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1.发明申请Enzymatic Process To Produce Highly Functional Soy Protein from Crude Soy Material 有权从粗大豆原料生产高功能大豆蛋白的酶法公开(公告)号：US20080299607A1
公开(公告)日：2008-12-04
申请号：US12191954
申请日：2008-08-14
申请人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
发明人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
IPC分类号： C12P21/06
CPC分类号： A21D13/064 , A23C11/103 , A23C11/106 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23G2200/10 , A23G2200/14 , A23J1/14 , A23J3/16 , A23L5/49 , A23L11/30 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2300/34 , C12G3/02 , A23V2250/70 , A23V2250/156 , A23V2200/21 , A23V2250/5118 , A23V2250/5488 , A23V2200/15 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/6416 , A23V2250/5114 , A23V2250/1842
摘要： This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.
摘要翻译： 本发明一般涉及用于各种产品的大豆衍生物的加工。 更具体地，本发明涉及使用超滤，然后进行酶处理来生产高功能性大豆蛋白的方法。
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2.发明授权Enzymatic process to produce highly functional soy protein from crude soy material 有权从粗大豆原料生产高功能大豆蛋白的酶法公开(公告)号：US07771762B2
公开(公告)日：2010-08-10
申请号：US12191954
申请日：2008-08-14
申请人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
发明人： Song Gao , John Westcott Finley , Vijay Kumar Arora , Wen-Sherng Chen , Douglas A. Smyth , Ahmad Akashe , Ronald Louis Meibach , Ariel S. Cudia
IPC分类号： C12P21/06
CPC分类号： A21D13/064 , A23C11/103 , A23C11/106 , A23G1/44 , A23G1/48 , A23G1/56 , A23G3/346 , A23G3/44 , A23G3/48 , A23G2200/10 , A23G2200/14 , A23J1/14 , A23J3/16 , A23L5/49 , A23L11/30 , A23L13/65 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2300/34 , C12G3/02 , A23V2250/70 , A23V2250/156 , A23V2200/21 , A23V2250/5118 , A23V2250/5488 , A23V2200/15 , A23V2250/54246 , A23V2250/54252 , A23V2250/5432 , A23V2250/6416 , A23V2250/5114 , A23V2250/1842
摘要： This invention relates generally to the processing of soy-derived materials for use in various products. More particularly, the invention relates to a process producing highly functional soy protein using ultrafiltration followed by an enzymatic treatment.
摘要翻译： 本发明一般涉及用于各种产品的大豆衍生物的加工。 更具体地，本发明涉及使用超滤，然后进行酶处理来生产高功能性大豆蛋白的方法。
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公开(公告)号：US08771769B2
公开(公告)日：2014-07-08
申请号：US13782949
申请日：2013-03-01
申请人： Douglas A. Smyth , Heather Michelle Johnson , Emily Jane Rudolph Olson , Jan Karwowski , Chen Y. Wang , Jaime C. Ho
发明人： Douglas A. Smyth , Heather Michelle Johnson , Emily Jane Rudolph Olson , Jan Karwowski , Chen Y. Wang , Jaime C. Ho
IPC分类号： A23G3/00
摘要： Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
摘要翻译： 描述了焙烧的注入种子和制备焙炒的种子的方法。 在一个方面，焙烧的输入的种子可以具有盐，香料，营养物质，颜色和/或功能成分以及这些成分的混合物，这些成分注入种子内部。 通过将这些组分注入种子中，本文所述的方法提供具有独特风味，营养物，颜色，纹理，密度和/或其它功能的烤种子。
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公开(公告)号：US20100310739A1
公开(公告)日：2010-12-09
申请号：US12815223
申请日：2010-06-14
申请人： Douglas A. Smyth , Heather Michelle Johnson , Emily Jane Rudolph , Jan Karwowski , Chen Y. Wang , Jaime C. Ho
发明人： Douglas A. Smyth , Heather Michelle Johnson , Emily Jane Rudolph , Jan Karwowski , Chen Y. Wang , Jaime C. Ho
IPC分类号： A23L1/36
摘要： Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
摘要翻译： 描述了焙烧的注入种子和制备焙炒的种子的方法。 在一个方面，焙烧的输入的种子可以具有盐，香料，营养物质，颜色和/或功能成分以及这些成分的混合物，这些成分注入种子内部。 通过将这些组分注入种子中，本文所述的方法提供具有独特风味，营养物，颜色，纹理，密度和/或其它功能的烤种子。
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公开(公告)号：US20130177680A1
公开(公告)日：2013-07-11
申请号：US13782949
申请日：2013-03-01
申请人： Douglas A. Smyth , Heather Michelle Johnson , Emily Jane Rudolph , Jan Karwowski , Chen Y. Wang , Jaime C. Ho
发明人： Douglas A. Smyth , Heather Michelle Johnson , Emily Jane Rudolph , Jan Karwowski , Chen Y. Wang , Jaime C. Ho
IPC分类号： A23L1/36
摘要： Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
摘要翻译： 描述了焙烧的注入种子和制备焙炒的种子的方法。 在一个方面，焙烧的输入的种子可以具有盐，香料，营养物质，颜色和/或功能成分以及这些成分的混合物，这些成分注入种子内部。 通过将这些组分注入种子中，本文所述的方法提供具有独特风味，营养物，颜色，纹理，密度和/或其它功能的烤种子。
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公开(公告)号：US08435579B2
公开(公告)日：2013-05-07
申请号：US12815223
申请日：2010-06-14
申请人： Douglas A. Smyth , Heather Michelle Johnson , Emily Jane Rudolph , Jan Karwowski , Chen Y. Wang , Jaime C. Ho
发明人： Douglas A. Smyth , Heather Michelle Johnson , Emily Jane Rudolph , Jan Karwowski , Chen Y. Wang , Jaime C. Ho
IPC分类号： A23G3/00
摘要： Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.
摘要翻译： 描述了焙烧的注入种子和制备焙炒的种子的方法。 在一个方面，焙烧的输入的种子可以具有盐，香料，营养物质，颜色和/或功能成分以及这些成分的混合物，这些成分注入种子内部。 通过将这些组分注入种子中，本文所述的方法提供具有独特风味，营养物，颜色，纹理，密度和/或其它功能的烤种子。
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