Cheryl A Mitchell

US Patent:

7678403, Mar 16, 2010

Filed:

Jul 15, 2005

Appl. No.:

11/182145

Inventors:

Cheryl Mitchell - Stockton CA, US
James B. Mitchell - Manteca CA, US

Assignee:

CRM IP LLC - Stockton CA

International Classification:

A23L 1/10
A23L 2/38

US Classification:

426590, 426 21, 426 44, 426518, 426520, 426618

Abstract:

A method comprising selection of unbroken whole grain rice that are first washed, or whole grain corn that is first reduced in size, and then making an aqueous slurry that is subsequently wet milled to release all the protein, fat, fiber, and starch components normally held in the structure of the grain. The resulting slurry can be reacted with heat to gelatinize the starch and the subsequent product dried. Also, the heated slurry containing the liberated components can be treated to enzymatic hydrolysis via the process of liquefaction and optionally saccharification, producing whole grain rice milk products having diverse carbohydrate compositions. The whole grain milk products are characterized by a nutritional composition containing substantially all the nutritional components of the whole grain, being an opaque whole milk colloid, having smooth texture versus pulpiness, lacking in all bitterness normally associated with whole grain products, and having a variety of sweetness levels from non-sweet to very sweet.

US Patent:

20030194448, Oct 16, 2003

Filed:

Apr 16, 2002

Appl. No.:

10/125367

Inventors:

Cheryl Mitchell - Stockton CA, US
David Sack - Fallston MD, US

International Classification:

A61K033/14
A61K035/78
A61K031/70

US Classification:

424/676000, 424/750000, 514/023000

Abstract:

A rehydration composition and oral delivery system is provided that allows for enhanced functional ingredient delivery when ingested orally as a water based solution. The rehydration composition comprises a low fiber colloidal hydrolyzed rice carbohydrate ingredient having, on a dry weight basis, less than 0.1% fiber and between 0.5% and 1.0% protein and between 0-0.5% and 1.0% fat, and having a dextrose equivalency (DE) value within the approximate range of 20-30 (commonly DE 25), and electrolytes such as sodium, potassium, citrate, and/or bicarbonate. The rehydration composition, which is concentrated or dried, becomes an oral rehydration solution (ORS) when mixed with water for oral consumption. The rehydration composition, when mixed with active ingredients such as vaccines, drugs, amino acids, mineral salts, vitamins, nutraceuticals, probiotics, prebiotics, flavors, or nutritive or non-nutritive sweeteners, is referred to as an oral delivery system. This oral delivery system may then be further diluted in a water base to produce an oral delivery solution that is suitable for oral ingestion by a user.

US Patent:

20050008685, Jan 13, 2005

Filed:

Jul 7, 2003

Appl. No.:

10/614940

Inventors:

Cheryl Mitchell - Stockton CA, US
James Mitchell - Manteca CA, US

International Classification:

A61K009/127
A61K039/00
A61K031/70

US Classification:

424450000, 514002000, 514023000

Abstract:

A rehydration composition and oral delivery system is provided that allows for enhanced functional ingredient delivery when ingested orally as a water based solution. The rehydration composition comprises a liposomed electrolyte composition comprised of sodium, potassium, citrate, and/or bicarbonate. The rehydration composition, which is concentrated or dried, becomes an oral rehydration solution (ORS) when mixed with water for oral consumption. The rehydration composition, may optionally contain carbohydrates, or functional ingredients, liposomed or not, such as vaccines, drugs, amino acids, mineral salts, vitamins, nutraceuticals, probiotics, prebiotics, flavors, or nutritive or non-nutritive sweeteners. These oral rehydration compositions may then be concentrated to greater than 78% solids or dried to less than 5% moisture. The composition may also be concentrated to less than 78% solids and packaged aseptically or stabilized with preservative agents.

US Patent:

20070071862, Mar 29, 2007

Filed:

Sep 29, 2005

Appl. No.:

11/241449

Inventors:

Cheryl Mitchell - Stockton CA, US
Marian Schwartz - Stockton CA, US

International Classification:

A21D 10/00

US Classification:

426549000

Abstract:

Described are uncooked batters that have been effectively pasteurized and have no gelatinized starch. These batters are characterized as having low viscosity, a water activity of greater than 0.90, the absence of an active leavening agent, and a total plate count of less than 1000 per gram. There are two methods of manufacturing these pasteurized uncooked batters. One method uses irradiated flour and sterile aqueous liquid to make a pasteurized flour slurry; the other method uses a process of treating the whole grain at temperature and time conditions such that the exterior of grain is pasteurized followed by wet milling of the whole grain in a sterile aqueous liquid such that the slurry passes through a 20 mesh screen. In both methods, the farinaceous material remains uncooked and the starch has not been gelatinized. The pasteurized aqueous flour slurries, are then added to the pasteurized remaining ingredients of the batter in a sterile environment. Refrigerated Ready-to-Bake batters can be made by the addition of gas upon dispensing the batter from a container having the batter and a compressed gas such as carbon dioxide, nitrous oxide, or nitrogen.

US Patent:

20090155428, Jun 18, 2009

Filed:

Dec 16, 2008

Appl. No.:

12/336013

Inventors:

Cheryl R. Mitchell - Stockton CA, US
Deepthi Kumar Weerasinghe - Brookfield CT, US
James B. Mitchell - Manteca CA, US

International Classification:

A23P 1/04
A23L 1/09

US Classification:

426103, 426302

Abstract:

Methods are provided for encapsulating flavor components. The methods may include the steps of providing a flavor component; mixing the flavor component with a syrup comprising carbohydrates and water to form a blend; and removing water from the blend at a temperature less than the melt temperature of the blend to form an encapsulated flavor composition. Encapsulated flavor compositions also are provided. The composition may include an amorphous glass core comprising at least one carbohydrate, water, and at least one flavor component; and a crystalline amylose skin, wherein the crystalline amylose skin surrounds the amorphous glass core.

US Patent:

54223466, Jun 6, 1995

Filed:

May 14, 1993

Appl. No.:

8/063077

Inventors:

Cheryl R. Mitchell - Stockton CA
Pat R. Mitchell - Stockton CA

Assignee:

California Natural Products - Lathrop CA

International Classification:

A61K 31715
A23B 404
A01N 6500

US Classification:

514 54

Abstract:

A process for producing a pressed juice containing an inulin polymer mixture in a stable polymorphic form having cold water solubility according to the present invention includes the steps of pressing juice from inulin containing plants, preferably of the Compositae family and more preferably from dahlia tubers, assaying the juice to determine its initial range and distribution and processing the pressed juice under selected conditions to convert the inulin polymers of the assayed juice to an inulin polymer mixture having greater than 50% of the polymers in the range of about DP 10 to DP 45, more preferably about DP 16 to DP 40, the process including hydrolyzing inulin polymers of greater than about DP 45 into the range of about DP 10 to DP 45 to enhance permeability and unique metabolic value of the mixture as well as selectively promoting Bifidus growth in the gut. An inulin juice polymer mixture formed according to the above process is administered to individuals in selected amounts for various advantageous metabolic purposes.

US Patent:

48760960, Oct 24, 1989

Filed:

Mar 29, 1988

Appl. No.:

7/174598

Inventors:

Cheryl R. Mitchell - Manteca CA
Pat R. Mitchell - Manteca CA
William A. Mitchell - Shelburne VT

Assignee:

California Natural Products - Manteca CA

International Classification:

A23L 109
A23L 105

US Classification:

426 28

Abstract:

Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows: ______________________________________ Soluble Complex Carbohydrates About 10 to 70% of solids; Maltose About 0 to 70% of solids; Glucose About 5 to 70% of solids; Ash or Minerals About 0. 1 to 0. 6% of solids; Protein and Fat About 1 to 3. 5% of solids; ______________________________________ The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.

US Patent:

48942421, Jan 16, 1990

Filed:

Mar 29, 1988

Appl. No.:

7/174832

Inventors:

Cheryl R. Mitchell - Manteca CA
Pat R. Mitchell - Manteca CA
Robert Nissenbaum - Palo Alto CA

International Classification:

A23L 110
A23L 238

US Classification:

426 29

Abstract:

The method of the invention comprises selection of whole grain rice, either white or brown rice, which is liquefied, preferably with alpha-amylase enzymes, and then treated with relatively high levels of a glucosidase enzyme and/or a beta-amylase enzyme in a saccharifying step. The total enzymatic reaction time in both the liquefaction and saccharification steps is limited to prevent development of undesirable off-flavors to yield a non-allergenic rice milk produce having surprising milk-like texture and functionality, the rice milk product being characterized by the absence of a rice-like flavor and having a preferred composition defined as follows: ______________________________________ Soluble Complex Carbohydrates 10 to 70% of solids; Maltose 0 to 70% of solids; Glucose 5 to 70% of solids; Ash or Minerals 0. 1 to 0. 6% of solids; Protein and Fat 1 to 3. 5% of solids; Fiber 0. 05 to 0.