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    Co-processed starch/gum based food ingredient and method of making the same
    4.
    发明授权
    Co-processed starch/gum based food ingredient and method of making the same 失效
    共加工淀粉/胶基食品成分及其制备方法

    公开(公告)号：US06391352B1

    公开(公告)日：2002-05-21

    申请号：US09115659

    申请日：1998-07-15

    申请人： James G. Hawkes ,  Jane K. Zeien

    发明人： James G. Hawkes ,  Jane K. Zeien

    IPC分类号： A23L1216

    CPC分类号： A23G3/0205 ,  A23C9/137 ,  A23C13/16 ,  A23G3/00 ,  A23G2200/06 ,  A23L13/06 ,  A23L23/00 ,  A23L29/212 ,  A23P20/00 ,  A23V2002/00 ,  A23V2250/5118 ,  A23V2200/224 ,  A23V2250/506 ,  A23V2250/5086 ,  A23V2250/507

    摘要： Disclosed is a starch/gum based ingredient for use in food products which includes a high amylose starch and a hydrocolloid, edible gum to which water is added and co-processed in an extruder under conditions of temperatures of about 100° C. or more and moisture levels of at least about 16.7% and relatively high shear. The ingredient provides desirable texture and mouth feel characteristics to food products in which it is incorporated, and provides a white color along with improved opacity. Flavor release is improved and storage stability is controlled. It also serves as a processing aid. Also disclosed is a method of making the ingredient and various food products embodying the ingredient.

    摘要翻译： 公开了一种用于食品的基于淀粉/胶基的成分，其包括高直链淀粉和水胶体，可食用的树胶，向其中加入水并在挤出机中在约100℃或更高的温度的条件下共挤出， 至少约16.7％的湿度水平和较高的剪切。 该成分为其所掺入的食品提供理想的质地和口感特征，并提供白色以及改善的不透明度。 风味释放得到改善，贮存稳定性得到控制。 它也作为加工助剂。 还公开了制备成分和各种食品的方法。

    Production of Enriched Products
    5.
    发明申请
    Production of Enriched Products 审中-公开
    生产丰富的产品

    公开(公告)号：US20140328997A1

    公开(公告)日：2014-11-06

    申请号：US14343747

    申请日：2012-09-07

    申请人： Ilya Raskin ,  Rocky Graziose

    发明人： Ilya Raskin ,  Rocky Graziose

    IPC分类号： A23L1/30 ,  A23J3/08 ,  A23J1/20

    CPC分类号： A23J3/08 ,  A23G3/00 ,  A23J1/20 ,  A23L33/105

    摘要： Methods for the production of enriched plant polyphenols-dairy (e.g., milk) or polyphenols-ground edible material products that can be used in the preparation of functional foods, dietary supplements, medical foods, cosmetic products or pharmaceutical agents. The method of obtaining a polyphenol-dairy protein product comprising the steps of (a) combining a plant-derived polyphenol and a dairy product such as a dairy product comprising a protein, to form the polyphenol-dairy protein (e g, milk protein) product and a liquor; and (b) separating the polyphenol-dairy protein product from the liquor. In various embodiments, the plant-derived polyphenols and dairy product are a mixture of solid products, such as would be found in a dry composition. These methods also provide for the immobilization of these component(s) on the healthy, nutritious, and low-sugar food matrix provided by the ground edible material.

    摘要翻译： 用于制备可用于制备功能食品，膳食补充剂，医疗食品，化妆品或药剂的富含植物多酚 - 乳制品（例如牛奶）或多酚 - 研磨的可食用材料产品的方法。 获得多酚乳蛋白产品的方法包括以下步骤：（a）将植物来源的多酚和诸如包含蛋白质的乳制品的乳制品混合以形成多酚乳蛋白（例如，乳蛋白）产物 和酒; 和（b）从酒中分离多酚乳蛋白产物。 在各种实施方案中，植物来源的多酚和乳制品是固体产物的混合物，例如可以在干组合物中发现。 这些方法还提供这些组分固定在由可食用材料提供的健康，营养和低糖食物基质上。

    PASTE-LIKE OILY FOODSTUFF
    10.
    发明申请
    PASTE-LIKE OILY FOODSTUFF 审中-公开

    公开(公告)号：US20170347681A1

    公开(公告)日：2017-12-07

    申请号：US15541474

    申请日：2016-01-07

    申请人： FUJI OIL HOLDINGS INC.

    发明人： Akiyuki ISHIWATA

    IPC分类号： A23G3/40 ,  A23G1/36

    CPC分类号： A23G3/40 ,  A23D9/00 ,  A23G1/36 ,  A23G3/00 ,  A23G3/34 ,  A23G3/346 ,  A23L9/20 ,  A23G2200/08

    摘要： The present invention addresses the problem of providing a paste-like oily foodstuff that contains a preset amount of fats and oils, can be easily handled during preparation and yet has a heat resistance and favorable melting feeling in the mouth. The above problem has been solved by finding that a paste-like oily foodstuff, in which the yield value is increased without increasing the plastic viscosity, can be obtained by using a specific emulsifier and the thus obtained paste-like oily foodstuff has a heat resistance, favorable melting feeling in the mouth and good handling properties during preparation.