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公开(公告)号：US09826759B2
公开(公告)日：2017-11-28
申请号：US14284101
申请日：2014-05-21
发明人： YiFang Chu , Jodee Johnson , Marianne O'Shea , Yuhui Shi
IPC分类号： A23L1/168 , A23K1/16 , A61K31/196 , A23L7/143 , A23L33/00
CPC分类号： A23K10/30 , A23L7/143 , A23L33/00 , A23V2002/00 , A61K31/196 , A23V2200/02 , A23V2300/50
摘要： A composition and method for an avenanthramide-enriched, oat-based product having improved health effects. The oat-based product includes an avenanthramide ingredient having avenanthramides 2c:2p:2f in ratios comprising at least one of 1:1:1 or 1:2:2. More particularly, the avenanthramide ingredient may be derived synthetically or recovered from processing raw oats into constituent oat fractions.
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2.发明申请公开(公告)号：US20130209610A1
公开(公告)日：2013-08-15
申请号：US13833717
申请日：2013-03-15
发明人： Gary Carder , YiFang Chu , Yongsoo Chung , Justin A. French , Marianne O'Shea , Bernadus Jan-Willem Van Klinken
CPC分类号： A23L1/1041 , A21D6/00 , A21D6/003 , A21D6/006 , A23L7/107 , A23L7/198 , A23L9/10 , A23P10/22
摘要： A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.
摘要翻译： 通过水解，研磨和结块谷物粉制备高分散性全谷物燕麦粉的方法，以获得与天然燕麦粉相比具有增加的麦草胺含量的全谷物燕麦粉。
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公开(公告)号：US10335383B2
公开(公告)日：2019-07-02
申请号：US14508580
申请日：2014-10-07
发明人： YiFang Chu , Jodee Johnson , Marianne O'Shea
IPC分类号： A61K36/899 , A61K36/00 , A61K31/196 , A23L7/10
摘要： Exemplary embodiments provide oat fractions, and methods of producing the oat fractions, of the species Avena Sativa that has a concentration of total Avenanthramides that is from about 2 to about 25 wt. %, and up to about 30 wt. % or more, higher than the concentration before treatment with infrared energy. The higher concentration is achieved without treatment with enzymes or exposure to fungal agents to increase the concentration of total Avenanthramides. Instead, the enhanced concentration of Avenanthramides is achieved through exposure to infrared energy for a selected period of time.
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4.发明授权公开(公告)号：US09504272B2
公开(公告)日：2016-11-29
申请号：US13784255
申请日：2013-03-04
发明人： Gary Carder , Robert E. Chatel , YiFang Chu , Yongsoo Chung , Justin A. French , Ursula Vanesa Lay Ma , Marianne O'Shea , Bernardus Jan-Willem Van Klinken
IPC分类号： A23L1/105 , A23L2/02 , A23L2/52 , A23G9/42 , A23L1/00 , A21D6/00 , A23L1/10 , A23C9/13 , A21D13/04 , A23L1/308
CPC分类号： A23L7/198 , A21D6/00 , A21D6/003 , A21D13/04 , A21D13/047 , A23C9/1315 , A23G9/42 , A23K30/20 , A23L2/02 , A23L2/52 , A23L7/107 , A23L33/21 , A23P10/10 , A23P30/20 , A23V2002/00 , C12Y302/01001 , A23V2250/5484
摘要： Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
摘要翻译： 通过使用酶在挤出前预先处理整个燕麦粉，生产可溶性燕麦粉，增加水平的麦草胺。
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5.发明授权Method of preparing highly dispersible whole grain flour with an increased avenanthramide content 有权制备高分散性全谷物粉的方法，其增加了戊草胺含量公开(公告)号：US09011947B2
公开(公告)日：2015-04-21
申请号：US13833717
申请日：2013-03-15
发明人： Gary Carder , Robert E. Chatel , YiFang Chu , Yongsoo Chung , Justin A. French , Marianne O'Shea , Bernadus Jan-Willem Van Klinken
CPC分类号： A23L1/1041 , A21D6/00 , A21D6/003 , A21D6/006 , A23L7/107 , A23L7/198 , A23L9/10 , A23P10/22
摘要： A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.
摘要翻译： 通过水解，研磨和结块谷物粉制备高分散性全谷物燕麦粉的方法，以获得与天然燕麦粉相比具有增加的麦草胺含量的全谷物燕麦粉。
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公开(公告)号：US11260037B2
公开(公告)日：2022-03-01
申请号：US16407827
申请日：2019-05-09
发明人： YiFang Chu , Jodee Johnson , Marianne O'Shea
IPC分类号： A61K36/899 , A61K36/00 , A61K31/196 , A23L7/10
摘要： Exemplary embodiments provide oat fractions, and methods of producing the oat fractions, of the species Avena Sativa that has a concentration of total Avenanthramides that is from about 2 to about 25 wt. %, and up to about 30 wt. % or more, higher than the concentration before treatment with infrared energy. The higher concentration is achieved without treatment with enzymes or exposure to fungal agents to increase the concentration of total Avenanthramides. Instead, the enhanced concentration of Avenanthramides is achieved through exposure to infrared energy for a selected period of time.
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公开(公告)号：US20200315223A1
公开(公告)日：2020-10-08
申请号：US16373904
申请日：2019-04-03
发明人： Jodee Johnson , YiFang Chu , Marianne O'Shea
摘要： A method of increasing the accessibility of higher molecular weight beta-glucan in beta-glucan-containing products includes microwave treating kilned groats at a power and for a period of time to increase the volume of the groats from about 5% to about 80% with a resulting viscosity of the oat beta-glucan is greater than about 500 cP as measured by Rapid Visco Analyzer. The method can further include tempering the kilned groats prior to microwave treating to increase the moisture content of the groats to a range from about 15% to about 25%.
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8.发明申请Method of Processing Oats to Achieve Oats with an Increased Avenanthramide Content 有权加工燕麦以增加燕麦内酰胺含量的燕麦的方法公开(公告)号：US20130183405A1
公开(公告)日：2013-07-18
申请号：US13784255
申请日：2013-03-04
发明人： Robert E. Chatel , Yi-Fang Chu , Yongsoo Chung , Justin A. French , Marianne O'Shea , Bernadus Jan-Willem van Klinken
IPC分类号： A23L1/105
CPC分类号： A23L7/198 , A21D6/00 , A21D6/003 , A21D13/04 , A21D13/047 , A23C9/1315 , A23G9/42 , A23K30/20 , A23L2/02 , A23L2/52 , A23L7/107 , A23L33/21 , A23P10/10 , A23P30/20 , A23V2002/00 , C12Y302/01001 , A23V2250/5484
摘要： Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
摘要翻译： 通过使用酶在挤出前预先处理整个燕麦粉，生产可溶性燕麦粉，增加水平的麦草胺。
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