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Небесная энциклопедия

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

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Мониторинг СМИ

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

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Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
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Применить Всего найдено 17233. Отображено 100.
09-02-2012 дата публикации

Preparation of oyster flesh extracts

Номер: US20120034357A1
Автор: Mitsugu Watanabe, Takayuki Watanabe, Tomio Watanabe
Принадлежит: Watanabe Oyster Laboratory Co Ltd

The invention relates to the preparation of oyster flesh extracts. Raw oyster flesh is placed in an extractor with a solution stored in it. The extractor is closed up tight and pressurized to 1 atm or higher to extract oyster flesh extracts from the raw oyster flesh, and they are fed into the solution in the extractor. An extraction solution with the oyster flesh extracts fed in concentrated solution to precipitate out the oyster flesh extracts. The precipitates are dried into dry oyster flesh extracts.

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Номер записи: 1
16-02-2012 дата публикации

Flaked fish analogs and methods for making such analogs

Номер: US20120040059A1
Автор: Michael John Saylock
Принадлежит: Michael John Saylock

The invention provides flaked fish analogs comprising from about from about 18 to about 25% protein, from about 3 to about 9% fat, and from about 60 to about 85% moisture. The compositions have a realistic fish-like appearance and texture, mostly due to the presence of “flakes” that mimic the flakes of real fish.

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Номер записи: 2
15-03-2012 дата публикации

Minced fish meat and method of production of minced fish meat

Номер: US20120064196A1
Автор: Manabu Iijima, Mitsutoshi Kubota, Takayuki Ishida
Принадлежит: Nippon Suisan Kaisha Ltd

The purpose of the present technology is to provide a frozen minced fish meat of high quality while effectively using a natural resource. During production of minced fish meat, after removal of the head, guts, and kidney tissue (kidneys), meat is harvested to produce a minced fish meat characterized in that gelation strength is not lowered. Specifically, this production method includes as essential steps a step of washing the fish body; a step of removing the head, guts, and kidney tissue; a washing step; and a meat harvesting step. Protease specific activity of the minced fish meat, as measured by the peptide quantitative analysis method using phenol test solution, is less than or equal to 0.001.

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Номер записи: 3
17-05-2012 дата публикации

Compositions containing sucralose and application thereof

Номер: US20120121734A1
Автор: Chie Sasaki, Junko Yoshifuji, Kazuhito Shizu, Kazumi Iwai, Kazutaka Hirao, Maki Inoue, Mariko Shiguryou, Miho Sakaguchi, Miki Fujii, Mitsumi Kawamoto, Naoto Ojima, Nobuharu Yasunami, Shunsuke Kuribi, Takuya Kawai, Yoshito Morita
Принадлежит: San Ei Gen FFI Inc

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

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Номер записи: 4
25-10-2012 дата публикации

Chlorella extract-containing product and method for improving the storage stability of the same

Номер: US20120269949A1
Автор: Yoko Kondo, Yoshio Nakajima
Принадлежит: SUN CHLORELLA CORP

A chlorella extract-containing product of excellent safety and storage stability is provided without using a benzoate, which is a common preservative. A chlorella extract-containing product containing a capsicum extract at 0.020-1.63% by weight on a dry weight basis relative to a chlorella extract in an aqueous liquid for drinking having the chlorella extract as an principal ingredient. This chlorella extract-containing product is to be used as a chlorella-containing beverage or a chlorella-containing food additive. A method for improving the storage stability of a chlorella extract-containing product, comprising adding a capsicum extract to a chlorella extract at 0.020-1.63% by weight on a dry weight basis in an aqueous liquid for drinking having the chlorella extract as an principal ingredient.

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Номер записи: 5
08-11-2012 дата публикации

Acidic extracts and beverages containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-(3s,6s)-

Номер: US20120282387A1
Автор: Hideki Matsubayashi, Hiroshi Watanabe, Kenji Yamamoto
Принадлежит: Cerebos Pacific Ltd, Suntory Holdings Ltd

The present invention aims to provide extracts available for use in acidic beverage production and containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, which is a useful substance with an improving effect on learning motivation. When an acid treatment step is included in the production of extracts containing 2,5-piperazinedione,3,6-bis(phenylmethyl)-,(3S,6S)-, it is possible to obtain acidic extracts which cause no sedimentation even when added to beverages. The extracts of the present invention can be added to beverages and so on without impairing the taste inherent to foods and beverages, and can be used for production of acidic beverages preferred by most consumers.

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Номер записи: 6
15-11-2012 дата публикации

Method for producing beta-carotene rich dunaliella powder

Номер: US20120288519A1
Автор: Ami Ben-Amotz, Nobuo Mori
Принадлежит: Nikken Sohonsha Corp

In a step of producing a powder product of the alga belonging to the genus Dunaliella , a pH adjusting step is included in which an alga belonging to the genus Dunaliella is allowed to be in a basic state of pH 9.5 or higher. According to the method, it is possible to provide dried Dunaliella powder containing β-carotene at a high content by suppressing degradation of β-carotene as an active ingredient while decreasing each of the total pheophorbide amount and the existing pheophorbide amount to a predetermined value or less, even if the total pheophorbide amount and the existing pheophorbide amount of the cultured algae belonging to the genus Dunaliella are higher in summer.

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Номер записи: 7
15-11-2012 дата публикации

Edible Surface-Modifying Particles and Methods for Their Manufacture

Номер: US20120288590A1
Автор: David S. Soane, George Courville, Lauren Fortin
Принадлежит: DuraFizz LLC

Disclosed is an edible surface-modifying particle precursor composition for preparing edible surface-modifying particles that includes one or more starches resulting in a total amylose content from the starches of about 0.1% to about 20% of the total weight of the composition. The composition also includes a ground cereal in amounts of about 10% to about 40% of the total weight of the composition; and water. Disclosed also are coated food substrates bearing such edible surface-modifying particles, and methods for making food products using the edible surface-modifying particles.

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Номер записи: 8
15-11-2012 дата публикации

Method of frying shrimp to maintain shape thereof

Номер: US20120288597A1
Автор: Eun Ah Jung
Принадлежит: Individual

A method of frying a shrimp to maintain an original shape includes a first process of forming a plurality of slits in a lower portion of the body part of the shrimp close to a tail part thereof; a second process of removing a back shell of the body; a third process of coating the head part, the body part, plurality of leg parts, and the tail part of the shrimp from which the back shell thereof has been removed, with a powder form of primary batter; a fourth process of coating the shrimp coated with the powder form of primary batter, with a liquid type of secondary batter; and a process operation of introducing the shrimp into a fry container from an end portion of the head part by acute angle when the shrimp coated with the liquid type of secondary batter is put into the fry container.

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Номер записи: 9
14-03-2013 дата публикации

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

Номер: US20130066085A1
Автор: Hiromasa Tsuneishi, Izumi Hanya, Kentaro Tadano, Kunihiko Matsuoka, Kyoko Kameda, Machiko Tsuji, Michiaki Tominaga, Takao Taki, Takuma Imada, Takuya Kishimoto, Tania Valdes-Gonzalez, Toshiaki Matsumoto, Yuko Uchiyama
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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Номер записи: 10
10-10-2013 дата публикации

Process for producing a marine mineral concentrate made from lithothamnium seaweed, and the marine mineral concentrate obtained therefrom

Номер: US20130266655A1
Автор: Carlos Moreira Mendes
Принадлежит: PHOSTHER ALGAMAR Ltda

Various embodiments of the present invention refer to a new process for transforming Lithothamnium seaweeds and obtaining a marine mineral concentrate made from Lithothamnium seaweed having superior and differentiated properties and activities.

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Номер записи: 11
14-11-2013 дата публикации

Compositions containing as the active ingredient components from salvia sclarea seed

Номер: US20130303617A1
Автор: Dan Schafferman, David Chaimovitsh, Diah Sa'ady, Eli Putievsky, Nativ DUDAI, Zohara YANIV BACHARACH
Принадлежит: Agricultural Research Organization of Israel Ministry of Agriculture , Israel Ministry of Agriculture and Rural Development

The present invention concerns a food supplement comprising Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient Salvia sclarea seeds, or flour, oil or pulp or extracts obtained from the seeds.

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Номер записи: 12
04-01-2018 дата публикации

METHOD FOR PREPARING A FLOUR OF LIPID-RICH CRUSHED MICROALGAE

Номер: US20180000137A1
Автор: PASSE Damien
Принадлежит: ROQUETTE FRERES

The invention relates to a method 1. A method for preparing a lipid-rich microalgal flour , comprising(a) providing a microalgal biomass containing more than 50% of lipids by dry weight of biomass;(b) lyzing the microalgal to for a microalgal lyzate,(c) concentrating the lyzate to a solids content of more than 25% by weight, preferably to a solids content of between 35% and 50% by weight,(d) heating the concentrated lyzate,(e) homogenizing at high pressure the lyzate obtained in step (d), so as to obtain a stable emulsion,(f) drying said emulsion to obtain the microalgal flour.2Chlorella.. The method as claimed in claim 1 , wherein the microalga is of the genus3. The method according to claim 1 , wherein the concentration of the microalgal lyzate is performed by evaporation.4. The method as claimed in claim 3 , wherein the concentration of the lyzate is performed at high temperature in an evaporator under the following conditions:flash inlet temperature: between 60 and 75° C.,temperature in the flash: between 35 and 60° C.,{'sup': '3', 'recirculation flow rate: between 25 and 45 m/h.'}5. The method according to claim 1 , wherein the high-pressure homogenization is performed in a two-stage device claim 1 , with a pressure:of between 150 and 170 bar in a first stage, andof between 35 and 45 bar in a second stage.6. The method according to claim 1 , wherein said emulsion is dried by atomization.7Chlorella protothecoides.. The method as claimed in claim 1 , wherein the microalga comprises8. A method for preparing a lipid-rich microalgal flour claim 1 , comprising which comprises the following steps comprising{'i': 'Chlorella', '(a) lyzing a microalgal biomass containing more than 50% of lipids by dry weight of biomass to form a lyzate,'}(b) evaporating water in said lysate to a solids content 35% and 50% by weight, to form a concentrate,(c) heating the concentrate deoxygenate and/or deodorize the concentrate,(d) forming a stable oil-in-water lysate emulsion, and(e) ...

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Номер записи: 13
04-01-2018 дата публикации

Injectable Protein Product

Номер: US20180000138A1
Автор: Fielding William R., Kelleher Stephen D., Saunders Wayne S., Williamson Peter G.
Принадлежит:

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 2. The injectable salted aqueous suspension of claim 1 , wherein aqueous acidic solution of Step b) has a pH between about 2.0 and about 3.7.3. The injectable salted aqueous suspension of claim 3 , wherein aqueous acidic solution of Step b) has a pH between about 2.5 and about 3.5.4. The injectable salted aqueous suspension of claim 1 , wherein the aqueous suspension of animal muscle protein particulates of Step c) has a pH between about 4.7 and about 9.5.5. The injectable salted aqueous suspension of claim 4 , wherein the aqueous suspension of animal muscle protein particulates of Step c) has a pH between about 5.5 and about 9.5.6. The injectable salted aqueous suspension of claim 1 , wherein when added to animal muscle tissue to retain moisture claim 1 , said the injectable salted aqueous suspension of functional animal muscle tissue protein composition is injected into said animal muscle tissue at a weight ratio between about 0.03% and about 18% by weight of the injectable salted aqueous suspension of functional animal muscle tissue composition to said animal muscle tissue.7. The injectable salted aqueous suspension of claim 2 , wherein when said animal muscle tissue is cooked with said injectable salted aqueous suspension of functional animal muscle protein composition claim 2 , the animal muscle tissue weighs between about 1% and about 20% greater than an animal muscle tissue not cooked with said injectable salted aqueous suspension8. The ...

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Номер записи: 14
07-01-2021 дата публикации

SEAWEED-BASED POWDER

Номер: US20210000896A1
Автор: AGODA-TANDJAWA Gueba, LEROY Helene Christelle Odette, LOAEC Aurelie, MAZOYER Jacques André Christian
Принадлежит:

The present invention relates to a seaweed-based powder having a storage modulus (G′) of at least 30 Pa as determined on a 0.3 wt % aqueous dispersion of said powder and wherein said powder has a critical gelling concentration (C) of at most 0.1 wt %. Further described herein is composition comprising the seaweed-based powder and a method of producing the seaweed-based powder. 1. A seaweed-based powder having a storage modulus (G′) of at least 30 Pa as determined on a 0.3 wt % aqueous dispersion of said powder and wherein said powder has a critical gelling concentration (C) of at most 0.1 wt %.2. The powder according to claim 1 , having a moisture content of at most 25 wt % based on the total weight of the powder.3. The powder according to claim 1 , wherein the G′ is at least 50 Pa claim 1 ,4. The powder according to claim 1 , wherein the Cis between 0.001 and 0.100 wt %.5. The powder according to claim 1 , said powder having a CIELAB L* value of at least 50.6. The powder according to claim 1 , said powder comprising at least 1 wt % of a dietary fibre component based on the powder's total weight.7. The powder according to claim 1 , said powder containing at least 0.1 wt % of a protein component based on the powder's total weight.8. The powder according to claim 1 , said powder having a Cl content of at most 20 wt % relative to the weight of the powder.9. The powder according to claim 1 , said powder having an amount of acid insoluble material (AIM) of at most 50 wt % relative to the weight of the powder.10. The powder according to claim 1 , said powder having an amount of acid insoluble ashes (AIA) of at most 5.0 wt % relative to the weight of the powder.11PorphyraPalmaria palmata, Eucheuma spinosum, Eucheuma denticulatum, EucheumaEucheuma cottoniiKappaphycus alvareziiKappaphycus striatus, KappaphycusChondrus crispusFucus crispus, ChondrusSarcothalia crispata, Mazzaella laminaroides, MazzaellaChondracanthus acicularis, Chondracanthus chamissoi, ...

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Номер записи: 15
03-01-2019 дата публикации

METHODS OF PACKAGING AND PRESERVING MOLLUSKS

Номер: US20190002140A1
Автор: Belfance John, Foutch G. F. Alexia, Freedman Jonathan R., Gupta Deepti S., Gustafson Kathryn, Hollinger James S., JOHNSTON Michael, Jr. Franklin Lee, Lucas, Perdue Ethan Ross, Pratt Jason, Riley Derek, Watson Neal D.
Принадлежит:

Methods are provided for storing and preserving comestible mollusk material, preferably so as to extend shelf life of the same. In one optional method, comestible mollusk material is placed in a product containing space of a storage container atop a platform of a support structure. The storage container includes an internal compartment having the product containing space. The support structure defines the platform for supporting the comestible mollusk material. The internal compartment further includes a reservoir, configured to retain liquid, below the platform. The platform and/or support structure are configured to direct liquid exuded from the comestible mollusk material to the reservoir. Optionally, the reservoir comprises an absorbent material for absorbing liquid in the reservoir. 1. A method of packaging and preserving comestible mollusk material comprising: placing comestible mollusk material in a product containing space of a storage container atop a platform of a support structure , the storage container comprising an internal compartment having the product containing space , the support structure defining the platform for supporting the comestible mollusk material , the internal compartment further comprising a reservoir below the platform , the reservoir being configured to retain liquid , the platform and/or support structure being configured to direct liquid exuded from the comestible mollusk material to the reservoir.3. The method of packaging and preserving comestible mollusk material of claim 2 , the support structure and/or platform comprising a liquid permeable surface made from a nonwoven material.4. The method of packaging and preserving comestible mollusk material of claim 1 , comprising an absorbent material in the reservoir.5. The method of packaging and preserving comestible mollusk material of claim 4 , wherein the absorbent material comprises a gel-forming polymer.6. The method of packaging and preserving comestible mollusk material of ...

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Номер записи: 16
05-01-2017 дата публикации

Method of preparing seaweed-derived galactose using agarase

Номер: US20170002389A1
Автор: Chae Hwan Hong, Na Kyong Yun, SungWan Jeon
Принадлежит: Hyundai Motor Co

Provided is a method of preparing galactose by enzymatic treatment of a red algae residue. The method of preparing galactose comprises: preparing a residue; treating the residue with an enzyme; concentrating the enzyme treated residue containing sugar mixture, and precipitating and particulating galactose by adding an alcohol to the concentrated sugar mixture. The preparation method according to the present invention provides a technique capable of industrially producing a substantial amount of galactose which is utilized as an important intermediate material in the preparation of biochemical materials.

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Номер записи: 17
12-01-2017 дата публикации

Injectable Protein Product

Номер: US20170006904A1
Автор: Fielding William R., Kelleher Stephen D., Saunders Wayne S., Williamson Peter G.
Принадлежит:

Moisture is retained in cooked or thawed food by adding to the food an aqueous suspension of animal muscle protein obtained from animal muscle tissue. The aqueous suspension is obtained by mixing comminuted animal muscle tissue with a food grade acid to form an aqueous acidic solution of animal muscle protein. The acidic solution is mixed with a food grade base to precipitate the protein in an aqueous composition. The precipitated protein then is comminuted to form an aqueous suspension of comminuted animal muscle protein. 1. An injectable salted aqueous suspension of functional animal muscle tissue protein composition for use during a food processing injection procedure with at least one injection pathway wherein said salted aqueous suspension of functional animal muscle tissue comprises sarcoplasmic proteins and myofibrillar proteins derived from animal muscle tissue obtained by the process comprising the steps of:a. comminuting animal muscle tissue to form comminuted animal muscle tissue,b. mixing said comminuted animal muscle tissue with a food grade acid composition to solubilize animal muscle protein thereby forming an aqueous acidic solution of animal muscle protein having a pH between about 2.0 and about 3.7, wherein step a and step b are performed simultaneously or in order,c. then mixing said aqueous acidic solution with a food grade alkaline composition to precipitate the animal muscle protein in solution to form an aqueous suspension of animal muscle protein particulates having a pH between about 4.7 and about 9.5, wherein steps b and c are performed without addition of salt apart from the food grade acid composition added in step b and the food grade alkaline composition added in step c,d. then adding salt apart from the food grade acid composition of step b and the food grade alkaline composition of step c to said aqueous suspension of step c to form a salted aqueous suspension of animal muscle protein, ande. then comminuting said salted aqueous ...

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Номер записи: 18
11-01-2018 дата публикации

Methods and Devices for Heating or Cooling Viscous Materials

Номер: US20180007941A1
Автор: Brinkmann Andrew Joseph, Cully Kevin J., Hankins Jerry J., Lorraine Trent C., Nash Ronald Lee, Short William D.
Принадлежит:

Methods and devices heat or cool viscous materials, such as meat emulsions useful for producing food and other products. The devices have a heat exchanger including a first plate, a second plate attached to the first plate, and a first spacer and a second spacer arranged between the first plate and the second plate. The first plate, the second plate, the first spacer, and the second spacer define at least one temperature controlled passage for a product to pass through the heat exchanger. 1. A device comprising:a first plate;a second plate attached to the first plate;a first spacer and a second spacer arranged between the first plate and the second plate, wherein the first plate, the second plate, the first spacer and the second spacer define a first passage for a first product to pass through the device;a third plate attached to the second plate, at least one of the first plate, the second plate and the third plate comprising energy exchanging capabilities; anda third spacer and a fourth spacer arranged between the second plate and the third plate, wherein the second plate, the third plate, the third spacer and the fourth spacer define a second passage for a second product to pass through the device.2. The device of wherein at least one of the second plate and the third plate comprises a passage through a portion of the second plate and the third plate.3. The device of wherein the passage comprises a fluid that cools or heats the temperature controlled zone of the device.4. The device of wherein the first plate and the second plate define a plurality of temperature controlled zones.5. The device of wherein at least one of the first plate and the second plate comprises a plurality of separate passages through individual portions of the first plate and the second plate.6. The device of wherein the passages comprise a fluid that cools or heats the temperature controlled zones of the device.7. The device of wherein the second plate and the third plate define a ...

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Номер записи: 19
09-01-2020 дата публикации

FOODS, SYSTEMS, METHODS, AND KITS FOR PROVIDING ELECTROLYTE REPLACEMENT

Номер: US20200009079A1
Автор: ALLIO Michael, GORDON Jonathan
Принадлежит:

Described herein are methods, compositions, systems, and kits that effectively deliver a laxative to a patient along with effective electrolyte replenishment by delivering both a laxative and electrolytes via a food item. The food item is prepared by either combining, mixing, or integrating the ingredients that form the food item together with one of or both of a laxative and electrolytes so that the ingredients in the food item either eliminate or significantly reduce the poor taste associated with either the electrolytes or the laxative. Eliminating or reducing the poor taste associated with either electrolytes or laxative, greatly improves patient satisfaction and compliance with ingesting these substances in order to, for example, prepare the GI tract of the patient for a medical or surgical procedure. 1. A method for manufacturing a composition containing polyethylene glycol , comprising:mixing the polyethylene glycol with a food ingredient and a hydrophobic binder at a temperature at or below 100 degrees Fahrenheit;wherein the hydrophobic binder is in a melted state at said temperature.2. The method of claim 1 , wherein the composition is substantially free of a thermal degradation product of the polyethylene glycol formed at a temperature above 100 degrees Fahrenheit.3. The method of claim 1 , wherein the polyethylene glycol makes up 50% or more of the weight of the composition.4. The method of claim 1 , wherein the hydrophobic binder is selected from the group consisting of coconut oil claim 1 , lard claim 1 , vegetable shortening claim 1 , palm oil claim 1 , cocoa butter claim 1 , butter claim 1 , or margarine.5. The method of claim 1 , wherein the mixing step results in the binder binding the polyethylene glycol and the food ingredient together.6. The method of claim 1 , wherein the binder makes up 1% to 3% of a total weight of the composition.7. The method of claim 1 , wherein the composition is a homogenous mixture.8. The method of claim 1 , wherein the ...

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Номер записи: 20
18-01-2018 дата публикации

Sturgeon roe sack membrane-derived oil

Номер: US20180014564A1
Автор: Jemima BENNING, Kenneth BENNING
Принадлежит: SHAH CAVIAR Ltd

Preservation of newly-extracted roe sacks of sturgeons for subsequent harvesting of roe and caviar production, wherein said preservation employs an oil derived from roe sack membrane normally discarded in conventional caviar production. Such preservation enables roe sacks with retained roe derived from farmed or wild sturgeon to be stored and transported whereby export can be considered. The same oil, or fatty acid-containing fractions thereof, may also find use in dietary compositions, e.g. pet foods.

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Номер записи: 21
17-01-2019 дата публикации

PROCESS FOR PREPARING FISH BONE POWDER

Номер: US20190014802A1
Автор: BOONTIANG Supaporn, KASEMSUWAN Tunyawat
Принадлежит:

A process for preparing fish bone powder according to this invention generally comprising at least 4 steps: pre-heating, removing of impurity, drying and milling to derive a calcium-rich bone powder product that contains calcium in the range of 18-22 g/100 g of the final product. In addition, the bone powder particle size obtained is less than 100 microns and contains high levels of protein, fat, and essential minerals, such as sodium and phosphorus. The source of bone can be obtained from any fishes, preferably from tuna. 1. A process for preparing fish bone powder comprises following steps:a. pre-treatment of fish bone;b. removal of non-polar components from the pre-treated bone obtained from step a with alkali solution or solvent wherein the alkali concentration is in the range of 0.2-1% (w/v);c. drying of the alkali or solvent treated bone from step b; andd. milling or pulverizing of the dried bone from step c.2. The process for preparing fish bone powder according to wherein the preferred solvent is isopropanol or hexane.3. A process for preparing fish bone powder comprises the following steps:a. pre-treatment of fish bone;b. removal of protein components from the pre-treated bone obtained from step a with an enzyme or the combination of enzymes wherein the ratio between pre-treated and water is in the range of 1:1-2;c. drying of the bone obtained from step b; andd. milling or pulverizing of the dried bone obtained from step c.4. A process for preparing fish bone powder comprises the following steps:a. pre-treatment of fish bone;b. removal of non-polar components from the pre-treated bone obtained from step a with alkali solution or solvent wherein the alkali concentration is in the range of 0.2-1% (w/v);c. removal of protein components from the pre-treated bone obtained from step a with an enzyme or the combination of enzymes wherein the ratio between pre-treated or alkali treated bone and water is in the range of 1:1-2;d. drying of the bone obtained from step ...

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Номер записи: 22
21-01-2021 дата публикации

NOVEL PROCESS FOR PREPARING HABESHA DRIED FOOD PRODUCTS

Номер: US20210015128A1
Автор: Ghebre-Sellassie Isaac, Teweldemedhin Amleset
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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Номер записи: 23
21-01-2021 дата публикации

MANUFACTURING METHOD OF KABAYAKI

Номер: US20210015132A1
Автор: Myojin Hiroyuki
Принадлежит: MEIKOSHOKUHIN Co., Ltd.

A manufacturing method of Kabayaki includes a hole-opening step of opening a large number of holes through firmed-up slices with skins of a catfish, an immersing step of immersing the slices with skins in a source after performing the hole-opening step, and a grilling step of grilling a surface of the slices with skins after performing the immersing step. 1. A manufacturing method of Kabayaki , comprising:a hole-opening step of opening a large number of holes through firmed-up slices with skins of a catfish;an immersing step of immersing the slices with skins in a source after performing said hole -opening step; anda grilling step of grilling a surface of the slices with skins after performing said immersing step.2. The manufacturing method of Kabayaki as claimed in claim 1 , wherein said hole-opening step comprises a thrusting step of thrusting from above a large number of needle projections into said slices with skins of the catfish claim 1 , using a hole-opening metal tool having said large number of needle projections with a predetermined diameter protruded from a surface; and an. extracting step of extracting the thrust large number of needle projections from said slices with skins of the catfish.3. The manufacturing method of Kabayaki as claimed in claim 2 , wherein said extracting step comprises a step of extracting said thrust large number of needle projections from said slices with skins of the catfish by holding said slices using a pressing metal tool.4. The manufacturing method of Kabayaki as claimed in claim 2 , wherein said large number of needle projections of said hole-opening metal tool are arranged to have a space of 1-2.5 cm with each other.5. The manufacturing method of Kabayaki as claimed in claim 1 , wherein said manufacturing method further comprises a burnt-mark providing step of forming burnt-marks on a front surface of the slices with skins before performing said hole-opening step.6. The manufacturing method of Kabayaki as claimed in claim 1 ...

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Номер записи: 24
16-01-2020 дата публикации

BIOACTIVE MUSSEL COMPOSITIONS AND/OR EXTRACTS

Номер: US20200016215A1
Автор: TIAN Hong (Sabrina)
Принадлежит: SANFORD LIMITED

The invention relates to a liquid or dried composition derived from mussels having a high yield of bioactive components with improved bioavailability. The compositions have at least two phases, including at least one hydrophobic phase having one or more lipid and/or lipophilic bioactive compounds, and one or more hydrophilic or aqueous phases having one or more bioactive components dispersed or suspended therein. The liquid composition has an emulsion-like structure and the dried composition has the properties of a self-emulsifying composition when rehydrated. The compositions are naturally stable and include uniformly dispersed spherical shaped biomaterials with a majority of particles sizes of between about 100 nm-50,000 nm. The structure of the compositions provides improved bioavailability of bioactive compounds and a wide variety of formulation options. 117-. (canceled)18. A whole mussel composition having at least two phases , including at least one hydrophobic phase comprising one or more lipid and/or lipophilic bioactive compounds , and one or more hydrophilic or aqueous phases having one or more bioactive components dispersed or suspended therein.19. The mussel composition of wherein the composition is in the form of a liquid composition comprising an emulsion-like structure wherein the at least one hydrophobic phase comprises one or more lipid and/or lipophilic bioactive compounds claim 18 , and said one or more lipid and/or lipophilic bioactive compounds are dispersed in said hydrophilic or aqueous phase claim 18 , and wherein said hydrophilic or aqueous phase has one or more hydrophilic bioactive components dispersed or suspended therein.20. The mussel composition of wherein the hydrophobic phase comprises at least some droplets or globules having a layer surrounding or encapsulating the droplets or globules wherein the lipid or lipophilic bioactive components are located inside the droplets or globules.21. The mussel composition of wherein the ...

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Номер записи: 25
26-01-2017 дата публикации

ALGINATE ON ADHESIVE BILAYER LAMINATE FILM

Номер: US20170020182A1
Автор: CHENG Kevin, Ching Ai Ling, Hafezi Hooman, Iwai Kosuke, Johnson Patricia, Patel Anuj, Schmidt Raymond
Принадлежит:

An ingestible compositions includes a first polymer layer, an adhesive layer associated with the first polymer layer, where the adhesive layer includes an adhesive material and is configured to releasably adhere to the first polymer layer, an alginate layer adhered to the adhesive layer, and a second polymer layer associated with the alginate layer and configured to releasably adhere to the alginate layer. Aspects further include methods of making and using the compositions. 111-. (canceled)12. A method of making a film for extending a shelf life of an ingestible composition , the method comprising:mixing an amount of an ionic polymer and an amount of a sugar alcohol in purified water to form an alginate mixture;casting the alginate mixture onto a first polymer layer to form an alginate layer;mixing an amount of water soluble cellulose, an amount of a sugar alcohol, and an amount of povidone with ethanol to form an adhesive mixture;casting the adhesive mixture onto a second polymer layer to form an adhesive layer; andforming a bilayer stack comprising the adhesive layer and the alginate layer.13. The method of claim 12 , wherein forming the bilayer stack comprises contacting the adhesive mixture to the alginate layer.14. The method of claim 13 , wherein contacting the adhesive layer to the alginate layer comprises laminating the adhesive layer to the alginate layer.15. The method of claim 12 , wherein casting the alginate mixture onto the first polymer layer is performed prior to casting the adhesive mixture onto the second polymer layer.16. The method of claim 12 , further comprising cutting the bilayer stack and winding the cut bilayer stack onto a spool.17. The method of claim 16 , wherein cutting the bilayer stack comprises cutting the bilayer stack to a width of approximately 5.6 mm.18. The method of claim 16 , wherein winding the cut bilayer stack onto the spool comprises winding the cut bilayer stack such that the first polymer layer is an outermost layer on ...

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Номер записи: 26
10-02-2022 дата публикации

SUSHI COMPOSITION

Номер: US20220039442A1
Автор: LIM Seong Kwon
Принадлежит:

The present invention relates to a sushi composition, and more specifically, to a sushi composition which includes a sushi layer, a sauce layer formed on an upper surface of the sushi layer, and a powder layer formed on a lower surface of the sushi layer, wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling. The sushi composition has excellent taste and texture, contains abundant nutrients, and exhibits excellent preservation by applying various ingredients in the form of a sauce or powder. 1. A sushi composition comprising:a sushi layer;a sauce layer formed on an upper surface of the sushi layer; anda powder layer formed on a lower surface of the sushi layer,wherein the sushi layer consists of a filling made of a protein component and a sushi mixture covering the filling,the sauce layer contains sodium alginate and calcium chloride,the protein component consists of one or more selected from the group consisting of meat and tofu,the powder layer is made of an ingredient powdered after quick freezing at −55 to −45° C. and then freeze drying at 30 to 40° C. for 40 to 48 hours,the powdered ingredient consists of one selected from the group consisting of fish flesh, roe, shellfish flesh, rolled omelet, shrimp flesh, and meat,the sushi mixture consists of 100 parts by weight of a rice mix and 10 to 20 parts by weight of a sushi vinegar sauce,the sushi vinegar sauce consists of 100 parts by weight of vinegar, 10 to 12 parts by weight of salt, 60 to 70 parts by weight of sugar, 10 to 20 parts by weight of citron juice, 5 to 10 parts by weight of kelp, 1 to 3 parts by weight of turmeric powder, and 1 to 3 parts by weight of cumin powder, and{'i': 'Boehmeria nivea', 'the sushi vinegar sauce further contains a extract in an amount of 1 to 3 parts by weight relative to 100 parts by weight of the vinegar.'}23.-. (canceled)4. The sushi composition of claim 1 , wherein the rice mix consists of 100 parts by weight of ...

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Номер записи: 27
23-01-2020 дата публикации

OBTENTION OF A SOLUTION FROM EXTRACTS OF ROSMARINUS OFFICINALIS L. FOR USE AS A FOOD COATING

Номер: US20200022388A1
Автор: BARROS Lillian, FERREIRA Isabel C.F.R., SOARES CAROCHO Marcio
Принадлежит:

A process to obtain a semi-solid solution to be used as a food coating, obtained from extracts of rosemary and other antioxidant components is disclosed. This process shows various advantages, namely, the obtention of the rosemary extract, which main components are rosmarinic and carnosic acid, and carnosol, are obtained easily without the use of polluting solvents, and showing a good yield and a strong antioxidant capacity. The coating solution has few ingredients and all of them are harmless to human health, beyond being cheap and easy to obtain, allowing the preservation of food in a natural way, without needing additional processing or plastics, in line with many studies that refer this tendency in consumers. 1Rosmarinus officinalis. Process of obtaining a solution from the extracts of L. for use as a food coating , comprising the following steps:{'i': 'Rosmarinus officinalis', 'a) extracting the compounds of the L. leaves through an infusion in order to obtain the extract;'}b) preparing a coating solution using the extract as described in the previous step, as well as iota carrageenan.2. The process according to claim 1 , wherein the conditions of extraction are the extraction time between 3 and 10 minutes in boiling water between 85 and 105° C.3. The process according to claim 1 , wherein the extract is lyophilized at a temperature between −30 and −50° C. and a pressure between 35 and 20 Pa.4. The process according to claim 1 , wherein after the complete dissolution of each of the components claim 1 , the components are added sequentially in the following order:adding the extract obtained according to step a) to distilled water in a concentration between 5 and 15 g/L,adding ascorbic acid at a concentration between 1 and 8 g/L, as well as α-tocopherol at a concentration between 1 and 8 g/L previously dissolved in 10 to 20 mL of absolute ethanol, sodium chloride between 5 and 15 g/L, glycerol between 30 to 70 g/L and iota carrageenan between 10 to 50 g/L to form ...

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Номер записи: 28
28-01-2021 дата публикации

Frozen sushi set

Номер: US20210022355A1
Автор: Akio Iijima, Atsutada Fukumori, Masaki Ohtsuka, Misato Ashie, Yoshinobu Tomomura
Принадлежит: Sharp Corp

A frozen sushi pack includes: a container; and a plurality of sushi pieces arranged in the container. Each of the sushi pieces includes: a shari rice base; and a neta topping. Using a water content per unit volume ranging from 55% to 65% as a reference value, the sushi pieces in the container are classified into: first sushi pieces of a first group in which the neta topping contains a water content below the reference value; and second sushi pieces of a second group in which the neta topping contains a water content equal to the reference value or above.

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Номер записи: 29
23-01-2020 дата публикации

NUTRITIONAL SUPPLEMENT COMPRISING MICROALGAE, VITAMINS AND MINERALS

Номер: US20200023022A1
Автор: Scoglio Stefano
Принадлежит:

Multivitamins and multi-mineral supplements are widely used as a remedy for lack of proper nutrition. However, they tend to be scarcely assimilated, and more and more scientific reports claim that they are relatively useless if not harmful. This invention is an answer to this problem, as it provides a novel product, based on the nutritional bounty of cyanobacterial blue-green algae, and reinforced by foods and herbal extracts rich in one or more of the vitamins or minerals missing or scarce in the cyanobacterial blue-green algae. The result is a multivitamin and multi-mineral supplement that is completely organic and, being from alimentary and herbal sources that are recognized as foods by our organism, are much better assimilated. This invention provides an optimal solution to the conundrum we face today: the standard contemporary diet does not provide enough nutrition, with negative consequences on our health; but the inorganic and synthetic supplements we consume are not really foods, and so are ineffective. The product we have invented is an effective and innovative answer to this problem. 1. A composition which always includes a nutritionally dense micro algae , such as but not limited to Aphanizomenon flos aquae , further supplemented by specific food and plant extracts rich in the natural , food derived vitamins and/or minerals that are lacking , or are insufficiently present in the same micro algae , in order to provide a multi-nutrients supplement as complete and as food based as possible.2. A nutritional supplement according to in which the micro algae is the Aphanizomenon flos aquae cyanobacterial micro algae from Klamath Lake claim 1 , Oregon.3. A nutritional supplement according to whereby the micro algae selected is any other micro algae claim 1 , cyanobacterial or not claim 1 , which is fit for human consumption and nutritionally dense.4Dunaliella Salina,. A nutritional supplement according to claim 1 , whereby the further source of natural claim 1 , ...

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Номер записи: 30
02-02-2017 дата публикации

DRIED-FISHES EXTRACT HAVING EXCELLENT FLAVOR AND PRODUCTION METHOD THEREFOR

Номер: US20170027203A1
Автор: EMOTO Eiji, Hiramoto Tadahiro, WASHIZU Yukio
Принадлежит: TAKASAGO INTERNATIONAL CORPORATION

The present invention provides a dried-fishes extract having excellent flavor and a production method therefor. In particular, the present invention provides a dried-fishes extract containing at least 150 ppm inosinic acid and at least 150 ppm anserine. 15.-. (canceled)6. A dried-fishes extract comprising 150 ppm or more of inosinic acid and 150 ppm or more of anserine.7. The dried-fishes extract according to claim 6 , comprising 200 ppm or more of hypoxanthine.8. The dried-fishes extract according to claim 6 , whereinthe dried fishes are one or more selected from dried bonito (KATSUOBUSHI), dried frigate mackerel (SODABUSHI), dried mackerel (SABABUSHI), dried sardine (IWASHIBUSHI), dried round herring (URUMEBUSHI), dried scad (MUROBUSHI), dried flying fish (AGOBUSHI), and dried tuna (MAGUROBUSHI).9. A taste-improving agent comprising the dried-fishes extract according to .10. A method for producing the dried-fishes extract according to claim 6 , comprising the step of subjecting a suspension of dried fishes to an enzymatic treatment using one or more enzymes selected from the group of nucleases claim 6 , deaminases claim 6 , and proteases claim 6 , provided that cases where a protease or proteases alone are used are excluded. The present invention relates to a dried-fishes extract having an excellent taste, and a method for producing the dried-fishes extract.Dried fishes represented by dried bonito (KATSUOBUSHI) have been used as ingredients for seasonings, together with salt, sugar, soy sauce, soybean paste, and the like, and are food ingredients very popular in the Japanese lifestyle. Among the dried fishes, especially, dried bonito has been used very often with edible kelp (Kombu) in the form of a soup stock, which is an extract used for the purposes of the umami taste and the like. Dried bonito includes unmolded dried bonito (ARABUSHI) and molded dried bonito (KAREBUSHI). Most dried-bonito extracts, which are soup stocks from dried bonito, on the market are ...

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Номер записи: 31
02-02-2017 дата публикации

DRIED-FISHES EXTRACT HAVING EXCELLENT FLAVOR, AND METHOD FOR MANUFACTURING SAME

Номер: US20170027204A1
Автор: EMOTO Eiji, Hiramoto Tadahiro, WASHIZU Yukio
Принадлежит: TAKASAGO INTERNATIONAL CORPORATION

The present invention provides a dried-fishes extract having excellent flavor, and a method for manufacturing the same. Specifically, the present invention provides a dried-fishes extract comprising at least 3.5 ppm of 4-methylveratrole. 18-. (canceled)9. A dried-fishes extract comprising 3.5 ppm or more of 4-methylveratrole.10. The dried-fishes extract according to claim 9 , further comprising 40 ppm or more of inosinic acid.11. The dried-fishes extract according to claim 9 , whereinthe dried fishes are one or more selected from dried bonito (KATSUOBUSHI), dried frigate mackerel (SODABUSHI), dried mackerel (SABABUSHI), dried sardine (IWASHIBUSHI), dried round herring (URUMEBUSHI), dried scad (MUROBUSHI), dried flying fish (AGOBUSHI), and dried tuna (MAGUROBUSHI).12. A flavor-improving agent comprising the dried-fishes extract according to .13. A method for producing the dried-fishes extract according to claim 9 , the method comprising the steps of:fermenting a suspension of dried fishes by adding a mold; andperforming an enzymatic treatment on the suspension.14. The production method according to claim 13 , wherein{'i': Eurotium', 'Aspergillus., 'the mold is one or more molds selected from the group of the genus and the genus'}15. The production method according to claim 13 , wherein{'i': Eurotium repens, Eurotium herbariorum, Eurotium rubrum', 'Aspergillus sydowii., 'the mold is one or more molds selected from , and'}16. The production method according to claim 13 , whereinthe enzymatic treatment is performed by using one or more enzymes selected from the group of nucleases, deaminases, and proteases. The present invention relates to a dried-fishes extract having an excellent flavor and a method for producing the dried-fishes extract.Dried fishes represented by dried bonito (KATSUOBUSHI) have been used as ingredients for seasoning, together with salt, sugar, soy sauce, soybean paste, and the like, and are food ingredients very popular in the Japanese lifestyle. ...

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Номер записи: 32
01-02-2018 дата публикации

COOL-FEELING IMPARTED FOOD PRODUCT

Номер: US20180027856A1
Автор: AIBARA Tomohiro, KATAOKA Naoto, Kobayashi Tetsuya, KUBOTA Koichi, MURAYAMA Noriko, NAKAHARA Hiroko, OONISHI Kiyomi, Takeguchi Seiya, TODA Toru, TSUKIYAMA Muneo, Uehara Hidetaka, Yamaguchi Takahiro
Принадлежит:

A food product capable of providing a cool feeling inside the mouth when eaten; a production method of the food product; and a method for providing a cool feeling in a variety of food products. The food product has a cool feeling and containing 0.1%-99% by mass tricaprin relative to the total mass of the food product including the tricaprin. This food product may be a cake, bread, cookies, fish paste products, chocolate, powdered chocolate, or cream. 1. A cool-feeling imparting agent for food products , comprising tricaprin as an active ingredient.2. A cool-feeling imparted food product claim 1 , comprising a food product and the cool-feeling imparting agent for food products according to .3. The cool-feeling imparted food product according to claim 2 , wherein the content of tricaprin contained in the cool-feeling imparting agent for food products is 0.1 to 99 mass % relative to the total mass of the food product containing tricaprin.4. The cool-feeling imparted food product according to claim 2 , wherein the food product is selected from the group consisting of cake claim 2 , bread claim 2 , cookie claim 2 , fish paste products claim 2 , chocolate claim 2 , powdered chocolate claim 2 , and cream.5. A method of manufacturing a cool-feeling imparted food product claim 2 , the method comprising mixing a food product with tricaprin so that the content of tricaprin is 0.1 to 99 mas% relative to the total mass of the food product containing tricaprin.6. The method of manufacturing a cool-feeling imparted food product according to claim 5 , wherein the food product is selected from the group consisting of cake claim 5 , bread claim 5 , cookie claim 5 , fish paste products claim 5 , chocolate claim 5 , powdered chocolate claim 5 , and cream.7. A method of imparting cool feeling on a food product claim 5 , the method comprising mixing the food product with tricaprin so that the content of tricaprin is 0.1 to 99 mass % relative to the total mass of the food product ...

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Номер записи: 33
31-01-2019 дата публикации

TASTE-MODIFYING COMBINATIONS

Номер: US20190029300A1
Автор: Aeberhardt Kasia, BILLAT-ROSSI Maryline
Принадлежит: FIRMENICH SA

The present invention relates to the use of a compound according to formula (I) 2. The composition as recited in claim 1 , wherein n is 0 or 1;the dotted line represents carbon-carbon single or double bond; and{'sup': 1', '4', '5', '5', '5, 'sub': 1', '5, 'each of Rto R, taken independently from each other, represents a hydrogen atom, or represents a Ror ORgroup, Rrepresenting a Cto Calkyl group.'}4. The composition as recited in any one of to claim 1 , wherein Rrepresents a hydrogen atom or represents a Ror ORgroup claim 1 , and Rrepresents a Ror ORgroup claim 1 , Rrepresenting a Cto Calkyl group.5. The composition as recited in any one of to claim 1 , wherein Rrepresents a hydrogen atom or represents a Rgroup claim 1 , and Rrepresents a Ror ORgroup claim 1 , Rrepresenting a Cto Calkyl group.6. The composition as recited in any one of to claim 1 , wherein said compound (I) or (II) is in the form of a mixture of the E and Z stereoisomers claim 1 , said mixture comprising at least 50% w/w claim 1 , or at least 80% w/w claim 1 , of the stereoisomer E claim 1 , the remaining being essentially the Z stereoisomer.7. The composition as recited in claim 1 , wherein said compound (I) is selected amongst (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-methoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxy-phenyl)-N-(3-methoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-ethoxy-phenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-propoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropoxyphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-ethylphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3 claim 1 ,4-dimethylphenethyl)acrylamide claim 1 , (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(4-isopropyl-phenethyl)acrylamide or (E)-3-(3 claim 1 ,4-dimethoxyphenyl)-N-(3-methylphenethyl)acrylamide.8. A method to confer claim 1 , enhance claim 1 , improve or ...

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Номер записи: 34
04-02-2021 дата публикации

TRANSGENIC MICROALGAE AND USE THEREOF AS A FEED FOR DELIVERY OF INTERFERING RNA MOLECULES

Номер: US20210032625A1
Автор: CHEN Ofra
Принадлежит: TRANSALGAE ISRAEL LTD.

The present invention provides non-propagating transgenic microalgae expressing at least one heterologous RNAi molecule. The RNAi-expressing non-propagating transgenic microalgae are used for oral delivery of the RNAi molecule to a target organism in its intact and functional form. The heterologous RNAi molecule, present within the microalgae, is characterized by being biologically active, exerting at least one specific effect on the organism consuming the microalgae or on a pathogen of said organism. In particular, the non-propagating transgenic microalgae are used as agents for biological control of animal and plant pests. 1. A non-propagating transgenic microalga comprising at least one heterologous RNAi molecule , wherein the RNAi molecule is targeted to a polynucleotide present within a xenogeneic organism and wherein said RNAi molecule silences the expression of the polynucleotide present within the xenogeneic organism when the microalga is consumed by said xenogeneic organism or by a host of said xenogeneic organism , wherein said microalga is in a dried form.2. The non-propagating transgenic microalga of claim 1 , wherein the RNAi molecule is targeted to a polynucleotide selected from the group consisting of a polynucleotide endogenous to the xenogeneic organism and a polynucleotide heterologous to said xenogeneic organism.3. The non-propagating transgenic microalga of claim 2 , wherein the RNAi molecule is targeted to a polynucleotide endogenous to the xenogeneic organism and wherein said xenogeneic organism is an insect plant pest.4. The non-propagating transgenic microalga of claim 3 , wherein the RNAi molecule is targeted to a clk gene of the insect.5. The non-propagating transgenic microalga of claim 4 , wherein the RNAi molecule comprises a sense strand comprising at least 19 contiguous nucleic acids having at least 90% identity to the insect clk gene or a fragment thereof claim 4 , and an antisense strand complementary thereto.6. The non-propagating ...

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Номер записи: 35
09-02-2017 дата публикации

FOOD PRODUCTS COMPRISING CELL WALL MATERIAL

Номер: US20170035076A1
Автор: Geistlinger Timothy, Timmons Michael S.
Принадлежит:

Provided are food products having structures, textures, and other properties similar to those of animal meat, and that comprise substantial amounts of cell wall material. Also provided are methods and processes for producing such food products. 1. A meat structured protein product , wherein the meat structured protein product comprises:a) at least about 0.01% by weight of cell wall material;b) protein fibers that are substantially aligned;c) a moisture content of at least about 30%; andd) at least about 5% by weight of a non-animal protein material.2. A meat structured protein product of wherein the meat structured protein product comprises at least 0.1% by weight of cell wall material.3. A meat structured protein product of wherein the meat structured protein product comprises about 1.0% to about 5.0% by weight of cell wall material.4. A meat structured protein product of wherein the meat structured protein product comprises at least about 0.001% by weight of a polysaccharide found in cell walls.5. A meat structured protein product of wherein the meat structured protein product comprises at least about 0.01% by weight of a polysaccharide found in the cell wall of a yeast.6. A meat structured protein product of wherein the meat structured protein product comprises at least about 0.1% by weight of a polysaccharide found in the cell wall of a yeast.7. A meat structured protein product of wherein the polysaccharide is native to a plant.8. A meat structured protein product of wherein the polysaccharide native to a plant is selected from the group consisting of cellulose claim 7 , xyloglucan claim 7 , and pectin.9. A meat structured protein product of wherein the polysaccharide is native to an algae.10. A meat structured protein product of wherein the polysaccharide native to an algae is selected from the group consisting of cellulose claim 9 , mannans claim 9 , xylans claim 9 , alginic acid claim 9 , sulfonate polysaccharides claim 9 , agarose claim 9 , carrageenan ...

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Номер записи: 36
08-02-2018 дата публикации

EXTRACTION AND CONCENTRATION OF FOOD FLAVOURS

Номер: US20180035695A1
Автор: ALLENO Yannick
Принадлежит:

A method for extracting and concentrating the flavours of one of more foodstuffs, including the steps of (a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours, preferably between 1.5 and 13 hours, at a temperature of between 50 and 90° C., preferably between 70 and 88° C., more preferably between 80 and 86° C., in order to obtain an exudate of the foodstuff or foodstuffs, (b) collecting the exudate, (c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and (d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, wherein step (a) of under vacuum cooking is carried out in bags of the vacuum bag type. 1. Method for extracting and concentrating flavours of one or more foodstuffs , comprising the steps of(a) cooking the foodstuff or foodstuffs under vacuum for a duration of 1 to 15 hours at a temperature of between 50 and 90° C. in order to obtain an exudate of the foodstuff or foodstuffs,(b) collecting the exudate,(c) crystallising the water contained in the exudate in the form of ice by freezing the exudate, and(d) obtaining a concentrated extract of flavours from the exudate by separating the ice crystals from the remainder of the exudate, wherein step (a) of under vacuum cooking is carried out in bags of the vacuum bag type.2. Method for extracting and concentrating flavours according to claim 1 , further comprising a step of fermenting the foodstuffs before step (a) and/or the concentrated extract after step (d) claim 1 , the fermentation process preferably being a lactic claim 1 , alcoholic claim 1 , acetic claim 1 , butyric claim 1 , propionic and/or malo-lactic fermentation process.3. Method for extracting and concentrating flavours according to claim 2 , comprising a fermentation step before step (a) claim 2 , the fermentation being carried out using yeasts or bacteria contained in and on the foodstuff or foodstuffs ...

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Номер записи: 37
24-02-2022 дата публикации

DRIED SEAWEED CRISPS AND METHOD FOR PREPARING SAME

Номер: US20220053805A1
Автор: JEONG Da Woon, MYUNG Ho Min, PARK Eun Sun, PARK Seung Eun, Shin Na Ri
Принадлежит: CJ CHEILJEDANG CORPORATION

The present invention relates to a dried seaweed snack and a method for preparing the same. 1. A dried seaweed snack comprising at least one layer of a joined body in which at least one layer of a dried seaweed sheet and at least one layer of a grain sheet are bonded to each other , wherein the joined body has a hardness of 1500 g to 6000 g and an average water content per 1 cmunit area of 2.0 wt % or less.2chlorella. The dried seaweed snack of claim 1 , wherein the dried seaweed sheet includes at least one selected from the group consisting of claim 1 , green laver claim 1 , sea staghorn claim 1 , laver claim 1 , agar claim 1 , sea mustard claim 1 , kelp claim 1 , gulfweed claim 1 , and hijikia.3. The dried seaweed snack of claim 1 , wherein the grain sheet includes at least one selected from the group consisting of rice claim 1 , barley claim 1 , bean claim 1 , foxtail millet claim 1 , proso millet claim 1 , sorghum claim 1 , wheat claim 1 , and corn.4. The dried seaweed snack of claim 1 , wherein the joined body further comprises a layer of a bonding agent between at least one layer of the dried seaweed sheet and at least one layer of the grain sheet.5. The dried seaweed snack of claim 1 , wherein the joined body has a hardness of 2100 g to 5500 g and an average water content per 1 cmunit area of 1.5 wt % or less.6. The dried seaweed snack of claim 1 , wherein one side of the joined body has a chromaticity claim 1 , of which L* is in a range of 15 to 30 claim 1 , a* is in a range of −15 to 5 claim 1 , and b* is in a range of −10 to 10 in the color coordinate.7. The dried seaweed snack of claim 6 , wherein one side of the joined body has a chromaticity claim 6 , of which L* is in a range of 18 to 24 claim 6 , a* is in a range of −10 to 1 claim 6 , and b* is in a range of −4 to 6 in the color coordinate.8. A method for preparing a dried seaweed snack claim 6 , comprising: preparing a joined sheet by bonding at least one layer of a dried seaweed sheet and at least ...

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Номер записи: 38
24-02-2022 дата публикации

Creatine Nutritional Supplement

Номер: US20220054442A1
Автор: Dylan Menter
Принадлежит: Individual

Disclosed herein is a nutritional supplement containing apple cider vinegar (ACV). including compositions, formulations, and combinations of ingredients in the ACV nutritional supplement, as well as processes for manufacturing these supplements. The disclosed nutritional supplement can include ACV, a gelling agent such as pectin or gelatin, an oligosaccharide, a disaccharide, and water.

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Номер записи: 39
07-02-2019 дата публикации

METHOD FOR PRODUCING FREEZE-DRIED SHRIMP

Номер: US20190037868A1
Автор: Nakayama Takateru, TAMORI Haruka, YOSHIDA Kazuki
Принадлежит:

[Problem to be Solved] An object of the present invention is to provide a method for producing freeze-dried shrimp that, after cooking by hot water pouring, present a larger apparent size than conventional ones and present a plump, elastic texture. 1. A method for producing freeze-dried shrimp , comprising the steps of:heating raw material shrimp by dipping the raw material shrimp in hot water at 65 to 75° C. until the shrimp have an internal temperature of 60 to 70° C.; freezing the shrimp heated by dipping; andfreeze-drying the frozen shrimp.2. The method for producing freeze-dried shrimp according to claim 1 , wherein the step of heating by dipping is a step of heating the raw material shrimp by dipping the raw material shrimp in hot water at 70 to 75° C. until the shrimp have an internal temperature of 60 to 65° C.3. The method for producing freeze-dried shrimp according to claim 1 , wherein the step of heating by dipping is preceded by a step of dipping the raw material shrimp in a 0.5 to 2 wt % aqueous solution of a polyphosphate.4. The method for producing freeze-dried shrimp according to claim 3 , wherein the polyphosphate is sodium tripolyphosphate and/or sodium pyrophosphate. The present invention relates to a method for producing freeze-dried shrimp.Shrimp subjected to freeze-drying have traditionally been used as an ingredient of instant noodles or instant soups to be cooked by hot water pouring. A commonly used method for producing freeze-dried shrimp includes boiling peeled shrimp in boiling water to accomplish sterilization and protein modification that makes the shrimp edible, then freezing the shrimp, and freeze-drying the shrimp.However, upon cooking by hot water pouring, conventional freeze-dried shrimp shrink into a smaller apparent size and come to have a hard texture. They are therefore unsatisfactory in terms of appearance and texture.Thus, methods for producing dried shrimp aimed at improving the appearance and texture resulting from cooking ...

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Номер записи: 40
16-02-2017 дата публикации

System and Methods for Continuous Production of Proteinaceous Patties Dressed With Food Grade Particulate

Номер: US20170042213A1
Автор: Cator Brent J. M., DaSilva Carlos, Florindo Frank, Moriyama Kelly, Pound John
Принадлежит: Cardinal Meat Specialists Limited

Provided herein is a continuous production line for a dressed proteinaceous patties with a solid food grade particulate using a coordinated volumetric toothed dispensing cylinder and variable speed conveyor for precisely controlled introduction of the particulate to a stream of proteinaceous material which is then formed into a patty. 1. A particulate food product dispensing assembly , comprising:a particulate food product reservoir;a particulate food product hopper with a filling port and a dispensing port and a volumetric dispensing cylinder disposed in particulate communication with the dispensing port;particulate food product conduit extending between said reservoir and the food product dispensing hopper for introduction of particulate food product through the filling port;a solenoid and compressed air source connected to and in pneumatic communication with the particulate food product conduit;a first low level sensor for detecting a first level of particulate food product contained in the hopper;a second high level sensor for detecting a second level of particulate food product contained in the hopper;a hopper volume control system including a dispensing cylinder rotational speed control element a signal communication receiver which upon receipt of a signal from the first low level sensor deactivates the solenoid to cause transfer of the particulate food product from the reservoir to the hopper until receipt of a signal from the second sensor to maintain generally uniform particulate food product weight pressure on the volumetric dispensing cylinder and to discharge a precise particulate food product volume from the dispensing port; anda variable speed conveyor with a first end underlying said dispensing port and a second end for discharging particulate food product thereon, said conveyor being in signal communication with said hopper volume control system to synchronize the conveyor speed with the particulate food product discharge volume.2. (canceled)3. The ...

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Номер записи: 41
03-03-2022 дата публикации

PROCESS OF TEXTURE IMPROVEMENT FOR CANNED SMALL PELAGIC FISH

Номер: US20220061343A1
Автор: ALAMA ENCARNACIÓN Jhason Martín, CCOPA RODAS Josué Cirilo
Принадлежит:

The present invention refers to a process for improving the sensory quality of pelagic fish with a size between 12 and 16 cm; wherein the conditions in the indirect cooking stages at a temperature of 90 to 95° C. for 20 to 40 minutes and light drying at a temperature of 30 to 40° C. for 13 to 20 minutes, carried out prior to packaging, allows improving the skin texture of the fish in a very important way for the packaging operation and for the end customer

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Номер записи: 42
14-02-2019 дата публикации

METHOD FOR PRODUCING YEAST EXTRACT, YEAST EXTRACT OBTAINED THEREBY, SEASONING COMPOSITION, AND FOOD

Номер: US20190045820A1
Автор: Kondo Atsushi, TANIZAWA Junko
Принадлежит: TABLEMARK CO., LTD.

There is provided a method for producing a yeast extract containing an organic acid, especially succinic acid, at a high concentration, and further containing glutamic acid at a high concentration. There is provided such a production method comprising an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; and a hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step at 56° C. or higher. 1. A method for producing a yeast extract , the method comprises:an organic acid generation treatment step of maintaining a suspension of cultured yeast under conditions effective for organic acid generation to increase organic acid content in the yeast; anda hot water extraction step of extracting a yeast extract from the yeast that has undergone the organic acid generation treatment step with hot water.2. The method according to claim 1 , wherein the yeast extract is extracted with hot water at 56° C. or higher in the hot water extraction step.3. The method according to claim 1 , wherein the conditions effective for organic acid generation include maintaining the suspension of yeast for 2 to 30 hours.4. The method according to any one of claim 1 , wherein the conditions effective for organic acid generation include maintaining the suspension of yeast at 40 to 55° C. and pH 4.0 to 7.5.5. The method according to claim 1 , wherein the cultured yeast to be subjected to the organic acid generation treatment has been cultured under such conditions that the volumetric oxygen transfer rate (KLa) is 300 hror higher.6. The method according to claim 1 , wherein amount of nitrogen contained in the cultured yeast to be subjected to the organic acid generation treatment at the end of the culture is 8.5% or lower based on dry weight of the yeast.7. The method according to claim 1 , ...

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Номер записи: 43
03-03-2022 дата публикации

MICROALGAE-CONTAINING PRODUCT AND PRODUCTION METHOD THEREFOR

Номер: US20220064587A1
Автор: FUJIWARA Takeshi, KANAMOTO Akihiko, Watanabe Takafumi
Принадлежит:

The present invention provides a microalgae product and a production method for the microalgae product. In one embodiment, the present invention provides a method for treating microalgae without an increase in pheophorbide. By this method, provided is a safe microalgae product having reduced pheophorbide. Such a microalgae product provides various healthy, nutritional, and/or cosmetic effects. The present invention also provides a culturing device that enables high-concentration culturing with less bacterial contamination, and thereby enables highly useful culturing of microalgae. 1. A method for manufacturing a microalgal product , comprising:(A) a step of maintaining microalgae under a condition where an amount of stress applied to the microalgae from after culture to step (B) is controlled to a predetermined value or less, wherein the step maintains a density of the microalgae at or below a predetermined value and/or does not concentrate the microalgae by a predetermined factor or greater; and 'wherein the microalgae are microalgae of the class Haptophyceae.', '(B) a step of subjecting the microalgae to treatment for inactivating a chlorophyllase, and'}2. The method of claim 1 , wherein the predetermined value of the density and/or the predetermined factor of the concentration is determined based on an increase in pheophorbide upon concentrating the microalgae.3. The method of claim 1 , wherein the predetermined value of the density is less than or equal to about 10 g/L (dry weight).4. (canceled)5. The method of claim 1 , wherein the predetermined factor of the concentration is greater than or equal to about 100-fold.6. (canceled)7. The method of claim 1 , wherein the predetermined value of the amount of stress is less than or equal to about 5.8. (canceled)9. (canceled)10. The method of claim 1 , wherein treatment for concentrating the microalgae is not performed in step (A).11. The method of claim 1 , wherein a step of culturing the microalgae comprises growing ...

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Номер записи: 44
13-02-2020 дата публикации

METHOD FOR PREPARING LIPID-RICH COMPOSITIONS OF MICROALGA FLOUR WITH OPTIMIZED ORGANOLEPTIC PROPERTIES

Номер: US20200046002A1
Автор: Druon Amandine, LE RUYET MARIE, SEGUEILHA LAURENT
Принадлежит: Corbion Biotech, Inc.

The present invention relates to a method for preparing, by fermentation, lipid-rich compositions of microalga flour having optimised organoleptic properties, characterised in that the microalgae are cultured in a minimal culture medium. 123-. (canceled)24. A process for the preparation of compositions of flour of microalgae of optimized organoleptic quality comprising culturing the microalgae in a minimum culture medium under fermentative conditions , wherein the minimum culture medium comprises chemically defined elements comprising a source of carbon , a source of potassium , a source of phosphorus , a source of nitrogen , a source of sulfur , a source of magnesium , a source of calcium , a source of iron , sources of trace elements , and one or more vitamins;wherein:(a) the minimum culture medium does not comprise choline and inositol;{'sub': '4', '(b) the minimum culture medium comprises greater than zero, but not more than about 1 g/l of MgSO;'}{'sub': 4', '2', '4, '(c) the minimum culture medium comprises greater than zero, but not more than about 0.2 g/l of (NH)SO;'}wherein the microalgae in the minimum culture medium reaches a cell density of at least about 70 g/L; and{'i': 'Chlorella.', 'wherein the microalgae belong to the genus'}25. The process as claimed in claim 24 , wherein the minimum culture medium contains about 1 g/l of MgSO.26. The process as claimed in claim 24 , wherein the minimum culture medium contains about 0.2 g/l of (NH)SO.27. The process as claimed in claim 24 , wherein the organoleptic qualities of the flour are evaluated using a tasting composition prepared by mixing 5-10% of the composition of flour of microalgae claim 24 , 0.5-2% of sugar claim 24 , 0.1-0.5% of vanilla flavoring and skimmed milk claim 24 , the percentages being expressed by weight of the tasting composition claim 24 , the tasting composition being homogenized before heating it at 60-85° C. for 2-10 minutes.28Chlorella protothecoides, Chlorella kessleri, Chlorella ...

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Номер записи: 45
13-02-2020 дата публикации

Method of microalgal biomass processing for high-value chemicals production, the resulting composition of butyrogenic algal slowly fermenting dietary fiber, and a way to improve colon health using a slowly fermenting butyrogenic algal dietary fiber

Номер: US20200046003A1
Автор: Benmoussa Mustapha
Принадлежит:

A method to process microalgae biomass and produce high-value chemicals from microalgae biomass is disclosed. The method uses the same biomass cells to extract more than one component such as are lipids, water-soluble chemicals, carotenoids, polysaccharides and algae meal. The method is a sequence of physical and chemical treatments. Water soluble polysaccharides produced by the method exhibit properties of low viscosity at low shear thinning. A method for extracting dietary fiber from microalgal biomass is disclosed. Compositions of water-soluble polysaccharides that are fermented slowly by colon microbiota with less gas production than commercial dietary fiber FOS are disclosed. The present inventions described herein provide a method of improving colon health by increasing butyrate during a microalgal dietary fiber fermenting process by colonic microbiota. 1. A method to extract and isolate compounds from an algal biomass comprising:physically treating the algal biomass by micro fluidization or ultra-sonication with a frequency greater than 20 KHz using a probe-type sonication or bath sonication, optionally in combination with extrusion using an extruder or with addition of a solvent, wherein the solvent is hexane, followed by centrifugation, wherein centrifugation was performed at a speed of about 500 rpm to about 15000 rpm, wherein centrifugation was performed at a speed of about 1000 rpm to about 10000 rpm, wherein centrifugation was performed at a speed of about 2000 rpm to about 5000 rpm, followed byextracting lipids and other oils from the top, the water soluble chemicals from the middle and the pellet from the bottom,hydrothermally treating the pellet by heating at high pH, optionally in combination with high pressure, while stirring, followed bycentrifugation of the hydrothermally treated pellet at 2500 rpm for 10 minutes or 4000 rpm for 15 min,separating the supernatant from the resulting residue,precipitating water-soluble polysaccharides from the ...

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Номер записи: 46
23-02-2017 дата публикации

READY-TO-EAT FRESH SPAGHETTI-LIKE FISH PRODUCTS, METHODS OF MANUFACTURE THEREOF

Номер: US20170049138A1
Автор: WEINBERG Avraham, WEINBERG-SEHAYEK Noam
Принадлежит: GRADIENT AQUACULTURE

The present invention provides a pasta-like shaped edible product comprising surimi, fish or portions thereof, prepared by a process consisting of the steps of: 1. A pasta-like shaped edible product comprising surimi , fish or portions thereof , prepared by a process consisting of the steps of:a. chopping frozen surimi selected from the group consisting of grade A, AA or FA or any combination thereof to chips;b. introducing the surimi chips in a predetermined ratio to cold water and salt to provide a mixture;c. providing additives to said mixture;d. homogenizing under vacuum to provide a deaerated Al dente texture to said mixture at a speed of about 2000 to about 5500 rpm under vacuum for about 1 to about 5 minutes until a homogenized mass is produced;e. adding vegetable oil and homogenizing to a homogenic emulsion in a maximal temperature of about 8 degrees Celsius;f. injecting the mass to a pasta molding head;g. refrigerating said mass for at least about 6 hours;h. molding a predetermined shape, under low pressure of no more than about 2 bar;i. transporting said molded pasta on a conveyor belt heated to about 40 to about 50 degrees Celsius;j. cooling said edible product for about 4 hours at about 4 degrees Celsius to about 6 degrees Celsius;said process provides said pasta-like shaped edible product characterized by (a) Omega 3 to Omega 6 ratio of at least 5:1; and (b) fat levels of about 1% to about 20%;wherein an additional step of drying said pasta-like shaped edible product after said step of cooling is excluded such that no additional re-cooking of said pasta-like shaped edible product is required; thereby providing a ready-to-eat pasta-like shaped edible product; andwherein said process further comprises at least one step selected from a group consisting of:k. pasteurizing the product;l. sterilizing the product;m. any combination thereof.2. The edible product comprising surimi claim 1 , fish or portions thereof of claim 1 , further comprising a step of ...

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Номер записи: 47
23-02-2017 дата публикации

Pearl-Like Capsule and Method of Manufacturing the Same

Номер: US20170049139A1
Автор: Hatanaka Katsuhito, TSUTSUMI Hibiki
Принадлежит:

The invention aims to provide a pearl-like capsule that can encapsulate a large amount of fatty substances and a method of manufacturing the same, wherein the pearl-like capsule is less deformable and/or less shrinkable even under freeze-thaw and thus is convenient for transportation and preservation. The pearl-like capsule has a structure where outer surface of a droplet is coated with water-insoluble coating of alginate and then coated with a coating consisting of glycerine, wherein the droplet includes water-soluble macromolecule, fatty substances, water-soluble multivalent metallic salt, rice lees, and starch. 1. A pearl-like capsule having a structure where outer surface of a droplet is coated with water-insoluble coating of alginate and then coated with a coating consisting of glycerine , wherein the droplet includes water-soluble macromolecule , fatty substances , water-soluble multivalent metallic salt , rice lees , and starch.2. The pearl-like capsule according to claim 1 , wherein said starch is at least any one of potato starch claim 1 , rice starch claim 1 , and Irish potato starch.3. The pearl-like capsule according to claim 2 , wherein said water-soluble macromolecule is a quince seed mucilage.4. The pearl-like capsule according to claim 2 , wherein said water-soluble multivalent metallic salt is water-soluble calcium salt.5. The pearl-like capsule according to claim 1 , wherein said water-soluble macromolecule is a quince seed mucilage.6. The pearl-like capsule according to claim 5 , wherein said water-soluble multivalent metallic salt is water-soluble calcium salt.7. The pearl-like capsule according to claim 1 , wherein said water-soluble multivalent metallic salt is water-soluble calcium salt.8. A method of manufacturing a pearl-like capsule comprising:contacting a droplet including water-soluble macromolecule, fatty substances, water-soluble multivalent metallic salt, rice lees, and starch with aqueous solution of water-soluble alginate to form ...

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Номер записи: 48
13-02-2020 дата публикации

METHOD AND SYSTEM FOR PACKAGING AND TRANSPORTING FROZEN OYSTERS ON THE HALF SHELL

Номер: US20200047983A1
Автор: Maynard, SR. Mark
Принадлежит:

A method is provided for packaging frozen oysters on a half shell in a container. Each frozen oyster on the half shell comprises oyster meat on a round shell. The method includes the step of positioning the frozen oysters within the container in an inverted orientation such that oyster meat of the frozen oysters faces a bottom of the container and the round shell of the frozen oysters faces an opening in a top of the container. 1. A method for packaging frozen oysters on a half shell in a container , wherein each frozen oyster on the half shell comprises oyster meat on a round shell , said method comprising the step of positioning the frozen oysters within the container in an inverted orientation such that oyster meat of the frozen oysters faces a bottom of the container and the round shell of the frozen oysters faces an opening in a top of the container.2. The method according to claim 1 , the positioning the frozen oysters within the container in the inverted orientation comprises:positioning the frozen oysters in a tray such that the oyster meat of the frozen oysters faces an opening in a top of the tray and the round shell of the frozen oysters faces a bottom of the tray;applying a vacuum seal along the top of the tray; andpositioning the tray in the container so that the vacuum seal along the top of the tray faces the bottom of the container and the bottom of the tray faces the opening in the top of the container.3. The method according to claim 1 , wherein the positioning the frozen oysters within the container in the inverted orientation comprises:positioning the frozen oysters in a tray such that the round shell of the frozen oysters faces an opening in a top of the tray and the oyster meat of the frozen oysters faces a bottom of the tray;applying a vacuum seal along the top of the tray; andpositioning the tray in the container so that the bottom of the tray faces the bottom of the container and the vacuum seal along the top of the tray faces the opening in ...

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Номер записи: 49
21-02-2019 дата публикации

Method of microalgal biomass processing for high-value chemicals production, the resulting composition of butyrogenic algal slowly fermenting dietary fiber, and a way to improve colon health using a slowly fermenting butyrogenic algal dietary fiber

Номер: US20190053523A1
Автор: Mustapha Benmoussa
Принадлежит: Individual

A method to process microalgae biomass and produce high-value chemicals from microalgae biomass is disclosed. The method uses the same biomass cells to extract more than one component such as are lipids, water-soluble chemicals, carotenoids, polysaccharides and algae meal. The method is a sequence of physical and chemical treatments. Water soluble polysaccharides produced by the method exhibit properties of low viscosity at low shear thinning. A method for extracting dietary fiber from microalgal biomass is disclosed. Compositions of water-soluble polysaccharides that are fermented slowly by colon microbiota with less gas production than commercial dietary fiber FOS are disclosed. The present inventions described herein provide a method of improving colon health by increasing butyrate during a microalgal dietary fiber fermenting process by colonic microbiota.

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Номер записи: 50
20-02-2020 дата публикации

Natural product enzyme using lactic acid bacteria, and preparation method thereof

Номер: US20200054060A1
Автор: Seungchan KANG
Принадлежит: Individual

Provided is a natural product enzyme containing lactic acid bacteria and a method for producing the same, and more particularly a natural product-derived fermented enzyme obtained by inoculating lactic acid bacteria into natural products, including ginseng, Korean dendropanax, perilla, onion and seaweed, followed by fermentation, and a method for producing the same. The natural product enzyme produced by the method of producing the natural product enzyme using lactic acid bacterial according to the present invention makes it possible to effectively use the natural physiologically active components contained in the natural products and the active components which are additionally produced by lactic acid bacteria fermentation.

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Номер записи: 51
04-03-2021 дата публикации

ANTIOXIDANT COMPOSITION COMPRISING SARGASSUM SERRATIFOLIUM EXTRACT OR FRACTION THEREOF AS ACTIVE INGREDIENT

Номер: US20210060104A1
Автор: KIM Hyeung-Rak, KWON Mi-Sung, Lee Min-Sup, LIM Su-Jin
Принадлежит: PUKYONG NATIONAL UNIVERSITY INDUSTRY-UNIVERSITY COOPERATION FOUNDATION

The present invention relates to an antioxidant composition and, more specifically, to an antioxidant composition including a extract or a fraction thereof as an active ingredient, in which the antioxidant composition is a useful material (substance) that can be added to medicines, cosmetics, foods, animal feeds, and the like. The present invention also relates to a pharmaceutical composition for preventing or treating eye diseases, a food composition for alleviating eye diseases, and a health functional food, each of which includes a extract or a compound separated therefrom as an active ingredient. 110.-. (canceled)11Sargassum serratifolium. A method of treating eye disease , comprising administering to a person in need thereof , a therapeutic composition comprising a extract or a compound separated therefrom as an active ingredient.12Sargassum serratifolium. The method of claim 11 , wherein the extract is an extraction of the plant with a solvent comprising ethanol.13. The method of claim 11 , wherein the compound is sargahydroquinoic acid claim 11 , sargaquinoic acid claim 11 , or sagachromenol.14. The method of claim 11 , wherein the eye disease is one selected from the group consisting of age-related macular degeneration claim 11 , glaucoma claim 11 , diabetic retinopathy claim 11 , retinitis pigmentosa claim 11 , choroidal neovascular membrane claim 11 , uveitis claim 11 , myopic degeneration claim 11 , ocular tumor claim 11 , central retinal vein occlusion claim 11 , skin flushing claim 11 , ocular neovascularization claim 11 , central serous retinopathy claim 11 , dry eye syndrome claim 11 , central retinal artery occlusion claim 11 , and cystoid macular edema.15. The method of claim 11 , wherein the composition is a pharmaceutical composition claim 11 , a cosmetic composition claim 11 , a food composition claim 11 , or a feed composition.16Sargassum serratifolium. The method of claim 15 , wherein the extract is the ethanol extract claim 15 , andwherein the ...

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Номер записи: 52
27-02-2020 дата публикации

PLANT SUBSTITUTES FOR MEAT FOOD PRODUCTS

Номер: US20200060309A1
Автор: Calleja Pierre, GUILLOU Alain
Принадлежит:

The invention relates to a foodstuff having a fibrous structure comprising: 2Odontella, Dunaliella, Tetraselmis, Chlorella, HaematococcusArthrospira, SpirulinaSchizochytriumAuriantochytrium. The foodstuff according to claim 1 , characterized in that said at least one plant constituent of aquatic origin is selected from among microalgae or microalgae extracts of the genus claim 1 , cyanobacteria or cyanobacteria extracts of the genus claim 1 , and marine fungi or marine fungi extracts of the genus and claim 1 , or a mixture of at least two of these constituents of aquatic origin.3Odontella aurita, Schizochytrium aggregatum, Schizochytrium limacinum, Schizochytrium minutum, Auriantochytrium mangrovei, Dunaliella salina, Tetraselmis chuii, Chlorella sorokiniana, Arthrospira platensis, Arthrospira maximaHaematoccosus pluvialis. The foodstuff according to claim 1 , characterized in that the at least one plant constituent of aquatic origin is selected from among and or a mixture of at least two of these constituents.4. The foodstuff according to claim 1 , characterized in that said plant constituent of aquatic origin or the mixture of at least two of said constituents of aquatic origin constitutes between 5 and 90% by weight of the foodstuff.5. The foodstuff according to claim 1 , characterized in that said at least one other plant constituent is selected from among gelling plant constituents.6. The foodstuff according to claim 1 , characterized in that said at least one other plant constituent is selected from among agar-agar and/or alginates and/or other gelling plant polysaccharides.7. The foodstuff according to claim 1 , characterized in that said at least one other plant constituent is selected from among vegetable fats claim 1 , vegetable oils claim 1 , spices claim 1 , plant proteins and vegetable fibers.8. The foodstuff according to claim 1 , characterized in that said at least one other plant constituent is selected from among deodorized coconut fat claim 1 , ...

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Номер записи: 53
08-03-2018 дата публикации

METHOD FOR MANUFACTURING FISH SAUCE USING FERMENTED SOYBEAN LUMP POWDER AND FISH SAUCE MANUFACTURED THEREBY

Номер: US20180064149A1
Автор: Kim Chang-Soo
Принадлежит: RAKCHUN FOOD CO., LTD.

The present invention relates to a method for manufacturing fish sauce using fermented soybean lump powder and fish sauce manufactured thereby. The fish sauce is manufactured according to the present invention which comprises: (S1) a step of mixing 0.5 to 10 weight % of fermented soybean lump powder with regard to the weight of fish sauce; (S2) a ripening step of fermenting a mixture of the fish sauce, fermented soybean lump powder, shiitake mushroom powder and starch powder for 7 to 70 days at 10 to 32° C.; and (S3) filtering the ripened fish sauce mixture to thereby remove sediment. By applying traditional Korean fermented foods, the fish sauce eliminates a peculiar smell which gives displeasure and a fishy smell of fish sauce, significantly enhances the flavor, thereby increasing savory taste, and thus can be harmonized with any dish and can be used for multiple purposes. In addition, sweet and salty tastes are also increased, while the flavor is enhanced. Accordingly, salinity is reduced so that sodium and sugar intake can be reduced, and thus it is expected that the fish sauce can be useful all over the world as well as in Korea. 1. A method for manufacturing a fish sauce using fermented soybean lump powder , comprising:(S1) mixing 0.5 to 10% by weight of fermented soybean lump powder with respect to the weight of the fish sauce;(S2) fermenting a mixture of the fish sauce and the fermented soybean lump powder at 10 to 32° C. for 7 to 70 days (ripening step); and(S3) filtering the ripened fish sauce mixture to remove sediment.2. The method of claim 1 , wherein claim 1 , in (S1) claim 1 , shiitake mushroom powder is further mixed at a content of 0.05 to 6% by weight with respect to the weight of the fish sauce.3. The method of claim 1 , wherein claim 1 , in (S1) claim 1 , starch powder is further mixed at a content of 0.05 to 8% by weight with respect to the weight of the fish sauce.4. The method of claim 1 , wherein claim 1 , in (S1) claim 1 , the shiitake ...

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Номер записи: 54
17-03-2022 дата публикации

PROCESS FOR MANUFACTURING LYSED CELL SUSPENSION

Номер: US20220081673A1
Автор: Baets Peter Johannes Marie, CLAASSEN Linda Wilhelmina Antonetta, GALAZZO Jorge, Piechocki John, Van Strien Cornelis Johannes Govardus
Принадлежит: CORBION BIOTECH INC.

A process for manufacturing a lysed cell in oil suspension and methods of applying thereof, the lysed cell in oil suspension including a solids content of at least 10 wt. % and a particle size Dv90 of 100 to 300 microns, including steps a) adding a first portion of microbial cell matter to an oil, b) subjecting the mixture of microbial cell matter and oil to one or more shear steps to effect lysis of at least part of the cells and produce a suspension including lysed cells in oil, c) adding a further portion of microbial cell matter to the suspension including lysed cells in oil, d) subjecting the mixture of microbial cell matter and the suspension including lysed cells in oil to one or more shear steps to effect lysis of at least part of the cells and produce a further suspension including lysed cells in oil. 1. A process for manufacturing a lysed cell in oil suspension with a solids content of at least 10 wt. % and a particle size Dv90 value of 100 to 300 microns , comprising the steps ofa) adding a first portion of microbial cell matter to an oil,b) subjecting the mixture of microbial cell matter and oil to one or more shear steps to effect lysis of at least part of the cells and produce a suspension comprising lysed cells in oil,c) adding a further portion of microbial cell matter to the suspension comprising lysed cells in oil,d) subjecting the mixture of microbial cell matter and the suspension comprising lysed cells in oil to one or more shear steps to effect lysis of at least part of the cells and produce a further suspension comprising lysed cells in oil.2. The process according to claim 1 , wherein the steps ofadding a further portion of microbial cell matter to the suspension comprising lysed cells in oil, andsubjecting the mixture of microbial cell matter and the suspension comprising lysed cells in oil to one or more shear steps to effect lysis of at least part of the cells and produce a further suspension comprising lysed cells in oil, are carried out ...

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Номер записи: 55
09-03-2017 дата публикации

COMPOSITIONS CONTAINING AS THE ACTIVE INGREDIENT COMPONENTS FROM SALVIA SCLAREA SEED

Номер: US20170065546A1
Автор: CHAIMOVITSH David, DUDAI Nativ, PUTIEVSKY Eli, SAADI Diah, SCHAFFERMAN Dan, YANIV BACHARACH Zohara
Принадлежит:

The present invention concerns a food supplement comprising seeds, or flour, oil or pulp or extracts obtained from the seeds as well as finished food products comprising the food supplement. The present invention further concerns a nutraceutical or cosmetic preparation comprising as an active ingredient seeds, or flour, oil or pulp or extracts obtained from the seeds. 121-. (canceled)22. A method of preventing wrinkling of skin or ensuring skin health in a subject , comprising:{'i': 'Salvia sclarea', 'topically applying to the subject a therapeutically effective amount of a cosmetic composition comprising seed oil.'}23. A therapeutic method of increasing the level of omega-3 fatty acid in a subject , comprising:{'i': Salvia sclarea', 'Salvia sclarea', 'Salvia sclarea, 'administering to the subject a therapeutically effective amount of a product selected from the group consisting of seed, seed oil, and seed crushed or milled to form a flour or powder.'}24. A therapeutic method of treating a subject suffering from a disease or condition which is known scientifically , or is discovered empirically , to benefit from an increase in the level of omega-3 fatty acid , comprising:{'i': Salvia sclarea', 'Salvia sclarea', 'Salvia sclarea, 'orally administering to the subject an effective amount of a product selected from the group consisting of seed, seed oil, and seed crushed or milled to form a flour or powder.'}25Salvia sclarea. In a method for relieving the symptoms of psoriasis in a subject , comprising topically administering to the affected area of the subject an effective amount of a composition comprising omega-3 fatty acids , the improvement wherein said composition comprises seed oil.26. A method in accordance with claim 24 , wherein said disease or condition is coronary artery disease. The present invention relates to food supplements and nutraceutical compositions for raising omega-3 levels in a subject.Current research in nutritional medicine indicates that the ...

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Номер записи: 56
24-03-2022 дата публикации

FRENCH FRIES WITH INTERNAL FILLING

Номер: US20220087302A1
Автор: Wood Daniel, WOOD Jayde
Принадлежит:

French fries having a potato shell and a solid core disposed within and substantially enclosed by potato shell are provided. The potato shell has a composition that is different from the solid core. The solid core may include fish, meat, cheese, non-potato vegetables, or potatoes that have been fortified with micronutrients, protein, and/or essential fatty acids. 1. A French fries-type food item comprising:a potato shell;a solid core disposed within and substantially enclosed by potato shell; andan edible moisture barrier sandwiched between the potato shell and the solid core, the edible moisture barrier configured to prevent moisture migration between the potato shell and the solid core; the potato shell has a first composition;', 'the solid core has a second composition;', 'the first composition differs from the second composition;', 'the solid core is substantially enclosed by the edible moisture barrier; and', 'the edible moisture barrier is substantially enclosed by the potato shell., 'wherein2. The French fries-type food item as defined in being a French fry.3. The French fries-type food item as defined in claim 1 , wherein:the potato shell has a first water activity level;the solid core has a second water activity level; andthe first activity level is about the same as the second activity level.4. The French fries-type food item as defined in claim 3 , wherein the first activity level and the second activity level are about 0.5.5. The French fries-type food item as defined in claim 1 , wherein:the potato shell has a first water activity level;the solid core has a second water activity level; andthe first activity level differs from the second activity level.6. The French fries-type food item as defined in claim 1 , wherein the first composition and the second composition contain non-overlapping ingredients.7. The French fries-type food item as defined in claim 1 , wherein the edible moisture barrier comprises an edible oleaginous material or a milk-proteins- ...

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Номер записи: 57
15-03-2018 дата публикации

Sweetener compositions

Номер: US20180070621A1
Автор: Dennis Wong, Horst Krupp
Принадлежит: Baxco Pharmaceuticals Inc

A sweetener composition comprising xylose, a sugar alcohol and brown seaweed extract in solid form, preferably powdered or crystalline form. The sugar alcohol is preferably an erythritol and the brown seaweed extract is preferably obtained from Laminaria japonica . The sweetener composition can further comprise one or a combination of additional vitamins, minerals, probiotic cultures, and other plant-based extracts.

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Номер записи: 58
07-03-2019 дата публикации

STERILISATION PROCESS BY MEANS OF HEAT TREATMENT FOR PRESERVING THE INK OF COLEOID CEPHALOPOD MOLLUSCS

Номер: US20190069567A1
Автор: ALTOLAGUIRRE LÓPEZ Eva María
Принадлежит:

Procedure comprising the stages of: 1. A sterilization process by means of heat treatment to preserve the ink of coleoid cephalopod molluscs , comprising:{'b': '1', 'homogenizing and first heat treating () the ink in a reactor for pasteurising treatment in which a temperature of at least 70° C. is attained for over 10 minutes;'}{'b': '2', 'cooling () the homogenized ink in a tank set to a temperature of below 30° C. and retaining the ink in the tank to lower its temperature;'}{'b': '3', 'continuing by filling, turning, blowing and marking () the expiry dates; and'}{'b': '4', 'second heat treating () the ink in an autoclave in which a heat treatment is performed to achieve a sterilization temperature greater than or equal to 110° C. for a predetermined time based upon the quantity to be canned.'}3. The sterilization process of claim 1 , further including the step of adding a thickener during the homogenizing and first heat treating. The object of the present invention, as established in the title of the invention, is a process of sterilisation by means of heat treatment for preserving the ink of coleoid cephalopod molluscs and in particular the ink of sepia and squid and all subspecies thereof.The invention is characterised by the special characteristics of each of the stages in the process, which together ensure that there is no bacterial growth during the specified shelf life and best-before period and achieve a stable product that meets the preservation values of food quality regulations of all countries.This invention therefore falls within of the area of sterilisation procedures for preservation.All cephalopods, with the exception of Nautilidae and octopuses of the suborder Cirrina, are capable of secreting a pigment, popularly known as ink. This ink is used in the preparation of certain dishes.The ink of coleoid cephalopod molluscs is essentially made up of mucus and melanin. Melanin is the same pigment that produces dark skin, freckles and hair in humans and ...

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Номер записи: 59
16-03-2017 дата публикации

APPARATUS AND A METHOD FOR RECOVERY OF MEAL

Номер: US20170071238A1
Автор: PALSSON Gunnar
Принадлежит:

The present invention relates to a process for continuous manufacture or recovery of meal and oil from organic material. More specifically the present invention relates to a device and a method for regulating the energy usage and distribution of energy within the system for maintaining continuous production of meal and oil. 120-. (canceled)22. The method according to claim 21 , wherein the material is heated up in one or more cookers before it is transferred into the pre-dryer.23. The method according to claim 22 , wherein heating is performed in two steps in a pre-cooker to pre-heat the material and in a cooker to heat the material further.24. The method according to claim 21 , wherein a steam generated in the pre-dryer is partially directed to a cooker claim 21 , where it condenses on thermal surfaces on/around the cooker.25. The method according to claim 21 , wherein water condensate from the secondary dryer and cooker is transported to the pre-cooker to pre-heat the material.26. The method according to claim 22 , wherein an oil phase is separated from the material in a separating device after heating the material in one or more cookers and prior to transferring it into the pre-dryer.27. The method according to claim 21 , wherein the energy provided to the pre-dryer is sufficient for performing the steps thereof.28. The method according to claim 21 , wherein material is transferred into pre-dyer to keep constant weight of material in the pre-dryer.29. The method according to claim 21 , wherein fixed external energy is introduced to the pre-dryer and more material is pumped into the secondary dryer if the water content of the meal is too low.30. The method according to claim 21 , wherein fixed external energy is introduced to the pre-dryer and less material is pumped into the secondary-dryer if the water content of the meal is too high.31. The method according to claim 21 , wherein the water content of the air leaving the secondary dryer is reduced in a water ...

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Номер записи: 60
16-03-2017 дата публикации

METHODS AND SYSTEMS FOR PROCESSING A HIGH-CONCENTRATION PROTEIN PRODUCT FROM A MICROCROP AND COMPOSITIONS THEREOF

Номер: US20170071239A1
Автор: Carpio Valentina, Ifeduba Ebenezer, Kasat Girish
Принадлежит:

The present disclosure relates, according to some embodiments, to methods and systems for processing a high-concentration protein product from a microcrop (e.g., aquatic species, ) and compositions thereof. According to some embodiments, the present disclosure relates to a method of processing a biomass comprising a microcrop (e.g., ), where the method may include: blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate; separating the first wet protein concentrate from a separated solution (e.g., using a screw press, using a vibratory screen); and drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule. In some embodiments at least one of the first protein concentrate flake and the first protein concentrate granule may comprise at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCASS) value of at least 0.88. In some embodiments, the present disclosure relates to protein products and compositions derived from a microcrop (e.g., derived from ). 1. A method of processing a biomass comprising a microcrop , the method comprising:blanching a first portion of the biomass in a blanching solution to form a wet protein concentrate;separating the first wet protein concentrate from a separated solution;drying the first wet protein concentrate to form at least one of a first protein concentrate flake and a first protein concentrate granule,wherein at least one of the first protein concentrate flake and the first protein concentrate granule comprises at least 45% protein and a Protein Digestibility Corrected Amino Acid Score (PDCASS) value of at least 0.88.2. The method of claim 1 , wherein the PDCASS value is limited by histidine.3. The method of wherein a ratio of the blanching solution to the first portion of the biomass is 7:1 (w/w) claim 1 , or 6:1 (w/w) claim 1 , or 5:1 (w/w) claim 1 , or (4:1 (w/w).4. The method of ...

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Номер записи: 61
16-03-2017 дата публикации

Apparatuses and methods for generating a high-concentration protein product from a blanched biomass

Номер: US20170071240A1
Автор: Brian Lovas, Girish Kasat, Harvey Weaver
Принадлежит: Parabel Ltd, Parabel Ltd USA

The present disclosure relates, according to some embodiments, to apparatuses and methods for blanching (e.g., continuously) a microcrop (e.g., aquatic species, Lemna ) and a high-concentration protein product derived therefrom. The present disclosure relates, according to some embodiments, to an apparatus for blanching a microcrop (e.g., Lemna, Wolffia ) where the apparatus may include: a conveyance mechanism operable to transport a biomass to a blanching tray; an applicator operable to dispense a blanching solution onto at least one surface of the biomass within the blanching tray; the blanching tray oriented to receive a volume of the blanching solution from the applicator; and a vibratory mechanism capable of vibrating the blanching tray to generate a net motion of the received volume of the blanching solution within blanching tray such that a wave of blanching solution is formed. In some embodiments, a vibratory mechanism may be operable to generate a motive force capable of directing a biomass from a first side of a blanching tray to a second side of the blanching tray. In some embodiments, an apparatus may be capable of processing a biomass at a product flow rate ratio of about 7:1.

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Номер записи: 62
18-03-2021 дата публикации

Insect Bait

Номер: US20210076658A1
Автор: Stefoglo Sergey
Принадлежит:

An insect-trap olfactory bait is formed by processing fish (for example, by using a salt) and then aging the processed fish. The processing can then be reversed at least in part (for example, by rinsing away some salt) following which the resultant fish parts are placed in contact with an alcohol. Solid remnants of the resultant fish parts are later separated from the alcohol to thus provide an olfactory fish extract infused liquid filtrate. These teachings will accommodate, during at least a portion of such a process, dehydrating the fish parts. By another approach, in lieu of the foregoing or in combination therewith, these teachings will accommodate, prior to separating solid remnants of the resultant fish part from the alcohol, comminuting the fish parts to thereby reduce the overall average size and density of the solid fish material. 1. A method of forming an insect-trap olfactory bait , comprising:providing at least a part of at least one fish to provide at least one fish part;adding at least one augmenting material to the at least one fish part to provide at least one processed fish part;aging the at least one processed fish part to provide an aged processed fish part;removing at least a substantial portion of the at least one augmenting material from the aged processed fish part to provide a resultant fish part;contacting the resultant fish part with carrier liquid;separating at least some solid remnants of the resultant fish part from the carrier liquid to provide an olfactory fish extract infused liquid filtrate.2. The method of wherein the insect comprises a Hymenoptra member.3. The method of wherein the insect comprises a wasp.4. The method of wherein the at least one augmenting material comprises claim 1 , at least in part claim 1 , a salt.5. The method of wherein the salt comprises claim 4 , at least in part claim 4 , sodium chloride.6. The method of wherein aging the at least one processed fish part comprises aging the at least one processed fish ...

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Номер записи: 63
05-06-2014 дата публикации

Method for the preparation of oil-containing meat-based products comprising a reduced amount of additives

Номер: US20140154386A1
Автор: Emmanouil Domazakis
Принадлежит: CRETA FARM SA

The present invention relates to oil-containing meal-based products, preferably emulsion-type meat-based products, minced or coarsely comminuted meal-based products, pale and fresh (raw) sausages, comprising besides the standard ingredients commonly foreseen for the particular meat-based products a reduced amount of additives selected from emulsifying agents, stabilizing agents and/or thickening agents. Preferably, the oil-containing meat-based products of the present invention contain a maximum of only one single additive selected from emulsifying agents, stabilizing agents and/or thickening agents. More preferably, the meat-based products of the present invention contain no additives, i.e. no emulsifying agents, no stabilizing agents and no thickening agents. Moreover, the present invention pertains to a process for preparing said oil-containing meat-based products.

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Номер записи: 64
14-03-2019 дата публикации

Seasoning product

Номер: US20190075837A1
Автор: Louise Nanna Jespensgaard, Michele MARAZZATO, Prabhjot Kaur
Принадлежит: Nestec SA

The invention relates to a seasoning product and to the use of the seasoning product for cooking food. The seasoning product is an assembly of a sheet of flexible burn resistant material such as a baking paper, and a composition of three layers comprising a first layer of fat, a second layer of flavorings and a third layer of an oil coating of the flavorings.

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Номер записи: 65
31-03-2022 дата публикации

METHOD AND DEVICE FOR INCREASING THE PROPORTION OF MEAT USED IN FISH, POULTRY OR OTHER MEAT PRODUCTS

Номер: US20220095634A1
Автор: Meinlschmidt Pia, Ripphausen Peter, Rusko Torsten
Принадлежит:

A method is used in the production of principal products conveyed in plurality along a processing line, consisting of fish, poultry or other meat which contains, in addition to the principal products to be obtained, inedible components to be removed (removal components) and also contains edible by-products remaining on said removal components. The edible by-products remain on the removal components after removal. The method includes: loading a separating device with a batch of fish, poultry or other meat; separating the principal products of this batch from the removal components, comprising by-products, of said batch; separating the by-products from the removal components; producing a by-product brine from the by-products by comminuting the by-products and mixing with water and stabiliser; and injecting a defined quantity of the by-product brine into the principal products, wherein principal products and the by-products contained in the by-product brine come from the same batch. 1. A method for increasing a proportion of meat used in a production of principal products of any kind and form conveyed in plurality along a processing line and consisting of fish , poultry or other meat which contains , in addition to the principal products to be obtained , inedible components or components to be excluded from consumption which are to be removed (removal components) of at least one kind and also contains edible by-products remaining on said removal components , wherein the edible by-products remain on the removal components when the removal components are removed from the principal products , said method comprising the following steps:a) loading a separating device with a batch of fish, poultry or other meat;b) separating principal products of this batch from removal components, comprising by-products, of said batch;c) separation of the by-products from the removal components;d) producing a by-product brine from the by-products by comminuting the by-products and mixing ...

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Номер записи: 66
12-06-2014 дата публикации

Ready to eat seafood patties, seafood balls, and seafood burgers

Номер: US20140161927A1
Автор: Alice Chang
Принадлежит: Individual

A ready to eat seafood patties, seafood balls, and seafood burgers system having ingredients combined in proportions substantially including: seafood; binding agent; and seasoning. The seafood is cooked to make the seafood patty. The binding agent binds the seafood into desired different shapes and sizes of the seafood patties, balls, and burgers. The seafood, the binding agent, and the seasoning are combined. The seafood patties, balls, and burgers are high in nutrition, including protein, vitamins, and minerals, and less cholesterol than red meat and suitable for readily consuming

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Номер записи: 67
12-03-2020 дата публикации

FISH SAUCE HAVING INCREASED TRYPTOPHAN AND METHOD FOR PRODUCING FISH SAUCE

Номер: US20200077684A1
Автор: JANG Young Jin, LEE Ho Woo
Принадлежит:

The present invention relates to a fish sauce and a method of manufacturing a fish sauce. According to an embodiment of the present invention, a fish sauce manufactured using fish and shellfish as a raw material according to a fermentation process including among amino acids, tryptophan in a content of more than 5 wt % based on a total weight of the amino acids. The fish sauce has increased content of tryptophan in which antioxidant activity is increased due to the increased content of tryptophan contained as an active ingredient, a fermentation period is drastically shortened, and a content of salt is low to improve a health benefit. 1. A fish sauce manufactured using fish and shellfish as a raw material according to a fermentation process , the fish sauce comprising:amino acids comprising tryptophan in a content of more than 5 wt % based on a total weight of the amino acids.2. The fish sauce of claim 1 , wherein claim 1 , among the amino acids claim 1 , 35 to 45 wt % of sweet-tasting amino acids and 15 to 25 wt % of umami-tasting amino acids are included based on the total weight of the amino acids.3. The fish sauce of claim 2 , wherein the sweet-tasting amino acids include serine claim 2 , threonine claim 2 , glycine claim 2 , proline claim 2 , leucine claim 2 , and alanine claim 2 , and the umami-tasting amino acids include glutamic acid and aspartic acid.4. The fish sauce of claim 1 , wherein the fish sauce includes a salt in a content of less than 10 wt % based on a total weight of the fish sauce.5. The fish sauce of claim 1 , wherein the fish sauce includes histamine in a content of less than 50 ppm.6. The fish sauce of claim 1 , wherein the fish and shellfish are any one selected from the group consisting of sand lance claim 1 , anchovy claim 1 , tuna claim 1 , shrimp claim 1 , herring claim 1 , mackerel claim 1 , and a combination thereof.7. A method of manufacturing a fish sauce claim 1 , the method comprising:preparing raw material comprising fish and ...

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Номер записи: 68
29-03-2018 дата публикации

MEAT PRODUCT

Номер: US20180084795A1
Автор: Lanzrath Russell, NUNEZ MAISONET WIGBERTO
Принадлежит:

The present invention provides a meat product comprising (a) uncooked meat; wherein the uncooked meat has been contacted with (b) acerola [] berry, acerola [] berry extract or mixtures thereof (c) green tea [], green tea [] extract or mixtures thereof. 1. A meat product comprising(a) uncooked meat;{'i': Malpighia emarginata', 'Malpighia emarginata, '(b) acerola [] berry, acerola [] berry extract or mixtures thereof; and'}{'i': Camellia sinensis', 'Camellia sinensis, '(c) green tea [], green tea [] extract or mixtures thereof.'}2. A meat product according to wherein the uncooked meat is red meat.3. A meat product according to wherein the uncooked meat is selected from pork claim 1 , beef claim 1 , lamb claim 1 , chicken claim 1 , turkey claim 1 , veal claim 1 , rabbit claim 1 , venison claim 1 , horse claim 1 , goat claim 1 , and fish.4. A meat product according to wherein the uncooked meat is selected from whole muscle claim 1 , ground muscle or minced muscle.5. A meat product according to wherein the uncooked meat is minced beef.6. A meat product according wherein the uncooked meat is beef having a fat content of less than 30 wt. % based on the weight of the uncooked meat.7Malpighia emarginata. A meat product according to comprising acerola [] berry extract.8Malpighia emarginata. A meat product according to comprising acerola [] berry extract in an amount to provide ascorbic acid in an amount of least 1 ppm based on the total weight of the meat product.9Malpighia emarginata. A meat product according to comprising acerola [] berry extract in an amount to provide ascorbic acid in an amount of no greater than 300 ppm based on the total weight of the meat product.10Camellia sinensis. A meat product according to comprising green tea [] extract.11Camellia sinensis. A meat product according to comprising green tea [] extract in an amount to provide catechins in an amount of at least 100 ppm based on the total weight of the meat product.12Camellia sinensis. A meat product ...

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Номер записи: 69
21-03-2019 дата публикации

METHOD AND APPARATUS FOR COLD SMOKING MEAT OR SEAFOOD

Номер: US20190082704A1
Автор: Fisher Stephen Reiss
Принадлежит:

An apparatus is provided for curing and more specifically for cold smoking meat or seafood with a blend of filtered smoke from an organic smoking material such as softwoods such as pine or tropical palms such as coconut wood or such as mixed wood sawdust from a sawmill, that are not traditionally used for smoking seafood or meat due to the harsh flavor imparted by their smoke, and unfiltered smoke from a second organic smoking material such as hardwood smoke, or other pleasant flavor-imparting smoke. The blending of filtered smoke from a first organic smoking material such as coniferous softwood, tropical palm wood or mixed sawdust from a sawmill with unfiltered pleasant flavor-imparting smoke from the second organic smoking material reduces the cost of the smoking and curing process and allows versatility in application in terms of preservative properties and flavor imparted to the cured meat or seafood. 115-. (canceled)16. A smoking apparatus for producing a blending smoke for smoking meat or seafood , the smoking apparatus comprising:an inlet for receiving a first unfiltered smoke comprising a harsh flavor imparting characteristic;a filter in communication with the inlet for removing the harsh flavor imparting characteristic from the first smoke thereby producing a filtered smoke;a smoke collection chamber for receiving an organic smoking material, the smoke collection chamber in communication with a burner for smoking material placed in the smoke collection chamber to generate an unfiltered smoke;a smoke mixing bladder in communication with both the filter and the smoke collection chamber for receiving the filtered smoke and the unfiltered smoke for blending the filtered smoke and the unfiltered smoke for providing a blended smoke for curing and cold smoking a meat or seafood.17. The smoking apparatus of claim 16 , further comprising:i) a flow meter and a flow valve between the filter and the smoke mixing bladder for allowing variable control of the flow of ...

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Номер записи: 70
05-05-2022 дата публикации

FROZEN BATTERED FISH PRODUCT

Номер: US20220132894A1
Автор: BURNETT Alan Michael
Принадлежит: Young's Seafood Limited

A frozen battered fish product, method and apparatus for production. The product comprises a fried batter coating with a pre-defined pattern of ridges and troughs which create a textured batter surface. A frozen aqueous protective layer is disposed over a part of the batter coating to protect textured features including the pattern of ridges and troughs. The aqueous protective layer is designed particularly to provide protection when a more brittle frying batter is used, as a result of using a frying medium with lower saturated fat content.

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Номер записи: 71
01-04-2021 дата публикации

FISH-BASED FOOD PRODUCT

Номер: US20210092984A1
Автор: Aseguinolaza Garcia Ana, Barandiaran Martinez Maria, Canada Millan Javier, Llorente Holgado Raquel, Peral Diez Irene
Принадлежит: Angulas Aguinaga Research Center, S.L.

The present invention belongs to the field of food industry, particularly to the production of snacks. The present invention specifically relates to a fish-based food product, to its method of preparation, and to its use. 2. The method according to claim 1 , wherein the homogeneous paste comprises the following weight percentages relative to the total weight of the homogeneous paste:20%-74% of P,20%-45% of H,0.1%-3% of salt,0.2%-1% of the leavening agent,0%-5% of sugar,0%-2% of the food seasoning, and0%-30% of water.3. The method according to claim 1 , wherein step a) is carried out according to the following sub-steps and order:a1) mincing at least one of the fish muscle portion, the fish flesh portion or the surimi portion to obtain a minced component, and mixing;a2) adding the leavening agent, the salt, optionally the sugar, optionally the food seasoning, and at least one of 30-50% of the total flour portion or 30-50% of the total starch portion to the minced component, and mixing;a3) adding the rest of the flour portion or the rest of the starch portion, and optionally the water, to the mixture obtained in a2), and mixing; anda4) homogenizing the mixture obtained in a3) under a vacuum.4. The method according to claim 3 , wherein mixing in steps a1) claim 3 , a2) and a3) comprises mixing at 400 rpm to 900 rpm.5. The method according to claim 3 , wherein homogenizing in step 4) comprises mixing at 900 rpm to 3 claim 3 ,200 rpm.6. (canceled)7. The according to claim 1 , wherein step a is carried out under vacuum.8. The method according to wherein the P:H ratio in step a) is from 1.5:1 to 2.5:1.9. The method according to wherein the non-porous casing in step b) is a plastic casing.10. The method according to wherein step c) is carried out at a temperature less than or equal to 93° C.11. The method according to wherein step d) further comprises freezing the product after storage.12. The method according to wherein the slice in step e) has a thickness less than or ...

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Номер записи: 72
05-04-2018 дата публикации

Flavor, odor, and/or colorant compositions with oleaginous microorganisms and related methods

Номер: US20180092389A1
Автор: Leslie M. Norris
Принадлежит: Solazyme Roquette Nutritionals LLC

The present invention relates to methods for producing a dried flavor, fragrance (e.g., odor), and/or color composition and products produced using the composition. The present invention also provides methods for producing a dried flavoring composition and products that include the composition. In general, the methods include the steps of: a) combining a flavorant, odorant and/or colorant with oleaginous cells to provide a mixture; and, b) drying the mixture to produce a dried composition.

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Номер записи: 73
28-03-2019 дата публикации

REVOLUTIONIZED TUNA PROCESS

Номер: US20190090497A1
Автор: Berends Pieter, KAEWTHASEE Tongkarn, KASEMSUWAN Tunyawat, KITKUMJORNKUN Jaturong
Принадлежит:

A revolutionized tuna process according to this invention generally comprising the steps of thawing of frozen tuna, de-heading and degutting, fileting, de-skinning, cleaning of the de-skinned tuna filet, pre-cooking, cooling, packing of the cleaned and pre-cooked tuna loin, and sterilizing the packed tuna loin or freezing the tuna loin. Not only does the process according to this invention reduces the energy utilization by half, it also significantly reduces the time required for cooking and cooling. Therefore, the whole processing time is significantly reduced from at least 8.0 hours in the conventional process to less than 30 minutes. 1. A revolutionized tuna process comprises of the following steps:thawing of frozen tuna;de-heading and degutting to remove head and gut;fileting to separate backbone, flank and tuna filet;de-skinning of said tuna filet;cleaning of the de-skinned tuna filet to yield raw tuna loin;pre-cooking said raw tuna loin;cooling of the tuna loin;packing of the cleaned and precooked tuna loin; andsterilizing the packed tuna loin or freezing the tuna loin;wherein said tuna filet is de-headed, degut and de-skinned before the pre-cooking step in order to reduce the precooking time and energy.2. The revolutionized tuna process according to wherein a cleaning step of the pre-cooked tuna loin is done before packing or before cooling of the tuna loin.3. The revolutionized tuna process according to wherein the cleaning of the pre-cooked tuna loin is done by a knife claim 2 , an electric knife claim 2 , a laser claim 2 , a compressed air claim 2 , or a water jetter.4. The revolutionized tuna process according to wherein the frozen tuna is partially or completely thawed.5. The revolutionized tuna process according wherein the thawing occurs in water.6. The revolutionized tuna process according to wherein the conditions of the pre-cooking step is 50-200° C. for 5-40 mins at the steam input of 80-180 kg/hr.7. The revolutionized tuna process according to ...

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Номер записи: 74
28-03-2019 дата публикации

METHOD OF ECOLOGICAL UTILIZATION OF SILVER CARP

Номер: US20190090521A1
Автор: Duan Rui, MAO Feiwen, WANG Gongcheng, Zhang Boyan, Zhang Junjie, ZHANG Yingdong
Принадлежит:

A method for ecological utilization of silver carp, including the pretreatment of silver carp and the process of making canned fish surimi. The fish meat of silver carp is processed canned surimi. The fish heads and bones are heated and undergo enzymatic hydrolysis by enzymes, and the residues of the filtration are prepared for fish bone powder. A filtration membrane is used to reduce the volume of the filtrate to 50% of fish surimi and then the filtrate is frozen to ice. The frozen part can be added to fish surimi. The transparent part from membrane filtration was used to produce protein powder or ingredients for beverages. Fish offal can be used to produce protein liquid fertilizer. Fish scales and skins can be used to produce collagen. The method adopts ecological utilization, which makes the silver carp meat used effectively, including its processed wastes. The method is a closed cycle process such that that no pollutants or wastes are discharged during the process. 1. A method for the ecological utilization of one or more fish , the method comprising:providing a pretreatment step for one or more fish, the pretreatment step comprising:heating the heads and bones of one or more fish, hydrolyzing the heads and bones of the one or more fish by enzymes;filtering the one or more fish via a filtration membrane to reduce the volume of the filtrate material to 50% of the one or more fish; andfreezing the filtrate material to ice.2. The method of claim 1 , further comprising processing the transparent part of filtrate material to produce protein powder or ingredients for beverages.3. The method of claim 1 , further comprising preparing the residues of the filtrate material for fish bone powder.4. The method of claim 1 , wherein fish offal can be used to produce protein liquid fertilizer.5. The method of claim 1 , wherein fish scales are used to produce collagen.6. The method of claim 1 , wherein the fish is processed canned surimi.7. The method of claim 1 , wherein the ...

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Номер записи: 75
06-04-2017 дата публикации

METHODS FOR PRODUCING FOAMED MEAT OR FISH PRODUCTS AND PRODUCTS PRODUCED THEREBY

Номер: US20170094997A1
Автор: Schlebusch Johannes P.
Принадлежит: MARS, INCORPORATED

Foamed meat or fish products and methods of producing the same are provided. The methods comprise feeding a raw material comprising comminuted meat or fish and connective tissue to a dispersing apparatus. A gas is also provided to the dispersing apparatus and the dispersing apparatus operated to provide the foamed meat or fish product. The foamed meat or fish products so produced include gas bubbles having an average size of 0.1 to 7 mm. 1. A method for producing a foamed meat or fish product , comprising:feeding a raw material comprising comminuted meat or fish and strand-like components of connective tissue to a dispersing apparatus having a chamber and a cylindrical rotor positioned therein, the cylindrical rotor having a number of cavities arranged on its circumference;feeding a gas to the dispersing apparatus; andoperating the dispersing apparatus while the raw material and gas are being fed to the dispersing apparatus to produce the foamed meet or fish product.2. The method of claim 1 , further comprising packaging and sterilizing the foamed meat or fish product.3. The method of claim 1 , further comprising cooling the raw material to a temperature between 2° C. and 8° C. before entering the dispersing apparatus.4. The method of claim 1 , further comprising maintaining an overpressure on the foamed meat or fish product.5. The method of claim 2 , further comprising maintaining an overpressure on the foamed meat or fish product until the foamed meat or fish product is packaged and sterilized.6. The method of claim 1 , further comprising recirculating the foamed meat or fish product to the dispersing apparatus.7. The method of claim 6 , further comprising cooling the recirculating foamed meat or fish product.8. The method of claim 2 , wherein the foamed meat or fish product is sterilized at a temperature of at least 110° C. for at least 10 minutes.9. A foamed meat or fish product comprising:Meat or fish; andConnective tissue;Wherein the foamed meat or fish ...

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Номер записи: 76
12-05-2022 дата публикации

OPTIMIZED METHOD FOR INDUSTRIAL EXPLOITATION OF UNICELLULAR RED ALGAE

Номер: US20220145237A1
Автор: ATHANE Axel, BROSSET-VINCENT Sandra, CAGNAC Olivier, DEMOL Julien
Принадлежит:

The present invention relates to a process for the cultivation of unicellular red algae (URA) optimized for the valorization of the culture products, both the biomass obtained, the phycocyanins extracted therefrom or other culture products such as porphyrins or protein extracts. 1. An optimized process for the cultivation and valorization of unicellular red algae (URA) comprising the steps:(a) of fermentation culture of the URA;(b) of recovery of the biomass; and(c) of cell lysis; andoptionally, a step (d) of extraction of valorizable products from the lysed biomass,wherein the process comprises a step (c1) of lysis by grinding while maintaining the biomass during the grinding at a temperature below 50° C.2. The process according to claim 1 , further comprising a step (d1) of extracting the phycocyanins from the lysed biomass by successive washes in amounts of water totaling total less than 3 times the total volume of lysed biomass.3. The process according to claim 1 , further comprising one of the following steps:(a1) of fermentation culture with a maturation phase with limited carbon source input into the culture medium, and(b1) of extraction of porphyrins from the fermentation juice.4Cyanidioschyzon, CyanidiumGaldieria.. The process according to claim 1 , wherein the URA belong to the genus or5Galdieriasulphuraria.. The process according to claim 4 , wherein the URA belong to the genus and to the species6. The process according to claim 1 , wherein the URA are grown by fermentation in fed-batch or continuous mode.7. The process according to claim 1 , wherein the grinding temperature does not exceed 47° C.8. The process according to claim 1 , wherein the grinding temperature does not exceed 40° C.9. The process according to claim 1 , wherein the temperature is maintained by a water cooling system of the mill jacket.10. The process according to claim 1 , wherein the temperature is maintained by injecting into the mill a biomass previously cooled to temperatures ...

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Номер записи: 77
08-04-2021 дата публикации

COMPOSITIONS AND METHODS FOR REDUCING ICE CRYSTAL FORMATION

Номер: US20210100238A1
Автор: Wei Xiaoxi
Принадлежит: X-Therma, Inc.

The present invention provides peptoid polymers capable of reducing or inhibiting the formation of ice crystals at sub 0° C. temperatures. Also provided are peptoid-peptide hybrids comprising the peptoid polymers provided herein. The peptoid polymers and peptoid-peptide hybrids provided herein are useful for making cryoprotectant solutions. The peptoid polymers, peptoid-peptide hybrids, and cryoprotectant solutions provided herein are useful for making antifreeze solutions, frozen food products, and cosmetic care products. Also provided herein are methods for preserving a tissue, an organ, a cell, or a biological macromolecule using the compositions described herein. 36-. (canceled)810-. (canceled)12. The peptoid polymer of claim 1 , wherein at least 2 instances of Rare independently selected optionally substituted Chydroxyalkyl groups.13. The peptoid polymer of claim 1 , wherein at least 4 instances of Rare independently selected optionally substituted Chydroxyalkyl groups.14. The peptoid polymer of claim 1 , wherein the Chydroxyalkyl group is an independently selected optionally substituted Chydroxyalkyl group.15. (canceled)16. The peptoid polymer of claim 1 , wherein each instance of Ris H.17. The peptoid polymer of claim 1 , wherein n is between 6 and 25.18. (canceled)19. The peptoid polymer of claim 1 , wherein n is between 6 and 22.20. The peptoid polymer of claim 1 , wherein X is selected from the group consisting of H claim 1 , Calkyl claim 1 , and Cacyl; and Y is selected from the group consisting of —OH and amino.21. The peptoid polymer of claim 1 , wherein X and Y are taken together to form a covalent bond.2243-. (canceled)44. The peptoid polymer of claim 1 , wherein the peptoid polymer reduces or inhibits ice crystal formation at a temperature within about 0° C. to about −20° C.45. (canceled)46. (canceled)47. The peptoid polymer of claim 1 , wherein the peptoid polymer reduces or inhibits ice crystal formation at a temperature within about −20° C. to ...

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Номер записи: 78
08-04-2021 дата публикации

FUNCTIONAL FOOD COMPOSITION USING PROCESSED ANCHOVY PRODUCT AND MANUFACTURING METHOD THEREFOR

Номер: US20210100270A1
Автор: JANG Young Jin, LEE Ho Woo
Принадлежит:

The present invention relates to a functional food composition using an anchovy processed product and a method of manufacturing the same. More specifically, the present invention comprises the steps of: preparing a raw material food composition including semi-dried anchovies and raw anchovies; salting the raw material food composition; fermenting the salted food composition under a certain condition; extracting effective ingredients from the fermented food composition; purifying the extracted effective ingredients; and freeze-drying the purified effective ingredients. 1. A functional food composition using an anchovy processed product , comprising semi-dried anchovies dried to a certain moisture content or less , raw anchovies , fermented fish meal-containing soybeans , strains , sea salt and salted anchovy sauce , which are mixed in a predetermined ratio.2. The functional food composition using an anchovy processed product according to claim 1 , wherein the functional food composition comprises 30% by weight of semi-dried anchovies claim 1 , 35% by weight of raw anchovies claim 1 , 10% by weight of fermented fish meal-containing soybeans claim 1 , 5% by weight of sea salt claim 1 , and 20% by weight of salted anchovy sauce claim 1 , which are mixed with each other.3. The functional food composition using an anchovy processed product according to claim 1 , wherein the semi-dried anchovies are semi-dried to a moisture content of 55% or less.4. The functional food composition using an anchovy processed product according to claim 1 , wherein the fermented fish meal-containing soybean includes 20% by weight of fish meal added thereto during forming fermented soybeans based on a total weight of the fermented soybeans claim 1 , and the fish meal is anchovy powders.5Bacillus velezensis. The functional food composition using an anchovy processed product according to claim 1 , wherein the strain is L2 claim 1 , and is introduced during molding fermented soybeans.6. The ...

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Номер записи: 79
04-04-2019 дата публикации

METHOD FOR MANUFACTURING INSTANT FOOD CAPABLE OF BEING INDUCTIVELY COOKED, METHOD FOR COOKING INSTANT FOOD, AND DEVICE FOR HEATING AND COOKING INSTANT FOOD

Номер: US20190098921A1
Автор: BAEK Young Sook, CHO Hwan Suk, Park Han
Принадлежит: Bocal Co. LTD.

The present invention relates to a method for manufacturing instant food capable of being inductively cooked, a method for cooking the instant food, and a device for heating and cooking the instant food and, more specifically, the manufacturing method comprises: a soup forming step of making an instant food soup into a plate-shaped soup formation; a solid ingredient stacking step of putting the soup formation made through the soup making step into an instant food cooking container, and stacking instant food solid ingredients thereon; and a packaging step of sealing, by a cover, the open mouth of the instant food cooking container in which the solid ingredients are accommodated in a state of being stacked on the soup formation through the solid ingredient stacking step. An instant food manufactured and cooked through the steps can be simply cooked through hot water and an induction device, exhibits a uniform taste, and contains rich nutritional content so as to promote a consumer's health. 1. A method for manufacturing instant food capable of being inductively cooked comprising:a soup forming step of forming a soup for instant food into a plate-shaped soup formation;a solid ingredient stacking step of putting a soup formation made through the soup forming step into an instant food cooking container and stacking instant food solid ingredients on the soup formation; anda packaging step of sealing, by a cover, the open mouth of the instant food cooking container in which the solid ingredients are accommodated in a state of being stacked on the soup formation through the solid ingredient stacking step.2. The method according to claim 1 ,wherein a soup for instant food is frozen in a 4-mm to 5-mm-thick plate shape and formed into the soup formation.3. The method according to claim 1 , wherein the solid ingredients are configured to be 5 to 20 mm thick.4. The method according to claim 1 ,wherein the soup formation further comprises 1 to 3 parts by weight of lactic acid ...

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Номер записи: 80
19-04-2018 дата публикации

Kelp-containing sponge biscuit and manufacturing method thereof

Номер: US20180103649A1
Автор: Limin Feng, Min Li, Minzhi LEI, Qiaojin WU, Yanjie ZHANG, Yu Xia, Zhendong Chen, Zhigao HU
Принадлежит: JUXIANGYUAN HEALTH FOOD (ZHONGSHAN) CO Ltd

The invention discloses a kelp-containing sponge biscuit and a manufacturing method thereof. The kelp-containing sponge biscuit comprises following raw materials in parts by weight: 100 parts of high-gluten flour; 10˜18 parts of white sugar; 30˜40 parts of beaten eggs; 0.5˜0.8 part of ammonium bicarbonate; 0.1˜0.3 part of sodium bicarbonate; 5˜15 parts of kelp powder and 12˜15 parts of water. The kelp-containing sponge biscuit further contains 0˜0.3 part of salt and 0˜5 parts of cream. Main steps of the manufacturing method of the kelp-containing sponge biscuit are as follows: weighing the high-gluten flour, the white sugar, the beaten eggs, the ammonium bicarbonate, the sodium bicarbonate, the kelp powder and the fresh water separately in parts by weight; mixing in order, stirring evenly to form a dough; tablet compressing boiling, cooling, draining and baking the dough, and obtaining the kelp-containing sponge biscuit with marine flavor and rich nutrients.

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Номер записи: 81
19-04-2018 дата публикации

Method of producing tuna fish pieces

Номер: US20180103653A1
Автор: Petra Groneberg-Nienstedt, Uwe Pinz
Принадлежит: Nienstedt Gmbh

The invention concerns a method of producing output wares of the highest possible quality from input wares, wherein the input wares being processed are optically scanned, brought to a target weight, and then formed into a shape suitable for packaging and/or further processing. The invention comprises using deep-frozen input ware, scanning the position, shape and size of the individual input ware by an optical scanning means with direct or indirect consideration of the fiber position of the tuna fish meat, calculating at least one cutting line through the input ware for the cutting off of a tuna fish cut having a desired target weight and/or a desired shape, wherein the calculation of the cutting line involves an optimization process, and cutting along the calculated cutting line in one cutting step.

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Номер записи: 82
19-04-2018 дата публикации

PROCESS FOR MANUFACTURING A FOODSTUFF

Номер: US20180103658A1
Автор: Graeber Carsten, Schlebusch Johannes P.
Принадлежит: MARS, INCORPORATED

A process for manufacturing an animal feed in the form of pieces varied in size and irregular in shape is provided. The process comprises creating a solidified combined stream of material comprising stratified layers of first and second streams of material and cutting the solidified combined stream of material to form slices having a thickness of less than 6 mm. The arrangement of the shaped, layered second streams within the solidified combined stream of material and/or the incomplete disintegration of the shaped, layered second streams provide animal feed in the form of pieces varied in size and/or irregular in shape. 2. The process of claim 1 , wherein the solidified combined stream of material comprising stratified layers of first and second streams of material is created by:Creating alternating layers of the first and second streams of material and subsequently conveying them through a gap;Conveying the first and second streams of material through two parallel carpet nozzles;Pumping the second stream of material into the first stream of material at a right angle and flowing the combined material through a screen plate; orAlternately pumping the first and second streams of material into an apparatus and thereafter conveying the combined material through a screen plate.3. The process of claim 1 , wherein the shaped layered second streams of material are spiral shaped.4. The process of claim 1 , wherein the second streams of material have a lower viscosity than the first stream of material within the solidified combined stream of material.5. The process of claim 1 , wherein the second streams of material comprise a viscous gel and/or a fat/oil mixture claim 1 , the viscous gel comprising a gel-forming substance selected from the group consisting of carboxymethyl cellulose claim 1 , guar gum and other hydrocolloids claim 1 , aspic claim 1 , gelatin claim 1 , broth claim 1 , and mixtures thereof; the fat/oil mixture comprising a substance selected from the group ...

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Номер записи: 83
20-04-2017 дата публикации

SWEETENER COMPOSITIONS

Номер: US20170105440A1
Автор: Krupp Horst, Wong Dennis
Принадлежит:

A sweetener composition comprising xylose, a sugar alcohol and brown seaweed extract in solid form, preferably powdered or crystalline form. The sugar alcohol is preferably an erythritol and the brown seaweed extract is preferably obtained from The sweetener composition can further comprise one or a combination of additional vitamins, minerals, probiotic cultures, and other plant-based extracts. 123-. (canceled)24. A sweetener composition consisting of: a xylose , an erythritol , and a brown seaweed extract ,wherein the sweetener composition is provided in solid, crystalline, and/or powdered form;wherein the sweetener composition is used for enhancing the flavor of foods; andwherein the relative amounts of the xylose, erythritol, and brown seaweed extract are present in the sweetener composition to provide a mouth feel and taste like sucrose.25. A sweetener composition comprising: a xylose , an erythritol , and a brown seaweed extract ,wherein the sweetener composition is provided in solid, crystalline and/or powdered form;wherein the sweetener composition enhances the flavor of foods; andwherein the relative amounts of the xylose, erythritol, and brown seaweed extract are present in the sweetener composition to provide a mouth feel and taste like sucrose.26. The sweetener composition of further comprising one or more vitamins selected from the group consisting of: vitamin A claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , vitamin B claim 25 , L-methyl folate claim 25 , inositol claim 25 , vitamin C claim 25 , vitamin D claim 25 , vitamin E claim 25 , vitamin K claim 25 , and CoQ10.27. The sweetener composition of claim 25 , further comprising one or more minerals selected from the group consisting of: calcium claim 25 , chromium claim 25 , copper claim 25 , iron claim 25 , magnesium claim 25 , manganese claim 25 , and zinc.28Bacillus coagulans, ...

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Номер записи: 84
02-04-2020 дата публикации

Antiviral and antibacteria agents based on quaternary ammonium compound complexed with boric acid and its derivatives

Номер: US20200102332A1
Автор: Giuliano LAFRENIÈRE DI FRUSCIA, Tien Canh Le
Принадлежит: Canh Feed Solutions Corp

The present document describes compounds resulting from the complexation of quaternary ammonium compounds with boric acid and/or its derivatives, and methods of making the same, and methods of using the same for the treatment of pathogenic infections.

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Номер записи: 85
09-06-2022 дата публикации

Seafood/livestock meat product improvement agent and seafood/livestock meat product

Номер: US20220174997A1
Автор: Akane IMAIZUMI, Ryuichi Ando, Yusuke Ogawa
Принадлежит: Nihon Shokuhin Kako Co Ltd

Provided are a seafood/livestock meat product improvement agent that can impart meaty firmness when used in a seafood/livestock meat product, and a seafood/livestock meat product. This seafood/livestock meat product improvement agent contains an oil/fat-processed starch having a heat solubility of 3% to 25% and a heat swelling degree of 8 times to 17 times, and is characterized in that the pH of the oil/fat-processed starch is 3.3 or higher and less than 6.5. The oil/fat-processed starch is preferably an oil/fat-processed distarch phosphate. The seafood/livestock meat product is characterized by containing the seafood/livestock meat product improvement agent described above.

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Номер записи: 86
27-04-2017 дата публикации

KELP CHIP MANUFACTURING METHOD

Номер: US20170112172A1
Автор: Kim Chul-Woo
Принадлежит:

Provided is a kelp chip manufacturing method which does not require frying with no transformation of the shape of kelp but has high preference. The kelp chip manufacturing method includes: a kelp braising process of braising kelp using one of starch syrup, soy source, olive oil or mixture of starch syrup, soy source and olive oil; a kelp heating process of heating the braised kelp in a retort-pouched state; and a kelp freeze-drying process of freeze-drying the heated kelp. The kelp chip manufacturing method can manufacture kelp chips with high preference in texture, taste and so on through the kelp braising process and the kelp heating process. 1. A kelp chip manufacturing method comprising:a kelp braising process of braising kelp using one of starch syrup, soy source and olive oil or mixture of starch syrup, soy source and olive oil;a kelp heating process of heating the braised kelp in a retort-pouched state; anda kelp freeze-drying process of freeze-drying the heated kelp.2. The kelp chip manufacturing method according to claim 1 , before the kelp braising process claim 1 , further comprising:a kelp preparing process of cutting and preparing kelp;a kelp steeping process of steeping the prepared kelp;a kelp steaming process of steaming the steeped kelp; anda kelp dehydrating process of dehydrating the steamed kelp.3. The kelp chip manufacturing method according to claim 1 , wherein in the kelp braising process claim 1 , based on 100 parts by weight of the dehydrated kelp claim 1 , 1 to 30 parts by weight of starch syrup claim 1 , 1 to 30 parts by weight of soy source and 1 to 30 parts by weight of oil are mixed together or 1 to 30 parts by weight of a mixed liquid of starch syrup claim 1 , soy source and oil is added to the dehydrated kelp and braised.4. The kelp chip manufacturing method according to claim 3 , wherein oil is at least one of olive oil claim 3 , soybean oil claim 3 , sunflower oil claim 3 , safflower oil claim 3 , canola oil claim 3 , palm oil and ...

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Номер записи: 87
26-04-2018 дата публикации

ALCOHOLIC BEVERAGE CONTAINING PARTICLES COMPRISING A CAVIAR-BASED FOODSTUFF

Номер: US20180112162A1
Автор: Bardon Sébastien, Cani Julie, Delmas Thomas, LELEU Martine
Принадлежит: Pernod Ricard

The present invention relates to particles which comprise at least one gelled network of at least one gelling polysaccharide in which are embedded at least: —one caviar-based food; —one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol; and water, preferably purified water. The present invention also relates to an alcoholic beverage (for example vodka) containing said particles, as well as a container filled with said alcoholic beverage. 1. A particle comprising at least one gelled network of at least one gelling polysaccharide in which are embedded at least:one caviar-based food;one agent for reinforcing the gelled network of the gelling polysaccharide and which is resistant to alcohol;water, preferably purified water.2. The particle according to claim 1 , wherein the caviar-based food is a caviar juice.3. The particle according to claim 1 , wherein the reinforcing agent of the gelled network of the gelling polysaccharide and which is resistant to alcohol is hydroxypropylmethyl-cellulose (abbreviated «HPMC»).4. The particle according to claim 1 , wherein the gelling polysaccharide is chosen among sodium or potassium alginates claim 1 , gellans claim 1 , carrageenans claim 1 , pectins claim 1 , gelatin and agar.5. The particle according to claim 4 , wherein the gelling polysaccharide is a sodium alginate.6. The particle according to claim 1 , wherein at least one food surfactant is further embedded in said gelled network.7. The particle according to claim 6 , wherein the food surfactant is chosen among sodium stearoyl-2-lactylate claim 6 , polysorbate 20 and polysorbate 80.8. The particle according to claim 6 , wherein it comprises claim 6 , in mass percentages:between 0.5% and 25%, preferably between 5 and 15%, of at least one caviar-based food;between 0.5% and 3%, preferably between 1% and 2%, of at least one gelling polysaccharide;between 0.015% and 1%, preferably between 0.05% and 0.3%, of at least one agent ...

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Номер записи: 88
13-05-2021 дата публикации

BIOTECHNOLOGICAL COMPOSITION AND ITS APPLICATION AT A STICK WATER EVAPORATION PLANT DURING THE FISH MEAL AND OIL MANUFACTURING PROCESS, AIMED TO AVOID INCREASE OF NITROGEN VOLATILE COMPOUNDS AND TO REDUCE THE VISCOSITY OF STICK WATER CONCENTRATE

Номер: US20210137142A1
Автор: Dünner Edwin Michael Garcia, Opazo Claudio Andrés Bernal, Salas Héctor Rodrigo Latorre
Принадлежит:

A biotechnological composition, more specifically, a composition and its specific application at a Stick water Evaporation Plant during the fish meal & oil manufacturing process, aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate is disclosed. 1. A biotechnological composition to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate during fish meal & oil production , wherein comprises:Between 100.000 to 150.000 U/g of one enzyme;Between 32 to 35% v/w of a first acetate salt, and between 3 to 5% v/w of a second carbonate salt;Between 10 to 12% v/w of an organic acid;Between 10 to 12% v/w of a first inorganic strong base, and between 5 to 8% v/w of a second inorganic strong base; and100% qs waterwhere the composition has a pH between 10 to 14; andwhere the composition has a density between 1.2 to 1.5 g/mL.2. The composition claim 1 , according to claim 1 , wherein the enzyme has a microbial origin claim 1 , preferably the enzyme has a fungal origin.3. The composition claim 1 , according to claim 1 , wherein the enzyme is selected from Filo Ascomycota.4. The composition claim 1 , according to claim 1 , wherein the enzyme is selected from Class Eurotiomycetes.5. The composition claim 1 , according to claim 1 , wherein the enzyme is selected from Order Eurotiales.6. The composition claim 1 , according to claim 1 , wherein the enzyme is selected from the Family Trichocomaceae.7Aspergillus.. The composition claim 1 , according to claim 1 , wherein the enzyme is selected from Gender8. The composition claim 1 , according to claim 1 , wherein the enzyme is a protease.9Aspergillus. The composition claim 1 , according to claim 1 , wherein the enzyme is a protease from spp.10. The composition claim 1 , according to claim 1 , wherein the enzyme is one native/recombinant enzyme.11. The composition claim 1 , according to claim 1 , wherein the enzyme may be a none purified ...

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Номер записи: 89
13-05-2021 дата публикации

Moderate Halophilic Bacteria And The Method Of Fermentation Of Fish Paste By Medium Halophilic Bacteria

Номер: US20210137143A1
Автор: Chu Qian, Gao Ruichang, Wu Xiaoyun, YUAN Li, Zheng Zhiying, Zhou Qiaozhen
Принадлежит:

The patent discloses halophilic bacteria and a method for fermenting fish paste, belonging to the technical field of solid-state fermentation of aquatic products using microorganisms. Four kinds of screened halophilic bacteria were used as mixed starter culture to produce fish paste. The effects of the ratio of mixed starter culture, inoculation amount, fermentation temperature, fermentation time and salinity on fish paste were studied by determining physical and chemical indexes and performing sensory evaluation. The fish paste has the characteristics of high safety, low salinity, high flavor and nutrition value. This method of fish paste processing needs short fermentation time. The fermented products of fish paste with better flavor can be obtained by using the mixed starter culture. 1Bacillus aquimarisBacillus aquimaris.. is a moderate halophilic strain , whose preservation number is CGMCC NO. 16541 , and the proposed classification is2Bacillus aquimaris. A method of fermentation of fish paste by of comprising the steps of:(1) treatment of raw materials: fish meat is grounded by a chopper, and then sea salt (5˜20% (w/w)) is added, followed by a setting in 4° C. refrigerator for 5˜24 h before fermentation;{'b': 2', '16541, 'i': 'Bacillus aquimaris', 'sup': 5', '6, '() preparation of moderate halophilic strains: CGMCC , a moderate halophilic strain, is inoculated and activated in the culture medium, and the operation is repeated for three times; the cultured bacterial liquid is centrifuged at 10000 r/min for 10 min at 4° C.; the precipitation is washed twice with sterile normal saline, and then suspended in sterile normal saline again; finally, the concentration of bacterial liquid is adjusted to 10˜10CFU/mL, and the bacterial liquid is stored at 4° C., and used within 24 h;'}{'i': 'Bacillus aquimaris', 'sup': 4', '7, '(3) adding of starter culture: CGMCC 16541 is mixed into the pre-treated raw fish paste; the final amount of bacteria is about 10˜10CFU/g, (4) ...

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Номер записи: 90
18-04-2019 дата публикации

SWEETENER COMPOSITIONS

Номер: US20190110509A9
Автор: Krupp Horst, Wong Dennis
Принадлежит:

A sweetener composition comprising xylose, a sugar alcohol and brown seaweed extract in solid form, preferably powdered or crystalline form. The sugar alcohol is preferably an erythritol and the brown seaweed extract is preferably obtained from . The sweetener composition can further comprise one or a combination of additional vitamins, minerals, probiotic cultures, and other plant-based extracts. 1. A powdered sweetener composition comprising: 50-70% by weight xylose , 10-50% by weight erythritol , and 0.01-1% by weight fucoidan.2. The sweetener composition of further comprising one or more vitamins selected from the group consisting of: vitamin A claim 1 , vitamin B claim 1 , vitamin B claim 1 , vitamin B claim 1 , vitamin B claim 1 , vitamin B claim 1 , vitamin B claim 1 , vitamin B claim 1 , vitamin B claim 1 , L-methyl folate claim 1 , inositol claim 1 , vitamin C claim 1 , vitamin D claim 1 , vitamin E claim 1 , vitamin K claim 1 , and CoQ10.3. The sweetener composition of further comprising one or more minerals selected from the group consisting of: calcium claim 1 , chromium claim 1 , copper claim 1 , iron claim 1 , magnesium claim 1 , manganese claim 1 , and zinc.415Bacillus coagulans, Bifidobacterium animalis, Bifidobacterium longum, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus paracasei, Lactobacillus johnsonii, Lactobacillus plantarum, Lactobacillus reuteri, Lactobacillus rhamnosusSaccharomyces boulardii.. The sweetener composition of claim further comprising probiotic cultures obtained from one or more strains selected from the group consisting of: claim 1 , and5. The sweetener composition of claim 4 , further comprising pre-biotics that are fructo-oligosaccharose.6. The sweetener composition of claim 1 , further comprising one or more omega-3 fatty acids selected from the group consisting of alpha-linolenic acid claim 1 , eicosapentaenoic claim 1 , acid claim 1 , ...

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Номер записи: 91
25-08-2022 дата публикации

PREPARATION METHOD OF DRIED SCALLOP

Номер: US20220264919A1
Автор: DENG SHANGGUI, GAO YUANPEI, LIN HUIMIN, YING XIAOGUO, YUAN PENGXIANG
Принадлежит:

A preparation method of dried scallop is provided and includes: pretreating scallops, impregnating the pretreated scallops with one of the mixed solution of konjac glucomannan and sodium salt, the mixed solution of carrageenan and sodium salt, and the mixed solution of sodium alginate and sodium salt; and then drying the impregnated scallop. The preparation method effectively prevents scallop from cracking, scattering and other quality deterioration during high-temperature drying. The dried scallop processed in this way presents a high rehydration rate. After rehydration, the dried scallop has moderate hardness, high elasticity and good color, good quality and good flavor. 1. A preparation method of dried scallops , comprising:pretreating scallops;impregnating the pretreated scallops with an impregnation solution; anddrying the impregnated scallops;wherein the impregnation solution comprises one selected from the group consisting of a mixed solution of konjac glucomannan and sodium salt, a mixed solution of carrageenan and the sodium salt, and a mixed solution of sodium alginate and the sodium salt.2. The preparation method of dried scallops according to claim 1 , wherein the pretreating scallops claim 1 , comprises:shelling and eviscerating fresh the scallops, and then taking and cleaning adductor muscles.3. The preparation method of dried scallops according to claim 1 , wherein a temperature of the impregnating is in a range from 2 to 6° C. claim 1 , and a duration of the impregnating is in a range from 20 to 40 minutes.4. The preparation method of dried scallops according to claim 1 , wherein the sodium salt comprises at least one of NaCl and NaNO.5. The preparation method of dried scallops according to claim 1 , wherein the impregnating the pretreated scallops with an impregnation solution claim 1 , comprises:impregnating the pretreated scallops by using the mixed solution of the konjac glucomannan with a mass concentration of 0.2%-0.5% and the sodium salt with ...

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Номер записи: 92
25-04-2019 дата публикации

PACKAGED MIX FOR FRIED FOOD

Номер: US20190116862A1
Автор: OBARA Mie, SAKAKIBARA Michihiro
Принадлежит: Nisshin Foods Inc.

Provided is a mix for fried food which cab be shaken out in a small amount from a shaker container and has components that are hardly separated each other in the container. A packaged mix for fried food which is a mix for fried food filled in a container, the mix for fried food being a powder mixture comprising wheat flour and at least one selected from the group consisting of other cereal flour and starch at a mass ratio of 99:1 to 20:80, having an angle of repose of 33 to 54 degrees, the container being a shaker container including one or more shaker holes having a maximum width of 2 to 20 mm. 1. A packaged mix comprising a mix in a container ,wherein:the mix comprises a powder mixture comprising, at a mass ratio (A):(B) of 99:1 to 20:80, (A) a wheat flour and (B) at least one selected from the group consisting of a cereal flour and a starch, wherein the cereal flour is not a wheat flour,the mix has an angle of repose of 33 to 54 degrees, andthe container is a shaker container comprising one or more shaker holes, each shaker hole having a maximum width of 2 to 20 mm.2. The packaged mix of claim 1 , wherein the mix has a mean volume diameter of 40 μm to 200 μm.3. The packaged mix of claim 1 , wherein the mix further comprises at least one selected from the group consisting of a sucrose fatty acid ester and a silicon dioxide.4. The packaged mix of claim 1 , wherein the mass ratio (A):(B) is from 95:5 to 35:65.5. The packaged mix of claim 1 , wherein the mix is a tempura flour or a fritter mix claim 1 , and the mass ratio (A):(B) is from 90:10 to 50:50.6. A method for applying a mix claim 1 , the method comprising:shaking out the mix from a container to apply the mix to an object,wherein:the mix comprises a powder mixture comprising, at a mass ratio (A):(B) of 99:1 to 20:80, (A) a wheat flour and (B) at least one selected from the group consisting of a cereal flour and a starch, wherein the cereal flour is not a wheat flour,the mix has an angle of repose of 33 to 54 ...

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Номер записи: 93
04-05-2017 дата публикации

Method for Packing Fish Product, and Fish Product Package

Номер: US20170121041A1
Автор: Petteri Kinnunen, RUUTTU Jari
Принадлежит: Artic Ip Investment AB

A method for packing a fish product ( 39 ), and a fish product package. The method comprises packing the fish product ( 39 ) in a vacuum package, arranging in said vacuum package an empty space ( 43 ), forming in the vacuum package by means of empty space ( 43 ) an underpressure, and maintaining the empty space ( 43 ) in the package, the underpressure generating pressure on the fish product ( 39 ).

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Номер записи: 94
10-05-2018 дата публикации

COMPOSITION WITH ANTI-SNORTING PROPERTIES AND METHOD THEREOF

Номер: US20180125112A1
Автор: JEYAPRAKASH NAINAR AMALAN PRADEEP
Принадлежит:

A composition with anti-snorting properties comprising a liquid based formulation, a marine seaweed extract, a plurality of salts, cellulose, carbohydrate and a plurality of additives. 1. A composition with anti-snorting properties comprising:a liquid based formulation;a marine seaweed extract;a plurality of salts; cellulose; carbohydrate and a plurality of additives.2. The composition of claim 1 , wherein the liquid based formulation is selected from the group consisting of claim 1 , ethanol claim 1 , edible spirits claim 1 , juices claim 1 , extracts and medicines containing water or alcohol.3. The composition of claim 2 , wherein the edible spirits are selected from the group consisting of claim 2 , brandy claim 2 , fruit brandies claim 2 , ciders claim 2 , fermented teas claim 2 , wines claim 2 , beers claim 2 , horilkas claim 2 , liqueurs claim 2 , grain spirits claim 2 , pisco claim 2 , rice drinks claim 2 , tequila claim 2 , vodka claim 2 , gin claim 2 , rum claim 2 , whisky claim 2 , eau de vie claim 2 , baijiu claim 2 , soju claim 2 , aguardiente claim 2 , pálinka claim 2 , cachaça claim 2 , singani claim 2 , borovička claim 2 , slivovitz claim 2 , fenny claim 2 , arrack claim 2 , toddy claim 2 , sake claim 2 , fermented spirits claim 2 , Indian Made Foreign Liquor and ethanol.4. The composition of claim 1 , wherein the marine seaweed extract is selected from the group consisting of claim 1 , agar claim 1 , alginates claim 1 , gelatin and carrageenan.5. The composition of claim 1 , wherein the plurality of salts are selected from the group comprising of claim 1 , citrate claim 1 , phosphate claim 1 , chlorate claim 1 , sulphate or acetate salts of potassium claim 1 , sodium and calcium.6. The composition of claim 1 , wherein further plurality of additives are selected from the group consisting of claim 1 , sugars claim 1 , carbonates claim 1 , preservatives claim 1 , oleoresins claim 1 , flavors claim 1 , emulsifiers claim 1 , aromatic materials claim 1 , ...

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Номер записи: 95
10-05-2018 дата публикации

MARINE LECITHIN PREPARATIONS WITH ENHANCED OXIDATION RESISTANCE

Номер: US20180125898A1
Автор: BEN-DROR Gai, NUMA Ran, Sheffer Dee-Noor Shani
Принадлежит:

The present invention provides marine lecithin preparations including a marine lecithin and one or more exogenous antioxidants. Also provided are a nutritional, pharmaceutical, or nutraceutical composition or a functional or medical food including the marine lecithin preparations. Also provided are processes for making the marine lecithin preparations. Also provided are methods of treating or preventing a disease or disorder, the methods including administering to a subject a therapeutically effective amount of the marine lecithin preparations. Also provided are methods of decreasing an oxidation status of a composition administrated to a subject in need of marine lecithin, the methods including administration of the composition and co-administration of an effective amount of the marine lecithin preparations to the subject in need of marine lecithin. 1. A marine lecithin preparation comprising:a marine lecithin; andone or more exogenous antioxidants, wherein the preparation has a concentration of the one or more exogenous antioxidants that is 10 mg/kg or more.2. The preparation of claim 1 , wherein the concentration of the one or more exogenous antioxidants is 1000 mg/kg or more.3. The preparation of claim 1 , wherein the one or more exogenous antioxidants are provided in an effective amount to reduce lipid peroxidation in gastrointestinal conditions.4. The preparation of any one of the preceding claims claim 1 , wherein the preparation has a concentration of trimethylamine N-oxide (TMAO) that is 25 mgN/100 g or less.5. The preparation of claim 4 , wherein the concentration of TMAO is 5 mgN/100 g or less.6. The preparation of any one of the preceding claims claim 4 , further comprising an oil.7. The preparation of claim 6 , wherein the oil is selected from a group comprising: fish oil claim 6 , algae oil claim 6 , vegetable oil claim 6 , and a combination thereof.8. The preparation of claim 7 , wherein the oil comprises at least one omega 3 fatty acid claim 7 , ...

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Номер записи: 96
10-05-2018 дата публикации

Antiviral and antibacteria agents based on quaternary ammonium compound complexed with boric acid and its derivatives

Номер: US20180127439A1
Автор: Giuliano LAFRENIÈRE DI FRUSCIA, Tien Canh Le
Принадлежит: Canh Feed Solutions Corp

The present document describes compounds resulting from the complexation of quaternary ammonium compounds with boric acid and/or its derivatives, and methods of making the same, and methods of using the same for the treatment of pathogenic infections.

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Номер записи: 97
02-05-2019 дата публикации

Raw, frozen ground beef (and/or other meat), method for making same, and packaging for displaying same

Номер: US20190124962A1
Автор: Heidi A. Meyer, Jeffrey C. Meyer
Принадлежит: Paget Group Inc

A raw frozen meat product is disclosed. The meat product is provided in a package in a range of sizes less than one-half inch in irregular diameter, each size making up a predetermined percentage by weight of the total meat in the package. The meat is provided in a tray and a carton for receiving the tray of meat. The carton includes a bottom surface, a top surface, a rear surface and a front surface, is self-standing on the bottom and rear surface, and the top surface and the front surface define a cutout so that the meat product can be visually examined by a consumer when standing on the bottom surface or rear surface.

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Номер записи: 98
01-09-2022 дата публикации

FUNCTIONAL FOOD FOR PREVENTING OR IMPROVING DYSURIA

Номер: US20220273007A1
Автор: AOSHIMA Keita, HOKARI Yoshinori, ITO Yoshihiko, Yamada Shizuo
Принадлежит:

[Problem to be Solved by the Invention] The present invention provides a novel functional supplement/dietary supplement that is inexpensive, abundant, easy to obtain and consume, is capable of preventing and improving voiding dysfunction, and has few side effects. 1UlvaEisenia bicyclisEcklonia cavaUndaria pinnatifidaSargassum fusiformeNemacystus decipiensPyropiaSargassum horneri. A functional supplement for preventing or improving of overactive bladder , wherein the functional supplement contains a seaweed extract , and wherein the seaweed is one seaweed selected from the group consisting of aosa () , aonori (green laver) , kombu , arame () , kajime () , wakame () , mekabu (root of the wakame) , hijiki () , mozuku () , tengusa (red algae in family Gelidiaceae) , dulse , iwanori (various species of ) , and akamoku ().2. (canceled)3. (canceled)4. The functional supplement according to claim 1 , wherein the seaweed extract is extracted from a specific seaweed in at least 50% ethanol solution.5. The functional supplement according to claim 4 , wherein the seaweed extract is extracted from a specific seaweed in at least 95% ethanol solution.6. The functional supplement according to claim 1 , wherein the seaweed extract has an extract concentration of 300 μg/mL or greater.7. The functional supplement according to claim 6 , wherein the seaweed extract has an extract concentration of 1 mg/mL or greater.8. The functional supplement according to claim 1 , wherein the seaweed extract has a fucoxanthin concentration of at least 0.5 mg/Kg claim 1 , an eicosapentaenoic acid concentration of at least 71 μg/mL claim 1 , and a stearidonic acid concentration of at least 47 μg/mL.9. The functional supplement according to claim 1 , wherein the seaweed extract is water extracted or hot water extracted from a specific seaweed.10. The functional supplement according to claim 1 , wherein the seaweed extract has an extract concentration of 50 mg/mL or greater. The present invention pertains ...

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Номер записи: 99
07-08-2014 дата публикации

Controlled release copper sulfate for phytoplankton control

Номер: US20140221208A1
Автор: Garrard L. Hargrove, Robert Scott Wilson
Принадлежит: Agrium Advanced Technologies US Inc

A controlled release copper sulfate algaecide for controlling phytoplankton growth, including blue green algae is described. The controlled release algaecide includes a copper sulfate granule coated with at least one layer including a polyurethane which is a reaction product of a polymeric diisocyanate and a polyol.

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Номер записи: 100