公开(公告)号：US20120121763A1

公开(公告)日：2012-05-17

申请号：US12944967

申请日：2010-11-12

Applicant: Marni Markell Hurwitz ,  Evan Bruce Fleischmann

Inventor： Marni Markell Hurwitz ,  Evan Bruce Fleischmann

IPC: A23L1/212 ,  A23L1/304 ,  A23B7/00 ,  A23B7/024 ,  A23L1/05 ,  A23L1/302

CPC classification number: A23B7/02 ,  A23B7/024 ,  A23L19/01 ,  A23L19/09 ,  A23L33/15 ,  A23L33/16 ,  A23P30/10

Abstract: A pulp food product, process and method of manufacturing same is provided comprising at least one pulp material formed from at least one raw vegetable or fruit wherein juice is substantially removed therefrom leaving behind the pulp material. The pulp material is dried to contain no more than about 5% moisture after treatment by way of dehydration or freeze drying. In one embodiment the pulp food product comprises a base vegetable, between about 55-100% by weight, a color vegetable, between about 0-20% by weight, a flavor vegetable and/or fruit between about 0-20% by weight, and additional flavor ingredients between about 0-5% by weight. The process provides for processing raw fruits and/or vegetables through an extractor to substantially separate juice and pulp, mixing the pulp, shaping the pulp into structures, including granules, chips, sticks etc., and drying the shape pulp to no more than 5% by weight of moisture. The pulp food product composition can include flavor enhancers, taste enhancers, medically effective agents, or the like.

Abstract translation: 提供了一种纸浆食品，​​其制造方法及其制造方法，其包括由至少一种生蔬菜或果实形成的至少一种纸浆材料，其中果汁基本上从其中除去，留下纸浆材料。 通过脱水或冷冻干燥处理后，纸浆材料被干燥以含有不超过约5％的水分。 在一个实施方案中，纸浆食品包含基础蔬菜，约55-100重量％，彩色蔬菜，约0-20重量％，风味蔬菜和/或约0-20重量％之间的水果， 和约0-5重量％的另外的风味成分。 该方法提供通过提取器处理未加工的水果和/或蔬菜，以基本上分离出果汁和纸浆，混合纸浆，将纸浆成型为结构物，包括颗粒，碎片，棒等，并将形状纸浆干燥至不超过5 重量％的水分。 纸浆食品组合物可以包括增味剂，增味剂，医用有效剂等。

公开(公告)号：US20120053251A1

公开(公告)日：2012-03-01

申请号：US13223794

申请日：2011-09-01

Applicant: Gary Ervin ,  Erin Ervin

Inventor： Gary Ervin ,  Erin Ervin

IPC: A61K47/44 ,  A23L1/304 ,  A23L1/302 ,  A23D7/00 ,  A23L1/05

CPC classification number: A23G1/32 ,  A23D7/0053 ,  A23D7/0056 ,  A23D7/011 ,  A23D7/013 ,  A23D7/015 ,  A23G1/56 ,  A23G3/346 ,  A23G4/066 ,  A23L29/10 ,  A23L29/212 ,  A23L29/244 ,  A23L29/27 ,  A23L33/21 ,  A23V2002/00 ,  A23V2200/16 ,  A23V2250/50 ,  A23V2200/14 ,  A23V2200/3322 ,  A23V2200/3324 ,  A23V2250/184 ,  A23V2250/1842 ,  A23V2250/194 ,  A23V2250/5062 ,  A23V2250/5086 ,  A23V2250/5118 ,  A23G2200/08

Abstract: The embodiments relate to fat emulsion structures based on both an aqueous and non-aqueous glycerin component as the primary aqueous component in which the fat emulsion can create a wide range of viscosities that mimic fat structures similar to cream, or all the way to hardened fat structures like Trans Fat. The fat emulsion can be added to a wide group of foods that use a monosaccharide or disaccharide as the basis for its sweetener component, can lower the sugar content of foods, can improve mouth feel while lowering the fat content in high fat foods, can add a balance of dietary fats and fiber to foods, and can add antioxidant content to food products.

Abstract translation: 实施方案涉及基于水性和非水性甘油组分作为主要水性成分的脂肪乳液结构，其中脂肪乳剂可以产生模拟类似于奶油的脂肪结构的宽范围的粘度，或一直到硬化脂肪 结构像反式脂肪。 脂肪乳剂可以添加到使用单糖或二糖作为其甜味剂成分的基础的大量食品中，可以降低食物的糖含量，可以改善口感，同时降低高脂肪食物中的脂肪含量，可以添加 膳食脂肪和纤维与食品的平衡，并可以增加食品中的抗氧化剂含量。

公开(公告)号：US20120041076A1

公开(公告)日：2012-02-16

申请号：US13207640

申请日：2011-08-11

Applicant: Kei HIRUMA

Inventor： Kei HIRUMA

IPC: A61K47/10 ,  A61K47/36 ,  A61K8/73 ,  C12N9/00 ,  A23L1/0532 ,  B01J31/02 ,  C09K3/00 ,  A61K6/00 ,  A23L1/05 ,  A61K8/34 ,  C12N11/04

CPC classification number: A61K8/20 ,  A23L29/256 ,  A23V2002/00 ,  A61K8/042 ,  A61K8/345 ,  A61K8/733 ,  A61K2800/10 ,  A61Q19/00 ,  A23V2200/228 ,  A23V2250/5026 ,  A23V2250/6406

Abstract: A method for producing a gel includes a liquid droplet ejection step in which a first liquid is ejected in the form of a droplet to a second liquid to allow the first liquid and the second liquid to react with each other, thereby producing a gel. The first liquid is a gel forming solution containing an alcohol-based solvent, wherein the alcohol-based solvent is contained therein in an amount of 4% or more by weight and less than 70% by weight of the total amount of the gel forming solution.

Abstract translation: 凝胶的制造方法包括液滴喷射工序，其中第一液体以液滴的形式喷射到第二液体，以允许第一液体和第二液体彼此反应，从而产生凝胶。 第一液体是含有醇类溶剂的凝胶形成溶液，其中含有醇类溶剂的量为凝胶形成溶液总量的4重量％以上且小于70重量％ 。

公开(公告)号：US08110221B2

公开(公告)日：2012-02-07

申请号：US11731411

申请日：2007-03-30

Applicant: Paolo C. Trubiano ,  Afaf G. Makarious

Inventor： Paolo C. Trubiano ,  Afaf G. Makarious

IPC: A61K9/14 ,  C08B31/00 ,  A23L1/05 ,  A23B7/154

CPC classification number: B01J13/02

Abstract: The present invention relates to the use of a mixture of modified starch and protein for encapsulating oxygen sensitive agents, wherein the modified starch is a starch derivative containing a hydrophobic group or both a hydrophobic and a hydrophilic group which has been further enzymatically hydrolyzed by an exo-enzyme. The encapsulated materials have a high level of active agent and retention and provide excellent oxidation resistance. Further, the encapsulated materials are useful in a variety of products, including food products.

Abstract translation: 本发明涉及改性淀粉和蛋白质的混合物用于包封氧敏感剂的用途，其中改性淀粉是含有疏水基团或疏水基团和亲水基团的淀粉衍生物，其进一步被外部酶促水解 酶 - 封装材料具有高水平的活性剂和保留性，并提供优异的抗氧化性。 此外，包封的材料可用于各种产品，包括食品。

公开(公告)号：US20120027892A1

公开(公告)日：2012-02-02

申请号：US12847679

申请日：2010-07-30

Applicant: Eric S. K. Leung

Inventor： Eric S. K. Leung

IPC: A23L2/02 ,  A23L2/58 ,  A23L1/304 ,  A23L1/05 ,  A23L1/302 ,  A23L2/56 ,  A23L2/60

CPC classification number: A23L2/02 ,  A23L2/52 ,  A23L2/58 ,  A23L2/60 ,  A23L29/231 ,  A23L33/15 ,  A23L33/16 ,  A23L33/20

Abstract: A low-calorie beverage includes a base component derived from one or more vegetables. The base component is at least approximately 20% by weight of the low-calorie beverage on a single strength basis. The base component has a first sugar content per unit of the one or more vegetables. The low-calorie beverage also includes at least one fruit juice mixed with the base component. The at least one fruit juice is derived from a flavoring fruit and provides a fruit flavor to the beverage. The flavoring fruit provided the fruit juice with a second sugar content per unit of the flavoring fruit. The second sugar content is substantially unmodified after the at least one fruit juice is derived from the flavoring fruit. The second sugar content is greater than the first sugar content.

Abstract translation: 低热量饮料包括衍生自一种或多种蔬菜的基础成分。 基础组分在单一强度下至少为低热量饮料的约20重量％。 基础组分每单位一种或多种蔬菜具有第一糖含量。 低热量饮料还包括与基础组分混合的至少一种果汁。 所述至少一种果汁来自调味水果，并为饮料提供水果味。 调味水果为每单位调味水果提供第二糖含量的果汁。 在至少一种果汁来自调味果实之后，第二糖含量基本上未被修饰。 第二糖含量大于第一糖含量。

公开(公告)号：US20120003690A1

公开(公告)日：2012-01-05

申请号：US13144588

申请日：2010-01-15

Applicant: Jens Frisbaek Sorensen ,  René Mikkelsen ,  Charlotte Horsmans Poulsen ,  Karsten Matthias Kragh

Inventor： Jens Frisbaek Sorensen ,  René Mikkelsen ,  Charlotte Horsmans Poulsen ,  Karsten Matthias Kragh

IPC: C12P33/00 ,  C07C31/08 ,  C12P7/64 ,  C12P9/00 ,  A21D8/04 ,  C12C5/02 ,  A23L1/05 ,  A23L1/10 ,  A23L1/16 ,  C07C29/00 ,  C07C53/126

CPC classification number: A21D8/042 ,  A23L7/107 ,  A23L7/115 ,  C11B1/025 ,  C12Y301/01001 ,  C12Y301/01004 ,  C12Y302/01001 ,  C12Y302/01002 ,  C12Y302/01003 ,  C12Y302/01004 ,  C12Y302/01008 ,  C12Y302/01015 ,  C12Y302/0102 ,  C12Y302/01021 ,  C12Y302/01024 ,  C12Y302/01041 ,  C12Y302/01055 ,  C12Y302/0106 ,  C12Y302/01068 ,  C12Y302/01089 ,  C12Y302/01091 ,  C12Y302/01133 ,  Y02E50/17

Abstract: The present invention relates to the modification of lipids in lipid-containing plant material, such as cereal bran for the generation of functional lipids. The present invention further relates to the preparation of compositions comprising such functional lipids as well as the use of these compositions comprising functional lipids and other functional compounds derived from the action of lipid modifying enzymes for the preparation of composition suitable for the preparation of bio-ethanol as well as food products, such as bread.

Abstract translation: 本发明涉及用于产生功能性脂质的含脂质植物材料如谷物麸皮中脂质的修饰。 本发明还涉及包含这种功能性脂质的组合物的制备以及这些组合物的使用，其包含衍生自脂质修饰酶作用的功能性脂质和其它功能性化合物，用于制备适于制备生物乙醇的组合物 以及食品，如面包。

公开(公告)号：US20110217432A1

公开(公告)日：2011-09-08

申请号：US12937654

申请日：2009-04-14

Applicant: Peter Krnic ,  Paul Truman ,  Darren Bates ,  Kamaljit Singh Vilkhu ,  Lloyd Kenneth Simons

Inventor： Peter Krnic ,  Paul Truman ,  Darren Bates ,  Kamaljit Singh Vilkhu ,  Lloyd Kenneth Simons

IPC: A23L1/025 ,  A23L1/05

CPC classification number: A23G3/007 ,  A23G3/50 ,  A23G3/54

Abstract: A method for making a jelly confectionery comprising preparing a liquid jelly confectionery composition comprising bulk sweetener and a hydrocolloid gelling agent, cooking the liquid jelly confectionery composition, and depositing the liquid jelly confectionery composition into a mould, wherein the viscosity of the liquid jelly confectionery composition is temporarily modified for a period of time commencing prior to deposition of the liquid jelly confectionery into a mould.

Abstract translation: 一种制备果冻糖果的方法，包括制备包含增量甜味剂和水胶体胶凝剂的液体冻胶糖食组合物，烹饪液体果冻糖食组合物，以及将液体果冻糖食组合物沉积到模具中，其中液体果冻糖食组合物的粘度 在将液体果冻糖果沉积到模具中之前暂时修改一段时间。

公开(公告)号：US20110151066A1

公开(公告)日：2011-06-23

申请号：US12975548

申请日：2010-12-22

Applicant: Scott Messervey

Inventor： Scott Messervey

IPC: A23P1/08 ,  A23L1/05 ,  A23L1/212 ,  A23L1/0522 ,  A23L1/03

CPC classification number: A23P20/20 ,  A23L19/05 ,  A23L19/12 ,  A23L29/212

Abstract: The disclosure relates to a foldable vegetable shred food sheet useful, for example, as a bread substitute and/or a food wrap. The food sheet comprises vegetable pieces and a gelling agent such as, potato shred and starch. The food sheet of the disclosure has the unique ability to be folded and used like a tortilla wrap. The disclosure also provides for a wrapped food product comprising a potato food wrap fully or partially wrapped around a filling and relates to a method for preparing a wrapped food product. The disclosure also relates to methods of forming a food wrap or pasta noodle.

Abstract translation: 本公开涉及可用于例如面包替代物和/或食品包装的可折叠蔬菜切碎食品片。 食品片包括植物片和胶体剂，例如马铃薯粉和淀粉。 本公开的食品片具有独特的折叠和使用的能力，如玉米饼包装。 本公开还提供了一种包装的食品，其包括在馅料周围完全或部分包裹的马铃薯食品包装，涉及一种用于制备包装食品的方法。 本公开还涉及形成食品包装或面条的方法。

公开(公告)号：US07927645B2

公开(公告)日：2011-04-19

申请号：US10555324

申请日：2004-04-16

Applicant: Katrina Fletcher ,  Ping Chen ,  Tim Carroll

Inventor： Katrina Fletcher ,  Ping Chen ,  Tim Carroll

IPC: A23L1/05

CPC classification number: A23L2/52 ,  A23C2210/15 ,  A23L2/42 ,  A23L2/66 ,  A23L3/0155 ,  A23L33/16 ,  A23L33/17 ,  A23V2002/00 ,  A23V2300/46 ,  A23V2250/1578 ,  A23V2250/54252 ,  A23V2200/10 ,  A23V2250/1592

Abstract: The present invention describes a method of enhancing clarity and/or stability properties of a protein-containing liquid or gel, comprising subjecting said liquid or gel to a pressure treatment of 100 Mpa or greater. Preferred proteins useful in the invention are whey protein isolates and whey protein concentrates. The methods of the invention may be used to improve the clarity and/or stability properties of fruit juices, vegetable juices, protein concentrates and protein syrups.

Abstract translation: 本发明描述了一种提高含蛋白质的液体或凝胶的透明度和/或稳定性的方法，包括使所述液体或凝胶经受100Mpa或更高的压力处理。 用于本发明的优选蛋白质是乳清蛋白分离物和乳清蛋白浓缩物。 本发明的方法可用于提高果汁，蔬菜汁，蛋白质浓缩物和蛋白质糖浆的透明度和/或稳定性。

公开(公告)号：US20110054043A1

公开(公告)日：2011-03-03

申请号：US12937411

申请日：2009-04-13

Applicant: Takeshi Funaki ,  Yuriko Takase

Inventor： Takeshi Funaki ,  Yuriko Takase

IPC: A61K47/32 ,  A61P1/00 ,  A61P9/00 ,  A61P35/00 ,  A61P25/00 ,  A61P31/00 ,  A23L1/05 ,  A23L1/09 ,  A23L1/00

CPC classification number: A61K47/32 ,  A23L27/79 ,  A23P20/20 ,  A61K9/0056 ,  A61K9/006 ,  A61K9/7007

Abstract: A film composition comprising (i) a resin obtained by copolymerizing polyvinyl alcohol and at least one or more polymerizable vinyl monomers; and (ii) a drug or a food component.

Abstract translation: 一种膜组合物，其包含（i）通过使聚乙烯醇与至少一种或多种可聚合乙烯基单体共聚得到的树脂; 和（ii）药物或食物成分。