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21 条记录 (耗时 0.026 秒)

    Delivery system for low calorie bulking agents
    5.
    发明申请
    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：US20060141101A1

    公开(公告)日：2006-06-29

    申请号：US11025462

    申请日：2004-12-29

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

    发明人： Wen-Sherng Chen ,  John 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。

    Soy protein as an emulsifier for starch-based salad dressing
    6.
    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。

    Soy flour in a sauce for starched based products
    7.
    发明申请
    Soy flour in a sauce for starched based products 审中-公开
    酱油中的大豆粉为淀粉制品

    公开(公告)号：US20050255211A1

    公开(公告)日：2005-11-17

    申请号：US11184461

    申请日：2005-07-19

    申请人： Donald Carpenter ,  Wen-Sherng Chen ,  Alex Gonsalves ,  Gerard Hasenhuettl ,  Richard Silver

    发明人： Donald Carpenter ,  Wen-Sherng Chen ,  Alex Gonsalves ,  Gerard Hasenhuettl ,  Richard Silver

    IPC分类号： A23C19/086 ,  A23C19/093 ,  A23G3/00 ,  A23L7/109 ,  A23L7/196 ,  A23L11/00 ,  A23L23/00 ,  A23L23/10

    CPC分类号： A23C19/086 ,  A23C19/093 ,  A23L7/109 ,  A23L7/196 ,  A23L11/07 ,  A23L23/00 ,  A23L23/10 ,  A23V2002/00 ,  A23V2250/5488 ,  A23V2200/08

    摘要： A soy protein-containing dry cheese sauce mix containing significant levels of soy protein is provided. The dry cheese sauce mix is prepared by mixing soy flour with dried cheese and cheese flavoring. When used, the dry sauce mix is hydrated to form a cheese sauce suitable for use with starch-based products (e.g., pasta, rice, and the like). The soy protein-containing dry sauce mix of this invention generally contains about 10 to about 75 percent soy flour, about 25 to about 90 percent cheese powder, and about 1 to about 5 percent cheese flavoring. Preferably, the soy protein-containing dry sauce mix contains about 25 to about 50 percent soy flour, about 25 to about 50 percent cheese powder, and about 1 to about 5 percent cheese flavoring. The present invention allows the use of significant levels of soy protein to be included in a sauce for a starch-based product (e.g., macaroni and cheese) and, thereby, provide the health benefits of soy without adversely effecting the organoleptic or other sensory properties of the product.

    摘要翻译： 提供含有显着水平的大豆蛋白的含大豆蛋白的干酪酱混合物。 干奶酪酱混合物通过将大豆粉与干酪和奶酪调味料混合来制备。 当使用时，将干酱混合物水合以形成适于与淀粉基产品（例如面食，米等）一起使用的奶酪酱。 本发明的含大豆蛋白的干酱混合物通常含有约10至约75％的大豆粉，约25至约90％的奶酪粉和约1至约5％的乳酪调味剂。 优选地，含大豆蛋白的干酱混合物含有约25至约50％的大豆粉，约25至约50％的奶酪粉和约1至约5％的乳酪调味剂。 本发明允许将显着水平的大豆蛋白质用于淀粉类产品（例如通心粉和奶酪）的酱料中，从而提供大豆的健康益处，而不会不利地影响感官或其它感官特性 的产品。

    Stable foams in a high acid environment
    8.
    发明授权
    Stable foams in a high acid environment 有权
    稳定的泡沫在高酸性环境中

    公开(公告)号：US06372280B1

    公开(公告)日：2002-04-16

    申请号：US09431850

    申请日：1999-11-02

    申请人： Alexander A. Gonsalves ,  Wen-Sherng Chen ,  Donald C. Hannan ,  Rafael J. Marquez ,  Krzysztof Mosiewicz

    发明人： Alexander A. Gonsalves ,  Wen-Sherng Chen ,  Donald C. Hannan ,  Rafael J. Marquez ,  Krzysztof Mosiewicz

    IPC分类号： A23L1035

    CPC分类号： A23G9/46 ,  A23G9/322 ,  A23G2220/02 ,  A23L9/22 ,  A23P30/40

    摘要： An acidic, foam having a pH of less than about 4, and preferably from about 2.5 to about 3.5, is provided. The foam is produced from a formulation which is a mixture of an emulsion component and an acidic component. The emulsion component contains water, a hard fat, a sweetener, whey protein, non-ionic stabilizer, and a non-ionic emulsifier. The acidic component contains an edible acid in an aqueous solution. The acidic component may optionally contain a milk protein source and a non-ionic emulsifier. The foam is useful as a whipped topping which has freeze thaw stability and can be kept at refrigeration temperature for at least three weeks.

    摘要翻译： 提供pH小于约4，优选约2.5至约3.5的酸性泡沫。 泡沫由乳液组分和酸性组分的混合物制成。 乳液组分含有水，硬脂，甜味剂，乳清蛋白，非离子稳定剂和非离子乳化剂。 酸性成分在水溶液中含有食用酸。 酸性组分可任选地含有乳蛋白源和非离子乳化剂。 该泡沫可用作具有冻融稳定性并可在制冷温度下保持至少三周的鞭打顶部。

    Method of preparation of highly functional soy protein
    10.
    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。