Process for producing a simulated nut 失效
    生产模拟螺母的方法

    公开(公告)号：US07572476B2

    公开(公告)日：2009-08-11

    申请号：US10322940

    申请日：2002-12-18

    申请人： Ahmad Akashe ,  Asma Ahad ,  Andrew McPherson

    发明人： Ahmad Akashe ,  Asma Ahad ,  Andrew McPherson

    IPC分类号： A23L1/32

    CPC分类号： A23L25/30 ,  A23L11/03

    摘要： This invention relates to simulated nut production. More specifically, it relates to a method for producing a simulated nut, said method including providing a premix by mixing soy bean particles having surfaces, a nut flavoring, and a binder including a saccharide in a wet flowable form wherein the surfaces of the soy bean particles are coated with the binder, and forming the premix into a self-supporting shape that is substantially similar to a natural nut shape. The resulting simulated nut product is healthier due to the substantial soy content used instead of real nutmeat, while replicating authentic nut flavor, crunch, appearance, texture, and the like. The simulated nuts of the present invention can be made at less cost than obtaining real nuts.

    摘要翻译： 本发明涉及模拟螺母生产。 更具体地说，本发明涉及一种用于生产模拟螺母的方法，所述方法包括通过混合具有表面的大豆颗粒，坚果调味剂和包含可湿式流动形式的糖的粘合剂来提供预混物，其中大豆的表面 颗粒被粘合剂涂覆，并将预混物形成为基本上类似于天然螺母形状的自支撑形状。 所产生的模拟的坚果产品由于使用大量的大豆脂肪而不是真正的肉酱，而且具有真正的坚果风味，紧致，外观，质地等等，更健康。 与获得真实的坚果相比，本发明的模拟螺母的成本可以低。

    Methods of fortifying process cheese and products thereof
    29.
    发明授权
    Methods of fortifying process cheese and products thereof 有权
    强化加工干酪及其制品的方法

    公开(公告)号：US07547457B2

    公开(公告)日：2009-06-16

    申请号：US11461477

    申请日：2006-08-01

    申请人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

    发明人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

    IPC分类号： A23L1/304 ,  A23C19/08

    CPC分类号： A23C19/082 ,  A23C19/0921 ,  A23L33/16 ,  A23V2002/00 ,  A23V2250/161

    摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

    摘要翻译： 提供了用于制备营养强化食品的方法，特别是用镁强化加工奶酪的方法以及由此产生的镁强化加工干酪产品。 这些方法允许大量的营养补充剂，例如矿物质和/或维生素在每份食品中递送，而不会不利地影响功能或产品质量。 这些镁强化加工奶酪也可以在不增加钠含量的情况下产生增加的咸味，或者在不需要钾盐替代物的情况下保持咸味减少的钠含量。 通过所公开的方法强化的食物保留其所需的功能和感官特性，例如纹理，口感，风味等。

    METHODS OF FORTIFYING PROCESS CHEESE AND PRODUCTS THEREOF
    30.
    发明申请
    METHODS OF FORTIFYING PROCESS CHEESE AND PRODUCTS THEREOF 有权
    制作方法及其制品的方法

    公开(公告)号：US20080032003A1

    公开(公告)日：2008-02-07

    申请号：US11461477

    申请日：2006-08-01

    申请人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

    发明人： Cheryl J. Baldwin ,  Gary F. Smith ,  Ahmad Akashe

    IPC分类号： A23L1/30

    CPC分类号： A23C19/082 ,  A23C19/0921 ,  A23L33/16 ,  A23V2002/00 ,  A23V2250/161

    摘要： Methods are provided for making nutrient fortified foods, and particularly methods of fortifying process cheeses with magnesium and the resulting magnesium-fortified process cheese products. These methods allow significant amounts of nutrient supplements, such as minerals and/or vitamins, to be delivered per serving of food product without adversely affecting functionality or product quality. These magnesium-fortified process cheeses also may be produced with increased salty flavor without increased sodium content, or maintain salty flavor at reduced sodium content, without need for potassium salt substitutes. Foods fortified by the disclosed methods retain their desired functionality and sensory properties such as textures, mouthfeel, flavor, and the like.

    摘要翻译： 提供了用于制备营养强化食品的方法，特别是用镁强化加工奶酪的方法以及由此产生的镁强化加工干酪产品。 这些方法允许大量的营养补充剂，例如矿物质和/或维生素在每份食品中递送，而不会不利地影响功能或产品质量。 这些镁强化加工奶酪也可以在不增加钠含量的情况下产生增加的咸味，或者在不需要钾盐替代物的情况下保持咸味减少的钠含量。 通过所公开的方法强化的食物保留其所需的功能和感官特性，例如纹理，口感，风味等。