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1. 发明授权

US08865779B2 Compounds, compositions, and methods for reducing or eliminating bitter taste 有权
标题翻译：用于减少或消除苦味的化合物，组合物和方法
公开(公告)号：US08865779B2
公开(公告)日：2014-10-21
申请号：US13641213
申请日：2011-04-15
申请人： Kambiz Shekdar , Daniel Lavery , Joseph Gunnet , Jessica Langer , Jane V. Leland , David Hayashi , Peter H. Brown , Louise Slade , William P. Jones
发明人： Kambiz Shekdar , Daniel Lavery , Joseph Gunnet , Jessica Langer , Jane V. Leland , David Hayashi , Peter H. Brown , Louise Slade , William P. Jones
IPC分类号： A61K47/00 , C07C49/00
CPC分类号： A23L27/86 , A23L27/16 , A23L27/2024 , A23L27/203 , A23L27/204 , A23L27/2052 , A23V2002/00 , A61K47/02 , A61K47/06 , A61K47/08 , A61K47/10 , A61K47/12 , A61K47/14 , A61K47/22 , A61K47/44 , C07C63/06 , C07C69/78 , C07D311/20 , C07D311/22 , C07D311/72
摘要： The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
摘要翻译：本发明提供了包含本发明化合物，包含这种可食用组合物的食品和制备这种食品的方法的食用组合物。本发明还提供减少食品中NaCl量的方法，减少饮食中钠摄取量的方法以及降低食品中苦味的方法。

2. 发明申请

US20130096209A1 Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste 有权
标题翻译：化合物，组合物和减少或消除苦味的方法
公开(公告)号：US20130096209A1
公开(公告)日：2013-04-18
申请号：US13641213
申请日：2011-04-15
申请人： David Hayashi , William P. Jones , Jane V. Leland , Peter H. Brown , Joseph Gunnet , Daniel Lavery , Louise Slade , Kambiz Shekdar , Jessica Langer
发明人： David Hayashi , William P. Jones , Jane V. Leland , Peter H. Brown , Joseph Gunnet , Daniel Lavery , Louise Slade , Kambiz Shekdar , Jessica Langer
IPC分类号： A23L1/22 , A61K47/12 , A61K47/44 , A61K47/22 , A61K47/10 , A61K47/06 , A61K47/08 , A61K47/14
CPC分类号： A23L27/86 , A23L27/16 , A23L27/2024 , A23L27/203 , A23L27/204 , A23L27/2052 , A23V2002/00 , A61K47/02 , A61K47/06 , A61K47/08 , A61K47/10 , A61K47/12 , A61K47/14 , A61K47/22 , A61K47/44 , C07C63/06 , C07C69/78 , C07D311/20 , C07D311/22 , C07D311/72
摘要： The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.
摘要翻译：本发明提供了包含本发明化合物，包含这种可食用组合物的食品和制备这种食品的方法的食用组合物。本发明还提供减少食品中NaCl量的方法，减少饮食中钠摄取量的方法以及降低食品中苦味的方法。

3. 发明申请

US20130101684A1 Compounds, Compositions, And Methods For Reducing Or Eliminating Bitter Taste 审中-公开
公开(公告)号：US20130101684A1
公开(公告)日：2013-04-25
申请号：US13641209
申请日：2011-04-15
申请人： Jane V. Leland , Louise Slade , David Hayashi , William P. Jones , Peter H. Brown , Joseph Gunnet , Daniel Lavery , Jessica Langer , Kambiz Shekdar
发明人： Jane V. Leland , Louise Slade , David Hayashi , William P. Jones , Peter H. Brown , Joseph Gunnet , Daniel Lavery , Jessica Langer , Kambiz Shekdar
IPC分类号： A23L1/22 , C07C251/24 , C07C217/58 , C07C321/28 , C07D319/20 , C07D215/48 , C07D219/08 , C07D215/233 , C07C233/25 , C07C235/24 , C07C43/205 , C07D231/14
CPC分类号： C07C43/2055 , A23L27/86 , A61K31/5377 , C07C217/58 , C07C233/25 , C07C235/24 , C07C251/24 , C07C321/28 , C07D215/233 , C07D215/48 , C07D219/08 , C07D231/14 , C07D319/20
摘要： The present invention provides edible compositions comprising a compound of the present invention, food products comprising such edible compositions and methods of preparing such food products. The present invention also provides methods of reducing the amount of NaCl in a food product, methods of reducing the sodium intake in a diet, and methods of reducing bitter taste in a food product.

4. 发明申请

US20070054029A1 Fiber-containing rice-based cereals and methods of preparation 失效
标题翻译：含纤维的水稻谷物及其制备方法
公开(公告)号：US20070054029A1
公开(公告)日：2007-03-08
申请号：US11219928
申请日：2005-09-06
申请人： George Squire , Andrew McPherson , Edward Larue , Louise Slade , Lynn Haynes
发明人： George Squire , Andrew McPherson , Edward Larue , Louise Slade , Lynn Haynes
IPC分类号： A23L1/00
CPC分类号： A23L33/26 , A23L7/174 , A23L29/231 , A23L29/238 , A23L29/35 , A23L33/24
摘要： Methods for providing cooked rice with enhanced levels of fiber, wherein the fiber-containing cooked rice is suitable and especially adapted for use in preparing fiber-containing rice-based cereal products and especially for preparing fiber-containing puffed rice-based cereal products, are provided.
摘要翻译：提供纤维水平提高的米饭的方法，其中含有纤维的熟米是适合的，特别适用于制备含纤维的基于米的谷物产品，特别是用于制备含纤维膨化的基于米的谷物产品，提供。

5. 发明授权

US06905720B2 Low lactose, low moisture shelf-stable, bakeable savory cheese product and process for preparing it 有权
标题翻译：低乳糖，低水分保存稳定，可烘烤咸味奶酪产品及其制备方法
公开(公告)号：US06905720B2
公开(公告)日：2005-06-14
申请号：US10059844
申请日：2002-01-30
申请人： Chii-Fen Wang , Weizhu Yu , Harry Levine , Ramanathan Santhanagopalan , Louise Slade , Zhen-Yi Yan
发明人： Chii-Fen Wang , Weizhu Yu , Harry Levine , Ramanathan Santhanagopalan , Louise Slade , Zhen-Yi Yan
IPC分类号： A21D8/02 , A21D10/00 , A21D13/00 , A21D13/08 , A23C19/093 , A23C20/00 , A23P1/00 , A23G3/00
CPC分类号： A23C19/093 , A21D13/22 , A21D13/31 , A23C20/00
摘要： A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing cheese in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases. The dispersed fat must have sufficiently small droplet size raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.
摘要翻译：制备美味，光滑织构，可烘烤和货架稳定的产品作为三相制剂，包括水性液相，分散的脂肪相和固相，优选含有显着比例的干酪。液相的存在量足以悬浮和分散脂肪和固体相。分散的脂肪必须具有足够小的液滴尺寸，足以提高该相的粘度，以产生最终产品的乳脂状质地。美味风味成分以足够小的粒度的未溶解固体存在，以提供适合于风味的风味释放以及与美味风味一致的结构。优选的奶酪产品将具有润滑，滑滑，光滑的口感和口感释放，直到口感基本上清洁为止。该产品可以在烘烤前应用于未烘烤的面团，并在烘烤后保持其所需的性能。该产品也可以与任何数量的免费食品一起包装使用。

6. 发明授权

US06905719B2 Shelf-stable, bakeable savory cheese product and process for preparing it 有权
标题翻译：保存稳定的可烘烤咸味干酪产品及其制备方法
公开(公告)号：US06905719B2
公开(公告)日：2005-06-14
申请号：US10059843
申请日：2002-01-30
申请人： Chii-Fen Wang , Zhen-Yi Yan , Harry Levine , Louise Slade
发明人： Chii-Fen Wang , Zhen-Yi Yan , Harry Levine , Louise Slade
IPC分类号： A21D8/02 , A21D10/00 , A21D13/00 , A21D13/08 , A23C19/093 , A23C20/00 , A23P1/00 , A23G3/00
CPC分类号： A23C19/093 , A21D13/22 , A21D13/31 , A23C20/00
摘要： A savory, smooth-textured, bakeable and shelf-stable product is prepared as a three-phase formulation, including an aqueous liquid phase, a dispersed fat phase and a solids phase, preferably containing a savory ingredient, preferably a cheese flavoring component, in significant proportion. The liquid phase is present in sufficient quantity to suspend and disperse the fat and solids phases and to have sufficient dissolved solids and humectants to raise the viscosity for this phase sufficiently to result in a creamy texture for the final product. The savory flavor ingredients are present as undissolved solids of sufficiently small particle size to provide the proper flavor release for the flavor and a texture consistent with the savory flavor. Preferred cheese products will have a lubricous, slippery, smooth mouthfeel and a flavor release that endures until the palate is essentially clean. The product can be applied to unbaked doughs prior to baking and retain their desired properties after baking. The product can also be packaged for use as is with any number of complimentary foods.
摘要翻译：制备美味，光滑织构，可烘烤和货架稳定的产品作为三相制剂，其包括水性液相，分散的脂肪相和固相，优选含有美味成分，优选奶酪调味成分，重要比例。液相的存在量足以悬浮和分散脂肪和固体相，并具有足够的溶解固体和保湿剂，以提高该相的粘度，以达到最终产品的乳状质地。美味风味成分以足够小的粒度的未溶解固体存在，以提供适合于风味的风味释放以及与美味风味一致的结构。优选的奶酪产品将具有润滑，滑滑，光滑的口感和口感释放，直到口感基本上清洁为止。该产品可以在烘烤前应用于未烘烤的面团，并在烘烤后保持其所需的性能。该产品也可以与任何数量的免费食品一起包装使用。

7. 发明授权

US06863911B2 Bakeable, lubricious, sweet, creamy, low-moisture filler products and process for preparation 有权
标题翻译：可烘烤，润滑，甜蜜，奶油，低湿度的填料产品及其制备工艺
公开(公告)号：US06863911B2
公开(公告)日：2005-03-08
申请号：US10616726
申请日：2003-07-10
申请人： Jeanny Zimeri , Chii-Fen Wang , Zhen-Yi Yan , Harry Levine , Louise Slade , Weizhu Yu , Julia Leigh DesRochers
发明人： Jeanny Zimeri , Chii-Fen Wang , Zhen-Yi Yan , Harry Levine , Louise Slade , Weizhu Yu , Julia Leigh DesRochers
IPC分类号： A21D13/00 , A23C19/093 , A23C20/00 , A23G3/00 , A23G3/34 , A23L20060101 , A23L9/20
CPC分类号： A23G3/343 , A21D2/181 , A21D13/17 , A21D13/19 , A21D13/22 , A21D13/24 , A21D13/28 , A21D13/31 , A21D13/32 , A21D13/38 , A23C19/093 , A23C20/00 , A23L9/20
摘要： A creamy product with a lubricious mouthfeel is bake-stable and suitable as a filler or topping for baked goods. In a preferred form, it comprises: at least 30% by weight of a discontinuous fat portion; at least 20% of a continuous aqueous liquid component for providing sweetness and stability, comprising liquid sugar and liquid polyol, wherein the combined weight of liquid sugars and liquid polyols amounts to from 40 to 95% solids by weight of the aqueous liquid component, and the continuous aqueous liquid component preferably contains less than 20% water. An optional suspended solids portion can be employed. The creamy product, wherein the moisture content is from 2 to 10% by weight of the total composition, and the combined amount of the sugar, polyol and other soluble solids comprises from about 25 to 65% of the total product and is sufficient to provide an Aw of less than 0.5 for the total product, can be combined with a bakeable dough and baked.
摘要翻译：具有光滑口感的奶油产品是烘烤稳定的，适合作为烘焙食品的填料或顶部。在优选的形式中，它包括：至少30重量％的不连续脂肪部分; 至少20％的用于提供甜度和稳定性的连续水性液体组分，其包含液体糖和液体多元醇，其中液体糖和液体多元醇的总重量为水性液体组分重量的40至95％固体，以及连续的含水液体组分优选含有少于20％的水。可以使用任选的悬浮固体部分。奶油产品，其中水分含量为总组合物的2至10重量％，糖，多元醇和其它可溶性固体的总量占总产品的约25至65％，足以提供对于总产品，Aw小于0.5，可与可烘烤面团组合并烘烤。

8. 发明授权

US06616957B1 Method of stabilizing graham flour, and cracker produced from said flour 有权
标题翻译：稳定青椒粉的方法和由所述面粉制成的饼干
公开(公告)号：US06616957B1
公开(公告)日：2003-09-09
申请号：US09723378
申请日：2000-11-28
申请人： Carolyn Louise Wilhelm , Tim Michael Adrianson , Diane Louise Gannon , Edward Douglas Howey , Harold Ira Levine , Patricia Ann Mozeke , Louise Slade
发明人： Carolyn Louise Wilhelm , Tim Michael Adrianson , Diane Louise Gannon , Edward Douglas Howey , Harold Ira Levine , Patricia Ann Mozeke , Louise Slade
IPC分类号： A23L110
CPC分类号： A21D13/068 , A23L7/1975 , A23L7/198
摘要： A process is provided for making reduced fat, low fat or no-fat graham-based crackers and flour for the production thereof. The process for making the flour includes providing whole wheat berries having a moisture content of from about 15% by weight to about 20% by weight, radiating the berries with infrared (IR) energy, optionally maintaining the berries at an elevated temperature of from about 80° C. to about 110° C. for a period of time up to about one hour, and cooling, drying and comminuting the treated berries. The moisture content of the berries can be adjusted by moistening or tempering the berries prior to treatment with IR energy. The moisture content, optional tempering conditions, amount of irradiated IR energy, the elevated temperature, and the various treatment periods are sufficient to inactivate lipase and lipoxygenase in the berries yet insufficient to gelatinize more than about 20% of the starch in the berries. The graham flour has excellent shelf-life stability, and can be used to obtain machinable doughs on a mass production, continuous basis. Baked goods made from the flour have a surprisingly crunchy texture.
摘要翻译：提供了一种制备减肥脂肪，低脂肪或无脂肪的基于酪蛋白的饼干和面粉用于生产的方法。制作面粉的方法包括提供水分含量为约15重量％至约20重量％的全麦浆果，用红外（IR）能量辐射浆果，任选地将浆果保持在约 80℃至约110℃，持续约1小时的时间，并冷却，干燥并粉碎处理过的浆果。在用IR能量处理之前，可以通过润湿或回火浆果来调节浆果的水分含量。水分含量，任选的回火条件，照射的IR能量的量，升高的温度和各种处理时间足以灭活浆果中的脂肪酶和脂氧合酶，但不足以胶化约20％的浆果中的淀粉。格拉姆面粉具有优良的保质期稳定性，可以在大量生产，连续的基础上获得可加工面团。由面粉制成的烤制品有令人惊讶的松脆质感。

9. 发明授权

US5747092A Production of crispy wheat-based snacks having surface bubbles 失效
公开(公告)号：US5747092A
公开(公告)日：1998-05-05
申请号：US637839
申请日：1996-04-25
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.

10. 发明授权

US5523106A Juice-based expanded snacks and process for preparing them 失效
标题翻译：基于果汁的膨胀小吃及其准备过程
公开(公告)号：US5523106A
公开(公告)日：1996-06-04
申请号：US191971
申请日：1994-02-03
申请人： Norbert Gimmler , Harry Levine , Louise Slade , Hamed A. Faridi , Robert M. Sauer, Jr.
发明人： Norbert Gimmler , Harry Levine , Louise Slade , Hamed A. Faridi , Robert M. Sauer, Jr.
IPC分类号： A23L1/00 , A23L1/09 , A23L1/212 , A23P1/14 , A23L1/068
CPC分类号： A23L19/09 , A23L29/35 , A23P30/32 , Y10S426/808
摘要： A shelf-stable, crispy snack is produced from a fruit or vegetable juice or juice concentrate. The juice or juice concentrate is admixed with ingredients comprising a starch hydrolysis product and a pregelatinized starch to form a dough or dough-like mixture, which forms a cellular or crumb-like structure upon vacuum drying to a shelf stable moisture content. The glass transition temperature of the snack food product is at least about 30.degree. C. The dough-like mixture may be formed into pieces before, during, or after expansion to obtain products having a cracker-like or cookie-like texture and appearance. The dough-like mixture is heated to temperatures above its glass transition temperature to expand it by evaporation of water. However, the dough temperature is kept below temperatures which would result in substantial decomposition or loss of nutritive, color, or flavoring components of the juice or juice concentrate.
摘要翻译：由水果或蔬菜汁或果汁浓缩物制成保存稳定的酥脆小吃。将果汁或果汁浓缩物与包含淀粉水解产物和预胶化淀粉的成分混合以形成面团或面团状混合物，其在真空干燥至保持稳定的水分含量时形成细胞或碎屑状结构。小吃食品的玻璃化转变温度为至少约30℃。面团状混合物可以在膨胀之前，期间或之后形成片，以获得具有饼干状或曲奇状织构和外观的产品。将面团状混合物加热至高于其玻璃化转变温度的温度，以通过蒸发水膨胀。然而，面团温度保持在低于温度，这将导致果汁或果汁浓缩物的营养，颜色或调味成分的显着分解或损失。

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