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公开(公告)号：US09510614B2
公开(公告)日：2016-12-06
申请号：US14209000
申请日：2014-03-13
发明人： Gary D. Carder , Yongsoo Chung , Ronald G. Deutsch , Juan Carlos Fernandez Feito , Justin French , Ursula Vanesa Lay Ma , Mayte Lee , Margaret J. Miller , Holly Ramage , Robert E. Chatel
IPC分类号： A23L1/10 , A23C9/154 , A23L1/40 , A23L1/052 , A21D6/00 , A23L1/00 , A23L2/52 , A23C19/00 , A23L2/02 , A23G9/42 , A21D8/04 , A21D13/04 , A23L2/38 , A23L2/395 , A23G1/56 , A23C9/13 , A23C19/09
CPC分类号： A23L2/52 , A21D6/00 , A21D6/003 , A21D8/042 , A21D13/04 , A21D13/047 , A21D13/40 , A23C9/1315 , A23C9/1544 , A23C19/09 , A23G1/56 , A23G9/42 , A23L2/02 , A23L2/38 , A23L2/395 , A23L7/198 , A23L19/09 , A23L23/10 , A23L33/20 , A23L33/21 , A23P10/10 , A23P30/20 , A23V2002/00 , A23V2250/5484
摘要： Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
摘要翻译： 由具有可溶成分的全谷物燕麦粉制备的食品。 可溶性全麦面粉保持其全麦的身份标准，具有全麦粒的特点。 本发明的方面涉及可溶性燕麦粉在液体食品如饮料，半固体食品如酸奶中的用途，以及诸如烘焙食品的固体食品，以提供增强的健康益处。
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2.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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公开(公告)号：US20160198754A1
公开(公告)日：2016-07-14
申请号：US15077758
申请日：2016-03-22
摘要： A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.
摘要翻译： 包含水解淀粉的方法和组合物。 在第一方面，该方法包括几个步骤。 第一步包括组合至少一部分脉冲和合适的酶以形成酶 - 脉冲起始混合物。 酶 - 脉冲起始混合物包括淀粉。 第二步包括将酶 - 脉冲起始混合物加热至约48.89℃至约93.33℃，开始水解淀粉，从而提供加热的脉冲混合物。 第三步骤包括挤出加热的脉冲混合物以继续水解淀粉，并进一步使加热的脉冲混合物凝胶化和蒸煮，从而提供包含糊化的水解淀粉的脉冲产物。 在第二方面，本发明提供了包含脉冲的至少一部分的组合物，脉冲的至少一部分包括糊化的水解淀粉。
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公开(公告)号：US10980244B2
公开(公告)日：2021-04-20
申请号：US14959941
申请日：2015-12-04
IPC分类号： A21D13/04 , A21D13/047 , A21D13/40 , A23L2/52 , A23G9/42 , A23C9/13 , A23C19/09 , A23C9/154 , A23G1/56 , A23L2/02 , A21D6/00 , A23L2/38 , A21D8/04 , A21D10/00 , A23P30/20 , A23L7/10 , A23L7/104 , A23P10/10 , A23L23/00 , A23C19/08
摘要： A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.
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公开(公告)号：US10689678B2
公开(公告)日：2020-06-23
申请号：US15077758
申请日：2016-03-22
摘要： A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.
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公开(公告)号：US10975404B2
公开(公告)日：2021-04-13
申请号：US15930631
申请日：2020-05-13
摘要： A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.
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公开(公告)号：US09622500B2
公开(公告)日：2017-04-18
申请号：US14209075
申请日：2014-03-13
发明人： Gary D. Carder , Yongsoo Chung , Ronald G. Deutsch , Juan Carlos Fernandez Feito , Justin French , Ursula Vanesa Lay Ma , Mayte Lee , Margaret J. Miller , Holly Ramage , Robert E. Chatel
IPC分类号： A23L1/168 , A23L1/39 , A23L2/52 , A21D13/00 , A23G9/32 , A23L2/02 , A23G9/42 , A21D6/00 , A21D8/04 , A21D10/00 , A21D13/04 , A23G9/04 , A23P10/10 , A23P30/20 , A23L7/10 , A23L7/143 , A23L19/00 , A23L33/20 , A23L33/21 , A23L23/00
CPC分类号： A23L7/10 , A21D6/00 , A21D6/003 , A21D8/042 , A21D10/002 , A21D13/00 , A21D13/04 , A21D13/047 , A21D13/40 , A23G9/045 , A23G9/32 , A23G9/42 , A23L2/02 , A23L7/143 , A23L7/198 , A23L19/09 , A23L23/00 , A23L33/20 , A23L33/21 , A23P10/10 , A23P30/20 , A23V2002/00 , A23V2250/5484
摘要： Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
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公开(公告)号：US20200270661A1
公开(公告)日：2020-08-27
申请号：US15930631
申请日：2020-05-13
摘要： A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.
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9.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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10.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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