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公开(公告)号：US20050202147A1
公开(公告)日：2005-09-15
申请号：US10797442
申请日：2004-03-10
申请人： Theodore Wong , Shaowen Wu , Cheng Shen
发明人： Theodore Wong , Shaowen Wu , Cheng Shen
IPC分类号： A23L2/38
摘要： This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 μmol/g, with (B) a hydrated protein stabilizing agent and (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid, wherein the acidic beverage composition has a pH of from 3.0 to 4.5.
摘要翻译： 本发明涉及一种酸性饮料组合物，其包含： （A）具有肌醇-6-磷酸含量，肌醇-5-磷酸含量，肌醇-4-磷酸含量和肌醇-3-磷酸含量小于8.0mumol / g的组合的水合蛋白质材料， 与（B）水合蛋白质稳定剂和（C）至少一种酸，其包含果汁，植物汁，柠檬酸，苹果酸，酒石酸，乳酸，抗坏血酸，葡萄糖酸内酯或磷酸，其中 酸性饮料组合物的pH为3.0〜4.5。
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公开(公告)号：US07118776B2
公开(公告)日：2006-10-10
申请号：US10797442
申请日：2004-03-10
申请人： Theodore M. Wong , Shaowen Wu , Cheng Shen
发明人： Theodore M. Wong , Shaowen Wu , Cheng Shen
摘要： This invention is directed to an acidic beverage composition, comprising; (A) a hydrated protein material having a combination of an inositol-6-phosphate content, an inositol-5-phosphate content, an inositol-4-phosphate content and an inositol-3-phosphate content of less than 8.0 μmol/g, with (B) a hydrated protein stabilizing agent and (C) at least one acid comprising a fruit juice, a vegetable juice, citric acid, malic acid, tartaric acid, lactic acid, ascorbic acid, glucono delta lactone or phosphoric acid, wherein the acidic beverage composition has a pH of from 3.0 to 4.5.
摘要翻译： 本发明涉及一种酸性饮料组合物，其包含： （A）具有肌醇-6-磷酸含量，肌醇-5-磷酸含量，肌醇-4-磷酸含量和肌醇-3-磷酸含量小于8.0mumol / g的组合的水合蛋白质材料， 与（B）水合蛋白质稳定剂和（C）至少一种酸，其包含果汁，植物汁，柠檬酸，苹果酸，酒石酸，乳酸，抗坏血酸，葡萄糖酸内酯或磷酸，其中 酸性饮料组合物的pH为3.0〜4.5。
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公开(公告)号：US20070224335A1
公开(公告)日：2007-09-27
申请号：US11386482
申请日：2006-03-22
申请人： Shaowen Wu , Traci Hamersen , Thomas L. Krinski
发明人： Shaowen Wu , Traci Hamersen , Thomas L. Krinski
IPC分类号： A23L1/20
CPC分类号： A23L2/66 , A23C11/103 , A23L33/16 , A23V2002/00 , A23V2250/5488 , A23V2250/1578
摘要： In a first embodiment, the invention is directed to a neutral beverage of an alkaline earth metal fortified soy protein composition dispersed in an aqueous medium, comprising; an aqueous slurry of a soy protein material and a hydrated gel of an alkaline earth metal phosphate salt, wherein the soy protein material has a beta-conglycinin content of from about 40% to about 85% and a glycinin content of from about 5% to about 40%, and wherein the alkaline earth metal content of the alkaline earth metal fortified soy protein composition is from about 1.5% to about 12% by weight, on a dry basis and wherein the alkaline earth metal fortified soy protein composition forms a stable suspension in the aqueous medium.In a second embodiment, a soy milk beverage is prepared. The soy milk beverage is prepared by combining soybeans having a beta-conglycinin content of from about 40% to about 85% and a glycinin content of from about 5% to about 40%, with water, grinding the soybeans while in the water and separating the liquid as a soy milk.
摘要翻译： 在第一实施方案中，本发明涉及分散在水性介质中的碱土金属强化大豆蛋白组合物的中性饮料，其包含： 大豆蛋白材料的水性浆液和碱土金属磷酸盐的水合凝胶，其中大豆蛋白材料的β-伴大豆球蛋白含量为约40％至约85％，大豆球蛋白含量为约5％至约5％ 约40％，其中碱土金属强化大豆蛋白组合物的碱土金属含量为干重的约1.5％至约12％，其中碱土金属强化大豆蛋白组合物形成稳定的悬浮液 在水介质中。 在第二实施方案中，制备豆浆饮料。 豆浆饮料通过将β-伴大豆球蛋白含量为约40％至约85％的大豆球蛋白含量与约5％至约40％的大豆球蛋白含量与水混合而制备，在水中研磨大豆并分离 液体为豆浆。
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公开(公告)号：US20090246343A1
公开(公告)日：2009-10-01
申请号：US12399223
申请日：2009-03-06
申请人： Shaowen Wu , Chad Ford , Gregory Horn
发明人： Shaowen Wu , Chad Ford , Gregory Horn
CPC分类号： A23L5/48
摘要： A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.
摘要翻译： 从可食用材料制备有色产品的方法包括将含有京尼平，京尼平衍生物或前金星蛋白化合物的美国尼泊加瓜果汁与含有含氮化合物如氨基酸，多肽或蛋白质的其它食用果汁或提取物加工。 产生的天然有色产品具有优异的稳定性，可用于广泛的应用，包括饮料，食品，药物，膳食补充剂，化妆品，个人护理用品和动物饲料。
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公开(公告)号：US08557319B2
公开(公告)日：2013-10-15
申请号：US12399223
申请日：2009-03-06
申请人： Shaowen Wu , Chad Ford , Gregory Horn
发明人： Shaowen Wu , Chad Ford , Gregory Horn
IPC分类号： C12C5/04 , A23D9/013 , A23B7/157 , A23L1/27 , C07D221/02
CPC分类号： A23L5/48
摘要： A method of preparing colored products from edible materials comprises processing Genipa americana fruit juice, which contains genipin, genipin derivatives, or pre-genipin compounds, with other edible juices or extracts which contain nitrogenous compounds such as amino acids, polypeptides, or proteins. The generated natural colored products have excellent stability and can be used in a broad range of applications including beverages, foodstuffs, drugs, dietary supplements, cosmetics, personal care stuffs, and animal feeds.
摘要翻译： 从可食用材料制备有色产品的方法包括将含有京尼平，京尼平衍生物或前金星蛋白化合物的美国尼泊加瓜果汁与含有含氮化合物如氨基酸，多肽或蛋白质的其它食用果汁或提取物加工。 产生的天然有色产品具有优异的稳定性，可用于广泛的应用，包括饮料，食品，药物，膳食补充剂，化妆品，个人护理用品和动物饲料。
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6.发明申请Process for the preparation of glycinin-rich and beta-conglycinin-rich protein fractions 审中-公开制备富含大豆球蛋白和富含β-伴大豆球蛋白的蛋白质级分的方法公开(公告)号：US20060057275A1
公开(公告)日：2006-03-16
申请号：US10942231
申请日：2004-09-16
申请人： Shaowen Wu , Cameron Lusk , Phillip Kerr , Felix Johnson , Traci Rector
发明人： Shaowen Wu , Cameron Lusk , Phillip Kerr , Felix Johnson , Traci Rector
IPC分类号： A23J1/00
CPC分类号： A23J3/227 , A23J1/14 , A23J3/16 , A23V2002/00 , A23V2250/5488 , A23V2200/122 , A23V2200/20
摘要： This invention relates to processes for preparing vegetable protein fractions suitable for use as functional food ingredients, novel vegetable proteins suitable for use as functional food ingredients, and food products containing the novel vegetable protein fractions.
摘要翻译： 本发明涉及适合用作功能性食品成分的植物蛋白级分的制备方法，适合用作功能食品成分的新型植物蛋白质，以及含有新型植物蛋白质级分的食品。
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公开(公告)号：US20070031542A1
公开(公告)日：2007-02-08
申请号：US11199891
申请日：2005-08-09
申请人： Harry Chu , Matthew McMindes , Shaowen Wu
发明人： Harry Chu , Matthew McMindes , Shaowen Wu
IPC分类号： A23L1/36
CPC分类号： A23L13/65 , A23L13/03 , A23L13/426 , A23L13/62
摘要： An encased food product and process for producing the same are disclosed. The encased food product includes a food material surrounded by an edible casing including a soy protein material. One embodiment for producing the encased food product includes coextruding a food material and a soy protein dough including a soy protein material and subsequently solidifying the soy protein coating surrounding the food material.
摘要翻译： 公开了一种包装食品及其生产方法。 包装的食品包括由包括大豆蛋白材料的可食用肠衣包围的食物材料。 用于生产包装的食品的一个实施方案包括共挤出食物材料和包含大豆蛋白材料的大豆蛋白面团，随后固化围绕食物材料的大豆蛋白涂层。
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公开(公告)号：US08945640B2
公开(公告)日：2015-02-03
申请号：US13670874
申请日：2012-11-07
申请人： Shaowen Wu , Gregory Horn
发明人： Shaowen Wu , Gregory Horn
CPC分类号： A23L1/0029 , A23L5/23 , A23L5/43 , A23L19/00 , A23P10/30
摘要： A method of preparing genipin-rich materials from the fruit of Genipa americana fruit for their use as a cross-linking agent and as a raw material to produce colors is disclosed. The genipin-rich materials can be used in a broad range of applications including personal care, cosmetics, dietary supplements, packaging, textiles, beverages, foodstuffs, drugs, and animal feeds.
摘要翻译： 公开了从美洲猕猴桃果实中制备富含奇异果素的材料，用作交联剂和作为生产颜色的原料的方法。 富含金丝雀的材料可用于广泛的应用，包括个人护理，化妆品，膳食补充剂，包装，纺织品，饮料，食品，药物和动物饲料。
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9.发明申请公开(公告)号：US20060193966A1
公开(公告)日：2006-08-31
申请号：US11068278
申请日：2005-02-28
申请人： Shaowen Wu , Richard Shen , Thomas Krinski
发明人： Shaowen Wu , Richard Shen , Thomas Krinski
IPC分类号： A23J1/00
CPC分类号： A23J3/16 , A23L2/66 , A23L33/185
摘要： Novel processes for treating soy proteins with multi-anionic reagents are disclosed. The processes include treating an acid precipitated soy protein curd with a multi-anionic species to modify the electrostatic charge on the protein molecules to improve functionality of the resulting soy protein containing composition when used in acidic environments. The resulting soy protein-containing composition has improved solubility, suspendability, and stability in acidic environments, and is highly suitable for use in acidic beverages. The processes may optionally include steps for using a stabilizing agent and for a phytase treatment to further improve the soy protein-containing composition.
摘要翻译： 公开了用多阴离子试剂处理大豆蛋白的新方法。 所述方法包括用多阴离子物质处理酸沉淀的大豆蛋白凝乳以改变蛋白质分子上的静电电荷，以改善当在酸性环境中使用时所得到的含大豆蛋白的组合物的功能性。 得到的含大豆蛋白的组合物在酸性环境中具有改善的溶解性，悬浮性和稳定性，并且高度适用于酸性饮料。 所述方法可任选地包括使用稳定剂和植酸酶处理以进一步改善含大豆蛋白的组合物的步骤。
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