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公开(公告)号：US20100034946A1
公开(公告)日：2010-02-11
申请号：US12580755
申请日：2009-10-16
申请人： Kyungsoo Woo , Sukh Bassi , Clodualdo C. Maningat , Lianfu Zhao , Ying Zheng , Li Nie , Michael Parker , Shishir Ranjan , Jennifer Gaul , Christopher T. Dohl , Gregory J. Stempien
发明人： Kyungsoo Woo , Sukh Bassi , Clodualdo C. Maningat , Lianfu Zhao , Ying Zheng , Li Nie , Michael Parker , Shishir Ranjan , Jennifer Gaul , Christopher T. Dohl , Gregory J. Stempien
IPC分类号： A23L1/0528 , A23L1/29 , A21D6/00
CPC分类号： A23L1/308 , A23C9/13 , A23C9/137 , A23K20/163 , A23K20/20 , A23K40/20 , A23K40/25 , A23K50/42 , A23L23/00 , A23L27/66 , A23L29/219 , A23L33/21 , A23V2002/00 , A23V2250/5118 , A23V2250/50
摘要： Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.
摘要翻译： 提供由抗性淀粉和水胶体组成的交联淀粉产品，其显示出至少约20％的对α-淀粉酶消化的抗性。 通过混合和任选加热将数量的抗性淀粉和水胶体混合在水中制备产物，然后干燥。 还公开了含有相互作用的淀粉产品的食品。
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公开(公告)号：US20080233260A1
公开(公告)日：2008-09-25
申请号：US11689620
申请日：2007-03-22
申请人： Kyungsoo Woo , Sukh Bassi , Clodualdo C. Maningat , Lianfu Zhao , Ying Hong Zheng , Li Nie , Michael Parker , Shishir Ranjan , Jennifer Gaul , Christopher T. Dohl , Gregory J. Stempien
发明人： Kyungsoo Woo , Sukh Bassi , Clodualdo C. Maningat , Lianfu Zhao , Ying Hong Zheng , Li Nie , Michael Parker , Shishir Ranjan , Jennifer Gaul , Christopher T. Dohl , Gregory J. Stempien
IPC分类号： A23L1/0532 , A23L1/05 , A23L1/0524
CPC分类号： A23K20/20 , A23C9/13 , A23C9/137 , A23K20/163 , A23K40/20 , A23K50/42 , A23L23/00 , A23L27/66 , A23L29/219 , A23L33/21 , A23V2002/00 , A23V2250/5118 , A23V2250/50
摘要： Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.
摘要翻译： 提供由抗性淀粉和水胶体组成的交联淀粉产品，其显示出至少约20％的对α-淀粉酶消化的抗性。 通过混合和任选加热将数量的抗性淀粉和水胶体混合在水中制备产物，然后干燥。 还公开了含有相互作用的淀粉产品的食品。
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公开(公告)号：US09125431B2
公开(公告)日：2015-09-08
申请号：US12580755
申请日：2009-10-16
申请人： Kyungsoo Woo , Sukh Bassi , Clodualdo C. Maningat , Ying Hong Zheng , Li Nie , Michael Parker , Shishir Ranjan , Jennifer Gaul , Christopher T. Dohl , Gregory J. Stempien
发明人： Kyungsoo Woo , Sukh Bassi , Clodualdo C. Maningat , Lianfu Zhao , Ying Hong Zheng , Li Nie , Michael Parker , Shishir Ranjan , Jennifer Gaul , Christopher T. Dohl , Gregory J. Stempien
IPC分类号： A23L1/0528 , A23L1/29 , A21D6/00 , A23L1/308 , A23C9/13 , A23C9/137 , A23K1/00 , A23K1/16 , A23K1/18 , A23L1/0522 , A23L1/24 , A23L1/39
CPC分类号： A23L1/308 , A23C9/13 , A23C9/137 , A23K20/163 , A23K20/20 , A23K40/20 , A23K40/25 , A23K50/42 , A23L23/00 , A23L27/66 , A23L29/219 , A23L33/21 , A23V2002/00 , A23V2250/5118 , A23V2250/50
摘要： Interacted starch products made up of resistant starch and hydrocolloid are provided which exhibit at least about 20% resistance to α-amylase digestion. The products are prepared by mixing together quantities of resistant starch and hydrocolloid in water with mixing and optional heating, followed by drying. Foods containing the interacted starch products are also disclosed.
摘要翻译： 提供由抗性淀粉和水胶体组成的交联淀粉产品，其对α-淀粉酶消化具有至少约20％的抗性。 通过混合和任选加热将数量的抗性淀粉和水胶体混合在水中制备产物，然后干燥。 还公开了含有相互作用的淀粉产品的食品。
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公开(公告)号：US20100255172A1
公开(公告)日：2010-10-07
申请号：US12785169
申请日：2010-05-21
申请人： Clodualdo C. Maningat , Christopher T. Dohl , Jennifer A. Gaul , Gregory J. Stempien , Sukh D. Bassi , Shishir Ranjan , Kyungsoo Woo
发明人： Clodualdo C. Maningat , Christopher T. Dohl , Jennifer A. Gaul , Gregory J. Stempien , Sukh D. Bassi , Shishir Ranjan , Kyungsoo Woo
IPC分类号： A21D2/26 , A21D13/00 , A23L1/16 , A23L1/0522
CPC分类号： A21D13/064 , A21D2/186 , A21D2/26 , A21D2/265 , A21D13/06 , A21D13/062 , A21D13/42 , A21D13/60 , A23L7/109 , A23L7/126 , A23L29/219 , A23L33/10 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3322 , A23V2250/5486 , A23V2200/328 , A23V2200/332
摘要： A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
摘要翻译： 一种高蛋白质，低碳水化合物焙烤产品，其包含第一蛋白质成分和第二蛋白质成分，所述蛋白质成分选自小麦蛋白分离物，小麦蛋白质浓缩物，失活小麦面筋，分级小麦蛋白，脱酰胺小麦面筋，水解小麦蛋白， 并提供其组合。 优选的面包店产品还包含一定量的替代其中可消化碳水化合物的一部分的抗性淀粉。
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5.发明申请Pregelatinized chemically modified resistant starch products and uses thereof 审中-公开预胶化化学改性抗性淀粉产品及其用途公开(公告)号：US20060188631A1
公开(公告)日：2006-08-24
申请号：US11294314
申请日：2005-12-05
申请人： Kyungsoo Woo , Sukh Bassi , Clodualdo Maningat , Lianfu Zhao , Edward Trompeter , George Kelley , Shishir Ranjan , Jennifer Gaul , Christopher Dohl , Glenn DeMeritt , Gregory Stempien , Kevin Krehbiel
发明人： Kyungsoo Woo , Sukh Bassi , Clodualdo Maningat , Lianfu Zhao , Edward Trompeter , George Kelley , Shishir Ranjan , Jennifer Gaul , Christopher Dohl , Glenn DeMeritt , Gregory Stempien , Kevin Krehbiel
IPC分类号： A21D10/00
CPC分类号： C08B31/18 , A21D2/186 , A23C9/1307 , A23C19/0912 , A23G3/343 , A23G9/34 , A23G2200/06 , A23L27/60 , A23L29/219 , A23L33/21 , A23V2002/00 , C08B30/14 , C08B31/003 , A23V2200/124 , A23V2250/5118
摘要： Pregelatinized forms of chemically modified resistant starches are provided which have a high degree of resistance to α-amylase digestion, fat-like texture and outstanding freeze-thaw stability. The starch products are formed as distarch phosphodiesters that undergo melting of the crystalline phase by heating above their gelatinization temperature. The products maintain a granular morphology that produces a smooth texture. The pregelatinized resistant starches may be used in various food products, where they lend high dietary fiber, low fat and/or low calorie characteristics to the product.
摘要翻译： 提供化学改性抗性淀粉的预胶化形式，其对α-淀粉酶消化，脂肪样织构和优异的冻融稳定性具有高度抗性。 淀粉产物形成为通过在其糊化温度以上加热而经历结晶相的熔融的二磷酸二酯。 产品保持颗粒形态，产生光滑的质感。 预胶化抗性淀粉可用于各种食品，其中它们向产品提供高膳食纤维，低脂肪和/或低热量特性。
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公开(公告)号：US20050031756A1
公开(公告)日：2005-02-10
申请号：US10851899
申请日：2004-05-21
申请人： Clodualdo Maningat , Christopher Dohl , Jennifer Gaul , Gregory Stempien , Sukh Bassi , Shishir Ranjan , Kyungsoo Woo
发明人： Clodualdo Maningat , Christopher Dohl , Jennifer Gaul , Gregory Stempien , Sukh Bassi , Shishir Ranjan , Kyungsoo Woo
CPC分类号： A21D13/064 , A21D2/186 , A21D2/26 , A21D2/265 , A21D13/06 , A21D13/062 , A21D13/42 , A21D13/60 , A23L7/109 , A23L7/126 , A23L29/219 , A23L33/10 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3322 , A23V2250/5486 , A23V2200/328 , A23V2200/332
摘要： A high-protein, low-carbohydrate bread product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
摘要翻译： 一种高蛋白质，低碳水化合物面包产品，其包含第一蛋白质成分和第二蛋白质成分，所述蛋白质成分选自小麦蛋白分离物，小麦蛋白质浓缩物，失活小麦面筋，分级小麦蛋白，脱酰胺小麦面筋，水解小麦蛋白， 并提供其组合。 优选的面包店产品还包含一定量的替代其中可消化碳水化合物的一部分的抗性淀粉。
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7.发明申请公开(公告)号：US20050031754A1
公开(公告)日：2005-02-10
申请号：US10851887
申请日：2004-05-21
申请人： Clodualdo Maningat , Christopher Dohl , Jennifer Gaul , Gregory Stempien , Sukh Bassi , Shishir Ranjan , Kyungsoo Woo
发明人： Clodualdo Maningat , Christopher Dohl , Jennifer Gaul , Gregory Stempien , Sukh Bassi , Shishir Ranjan , Kyungsoo Woo
CPC分类号： A21D13/064 , A21D2/186 , A21D2/26 , A21D2/265 , A21D13/06 , A21D13/062 , A21D13/42 , A21D13/60 , A23L7/109 , A23L7/126 , A23L29/219 , A23L33/10 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3322 , A23V2250/5486 , A23V2200/328 , A23V2200/332
摘要： A high-protein, low-carbohydrate flat bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
摘要翻译： 一种高蛋白质，低碳水化合物的平面焙烤产品，其包含第一蛋白质成分和第二蛋白质成分，所述蛋白质成分选自小麦蛋白分离物，小麦蛋白质浓缩物，失活小麦面筋，分级小麦蛋白，脱酰胺小麦面筋，水解小麦蛋白 ，及其组合。 优选的面包店产品还包含一定量的替代其中可消化碳水化合物的一部分的抗性淀粉。
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公开(公告)号：US20050037125A1
公开(公告)日：2005-02-17
申请号：US10851847
申请日：2004-05-21
申请人： Clodualdo Maningat , Christopher Dohl , Jennifer Gaul , Gregory Stempien , Sukh Bassi , Shishir Ranjan , Kyungsoo Woo
发明人： Clodualdo Maningat , Christopher Dohl , Jennifer Gaul , Gregory Stempien , Sukh Bassi , Shishir Ranjan , Kyungsoo Woo
CPC分类号： A21D13/064 , A21D2/186 , A21D2/26 , A21D2/265 , A21D13/06 , A21D13/062 , A21D13/42 , A21D13/60 , A23L7/109 , A23L7/126 , A23L29/219 , A23L33/10 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3322 , A23V2250/5486 , A23V2200/328 , A23V2200/332
摘要： A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
摘要翻译： 一种高蛋白质，低碳水化合物焙烤产品，其包含第一蛋白质成分和第二蛋白质成分，所述蛋白质成分选自小麦蛋白分离物，小麦蛋白质浓缩物，失活小麦面筋，分级小麦蛋白，脱酰胺小麦面筋，水解小麦蛋白， 并提供其组合。 优选的面包店产品还包含一定量的替代其中可消化碳水化合物的一部分的抗性淀粉。
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公开(公告)号：US20050031755A1
公开(公告)日：2005-02-10
申请号：US10851896
申请日：2004-05-21
申请人： Clodualdo Maningat , Christopher Dohl , Jennifer Gaul , Gregory Stempien , Sukh Bassi , Shishir Ranjan , Kyungsoo Woo
发明人： Clodualdo Maningat , Christopher Dohl , Jennifer Gaul , Gregory Stempien , Sukh Bassi , Shishir Ranjan , Kyungsoo Woo
CPC分类号： A21D13/064 , A21D2/186 , A21D2/26 , A21D2/265 , A21D13/06 , A21D13/062 , A21D13/42 , A21D13/60 , A23L7/109 , A23L7/126 , A23L29/219 , A23L33/10 , A23L33/185 , A23L33/20 , A23V2002/00 , A23V2200/3322 , A23V2250/5486 , A23V2200/328 , A23V2200/332
摘要： A high-protein, low-carbohydrate bakery product comprising a first proteinaceous ingredient and a second proteinaceous ingredient selected from the group consisting of wheat protein isolate, wheat protein concentrate, devitalized wheat gluten, fractionated wheat protein, deamidated wheat gluten, hydrolyzed wheat protein, and combinations thereof are provided. Preferred bakery products further comprise an amount of resistant starch which replaces a portion of digestible carbohydrate therein.
摘要翻译： 一种高蛋白质，低碳水化合物焙烤产品，其包含第一蛋白质成分和第二蛋白质成分，所述蛋白质成分选自小麦蛋白分离物，小麦蛋白质浓缩物，失活小麦面筋，分级小麦蛋白，脱酰胺小麦面筋，水解小麦蛋白， 并提供其组合。 优选的面包店产品还包含一定量的替代其中可消化碳水化合物的一部分的抗性淀粉。
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