利索-全球专利检索

  1. 登录
  2. 注册

搜索结果

5 条记录 (耗时 0.011 秒)

    Method for Preparing Fibrous Starch with Enhanced Emulsifying Capacity and Low-fat Mayonnaise and Margarine Compositions Using the Same
    1.
    发明申请
    Method for Preparing Fibrous Starch with Enhanced Emulsifying Capacity and Low-fat Mayonnaise and Margarine Compositions Using the Same 有权
    制备具有增强乳化能力的纤维淀粉和使用其的低脂蛋黄酱和人造黄油组合物的方法

    公开(公告)号：US20120132197A1

    公开(公告)日：2012-05-31

    申请号：US13388954

    申请日：2010-06-11

    申请人： Jin Hee Park ,  Ah Jin Kim ,  Sung Bae Byun ,  Sang Hoon Song

    发明人： Jin Hee Park ,  Ah Jin Kim ,  Sung Bae Byun ,  Sang Hoon Song

    IPC分类号： C08B30/00

    CPC分类号： A23L1/308 ,  A23D7/0056 ,  A23L33/21

    摘要： The present invention relates to a fibrous starch with enhanced emulsifying capacity and emulsifying stability, and low-fat mayonnaise and margarine compositions using the same. More specifically, disclosed are fibrous starch which has an increased starch particle size and exhibits improved emulsifying capacity and emulsion stability, prepared by heat-treating starch at a temperature lower than a gelatinization temperature, phosphorylating the starch and further heat-treating the starch sample at a high temperature, and low-fat mayonnaise and margarine compositions in which the content of cooking oil is reduced by 50% or more by adding the fibrous starch with enhanced emulsifying capacity thereto.

    摘要翻译： 本发明涉及具有增强的乳化能力和乳化稳定性的纤维状淀粉，以及使用其的低脂蛋黄酱和人造黄油组合物。 更具体地，公开了具有增加的淀粉粒度的纤维状淀粉，并且表现出改善的乳化能力和乳液稳定性，其通过在低于糊化温度的温度下热处理淀粉制备，磷酸化淀粉并进一步热处理淀粉样品 高温和低脂蛋黄酱和人造黄油组合物，其中烹饪油的含量通过添加具有增强的乳化能力的纤维状淀粉而降低50％或更多。

    Method for preparing fibrous starch with enhanced emulsifying capacity and low-fat mayonnaise and margarine compositions using the same
    2.
    发明授权
    Method for preparing fibrous starch with enhanced emulsifying capacity and low-fat mayonnaise and margarine compositions using the same 有权
    制备具有增强的乳化能力的纤维淀粉和使用其的低脂蛋黄酱和人造黄油组合物的方法

    公开(公告)号：US09232816B2

    公开(公告)日：2016-01-12

    申请号：US13388954

    申请日：2010-06-11

    申请人： Jin Hee Park ,  Ah Jin Kim ,  Sung Bae Byun ,  Sang Hoon Song

    发明人： Jin Hee Park ,  Ah Jin Kim ,  Sung Bae Byun ,  Sang Hoon Song

    IPC分类号： C08B30/00 ,  A23L1/308 ,  A23D7/005

    CPC分类号： A23L1/308 ,  A23D7/0056 ,  A23L33/21

    摘要： The present invention relates to a fibrous starch with enhanced emulsifying capacity and emulsifying stability, and low-fat mayonnaise and margarine compositions using the same. More specifically, disclosed are fibrous starch which has an increased starch particle size and exhibits improved emulsifying capacity and emulsion stability, prepared by heat-treating starch at a temperature lower than a gelatinization temperature, phosphorylating the starch and further heat-treating the starch sample at a high temperature, and low-fat mayonnaise and margarine compositions in which the content of cooking oil is reduced by 50% or more by adding the fibrous starch with enhanced emulsifying capacity thereto.

    摘要翻译： 本发明涉及具有增强的乳化能力和乳化稳定性的纤维状淀粉，以及使用其的低脂蛋黄酱和人造黄油组合物。 更具体地，公开了具有增加的淀粉粒度的纤维状淀粉，并且表现出改善的乳化能力和乳液稳定性，其通过在低于糊化温度的温度下热处理淀粉制备，磷酸化淀粉并进一步热处理淀粉样品 高温和低脂蛋黄酱和人造黄油组合物，其中烹饪油的含量通过添加具有增强的乳化能力的纤维状淀粉而降低50％或更多。

    Immunostimulating Polysaccharides Isolated From Curcuma Xanthorrhiza and Manufacturing Method Thereof
    5.
    发明申请
    Immunostimulating Polysaccharides Isolated From Curcuma Xanthorrhiza and Manufacturing Method Thereof 审中-公开
    免疫刺激从姜黄素分离的多糖及其制备方法

    公开(公告)号：US20100048885A1

    公开(公告)日：2010-02-25

    申请号：US11922107

    申请日：2006-06-14

    申请人： Jae-Kwan Hwang ,  Ah-Jin Kim ,  Jong-Hee Sohn ,  Kyu-Lee Han ,  Sun-Hee Lee ,  Jeong-Han Choo

    发明人： Jae-Kwan Hwang ,  Ah-Jin Kim ,  Jong-Hee Sohn ,  Kyu-Lee Han ,  Sun-Hee Lee ,  Jeong-Han Choo

    IPC分类号： C07H1/00 ,  C07H3/00

    CPC分类号： C08B37/006 ,  C12P19/04

    摘要： The present invention provides a method for manufacturing polysaccharides isolated from Curcuma xanthorrhiza, including steps of: (S1) preparing a powder of Curcuma xanthorrhiza Roxb.; (S2) extracting the powder with an organic solvent, and then filtering or centrifuging to obtain a residue; (S3) extracting the residue to prepare a solution containing polysaccharides; (S4) removing starch by adding starch-hydrolyzing enzyme to the polysaccharides-containing solution; (S5) precipitating the polysaccharides after the step (S4); and (S6) purifying the polysaccharides after the step (S5), polysaccharides obtained according to the manufacturing method, and a pharmaceutical composition in eluding the polysaccharides as effective component. The polysaccharides according to the present invention may be very effectively used in drugs and functional foods for stimulating macrophage activity, preventing and treating immunological diseases including cancer, and enhancing immunity after the treatment of the immunological diseases.

    摘要翻译： 本发明提供了从姜黄分离得到的多糖的制造方法，包括以下步骤：（S1）制备姜黄黄酮粉末; （S2）用有机溶剂萃取粉末，然后过滤或离心得到残留物; （S3）提取残渣以制备含有多糖的溶液; （S4）通过向含多糖溶液中加入淀粉水解酶除去淀粉; （S5）在步骤（S4）后沉淀多糖; 和（S6）步骤（S5）后的多糖的纯化，根据制造方法得到的多糖，以及除了多糖作为有效成分的药物组合物。 本发明的多糖可以非常有效地用于药物和功能性食品中，用于刺激巨噬细胞活性，预防和治疗免疫疾病，包括癌症，以及增强免疫疾病治疗后的免疫力。