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Небесная энциклопедия

Космические корабли и станции, автоматические КА и методы их проектирования, бортовые комплексы управления, системы и средства жизнеобеспечения, особенности технологии производства ракетно-космических систем

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Мониторинг СМИ

Мониторинг СМИ и социальных сетей. Сканирование интернета, новостных сайтов, специализированных контентных площадок на базе мессенджеров. Гибкие настройки фильтров и первоначальных источников.

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 18751. Отображено 100.
05-01-2012 дата публикации

Premix emulsion

Номер: US20120003357A1
Принадлежит: DSM IP ASSETS BV

Sterile oil-in-water emulsion containing a water phase, one or more water soluble ingredient(s) and one or more emulsifiers selected from the group of caseinates.

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12-01-2012 дата публикации

Soybean variety a1023171

Номер: US20120011608A1
Автор: James Behm
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1023171. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023171. Also provided by the invention are tissue cultures of the soybean variety A1023171 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023171 with itself or another soybean variety and plants produced by such methods.

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19-01-2012 дата публикации

Soybean variety a1024230

Номер: US20120017319A1
Автор: Roger Lussenden
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1024230. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024230. Also provided by the invention are tissue cultures of the soybean variety A1024230 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024230 with itself or another soybean variety and plants produced by such methods.

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19-01-2012 дата публикации

Soybean variety a1024231

Номер: US20120017320A1
Автор: Roger Lussenden
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1024231. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024231. Also provided by the invention are tissue cultures of the soybean variety A1024231 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024231 with itself or another soybean variety and plants produced by such methods.

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01-03-2012 дата публикации

Soybean Cultivar 9531302

Номер: US20120054899A1
Автор: Dennis L. Schultze
Принадлежит: MERTEC LLC

A soybean cultivar designated 9531302 is disclosed. The invention relates to the seeds of soybean cultivar 9531302, to the plants of soybean 9531302, to plant parts of soybean cultivar 9531302, and to methods for producing a soybean plant produced by crossing soybean cultivar 9531302 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety 9531302, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 9531302, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar 9531302 with another soybean cultivar.

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05-04-2012 дата публикации

Soybean Cultivar 2472221658

Номер: US20120084875A1
Автор: William K. Rhodes
Принадлежит: Schillinger Genetics Inc

A soybean cultivar designated 2472221658 is disclosed. The invention relates to the seeds of soybean cultivar 2472221658, to the plants of soybean 2472221658, to plant parts of soybean cultivar 2472221658, and to methods for producing a soybean plant produced by crossing soybean cultivar 2472221658 with itself or with another soybean variety. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. This invention also relates to soybean cultivars, or breeding cultivars, and plant parts derived from soybean variety 2472221658, to methods for producing other soybean cultivars, lines or plant parts derived from soybean cultivar 2472221658, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing the cultivar 2472221658 with another soybean cultivar.

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17-05-2012 дата публикации

Compositions containing sucralose and application thereof

Номер: US20120121734A1
Принадлежит: San Ei Gen FFI Inc

Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

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17-05-2012 дата публикации

Water soluble defructosylated pea extract, and use thereof as a prebiotic agent

Номер: US20120121741A1
Автор: Francois Delbaere
Принадлежит: DELBAERE Francois

The present invention relates to a water-soluble defructosylated pea extract, substantially free of proteins and peptides, as well as to an oligosaccharide composition such as that contained in said extract. It also relates to the method for preparing the same, and to the use thereof as a prebiotic agent.

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05-07-2012 дата публикации

De-fatted soy production process and value added by-products from de-fatted soy flour

Номер: US20120171740A1
Принадлежит: Individual

An improved process for producing de-fatted soy utilizing a de-fatted soy flour and for producing value added by-products from de-fatted soy flour wherein soybeans are de-hulled and the de-hulled stream ground to a flour consistency. The ground soy flour is mixed with water and other additives to produce a vitamin and mineral enriched stream that is then filtered to various value added by-products. In a preferred embodiment the vitamin and mineral enriched stream is filtered through a 0.1-1.0 micron membrane to produce a de-fatted soy product stream and a fatted soy product stream. The fatted soy product stream can be dried to produce dry, less than 12% water by weight, product B for use in cosmetics and pharmaceutical products. The de-fatted soy product can be filtered through reverse osmosis (RO) filtration unit to obtain a vitamin and mineral enriched product stream that can be dried to powder form and used as a food supplement additive I. If desired the full fatted soy flour or the de-fatted soy product stream can be combined with whole stillage from an ethanol process and used in producing various other value added products.

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13-09-2012 дата публикации

Method for preparing soybean paste

Номер: US20120231118A1
Принадлежит: CJ CHEILJEDANG CORP

Disclosed is a method for preparing a soybean paste including: flaking or crushing raw soybeans, immersing the resulting flaked or crushed soybeans in water, followed by cooking and cooling, homogeneously mixing the soybeans with koji bacteria and a bean or grain powder, followed by fermenting and drying, and mixing the meju with table salt and distilled water and aging the resulting mixture. In accordance with the method, the soybeans are flaked or crushed to advantageously reduce hydrating and cooking periods of soybeans, form cracks on the soybean surfaces and increase surface areas, and allow beneficial microorganisms to easily use nutrients contained in soybeans, thus increase enzyme production, considerably reduce fermentation period of meju and aging period of soybean paste, obtain manufacturing soybean pastes with superior quality and improve production efficiency.

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08-11-2012 дата публикации

Amphiphilic sterol/fat-based particles

Номер: US20120282368A1
Принадлежит: BRANDEIS UNIVERSITY

The present invention relates to amphiphilic sterol- and fat-based particles, which can be dispersed in liquid foods and beverages such as milk. The compositions provided, when consumed, reduce low-density lipoprotein (LDL) and total plasma cholesterol (TC) levels.

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17-01-2013 дата публикации

Soybean variety a1023512

Номер: US20130019329A1
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1023512. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1023512. Also provided by the invention are tissue cultures of the soybean variety A1023512 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1023512 with itself or another soybean variety and plants produced by such methods.

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17-01-2013 дата публикации

Soybean variety a1024188

Номер: US20130019331A1
Автор: Heinrich S. Wohleser
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1024188. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1024188. Also provided by the invention are tissue cultures of the soybean variety A1024188 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1024188 with itself or another soybean variety and plants produced by such methods.

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24-01-2013 дата публикации

Soybean variety a1025937

Номер: US20130024969A1
Автор: Heinrich S. Wohleser
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1025937. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1025937. Also provided by the invention are tissue cultures of the soybean variety A1025937 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1025937 with itself or another soybean variety and plants produced by such methods.

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24-01-2013 дата публикации

Soybean variety a1025947

Номер: US20130024970A1
Автор: Heinrich S. Wohleser
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1025947. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1025947. Also provided by the invention are tissue cultures of the soybean variety A1025947 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1025947 with itself or another soybean variety and plants produced by such methods.

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31-01-2013 дата публикации

Soybean variety a1026091

Номер: US20130031653A1
Автор: Roger Lussenden
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026091. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026091. Also provided by the invention are tissue cultures of the soybean variety A1026091 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026091 with itself or another soybean variety and plants produced by such methods.

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31-01-2013 дата публикации

Soybean variety d2011910

Номер: US20130031662A1
Автор: Thomas L. Floyd
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated D2011910. Provided by the invention are the seeds, plants and derivatives of the soybean variety D2011910. Also provided by the invention are tissue cultures of the soybean variety D2011910 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D2011910 with itself or another soybean variety and plants produced by such methods.

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07-02-2013 дата публикации

Soybean variety a1026436

Номер: US20130036514A1
Автор: Floyd Hancock
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026436. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026436. Also provided by the invention are tissue cultures of the soybean variety A1026436 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026436 with itself or another soybean variety and plants produced by such methods.

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14-02-2013 дата публикации

Soybean variety a1026577

Номер: US20130042353A1
Автор: Jesse Gilsinger
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026577. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026577. Also provided by the invention are tissue cultures of the soybean variety A1026577 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026577 with itself or another soybean variety and plants produced by such methods.

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14-02-2013 дата публикации

Soybean variety a1026631

Номер: US20130042360A1
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026631. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026631. Also provided by the invention are tissue cultures of the soybean variety A1026631 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026631 with itself or another soybean variety and plants produced by such methods.

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14-02-2013 дата публикации

Soybean variety d2011901

Номер: US20130042364A1
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated D2011901. Provided by the invention are the seeds, plants and derivatives of the soybean variety D2011901. Also provided by the invention are tissue cultures of the soybean variety D2011901 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D2011901 with itself or another soybean variety and plants produced by such methods.

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21-02-2013 дата публикации

Soybean variety d2011903

Номер: US20130047278A1
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated D2011903. Provided by the invention are the seeds, plants and derivatives of the soybean variety D2011903. Also provided by the invention are tissue cultures of the soybean variety D2011903 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety D2011903 with itself or another soybean variety and plants produced by such methods.

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28-02-2013 дата публикации

Soybean variety a1026857

Номер: US20130055447A1
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1026857. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1026857. Also provided by the invention are tissue cultures of the soybean variety A1026857 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1026857 with itself or another soybean variety and plants produced by such methods.

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14-03-2013 дата публикации

Equol-containing extract, method for production thereof, method for extraction of equol, and equol-containing food

Номер: US20130066085A1
Принадлежит: Otsuka Pharmaceutical Co Ltd

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

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14-03-2013 дата публикации

Soybean cultivar 94l41

Номер: US20130067612A1
Автор: Justin T. Mason
Принадлежит: MS Technologies LLC

A soybean cultivar designated 94L41 is disclosed. The invention relates to the seeds of soybean cultivar 94L41, to the plants of soybean cultivar 94L41, to the plant parts of soybean cultivar 94L41, and to methods for producing progeny of soybean cultivar 94L41. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar 94L41. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar 94L41, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar 94L41 with another soybean cultivar.

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21-03-2013 дата публикации

Soybean cultivar s100289

Номер: US20130074207A1
Автор: Justin T. Mason
Принадлежит: MS Technologies LLC

A soybean cultivar designated S100289 is disclosed. The invention relates to the seeds of soybean cultivar S100289, to the plants of soybean cultivar S100289, to the plant parts of soybean cultivar S100289, and to methods for producing progeny of soybean cultivar S100289. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S100289. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100289, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S100289 with another soybean cultivar.

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02-05-2013 дата публикации

Soybean cultivar s090089

Номер: US20130111624A1
Автор: Justin T. Mason
Принадлежит: MS Technologies LLC

A soybean cultivar designated S090089 is disclosed. The invention relates to the seeds of soybean cultivar S090089, to the plants of soybean cultivar S090089, to the plant parts of soybean cultivar S090089, and to methods for producing progeny of soybean cultivar S090089. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S090089. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S090089, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S090089 with another soybean cultivar.

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16-05-2013 дата публикации

Utilization of non-nutritive adsorbents to sequester mycotoxins during extraction of protein or other value added components from mycotoxin contaminated cereal or seed oil meal

Номер: US20130122143A1

A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.

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01-08-2013 дата публикации

Chickpea preparation and uses thereof

Номер: US20130196028A1
Принадлежит: Clearfarma Ind Ltd

A chickpea soluble fraction enriched with nutritional components and a method of producing same are provided. The method producing a chickpea preparation enriched with nutritional components includes mechanically disrupting chickpea seeds to produce a chickpea suspension and enzymatically treating said chickpea suspension with one or more of: a protease, an amylase and a phytase. The method for includes isolating a soluble fraction from said chickpea suspension thereby producing the chickpea preparation enriched with nutritional components.

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22-08-2013 дата публикации

Soy protein products having altered characteristics

Номер: US20130216686A1
Принадлежит: Individual

Soy protein products obtained from high oleic soybeans, wherein such products, have improved whiteness, reduced viscosity and reduced gel-strength, are described. Use of such products in food, beverage and animal feed are also disclosed.

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26-09-2013 дата публикации

Use of glycosidase in preparation of a milk product

Номер: US20130251848A1
Принадлежит: Chr Hansen AS

A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.

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05-12-2013 дата публикации

Soybean variety a1036023

Номер: US20130326654A1
Автор: Maqsood Rehman
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1036023. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1036023. Also provided by the invention are tissue cultures of the soybean variety A1036023 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1036023 with itself or another soybean variety and plants produced by such methods.

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05-12-2013 дата публикации

Soybean variety a1037446

Номер: US20130326665A1
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1037446. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1037446. Also provided by the invention are tissue cultures of the soybean variety A1037446 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1037446 with itself or another soybean variety and plants produced by such methods.

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05-12-2013 дата публикации

Soybean variety s110149

Номер: US20130326684A1
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated S110149. Provided by the invention are the seeds, plants and derivatives of the soybean variety S110149. Also provided by the invention are tissue cultures of the soybean variety S110149 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety S110149 with itself or another soybean variety and plants produced by such methods.

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05-12-2013 дата публикации

Soybean variety a1035315

Номер: US20130326698A1
Автор: Heinrich S. Wohleser
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1035315. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1035315. Also provided by the invention are tissue cultures of the soybean variety A1035315 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1035315 with itself or another soybean variety and plants produced by such methods.

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05-12-2013 дата публикации

Soybean variety a1035365

Номер: US20130326701A1
Автор: Jennifer L. Yates
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated A1035365. Provided by the invention are the seeds, plants and derivatives of the soybean variety A1035365. Also provided by the invention are tissue cultures of the soybean variety A1035365 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety A1035365 with itself or another soybean variety and plants produced by such methods.

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26-12-2013 дата публикации

Method for fractionating jatropha seeds

Номер: US20130345456A1
Принадлежит: GEA MECHANICAL EQUIPMENT GMBH

A method for the solvent-free fractionation of jatropha seeds having a phorbol ester content and at least one fraction.

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23-01-2014 дата публикации

Soybean cultivar s100168

Номер: US20140026235A1
Автор: Justin T. Mason
Принадлежит: Individual

A soybean cultivar designated S100168 is disclosed. The invention relates to the seeds of soybean cultivar S100168, to the plants of soybean cultivar S100168, to the plant parts of soybean cultivar S100168, and to methods for producing progeny of soybean cultivar S100168. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S100168. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S100168, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S100168 with another soybean cultivar.

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30-01-2014 дата публикации

Soybean cultivar s110127

Номер: US20140033349A1
Автор: Justin T. Mason
Принадлежит: Individual

A soybean cultivar designated S110127 is disclosed. The invention relates to the seeds of soybean cultivar S110127, to the plants of soybean cultivar S110127, to the plant parts of soybean cultivar S110127, and to methods for producing progeny of soybean cultivar S110127. The invention also relates to methods for producing a soybean plant containing in its genetic material one or more transgenes and to the transgenic soybean plants and plant parts produced by those methods. The invention also relates to soybean cultivars or breeding cultivars, and plant parts derived from soybean cultivar S110127. The invention also relates to methods for producing other soybean cultivars, lines, or plant parts derived from soybean cultivar S110127, and to the soybean plants, varieties, and their parts derived from use of those methods. The invention further relates to hybrid soybean seeds, plants, and plant parts produced by crossing cultivar S110127 with another soybean cultivar.

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27-03-2014 дата публикации

Methods and compositions for increasing plant disease resistance and yield

Номер: US20140090103A1
Принадлежит: MONSANTO TECHNOLOGY LLC

The present invention discloses novel plant homologs of the Arabidopsis peptide atPEP1. atPEP peptides in Arabidopsis are involved in the amplification of defense pathways involved in innate immunity against microbial pathogens. Homologs to atPEP1 identified in soy, corn, rice, wheat, and canola sequence databases are potential sources for transgenes to enhance crop yield through resistance to biotic and/or abiotic stresses. Chimeric genes comprising sequences from mature and precursor plant defense response polypeptides from a given species, and from different species, as well as the encoded polypeptide sequences, are also described.

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06-01-2022 дата публикации

SOLVENT BASED DE-OILING FOR PLANT BASED PROTEIN EXTRACTION

Номер: US20220000142A1
Принадлежит:

A method provides for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate, including decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material. The method includes creating a flour from the source material having the cortex removed therefrom, removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a solvent and extracting a de-oiled flour from the solvent mixture, including oil and sugars extracted from the flour. The solvent may include supercritical CO2, subcritical CO2, ethanol, or a combination thereof. The method includes drying the de-oiled flour using at least one dryer and extracting a protein concentrate from the de-oiled flour. 1. A method for removing oil content from a source material and extracting protein from the source material prior to generating a protein concentrate , the method comprising:decorticating the source material, the source material having a protein and an oil content therein, the decorticating to remove a cortex from the source material;creating a flour from the source material having the cortex removed therefrom;removing at least a portion of the oil content from the flour by generating a solvent mixture by mixing the flour with a first solvent including supercritical carbon dioxide;extracting a de-oiled flour from the solvent mixture, including extracting at least a portion of the first solvent from the solvent mixture, the portion of the first solvent extracted from the solvent mixture including oil and sugars extracted from the flour;drying the de-oiled flour using at least one dryer; andextracting a protein concentrate from the de-oiled flour.2. The method of claim 1 , wherein the removing the at least a portion of the oil content further comprises:mixing the flour with a second solvent ...

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03-01-2019 дата публикации

Processed Leguminous Materials

Номер: US20190000120A1
Принадлежит:

Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials. 1. A deflavored pea composition comprising:protein, but no more than about 60 weight percent protein; andabout 10 to about 150 ppm of bound saponins associated with compounds having a molecular weight of about 25 kDa or greater; andwherein the deflavored pea composition has substantially no pea flavor or bitter tastes.2. The deflavored pea composition of claim 1 , wherein the protein content is in an amount of about 25 percent to about 40 percent by weight of the deflavored pea composition.3. The deflavored pea composition of claim 1 , further including about 10 to about 1500 ppm of total saponins including the bound saponins and free saponins.4. The deflavored pea composition of claim 1 , wherein the bound saponins are associated with compounds having a molecular weight between about 25 kDa and about 50 kDa.5. The deflavored pea composition of claim 1 , wherein the bound saponins are reduced by about 50 percent to about 95 percent as compared to an unprocessed pea composition.6. The deflavored pea composition of claim 1 , wherein the deflavored pea composition is made by a process that includes steam cooking a raw pea slurry to form a cooked pea slurry and then drying the cooked pea slurry to form the deflavored pea composition.7. The deflavored pea composition of claim 6 , wherein the step of steam cooking is at one or more of a temperature of about 150° F. to about 300° F. a time of about 30 seconds to about 10 minutes claim 6 , a pressure of about 5 psi to about 25 ...

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04-01-2018 дата публикации

Method and Compositions for Reducing Immunorecognition of Dietary Protein

Номер: US20180000102A1
Принадлежит: Hill's Pet Nutrition, Inc.

The present disclosure is directed to a method for reducing immunoreactivity of a food including (a) incubating a food that contains at least one protein with a cross-linking enzyme to form a food that includes at least one cross-linked protein; and (b) fermenting the food including the at least one cross-linked protein with a microorganism to form a modified food including a hydrolysate of the at least one cross-linked protein, wherein (a) is performed before (b) and wherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food including at least one protein. Modified foods obtained from the present method are also provided. 1. A method for reducing immunoreactivity of a food comprising:(a) incubating a food comprising at least one protein with a cross-linking enzyme to form a food comprising at least one cross-linked protein; and(b) fermenting the food comprising the at least one cross-linked protein with a microorganism to form a modified food comprising a hydrolysate of the at least one cross-linked protein,wherein is performed before (b) andwherein a level of immunoreactivity of the modified food is less than a level of immunoreactivity of an unmodified food comprising the at least one protein.2. The method of claim 1 , wherein the method further comprises determining the level of immunoreactivity of the modified food.3. The method of claim 1 , wherein the level of immunoreactivity of the modified food is less than a level of immunoreactivity of a food simultaneously fermented with a microorganism and incubated with a cross-linking enzyme.4. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a polyclonal antibody.5. The method of claim 2 , wherein determining the level of immunoreactivity of the modified food comprises:determining the level of immunoreactivity using a monoclonal antibody.6. The method of ...

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05-01-2017 дата публикации

Method for Preparing Gochujang and Gochujang Prepared by Preparation Method

Номер: US20170000171A1
Принадлежит:

The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste. 1. A method for preparing hot pepper paste , which comprises:a cooking step for hydrating wheat flour raw material and cooking it;{'i': 'Aspergillus oryzae', 'a jaekuk step for preparing wheat flour koji by inoculating and cultivating CJ KY (KCCM11302P) on the cooked wheat flour;'}a first aging step for adding a table salt or salt water to the wheat flour koji and aging the first mixture made by mixing the wheat flour koji with at least one selected from the group consisting of cooked wheat flour, cooked polished rice, cooked soybean, meju and doenjang; anda second aging step for adding the dried red pepper flour to the first aged mixture, and for sterilizing and aging the second mixture made by mixing the first mixture obtained from the first aging step with at least one selected from the group consisting of starch sugar, soy sauce, salt, processed goods of spices, taste and flavor enhancer, cereal product, soy product, meju and doenjang.2. The method for preparing the hot pepper paste according to claim 1 , wherein the water content of the cooked wheat flour is 30 to 38 wt % in the cooking step.3Aspergillus oryzae. The method for preparing the hot pepper paste according to claim 1 , which comprises making the wheat koji by adding 0.05 to 0.3 wt % of CJ KY (KCCM11302P) claim 1 , based on the total weight of the raw materials claim 1 , and 0.1 to 1.5 wt % of an extender claim 1 , and then by fermenting it at 30 to 40° C. ...

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07-01-2021 дата публикации

VERTICAL PLUG-FLOW PROCESS FOR BIO-CONVERSION EMPLOYING MICROORGANISMS

Номер: US20210000137A1
Принадлежит: Hamlet Protein A/S

The invention relates to a method for producing a solid transformation product of a substrate comprising the following steps: • preparing a substrate of biomass comprising carbohydrates and proteinaceous matter that originates from soya bean, rape seed, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from fava beans, peas, sunflower seeds, lupine, cereals, and/or grasses, • mixing said substrate with a live microorganism or a combination of live microorganisms, which live microorganism or mixture of live microorganisms is not live yeast, and adding water in an amount which provides an initial incubation mixture having a water content from 30 to 70% by weight, and a ratio of wet bulk density to dry bulk density from 0.60 to 1.45 in the resulting mixture; • incubating said initial incubation mixture for 1-240 hours at a temperature of 15-70° C.; and thereafter recovering wet solid transformation product from the incubation mixture; further comprising that the incubating step is performed as a continuous plug-flow process in a vertical, non-agitated incubation tank with inlet means for said mixture and additives and outlet means for said solid transformation product. 134-. (canceled)35. A method for producing a solid transformation product of a biomass substrate , wherein the solid transformation product is a product of the transformation of one or more of proteinaceous matter and carbohydrates originating from a biomass substrate , comprising:(a) preparing a substrate of a biomass comprising carbohydrates and proteinaceous matter that originate from soya bean seed, rape seed, or mixtures thereof, wherein at least 20% by weight of said biomass comprises carbohydrates and proteinaceous matter originating from soya bean seeds, rape seeds, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from one or more of seeds of fava beans, seeds of peas, sunflower ...

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04-01-2018 дата публикации

FOOD AND/OR NUTRACEUTICAL PRODUCT OF THE SPONGE CAKE TYPE AND METHOD FOR OBTAINING SAME FROM FOOD

Номер: US20180000149A1
Принадлежит:

Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar. 110-. (canceled)11. A method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type comprising at least:(a) Transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material,(b) Addition of a structure molecule at an inactive state to said ground material to obtain a mixture,(c) Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into said mixture,(d) Mechanical expansion n obtained by reducing the pressure of the mixture obtained in step (c), wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar,(e) Activation of the structure molecule, without cooking the mixture,{'sup': '3', 'wherein the structure molecule activation is a thermal activation configured to obtain a core temperature of said mixture of between 60° C. and 150° C., the activated structure molecule thereby providing a structured network within said mixture set in shape, definitively or temporarily, which results in a product having a density less than 0.4 g/cm.'}12. The method for texturing food and/or ...

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14-01-2021 дата публикации

METHOD FOR MANUFACTURING SOYBEAN PASTE FOOD OR GEL FOOD

Номер: US20210007378A1
Принадлежит: FUJI OIL HOLDINGS INC.

The purpose of the present invention is to provide a method for manufacturing a soybean paste food or gel food that has a good taste and favorable smooth texture. It was found that a soybean paste food or gel food that has a good taste and favorable smooth texture can be obtained by statically heating a liquid food comprising a dietary fiber-containing soybean emulsion composition, said dietary fiber-containing soybean emulsion composition having a dietary fiber content of 2.5 wt % or more, a protein content of 25 wt % or more in terms of dry matter, a lipid content (the content of an extract with a chloroform/methanol mixture solvent) of 25 wt % or more in terms of dry matter, an average particle diameter of 10-100 μm, a moisture content of 70-90 wt %, and a viscosity of 3000 mPa·s or lower. 1. A method for producing a soybean paste-like food or soybean gel-like food , comprising subjecting statically heating treatment to a soybean emulsion composition containing dietary fiber having 2.5% by weight or more of dietary fiber content , 25% by weight or more of protein content on a dry matter basis , 25% by weight or more of fat content (referred to as a chloroform/methanol mixed solvent extract) on a dry matter basis , 10 to 100 μm of average particle diameter , 70% by weight to 90% by weight of water content , and 3000 mPa·s or less of viscosity.2. The method for producing a soybean paste-like food or soybean gel-like food according to claim 1 , wherein the soybean emulsion composition containing dietary fiber has 10 to 30 μm of average particle diameter and 1000 mPa·s or less of viscosity.3. The method for producing a soybean paste-like food or soybean gel-like food according to claim 1 , wherein the fat content of the soybean emulsion composition containing dietary fiber is 100% by weight or more relative to the protein content.4. The method for producing a soybean paste-like food or soybean gel-like food according to claim 2 , wherein the fat content of the ...

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10-01-2019 дата публикации

SOY SAUCE-LIKE LIQUID SEASONING AND METHOD FOR PRODUCING SAME

Номер: US20190008194A1
Принадлежит: KIKKOMAN CORPORATION

Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms. 1. A soy sauce-like liquid seasoning having a salt concentration of less than 4% (w/v) , and comprising 20 ppm (w/v) or more of isoamyl alcohol , 6 ppm (w/v) or more of 2-phenylethanol , 9 ppm (w/v) or more of isobutyl alcohol , and 10 ppm (w/v) or more of HEMF with respect to a total nitrogen concentration of 1.0% (w/v).2. The soy sauce-like liquid seasoning according to claim 1 , which contains 50 ppm (w/v) or less of sodium ions.3. A method for producing the soy sauce-like liquid seasoning of claim 1 , the method comprising the steps of:1. inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, and adding water or saline to heat and hydrolyze a moromi having a salt concentration of less than 4% (w/v);2. pasteurizing the moromi obtained in the step 1; and3. inoculating the pasteurized moromi obtained in the step 2 with yeast, and fermenting the moromi with the yeast in a container adapted to reduce entry of harmful microorganisms.4. A method for producing the soy sauce-like liquid seasoning of claim 2 , the method comprising the steps of:1. inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, and adding water or saline to heat and hydrolyze a moromi having a salt concentration of less than ...

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27-01-2022 дата публикации

PLANT PROTEIN-CONTAINING LIQUID COMPOSITION AND METHOD FOR PRODUCING THE SAME

Номер: US20220022495A1
Автор: Ohike Masaki
Принадлежит: MIZKAN HOLDINGS CO., LTD.

A plant protein-containing liquid composition that is not aggregated and/or solidified by an acid and that is satisfactory in terms of a feeling on the tongue, a feeling of food or drink going down the throat, and a flavor, even if such composition contains a plant protein at high concentration is provided. The plant protein-containing liquid composition has the protein content in the liquid composition of 6% to 17% by mass, the mass ratio of the protein content to the lipid content of 10:0.7 to 10:5.5, the Brix value of 10% or higher, and the dietary fiber content in the liquid composition of 3% by mass or lower. The viscosity of the plant protein-containing liquid composition measured with a B type viscometer is at least one of 4,600 mPa·s or lower at 20° C., 5,000 mPa·s or lower at 5° C., and 3,400 mPa·s or lower at 50° C. 1. A plant protein-containing liquid composition comprising bean-derived proteins and lipids that satisfies the requirements (a) to (e) below:(a) a protein content in the plant protein-containing liquid composition is 6% to 17% by mass;(b) a mass ratio of the protein content to a lipid content is 10:0.7 to 10:5.5;(c) a Brix value is 10% or higher;(d) a dietary fiber content in the plant protein-containing liquid composition is 3% by mass or lower; and(e) a viscosity measured with a B type viscometer satisfies at least one of the requirements (e1) to (e3) below:(e1) the viscosity at 20° C. is 4,600 mPa·s or lower;(e2) the viscosity at 5° C. is 5,000 mPa·s or lower; and(e3) the viscosity at 50° C. is 3,400 mPa·s or lower.2. The plant protein-containing liquid composition according to claim 1 , wherein a 50% cumulative particle diameter (D50) is 20 μm or smaller.3. The plant protein-containing liquid composition according to claim 1 , wherein the plant protein-containing liquid composition contains liquid milk made from beans subjected to at least one of enzyme treatment and homogenization treatment.4. The plant protein-containing liquid ...

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09-01-2020 дата публикации

NUTRITIONAL COMPOSITION

Номер: US20200008452A1
Принадлежит:

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors. 1. Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factor.2. Use of a lentil product according to wherein the lentil product is selected from the group consisting of a yellow lentil product claim 1 , a red lentil product claim 1 , and a combination of the foregoing.3. Use of a lentil product according to wherein the one or more anti-nutritional factor is phytic acid.4. Use of a lentil product according to wherein the phytic acid is selected from the group consisting of myo-inositol phosphate (InsP) claim 3 , myo-inositol bisphosphate (InsP2) claim 3 , myo-inositol triphosphate (InsP3) claim 3 , myo-inositol tetrakisphosphate (InsP4) claim 3 , myo-inositol pentakisphosphate (InsP5) or myo-inositol hexakisphosphate (InsP6) and combinations thereof.5. Use of a lentil product according to wherein the non-haem iron is in the form of a physiologically acceptable iron chelate.6. Use of a lentil product according to wherein the composition comprising one or more anti-nutritional factor is a composition comprising wholegrain.7. Use of a lentil product according to wherein the wholegrain is selected from the group consisting of whole grain maize claim 6 , wheat claim 6 , rice claim 6 , oat claim 6 , corn claim 6 , barley claim 6 , rye claim 6 , semolina claim 6 , and a combination of any of the foregoing.8. Use of a lentil product according to wherein the non-haem iron is selected from the group consisting of ferrous sulfate claim 1 , ferrous bisglycinate claim 1 , ferrous fumarate and a combination thereof.9. Use of a lentil product according to wherein the lentil product is in the form of dehulled whole lentils claim 1 , dehulled crushed lentils claim 1 , dehulled lentil flour (ground dehulled lentils) claim 1 , and combinations thereof.10. A composition ...

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03-02-2022 дата публикации

PREPARED FOODS HAVING HIGH EFFICACY OMEGA-6/OMEGA-3 BALANCED POLYUNSATURATED FATTY ACIDS

Номер: US20220030897A1
Принадлежит: Omega Foods, LLC

A composition and method for supplementing food, nutrition, and diet systems with omega-6 to omega-3 balanced oils comprising a synergistic blend of at least two oils. The composition further comprises a synergistic blend of long-chain omega-3 fatty acids as a means to further increase the nutritional value. The composition provides an effective increase in therapeutic and pharmacological properties in nutrition, and retards the rate of oxidation thereof. 118-. (canceled)19. An oral composition comprising a combination of fatty acids , the combination of fatty acids in the oral composition comprising:(a) omega-3 fatty acids comprising alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA);(b) omega-6 fatty acids comprising linoleic acid;(c) omega-9 fatty acids comprising oleic acid;wherein the oral composition comprises at least 50 mg per serving of EPA, DHA, or a combination of EPA and DHA;and wherein the combination of fatty acids comprises weight ratios of: (i) omega-6 fatty acids to omega-3 fatty acids of from about 1:1 to about 3:1; and (ii) ALA to the combined amount of EPA and DHA of from about 0.01:1 to about 5:1.20. The oral composition according to claim 19 , wherein the weight ratio of omega-9 fatty acids to omega-3 fatty acids is between about 1:1 to about 4:1.21. The oral composition according to claim 19 , wherein the oral composition comprises at least 130 mg per serving of EPA claim 19 , DHA claim 19 , or a combination of EPA and DHA.22. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of EPA.23. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of DHA.24. The oral composition according to claim 21 , wherein the oral composition comprises at least 130 mg per serving of a combination of EPA and DHA.25. The oral composition according to claim 19 , further comprising a natural flavor.26. The oral ...

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03-02-2022 дата публикации

Vegan fermented soft cheese

Номер: US20220030899A1
Принадлежит: SAVENCIA SA

The present invention relates to a food product composed of vegetable ingredients having visual, textural and flavour properties of a soft fermented cheese.

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03-02-2022 дата публикации

MYCELIATED VEGETABLE PROTEIN AND FOOD COMPOSITIONS COMPRISING SAME

Номер: US20220030911A1
Принадлежит: MycoTechnology, Inc.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated. 132-. (canceled)33. A method to produce a food composition , comprising the steps of:(a) providing a myceliated high-protein food product, comprising the steps of either:{'i': Lentinula edodes, Agaricus', 'Pleurotus', 'Boletus', 'Laetiporus, '(i) providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 60 (w/w) protein on a dry weight basis, wherein the media comprises at least 50 g/L protein and wherein the high protein material is from a plant source comprising soy; inoculating the medium with a fungal culture wherein the fungal culture comprises spp., spp., spp., or spp, and culturing the medium to produce a myceliated high-protein food product, wherein the myceliated high-protein food product has reduced bitterness flavor and reduced beany aromas compared to the high-protein material that is not myceliated;'}or,{'i': Lentinula edodes, Agaricus blazeii, Pleurotus', 'Boletus', 'Laetiporus, '(ii) providing a myceliated high-protein food product, wherein the myceliated high-protein food product is at least 60% (w/w) protein on a dry weight basis, wherein the myceliated high protein food product is ...

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03-02-2022 дата публикации

Breakdown Product of Thallus of Plant of Subfamily Lemnoideae

Номер: US20220030922A1
Автор: Hata Souichirou
Принадлежит: AJINOMOTO CO., INC.

Provided herein is composition containing a destroyed frond of a Lemnoideae plant with a suppressed off-flavor, and a method for suppressing an off-flavor of a destroyed frond of a Lemnoideae plant. A composition containing a destroyed frond of a Lemnoideae plant and also containing an organic acid salt, an inorganic salt, a sweetener, and/or an acidulant; and a method for suppressing an off-flavor, including blending an organic acid salt, an inorganic salt, a sweetener, and/or an acidulant with a destroyed frond of a Lemnoideae plant, are provided herein. 1. A composition comprising a destroyed frond of a Lemnoideae plant and an additive selected from the group consisting of an organic acid salt , an inorganic salt , a sweetener , an acidulant , and combinations thereof.2. The composition according to claim 1 , wherein said additive is an organic acid salt or an inorganic salt.3. A method for suppressing an off-flavor claim 1 , comprising blending an additive selected from the group consisting of an organic acid salt claim 1 , an inorganic salt claim 1 , a sweetener and an acidulant with a destroyed frond of a Lemnoideae plant.4. The method according to claim 3 , wherein said additive is an organic acid salt or an inorganic salt. This application is a Continuation of, and claims priority under 35 U.S.C. § 120 to, International Application No. PCT/JP2020/014446, filed Mar. 30, 2020, and claims priority therethrough under 35 U.S.C. § 119 to Japanese Patent Application No. 2019-080898, filed Apr. 22, 2019, the entireties of which are incorporated by reference herein.The present invention relates to a destroyed frond of a Lemnoideae plant with a suppressed off-flavor, and a method for suppressing an off-flavor of a destroyed frond of a Lemnoideae plant., which is one type of Lemnoideae plant, is high in protein, has good amino acid balance, is absorbed well, and is allergen-free. Therefore, its use as a food product that can be easily taken to supplement nutrition in ...

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19-01-2017 дата публикации

FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF

Номер: US20170013855A1
Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

The present invention relates to a food comprising soybean powder and an edible fat or oil. More specifically, the present invention relates to a food in which the edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil. In particular, the present invention relates to a food which is reduced in beany flavor, grassy flavor, astringency, oily feeling (oiliness), oily odor, and the like, which has a good flavor, and which is improved in feel-on-the-tongue, mouthfeel, milkiness, melt-in-the-mouth, smoothness, and richness, and to a method for producing the food. Moreover, the present invention relates to a method for improving a flavor originated from soybean powder in a food comprising the soybean powder and an edible fat or oil. 1. A food comprising:soybean powder; andan edible fat or oil, whereinthe edible fat or oil contains a triglyceride with a medium-chain fatty acid(s) at a ratio of 50% by mass or higher relative to the mass of the edible fat or oil.2. The food according to claim 1 , whereinthe triglyceride with the medium-chain fatty acid(s) is a triglyceride consisting of the medium-chain fatty acid(s).3. The food according to claim 1 , whereinthe medium-chain fatty acid(s) has(have) 6 to 12 carbon atoms.4. The food according to claim 1 , which does not comprise at least one of allergenic materials originated from egg claim 1 , milk claim 1 , wheat claim 1 , buckwheat claim 1 , peanut claim 1 , shrimp/prawn/lobster claim 1 , or crab.5. The food according to claim 1 , whereinthe food is a gelatinous food,the content of the soybean powder is 4 to 13% by mass relative to the total mass of the food, andthe content of the edible fat or oil is 3 to 40% by mass relative to the total mass of the food.6. The food according to claim 1 , whereinthe food is a liquid food,the content of the soybean powder is 3 to 30% by mass relative to the total mass of the food, andthe ...

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19-01-2017 дата публикации

PROCESS FOR THE MANUFACTURE OF A PRODUCT FROM A PLANT MATERIAL

Номер: US20170013859A1
Принадлежит: KOBENHAVNS UNIVERSITET

A process for the manufacture of a product from a plant material comprising the steps of providing a disrupted plant material comprising <10% (w/w) starch and <10% (w/w) oil/lipids; adjusting the pH of the disrupted plant material to a value of pH 3.5 or below to provide an acidic suspension; heating the acidic suspension to a temperature in the range of about 50° C. to about 80° C.; isolating the product from the heated, acidic suspension. The product may be a protein product or a non-protein product. In particular, the process of the invention provides a protein product with reduced contents of non-protein components of negative nutritional value. 1. A process for the manufacture of a phytate depleted product from a plant material comprising the steps of:providing a plant material comprising ≧10% (w/w) starch and <10% (w/w) oil/lipids;disrupting the plant material;lowering the content of starch in the plant material to <10% (w/w) to provide a starch depleted plant material;suspending the disrupted, starch depleted plant material in acid at value of pH 3.0 or below preheated to an increased temperature in the range of 60° C. to 80° C. to provide a heated, acidic suspension;isolating the phytate depleted product from the heated, acidic suspension.2. The process for the manufacture of a phytate depleted product according to claim 1 , wherein the pH is in the range of 1.0 to 2.5.3. The process for the manufacture of a phytate depleted product according to claim 1 , wherein the pH is adjusted with an acid capable of serving as a chelating agent.4. The process for the manufacture of a phytate depleted product according to claim 1 , wherein the acid comprises and acid selected from the group consisting of citric acid claim 1 , oxalic acid claim 1 , lactic acid claim 1 , malic acid claim 1 , maleonic acid claim 1 , tartaric acid claim 1 , succinic acid or a combination thereof.5. The process for the manufacture of a phytate depleted product according to claim 1 , wherein ...

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18-01-2018 дата публикации

ENZYMATIC TREATMENT OF PEANUTS

Номер: US20180014562A1
Автор: YU Jianmei
Принадлежит:

The present application relates generally to the treatment of peanuts, red skin peanuts and/or peanut skins with an enzyme, in particular an endopeptidase enzyme such as a subtilisin, for example, alcalase, optionally in combination with an enzyme having exopeptidase activity, or in combination with ultrasonic treatment. The peanuts, red skin peanuts and/or peanut skins being treated can be raw, wet or dry blanched, roasted, or blanched and roasted. 128-. (canceled)29. A method for reducing the allergenic protein content of raw peanuts or red skin peanuts comprising contacting the raw peanuts or red skin peanuts with a hypoallergenically-effective amount of at least one subtilisin-type enzyme and/or at least one exopeptidase.30. The method of claim 29 , wherein the subtilisin-type enzyme is alcalase.31. The method of claim 29 , wherein the raw peanuts or red skin peanuts are contacted with a hypoallergenically-effective amount of at least one subtilisin-type enzyme and at least one exopeptidase.32. The method of claim 31 , wherein the exopeptidase is papain or flavourzyme.33. The method of claim 31 , wherein the method reduces the allergenic protein content of raw peanuts.34. The method of claim 29 , further comprising subjecting the raw peanuts or red skin peanuts to wet or dry blanching claim 29 , before or after the raw peanuts or red skin peanuts are contacted with the at least one subtilisin-type enzyme and/or at least one exopeptidase.35. The method of claim 31 , further comprising subjecting the raw peanuts or red skin peanuts to wet or dry blanching claim 31 , before or after the raw peanuts or red skin peanuts are contacted with the at least one subtilisin-type enzyme and at least one exopeptidase.36. The method of claim 35 , wherein the method reduces the allergenic protein content of raw peanuts.37. The method of claim 29 , further comprising subjecting the raw peanuts or red skin peanuts to an ultrasonic treatment claim 29 , at any stage before the ...

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15-01-2015 дата публикации

Nutritionally balanced food or beverage product

Номер: US20150017309A1

A pre-packaged food or beverage product is provided in which each complete serving of the product includes at least two macronutrients selected from protein, fat, or carbohydrates wherein each selected macronutrient is in an amount which provides the same relative proportion of the NRV as the selected other macronutrient, but wherein the third macronutrient is not present in the same relative proportion as the two selected macronutrients, and wherein each complete serving of the product also includes fibre in the same relative proportions of the NRV as the two selected macronutrients.

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21-01-2021 дата публикации

NOVEL PROCESS FOR PREPARING HABESHA DRIED FOOD PRODUCTS

Номер: US20210015128A1
Принадлежит:

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration. 1. A process for preparing Habesha dried food product , comprising the steps of:(a) selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain;(b) cooking the selected ingredients in the style according to a Habesha cuisine to result in a fresh form of food, which is one of a sauce, a stew and a meal; and(c) determining a final state as either a segmented dried form of food, or a powdered dried form of food,wherein if the final state in step (c) is the segmented dried form of food, the process of preparing Habesha dried food product further comprises the steps of:(d) partially dehydrating the fresh form of food in step (b) to 20%-30% of water by weight to result in a cake of food;(e) cutting the cake of food on a tray to result in a segmented cake of food;(f) freezing the segmented cake of food at −20° C. to result in a frozen segmented cake of food;(g) freeze-drying the frozen segmented cake of food to result in the segmented dried form of food; and(h) packaging the segmented dried form of food in a moisture-resistant bag, or in a glass jar containing an oxygen absorber to result in the Habesha dried food product,wherein if the final state in step (c) is the ...

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16-01-2020 дата публикации

PULSE-BASED BREAD CRUMB, COATING AND PRE-DUST ANALOG PROCESS FOR MANUFACTURING THE SAME

Номер: US20200015502A1
Принадлежит: AGT Food and Ingredients Inc.

Pulse-based bread crumbs, coatings, and pre-dust products having an improved taste, texture and end use properties. The bread crumb, coating, and pre-dust products are produced by heat and moisture treatment at 100% by dry weight with pulse flours, e.g. pea flour, lentil flour, chickpea flour, faba bean flour, navy bean flour, pinto bean flour, black eye bean flour and black bean flour. 1. A method of manufacturing a pulse-based bread crumb , coating , or pre-dust from pulses comprises:separating, using classification, a raw pulse flour into a limited protein pulse flour fraction having a limited protein range of less than about 16% protein by weight and a medium protein pulse flour fraction having a medium protein range of about 20% to about 36% by weight;hydrating, in a reactor, the limited protein pulse flour fraction and the medium protein pulse flour fraction is blended from a protein range from 7-24%. to between about 18% to about 55% by weight with water having a water temperature range of about 30° C. to 90° C. at atmospheric pressure to produce a hydrated pulse dough having a dough temperature range of about 70° C. to about 85° C.;agglomerating the hydrated pulse dough to produce agglomerated pulse dough;heating the agglomerated pulse dough at 95° C. to 150° C. cooked and dried to a moisture content of less than about 12% moisture;sifting the agglomerated pulse dough into coarse pieces of over about 2362 micron size, granular pieces of between about 297 to about 2362 micron size, and fine pieces of less than about 297 micron; andproducing a food product using at least one of the course pieces, the granular pieces, and the fine pieces.2. The method according to claim 1 , further comprises milling at least one dehulled pulse to produce the raw pulse flour.3. The method according to claim 2 , further comprises dehulling at least one hulled pulse prior to milling to produce the at least one dehulled pulse and at least one outer hull.4. The method according to ...

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25-01-2018 дата публикации

PROCESS FOR IMPROVING THE ORGANOLEPTIC AND NUTRITIONAL PROPERTIES OF LEGUME MEAL AND COMPONENTS AND DERIVATIVES THEREOF

Номер: US20180020705A1
Автор: Vezzani Massimo
Принадлежит: Ambiente E Nutrizione S.R.L.

Process for the production legume meal comprising the steps of: a) providing a wet heat treatment reactor comprising a cylindrical tubular body () with horizontal axis, having an opening () for the introduction of legume meal and water or an aqueous solution and having at least one discharge opening (), a heating jacket () and a rotor () arranged inside the cylindrical tubular body; b) feeding a continuous flow of meal into the reactor, in which the rotor () is rotated at a speed greater than or equal to 150 rpm; c) feeding into the reactor, together with the flow of meal, a continuous flow of water or aqueous solution, which is dispersed into minute droplets; d) centrifuging the aforementioned flows against the inner wall of the reactor, thus forming a highly turbulent, dynamic, thin tubular fluid layer, while advancing in substantial contact with the inner wall of the reactor towards the discharge opening (); e) discharging from the discharge opening () a continuous flow of a wet meal (moisture content 20-40%); f) providing a thermal dehydration and treatment reactor, comprising a cylindrical tubular body () with horizontal axis, having at least one inlet opening () and at least one discharge opening (), a heating jacket () and a rotor () arranged inside the cylindrical tubular body () and comprising a shaft provided with elements () projecting radially therefrom; g) feeding the wet meal into the thermal dehydration and treatment reactor, the inner wall of the reactor being kept at a temperature of at least 100° C. and the rotor () being rotated at a speed of at least 150 rpm; h) centrifuging and causing the wet meal to advance inside the reactor by the action of the rotor (); i) discharging from the discharge opening () of the reactor a continuous flow of legume meal having a moisture content of between 2% and 15%. 115-. (canceled)16. A process for the production of legume meal comprising the steps of:a) providing a wet heat treatment reactor comprising a ...

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10-02-2022 дата публикации

Vegan food composition and method of making thereof

Номер: US20220039417A1
Принадлежит: SOCIETE DES PRODUITS NESTLE SA

The present invention relates to a vegan food composition comprising at least 30 wt % legume and at least 20 wt % non-legume seeds or non-legume nuts on a dry basis, wherein said composition comprises at least 5 wt % dietary fiber provided by the legume and at least 22 wt % protein provided by any one or more of said legume, non-legume seed, and non-legume nuts, and wherein the D90 particle size of said composition is less than 400 microns.

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10-02-2022 дата публикации

SYSTEM AND METHOD FOR EXTRACTING A PROTEIN FOOD PRODUCT

Номер: US20220039431A1
Принадлежит: Australian Plant Proteins Pty Ltd

Disclosed herein are systems and methods of extracting a high protein food product from legumes comprising: milling a supply of legumes to form a fine powder; hydrating the fine powder to form a liquid slurry; separating solids from the liquid slurry to form a milk-like fluid; pasteurising said milk-like fluid to remove unwanted organisms therefrom; filtrating said pasteurised milk-like fluid to remove permeates therefrom to form a substantially liquid product; and removing most of the moisture from the substantially liquid product to generate a high protein food product in the form of a powder. 1. A method of extracting a high protein food product from legumes comprising:milling a supply of legumes to form a fine powder;hydrating the fine powder to form a liquid slurry;separating solids from the liquid slurry to form a milk-like fluid;pasteurising said milk-like fluid to remove unwanted organisms therefrom;filtrating said pasteurised milk-like fluid to remove permeates therefrom to form a substantially liquid product; andremoving moisture from the substantially liquid product to generate a high protein food product in the form of a powder.2. A method according to claim 1 , wherein the step of milling the supply of beans comprises screening the beans to remove oversized beans and material from the process.3. A method according to claim 2 , wherein the step of milling comprises passing said screened beans to a mill for grinding into a fine powder.4. A method according to claim 3 , wherein the size of the fine powder is no greater than 300 microns.5. A method according to wherein the step of hydrating the fine powder comprises mixing the fine powder with water at a temperature of between 40-45° C.6. A method according to wherein the step of hydrating the fine powder comprises further mixing the water and the fine powder with 10% NaOH so as to adjust the pH level of the resultant mixture to around pH 9.3.7. A method according to claim 1 , wherein the step of hydrating ...

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24-01-2019 дата публикации

Food Movement and Control within a Container for Food Preparation

Номер: US20190021373A1
Принадлежит:

An apparatus and method for controlling the movement of a food product in a container is described. The apparatus can be cleanable, portable, and fully automated. It can include a main container for holding the food product and one or more other containers for holding a substance, such as liquid. The main container can be moved between the one or more other containers so that the food product is immersed in the substance (e.g., liquid) in the one or more other containers. Any of the containers can be heated to heat the food product. This movement of the main container can be used run fully automated cycles (e.g., sprouting, rinsing, soaking, cooking, cleaning, etc.) that do not require user interaction. 1. A portable apparatus for automatically soaking and cooking dry beans comprising:a main container for receiving dry beans and liquid to allow the dry beans to soak in the liquid for a period of time;a dump liquid container for receiving liquid dumped from the main container following soaking of the dry beans;a valve for controlling the receiving of liquid dumped to the second container from main container;a fresh liquid container associated with the main container for holding fresh liquid and delivering fresh liquid to the main container with the dry beans following soaking of the dry beans;a heater associated with the main container for heating the food product with the fresh liquid to cook the dry beans in the fresh liquid for a period of time; instructions for delivery of the liquid from the main container to the dump container following the period of time for soaking the dry beans according to the recipe,', 'instructions for delivery of the fresh liquid from the fresh liquid container to the main container, and', 'instructions for heating of the main container for the period of time for cooking the dry beans in the fresh liquid according to the recipe; and, 'a computer-readable storage medium in the portable apparatus storing instructions for executing a recipe ...

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24-01-2019 дата публикации

COATED LEGUME-BASED FOOD PRODUCTS

Номер: US20190021375A1
Принадлежит: MARS, INCORPORATED

The present invention, in an embodiment, is a product having an outer shell with at least one first legume and an inner portion with at least one second legume. In an embodiment, the at least one first legume is different from the at least one second legume and the outer shell includes at least a first layer and a second layer where the first layer is different from the second layer. In an embodiment, the product is a ready-to-eat food and the outer shell is crispy. 1. A product comprising:an outer shell comprising at least one first legume; and wherein the at least one first legume is different from the at least one second legume;', 'wherein the outer shell comprises at least a first layer and a second layer;', 'wherein the first layer is different from the second layer;', 'wherein the product is a ready-to-eat food; and', 'wherein the outer shell is crispy., 'an inner portion comprising at least one second legume;'}2. The product of claim 1 , wherein the at least one first legume is a pulse.3. The product of claim 1 , wherein the at least one first legume is selected from the group consisting of chickpea claim 1 , green pea claim 1 , yellow pea claim 1 , black eyed peas claim 1 , pinto bean claim 1 , kidney bean claim 1 , black bean claim 1 , mung bean claim 1 , adzuki bean claim 1 , fava bean claim 1 , edamame claim 1 , green lentil claim 1 , red lentil claim 1 , black lentil claim 1 , lupin claim 1 , and combinations thereof.4. The product of claim 1 , wherein the at least one first legume is soya.5. The product of claim 1 , wherein the at least one second legume is a pulse.6. The product of claim 1 , wherein the at least one second legume is selected from the group consisting of chickpea claim 1 , green pea claim 1 , yellow pea claim 1 , black eyed peas claim 1 , pinto bean claim 1 , kidney bean claim 1 , black bean claim 1 , mung bean claim 1 , adzuki bean claim 1 , fava bean claim 1 , edamame claim 1 , green lentil claim 1 , red lentil claim 1 , black lentil ...

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24-01-2019 дата публикации

BLENDS OF OKARA AND A FIBER-CONTAINING PECTIN PRODUCT

Номер: US20190021383A1
Принадлежит:

Provided is a composition which comprises (a) okara or whole soy or a mixture thereof, and (b) a fiber-containing pectin product or pectin, wherein the weight ratio between components (a) and (b) is from 0.1:1 to 75:1. The composition is useful for increasing the cohesion of solid food, such as soy patties. 1. A composition comprising(a) okara, and 'wherein the weight ratio between components (a) and (b) is from 4:1 to 6:1.', '(b) a fiber-containing pectin product,'}2. The composition of comprising from 0.5 to 15 weight percent of component (a) claim 1 , based on the total weight of the composition.3. The composition of comprising from 0.2 to 5 weight percent of component (b) claim 1 , based on the total weight of the composition.4. The composition of comprising at least 4 weight percent of component (a) claim 1 , based on the total weight of the composition.5. The composition of additionally comprising from 20 to 80 weight percent of water claim 1 , based on the weight of the composition.6. The composition of additionally comprising from 5 to 80 weight percent claim 1 , based on the weight of the composition claim 1 , of one or more dry ingredients selected from the group consisting of sodium chloride claim 1 , one or more sugars claim 1 , flavoring agents claim 1 , gluten claim 1 , one or more proteins in a form different from okara or whole soy claim 1 , and mixtures thereof.7. The composition of comprising from 5 to 40 weight percent of one or more plant proteins in a form different from okara and different from whole soy.8. The composition of in the form of a solid food composition.9. The composition of being a soy patty.10. A method of improving one or more of the properties of a food composition selected from cohesion claim 8 , firmness claim 8 , juiciness claim 8 , freeze thaw stability or texture; resistance to shrinking during cooking claim 8 , or boil-out control claim 8 , which method comprises the step of incorporating into the composition a combination ...

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24-01-2019 дата публикации

Nutritional formulations comprising a pea protein isolate

Номер: US20190021387A1
Принадлежит: Roquette Freres SA

The present invention relates to a nutritional formulation containing a pea protein isolate, characterized in that the pea protein isolate: contains between 0.5 and 2% of free amino acids, has a viscosity: from 13 to 16×10 −3 Pa·s. at a shear rate of 10 s −1 , from 10 to 14×10 −3 Pa·s. at shear rate of 40 s −1 , and from 9.8 to 14×10 −3 Pa·s. at a shear rate of 600 s −1 , has a solubility: from 30 to 40% in pH zones from 4 to 5 from 40 to 70% in pH zones from 6 to 8. The invention also relates to the use of this nutritional formulation as a single protein source or as a food supplement, intended for infants, children and/or adults.

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28-01-2021 дата публикации

N-acyl-amino acid derivatives for improvement of the flavour profile of edible compositions

Номер: US20210022376A1
Принадлежит: Givaudan SA

The use of a compound according to formula (I) or the edible salts thereof in an edible composition to mask or modulate an undesired taste or off-taste contained in the edible composition wherein R 1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R 1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR 2 R 3 , in which R 3 is H or together with R 2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.

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23-01-2020 дата публикации

MISCELLA CLEANUP FOLLOWING EXTRACTION

Номер: US20200023287A1
Автор: Danelich Alexander
Принадлежит:

A soy protein concentrate production process may involve performing multiple liquid extraction steps on a soy feedstock. The soy may be subject to a hexane extraction step to produce a first miscella stream and a solvent-wet soy meal stream. The solvent-wet soy meal stream may be desolventized and then subject to a second hydrous ethanol extraction step to produce a second miscella stream and a solvent-wet soy protein concentrate steam. To purify and recover the second miscella stream, the stream may be chilled to flocculate solid impurities and then passed through a mechanical separation device, such as a centrifuge. In some configurations, the resulting solid impurities from the mechanical separation process are recycled to a desolventization press that desolventizes the solvent-wet soy meal stream from the ethanol extraction step before subsequent thermal desolventization. 1. An extraction system comprising:a extractor having a feed inlet, a feed outlet, a solvent inlet, and a solvent outlet, wherein the feed inlet is configured to receive a solid material to be subject to extraction, the feed outlet is configured to discharge a solid material having undergone extraction, the solvent inlet is configured to receive a solvent, and the solvent outlet is configured to discharge a miscella formed via extraction of extractable components from the solid material;at least one heat exchanger downstream of the second extractor configured to receive and cool the miscella stream and produce a cooled miscella stream; anda mechanical separation device downstream of the at least one heat exchanger configured to separate solid material from the cooled miscella stream, producing a separated solids stream and a purified miscella stream.2. The extractor system of claim 1 , further comprising a pressing device configured to receive the separated solids stream from the mechanical separation device and the solid material having undergone extraction from the extractor to press the ...

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02-02-2017 дата публикации

Functional beverage

Номер: US20170027194A1
Принадлежит: Lotte Fine Chemical Co Ltd

A functional beverage is disclosed. The disclosed functional beverage comprises a mother liquor and a liquid additive, wherein the liquid additive comprises a poorly water-soluble natural product, an edible surfactant, an edible cosurfactant, and edible oil.

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02-02-2017 дата публикации

METHOD FOR MANUFACTURING FERMENTED FOOD COMPOSITION

Номер: US20170027201A1
Автор: Tategaki Airo, Ueda Minoru
Принадлежит:

According to a manufacturing method of the present invention, Class 2 food allergens can be decomposed even if a protease is not used, and thus a manufacturing cost is inexpensive, and a food composition having a reduced content of Class 2 food allergens can be provided without using salt water which has an effect on the taste. The fermented food composition, obtained by the manufacturing method of the present invention, has a sufficiently reduced content of the Class 2 food allergens, and thus even those who contracts pollinosis or latex allergy can safely take it. The fermented food composition is tasty, and thus it can be used instead of food having the Class 2 food allergens. 1. A manufacturing method for manufacturing a fermented food composition by fermenting food having Class 2 food allergens , comprising the following steps (a) and (b):(a) a step of adding at least lactic acid bacteria having a leucine aminopeptidase activity of 75 units or more to 720 units or less and a bivalent metal compound to food having Class 2 food allergens and fermenting the resulting food while adjusting the pH of the food to 4.0 or more to less than 8.5; and(b) a step of recovering a fermented food composition obtained by the fermenting in step (a) fermentation.2. The manufacturing method according to claim 1 , wherein the bivalent metal compound is at least one compound selected from the group consisting of a magnesium compound claim 1 , a calcium compound claim 1 , and a zinc compound.3. The manufacturing method according to claim 1 , wherein the bivalent metal compound is added in an amount of 2 mmol/L or more to less than 1 mol/L.4. The manufacturing method according to claim 3 , wherein the bivalent metal compound is added in an amount of 20 mmol/L or more but 150 mmol/L or less.5. The manufacturing method according to claim 1 , wherein the Class 2 food allergen is a protein comprising an amino acid sequence having 20% or more of a sequence identity with an amino acid ...

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01-02-2018 дата публикации

PROCESS FOR THE CLEANING OF EDIBLE MUSHROOMS

Номер: US20180027859A1
Принадлежит: AUREA CENTER SRL

The invention relates to a process for cleaning mushrooms intended for human consumption, that comprises the following steps:—separation from the mushrooms of the soluble parts through the generation of an extract;—cleaning the pulp of insoluble foreign elements;—reconstructing by combining the pulp, removed of soluble elements and cleansed of insoluble elements, with the extract; wherein the step of cleaning the pulp takes place at least during and/or after the generation of the extract. 1. Process for cleaning mushrooms intended for human consumption of foreign elements , wherein the foreign elements have soluble elements and insoluble elements , wherein the mushrooms comprise a pulp comprising the following steps:separation from the mushrooms of the soluble elements through generation of an extract;cleaning the pulp of the insoluble foreign elements.reconstruction by combining the pulp, removed of the soluble elements and cleansed of the insoluble elements, with the extract,wherein the step of cleaning the pulp takes place at least during and/or after the generation of the extract.2. Process according to claim 1 , wherein the cleaning step further comprises creating a suspension of the pulp in a liquid medium claim 1 , and stressing the suspension claim 1 , through at least one series of pressure variations that cause the foreign elements to come out.3. Process according to or claim 1 , wherein the cleaning step further comprises creating a suspension of the pulp in a liquid medium and bubbling of a food gas or of a mixture of food gases claim 1 , wherein the bubbling of the gas or of the mixture of gases causes the foreign elements to come out from the pulp in suspension.4. Process according to claim 1 , wherein the cleaning step further comprises creating a suspension of the pulp in a solution comprising oxygenated water for a predetermined time claim 1 , wherein the reaction of the oxygenated water inside the pulp generates a propulsion effect that causes the ...

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01-02-2018 дата публикации

FUNCTIONAL FOOD AND THEIR MANUFACTURING PROCESS AS WELL AS THE APPLICATION ON FOOD AND BEVERAGE PRODUCTS

Номер: US20180027861A1
Автор: GUNAWAN Hendrik
Принадлежит: PT. Lautan Natural Krimerindo

A functional food in the form of agglomeration powder which has the characteristics of easily soluble in water. Functional food product in accordance with the present invention contains carbohydrates of oligosaccharides component rich of food-fiber, and also serves as prebiotic. The advantages of this functional food are sugar free, Trans Fat free, and lactose-free. Moreover, it can be widely applied both in the food and beverages so that to facilitate consumers in consuming to the products. 1. A functional food in form of an agglomeration powder having the characteristics of being easily soluble in water , wherein the functional food comprises:a moisture content of 1.5 wt % to 5.0 wt %;a carbohydrate content of 40 wt % to 74 wt %;a fat content of 20 wt % to 54 wt %;a protein content of 1 wt % to 10 wt %;an emulsifier content of 1 wt % to 2 wt %;a stabilizer content of 2 wt % to 3 wt %; anda free flowing agent content of 0.5 wt % to 1 wt %.2. The functional food according to claim 1 , wherein the carbohydrate comprises a food fiber content in a range of 90 wt % to 95 wt % and a monosaccharide content of less than 1.5 wt %3. The functional food according to claim 1 , wherein the carbohydrate is one or more selected from the group consisting of Fructo oligosaccharides claim 1 , Isomalto oligosaccharides and galacto oligosaccharides.4. The functional food according to claim 1 , wherein the fat is one or more selected from the group consisting of non-hydrogenated coconut oil claim 1 , non-hydrogenated palm oil claim 1 , fully hydrogenated coconut oil claim 1 , fully hydrogenated palm kernel oil claim 1 , coconut oil interesterification claim 1 , and palm kernel oil interesterification.5. The functional food according to claim 1 , wherein the protein is one or more selected from the group consisting of lactose-free milk proteins claim 1 , namely casein and sodium caseinate.6. The functional food according to claim 1 , wherein the emulsifier is one or more selected from ...

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24-04-2014 дата публикации

Flavor deterioration inhibitor and inhibitor for the generation of citral deterioration smell

Номер: US20140113058A1
Принадлежит: Ogawa and Co Ltd

A flavor deterioration inhibitor which comprises an extract obtained by extracting Angelica keiskei , avocado, Cassia tora, Plantago asiatica L, hawthorn, fermented tea leaves or semi-fermented tea leaves with water, an organic polar solvent or a mixture thereof; and a deterioration smell inhibitor for citral or a citral-containing product. By adding the above flavor deterioration inhibitor to foods, drinks or oral care products, it is possible to inhibit the deterioration of a flavor which is easily affected by light, heat, oxygen and so on. In particular, a remarkable inhibitory effect can be achieved on deterioration due to light. By blending the above deterioration smell inhibitor with citral or a citral-containing product, the generation of the deterioration smell (caused by p-cresol and p-methylacetophenone) due to the passage of time or heating can be effectively inhibited.

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24-04-2014 дата публикации

Novel application of reduced-fat soybean protein material to soybean-derived raw material-containing food or beverage

Номер: US20140113866A1
Принадлежит: Fuji Oil Co Ltd

The present invention addresses the problem of providing a soybean-derived raw material-containing food or beverage that improves problems with flavor and physical properties, such as the grassy smell caused by soybean raw materials, and markedly improves product quality, in a soybean-derived raw material-containing food or beverage using a conventional soybean raw material such soymilk or tofu. Provided are a milk-substitute composition, an egg yolk-substitute composition, and a composition for improving renal function, etc., characterized by including a reduced-fat soybean protein material having a total protein and carbohydrate content relative to dry material of at least 80 wt %, a fat content (as a chloroform/methanol mixed solvent extract) relative to the protein content of less than 10 wt %, and a total campesterol and stigmasterol (as plant-derived sterols) content of at least 200 mg relative to 100 g of fat. Also provided are a variety of soybean-derived raw material-containing food and beverages using these compositions.

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31-01-2019 дата публикации

IMPROVED PULSE PROCESSING AND PRODUCTS PRODUCED THEREFROM

Номер: US20190029304A1
Автор: Richardson Joe
Принадлежит:

Improved methods for processing pulses are disclosed. Products produced from such improved methods are further disclosed. 1. A process for producing a product , the process comprising:homogenizing a slurry comprising water and a comminuted pulse; andmixing an enzyme with the slurry.2. The process of claim 1 , further comprising inactivating the enzyme by heating the enzyme and the slurry to a temperature of at least 70° C. claim 1 , at least 72° C. claim 1 , at least 74° C. claim 1 , at least 75° C. claim 1 , at least 76° C. claim 1 , at least 80° C. claim 1 , at least 85° C. claim 1 , at least 90° C. claim 1 , at least 93° C. claim 1 , or at least 95° C.3. (canceled)4. The process of claim 1 , further comprising drying the slurry to a powder.5. (canceled)6. The process of claim 1 , wherein the comminuted pulse is present in the slurry at 5-50% solids claim 1 , 10-40% solids claim 1 , 15-35% solids claim 1 , 15-25% solids claim 1 , or 10-15% solids.7. The process of claim 1 , wherein the homogenizing takes place ata under pressure of 2 claim 1 ,000-15 claim 1 ,000 psi claim 1 , 5 claim 1 ,000-10 claim 1 ,000 psi claim 1 , 8 claim 1 ,000-10 claim 1 ,000 psi claim 1 , or about 10 claim 1 ,000 psi.8. (canceled)9. The process of claim 1 , further comprising mixing a second enzyme with the slurry claim 1 , wherein the second enzyme is different than the enzyme.10. (canceled)11. The process of any one of claim 1 , further comprising incubating the slurry and the enzyme for at least 5 minutes claim 1 , at least 15 minutes claim 1 , at least 25 minutes claim 1 , at least 35 minutes claim 1 , at least 45 minutes claim 1 , at least 55 minutes claim 1 , at least 65 minutes claim 1 , at least 75 minutes claim 1 , at least 85 minutes claim 1 , between 45-135 minutes claim 1 , between 55-125 minutes claim 1 , between 65-115 minutes claim 1 , between 75-105 minutes claim 1 , between 85-95 minutes claim 1 , or about 90 minutes claim 1 , and at a temperature of at least 35° C. claim ...

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24-02-2022 дата публикации

FOOD OR BEVERAGE PRODUCT WITH AGGLOMERATED PEA PROTEIN

Номер: US20220053793A1
Принадлежит:

The present invention relates to a method of producing a food or beverage product, in particular to a method for forming agglomerated pea proteins in an ingredient composition. The invention also relates food or beverage product comprising agglomerated pea proteins. 1. A method of producing a food or beverage product , the method comprising;providing an aqueous ingredient composition comprising pea protein at a concentration of 1.0 to 6 wt. %;adding to the ingredient composition 4.0-20 mM of divalent cations available to complex the pea protein;and subsequently heat treating the ingredient composition at a pH of to 6.6-7.3 to form agglomerates comprising pea protein wherein the heat treatment is performed at a temperature of 80° C. to 125° C. for a period of 30 seconds to 20 minutes, or at a temperature of above 125° C. for 3-45 seconds.2. A method according to wherein the agglomerates have a D[4 claim 1 ,3] mean diameter as measured by laser diffraction of 2 to 50 microns.3. A method according to wherein the ingredient composition is subjected to homogenization.4. A method according to wherein the pea protein is a pea protein isolate.5. A method according to wherein the divalent cations are selected from the group consisting of calcium cations claim 1 , magnesium cations and combinations thereof.6. A method according to wherein the divalent cations are provided as a salt with an anion selected from the group consisting of chloride claim 1 , hydroxide claim 1 , carbonate claim 1 , bicarbonate claim 1 , phosphate claim 1 , stearate claim 1 , malate claim 1 , glycerophosphate claim 1 , lactate claim 1 , acetate claim 1 , fumarate and gluconate.7. A method according to wherein the ingredient composition after heat treatment has a total solids content of 2 to 35%.8. A method according to wherein the content of soluble protein in the final product is below or equal to 80 wt. % in relation to the total protein content.9. A method according to wherein the heat treated ...

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24-02-2022 дата публикации

POWDER CONTAINING IMMATURE PULSE HAVING RETAINED COLOR TONE, FOOD/DRINK AND METHOD FOR PRODUCING THE SAME

Номер: US20220053803A1
Автор: Katsuki Mao, Yamori Yuka
Принадлежит: MIZKAN HOLDINGS CO., LTD.

A dry powder including an edible part and an inedible part of immature pulses is provided. The dry powder has a proportion of the inedible part to the edible part of immature pulses from 1 mass % to 200 mass % by dry mass, a moisture content of 20 mass % or less, brightness in a Munsell color system of 7 or more, chroma in the Munsell color system of 3 or more, and hue in the Munsell color system from 5Y to 10Y or from 0GY to 10GY. The dry powder also has a specific surface area per unit volume of dry powder particles before ultrasonication of 0.05 m/mL or more, a standard deviation of particle size distribution of dry powder particles before ultrasonication of 200 μm or less, and a number average diameter of dry powder particles after ultrasonication of less than 30 μm. 1. A dry powder comprising an edible part and an inedible part of immature pulses and satisfying the following requirements (1) to (8):(1) a proportion of the inedible part to the edible part of the immature pulses is from 1 mass % to 200 mass % by dry mass;(2) a water content is 20 mass % or less;(3) brightness in a Munsell color system is 7 or more;(4) chroma in the Munsell color system is 3 or more;(5) hue in the Munsell color system is from 5Y to 10Y or from 0GY to 10GY;{'sup': '2', '(6) a specific surface area per unit volume of dry powder particles before ultrasonication is 0.05 m/mL or more as measured with a laser diffraction particle size analyzer with ethanol as a solvent;'}(7) a standard deviation of particle size distribution of the dry powder particles before ultrasonication is 200 μm or less as measured with the laser diffraction particle size analyzer with ethanol as the solvent; and(8) a number average diameter of the dry powder particles after ultrasonication is less than 30 μm as measured with the laser diffraction particle size analyzer with ethanol as the solvent.2. The dry powder according to claim 1 , comprising insoluble dietary fibers in an amount of 3 mass % or more by dry ...

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24-02-2022 дата публикации

Method for manufacturing a proteo-oleaginous-based fermented food product

Номер: US20220053804A1
Автор: Nour Akbaraly

The present invention relates to a method for manufacturing a proteo-oleaginous-based fermented food product and the product obtained by said method. The product is characterized by an origin that may be 100% plant-based and, in particular, without any dairy or animal products and, therefore, particularly suitable for people who follow a vegetarian or lactose-free diet. The method comprises steps of grinding, coagulation, fermentation, salting, and refining a proteo-oleaginous product.

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06-02-2020 дата публикации

DRIED PASTA BASED ON LEGUMES AND PROCESS FOR THE PRODUCTION THEREOF

Номер: US20200037643A1
Принадлежит:

A dried pasta based on a meal comprising a pre-cooked flour of peeled legumes in an amount of at least 50% by weight of the total weight of the meal, wherein said dried pasta is free of binding agents and said legume flour has a protein dispersability index (PDI) greater than or equal to 55. 1. A dried pasta based on a meal consisting of a pre-cooked flour of peeled legumes and optionally a gluten-containing cereal flour or semolina , wherein said pre-cooked flour of peeled legumes is in an amount of at least 50% by weight of the total weight of said meal , said dried pasta is free of binding agents and said legume flour has a protein dispersibility index (PDI) greater than or equal to 55.2. The dried pasta according to claim 1 , wherein said pre-cooked legume flour has a protein dispersibility index (PDI) greater than or equal to 60 claim 1 , preferably comprised between 70 and 80.3. The dried pasta according to claim 1 , wherein said pre-cooked legume flour is a flour of one or more legumes selected from the group consisting of green peas claim 1 , fava beans claim 1 , lentils claim 1 , chickpeas and mixtures thereof and it is preferably flour of lentils and/or chickpeas.4. The dried pasta according to claim 1 , wherein said meal consists of a pre-cooked flour of dehusked lentils having a PDI of between 70 and 80 claim 1 , preferably equal to 76.5. The dried pasta according to claim 1 , wherein said meal consists of a pre-cooked flour of peeled chickpeas having a PDI of between 55 and 60.6. The dried pasta according to claim 1 , wherein said meal consists of a mixture of pre-cooked flours of legumes claim 1 , comprising:a pre-cooked flour of dehusked red lentils having a PDI of between 70 and 80, in an amount of between 30% and 60% by weight of the total weight of the meal;a pre-cooked flour of peeled fava beans having a PDI of between 60 and 70, in an amount of between 30% and 60% by weight of the total weight of the meal;a pre-cooked flour of peeled green peas ...

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24-02-2022 дата публикации

Soybean transgenic event mon 87708 and methods of use thereof

Номер: US20220056468A1
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention provides a transgenic soybean event MON 87708 plant and plants, plant cells, seeds, plant parts, and commodity products derived from event MON 87708. The invention also provides polynucleotides specific for event MON 87708 and plants, plant cells, seeds, plant parts, and commodity products comprising polynucleotides specific for event MON 87708. The invention also provides methods related to event MON 87708.

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15-02-2018 дата публикации

Soybean Processing Method

Номер: US20180042277A1
Автор: Geirmund VIK

A new method describing the preparation of protein concentrates from oilseeds particularly soybeans and soybean meal is disclosed. The method differs from current methods in that the method uses a combination of novel retention times and temperatures. Further, the method can be employed to refrain from the use of solvents such as hexane and ethanol.

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15-02-2018 дата публикации

Protein Enriched Hummus Compositions and Methods of Making Same

Номер: US20180042278A1
Принадлежит:

Protein enriched hummus compositions, mixtures, and products are disclosed within, along with the production thereof. Processes and methods for producing hummus products having increased nutritional value and improved consistency also are disclosed. 1. A process to produce a hummus product , the process comprising:combining a cooked chickpea component with a non-leguminous protein to form a protein enriched hummus mixture; wherein:an amount of the non-leguminous protein in the hummus product is in a range from about 2 wt. % to about 30 wt. %; anda weight ratio of non-leguminous:leguminous protein in the hummus product is in a range from about 2:1 to about 10:1.2. The process of claim 1 , wherein a weight ratio of the cooked chickpea component to the non-leguminous protein is in a range from about 3:1 to about 15:1.3. The process of claim 1 , wherein the non-leguminous protein comprises whey protein isolate claim 1 , whey protein concentrate claim 1 , casein claim 1 , or a combination thereof4. The process of claim 1 , wherein the process comprises:(i) mixing the non-leguminous protein with brine to form a sheared mixture; and(ii) combining the sheared mixture with the cooked chickpea component to form the protein enriched hummus mixture.5. The process of claim 4 , wherein:the brine comprises aquafaba; andthe process further comprises a step of hydrating the sheared mixture prior to step (ii).6. The process of claim 1 , wherein the combining step further comprises adding olive oil claim 1 , lemon juice claim 1 , salt claim 1 , garlic claim 1 , brine claim 1 , tahini claim 1 , sesame seeds claim 1 , or any combination thereof claim 1 , to form the protein enriched hummus mixture.7. The process of claim 1 , wherein the combining step further comprises adding avocado claim 1 , olives claim 1 , peppers claim 1 , or any combination thereof claim 1 , to form the protein enriched hummus mixture.8. The process of claim 1 , wherein:the combining step further comprises adding ...

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15-02-2018 дата публикации

PEPTIDE

Номер: US20180044386A1
Принадлежит:

This invention provides a peptide consisting of (i) the amino acid sequence LSSTQAQQSY (SEQ ID NO: 1), (ii) the amino acid sequence LSSTQAQQSW (SEQ ID NO: 6), or (iii) the amino acid sequence LSSTQAQQSF (SEQ ID NO: 7). 2. A peptide consisting of the amino acid sequence LSSTQAQQSY (SEQ ID NO: 1) , the peptide being derived from a thermolysin digest of soybean β-conglycinin protein.3. A pharmaceutical composition comprising the peptide according to as an active ingredient.4. The pharmaceutical composition according to claim 3 , which is a drug for treating diminished motivation claim 3 , an antidepressant drug claim 3 , or a drug for treating mood disorder or a symptom caused thereby.5. A food product comprising the peptide according to .6. A food product characterized in that the peptide according to is added to the food product.7. The food product according to for ameliorating diminished motivation claim 5 , depression claim 5 , or mood disorder claim 5 , or a condition caused thereby.8. A method for ameliorating or treating diminished motivation claim 1 , depression claim 1 , or mood disorder claim 1 , or a symptom caused thereby claim 1 , the method comprising administering the peptide according to to a patient suffering from diminished motivation claim 1 , depression claim 1 , or mood disorder claim 1 , or a symptom caused thereby claim 1 , or a subject at risk thereof.9. Use of the peptide according to for ameliorating diminished motivation claim 1 , depression claim 1 , or mood disorder claim 1 , or a symptom caused thereby. The present application claims priority to the specification of Japan Patent Application No. 2015-040368 (the entire disclosure of which is incorporated in the present specification by reference) filed on March 2, 2015.The present invention relates to a novel peptide. The present invention also relates to a pharmaceutical and a food product comprising the peptide.Japan is facing a super-aged society where one in four people is elderly. In ...

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14-02-2019 дата публикации

FERMENTED FOOD COMPOSITION PRODUCTION METHOD

Номер: US20190045819A1
Принадлежит: KANEKA CORPORATION

A method for producing a fermented food composition by fermenting a food having a class-2 food allergen, includes: adding lactic acid bacteria having leucine aminopeptidase activity of 75 or more and 720 or less units, to a food having a class-2 food allergen, and fermenting the food while adjusting a pH of a mixture including the food to 4.0 or more and less than 8.5; and enzymatically treating the resulting mixture with a metalloprotease. 1. A method for producing a fermented food composition by fermenting a food having a class-2 food allergen , the method comprising:adding lactic acid bacteria having leucine aminopeptidase activity of 75 or more and 720 or less units, to a food having a class-2 food allergen, and fermenting the food while adjusting a pH of a mixture including the food to 4.0 or more and less than 8.5; andenzymatically treating the resulting mixture with a metalloprotease.2. The method according to claim 1 , wherein the enzymatically treating is performed before the fermenting or after the fermenting.3. The method according to claim 1 , wherein the metalloprotease is an endo-type metalloprotease.4. The method according to claim 3 , wherein the endo-type metalloprotease is derived from a filamentous fungus or from a bacterium.5AspergillusBacillus.. The method according to claim 4 , wherein the filamentous fungus belongs to the genus and the bacterium belongs to the genus6. The method according to claim 1 , wherein a time for the enzymatically treating is 4 hours or less.7. The method according to claim 1 , wherein an amount of an enzyme to be added during the enzymatically treating is 10 U/g or more and 1200 U/g or less per protein weight in the food having the class-2 food allergen.8Lactobacillus, Lactococcus, Leuconostoc, PediococcusEnterococcus.. The method according to claim 1 , wherein the lactic acid bacteria are at least one type of bacteria selected from the group consisting of lactic acid bacteria each belonging to the genera claim 1 , ...

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14-02-2019 дата публикации

PROCESS FOR PREPARING A FLAVOURING COMPOSITION

Номер: US20190045822A1
Принадлежит:

Disclosed is a process for preparing a flavoring composition, including the steps consisting of: (i) preparing a fermentation substrate including:—a source of plant origin chosen from the group consisting of oleaginous plants, oleaginous-proteaginous plants, proteaginous plants, cereals, leguminous plants, seeds, tubers and rhizomes and/or leaves of ligneous and non-ligneous forest products and mixtures thereof, and—a liquid of non-animal origin which is immiscible with a fatty phase; (ii) adding a source of fatty acid essentially of plant origin to the fermentation substrate; (iii) fermenting the mixture obtained in step (ii), wherein the mixture obtained in step (ii) is pre-inoculated with microorganisms; and (iv) recovering the flavoring composition obtained. 2. Preparation process according to claim 1 , wherein the fermentation support in preparation step (i) essentially comprises:a source of plant origin chosen from the group consisting of oleaginous plants, oleaginous-proteaginous plants, proteaginous plants, cereals, leguminous plants, seeds, tubers, rhizomes and/or leaves of ligneous and non-ligneous forest products and mixtures thereof; anda liquid of non-animal origin which is immiscible with a fatty phase.3. Preparation process according to claim 1 , wherein the source of fatty acid is chosen from the group consisting of coconut oil claim 1 , palm kernel oil claim 1 , babassu oil claim 1 , and extracts of plant oils rich in short- and medium-chain fatty acids such as purified capric acid and caprylic acid claim 1 , and mixtures thereof.4. Preparation process according to claim 3 , wherein when the source of fatty acid is triglycerides claim 3 , the process comprises a triglycerides hydrolysis step prior to the fermentation step.5. Preparation process according to claim 1 , wherein the source of plant origin is at least one oleaginous plant chosen from the group consisting of peanut claim 1 , soya claim 1 , sunflower claim 1 , coconut claim 1 , flax claim ...

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14-02-2019 дата публикации

NUTRITIONAL FORMULATIONS SUCH AS A YOGHURT, CREAM, CREAM DESSERT OR FROZEN DESSERT, COMPRISING A PEA PROTEIN ISOLATE, AND THE USE OF THE FORMULATION AS A SOURCE OF PROTEIN

Номер: US20190045826A1
Принадлежит:

The present invention relates to a nutritional formulation of yoghurt type, a cream, a dessert cream, an iced dessert or sorbet and a cheese and containing a pea protein isolate, characterized in that the pea protein isolate: 1. A nutritional formulation selected from a fermented milk of yoghurt type , a cream , a dessert cream , an iced dessert or sorbet and a cheese and containing a pea protein isolate , wherein the pea protein isolate:contains between 0.5 and 2% of free amino acids, [{'sup': −3', '−1, 'from 11 to 18×10Pa·s. at a shear rate of 10 s,'}, {'sup': −3', '−1, 'from 9 to 16×10Pa·s. at a shear rate of 40 s, and'}, {'sup': −3', '−1, 'from 8 to 16×10Pa·s. at a shear rate of 600 s,'}], 'has a viscosity at 20° C. from 30 to 40% in pH zones from 4 to 5', 'from 40 to 70% in pH zones from 6 to 8., 'has a solubility2. The formulation as claimed in claim 1 , wherein the pea protein isolate has a digestibility expressed according to the Coefficient of Digestive Use (CDU) of between 93.5 and 95%.3. The formulation as claimed in claim 1 , wherein the pea protein isolate has a degree of hydrolysis (DH) of between 5 and 10%.4. The formulation as claimed in claim 1 , wherein the pea protein isolate is presented claim 1 , according to the SYMPHID test claim 1 , as a protein of “rapid viscosity” claim 1 , reflecting rapid duodenal assimilation of the constituent amino acids of said isolate.5. The formulation as claimed in claim 1 , in which the pea protein isolate has been pasteurized at high temperature for a short time before being dried by atomization.6. The formulation as claimed claim 1 , in which the pea protein isolate represents 0.1-10% by weight of the nutritional formulation claim 1 , preferably from 0.5-6% by weight.7. The formulation as claimed claim 1 , in which the pea protein isolate represents 20-30% claim 1 , 40-50% claim 1 , 50-60% claim 1 , 60-70% claim 1 , 70-80% claim 1 , 80-90% or 90-100% by weight of the total protein in the nutritional formulation. ...

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25-02-2021 дата публикации

CHICKPEA PROTEIN PRODUCTS AND METHODS OF MAKING THEREOF

Номер: US20210051975A1
Принадлежит:

In embodiments, the present invention is a mayonnaise emulsified food product that includes 60 wt % to 80 wt % of oil, based on a total weight of the mayonnaise emulsified food product, 10 wt % to 30 wt % of water, based on the total weight of the mayonnaise emulsified food product, wherein the oil and the water form an emulsion, 1 wt % to 5 wt % chickpea protein product, based on the total weight of the mayonnaise emulsified food product, where the chickpea protein product comprises at least 60 wt % protein based on a total weight of the chickpea protein product, where the chickpea protein product is an emulsifier, and optionally, at least one of vinegar, salt, lemon concentrate, or sugar. 119-. (canceled)20. A chickpea protein product comprising at least 50 w % chickpea protein and further comprising chickpea fat in a w % amount that is greater than its amount in raw chickpea flour , said chickpea protein product being in a form of a powder.21. The chickpea protein product of claim 20 , comprising at least 60 wt % chickpea protein.22. The chickpea protein product of claim 20 , having between 65 wt % protein to 95 wt % protein.23. The chickpea protein product of claim 20 , comprising less than 10% moisture claim 20 , a pH of 7±1 and at least 65 wt % protein.24. The chickpea protein product of claim 20 , comprising at least 15.9% w/w fat.25. The chickpea protein product of claim 20 , for use as a food ingredient.26. The chickpea protein product for use according to claim 20 , wherein said chickpea protein product is used as an emulsifier.27. An emulsified food product comprising the chickpea protein product of .28. The emulsified food product of claim 27 , being a vegan food product.29. The chickpea protein product of claim 27 , being free of externally added emulsifiers. This application claims the priority of U.S. provisional application Ser. No. U.S. Ser. No. 62/440,409, entitled “PROTEIN RICH CHICKPEA COMPOSITION AND USE THEREOF” filed Dec. 30, 2016, which is ...

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25-02-2021 дата публикации

BARLEY WITH VERY LOW LEVELS OF HORDEINS

Номер: US20210051986A1
Принадлежит:

The present invention relates to methods of producing a food or malt-based beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with very low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention. 1. A method of producing a food or malt-based beverage ingredient , or a food or a malt-based beverage , the method comprising (i) processing barley grain to produce malt , wort , flour or wholemeal , and/or (ii) mixing barley grain , or malt , wort , flour or wholemeal produced from said grain , with at least one other food or beverage ingredient , wherein the barley grain , malt , wort , flour or wholemeal comprises about 50 ppm or less hordeins , thereby producing the food or malt-based beverage ingredient , food or malt-based beverage.2. The method of claim 1 , wherein the grain claim 1 , malt claim 1 , wort claim 1 , flour or wholemeal comprises about 20 ppm or less claim 1 , about 10 ppm or less claim 1 , about 5 ppm or less claim 1 , about 0.05 ppm to about 50 ppm claim 1 , or about 0.05 ppm to about 20 ppm claim 1 , about 0.05 ppm to about 10 ppm claim 1 , about 0.05 ppm to about 5 ppm claim 1 , about 0.1 ppm to about 5 ppm claim 1 , about 3.9 ppm claim 1 , or about 1.5 ppm claim 1 , hordeins.3. The method of or claim 1 , wherein the average weight of the grain is at least about 35 mg claim 1 , at least about 39 mg claim 1 , at least about 41 mg claim 1 , at least about 47 mg claim 1 , about 35 mg to about 60 mg claim 1 , about 40 mg to about 60 mg claim 1 , about 45 mg to about 60 mg claim 1 , about 39.1 mg claim 1 , about 41.8 mg or about 47.2 mg.4. The method according to any one of to claim 1 , wherein at least about 80% claim 1 , at least about 90% claim 1 , at least about 95% claim 1 , about 80% to about 98% claim 1 , or about 80% to about 93% claim 1 , of the grain do not pass ...

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13-02-2020 дата публикации

FOODSTUFFS COMPRISING TREATED FAVA BEAN PROTEIN CONCENTRATES

Номер: US20200045994A1
Принадлежит:

This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream. 1. A foodstuff comprising a heat moisture treated fava bean protein concentrate having between 50% and 73% protein , a denaturation enthalpy of 5.5 and 7.0 J/g , or between 6 and 6.5 J/g and a second edible ingredient.2. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a surface mean diameter of between about 5 and 20 microns claim 1 , and a volume mean diameter of between about 20 and 100 microns.3. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a denaturation enthalpy is between 10% and 30% less than an untreated fava bean protein concentrate.4. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a surface mean diameter at least than 1.5 times the surface mean diameter of particles of an untreated fava bean protein concentrate.5. The foodstuff of wherein the heat moisture treated fava bean protein concentrate has a volume mean diameter at least 3 time volume mean diameter of particles of an untreated fava protein concentrate.6. The foodstuff of wherein a heat moisture treated fava bean protein concentrate has a peak denaturation temperature of between 85 and 88.5° C.7. The foodstuff of wherein the heat moisture treated fava bean protein can be characterized by the following test: the interfacial elasticity of a 40 μL droplet of soy oil within a solution of 0.1% w/v solution of said concentrate at pH 3 is between 20 and 30 mN/m claim 1 , or between 21 and 25 mN/m or between 22 and 24 mN/m as measured by the Interfacial tension and interfacial rheology procedure over a frequency range of between 0.01 and 0.2 Hz.8. The foodstuff of wherein ...

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13-02-2020 дата публикации

Aquafaba products and methods

Номер: US20200046001A1
Автор: Hannah Carter
Принадлежит: Alternative Foods London Ltd

Packaged aquafaba having a protein content by weight of at least 0.5%. The packaged aquafaba is provided in liquid form and packaged in a pouch. Methods of making aquafaba and of using aquafaba and the products resulting therefrom are also disclosed.

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23-02-2017 дата публикации

BRANCHED ALPHA-GLUCAN, ALPHA-GLUCOSYLTRANSFERASE WHICH FORMS THE GLUCAN, THEIR PREPARATION AND USES

Номер: US20170049142A1
Принадлежит:

The present invention has objects to provide a glucan useful as water-soluble dietary fiber, its preparation and uses. The present invention solves the above objects by providing a branched α-glucan, which is constructed by glucose molecules and characterized by methylation analysis as follows: 124-. (canceled)25. A method for quality-improving or stabilizing a composition , comprising a step of incorporating a saccharide composition comprising branched α-glucan;wherein said saccharide composition comprising branched α-glucan has the following characteristics upon methylation analysis:(1) Ratio of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol to 2,3,4-trimethyl-1,5,6-triacetyl-glucitol, which indicates the ratio of glucose residues with α-1,4 linkages to glucose residues with α-1,6 linkages, is in the range of 1:0.6 to 1:4; and(2) Total content of 2,3,6-trimethyl-1,4,5-triacetyl-glucitol and 2,3,4-trimethyl-1,5,6-triacetyl-glucitol, which indicates that the total content of glucose residues with α-1,4 linkages and glucose residues with α-1,6 linkages, is 60% or higher in the partially methylated glucitol acetates.(3) Content of 2,4,6-trimethyl-1,3,5-triacetyl-glucitol, which indicates that the content of glucose residues with α-1,3 linkages, is 0.5% or higher but less than 10% in the partially methylated glucitol acetates; and(4) Content of 2,4-dimethyl-1,3,5,6-tetraacetyl-glucitol, which indicates that the content of glucose residues with both α-1,3 and α-1,6 linkages, is 0.5% or higher in the partially methylated glucitol acetates; andwherein said saccharide composition comprising branched α-glucan exhibits osmotic pressure-controlling property, excipient property, gloss-imparting property, moisture-retaining property, viscosity-imparting property, adhesion property, crystallization-inhibiting property for other saccharides, or low-fermentative property.26. The method of claim 25 , wherein said composition is a food claim 25 , beverage claim 25 , favorite product claim ...

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10-03-2022 дата публикации

PEA-BASED DRY PRODUCT FOR FEEDING ANIMALS

Номер: US20220071234A1
Принадлежит:

The invention relates to a dry product based on peas, to the process for preparing same and to the use thereof. 1. Product derived from the mixing of a soluble fraction from leguminous plants and of pulps from leguminous plants , wherein its solids content is greater than 85% by weight , preferentially greater than 90% by weight , even more preferentially greater than 94% by weight.2. Product according to claim 1 , wherein the leguminous plant is preferentially chosen from the list consisting of faba bean and pea.3. Product according to claim 1 , wherein 90% of the product constituents have a size of between 50 microns and 3000 microns claim 1 , preferentially between 300 microns and 1000 microns.4. Product according to claim 1 , wherein its colouring according to the “L*a*b*” technique claim 1 , wherein its component L is greater than 30 claim 1 , preferentially greater than 40 claim 1 , even more preferentially greater than 50.5. Product according to claim 4 , wherein its component a is less than 20 claim 4 , preferentially less than 10 claim 4 , and its component b is greater than 25 claim 4 , preferably greater than 30 claim 4 , preferably greater than 40 claim 4 , preferentially greater than 50.6. Product according to claim 1 , wherein its lysine content is between 3% and 10% by weight of its total protein content claim 1 , preferentially between 5% and 8%.7. Product according to claim 1 , wherein the total digestibility of its organic matter for monogastric animals is greater than 75%.8. Process for preparing the product according to claim 1 , comprising the following steps:i) pre-treatment of leguminous plant seeds;ii) wet separation of the constituents of the leguminous plant seeds into four fractions: a starch fraction, a pulp fraction, a protein fraction of globulin type and a soluble fraction;iii) mixing of the pulp fraction and the soluble fraction separated in the preceding step ii); andiv) drying of the mixture obtained in step iii).9. Process for ...

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10-03-2022 дата публикации

AERATED FOOD PRODUCTS AND PROCESSES OF PREPARATION THEREOF

Номер: US20220071265A1
Принадлежит:

The invention relates to aerated food products. The aerated food products comprise between 40 wt % and 95 wt % of at least one edible plant paste, especially at least one vegetable paste, and have an overrun ranging from 7% to 150%. The edible plant paste is not a dry particulate or powder composition. The invention also relates to processes for preparing such aerated food products. 1. An aerated food product which comprises between 40 wt % and 95 wt % of at least one edible plant paste and which has an overrun ranging from 7% to 150% , wherein the edible plant paste is not a dry particulate or powder composition.2. An aerated food product according to claim 1 , wherein the edible plant paste is a vegetable paste.3. An aerated food product according to claim 2 , wherein the vegetable paste is a pulse paste or an oleaginous paste.4. An aerated food product according to claim 2 , wherein the vegetable paste consists of a mixture of at least one pulse paste and at least one oleaginous vegetable paste.5. An aerated food product claim 1 , according to claim 1 , which further comprises at least one ingredient selected from the group consisting of:an edible oila spice, aromatic herb, condiment, flower essence and/or salt,an edible acidic ingredient andan emulsifier.6. An aerated food product according to claim 1 , which has the following nutritional composition:a fat content ranging from 10 vol % to 35 vol %,a protein content ranging from 3 wt % to l0 wt %, anda fibre content ranging from 2 wt % to 5 wt %.7. An aerated food product according to claim 1 , which remains stable over 30 days at 4° C.8. A process for preparing an aerated food product according to claim 1 , which comprises the steps of:(a) providing between 40 wt % and 95 wt % of at least one edible plant paste, wherein the edible plant paste is not a dry particulate or powder composition, and(b) whipping the edible plant paste to obtain an aerated food product which has an overrun ranging from 7% to 150%.9. A ...

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10-03-2022 дата публикации

IMMUNE CHECKPOINT SUPPRESSANT

Номер: US20220072068A1
Принадлежит: NIHON SIZEN HAKKOH CO., LTD.

An immune checkpoint suppressant containing as an active ingredient a mixture of (a) to (g), which are koji mold, yeast, and/or lactic acid bacterium fermentation products of: (a) barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and/or proso millet; (b) mandarin orange, grape, apple, berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and/or Japanese plum; (c) purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yarn, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, arrowhead, ginger, garlic, and/or turmeric; (d) cabbage, perilla, Morus leaf, fish mint, Japanese mugwort, , and/or dandelion; (e) kelp, wakame, and/or mozuku; (f) black sesame, walnut, and/or ginkgo nut; and (g) maitake and/or shiitake mushroom. 1. An immune checkpoint suppressant comprising , as an active ingredient , a plant fermentation product that is a mixture of (a) to (g):(a) a koji mold fermentation product of at least one selected from the group consisting of barley, black soybean, red rice, black rice, adzuki bean, adlay, Japanese barnyard millet, foxtail millet, and proso millet;{'i': 'Vitis coignetiae', '#text': '(b) a yeast and/or lactic acid bacterium fermentation product of at least one selected from the group consisting of mandarin orange, grape, apple, berry, peach, persimmon, papaya, Japanese pear, watermelon, Japanese apricot, fig, Chinese quince fruit, kabocha squash, kumquat, Yuzu, loquat fruit, apricot, jujube, chestnut, matatabi fruit, and Japanese plum;'}(c) a yeast and/or lactic acid bacterium fermentation product of at least one selected from the group consisting of purple sweet potato, Jerusalem artichoke, carrot, onion, sweet potato, taro, Japanese wild yam, daikon, red turnip, great burdock, lotus root, yacon, lily bulb, ...

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03-03-2016 дата публикации

Improved Drink Stabilizer Composition and Stabilized Drink Compositions

Номер: US20160058042A1
Принадлежит: FMC Corp

Provided is a composition containing an admixture of xanthan gum and konjac mannan in a specific weight ratio that is useful for making a stable aqueous hydrocolloid. Also provided is a stabilized drink composition containing an admixture of a specific weight ratio of xanthan gum to konjac mannan, protein solids, water and optionally a salt. Also provided is a method for stabilizing aqueous colloid suspensions. Also provided is a method for stabilizing drink compositions.

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02-03-2017 дата публикации

TOFU, TOOL FOR SHAPING TOFU AND METHOD FOR SHAPING TOFU

Номер: US20170055564A1
Автор: YOSHIDA Takako
Принадлежит:

Provided is a tofu that enables an eater to enjoy eating by entertaining the eater in an aspect (sight) other than flavor (taste). Tofu includes incisions linearly formed on a top surface of the tofu. The incisions have a depth that does not reach a bottom surface of the tofu, and a depth direction of the incisions is substantially perpendicular to the top surface. When a colored liquid seasoning has been poured on the tofu, the incisions are recognizable as the colored liquid seasoning penetrates and pools in the incisions. 1. A tofu , comprising:an incision linearly formed on a top surface of the tofu, the incision having a depth that does not reach a bottom surface of the tofu, a depth direction of the incision being substantially perpendicular to the top surface of the tofu, whereinwhen a colored liquid seasoning has been poured on the tofu, the incision is recognizable as the colored liquid seasoning penetrates and pools in the incision.2. A tofu , comprising:an incision linearly formed on a top surface of the tofu, the incision having a depth that does not reach a bottom surface of the tofu, a depth direction of the incision being substantially perpendicular to the top surface of the tofu, whereinthe incision forms a shape of at least one selected from the group consisting of a letter, a mark, a plant, an animal and scenery.3. A tofu shaping tool for shaping the tofu of claim 1 , the tofu shaping tool comprising:a base; anda plate-like projection used in forming the incision and mounted on a main surface of the base such that the plate-like projection is substantially perpendicular to the main surface of the base, whereina height of the plate-like projection is substantially equal to the depth of the incision.4. The tofu shaping tool according to claim 3 , further comprising:a sidewall portion connected to the base.5. The tofu shaping tool according to claim 3 , whereinthe base and the plate-like projection are integrated.6. The tofu shaping tool according to ...

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04-03-2021 дата публикации

Method and System for Time of Pollinating Cereal Crops

Номер: US20210059276A1
Принадлежит: Accelerated AG Technologies LLC

A method of identifying a selected pollination window in a Poaceae crop by monitoring one or more environmental parameters and identifying a selected pollination window based upon the monitored parameters. The correct selection of parameters has been shown to markedly increase seed set, yield, and/or other desirable characteristics, including but not limited to preferred content of oil, starch, protein, and/or other nutritional components. Parameters may include one or more of: temperature, relative humidity, and vapor pressure deficit.

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04-03-2021 дата публикации

AQUAFABA COMPOSITION AND METHODS OF MANUFACTURE

Номер: US20210059284A1
Принадлежит:

There is disclosed a method of producing a standardized whey composition, comprising steeping seed an identity preserved pulse cultivar selected from the genera for a predetermined time at a predetermined temperature. Optionally this seed is subjected to processed by milling and fractionation or heating and fractionation to produce a series of improved food ingredients that uniformly stabilize foams and emulsions. 1. A method of producing a standardized aquafaba composition , comprising:steeping an identity preserved pulse cultivar for a predetermined time at a predetermined temperature;wet heat treating the steeped seed for a predetermined time at a predetermined temperature and pressure; andseparating the liquid (aquafaba) from the seed and concentrated for use as a foaming and emulsifying agent.2. A method of producing a standardized aquafaba and whey composition , comprising:steeping an identity preserved pulse cultivar for a predetermined time at a predetermined temperature;blending the steeped identity preserved pulse cultivar with a liquid base to produce a slurry;centrifuging the slurry to produce a milk and an okara pulp;boiling the milk and cooling to a predetermined temperature to form a curd and whey; andseparating the whey from the curd for use as a foaming and emulsifying agent.3. The method of claim 2 , further comprising:producing an aquafaba foam from the identity preserved pulse cultivar whey;measuring a foam capacity and a foam stability of the aquafaba foam produced from the identity preserved pulse cultivar whey; andcomparing the measured foam capacity and foam stability of the aquafaba foam to a reference standard to determine suitability of the identity preserved pulse cultivar for a given aquafaba use.4. The method of claim 3 , further comprising determining the germplasm of the identity preserved pulse cultivar for identifying other pulse cultivars within a genus with similar properties.5. The method of claim 3 , further comprising ...

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01-03-2018 дата публикации

Banana fermentation product and manufacturing method and use of the same

Номер: US20180055905A1
Принадлежит: TCI Co Ltd

The present invention provides a banana fermentation product, which is obtained by subjecting a banana pulp juice to a pre-fermentation and then a post-fermentation, wherein the pre-fermentation is conducted in the presence of Streptococcus thermophiles and yeast and the post-fermentation is conducted in the presence of Acetobacter . The banana fermentation product of the present invention is effective in anti-oxidation, increasing the amount of probiotics in the intestinal tract, reducing the amount of bad bacteria in the intestinal tract, and relieving constipation symptoms. The banana fermentation product of the present invention can further be used for providing an edible composition or a pharmaceutical composition.

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