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    Method of Preparing Highly Dispersible Whole Grain Flour
    6.
    发明申请
    Method of Preparing Highly Dispersible Whole Grain Flour 有权
    高分散全粒面粉的制备方法

    公开(公告)号：US20100316765A1

    公开(公告)日：2010-12-16

    申请号：US12814610

    申请日：2010-06-14

    申请人： Justin A. French ,  Yongsoo Chung ,  Gary Carder

    发明人： Justin A. French ,  Yongsoo Chung ,  Gary Carder

    IPC分类号： A23L1/105

    CPC分类号： A21D6/006 ,  A23L7/107 ,  A23L7/198 ,  A23L9/10 ,  A23P10/22

    摘要： A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.

    摘要翻译： 通过水解，研磨和团聚谷物粉制备高分散性全谷物粉的方法。 根据本发明制备的高度分散的水解全粒面粉包括在整个加工过程中保持整粒的完整性水解全谷物粉的酶。 本发明的全粒面粉在液体和半固体介质中高度分散。

    Juice deacidification
    9.
    发明授权
    Juice deacidification 有权

    公开(公告)号：US07074448B2

    公开(公告)日：2006-07-11

    申请号：US09967080

    申请日：2001-09-28

    申请人： D. Scott Lineback ,  Osvaldo A. Chu ,  Yongsoo Chung ,  Mark A. Pepper ,  Marcelo Perez Alvarez

    发明人： D. Scott Lineback ,  Osvaldo A. Chu ,  Yongsoo Chung ,  Mark A. Pepper ,  Marcelo Perez Alvarez

    IPC分类号： A23L2/02 ,  A23L2/70

    CPC分类号： A23L2/78 ,  A23L2/02

    摘要： A system and process for making a low-acid, single strength juice such as a not from concentrate (NFC) citrus juice are provided in which an initial single strength juice flow can be cooled to a temperature of not greater than about 45° F. and maintained at that temperature or below throughout the process (except during pasteurization). From the initial juice flow, a first portion of the juice is diverted from a second portion of the juice. Suspended solids are separated out from the first portion to provide a solids-reduced juice. The solids-reduced juice is subjected to ion-exchange deacidification. Preferably, a portion of the initial single strength juice flow is added to the deacidified juice immediately after deacidification in order to immediately lower the pH of the deacidified juice to a value that discourages microbial activity.

    Citrus peel juice
    10.
    发明申请
    Citrus peel juice 有权

    公开(公告)号：US20060105089A1

    公开(公告)日：2006-05-18

    申请号：US11170232

    申请日：2005-06-29

    申请人： Osvaldo Chu ,  Yongsoo Chung ,  Thomas Sanders

    发明人： Osvaldo Chu ,  Yongsoo Chung ,  Thomas Sanders

    IPC分类号： A23L2/00

    CPC分类号： A23L2/06

    摘要： Byproduct from extracting citrus juice from whole fruit is made into a slurry and extracted to provide a rudimentary peel juice. This is processed into a raw peel juice and microfiltered to prepare a clarified raw peel juice. The peel juice is processed to remove naturally occurring components which detract from the quality of the fruit juice. Such components are removed by contacting the peel juice with an adsorptive rein in order to provide an enhanced peel citrus juice, which can be blended with other juices.