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公开(公告)号：US20120156354A1
公开(公告)日：2012-06-21
申请号：US13370442
申请日：2012-02-10
摘要： Edible ink formulations for printing onto edible substrates and snack pieces. Methods are provided showing how to print on edible substrates and on snack pieces at high line speeds.
摘要翻译： 用于在可食用的基材和小吃片上印刷的食用油墨配方。 提供的方法显示了如何在可食用的基质上和高速线上的小吃片上进行印刷。
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公开(公告)号：US08137721B2
公开(公告)日：2012-03-20
申请号：US11201522
申请日：2005-08-11
IPC分类号： B41J2/00
摘要： Edible ink formulations for printing onto edible substrates and snack pieces. Methods are provided showing how to print on edible substrates and on snack pieces at high line speeds.
摘要翻译： 用于在可食用的基材和小吃片上印刷的食用油墨配方。 提供的方法显示了如何在可食用的基质上和高速线上的小吃片上进行印刷。
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公开(公告)号：US06824810B2
公开(公告)日：2004-11-30
申请号：US10262451
申请日：2002-10-01
申请人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
发明人： Jeffrey Alan Sargent , Francisco Valentino Villagran , Douglas Craig Hardesty , Peter Yau Tak Lin , Michael Jerome Picca
IPC分类号： A21D915
摘要： The present invention relates to powdered and liquid, dairy and non-dairy creamer compositions. These creamer compositions can be prepared in both concentrated and ready-to-use forms. The powdered creamer compositions are well suited for use in instant and/or dry food and beverage compositions that require the addition of water or other suitable fluids prior to use. The present powdered and liquid creamer compositions are equally well suited for the preparation of ready-to-use formulations that can be added directly to food and beverage products. The creamer compositions of the present invention comprise a microparticulated ingredient component and a secondary ingredient component. The microparticulated ingredient component comprises a fat/oil component and a microparticulated protein component, and optionally a carbohydrate component. The secondary ingredient component of the creamer compositions of the present invention comprises an emulsifier and a bulking agent. The weight ratio of the microparticulated ingredient component to the secondary ingredient component is in the range of from about 1:99 to about 5:1, preferably in the range of from about 1:50 to about 5:1, more preferably in the range of from about 1:10 to about 5:1, even more preferably in the range of from about 1:5 to about 5:1. The present creamer compositions may optionally comprise an additional ingredient component, wherein the weight ratio of the secondary ingredient component to the additional ingredient component is in the range of from about 100:1 to about 1:24, preferably in the range of from about 30:1 to about 1:20, more preferably in the range of from about 10:1 to about 1:15, most preferably in the range of from about 2:1 to about 1:10.
摘要翻译： 本发明涉及粉末和液体，乳制品和非乳制奶精组合物。 这些奶精组合物可以以浓缩和即用形式制备。 粉末状奶油组合物非常适合用于需要在使用前加入水或其它合适流体的即时和/或干燥食品和饮料组合物。 本发明的粉末和液体奶精组合物同样适用于制备可直接加入到食品和饮料产品中的即用型制剂。 本发明的奶精组合物包含微粒成分组分和次要成分组分。 微粒成分组分包含脂肪/油组分和微粒蛋白质组分，以及任选的碳水化合物组分。 本发明的奶精组合物的次要成分组分包括乳化剂和填充剂。 微粒成分组分与次要成分组分的重量比在约1:99至约5:1的范围内，优选在约1:50至约5:1的范围内，更优选在约1:50至约5:1的范围内 为约1:10至约5:1，甚至更优选为约1:5至约5:1。 本发明的奶精组合物可以任选地包含另外的成分组分，其中次要成分组分与另外的组分组分的重量比在约100:1至约1:24的范围内，优选在约30 ：1至约1:20，更优选在约10:1至约1:15的范围内，最优选在约2:1至约1:10的范围内。
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公开(公告)号：US07297358B2
公开(公告)日：2007-11-20
申请号：US10901755
申请日：2004-07-29
申请人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
发明人： Peter Yau Tak Lin , David Cammiade Gruber , Maria Dolores Martinez-Serna Villagran , Paul Seiden
IPC分类号： A23L1/216
CPC分类号： A23L19/19 , A23L19/15 , A23L29/10 , Y10S426/808
摘要： Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.
摘要翻译： 描述了适用于制备脱水淀粉成分的改进的乳化剂体系。 还公开了使用改进的乳化剂体系制备脱水成分的方法，使用脱水成分制成的面团和制备这些面团的方法，以及含有脱水成分的食品。
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5.发明授权Method for reduction of acrylamide in roasted coffee beans, roasted coffee beans having reduced levels of acrylamide, and article of commerce 有权焙烧咖啡豆中丙烯酰胺的还原方法，丙烯酰胺含量降低的焙炒咖啡豆，以及商品公开(公告)号：US07220440B2
公开(公告)日：2007-05-22
申请号：US10603973
申请日：2003-06-25
申请人： Glenn James Dria , David Vincent Zyzak , Roger William Gutwein , Francisco Valentino Villagran , Herbert Thomas Young , Paul Ralph Bunke , Peter Yau Tak Lin , John Keeney Howie , Richard Gerard Schafermeyer
发明人： Glenn James Dria , David Vincent Zyzak , Roger William Gutwein , Francisco Valentino Villagran , Herbert Thomas Young , Paul Ralph Bunke , Peter Yau Tak Lin , John Keeney Howie , Richard Gerard Schafermeyer
CPC分类号： C12Y305/01001 , A23F5/163 , A23F5/243 , A23F5/40 , A23L5/25
摘要： Roasted coffee beans having reduced levels of acrylamide, coffee beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted coffee beans comprising reducing the level of asparagine in coffee beans. In another aspect, the invention provides a method for reducing the level of asparagine in coffee beans comprising adding an asparagine-reducing enzyme to coffee beans. In still another aspect, an article of commerce communicates to the consumer that the roasted coffee beans, coffee beans, product comprising roasted coffee beans or coffee beans, and/or article of commerce has reduced or low levels of asparagine and/or acrylamide.
摘要翻译： 具有降低丙烯酰胺水平的咖啡豆，具有降低的天冬酰胺含量的咖啡豆和商品。 一方面，本发明提供了降低焙炒咖啡豆中丙烯酰胺含量的方法，包括降低咖啡豆中天冬酰胺的含量。 另一方面，本发明提供一种减少咖啡豆中天冬酰胺含量的方法，包括向咖啡豆中加入天冬酰胺还原酶。 另一方面，商业文章向消费者通报，焙炒的咖啡豆，咖啡豆，包含焙炒咖啡豆或咖啡豆的产品和/或商品商品具有降低或低水平的天冬酰胺和/或丙烯酰胺。
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6.发明授权Method for reduction of acrylamide in cocoa products, cocoa products having reduced levels of acrylamide, and article of commerce 有权降低可可制品中丙烯酰胺的方法，降低丙烯酰胺含量的可可制品和商品公开(公告)号：US07189422B2
公开(公告)日：2007-03-13
申请号：US10603278
申请日：2003-06-25
IPC分类号： A23G1/02
CPC分类号： A23G1/30 , A23G1/02 , A23G1/423 , A23G1/56 , A23G3/366 , A23G2200/00 , A23G2200/02
摘要： Roasted cocoa beans having reduced levels of acrylamide, cocoa beans having reduced levels of asparagine, and an article of commerce. In one aspect, the invention provides a method for reducing the level of acrylamide in roasted cocoa beans comprising reducing the level of asparagine in cocoa beans. In another aspect, the invention provides a method for reducing the level of asparagine in cocoa beans comprising adding an asparagine-reducing enzyme to cocoa beans. In still another aspect, an article of commerce communicates to the consumer that the product comprising cocoa beans has reduced or low levels of asparagine and/or acrylamide.
摘要翻译： 具有降低水平的丙烯酰胺，可可豆具有降低的天冬酰胺水平的可可豆和商品。 一方面，本发明提供了一种降低焙烤可可豆中丙烯酰胺含量的方法，包括降低可可豆中天冬酰胺的含量。 另一方面，本发明提供了一种降低可可豆中天冬酰胺含量的方法，包括向可可豆中加入天冬酰胺还原酶。 在另一方面，商品通知消费者，包含可可豆的产品具有降低或低水平的天冬酰胺和/或丙烯酰胺。
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7.发明授权Method for reducing acrylamide in corn-based foods, corn-based foods having reduced levels of acrylamide, and article of commerce 失效减少玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品公开(公告)号：US07527815B2
公开(公告)日：2009-05-05
申请号：US10603279
申请日：2003-06-25
申请人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
发明人： Lee Michael Teras , Stephen Paul Zimmerman , David Vincent Zyzak , Peter Yau Tak Lin , Marko Stojanovic , Robert Alan Sanders , Maria Dolores Martinez-Serna Villagran , John Keeney Howie , Richard Gerald Schafermeyer
摘要： A method for the reduction of acrylamide in corn-based food products, corn-based food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a corn-based food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a corn-based food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a corn-based food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 用于还原玉米类食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的玉米类食品和商品。 一方面，该方法包括在最终加热（例如烹饪）之前降低玉米基食品材料中天冬酰胺的含量。 另一方面，该方法包括向玉米基食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 另一方面，商品通知消费者玉米类食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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8.发明授权Method for reducing acrylamide in foods, foods having reduced levels of acrylamide and article of commerce 有权降低食品中丙烯酰胺的方法，降低丙烯酰胺含量和商品的食品公开(公告)号：US07514113B2
公开(公告)日：2009-04-07
申请号：US11090570
申请日：2005-03-24
申请人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Sema Villagran , John Keeney Howie , Richard Gerald Schafermeyer
发明人： David Vincent Zyzak , Robert Alan Sanders , Marko Stojanovic , David Cammiade Gruber , Peter Yau Tak Lin , Maria Dolores Martinez-Sema Villagran , John Keeney Howie , Richard Gerald Schafermeyer
IPC分类号： A23B7/155 , A23J3/34 , A23L1/217 , A23L3/3571
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 在一个方面，该方法包括在最终加热（例如烹饪）之前降低食品材料中的天冬酰胺的水平。 另一方面，所述方法包括向食品材料中加入能够水解游离天冬酰胺酰胺基团的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或天冬酰胺。
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9.发明授权Method for reducing acrylamide in foods comprising reducing the level of reducing sugars, foods having reduced levels of acrylamide, and article of commerce 有权降低食品中丙烯酰胺的方法，包括降低还原糖的含量，降低丙烯酰胺含量的食品和商品公开(公告)号：US06989167B2
公开(公告)日：2006-01-24
申请号：US10603978
申请日：2003-06-25
CPC分类号： C12Y101/03004 , A23L5/25 , A23L7/13 , A23L19/15 , A23L19/19
摘要： A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of reducing sugar in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of reducing the level of reducing sugar. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or reducing sugar.
摘要翻译： 一种减少食品中丙烯酰胺的方法，具有降低丙烯酰胺含量的食品以及商品。 一方面，该方法包括在最终加热（例如烹饪）之前降低食物中的还原糖的水平。 另一方面，该方法包括向食品材料中加入能够降低还原糖水平的酶。 在另一方面，商品通知消费者食品具有降低或低水平的丙烯酰胺或还原糖。
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公开(公告)号：US20050008749A1
公开(公告)日：2005-01-13
申请号：US10901755
申请日：2004-07-29
IPC分类号： A23G3/00 , A23G3/34 , A23L7/10 , A23L19/12 , A23L19/15 , A23L19/18 , A23L29/10 , B01F17/42 , A21D10/00
CPC分类号： A23L19/19 , A23L19/15 , A23L29/10 , Y10S426/808
摘要： Described is an improved emulsifier system suitable for use in making dehydrated starch ingredients. Also disclosed are a process for making the dehydrated ingredients using the improved emulsifier systems, doughs made using the dehydrated ingredients and the process for making those doughs, and food products containing the dehydrated ingredients.
摘要翻译： 描述了适用于制备脱水淀粉成分的改进的乳化剂体系。 还公开了使用改进的乳化剂体系制备脱水成分的方法，使用脱水成分制成的面团和制备这些面团的方法，以及含有脱水成分的食品。
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