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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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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 9852. Отображено 100.
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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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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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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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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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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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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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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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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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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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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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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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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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

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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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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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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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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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

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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20-02-2020 дата публикации

TOFU WITH IMPROVED QUALITY AND MANUFACTURING METHOD THEREOF

Номер: US20200054036A1
Принадлежит:

The present application relates to tofu comprising soy, allulose and a coagulant. The present application also relates to a method for manufacturing tofu using allulose. 1. Tofu comprising beans , allulose , and a coagulant.2. The tofu of claim 1 , wherein the tofu has a hardness of 80 g to 150 g.3. The tofu of claim 1 , wherein the tofu has a springiness of 0.8 to 1.5.4. The tofu of claim 1 , wherein the tofu has a gumminess of 50 g to 100 g.5. The tofu of claim 1 , wherein the tofu has a cohesiveness of 0.6 to 0.75.6. The tofu of claim 1 , wherein the tofu has a chewiness of 50 g to 200 g.7. The tofu of claim 1 , wherein the allulose is contained such that a dry solid content thereof is in a range of 0.1 wt % to 50 wt % claim 1 , based on the total weight of the tofu.8. The tofu of claim 1 , wherein the bean is contained in an amount of 50 wt % to 99.8 wt % claim 1 , based on the total weight of the tofu.9. The tofu of claim 1 , wherein the coagulant is contained in an amount of 0.1 wt % to 1.0 wt % claim 1 , based on the total weight of the tofu.10. The tofu of claim 1 , wherein the allulose is contained such that a dry solid content thereof is in a range of 0.1 to 40 parts by weight claim 1 , based on 100 parts by weight of the bean.11. The tofu of claim 1 , wherein the coagulant is magnesium chloride.12. The tofu of claim 1 , wherein the tofu has a dry solid content of 5 wt % to 50 wt %.13. A method for manufacturing tofu claim 1 , the method comprising: adding a coagulant to bean liquid; andadding allulose to the bean liquid before adding the coagulant or during adding the coagulant.14. The method of claim 13 , further comprising forming after adding the coagulant to the bean liquid.15. The method of claim 14 , wherein the forming is performed at a temperature of 70° C. to 90° C. The present application relates to tofu with improved quality and a manufacturing method thereof.Generally, tofu is prepared by grinding beans macerated in water, then heating, ...

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20-02-2020 дата публикации

VEGAN MEAT REPLACEMENT FOOD PRODUCT

Номер: US20200054052A1
Автор: Wang Yao-Hsin
Принадлежит: SOPHIE'S KITCHEN, INC.

A meat replacement product is provided for elimination diets including vegan diets. Pea protein is combined with konjac and fenugreek. The combination is then subjected to high pressure and temperature in conjunction with an extrusion and texturization process. The resulting product can be used to provide a variety of meat replacements including meatless fish sticks, meatless tuna, and meatless salmon as well as replacements for beef and chicken. 2. The vegan meat replacement food product of claim 1 , wherein the non-soy vegetable protein comprises pea protein.3. The vegan meat replacement food product of claim 1 , wherein the extrudable mixture comprises konjac flour and water in a ratio of 1-part konjac flour to about 20-40 parts water.4. The vegan meat replacement food product of claim 3 , wherein the extrudable mixture comprises one part of the konjac and water mixture to 4- or 5-parts non-soy vegetable protein.5. The vegan meat replacement food product of claim 4 , wherein the fenugreek powder is about 1-2% of the mixture by weight.6. The vegan meat replacement food product of claim 5 , wherein the mixture was heat-treated to between 120-180° C. for a time period of between 3-5 minutes.7. The vegan meat replacement food product of claim 6 , wherein the heated-treated mixture was simultaneously extruded under pressure.9. The vegan meat replacement food product of claim 8 , wherein the non-soy vegetable protein consists of pea protein.10. The vegan meat replacement food product of claim 9 , wherein the konjac flour and water is in a ratio of 1-part konjac flour to about 20-40 parts water.11. The vegan meat replacement food product of claim 10 , wherein the mixture has 1-part konjac flour and water to 4- or 5-parts non-soy vegetable protein.12. The vegan meat replacement food product of claim 11 , wherein the fenugreek powder is about 1-2% of the mixture by weight.13. The vegan meat replacement food product of claim 12 , wherein the mixture is heated to between ...

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15-05-2014 дата публикации

Fungal Resistant Plants Expressing CASAR

Номер: US20140137283A1
Принадлежит: BASF Plant Science Co GmbH

The present invention relates to a method of increasing resistance against fungal pathogens of the family Phacopsoraceae in plants and/or plant cells. This is achieved by increasing the expression of a CASAR protein or fragment thereof in a plant, plant part and/or plant cell in comparison to wild type plants, wild type plant parts and/or wild type plant cells. Furthermore, the invention relates to transgenic plants, plant parts, and/or plant cells having an increased resistance against fungal pathogens, in particular, pathogens of the family Phacopsoraceae, and to recombinant expression vectors comprising a sequence that is identical or homologous to a sequence encoding a CASAR protein.

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27-02-2020 дата публикации

MYCELIATED VEGETABLE PROTEIN AND FOOD COMPOSITIONS COMPRISING SAME

Номер: US20200060310A1
Принадлежит:

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. 1. A method to prepare a food composition , comprising the steps of:(a) providing a myceliated high-protein food product, comprising the steps of either:(i) providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 50% (w/w) protein on a dry weight basis, wherein the media comprises at least 50 g/L protein; inoculating the medium with a fungal culture, and culturing the medium to produce a myceliated high-protein food product;or,(ii) providing a myceliated high-protein food product, wherein the myceliated high-protein food product is at least 50% (w/w) protein on a dry weight basis, wherein the myceliated high-protein product is myceliated by an aqueous fungal culture, in a media comprising at least 50 g/L protein in liquid culture;{'i': Lentinula edodes, Agaricus', 'Pleurotus', 'Boletus', 'Laetiporus, 'wherein the fungal culture comprises spp., spp., spp., or spp.; and wherein the myceliated high-protein food product is derived from a plant source and has reduced undesirable flavors and reduced undesirable aromas compared to the high-protein material that is not myceliated;'}(b) providing an edible ...

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08-03-2018 дата публикации

A METHOD FOR ENCAPSULATING ADDITIVES INTO SEEDS, BEANS, NUTS, CEREALS AND PSEUDO-CEREALS

Номер: US20180064157A1
Принадлежит:

The present invention discloses the use of subcritical or supercritical carbon dioxide for injecting additives to seeds, beans, nuts, cereals and pseudo-cereals. 1. A method for injecting additives to seeds , beans , nuts , cereals and pseudo-cereals comprising:a) charging an impregnation chamber with the seeds, beans, nuts, cereals and pseudo-cereals;b) preparing an impregnation fluid by mixing the desired additives, optionally with a solvent and at a volume ratio additives to solvent ranging between 1:0 and 1:200;{'sub': '2', 'c) injecting the impregnation fluid of step b) into the impregnation chamber under subcritical or supercritical COconditions, and contacting with the seeds, beans, nuts, cereals and pseudo-cereals of step a) for a period of time of at least 15 minutes;'}{'sub': '2', 'd) optionally flushing the impregnated seeds, beans, nuts, cereals and pseudo-cereals of step c) with subcritical or supercritical COin order to remove traces of impregnation fluid;'}e) depressurising the impregnation chamber; andf) retrieving ready-to-use seeds, beans, nuts, cereals and pseudo-cereals containing the desired additives.2. The method of wherein the solvents of step b) claim 1 , if present claim 1 , are selected from the group consisting of ethanol claim 1 , water or propylene glycol claim 1 , triacetin claim 1 , vegetable oil and medium chain triglyceride (MCT) oil.3. The method of wherein claim 1 , in step c) claim 1 , the impregnation fluid is injected into the impregnation chamber under supercritical conditions at a temperature of at least 31° C. and a pressure of at least 72.8 bars.4. The method of wherein claim 1 , in step c) claim 1 , the contacting time ranges between 15 minutes and 5 hours.5. The method of wherein claim 1 , in step e) claim 1 , the impregnation chamber is depressurised at a rate ranging between 1 and 60 seconds per bar.6. The method of wherein in step e) the carbon dioxide evaporated during depressurisation is recycled.7. The method of ...

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08-03-2018 дата публикации

PRODUCTS AND METHODS USING SOY PEPTIDES TO LOWER TOTAL AND LDL CHOLESTEROL LEVELS

Номер: US20180064783A1
Автор: GALVEZ ALFREDO FLORES
Принадлежит: SL TECHNOLOGY, INC.

Controlled studies demonstrate that products and related methods using soy related peptides lower total and LDL cholesterol levels in individuals. In one exemplary embodiment of the present disclosure, a product containing an effective amount of lunasin peptides that lowers cholesterol levels in an individual that consumes the lunasin peptides is provided. In another exemplary embodiment of the present disclosure, a composition containing an effective amount of lunasin peptides or lunasin peptide derivatives and one or more enzyme inhibitors is provided. In a related exemplary embodiment of the present disclosure, a method for lowering or reducing cholesterol levels in an individual is provided where a product containing an effective amount of lunasin peptides to an individual is provided and a claim that the product lowers or reduces cholesterol, total cholesterol, LDL cholesterol or lipid levels in an individual that consumes the composition is made. 1. A method for treating or preventing cardiovascular disease comprising: providing: (i) an individual suffering from or at risk of developing cardiovascular disease , and , (ii) a composition comprising a compound selected from the group consisting of the peptide of SEQ ID NO 2 and a functionally equivalent variant , fragment or analogue of said peptide; and (b) administering said composition to said subject.2. The method of claim 1 , wherein said compound is obtained from soybean claim 1 , wheat or barley.3. The method of claim 1 , wherein said compound is obtained by producing claim 1 , extracting and purifying said compound using recombinant DNA techniques.4. The method of claim 1 , wherein said compound is obtained by synthetic polypeptide production.5. The method of claim 1 , wherein said individual is a human.6. The method of claim 1 , wherein administering comprises oral ingestion of the composition.7. The method of claim 1 , wherein composition is in the form of a capsule claim 1 , tablet claim 1 , powder ...

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11-03-2021 дата публикации

SUGAR-REDUCED FOOD CREAM COMPOSITION USING NATIVE PEA STARCH

Номер: US20210068416A1
Автор: KANTT Carlos
Принадлежит:

The invention is related to a sugar-reduced food cream composition comprising fat, sugar and starch, wherein the starch is native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. The invention also relates to a method of preparation of a sugar-reduced food cream composition comprising the steps of: selecting a recipe of a food cream composition comprising fat and sugar, replacing between 25% to 40%, preferably 25% to 35%, more preferably about 30% by weight of the total sugar content of said food cream composition by native starch having an average particle size between 20 μm and 30 μm, preferably between 22 μm and 28 μm, even more preferably between 23 μm and 26 μm, with a D90 smaller than 40 μm, preferably smaller than 36 μm. 1. A sugar-reduced food cream composition comprising fat , sugar and starch , characterized in that the starch is native starch having an average particle size between 20 μm and 30 μm , preferably between 22 μm and 28 μm , even more preferably between 23 μm and 26 μm , with a D90 smaller than 40 μm , preferably smaller than 36 μm.2. The sugar-reduced food cream composition of claim 1 , characterized in that the native starch has an amylose content between 20% and 45% claim 1 , preferably between 30% and 40% by dry weight relative to the total dry weight of the starch.3. The sugar-reduced food cream composition of to claim 1 , characterized in that the native starch is a native leguminous starch.4. The sugar-reduced food cream composition of to claim 1 , characterized in that the native starch is pea or faba bean starch.5. The sugar-reduced food cream composition of to claim 1 , characterized in that it comprises 10% to 40% claim 1 , preferably 15 to 30% claim 1 , more preferably 20% to 25% by weight of native starch relative to the total weight of the food cream composition claim 1 , ...

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11-03-2021 дата публикации

FERMENTED SOYBEAN COMPOSITION AND METHOD FOR PRODUCING FERMENTED SOYBEAN COMPOSITION

Номер: US20210068433A1
Принадлежит: CJ CHEILJEDANG CORPORATION

The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition. 1C. utilis, S. fragilis, S. lactis, S. pombeZ. rouxii. A composition for fermented soybean products comprising a fermentation product in which a carbohydrate raw material is fermented with at least one microorganism selected from , and , wherein the fermentation product comprises alcohol in an amount of 0.01 v/v % to 4.0 v/v %.2. The composition for fermented soybean products of claim 1 , wherein the carbohydrate raw material comprises:wheat flour, as a first carbohydrate raw material; and{'i': 'quinoa', 'at least one selected from the group consisting of wheat rice, whole wheat, , and defatted soy flour, as a second carbohydrate raw material.'}3. The composition for fermented soybean products of claim 2 , wherein the second carbohydrate raw material is comprised 10 to 50 parts by weight based on 100 parts by weight of the first carbohydrate raw material.4. The composition for fermented soybean products of claim 1 , wherein the fermentation is performed at a temperature of 20° C. to 60° C.5. The composition for fermented soybean products of claim 1 , wherein the fermentation product is fermented by further comprising at least one kind of natural antimicrobial agent selected from the group consisting of a complex herb extract and a garlic concentrate.6. A method for preparing a composition for fermented soybean products claim 1 , comprising:{'i': 'quinoa', 'mixing a koji, which is prepared with a first carbohydrate raw material comprising wheat flour, with a steamed product, which is steamed by adding water to a second carbohydrate raw material comprising at least one selected from the group consisting of wheat rice, whole wheat, , and defatted soy flour;'}{'i': C. utilis, S. fragilis, S. lactis, S. pombe', 'Z. rouxii, 'fermenting the mixture to at least one microorganism of , and ; and'}mixing the fermentation product, which has undergone ...

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07-03-2019 дата публикации

Food Compositions for Weaning

Номер: US20190069586A1
Принадлежит:

The inventions described herein relate generally to digestive healthcare, and more particularly, to the feeding of mammals, particularly human infants, who are making a transition from a microbiome with lower diversity to a microbiome with higher diversity. These inventions relate to certain foods comprising a fermentable nutritional component and a probiotic component, where the probiotic component is selected, based on genetic and/or metabolic criteria, to specifically metabolize any Free Sugar Monomers (FSMs) and Free Amino Acids (FAAs) or peptides that accumulate as a result of the fermentable nutritional component in the lower intestine, where they otherwise might be left in the environment to be fermented and metabolized by less adapted/opportunistic bacteria, creating blooms of deleterious intestinal bacteria and shifting the microbiome to a potentially dysbiotic state. The present inventions provide combinations of foods and probiotic bacteria that can protect the mammalian gut from blooms of pathogenic bacteria under the circumstances where the mammalian gut is starting out with a low microbial diversity, such as in weaning infants, or individuals who are post-antibiotic treatment and/or post-chemotherapeutic treatment and transitioning to a higher diversity adapted/stable microbiome. 1. A composition comprising a non-milk food and a bacterial culture.2. The composition of claim 1 , wherein the bacterial culture comprises commensal bacteria.3Lactobacillus, Bifidobacterium, Pediococcus. The composition of or claim 1 , wherein the bacterial culture is selected from the species of and combinations thereof.4. The composition of any one of - claim 1 , further comprising mammalian milk oligosaccharides (MMO).5. The composition of claim 4 , wherein the MMO is from a human claim 4 , bovine claim 4 , equine claim 4 , or caprine source.6. The composition of or claim 4 , wherein the MMO comprises HMO claim 4 , BMO claim 4 , BCO claim 4 , GMO claim 4 , GOS claim 4 , or ...

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12-03-2020 дата публикации

SOY SAUCE PRODUCTION EQUIPMENT AND PROCESS

Номер: US20200077688A1
Принадлежит:

This abstract refers to an invention patent, for soy sauce production equipment and process, belonging to the field of the food product production media, such equipment comprised of: first set () comprised of: device (), () to feed soybean and corn grains in their natural conditions and blended; cold-press extruder (), receiving the soybean and corn grain blend in their natural conditions and obtaining homogeneous soy-corn agglomerate (); size adjustment unit (), adjusting the homogeneous soy-corn agglomerate size and/or particle size; moisture adjustment unit (); microorganism inoculation unit (); and automated stove () responsible for the first fermentation for 40.00 to 72.00 hours of the crushed soy-corn mass, with adjusted moisture and inoculated with microorganism, after such fermentation the basic ingredient (koji) is obtained, which is then transferred to the second set (), with usual construction, which processes the koji until finally obtaining the soy sauce. 1Aspergillus oryzaesojaeAspergillus oryzaesojae) Soy sauce production equipment comprised of: a first equipment set receiving soy and corn or any other cereal , hot-processing them , mixing them , inoculating microorganisms or and conducting the first fermentation for 40.00 to 72.00 hours until the primary ingredient is obtained (koji); and second equipment set (moromi) receiving the koji adding brine , conducting the second fermentation for 4 to 6 months , pressing and obtaining two products: one byproduct , cake , useful as animal food; and the product of interest to the process comprised of raw-soy sauce; the second equipment set still conducts raw sauce pasteurizing and bottling , wherein by the first equipment set being comprised of: a first device to feed soybean grains in their natural condition and a second device to feed corn or any other cereal grains in their natural conditions , feeding the mixed soy and corn; a cold-press extruder , receiving the soybean and corn grain blend in their ...

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25-03-2021 дата публикации

SOY SAUCE-LIKE LIQUID SEASONING AND METHOD FOR PRODUCING SAME

Номер: US20210084952A1
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 method for producing a soy sauce-like liquid seasoning , comprising the steps of:a. 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);b. pasteurizing the moromi obtained in the step a; andc. inoculating the pasteurized moromi obtained in the step b with yeast, and fermenting the moromi with the yeast in a container adapted to reduce contamination by harmful microorganisms,wherein the soy sauce-like liquid seasoning 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, and10 ppm (w/v) or more of 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) with respect to a total nitrogen concentration of 1.0% (w/v), andthe soy sauce-like liquid seasoning has a salt concentration of less than 4% (w/v).2. The method for producing a soy sauce-like liquid seasoning according to claim 1 ,wherein the soy sauce-like liquid seasoning contains 50 ppm (w/v) or less of sodium ions. The present invention relates to a salt-free or low-salt soy sauce-like liquid seasoning, and to a method for producing such a soy sauce-like liquid seasoning.The traditional method ...

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25-03-2021 дата публикации

PROCESS FOR SEPARATION OF DRY FOOD AND FEED MATERIALS USING A TRIBO-ELECTROSTATIC SEPARATOR DEVICE

Номер: US20210086196A1
Принадлежит:

A process for fractionating a feed mixture derived from dried brewer's spent grains (BSG) or distiller's grains (DDG) or distiller's dried grains and mixed with solubles (DDGS) is disclosed. The process includes using a single-step tribo-electrostatic separation process and device to separate the feed mixture by supplying the feed mixture to a tribo-electric separator and simultaneously charging and separating the feed mixture into at least two subfractions, with one of the subfractions having a protein composition higher than the feed mixture and higher than that could be obtained otherwise. 1. A process for fractionating a feed mixture derived from dried brewer's spent grains (BSG) or distiller's grains (DDG) or distiller's dried grains and mixed with solubles (DDGS) , comprising using a tribo-electrostatic separation process including:a. supplying said BSG or DDG or DDGS mixture to a tribo-electric separator; andb. simultaneously charging and separating said BSG or DDG or DDGS mixture into at least two subfractions, with one of the subfractions having a protein composition higher than the feed mixture and higher than that could be obtained otherwise.2. The process described in using a continuously operating tribo-electrostatic belt separator comprising:i. a first electrode and a second electrode arranged on opposite sides of a longitudinal centerline and configured to provide an electric field between the first and second electrodes;ii. a first roller, or rollers, disposed at a first end of the separatoriii. a second roller, or rollers, disposed at a second end of the separatoriv. a continuous belt disposed between the first and second electrodes and supported by the first roller(s) and the second roller(s)v. a separation zone defined by and between the continuous belt.3. The process described in claim 1 , wherein protein particles are separated from fiber particles for a feed mixture with protein level between 10-40%; and the oil content is less than 20% claim 1 ...

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29-03-2018 дата публикации

METHOD FOR MANUFACTURING OF SOY SAUCE USING BAMBOO SALTS

Номер: US20180084812A1
Автор: CHA Ja Min
Принадлежит: KOREA BAMBOO SALT CORPORATION

The present disclosure relates to a method for manufacturing soy sauce. More particularly, the present disclosure relates to a method for manufacturing soy sauce using bamboo salts. The method according to the present disclosure includes: steaming small beans for 3˜7 hours; cooling the steamed small beans at a temperature of 20˜40° C., after spreading the steamed small beans; mixing the cooled small beans with koji mold and peanut powder; forming a fermented soybean lump using the small beans mixed with the koji mold and the peanut powder, and tying an external portion of the fermented soybean lump using a rice straw; drying the formed fermented soybean lump in sunshine; fermenting the dried fermented soybean lump for 24˜48 hours while maintaining a humidity of 15˜35% and a temperature of 20˜40° C.; manufacturing a fermentation liquor by putting the fermented soybean lump in a jar, and by soaking the fermented soybean lump to be totally submerged in a mixed liquor of 100 parts by weight of bamboo salt water, 20˜40 parts by weight of Ulmus davidiana water, 15˜25 parts by weight of jujube fermentation liquor, and 5˜15 parts by weight of red ginseng extract; and completing the soy sauce, by separating the fermented soybean lump from the fermentation liquor, filtering floating matters, and by heating the fermentation liquor to be reduced by 70˜90% of an initial volume. The method for manufacturing soy sauce using bamboo salts according to an exemplary embodiment of the present disclosure may enhance taste and flavor of the soy sauce. In addition, the soy sauce according to an exemplary embodiment of the present disclosure has high content of necessary amino acid in the soy sauce, and may fundamentally prevent generation of cancer-causing agent. 1. A method for manufacturing soy sauce using bamboo salt , the method comprising:steaming small beans for 3˜7 hours;cooling the steamed small beans at a temperature of 20˜40° C., after spreading the steamed small beans;mixing ...

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21-03-2019 дата публикации

PEA FIBER PRODUCT

Номер: US20190082724A1
Принадлежит:

The present invention relates to a pea fiber product that is at least 45 dwt. % pea fiber, preferably at least 70 dwt. %, most preferably 90 dwt. % fiber of which at least 5 dwt. % fiber is soluble, preferably 10 dwt. % is soluble, most preferably 20 dwt. % is soluble, as well as the process of making such, and the beverages, sauces, bakery, and aerated products that use such. The resultant pea fiber product is such that it has a same day viscosity of 300-1100 cp at 15 wt. % concentration and of 2150-2950 cp at 17 wt. % according to viscosity Test A run at 30 RPM; and has a 60 hour viscosity of 1420-2220 cp at 15 wt. % concentration and of 6400-7200 cp at 17 wt. % concentration according to viscosity Test A. 1. A pea fiber product comprising:a) at least 45% dry weight % fiber;b) at least 5% dry weight % of the fiber is soluble fiber, andc) not more than 15% dry weight % protein.2. The pea fiber product of claim 1 , wherein the pea fiber product has a same day viscosity of 300-1100 cp at 15 wt. % concentration and of 2150-2950 cp at 17 wt. % according to viscosity Test A run at 30 RPM.3. The pea fiber product of claim 1 , wherein the pea fiber product has a 60 hour viscosity of 1420-2220 cp at 15 wt. % concentration and of 6400-7200 cp at 17 wt. % concentration according to Test A run at 30 RPM.4. The pea fiber product of claim 1 , wherein the pea fiber product has at least 70 dwt. % fiber.5. The pea fiber product of claim 1 , wherein the pea fiber product has at least 90 dwt. % fiber.6. The pea fiber product of claim 1 , wherein the pea fiber product has not more than 10 dwt. % protein.7. The pea fiber product of claim 1 , wherein the pea fiber product has not more than 5 dwt. % protein.8. The pea fiber product of claim 1 , wherein the pea fiber product is in the format of expanded pieces claim 1 , aerated pieces claim 1 , pressed pieces claim 1 , powder claim 1 , or combinations thereof.9. The pea fiber product of claim 8 , wherein the pea fiber product further ...

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21-03-2019 дата публикации

Non-Processed Protein-based Nutritional Edible Substance

Номер: US20190082728A1
Автор: Eaton Edward Scott
Принадлежит:

A non-processed protein-based nutritional edible substance for providing protein to a consumer. The non-processed protein-based nutritional edible substance includes a quantity of sunflower seeds, a quantity of pumpkin seeds, and a quantity of sweet binding compound. The sunflower seeds and the pumpkin seeds are the primary source for protein and beneficial nutrients. The quantity of sunflower seeds, the quantity of pumpkin seeds, and the quantity of sweet binding compound is heterogeneously mixed into a nutritional mixture, which allows the non-processed protein-based nutritional edible substance to be easily consumed by a person. The nutritional mixture can include additional quantities of ingredients to enhance the flavor, nutrients, protein quantity of the non-processed protein-based nutritional edible substance and/or to provide a recreational/medicinal effect to the consumer. 1. A non-processed protein-based nutritional edible substance comprises:a quantity of sunflower seeds;a quantity of pumpkin seeds;a quantity of sweet binding compound; andthe quantity of sunflower seeds, the quantity of pumpkin seeds, and the quantity of sweet binding compound being heterogeneously mixed into a nutritional mixture.2. The non-processed protein-based nutritional edible substance as claimed in comprises:the quantity of sunflower seeds being a first percent volume (vol %) of the nutritional mixture;the quantity of pumpkin seeds being a second vol % of the nutritional mixture; andthe first vol % being equal to the second vol %.3. The non-processed protein-based nutritional edible substance as claimed in claim 2 , wherein the first vol % and the second vol % ranging between 60 to 90 vol % of the nutritional mixture.4. The non-processed protein-based nutritional edible substance as claimed in comprises:the quantity of sweet binding compound ranging between 0.1 to 10 vol % of the nutritional mixture.5. The non-processed protein-based nutritional edible substance as claimed in ...

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13-04-2017 дата публикации

REMOVAL OF PHYTATE

Номер: US20170099861A1
Принадлежит: Cargill, Incorporated

The present invention relates to a steeping process for reducing the phytate in kernels of cereals and/or pulses using endogenous phythase. The kernels are steeped in water whilst avoiding germination and then dried. The steeped kernels and/or flour made therefrom are used in food, feed, pet-food, and/or cosmetics. 1. A process for treating kernels of cereals and/or pulses , comprising the following steps:a) Steeping of the kernels while germination of the kernels is avoided and the kernels are un-milled and the kernels are, without water immersions, soaked in a volume of water that is from 0.8 to 10 times the weight of the kernels, the steeping is performed at a temperature of from 50 to 70° C. during a period of from 8 to 72 hours and during the steeping pH is from 3.5 to 6.5,b) Optionally draining excess of water,c) Drying the steeped kernels at a temperature of from 50 to 120° C.2. The process according to characterized in that steeping of step a) is at a temperature of from 50 to 60° C. and a pH of 3.5 to 6.5.3. The process according to characterized in that the cereals and/or pulses are selected from the group consisting of rice claim 1 , wheat claim 1 , oat claim 1 , soy claim 1 , corn claim 1 , chick pea claim 1 , barley claim 1 , lentils claim 1 , and mixtures of two or more thereof.4. The process according to characterized in that the steeped kernels of step c) are reduced in size for producing flour.5. The process according to characterized in that the steeping step is performed in a closed system and the kernels are soaked in a volume of water that is from 0.8 to 4 times the weight of the kernels.6. The process according to characterized in that the steeping step is performed in an open system with aeration and the kernels are soaked in a volume of water that is from 4 to 10 times the weight of the kernels claim 1 , optionally followed by replenishing with water to compensate for the evaporated water.7. The process according to claim 1 , wherein the ...

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13-04-2017 дата публикации

SALT-FREE MISO PRODUCTION METHOD, SALT-FREE MISO, HEPATIC FUNCTION IMPROVEMENT AGENT, AND HYPERTENSION IMPROVEMENT AGENT

Номер: US20170100444A1
Принадлежит:

Provided are: a production method for salt-free miso, in which steamed soy beans and koji are pressurized, heated, and fermented; salt-free miso obtained by said production method; and a hepatic function improvement agent and a hypertension improvement agent that contain said salt-free miso as an effective component thereof. 1. A method of producing salt-free product of reaction of steamed soybeans with koji culture , comprising the step of fermenting steamed soybeans and koji culture under applied heat and pressure.2. The production method of claim 1 , wherein the applied heat and pressure conditions are a pressure of 40 to 100 MPa and a temperature of 40 to 70° C.3. A salt-free product of reaction obtained by the production method of .4. (canceled)5. (canceled)6. A method of improving hepatic function by administering the salt-free product of reaction of in a human.7. A method of ameliorating or preventing hypertension by administering the salt-free product of reaction of in a human.8. (canceled)9. (canceled)10. (canceled)11. (canceled) This invention relates to a method of producing salt-free miso having a good taste and flavor, which method also is capable of shortening the production process, and to salt-free miso. The invention additionally relates to a hepatic function-improving agent and to a hypertension-ameliorating agent.Miso is known to take a long time to produce. Lately, given the trends toward shorter working hours and increased vacation time, there has been a desire for the development of an efficient method of making miso at the production site. The largest bottleneck in developing an efficient method of production without having to invest in plant and equipment is the fermentation step. Shortening the length of the fermentation step has a large effect on all the operations in that it shortens the production time. Conventional fermentation operations are carried out over an extended period of time at a low temperature so as not to deactivate the ...

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29-04-2021 дата публикации

USE OF PEPTIDYLARGININE DEIMINASE TO OBTAIN IMPROVED FOOD

Номер: US20210120857A1
Принадлежит:

The present invention describes a process for modifying sweetness, liquorice, astringency, powdery/chalk, fulness, thickness and/or digestibility and/or protease inhibitory activity of a protein comprising food. 1. Process for modifying sweetness , liquorice , astringency , powdery/chalk , fulness , thickness and/or digestibility and/or protease inhibitory activity of a protein comprising food , said process comprisingincubating a protein solution with a peptidyl arginine deiminase (PAD) andoptionally processing said PAD-treated protein solution into a protein comprising food.2. The Process according to claim 1 , wherein said protein solution is a food ingredient.3. The Process according to claim 1 , wherein said protein is a plant protein optionally soy protein claim 1 , rapeseed protein claim 1 , wheat protein claim 1 , buckwheat protein claim 1 , maize protein claim 1 , barley protein claim 1 , potato protein claim 1 , rice protein claim 1 , oats protein claim 1 , pea protein claim 1 , (pea)nut protein claim 1 , lupin protein claim 1 , almond protein or wherein said protein is egg protein claim 1 , milk protein claim 1 , gelatine protein or microbial protein.4. The Process according to claim 1 , further comprising dissolving flour to obtain a protein solution.5. The Process according to claim 1 , wherein said PAD is a microbial PAD.6. The Process according to claim 1 , wherein the peptidyl arginine deiminase (PAD) has at least 80% identity to SEQ ID NO:1 claim 1 , or has at least 80% identity to the mature amino acid sequence of SEQ ID NO:1.7. The Process according to claim 1 , wherein said protein comprising food is a protein comprising drink.8. The Process according to claim 7 , wherein said protein comprising drink is a plant protein milk or a fermented plant protein product.9quinoa. The Process according to claim 7 , wherein said plant protein drink is soy bean drink claim 7 , pea drink claim 7 , peanut drink claim 7 , barley drink claim 7 , rice drink claim ...

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11-04-2019 дата публикации

NON R-GENE MEDIATED RESISTANCE

Номер: US20190104700A1
Принадлежит:

The invention relates to plants and plant parts, in particular spinach plants (), which are resistant to . The invention also relates to seeds capable of producing resistant plants. The invention further relates to methods for obtaining said plants with altered genotypes and seeds thereof, which are resistant to 1Peronospora farinosa f. sp. spinaciae. An agronomically elite spinach plant comprising a downy mildew resistance contributing locus designated p10 located on chromosome 1 and wherein said locus when homozygously present provides at least intermediate resistance to races Pfs:1 , Pfs:2 , Pfs:3 , Pfs:4 , Pfs:5 , Pfs:6 , Pfs:7 , Pfs:8 , Pfs:9 , Pfs:10 , Pfs:11 , Pfs:12 , Pfs:13 , Pfs:14 , Pfs:15 and Pfs:16 , and wherein the p10 locus is as found in a plant grown from a seed of which a representative sample was deposited with the NCIMB under accession number 42554.2. The spinach plant of wherein the p10 locus in a plant grown from a seed of which a representative sample was deposited with the NCIMB under NCIMB accession number 42554 is located between marker SO00979 having SEQ ID No. 7 or 8 and marker SO01770 having SEQ ID No. 5 or 6.3. The spinach plant of wherein the p10 locus in a plant grown from a seed of which a representative sample was deposited with the NCIMB under NCIMB accession number 42554 is linked to the SNPs in SEQ ID No. 1 claim 1 , and/or SEQ ID No. 3 claim 1 , as indicated in bold and underlined in Table 1.4. A spinach plant as claimed in claim 1 , wherein the p10 locus is homozygously present.5. The agronomically elite spinach plant of wherein said plant is an inbred line or a hybrid.6Peronospora farinosa f sp. spinaciae. The spinach plant of claim 1 , wherein the spinach plant exhibits complete resistance to races Pfs:1-16.7. A propagation material comprising the p10 locus of claim 1 , wherein the propagation material comprises a microspore claim 1 , a pollen claim 1 , an ovary claim 1 , an ovule claim 1 , an embryo claim 1 , an embryo sac ...

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11-04-2019 дата публикации

PRODUCTION PROCESS OF SOYBEAN MEAL WITH HIGH CONTENT OF SOLUBLE PROTEINS AND PRODUCT SO OBTAINED

Номер: US20190104753A1
Принадлежит:

A process for the production of soybean meal with a high content of soluble proteins in which a soybean meal with a content of soluble proteins in KOH in the range of 60 to 75% is reached, in which the soluble sugars are first removed from the soybean meal for extraction with aqueous ethanol solution and then the oil by extraction with hexane, without intermediate desolventization and in a single integrated industrial unit; an SPC soybean meal having 58-62% of a crude protein content; and 60-70% of soluble proteins in KOH. 1. A production process for soybean meal with a high soluble protein content , comprising the following steps:(1) Preparing a soybean, by submitting the soybean to drying, storage, pre-cleaning, breakage, husk removal, conditioning, lamination and processing in the expander obtaining an expanded mass product, and cooling;(2) Extracting with ethanol, by submitting the expanded mass obtained in the previous step to a first continuous extractor, operating at atmospheric pressure and subjected to a countercurrent extraction with aqueous solution of ethanol of 65-85 weight %, preheated between 50° C. and 80° C.; obtaining a solution containing 15-25% water, 60-80% ethanol, 8-12% of sugars and other soluble substances;(3) Decanting the solids in a conventional decanter, separating a solid residue containing gums, pigments and fines from the expanded mass, obtaining a decanted liquid;(4) Distilling the ethanol on a conventional “B” column, recovering an aqueous solution of ethanol having a concentration of 65-85 weight % at a top section of the “B” column and recovering an aqueous fraction containing the sugars and the other soluble substances a bottom section of the “B” column;(5) Returning the ethanol distillate to the first continuous extractor in Step (2) adjusting the flow by replacing the ethanol losses;(6) Feeding the expanded mass without soluble sugars to a second continuous extractor, subjecting the expanded mass to an extraction with hexane; ...

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09-06-2022 дата публикации

EDIBLE PRODUCT COMPRISING PLANT OILS OR CREAMS AND COOKED LEGUMES

Номер: US20220174996A1
Принадлежит:

The teachings envision a formulation including two or more edible plant oils or creams; and a product resulting from cooking one or more types of legumes. The formulation may be a condiment spread, topping, or cooking or baking ingredient, such as a butter. The formulation may further include an edible oil, cream, or milk derived from a plant and having a lower fatty acid content than another edible plant oil or cream within the formulation. The formulation may include one or more emulsifying agents, one or more flavoring agents, one or more additives, or a combination thereof. The present teachings also include a process for making the formulation. 1. A formulation comprising:a. two or more edible plant oils or creams; and 'wherein the formulation is a condiment spread, topping, cooking or baking ingredient, or a combination thereof.', 'b. a product resulting from cooking one or more types of legumes,'}2. The formulation of claim 1 , further comprising an edible oil claim 1 , cream claim 1 , or milk derived from a plant and having a lower fatty acid content than another edible plant oil or cream within the formulation.3. The formulation of or claim 1 , wherein the one or more legumes are characterized as having a carbohydrate to protein content in a ratio of about 2:1 to about 4:1.4. The formulation of any of the preceding claims claim 1 , wherein the one or more legumes are characterized as having a carbohydrate to lipid content in a ratio of about 9:1 to about 12:1.5. The formulation of any of the preceding claims claim 1 , wherein the one or more legumes are characterized as having a protein to lipid content in a ratio of about 2:1 to about 5:1.6. The formulation of any of the preceding claims claim 1 , wherein the product resulting from cooking one or more types of legumes acts as an emulsifying agent.7. The formulation of any of the preceding claims claim 1 , further comprising a natural flavoring.8. The formulation of claim 7 , wherein the natural flavoring ...

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18-04-2019 дата публикации

Chinese meal package and preparation method thereof

Номер: US20190110502A1
Автор: Mingfu Lu, Xiuping Zhang

The disclosure discloses a Chinese meal package and a preparation method thereof. The Chinese meal package is prepared from the following raw materials in part by weight: a component A, a component B, a component C and a component D according to a ratio of 1 to 1 to 1 to 1.

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18-04-2019 дата публикации

LACTOBACILLUS REUTERI AND USE THEREOF

Номер: US20190112675A1
Принадлежит: INFINITUS (CHINA) COMPANY LTD.

Provided is a strain CCFM8631 of and use thereof. The strain CCFM8631 of can significantly increase neurotransmitter 5-hydroxytryptamine level in peripheral blood, recover the hormone levels, for example testosterone and so on in peripheral blood of rat, normalize abnormal abundances of genus and genus, genus and genus in intestinal flora of rat affected by high-fat high-starch diet, show good tolerance to simulated gastrointestinal fluid and quickly colonize in intestinal, significantly improve pathological damages of tissues such as liver, duodenum and so on, and increase triglyceride and total cholesterol levels in serum and oral glucose tolerance of rat with metabolic syndrome caused by high-fat high-starch diet. The strain CCFM8631 of can be used for preventing, relieving or treating metabolic disorder, such as metabolic syndrome, irritable bowel syndrome and mental diseases related to metabolic syndrome such as anxiety, depression and so on. 1Lactobacillus reuteri. A composition comprising the strain CCFM8631 of , which is deposited at China General Microbiological Culture Collection Center (CGMCC) with an accession number CGMCC 14394.2. The composition according to claim 1 , which is in the form of health food or pharmaceutical preparation.3. The composition according to claim 2 , wherein the health food is a microbial agent or a fermented food.4Lactobacillus reuteri.. The composition according to claim 4 , wherein the microbial agent comprises viable bacteria which is at least 10CFU/g of the strain CCFM8631 of5Lactobacillus reuteri. The composition according to claim 3 , wherein the fermented food is produced by using the strain CCFM8631 of as a starter culture.6. The composition according to claim 3 , wherein the fermented food is a fermented dairy product claim 3 , a fermented bean product or a fermented fruit and vegetable product.7Lactobacillus reuteri. The composition according to claim 2 , wherein the pharmaceutical preparation comprises an effective ...

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25-08-2022 дата публикации

REDUCED CALORIE BEVERAGE OR FOOD PRODUCT AND PROCESS AND APPARATUS FOR MAKING SAME

Номер: US20220264912A1
Автор: Hobson Luc
Принадлежит:

The invention relates to a process for preparing a reduced calorie beverage or food product employing fermentation of a plant-derived juice or liquid and removing the ethanol therefrom. This invention also relates to an apparatus for performing the process for preparing a reduced calorie beverage or food product and to the reduced calorie juices and juice products created using this process and apparatus. 1. A process for preparing a reduced calorie beverage or food product , the process comprising:a. fermenting, under aerobic conditions, a plant-derived juice or liquid with yeast to produce a fermentation product containing ethanol; andb. removing at least some of the ethanol from the fermentation product while maintaining the fermentation product at a temperature of less than 78° C. to produce the reduced calorie beverage or food product.2. The process according to claim 1 , wherein step (a) comprises:i. fermenting, under aerobic conditions, a first fraction of the juice or liquid with the yeast; andii. subsequently adding a second fraction of juice or liquid to the fermented first fraction to produce the fermentation product.3. A process for preparing a reduced calorie beverage claim 1 , the process comprising: i. fermenting a first fraction of a plant-derived juice or liquid with yeast to produce fermentation product containing ethanol;', 'ii. subsequently adding further plant-derived juice or liquid to the fermented first fraction to produce further fermentation product containing ethanol;', 'iii. displacing a portion of the fermentation product away from a remaining portion of the fermentation product; and, 'a.'}b. removing at least some of the ethanol from the displaced portion while maintaining the fermentation product at a temperature of less than 78° C. to produce the reduced calorie beverage or food product.4. The process according to claim 1 , additionally comprising a step (c) claim 1 , wherein volatiles removed from the fermentation product at step (b) ...

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25-08-2022 дата публикации

Solid paste composition for cooking and method for producing same

Номер: US20220264917A1
Автор: Naruhiro Hibi
Принадлежит: Mizkan Holdings Co Ltd

Provided is a solid paste composition for heat cooking which has excellent softening properties when cooked and has reduced stickiness during heat cooking. This composition contains 19 mass % or more, on a dry mass basis, of starch and 4.0 mass % or more, on a dry mass basis, of a protein. The composition also has a value (α1) of a frozen slice X of a frozen product of the composition prepared under a predetermined condition is 16.0 or less. The composition has a value (β) of the frozen slice X of the composition prepared under a predetermined condition satisfies the formula α1×β1≤7.0 in relation to the value α1.

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25-04-2019 дата публикации

Plant-Based Culinary Creme

Номер: US20190116852A1
Принадлежит:

A plant-based culinary crème that includes water, fat, sweetener, plant-based protein, and a dairy-free milk and/or dairy-free milk powder. The plant-based culinary crème does not contain any dairy products. The plant-based culinary crème may be used in hot and/or cold applications. The culinary crème can be used in sauces, soups, pudding (both instant and cooked), smoothies, dressings, and frozen desserts. It provides a crème option for people who cannot or choose not to eat dairy-based products. 1. A plant-based culinary crème that is absent dairy products comprising a) 30-88 wt. % water , b) 3-40 wt. % fat , c) 0.01-14 wt. % stabilizer , and d) 1-20 wt. % dairy-free milk and/or dairy-free milk powder.2. The plant-based culinary crème as defined in claim 1 , wherein said fat is a plant-based fat.3. The plant-based culinary crème as defined in claim 1 , wherein said fat includes one or more of vegetable oil claim 1 , palm kernel oil claim 1 , olive oil claim 1 , corn oil claim 1 , canola oil claim 1 , grape seed oil claim 1 , avocado oil claim 1 , safflower oil claim 1 , sunflower oil claim 1 , peanut oil claim 1 , coconut oil claim 1 , rice bran oil claim 1 , flax oil claim 1 , palm oil claim 1 , and/or sesame oil.4. The plant-based culinary crème as defined in claim 1 , wherein said dairy-free milk and/or dairy-free milk powder includes one or more of almond milk powder claim 1 , almond milk claim 1 , soy milk powder claim 1 , soy milk claim 1 , rice milk powder claim 1 , rice milk claim 1 , coconut milk powder claim 1 , coconut milk claim 1 , hemp milk powder claim 1 , hemp milk claim 1 , oat milk powder claim 1 , oat milk claim 1 , potato milk powder claim 1 , potato milk claim 1 , hazelnut milk powder claim 1 , hazelnut milk claim 1 , cashew milk powder claim 1 , cashew milk claim 1 , flax milk powder claim 1 , flax milk claim 1 , sunflower milk powder claim 1 , sunflower milk claim 1 , macadamia milk powder claim 1 , macadamia milk claim 1 , pea milk powder ...

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16-04-2020 дата публикации

FILLING COMPOSITIONS FOR FOOD PRODUCTS AND FOOD PRODUCTS CONTAINING THE COMPOSITIONS

Номер: US20200113191A1
Принадлежит:

A comestible non-baked food filling composition comprises a pulse flour and not more than 50% by weight fat, the composition being ambient-stable, having a water activity of not more than 0.6, and having a specific gravity of not more than 1.05. Food products comprising said filling compositions including food products () comprising a portion of filling () in combination with at least one cooked comestible outer portion () that has a water content of not more than 11% by weight based on the total weight of the said outer portion, wherein the comestible outer portion is selected from biscuit, cooked snack dough and granola. The compositions when alone or within the said food products have good organoleptic properties. 129-. (canceled)31. A composition according to claim 30 , wherein the proportion of the energy value (in kcal/100 g or kJ/100 g) of the composition attributable to protein present in the composition is at least 5% claim 30 , preferably at least 12%.32. A composition according to claim 30 , wherein the composition comprises dietary fibre in an amount of at least 3 g per 100 g claim 30 , preferably at least 6 g per 100 g.33. A composition according to claim 30 , wherein the pulse flour comprises one or more flours selected from flours of chick pea claim 30 , dry beans claim 30 , faba beans claim 30 , dry peas and lentils claim 30 , preferably chick pea flour.34. A composition according to claim 30 , wherein the composition further comprises one or more ingredients derived from sesame seeds selected from the group consisting of sesame oil claim 30 , sesame seed flour and tahini.35. A composition according to claim 33 , wherein the composition has a specific gravity of from 0.65 to 1.0.36. A composition according to claim 30 , which is gluten-free.37. A composition according to claim 30 , which is lactose-free.38. A food product comprising at least one cooked comestible outer portion comprising a water content of not more than 11% claim 30 , preferably not ...

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16-04-2020 дата публикации

METHOD FOR PRODUCING VEGETABLE FRESH CHEESE-LIKE FOOD PRODUCT

Номер: US20200113201A1
Автор: OHNO Yoshiko
Принадлежит:

Provided is a method for producing a vegetable fresh cheese-like food product which is free from dairy products, has a natural, fresh cheese-like dairy flavor and body, and has excellent spreadability and squeezability as a confectionery material. The pH of an emulsified oil composition which contains a soybean emulsified composition containing a specific protein and lipid, a specific soybean protein material having a reduced content of a lipophilic protein among soybean proteins, and a protein coagulant is adjusted to a pH of 5.5-6.3 using lactic acid fermentation and/or an organic acid. 1. A method for producing a vegetable fresh cheese-like food product , comprising:performing a pH adjustment of an emulsified oil composition which comprises 0.5 to 2.5 wt. % of protein derived from a soybean emulsified composition A, 1.0 to 3.5 wt. % of protein derived from a soybean protein material B, and 0.1 to 0.5 wt. % of a protein coagulant to pH 5.5 to 6.3 using a lactic acid fermentation and/or an organic acid,the soybean emulsified composition A: a soybean emulsified composition having a protein content per dry matter of 25 wt. % or more, a content of lipids, which refers to a content as a chloroform-methanol mixed solvent extract, of 100 wt. % or more with respect to the protein content, and an LCI value, a content of lipophilic proteins included in soybean protein, of 55% or more; andthe soybean protein material B: a soybean protein material having a content of lipophilic proteins included in all proteins of 40% or less as an LCI value and a content of lipids, which refers to a content as a chloroform-methanol mixed solvent extract, with respect to a protein content of less than 10 wt. %.2. The method for producing a vegetable fresh cheese-like food product according to claim 1 , wherein a total amount of the protein derived from the soybean emulsified composition A and the protein derived from the soybean protein material B is 2 to 5 wt. %.3. The method for producing a ...

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16-04-2020 дата публикации

PLANTAIN FOOD PRODUCT AND PROCESSES FOR PRODUCING PLANTAIN FOOD PRODUCT

Номер: US20200113213A1
Автор: OVIASU Thelma
Принадлежит:

The invention comprises various embodiments of processes by which cookable food product may be prepared and the consumable product that may be made through the uses of those processes. Advantageously, a food product may be made through the processes that is lower starch and more nutritious than food product made through conventional food processes. The system and methods may be used to make a cookable food product and a consumable food product from plantain or another type of starchy fruit or vegetable. 1. A method of producing a complemented cookable plantain food product comprising the steps of:mixing an initial liquid with a plantain,mashing the plantain to produce a plantain mash, the plantain mash comprising a pulp and a pulp liquid that includes the initial liquid, wherein the pulp liquid contains a starch portion;removing the pulp liquid from the plantain mash to produce a drier plantain mash and a removed liquid;placing the removed liquid into a container;keeping the removed liquid in the container without agitation to allow the starch portion to settle to a bottom of the container to form a starch aggregate and a high nutritional value plantain liquid supernatant;extracting the high nutritional value plantain liquid supernatant from the container;introducing one or more fresh liquid amounts to the drier plantain mash one or more times, and after each of the one or more times, repeating said removing, said placing, said keeping and said extracting steps to produce an additional removed plantain supernatant liquid, the additional removed plantain liquid supernatant combined with the high nutritional value plantain liquid supernatant to form a combined liquid supernatant upon completion of a last of said extracting steps;returning the combined liquid supernatant to the drier plantain mash to produce an enhanced plantain mash having a higher level of protein, iron, potassium, magnesium, and vitamin A compared to the drier plantain mash, and a lower level of ...

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27-05-2021 дата публикации

DRIED POWDER OF EDIBLE PLANT, FOOD AND BEVERAGE, AND PRODUCTION METHOD THEREFOR

Номер: US20210153531A1
Принадлежит: MIZKAN HOLDINGS CO., LTD.

A dried powder of an edible plant which hardly gets damped, without relying on a substance other than a dried edible plant serving as a main food material for imparting features to a flavor and a color tone of a dried powder, and a method for producing the same is provided. The dried powder contains an edible part and a non-edible part of a dried edible plant which a proportion of the non-edible part to the edible part of the dried edible plant is 1% by mass or more and 200% by mass or less, a repose angle is 0.7 rad or more, loose bulk density/tight bulk density is 0.88 or less and a moisture content is 20% by mass or less. 1. A dried powder comprising an edible part and a non-edible part of a dried edible plant , satisfying the following conditions (1) to (4):(1) a proportion of the non-edible part to the edible part of the dried edible plant is 1% by mass or more and 200% by mass or less;(2) a repose angle is 0.7 rad or more;(3) a ratio of a loose bulk density to a tight bulk density is 0.88 or less; and(4) a moisture content is 20% by mass or less.2. The dried powder according to claim 1 , further satisfying (5):(5) a content of dietary fiber is 18% by mass or more.3. The dried powder according to claim 1 , further satisfying (6):(6) a d90 after ultrasonication is 2,000 μm or less.4. The dried powder according to claim 1 , further satisfying (7):(7) a ratio of a tapped bulk density to the tight bulk density is 0.85 or less.5. The dried powder according to claim 1 , comprising the non-edible part of the dried edible plant in an amount of 1% by mass or more and 90% by mass or less based on a total mass of the dried powder.6. The dried powder according to claim 1 , wherein the edible part and the non-edible part of the dried edible plant are derived from one kind of edible plant.7. The dried powder according to claim 1 , wherein the edible part and the non-edible part of the dried edible plant are derived from one edible plant.8. The dried powder according to claim ...

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10-05-2018 дата публикации

METHOD OF PRODUCING BEVERAGES ON THE BASIS OF JUICE AND POWDER FROM THE MUNG BEAN

Номер: US20180125911A1
Автор: Hoang Kieu
Принадлежит:

A food composition arranged for human consumption comprising a plurality of ingredients, all from Mungbean. The invention provides a process for obtaining juice and powder from Mungbean, wherein the seed of Mungbean is grinded and centrifuged to make juice and powder. Total XXXX protein found in Mungbean. Among them, XXXX are uncharacterized and XXXX are putative uncharacterized new found KH good healthy proteins synthesized by KH good healthy cells. 1. A food composition arranged for human consumption comprising a plurality of ingredients , all from Mungbean.2. A method for obtaining juice and powder from Mungbean , wherein the seed of Mungbean is grinded and centrifuged to make juice and powder. Total XXXX protein found in Mungbean; where XXXX are uncharacterized and XXXX are putative uncharacterized new found KH good healthy proteins synthesized by KH good healthy cells.3. Method of claim 2 , wherein juice is mixed beverage that will contain certain number of cells.4. Method of claim 2 , wherein Powder is Mixed food supplement that will also contain certain number of cells.5. Method of claim 2 , Mungbean has KH GOOD HEALTHY CELLS in which the RNA synthesizes good proteins that: 1—Send signal to the DAMAGED claim 2 , SICK claim 2 , AND BAD CELLS that triggers that synthesis of good proteins that transform these cells to become GOOD healthy cells. 2—Send signal to the other currently undamaged cells to synthesis of good proteins to protect them from being DAMAGED claim 2 , INFECTED and PRONE to DNA and other cellular alterations. 3—Send signal to the body to produce new cells that are healthy and forbid them from being affected by intra- and extracellular damaging signals.6. Method of claim 2 , in Mungbean contains proteins whose molecular weight are similar to the molecular weight of the human proteins of human albumin claim 2 , immunoglobulin and APOA-1.7. Method of claim 2 , living cells are found in this dried powder and beverages. This application claims the ...

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11-05-2017 дата публикации

Forced-convection, steam-heating of nuts with preheating

Номер: US20170127715A1
Принадлежит: Laitram LLC

Method for pasteurizing almonds and other nuts with steam at atmospheric pressure. The amount of condensation on and the consequent water uptake of nuts is limited by pasteurizing the nuts in a heating chamber with a gaseous atmosphere including a steam mixture and forming a forced-convection path through the nuts. The limited water uptake maintains the quality of the nuts. A forced-convection steam cooker conveying food products on a foraminous conveyor belt forces the steam mixture through the nuts. A preheater preheats the nuts so that they can be pasteurized in the steam cooker at a temperature of between 85° C. and 99° C. to reduce the dwell time and increase throughput.

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