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1. 发明申请

US20130078358A1 STIGMASTEROL-RICH PHYTOSTEROL COMPOSITION AND USE 有权
公开(公告)号：US20130078358A1
公开(公告)日：2013-03-28
申请号：US13423371
申请日：2012-03-19
申请人： Daniel Albert Green , H. David Rosenfeld , Michael Jonathan Doby , Scott Winston , Harry Levine , Louise Slade , Dennis Brooks
发明人： Daniel Albert Green , H. David Rosenfeld , Michael Jonathan Doby , Scott Winston , Harry Levine , Louise Slade , Dennis Brooks
IPC分类号： C07J13/00 , A23G9/04 , C07J75/00
CPC分类号： C07J13/00 , A23G9/045 , A23G9/42 , A23G9/52 , A23G2200/14 , A23L2/52 , A23L33/11 , C07J75/00
摘要： A stigmasterol-rich phytosterol composition is prepared wherein the composition comprises at least 50% stigmasterol, based on the total weight of phytosterols, no more than 1000 ppm water, no more than 50 ppm ethanol, and wherein stigmasterol is at least 98% in the anhydrous form. A ready-to-freeze beverage is provided comprising the stigmasterol-rich composition and water, with optional additives. A frozen beverage is prepared from the ready-to-freeze beverage as a pourable slush. There are further provided processes to prepare the ready-to-freeze beverage and the frozen slush beverage.
摘要翻译：制备富含豆甾醇的植物甾醇组合物，其中所述组合物包含至少50％的豆甾醇，基于植物甾醇的总重量，不超过1000ppm的水，不超过50ppm的乙醇，并且其中豆甾醇在至少98％无水形式。提供包含富含豆甾醇的组合物和水的可冷却饮料和可选的添加剂。冷冻饮料由即将冷冻的饮料制成，作为可倾倒的泥浆。还提供了制备即冻即饮料和冷冻冷冻饮料的方法。

2. 发明授权

US07972643B2 Process for making enzyme-resistant starch for reduced-calorie flour replacer 有权
标题翻译：制备耐热淀粉用于低热量面粉替代品的方法
公开(公告)号：US07972643B2
公开(公告)日：2011-07-05
申请号：US12435850
申请日：2009-05-05
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： C08B30/00 , A21D10/00 , A23L1/00
CPC分类号： C08B30/12 , A21D2/186 , A21D13/80 , A23G3/346 , A23G2200/14 , A23L29/212 , A23L29/35
摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
摘要翻译：以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量淀粉成分。使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。具有至少30重量％抗酶淀粉的凝胶化的淀粉基填充剂可用于棒型，挤压，片状或旋转模制食品中。填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

3. 发明申请

US20100080883A1 PRODUCTION OF LOW CALORIE, EXTRUDED, EXPANDED FOODS HAVING A HIGH FIBER CONTENT 有权
标题翻译：生产含有高纤维含量的低卡路里，挤压，膨胀的食品
公开(公告)号：US20100080883A1
公开(公告)日：2010-04-01
申请号：US12631587
申请日：2009-12-04
申请人： Jeanny E. ZIMERI , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
发明人： Jeanny E. ZIMERI , Lynn Haynes , Allan Olson , Vijay Kumar Arora , Louise Slade , Harry Levine , Meera Kweon
IPC分类号： A21D13/08 , A21D13/00
CPC分类号： A23L7/17 , A23L7/117 , A23P30/20
摘要： An extruded, directly expanded, high fiber reduced calorie food product, such as a ready-to-eat (RTE) cereal or sweet or savory snack, is produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after the extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.
摘要翻译：挤出的，直接膨胀的高纤维低热量食品，例如即食（RTE）谷物或甜味或咸味小吃，以高生产率生产，而不会通过替换大部分而显着挤出挤出功能和挤出性能的至少一种面粉与糊化的，抗酶的淀粉III型成分或填充剂作为低热量的高纤维面粉代用品。抗性淀粉III型成分或填充剂含有具有至少约140℃的吸热峰值温度的熔点的III型抗酶淀粉，并且可以具有小于3克水的保水能力克淀粉基膨胀剂。凝胶化的淀粉基填充剂的总膳食纤维保留率在使用至少约100℃的模具温度和模具压力至少约150psig的挤出之后可以为至少约90重量％。

4. 发明申请

US20090211570A1 PROCESS FOR MAKING ENZYME-RESISTANT STARCH FOR REDUCED-CALORIE FLOUR REPLACER 有权
标题翻译：用于制造抗氧化剂清洁剂的方法
公开(公告)号：US20090211570A1
公开(公告)日：2009-08-27
申请号：US12435850
申请日：2009-05-05
申请人： Lynn HAYNES , Norbert GIMMLER , John P. LOCKE, III , Mee-Ra KWEON , Louise SLADE , Harry LEVINE
发明人： Lynn HAYNES , Norbert GIMMLER , John P. LOCKE, III , Mee-Ra KWEON , Louise SLADE , Harry LEVINE
IPC分类号： C08B30/20
CPC分类号： C08B30/12 , A21D2/186 , A21D13/80 , A23G3/346 , A23G2200/14 , A23L29/212 , A23L29/35
摘要： An enzyme resistant starch type III having a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. A gelatinized, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalpy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
摘要翻译：以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原始重量淀粉成分。使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。具有至少30重量％抗酶淀粉的凝胶化的淀粉基填充剂可用于棒型，挤压，片状或旋转模制食品中。填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

5. 发明申请

US20050089619A1 Process for manufacture of aerated confections with dry blend of sugar and gelatin 有权
标题翻译：用干糖和明胶混合制造充气糖果的方法
公开(公告)号：US20050089619A1
公开(公告)日：2005-04-28
申请号：US10695469
申请日：2003-10-28
申请人： Lynne Haynes , Pankaj Patel , Louise Slade , Harry Levine
发明人： Lynne Haynes , Pankaj Patel , Louise Slade , Harry Levine
IPC分类号： A23G3/00 , A23G3/42 , A23G3/44 , A23G3/52 , A23J3/00 , A23L1/0562 , A23L1/09
CPC分类号： A23G3/44 , A23G3/42 , A23G3/52
摘要： The typically employed step of separately hydrating gelatin in warm water for the preparation of aerated, gelatin-containing confections such as marshmallow is replaced by hydrating a dry blend of sucrose and gelatin in cold water prior to heating. The marshmallow products produced by this process are made more efficiently and have good string. The gelatin processed in this manner undergoes less cis isomerization than occurs during conventional processing. The invention improves processing for the production of marshmallow pieces, marshmallow fillers, e.g., for cookies and candies, dehydrated marshmallow bits and spoonable marshmallow toppings.
摘要翻译：在加热之前，通过在冷水中将明胶在温水中分开水合以制备充气的，含明胶的糖果如棉花糖的通常采用的步骤是在冷水中将蔗糖和明胶的干混合物水合。由该方法生产的棉花糖产品更有效率，并具有良好的色泽。以这种方式处理的明胶比常规处理中发生的顺式异构化更少。本发明改进了用于生产棉花糖，棉花糖填充剂（例如饼干和糖果），脱水的棉花糖和脱水的棉花糖浇头的加工。

6. 发明授权

US06613373B2 Enzyme-resistant starch for reduced-calorie flour replacer 有权
标题翻译：耐热淀粉用于减少热量的面粉代用品
公开(公告)号：US06613373B2
公开(公告)日：2003-09-02
申请号：US10036829
申请日：2002-01-04
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： C08B3012
CPC分类号： C08B30/12 , A21D2/186 , A21D13/80 , A23G3/346 , A23G2200/14 , A23L29/212 , A23L29/35
摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The high melting point of the enzyme resistant starch permits its use in baked good formulations without substantial loss of enzyme resistance upon baking. Agelatinezed, starch-based bulking agent having at least 30% by weight of the enzyme-resistant starch may be used in bar-type, extruded, sheeted, or rotary molded food products. The melting enthalypy of the bulking agent may be from about 0.5 to about 4 Joules/g and its water-holding capacity may be less than 3 grams.
摘要翻译：以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原淀粉成分。使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。耐酶淀粉的高熔点允许其在焙烤的良好配方中使用，而在烘烤时不会显着降低耐酶性。 Agelatinezed，具有至少30重量％抗酶淀粉的淀粉基填充剂可用于棒型，挤出，片状或旋转模制食品中。填充剂的熔融焓可以为约0.5至约4焦耳/ g，并且其保水能力可以小于3克。

7. 发明授权

US06013299A Process for making enzyme-resistant starch for reduced-calorie flour replacer 失效
标题翻译：制备耐热淀粉用于低热量面粉替代品的方法
公开(公告)号：US06013299A
公开(公告)日：2000-01-11
申请号：US964224
申请日：1997-11-04
申请人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
发明人： Lynn Haynes , Norbert Gimmler , John P. Locke, III , Mee-Ra Kweon , Louise Slade , Harry Levine
IPC分类号： A23G3/50 , A21D2/00 , A21D2/18 , A21D10/00 , A21D13/08 , A23G3/34 , A23L1/05 , A23L1/0522 , A23L1/09 , A23L1/10 , A23L1/307 , C08B30/12 , A21D8/02 , A23L1/105
CPC分类号： C08B30/12 , A21D13/08 , A21D2/186 , A23G3/346 , A23L29/212 , A23L29/35 , A23G2200/14
摘要： An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140.degree. C. as determined by differential scanning calorimetry (DSC) is produced in yields of at least about 25% by weight, based upon the weight of the original starch ingredient. A gelatinization stage, nucleation/propagation stage, and preferably a heat-treatment stage are used to produce reduced calorie starch-based compositions which contain the enzyme resistant starch type III. The enzyme resistant starch is produced using crystal nucleation and propagation temperatures which avoid substantial production of lower melting amylopectin crystals, lower melting amylose crystals, and lower melting amylose-lipid complexes. The nucleating temperature used is above the melting point of amylopectin crystals. The propagating temperature used is above the melting point of any amylose-lipid complexes but below the melting point of the enzyme resistant starch. Starch-based compositions comprising the high-melting RS type III of the present invention exhibit unexpectedly superior baking characteristics, such as cookie spread, golden brown color, pleasant aroma, and surface cracking which are comparable to those achieved with conventional wheat flour. The high melting point of the enzyme resistant starch, as measured by DSC, permits its use in baked good formulations without substantial loss of enzyme resistance upon baking.
摘要翻译：以差示扫描量热法（DSC）测定的具有至少约140℃的熔点或吸热峰的抗酶淀粉III产生的产率为至少约25重量％，基于原淀粉成分。使用糊化阶段，成核/繁殖阶段，优选热处理阶段来生产含有III型抗酶淀粉的低热量淀粉基组合物。使用晶体成核和传播温度产生耐酶淀粉，其避免了显着产生较低熔点的支链淀粉晶体，较低熔点的直链淀粉晶体和较低熔点的直链淀粉 - 脂质复合物。使用的成核温度高于支链淀粉晶体的熔点。所用的传播温度高于任何直链淀粉 - 脂质复合物的熔点，但低于耐酶淀粉的熔点。包含本发明的高熔点RS型III的淀粉基组合物显示出与传统小麦粉所达到的相当的意想不到的优异的烘烤特性，例如饼干蔓延，金棕色，宜人的香气和表面裂纹。通过DSC测量，耐酶淀粉的高熔点允许其在烘焙良好配方中使用，而在烘烤时不会显着降低酶抗性。

8. 发明授权

US5980967A Production of crispy wheat-based snacks having surface bubbles 失效
标题翻译：生产具有表面气泡的脆皮小麦基小吃
公开(公告)号：US5980967A
公开(公告)日：1999-11-09
申请号：US69998
申请日：1998-04-30
申请人： Julia M. Carey , Mark J. Moisey , Harry Levine , Louise Slade , Theresa E. Dzurenko , Kevin McHugh , Ellen L. Zimmerman
发明人： Julia M. Carey , Mark J. Moisey , Harry Levine , Louise Slade , Theresa E. Dzurenko , Kevin McHugh , Ellen L. Zimmerman
IPC分类号： A21D2/18 , A21D13/00 , A23L1/164 , A23L1/10
CPC分类号： A21D13/0058 , A21D2/186 , A23L7/117 , A23L7/13 , Y10S426/808
摘要： Baked, wheat-based, chip-like snacks having a plurality of surface bubbles comprising air pockets extending both above and below the substantially unleavened, adjacent portions of the snack are obtained with a pregelatinized waxy starch, pregelatinized potato starch, and optional modified potato starch. The pregelatinized potato starch produces a crisp, crunchy texture in the baked snack. The pregelatinized waxy starch is at least substantially uniformly hydrated prior to baking for producing bubbles during baking and for retaining the bubbles. The pregelatinized potato starch is at least substantially uniformly hydrated prior to baking for controlling bubbling caused by the pregelatinized waxy starch and for controlling texture of the bubbled and unbubbled portions of the snack chips. Use of the gluten-containing wheat flour and bubble-forming amounts of the pregelatinized waxy starch provides for the production of a cohesive, non-sticky, extensible, continuously machinable dough. A modified potato starch which is activated during baking may be used to enhance surface bubbling and crispiness of the bubbled portions and unbubbled portions. The pregelatinized waxy maize starch may be used in an amount of from about 3% by weight to about 20% by weight, and the pregelatinized potato starch may be used in an amount of from about 1.5% by weight to about 20% by weight, each based upon the weight of the wheat flour. The weight ratio of the amount of the pregelatinized waxy starch to the total amount of the potato starches may be from about 0.45:1 to about 1:1. Non-fermented and fermented reduced fat, low-fat, and no-fat baked products, as well as full-fatted non-fermented and fermented baked products, may be produced with a bubbled surface, and a crispy, crunchy, non-mealy, chip-like texture, but with a wheat cracker flavor.
摘要翻译：通过预胶化的蜡质淀粉，预胶化的马铃薯淀粉和任选的改性马铃薯淀粉获得具有多个表面气泡的基于小麦的切片状小吃，所述多个表面气泡包括在小吃的基本上未发酵的相邻部分上方延伸的空气袋。预胶化的马铃薯淀粉在烘焙小吃中产生脆脆的松脆质地。预糊化的蜡状淀粉在烘烤之前至少基本均匀地水合，以在烘烤期间产生气泡并保持气泡。预糊化的马铃薯淀粉在烘烤前至少基本均匀地水合，以控制由预胶化的蜡状淀粉引起的起泡并控制小吃片的起泡和未沸腾部分的质地。使用含麸质的小麦粉和泡沫形成量的预胶化蜡质淀粉提供粘结的，不粘的，可延展的，可连续加工的面团。在烘烤过程中活化的改性马铃薯淀粉可用于增强起泡部分和未沸腾部分的表面起泡和脆性。预胶化蜡质玉米淀粉的用量可以为约3重量％至约20重量％，预胶化马铃薯淀粉的用量可以为约1.5重量％至约20重量％每个都是基于小麦面粉的重量。预胶化蜡质淀粉的量与马铃薯淀粉的总量的重量比可以为约0.45:1至约1:1。非发酵和发酵的还原脂肪，低脂肪和无脂肪焙烤产品以及全脂肪非发酵和发酵的烘焙产品可以生产具有起泡表面和脆性，脆性，非粉末状，芯片般的质感，但具有小麦饼干味道。

9. 发明授权

US5200215A Enzyme treated low moisture content comestible products 失效
标题翻译：酶处理含水量低的食品
公开(公告)号：US5200215A
公开(公告)日：1993-04-06
申请号：US781646
申请日：1991-10-25
申请人： Louise Slade , Harry Levine , Stuart Craig , Henry Arciszewski , Susan Saunders
发明人： Louise Slade , Harry Levine , Stuart Craig , Henry Arciszewski , Susan Saunders
IPC分类号： A21D8/04 , A23L7/104
CPC分类号： C12Y302/01 , A21D8/042 , A23L7/107 , C12Y302/01021
摘要： Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or di-saccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and biscuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions. The enzyme compositions which are used are preferably substantially completely free of proteases and amylases so as to avoid reducing the functionality of proteins and starch, respectively. The comestible products have a moisture content of less than about 20 percent by weight. Hemicellulose hydrolyzates may also be produced for incorporation into comestibles.
摘要翻译：通过用包含戊聚糖酶或β-葡聚糖酶的酶组合物或其混合物酶法处理含谷物物质来产生具有降低的水回收率或增加的耐湿性的低含水量食物，以减少其网络形成可膨胀的水溶性半纤维素含量。进行水溶性戊聚糖，β-葡聚糖或其混合物的水解，使得大部分水解产物具有小于约100，更合适地小于约75，优选小于约75的直链或主链聚合度约50，最优选小于17.此外，进行水解以使单糖和/或二糖的产生最小化。含水量低的食品包括低含量烘烤好的饼干，饼干和饼干，丰富的宠物小食，植物蛋白质提取物，热谷物，即食谷物，低热量面粉和低热量面粉。所使用的酶组合物优选基本上完全不含蛋白酶和淀粉酶，以避免分别降低蛋白质和淀粉的功能。可食用产品的含水量小于约20重量％。也可以生产半纤维素水解产物用于掺入食物中。

10. 发明授权

US3107375A Book binding apparatus 失效
标题翻译：装订装置
公开(公告)号：US3107375A
公开(公告)日：1963-10-22
申请号：US981060
申请日：1960-02-19
申请人： ELIOT HYMAN , HARRY LEVINE , SAMUEL H HAIMS
发明人： LOWELL BYLAND HENRY , AUKEN JOHN A VAN
IPC分类号： B42B5/04
CPC分类号： B42B5/04 , Y10T83/4622 , Y10T83/885 , Y10T83/902

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