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    Processed cheese made with soy
    3.
    发明申请
    Processed cheese made with soy 审中-公开
    用大豆制成的加工干酪

    公开(公告)号：US20060198938A1

    公开(公告)日：2006-09-07

    申请号：US11070115

    申请日：2005-03-02

    申请人： Wen-Sherng Chen ,  Ahmad Akashe ,  Song Gao ,  Ariel Cudia ,  Sheryl Cole

    发明人： Wen-Sherng Chen ,  Ahmad Akashe ,  Song Gao ,  Ariel Cudia ,  Sheryl Cole

    IPC分类号： A23C19/00

    CPC分类号： A23C19/093 ,  A23C19/082 ,  A23C19/0908 ,  A23C19/0917 ,  A23C19/0921 ,  A23L11/05 ,  A23V2002/00 ,  A23V2250/5488

    摘要： A method for preparing processed cheese containing significant levels of soy protein which possesses melt, firmness, and flavor characteristics similar to regular processed cheese is provided. The method provides a mixture including a dry particulate soy protein ingredient containing soy protein having a molecular weight of about 4,000 to about 40,000 Daltons in combination with dairy fat and dairy protein without pre-emulsification of the soy material, and the mixture is cooked and a soy cheese product thereof is then packaged. This method provides a processed cheese product having the requisite textural and flavor properties, while avoiding competitive adsorption problems between dairy and soy protein ingredients and opportunities for microbial growth which can occur with aqueous emulsified soy compositions.

    摘要翻译： 提供了一种制备含有显着水平的大豆蛋白的加工干酪的方法，其具有类似于常规加工干酪的熔体，坚固性和风味特性。 该方法提供了一种混合物，其包含含有大豆蛋白的干燥颗粒大豆蛋白成分，其分子量约为4,000至约40,000道尔顿，与乳脂肪和乳蛋白的组合与大豆原料没有预乳化，并且混合物被蒸煮 然后将其大豆奶酪产品包装。 该方法提供了具有必要的结构和风味特性的加工干酪产品，同时避免乳制品和大豆蛋白成分之间的竞争性吸附问题以及可能与水性乳化大豆组合物发生的微生物生长的机会。

    Delivery System For Low Calorie Bulking Agents
    5.
    发明申请
    Delivery System For Low Calorie Bulking Agents 失效
    低热量膨胀剂的输送系统

    公开(公告)号：US20110244083A1

    公开(公告)日：2011-10-06

    申请号：US13161177

    申请日：2011-06-15

    申请人： Wen-Sherng Chen ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    发明人： Wen-Sherng Chen ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    IPC分类号： A23L1/308 ,  A23P1/04

    CPC分类号： A21D2/36 ,  A21D2/18 ,  A23L7/109 ,  A23L7/115 ,  A23P10/30 ,  A23P10/35 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/18 ,  A23V2250/54

    摘要： The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.

    摘要翻译： 本发明一般涉及涂覆有脂质化合物的低热量填充剂（例如，纤维素，淀粉，麸皮，葡聚糖，水胶体等）以形成碱或内层，然后将纤维/脂质复合物包封在蛋白质 化合物作为外层。 实际上，本发明提供了可食用纤维的输送系统，其中可控制食用纤维的吸湿性。 使用本发明的包封的纤维，可以有效地延迟可食用纤维对水的吸收（因此可食用纤维的溶胀），直到包封的纤维达到胃并开始正常的消化过程。

    Delivery system for low calorie bulking agents
    6.
    发明授权
    Delivery system for low calorie bulking agents 有权
    低卡路里补充剂的配送系统

    公开(公告)号：US07981453B2

    公开(公告)日：2011-07-19

    申请号：US11025462

    申请日：2004-12-29

    申请人： Wen-Sherng Chen ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    发明人： Wen-Sherng Chen ,  John Westcott Finley ,  Bruce Campbell ,  Ariel Cudia

    IPC分类号： A23L1/00

    CPC分类号： A21D2/36 ,  A21D2/18 ,  A23L7/109 ,  A23L7/115 ,  A23P10/30 ,  A23P10/35 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/18 ,  A23V2250/54

    摘要： The present invention generally relates to low calorie bulking agents (e.g., cellulose, starch, bran, glucans, hydrocolloids, and the like) coated with a lipid compound to form a base or inner layer and thereafter encapsulating the fiber/lipid complex within a protein compound as an outer layer. In effect, the present invention provides a delivery system for edible fibers wherein the moisture absorption by the edible fibers can be controlled. Using the encapsulated fiber of this invention, the absorption of water by the edible fiber (and thus the swelling of the edible fiber) can be effectively delayed until the encapsulated fiber reaches the stomach and normal digestive processes begin.

    摘要翻译： 本发明一般涉及涂覆有脂质化合物的低热量填充剂（例如，纤维素，淀粉，麸皮，葡聚糖，水胶体等）以形成碱或内层，然后将纤维/脂质复合物包封在蛋白质 化合物作为外层。 实际上，本发明提供了可食用纤维的输送系统，其中可控制食用纤维的吸湿性。 使用本发明的包封的纤维，可以有效地延迟可食用纤维对水的吸收（因此可食用纤维的溶胀），直到包封的纤维达到胃并开始正常的消化过程。

    Method of preparation of highly functional soy protein
    8.
    发明申请
    Method of preparation of highly functional soy protein 审中-公开
    高功能大豆蛋白的制备方法

    公开(公告)号：US20050095344A1

    公开(公告)日：2005-05-05

    申请号：US10697408

    申请日：2003-10-29

    申请人： Ahmad Akashe ,  Asma Ahad ,  Wen-Sherng Chen

    发明人： Ahmad Akashe ,  Asma Ahad ,  Wen-Sherng Chen

    IPC分类号： A21D2/26 ,  A23J3/16 ,  A23J3/22 ,  A23L25/00 ,  A23L1/36

    CPC分类号： A21D2/266 ,  A23J3/16 ,  A23J3/227

    摘要： Highly functional soy protein materials are provided which are prepared using a process wherein a soy protein material is hydrated in an aqueous solution at a solids level of about 5 to about 20 percent, sufficient edible base is then added to adjust the pH of the aqueous soy composition to about 9 to about 11, and the pH-adjusted composition is then mixed at a temperature of about 40 to about 80° C. for about 0.5 to about 4 hours to obtain the highly functional soy protein material. These highly functional soy protein materials have significantly improved solubilities, water binding capacities, and emulsification properties.

    摘要翻译： 提供了高功能性大豆蛋白材料，其使用其中大豆蛋白材料在水溶液中以约5至约20％的固体水平水合的方法制备，然后加入足量的可食用碱以调节大豆水溶液的pH 组合物至约9至约11，然后将pH调节的组合物在约40至约80℃的温度下混合约0.5至约4小时，以获得高功能性大豆蛋白材料。 这些高功能的大豆蛋白材料具有显着改善的溶解度，水结合能力和乳化性能。

    Methods of forming heat stable soy milk concentrates
    9.
    发明授权
    Methods of forming heat stable soy milk concentrates 有权
    形成热稳定性豆浆浓缩物的方法

    公开(公告)号：US07989015B2

    公开(公告)日：2011-08-02

    申请号：US11622225

    申请日：2007-01-11

    申请人： Ahmad Akashe ,  Wen-Sherng Chen ,  Danielle Elizabeth Perkins ,  Mark Richard Thomas Norton

    发明人： Ahmad Akashe ,  Wen-Sherng Chen ,  Danielle Elizabeth Perkins ,  Mark Richard Thomas Norton

    IPC分类号： A23L1/20

    CPC分类号： A23C11/103 ,  A23J3/346

    摘要： Methods are provided to prepare heat stable soy milk concentrates above 3.2× based on the level of protein that are thermally stable upon achieving an Fo of at least 5. One method removes soluble carbohydrates prior to concentration. Another method removes both soluble and insoluble carbohydrates prior to concentration. Yet other methods prepare soy milk concentrates using partially hydrolyzed soy protein isolate.

    摘要翻译： 提供方法来制备基于在达到至少5的Fo时热稳定的蛋白质水平高于3.2×的热稳定的豆浆浓缩物。一种方法在浓缩之前除去可溶性碳水化合物。 在浓缩之前，另一种方法除去了可溶性和不溶性的碳水化合物。 其他方法使用部分水解的大豆蛋白分离物制备豆浆浓缩物。

    Soy protein as an emulsifier for starch-based salad dressing
    10.
    发明授权
    Soy protein as an emulsifier for starch-based salad dressing 失效
    大豆蛋白作为淀粉基沙拉酱的乳化剂

    公开(公告)号：US06849282B2

    公开(公告)日：2005-02-01

    申请号：US10358912

    申请日：2003-02-05

    申请人： Song Gao ,  Wen-Sherng Chen ,  Adedayo Olad Doherty ,  Reynell Grant ,  Pernell Showers

    发明人： Song Gao ,  Wen-Sherng Chen ,  Adedayo Olad Doherty ,  Reynell Grant ,  Pernell Showers

    IPC分类号： A23J3/16 ,  A23L11/00 ,  A23L27/60 ,  A23L1/24 ,  A23L1/211

    CPC分类号： A23J3/16 ,  A23L11/07 ,  A23L27/60 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/5488

    摘要： Starch-based salad dressing compositions that utilize soy protein as an emulsifier and the making of such compositions. Soy protein replaces a substantial amount of or all of the egg yolk or whole egg as an emulsifier in the starch-based salad dressing. The soy protein may be untreated, heat or enzyme treated, or may be treated according to other optional treatments. The soy protein is blended with the egg yolk or whole egg (if included), salt, spices, sugar, high fructose corn syrup, and soybean oil to make a premix. A starch base is made separately from water, starch, sugar, and acid. The premix and starch base are then mixed and homogenized to form the starch-based salad dressing composition.

    摘要翻译： 以淀粉为基础的沙拉酱组合物利用大豆蛋白作为乳化剂和制备这种组合物。 大豆蛋白质在淀粉类沙拉酱中代替大量的全部蛋黄或全蛋，作为乳化剂。 大豆蛋白可以是未经处理的，加热的或酶处理的，或者可以根据其它任选的处理进行处理。 将大豆蛋白与蛋黄或全蛋（如果含有），盐，香料，糖，高果糖玉米糖浆和大豆油混合以制备预混物。 淀粉基与水，淀粉，糖和酸分开制成。 然后将预混合物和淀粉基质混合并均化以形成基于淀粉的沙拉酱组合物。