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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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19-04-2012 дата публикации

Soup preparing and dispensing machine (spdm) and method of producing individual servings of hot or cold soup using the same

Номер: US20120093996A1

Автор: Angel Sanz, Jose Martin

Принадлежит: Martin Batturs and Assoc LLC

Hot or Cold soup made fresh from scratch, can or concentrate is prepared in a suitable container and after its preparation is kept cool, blended and re-circulated for long term shelf life until a serving is requested. This serving volume of soup is automatically pumped and heated to serving temperature (hot soup) and served in a suitable container like a cup or a bowl. The entire system where the soup resides is always kept refrigerated. The only portion of the soup that is heated after its preparation is the one dispensed. If it is a soup that is served cold the heating prior to dispensing is by-passed.

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Номер записи: 1

17-05-2012 дата публикации

Allergen-free compositions

Номер: US20120121758A1

Автор: Laura Lane Becker

Принадлежит: Individual

The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products.

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Номер записи: 2

05-07-2012 дата публикации

Food precursor composition method for its production and uses thereof

Номер: US20120171347A1

Автор: Ole Kristian Steinbekken

Принадлежит: TINE Norske Meierier BA

There is disclosed a fluid or semi-fluid ready-to-use food precursor product being suitable for producing sauces, thickenings or pastry such as waffles, pancakes, muffins, sugar bread etc. The food precursor composition has improved storage stability and provides an improved end product as compared to corresponding known compositions. There is also disclosed a process for producing such food precursor products.

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Номер записи: 3

08-11-2012 дата публикации

Amphiphilic sterol/fat-based particles

Номер: US20120282368A1

Автор: Andrzej Pronczuk, Daniel Perlman, Fadi CHAABO, Kenneth C. Hayes

Принадлежит: BRANDEIS UNIVERSITY

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

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Номер записи: 4

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: 5

09-05-2013 дата публикации

Low-viscosity reduced-sugar syrup, methods of making, and applications thereof

Номер: US20130112192A1

Автор: Guo-Hua Zheng, Lawrence E. Fosdick, Scott Helstad, Yauching W. Jasinski

Принадлежит: Cargill Inc

The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.

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Номер записи: 6

16-05-2013 дата публикации

Composition for Preparing a Beverage or Food Product Comprising a Plurality Insoluble Material Bodies

Номер: US20130122156A1

Автор: Ayse Tulay Massey, Ian Denis Fisk

Принадлежит: Individual

The present invention relates to improvements in the preparation of beverage and food products and, in particular, to an improved composition for preparing beverage and food products in machines. The composition is 10 prepared by the addition of a liquid to said composition and comprises one or more beverage or food ingredients and at least one preparation aid. The preparation aid comprises a plurality of bodies formed from a substantially insoluble material and the preparation aid is selected to have a 15 predetermined effect on the interaction between the liquid and the composition. The bodies have a diameter in the range of 0.1 mm to 200 mm, and preferably in the range of 1 to 20 mm or in the range of 100 to 200 mm.

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Номер записи: 7

06-06-2013 дата публикации

Beverage cartridge

Номер: US20130142915A1

Автор: Ian Denis Fisk, Sian Henson, Tulay Massey

Принадлежит: Individual

The present invention relates to a beverage cartridge for use in a beverage preparation machine, the cartridge being formed from substantially water-impermeable materials and comprising an inlet for the introduction of an aqueous medium into the cartridge and an outlet for discharge of a beverage produced from the aqueous medium and one or more beverage ingredients contained in the cartridge, wherein the one or more beverage ingredients includes one or more discrete edible components which are substantially insoluble in the aqueous medium and which, in use, are dispensed from the cartridge with the beverage.

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Номер записи: 8

06-06-2013 дата публикации

Container for single-serve liquid/solid food product

Номер: US20130142930A1

Автор: Michael David RABIN

Принадлежит: Individual

A container that enables a food product with one or more pieces of solid food, such as soup, to be made utilizing a brewing machine. The container can be configured to hermetically contain a soup extract and dried pieces of solid food. The container can be pierceable to accommodate an injection of water into the container for combination with the soup extract to produce a broth, and an outflow of the broth from the bottom of the container. The container can also contain one or more inner chambers holding solid food pieces in an isolated location that can be kept separate and dry from both the water that flows into the container as well from the broth that is produced when the soup extract is infused with the water.

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Номер записи: 9

20-06-2013 дата публикации

Edible compositions and methods of manufacturing edible compositons

Номер: US20130156892A1

Автор: Frederick Wade Mussawir-Key

Принадлежит: ST GILES FOODS Ltd

There is provided edible compositions and methods of manufacturing edible compositions comprising a base comprising fruit and/or vegetable matter with a fibrous matrix and a water immiscible nutritional supplement held within, including on the surface of the fibrous matrix. The nutritional supplement can comprise nutritional, functional and/or nutraceutical oils such as unsaturated or partly unsaturated fatty acids from both animal, including fish, plant and algal sources. The composition may also comprise solid nutritional supplements. The fibrous matrix helps to both retain the nutritional supplement to prevent separation of the supplement within the base and further helps to organoleptically mask the presence of the nutritional supplements in the composition.

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Номер записи: 10

18-07-2013 дата публикации

Pharmaceutical Composition for Topical Application

Номер: US20130184242A1

Автор: Dov Tamarkin, Meir Eini

Принадлежит: Foamix Ltd

A pharmaceutical or cosmetic carrier or composition for topical application characterized by rheological properties which render the carrier or composition semi-solid at rest and a liquid upon application of shear forces thereto. The composition or carrier are prepared by mixing 1-25 percent of a solidifying agent and 75-99 percent of a hydrophobic solvent, by weight, wherein at least one of them has therapeutic or cosmetic benefits, in the presence or absence of a biologically active substance.

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Номер записи: 11

22-08-2013 дата публикации

Foaming agents comprising hydrophobin

Номер: US20130216655A1

Автор: Andrew Richard Cox

Принадлежит: Conopco Inc

A food composition comprising a hydrophobin, a protein and/or polysaccharide and a corresponding denaturing enzyme is provided, wherein the activity of the denaturing enzyme has been substantially reduced.

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Номер записи: 12

12-09-2013 дата публикации

Gel composition

Номер: US20130236623A1

Автор: Andreea Tolea, Sabrina Grassi Heitz, Sophie Lagarrigue

Принадлежит: Nestec SA

A composition in the form of a gel for preparing a food product, the composition comprising water, flavourings, salt and gelling agents, where the gelling agents comprise at least iota-carrageenan and xanthan.

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Номер записи: 13

10-10-2013 дата публикации

Comestible compositions comprising high potency savory flavorants, and processes for producing them

Номер: US20130266708A1

Автор: Aaron R. Dean, QING Chen, Rhondi Shigemura, Vincent Darmohusodo

Принадлежит: Senomyx Inc

The present invention relates to the use of certain high potency savory (‘umami’) taste modifiers, as savory flavoring agents and/or enhancers of monosodium glutamate, for the preparation of foods, beverages, and other comestible compositions, and to processes for preparing food flavorant compositions for use in the preparation of comestible food and drink.

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Номер записи: 14

31-10-2013 дата публикации

Fermented Ingredient

Номер: US20130287893A1

Автор: Christopher Todd Mons, Stefka Ivanova Myaka, Tarun Bhowmik

Принадлежит: Givaudan SA

Provided is a hydrolyzed pea protein based fermentation process employing Lactobacillus spec, the formed ingredient, food products comprising said ingredient and a method of enhancing the salty taste of food products.

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Номер записи: 15

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: 16

26-12-2013 дата публикации

Taste improvement agent

Номер: US20130344222A1

Автор: Tadahiro Hiramoto, Tadamasa Ohmiya

Принадлежит: Takasago International Corp

The present invention provides a taste improvement agent that can be obtained from extraction residues of coffee by using a simple and easy method and can impart comprehensive taste to a drink or food; a food or drink containing the taste improvement agent; and a method of improving the taste of a food or drink. The present invention relates to a taste improvement agent for a food or drink, which is obtained from an extraction residue of a coffee.

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Номер записи: 17

16-01-2014 дата публикации

Sauce composition

Номер: US20140017358A1

Автор: Hiroshi Aoyama, Tomohiro Nakagawa, Yuki Kaneko

Принадлежит: Kao Corp

A sauce composition comprising gluten, sodium, and aspartic acid, wherein the content of the sodium is from 5 to 65 parts by mass with respect to 100 parts by mass of the gluten, and the content of the aspartic acid is from 0.7 to 4 parts by mass with respect to 100 parts by mass of the gluten.

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Номер записи: 18

16-01-2014 дата публикации

Soup compacts

Номер: US20140017369A1

Автор: Marie Rastello-De Boisseson, Valerie Soquet

Принадлежит: Eurotab SA

Soup compacts and a method of manufacturing said compacts. The soup compact of the invention contains 70% to 100% by weight of a soup powder and 0 to 30% by weight of pelletizing additives, the compact being in the form of a solid unit of homogeneous composition that presents a crust of thickness lying in the range 10 μm to 1 mm. Optionally, the compact presents at least one morsel on its surface.

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Номер записи: 19

16-01-2014 дата публикации

Oil-in-water dispersion type oil-containing liquid food

Номер: US20140017385A1

Автор: Satoshi Toyoizumi, Yasuyuki Morita

Принадлежит: San Ei Gen FFI Inc

Provided is a food that has a combination of the respective advantages of a surfactant-containing emulsified food and a non-dispersion-type oil-containing liquid food. Specifically, the object is to provide an oil-in-water dispersion-type oil-containing liquid food having stability (stability of oil droplet dispersion) comparable to that of a surfactant-containing emulsified food, while providing a sharp flavor release similar to that of a non-dispersion-type oil-containing liquid food. An oil-in-water dispersion-type oil-containing liquid food or similar food to be provided includes water, oil, a three-dimensional network structure substantially consisting of fine cellulose, and at least one polysaccharide selected from the group consisting of native gellan gum, xanthan gum, iota-carrageenan, and guar gum. This food substantially does not contain a surfactant, and droplets of the oil are stably dispersed in the water.

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Номер записи: 20

06-01-2022 дата публикации

Mouth-coating feel enhancer

Номер: US20220000157A1

Автор: Kazuhiro Sakamoto, Mami Suzuki, Montonaka KURODA, Seiichi Sato, Yuki Toho

Принадлежит: Ajinomoto Co Inc

Mouth-coating feel enhancers containing a heated substance of the following (A) and/or a heated substance of the following (B), or at least one compound selected from compound group (C) described in the present specification:(A) (A1) a compound represented by the formula (I):wherein each symbol is as defined in the present specification, and(A2) at least one selected from the group consisting of an aliphatic aldehyde having 3 to 14 carbon atoms, an aromatic aldehyde having 7 to 12 carbon atoms, an aliphatic alcohol having 3 to 12 carbon atoms, and a substance that produces at least one of these compounds by heating(B) at least one compound selected from the group consisting of β-caryophyllene and a β-caryophyllene analogous compound are effective as mouth-coating feel enhancers and coffee-roasting sensation enhancers.

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Номер записи: 21

02-01-2020 дата публикации

DRIED HYDROGEL CO-GEL

Номер: US20200000114A1

Автор: Acquistapace Simone, Fellay Thierry, Pollien Philippe Rene, Wooster Timothy James

Принадлежит:

The present invention relates to a food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above and a second biopolymer capable of forming a glassy matrix upon drying. The food grade powder may provide controlled release of aroma, the aroma being encapsulated in the hydrogel co-gel. Further aspects of the invention are a food product comprising the food grade powder, a method of making a food grade powder providing controlled release of an aroma and the use of a hydrogel co-gel to control the release of an aroma. 1. Food grade powder providing controlled release of aroma , the food grade powder comprising a dried hydrogel co-gel comprising a first biopolymer capable of forming a thermoreversible elastic gel upon cooling to 25° C. or above , a second biopolymer capable of forming a glassy matrix upon drying , wherein the aroma is encapsulated in the hydrogel co-gel.2. A food grade powder according to wherein the first biopolymer is selected from the group consisting of carrageenan claim 1 , agar-agar claim 1 , pectin claim 1 , gellan gum and combinations of these.3. A food grade powder according to wherein the second biopolymer is selected from the group consisting of gelatin claim 1 , starch claim 1 , hydrolysed starch and combinations of these.4. A food grade powder according to wherein the first biopolymer is carrageenan and the second biopolymer is gelatin and wherein gelatin and carrageenan are the only biopolymers in the dried hydrogel co-gel.5. A food grade powder according to wherein the powder has a density of between 0.3 and 1.5 g/cm.6. A food grade powder according to wherein the powder contains between 100 ppb and 50 wt. % of the aroma on a dry basis.7. A food grade powder according to wherein polyunsaturated fats are encapsulated in the hydrogel co-gel.89-. (canceled)109. A food product according to claim wherein the food product is to be contacted ...

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Номер записи: 22

05-01-2017 дата публикации

Pasty or liquid culinary flavor concentrate

Номер: US20170000174A1

Автор: Christoph HANLE, Martina SCHWAEGERL, Ramona Jasmin FEZER

Принадлежит: Nestec SA

The present invention relates to a method for making a pasty or liquid culinary flavor concentrate and a culinary flavor concentrate obtainable therefrom. Particularly, the method comprises the step of adding a crystalline salt and/or a crystalline sugar having an average particle size D50 of 150 μm or less to an aqueous composition comprising flavor compounds.

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Номер записи: 23

12-01-2017 дата публикации

Method of manufacturing liquid food/beverage and liquid food/beverage manufactured using the method

Номер: US20170006891A1

Автор: Masami Sasame, Masataka Sakata, Tatsuya Konishi

Принадлежит: Ito En Ltd

A method of manufacturing a liquid food/beverage packed in a container obtained by diluting a raw material liquid with a diluting liquid having a lower viscosity than that of the raw material liquid includes: a diluting liquid heating step of heating the diluting liquid up to a higher temperature than that of the raw material liquid before being mixed with the raw material liquid; a primary heating/diluting step of swirling the diluting liquid in the raw material liquid to generate a swirl flow thereby to dilute the raw material liquid while heating the raw material liquid through heat convection of the swirl flow; and a secondary heating/sterilizing step of, after the primary heating/diluting step, heating and sterilizing a mixed liquid of the raw material liquid and the diluting liquid by conductive heat.

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Номер записи: 24

11-01-2018 дата публикации

FROZEN FOOD

Номер: US20180007938A1

Автор: KAWAHARA Toshio, NAKANISHI Yumiko

Принадлежит:

A frozen noodle product includes: a frozen noodle block, as a main food portion, obtained by freezing and hardening a cooked food; and a sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food. The frozen noodle block has a sauce-portion arranging surface on which the sauce portion is arranged. An opening is formed in the sauce-portion arranging surface. The sauce portion is arranged on the frozen noodle block such that the lower end side, which is a part of the sauce portion, is inserted in the opening and the upper end side, which is the remaining part thereof, projects from the sauce-portion arranging surface side. 1. A frozen food comprising:a main food portion obtained by freezing and hardening a cooked food; anda sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food, wherein:the main food portion has a sauce-portion arranging surface on which the sauce portion is arranged;an opening is formed in the sauce-portion arranging surface; andthe sauce portion is arranged on the main food portion such that a part of the sauce portion is inserted in the opening and the remaining part thereof projects from the sauce-portion arranging surface side.2. The frozen food according to claim 1 , wherein a lower end side of the sauce portion is inserted in the opening claim 1 , and an upper end side thereof projects from the sauce-portion arranging surface side.3. The frozen food according to claim 1 , wherein the sauce portion has a section whose length in a planar direction gradually decreases toward the lower end side.4. The frozen food according to claim 1 , wherein:the opening penetrates the main food portion in a thickness direction; anda surface on the opposite side from the sauce-portion arranging surface of the main food portion is also opened.5. The frozen food according to claim 1 , wherein the main food portion is a frozen noodle block obtained by freezing and hardening a heated- ...

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Номер записи: 25

27-01-2022 дата публикации

SAVOURY SEASONING COMPOSITION

Номер: US20220022503A1

Автор: Ju Xiaojie, Sailer Winfried, Sethi Jatin

Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a savoury seasoning composition, a method of preparing such a composition and to uses of such a composition. 1. A particulate , savoury seasoning composition comprising:a) 1-80 wt. %, by weight of the composition, of an edible salt selected from sodium chloride, potassium chloride and combinations thereof;b) 1-30 wt. %, by weight of the composition, of savoury taste giving ingredients selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;c) up to 10 wt. %, by weight of the composition, of water; andd) 1-30 wt. %, by weight of the composition, of particles of puffed maize endosperm, wherein upon sieving at least 80 wt. % of said particles of maize endosperm passes a sieve with apertures of 1500 μm, 'wherein the sum of a) and b) is at least 20 wt. %, of the total weight of the composition.', 'e) 1-20 wt. %, by weight of the composition, of oil'}2. The composition according to claim 1 , wherein the particulate consists of particles having an average particle size of at least 10 μm claim 1 , preferably wherein at least 80 wt. % of the particles pass a sieve with apertures of 1500 nm.3. The composition according to claim 1 , comprising 2-15 wt. % claim 1 , by weight of the composition claim 1 , of oil claim 1 , preferably 5-10 wt. % claim 1 , of oil claim 1 , preferably wherein the oil is selected from the group consisting of sunflower oil claim 1 , soybean oil claim 1 , rapeseed oil claim 1 , maize oil claim 1 , olive oil claim 1 , cottonseed oil claim 1 , safflower oil claim 1 , palm olein and combinations thereof.4. The composition according to claim 1 , wherein the composition comprises 5-75 wt. % claim 1 , preferably 10-70 wt. % claim 1 , of salt.5. The composition according to claim 1 , wherein the composition comprises 5-25 wt. % claim 1 , preferably 10-20 wt. % of savoury taste giving ingredients.6. The composition according to claim 1 , wherein the composition ...

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Номер записи: 26

11-01-2018 дата публикации

SUGAR-DIPEPTIDE CONJUGATES AS FLAVOR MOLECULES

Номер: US20180009844A1

Автор: Hofmann Thomas, Kranz Maxirnilian, Smarrito-Menozzi Candice Marie, Viton Florian

Принадлежит:

The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products. Particularly, the present invention relates to compounds of the general formula (I) and compositions comprising them. 2. The compound according to claim 1 , wherein R1 is selected from the group consisting of a hydrogen claim 1 , a methyl group claim 1 , and a salt of the compound.3. The compound according to which is 1-Deoxy-D-fructosyl-N-β-alanyl-L-glycine.5. The composition according to claim 4 , wherein the composition is an extract from plant and/or meat material.6. The composition according to claim 4 , wherein the composition is the result of a flavor reaction.7. The composition according to claim 4 , wherein the composition is food grade.8. The composition according to claim 4 , wherein the composition is selected from the group consisting of a culinary seasoning claim 4 , a cooking aid claim 4 , a sauce or soup concentrate claim 4 , a dry and a wet pet-food product.912-. (canceled)14. The method according to claim 13 , wherein the final concentration of the compound in the food product is at least 1 mg/g. The present invention relates to compounds and compositions for use in enhancing flavor and umami taste of food products.Many foods that are consumed today are rich in umami taste. Umami represents the taste of the amino acid L-glutamate and 5′-ribonucleotides such as guanosine 5′-monophosphate (GMP) and 5′-inosine monophosphate (IMP) and is sometimes also called the fifth taste. The word umami derives from the Japanese for delicious and the umami taste can be described as “savoury”, “brothy” or “meaty” taste. The sensation of umami is due to the activation of taste receptor cells assembled into taste buds, distributed across different papillae of the tongue and the palate epithelium (Chandrashekar et al., 2006, Nature, 444, 288-294). Its effect is to balance taste and round out the overall flavor of a dish. Furthermore, umami enhances ...

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Номер записи: 27

03-02-2022 дата публикации

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

Номер: US20220030897A1

Автор: Gurin Michael H., Konopacki Andrew

Принадлежит: Omega Foods, LLC

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

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Номер записи: 28

19-01-2017 дата публикации

FOOD USING SOYBEAN POWDER AND METHOD FOR MANUFACTURING THEREOF

Номер: US20170013855A1

Автор: HONDA Kazumitsu, MINOSHIMA Ryoichi, SUYAMA Daisuke, TAGI Masaki, Yamaguchi Takahiro

Принадлежит: THE NISSHIN OILLIO GROUP, LTD.

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

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Номер записи: 29

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: 30

16-01-2020 дата публикации

Edible Concentrate Comprising Microfibrillated Cellulose

Номер: US20200015504A1

Автор: Suijker Michael Jacobus, VELIKOV Krassimir Petkov, Voudouris Panayiotis

Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to an edible concentrate comprising, by weight of the concentrate: 2. The edible concentrate according to claim 1 , wherein the oil and the texturizing particles together represent at least 30 wt. % claim 1 , preferably at least 50 wt. % of the concentrate.3. The edible concentrate according to claim 1 , wherein the MFC and water-soluble filler together represent at least 40 wt. % of the texturizing particles.4. The edible concentrate according to claim 1 , said concentrate further comprising 3-50 wt. % of salt selected from sodium chloride claim 1 , potassium chloride and combinations thereof.5. The edible concentrate according to claim 1 , wherein the MFC originates from parenchymal tissue from fruits claim 1 , roots claim 1 , bulbs claim 1 , tubers claim 1 , seeds claim 1 , stalks or a combination thereof.6. The edible concentrate according to claim 1 , wherein the water-soluble filler is selected from maltodextrin claim 1 , sucrose claim 1 , lactose claim 1 , glucose claim 1 , fructose claim 1 , pectin claim 1 , starch claim 1 , salt claim 1 , monosodium glutamate claim 1 , sodium citrate and combinations thereof.7. The edible concentrate according to claim 6 , wherein the water-soluble filler is selected from maltodextrin claim 6 , sucrose claim 6 , lactose claim 6 , glucose claim 6 , fructose and combinations thereof.8. The edible concentrate to claim 1 , wherein the texturizing particles contain at least 5 wt. % of MFC and at 30 wt. % of water-soluble filler.9. The edible concentrate according to claim 1 , wherein the concentrate is a granulate or a shaped article.10. The edible concentrate according to claim 9 , wherein the concentrate is a granulate comprising at least 70 wt. % of granules having a diameter in the range of 100-5 claim 9 ,000 μm.11. A particulate savoury food product comprising 1-90 wt. % of a granulate according to and one or more other particulate edible ingredients.12. The particulate savoury food product according ...

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Номер записи: 31

26-01-2017 дата публикации

Method for improving the quality of soy sauce using Bacillus amyloliquefaciens

Номер: US20170020173A1

Автор: Chen Jian, Du Guocheng, Fang Fang, Hu Chuanwang, Yang Xifei, Zhang Jiran

Принадлежит: JIANGNAN UNIVERSITY

The present invention provides a method for improving the quality of soy sauce using , which relates to the field of microbiology and food technology. The method comprises inoculating BBE JY06 during soy sauce fermentation. With addition during soy sauce fermentation, the aroma and tastes of soy sauce is improved and the ethyl carbamate content in soy sauce is decreased as well. 1Bacillus amyloliquefaciensBacillus amyloliquefaciens. A method for improving the quality of soy sauce , comprising addition of appropriate amount of BBE JY06 during soy sauce fermentation , wherein said BBE JY06 is conserved in China Center for Type Culture Collection in Wuhan University , Wuhan , Hubei , China on Jul. 2 , 2015 with the code CCTCC NO: M 2015423.2Bacillus amyloliquefaciens. The method of claim 1 , wherein said BBE JY06 is inoculated to a soy sauce fermentation mash at an amount of 1×10˜1×10CFU·mL.3Bacillus amyloliquefaciens. The method of claim 2 , wherein said BBE JY06 is inoculated to said soy sauce fermentation mash at an amount of 1×10CFU·mL.4Bacillus amyloliquefaciens. The method of claim 2 , wherein said BBE JY06 is inoculated to said soy sauce fermentation mash at an amount of 1×10CFU·mL.5Bacillus amyloliquefaciens. The method of claim 1 , comprising inoculating said BBE JY06 on the 0˜3day from the beginning of the fermentation of soy sauce.6. The method of claim 1 , comprising the steps of:{'i': 'Aspergillus oryzae', '1) koji preparation: defatted soybean and parched and crushed wheat are mixed, soaked, sterilized and then cooled; bran and wheat flour are added to the cooled mixture, and spore is inoculated in the mixture at the same time; when koji color turns greenish yellow, mature koji is obtained; and'}{'i': Bacillus amyloliquefaciens', 'Torulopsis glabrata', 'Zygosaccharomyces rouxii, 'sup': rd', '7', '−1, '2) soy sauce fermentation: mature koji and brine are mixed together and the fermentation begins; BBE JY06 is inoculated on the 0˜3day from the beginning of ...

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Номер записи: 32

26-01-2017 дата публикации

DIETARY-FIBER CONTAINING SOUP STOCK AND MANUFACTURING METHODS FOR SAME

Номер: US20170020181A1

Автор: HIRANO Yuzuru

Принадлежит:

Dietary-fiber containing noodles contain wheat flour, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. The fulvic acid mineral seasoning liquid contains vinegar, fulvic acid, calcium, mineral salt, and trehalose. Dietary-fiber containing soup stock contains water, indigestible dextrin serving as dietary fiber, and a fulvic acid mineral seasoning liquid. Since the fulvic acid mineral seasoning liquid is contained, the dissolution of the indigestible dextrin is suppressed even without the use of modified starch and, further, qualities such as deliciousness, color, eating texture, and flavor are maintained. 1. Dietary-fiber containing soup stock containing water , indigestible dextrin serving as dietary fiber , and a fulvic acid mineral seasoning liquid wherein the fulvic acid mineral seasoning liquid contains at least vinegar , fulvic acid , and mineral salt.2. The dietary-fiber containing soup stock according to claim 1 , wherein 1 to 10 weight % of indigestible dextrin and 0.03 to 0.1 weight % of the fulvic acid mineral seasoning liquid are added to 100 weight % of water.3. A method for manufacturing the dietary-fiber containing soup stock according to comprising:a boiling step of boiling the water;a dried-fish-flake supplying step of supplying dried fish flakes into the water boiled at the boiling step and then boiling them;a dried-fish-flake extraction step of performing extraction from the dried fish flakes supplied at the dried-fish-flake supplying step;a blending step of blending the indigestible dextrin serving as dietary fiber and the fulvic acid mineral seasoning liquid into the water obtained by extraction from the dried fish flakes at the dried-fish-flake extraction step; anda stirring step of stirring the blended liquid obtained at the blending step. The present invention relates to: dietary-fiber containing noodles and soup stock serving as functional foods capable of providing physiological effects such as blood ...

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Номер записи: 33

25-01-2018 дата публикации

OIL/FAT COMPOSITION FOR SOLID ROUX

Номер: US20180020706A1

Автор: Omori Hitomi

Принадлежит: FUJI OIL HOLDINGS INC.

The objective of the present invention is to provide an oil/fat composition for a solid roux, said composition making it possible to achieve the physical properties required of a solid roux, i.e. shape retention during summertime, resistance to seepage of a liquid oil component, resistance to surface whitening, and good melt-in-the mouth properties, as well as a reduction in trans-fatty acid and saturated fatty acid content. Provided is an oil/fat composition for a solid roux, said composition being characterized in that the composition has a triglyceride composition comprising 15-40 wt % of an S3 triglyceride, 10-30 wt % of an S2U triglyceride, 10-25 wt % of an SU2 triglyceride, and 30-50 wt % of a U3 triglyceride (S: a C16-24 saturated fatty acid, U: a C16-18 unsaturated fatty acid), the weight ratio between C16 (P: palmitic acid) and C18 (St: stearic acid) is 0.5≦P/St 2.0, and SSU/SUS>1. 1. A fat composition for a solid roux having a triglyceride composition comprising 15 to 40% by weight of S3 triglyceride , 10 to 30% by weight of S2U triglyceride , 10 to 25% by weight of SU2 triglyceride , and 30 to 50% by weight of U3 triglyceride (S: saturated fatty acid having 16 to 24 carbon atoms , U: unsaturated fatty acid having 16 to 18 carbon atoms) , and having 0.5≦P/St≦2.0 of weight ratio of C16 (P: palmitic acid) to C18 (St: stearic acid) , and SSU/SUS>1.2. The fat composition for a solid roux according to claim 1 , having a triglyceride composition comprising 15 to 30% by weight of S3 triglyceride claim 1 , 15 to 25% by weight of S2U triglyceride claim 1 , 13 to 20% by weight of SU2 triglyceride claim 1 , and 35 to 45% by weight of U3 triglyceride.3. The fat composition for a solid roux according to claim 1 , comprising less than 50% by weight of saturated fatty acid.4. The fat composition for a solid roux according to claim 1 , comprising less than 5% by weight of trans fatty acid in all constituent fatty acids.5. A solid roux comprising the fat composition for a ...

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Номер записи: 34

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: 35

10-02-2022 дата публикации

Viscous Sauce Suitable For Pressure Cooker

Номер: US20220039444A1

Автор: Andrews Michael, Beliciu Cosmin, Howeler Michael, Larson Travis A., McPherson Andrew, Peterson Katherine Ann, Schmidt Gavin M., Topinka John B.

Принадлежит:

A viscous sauce suitable for use in a multifunction pressure cooker is provided. The sauce comprises a starch, a low temperature viscosity agent, and a high temperature viscosity agent. The sauce provides desirable viscosity at ambient temperature and after cooking in a pressure cooker. A method of preparing the viscous sauce is also provided. A method of preparing a preparing a meal in a pressure cooker utilizing the viscous sauce is also provided. 1. A viscous sauce suitable for cooking in a pressure cooker , the sauce comprising:a protein content of 0 percent up to about 4 percent;a fat content of 0 percent up to about 8 percent;about 30 percent to about 75 percent water;about 0.1 percent to about 1.5 percent of a high temperature viscosity agent;about 0.05 percent to about 0.7 percent of a low temperature viscosity agent;about 0.5 percent to about 7 percent starch; andwherein the high temperature viscosity agent and the low temperature viscosity agent are included in a ratio of about 1.7:1 to about 2.5:1, andwherein the sauce has a viscosity between about 6000 cP to about 8500 cP at 72° F. prior to being cooked in a pressure cooker.2. The viscous sauce according to claim 1 , wherein the sauce has a viscosity of about 400 cP to about 1500 cP at a temperature of about 140° F. after being cooked in a pressure cooker.3. The viscous sauce according to claim 1 , wherein the sauce is a pasteurized sauce having a viscosity between about 6200 cP to about 8300 cP at 72° F. prior to being cooked in a pressure cooker.4. The viscous sauce according to claim 1 , further comprising about 2.5 percent to about 18 percent soluble fiber.5. The viscous sauce according to claim 1 , further comprising about 3 percent to about 14.5 percent soluble fiber.6. The viscous sauce according to claim 1 , wherein the high temperature viscosity agent and the low temperature viscosity agent are included in a ratio of about 1.8:1 to about 2.3:1.7. The viscous sauce according to claim 1 , wherein ...

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Номер записи: 36

24-01-2019 дата публикации

Methods for preparing frozen onion soup au gratin

Номер: US20190021371A1

Автор: Jean-Marie OUELLETTE

Принадлежит: LES PLATS DU CHEF Inc

There is provided a method for preparing a frozen onion soup au gratin, wherein heating of the frozen onion soup au gratin produces an onion soup au gratin comprising, in the following order from bottom to top: a first layer comprising onion soup, a second layer comprising at least one partially submerged bread piece or crouton and a third layer comprising gratinated cheese, wherein the first layer remains substantially free of immerged cheese.

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Номер записи: 37

23-01-2020 дата публикации

PROCESS FOR THE PREPARATION OF A SHAPED SAVOURY CONCENTRATE

Номер: US20200022399A1

Автор: BLIJDENSTEIN Theodorus Berend Jan, JANSEN Jeoffrey Nikolai, Leerink Arinus Frederikus, van Dalen Gerard, van MALSSEN Kees Frederik

Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to a process of preparing a savoury concentrate in the form of a shaped article, said process comprising the following sequence of processing steps: 1. A process of preparing a savoury concentrate in the form of a shaped article , said process comprising the following sequence of processing steps: providing a powder mix of one or more particulate ingredients, including 5-100% by weight of the powder mix of particulate native starch;', 'agglomerating the powder mix to produce starch-containing granules by heating the powder mix to a temperature that is 3 to 20° C. below the gelatinization temperature of the particulate native starch, followed by wet agglomeration of the hot powder mix with an aqueous liquid; and', 'optionally combining the granules with one or more other edible ingredients;', 'said premix containing, calculated by weight of dry matter:', '5-30 wt. % of starch-containing granules having a diameter of 0.15-2.5 mm and comprising 20-100 wt. % starch;', '10-76 wt. % of salt selected from sodium chloride, potassium chloride, monosodium glutamate and combinations thereof;', '0-60 wt. % of one or more particulate edible ingredients selected from sugars, spices, herbs and vegetables;, 'a) preparing a premix having a moisture content of 0.5-12 wt. % byb) mixing the premix with molten fat to produce slurry; andc) shaping the slurry into a shaped article.2. The process according to claim 1 , wherein 100 parts by weight of the premix is mixed with 10 to 100 parts by weight of molten fat.3. The process according to claim 1 , wherein the molten fat employed in step b) has a solid fat content at 20° C. (N) of at least 15%.4. The process according to claim 1 , wherein the slurry is shaped by pressing or extrusion.5. The process according to claim 1 , wherein the powder mix contains particulate native starch and is agglomerated by heating the powder mix to a temperature that is 3 to 20° C. below the gelatinization temperature of the particulate ...

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Номер записи: 38

28-01-2021 дата публикации

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

Номер: US20210022376A1

Автор: Adri De Klerk, Esther Van Ommeren, FENG Shi, Harry Renes, Jenifer Augelli, Susanna Magdalena VORSTER, Yili Wang

Принадлежит: Givaudan SA

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

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Номер записи: 39

28-01-2021 дата публикации

PROCESS FOR PREPARING A BOUILLON TABLET

Номер: US20210022379A1

Автор: Bobe Ulrich, Bozon Annabel, Gaddipati Sanyasi, Kehlenbeck Volker, Kim Youngbin, Perdana Jimmy, Schroeder Volker

Принадлежит:

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-bran mass and mixing said co-processed salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet. 1. A process for the production of a bouillon tablet comprising salt and cereal bran , the process comprising the steps of:a) dissolving at least 8% of the total amount of the salt in water;b) mixing the cereal bran and the water before, during or after dissolution of the salt in the water;c) drying the mixture of step b) to obtain a dry salt-bran mass;d) mixing the dry salt-bran mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, colourants, fillers, oil, fat, or any combination thereof, to result in a dry composition;e) pressing the dry composition to a bouillon tablet;wherein the bouillon tablet comprises at least 10 wt % salt-bran mass; andwherein the salt-bran mass comprises 10 to 90 wt % salt and 10 to 90 wt % cereal bran.2. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the cereal bran is milled.3. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the cereal bran is selected from the group consisting of rice bran claim 1 , wheat bran claim 1 , buckwheat bran claim 1 , corn bran claim 1 , oat bran claim 1 , barley bran claim 1 , and a combination thereof.4. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the bouillon tablet comprises between 10 to 65 wt % of the salt.5. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the salt is dissolved in the water at a ratio between 1:2.8 to 1:20.6. A process for the production of a bouillon tablet as claimed in ...

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Номер записи: 40

28-01-2021 дата публикации

PROCESS FOR PREPARING A BOUILLON TABLET

Номер: US20210022380A1

Автор: Bobe Ulrich, Bozon Annabel, Gaddipati Sanyasi, Kehlenbeck Volker, Kim Youngbin, Perdana Jimmy, Schroeder Volker

Принадлежит:

The present invention relates to bouillon tablets, in particular to a process for preparing a bouillon tablet. The process comprises a co-processed salt-fiber mass and mixing said co-processed salt-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, fillers, oil, fat, or any combination thereof to result in a dry mass and pressing the dry mass into a tablet. 1. A process for the production of a bouillon tablet comprising salt and fibers , the process comprising the steps of:a) dissolving the salt or part of the salt in water;b) mixing the fibers and the water before, during or after dissolution of the salt or part of the salt in water;c) drying the mixture of step b) to obtain a dry salt-fiber mass;d) mixing the dry salt-fiber mass with at least one further ingredient selected from the group consisting of salt, sugar, MSG, flavourings, colourants, fillers, oil, fat, or any combination thereof, to result in a dry composition;e) pressing the dry composition to a bouillon tablet;wherein the bouillon tablet comprises at least 10 wt % salt-fiber mass; andwherein the salt-fiber mass comprises 10 to 90 wt % salt and 10 to 90 wt % fibers.2. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the fiber is a dietary fiber.3. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the fiber is selected from the group consisting of carrot claim 1 , beetroot claim 1 , pumpkin claim 1 , citrus claim 1 , wheat claim 1 , oat claim 1 , bamboo claim 1 , tomato claim 1 , bell pepper claim 1 , leek claim 1 , ginger claim 1 , onion claim 1 , kale claim 1 , parsnip claim 1 , celery claim 1 , cucumber claim 1 , courgette claim 1 , broccoli claim 1 , kohlrabi claim 1 , asparagus or combinations thereof.4. A process for the production of a bouillon tablet as claimed in claim 1 , wherein the bouillon tablet comprises between 10 to 65 wt % of the salt.5. A process for the ...

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Номер записи: 41

04-02-2016 дата публикации

Method for enhancing saltiness of food or drink , food or drink obtained using the method, and saltiness enhancer

Номер: US20160029675A1

Автор: Ayako HATTORI, Tomokazu Okazaki, Tomoko Uchiyama

Принадлежит: Matsutani Chemical Industries Co Ltd

Disclosed herein are a method for improving the saltiness of a food or drink, and the saltiness of a food or drink containing a salt and a grain. The saltiness enhancing method enhances the saltiness of salt-containing food or drink by adding a rare sugar to a raw material of the food or drink. The saltiness enhancing method is a method for reducing the salt content in a food or drink containing a salt, or a method for masking a grain odor due to a grain in a raw material of the food or drink that contains the grain as a part thereof and contains a salt. The rare sugar contains at least D-psicose.

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Номер записи: 42

02-02-2017 дата публикации

Dietary compositions for reducing blood glucose levels and for weight management

Номер: US20170028011A1

Автор: Katarzyna BILLING-MARCZAK, Marcin Krotkiewski, Marek ORLOWSKI

Принадлежит: Marmar Investment Sp Z Oo

The present invention provides dietary compositions comprising mulberry extract, coffee extract, bean extract, optionally, dietary fibers, and a nutraceutically acceptable carrier. The present invention further provides methods for preventing the increase in postprandial hyperglycemia and hypoglycemia, hyperinsulinemia and diseases and disorders associated therewith, including, endothelial dysfunction, inflammatory conditions, oxidative stress, hyperlipidemia, and consecutive pathologies like insulin resistance, diabetes, visceral obesity, hypertension and cardiovascular diseases.

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Номер записи: 43

24-04-2014 дата публикации

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

Номер: US20140113866A1

Автор: Hirofumi Kugitani, Jiro Kanamori, Kumiko Yoshioka, Mai Kanda, Masahiko Samoto, Masanobu Yanagisawa, Masashi Asanoma, Masayuki Shibata, Mitsutaka Kohno, Sayuri Kitagawa, Shigeru Ashida, Takayasu Motoyama, Tsukasa Kiyama, Yuusuke Shishido

Принадлежит: Fuji Oil Co Ltd

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

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Номер записи: 44

17-02-2022 дата публикации

PRODUCTION METHOD FOR BONE BROTH

Номер: US20220046952A1

Автор: Kodera Tomohiro, Kuta Kyle

Принадлежит: Ajinomoto Health & Nutrition North America Inc.

A process for producing a bone extract for food use which includes viscosity reduction of a raw material extract using a protease prior to its concentration. 1. A method for producing bone broth which comprises use of at least one protease wherein a reaction condition is at least 150° F.2. The method of wherein the protease has a relative activity at 120 degrees F. of at least 75%.3Bacillus. The method of claim 1 , wherein the protease is from the species.4BacillusBacillus licheniformisBacillus amyloliquefaciens. The method of claim 3 , wherein the protease from species is at least one of SD-AY10 derived from claim 3 , SD-NY10 derived from claim 3 , Soluzyme HA1000 claim 3 , and Soluzyme HT 100.5Bacillus. The method of claim 3 , wherein the protease from species is a thermostable endo protease.6Bacillus licheniformisBacillus amyloliquefaciens. The method of claim 1 , wherein the protease is a combination of at least two of SD-AY10 derived from claim 1 , SD-NY10 derived from claim 1 , Soluzyme HA1000 and Soluzyme HT 100.7Bacillus lichenformisBacillus amyloliquefaciens.. The method of wherein the protease is a combination of SD-AY10 derived from and SD NY10 derived from8. The method of claim 1 , wherein the bone broth is beef broth.9. The method of claim 1 , wherein the bone broth is a duck broth claim 1 , lamb broth claim 1 , pork broth claim 1 , deer broth claim 1 , or turkey broth.10. The method of claim 1 , wherein the use of at least one protease reduces the viscosity by about at least 45%.11. The method of wherein the use of at least one protease reduces the viscosity by about at least 50%.12. The method of wherein the use of at least one protease reduces the viscosity by about at least 60%.13. The method of wherein the use of at least one protease reduces the viscosity by about at least 75%.14. The method of wherein the use of at least one protease reduces the viscosity by about at least 90%.15. The method of wherein there is no generation of bitterness or ...

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Номер записи: 45

17-02-2022 дата публикации

AÇAI-BASED FOOD COMPOSITION AND METHOD OF PREPARATION OF AÇAI-BASED FOOD COMPOSITION

Номер: US20220046967A1

Автор: SILVA Haroldo Souza

Принадлежит:

The present invention refers to açai-based food composition comprising: açai pulp, vinegar, “dedo-de-moça” chili pepper, one or more flavor adding ingredients chosen from onion, garlic, tomato or their mixtures; thickening agents chosen from starch, corn sugar or mixtures thereof; salt and sugar. The present invention further relates to a method of preparation the açai-based food composition. 1: An açai-based food composition comprising:i) açai pulp;ii) vinegar;iii) “dedo-de-moça” chili pepper;iv) one or more flavor adding ingredients chosen from onion, garlic, tomato or mixtures thereof;v) one or more thickening agents chosen from starch, corn sugar or mixtures thereof;vi) salt; andvii) sugar.2: The composition according to claim 1 , comprising açai pulp of thick claim 1 , medium or fine type.3: The composition according to claim 2 , comprising medium type açai pulp.4: The composition according to claim 1 , comprising açai pulp in a concentration above 50% by weight claim 1 , preferably between 51 to 70% by weight.5: The composition according to claim 4 , comprising about 51% by weight of açai pulp.6: The composition according to claim 1 , wherein the vinegar is of the fruity type claim 1 , chosen from apple cider claim 1 , grape claim 1 , pineapple claim 1 , guava or their mixtures claim 1 , preferably apple cider vinegar.7: The composition according to claim 1 , wherein the vinegar concentration varies between 5% to 10% by weight claim 1 , preferably 8% by weight.8: The composition according to claim 1 , wherein the “dedo-de-moça” chili pepper is present in a concentration of less than 0.5% by weight claim 1 , preferably 0.3% by weight.9: The composition according to claim 1 , wherein the flavor adding ingredient is present in a concentration ranging from 1% to 30% by weight.10: The composition according to claim 1 , comprising tomato puree or concentrate in a concentration of about 13% by weight; onion at a concentration of about 1% by weight and garlic at a ...

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Номер записи: 46

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: 47

17-02-2022 дата публикации

COMPOSITION COMPRISING ALLULOSE AS ACTIVE INGREDIENT FOR SKIN WHITENING

Номер: US20220047488A1

Автор: Byun Sung Bae, KIM Su Jeong, LIM Joo Hee, Park Ji Eun, PARK Youn Kyung

Принадлежит: CJ CHEILJEDANG CORPORATION

The present invention relates to a cosmetic composition for skin whitening. 1. A composition for skin whitening comprising allulose as an active ingredient.2. The composition for skin whitening of claim 1 , wherein the allulose is contained in an amount of 0.2-60 wt % with respect to 100 wt % of the composition.3. The composition for skin whitening of claim 1 , wherein the skin whitening is performed by inhibiting pigmentation caused by melanogenesis or inhibiting tyrosinase activity.4. The composition for skin whitening of claim 1 , wherein the composition is a cosmetic claim 1 , food claim 1 , or pharmaceutical composition.5. A composition for preventing claim 1 , inhibiting or treating a pigmentation disease comprising allulose as an active ingredient.6. A composition for inhibiting tyrosinase activity comprising allulose.7. A method for whitening skin claim 1 , the method comprising administering to a subject an effective amount of allulose.8. A method for preventing or treating a pigmentation disease claim 1 , the method comprising administering to a subject an effective amount of allulose.910-. (canceled) The present invention relates to a cosmetic composition for skin whitening, containing allulose as an active ingredient.“Skin whitening” is to ameliorate the change in skin color caused by excessive pigmentation in the skin due to environmental changes such as ultraviolet rays, stress, abnormal hormone secretion, and pregnancy. The most important factor in this regard is melanin that is a pigment of skin.Hyperpigmentation of the skin is caused by abnormal melanin pigment synthesis and distribution, and is caused by various factors such as free radical, hormone abnormalities in the body after inflammatory reactions of the skin, and genetic diseases. Excessive melanin deposition can cause pathological issues of skin, etc. and is recognized as a cosmetic issue such as melasma, freckles, nevus, and age spots. Therefore, interest in whitening agents that can ...

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Номер записи: 48

01-02-2018 дата публикации

Fiber-Containing Carbohydrate Composition

Номер: US20180030489A1

Автор: Harrison Michael D., Hoffman Andrew J.

Принадлежит: Tate & Lyle Ingredients Americas LLC

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers. 1. A process for making a slowly-digestible or digestion-resistant carbohydrate composition , the process comprisingproviding an aqueous feed composition that comprises dextrose, the aqueous feed composition including at least 70% by weight on a dry solids basis of monosaccharides and oligosaccharides; andreacting the aqueous feed composition at a solids concentration of at least 90% by weight in the presence of at least one acid catalyst that accelerates the rate of cleavage or formation of glucosyl bonds at a pH of no more than 4 and a temperature of at least about 149° C. for a time in the range of 0.1-15 minutes sufficient to produce a product saccharide composition in which the concentration of non-linear saccharide oligomers is at least twice as high as the concentration of linear saccharide oligomers, and in which the ...

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Номер записи: 49

04-02-2021 дата публикации

PROCESS FOR THE PRODUCTION OF A FOOD COMPOSITION WITH IMPROVED FLOW-ABILITY

Номер: US20210030045A1

Автор: Bobe Ulrich, brutsch Linda, Forny Laurent, Gaddipati Sanyasi, Larrea Anaya Erik Kurt, Meunier Vincent Daniel Maurice, Neumann Maike, Perdana Jimmy, Schroeder Volker

Принадлежит:

The present invention relates to a process for the production of a food composition, and to obtain a better flow-ability and the avoidance of caking in such composition comprising an amorphous ingredient and a fiber. 1. A process for the production of a food composition comprising up to 90 wt % (by dry weight of the food composition) of an amorphous ingredient and at least 10 wt % (by dry weight of the food composition) of a fiber , the process comprising the steps of:a) Mixing the fiber with the amorphous ingredient and optionally water, wherein the mixture has a water content between 20-80% (by weight of the total mixture); andb) Drying the mixture of step a) to obtain a food composition.2. A process for the production of a food composition as claimed in claim 1 , wherein the fiber is a dietary fiber claim 1 , a cereal bran or a combination thereof.3. A process for the production of a food composition as claimed in claim 1 , wherein the fiber is a water insoluble dietary fiber.4. A process for the production of a food composition in claim 1 , wherein the fiber is selected from the group consisting of fibers from corn claim 1 , potato claim 1 , pea claim 1 , carrot claim 1 , beetroot claim 1 , pumpkin claim 1 , citrus claim 1 , apple claim 1 , wheat claim 1 , oat claim 1 , bamboo claim 1 , tomato claim 1 , bell pepper claim 1 , leek claim 1 , ginger claim 1 , onion claim 1 , kale claim 1 , parsnip claim 1 , celery claim 1 , cucumber claim 1 , courgette claim 1 , broccoli claim 1 , kohlrabi claim 1 , red cabbage claim 1 , spinach claim 1 , endive claim 1 , asparagus and combinations thereof.5. A process for the production of a food composition as claimed in claim 2 , wherein the cereal bran is selected from the group consisting of rice bran claim 2 , wheat bran claim 2 , soya bran claim 2 , buckwheat bran claim 2 , corn bran claim 2 , oat bran claim 2 , barley bran claim 2 , rye bran and a combination thereof.6. A process for the production of a food composition as ...

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Номер записи: 50

30-01-2020 дата публикации

Fiber-Containing Carbohydrate Composition

Номер: US20200032309A1

Автор: Andrew J. Hoffman, Michael D. Harrison

Принадлежит: TATE AND LYLE INGREDIENTS AMERICAS LLC

A food product comprises an oligosaccharide composition that is digestion resistant or slowly digestible. The oligosaccharide composition can be produced by a process that comprises producing an aqueous composition that comprises at least one oligosaccharide and at least one monosaccharide by saccharification of starch, membrane filtering the aqueous composition to form a monosaccharide-rich stream and an oligosaccharide-rich stream, and recovering the oligosaccharide-rich stream. Alternatively, the oligosaccharide composition can be produced by a process that comprises heating an aqueous feed composition that comprises at least one monosaccharide or linear saccharide oligomer, and that has a solids concentration of at least about 70% by weight, to a temperature of at least about 40° C., and contacting the feed composition with at least one catalyst that accelerates the rate of cleavage or formation of glucosyl bonds for a time sufficient to cause formation of non-linear saccharide oligomers, wherein a product composition is produced that contains a higher concentration of non-linear saccharide oligomers than linear saccharide oligomers.

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Номер записи: 51

01-05-2014 дата публикации

Bouillon tablet process

Номер: US20140120222A1

Автор: Caroline Schroeder, José Guillermo Krauch

Принадлежит: Nestec SA

A process for preparing a bouillon tablet having two or more layers comprising the steps (a) forming a first layer of the tablet comprising a mixture of two or more of salt, taste enhancer, sugar, and fat (or oil), (b) forming a second layer of the tablet by adding to the first layer a mixture comprising one or more of herbs, garnishes, vegetable pieces, and spices; and (a) compressing the two layers to form the tablet, where the tablet is formed using a rotary double-punch press.

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Номер записи: 52

07-02-2019 дата публикации

SOUP STOCK EXTRACTION DEVICE AND SOUP STOCK EXTRACTION METHOD

Номер: US20190037894A1

Автор: OKADA Kineo

Принадлежит: ARIAKE JAPAN Co., Ltd.

A soup stock extraction device includes a stock take-out part that is connected to a bottom of a tank containing water and ingredients used for soup stock extraction and that is used to take out a stock including flavor compounds extracted from the ingredients and dissolved in the water, and a residue discharge part for discharging a residue of the ingredients. The stock take-out part includes a tubular body that is connected to the bottom of the tank and receives the stock and the residue flowing therein from the tank in a process of stock extraction, a screw conveyor disposed inside the tubular body, and a stock take-out port provided on the tubular body to take out the stock inside the tubular body. The residue discharge part includes the screw conveyor and a residue discharge port provided on the tubular body to discharge the residue. 1. A soup stock extraction device , comprising:a stock take-out part that is connected to a bottom of a tank containing water and ingredients used for soup stock extraction and that is used to take out a stock comprising flavor compounds extracted from the ingredients and dissolved in the water; anda residue discharge part for discharging a residue of the ingredients,wherein the stock take-out part comprises a tubular body that is connected to the bottom of the tank and receives the stock and the residue flowing therein from the tank in a process of stock extraction, a screw conveyor disposed inside the tubular body, and a stock take-out port provided on the tubular body to take out the stock inside the tubular body, andwherein the residue discharge part comprises the screw conveyor and a residue discharge port provided on the tubular body to discharge the residue.2. The soup stock extraction device according to claim 1 , wherein the vertical position of the stock take-out port is between the vertical positions of the upper and lower edges of a blade of the screw conveyor.3. The soup stock extraction device according to claim 1 , ...

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Номер записи: 53

07-02-2019 дата публикации

Process for the deep-freezing of a substantially fluid food preparation

Номер: US20190037907A1

Автор: Giuseppina Cerea

Принадлежит: AMBIENTE E NUTRIZIONE Srl

A frozen condiment selected from the group consisting of sauces, pastes, pâtés, creams and pizza toppings, having hygienic and organoleptic features comparable with those of a corresponding fresh condiment, which is in the form of granules having a porous surface, having an average weight of 6.0 g or less and essentially homogeneous in size having a diameter comprised between 1 mm and 20 mm, and apt to determine a rapid and uniform thawing of the deep-frozen condiment.

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Номер записи: 54

06-02-2020 дата публикации

Marinade

Номер: US20200037629A1

Автор: De Lima Christopher Mark, Ma Jun, Theron Karin Alicia

Принадлежит: Bunge Loders Croklaan B.V.

A fat composition comprises: greater than 45% by weight oleic acid; from 10% to 35% by weight stearic acid; and from 1% to 10% by weight palmitic acid; the percentages of acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and greater than 5% by weight of combined PSt, PStand StStSt triglycerides based on total triglycerides present in the composition, and a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3, wherein P is palmitic acid, O is oleic acid and St is stearic acid. The fat may be used in a marinade. 1. A fat composition comprising:greater than 45% by weight oleic acid;from 10% to 35% by weight stearic acid; andfrom 1% to 10% by weight palmitic acid;the percentages of the acids referring to acids bound as acyl groups in glycerides in the fat composition and being based on the total weight of C8 to C24 fatty acids; and{'sub': 2', '2, 'greater than 5% by weight of combined PSt, PStand StStSt triglycerides based on total triglycerides present in the composition, and'}a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides of less than 3,wherein P is palmitic acid, O is oleic acid and St is stearic acid.2. The fat composition as claimed in claim 1 , comprising from 50% to 75% by weight oleic acid.3. The fat composition as claimed in claim 1 , comprising from 15% to 35% by weight stearic acid.4. The fat composition as claimed in claim 1 , comprising from 4% to 10% by weight palmitic acid.5. The fat composition as claimed in claim 1 , comprising from 7% to 25% by weight of combined PSt claim 1 , PStand StStSt triglycerides.6. The fat composition as claimed in claim 1 , having a weight ratio of (StOSt+POSt):(StStSt+PStSt) triglycerides in the range of from 0.5 to 2.7. The fat composition as claimed in claim 1 , having a PStcontent of greater than 2% by weight.8. The fat composition as claimed in claim 1 , which comprises or consists of an ...

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Номер записи: 55

15-02-2018 дата публикации

EGGLESS, HEAT STABLE MAYONNAISE-TYPE DRESSING

Номер: US20180042282A1

Автор: Meyer Richard S.

Принадлежит:

An eggless mayo is provided that is heat stable or that is heat stable as well as freeze-thaw stable and that is all natural. In addition a mayonnaise composition is provided that has increased heat stability as well as freeze-thaw stability. A low-salt version of the eggless mayo is provided as well as compositions for various butters and creams that have enhanced heat stability as well as freeze-thaw stability. 1. A food product , comprising , by weight:10% to 25% water,0.1% to 8% natural flavoring,0.01% to 12% white vinegar,0.05% to 12% lemon juice,0.1% to 20% gluconic acid,0.1% to 2.5% salt,0.1% to 5% sugar, and0.05% to 2.0% mustard flour; and. 0.01% to 1.0% natural egg flavor,', '60% to 85% high oleic sunflower oil, and', '0.01% to 0.3% RGT 12 Plus Dry., 'a pre-blend of ingredients that comprises2. A method of making a food product having 10% to 25% water , 0.1% to 8% natural flavoring , 0.01% to 12% white vinegar , 0.05% to 12% lemon juice , 0.1% to 20% gluconic acid , 0.1% to 2.5% salt , 0.1% to 5% sugar , and 0.05% to 2.0% mustard flour; and a pre-blend comprising 0.01% to 1.0% natural egg flavor , 60% to 85% high oleic sunflower oil , 0.01% to 0.3% RGT 12 Plus Dry , the method comprising:blending the water, natural flavoring, such as Quillaja, and dry ingredients in a high shear mixer; and adding the pre-blended ingredients very slowly to obtain an emulsion.3. The food product prepared by the method of claim 2 , further comprising 0.01% to 1.0% by weight of a gum or gum blend including one or more natural gums selected from the group consisting of gum Arabic claim 2 , guar and Xanthan gum.4. The food product of wherein the gum blend comprises 50% gum Arabic claim 3 , 30% guar gum and 20% Xanthan gum.5. A food product claim 3 , comprising claim 3 , by weight claim 3 , 11.00-14.00% water claim 3 ,1.0% Quillaja claim 3 , 0.07% white vinegar claim 3 , 0.09-0.10% lemon juice claim 3 , 0.80-0.90% salt claim 3 , 1.40-1.50% sugar claim 3 , 0.10-0.12% mustard flour ...

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Номер записи: 56

03-03-2022 дата публикации

LIPASE-TREATED FOOD PRODUCTS

Номер: US20220061347A1

Автор: Bradley Peter, Koltun Stephen, Martinez Luis

Принадлежит:

Provided are a method for preparing a food product, which uses a lipase to catalyze the hydrolysis of fat and phospholipids in a base composition, and a food product produced by the method. The present method may increase the viscosity of the base composition having a low fat content and/or improve the stability of the food product even without added emulsifiers.

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Номер записи: 57

03-03-2022 дата публикации

Method of Making Butter-Based Hot Sauce

Номер: US20220061367A1

Автор: JOHNSON Charles

Принадлежит:

A method of making a butter-based hot sauce includes caramelizing a sugar element to create a caramel, and combining the caramel, an amount of a butter, and a pepper sauce. 1. A method of making a butter-based hot sauce , comprising:providing a pepper sauce;providing a sugar element;heating the sugar element to create a caramel;combining an amount of a butter with the sugar element or the caramel to form a butter caramel; andcombining the butter caramel and the pepper sauce.2. The method of claim 1 , further comprising heating the sugar element to a liquid stage before combining the amount of the butter and the sugar element.3. The method of claim 2 , wherein the sugar element is heated to at least 170 degrees Celsius.4. The method of claim 1 , wherein the sugar element includes one or more of lemon juice claim 1 , water claim 1 , and corn syrup.5. The method of claim 4 , further comprising heating the ingredient to a liquid stage until the sugar element reaches a concentrated sugar level of 100%.6. The method of claim 1 , wherein the butter caramel and the pepper sauce are combined before the butter caramel hardens.7. The method of claim 1 , wherein the butter caramel and the pepper sauce are combined before the butter caramel cools below approximately a melting point of butter.8. The method of claim 1 , wherein the sugar element includes a granulated white sugar.9. The method of claim 1 , wherein the pepper sauce comprises chili pepper and vinegar.10. The method of claim 1 , wherein an amount of the butter caramel by volume combined with the pepper sauce is approximately equal to an amount of the pepper sauce by volume combined with the butter caramel.11. The method of claim 1 , further comprising:combining at least one of black pepper, garlic, salt, onion powder, barbecue sauce, ranch dressing, and mustard with at least one of the caramel, the pepper sauce, and the combination of the butter caramel and the pepper sauce.12. A butter-based hot sauce comprising:a ...

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Номер записи: 58

14-02-2019 дата публикации

BITTER-BLOCKING AGENT AND PROCESS FOR MAKING SAME

Номер: US20190045806A1

Автор: YOUNG Joshua V.

Принадлежит:

A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder. 1. A process for making a bitter-blocking agent , comprising:(a) blending a mixture of cucumber and aqueous ethanol;(b) filtering the mixture from step (a); and(c) heating the filtrate from step (b) at a temperature above 120° F. to produce the bitter-blocking agent;wherein the bitter-blocking agent, when combined with an edible food, can modify, reduce or block bitterness in the edible food.2. The process of wherein the cucumber is from the cucurbitaceae plant family.3. The process of wherein the bitter-blocking agent is isolated from slicing cucumbers claim 1 , pickling cucumbers claim 1 , burpless cucumbers claim 1 , or combinations thereof.4. The process of wherein the bitter-blocking agent can block the binding of some ligands in an edible food to TAS2R proteins expressed on circumvallate papillae claim 1 , foliate papillae claim 1 , fungiform papillae claim 1 , filiform papillae claim 1 , palate claim 1 , or epiglottis taste buds.5. The process of wherein the blending in step (a) is performed using a high-shear mixer.6. The process of wherein the filtrate from step (b) is heated to 155° F. for about 2 minutes.7. The process of wherein the aqueous ethanol comprises about 51 wt. % of ethanol.8. The process of wherein the bitterness is sharp claim 1 , acidic claim 1 , tart claim 1 , sour claim 1 , biting claim 1 , unsweetened claim 1 , pungent claim 1 , tangy claim 1 , or zesty.9. A bitter-blocking agent made by the process of .10. An aqueous composition comprising ...

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Номер записи: 59

13-02-2020 дата публикации

COMPOSITE MATERIALS COMPRISING AMYLOID FIBRILS AND NANOPARTICULATE NUTRITIONAL MINERALS

Номер: US20200046795A1

Автор: BOLISETTY Sreenath, Mezzenga Raffaele, Shen Yi, Zimmermann Michael

Принадлежит:

The present invention relates to the use of amyloid fibrils for providing nutritional minerals to the human body, particularly as a component in a food product, a dietary supplement or in a pharmaceutical product. The invention further provides for new compositions comprising composite materials of amyloid fibrils and nutritional minerals. The invention further relates to the use of such composite materials in the treatment of diseases and disorders and to the fortification of food and dietary supplements with nutritional minerals. 1. A method of providing nutritional minerals to a human subject , said method comprising administering to said subject a composite material comprising (a) amyloid fibrils and (b) one or more nanoparticulate nutritional minerals located on the surface of said amyloid fibrils.2. The method of claim 1 , wherein said composite material is a component of a food product claim 1 , of a dietary supplement or of a pharmaceutical product.3. The method according to claim 1 , wherein the amyloid fibrils (a)are selected from fibrils being 10 nm in diameter and ≥1 μm in length; and/orhave electrophoretic mobilities of the order 1-4 μm·cm/V·s at pH 4; and/orare obtained from milk, egg, soy, serum, mushrooms, and/or insects; and/orare selected from food grade products.4. The method according to claim 1 , wherein the amyloid fibrils (a) are obtained from globular proteins.5. The method according to claim 1 , wherein said minerals (b) are selected from salts claim 1 , oxides and hydroxides fromFe salts, Fe oxides, Fe hydroxides;Ca salts;Mg salts; and/orZn salts.6. The use method according to claim 1 , wherein said minerals (b)are iron compounds having a particle size in the range of 5-20 nm, and/orare zinc compounds having a particle size in the range of 20-100 nm; and/orare calcium compounds having a particle size in the range of 20-100 nm (each as determined by microscopy).7. The method according to claim 1 , wherein the ratio (a)/(b) is in the range of ...

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Номер записи: 60

22-02-2018 дата публикации

IN-LINE CRYOGENIC METHOD AND SYSTEM FOR COOLING LIQUID PRODUCTS

Номер: US20180049451A1

Автор: Madsen Scott, NEWMAN Michael D.

Принадлежит:

Disclosed are an in-line direct cryogenic method and system for cooling heated fluid food products, such as sauces. The method includes injecting cryogen directly into the fluid to be cooled while the flow rate of the fluid to be cooled is adjusted in response to downstream temperature measurements and while maintaining the injection rate of the cryogen into the fluid. According to the method the flow of the sauce is adjusted during the flow of the cryogen to achieve process stability, product uniformity and efficient use of the cryogen. 1. A method for rapid cooling of fluids , comprising:providing a source of fluid to be cooled;flowing the fluid to be cooled through a pipeline;injecting cryogen into the fluid;first measuring a temperature of the flowing fluid in the pipeline with a first temperature sensor after the injecting the cryogen;second measuring the temperature of the flowing fluid with a second temperature sensor after the first measuring; andadjusting a flow rate of the fluid through the pipeline responsive to a difference between temperature measurements of the first and second temperature sensors while maintaining a rate of the injecting of the cryogen and maintaining a temperature difference between the first and second temperature sensors.2. The method of claim 1 , wherein the injecting cryogen and the maintaining temperature are each at a substantially constant rate.3. The method of claim 1 , wherein the injecting cryogen and the maintaining temperature are each at a select constant rate.4. The method of claim 1 , further comprising communicating temperature measurements from the first and second temperature sensors to a controller.5. The method of claim 1 , wherein the adjusting the flow rate of the fluid is by means selected from the group consisting of pumps and valves.6. The method of claim 1 , wherein the fluid is selected from the group consisting of sauce claim 1 , soup claim 1 , marinade claim 1 , and dairy product.7. The method of claim 6 ...

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Номер записи: 61

22-02-2018 дата публикации

FOOD COMPOSITION COMPRISING GAS BUBBLES

Номер: US20180049456A1

Автор: Appolonia Nouzille Corinne, Chisholm Helen, Destribats Mathieu Julien, Deyber helene, Gehin-Delval Cecile, Gunes Zeynel Deniz, Pelloux Cindy, Schafer Olivier

Принадлежит:

The present invention relates in general to field of food and drinks. In particular, it relates to a food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam. Triglyceride crystals are present at the gas-lipid interface. The invention also provides a process for forming such a food composition. 1. Food composition comprising a lipid-in-water emulsion wherein gas is dispersed in the lipid in the form of a foam , and the foam comprises gas bubbles having triglyceride crystals at their gas-lipid interface.2. A food composition according to wherein the triglyceride crystals occupy at least 50% of the surface area of the gas bubbles.3. A food composition according to wherein claim 1 , at temperatures above 10° C. claim 1 , the bulk lipid does not contain a rigid network.4. A food composition according to wherein the lipid comprises one or more higher melting-point fats and one or more lower melting-point fats and wherein the melting-point of the lowest melting higher melting-point fat is at least 10° C. above that of the melting point of the highest melting lower melting-point fat and wherein the lower melting-point fats are present at a level of greater than 50 wt. % of the total lipid.5. A food composition according to wherein the one or more higher melting-point fats are selected from the group consisting of cocoa butter claim 4 , shea butter claim 4 , illipe butter claim 4 , sal fat claim 4 , kokum butter claim 4 , mango kernel fat claim 4 , palm kernel oil claim 4 , palm oil claim 4 , coconut oil claim 4 , milk fat claim 4 , high stearic sunflower oil and hydrogenation products claim 4 , inter-esterification products claim 4 , fractions and combinations of these; and the one or more lower melting-point fats are selected from the group comprising sunflower oil claim 4 , coconut oil claim 4 , safflower oil claim 4 , rapeseed oil claim 4 , olive oil and combinations and fractions of these.6. A food composition ...

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Номер записи: 62

14-02-2019 дата публикации

NATURAL EQUIVALENT OF CHEMICALLY MODIFIED STARCH

Номер: US20190048170A1

Автор: Debon Stéphane Jules Jéröme, KETTLITZ Bernd Wolfgang, VANHEMEIRIJCK Jozef Guido Roza

Принадлежит: Cargill, Incorporated

The present invention relates to a composition comprising citrus fruit fiber having a water binding capacity of from 8 to 25 (w/w) and native starch selected from the group consisting of corn starch, rice flour, sorghum starch, tapioca starch and mixture thereof. 1. A composition suitable to substitute chemically modified starch comprising: citrus fruit fiber having a water binding capacity of from 7 to 25 grams of water per gram of fiber; and native starch selected from the group consisting of corn starch , rice flour , sorghum starch , tapioca starch , waxy wheat flour , amylase free potato starch and mixture thereof2. A composition according to characterized in that the weight ratio citrus fruit fiber to native starch is between 1:5 and 1:1.3. A composition according to characterized in that the citrus fruit fiber is obtainable from citrus fruit selected from the group consisting of oranges claim 1 , tangerines claim 1 , limes claim 1 , lemons claim 1 , and grapefruit.4. A composition according to characterized in that the citrus fruit fiber has a total dietary fiber content of from 60 to 85-wt %.5. A composition according to characterized in that the citrus fruit fiber comprises from 8 to 12% (w/w) proteins.6. A composition according to characterized in that the native starch is a waxy starch.7. A composition according to characterized in that the native starch is glutinous rice flour.8. A composition according to characterized in that it further comprises edible additives.9. A composition according to to characterized in that the further edible additive is selected from xanthan gum claim 8 , guar gum claim 8 , pectin claim 8 , carrageenan claim 8 , fiber claim 8 , soy protein and mixtures thereof.10. A composition according to characterized in that the further edible additive is xanthan gum.11. (canceled)12. (canceled)13. Use of the composition according to in food applications claim 1 , feed applications claim 1 , pharma products or cosmetics.14. Beverage ...

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Номер записи: 63

23-02-2017 дата публикации

NATURAL SUPPLEMENT

Номер: US20170049698A1

Автор: Fuhrman Elina

Принадлежит:

A supplement including a plurality of ingredients selected from one or more of vegetables, roots, herbs, spices, legumes in combination with a water broth, the plurality of ingredients selected for a nutritional benefit. A method including combining a plurality of ingredients selected from one or more of vegetables, roots, herbs, spices, legumes with a water broth, the plurality of ingredients selected for a nutritional benefit; and simmering the combination for a time period sufficient to release nutrients from the plurality of ingredients. 1. A supplement comprising a plurality of ingredients selected from one or more of vegetables , roots , herbs , spices , legumes in combination with a water broth , the plurality of ingredients selected for a nutritional benefit.2. The supplement of claim 1 , wherein the plurality of ingredients comprise kale claim 1 , collards claim 1 , Swiss chard claim 1 , mustard greens claim 1 , cabbage claim 1 , fennel shitake mushrooms claim 1 , turmeric claim 1 , onion claim 1 , carrots and the therapeutic benefit comprises at least one of immune system boosting and cholesterol lowering.3. The supplement of claim 1 , wherein the plurality of ingredients comprise sweet potatoes claim 1 , coconut milk claim 1 , coconut oil claim 1 , lemongrass claim 1 , galangal and basil and the therapeutic benefit comprises at least one of an anti-fungal benefit and an anti-bacterial benefit.4. The supplement of claim 1 , wherein the plurality of ingredients comprise lentils claim 1 , shitake mushrooms claim 1 , turmeric claim 1 , cumin claim 1 , carrots and celery and the therapeutic benefit comprises a protection of the immune system.5. The supplement of claim 1 , wherein the plurality of ingredients comprise yams claim 1 , fennel claim 1 , caradamon and turmeric and the therapeutic benefit comprises inhibition of menopausal symptoms.6. The supplement of claim 1 , wherein the plurality of ingredients comprise celery root claim 1 , fennel claim 1 , and ...

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Номер записи: 64

26-02-2015 дата публикации

Integral sauteed peppers and onions condiment/sauce for flavor and aroma enhancement of foods

Номер: US20150056359A1

Автор: Robert Jensen

Принадлежит: Larissa Jensen, Robert Jensen

A flavor and aroma enhancer cooking sauce in which pureed peppers and onions are cooked/sautéed to achieve a caramelization, into a pourable viscous formula that can be easily used on a variety of foods as a condiment, dipping sauce, marinade or recipe flavor and aroma enhancer of authentic Ethnic style sautéed peppers and onions.

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Номер записи: 65

10-03-2022 дата публикации

SAVOURY COMPOSITION

Номер: US20220071246A1

Автор: DE OLIVEIRA Marcelo Camilo, Sailer Winfried

Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a shaped savoury composition comprising particles of puffed maize endosperm. The present invention also relates to a method of preparing such a composition and to the use of puffed maize endosperm in food products. 1. A shaped savoury composition comprising:a) 1 -70 wt. %, by weight of the composition, of an edible salt selected from sodium chloride, potassium chloride and combinations thereof;b) 1 -30 wt. %, by weight of the composition, of savoury taste giving ingredients selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;c) 0 to 10 wt. %, by weight of the composition, of polar liquid;d) 1 to 20 wt. %, by weight of the composition, of fat component;e) 0.2-10 wt. %, by weight of the composition, of particles of puffed maize endosperm,wherein at least 80 wt. % of the particles of the puffed maize endosperm have an average particle size of less than 3.0 mm,wherein the combination of a) and b) constitutes at least 40 wt. % of the composition.2. The shaped composition according to claim 1 , wherein the shaped composition has a hardness of 50 to 1000 N.3. The shaped composition according to claim 1 , wherein the shaped composition comprises at least 50 wt % by weight of the composition of an edible salt.4. The shaped composition according to claim 1 , wherein the fat component is selected from the group consisting of sunflower oil claim 1 , soybean oil claim 1 , rapeseed oil claim 1 , cottonseed oil claim 1 , maize oil claim 1 , olive oil claim 1 , palm oil claim 1 , palm kernel oil claim 1 , coconut oil claim 1 , fractions of these oils and combinations thereof.5. The shaped composition according to claim 1 , wherein the fat component has a solid fat component (N20) of less than 10%.6. The shaped composition according to claim 1 , wherein the particles of puffed maize endosperm are present in an amount of 0.3-8 wt. % claim 1 , by weight of the composition.7. The ...

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Номер записи: 66

10-03-2022 дата публикации

Thermally Inhibited Starch and Process for Making

Номер: US20220071253A1

Автор: Lane Christopher, Shah Kamlesh, Shah Tarak

Принадлежит:

Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof. 193-. (canceled)94. A thermally inhibited starch being thermally inhibited and dehydrated in a dry process and having a Hunter L value of greater than about 92.95. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids claim 94 , and pH 6) in a range selected from the group consisting (a) of about 50 to about 500 cP claim 94 , (b) of about 500 to about 1200 cP claim 94 , (c) of about 1200 to about 2000 cP.96. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids and pH 6) of about 50 to about 500 MVU and a Hunter L value of at least about 91 claim 94 , or from about 91 to about 94.97. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids claim 94 , and pH 6) of about 500 to about 1200 MVU and having a Hunter L value of about 93 to about 95.98. The thermally inhibited starch of further having a viscosity (slurry at 6% solids and pH 3) that varies less than about 200 MVU at from 95° C. to 95° C.+15 minutes.99. The thermally inhibited starch of having a hot peak viscosity (slurry at 6% solids claim 94 , and pH 6) of about 1200 to about 2000 MVU and having a Hunter L value of about 94 to about 96.100. The thermally inhibited starch of being obtained by thermally inhibiting a milled plant material to obtain a thermally inhibited milled plant material claim 94 , the thermally inhibited starch being present in the thermally inhibited ...

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Номер записи: 67

01-03-2018 дата публикации

SUGAR-DIPEPTIDE CONJUGATES

Номер: US20180055078A1

Автор: Hofmann Thomas, Kranz Maximillian, Smarrito-Menozzi Candice Marie, Viton Florian

Принадлежит:

The present invention relates to a method for making a sugar-dipeptide conjugate. In particular the invention concerns a method for making a sugar-dipeptide conjugate comprising forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water, and heating the liquid eutectic mixture; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar. A further aspect of the invention is a method for preparing a food product. 1. Method for making a sugar-dipeptide conjugate , comprising: forming a liquid eutectic mixture of at least two compounds solid at 25° C. and water , the water being present in an amount insufficient to dissolve all the compounds solid at 25° C. individually , or in an amount such that all the compounds solid at 25° C. are simultaneously saturated at 25° C.; and heating the liquid eutectic mixture at a temperature greater than 30° C. for at least 10 minutes; wherein the liquid eutectic mixture comprises a dipeptide and a reducing sugar.2. A method according to wherein the reducing sugar is selected from the group consisting of xylose claim 1 , fructose and glucose.3. A method according to wherein the dipeptide is a β-alanyl dipeptide.4. A method according to wherein the dipeptide is selected from the group consisting of carnosine claim 1 , anserine and β-alanylglycine.5. A method according to wherein the sugar-dipeptide conjugate is a food ingredient.6. A method according to wherein the liquid eutectic mixture is formed by first dissolving the at least two compounds solid at 25° C. in an amount of water sufficient to dissolve all the compounds solid at 25° C. individually claim 1 , and then concentrating the resulting solution until the water is present in an amount insufficient to dissolve all the compounds solid at 25° C. individually.7. A method according to wherein the dipeptide and the reducing sugar are present in a molar ratio between 1:0.02 and 1:508. A method according to wherein the liquid eutectic ...

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Номер записи: 68

21-02-2019 дата публикации

Pea Protein Product

Номер: US20190053517A1

Автор: Kushal Narayan Chandak, Tyler John Lorenzen

Принадлежит: World Food Holdings LLC

The present invention relates to a pea protein material that is at least 70% dry weight pea protein, of which at least 20% dry weight protein is soluble in water at ambient temperature, has a pH of about 6-8 and has a viscosity of about 12-20 units according to Test A. Preferably, the pea protein material of this invention additionally has a viscosity of about 12-65 units according to Test B. Preferably, the pea protein material meets USDA Organic Certification requirements. Preferably, the pea protein material meets Non-GMO Project Verified requirements.

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Номер записи: 69

20-02-2020 дата публикации

AN EMULSIFIED SAVOURY FOOD CONCENTRATE

Номер: US20200054054A1

Автор: Grun Christian, KEIM Florian, Kim Hyun-jung, Lemmers Marc, Sailer Winfried

Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: 1. An emulsified savoury food concentrate comprising by weight of the food concentrate:a. 15-50 wt. % water;b. 15-60 wt. % edible oil;c. 13-40 wt. % by dry weight of non-gelatinised starch;{'sup': +', '+, 'd. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na, K and combinations thereof;'}e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; andf. 0-10 wt. % of vegetable powders and/or vegetable extracts;wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1.2. Food concentrate according claim 1 , wherein the food concentrate comprises 16-45 wt. % of water.3. Food concentrate according to claim 1 , wherein the food concentrate comprises 18-55 wt. % of oil.4. Food concentrate according to claim 1 , wherein the food concentrate comprises 14-38 wt. % by dry weight of non-gelatinised starch.5. Food concentrate according to claim 1 , wherein the food concentrate comprises yeast mannan in an amount of 0.7-6% by weight of the edible oil.6. Food concentrate according to claim 1 , wherein the food concentrate comprises 0-7.5 wt. % of vegetable powders and/or vegetable extracts.7. Food concentrate according to claim 1 , wherein the food concentrate comprises 0-10 wt. % of fruit powders and/or fruit extracts.8. Food concentrate according to claim 1 , wherein the food concentrate contains at least 0.5 wt. % of dry matter from savoury ingredients selected from herbs claim 1 , spices claim 1 , sugars claim 1 , meat extract claim 1 , glutamate claim 1 , citric acid claim 1 , acetic acid and combinations thereof.9. Food concentrate according to claim 1 , wherein the combination of the water claim 1 , the oil claim 1 , the non-gelatinised starch and the alkali metal cation constitutes at least 70 wt. % of ...

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Номер записи: 70

28-02-2019 дата публикации

SWEETENER HAVING INCREASED ACID RESISTANCE OF OLIGOSACCHARIDES, FOOD CONTAINING SAME, AND METHOD FOR INCREASING ACID RESISTANCE OF OLIGOSACCHARIDES

Номер: US20190059428A1

Автор: BAK Youn-Kyung, Byun Sung Bae, Choi Jong Min, JUNG Dong Chul, PARK Jung Gyu, Park Seung Won

Принадлежит:

The present application relates to a sweetener including an oligosaccharide having increased acid resistance, a food composition including the same, and a method of increasing acid resistance of an oligosaccharide of an oligosaccharide-containing sweetener including applying allulose to the oligosaccharide. 1. A sweetener comprising allulose and oligosaccharide , wherein the sweetener has an increase in acid resistance of the oligosaccharide.2. The sweetener according to claim 1 , wherein the sweetener has the acid resistance at pH 1 to 6.3. The sweetener according to claim 1 , wherein the sweetener has 90 wt % or more of oligosaccharide as measured after 24 hours of storage at pH 2 claim 1 , compared to an oligosaccharide weight at 0 hours of storage under the same conditions.4. The sweetener according to claim 1 , wherein the sweetener has 80 wt % or more oligosaccharide as measured after 48 hours of storage at pH 2 claim 1 , based on the oligosaccharide weight at 0 hours of storage under the same conditions.5. The sweetener according to claim 1 , wherein the sweetener has an increase in heat resistance of the oligosaccharide.6. The sweetener according to claim 5 , wherein the sweetener has the heat resistance at 20° C. to 90° C.7. The sweetener according to claim 1 , wherein the sweetener has 30 wt % or more oligosaccharide as measured after 2 hours of storage at pH 2 and 85° C. claim 1 , based on oligosaccharide weight at 0 hours of storage under the same conditions.8. The sweetener according to claim 1 , wherein the sweetener has 10 wt % or more oligosaccharide as measured after 4 hours of storage at pH 2 and 85° C. claim 1 , based on oligosaccharide weight at 0 hours of storage under the same conditions.9. The sweetener according to claim 1 , wherein the allulose is present in an amount of 20 parts by weight to 1 claim 1 ,000 parts by weight relative to 100 parts by weight of the oligosaccharide.10. The sweetener according to claim 1 , wherein the ...

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Номер записи: 71

17-03-2022 дата публикации

TEA BAG FOR BROTH CONTAINING RED-BANDED LOBSTER POWDER AND METHOD FOR PREPARING SAME

Номер: US20220079195A1

Автор: KIM SengHoo

Принадлежит:

The present disclosure relates to a tea bag for broth containing red-banded lobster powder and a method for preparing the same. More specifically, a method for preparing a tea bag for broth containing red-banded lobster powder according to an embodiment of the present disclosure includes: steaming raw red-banded lobsters at 50° C. to 100° C. for 2 to 10 hours; drying the raw red-banded lobsters at 40° C. to 70° C. for 5 to 40 hours; pulverizing the dried raw red-banded lobsters; and roasting the pulverized red-banded lobster powder at 100° C. to 250° C. for 10 to 120 minutes. Thus, it is possible to provide a tea bag for broth that may minimize the fishy and miscellaneous smell of a red-banded lobster, and may brew a broth with excellent flavor and sensory properties by utilizing the flavor of a red-banded lobster. 1. A method for preparing a tea bag for broth containing red-banded lobster powder , the method comprising:steaming raw red-banded lobsters at 50° C. to 100° C. for 2 to 10 hours;drying the raw red-banded lobsters at 40° C. to 70° C. for 5 to 40 hours;pulverizing the dried raw red-banded lobsters; androasting the pulverized red-banded lobster powder at 100° C. to 250° C. for 10 to 120 minutes.2. The method of claim 1 , further comprising separating meat from the raw red-banded lobsters before or after the drying process to obtain inedible parts of red-banded lobsters claim 1 ,wherein the dried raw red-banded lobsters are heads or shells of the red-banded lobsters.3. The method of claim 1 ,wherein the pulverized red-banded lobster powder has a particle size of 0.1 mm to 10 mm, anda ratio of powder having a particle size of 3 mm or more to powder having a particle size of less than 3 mm is 1:2 to 1:1.4. The method of claim 1 , further comprising subdividing the roasted red-banded lobster powder into 2 g to 4 g and packaging the powder in a tea bag.5. The method of claim 4 , further comprising:adding 20 to 50 parts by weight of vegetable soup powder based on ...

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Номер записи: 72

08-03-2018 дата публикации

Instant thickened dry food compositions

Номер: US20180064155A1

Автор: Amrish CHAWLA, David M. McKaege, Grace ARNEY, Jason MUELLER

Принадлежит: SOLAE LLC

An instant thickening dry food composition. The instant thickening dry food composition includes soy protein and a mineral. The soy protein is present in an amount ranging from 3% to 99% by weight of the instant thickening dry food composition. The instant thickening dry food composition has a total hydrocolloid content of not more than 1% by weight of the instant thickening dry food composition. The instant thickening dry food composition forms an instant thickened food product when added to a liquid.

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Номер записи: 73

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: 74

16-03-2017 дата публикации

Komba Multi Purpose Sauce

Номер: US20170071241A1

Автор: Komba Isata Kumba

Принадлежит:

The present invention discloses a novel recipe and process of preparing a lamb leg sauce, wherein the sauce is freshly prepared that can be refrigerated for future use. The novel sauce recipe comprises of boneless lamb leg, rosemary, thyme, maggi powder, single fresh albernero, garlic, onion, tomatoes, cucumbers, sweet mini pepper, bell peppers, American leek, and olive oil. 1. A freshly prepared sauce comprising:(a) boneless Iamb leg;(b) rosemary;(c) fresh thyme;(d) garlic;(e) maggi powder;(f) fresh albernero pepper;(g) sweet mini pepper & ball peppers;(h) american leek;(i) red onion, tomatoes and cucumber; and(j) olive oil.2. The sauce as claimed in claim 1 , wherein the ingredients are mixed in a proportion as follows:Two pounds of leg of lamb boneless (fat removed) chopped into bite sizeMarinate it with 1 tbsp of fresh rosemary; 1 tbsp of fresh thyme; 1 tbsp of chopped garlic; 1 tbsp of maggi powder; 1 single fresh albernero pepper,Cook lamb with 1 cup of water or until the lamb is tender; all the liquid is evaporatedRest of the ingredients include: 1 pound of sweet mini pepper (chopped); chopped bell pepper (red, orange and yellow); ½ cup of chopped American leek, 2 cup of red onion, 2 tbsp of powdered maggi; 3 chopped plum tomatoes; 3 tbsp of olive oil, 1 chopped seedless cucumber.3. The sauce as claimed in claim 1 , wherein the freshly prepared sauce can be refrigerated for later use.4. A process for preparing a lamb leg sauce claim 1 , which further comprises of following steps:Heating olive oil in a big nonstick pan;Stir-frying chopped garlic and onions;Adding chopped vegetables and maggi powder;Cooking the whole mixture for 20 minutes;Adding pre-cooked lamb to the mixture and cooking it further for next 5 minutes; andThe sauce is ready to be served. Not ApplicableNot ApplicableNot Applicable(1) Field of the InventionThe present invention relates to a process for making microwave sauce comprising boneless lamb leg to be served with variety of dishes. More ...

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Номер записи: 75

15-03-2018 дата публикации

FLAVOR MODULATOR HAVING PYRIDINE DERIVATIVE OR SALT THEREOF AS ACTIVE INGREDIENT

Номер: US20180072670A1

Автор: Haraguchi Kenji, MIYAZAWA Yamato, OHKUBO Yasutaka, TAKAHASHI Michinaga, Yoshida Shogo

Принадлежит:

2-(phenylalkyloxyalkyl)pyridine derivative or a 2-(phenylalkylthioalkyl)pyridine derivative imparts, when added to food and drink or cosmetics as an active ingredient, a flavor of natural impression thereto; and in particular, when added to food and drink, the compound imparts an umami imparting or enhancing, a saltiness enhancing a sweetness enhancing, and in particular, when added to a milk or dairy product, a food or drink product containing a milk or dairy product, or a dairy replacement product, the compound provides a milk richness enhancing. 3. The flavor modulator according to claim 1 , wherein the flavor modulation is flavor impartment or enhancement.4. The flavor modulator according to claim 1 , wherein the flavor modulation is umami impartment.5. The flavor modulator according to claim 1 , wherein the flavor modulation is umami enhancement.6. The flavor modulator according to claim 1 , wherein the flavor modulation is sweetness enhancement.7. The flavor modulator according to claim 1 , wherein the flavor modulation is saltiness enhancement.8. The flavor modulator according to claim 1 , wherein the flavor modulation is milk richness enhancement for a milk or dairy product claim 1 , a food or drink product containing a milk or dairy product claim 1 , or a dairy replacement product.9. A flavor composition for food and drink claim 1 , comprising the flavor modulator according to as an active ingredient.10. A food or drink product comprising the flavor modulator according to .11. The flavor composition for cosmetics comprising the flavor modulator according to as an active ingredient.12. A cosmetic product comprising the flavor modulator according to .13. A flavor imparting or enhancing method for food and drink or cosmetics claim 1 , wherein a compound represented by the formula (1) or a salt thereof in is contained in a food or drink product or in a cosmetic product.14. An umami imparting or enhancing method for food and drink claim 1 , wherein a compound ...

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Номер записи: 76

18-03-2021 дата публикации

FLAVOR COMPOSITION AND EDIBLE COMPOSITIONS CONTAINING SAME

Номер: US20210076715A1

Автор: Didzbalis John, Munafo John P.

Принадлежит: MARS, INCORPORATED

A flavor composition containing at least one, two, three, four, five or more peptide compound(s) that can be used to enhance the taste of edible compositions including sweet goods, such as confectionery goods, and savory goods, such as pet foods. 133-. (canceled)34. A flavor composition comprising a peptide selected from the group consisting of: Phe-Leu/Ile , Leu/Ile-Val-Glu , Phe-Val-Asp , Val-Asp-Leu/Ile-Leu/Ile , Leu-Phe-Arg-Val , Phe-Phe , Val-Phe-Val , Phe-Leu/Ile-Val , 11-OH-hydroxyjasmonic acid , Leu/Ile-Leu/Ile-Gly , Phe-Leu/Ile-Gly , Phe-Asp-Val , Phe-Tyr , Leu/Ile-Val , Phe-Leu/Ile , Gln-Val-Leu , Glu-Val-Leu , and combinations thereof.35. The flavor composition of claim 34 , wherein the peptide is an acetate salt claim 34 , a trifluoroacetate salt claim 34 , or a formate salt.36. The flavor composition of claim 34 , wherein the flavor composition further comprises a salt selected from the group consisting of sodium chloride claim 34 , potassium chloride claim 34 , and combinations thereof.37. The flavor composition of claim 34 , wherein the peptide is prepared from a food product source.38. The flavor composition of claim 37 , wherein the food product source is selected from the group consisting of cacao claim 37 , wheat claim 37 , and soy.39. The flavor composition of claim 34 , wherein the peptide is a synthetic peptide.40. A food product comprising the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% weight/weight of the food product.41. A method of increasing a saltiness intensity in a food product comprising admixing the food product with the flavor composition of claim 34 , wherein the peptide is present at a concentration of from about 0.0000001 to about 1.0% in the admixture.42. The method of claim 41 , wherein the increase in saltiness intensity comprises an increase in saltiness aftertaste.43. A method of reducing the amount of sodium chloride in a food product comprising ...

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Номер записи: 77

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: 78

31-03-2022 дата публикации

SAVOURY COMPOSITION

Номер: US20220095655A1

Автор: Grudke-Katschus Tanja, Rupp Winfried, Weimar Regine

Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a savoury food article consisting of a solid, savoury composition having an elongate member extending therefrom, and also to a method for preparing such a savoury article and to the use of such a savoury article. 1. A process for preparation of a savoury food article for preparing a soup or broth comprising the steps of:i) preparing a savoury composition by combining an edible salt, plant matter with particulate, binding agent,ii) adding water to the savoury composition while mixing, wherein the amount of water ranges from 5 to 20 wt. %, by weight of the savoury composition,iii) filling a mould with the savoury composition and placing an elongate member in the savoury concentrate such that said elongate member extends from the savoury composition,iv) removing the savoury composition together with the elongate member from the mould to provide a savoury food article consisting of a savoury composition having an elongate member extending therefrom, andv) drying the savoury food article to provide a water content of less than 10 wt. %, by weight of the savoury composition.2. The process according to claim 1 , wherein the savoury composition comprises:a) 1 to 15 wt. % of an edible salt selected from sodium chloride, potassium chloride and combinations thereof, based on the total weight of the composition;b) 1 to 25 wt. % of a fat component, based on the total weight of the composition;c) 1 to 45 wt. % of plant matter selected from vegetables, herbs, spices and combinations thereof, based on the total weight of the composition; andd) 1 to 30 wt. % binding agent selected from the group consisting of saccharides and polysaccharides, preferably wherein the saccharide or polysaccharide binding agent is glucose or a glucose containing polysaccharide, preferably wherein the saccharide or polysaccharide is selected from the group consisting of glucose, maltodextrin, expanded, gelatinized potato starch and mixtures thereof, most preferably wherein ...

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Номер записи: 79

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: 80

25-03-2021 дата публикации

Manufacturing process for the production of a powder from fat and fiber

Номер: US20210084926A1

Автор: Isabel Fernandez Farres, Jimmy PERDANA, Sanyasi GADDIPATI, Volker Schroeder, Youngbin Kim, Zeynel Deniz Gunes

Принадлежит: SOCIETE DES PRODUITS NESTLE SA

The invention relates to a manufacturing process for the production of a fat and fiber powder. In particularly the invention relates to a process for the production of a fat and fiber powder having up to 93% of fat (by weight of total fat-fiber powder) and at least 7% of a vegetable fiber (by weight of total fat-fiber powder), wherein the fiber is characterized by having a rate of hydration between 15 to 500 cP/min and wherein the fat has a solid fat content (SFC) at 20° C. of at least 12.1 wt % (by weight of total fat).

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Номер записи: 81

25-03-2021 дата публикации

SAVOURY CONCENTRATE

Номер: US20210084948A1

Автор: Lemmers Marc, van der Hijden Hendrikus Theodorus Wilhelmus Maria, Vreeker Robert

Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a savoury concentrate comprising: 1. A savoury concentrate comprising:{'sub': 20', '20, 'a. 33-70 wt. %, by weight of the concentrate, of an oil phase comprising liquid oil; said oil phase having a solid fat content Nat 20° C. of 0-15% and a liquid oil content at 20° C. that equals 100%—N;'}b. 3-30 wt. %, by weight of the concentrate, of an edible salt selected from sodium chloride, potassium chloride and combinations thereof;c. 1-50 wt. %, by weight of the concentrate, of savoury taste giving ingredients selected from glutamate, 5′-ribonucleotides, sucrose, glucose, fructose, lactic acid, citric acid and combinations thereof;d. water; and [{'sub': 'BET', 'sup': '2', 'said fibrous preparation comprising at least 25%, by weight of dry matter, of cellulose, said cellulose having an average degree of crystallinity of less than 50%; 10-50%, by weight of dry matter, of hemicellulose; 10-50%, by weight of dry matter, of pectin, at least 70% of the pectin contained in the fibrous preparation being bound pectin; at least 75%, by weight of dry matter, of the combination of cellulose, hemicellulose and pectin, and less than 75% pectin by weight of cellulose; and having a BET specific surface area (S) of at least 5-40 m/g;'}, 'wherein the fibrous preparation is dispersed in the oil phase in a concentration of 0.1 to 10 wt. %, by weight of the combined weight of the liquid oil and the fibrous preparation;', 'wherein the weight ratio of dry matter to the oil phase lies within the range of 2:1 to 0.2:1; and wherein the savoury concentrate has a total water content of up to 10 wt. %, by weight of the concentrate., 'e. a fibrous preparation of delaminated cell wall material from plant tissue from which water soluble components have been removed, said delaminated cell wall material having a lamellar structure of the primary cell walls that has at least partly been disrupted to release cellulose microfibrils, and'}2. The savoury concentrate according ...

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Номер записи: 82

12-03-2020 дата публикации

METHOD FOR PRODUCING AN AROMA MIXTURE CONTAINING UNSATURATED DIENALS

Номер: US20200080023A1

Автор: Backes Michael, Koch Jens, KOPPE Volkmar, Ley Jakob, ONGOUTA Jekaterina, Vössing Tobias

Принадлежит:

The present invention primarily relates to a method for producing an aromatic blend comprising unsaturated dienals. The invention further relates to aromatic blends obtained or obtainable by a method according to the invention and compositions or semi-finished products for producing said compositions, comprising aromatic blends according to the invention. A further aspect of the present invention relates to the use of an aromatic blend according to the invention for aromatizing a composition, preferably a composition serving for food or pleasure, or a semi-finished product for producing such a composition. 1. A method for producing an aromatic blend comprising one or more unsaturated dienal(s) , comprising:a) air oxidizing one or more educt(s) comprising one or more substance(s) selected from the group consisting of punicic acid, punicic acid ester, elaeostearinic acid, elaeostearinic acid ester, linoleic acid and linoleic acid ester,b) optionally disintegrating a part or all or substantially all peroxides in the mixture obtained in a),c) purifying or, respectively, concentrating the dienal(s) produced in a) of the mixture obtained in a) and/or b), if present.2. The method according to claim 1 , wherein after purifying or claim 1 , respectively claim 1 , concentrating in c) a residue is obtained comprising a residual amount of educt(s) and wherein the method additionally comprises:d) repeating a), optionally b), and c), wherein the residue obtained from purifying or, respectively, concentrating in c) is used in a).3. The method according to claim 1 , wherein a) is performed in the presence of one or more solvent(s).4. The method according to claim 1 , wherein an amount of air of 10 to 1000 l/h per kg educt(s) is used for the air oxidizing in a).5. The method according to claim 1 , wherein the air oxidizing in a) is performed at a temperature of from 30 to 200° C.6. The method according to claim 1 , wherein the air oxidizing in a) is performed over a time of from 1 ...

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Номер записи: 83

29-03-2018 дата публикации

METHOD FOR MANUFACTURING OF SOY SAUCE USING BAMBOO SALTS

Номер: US20180084812A1

Автор: CHA Ja Min

Принадлежит: KOREA BAMBOO SALT CORPORATION

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

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Номер записи: 84

21-03-2019 дата публикации

PEA FIBER PRODUCT

Номер: US20190082724A1

Автор: CHANDAK KUSHAL NARAYAN, NOVAK DAKOTA ROSE, Yang Marguerite

Принадлежит:

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

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Номер записи: 85

19-06-2014 дата публикации

Apparatus and method for the sterilization, degassing and concentration of viscous products

Номер: US20140165634A1

Автор: Bertrand BRAUD, Gil COELHO

Принадлежит: SPX APV Danmark AS

A device for the evaporative cooling of a viscous fluid, the device including a vacuum chamber wherein the viscous fluid is cooled. The vacuum chamber includes a lower part wherein the viscous fluid is collected by gravitational force, and an outlet pipe, located at the bottom of a lower part, through which the cooled down fluid is extracted. The device also includes an extraction device that itself includes a primary pump, fed with the cooled fluid from the lower part through the outlet pipe, and a feeding device, located inside the lower part, which pushes the cooled down fluid from the lower part towards the primary pump, through the outlet pipe. Also, an apparatus and method for the sterilization, degassing or water concentration of a viscous fluid including the evaporative cooling device.

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Номер записи: 86

21-03-2019 дата публикации

S- Methylcysteine Sulfoxide For Prostate Cancer Prevention And Treatment

Номер: US20190083437A1

Автор: Antonietta Melchini, Maria Traka, Richard Mithen

Принадлежит: Quadram Institute Bioscience

The present invention relates to S-methylcysteine sulfoxide and compositions thereof for use in the treatment or prevention of prostate cancer. It also relates to analogues, derivatives or metabolites of S-methylcysteine sulfoxide for use in the treatment or prevention of prostate cancer. Compositions of S-methylcysteine sulfoxide or its analogues, derivatives or metabolites may be provided for oral consumption, for example as a pharmaceutical composition, a medicament or a food composition.

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Номер записи: 87

19-03-2020 дата публикации

METHODS AND COMPOSITIONS SUITABLE FOR PRESERVING THE FRESHNESS OF LOAF-TYPE FOOD PRODUCTS

Номер: US20200085089A1

Автор: Rayner Jean Luz, Rayner Mihcael G.

Принадлежит:

Methods and compositions maintain the freshness of loaf-type food products in a sauce or gel of suitable viscosity for an extended period. When the loaf-type food products are emptied from a container, the sauce or gel covers the exposed surfaces of the loaf-type food products and does not drip off or dry out. After more than six hours, the loaf-type food products still retain their original color and fresh wet appearance without any crust formation. Accordingly, the methods and composition can solve problems associated with the rapid crusting/drying, color change, off odor, staleness and reduced visual appeal of the loaf-type food products after they have been exposed to air for long time periods. 1. A method for preserving the freshness of a loaf-type food product , the method comprising adding a loaf-type food product and a sauce capable of maintaining the freshness of the loaf-type food product for at least 3 hours to a container , wherein an opening for the container is on a side opposite of the sauce.2. The method of wherein the sauce is in an amount ranging from about 10% to about 50% by weight of an amount of the loaf-type food product.3. The method of wherein the sauce includes one or more gel components.4. The method of wherein the gel components are selected from the group consisting of gelatin claim 3 , gellan gum claim 3 , xanthan gum claim 3 , locust bean gum claim 3 , pectin claim 3 , carrageenan claim 3 , cellulose gum claim 3 , gum arabic claim 3 , modified starch claim 3 , and combinations thereof.5. The method of wherein the sauce has a viscosity ranging from about 11 cP to about 44 cP.6. The method of wherein the sauce covers a top of the loaf-type food product when the container is opened and the loaf-type food product is removed from the container. This application is a divisional of U.S. application Ser. No. 14/007,449 filed Sep. 25, 2013, which is a National Stage of International Application No. PCT/US2012/029249 filed Mar. 15, 2012, which ...

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Номер записи: 88

05-05-2022 дата публикации

Process for Preparing a Product from One or More Biological Substances or Mixtures Thereof, a Product Prepared by This Process and Use of Such a Product

Номер: US20220132893A1

Автор: Denkel Christoph, Heine Daniel, KISTLER Tobias, Sartori Carlotta, Whyte Michael

Принадлежит:

The invention relates to a process for producing a product from one or more biological substances or mixtures thereof. Furthermore, the invention relates to a product manufactured according to the process of the invention. Furthermore, the invention relates to the use of such a product.

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Номер записи: 89

05-05-2022 дата публикации

FLAVORED FOOD PRODUCT

Номер: US20220132900A1

Автор: Aeberhardt Kasia, Dardelle Gregory, Erni Philipp, MUNT Howard, WAGNER Robert

Принадлежит:

Described herein is a flavored food product including a coacervate core-shell capsule including a flavor ingredient. Also described herein are methods of making and using the same.

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Номер записи: 90

01-04-2021 дата публикации

METHODS AND COMPOSITIONS FOR IMPROVED TASTE QUALITY

Номер: US20210092986A1

Автор: DUBOIS GRANT E.

Принадлежит:

In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure. 1. A savory composition comprising:an umami agent; and [{'sup': '2+', 'a first taste modulator component consisting essentially of a first salt having a first cation Mg and a first anion;'}, {'sup': '2+', 'a second taste modulator component consisting essentially of a second salt having a second cation Ca and a second anion; and optionally'}, {'sup': +', '+, 'a third taste modulator component consisting essentially of a third salt having a third cation selected from K and Na and a third anion;'}], 'a taste modulator composition consisting essentially of'}wherein the first taste modulator component is at a concentration of from about 0.1 mM to about 10 mM;wherein the second taste modulator component is at a concentration of from about 0.1 mM to about 10 mM;wherein the third taste modulator component, when present, is at a concentration of from about 0.1 mM to about 25 mM;wherein the umami agent is present in an amount of from about 0.01 wt % to about 5 wt %.2. The composition of claim 1 , wherein the first taste modulator component is at a concentration of from about 1 mM to about 10 mM; and wherein the second taste modulator component ...

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Номер записи: 91

05-04-2018 дата публикации

Liquid Edible Dips

Номер: US20180092375A1

Автор: Young Joshua

Принадлежит: Healthy Nation LLC

A liquid edible dip that includes a first lactose based composition, a second lactose based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose based composition may be a strained yogurt and the second lactose based composition may be an evaporated milk powder. 1. A liquid edible dip comprising:a first lactose based composition;a second lactose based composition;at least one spice; anda cucumber extract based bitter-blocking agent.2. The liquid edible dip of claim 1 , wherein the cucumber extract is isolated from cucumbers comprising slicing cucumbers claim 1 , pickling cucumbers claim 1 , burpless cucumbers claim 1 , or combinations thereof.3. The liquid edible dip of claim 1 , wherein the cucumber extract is isolated from fruits of cucurbitaceae plant family.4. The liquid edible dip of claim 1 , wherein either the first lactose based composition or the second lactose based composition is a yogurt.5. The liquid edible dip of claim 4 , wherein the yogurt is a strained yogurt.6. The liquid edible dip of claim 1 , wherein either the first lactose based composition or the second lactose based composition is a milk powder.7. The liquid edible dip of claim 1 , wherein the at least one spice comprises clove claim 1 , cinnamon claim 1 , basil claim 1 , thyme claim 1 , rosemary claim 1 , cardamom claim 1 , pepper claim 1 , cumin claim 1 , bay leaf claim 1 , fenugreek claim 1 , garlic claim 1 , ginger claim 1 , nutmeg claim 1 , dill claim 1 , parsley claim 1 , black pepper claim 1 , white pepper claim 1 , cayenne pepper claim 1 , paprika claim 1 , basil claim 1 , or combinations thereof.8. The liquid edible dip of claim 1 , comprising from about 0.1 wt. % to about 5 wt. % of the cucumber extract based bitter-blocking agent.9. The liquid ...

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Номер записи: 92

28-03-2019 дата публикации

REDUCED SODIUM FOOD PRODUCTS

Номер: US20190090520A1

Автор: Gruess Olaf, HANS Joachim, Haustedt Lars Ole, Hochheimer Andreas, Krohn Michael, MULLER Jens-Peter, Nowakowski Christine M., Pecore Suzanne Denise, Rathjen-Nowak Candace Michelle, Scarabottolo Lia, Siems Karsten, VAN LENGERICH Bernhard H.

Принадлежит:

Naturally-derived compounds having various structures elicit the perception of salty taste, enhance the perception of salty taste of a salt, or act at one or more sodium channels. Food products may include such naturally-derived compounds, which may be used to reduce the sodium content, while imparting a similar level of saltiness. 178-. (canceled)80. The food product of claim 79 , wherein Ris OH.81. The food product of claim 79 , wherein Ris H.82. The food product of claim 79 , wherein X is CHOH.83. The food product of claim 79 , wherein Y is CH.84. The food product of claim 79 , wherein Ris H.85. The food product of claim 79 , wherein Ris a Cto Cunsaturated alkyl.86. The food product of claim 79 , wherein Ris a Cunsaturated alkyl.87. The food product of claim 79 , wherein Ris a Calkyl with one double bond.90. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product in an amount sufficient to enhance a perception of saltiness of the food product.91. A food product according to claim 79 , wherein the food product has a water content of at least about 30% by weight.92. A food product according to claim 79 , wherein the food product is selected from the group consisting of a soup claim 79 , a seasoning claim 79 , and a ready-to-eat breakfast cereal.93. A food product according to claim 79 , wherein the at least one compound of Formula R3 is present in the food product at a concentration from about 0.01% by weight to about 2% by weight. This application claims the benefit of each of the following Provisional Patent Applications: U.S. 61/762,781, filed on Feb. 8, 2013; U.S. 61/762,792, filed on Feb. 8, 2013; U.S. 61/762,798, filed on Feb. 8, 2013; U.S. 61/762,804, filed on Feb. 8, 2013; U.S. 61/763,244, filed on Feb. 11, 2013; U.S. 61/763,274, filed on Feb. 11, 2013; and U.S. 61/763,300, filed on Feb. 11, 2013. Each of the above-referenced US Provisional Patent Applications is hereby incorporated herein by ...

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Номер записи: 93

26-06-2014 дата публикации

Nutrient-dense multiplex comestibles

Номер: US20140178526A1

Автор: Daniel Phalen, Jamille Bond

Принадлежит: LUBY'S FUDDRUCKERS RESTAURANTS LLC

Provided herein are nutrient-dense multiplex comestibles as well as methods of their use and processes to produce such multiplex comestibles.

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Номер записи: 94

13-04-2017 дата публикации

ASSEMBLY OF AT LEAST ONE PLANT PROTEIN AND AT LEAST ONE MILK PROTEIN, PRODUCTION THEREOF AND USES OF SAME

Номер: US20170099852A1

Автор: Colin Isabelle, MORETTI Emmanuelle, Nono Merveille, SNAPPE Jean-Jacques

Принадлежит:

A novel method for producing an assembly of at least one milk protein and at least one plant protein in different food matrices or compositions. The assembly of at least one milk protein and at least one plant protein produced in this way, and the use of the assembly are also described. 117-. (canceled)18. A process for producing an assembly of at least one milk protein and at least one plant protein , said process comprising the steps consisting in:preparing an aqueous composition comprising at least one leguminous-plant protein by incorporating said at least one plant protein into water;reducing the pH of said aqueous composition to a value of less than 5, in order to obtain an acidified composition;raising the pH of said acidified aqueous composition to a value of between 5 and 8;introducing at least one milk protein into said aqueous composition obtained after the pH has been raised, in order to obtain a mixture;homogenizing the mixture obtained.19. The process as claimed in claim 18 , wherein the leguminous-plant protein is chosen from the group consisting of alfalfa claim 18 , clover claim 18 , lupin claim 18 , pea claim 18 , bean claim 18 , broad bean claim 18 , horse bean and lentil claim 18 , and mixtures thereof.20. The process as claimed in claim 18 , wherein the leguminous-plant protein is a pea protein.21. The process as claimed in claim 18 , wherein the milk protein is at least one casein.22. The process as claimed in claim 20 , wherein the weight ratio of the pea protein to the milk protein is between 20:80 and 45:55.23. The process as claimed in claim 22 , wherein the weight ratio of the pea protein to the milk protein is 40:60.24. The process as claimed in claim 18 , wherein the total content of proteins of the assembly is between 20% and 100% by weight of dry product.25. The process as claimed in claim 24 , wherein the total content of proteins of the assembly is between 40% and 80% by weight of dry product.26. An assembly of at least one milk ...

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Номер записи: 95

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: 96

04-04-2019 дата публикации

SPICE COMPOSITIONS AND USES THEREOF

Номер: US20190098922A1

Автор: Fries Lennart, Gehin-Delval Cecile, LESER MARTIN, Niederreiter Gerhard, Pouzot Matthieu, Reh Christoph

Принадлежит:

The present invention relates to processes for providing spice compositions with enhanced taste and/or aromas. In addition the invention relates to the use of such spice compositions for making capsules for beverage dispensers. 1. A process for providing a spice composition , the process comprising a first mixing step to obtain a first composition and a second mixing step to obtain a second composition ,wherein:a) mixing in a first mixing step an oil component with spices and grinding the spice in oil thereby providing a first composition comprising micronized spices with an average particle size below 100 micrometers (μm) incorporated in the oil component;b) providing an aqueous component comprising milk proteins, plant proteins or combinations thereof thereby providing a second composition;c) mixing in a second mixing step the first composition with the second composition; andd) homogenising the composition thereby providing an oil-in-water emulsion.2. The process of wherein the second composition is a milk protein and wherein the milk protein comprises sodium caseinate.3. The process according to claim 1 , wherein the process comprises further steps of:adding a bulking and/or sweetener agent(s) to the oil-in-water emulsion; andpasteurizing or commercially sterilizing the oil-in-water emulsion.4. The process according to claim 3 , wherein the bulking agent comprises an ingredient maltodextrin claim 3 , a sugar or combination of carbohydrates and/or fibers.5. The process according to claim 1 , wherein the process comprises the steps ofdrying the oil-in-water emulsion; andproviding a spice composition.6. The process according to claim 1 , wherein the process comprises the steps ofHTST or UHT using either direct or indirect process; andfilled on a clean fill, ultra clean fill or aseptic filler.7. The process according to claim 1 , wherein one or more emulsifiers are added:to the first composition in step a); and/orto the aqueous component in step b); and/orduring the ...

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Номер записи: 97

02-06-2022 дата публикации

SAVOURY, PARTICULATE COMPOSITIONS COMPRISING TOMATO POWDER

Номер: US20220167647A1

Автор: Baggen Marc Hermann Marie, Rosinski Mariusz

Принадлежит: Conopco Inc., d/b/a UNILEVER

The present invention relates to a savoury, particulate composition having a water content of not more than 15 wt. % and comprising: 1. A savoury , particulate composition having a water content of not more than 15 wt. % and comprising:a) 5-99 wt. %, by weight of the composition, tomato powder, wherein at least 70 wt. % of said tomato powder has a mesh size of less than 850μm,b) 0.5-5 wt. %, by weight of the tomato powder, calcium carbonate powder, said calcium carbonate powder having a volume median grain diameter (Dso) of 0.1-50 μm.2. The savoury claim 1 , particulate composition according to claim 1 , wherein at least 70 wt. % of said tomato powder has a mesh size of more than 50 μm claim 1 , preferably more than 75 μm claim 1 , even more preferably more than 100 μm.3. The savoury claim 1 , particulate composition according to claim 1 , wherein the calcium carbonate powder has a volume median grain diameter (Dso) in the range of 0.5-40 μm claim 1 , preferably the range of 1-30 μm claim 1 , even more preferably in the range of 2-30 μm.4. The savoury claim 1 , particulate composition according to claim 1 , wherein the calcium carbonate powder has a specific surface area in the range of 1-200 m/g claim 1 , preferably in the range of 20-180 m/g claim 1 , even more preferably in the range of 30-160 -200 m/g claim 1 , measured using nitrogen and the BET method according to ISO 9277:2010.5. The savoury claim 1 , particulate composition according to claim 1 , wherein the composition comprises c) 5-25 wt. % claim 1 , by weight of the composition claim 1 , edible acid claim 1 , preferably 7-20 wt. % edible acid claim 1 , more preferably 10-15 wt. % claim 1 , by weight of the composition claim 1 , edible acid.6. The savoury claim 5 , particulate composition according to claim 5 , wherein the edible acid is selected from the group consisting of ascorbic acid claim 5 , acetic acid claim 5 , citric acid claim 5 , fumaric acid claim 5 , gluconic acid claim 5 , glucono delta ...

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Номер записи: 98

19-04-2018 дата публикации

METHOD FOR MANUFACTURING INSTANT EGG/EDIBLE BIRD'S NEST SOUP WITH FERMENTED GLUTINOUS RICE

Номер: US20180103666A1

Автор: Liu Jun, Liu Yan

Принадлежит:

A method for manufacturing an instant egg/edible bird's nest soup with fermented glutinous rice, comprising the steps of preparing the fermented glutinous rice wine, separating the wine juice from the rice dregs, preparing the dehydrated egg droppings/edible bird's nest shreds, vacuum freeze drying and vacuum packing; the instant egg/edible bird's-nest soup with fermented glutinous rice manufactured according to the method of the present invention is easily portable, and can be immediately consumed after being brewed in hot water; the flavor of the brewed egg/edible bird's nest soup with fermented glutinous rice is fresh and sweet; the shape of the rice dregs and the egg droppings/edible bird's nest shreds can be perfectly kept, and the rice dregs and egg droppings/edible bird's nest shreds are soft and good-tasting. 1Step 1: steaming the glutinous rice into a medium-well degree;Step 2: cooling the glutinous rice obtained from step 1 to a temperature of 32-34° C.; subsequently, adding distiller's yeast into the glutinous rice and stir uniformly, thereby obtaining a mixture of the glutinous rice and the distiller's yeast, wherein the weight ratio of the glutinous rice and the distiller's yeast in the glutinous rice-distiller's yeast mixture is 1500:1-1200:1; subsequently, feeding the mixture of the glutinous rice and the distiller's yeast into a fermentation tank, wherein the volume ratio of the glutinous rice-distiller's yeast mixture in the fermentation tank and the air is 5:1-4:1; finally, placing the fermentation tank into an environment having a temperature of 27-29° C. to continuously ferment for 32-34 hours, thereby obtaining the fermented glutinous rice wine;Step 3: separating the wine juice from the rice dregs in the fermented glutinous rice wine obtained from step 2 through a centrifugal separator; stopping the centrifugal separator and adding soda water having a PH value of 7.9-8.5 into the separating chamber of the centrifugal separator while the mass ...

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Номер записи: 99

02-04-2020 дата публикации

SOLUBLE PEA PROTEIN PRODUCTS

Номер: US20200100524A1

Автор: ATCHISON NICOLE ANN, CHANDAK KUSHAL NARAYAN, KING ALEXANDER EDWARD, NOVAK DAKOTA ROSE, Phillips John Thomas

Принадлежит:

The present disclosure relates to unique soluble pea protein product can be used alone to make aerated bakery products, confections, desserts, sauces, and beverages. The soluble pea protein product can be combined with insoluble pea protein product to make a range of food products with higher protein content than when insoluble, globular pea protein product is used alone, due to the viscosity reducing nature of the soluble pea protein product when it is combined with insoluble globular pea protein product. The soluble pea protein products when combined with insoluble pea protein products, make a resulting pea protein product that has a PDCAAS of about 0.75-1.00. The process to make this unique soluble pea protein includes means of selectively separating the soluble pea protein product from the insoluble fractions of ground peas, as well as selectively separating the soluble pea protein from soluble carbohydrates and ash. This Abstract is not intended to identify key features or essential features of subject matter, nor does this Abstract intend to be used to limit the scope of claimed subject matter. 1. A pea protein product comprising:a) at least about 40% dry weight pea protein;b) at least about 90% dry weight of the pea protein is soluble at room temperature at about pH 3-10; andc) about 0.5-50 dwt % carbohydrate.2. The pea protein product of claim 1 , wherein at least about 60% of the protein has a molecular weight less than about 100 Daltons claim 1 , less than about 30 claim 1 , preferably less than about 20 Daltons3. A process of making a pea protein material of claim 2 , wherein the process includes the steps of:a) grinding de-hulled dry peas;b) mixing the ground peas with water to make a slurry;c) separating insoluble fiber and starch portions from the protein portions to make an intermediate protein slurry,d) coagulating the protein to make an insoluble protein in the intermediate protein slurry,e) neutralizing the insoluble protein in the intermediate ...

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Номер записи: 100