公开(公告)号：US20120171331A1

公开(公告)日：2012-07-05

申请号：US13343463

申请日：2012-01-04

Applicant: GARY ERVIN ,  Erin Ervin

Inventor： GARY ERVIN ,  Erin Ervin

IPC: A23L1/317 ,  A23L1/308 ,  A23L1/314

CPC classification number: A23L13/67 ,  A23L13/43 ,  A23L13/65 ,  A23L33/115 ,  A23L33/15 ,  A23L33/21

Abstract: The present embodiments include a ground meat, processed meat, game meat, or sausage that has improved health and taste characteristics. The embodiments include the addition to the meat of a fat emulsion that includes a healthier group of edible oils component, fiber component, water component, and other components that can add additional dietary benefits.

Abstract translation: 本实施方案包括具有改善的健康和味觉特性的碎肉，加工肉，游戏肉或香肠。 实施方案包括添加脂肪乳液的肉，其包括更健康的食用油组分，纤维组分，水组分和可以增加额外的饮食益处的组分。

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：US20110313055A1

公开(公告)日：2011-12-22

申请号：US13163197

申请日：2011-06-17

Applicant: Gary Ervin ,  Erin Ervin

Inventor： Gary Ervin ,  Erin Ervin

IPC: A23G3/42 ,  A23G3/48 ,  A23L1/275 ,  A61P19/08 ,  A61P9/00 ,  A61P3/00 ,  A61P3/02 ,  A61P3/06 ,  A23L1/308 ,  A61K47/46

CPC classification number: A23G3/36 ,  A23G3/40 ,  A23G3/42 ,  A23G3/48 ,  A23G4/068 ,  A23G4/12 ,  A23L33/10 ,  A23L33/12 ,  A23L33/21 ,  A23V2002/00 ,  A23V2250/5062 ,  A23V2250/28 ,  A23V2250/5114

Abstract: The present invention provides for flavored chewy or gummy candy confections made by making a flavored chewy or gummy candy confection from scratch or adjusting a current flavored chewy or gummy candy confection brand product with our invention. This invention can have a healthier group of edible oils component, unique antioxidant taste profile component, fiber component, water component, emulsifier component, and potentially a 0% or greater supplement component that can add additional dietary benefits. Specific ratios of ingredients can lower sugar content up to 75% while creating a product with a taste, texture, and mouth feel similar to regular flavored chewy or gummy candy. The reduction of sugar possible within this invention can reduce the negative health ramifications of high sugar content that current flavored chewy or gummy candy confections suffer from and the addition of the healthier ingredients adds some improved health characteristics to the products that usually are devoid of nutrition. Additionally, the method for preparing a flavored chewy or gummy candy confection with these improved health characteristics, taste profile, and dietary benefits are covered.

Abstract translation: 本发明提供通过从本发明制备调味的耐嚼或胶状糖果糖果或调节当前风味的耐嚼或胶状糖果糖果品牌产品制成的调味的耐嚼或胶状糖果糖果。 本发明可以具有更健康的食用油组分，独特的抗氧化味道分布组分，纤维组分，水组分，乳化剂组分，以及潜在的0％或更多的补充组分，可以增加额外的饮食益处。 成分的特定比例可以将糖含量降低至75％，同时产生具有类似于常规风味的耐嚼或胶状糖的味道，质地和口感的产品。 本发明中可能的糖的减少可以减少目前调味的耐嚼或胶状糖果糖果所遭受的高糖含量的负面健康影响，并且增加更健康的成分对通常没有营养的产品增加了一些改善的健康特征。 另外，还包括用于制备具有改善的健康特征，味道特征和饮食益处的调味的耐嚼或胶状糖果糖果的方法。

公开(公告)号：US20110288182A1

公开(公告)日：2011-11-24

申请号：US13110815

申请日：2011-05-18

Applicant: Gary Ervin ,  Erin Ervin

Inventor： Gary Ervin ,  Erin Ervin

IPC: A23G3/36 ,  A23L1/27 ,  A61K47/44 ,  A23L3/3454 ,  A23G3/50 ,  A23L1/308 ,  A23L1/30 ,  A23L1/221

CPC classification number: A23G3/36 ,  A23C9/1528 ,  A23C9/1544 ,  A23G3/50 ,  A23L3/3454 ,  A23L5/00 ,  A23L7/115 ,  A23L29/10 ,  A23L29/30 ,  A23L33/115 ,  A23L33/21 ,  A23V2002/00 ,  A23V2200/3202 ,  A23V2250/1842 ,  A23V2250/1882 ,  A23V2250/5062

Abstract: The present invention provides for Dulce de Leche confection compositions and Dulce de Leche based flavored milk that has an improved, healthier fat structure, unique antioxidant taste profile, lower sugar content, fiber component, and a 0% or greater supplement component that can add additional dietary benefits. Cholesterol reduction can be accomplished within certain embodiments of this invention. Specific ratios of ingredients within our compositions create a taste, texture, mouth feel, and rich and creamy true Dulce de Leche confection without the negative health ramifications of high milk fat content and sugar content characteristic of traditional Dulce de Leche products. Additionally, the method for preparing these Dulce de Leche confection products and flavored milk are covered.

Abstract translation: 本发明提供了Dulce de Leche甜食组合物和Dulce de Leche基调味乳，其具有改善的，更健康的脂肪结构，独特的抗氧化味道特征，较低的糖含量，纤维组分和0％或更多的补充成分，其可以添加额外的 饮食益处 可以在本发明的某些实施方案中完成胆固醇降低。 我们组合中成分的特定比例产生了味道，质地，口感，以及丰富和奶油般的真正杜塞尔德莱切甜点，而没有传统杜尔塞德莱塞产品特征的高乳脂含量和糖含量的负面健康影响。 此外，还包括制备这些Dulce de Leche甜食产品和调味牛奶的方法。

公开(公告)号：US20110287134A1

公开(公告)日：2011-11-24

申请号：US13110805

申请日：2011-05-18

Applicant: Gary Ervin ,  Erin Ervin

Inventor： Gary Ervin ,  Erin Ervin

IPC: A23G1/48 ,  A23L1/308

CPC classification number: A23G1/48 ,  A23G1/305 ,  A23G1/40

Abstract: Chocolate or compound coating based fiber compositions, which have at least about 20% of a fiber component, by weight of the formula, that provide a safe and effective amount of fiber component to a user are disclosed. This delivery method can utilize either a bulk forming fiber like psyllium, or a non-bulk forming fiber like inulin or a combination of both types of fiber components. The fiber easily can be incorporated into the compositions without adversely affecting the stability, feel, and taste of the compositions. The nutritional profiles of these fiber compositions are consistent with dietary guidelines, which physicians follow when prescribing fiber compositions as supplements or for cholesterol reduction purposes. Also disclosed is a method of producing such compositions and a method of providing a safe and effective amount of fiber component to a user.

Abstract translation: 公开了基于纤维组合物的巧克力或复合涂层，其具有至少约20％的纤维组分，按配方重量计，为用户提供安全有效量的纤维组分。 该递送方法可以使用体积成形纤维如欧车前，或非大块形成纤维如菊糖或两种类型纤维组分的组合。 纤维可以容易地掺入组合物中而不会不利地影响组合物的稳定性，手感和味道。 这些纤维组合物的营养特征与膳食指南一致，医生在处方纤维组合物作为补充剂或减少胆固醇时应遵循。 还公开了生产这种组合物的方法和向用户提供安全有效量的纤维组分的方法。

公开(公告)号：US20100278984A1

公开(公告)日：2010-11-04

申请号：US12756901

申请日：2010-04-08

Applicant: Erin Ervin

Inventor： Erin Ervin

IPC: A23G1/32 ,  A23P1/10

CPC classification number: A23G1/48 ,  A23G1/32 ,  A23G1/36

Abstract: The present invention provides for a non-standardized dark chocolate composition to have up to 75% less saturated fat content than regular dark chocolate and have an improved healthier fat structure. A non-standardized and standardized dark chocolate include an antioxidant blend of; Virgin Coconut Oil, Vanilla Powder, Blackberry Powder, and Acai Berry Extract that creates a synergistic affect making the compositions have the rich and creamy taste, texture, melt and creaminess similar to milk chocolate. The final compositions have improved health characteristics, antioxidant content, and significantly less bitterness. Additionally, the method for preparing such non-standardized and standardized dark chocolate compositions is covered.

Abstract translation: 本发明提供了一种非标准化的黑巧克力组合物，比普通黑巧克力具有高达75％的饱和脂肪含量，并具有改进的更健康的脂肪结构。 非标准化和标准化的黑巧克力包括抗氧化剂混合物; 维生素椰子油，香草粉，黑莓粉和Acai浆果提取物，产生协同效应，使得组合物具有类似于牛奶巧克力的丰富和奶油味，质地，熔融和奶油。 最终组合物具有改善的健康特征，抗氧化剂含量和显着较少的苦味。 此外，覆盖了制备这种非标准化和标准化的黑巧克力组合物的方法。