公开(公告)号：US20090117231A1

公开(公告)日：2009-05-07

申请号：US12265309

申请日：2008-11-05

申请人： Michael Murray ,  Jimbin Mai

发明人： Michael Murray ,  Jimbin Mai

IPC分类号： A23L1/304 ,  C07K14/415 ,  C07K1/30 ,  A23L2/02 ,  A23C9/152

CPC分类号： A23C9/1526 ,  A23J3/16 ,  A23L2/39 ,  A23L2/66 ,  A23L33/16 ,  A23L33/185 ,  A23L33/19 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2250/1614 ,  A23V2250/16 ,  A23V2250/54252

摘要： In one aspect, the present invention is directed to isolated soy protein compositions and to the preparation of the isolated soy protein compositions. In another aspect, the present invention is directed to beverage compositions that contain the isolated soy protein compositions and to the preparation of the beverage compositions that contain the isolated soy protein compositions. The beverage is selected from the group consisting of an aqueous acidic liquid or a liquid milk product. The beverage may be prepared and consumed as a cold beverage or a hot beverage or at any temperature of comfort between a cold temperature and a hot temperature. Cold beverages include juices, energy drinks, iced teas, iced coffees, etc. Hot beverages include lattes, mochas, espressos, cappuccinos and teas.

摘要翻译： 一方面，本发明涉及分离的大豆蛋白组合物和分离的大豆蛋白组合物的制备。 另一方面，本发明涉及含有分离的大豆蛋白组合物和含有分离的大豆蛋白组合物的饮料组合物的制备的饮料组合物。 饮料选自酸性液体或液体乳制品。 饮料可以作为冷饮料或热饮料或在冷温度和热温度之间的舒适温度下制备和消耗。 冷饮包括果汁，能量饮料，冰茶，冰咖啡等。热饮料包括拿铁咖啡，麦片，浓缩咖啡，卡布奇诺咖啡和茶。

公开(公告)号：US4844925A

公开(公告)日：1989-07-04

申请号：US868185

申请日：1986-05-21

申请人： Jimbin Mai ,  Richard E. McDonald ,  Elaine R. Wedral

发明人： Jimbin Mai ,  Richard E. McDonald ,  Elaine R. Wedral

IPC分类号： A23B4/20 ,  A23F3/18 ,  A23L3/3463

CPC分类号： A23B4/20 ,  A23F3/18 ,  A23L3/3463

摘要： A process for inhibiting formation of N-nitrosamines in a nitrite cured food product wherein an extract formed by the aqueous extraction of black tea leaves at a temperature from 120.degree. C. to 210.degree. C. is incorporated in the food product, the amount of extract being such that the content of tea solids present is from 0.005% to 1.5% by weight based on the weight of food, said extract containing at least 5% by weight of phenol compounds based on the weight of tea solids therein.

摘要翻译： 一种抑制亚硝酸盐固化的食品中N-亚硝胺形成的方法，其中通过在120℃至210℃的温度下通过红茶叶的水提取形成的提取物加入到食品中， 提取物使得茶固体含量基于食物重量为0.005重量％至1.5重量％，所述提取物含有至少5重量％的酚化合物，基于其中茶固体的重量。

公开(公告)号：US20140154377A1

公开(公告)日：2014-06-05

申请号：US14009919

申请日：2012-04-02

申请人： Wei Wang-Nolan ,  Bradley Martin Hurst ,  Sin Wai Lee ,  Micah Needham ,  Gang Su ,  Jimbin Mai

发明人： Wei Wang-Nolan ,  Bradley Martin Hurst ,  Sin Wai Lee ,  Micah Needham ,  Gang Su ,  Jimbin Mai

IPC分类号： A23L2/52

CPC分类号： A23L2/52 ,  A23C9/1528 ,  A23D7/003 ,  A23D7/0053 ,  A23D7/011 ,  A23D7/02 ,  A23D7/06 ,  A23L29/25 ,  A23L33/115 ,  A23V2002/00 ,  C11B5/0007 ,  C11B5/0035 ,  C11B5/0085 ,  C11B5/0092 ,  A23V2200/222 ,  A23V2250/1882 ,  A23V2250/5022

摘要： The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C.

摘要翻译： 本发明涉及包含多不饱和脂肪酸，乳化剂，水，金属螯合剂和抗氧化剂的稳定的水包油乳液，以及制备稳定的水包油乳液的方法。 稳定的水包油乳液在约4℃的温度下基本上没有聚结，絮凝，奥斯特伐尔德熟化和乳化，至少5个月的时间。

公开(公告)号：US20120251685A1

公开(公告)日：2012-10-04

申请号：US13079252

申请日：2011-04-04

申请人： Wei WANG-NOLAN ,  Bradley Martin Hurst ,  Sin Wai Lee ,  Micah Needham ,  Gang Su ,  Jimbin Mai

发明人： Wei WANG-NOLAN ,  Bradley Martin Hurst ,  Sin Wai Lee ,  Micah Needham ,  Gang Su ,  Jimbin Mai

IPC分类号： A23D7/00 ,  A23L2/52 ,  A23D7/06

CPC分类号： A23D7/003 ,  A23D7/0053 ,  A23D7/06 ,  A23L29/25 ,  A23L33/115 ,  A23V2002/00 ,  C11B5/0007 ,  C11B5/0035 ,  C11B5/0085 ,  C11B5/0092 ,  A23V2200/222 ,  A23V2250/1882 ,  A23V2250/5022

摘要： The present invention relates to stable oil-in-water emulsions comprising a polyunsaturated fatty acid, an emulsifier, water, a metal chelating agent, and an antioxidant, and processes for preparing the stable oil-in-water emulsions. The stable oil-in-water emulsions are substantially free from coalescence, flocculation, Ostwald ripening, and creaming, for a period of at least five months at a temperature of about 4° C.

摘要翻译： 本发明涉及包含多不饱和脂肪酸，乳化剂，水，金属螯合剂和抗氧化剂的稳定的水包油乳液，以及制备稳定的水包油乳液的方法。 稳定的水包油乳液在约4℃的温度下基本上没有聚结，絮凝，奥斯特伐尔德熟化和乳化，至少5个月的时间。

公开(公告)号：US20130210916A1

公开(公告)日：2013-08-15

申请号：US13640106

申请日：2011-04-06

申请人： Jimbin Mai ,  Micah Hazzy Needham ,  Gang Su ,  Wei Wang-Nolan ,  Chia-Ping Charles Hsu

发明人： Jimbin Mai ,  Micah Hazzy Needham ,  Gang Su ,  Wei Wang-Nolan ,  Chia-Ping Charles Hsu

IPC分类号： A61K9/107 ,  A61K31/20

CPC分类号： A61K9/107 ,  A61K9/0095 ,  A61K9/19 ,  A61K31/20

摘要： The present invention relates to thermally, stable oil-in-water emulsions comprising an oil comprising a polyunsaturated fatty acid, water, an emulsifier, and a water-soluble stabilizer, and processes for preparing the thermally stable oil-in-water emulsions. The thermally stable oil-in-water emulsions remain flowable at a temperature of −40° C., and are free from a variation in particle size after 9 months in storage at a temperature of −40° C. to −15° C.

摘要翻译： 本发明涉及包含多不饱和脂肪酸，水，乳化剂和水溶性稳定剂的油的热稳定的水包油乳液，以及制备热稳定性水包油乳液的方法。 热稳定的水包油乳液在-40℃的温度下保持可流动，并且在-40℃至-15℃的温度下储存9个月后没有粒度变化。

公开(公告)号：US20070014909A1

公开(公告)日：2007-01-18

申请号：US11183344

申请日：2005-07-18

申请人： Jimbin Mai ,  Stephanie Carpenter ,  Derek Bader ,  Paul Paulsen ,  Theodore Wong ,  Cheng Shen ,  Yadilka Maldanado ,  Andreas Altemueller ,  Daniel Brown

发明人： Jimbin Mai ,  Stephanie Carpenter ,  Derek Bader ,  Paul Paulsen ,  Theodore Wong ,  Cheng Shen ,  Yadilka Maldanado ,  Andreas Altemueller ,  Daniel Brown

IPC分类号： A23L2/00

CPC分类号： A23L2/66 ,  A23C11/103 ,  A23J1/148 ,  A23L2/68 ,  A23L5/25 ,  A23L11/33 ,  C12Y301/03026

摘要： Processes for producing acidic, protein-containing drinks are disclosed. Specifically, the processes comprise producing acidic, protein-containing drinks comprising plant protein material. The acidic, protein-containing drinks have improved sensory and functional characteristics such as reduced viscosity, improved sedimentation rate, and improved mouthfeel.

摘要翻译： 公开了生产含酸性蛋白质的饮料的方法。 具体地说，该方法包括产生含有植物蛋白质材料的含酸性蛋白质的饮料。 酸性，含蛋白质的饮料具有改善的感官和功能特征，例如粘度降低，沉降速率提高和口感改善。

公开(公告)号：US4925681A

公开(公告)日：1990-05-15

申请号：US347484

申请日：1989-05-04

申请人： Jimbin Mai ,  Laura J. Chambers ,  Richard E. McDonald

发明人： Jimbin Mai ,  Laura J. Chambers ,  Richard E. McDonald

IPC分类号： A23F3/16 ,  A23F3/18 ,  A23L3/3463 ,  C11B5/00

CPC分类号： C11B5/0085 ,  A23F3/16 ,  A23F3/18 ,  A23L3/3463

摘要： Antioxidant activity of aqueous extracts of black tea leaves for incorporation into foods susceptible to lipid oxidation is increased by treating the extracts with tannase. Incorporation of ascorbic acid with the treated extracts in foods susceptible to lipid oxidation further increases the antioxidant activity.

摘要翻译： 通过用鞣酸酶处理提取物，提高了红茶叶水分提取物的掺入对脂质氧化敏感的食品的抗氧化活性。 将抗坏血酸与经过脂质氧化的食品中经处理的提取物并入进一步增加抗氧化活性。

公开(公告)号：US4891231A

公开(公告)日：1990-01-02

申请号：US347483

申请日：1989-05-04

申请人： Jimbin Mai ,  Laura J. Chambers ,  Richard E. McDonald

发明人： Jimbin Mai ,  Laura J. Chambers ,  Richard E. McDonald

IPC分类号： A23F3/16 ,  A23F3/18 ,  C11B5/00

CPC分类号： C11B5/0085 ,  A23F3/16 ,  A23F3/18

摘要： Lipid oxidation in foods is inhibited by incorporating an extract, obtained from black tea leaves having at least 5% by weight of phenol compounds based upon the weight of tea solids in the extract, with a food susceptible to lipid oxidation such that the food contains from 0.005% to 1.5% tea solids by weight based upon the weight of the food. The extracts are obtained by heating an aqueous extract obtained from black tea leaves to a temperature of from 120.degree. C. to 210.degree. C. or by extracting black tea leaves with water at a temperature of from 120.degree. C. to 210.degree. C. Treating the extracts to be incorporated in the food with tannase provides an increase in the antioxidant activity of the extracts.

摘要翻译： 食物中的脂质氧化被抑制，将从提取物中茶固体重量至少为5重量％的酚化合物的红茶叶提取的提取物与易于脂质氧化的食物混合，使食物含有 基于食物重量，重量为0.005％至1.5％的茶固体。 提取物通过将从红茶叶提取的水提取物加热到120℃至210℃的温度或通过在120℃至210℃的温度下用水萃取红茶叶而获得。 用鞣酸酶处理加入到食物中的提取物提高了提取物的抗氧化活性。

公开(公告)号：US09585837B2

公开(公告)日：2017-03-07

申请号：US13640106

申请日：2011-04-06

申请人： Jimbin Mai ,  Micah Hazzy Needham ,  Gang Su ,  Wei Wang-Nolan ,  Chia-Ping Charles Hsu

发明人： Jimbin Mai ,  Micah Hazzy Needham ,  Gang Su ,  Wei Wang-Nolan ,  Chia-Ping Charles Hsu

IPC分类号： A61K9/107 ,  A61K31/20 ,  A61K9/00 ,  A61K9/19

CPC分类号： A61K9/107 ,  A61K9/0095 ,  A61K9/19 ,  A61K31/20

摘要： The present invention relates to thermally, stable oil-in-water emulsions comprising an oil comprising a polyunsaturated fatty acid, water, an emulsifier, and a water-soluble stabilizer, and processes for preparing the thermally stable oil-in-water emulsions. The thermally stable oil-in-water emulsions remain flowable at a temperature of −40° C., and are free from a variation in particle size after 9 months in storage at a temperature of −40° C. to −15° C.

摘要翻译： 本发明涉及包含多不饱和脂肪酸，水，乳化剂和水溶性稳定剂的油的热稳定的水包油乳液，以及制备热稳定性水包油乳液的方法。 热稳定的水包油乳液在-40℃的温度下保持可流动，并且在-40℃至-15℃的温度下储存9个月后没有粒度变化。

公开(公告)号：US20080050497A1

公开(公告)日：2008-02-28

申请号：US11832967

申请日：2007-08-02

申请人： Jimbin Mai ,  Luzviminda Lopez

发明人： Jimbin Mai ,  Luzviminda Lopez

IPC分类号： A23L1/0532 ,  A23L1/05 ,  A23L1/0524 ,  A23L1/0534 ,  A23L2/02 ,  A23L1/22 ,  A23L1/0526 ,  A23L1/053

CPC分类号： A23L2/56 ,  A23L2/66 ,  A23L2/68 ,  A23L29/20 ,  A23L33/185

摘要： This invention is directed to a food composition containing a coagulated protein, comprising; (A) a hydrated protein stabilizing agent; (B) a dispersed coagulated protein material; and (C) a flavoring material. Also disclosed is a process for preparing a food composition containing a coagulated protein comprising; combining (A) a hydrated protein stabilizing agent; (B) a dispersed coagulated protein material; and (C) a flavoring material; to form a blend and pasteurizing and homogenizing the blend.

摘要翻译： 本发明涉及含有凝固蛋白质的食品组合物，其包含： （A）水合蛋白质稳定剂; （B）分散凝固蛋白质材料; 和（C）调味材料。 还公开了一种制备含有凝固蛋白质的食品组合物的方法，包括： 组合（A）水合蛋白质稳定剂; （B）分散凝固蛋白质材料; 和（C）调味料; 以形成共混物并将该混合物巴氏灭菌并均化。