Reconstituted nut and/or carob ingredient

The present invention describes a reconstituted food ingredient comprising a nut, a carob, a derivative thereof or their mixtures having a low fat content, or a low sugar content, or low fat and sugar content, characterized in that it is enriched with phenolic compounds, and/or sterols and tocopherols originating from nut or carob. The invention also describes a method for preparing said reconstituted food ingredient, as well as its use in the treatment and/or prevention of cardiovascular diseases, vascular diseases, neuronal diseases, neurodegenerative diseases, cancer, inflammatory processes, metabolic syndrome diseases, etc., by means of using this ingredient in the diet. The use of said ingredient in preparing a food composition and various food compositions for human or animal consumption is also described.

Snacks, Beverages, And Edible Additives With Sun Defense Nutriments And Methods Of Manufacture Thereof

The present disclosure provides generally for snacks with sun defense nutriments that may allow participants to safely engage in sun activities and methods related to manufacturing sun defense nutriments. Sun defense nutriments may comprise sun defense attributes that may provide sun activity protection when the sun defense nutriment is ingested. Snacks with sun defense nutriments may be customized to provide effective protection measures for a particular sun activity. In some aspects, methods of manufacturing may allow for the generation of combinations of sun defense nutriments for production of snacks. In some implementations, the combinations may be generated based on one or more criterion related to sun defense attributes, sun activities, flavors, or nutriment types, as non-limiting examples. 1. A snack with sun defense nutriments comprisinga first sun defense nutriment comprising a first sun defense attribute and a first predefined flavor; anda second sun defense nutriment comprising a second sun defense attribute and a second predefined flavor, wherein, as the snack is ingested, release of the first sun defense attribute and the second sun defense attribute initiates protection against one or more sun activity side effects associated with a predefined sun activity.2. The snack of claim 1 , wherein the snack comprises a bar.3. The snack of claim 1 , wherein the snack comprises a chew.4. The snack of claim 1 , wherein the snack comprises other ingredients that do not comprise sun defense attributes.5. The snack of claim 1 , wherein the first sun defense attribute comprises a water-soluble antioxidant claim 1 , fat-soluble antioxidant claim 1 , or a combination thereof.6. The snack of claim 1 , wherein at least one of the one or more sun activity side effects comprises sun exposure.7. The snack of claim 6 , wherein one or both the first sun defense attribute and the second sun defense attribute comprises Vitamin C claim 6 , Vitamin E claim 6 , or both. ...

METHOD FOR MANUFACTURING PEELED NUTS

A method for manufacturing peeled nuts includes: freezing shelled raw material nuts rapidly in a temperature condition of −50° C. or lower; peeling off thin seed coats from the nuts through an agitating or crushing process, in a state in which frozen nuts are frozen as are; and separating and removing the thin seed coats from the nuts in a low-temperature condition in which re-attachment of the thin seed coats to the thin seed coat-peeled nuts does not occur, and obtaining the peeled nuts. In such a configuration, it is possible to efficiently manufacturing high-quality peeled nuts without a damage to an original flavor of the nuts, with little mixing of the seed coats generated through decoating with the decoated nuts, and without the nuts being crushed into too small pieces. 1. A method for manufacturing peeled nuts , comprising:freezing shelled raw material nuts rapidly in a temperature condition of −50° C. or lower;peeling off thin seed coats from the nuts through an agitating or crushing process, in a state in which frozen nuts are frozen as are; andseparating and removing the thin seed coats from the nuts in a low-temperature condition in which re-attachment of the thin seed coats to thin seed coat-peeled nuts does not occur, and obtaining the peeled nuts.2. The method for manufacturing peeled nuts according to claim 1 , whereinthe nuts are rapidly frozen in the temperature condition of −50° C. or lower by using liquid nitrogen or a freezing device.3. The method for manufacturing peeled nuts according to claim 1 , whereinthe frozen nuts are agitated in a state in which ice grains or dry ice pellets are copresent with the nuts.4. The method for manufacturing peeled nuts according to claim 1 , whereina step of peeling off the thin seed coats from the frozen nuts is performed in a state in which liquid nitrogen is present.5. The method for manufacturing peeled nuts according to claim 1 , whereinin the low-temperature condition, a temperature is −15° C. or lower.6 ...

Aluminum Nitride Synthesis from Nut Shells

Nano-structures of Aluminum Nitride and a method of producing nano-structures of Aluminum Nitride from nut shells comprising milling agricultural nuts into a fine nut powder, milling nanocrystalline AlOinto a powder, mixing, pressing the fine nut powder and the powder of nanocrystalline AlO, heating the pellet, maintaining the temperature of the pellet at about 1400° C., cooling the pellet, eliminating the residual carbon, and forming nano-structures of AlN. An Aluminum Nitride (AlN) product made from the steps of preparing powders of agricultural nuts using ball milling, preparing powders of nanocrystalline AlO, mixing the powders of agricultural nuts and the powders of nanocrystalline AlOforming a homogenous sample powder of agricultural nuts and AlO, pressurizing, pyrolyzing the disk, and reacting the disk and the nitrogen atmosphere and forming AlN. 1. A method of producing nano-structures of Aluminum Nitride from nut shells comprising:milling agricultural nuts into a fine nut powder;{'sub': 2', '3, 'milling nanocrystalline AlOinto a powder;'}{'sub': 2', '3, 'mixing the fine nut powder with the powder of nanocrystalline AlO;'}{'sub': 2', '3, 'pressing the fine nut powder and the powder of nanocrystalline AlOinto a pellet;'}providing a nitrogen atmosphere;heating the pellet to a temperature of about 1400° C.;maintaining the temperature of the pellet at about 1400° C.;cooling the pellet in air to a temperature of about 670° C.;eliminating the residual carbon; andforming nano-structures of AlN.2. The method of producing nano-structures of Aluminum Nitride from nut shells ofwherein the step of maintaining the temperature of the pellet at about 1400° C. comprises an interval of 5-6 hours.3. A nano-structured Aluminum Nitride product from nut shells in a pure form and in the wurtzite phase from the steps comprising:milling agricultural nuts into a fine nut powder;{'sub': 2', '3, 'milling nanocrystalline AlOinto a powder;'}{'sub': 2', '3, 'mixing the fine nut powder ...

Enhanced Herb or Food Product and Method

The present invention is a method of preparing and potentiating functional foods and, in particular, herbs by subjecting the food or herb to specific method steps, either a particular three- or four-step potentiating process or a specific infusion/fermentation potentiating technique, for which in some embodiments the fermentation is optional. 1. A method of preparing and potentiating a food or herb comprising the steps of:selecting a food or herb or combination thereof and soaking it in a fruit-, vegetable-, seed- or grain-based aqueous acid rich solution, preferably a raw, unpasteurized liquid rich in organic acids, for between 3 and 14 days under room temperature conditions at 68-90 degrees F. to create a treated substrate;fermenting the resulting steamed substrate together with an additional amount of raw, unpasteurized vinegar with the live bacterial culture “mother” intact, said amount's being capable of serving as a fermentation inoculum for 3-14 days under room temperature conditions between 68 and 90 degrees F., preferably about 78 degrees F.; anddrying the resulting soaked, steamed and fermented substrate to a maximum internal, surface or liquid temperature of 118 degrees F. by one of freeze drying, air drying, spray drying or vacuum dehydration.2Atractylodes, GynostemmaCannabis Sativa/IndicaSpirulinaRhodiolaBupleurumHibiscusGinkgoBacopaAstragalusEchinacea purpureaEchinacea augustifoliaEchinacea augustifoliaEucalyptusGeranium; GeraniumHibiscusGymnema sylvestrePanax GinsengSchizandraTribulusSigsbeckia orientalisAsarum SieboldiiIsatis tinctoria; Scuttelaria barbara; Scuttelaria Baicalensis; Phellodendron amurense; Lyciium chinense; Angelica pubescens; Clerodendrum trichotomum; Codonopsis tangshen; Dioscorea opposita; Cistanche salsaCaraluma fimbriataMoringaSalacia oblongaArnica. The process according to claim 1 , wherein prior to the fermenting step said treated substrate is steamed at 250 degrees F. for between 4 and 12 hours and further wherein said food or ...

COMPOSITION FOR IMPROVING INTERNAL CIRCULATION AND DELAYING AGING AND APPLICATION THEREOF

The present invention discloses a composition for improving internal circulation and delaying aging and application thereof, and the composition is prepared by , honey, walnut and as raw materials. 16.-. (canceled)7Rosa roxburghii,Phyllanthus emblica,Citrus limon.. A composition for improving internal circulation , enhancing body functions and delaying aging , comprising the following materials in parts by weight: 5-100 parts of 5-100 parts of 5-100 parts of honey , 1-30 parts of walnuts and 1-30 parts of8Rosa roxburghii,Phyllanthus emblica,Citrus limon.. The composition according to claim 7 , comprising the following materials in parts by weight: 10-80 parts of 10-80 parts of 10-80 parts of honey claim 7 , 2-20 parts of walnuts and 2-20 parts of9Rosa roxburghii,Phyllanthus emblica,Citrus limon.. The composition according to claim 7 , comprising the following materials in parts by weight: 15-50 parts of 15-50 parts of 15-50 parts of honey claim 7 , 5-20 parts of walnuts and 5-20 parts of10Rosa roxburghii,Phyllanthus emblica,Citrus limon.. The composition according to claim 8 , comprising the following materials in parts by weight: 15-50 parts of 15-50 parts of 15-50 parts of honey claim 8 , 5-20 parts of walnuts and 5-20 parts of11Rosa roxburghii, Phyllanthus emblicaCitrus limon. The composition according to claim 7 , wherein a preparation method of the composition is as follows: claim 7 , walnut and are taken claim 7 , ground or cut into slices claim 7 , then extracted by alcohol and percolated to collect an extracting solution or percolate claim 7 , then honey is added for mixing well to be prepared into oral preparations; or the medicinal materials or food materials are taken claim 7 , fermented or soaked into oral preparations.12Rosa roxburghii, Phyllanthus emblicaCitrus limon. The composition according to claim 8 , wherein a preparation method of the composition is as follows: claim 8 , walnut and are taken claim 8 , ground or cut into slices claim 8 , then ...

TRANSGENIC PLANTS HAVING INCREASED TOLERANCE TO ALUMINUM

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum. 116-. (canceled)17. A plant cell comprising an exogenous nucleic acid , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence encoding a polypeptide having 90 percent or greater sequence identity to the amino acid sequence set forth in SEQ ID NO:366 , and wherein a plant produced from said plant cell is tolerant of elevated soil levels of Al as compared to that of a control plant that does not comprise said nucleic acid.18. A plant cell comprising an exogenous nucleic acid , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence having 90 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO:365 , and wherein a plant produced from said plant cell is tolerant of elevated soil levels of Al as compared to that of a control plant that does not comprise said nucleic acid.19. A transgenic plant comprising the plant cell of or .20Panicum virgatum, Sorghum bicolor, Miscanthus giganteus, SaccharumPopulus balsamifera, Zea mays, Glycine max, Brassica napus, Triticum aestivum, Gossypium hirsutum, Oryza sativa, Helianthus annuus, Medicago sativa, Beta vulgarisPennisetum glaucum.. The transgenic plant of claim 19 , wherein said plant is selected from the group consisting of sp. claim 19 , claim 19 , or21. Progeny of the plant of claim 19 , wherein said progeny has increased tolerance to elevated Al conditions as compared to that of a control plant that does not comprise said nucleic acid.22. Seed from a transgenic plant of claim 19 , said seed comprising said ...

Protein Products and Methods for Making the Same

According to one embodiment, a protein product may include a mixture of water and particulate matter comprising protein. The mixture may include medium chain aldehydes and pyrazines. The ratio of a total concentration of medium chain aldehydes in the mixture to a total concentration of pyrazines in the mixture, as determined by gas chromatography-mass spectrometry, may be greater than or equal to 0.5 and less than or equal to 45. The mixture may also include from about 0.5 wt. % to about 8.0 wt. % total protein by weight of the mixture. In addition, the mixture may include from about 40 wt. % to about 98 wt. % water by weight of the mixture and less than or equal to about 4.0 wt. % oil and fat by weight of the mixture. The particulate matter may have an average particle size less than or equal to about 50 μm.

CANNABINOIDS INFUSED CONSUMABLES

The present disclosure is directed to cannabinoids infused coffee beans, roasted nuts, and roasted seeds consumables and methods of producing the cannabinoid infused consumables. The consumables are infused in an overall two-step process, in which cannabinoids from a species are first infused into coconut oil, which in turn is used to infuse a food or beverage of choice with cannabinoids to generate the cannabinoids infused consumables. 1. A method of infusing an orally ingestible oil with at least one cannabinoid , the method comprising:{'i': 'cannabis', '(A) providing plant material;'}{'i': 'cannabis', '(B) freezing the plant material;'}{'i': 'cannabis', '(C) grinding the frozen plant material;'}(D) providing an orally ingestible oil at a temperature of 150° F.-200° F.;{'i': cannabis', 'cannabis, '(E) adding at least a portion of the ground of (C) to the oil of (D) to form a and oil mixture;'}{'i': 'cannabis', '(F) keeping the and oil mixture of (E) at a temperature of 150° F.-200° F. for 4-8 hours;'}{'i': 'cannabis', '(G) freezing the and oil mixture of (F) and keeping it frozen for 12-24 hours;'}{'i': 'cannabis', '(H) heating the and oil mixture of (G) to a temperature of 150° F.-200° F. for 2-4 hours; and'}{'i': cannabis', 'cannabis, '(I) straining the and oil mixture to separate the oil from the to yield a cannabinoids infused orally ingestible oil.'}2cannabisCannabis Sativa, Cannabis Indica,Cannabis Ruderalis.. The method of wherein the provided in (A) includes one or more selected from the group consisting of and3. The method of wherein the oil provided in (B) includes coconut oil.4. The method of wherein the temperature in (D) and (F) is about 175° F.5. The method of claim 1 , wherein the plant material and oil are provided at a ratio of 1 pound plant material to 1 gallon of oil.6. A method of infusing an orally ingestible consumable with at least one cannabinoid claim 1 , the method comprising:{'i': 'cannabis', '(A) providing plant material;'}{'i': ' ...

TRANSGENIC PLANTS HAVING INCREASED TOLERANCE TO ALUMINUM

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum. 1. A method of increasing plant yield in soil containing elevated levels of Al , said method comprising growing a plant comprising an exogenous nucleic acid on soil having an elevated level of Al , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence encoding a polypeptide having 90 percent or greater sequence identity to the amino acid sequence set forth in SEQ ID NO:237 , and wherein yield of said plant is increased as compared to the corresponding yield of a control plant that does not comprise said nucleic acid.2. The method of claim 1 , wherein said nucleotide sequence encodes a polypeptide having 95 percent or greater sequence identity to said amino acid sequence set forth in SEQ ID NO:237.3. A method of increasing plant yield in soil containing elevated levels of Al claim 1 , said method comprising growing a plant comprising an exogenous nucleic acid on soil having an elevated level of Al claim 1 , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence having 90 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO:236 claim 1 , wherein yield of said plant is increased as compared to the corresponding yield of a control plant that does not comprise said nucleic acid.4. The method of claim 3 , wherein said nucleotide sequence has 95 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO:236.57-. (canceled)8. The method of claim 1 , wherein said nucleotide sequence comprises the nucleotide sequence set forth in SEQ ...

ROASTING AND GLAZING APPARATUS

A roasting and glazing apparatus includes a roaster, an agitator mounted within the roaster bowl for mixing a mixture of nuts and sugar during a roasting or glazing operation, a heater controlled to heat the roaster bowl during the roasting or glazing operation, and a cover removably mounted to the roaster bowl. The cover includes a reservoir for receiving water from a user and restricting water flow from the reservoir into the mixture of nuts and sugar in the roaster bowl. The cover and the roaster bowl together define a vent on a side of the cover opposite the reservoir. The vent is configured to direct steam out of the roaster bowl in a direction away from the reservoir. 1. A nut roasting and glazing apparatus , comprising:a roaster bowl;an agitator rotatably mounted within the roaster bowl and including at least one blade adapted to mix a mixture of nuts and sugar during a roasting or glazing operation of the roasting and glazing apparatus;a heater controlled to heat the roaster bowl during the roasting or glazing operation; anda cover removably mounted to the roaster bowl, the cover including a reservoir having an inlet for receiving water from a user, and an outlet with at least one metering hole in communication with an interior of the roaster bowl, wherein the at least one metering hole is adapted to restrict water flow from the reservoir into the mixture of nuts and sugar in the roaster bowl, and wherein the cover and the roaster bowl together define a vent operatively disposed on a side of the cover opposite the reservoir and configured to direct steam out of the roaster bowl in a direction away from the reservoir.2. The nut roasting and glazing apparatus of claim 1 , wherein the cover includes a rolled edge extending partially claim 1 , and not fully claim 1 , around a bottom of a side surface of the cover claim 1 , the roaster bowl defines a channel at least partially around the roaster bowl claim 1 , and the channel is sized to receive the rolled edge ...

Fasting mimicking ketogenic diet (fmd) to promote skeletal muscle regeneration and strength

A dietary composition and method for treating a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength. The method includes a step of administering an FMD to a subject that is in need of muscle regeneration and/or maintenance and improvement of muscle mass and strength for a first time period.

FASTING MIMICKING KETOGENIC DIET TO IMPROVE IMMUNE FUNCTION AND VACCINE RESPONSE AND MINIMIZE RISK IN ADULTS AND ELDERLY

A method for improving immune profile and function in adults and elderly is provided. The method includes a step of providing or administering a ketogenic fasting mimicking diet to a normal subject or a subject in need of immune profile and function improvement. 1. A method for improving immune profile and function comprising:providing or administering an immune-enhancing ketogenic fasting-mimicking diet to a subject in need of immune profile and function improvement.2. The method of claim 1 , wherein the subject is greater than or equal to 50 years old.3. The method of claim 1 , wherein the subject is greater than or equal to 60 years old.4. The method of claim 1 , wherein the subject is greater than or equal to 70 years old.5. The method of claim 1 , wherein the immune-enhancing ketogenic fasting-mimicking diet is administered for a first time period of 1 claim 1 , 2 claim 1 , 3 claim 1 , 4 claim 1 , 5 claim 1 , 6 claim 1 , 7 claim 1 , 8 claim 1 , 9 claim 1 , or 10 days.6. The method of claim 1 , wherein the immune-enhancing ketogenic fasting-mimicking diet is administered 3 to 6 months before flu season.7. The method of claim 1 , wherein the immune-enhancing ketogenic fasting-mimicking diet provides 750 to 1250 kcal for day 1 and 1100 to 1500 kcal for days 2-5 and any additional days.8. The method of claim 1 , wherein the immune-enhancing ketogenic fasting-mimicking diet provides 850 to 1150 kcal for day 1 and 1200 to 1400 kcal for days 2-5 and any additional days.9. The method of claim 1 , wherein the immune-enhancing ketogenic fasting-mimicking diet is formulated to provide 20 to 40% calories from carbohydrates claim 1 , 2 to 12% calories from protein claim 1 , and 50 to 75% calories from fat.10. The method of claim 1 , wherein the immune-enhancing ketogenic fasting-mimicking diet includes nutrition bars and soups to be consumed for breakfast claim 1 , lunch claim 1 , and dinner.11. The method of claim 10 , wherein the immune-enhancing ketogenic fasting- ...

COMPOSITIONS COMPRISING PROBIOTICS AND METHODS OF USE THEREOF

The present invention provides compositions comprising a probiotc in admixture with an effective amount of an amphipathic substance that enhances viability of the probiotic in the composition when the composition is subjected to heat. 1. A composition comprising a probiotc in admixture with an effective amount of an amphipathic substance that enhances viability of the probiotic in the composition when the composition is subjected to heat.23-. (canceled)4. The composition of claim 1 , further comprising an oil that is mixed with the amphipathic substance and probiotic.5. (canceled)6. The composition of claim 4 , wherein the ratio (w/w) of the amphipathic substance to the probiotic and to the oil ranges from about 1:10:0.1 to about 10:1:25.7. The composition of claim 1 , wherein the composition forms a lipid paste and the amphipathic substance serves as the carrier for the probiotic.8Pediococcus acidilactici.. The composition of claim 1 , wherein the probiotic is9Pediococcus acidilactici. The composition of claim 1 , wherein the probiotic is NRRL B-50517.10. The composition of claim 1 , wherein the amphipathic substance comprises lecithin claim 1 , peanut butter claim 1 , almond butter claim 1 , soy butter or cookie butter.1134-. (canceled)35. A container suitable for containing a food product comprising the composition of .36. The container of claim 35 , wherein the container is made from a substance comprising glass claim 35 , plastic claim 35 , paper/carton claim 35 , aluminum or dried plant fruit shell.37. The container of claim 35 , wherein the composition is coated onto a surface or portion of the container.38. The container of claim 35 , further comprising a food product.39. (canceled)40Pediococcus acidilactici.. A container suitable for containing a food product claim 35 , wherein a portion or surface of the container is coated with an effective amount of41Pediococcus acidilactici. The container of claim 40 , wherein the is strain NRRL B-50517.4245-. (canceled ...

METHOD FOR PRODUCING HYPOALLERGENIC PEANUT PRODUCTS

A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination, and then treating with bromelain. 1. A method for reducing or eliminating allergenicity of legumes , peanuts , or tree nuts , comprising:contacting allergenic proteins embedded in seeds, or pieces thereof, of legumes, peanuts, or tree nuts having Ara h3 allergen with an aqueous solution of bromelain in an amount and for a time period sufficient to reduce or eliminate the allergenicity of the Ara h3 allergen.2. The method of claim 1 , wherein the Ara h3 allergen is embedded in peanuts claim 1 , or unground pieces or particles thereof.3. The method of claim 1 , wherein the allergenicity of the Ara h3 allergen is reduced by at least 90% by the bromelain-mediated digestion.4. The method of claim 2 , wherein contacting the peanuts or pieces thereof with the aqueous solution of bromelain claim 2 , comprises movement of at least one of the peanuts or pieces thereof and/or the aqueous solution of bromelain to provide for uniform contacting of the peanuts or pieces thereof with the aqueous solution of bromelain.5. The method of claim 2 , further comprising at least one of:sanitizing the peanuts or parts thereof prior to contacting with the aqueous solution of bromelain; andinactivating the bromelain during or after the contacting with the aqueous solution of bromelain.6. The method of claim 5 , wherein sanitizing comprises treating or soaking the peanuts or parts thereof in an aqueous solution comprising a sanitizing or sterilizing agent claim 5 , and washing the treated or soaked peanuts or parts thereof to remove the sanitizing or sterilizing agent.7. The method of claim 6 , wherein the sanitizing or sterilizing agent comprises an oxidizing agent.8. The method of claim 5 , wherein inactivating the bromelain comprises at least one of:heat inactivation of the ...

Method for Producing Hypoallergenic Peanut Products

A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination and then treating with bromelain.

Method for Brining Nuts

The disclosed method describes a process for creating brined peanuts that have improved crunch and flavor characteristics compared with conventional peanuts. The nuts are soaked in a brine solution comprising at least 10% salt by weight and water for 6-16 hours. In some embodiments, the brine solution includes other heat tolerant flavors, such as cayenne pepper, hot sauce and capsicum extract. The nuts are drained for at least one hour to a moisture level of 21-24% water by weight. The nuts are then oil roasted at 305° F. for 11 minutes via a technique that fully enrobes the nuts in hot oil, such as a full submersion fry. 1. A method for preparing crunchy nuts comprising:preparing a brine solution;soaking nuts in the brine solution;draining the brine solution from the nuts; andoil roasting the nuts.2. The method of claim 1 , wherein the nuts are peanuts.3. The method of claim 2 , wherein the nuts are Virginia peanuts.4. The method of claim 1 , wherein the brine solution comprises 9.5-10% salt by weight and water.5. The method of claim 4 , wherein the brine solution comprises 90% water by weight.6. The method of claim 5 , wherein said soaking has a duration of 5-6 hours.7. The method of claim 5 , wherein the brine solution comprises 9.5% salt by weight and additionally comprises one or more of cayenne pepper claim 5 , hot sauce claim 5 , and a capsicum extract.8. The method of claim 7 , wherein said soaking has a duration of 6-7 hours.9. The method of claim 1 , wherein said soaking has a duration of 5-16 hours.10. The method of claim 1 , wherein said soaking is continued until the nuts have 24-35% moisture content.11. The method of claim 10 , wherein said soaking is continued until the nuts have 24-26% moisture content.12. The method of claim 1 , wherein said draining continues for at least 1 hour.13. The method of claim 12 , wherein said draining continues for 1-2 hours.14. The method of claim 1 , wherein said draining continues until the nuts have 21-24% moisture ...

METHOD FOR PRODUCING HYPOALLERGENIC PEANUT PRODUCTS

A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination, and then treating with bromelain. 1. A method of decontaminating machinery contaminated with peanut allergens or allergen residues, comprising: contacting machinery contaminated with at least one of Ara h1, Ara h2, and Ara h3 allergens with an aqueous solution of bromelain in an amount and for a time period sufficient to reduce or eliminate the allergenicity of the at least one of Ara h1, Ara h2, and Ara h3. This application is a continuation of U.S. patent application Ser. No. 14/687,809, filed Apr. 15, 2015, which is a divisional of U.S. patent application Ser. No. 13/776,145, filed Feb. 25, 2013, now U.S. Pat. No. 9,856,438, the disclosures of which are hereby incorporated by reference herein in their entirety.Provided are peanut food products with reduced levels of major allergenic proteins including Ara h1, Ara h2, and Ara h3 is produced by soaking raw or roasted, shelled peanuts in a solution containing bromelain. The resulting product may be further processed to create edible peanut products. Also provided is a process for treating (e.g., spraying with a bromelain solution such that particles of peanut are rendered non-allergenic) tiny particles of peanuts which adhere to machinery in food-processing plants, to provide for enhanced safety of the machinery with respect to allergens when it is subsequently used for other products that are expected to be free from peanut allergens.Peanuts contain certain proteins, termed allergens, which can cause allergic reactions in some people. Some of these proteins, specifically Ara h1, Ara h2, and Ara h3, are associated with allergic reactions. For purposes of this application, such proteins are collectively referred to as allergenic proteins. It has been discovered that allergenic proteins in peanuts may be ...

Method For Disinfesting Psyllium

A method of disinfesting psyllium. The method comprises introducing psyllium to a radiation chamber and applying a high-frequency alternating electric field to the psyllium for a residence time of greater than about 1.5 minutes to dielectrically heat the psyllium to a target temperature of about 54° C. to about 82° C. to form treated psyllium. The treated psyllium does not comprise a pest infestation and the swell volume of the treated psyllium can be substantially the same as untreated psyllium. 1. A method of disinfesting psyllium comprising:a. introducing psyllium to a radiation chamber; and 'wherein the treated psyllium does not comprise a pest infestation.', 'b. applying a high-frequency alternating electric field to the psyllium for a residence time of greater than about 1.5 minutes, wherein the psyllium is dielectrically heated to a target temperature of about 54° C. to about 82° C. to form treated psyllium;'}2. The method of wherein the residence time is from about 1.5 minutes to about 6 minutes.3. The method of wherein the high-frequency alternating electric field is configured at a power of 300 kJ/kg to about 1200 kJ/kg.4. The method of wherein the high-frequency alternating electric field is configured at a frequency of about 10 MHz to about 50 MHz.5. The method of wherein the high-frequency alternating electric field is configured at a frequency of about 900 MHz to about 1 claim 1 ,800 MHz.6. The method of further comprising steam sanitizing the treated psyllium.7. The method of wherein the psyllium is heated to a target temperature of about 66° C. to about 77° C.8. The method of further comprising cooling the treated psyllium to about 20° C. to about 48° C.9. The method of wherein the swell volume of the treated psyllium is within 80% of the swell volume of untreated psyllium.10. A method of disinfesting psyllium comprising:a. removing psyllium husk from psyllium seed; and wherein the high-frequency alternating electric field is configured at a ...

MULTILAYER EDIBLE PRODUCTS COMPRISING A CENTER AND A BARRIER LAYER

A multilayer edible product includes a center, a barrier layer directly encompassing at least a portion of the center, and an outer layer directly encompassing the barrier layer and indirectly encompassing the center. The barrier layer includes a hydrophilic powder and a source of fat. The center has at least one of: a fat content that is either greater than or less than a fat content of the outer layer, or a water activity that is either greater than or less than a water activity of the outer layer. A composition of the barrier layer is different than a composition of the center and a composition of the outer layer. 1. A multilayer edible product comprising:a center; a hydrophilic powder; and', 'a source of fat; and, 'a barrier layer directly encompassing at least a portion of the center, the barrier layer comprisingan outer layer directly encompassing the barrier layer and indirectly encompassing the center, a fat content that is either greater than or less than a fat content of the outer layer, or', 'a water activity that is either greater than or less than a water activity of the outer layer, and, 'wherein the center has at least one ofwherein a composition of the barrier layer is different than a composition of the center and a composition of the outer layer.2. The multilayer edible product of claim 1 , wherein the center has at least one of:a fat content that is greater than the fat content of the outer layer, ora water activity that is less than a water activity of the outer layer.3. The multilayer edible product of claim 1 , wherein the barrier layer has a thickness of less than or equal to 1.00 mm.4. The multilayer edible product of claim 1 , wherein the barrier layer has a thickness of less than or equal to 0.50 mm.5. The multilayer edible product of claim 1 , wherein the barrier layer has a thickness of greater than or equal to 1.00 mm.6. The multilayer edible product of claim 1 , wherein the barrier layer further comprises water.7. The multilayer edible ...

METHODS AND COMPOSITIONS FOR CONSUMABLES

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks. 1. A non-dairy cheese replica comprising a coacervate comprising one or more isolated and purified proteins from a non-animal source.2. The non-dairy cheese replica of claim 1 , wherein said one or more isolated and purified proteins are plant proteins.3. The non-dairy cheese replica of claim 2 , wherein said one or more isolated and purified plant proteins are selected from the group consisting of seed storage proteins claim 2 , Lupine proteins claim 2 , legume proteins claim 2 , chickpea proteins claim 2 , soy proteins claim 2 , and lentil proteins.4. The non-dairy cheese replica of claim 3 , wherein said legume proteins comprise pea proteins selected from the group consisting of pea vicilins and pea legumins.5. The non-dairy cheese replica of claim 2 , wherein said plant proteins are selected from the group consisting of a seed storage protein and an oil body protein.6. (canceled)7. The non-dairy cheese replica of claim 5 , wherein said oil body protein is an oleosin claim 5 , a caloleosin claim 5 , or a steroleosin.8. The non-dairy cheese replica of claim 2 , wherein said plant proteins are selected from the group consisting of ribosomal proteins claim 2 , actin claim 2 , hexokinase claim 2 , lactate dehydrogenase claim 2 , fructose bisphosphate aldolase claim 2 , phosphofructokinases claim 2 , triose phosphate isomerases claim 2 , phosphoglycerate kinases claim 2 , phosphoglycerate mutases claim 2 , enolases claim 2 , pyruvate kinases claim 2 , proteases claim 2 , lipases claim 2 , amylases claim 2 , glycoproteins claim 2 , lectins claim 2 , mucins claim 2 , glyceraldehyde-3-phosphate dehydrogenases claim 2 , pyruvate decarboxylases claim 2 , actins claim 2 , translation elongation factors claim 2 , histones claim 2 , ribulose-1 claim 2 ,5-bisphosphate carboxylase oxygenase (rubisco ...

EDIBLE AND FLAMMABLE FOOD PRODUCT

The presently disclosed subject matter is generally directed to an edible food product that can be readily burned as a fuel source, such as during camping or hiking. The term “edible” refers to a material that that can be ingested and that is safe for humans to eat. Particularly, the disclosed food product comprises one or more types of nuts, wafers, and/or sweeteners. The ingredients give the food product a high level of nutrition, providing energy and calories for use during a wide variety of activities (e.g., hiking). In addition, the disclosed food product is flammable, and easily burn or be set on fire, such as for use as a fuel (e.g., heat) source. 1. A food product , comprising:about 5-95 weight percent of one or more nuts, based on the total weight of the food product;about 5-70 weight percent of one or more wafers, based on the total weight of the food product; andabout 0.1-5 weight percent of one or more sweeteners, based on the total weight of the food product;wherein the edible food product is flammable.2. The food product of claim 1 , further comprising about 0.1-5 weight percent of one or more additives claim 1 , based on the total weight of the food product claim 1 , wherein the one or more additives are selected from the group consisting of one or more seeds claim 1 , spices claim 1 , oils claim 1 , dried fruits claim 1 , candies claim 1 , preservatives claim 1 , vitamins claim 1 , minerals claim 1 , colorings claim 1 , herbal additives claim 1 , antimicrobials claim 1 , or flavorings.3. The food product of claim 1 , comprising a moisture content of about 0-5 weight percent claim 1 , based on the total weight of the food product.4. The food product of claim 1 , configured in loose claim 1 , clustered claim 1 , or bar form.5. The food product of claim 1 , wherein the nuts are selected from pecans claim 1 , almonds claim 1 , cashews claim 1 , pistachios claim 1 , peanuts claim 1 , macadamia nuts claim 1 , hazelnuts claim 1 , chestnuts claim 1 , ...

TRANSGENIC PLANTS HAVING INCREASED TOLERANCE TO ALUMINUM

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum. 116-. (canceled)17. A plant cell comprising an exogenous nucleic acid , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence encoding a polypeptide having 90 percent or greater sequence identity to the amino acid sequence set forth in SEQ ID NO: 2 , and wherein a plant produced from said plant cell is tolerant of elevated soil levels of Al as compared to that of a control plant that does not comprise said nucleic acid.18. A plant cell comprising an exogenous nucleic acid , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence having 90 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO: 1 , and wherein a plant produced from said plant cell is tolerant of elevated soil levels of Al as compared to that of a control plant that does not comprise said nucleic acid.19. A transgenic plant comprising the plant cell of .20Panicum virgatum, Sorghum bicolor, Miscanthus giganteus, SaccharumPopulus balsamifera, Zea mays, Glycine max, Brassica napus, Triticum aestivum, Gossypium hirsutum, Oryza sativa, Helianthus annuus, Medicago sativa, Beta vulgaris,Pennisetum glaucum.. The transgenic plant of claim 19 , wherein said plant is selected from the group consisting of sp. claim 19 , or21. Progeny of the plant of claim 19 , wherein said progeny has increased tolerance to elevated Al conditions as compared to that of a control plant that does not comprise said nucleic acid.22. Seed from a transgenic plant of claim 19 , said seed comprising said exogenous nucleic acid ...

TRANSGENIC PLANTS HAVING INCREASED TOLERANCE TO ALUMINUM

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum. 1. A method of increasing plant yield in soil containing elevated levels of A1 , said method comprising growing a plant comprising an exogenous nucleic acid on soil having an elevated level of A1 , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence , wherein the nucleotide sequence has 90 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO:365 or wherein the nucleotide sequence encodes a polypeptide having 90 percent or greater sequence identity to the amino acid sequence set forth in SEQ ID NO:366 , and wherein yield of said plant is increased as compared to the corresponding yield of a control plant that does not comprise said nucleic acid.2. The method of claim 1 , wherein said nucleotide sequence encodes a polypeptide having 95 percent or greater sequence identity to said amino acid sequence set forth in SEQ ID NO:366.3. (canceled)4. The method of claim 3 , wherein said nucleotide sequence has 95 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO:365.57-. (canceled)8. The method of claim 1 , wherein said nucleotide sequence comprises the nucleotide sequence set forth in SEQ ID NO:365 claim 1 , or wherein said nucleotide sequence encodes the polypeptide set forth in SEQ ID NO:366.9. (canceled)10. The method of wherein said regulatory region is a promoter.11Agrobacterium tumefaciensArabidopsis thaliana. The method of claim 10 , wherein said promoter is selected from the group consisting of YP0092 claim 10 , PT0676 claim 10 , PT0708 claim 10 , PT0613 claim ...

COMPOSITIONS COMPRISING PROBIOTICS AND METHODS OF USE THEREOF

The present invention provides compositions comprising a probiotic in admixture with an effective amount of an amphipathic substance that enhances viability of the probiotic in the composition when the composition is subjected to heat. 134.-. (canceled)35. A container suitable for containing a food product comprising a probiotic in admixture with an effective amount of an amphipathic substance that enhances viability of the probiotic in the composition when the composition is subjected to heat.36. The container of claim 35 , wherein the container is made from a substance comprising glass claim 35 , plastic claim 35 , paper/carton claim 35 , aluminum or dried plant fruit shell.37. The container of claim 35 , wherein the composition is coated onto a surface or portion of the container.38. The container of claim 35 , further comprising a food product.39. The container of claim 38 , wherein the food product comprises oil claim 38 , vinegar claim 38 , yogurt claim 38 , fruit product claim 38 , applesauce claim 38 , dairy product claim 38 , beverage claim 38 , candy claim 38 , snack items claim 38 , juice claim 38 , food for deserts such as cookies claim 38 , cake claim 38 , JELLO claim 38 , fruit bars claim 38 , fruit custard claim 38 , or tiramisu.40Pediococcus acidilactici.. A container suitable for containing a food product claim 38 , wherein a portion or surface of the container is coated with an effective amount of41Pediococcus acidilactici. The container of claim 40 , wherein the is strain NRRL B-50517.42. The container of claim 40 , wherein the container is made from a substance comprising glass claim 40 , plastic claim 40 , paper/carton claim 40 , and aluminum.43Pediococcus acidilactici. The container of claim 40 , wherein the is coated onto an inner surface of the container.44. The container of claim 40 , further comprising a food product.45. The container of claim 44 , wherein the food product comprises oil claim 44 , vinegar claim 44 , yogurt claim 44 , fruit ...

TARGETING OF GLUTEN BY GENOME EDITING

The present invention relates to methods for producing wheat lines that are low gliadin, low-gluten and transgene-free using genome editing. Also described are nucleic acid constructs and sgRNA molecules for use in genome editing, as well as genetically altered plants obtained by these methods. 1. A nucleic acid construct comprising a nucleic acid sequence encoding at least one DNA-binding domain , wherein said DNA-binding domain can bind to a sequence in one of the alpha- , gamma- and/or omega gliadin genes , wherein said sequence is selected from SEQ ID Nos 1 to 24 , 790 and 792 to 803 or a variant thereof.2. (canceled)3. (canceled)4. (canceled)5. (canceled)6. (canceled)7. (canceled)8. The nucleic acid construct of claim 1 , wherein said construct encodes at least one single-guide RNA (sgRNA) claim 1 , wherein the sgRNA has a sequence selected from SEQ ID NO: 51 to 74 or a variant thereof.9. The nucleic acid construct of claim 1 , wherein said construct is operably linked to a promoter.10. (canceled)11. The nucleic acid construct of claim 1 , wherein the nucleic acid construct further comprises a nucleic acid sequence encoding a CRISPR enzyme.12. (canceled)13. (canceled)14. The nucleic acid construct of claim 1 , wherein the nucleic acid construct encodes a TAL effector claim 1 , and wherein the nucleic acid construct further comprises a sequence encoding an endonuclease or DNA-cleavage domain thereof claim 1 , wherein the endonuclease is FokI.15. (canceled)16. (canceled)17. A single guide (sg) RNA molecule wherein said sgRNA comprises at least a crRNA sequence wherein the crRNA sequence can bind to at least one sequence selected from SEQ ID Nos 1 to 24 claim 1 , 790 and 792 to 803 or a variant thereof.18. (canceled)19. (canceled)20. An isolated plant cell transfected with at least one nucleic acid construct as defined in .21. (canceled)22. (canceled)23. An isolated plant cell transfected with at least one sgRNA molecule as defined in .24. (canceled)25. (canceled) ...

Method for Making a Cold-Formed Food Product With a Solid Binder

A method for creating a cold formed bar such as a fruit and vegetable bar. The invention is an improved process for manipulating the total sugars without having the cold formed bar lose its characteristic texture or appearance. In one aspect, the invention adds a solid binder to a conventional mixing operation after the liquid binder and the dry ingredients are added. In one aspect, the invention uses a combination binder that allows reduction of liquid binder and reduces added sugar level on finished product. The combination binder does not impact whole piece appearance in the cold form bar while providing enough binding capacity to hold the bar together throughout processing and shelf life.

NON-DAIRY FORMULAE

The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

Aluminum Nitride Synthesis from Nut Shells

A method of producing Aluminum Nitride comprising milling nuts into a powder, milling a powder of nanocrystalline AlO, mixing, pressing into a pellet, providing nitrogen, heating, and forming AlN. An Aluminum Nitride product from preparing powders of nuts and AlO, mixing, and forming a powder, pressurizing into a disk, pyrolizing in nitrogen, and forming AlN in a pure form and in the wurtzite phase. An Aluminum Nitride (AlN) from preparing powders of agricultural nuts, preparing powders of nanocrystalline AlO, mixing the powders and thereby forming a homogenous sample powder of agricultural nuts and AlO, pressurizing the homogenous sample powder into a disk, heat treating or pyrolizing the disk in a nitrogen atmosphere, reacting the disk and the nitrogen atmosphere and forming AlN, and wherein the AlN is nano-structured AlN and in a pure form and in the wurtzite phase of AlN. 1. A method of producing nano-structures of Aluminum Nitride from nut shells comprising:milling agricultural nuts into a fine nut powder;{'sub': 2', '3, 'milling nanocrystalline AlOinto a powder;'}{'sub': 2', '3, 'mixing the fine nut powder with the powder of nanocrystalline AlO;'}{'sub': 2', '3, 'pressing the fine nut powder and the powder of nanocrystalline AlOinto a pellet;'}providing a nitrogen atmposphere;heating the pellet to a temperature of about 1400° C.;maintaining the temperature of the pellet at about 1400° C.;cooling the pellet in air to a temperature of about 670° C.;eliminating the residual carbon; andforming nano-structures of AlN.2. The method of producing nano-structures of Aluminum Nitride from nut shells ofwherein the step of maintaining the temperature of the pellet at about 1400° C. comprises an interval of 5-6 hours.3. A nano-structured Aluminum Nitride product from nut shells in a pure form and in the wurtzite phase from the steps comprising:milling agricultural nuts into a fine nut powder;{'sub': 2', '3, 'milling nanocrystalline AlOinto a powder;'}{'sub': 2', '3, ' ...

SHELF STABLE, HIGH MOISTURE FRUIT CONFECTIONS PRODUCED FROM SECONDARY FRUIT PRODUCTS

The present invention is direct to an co-fruit pulp based edible composition in which an agricultural fruit byproduct base material, in conjunction with a hydrocolloid, is treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 9 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors and/or artificial colors, has a solids content greater than 10 wt. %, and does not exhibit syneresis or exhibits syneresis. Alternatively, the base material contains an edible fruit and/or vegetable and/or nut byproduct alone or in combination with the co-fruit pulp. Also provided is a method for preparation of the edible composition. 1. An edible composition comprising:a mixture comprising (a) a co-fruit pulp base material, and (b) a hydrocolloid selected from the group consisting of pectin, agar, gellan gum, locust bean gum, carrageenan, guar gum, tamarind gum and combinations thereof,wherein said edible composition(i) is dimensionally stable,(ii) is stable for at least 9 months at ambient conditions when maintained in a sealed package,(iii) has a moisture content of greater than 50 wt. %,(iv) has a pH of less than 4.5(v) has a water activity of at least 0.5,(vi) is commercially sterile,(vii) is free of artificial flavors,(viii) has a solids content of greater than 10 wt. %, and(ix) exhibits minimal syneresis,wherein the edible composition is contained in a sealed package.2. The composition according to claim 1 , further comprising pectin methyl esterase.3. The composition according to claim 1 , further comprising one or more additional additives claim 1 , wherein said additives are selected from the group consisting of a fruit claim 1 , a vegetable claim 1 , a nut claim 1 , an acidulant claim 1 , a non-dairy based protein source claim 1 , a fiber source claim 1 , cocoa flavanols/cocoa liquor/cocoa powder ...

Methods and compositions for consumables

Provided herein are methods and compositions for the production of cheese replicas. Generally the cheese replicas are produced by inducing the enzymatic curdling of non-dairy milks.

Jerky-containing food product

A dried meat-containing shaped food product, the food product comprising: dry ingredients at an amount in the range of about 60 wt % to about 90 wt % of the food product and a binder at an amount in the range of about 10 wt % to about 40 wt % of the food product. The dry ingredients comprise: a dried meat component comprising pieces of dried meat or plant protein, wherein the dried meat component is at amount in the range of about 1 wt % to about 55 wt % of the dry ingredients; and a solid nut component comprising seeds, nuts and/or legumes, and/or pieces thereof, wherein the solid nut component is at an amount in the range of about 25 wt % to about 90 wt % of the dry ingredients. The binder comprises a saccharide syrup component having a Brix of at least 80. The binder adheres the dry ingredients together resists the migration of moisture between the dry ingredients thereby providing the food product a shelf-stable structure and providing the solid nut component a shelf-stable, dry-crunchy texture.

LIQUID SEASONING

[Problem] To provide a sesame-containing liquid seasoning which has an enhanced aroma unique to sesame and also has an original aroma which is irresistible and addictive. 1. A liquid seasoning containing sesame , comprising a linear alkanethiol and a dimethylpyrazine which is at least one of 2 ,5-dimethylpyrazine and 2 ,6-dimethylpyrazine ,wherein the ratio of the peak area of said linear alkanethiol to the peak area of said dimethylpyrazine is 0.05 or more and less than 1.0 when the aroma components of said liquid seasoning are measured by solid phase microextraction-gas chromatography mass spectrometry.2. A liquid seasoning containing sesame , comprisinga linear alkanethiol and a dimethylpyrazine which is at least one of 2,5-dimethylpyrazine and 2,6-dimethylpyrazine,wherein the content of said linear alkanethiol is 40 ppb or more and 500 ppb or less with respect to the total amount of said liquid seasoning.3. The liquid seasoning according to claim 2 ,wherein the content of said dimethylpyrazine is 10 ppb or more and 800 ppb or less with respect to the total amount of said liquid seasoning.4. The liquid seasoning according to claim 1 ,wherein the ratio of the peak area of said linear alkanethiol to the peak area of said dimethylpyrazine is 0.06 or more and 0.8 or less when the aroma components of said liquid seasoning are measured by solid phase microextraction-gas chromatography mass spectrometry.5. The liquid seasoning according to claim 1 ,wherein the content of said linear alkanethiol is 50 ppb or more and 400 ppb or less with respect to the total amount of said liquid seasoning, andthe content of said dimethylpyrazine is 50 ppb or more and 500 ppb or less with respect to the total amount of said liquid seasoning.6. The liquid seasoning according to claim 1 ,wherein the content of said sesame is 1 to 40% by mass with respect to the total amount of said liquid seasoning.7. The liquid seasoning according to claim 1 ,wherein said liquid seasoning is an oil-in- ...

Enhanced Herb or Food Product and Method

The present invention is a method of preparing and potentiating functional foods and, in particular, herbs, by subjecting the food or herb to specific method steps, either a particular three- or four- step potentiating process or a specific infusion/fermentation potentiating technique, for which in some embodiments the fermentation is optional. 1. A method for stimulating or modulating the endocannabinoid system by infusing Cannabis whole or minimally divided leaves, stems, flowers, stalks or roots with at least one essential oil or extract which is known to stimulate or to modulate the endocannabinoid system, to create an infused Cannabis material, drying and powdering said infused Cannabis material to create an oral dosage form, and administering said oral dosage form to a patient in whom endocannabinoid stimulation or modulation is indicated. This patent application claims priority to, and incorporates herein by reference, U.S. Provisional Patent Application No. 62/190,039, “Enhanced Herb or Food Product and Method,” filed 8 Jul. 2015, and furthermore is a continuation of U.S. patent application Ser. No. 15/204,280 filed 7 Jul. 2016, also incorporated herein by reference.The invention pertains to methods of enhancing and potentiating herbs or (primarily functional) foods by ecologically friendly treatments with natural, whole food agents.There is no question that up-to-date notions of nutrition appreciate, and often demand, nutrient-rich substances which were common among indigenous cultures in the last century and in more remote areas today. Even the existence of a resource such as the (Robert E. C. Wildman, ed., CRC Press, Taylor & Francis Group, LLC, Boca Raton, Fla., 2007) speaks volumes about the demand for dietary sources that go beyond simple nutrients to health and wellness enhancers that often seem more like medicaments than foods. Functional food approaches, such as homemade combinations of various aromatics that gain a following as “natural antibiotics ...

Spherical ingredient-containing topping condiment

A spherical ingredient-containing topping condiment includes on a wet basis: (A) 1 to 50% by weight of a 4-mesh-pass to 16-mesh-on ingredient comprising a spherical ingredient; and (B) 0.1 to 50% by weight of a 16-mesh-pass to 100-mesh-on ingredient. An amount of the spherical ingredient is 10 to 100% by weight in the ingredient (A) and 3.0% by weight or more in the condiment. The spherical ingredient has a repose angle α of 20°<α<45° determined with tan α=H/r. The condiment has a viscosity of 600 to 8,500 mPa·s as determined by a B-type viscometer and a viscosity of 6 to 25 cm at a measurement temperature of 20° C. for a measurement time of 30 seconds as determined by a Bostwick viscometer.

FOOD PRODUCT, INCLUDING BOBA (BUBBLE, PEARL) BEVERAGE REPLACING TAPIOCA WITH CHIA SEED AS THE MAIN INGREDIENT

The present invention is directed to a food product prepared by soaking a predetermined quantity of chia seeds in liquid under a dark environment and under a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit for a predetermined period to obtain pearls of chia seeds; and adding the pearls of chia seeds to a food product. The food product is bubble drink without tapioca starch. 1. A food product prepared by steps:soaking a predetermined quantity of chia seeds in liquid under a dark environment and cool temperature for a predetermined period to obtain pearls of chia seeds; andadding the pearls of chia seeds to a food product.2. The food product of claim 1 , wherein the cool temperature is a temperature in a range of 32 degrees to 40 degrees Fahrenheit.3. The food product of claim 1 , wherein the liquid is selected from a group consisting of condensed milk claim 1 , powdered milk claim 1 , almond milk claim 1 , soy milk claim 1 , coconut milk claim 1 , 2% milk claim 1 , skim milk claim 1 , fresh milk claim 1 , or water.4. The food product of claim 3 , wherein the water contains a flavoring agent claim 3 , wherein the flavoring agent includes hibiscus flowers claim 3 , saffron claim 3 , cardamom claim 3 , rosewater claim 3 , coconut jelly claim 3 , konjac claim 3 , lychee claim 3 , grass jelly claim 3 , mango claim 3 , coffee or green tea.5. The food product of claim 1 , wherein the food product is a boba drink not containing the tapioca starch.6. The food product of claim 1 , wherein the food product is a flavored beverage.7. The food product of claim 1 , wherein the liquid that chia seeds are soaked in is milk based liquid claim 1 , fruit based claim 1 , tea based claim 1 , coca based claim 1 , or coffee based and the chia seeds are soaked for three hours at a temperature in a range of 32 degrees Fahrenheit to 40 degrees Fahrenheit.8. The food product of claim 2 , wherein the pearls of chia seeds are added to the food product just before ...

Vending machine for dispensing heated granular foodstuffs

A vending machine for dispensing heated granular foodstuffs includes a receptacle dispensing assembly for dispensing a receptacle into a receiving zone. A cooled storage hopper stores granular foodstuffs, and has an open bottom end. A discharge assembly is in communication with the open bottom end for transporting the quantity of the granular foodstuffs away from the cooled storage hopper. A heating assembly receives the quantity of the granular foodstuffs from the discharge assembly, heats the quantity of the granular foodstuffs with a heating fluid, and dispenses the quantity of the granular foodstuffs into the receptacle in the receiving zone. A heating fluid generator supplies heating fluid to the heating assembly. A condiment dispenser dispenses at least one condiment into the receptacle in the receiving zone.

NON-DAIRY FORMULAE

The present invention is directed to non-dairy almond based formulae for the preparation of infant or toddler formula or other types of supplemental or functional food.

TRANSGENIC PLANTS HAVING INCREASED TOLERANCE TO ALUMINUM

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum. 116-. (canceled)17. A plant cell comprising an exogenous nucleic acid , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence encoding a polypeptide having 90 percent or greater sequence identity to the amino acid sequence set forth in SEQ ID NO:237 , and wherein a plant produced from said plant cell is tolerant of elevated soil levels of Alas compared to that of a control plant that does not comprise said nucleic acid.18. A plant cell comprising an exogenous nucleic acid , said exogenous nucleic acid comprising a regulatory region operably linked to a nucleotide sequence having 90 percent or greater sequence identity to the nucleotide sequence set forth in SEQ ID NO:236 , and wherein a plant produced from said plant cell is tolerant of elevated soil levels of Alas compared to that of a control plant that does not comprise said nucleic acid.19. A transgenic plant comprising the plant cell of or .20Panicum virgatum, Sorghum bicolor, Miscanthus giganteus, SaccharumPopulus balsamifera, Zea mays, Glycine max, Brassica napus, Triticum aestivum, Gossypium hirsutum, Oryza sativa, Helianthus annuus, Medicago sativa, Beta vulgarisPennisetum glaucum.. The transgenic plant of claim 19 , wherein said plant is selected from the group consisting of sp. claim 19 , claim 19 , or21. Progeny of the plant of claim 19 , wherein said progeny has increased tolerance to elevated Al conditions as compared to that of a control plant that does not comprise said nucleic acid.22. Seed from a transgenic plant of claim 19 , said seed comprising said exogenous ...

Process to enhance flavor of roasted nuts and products with modified texture

Process for making crunchy flavorful nut products comprising contacting raw nuts with a water source effective to moisten the nuts without immersing the nuts in the water source, and roasting the moistened nuts. The nut products are crunchy and retain nut flavor when processed in this manner.

Infused Roasted Seeds And Methods Of Making Thereof

Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.

Infused roasted seeds and methods of making thereof

Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.

Process to enhance flavor of roasted nuts and products with modified texture

Process for making crunchy flavorful nut products comprising contacting raw nuts with a water source effective to moisten the nuts without immersing the nuts in the water source, and roasting the moistened nuts. The nut products are crunchy and retain nut flavor when processed in this manner.

Infused roasted seeds and methods of making thereof

Roasted infused seeds and a process for preparing roasted infused seeds are described. In one aspect, the roasted infused seeds may have salt, flavors, nutrients, colors, and/or functional ingredients as well as mixtures of these components infused internally into the seed. By infusing such components into the seeds, the methods described herein provide roasted seeds with unique flavors, nutrients, colors, textures, densities, and/or other functionalities.

Procedure for making sweet cases

Edible cocoa product

FIELD: food industry. SUBSTANCE: invention relates to the food industry. Proposed cocoa product suitable for food has homogeneous chocolate mass, which is uniform in terms of size and homogeneous in terms of type, consistency and taste, wherein one contains grains of buckwheat grains. Grains have dimensions of fragments which make between 50 mcm and 2000 mcm, of which a first fraction of grains with a size of fragments between 50 mcm and 200 mcm, a second fraction of grains with a size of fragments between 200 mcm and 500 mcm, as well as a third fraction of grains with size of fragments between 500 mcm and 2000 mcm are distributed in solid chocolate mass. First portion is greater than the second portion, and the second portion is greater than the third portion. Grains of buckwheat grains are produced during pre-treatment buckwheat grains texture determining the grains at which grains of buckwheat are subjected to at least one roasting with addition of edible vegetable oil. Debranned grains of buckwheat are prepared without additional pretreatment and heated by way of roasting to produce pre-roasted buckwheat grains. To preliminary roasted buckwheat grains during the seasoning one adds vegetable edible oil so that edible vegetable oil is introduced into pre-roasted buckwheat grains in an amount so that the buckwheat grains are completely wetted with edible vegetable oil throughout the surface. At that, roasting is performed with such duration, until buckwheat grains get a golden yellow colour caused by oil absorption and frying. Then they are subjected to further grinding. Grapes of buckwheat are mixed with homogeneous distribution in solid chocolate mass. EFFECT: invention allows to produce a cocoa product with a creamy consistence when using ground beans as a nuts substitute. 7 cl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 714 846 C2 (51) МПК A23G 1/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23G 1/ ...

Duplicated Dry lavers Adhered with Foods to the Inner Part of Its and Manufacturing Method Thereof

본 발명은 김의 사이에 식품류를 부착시켜 구성된 이중 김 및 그 제조방법에 관한 것이다. 보다 상세하게는 하부의 김(bottom) 내면에 접착성 식품조성물을 도포하여 건조과일류, 건조씨앗류, 건조육포류, 건조어포류 등을 부착시키고 그 상부에 김(top)을 접합하여 구성된 것이다. The present invention relates to a double laver formed by attaching foods between the laver and a manufacturing method thereof. More specifically, by applying an adhesive food composition on the bottom inner seam (bottom) by attaching dried fruits, dried seeds, dried beef jerky, dried fish and the like, and is configured by bonding a seaweed (top) on the top. 전통적으로 김은 굽거나 참기름을 발라서 밥과 함께 반찬으로 하거나, 김부각을 만들어 간식으로 하거나, 김밥에 사용하는 것이 보편적이다. Traditionally, laver is used as a side dish with grilled or sesame oil and served as a side dish, or as a snack made with gimbapak, or used in gimbap. 본 발명은 1매당 3g(건조 중량) 이상된 김을 원료로 하여 180-250℃로 전기히터로 구이하고 올리고당, 덱스트린, 설탕, 솔비톨 등을 혼합한 접착성 식품조성물을 하부 김의 내면에 도포한 후 건조과일류로 바나나, 살구, 곶감, 사과 등을, 건조씨앗류로 호박씨, 해바라기씨, 참깨, 땅콩, 편강 등을, 건조육포류로 쇠고기, 오징어, 명태 등을 부착시켜 김으로 덧씌우기한 후 40-60℃의 열풍으로 10시간 이상 건조하여 일정한 크기로 절단하고 포장하여 이중김을 제조한다. In the present invention, a laver having a weight of 3 g (dry weight) or more is used as a raw material, roasted with an electric heater at 180-250 ° C., and an adhesive food composition containing oligosaccharides, dextrin, sugar, sorbitol, and the like is coated on the inner surface of the lower laver. After attaching dried fruits, bananas, apricots, dried persimmons, apples, dried seeds, pumpkin seeds, sunflower seeds, sesame seeds, peanuts, flakes, etc. Dry over 10 hours with hot air at 60 ℃ to cut and package to a constant size to produce a double laver. 본 발명은 김의 용도를 다양화하기 위하여 김이 가지고 있는 우수한 영양분과 맛을 식품과 결합시켜 김을 반찬용 이외의 간이식품으로 개발하여 김의 가공도와 부가가치를 높이는 데 그 목적이 있다. The purpose of the present invention is to improve the processing and added value of seaweed by developing seaweed as a simple food other than the side dish by combining the excellent nutrients and taste of seaweed with food to diversify the use of seaweed.

Mixture for production of a beverage and production method thereof

FIELD: food industry. SUBSTANCE: invention relates to the field of food industry and can be used for production of a mixture for production of a beverage based on pine nut cake. Method for production of a mixture for preparation of a beverage includes pine nuts removal from weed impurities with further extraction of oil and production of a mixture for preparation of the beverage by way of pressing. Pine nut is sorted, dried up to 1–25 % of moisture content and subjected to pressing at hydraulic or screw press at 80–650 kg/cm for 0.1–2 hours with extraction of oil and cake. Obtained defatted cake is ground to 0.01–4 mm fraction and heated from 50 to 120 °C for 0.1–2.5 hours. EFFECT: invention allows to reduce labor intensity of the method, to produce a mixture for preparation of a beverage with increased useful properties. 12 cl, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 709 964 C1 (51) МПК A23L 2/38 (2006.01) A23L 25/00 (2016.01) A23L 2/39 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 2/38 (2019.08); A23L 2/39 (2019.08); A23L 25/00 (2019.08) (21)(22) Заявка: 2018147723, 28.12.2018 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): Общество с ограниченной ответственностью "ЭкоСибирь" (RU) Дата регистрации: 23.12.2019 (45) Опубликовано: 23.12.2019 Бюл. № 36 2 7 0 9 9 6 4 R U (54) СМЕСЬ ДЛЯ ПРИГОТОВЛЕНИЯ НАПИТКА И СПОСОБ ЕЕ ПРОИЗВОДСТВА (57) Реферат: Изобретение относится к области пищевой подвергают прессованию на гидравлическом или промышленности и может быть использовано шнековом прессе под давлением 80-650 кг/см в для производства смеси для приготовления течение 0,1-2 ч с выделением масла и жмыха. напитка на основе жмыха кедрового ореха. Получившийся обезжиренный жмых Способ производства смеси для приготовления перемалывают до фракции 0,01-4 мм и нагревают напитка включает очистку кедрового ореха от от 50 до 120°С в течение 0,1-2,5 ч. Изобретение сорных примесей с ...

Fabrication Method of Eatable Acorn Powder and the Acorn Powder and Foods containing the Acorn Powder

본 발명은 식용가능한 도토리 분말과 그 제조방법 그리고 이를 이용한 음식에 관한 것으로서, 종래의 방법과는 달리 단시간에 떫은맛을 제거하고, 도토리의 껍질을 일부 포함한 도토리 분말에 관한 것이다. The present invention relates to edible acorn powder, a method for producing the same, and a food using the same. Unlike the conventional method, the present invention relates to acorn powder including a part of the acorn and removing the astringent taste in a short time. 본 발명은 절단단계, 세척단계, 연속가열단계, 뜸들임단계, 건조단계, 그리고 분쇄단계를 거쳐 도토리 분말을 제조하는 방법을 제시하고 있다. The present invention proposes a method for producing acorn powder through a cutting step, a washing step, a continuous heating step, a steaming step, a drying step, and a grinding step. 상기와 같은 방법으로 도토리 분말을 제조하면 과육은 물론, 껍질까지 분말이 되므로, 생산되는 분말의 양이 많다. 이렇게 제조된 도토리 분말은 밀가루, 쌀가루, 옥수수가루 감자가루, 전분 등의 다른 곡물 분말과 혼합하여 빵, 떡, 국수, 수제비 등의 식품을 제조할 수 있으며, 만두 속, 찐빵 속, 송편 속, 빵 속 등의 재료의 일부로 사용될 수 있다. When the acorn powder is manufactured in the same manner as described above, the powder becomes a powder to the skin as well as the flesh, and thus the amount of powder produced is large. The acorn powder thus prepared can be mixed with other grain powders such as flour, rice flour, corn flour, potato powder, and starch to produce foods such as bread, rice cake, noodles, sujebi, dumplings, steamed bread, songpyeon, bread. It can be used as part of a material such as genus. 본 발명인 도토리분말 제조방법은, 연속가열방법으로 도토리의 떫은맛을 단시간 제거할 수 있으므로, 공정시간이 짧고, 위생적이다. 따라서 도토리 분말의 대량생산이 가능하고, 상업화하기에 적당하다. 그리고, 양질의 식이섬유와 함께 껍질에 포함되어 있는 유용한 영양소를 섭취할 수 있고 도토리 특유의 토속적인 풍미를 가진다. The acorn powder production method of the present invention can remove the astringent taste of the acorns for a short time by the continuous heating method, so the process time is short and hygienic. Therefore, mass production of acorn powder is possible and suitable for commercialization. And, along with high-quality dietary fiber, you can take in the useful nutrients contained in the shell and have a native flavor unique to acorns. 도토리, 떫은맛 제거, 건강식품, 껍질, 분말, 연속가열 Acorn, astringent taste ...

The manufacturing method of the rice cake covered with bean flour and the manufacturies thereby

A manufacturing method of instant Injeolmi(rice cake covered with bean flour) is provided to maintain the inherent texture of Injeolmi while reducing complicated and troublesome precess and to prevent the loss of a unsaturated fatty acid. A manufacturing method of instant Injeolmi comprises a glutinous rice flour manufacturing step for removing the moisture after soaking glutinous rice, and pulverizing it to make the glutinous rice flour; a supplementary material mixing step for mixing the glutinous rice flour, salt, and nut fruits and pulverizing the mixture; a kneading step for mixing and kneading 100 parts by weight of the glutinous rice flour and 40-60 parts by weight of water with the supplementary material mixture; a rice cake formation step for putting the material of the kneading step into a container and cooking it in a microwave oven; and a step for plating the rice cake with the powdered bean. The supplementary material mixing step is a step for mixing and pulverizing 0.5-1.5 parts by weight of salt and 10-20 parts by weight of nut fruits based on 100 parts by weight of the glutinous rice flour.

Способ производства кондитерских изделий и кондитерские изделия

1. Способ производства кондитерских изделий, включающий следующие последовательные стадии:- получения основной композиции из:сахарного компонента с одним или более сахаросодержащими ингредиентами, причем содержание сахара в указанном по меньшей мере одном сахаросодержащем ингредиенте составляет более 50 вес.%;белкового компонента с одним или более белоксодержащих ингредиентов, причем содержание белка в указанном по меньшей мере одном белоксодержащем ингредиенте составляет более 50 вес.%;жирового компонента с одним или более жиросодержащих ингредиентов, причем содержание жира в указанном по меньшей мере одном жиросодержащем ингредиенте составляет более 60 вес.%; иароматической добавки с по меньшей мере одним ароматическим ингредиентом;- формирования сердцевин из основной композиции;- микроволновой вакуумной сушки сердцевин;- нанесение по меньшей мере одного слоя покрытия на сердцевины, в частности шоколада, способного замедлять поглощение влаги сердцевинами.2. Способ по п.1, отличающийся тем, что сердцевины сначала покрывают первым слоем покрытия, в частности шоколадом, и вторым слоем покрытия поверх первого слоя покрытия, в частности, из шеллака.3. Способ по п.1, отличающийся тем, что получение основной композиции включает следующие последовательные стадии:- нагревания сахарного компонента;- охлаждения сахарного компонента;- добавления белкового компонента в сахарный компонент с получением сахарно/белковой композиции;- аэрирования сахарно/белковой композиции;- добавления жирового компонента в сахарно/белковую композицию и гомогенное его распределение с получением жиро/сахарно/белковой композиции;- до РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (51) МПК A23L 1/00 (13) 2013 136 896 A (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2013136896/13, 04.01.2012 (71) Заявитель(и): ЛЮДВИГ ШОКОЛАДЕ ГМБХ УНД КО.КГ (DE) Приоритет(ы): (30) Конвенционный приоритет: 07.01.2011 EP 11150369.4; 07.08.2011 EP 11176767.9 (85) Дата начала ...

Patent RU2018125870A3

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2018 125 870 A (51) МПК A23G 1/48 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2018125870, 08.12.2016 (71) Заявитель(и): ГЕБРЮДЕР НЕЕБ ГМБХ УНД КО. КГ (DE) Приоритет(ы): (30) Конвенционный приоритет: 15.12.2015 DE 10 2015 225 225.6 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 16.07.2018 R U (43) Дата публикации заявки: 20.01.2020 Бюл. № 2 (72) Автор(ы): ЛЕДЕРЕР Людвиг (DE) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2017/102522 (22.06.2017) A Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Пригодный в пищу какао-продукт, который имеет стабильную по размерам, однородную по типу, консистенции и вкусу шоколадную массу, в которой содержатся крупинки зерен гречихи, отличающийся тем, что крупинки имеют размеры фрагментов, которые составляют максимально половину зерна гречихи и минимально 50 мкм, крупинки зерен гречихи получены в ходе определяющей консистенцию зерен гречихи предварительной обработки, при которой зерна гречихи подвергаются по меньшей мере одному обжариванию с добавлением пищевого растительного масла, и последующему измельчению, и что крупинки гречихи примешаны с однородным распределением в твердой шоколадной массе. 2. Какао-продукт по п.1, отличающийся тем, что содержащиеся в твердой шоколадной массе крупинки имеют размер фрагментов между 50 мкм и 200 мкм. 3. Какао-продукт по п.1, отличающийся тем, что содержащиеся в твердой шоколадной массе крупинки имеют размер фрагментов между 50 мкм и 2000 мкм. 4. Какао-продукт по п.3, отличающийся тем, что первая доля крупинок с размером фрагментов между 50 мкм Стр.: 1 A 2 0 1 8 1 2 5 8 7 0 (54) ПИЩЕВОЙ КАКАО-ПРОДУКТ 2 0 1 8 1 2 5 8 7 0 EP 2016/080163 (08.12.2016) A 2 0 1 8 1 2 5 8 7 0 A R U 2 0 1 8 1 2 5 8 7 0 Стр.: 2 R U и 200 мкм, а также вторая доля крупинок с размером фрагментов между 200 мкм и ...

Canola germplasm exhibiting seed compositional attributes that deliver enhanced canola meal nutritional value having omega-9 traits

FIELD: biotechnology. SUBSTANCE: invention relates to biochemistry, namely to the canola meal derived from dark canols seeds, where canola meal protein content is 43% to 44% based on 88% of solids, 3% of oil. Also canola meal ia disclosed, which is derived from dark canola seeds, where canola meal protein content is 43% to 44%, and acid detergent fiber content is 12% to 15% based on 88% of solids, 3% of oil. EFFECT: invention allows efficient production of meal from dark canola seeds having favorable characteristics. 5 cl, 2 dwg, 11 tbl, 14 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 622 086 C2 (51) МПК A01H 5/00 (2006.01) A01H 5/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2013142912, 21.02.2012 (24) Дата начала отсчета срока действия патента: 21.02.2012 Дата регистрации: (73) Патентообладатель(и): АГРИДЖЕНЕТИКС, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: 22.02.2011 US 61/445,426 (56) Список документов, цитированных в отчете о поиске: RAKOW, G. et al., RAPESEED GENETIC RESEARCH TO IMPROVE ITS AGRONOMIC PERFORMANCE AND SEED QUALITY, HELIA, 2007, 30, Nr. 46, p. 199-206. WO 2007016521 A2, 08.02.2007. US 6433254 B1, 13.08.2002. RU 2008141698 A, 27.04.2010. (45) Опубликовано: 09.06.2017 Бюл. № 16 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 23.09.2013 (86) Заявка PCT: US 2012/025981 (21.02.2012) (87) Публикация заявки PCT: 2 6 2 2 0 8 6 (43) Дата публикации заявки: 27.03.2015 Бюл. № 9 R U 09.06.2017 (72) Автор(ы): КЬЮБИК Томас Джеймс (CA), ДЖИНДЖЕРА Грегори Р. (CA), РИПЛИ Ван Леонард (CA), БЕАИТ Мишелль Э. (CA), ПАТТЕРСОН Томас Г. (US) 2 6 2 2 0 8 6 R U Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ЗАРОДЫШЕВАЯ ПЛАЗМА КАНОЛЫ, ПРОЯВЛЯЮЩАЯ ПРИЗНАКИ СОСТАВА СЕМЯН, КОТОРЫЕ ОБЕСПЕЧИВАЮТ УВЕЛИЧЕННУЮ ПИТАТЕЛЬНУЮ ЦЕННОСТЬ МУКИ КАНОЛЫ, ИМЕЮЩЕЙ ПРИЗНАКИ ОМЕГА-9 (57) Формула изобретения ...

Functional rice cake with cancer preventive effect and method for producing the same

본 발명은 암 예방 효과를 갖는 기능성 떡의 제조 방법에 관한 것으로서, 좀 더 상세하게는 항암 성분 및 영양 성분이 풍부하게 함유되어 있는 해죽순, 차가버섯, 홍삼, 마늘, 미역, 흑임자 및 밤을 재료로 사용하여 풍부한 영양소와 기능성을 겸비하고, 재료의 특유한 맛과 향을 조화시킴으로써 일반인이나, 노약자 및 환자들에게 거부감 없이 간편하게 취식할 수 있는 암 예방 효과를 갖는 기능성 떡에 관한 것이다. The present invention relates to a method for producing a functional rice cake having a cancer-preventing effect, and in more detail, the ingredients include sea bamboo shoots, chaga mushrooms, red ginseng, garlic, seaweed, black sesame seeds, and chestnuts, which are rich in anticancer and nutritional ingredients. It relates to a functional rice cake having a cancer-preventing effect that can be easily eaten without reluctance to the general public, the elderly, and patients by harmonizing the unique taste and aroma of the material by using it as a combination of rich nutrients and functionality.

Jelly produced by using acorn and a method for production thereof

본 발명은 간편성과 편리성에 영양적인 측면을 강화한 디저트용 젤리의 제조방법에 관한 것으로, 젤리의 주원료가 되는 젤라틴 대신 도토리 전분의 응고력을 젤리 제조에 적용하여 제조함으로써 젤라틴에 의하여 문제가 될 수 있는 안전성 부분을 극복할 수 있는 젤리 및 이의 제조방법을 제공할 수 있는 뛰어난 효과가 있다. The present invention relates to a method for manufacturing a dessert jelly with enhanced nutritional convenience and convenience, which can be a problem by gelatin by applying the coagulant power of acorn starch to the preparation of jelly instead of gelatin, which is the main ingredient of the jelly. There is an excellent effect that can provide a jelly and a method for manufacturing the same that can overcome the safety part. 젤리, 도토리, 고구마 퓨레 Jelly, Acorn, Sweet Potato Puree

Germ plasm of canola possessing compositional properties of seeds, which provide increased nutrition, nutritive value of canola

FIELD: biotechnology. SUBSTANCE: canola seeds are selected from the group consisting of seeds deposited in the ATCC under the number PTA-11697, the seeds deposited in the ATCC under the number PTA-11696, the seeds deposited in the ATCC under the number PTA-11698, and the seeds deposited in the ATCC under the number PTA-11699. EFFECT: invention allows to efficiently obtain fodder meal from the dark canola seeds. 2 dwg, 8 tbl, 14 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 642 297 C2 (51) МПК A01H 5/00 (2006.01) A01H 5/10 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A01H 5/10 (2006.01) (21)(22) Заявка: 2013142915, 21.02.2012 (24) Дата начала отсчета срока действия патента: Дата регистрации: 24.01.2018 22.02.2011 US 61/445,426 (43) Дата публикации заявки: 27.03.2015 Бюл. № 9 GENETIC RESEARCH TO IMPROVE ITS AGRONOMIC PERFORMANCE AND SEED QUALITY, HELIA, 2007, 30, Nr. 46, pp. 199206. WO 2007016521 A2, 08.02.2007. US 6433254 B1, 13.08.2002. RU 2008141698 A, 27.04.2010. (45) Опубликовано: 24.01.2018 Бюл. № 3 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 23.09.2013 (86) Заявка PCT: US 2012/025975 (21.02.2012) C 2 C 2 (56) Список документов, цитированных в отчете о поиске: RAKOW G. et al. RAPESEED (87) Публикация заявки PCT: 2 6 4 2 2 9 7 WO 2012/145064 (26.10.2012) R U 2 6 4 2 2 9 7 (73) Патентообладатель(и): АГРИДЖЕНЕТИКС, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: R U 21.02.2012 (72) Автор(ы): КЬЮБИК Томас Джеймс (CA), ДЖИНДЖЕРА Грегори Р. (CA), РИПЛИ ван Леонард (CA), БЕАИТ Мишелль Э. (CA), ПАТТЕРСОН Томас Г. (US) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ЗАРОДЫШЕВАЯ ПЛАЗМА КАНОЛЫ, ОБЛАДАЮЩАЯ КОМПОЗИЦИОННЫМИ СВОЙСТВАМИ СЕМЯН, КОТОРЫЕ ОБЕСПЕЧИВАЮТ УВЕЛИЧЕННУЮ ПИЩЕВУЮ, ПИТАТЕЛЬНУЮ ЦЕННОСТЬ КАНОЛЫ (57) Реферат: Изобретение относится к области биохимии, в АТСС под номером PTA-11696, семян, в частности к ...

a bean curd machine using sproutedpeanuts

The present invention relates to a device for manufacturing germination peanut tofu, which is to manufacture tofu in a big restaurant or in a traditional market and provide the tofu to a general consumer. Specifically, the device for manufacturing germination peanut tofu manufactures the tofu by grinding, boiling, and forming sprouts of peanuts when the peanuts are slightly germinated as the peanuts are soaked for about two days so that all processes of grinding, boiling, and forming can be completed in a series of processes to manufacture the tofu. The device for manufacturing germination peanut tofu comprises a boiling device (20), a control unit (100), and a warning signal output unit (1000). The boiling device (20) includes: a nozzle (23) spraying steam supplied from a boiler on the bottom of a cylindrical boiling pan (21); a discharge pipe installed at the center of the bottom surface; a temperature sensor (27) sensing the temperature of the inside and installed at a predetermined part of an outer wall; a branch pipe (24) installed at the predetermined part of a pipe (29) connecting the boiler and the boiling pan (21); and a calcium container (25) installed at an end. The control unit (100) determines whether a result of the temperature sensor is out of a standard range. The warning signal output unit (1000) outputs a warning signal when the temperature of the inside of the housing is out of the standard range as a determination result of the control unit.

Rice cake comprising acorn and manufacturing method thereof

본 발명은 도토리 시루떡의 제조 방법 및 도토리 시루떡에 관한 것으로, 본 발명의 목적은 부드럽고 쫄깃한 식감을 내고, 다양한 영양소를 첨가한 도토리 시루떡의 제조 방법 및 도토리 시루떡을 제공하는 것이다. 위와 같은 목적을 달성하기 위하여, 본 발명의 실시예에 따른 도토리 시루떡의 제조 방법은 (a)도토리를 탈피하여 이물질을 제거한 후, 물에 삶아 분쇄하여 도토리 가루를 제조하는 단계와 (b)쌀을 세척하여 6시간 내지 10시간 물에 불리는 단계와 (c)(b)단계에서 불린 쌀을 (a)단계의 도토리 가루와 혼합 후, 물을 넣어 분쇄하고 당류와 소금을 첨가하여, 쌀과 도토리 가루 혼합 분말을 제조하는 단계 및 (d)(a)단계의 도토리 가루와 (c)단계의 혼합 분말을 번갈아 겹겹이 적층한 뒤, 증숙하는 단계를 포함한다. The present invention relates to a method for producing acorn silk bread and a method for producing acorn silk bread which has a soft and chewy texture and contains various nutrients. In order to accomplish the above object, the present invention provides a method for producing acorn silk bread, comprising the steps of: (a) removing the foreign material from the acorn, boiling it in water to prepare an acorn powder, and (b) Washing the rice with water for 6 hours to 10 hours and mixing rice with the acorn powder in step (c) and step (a), pulverizing the rice with water and adding saccharide and salt, and adding rice and acorn powder (D) alternately laminating the mixed powder of the acorn powder of the step (a) and the mixed powder of the step (c), and then boiling the mixture.

Production method for heat clearing tea aroma melon seeds

本发明公开了一种清热茶香瓜子的制作方法，由下列重量份的原料制成：瓜子900-1000、蒲公英1-2、淡竹叶1-2、北鱼黄草2-3、八股绳1-2、枇杷叶1-2、三七花1-2、西瓜皮20-30、百合5-10、桑叶5-10、菊花5-10、绿茶20-30、红酒30-60、食盐5-15、白糖5-15。本发明瓜子先采用红酒等成分焖润吸收有益成分，帮助消化增进食欲，且有美容抗衰老的作用，同时中药浸泡煎煮，增加保健功能，三七花、枇杷叶等成分有清胃热、平肝润肺作用，淡竹叶能清凉解热、除烦利尿，蒲公英有清热解毒、利尿除湿的功效，制得瓜子散发清新茶香，清热降火，适合各种人群食用。

A production method of sugaless traditional sikhye more than 13 brix

The present invention relates to a method for producing traditional sugar-free rice drink with sugar content exceeding 13 brix. To this end, the method for producing the traditional sugar-free rice drink comprises the following steps: (1) a step of producing hard-boiled rice; (2) a step of producing a first barley malt extract; (3) a saccharification step; (4) a step of removing grains of rice; (5) a step of producing a second barley malt extract; (6) a step of heating and boiling down a mixture obtained by mixing the second barley malt extract and the saccharified solution produced after the elimination of grains of rice; and (7) a step of cooling the heated mixture.

Convenient dry nutrient vegetables and the method of making that

본 발명은 간편 건조 영양나물 및 후리카게의 제조방법에 관한 것으로 원재료를 선별하는 단계와; 절단하는 단계와; 세척하는 단계와; 상기 세척된 원재료를 블랜칭 하는 단계와; 탈수하는 단계와; 상기 탈수된 원재료에 참기름 및 정제염을 혼합하는 단계와; 상기 참기름 및 정제염이 혼합된 원재료를 볶는 단계와; 상기 볶아진 원재료를 건조하는 단계와; 상기 건조된 원재료에 건조대추, 건조밤, 건표고버섯 슬라이스를 배합하여 포장하는 단계를 포함하는 것을 특징으로 하여 영양이 풍부하며 특히 멸균 및 살균을 통하여 유통기한을 연장시켜 장기간 보관할 수 있는 나물반찬으로 유통 및 판매가 가능한 장점이 있다. The present invention relates to a method for producing a simple dry nutrition product and a furikake, comprising the steps of: selecting raw materials; Cutting; Washing; Blanching the cleaned raw material; Dehydrating; Mixing the dehydrated raw material with sesame oil and purified salt; Frying the raw material mixed with the sesame oil and the refined salt; Drying the roasted raw material; The method of the present invention is characterized by comprising a step of blending the dried raw materials with dried jujube, dried chestnuts, and dried shiitake slices, and is packed with nutritious foods. Especially, it can be stored for a long time by extending shelf life through sterilization and sterilization Distribution, and sales.

Preparation method of chopped peanuts

本发明提供了一种花生碎的制作方法，通过将油炸后的花生进行沥油工序、花生添加工序、竖直分切工序、水平分切工序，实现分切式制作花生碎，解决了采用压碎式制作花生碎产生的碎渣以及成品率低的问题；利用出料工序配合筛分工序，实现花生碎出料后进行不同颗粒大小的花生碎进行分类存放，满足不同客户对颗粒大小的要求。

Method for health food using linseed and berries and linseed and rice bran

The present invention relates to a method of manufacturing health functional food, due to a fermented material fermenting linseed, berries, embryo bud of rice, and rice bran with lactobacillus, capable of supplying nutrients by various kinds of components, expecting health enhancement by medicinal effects, and providing easy intake and good texture. According to the present invention, a method of manufacturing health functional food by using linseed, berries, embryo bud of rice, and rice bran comprises: a first step of mixing embryo bud of rice and rice bran, and sterilizing the mixture through a roasting process; a second step of mixing linseed with the sterilized mixture of the embryo bud of rice and the rice bran, and pulverizing the mixture; a third step of mixing berries, nonfat dry milk, and lactobacillus with a mixed and pulverized material of the previous step to make a mixture paste; and a fourth step of fermenting and low temperature-drying the mixture paste of the previous step to make a fermented mixture product.

Transgenic plants having increased tolerance to aluminum

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.

Transgenic plants having increased tolerance to aluminum

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.

Transgenic plants having increased tolerance to aluminum

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.

Transgenic plants having increased tolerance to aluminum

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.

Transgenic plants having increased tolerance to aluminum

Methods and materials for modulating aluminum tolerance in plants are disclosed. For example, nucleic acids encoding aluminum tolerance-modulating polypeptides are disclosed as well as methods for using such nucleic acids to transform plant cells. Also disclosed are plants having increased tolerance to aluminum and methods of increasing plant yield in soil containing elevated levels of aluminum.

Canola Germplasm Indicating Compositional Properties of Seeds Leading to Enriched Canola Carp Nutritive Value with the Omega 9 Character

The preparation method of a germinated buckwheat and the cereal composition with a germinated buckwheat

The present invention relates to a method for producing germinated buckwheat and a cereal composition containing the germinated buckwheat, wherein naturally dried fruits, seeds, nuts etc. containing various nutrients and germinated buckwheat having excellent effects on anti-oxidation, anti-cancer and obesity, etc. are processed without destroying nutrients and altering taste, thereby allowing easy intake. The method for producing germinated buckwheat of the present invention includes the steps of: soaking buckwheat seeds in water for at least 6 hours after washing; supplying moisture to the buckwheat seeds so as not to dry at a temperature of 5 to 25°C; rinsing in cold water when the buckwheat seeds germinate until greasy components on the surface thereof disappear; and drying at a low temperature of 42 to 46°C.

Canola germplasm exhibiting seed compositional attributes that deliver enhanced canola meal nutritional value having omega-9 traits

캐놀라 생식질은 높은 단백질 함량 및 낮은 섬유 함량의 특성을 캐놀라 종자에 부여하고, 상기 캐놀라 식물은 평균 68％ 이상의 올레산 (C18:1) 및 3％ 미만의 리놀렌산 (C18:3)을 갖는 종자를 생산한다. 상기 캐놀라 종자 특성에는 또한 오일-무함유 건조 질량 기준으로 45％ 이상의 조 단백질 및 18％ 이하의 산성 세제 불용성 섬유 함량이 포함될 수 있다. 특정 실시양태는 감소된 폴리페놀 함량 및 증가된 인 함량으로 이루어진 군으로부터 선택된 하나 이상의 특성을 추가로 포함한다. 특정 실시양태에서, 본 발명은 이러한 생식질을 포함하는 캐놀라 식물, 및 그로부터 생산된 식물 생산품 (예를 들어, 종자)에 관한 것이다. 본 발명의 생식질을 포함하는 캐놀라 식물은 캐놀라박에 대한 공급원으로서 특히 가치있게 만드는 유리한 종자 조성 성질을 나타낼 수 있다.

Compositions for rice cake premix and preparation method of instant rice cake using thereby

본 발명은 즉석 떡 제조용 프리믹스 조성물 및 그 프리믹스 조성물을 이용한 즉석 떡의 제조방법에 관한 것으로, 더욱 상세하게는 팽화미 분말 100중량부, 전분 50~70중량부, 탈지분유 5~10중량부, 분말유지 30~50중량부, 증점제 5~10중량부, 소금 1~3 중량부 및 당분 30~45중량부를 포함하는 것을 특징으로 한다. 본 발명에 의하면, 별도의 가열 조리 또는 전자레인지 조리 없이 그대로 취식이 가능한 즉석 떡용 프리믹스 조성물을 제공함으로써, 가정에서 손쉽게 식감 및 풍미가 우수한 떡의 제조가 가능토록 하는 장점이 있다.

Method for producing semi-dried and fermented black ginseng and method of producing ginseng chicken soup materials using the same

반건조 발효흑삼의 제조방법 및 이를 이용한 삼계탕 재료의 제조방법에서, 상기 반건조 발효흑삼의 제조방법은, 인삼을 세정하고 썰어 준비하는, 준비 단계, 상기 준비된 인삼을 반건조하는, 반건조 단계, 상기 반건조된 인삼을, 상기 반건조된 인삼과 동일한 중량비를 가지는 엿기름에 혼합하는, 혼합 단계, 상기 혼합된 반건조 인삼과 엿기름에, 누룩 곰팡이(aspergillus oryzae) 균을 투입하여 발효하는, 발효 단계, 및 상기 발효되어 제조된 흑삼을 완전 건조하는, 건조 단계를 포함한다. In the manufacturing method of semi-dried fermented black ginseng and the method of manufacturing samgyetang material using the same, the manufacturing method of semi-dried fermented black ginseng is prepared by washing and slicing ginseng, a preparation step, semi-drying of the prepared ginseng, a semi-drying step, A mixing step of mixing the semi-dried ginseng with malt having the same weight ratio as the semi-dried ginseng, a fermentation step of fermenting the mixed semi-dried ginseng and malt by adding yeast mold (aspergillus oryzae) bacteria , and a drying step of completely drying the black ginseng produced by fermenting.

Patent RU2017145009A3

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2017 145 009 A (51) МПК A01H 5/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2017145009, 21.02.2012 (71) Заявитель(и): АГРИДЖЕНЕТИКС, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: (43) Дата публикации заявки: 20.02.2019 Бюл. № (72) Автор(ы): КЬЮБИК Томас Джеймс (CA), ДЖИНДЖЕРА Грегори Р. (CA), РИПЛИ Ван Леонард (CA), БЕАИТ Мишелль Э. (CA), ПАТТЕРСОН Томас Г. (US) R U 22.02.2011 US 61/445,426 (62) Номер и дата подачи первоначальной заявки, из которой данная заявка выделена: 2013142915 20.09.2013 05 A 2 0 1 7 1 4 5 0 0 9 (57) Формула изобретения 1. Темное семя канолы, содержащее по меньшей мере приблизительно 45% сырого белка и не более приблизительно 18% кислотно-детергентной клетчатки, как определено сравнительной химией, в пересчете на не содержащее масло сухое вещество, где темное семя канолы выбрано из группы, состоящей из CL065620 (ATCC No. PTA-11697), CL044864 (ATCC No. PTA-11696), CL121460H (ATCC No. PTA-11698), CL166102H (ATCC No. PTA-12570) и CL121466H (ATCC No. PTA-11699). 2. Темное семя канолы по п.1, содержащее по меньшей мере 49,0% сырого белка в пересчете на не содержащее масло сухое вещество. 3. Темное семя канолы по п.1, содержащее не более 16% кислотно-детергентной клетчатки в пересчете на не содержащее масло сухое вещество. 4. Темное семя канолы по п.1, дополнительно содержащее лигнин и полифенолы в количестве менее 6,8% в пересчете на не содержащее масло сухое вещество. 5. Темное семя канолы по п.1, дополнительно содержащее более 1,1% фосфора в пересчете на не содержащее масло сухое вещество. 6. Растение канолы, выращенное из темного семени канолы по п.1. 7. Растение канолы по п.6, где растение канолы продуцирует темное семя канолы, содержащее лигнин и полифенолы в количестве менее 6,8% в пересчете на не содержащее масло сухое вещество. 8. Растение канолы по п.6, где растение канолы продуцирует темное семя канолы, содержащее более 1,1% ...

Method for production of a haricot bean food product

FIELD: food industry.SUBSTANCE: invention relates to food industry, in particular, to a method for production of a food product from haricot beans. Method involves grain beans separation, sprouts washing, sprouting, crushing, cooking, mixing, their beating during 3–5 minutes. Beans seeds sprouting is carried out at plants for sprouting grains for 13–15 hours. Boiling is performed at temperature 100 °C for 40–60 minutes with subsequent cooling to 30–45 °C. Crushing is performed until homogeneous consistence. Product additionally contains ground chia seeds, chia seed oil, fresh garlic, ground paprika, lemon juice, food culinary salt, vegetable oil at the following initial components ratio per 1,000 kg: seeds of haricot beans – 768.3; ground chia seeds – 45.0; chia seeds oil – 45.0; culinary food salt – 11.5; vegetable oil – 95.0; fresh garlic – 8.2; ground paprika – 2.0; lemon juice – 25.0.EFFECT: invention allows to increase organoleptic indices and preventive properties of a food product from grain beans, impart high nutritive and biological value to the product, and reduce the production process duration.1 cl, 2 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 685 911 C1 (51) МПК A23L 11/10 (2016.01) A23L 25/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 11/10 (2019.02); A23L 25/00 (2019.02) (21) (22) Заявка: 2018139997, 12.11.2018 (24) Дата начала отсчета срока действия патента: 12.11.2018 23.04.2019 (45) Опубликовано: 23.04.2019 Бюл. № 12 Адрес для переписки: 644008, г. Омск, Институтская пл., 1, ФГБОУ ВО Омский ГАУ, научное управление (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное учреждение высшего образования "Омский государственный аграрный университет имени П.А. Столыпина" (ФГБОУ ВО Омский ГАУ) (RU) (56) Список документов, цитированных в отчете о поиске: RU 2296473 C1, 10.04.2007. RU C 1 2 6 8 5 9 1 1 R U (54) Способ производства пищевого продукта из зерновой ...

Composition for improving internal blood circulation and aging retardation, as well as a method for using it

Группа изобретений относится к фармацевтической промышленности, а именно к средству для улучшения работы организма и замедления старения. Композиция для улучшения работы организма и замедления старения, где под улучшением работы организма подразумевают устранение вялости, слабости в пояснице и ногах, плохого аппетита и бессонницы, одышки и утомляемости, выпадения волос и зубов, непереносимости холода и холодных конечностей, увеличение средней продолжительности жизни дрозофил и антиоксидантной активности; которая получена из следующих компонентов, по весовым частям: 5-100 частей шиповника Роксбурга, 5-100 частей филлантус эмблики, 5-100 частей меда, 1-30 частей грецкого ореха и 1-30 частей лимона, путем измельчения или нарезания на ломтики шиповника Роксбурга, филлантус эмблики, грецкого ореха и лимона, экстрагирования спиртом крепостью 50° или водой, и фильтрации, добавления к фильтрату меда, или путем добавления к компонентам: шиповник Роксбурга, филлантус эмблика, грецкий орех, лимон, мед, 4-кратного количества воды, ферментирования 30 дней, фильтрации. Применение композиции для приготовления лекарств для улучшения работы организма и замедления старения. Применение композиции для приготовления питания для улучшения работы организма и замедления старения. Вышеописаннная композиция эффективна для улучшения работы организма и замедления старения. 3 н. и 3 з.п. ф-лы, 3 табл. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 736 055 C1 (51) МПК A61K 36/752 (2006.01) A61K 36/738 (2006.01) A61K 36/185 (2006.01) A61K 35/644 (2015.01) A61P 39/06 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A61K 36/752 (2020.08); A61K 36/738 (2020.08); A61K 36/185 (2020.08); A61K 35/644 (2020.08); A61P 39/06 (2020.08); A61K 2121/00 (2020.08) (21)(22) Заявка: 2019132028, 08.04.2018 08.04.2018 Дата регистрации: Приоритет(ы): (30) Конвенционный приоритет: (45) Опубликовано: 11.11.2020 Бюл. № 32 (85) Дата начала рассмотрения заявки PCT на ...

Method for preparation of functional application-specific products

FIELD: food industry. SUBSTANCE: invention relates to the food industry and, in particular, to methods for preparing application-specific products that can be used in the nutrition of astronauts, mountain, Arctic and naval servicemen. The method includes thermal acid coagulation of proteins in a preprepared protein-carbohydrate dispersed medium using organic acids, separation of the coagulation-pulp fraction from the serum, followed by the formation of application-specific food products based on it. At the same time, a kefir-nut-rampson base with a protein content of 5.0-6.0%, carbohydrates 6.0-7.0% is used as a protein–carbohydrate dispersed medium, obtained by preliminary disintegration of the nut-rampson composition in a kefir medium with a fat mass fraction of 1.0-2.5%; with a ratio of kefir: pine nut kernel: rampson, wt. %, equal to 60:20:20. Thermal acid coagulation is carried out by heating the kefir-nut-rampson base in the presence of lactic acid contained in kefir and ascorbic acid contained in rampson, followed by separation of the resulting coagulation-pulp fraction from the serum and bringing its composition to a dry matter content within 30-45%. EFFECT: invention makes it possible to obtain functional application-specific food products of an expanded assortment containing a complex of antioxidants with a synergistic effect. 5 cl, 1 dwg, 1 tbl, 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 760 594 C1 (51) МПК A23L 33/185 (2016.01) A23J 3/14 (2006.01) A23L 25/00 (2016.01) A23L 2/52 (2006.01) A23L 23/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 33/185 (2021.05); A23J 3/14 (2021.05); A23L 25/00 (2021.05); A23L 2/52 (2021.05); A23L 23/00 (2021.05) (21)(22) Заявка: 2021105509, 04.03.2021 04.03.2021 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 04.03.2021 (45) Опубликовано: 29.11.2021 Бюл. № 34 2 7 6 0 5 9 4 R U (56) Список документов, цитированных в отчете о поиске: RU 2218816 ...

Pap composition with pecan and manufacturing method of the same

본 발명은, 피칸과 영양분이 풍부한 재료들을 통해 맛이 뛰어나면서 다양한 색감으로 미각을 자극하는 죽 조성물 및 그 제조방법에 관한 것이다. 피칸에 함유된 프로안토시니딘은 플라보노이드 계열의 플라보놀 배당체로서 Bcl-2의 발현을 억제하고 동시에 카스파제-3를 활성화하며, 피칸에 안토시아닌이 함유되어 있다. The present invention relates to a porcelain composition which stimulates the taste with various colors while having excellent taste through pecans and nutrient-rich materials, and a method for producing the same. The proanthocyanidins contained in pecans are flavonoid glycosides of flavonoids, which inhibit the expression of Bcl-2 and activate caspase-3, while pecans contain anthocyanins.

The manufacturing method of steamed beef-rib

According to the present invention, a manufacturing method of steamed beef ribs includes a preparation step in which ingredients to be used is selected and washed, a Korean native beef sauce preparation step, a broth preparation step, a laurel leaf broth preparation step, a red pepper paste sauce preparation step, a steamed-beef seasoning preparation step, and a steamed beef rib manufacturing step. According to the present invention, not only waste of ingredients used can be eliminated by quantifying types and amount of the ingredients used but also the seasoning can be produced to have a constant taste. According to an embodiment of the present invention, by applying the manufacturing method of steamed beef ribs, an unfavorable order specific to meat is eliminated; the hot taste is easily adjusted according to taster′s preference; and thus people can enjoy various hot tastes of the steamed beef ribs.

Melon fruitade with walnut kernel

FIELD: food industry. SUBSTANCE: melon fruitade consists of a concentrate of watermelon juice and whole roasted walnut kernel, with the following ratio of components, wt %: watermelon juice concentrate - 30-35; whole roasted walnut kernel - 65-70. EFFECT: improved nutritional value of melon fruitade. 3 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 635 417 C1 (51) МПК A23L 21/15 (2016.01) A23L 25/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2017107638, 07.03.2017 (24) Дата начала отсчета срока действия патента: 07.03.2017 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 07.03.2017 (45) Опубликовано: 13.11.2017 Бюл. № 32 (54) Нардек с ядром грецкого ореха (57) Реферат: Изобретение относится к пищевой промышленности. Нардек состоит из концентрата сока арбуза и цельного обжаренного ядра грецкого ореха, при следующем соотношении R U 2 6 3 5 4 1 7 Koncentrat-soka-arbuza-nardek.html, Концентрат сока арбуза (нардек), 04.02.2016, Найдено в Интернет 28.09.2017. RU 97119494 A, 10.01.2000. RU 2090093 C1, 20.09.1997. CN 103859514 A, 18.06.2014. Стр.: 1 C 1 C 1 (56) Список документов, цитированных в отчете о поиске: agro2b.ru/ru/offers/20300- 2 6 3 5 4 1 7 Адрес для переписки: 400002, г. Волгоград, пр. Университетский, 26, ФГБОУ ВО Волгоградский ГАУ, Долговой А.И. (73) Патентообладатель(и): федеральное государственное бюджетное образовательное учреждение высшего образования "Волгоградский государственный аграрный университет" (ФГБОУ ВО Волгоградский ГАУ) (RU) R U 13.11.2017 (72) Автор(ы): Овчинников Алексей Семёнович (RU), Древин Валерий Евгеньевич (RU), Крючков Евгений Иванович (RU), Крючкова Татьяна Евгеньевна (RU), Таранова Елена Сергеевна (RU), Ефремова Елена Николаевна (RU) компонентов, мас.%: концентрат сока арбуза – 30-35; цельное обжаренное ядро грецкого ореха – 65-70. Изобретение позволяет повысить пищевую ценность нардека. 3 табл., 2 пр. RUSSIAN FEDERATION (19) RU (11) (13) 2 635 417 ...

Prcess for preparing red ginseng slice

The present invention relates to a method for preparing red ginseng slices, and more particularly, to a method for preparing red ginseng slices, and to red ginseng extracts and slices which provide red ginseng formulation to which consumers can easily access and which improve tastes, nutritions and bioabsorbability of consumers. According to the present invention, the red ginseng slice formulation to which consumers can access without burdens is provided and the red ginseng extracts and slices having improved tastes, nutritions and bioabsorbability of consumers are provided in a jelly type coated with specific nuts. A novel form which is shaped in the diameter size of square slices of 6 to 8 mm, and which breaks the existing concept of circle is considered to improve chewing texture and preference of the consumers, and a technology of making useful glycoside components of the red ginseng at a sugaring step have low molecular weight is realized to increase the absorption rate in body, thereby providing the red ginseng slice preserved in honey with increased functionality.

Method of producing flavored peanut powder

A method for producing flavored peanut powder is provided to increase the preservation period by preventing the acidification resulting from high fat content of peanut, and to prevent the peanut powder from massing in pulverization process by lowering the stickiness caused by the fat ingredient, thereby enabling the easy handling in distribution and use. A method for producing flavored peanut powder comprises the steps of: soaking peanut with the inner skin removed into sweetened liquid with a sugar content of 30~40% at 8~12°C for 6~12hr; removing the sweetened liquid from the soaked peanut and aging the peanut with the sweetened liquid removed at 5~7°C for 6~12hr; steaming the aged peanut in a steamer of 100~125°C for 20~25min; frying the steamed peanut at 160~180°C for 10~15min; and pulverizing the fried peanut by a cutter-type grinder, wherein the steaming process can be omitted.

Composition for hangover annul food based on germination plants and oriental medicine materials, manufacturing method thereof and hangover annul food manufactured by the same

본 발명은 숙취해소에 도움이 되는 유효성분이 극대화된 상태의 발아식물 및 천연 한약재를 이용함으로써 빠른 숙취 해소와 현저한 소화 도움 작용으로 숙취해소 기능이 더욱 강화된 발아 식물과 한약재 기반의 숙취해소용 식품 조성물, 그의 제조방법 및 이에 의해 제조된 숙취해소용 식품에 관한 것이다. 본 발명에 따르면, 숙취해소용 식품을 제조하기 위한 재료인 발아 식물과 한약재의 조성 재료를 마련하는 조성재료 마련 단계; 상기 마련된 발아 식물과 한약재의 조성 재료들을 분쇄하는 조성재료 분쇄 단계; 상기 분쇄된 분말화 조성재료들을 발효 숙성시켜 1차 발효 숙성물로 제조하는 1차 발효 숙성 단계; 상기 1차 발효 숙성물을 발효하여 알코올화시키는 알코올화 단계; 상기 알코올화 된 발효물을 2차 발효 숙성시켜 2차 발효 숙성물로 제조하는 2차 발효 숙성 단계; 상기 2차 발효 숙성물을 식초 제조를 위한 접종균을 접종시켜 식초화시키는 식초화 단계; 상기 식초화 단계를 거친 식초화물을 고액분리하는 고액 분리 단계; 상기 고액 분리된 고체물과 액체물을 살균 처리하는 살균 단계; 및 상기 살균 단계를 거친 고체물과 액체물을 이용하여 환 식품 또는 음용 식품으로 가공하는 식품 가공 단계;를 포함하는 것을 특징으로 하는 숙취해소용 식품의 제조방법이 제공된다.

Show the rape germplasm for the seed composition attribute that enhanced rape coarse powder nutritive value is provided

本发明关注以不含油的干物质为基础含有至少45%粗制蛋白质和不超过18%酸性去污剂纤维含量的芸苔种质。某些实施方案进一步包含一种或多种选自下组的性状：降低的多酚含量和增加的磷含量。在特定的实施方案中，本发明关注包含此类种质的芸苔植物和自其生成的植物商品(例如种子)。包含本发明种质的芸苔植物可以展现出有利的种子组成特征，该特征使它们作为芸苔粗粉的来源以及对于以不依赖于种皮颜色的方式对芸苔变种引入至少一种选自下组的性状的方法是特别有价值的：高蛋白质含量、低纤维含量、降低的多酚含量和增加的磷含量。

Chadol manju and its manufacturing method

Disclosed are beef brisket manju and a manufacturing method thereof. The manufacturing method of beef brisket manju of the present invention comprises: a step of preparing a butter slice by hardening butter and cutting the same to a certain thickness; a step of filtering strong flour and gravitational flour into powder; a step of preparing a mixture by dissolving solar salt and water; a step of preparing first dough by mixing eggs, refined rice wine, the strong flour, the gravitational flour, and the mixture; a step of preparing second dough by inputting the hardened butter slice to the first dough; a step of covering and preparing third dough after manufacturing the third dough by mixing a filling composed of whole red bean paste and sliced chestnuts and the second dough; a step of topping almond cream on a surface of the third dough; and a step of baking the topped third dough. The present invention can improve flavor and a taste of bread.

Snack food product

FIELD: food industry. SUBSTANCE: invention relates to food industry, specifically to a food product of snack type. Product comprises following ratio of components, wt%: low-saccharified molasses – 5–10; filler – 70–85; starch – 5–10; salt – balance. EFFECT: invention enables to reduce sugar content of food product, enhance its biological value, maintain given shape of product, promotes recovery of haemoglobin, iron, red blood cells, improves operation of brain, memory, concentration of attention, thinking, increases biological activity, improves life tonus of organs and body systems, cell nutrition. 3 cl, 8 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (51) МПК A23G 3/34 A23G 3/36 A23G 3/42 A23G 3/48 A23L 25/00 A23L 33/00 (11) (13) 2 609 881 C2 (2006.01) (2006.01) (2006.01) (2006.01) (2016.01) (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2015131409, 28.07.2015 (24) Дата начала отсчета срока действия патента: 28.07.2015 (72) Автор(ы): Кирбин Сергей Анатольевич (RU) (73) Патентообладатель(и): Кирбин Сергей Анатольевич (RU) Дата регистрации: (56) Список документов, цитированных в отчете о поиске: RU 2238656 C2, 27.10.2004. RU Приоритет(ы): (22) Дата подачи заявки: 28.07.2015 2003111173 A, 10.12.2004. RU 2223000 C1, 10.02.2004. R U 06.02.2017 (43) Дата публикации заявки: 01.02.2017 Бюл. № 4 2 6 0 9 8 8 1 (45) Опубликовано: 06.02.2017 Бюл. № 4 Адрес для переписки: 630047, г. Новосибирск, п/о 47, а/я 14, Болотова А.Ю. (57) Формула изобретения 1. Пищевой продукт закусочного типа, содержащий низкоосахаренную патоку, наполнитель, крахмал, соль, при следующем соотношении компонентов, масс.%: низкоосахаренная патока 5-10 наполнитель 70-85 5-10 соль остальное 2. Пищевой продукт закусочного типа по п. 1, отличающийся тем, что в качестве наполнителя используются ядра семян подсолнечника, или ядра семян тыквы, или орехи. 3. Пищевой продукт закусочного типа по п. 1, отличающийся тем, что дополнительно ...

Method of producing biologically active supplement from nut bark

FIELD: food industry. SUBSTANCE: invention relates to food and pharmaceutical industry and can be used to produce biologically active supplements (BAS), taken immediately before taking food as preventive agent or for production of functional foods. BAS is a powder of bark of walnut, black walnut and/or butternut. Powder is produced by drying bark to moisture content of 6–10 %, further grinding to particle size 0.5–3 mm. EFFECT: invention enables to obtain a product with high physiological activity. 1 cl, 2 tbl, 6 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 608 026 C1 (51) МПК A23L 33/10 (2016.01) A23L 25/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2015130715, 23.07.2015 (24) Дата начала отсчета срока действия патента: 23.07.2015 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 23.07.2015 (45) Опубликовано: 11.01.2017 Бюл. № 2 (56) Список документов, цитированных в отчете о поиске: RU 2399315 C1, 20.09.2010. GE 4457 B, 10.08.2008. US 7541054 B2, 02.06.2009. RU 2183413 C2, 31.08.2014. 2 6 0 8 0 2 6 Адрес для переписки: 357532, Ставропольский край, г. Пятигорск, пр. Калинина, 11, корп. 1, Пятигорский медикофармацевтический институт - филиал ГБОУ ВПО ВолгГМУ Минздрава России (73) Патентообладатель(и): Государственное бюджетное образовательное учреждение высшего профессионального образования "Волгоградский государственный медицинский университет" Министерства здравоохранения Российской Федерации (RU) R U 11.01.2017 (72) Автор(ы): Дайронас Жанна Владимировна (RU), Верниковский Владислав Владиславович (RU), Зилфикаров Ифрат Назимович (RU) 2 6 0 8 0 2 6 R U (57) Формула изобретения Способ получения биологически активной добавки к пище, характеризующийся тем, что она состоит из порошка коры ореха грецкого, ореха серого и/или ореха черного, полученного путем ее сушки до влажности 6-10%, последующего измельчения до размера частиц 0,5-3 мм. Стр.: 1 C 1 C 1 (54) СПОСОБ ...

Cheese analogue

FIELD: food industry.SUBSTANCE: cheese analogue composition includes, as initial components, almond milk, lactic acid bacteria, transglutaminase, salt and water, while the specified composition does not contain soy proteins. The produced cheese analogue can be presented in the form of soft fresh cheese, soft mature cheese or homemade cheese.EFFECT: proposed cheese analogue corresponds to cheese produced in a traditional way from cow or goat milk by taste qualities and appearance.19 cl, 10 dwg, 2 tbl, 7 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 767 198 C2 (51) МПК A23C 20/02 (2006.01) A23L 29/206 (2016.01) C12P 13/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23C 20/02 (2021.08); A23L 29/206 (2021.08) (21)(22) Заявка: 2017131523, 12.07.2012 (24) Дата начала отсчета срока действия патента: Дата регистрации: 16.03.2022 R U 12.07.2012 (72) Автор(ы): БРАУН Патрик О'Рейлли (US), КАЗИНО Монте (US), ВОККОЛА Линн С. (US), ВАРАДАН Ранджани (US) (73) Патентообладатель(и): ИМПОССИБЛ ФУДЗ ИНК. (US) 12.07.2011 US 61/507,096 Номер и дата приоритета первоначальной заявки, из которой данная заявка выделена: 2014104813 12.07.2011 (43) Дата публикации заявки: 06.02.2019 Бюл. № 4 (56) Список документов, цитированных в отчете о поиске: DE 102007061256 A1, 25.06.2009. JPS54138135 A, 26.10.1979. US 5055310 A1, 08.10.1991. GB 2016255 B, 04.08.1982. AU 736275 B2, 26.07.2001. WO 1992007472 A1, 14.05.1992. DE 2347345 A1, 10.04.1975. C 2 R U (54) АНАЛОГ СЫРА (57) Реферат: Изобретение относится к пищевой промышленности. Композиция аналога сыра включает в качестве исходных компонентов миндальное молоко, молочнокислые бактерии, трансглютаминазу, соль и воду, при этом указанная композиция не содержит белков из сои. Получаемый аналог сыра может быть Стр.: 1 C 2 Адрес для переписки: 129090, Москва, ул. Б.Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" 2 7 6 7 1 9 8 (45) Опубликовано: 16.03.2022 Бюл. № 8 2 7 ...

Nutritional meal replacement powder with weight losing effect

本发明公开了一种具有减肥功效的营养代餐粉，包括以下重量份配比的各原料组分：功能性低聚糖益生元3～5份、食用菌5～8份、藜麦10～12份、荷叶3～5份、亚麻籽3～5份、奇亚籽2～5份、薏苡仁3～5份、燕麦5～10份、豆类10～12份、果蔬类20～24份、坚果类6～10份、螺旋藻1～3份。本技术方案制得的营养代餐粉能代替三餐给人体提供每餐所需的能量，给人饱腹感，同时，又能有效减脂减肥，还能给人更全面的营养，满足人们的需求。同时，本技术方案通过将各组分制成代餐粉，便于携带，只需温水冲饮、食用方便，大大节省了人们的时间和金钱。

Methods and compositions for articles of consumption

FIELD: food industry. SUBSTANCE: composition for producing a cheese copy contains artificial milk, in which at least 85% of its insoluble particulates have been removed, and a crosslinking enzyme. Artificial milk, in particular, is represented by milk obtained from almond, Brazil nut, chestnut, coconut, hazelnut, Australian nut, pecan, pistachio, walnut, cashew, or a combination thereof. The enzyme is represented by transglutaminase or lisyloxydase. The invention also relates to a method for producing a cheese copy. EFFECT: invention allows to make a cheese copy of the dietary purpose, with taste characteristics similar to natural cheese. 17 cl, 2 tbl, 10 dwg, 7 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 630 495 C2 (51) МПК A23C 20/02 (2006.01) A23L 25/00 (2016.01) C12P 13/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2014104813, 12.07.2012 (24) Дата начала отсчета срока действия патента: 12.07.2012 Дата регистрации: (73) Патентообладатель(и): Импоссибл Фудз Инк. (US) Приоритет(ы): (30) Конвенционный приоритет: R U 11.09.2017 (72) Автор(ы): БРАУН Патрик О'Рейлли (US), КАЗИНО Монте (US), ВОККОЛА Линн С. (US), ВАРАДАН Ранджани (US) (56) Список документов, цитированных в отчете о поиске: US 5055310 A1, 08.10.1991. US 12.07.2011 US 61/507,096 4678676 A1, 07.07.1987. RU 2259050 C2, 27.08.2005. (45) Опубликовано: 11.09.2017 Бюл. № 26 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 12.02.2014 (86) Заявка PCT: US 2012/046552 (12.07.2012) (87) Публикация заявки PCT: 2 6 3 0 4 9 5 (43) Дата публикации заявки: 20.08.2015 Бюл. № 23 2 6 3 0 4 9 5 R U Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, строение 3, ООО "Юридическая фирма Городисский и Партнеры" (54) СПОСОБЫ И КОМПОЗИЦИИ ДЛЯ ПРЕДМЕТОВ ПОТРЕБЛЕНИЯ (57) Реферат: Изобретение относится к пищевой австралийского, пеканового, фисташкового, промышленности, в частности к производству грецкого ореха, ореха кешью или их комбинации. ...

Canola germ plasm, having composition properties of seeds, which provide increased food and nutritional value of canola

FIELD: biochemistry. SUBSTANCE: invention relates to dark-seed canola meal. Also disclosed is animal feed containing said feed meal. EFFECT: invention allows efficient production of flour from canola dark seeds with favorable characteristics. 8 cl, 2 dwg, 8 tbl, 14 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (51) МПК A01H 5/00 A01H 5/10 A23L 25/00 A23L 35/00 (11) (13) 2 740 712 C2 (2006.01) (2006.01) (2016.01) (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A01H 5/00 (2020.05); A01H 5/10 (2020.05); A23K 10/30 (2020.05); A23L 25/00 (2020.05); A23L 35/00 (2020.05) (21)(22) Заявка: 2017145009, 21.02.2012 21.02.2012 Дата регистрации: 20.01.2021 22.02.2011 US 61/445,426 Номер и дата приоритета первоначальной заявки, из которой данная заявка выделена: 2013142915 22.02.2011 (43) Дата публикации заявки: 20.02.2019 Бюл. № 5 (54) ЗАРОДЫШЕВАЯ ПЛАЗМА КАНОЛЫ, ОБЛАДАЮЩАЯ КОМПОЗИЦИОННЫМИ СВОЙСТВАМИ СЕМЯН, КОТОРЫЕ ОБЕСПЕЧИВАЮТ УВЕЛИЧЕННУЮ ПИЩЕВУЮ, ПИТАТЕЛЬНУЮ ЦЕННОСТЬ КАНОЛЫ (57) Реферат: Изобретение относится к области биохимии, Изобретение позволяет эффективно получать в частности к кормовой муке из темных семян муку из темных семян канолы, обладающую канолы. Также раскрыт корм для животных, благоприятными характеристиками. 2 н. и 6 з.п. содержащий вышеуказанную кормовую муку. ф-лы, 2 ил., 8 табл., 14 пр. R U 2 7 4 0 7 1 2 Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" Стр.: 1 C 2 C 2 (45) Опубликовано: 20.01.2021 Бюл. № 2 (56) Список документов, цитированных в отчете о поиске: RAKOW, G. et al. RAPESEED GENETIC RESEARCH TO IMPROVE ITS AGRONOMIC PERFORMANCE AND SEED QUALITY, HELIA, 2007, 30, Nr. 46, p.p. 199-206. WO 2007016521 A2, 08.02.2007. US 6433254 B1, 13.08.2002. RU 2008141698 A, 27.04.2010. 2 7 4 0 7 1 2 (73) Патентообладатель(и): АГРИДЖЕНЕТИКС, ИНК. (US) Приоритет(ы): (30) Конвенционный приоритет: R U (24) Дата начала отсчета срока действия патента: (72) Автор( ...

Edible compositions with high moisture content and methods for their production

Настоящее изобретение относится к пищевой промышленности. Предложенный способ получения пищевой композиции включает стадии получения материала на растительной основе, выбранного из группы, состоящей из фруктовой мякоти, фруктового пюре, фруктового сока, концентрированного фруктового пюре, концентрированного фруктового сока, цельных кусочков фруктов, овощного пюре, овощной мякоти, концентрированного овощного пюре, концентрированного овощного сока или их комбинации, и объединение материала на растительной основе с гидроколлоидом. Причем гидроколлоид выбирают из группы, состоящей из пектина, агара, камеди плодов рожкового дерева, каррагенана, гуаровой камеди, тамариндовой камеди и их комбинаций. Затем осуществляют обработку материала на растительной основе и гидроколлоида электромагнитным нагреванием, генерируемым излучением микроволновой энергии, достаточным для стерилизации материала на растительной основе, при мощности 1000 Вт в течение от шести до десяти минут и переносят объединенную композицию в одну или несколько порционных упаковок. Полученная пищевая композиция представляет собой смесь, содержащую материал на основе фруктов и/или овощей и гидроколлоид, выбранный из группы, состоящей из пектина, агара, камеди бобов рожкового дерева, каррагинана, гуаровой камеди, тамариндовой камеди и их комбинаций. Указанная пищевая композиция является стабильной по размеру, стабильной в течение по меньшей мере 12 месяцев в условиях окружающей среды при хранении в герметичной упаковке, имеет содержание влаги более 50 вес.%, имеет рН менее 4,5, имеет активность воды по меньшей мере 0,5, является промышленно стерильной, не содержит искусственных ароматизаторов, имеет содержание сухих веществ более 10 вес.% и не проявляет синерезиса. Причем пищевая композиция находится в герметичной упаковке. 2 н. и 15 з.п. ф-лы, 6 ил., 9 табл., 36 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 768 731 C2 (51) МПК A23L 21/10 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ...

Composition comprising extract of inner shell of chestnut for preventing, alleviating or treating enteritis

본 발명은 율피 추출물을 유효성분으로 함유하는 것을 특징으로 하는 장염 예방 또는 개선용 식품 조성물에 관한 것이다. 또한, 본 발명은 율피 추출물을 유효성분으로 함유하는 것을 특징으로 하는 장염 예방 또는 치료용 약학 조성물에 관한 것이다. 이에 따라, 본 발명은 자연에 존재하는 율피에서 추출된 추출물을 이용함으로써 부작용이 적으면서 내성 문제로부터 자유롭게 사용할 수 있으면서 장염을 개선시키거나 치료할 수 있다. 또한, 본 발명은 가공되는 밤 함량의 약 25%를 차지하는 율피를 버리지 않고 재활용할 수 있어 자원의 낭비를 막을 수 있으며, 경제적인 가치가 매우 높다.

Manufacturing Method Of Stachy Sieboldii Energy Bar

본 발명은 에너지바를 내외측의 이중구조로 제조하고 견과류를 다중코팅 처리하여 산패가 방지되도록 한 초석잠 에너지바의 제조방법에 관한 것으로서, 호두와 해바라기씨로 이루어진 혼합 견과류, 초석잠, 아마씨와 현미로 이루어진 제 1첨가분말 및 설탕, 이소말토올리고당과 사과농축액을 혼합하여 만든 제 1결합제를 준비하는 내측바 준비단계; 아몬드, 캐슈넛 및 땅콩으로 이루어진 혼합 견과류, 상기 제 1첨가분말과 동일한 재료로 이루어진 제 2첨가분말, 상기 제 1결합제와 동일한 재료로 이루어진 제 2결합제 및 건과일을 준비하는 외측바 준비단계; 상기 호두와 해바라기씨로 이루어진 혼합 견과류에 상기 제 1첨가분말을 첨가 교반한 다음, 이를 100 ~ 105℃로 볶고, 여기에 다시 상기 제 1결합제를 첨가 교반하여 내측믹스를 만드는 내측믹스 제조단계; 상기 아몬드, 캐슈넛 및 땅콩으로 이루어진 혼합 견과류에 상기 제 2첨가분말을 첨가 교반한 다음, 이를 100 ~ 105℃로 볶고, 여기에 다시 상기 제 2결합제를 첨가 교반하여 외측믹스를 만드는 외측믹스 제조단계; 및 상기 외측믹스에 상기 내측믹스가 매몰되는 구조를 갖는 에너지바를 만드는 에너지바 완성단계;로 이루어지며, 상기 제 1첨가분말은 호두와 해바라기씨로 이루어진 혼합 견과류의 중량 100에 대해 초석잠분말은 1.5 ~ 3 중량부로, 아마씨분말은 3 ~ 6 중량부로, 현미분말은 15 ~ 30 중량부로 혼합되어 만들어지고, 상기 제 2첨가분말은 아몬드, 캐슈넛과 땅콩으로 이루어진 혼합 견과류의 중량 100에 대해 초석잠분말은 3.5 ~ 6 중량부로, 아마씨분말은 3 ~ 6 중량부로, 현미분말은 15 ~ 30 중량부로 혼합되어 만들어 지는 것을 특징으로 한다.

Low calorie and high protein Food dressing using bean

본 발명은 콩물을 제조하여 드레싱 베이스로 하여, 식초, 점도 증진제 및 기타 첨가제를 혼합하여 제조되며, 저칼로리 고단백 샐러드 드레싱 조성물 및 이의 제조방법에 관한 것이다.

Method for manufacturing sauce

본 발명은 소스 제조방법에 관한 것으로서, 바닷물과 동일한 염도를 갖는 소금물 1ℓ에 대해 생멸치 100g을 투입하고 삶아내어 멸치국물을 만드는 국물제조단계; 상기 준비된 멸치국물에 적정량의 첨가물인 굴밤, 뽕잎, 오가피열매, 감초, 칡뿌리를 넣어 염도가 10∼30% 정도가 될 때까지 가열하는 1차가열단계; 1차가열단계에서 만들어진 국물 100중량부에 대해 양파 3 ~ 5중량부, 표고버섯 5 ~ 7중량부, 양배추 8 ~ 10중량부, 당근 5 ~ 8중량부, 홍고추 1 ~ 3중량부, 풋고추 2 ~ 5중량부를 넣고 5 ~ 10분간 가열한 후 옥수수전분 0.5 ~ 4.8중량부를 넣어 1 ~ 5분간 가열하는 2차가열단계; 상기 가열이 완료된 혼합물을 체에 걸러 불순물을 제거하고 액만을 추출하는 액추출단계; 및 상기 추출액을 별도의 용기에 담아 2 ~ 4개월간 숙성시키는 숙성단계를 포함하여 구성된다. 따라서, 기존의 멸치국물을 해양에 방치함에 따라 발생했던 해양오염을 미연에 방지함은 물론 멸치를 삶아낸 물에 멸치젓과 그밖에 굴밤, 뽕나무, 오가피열매, 감초, 칡 등 다양한 첨가물을 투입하고 달인 후 액만을 추출, 숙성시켜 영양이 풍부한 소스를 제조할 수 있도록 하는 등의 효과를 얻는다. The present invention relates to a method for producing a sauce, the broth production step of making anchovy broth by adding 100g of raw anchovy to 1 liter of brine having the same salinity as sea water; First heating step of heating until the salinity is added to the prepared anchovy broth, the appropriate amount of additives, oyster chestnut, mulberry leaves, scabbard fruit, licorice, 칡 root; 100 parts by weight of the broth made in the first heating step 3 to 5 parts by weight of onion, 5 to 7 parts by weight of shiitake mushrooms, 8 to 10 parts by weight of cabbage, 5 to 8 parts by weight of carrots, 1 to 3 parts by weight of red pepper, green pepper 2 2 ~ 5 parts by weight and heated for 5 to 10 minutes, 0.5 ~ 4.8 parts by weight of corn starch secondary heating step of heating for 1 to 5 minutes; A liquid extraction step of filtering the mixture having been heated to remove impurities and extracting only liquid; And it comprises a aging step of aging the extract in a separate container for 2 to 4 months. Therefore, in addition to preventing the marine pollution caused by leaving the existing anchovy broth in the sea, and adding various additives such as anchovy and other oyster chestnuts, mulberry, scallop, licorice, 칡 in water boiled anchovy and decoction Extracting and aging only liquids can produce nutrient-rich sauces. 소스 제조방법, 생멸치, 굴밤, 뽕나무, 오가피열매, 양파, 표고버섯 ...

A composition for bone health comprising winter melon seed extract

본 발명은 동과씨 추출물을 유효성분으로 포함하는 뼈 건강 개선용 식품 및 약학적 조성물에 관한 것이다. The present invention relates to a food and a pharmaceutical composition for improving bone health, comprising a copper seed extract as an active ingredient.

The lotus nut starch that a kind of applicable autumn and winter nourish

一种适合秋冬进补的莲子粉，其特征在于：所述莲子粉的配方包括如下重量比的原料：莲子300-500份、鸡蛋粉100-150份、红米粉80-120份、山药、花生仁、红枣、西红柿各60-100份、当归、杏仁各30-50份、乳清蛋白粉50-80份、甜味剂40-60份。本发明所述的莲子粉中含有丰富的蛋白质、维生素A、C、E、维生素B 1 、B 6 、B 12 和锌、铁、磷、钙、胡萝卜素、叶酸、烟酸等很重要的营养素、微量元素，能滋补身体、清心醒脾、养心安神明目、健脾补胃，尤其对营养不良、食少体弱的人很有帮助，在干燥的秋冬季节里，能滋养调气、清咽止咳平喘，经常服用，能促进正常细胞生长、提高免疫力、强身健体。

Plant seed extract composition and process for producing the same

Plant seed extract compositions obtained by washing a defatted plant seed with water, and extracting the resulting washed seed product with an organic solvent and safflower seed extract compositions wherein the weight ratio of the total content of (a) p-coumaroylserotonin, feruloylserotonin, p-coumaroylserotonin glycoside, and feruloylserotonin glycoside to (b) 2-hydroxyarctiin is 1:0.01 to 0.2, are effective for reducing the risk of developing atherosclerosis and diseases caused by atherosclerosis and also exhibit a reduced tendency to cause diarrhea.

Method for producing protein bars containing active ingredients of herbal medicines and protein bars manufactured by the same

본 발명은 한약재의 유효성분을 포함하는 단백질 바의 제조방법 및 이에 의해 제조된 단백질 바에 관한 것이다. 본 발명에 따른 한약재의 유효성분을 포함하는 단백질 바의 제조방법은 연어살을 준비한 후 건조, 분쇄하여 연어살 분말을 제조하는 연어살 분말 제조 단계(S100); 황칠 추출물과 고춧대 추출물을 제조하는 황칠 추출물 및 고춧대 추출물 제조 단계(S200); 발효 흑도라지 분말을 제조하는 발효 흑도라지 분말 제조 단계(S300); 상기 연어살 분말, 황칠 추출물, 고춧대 추출물, 발효 흑도라지 분말 및 첨가물을 일정한 중량 비율로 혼합하여 혼합물을 제조하는 혼합 단계(S400); 상기 혼합물을 냉각한 후 일정한 형상으로 성형하여 단백질 바 성형체를 제조하는 냉각 및 성형 단계(S500); 및 상기 단백질 바 성형체를 멸균하여 단백질 바를 제조하는 멸균 단계(S600)를 포함한다. 상기한 구성에 의해 본 발명에 따른 한약재의 유효성분을 포함하는 단백질 바의 제조방법은 한약재의 약효 성분과 단백질을 간편하게 보충할 수 있고 소비자의 건강증진에 도움을 주어 건강 지향적인 현대인의 소비기호를 충족시킬 수 있는 단백질 바를 제조할 수 있다. The present invention relates to a method for preparing a protein bar containing active ingredients of herbal medicine and a protein bar produced thereby. The method for manufacturing a protein bar containing active ingredients of herbal medicine according to the present invention includes preparing salmon meat powder, preparing salmon meat, drying and pulverizing to prepare salmon meat powder (S100); Hwangchil extract and Gochudae extract manufacturing step (S200) of preparing Hwangchil extract and Gochudae extract; Fermented black bellflower powder manufacturing step of producing fermented black bellflower powder (S300); A mixing step (S400) of preparing a mixture by mixing the salmon meat powder, Hwangchil extract, Gochudae extract, fermented black bellflower powder, and additives in a constant weight ratio; A cooling and forming step (S500) of cooling the mixture and molding it into a predetermined shape to prepare a protein bar molded product; and a sterilization step (S600) of preparing a protein bar by sterilizing the molded protein bar. According to the configuration described above, the method for manufacturing a protein bar containing active ingredients of herbal medicines according to the present invention can easily supplement the active ingredients of herbal medicines and protein, and helps consumers to improve their health, thereby satisfying the consumption preferences of ...