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    METHOD FOR ENHANCING THE SENSORY APPEAL OF FOODSTUFFS
    5.
    发明申请
    METHOD FOR ENHANCING THE SENSORY APPEAL OF FOODSTUFFS 审中-公开
    提高食品卫生检疫评估方法

    公开(公告)号：US20140322405A1

    公开(公告)日：2014-10-30

    申请号：US14262426

    申请日：2014-04-25

    申请人： Norman S. Singer, Jr.

    发明人： Norman S. Singer, Jr.

    IPC分类号： A23G3/48

    CPC分类号： A23B4/08 ,  A23B5/05 ,  A23B7/05 ,  A23B7/16 ,  A23G3/343 ,  A23G3/42 ,  A23L19/05 ,  A23L25/25 ,  A23L29/35 ,  A23P20/10 ,  A23V2002/00 ,  A23V2250/5116 ,  A23G2200/06 ,  A23V2200/14 ,  A23V2200/22 ,  A23V2250/5114

    摘要： A method by means of which both the sensory appeal and the dietary fiber content can be increased in a range of food products. By assuring that a suitable dietary fiber component is substantially completely converted to a fully-dispersed colloidal sol, such a material in this state can produce beneficial changes in the sensory and functional properties of certain foods to which it is added while being otherwise undetectable by the consumer. “Suitable” dietary fiber being on that is capable of becoming the dispersed phase in a colloidal sol, and that neither has nor reacts to produce any objectionable taste, aroma, color or mouth-feel in the food to which it is added.

    摘要翻译： 通过这种方法可以在一系列食品中增加感官吸引力和膳食纤维含量。 通过确保合适的膳食纤维组分基本上完全转化为完全分散的胶体溶胶，在这种状态下的这种材料可以产生有益的变化，其中添加的某些食物的感觉和功能特性，而不能被 消费者。 “适合”的膳食纤维能够在胶体溶胶中成为分散相，并且在添加的食品中既没有也不会产生任何令人反感的味道，香味，颜色或口感。

    DAIRY PRODUCT CONTAINING FUNCTIONAL ALGINIC ACID BEADS, AND PREPARATION METHOD THEREOF
    7.
    发明申请
    DAIRY PRODUCT CONTAINING FUNCTIONAL ALGINIC ACID BEADS, AND PREPARATION METHOD THEREOF 审中-公开
    含有功能性酸性珠粒的乳制品及其制备方法

    公开(公告)号：US20140141125A1

    公开(公告)日：2014-05-22

    申请号：US13820782

    申请日：2012-07-12

    申请人： Gye-Hwan Roh

    发明人： Gye-Hwan Roh

    IPC分类号： A23C9/20

    CPC分类号： A23C9/20 ,  A23C9/1315 ,  A23C9/1322 ,  A23C9/137 ,  A23C9/152 ,  A23C9/1522 ,  A23C9/1528 ,  A23C9/1544 ,  A23C9/158 ,  A23C15/12 ,  A23C19/0921 ,  A23L29/256 ,  A23P10/30 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2250/1592 ,  A23V2250/1882 ,  A23V2250/5026 ,  A23V2250/5116 ,  A23V2250/708 ,  A23V2250/712

    摘要： Provided are a dairy product containing functional alginic acid beads and a preparation method thereof. The dairy product includes a composition containing 1 to 10% of alginic acid beads based on the weight of the dairy product. The alginic acid beads are formed by dropping into a 1.0 to 5.0% calcium lactate solution, a mixed solution including 0.5 to 15.0% by weight of a functional material including vitamin C, vitamin E, iron, omega-3, a water-soluble dietary fiber or a combination thereof, 25.0 to 45.0% by weight of refined sugar, 0.5 to 2.0% by weight of sodium alginate, 0.001 to 0.1% by weight of a grapefruit seed extract, 0.5 to 1.5% by weight of a natural pigment and 37.0 to 60.0% by weight of purified water. The dairy product contains alginic acid beads containing functional dietary fiber material and functional material in beads visible to the naked eyes to provide nutritional satisfaction and visual satisfaction. The product provides children and the old intaking thereof and young people favoring trendy beverages with balanced nutrients. Particularly, the present invention contributes to the prevention of childhood obesity, promotes consumption of the dairy products to enhance national health and profitability for livestock farms, and maximizes functionality and nutritional properties of the dairy products by fundamentally solving deficiency of the dietary fiber content.

    摘要翻译： 提供含有功能性海藻酸珠粒的乳制品及其制备方法。 乳制品包含基于乳制品重量的含有1-10％海藻酸珠粒的组合物。 藻酸珠是通过滴入1.0-5.0％的乳酸钙溶液中形成的，该溶液包括0.5至15.0重量％的功能材料，包括维生素C，维生素E，铁，ω-3，水溶性膳食 纤维或其组合，25.0至45.0重量％的精制糖，0.5至2.0重量％的藻酸钠，0.001至0.1重量％的葡萄柚籽提取物，0.5至1.5重量％的天然颜料和37.0 至60.0重量％的纯化水。 乳制品含有海藻酸珠，含有功能性膳食纤维材料和肉眼可见的珠粒中的功能材料，以提供营养满意度和视觉满意度。 该产品提供儿童，老年人和年轻人喜欢时尚饮料均衡营养。 特别地，本发明有助于预防儿童肥胖，促进乳制品的消费，以增强家畜养殖场的国家健康和利润，并通过从根本上解决膳食纤维含量的不足，最大化乳制品的功能和营养特性。