公开(公告)号：US20160044949A1

公开(公告)日：2016-02-18

申请号：US14779647

申请日：2014-03-25

Applicant: MEGMILK SNOW BRAND CO., LTD.

Inventor： Hiroshi URAZONO ,  Yoshikazu MORITA ,  Noriko UEDA ,  Hiroshi UENO ,  Ken KATOH ,  Toshiya KOBAYASHI

IPC: A23L1/305 ,  A23L1/0524 ,  A23L1/054 ,  A23L1/0534 ,  A23L2/66 ,  A23K1/16 ,  A61K35/20 ,  A61K47/36 ,  A61K47/42 ,  A61K47/24 ,  A61K47/38 ,  A61K38/44 ,  A61K38/40 ,  A61K38/30 ,  A23J1/20

CPC classification number: A23L33/19 ,  A23J1/20 ,  A23K20/147 ,  A23L2/66 ,  A23L29/10 ,  A23L29/20 ,  A23L29/231 ,  A23L29/262 ,  A23L29/269 ,  A23L29/27 ,  A23L29/275 ,  A23V2002/00 ,  A23V2250/02 ,  A23V2250/156 ,  A23V2250/1578 ,  A23V2250/18 ,  A23V2250/1842 ,  A23V2250/5036 ,  A23V2250/5056 ,  A23V2250/507 ,  A23V2250/5072 ,  A23V2250/5086 ,  A23V2250/51 ,  A23V2250/51082 ,  A23V2250/5114 ,  A23V2250/5118 ,  A23V2250/54246 ,  A23V2250/54248 ,  A23V2250/5425 ,  A23V2250/54252 ,  A23V2250/6416 ,  A23V2250/642 ,  A23V2250/70 ,  A61K35/20 ,  A61K38/018 ,  A61K38/30 ,  A61K38/40 ,  A61K38/44 ,  A61K47/24 ,  A61K47/36 ,  A61K47/38 ,  A61K47/42 ,  C12Y111/01007 ,  A23V2250/5028

Abstract: The present invention provides a protein composition comprising a milk basic protein fraction; and at least one stabilizer selected from the group consisting of soybean polysaccharides, xanthan gum, pectin, gum arabic, gum ghatti, carrageenan, locust bean gum, sodium caseinate, lecithin, and carboxymethylcellulose. The protein composition significantly improves the heat resistance of the milk basic protein fraction. The present invention achieves heat treatment of a protein composition and food, beverage, feed, and pharmaceutical comprising such a protein composition at a temperature exceeding 90° C. without deactivation of the milk basic protein fraction.

Abstract translation: 本发明提供了包含乳碱性蛋白质级分的蛋白质组合物; 和选自大豆多糖，黄原胶，果胶，阿拉伯胶，加香胶，角叉菜胶，刺槐豆胶，酪蛋白酸钠，卵磷脂和羧甲基纤维素的至少一种稳定剂。 蛋白质组成显着提高了牛奶碱性蛋白质级分的耐热性。 本发明在超过90℃的温度下实现蛋白质组合物和包含这种蛋白质组合物的食品，饮料，饲料和药物的热处理，而不会使牛奶碱性蛋白质级分失活。

公开(公告)号：US20150327585A1

公开(公告)日：2015-11-19

申请号：US14652503

申请日：2013-12-12

Applicant: TAISHO PHARMACEUTICAL CO., LTD.

Inventor： Takashi DOMOTO ,  Marie YAMAJI ,  Akane SAKATA

IPC: A23L1/29 ,  A23L2/54 ,  A61K9/00 ,  A23L1/0524 ,  A23L1/0526 ,  A61K47/36 ,  A23L2/38 ,  A23L2/68

CPC classification number: A23L2/68 ,  A23L2/38 ,  A23L2/40 ,  A23L2/52 ,  A23L2/54 ,  A23L29/231 ,  A23L29/238 ,  A23L29/256 ,  A23L29/272 ,  A23L33/20 ,  A23V2002/00 ,  A61K9/0095 ,  A61K47/36

Abstract: An aqueous carbonated beverage comprises any one of: 0.01 w/v % or more of a LM pectin; 0.1 w/v % or more of alginic acid or a salt thereof; and 0.001 w/v % or more of gellan gum, wherein the aqueous carbonated beverage has a pH of 3.5 to 7.0.

Abstract translation: 含水碳酸饮料包含：0.01w / v％以上的LM果胶中的任一种; 0.1w / v％以上的藻酸或其盐; 和0.001w / v％以上的结冷胶，其中所述碳酸饮料的pH为3.5〜7.0。

公开(公告)号：US20150147455A1

公开(公告)日：2015-05-28

申请号：US14548822

申请日：2014-11-20

Applicant: PARIS CROISSANT CO., LTD.

Inventor： Chung-Kil PARK ,  Cheon-Yong LEE ,  Jung-Woo KIM ,  Chae-Sung LIM

IPC: A23L1/09 ,  A23L1/00 ,  A23L1/0524

CPC classification number: A23L5/10 ,  A21D13/24 ,  A21D13/28 ,  A23L29/231 ,  A23L29/30 ,  A23P20/10

Abstract: Manufacturing a glazing agent bread or pastry products maintaining intrinsic tastes and flavors without destroying unique layered shape or collapsing the products. First prepare solution A by mixing 3 to 4 parts weight refined sugar and 0.5 to 1.5 parts weight amidated pectin, add 27 to 28 parts weight purified water, and dissolve at 80 to 85° C. for 20 to 25 minutes, second prepare solution B by mixing 0.2 to 0.3 parts by weight citric acid, 46 to 48 parts by weight starch syrup and 0.02 to 0.05 parts by weight black rice flavoring, adding 20 to 21 parts by weight purified water, heating at 60 to 65° C. for 10 to 15 minutes to dissolve, and third gelling the solution A and solution B by heating at 90 to 95° C. for 20 to 25 minutes to gel, and cooling the resulting mixture to room temperature.

Abstract translation: 制造维护内在品味和口味的上光剂面包或糕点产品，而不会破坏独特的分层形状或折叠产品。 首先通过混合3至4份重量精制糖和0.5至1.5份重量的酰胺化果胶制备溶液A，加入27至28份重量的纯化水，并在80至85℃下溶解20至25分钟，然后将第二次制备溶液B 通过混合0.2至0.3重量份柠檬酸，46至48重量份淀粉糖浆和0.02至0.05重量份黑米调味剂，加入20至21重量份纯化水，在60至65℃加热10分钟 15分钟溶解，第三次通过在90〜95℃下加热20〜25分钟使溶液A和溶液B凝胶化，凝胶化，冷却至室温。

公开(公告)号：US09034404B2

公开(公告)日：2015-05-19

申请号：US14005465

申请日：2012-03-29

Applicant: Kaori Aibe ,  Masatoshi Honjo ,  Tatsuo Nakamura ,  Sachiko Endou

Inventor： Kaori Aibe ,  Masatoshi Honjo ,  Tatsuo Nakamura ,  Sachiko Endou

IPC: B65D81/32 ,  B65D51/28 ,  A23L1/054 ,  A23L1/0524 ,  A23L1/00 ,  A23L2/52

CPC classification number: B65D51/2828 ,  A23L2/52 ,  A23L29/231 ,  A23L29/272 ,  A23P10/35 ,  B65D51/2835 ,  B65D51/285 ,  B65D81/3222

Abstract: A bottled drink includes a cap and a bottle where a granular supplement containing multiple constituents in a stable manner is stored in the cap and a solution suitable for dispersing the granules is filled in the bottle. Granules which contains mutually incompatible multiple chemical agents or nutritional constituents and whose surface is coated with polyglyceryl fatty acid ester are stored in the cap of the bottle and the bottle is filled with a solution whose viscosity at a shear deformation speed of 0.01 s−1 is 10 to 300 Pa·s.

Abstract translation: 瓶装饮料包括盖子和瓶子，其中以稳定的方式将含有多种成分的颗粒状补充剂储存在盖子中，并且将适合于分散颗粒的溶液填充在瓶子中。 将包含相互不相容的多种化学试剂或营养成分并将其表面涂覆有聚甘油脂肪酸酯的颗粒储存在瓶盖中，并将瓶子中的溶液充满溶液，其剪切变形速度为0.01s-1的粘度为 10〜300Pa·s。

公开(公告)号：US09028882B2

公开(公告)日：2015-05-12

申请号：US12436062

申请日：2009-05-05

Applicant: Brent M. Vaughan ,  Calvin W. McCausland ,  David A. Lisonbee

Inventor： Brent M. Vaughan ,  Calvin W. McCausland ,  David A. Lisonbee

IPC: A61K36/00 ,  A61K36/889 ,  A23L1/0524 ,  A23L1/06 ,  A23G4/12 ,  A23L1/0526 ,  A23L1/054 ,  A23L1/30 ,  A61K36/185 ,  A61K36/35 ,  A61K36/87

CPC classification number: A61K36/889 ,  A23G4/12 ,  A23L29/231 ,  A23L29/238 ,  A23L29/27 ,  A23L29/271 ,  A23L29/284 ,  A23L33/10 ,  A23L33/105 ,  A23V2002/00 ,  A23V2200/324 ,  A23V2250/21 ,  A23V2250/21166 ,  A23V2250/506 ,  A23V2250/5086 ,  A23V2250/708 ,  A61K36/185 ,  A61K36/35 ,  A61K36/87 ,  A61K47/36 ,  A61K2300/00

Abstract: A nutriceutical food product includes a solid polymeric matrix and a liquid combined into a gel. The nutriceutical food product may include an immune modulator, such as transfer factor and/or a nanofraction immune modulator. A fruit component may be included in the nutriceutical food product. The fruit component may include at least one oligoproanthocyanidin-containing fruit, such as açai.

Abstract translation: 营养食品包括固体聚合物基质和组合成凝胶的液体。 营养食品可以包括免疫调节剂，例如转移因子和/或纳米免疫调节剂。 水果成分可以包含在营养食品中。 水果成分可以包括至少一种含有低聚花色素的水果，例如一种。

公开(公告)号：US20130084357A1

公开(公告)日：2013-04-04

申请号：US13686582

申请日：2012-11-27

Applicant: Tomohiko Nishijima ,  Yasuo Saitou ,  Shinji Tamura ,  Hajime Matsue ,  Kunihisa Iwai

Inventor： Tomohiko Nishijima ,  Yasuo Saitou ,  Shinji Tamura ,  Hajime Matsue ,  Kunihisa Iwai

IPC: A23L1/0524

CPC classification number: A23L5/00 ,  A23L2/52 ,  A23L21/00 ,  A23L27/00 ,  A23L29/231 ,  A23L29/30 ,  A23L33/105 ,  A23L33/125 ,  A23V2002/00 ,  A23V2200/30 ,  A61K31/352 ,  A61K31/732 ,  C08L5/06 ,  A23V2250/21168 ,  A23V2250/5072 ,  A23V2250/2116

Abstract: Disclosed is a flavonoid bioabsorption-promoting composition or food/beverage which can improve the bioabsorption of quercetin or other flavonoids having antioxidant effect and is effective for the prevention of various diseases. It is found that ingestion of apple pectin can improve the bioabsorption of quercetin and other flavonoids and shows higher physiological activity. Based on this finding, a flavonoid bioabsorption-promoting composition or food/beverage can be provided, which contains apple pectin as an active ingredient and therefore can improve the bioabsorbability of a flavonoid and show a flavonoid bioabsorption-promoting activity. By using apple pectin or a food additive containing apple pectin, it becomes possible to provide a food or beverage which contains quercetin or other flavonoids, which are popularly ingested and which are classified in to a category of a processed food including a soft drink, supplement, seasoning, confectionery, and a prepared meal.

Abstract translation: 本发明提供一种能够改善具有抗氧化作用的槲皮素或其他类黄酮的生物吸收的黄酮生物吸收促进组合物或食品/饮料，对于预防各种疾病是有效的。 发现摄取苹果果胶可以改善槲皮素和其他类黄酮的生物吸收，显示出较高的生理活性。 基于该发现，可以提供类黄酮生物吸收促进组合物或食品/饮料，其含有苹果果胶作为活性成分，因此可以改善类黄酮的生物吸收性并显示类黄酮生物吸收促进活性。 通过使用苹果果胶或含有苹果果胶的食品添加剂，可以提供含有槲皮素或其他类黄酮的食品或饮料，所述槲皮素或其他黄酮类物质被普遍摄入，并且被分类为加工食品类别，包括软饮料，补充剂 ，调味料，糖果和准备的饭菜。

公开(公告)号：US20130052323A1

公开(公告)日：2013-02-28

申请号：US13660241

申请日：2012-10-25

Applicant: The University of Birmingham

Inventor： Ian Timothy Norton ,  Jennifer Elizabeth Norton

IPC: A23D7/00 ,  A23L1/0532 ,  A21D13/08 ,  A23L1/0524 ,  A23D7/005 ,  A21D13/00 ,  A23L1/05 ,  A23L1/0562

CPC classification number: A21D2/16 ,  A23D7/0053 ,  A23D7/0056

Abstract: The invention provides a comestible product, such as bread, cake, pastry, biscuit or cookie, comprising a water-in-oil emulsion, the water-in-oil emulsion comprising bakery fat continuous phase and an aqueous phase dispersed substantially throughout the bakery fat continuous phase. The bakery fat is typically selected from butter, margarine, animal fat and vegetable shortening.

Abstract translation: 本发明提供了一种可食用产品，例如面包，蛋糕，糕点，饼干或饼干，其包含油包水乳液，油包水乳液包含面包店脂肪连续相和基本上分散在烘焙脂肪中的水相 连续相。 面包店的脂肪通常选自黄油，人造黄油，动物脂肪和蔬菜起酥油。

公开(公告)号：US20120321727A1

公开(公告)日：2012-12-20

申请号：US13455520

申请日：2012-04-25

Applicant: Robert J. Windschauer ,  Teresa T. Virgallito

Inventor： Robert J. Windschauer ,  Teresa T. Virgallito

IPC: A23G3/36 ,  A61K36/28 ,  A61K36/758 ,  A61K36/81 ,  A61K36/8962 ,  A61K36/31 ,  A61K36/9068 ,  A61K31/085 ,  A61K31/165 ,  A61K36/54 ,  A61K31/40 ,  A61K31/225 ,  A61P15/00 ,  A23L1/22 ,  A23L1/0562 ,  A23L1/053 ,  A23L1/054 ,  A23L1/0524 ,  A23L1/0522 ,  A23L1/0532 ,  A23L1/0534 ,  A23L1/0526 ,  A23G3/42 ,  A61K31/453

CPC classification number: A61Q11/00 ,  A23L27/79 ,  A61K8/0216 ,  A61K8/86

Abstract: Disclosed are edible formulations, for example, edible films and gummi confectioneries, that mask the taste of semen. The films and confectioneries include a composition that upon activation in the oral cavity provides a lasting taste masking effect that endures for up to 20 minutes. The composition includes a film former or gelling agent, an effective amount of a protein masker, and an effective amount of a bitter masker. The composition may also include a flavoring agent, sweetening agents, and sensates.

Abstract translation: 公开了可食用制剂，例如可以掩盖精液味道的食用薄膜和gummi糖果。 胶片和糖果包括一种组合物，其在口腔中激活时提供持续长达20分钟的持久的口味掩蔽效果。 组合物包括成膜剂或胶凝剂，有效量的蛋白质掩蔽剂和有效量的苦味掩蔽剂。 组合物还可以包括调味剂，甜味剂和感觉剂。

公开(公告)号：US08313789B2

公开(公告)日：2012-11-20

申请号：US12787771

申请日：2010-05-26

Applicant: Arland T. Hotchkiss ,  Alberto Nunez ,  Robert A. Rastall ,  Glenn R. Gibson

Inventor： Arland T. Hotchkiss ,  Alberto Nunez ,  Robert A. Rastall ,  Glenn R. Gibson

IPC: A23L1/0524

CPC classification number: A61K31/715 ,  A23L33/21 ,  A23V2002/00 ,  A61K31/7016 ,  A61K31/702 ,  A23V2200/3202

Abstract: A method of promoting the growth of beneficial bacteria in the gut of a human in need thereof, which involves administering to a human a composition containing an effective amount of Ara-(1-5)-(Ara)n-(1-5)-Ara as a prebiotic, where n=0-18.

Abstract translation: 一种促进有需要的人的肠道中有益细菌生长的方法，其涉及向人施用含有有效量的Ara-（1-5） - （Ara）n-（1-5） - - 作为益生元，其中n = 0-18。

公开(公告)号：US20110293814A1

公开(公告)日：2011-12-01

申请号：US13201386

申请日：2010-02-12

Applicant: Ben Alexandre ,  Catharina Hillagonda Homsma ,  Linsen Liu ,  Brian Surratt ,  Joël René Pierre Wallecan

Inventor： Ben Alexandre ,  Catharina Hillagonda Homsma ,  Linsen Liu ,  Brian Surratt ,  Joël René Pierre Wallecan

IPC: A23L1/0524 ,  A23L1/187 ,  A23L1/0522

CPC classification number: A23L9/12 ,  A23L9/10 ,  A23L19/07 ,  A23L19/09 ,  A23V2002/00 ,  B27N3/04

Abstract: Gel-based dessert systems, e.g., pudding systems, and preblend systems include an edible lipid and citrus pulp fiber. One particularly useful dry mix is made by homogenizing a combination that includes citrus pulp fiber, an edible lipid, and water to form a homogenized product. The combination includes 1-20 parts by weight of the lipid for each part by weight of citrus pulp fiber. The homogenized product is then dried to form a dry blend system. It has been found that such a dry blend system can be used to replace shortenings used in puddings and the like to reduce trans and saturated fats while retaining or even improving rheology and stability of the pudding.

Abstract translation: 基于凝胶的甜点系统，例如布丁系统和预混物系统包括可食用脂质和柑橘浆纤维。 通过均化包括柑橘浆纤维，可食用脂质和水的组合以形成均质产物来制备一种特别有用的干混合物。 该组合包括每重量份柑橘浆纤维1-20重量份的脂质。 然后将均化的产物干燥以形成干混体系。 已经发现，这种干混合系统可用于代替布丁等中的缩短以减少反式和饱和脂肪，同时保持或甚至改善布丁的流变性和稳定性。