НОВЫЕ МОЛОЧНОКИСЛЫЕ БАКТЕРИИ И СОДЕРЖАЩИЕ ИХ СОСТАВЫ ПРОТИВ БАКТЕРИАЛЬНЫХ ПРОСТУДНЫХ ЗАБОЛЕВАНИЙ

Группа изобретений относится к вариантам штамма молочнокислых бактерий и их применению. Предложен штамм молочнокислых бактерий рода Lactobacillus DSM 25972, штамм молочнокислых бактерий рода Lactobacillus DSM 25987, штамм молочнокислых бактерий рода Lactobacillus 25988, штамм молочнокислых бактерий рода Lactobacillus DSM 25989 и штамм молочнокислых бактерий рода Lactobacillus DSM 25973. Указанные штаммы коагрегируют по меньшей мере с одним патогенным микроорганизмом Streptococcus pyogenes. Предложенные штаммы по отдельности или в комбинации могут быть использованы в антибактериальном составе против Streptococcus pyogenes, содержащем фармацевтически или косметически приемлемую основу или наполнитель, причем штамм присутствует в количестве от 0,001 до 20 вес.%. Указанные штаммы или антибактериальные составы могут быть использованы в составе комплекта для гигиенической обработки против Streptococcus pyogenes. Предложен также способ идентификации и/или выбора молочнокислой бактерии, обладающей ...

СТАБИЛЬНАЯ ПРИ ВЫПЕКАНИИ НАЧИНКА, СОДЕРЖАЩАЯ МИКРОЧАСТИЦЫ

FIELD: food industry. SUBSTANCE: filling stable during baking is proposed, comprising: (a) a liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, and (b) the microparticles having a particle size of less than about 8 microns, the microparticles containing fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component. A mixed product comprising the filling and the baked item is proposed. A method of preparing the filling stable during baking is proposed as well, comprising: (a) preparing the ingredients for the liquid component, the liquid component comprising one or more of water, moisture of the added ingredients and a water-soluble liquid, (b) preparing the microparticles having a particle size of less than about 8 micron. The microparticles contain fiber, cellulose, protein, nutrients insoluble in water, or combinations thereof, (c) mixing the ingredients for the liquid component and the microparticle using a device with high shear force to obtain a homogeneous mixture. The filling stable during baking comprises the microparticles in an amount from about 1% by weight to about 30% by weight of the lquid component. EFFECT: invention provides to obtain a filling that can withstand the processes of cooking and pressing with a small liquid separation or without it and with a minimum spreadability, and which can provide a creamy texture and the complex taste sensation of the finished product, may be sweet or savoury. 30 cl, 2 dwg, 5 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 623 243 C2 (51) МПК A21D 13/00 (2006.01) A23L 29/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2015114101, 04.12.2013 (24) Дата начала отсчета срока действия ...

ВОДОРАСТВОРИМЫЕ ПОРОШКИ И ТАБЛЕТКИ

Изобретение может быть использовано в фармацевтике и пищевой промышленности при изготовлении растворимых или диспергируемых в воде порошков или таблеток на углеводной основе. Углеводная матрица состоит, по крайней мере, на 90% из углевода, например крахмала или сахара. Порошок или таблетку со скрытой пористостью обрабатывают газом так, чтобы содержащийся в порах газ усиливал растворение или диспергирование при контакте с водой. Газом является азот, диоксид углерода, воздух, кислород, гелий, водород, аргон, неон, метан, этан, криптон, хлор, хлорфторуглерод или их смесь. Газ вводят преимущественно под давлением при температуре выше Tg углевода. Порошок или таблетка может дополнительно содержать белок, гидроколлоид или жир и не образует пену при растворении или диспергировании. 5 н. 30 з.п. ф-лы, 1 ил., 2 табл.

ЗАГУЩЕННАЯ КОМПОЗИЦИЯ ДЛЯ БОЛЬНЫХ ДИСФАГИЕЙ

Группа изобретений относится к области медицины и раскрывает применение загустителя, включающего полисахарид галактоманнана, для получения загущенной композиции для лечения пациента с дисфагией, где лечение включает уменьшение времени закрытия вестибулярного отдела гортани (LVC) и/или уменьшение продолжительности реакции глотания у указанного пациента с дисфагией, где загуститель содержит ксантановую камедь и гуаровую камедь с массовым отношением ксантановой камеди к гуаровой камеди в диапазоне 50-150. Также группа изобретений относится к применению загущенной композиции для производства продукта для лечения пациента с дисфагией и к способу уменьшения времени закрытия вестибулярного отдела гортани (LVC) и/или уменьшения продолжительности реакции глотания у пациента с дисфагией. Техническим результатом группы изобретений является компенсация проблемы глотания и частичное восстановление функции глотания. 3 н. и 13 з.п. ф-лы, 2 табл.

Способ получения твердого фосфолипидного концентрата

Изобретение относится к пищевой промышленности. Способ получения твёрдого лецитина характеризуется тем, что жидкий фосфолипидный концентрат из масла сои, содержащий 55% веществ, нерастворимых в холодном ацетоне, и 45% нейтральных триглицеридов, или его раствор в органическом растворителе, таком как ацетон, гексан, хлористый метилен или хлороформ, подают в поток диоксида углерода, находящегося в сверхкритическом состоянии, производят экстракцию жидкого фосфолипидного концентрата или его раствора в органическом растворителе под давлением через распыляющее сопло, температура экстракции составляет 40 – 80 °С, давление 200 – 500 атм, отношение массы жидкого фосфолипидного концентрата к массе диоксида углерода в единицу времени составляет от 1:1 до 1:500, продолжительность процесса экстракции 1 – 90 минут, раствор нейтральных триглицеридов в СО2 подвергают декомпрессии в сепараторе, твердый фосфолипидный концентрат отфильтровывают под давлением с получением готового продукта. Изобретение позволяет ...

Композиция для повышения физической выносливости и работоспособности

Изобретение относится к фармацевтической и пищевой промышленности и может быть использовано для приготовления энергетического продукта, в частности композиции функционального назначения, повышающей работоспособность и физическую выносливость, необходимую, например, для лиц, специализирующихся в силовых видах спорта или занятых тяжелым физическим трудом. Создана композиция для повышения физической выносливости и работоспособности, содержащая альфа-токоферола ацетат, ретинола ацетат, янтарную кислоту и шоколадную массу при следующем соотношении компонентов, мас.%: ретинола ацетат - 2,1-4,5; альфа-токоферола ацетат - 0,35-0,75; янтарная кислота - 0,25-0,65; шоколадная масса - остальное. Композиция по изобретению обладает хорошими вкусовыми качествами, имеет удобную форму для приема, а также обеспечивает в течение короткого времени повышение работоспособности и физической выносливости за счет приема комплекса активных веществ, оптимально подобранных и в количестве, достаточном для достижения ...

Композиция пищевой добавки для производства мясных продуктов

Изобретение относится к мясной промышленности, а именно к производству сухой композиции пищевой добавки для производства мясных продуктов, например паштетов мясных или мясорастительных, ливерных колбас и фаршевых консервов. Композиция пищевой добавки изготовлена на основе молока сухого обезжиренного, моно- и диглицеридов жирных кислот, клетчатки пшеничной, крахмала модифицированного, соли поваренной пищевой, паприки, микро- и наноинкапсулированных экстрактов имбиря и перца черного. Подобрано количественное соотношение ингредиентов в композиции. Композицию пищевой добавки вводят в количестве 3,0-10,0 кг на 100 кг сырья для того, чтобы обеспечить регулирование структурно-реологических свойств мясных и мясорастительных систем, а также органолептических свойств и консистенции готового продукта. 2 табл., 2 пр.

ИНКАПСУЛИРОВАННЫЕ ЧАСТИЦЫ ПЛАЗМОЛИЗИРОВАННЫХ МИКРООРГАНИЗМОВ

ПРОБИОТИКИ И ТОЛЕРАНТНОСТЬ К АНТИГЕНАМ, ПОПАДАЮЩИМ В ОРГАНИЗМ ОРАЛЬНЫМ ПУТЕМ

... 1. Применение штамма Bifidobacterium для производства пищевого продукта для поддержания толерантности к антигенам, поступающим в организм оральным путем. 2. Применение по п.1, отличающееся тем, что в качестве Bifidobacterium используется Bifidobacterium lactis. 3. Применение по п.1, отличающееся тем, что пищевой продукт представляет собой смесь для детского питания. 4. Применение по п.1, отличающееся тем, что бактерии присутствуют в пищевом продукте в количестве от 105 до 108 КОЕ/мл восстановленной смеси или КОЕ/г пищевого продукта, предпочтительно от 105 до 107 и в наиболее предпочтительном варианте 106. 5. Применение по п.1, отличающееся тем, что пищевой продукт представляет собой корм для домашних животных. 6. Применение по п.5, отличающееся тем, что бактерии присутствуют в количестве от 104 до 108 КОЕ/г для не влажных продуктов, от 105 до 108 КОЕ/г для влажных продуктов и от 105 до 108 КОЕ/г для жидких продуктов. 7. Применение Lactobacillus и Bifidobacteria для производства пищевого ...

SCHAUMHALTEMITTEL UND VERWENDUNG DAVON

Composition comprising an alpha-amylase inhibitor and at least one physiologically acceptable compound capable of reducing intestinal absorption

ENCAPSULATION OF HYDROPHOBIC BIOLOGICALLY ACTIVE COMPOUNDS

POWDERED, CHILLED WATER-SOLUBLE/DISPERSE-CASH, FOAM-CASH COMPOSITION

USE OF A COMPENSATORY ADDITIVE FOR OMEGA-6 AND OMEGA-3 INSATIATED FATTY ACID

Crystal morphology for sodium reduction

A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m ...

The production of a food acid mixture containing fumaric acid

Enzyme preparation for adhesion-molded foods and method for producing adhesion-molded food

By using transglutaminase together with calcium chloride or magnesium chloride as the active ingredients, raw food materials such as meat pieces can be sufficiently adhesion-molded without using a protein material.

Dispersants having biobased compounds

The present disclosure is directed to compositions having lecithin and an organic acid and related methods. The disclosed compositions may also include one or more co-surfactants such as anionic surfactants and/or non-ionic surfactants, and may be used as a dispersant.

Positioning, quick-release bioadhesion agent and use

A positioning quick-release bioadhesion agent. Bio-compatible bioadhesion material is prepared into particles, a quick-release disintegrating agent is applied to the exterior thereof, and an enteric coating or a gastric coating is applied upon tabletting; or an enteric coating or a gastric coating is applied to the particles, or the particles are filled into an enteric soluble capsule or a gastric soluble capsule; or additive agents such as the bioadhesion material and the quick-release disintegrating agent are directly tabletted and applied with an enteric coating or a gastric coating. The positioning, quick-release bioadhesion agent is administered orally, and is easy to carry, store, and use.

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

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

Compositions comprising nicotinamide riboside and a urolithin

A composition comprising: a)nicotinamide riboside and b)a urolithin which is a compound of formula (I) or a salt thereof: Formula (I) wherein: A, B, C and D are each independently selected from H and OH; W, X and Y are each independently selected from H and OH; and Z is selected from H and OH. The compositions are useful as medicaments, for example for treating muscle-related pathological conditions, neurodegenerative diseases, and/or mitochondrial diseases and as dietary supplements, functional foods and beverages, and specialised nutrition or medical foods.

BIFIDOBACTERIA-PROLIFERATING AGENT

A bifidobacteria-proliferating agent of the invention comprising cyclodextrin as an active ingredient proliferates only bifidobacteria in the intestines without disturbing the intestinal bacterial flora.

METHOD FOR PROCESSING FAT-BASED FLAVOUR CONCENTRATE

The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate.

FLAVOUR MODULATION BY FERMENTING A MILK SOURCE FOR MULTI-FLAVOUR FORMATION WITH A COCKTAIL OF BACTERIA STRAINS

A fermentation of a milk source to manufacture a fermented milk product with malty-chocolate-honey-butter-cream flavour and aroma. Fermentation is achieved by addition of adding a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4404) or a Lactococcus lactis subsp. lactis diacetylactis (CNCM No. I-4405) A further bacteria Lactococcus lactis subsp. lactis biovar is also added to the milk source. The milk source comprises amino acids and citrate prior to fermentation.

NOVEL LACTIC ACID BACTERIA AND COMPOSITIONS CONTAINING THEM AGAINST BACTERIAL COLDS

The invention describes a microorganism of the order of lactic acid bacteria or an analogue, fragment, derivative, mutant or combination thereof, wherein the microorganism, or analogue, fragment, derivative, mutant or combination thereof can co-aggregate with Streptococcus pyogenes.

READY TO DRINK BEVERAGES AND METHODS OF MAKING THEREOF

Ready to drink beverages are provided. In a general embodiment, the present disclosure provides a ready to drink high-protein chocolate beverage including a protein component, a cocoa component, and a stabilizing system. The protein component may be present in an amount from about 4% to about 12% by weight of the beverage. The stabilizing system includes sodium hexamethaphosphate and a hydrocolloid component.

MICROBIAL PRODUCT THE RIBOSIDE NICOTINIC ACID

Oat product with low sweetness and crisp taste, and preparation method thereof

Mesenteroides CJJJJJLM627 strain with low gas generation amount and method for producing pickled vegetables by using same

Formula of preparation method of composite peptide powder

Fresh aronia melanocarpa powder with good taste and preparation method thereof

SILKEN-TOFU AND METHOD THEREOF

Package assembly for on-demand marination and method for providing the same

A package assembly including a first package a second package is provided. The first package can contain two or more compartments. A first compartment can substantially contain the second package and a second compartment can substantially contain a food product, such as a meat. The second package can contain a food additive, such as a marinade. Although substantially contained within the first compartment of the first package, the second package includes a reputable seal located proximate the second compartment of the first package. Applying pressure to the first compartment and, thus, the second package can break the rupturable seal to distribute the food additive from the second package to the food product in the second compartment. The first package can include a perimeter hard seal configured to withstand the pressure and, thus, prevent the leaking of any of the food product or the food additive from the first package during the distribution of the food additive.

FLAVOUR ENHANCER AND METHOD OF PREPARING SAME

The present application relates to a flavour enhancer for enhancing the flavour of meat, and a method for preparing same. A composition for producing a flavour enhancer of the present application comprises meat hydrolysates comprising amino acids and sugars, and a processed mushroom product.

ВОДОРАСТВОРИМЫЕ ПОРОШКИ И ТАБЛЕТКИ

Изобретение относится к растворимым или диспергируемым в воде порошкам и таблеткам на основе углеводной матрицы и к способу их изготовления, в которой углевод составляет 50 мас.% от массы матрицы. Порошок или таблетку со скрытой пористостью обрабатывают газом так, чтобы содержащийся в порах газ усиливал растворение или диспергирование при контакте с водой. Газом является азот, диоксид углерода, воздух, кислород, гелий, водород, аргон, неон, метан, этан, криптон, хлорфторуглерод или их смесь. Газ вводят преимущественно под давлением при температуре выше температуры размягчения углевода. Изобретение обеспечивает повышение растворимости или диспергируемости порошка или таблетки на основе углеводной матрицы. 5 н. и 31 з.п. ф-лы, 1 ил., 2 табл.

Способ производства ферментированного растительного сырья

Изобретение относится к технологии производства ферментированного растительного сырья. Способ производства ферментированного растительного сырья предусматривает подготовку рецептурных компонентов, их укладку, внесение закваски молочнокислых бактерий и ферментацию, причем в качестве молочнокислых бактерий используют смесь Lactobacillus brevis и Lactobacillus plantarum в соотношении около 1:1. Изобретение позволяет получить ферментированное растительное сырье в более широком ассортименте за счет сохранения хрустящей консистенции. 5 пр. РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 616 844 C2 (51) МПК A23L 19/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2015130064, 22.07.2015 (24) Дата начала отсчета срока действия патента: 22.07.2015 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 22.07.2015 (43) Дата публикации заявки: 30.01.2017 Бюл. № 4 Адрес для переписки: 115583, Москва, ул. Генерала Белова, 55, кв. 247, Квасенкову О.И. (56) Список документов, цитированных в отчете о поиске: SU 1750587 A1, 30.07.1992. CN 104705627 A, 17.06.2015. WO 2008013374 A1, 31.01.2008. R U 2 6 1 6 8 4 4 (57) Формула изобретения Способ производства ферментированного растительного сырья, предусматривающий подготовку рецептурных компонентов, их укладку, внесение закваски молочнокислых бактерий и ферментацию, отличающийся тем, что в качестве молочнокислых бактерий используют смесь Lactobacillus brevis и Lactobacillus plantarum в соотношении около 1:1. Стр.: 1 C 2 C 2 (54) Способ производства ферментированного растительного сырья 2 6 1 6 8 4 4 (45) Опубликовано: 18.04.2017 Бюл. № 11 (73) Патентообладатель(и): Федеральное государственное бюджетное научное учреждение Всероссийский научно-исследовательский институт технологии консервирования (RU) R U 18.04.2017 (72) Автор(ы): Посокина Наталья Евгеньевна (RU), Лялина Ольга Юрьевна (RU), Грачёва Анастасия Юрьевна (RU), Глазков Сергей Владимирович (RU)

Способ получения пищевой добавки Е516

Изобретение относится к получению пищевой добавки Е516, представляющей собой сульфат кальция. Способ получения пищевой добавки Е516 включает сушку цитрогипса от избыточной влаги в барабанной сушилке в течение 4-х часов при температуре 60°C с постоянным перемешиванием. Затем просушенное сырье подают в систему вибрационных сит с наименьшим размером ячейки 44 мкм для грохочения и очищают в магнитном сепараторе. Изобретение позволяет снизить энергозатратность способа и удешевить полученный продукт за счет использования в качестве сырья цитрогипса, являющегося побочным продуктом синтеза лимонной кислоты. 1 ил., 2 табл.

Способ изготовления йодированных молочных сывороточных белков для получения биологически активного вещества

FIELD: biochemistry. SUBSTANCE: invention relates to production of iodized whey proteins for preparing a biologically active substance and can be used for preventing iodine deficiency disorders in humans and animals. Process of iodination of initial protein raw material, in form of α-lactalbumin, β-lactoglobulin or a mixture of said proteins, or hydrolysates of said proteins, by mixing with an aqueous solution of inorganic iodine at temperature of 20–40 °C and at ratio of solution of inorganic iodine to total protein selected (2–40):1. Mixture of whey proteins is fermented with an aqueous solution of inorganic iodine by adding a buffer mixture of reagents – a complex of NaCl mineral salts and Na and K phosphates and a mixture of lactoperoxidase-based enzymes containing 16–24 wt%, horseradish peroxidase and from 14 to 21 wt% of catalase. Buffer mixture contains 14–18 wt% sodium phosphate and 22–28 wt% potassium orthophosphate with stability pH=6–8 with a reaction mixture of enzymes immobilized on semi-permeable membranes or on inert carriers. Fermentation process is carried out with continuous monitoring of iodine content in the solution. Aqueous solution of iodinated proteins is purified from macroimpurities and microimpurities, including from inorganic iodine, using macrofiltration, microfiltration with subsequent diafiltration of aqueous solution of iodinated proteins on ultrafiltration unit in tangential flow mode using membrane modules with cut-off limit of 300 to 800 Da at pH 6.0–8.0. Obtained solution of iodated proteins subject to sterilizing microfiltration, then sublimation or spray drying to obtain a finished powder product with content of deterministic covalently bound iodine in amount of 0.5–4 % in form of a mixture of iodised amino acids – monoiodotyrosines in amount of 55–75 wt% in iodated proteins, 24.0–43.5 wt% di-iodotyrosines and 1.0–1.5 wt% of tri-iodotyrosines. EFFECT: invention enables to obtain a ready powder product with given content of ...

КОМБИНАЦИЯ ДЛЯ СНИЖЕНИЯ ОКИСЛИТЕЛЬНОГО СТРЕССА В ОРГАНИЗМЕ И ПОДДЕРЖАНИЯ ФУНКЦИЙ ПЕЧЕНИ

Группа изобретений относится к области медицины, а именно к комбинации для снижения окислительного стресса и его индукторов в крови и органах, содержащей дигидромирицетин или кверцетин в количестве от 5 до 1000 мг и лигнин гидролизный в количестве от 50 мг до 5000 мг, также относится к биологически активной добавке к пище, содержащей комбинацию и вспомогательные вещества, также относится к продукту для лечебного и профилактического диетического питания, содержащему комбинацию и вспомогательные вещества, также относится к применению комбинации и биологически активной добавке и продукта для комплексного поддержания детоксикационной функции печени и ее восстановления. Группа изобретений обеспечивает разработку композиции, предназначенной для снижения окислительного стресса и уровня его индукторов в крови, также направленной на поддержание функций печени, и также обеспечивает достижение неожиданного синергетического эффекта, получаемого за счет реализации механизма одновременного воздействия ...

СПОСОБ ПОЛУЧЕНИЯ БИОЛОГИЧЕСКИ АКТИВНОГО ВЕЩЕСТВА β-ХЛОР-L-АЛАНИНА

СПОСОБ ИНКАПСУЛИРОВАНИЯ АКТИВНОГО ИНГРЕДИЕНТА

... 1. Способ приготовления инкапсулированного активного ингредиента в или на съедобной композиции, включающий стадии:a) прибавления к воде или к съедобной композиции, содержащей воду,i) твердых частиц, высвобождающих жидкий активный ингредиент в присутствии воды; иii) инкапсулирующего материала, содержащего пустые клетки микроорганизма; таким образом, чтобы высвободить, по меньшей мере, часть жидкого активного ингредиента, при желании, при нагревании;b) смешивания и, при желании, нагревания композиции, полученной на стадии а) таким образом, чтобы обеспечить тесный контакт высвобожденного жидкого активного ингредиента с инкапсулирующим материалом таким образом, чтобы, по меньшей мере, часть жидкого активного ингредиента была инкапсулирована внутрь инкапсулирующего материала;c) если твердые частицы и инкапсулирующий материал прибавляли к чистой воде на стадии a), смешивания композиции, полученной на стадии a) или на стадии b) в съедобную композицию или нанесения ее на съедобную композицию.2.

СПОСОБ ОБРАБОТКИ ВКУСОАРОМАТИЧЕСКОГО КОНЦЕНТРАТА НА ЖИРОВОЙ ОСНОВЕ

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2019 111 194 A (51) МПК A23L 27/21 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2019111194, 12.09.2017 (71) Заявитель(и): СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А. (CH) Приоритет(ы): (30) Конвенционный приоритет: 16.09.2016 EP 16189231.0 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 16.04.2019 R U (43) Дата публикации заявки: 16.10.2020 Бюл. № 29 (72) Автор(ы): ЯЛМАСКО, Сесилия (SG), ВИЕЙРА, Хоселио, Батиста (GB), НЬЮЭЛЛ, Джон (CH), КЕРЛЕР, Йозеф (CH) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2018/050615 (22.03.2018) R U (54) СПОСОБ ОБРАБОТКИ ВКУСОАРОМАТИЧЕСКОГО КОНЦЕНТРАТА НА ЖИРОВОЙ ОСНОВЕ (57) Формула изобретения 1. Способ приготовления вкусоароматического концентрата на жировой основе, включающий следующие стадии: обеспечение жировой/масляной основы в количестве от 40 до 75 мас.% и дополнительно обеспечение композиции предшественника ароматизатора, содержащей по меньшей мере один дополнительный полиол, по меньшей мере одно дополнительное аминосоединение, по меньшей мере молочный ингредиент и по меньшей мере технологическую добавку в виде частиц, причем отношение молочного ингредиента к технологической добавке в виде частиц составляет от 1 : 1 до 4 : 1 (измеряют в мас.%); непрерывная термическая обработка композиции предшественника ароматизатора с технологической добавкой в виде частиц, суспендированных в жировой/масляной основе, для получения вкусоароматического концентрата на жировой основе, причем стадию нагревания осуществляют в непрерывной масляной фазе при низком влагосодержании в диапазоне от 0 до 5% введенной воды; и охлаждение вкусоароматического концентрата на жировой основе. 2. Способ по п. 1, в котором технологическая добавка в виде частиц содержит соли кальция, мелкодисперсный кофе и/или частицы какао. 3. Способ по п. 2, в котором масляная фаза содержит фракционированное пальмоядровое масло, гидрогенизированное пальмоядровое масло, масло ...

СПОСОБЫ И КОМПОЗИЦИИ ДЛЯ РЕГУЛИРОВАНИЯ ВЕСА И ДЛЯ УЛУЧШЕНИЯ ГЛИКЕМИЧЕСКОГО КОНТРОЛЯ

... 1. Модифицированный пищевой продукт или продукт питания, содержащий пригодный в пищу полимерный гидрогель.2. Модифицированный пищевой продукт или продукт питания по п.1, отличающийся тем, что указанный пригодный в пищу полимерный гидрогель имеет коэффициент набухания 40 или больше.3. Модифицированный пищевой продукт или продукт питания по п.1, отличающийся тем, что указанный пригодный в пищу полимерный гидрогель имеет коэффициент набухания 80 или больше.4. Модифицированный пищевой продукт или продукт питания по п.1, отличающийся тем, что указанный пригодный в пищу полимерный гидрогель имеет модуль упругости не менее 200 Па.5. Модифицированный пищевой продукт или продукт питания по п.1, отличающийся тем, что указанный пригодный в пищу полимерный гидрогель имеет вязкость не менее 15 s.6. Модифицированный пищевой продукт или продукт питания по п.1, отличающийся тем, что пищевой продукт или продукт питания содержит углеводы, а указанный пригодный в пищу полимерный гидрогель заменяет по крайней ...

Способ выработки ферментированного растительного сырья

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 130 506 A (51) МПК A23L 19/00 (2016.01) A23L 29/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015130506, 24.07.2015 Приоритет(ы): (22) Дата подачи заявки: 24.07.2015 (43) Дата публикации заявки: 30.01.2017 Бюл. № 04 (72) Автор(ы): Посокина Наталья Евгеньевна (RU), Лялина Ольга Юрьевна (RU), Грачёва Анастасия Юрьевна (RU), Глазков Сергей Владимирович (RU) A R U A 2 0 1 5 1 3 0 5 0 6 (57) Формула изобретения Способ выработки ферментированного растительного сырья, предусматривающий подготовку рецептурных компонентов, их укладку, внесение закваски молочнокислых бактерий и ферментацию, отличающийся тем, что в качестве молочнокислых бактерий используют смесь Lactobacillus casei и Lactobacillus brevis в соотношении около 1:1. 2 0 1 5 1 3 0 5 0 6 (54) Способ выработки ферментированного растительного сырья R U Адрес для переписки: 115583, Москва, ул. Генерала Белова, 55, кв. 247, Квасенкову О.И. (71) Заявитель(и): Федеральное государственное бюджетное научное учреждение Всероссийский научно-исследовательский институт технологии консервирования (RU) Стр.: 1

СТАБИЛИЗИРОВАННЫЕ КОМПОЗИЦИИ ФОСФАТАЗ

ÐÎÑÑÈÉÑÊÀß ÔÅÄÅÐÀÖÈß RU (19) (11) 2006 131 052 (13) A (51) ÌÏÊ A23K 1/16 (2006.01) A23K 1/00 (2006.01) C12N 9/14 (2006.01) ÔÅÄÅÐÀËÜÍÀß ÑËÓÆÁÀ ÏÎ ÈÍÒÅËËÅÊÒÓÀËÜÍÎÉ ÑÎÁÑÒÂÅÍÍÎÑÒÈ, ÏÀÒÅÍÒÀÌ È ÒÎÂÀÐÍÛÌ ÇÍÀÊÀÌ (12) ÇÀßÂÊÀ ÍÀ ÈÇÎÁÐÅÒÅÍÈÅ (21), (22) Çà âêà: 2006131052/13, 28.01.2005 (71) Çà âèòåëü(è): ÁÀÑÔ ÀÊÖÈÅÍÃÅÇÅËÜØÀÔÒ (DE) (30) Êîíâåíöèîííûé ïðèîðèòåò: 30.01.2004 EP 04002056.2 (43) Äàòà ïóáëèêàöèè çà âêè: 10.03.2008 Áþë. ¹ 7 (72) Àâòîð(û): ÕÀÁÈÕ Àíäðåàñ (DE), ÁÐÀÓÍ Éîðã (DE) (87) Ïóáëèêàöè PCT: WO 2005/074707 (18.08.2005) Àäðåñ äë ïåðåïèñêè: 105064, Ìîñêâà, óë. Êàçàêîâà, 16, ÍÈÈÐ Êàíöåë ðè "Ïàòåíòíûå ïîâåðåííûå Êâàøíèí, Ñàïåëüíèêîâ è ïàðòíåðû", ïàò.ïîâ. Â.Ï.Êâàøíèíó R U (57) Ôîðìóëà èçîáðåòåíè 1. Ñòàáèëèçèðîâàííà òâåðäà èëè æèäêà ôåðìåíòíà êîìïîçèöè , ñîäåðæàùà , ïî ìåíüøåé ìåðå, îäíó ôîñôàòàçó è, ïî ìåíüøåé ìåðå, îäèí ñòàáèëèçèðóþùèé àãåíò, âûáðàííûé èç ãðóïïû, ñîñòî ùåé èç àãàðà, àëüãèíà, êàððàãåíàíà, ôóðöåëëåðàíà, êàìåäè ãõàòòè, òðàãàêàíòîâîé êàìåäè, êàìåäè êàðàéè, ãóàðàíû, êàìåäè ðîæêîâîãî äåðåâà (= êàìåäü öàðüãðàäñêîãî ñòðó÷êà), êàìåäè ñåìåíè òàìàðèíàäà, àðàáèíîãàëàêòàíà, êñàíòàíà (êàìåäè), ïî ìåíüøåé ìåðå, îäíîãî æèâîòíîãî áåëêà è èõ ñìåñåé, ïðè óñëîâèè, ÷òî, åñëè â êà÷åñòâå åäèíñòâåííîãî ñòàáèëèçèðóþùåãî àãåíòà èñïîëüçóåòñ æåëàòèí, íà ãðàíóëû âïîñëåäñòâèè íàíîñ ò ïîêðûòèå. 2. Ôåðìåíòíà êîìïîçèöè ïî ï.1, â êîòîðîé ôîñôàòàçîé âë åòñ ôèòàçà. 3. Ôåðìåíòíà êîìïîçèöè ïî ï.1, â êîòîðîé ôèòàçîé âë åòñ ðàñòèòåëüíà ôèòàçà, ãðèáêîâà ôèòàçà, áàêòåðèàëüíà ôèòàçà, ôèòàçà, ïðîäóöèðóåìà äðîææàìè, èëè êîíñåíñóñíà ôèòàçà. 4. Ôåðìåíòíà êîìïîçèöè ïî ï.1, â êîòîðîé æèâîòíûé áåëîê âûáðàí èç ãðóïïû, ñîñòî ùåé èç áåëêîâ äîìàøíåé ïòèöû, êðóïíîãî ðîãàòîãî ñêîòà, ñâèíåé, ðûáû è èõ ñìåñåé. 5. Ôåðìåíòíà êîìïîçèöè ïî ï.1, â êîòîðîé æèâîòíûé áåëîê âûáðàí èç ãðóïïû, ñîñòî ùåé èç æåëàòèíà, êàçåèíà, àëüáóìèíà è èõ ñìåñåé. 6. Ôåðìåíòíà êîìïîçèöè ïî ëþáîìó èç ïï.1-5, îòëè÷àþùà ñ òåì, ÷òî îíà èìååò æèäêóþ ôîðìó. 7. Ôåðìåíòíà êîìïîçèöè ïî ëþáîìó èç ïï.1-5, îòëè÷àþùà ñ òåì, ÷òî îíà èìååò òâåðäóþ ...

Composition for prevention or treatment of bronchial asthma comprising PKR inhibitor as active ingredient

The use of sclerenchyma cells as a dietary fibre food additive

The human digestive system has evolved over millions of years to match the naturally available diet of fruit, nuts and berries. These foods contain plenty of indigestible natural fibre. This invention relates to food additives to restore or increase the natural fibre in our modern foods, to promote healthy, regular digestion. The additives help to maintain the bulk of foods during digestion and thereby help to prevent over-eating. The additives are, primarily, the naturally occurring Sclerenchyma cells, particularly Sclereids such as the "stone" cells of pears and the seeds of the fig. The additives may also be artificially manufactured from natural materials such as cellulose, lignin etc. or from synthetic materials. The additives will reduce the need to eat bran cereals, fruits and vegetables. The additives may be used in breads and breakfast cereals, but can also be added to any food or drink, for human or animal consumption.

Compositions

Savoury composite food product comprising gel pieces

The present invention relates to a savoury composite food product comprising at least 35 wt.% of gel pieces having a mesh size in the range of 0.2-10 mm; 0.2-55 wt.% of tissue-based food particles having a mesh size in the range of 0.2-10 mm; at least 2 wt.% of lipophilic material covering said gel pieces and said tissue-based food particles; said savoury composite food product having the following composition: - 20-75 wt.% water; - 2-30 wt.% of oil; - 0.1-40 wt.% of taste contributing components selected from glutamic acid, 5'- ribonucleotides, sucrose, glucose, fructose, lactose, lactic acid, citric acid, acetic acid and combinations thereof; - 0.5-20% by weight of water of gelling agent; - 35-1100 mmol per 100 g of food product of alkalimetal cation selected from Na+, K+ and combinations thereof. The composite food product can be provided in various attractive forms and textures. Furthermore, the product is easy to dose, especially when the lipophilic material is liquid or liquefied.

Package assembly for on-demand marination and method for providing the same

Method for processing fat-based flavour concentrate

The present invention relates to a method for preparing a fat-based flavour concentrate, comprising the following steps: (i) providing a fat/oil base ranging from 40 to 75% w/w and further providing a flavour precursor composition comprising at least one added polyol, at least one added amino compound, at least a dairy ingredient, and at least a particulate processing aid, wherein the ratio of the dairy ingredient to the particulate processing aid is from 1:1 to 4:1 (measured as w/w); (ii) continuous thermal processing of the flavour precursor composition with particulate processing aid suspended in the fat/oil base to generate a fat-based flavour concentrate, wherein heating step is performed in a continuous oil phase at a low moisture content ranging from 0 to 5% added water; and (iii) cooling the fat-based flavour concentrate.

Fat composition

The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.

An inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf-life

The invention concerns an extended shelf-life proteinaceous meat analogue wherein said meat analogue comprises at least one inclusion included in a matrix which comprises vegetable proteins among which at least wheat gluten and a plasticizer said proteinaceous meat analogue having a water content of less than 20% (w/w) and a torque value at 10mn of at least 6 gram meter (g*m), as determined by a test A. The invention is further about a method for obtaining an extended shelf- life proteinaceous meat analogue comprising the step of (i) mixing vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). The invention also concerns a foodstuff comprising said ...

Rebaudioside M-rich stevia plant

The present invention provides a rebaudioside M-rich-type nontransgenic stevia plant body which contains rebaudioside M in a larger amount compared with a wild-type stevia species. The present invention also provides: a method for producing the rebaudioside M-rich-type nontransgenic stevia plant body; and dry leaves produced from the plant body.

Improved production of alcoholic food products

The invention relates to alcohol-containing food products, in particular to ice-cream-type products and other soft or semi-soft solid food products containing high levels of alcohol, and improved processes for their preparation. More specifically, embodiments of the invention provide improved processes for providing alcoholic food products that retain a creamy texture and favorable homogeneity, stability and viscosity over a wide range of temperatures commonly used during storage and serving. The invention further provides alcohol-containing food products characterized by particularly advantageous physical properties, nutritional values and palatability.

Composition for competitive inhibition of orexin receptors

The purpose of the present invention is to provide: a novel composition for competitive inhibition of orexin receptors which is able to inhibit orexin from binding to receptors thereof; and a method for inhibiting orexin from binding to receptors thereof. The present invention relates to a composition for competitive inhibition of orexin receptors which contains pyrroloquinoline quinone or a salt thereof as an active ingredient.

A nutraceutical compounding system and method therefore

The present invention relates to a system and process for a nutracuetical beverage compounding system and methods for the same. Provided is a customizable supplement beverage system and method for personalizing and operating the same to a particular user and optionally for operative tracking. Proposed additionally is an operative system for receiving and individually identifying a concentrate or supplement combinations, for mixing the same prior to a use, and for dispensing the same for use, and for tracking control factors relating to the same, ...

HETEROARYL DERIVATIVES, AND PHARMACEUTICAL COMPOSITION COMPRISING THE SAME AS ACTIVE INGREDIENT

The present invention relates to a heteroaryl derivative and a pharmaceutical composition for the prevention or treatment of cancer comprising same as an active ingredient, and a compound according to an aspect of the present invention, a stereoisomer thereof, a hydrate thereof, or a pharmaceutically acceptable salt thereof suppresses kinases, particularly, TTK kinase, and thus can remarkably suppress the proliferation of cancer cells, and accordingly, can be effectively used as a pharmaceutical composition for the prevention or treatment of cancer.

NUTRITIONAL SUPPLEMENTS

The present invention provides nutritional supplements consisting of an alginate hydrogel with sub-saturating amounts of calcium ions and comprising an aqueous solution comprising active ingredients, selected from sugars, complex carbohydrates, electrolytes, caffeine, and amino acids. The nutritional supplements allow for intake of carbohydrates without causing oral pH lowering and risk of dental caries, and without causing gastrointestinal discomfort while maintaining a high rate of intestinal uptake and oxidation of carbohydrates.

METHOD FOR THE PRODUCTION OF A DOSAGE FORM

The present invention relates to a method for producing a dosage form, granules and tablets obtained by the method, the use of a surface-reacted calcium carbonate in a such a method, a dosage form comprising the granules, the use of the granules, or the tablets and/or capsules, or the dosage form in a pharmaceutical, nutraceutical, agricultural, cosmetic, home, food, packaging and personal care product as well as a pharmaceutical, nutraceutical, agricultural, cosmetic, home, food packaging and personal care product comprising the granules, or the tablets and/or capsules, or the dosage form.

THE PRODUCTION OF A FOOD ACID MIXTURE CONTAINING FUMARIC ACID

A method for the production of a food acid includes the steps of combining fumaric acid with an organic acidic material in an aqueous medium to produce a mixture and drying the mixture to produce a food acid comprising a particulate material containing fumaric acid and the organic acidic material, the quantity of fumaric acid and the quantity of the organic acidic material being selected so that the fumaric acid makes up between about 5 % and 95 % of the particulate material.

ANALOGUE DE VIANDE PROTEIQUE CONTENANT UNE INCLUSION AYANT UNE TEXTURE AMELIOREE ET UNE DUREE DE CONSERVATION PROLONGEE

L'invention concerne un analogue de viande protéique à durée de conservation prolongée, caractérisé en ce que ledit analogue de viande comprend au moins une inclusion incluse dans une matrice comprenant des protéines végétales parmi lesquelles au moins du gluten de blé et un plastifiant, ledit analogue de viande protéique ayant une teneur en eau inférieure à 20 % (p/p) et une valeur de couple à 10 min d'au moins 6 grammes.mètre (gxm), tel que déterminé par un test A. L'invention concerne également un produit alimentaire comprenant ledit analogue de viande protéique à durée de conservation prolongée.

DRUG CONTAINING OF USEFUL CYCLODEXTRIN IN PARTICULAR TO CAUSE THE PROLIFERATION OF THE INTESTINAL BIFIDOBACTERIES

AN INCLUSION CONTAINING PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE AND AN EXTENDED SHELF-LIFE

A HIGHLY NUTRITIOUS PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE AND AN EXTENDED SHELF-LIFE

L'invention concerne un analogue de viande protéiné à durée de conservation accrue où ledit analogue de viande comprend éventuellement au moins une inclusion incluse dans une matrice comprenant des protéines animales et végétales contenant au moins du gluten de blé et un plastifiant. L'invention concerne également une méthode d'obtention d'un analogue de viande protéiné à durée de conservation accrue comprenant l'étape (i) de malaxage de protéines animales et végétales contenant au moins du gluten vital de blé et un plastifiant afin d'obtenir une pâte, (ii) de mise en forme de ladite pâte au moins par le découpage de la pâte en morceaux de pâte et agglomération desdits morceaux de pâte éventuellement avec au moins une inclusion afin d'obtenir un agglomérat, et (iii) de chauffage dudit agglomérat où ledit analogue de viande protéiné à durée de conservation accrue possède une teneur en eau inférieure à 20% (p/p). L'invention concerne également un produit alimentaire comprenant ledit analogue ...

Method of preparing natural coagulant for bean curd using medicinal herbs, and bean curd prepared by using natural coagulant for bean curd

체중 관리 및 혈당 조절 개선을 위한 방법 및 조성물

... 본 발명은 체중 관리 및 혈당 조절에 유용한 방법, 조성물 및 변형된 식품 또는 식품재료를 제공한다.

NOVEL STRAIN HAVING ACTIVITY OF REDUCING ADVANCED GLYCATION END PRODUCTS AND USE THEREOF

processo para a produção de um ácido alimentìcio, e, ácido alimentìcio em forma particulada.

Therapeutic compositions and methods for addressing physiological stresses and aging

Therapeutic compositions for addressing physiological stresses and aging include an immune modulator and one or more adaptogenic nutrients. Some non-limiting examples of immune modulators include as transfer factor, low molecular weight fraction immune modulators and/or other low molecular weight fractions of colostrum, egg or any other source of transfer factor or low molecular weight fraction immune modulators. Methods for administering immune modulators and adaptogenic nutrients to a subject to address the effects of physiological stresses and aging in the body of the subject, such as inflammatory responses, are also disclosed.

Cellulose complex

The present invention relates to a cellulose composite in which it is difficult for separation or coagulation to occur, and in greater detail, relates to the above cellulose composite, wherein the cellulose composite comprises cellulose and one or more types of aqueous carboxymethyl cellulose and the tan[delta] of an aqueous dispersion in which the cellulose composite has been dispersed at 1 mass% in ion-exchanged water is at most 0.6.

PROTEINIC vleesvervangerVLEESVERVANGER A STRUCTURE IMPROVED WITH AND EXTENDED DURABILITY.

LEUCONOSTOC MESENTEROIDES CJLM119 STRAIN PRODUCING REDUCED AMOUNT OF GAS, AND KIMCHI PRODUCTION METHOD USING SAME

The present application relates to a Leuconostoc mesenteroides CJLM strain (KCTC 13043BP) producing decreased amounts of gas, a fermentation starter composition comprising 5 the same, and a method for preparing kimchi using the strain. 24 ...

METHODS FOR ADDRESSING PHYSIOLOGICAL STRESSES AND AGING

Therapeutic compositions for addressing physiological stresses and aging include an immune modulator and one or more adaptogenic nutrients. Some non-limiting examples of immune modulators include as transfer factor, low molecular weight fraction immune modulators and/or other low molecular weight fractions of colostrum, egg or any other source of transfer factor or low molecular weight fraction immune modulators. Methods for administering immune modulators and adaptogenic nutrients to a subject to address the effects of physiological stresses and aging in the body of the subject, such as inflammatory responses, are also disclosed.

BEVERAGE MIXING SYSTEM AND PROCESS

The present invention relates to a system and process for a nutraceutical beverage mixing system. Provided is a customizable supplement beverage system and method for personalizing and operating the same to a particular user and optionally for operative tracking. Proposed additionally is an operative system for receiving and individually identifying a concentrate or supplement combinations, for mixing the same prior to a use, and for dispensing the same for use, and for tracking control factors relating to the same.

Modified amylases, nucleic acids encoding those amylases and uses thereof

This invention relates to nucleic acids encoding amylase polypeptides, the encoded polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the current invention show an altered exo-specificity and/or thermostability. Some embodiments of the invention relate to said polypeptides and nucleic acids and their uses as non-maltogenic exoamylases in producing food products.

СПОСОБ ПОЛУЧЕНИЯ ПИЩЕВОЙ КИСЛОТЫ

Изобретение относится к способам получения пищевой кислоты для придания освежающего вкуса пищевым продуктам, спиртовым и безалкогольным напиткам. Способ получения пищевой кислоты включает стадии соединения фумаровой кислоты с органическим кислым веществом в водной среде с получением смеси, сушку смеси, представляющей собой частицы, содержащие фумаровую кислоту и органическое кислое вещество. Количество фумаровой кислоты и количество органического кислого вещества выбирают таким образом, чтобы фумаровая кислота составляла 5-95% в расчете на частицы. В качестве органического кислого вещества используют яблочную кислоту, винную, лимонную, молочную, аскорбиновую и смесь любых двух или нескольких указанных кислот. Получаемый продукт негигроскопичен, свободнотекуч, удобен в обращении и при упаковке, обладает вкусом натуральных фруктов. Каждая гранула является композиционной и характеризуется равномерным распределением кислот. 3 с. и 19 з.п. ф-лы, 8 ил., 4 табл.

ШТАММ CJLM119 LEUCONOSTOC MESENTEROIDES, ПРОДУЦИРУЮЩИЙ ПОНИЖЕННОЕ КОЛИЧЕСТВО ГАЗА, И СПОСОБ ПРИГОТОВЛЕНИЯ КИМЧИ С ИСПОЛЬЗОВАНИЕМ ЭТОГО ШТАММА

FIELD: biotechnology. SUBSTANCE: group of inventions relates to biotechnology. Disclosed is a Leuconostoc mesenteroides strain deposited under registration number KCTC 13043BP, having the ability to produce a reduced amount of gas; a starter composition containing cells of the declared strain in amount of 10 7 CFU/ml - 10 13 CFU/ml and a filler; kimchi containing the disclosed strain cells or the fermentation starter composition and vegetables; method of kimchi preparation involves the stage of contact of Leuconostoc mesenteroides KCTC 13043BP strain cells or the disclosed starter fermentation composition with vegetables subject to fermentation. EFFECT: inventions eliminate acidic taste and improve kimchi quality during long-term storage. 5 cl, 7 tbl, 7 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 731 642 C2 (51) МПК C12N 1/20 (2006.01) A23B 7/155 (2006.01) C12R 1/01 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК C12N 1/20 (2019.08); A23B 7/155 (2019.08); C12R 1/01 (2019.08) (21)(22) Заявка: 2019104079, 14.07.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: (73) Патентообладатель(и): СиДжей ЧЕИЛДЗЕДАНГ КОРПОРЕЙШН (KR) 07.09.2020 15.07.2016 KR 10-2016-0090284 (43) Дата публикации заявки: 17.08.2020 Бюл. № 23 (56) Список документов, цитированных в отчете о поиске: KR 2016009702 A, 26.01.2016. WO 2007/074951 A1, 05.07.2007. WO 2006/049381 A1, 11.05.2006. SU 823423 A1, 23.04.1981. (45) Опубликовано: 07.09.2020 Бюл. № 25 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 15.02.2019 2 7 3 1 6 4 2 Приоритет(ы): (30) Конвенционный приоритет: R U 14.07.2017 (72) Автор(ы): ЧОЙ, Сеунг Хие (KR), ОХ, Дзи Йоунг (KR), ЛИ, Донг Юн (KR) KR 2017/007615 (14.07.2017) C 2 C 2 (86) Заявка PCT: (87) Публикация заявки PCT: R U 2 7 3 1 6 4 2 WO 2018/012941 (18.01.2018) Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" (54) ШТАММ ...

Способ выработки ферментированного растительного сырья

Изобретение относится к технологии производства ферментированного растительного сырья. Способ выработки ферментированного растительного сырья предусматривает подготовку рецептурных компонентов, их укладку, внесение закваски молочнокислых бактерий и ферментацию, причем в качестве молочнокислых бактерий используют смесь Lactobacillus casei и Lactobacillus brevis в соотношении около 1:1. Изобретение позволяет получить ферментированное растительное сырье в более широком ассортименте за счет сохранения хрустящей консистенции. 5 пр.

УСТРОЙСТВО И СПОСОБ ПОКРЫТИЯ ПРОДУКТА ВКУСОАРОМАТИЧЕСКОЙ ДОБАВКОЙ

FIELD: food industry. SUBSTANCE: group of inventions relates to the food industry, in particular to a device designed to cover a product with a flavoring additive. The device contains a receiver for flavoring made with the possibility of receiving a portion of the product and a dose of the flavoring additive. The receiver for flavoring contains an open first end intended for receiving portions of the product during the operation of the device, a peripheral side wall partially limiting a cavity for flavoring and continuing from the first end of the receiver for flavoring. The cavity is designed to accommodate a portion of the product and a dose of the flavoring additive. The device contains an ejector element made with the possibility of moving relatively to the peripheral side wall in the cavity for flavoring. The device contains a drive system made with the possibility of rotating the peripheral side wall of the receiver for flavoring to mix a portion of the product and a dose of the flavoring additive in the cavity for flavoring. During the operation of the device, the receiver for flavoring is located in such a way that, when the peripheral side wall is rotated, the portion of the product and the dose of the flavoring additive are kept in the cavity for flavoring. A system and an appropriate method for coating the product with the flavoring additive are also proposed. EFFECT: use of the group of inventions will improve the quality of the finished product. 24 cl, 14 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 758 088 C2 (51) МПК A23P 20/13 (2016.01) A23L 29/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23P 20/13 (2021.08); A23L 29/00 (2021.08) (21)(22) Заявка: 2019138712, 02.05.2018 (24) Дата начала отсчета срока действия патента: (73) Патентообладатель(и): ИШИДА ЮРОП ЛИМИТЕД (GB) Дата регистрации: 26.10.2021 Приоритет(ы): (30) Конвенционный приоритет: 02.05.2017 GB 1706967.5 (43) Дата публикации ...

ТЕПЛОСТОЙКИЙ БЕЛКОВЫЙ ПРОДУКТ НА РАСТИТЕЛЬНОЙ ОСНОВЕ

Изобретение относится к пищевой промышленности. Теплостойкий белковый продукт на растительной основе в качестве заменителя мяса содержит гидроколлоид, выбранный из альгинатов, в количестве 0,5-10% (мас./мас.) относительно массы композиции продукта. Содержание белка в продукте составляет примерно от 10 до 55%, содержание углеводов составляет примерно от 2 до 40%, содержание сухого вещества составляет примерно от 30% до 70%, рН продукта составляет примерно от 5,2 до 6,5. Изобретение обеспечивает продукт, который не плавится при жарке и/или не пригорает к посуде при жарке. 7 з.п. ф-лы, 7 пр.

КАРБОНАТ КАЛЬЦИЯ С ПОДВЕРГНУТОЙ ХИМИЧЕСКОЙ ОБРАБОТКЕ ПОВЕРХНОСТЬЮ ДЛЯ ИСПОЛЬЗОВАНИЯ В КАЧЕСТВЕ ИНГИБИТОРА КОМКОВАНИЯ

Изобретение относится к применению карбоната кальция с подвергнутой химической обработке поверхностью в качестве ингибитора комкования, к способу предотвращения комкования, к композиции, содержащей ингибитор комкования, а также к способу получения подобной композиции. Предложено применение карбоната кальция с подвергнутой химической обработке поверхностью в качестве ингибитора комкования, где карбонат кальция с подвергнутой химической обработке поверхностью представляет собой продукт взаимодействия природного измельченного или осажденного карбоната кальция с диоксидом углерода и, по меньшей мере, одной кислотой в водной среде, причем указанная, по меньшей мере, одна кислота выбрана из группы, состоящей из хлористоводородной кислоты, серной кислоты, сернистой кислоты, фосфорной кислоты, лимонной кислоты, щавелевой кислоты, уксусной кислоты, муравьиной кислоты и их смесей, при этом диоксид углерода образуетсяпри обработке кислотой и/или поступает из внешнего источника, и при этом карбонат ...

УСТРОЙСТВО И СПОСОБ ПОКРЫТИЯ ПРОДУКТА ВКУСОАРОМАТИЧЕСКОЙ ДОБАВКОЙ

Способ производства ферментированного растительного сырья

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2015 130 064 A (51) МПК A23L 19/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2015130064, 22.07.2015 Приоритет(ы): (22) Дата подачи заявки: 22.07.2015 (43) Дата публикации заявки: 30.01.2017 Бюл. № 04 (72) Автор(ы): Посокина Наталья Евгеньевна (RU), Лялина Ольга Юрьевна (RU), Грачёва Анастасия Юрьевна (RU), Глазков Сергей Владимирович (RU) A R U A 2 0 1 5 1 3 0 0 6 4 (57) Формула изобретения Способ производства ферментированного растительного сырья, предусматривающий подготовку рецептурных компонентов, их укладку, внесение закваски молочнокислых бактерий и ферментацию, отличающийся тем, что в качестве молочнокислых бактерий используют смесь Lactobacillus brevis и Lactobacillus plantarum в соотношении около 1:1. 2 0 1 5 1 3 0 0 6 4 (54) Способ производства ферментированного растительного сырья R U Адрес для переписки: 115583, Москва, ул. Генерала Белова, 55, кв. 247, Квасенкову О.И. (71) Заявитель(и): Федеральное государственное бюджетное научное учреждение Всероссийский научно-исследовательский институт технологии консервирования (RU) Стр.: 1

Композиция для повышения работоспособности и физической выносливости

FIELD: food industry; pharmaceutical industry. SUBSTANCE: invention relates to the pharmaceutical and food industries and is a composition for improving working capacity and physical endurance comprising vitamin A, vitamin E and succinic acid, characterized in that it further comprises dry guarana extract and a chocolate mass, the components in the composition being in a certain ratio, in mass %. EFFECT: invention provides good taste qualities, a convenient form for reception, and also provides for a short time increase in efficiency and physical endurance by taking a complex of active substances optimally selected and in an amount sufficient to achieve maximum effect. 1 cl, 3 ex, 2 tbl РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 642 673 C1 (51) МПК A61K 31/355 (2006.01) A61K 31/07 (2006.01) A61K 36/77 (2006.01) A61K 31/194 (2006.01) A61P 43/00 (2006.01) A23G 1/32 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА A23L 29/00 (2016.01) ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ A23L 33/15 (2016.01) A23L 33/155 (2016.01) (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A61K 31/355 (2006.01); A61K 31/07 (2006.01); A61K 36/77 (2006.01); A61K 31/194 (2006.01); A23G 1/32 (2006.01); A23L 29/00 (2006.01); A23L 33/15 (2006.01); A23L 33/155 (2006.01) 2017122611, 27.06.2017 (24) Дата начала отсчета срока действия патента: 27.06.2017 25.01.2018 (56) Список документов, цитированных в отчете о поиске: RU 2533446 C2, 10.04.2001. RU Приоритет(ы): (22) Дата подачи заявки: 27.06.2017 2529155 C1, 27.09.2014. RU 2599821 C1, 20.10.2016. RU 2468812 C2, 10.12.2012. US 9192601 B2, 24.11.2015. US 20090110674 A1, 30.04.2009. (45) Опубликовано: 25.01.2018 Бюл. № 3 R U (54) Композиция для повышения работоспособности и физической выносливости (57) Реферат: Изобретение относится к фармацевтической Изобретение обеспечивает хорошие вкусовые и пищевой промышленности и представляет собой качества, удобную форму для приема, а также композицию для повышения работоспособности обеспечивает в течение короткого времени и физической ...

Dosieren von Nahrungsergänzungsmitteln, Vitalstofffen, Mineralstoffen, Aminosäuren und Antioxidantien

Dosieren von Nahrungsergänzungsmitteln, Vitalstoffen, Mineralstoffen, Aminosäuren und Antioxidantien nach Anspruch 1, dadurch gekennzeichnet, dass die Nahrungsergänzungsmittel, Vitalstoffe, Mineralstoffe, Aminosäuren und Antioxidantien in eine Trägerflüssigkeit oder als Gel dispergiert werden und mittels Dispenser entnommen werden. Somit wird das dosieren vereinfacht.

No Title

An inclusion containing proteinaceous meat analogue having an improved texture and an extended shelf life

Apparatus and method for coating product in flavouring

STABILIZED PHYTASE CONTAINING GRANULATES

LACTIC ACID BACTERIA ABSTENTION DRIED FOOD

SWEET MATERIAL COMPOSITION WITH IMPROVED TASTE

Dispersants having biobased compounds

The present disclosure is directed to compositions having lecithin and an organic acid and related methods. The disclosed compositions may also include one or more co-surfactants such as anionic surfactants and/or non-ionic surfactants, and may be used as a dispersant.

CANNABIS PLANT NAMED MR. GRASS WEEDLY

The present disclosure relates to a new and distinct hybrid plant named ‘Mr. Grass Weedly’ characterized by a hybrid between L. ssp. L. ssp. (Lam.), characterized by a L. ssp. content ranging from 3 weight percent to 90 weight percent, L. ssp. (Lam.) content ranging from 8 weight percent to 80 weight percent, a cannabidiol content ranging from 0.00005 weight percent to 15 weight percent, a tetrahydrocannabinol ranging from 5 weigh percent to 63 weigh percent, and a volatiles content ranging from between 30 weight percent to 90 weight percent. Variable-scale, modular, easily manufacturable, energy efficient, reliable, and computer-operated farming superstructure systems (FSS) may be used to produce Mr. Grass Weedly for human consumption with minimal water and environmental impact. A FSS system may comprise modules including liquid distribution and plant growing. A FSS may be configured to be constructed out of a plurality of containerized modules. 1151-. (canceled)153. The alimentary multifunctional composition according to claim 152 , wherein:the alimentary multifunctional composition includes an insect mass ratio that ranges from between 25 pounds of insects per ton of alimentary multifunctional composition to 1500 pounds of insects per ton of alimentary multifunctional composition.154. The alimentary multifunctional composition according to claim 152 , further comprising:{'i': azotobacter vinelandii, clostridium pasteurianu', 'glomus aggrefatum, glomus etunicatum, glomus intraradices, rhizophagus irregularis, glomus mosseae, 'a microorganism, the microorganism includes one or more microorganisms selected from the group consisting of bacteria, diazotroph bacteria, diazotrop archaea, , fungi, arbuscular mycorrhizal fungi, , and combinations thereof.'}155. The alimentary multifunctional composition according to claim 152 , further comprising:treated water, the treated water is treated with one or more water treatment units selected from the group consisting of an ...

Peach-colored seasoning

An object of the present invention is to provide a seasoning with an unconventional color tone, which has the taste and flavor of soy sauce and simultaneously assumes a bright peach color. The present invention relates to a peach-colored seasoning containing white soy sauce, a clouding agent and a red coloring. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the red coloring is 0.55 to 0.70 mass %. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the clouding agent is 4.0 to 5.1 mass %.

Methods for culturing filamentous fungi in fermentation media

Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided. 1. An air-medium colloid (AMC) , comprising:a fermentation medium; andair, colloidally dispersed throughout the fermentation medium.2. The AMC of claim 1 , further comprising a stabilizer.3. The AMC of claim 2 , wherein the stabilizer is selected from the group consisting of a polysaccharide gum claim 2 , an anionic surfactant claim 2 , a cationic surfactant claim 2 , ceteareth 20 claim 2 , cellulose claim 2 , diacetyl tartaric esters of mono- and diglycerides (DATEM) claim 2 , a diglyceride claim 2 , an emulsifying wax claim 2 , glycerol monostearate claim 2 , a lecithin claim 2 , a monoglyceride claim 2 , a mustard claim 2 , a non-ionic surfactant claim 2 , a soap claim 2 , a sodium phosphate claim 2 , sodium stearoyl lactylate claim 2 , a zwitterionic surfactant claim 2 , a saponin claim 2 , a starch claim 2 , a modified starch claim 2 , a plant protein surfactant claim 2 , an animal protein surfactant claim 2 , microparticulates claim 2 , silica claim 2 , and combinations and mixtures thereof.4. The AMC of claim 3 , wherein the stabilizer comprises xanthan gum.5. The AMC of claim 2 , wherein a mass ratio of the fermentation medium to the stabilizer in the AMC is between about 100:1 and about 1 claim 2 ,000:1.6. The AMC of claim 1 , wherein a volume fraction of air in the AMC is between about 0.05 and about 0.95.7. The AMC of claim 6 , wherein the volume fraction of air in the AMC is between about 0.3 and about 0.7.8. The AMC of claim 1 , wherein the AMC is a foam that is stable over at least about 1 day.9. The AMC of claim 8 , wherein the foam is stable over at least about 3 days.10. The AMC of claim 1 , ...

Fat composition

The purpose of the present invention is to provide an ascorbic acid-containing fat in which the ascorbic acid content of the ascorbic acid-containing fat is increased, and which can be used in any food products and can be applied in a wide range of concentrations. This fat composition contains 50-50,000 ppm of ascorbic acid, and contains a specific amount of water relative to the ascorbic acid content.

Food based delivery of cannabinoids

Described herein are compositions comprising one or more United States Pharmacopeial Convention (USP) grade food ingredients mixed together with a cannabinoid. In some embodiments of the compositions and methods described herein, the compositions comprises a mixture which comprises a food item or a meal containing cannabinoid.

HYBRID MELON VARIETY 34-749 RZ

The present invention relates to a seed designated 34-749 RZ. The present invention also relates to a plant produced by growing the 34-749 RZ seed. The invention further relates to methods for producing the melon cultivar, represented by melon variety 34-749 RZ. 1Cucumis melo. A melon () plant designated 34-749 RZ , representative seed of which having been deposited under NCIMB Accession No. 42760.2. A seed of the plant of .3. A part of the plant of claim 1 , wherein said part of the plant is suitable for sexual reproduction.4. The part of the plant as claimed in claim 3 , wherein said part comprises a microspore claim 3 , pollen claim 3 , an ovary claim 3 , an ovule claim 3 , an embryo sac claim 3 , or an egg cell.5. The part of the plant of claim 1 , wherein said part of the plant is suitable for vegetative reproduction.6. The part as claimed in claim 5 , said part comprises a cutting claim 5 , a root claim 5 , a stem claim 5 , a cell claim 5 , or a protoplast.7. A tissue culture of regenerable cells from the melon plant of .8. The cell or protoplast of derived from a leaf claim 6 , pollen claim 6 , an embryo claim 6 , a cotyledon claim 6 , a hypocotyl claim 6 , a meristematic cell claim 6 , a root claim 6 , a root tip claim 6 , an anther claim 6 , a flower claim 6 , a seed claim 6 , or a stem.9Cucumis meloCucumis melo. A method for producing a progeny plant of a melon () plant of claim 6 , comprising crossing the plant of with itself or with another plant claim 6 , harvesting the resultant seed claim 6 , and growing said seed.10Cucumis melo. A progeny plant of a melon () plant of claim 1 , wherein said progeny plant has genetic material for exhibiting the morphological and physiological characteristics as found in melon variety 34-749 RZ; wherein the genetic information is as contained in a plant claim 1 , representative seed of which having been deposited under NCIMB Accession No. 42760.11Cucumis meloCucumis melo. A progeny plant of a melon () plant of claim 1 , ...

ULTRA HIGHMOLECULAR WEIGHT POLYETHYLENE COMPOSITIONS

Ultrahigh molecular weight, or high molecular weight silicone is added to ultrahigh molecular weight polyethylene polymer during the compounding process. It creates a material composition that is processable by traditional injection molding and extrusion processes that rely on shear as a primary means of melting and helping to shape end products. 1. A composition of matter comprising:{'sup': '6', '(i) 50 to 99 weight percent ultrahigh molecular weight polyethylene having a minimum molecular weight of at least 3×10g/mole and'}(ii) 1 to 50 weight percent of ultrahigh molecular weight silicone polymer having a viscosity of greater than 500,000 cst at room temperature, all based on the total weight of A. and B.2. A composition as claimed in wherein there is also present a stabilizer.3. A composition as claimed in wherein there is also present a colorant.4. A composition as claimed in wherein there is also present a second lubricant in the form of a particle claim 1 , said particle selected from the group consisting of polytetrafluoroethylene claim 1 , boron nitride claim 1 , aramid fiber claim 1 , molybdenum disulfide claim 1 , graphite claim 1 , and carbon fiber.5. A composition of matter comprising:{'sup': '6', '(i) 50 to 99 weight percent ultrahigh molecular weight polyethylene having a minimum molecular weight of at least 3×10g/mole and'}(ii) 1 to 50 weight percent of high molecular weight silicone poiynier having viscosity of greater than 60,000 cst at room temperature, all based on the total weight of A. and B.6. A composition as claimed in wherein there is also present a stabilizer.7. A composition as claimed in wherein there is also present a colorant.6. Extruded fibers extruded from the composition of8. Extruded claim 1 , films extruded from the composition of .9. Extruded sheets extruded from the composition of .10. Extruded tubes extruded from the composition of .11. Medical devices extruded from the composition of .12. Food processing components manufactured ...

SYSTEM FOR MIXING BEVERAGES AND METHOD OF DOING THE SAME

The present invention relates to a system and process for a nutraceutical beverage compounding system and methods for the same. Provided is a customizable supplement beverage system and method for personalizing and operating the same to a particular user and optionally for operative tracking. Proposed additionally is an operative system for receiving and individually identifying a concentrate or supplement combinations, for mixing the same prior to a use, and for dispensing the same for use, and for tracking control factors relating to the same. 131-. (canceled)32. A method of making a beverage using a machine , the method comprising:receiving, in the machine, a module having a code thereon, the module having a plurality of compartments therein storing a composition, each of the plurality of compartments being separated from the other of the plurality of compartments to prevent cross contamination between the plurality of compartments, the composition being sealed within the plurality of compartments via a sealing membrane;responsive to the receiving the module, reading, via a scanner of the machine, the code on the module to obtain information associated with how to mix the composition;receiving a vessel in the machine such that the vessel is engaged therewith; and puncturing the sealing membrane such that the composition falls from the module into the vessel;', 'introducing a potable liquid into the vessel from a reservoir of the machine; and', 'mixing, via a mixing paddle, the composition and the potable liquid in the vessel to make the beverage from a bottom orientation of the vessel, the mixing including rotating the mixing paddle., 'responsive to receiving an input, via the machine, to initiate operation of the machine, operating the machine to make the beverage based at least in part on the obtained information, the operating including33. The method of claim 32 , further comprising tracking dispensements of the machine.34. The method of claim 32 , further ...

PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE AND AN EXTENDED SHELF-LIFE

An extended shelf-life proteinaceous meat analogue comprising vegetable proteins, including at least wheat gluten, and a plasticizer. Said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprises the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A foodstuff comprises said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff. 1. An extended shelf-life proteinaceous meat analogue having a shelf-life of at least 60 days , wherein said proteinaceous meat analogue is directly obtained by a method comprising the steps of:mixing, without adding water, at a temperature of less than 100° C.: i) 30 to 90% (w/w) on dry mass of powdered vegetable proteins, ii) 10 to 40% (w/w) on dry mass of a non-aqueous plasticizer, and optionally iii) fibers for obtaining a dough;shaping said dough; andstatic heating said dough between 120 and 160° C. under atmospheric pressure for 1 minute to 1 hour, thereby obtaining an extended shelf-life proteinaceous meat analogue having a shelf-life of at least 60 days,wherein said powdered vegetable proteins comprise more than 50% (w/w) of vital wheat gluten (VWG),wherein said non-aqueous plasticizer is selected from the group consisting of: a polyhydroxy alcohol, a starch hydrolysate, a carboxylic acid, and combinations thereof,wherein said powdered vegetable proteins have a water content of less than 15% (w/w),wherein said non-aqueous plasticizer has a water content of less than 20% (w/w),wherein said proteinaceous meat analogue has a water content of less than 20% (w/w), andwherein said proteinaceous meat analogue has a ...

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

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

METHODS FOR MAKING PLANT PROTEIN CONCENTRATES

Food-grade pulse protein concentrates prepared from various pulses and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The pulse protein concentrates are characterized by a high protein content, high digestibility, and complete essential amino acid profile. 128-. (canceled)29. A chickpea protein concentrate comprising chickpea proteins , wherein the chickpea protein concentrate is free of proteins other than chickpea proteins and has a chickpea protein concentration of at least 60% , based on dry weight , a complete amino acid profile for adults , greater than or equal to 22 milligrams of sulfur-containing amino acids per gram of protein , an in vitro Protein Digestibility of at least 0.97 , and a PDCAAS value of at least 0.97 for adults.30. A chickpea protein concentrate comprising chickpea proteins , wherein the chickpea protein is free of protein other than chickpea proteins and has a chickpea protein concentration of at least 60% , based on dry weight , a complete amino acid profile for children ages 6 month through adult , greater than or equal to 27 milligrams of sulfur containing amino acids per gram of protein , an in vitro Protein Digestibility of at least 0.97 , and a PDCAAS value of at least 0.97 for children aged 6 months through adult.31. A food product comprising:a beverage or foodstuff, other than chickpeas; and{'claim-ref': {'@idref': 'CLM-00029', 'claim 29'}, 'the chickpea protein concentrate of .'}3238-. (canceled) The present application claims priority to U.S. patent application Ser. No. 15/871,329 that was filed Jan. 15, 2018 and issued as U.S. Pat. No. 10,143,226 on Dec. 4, 2018, the entire contents of which are hereby incorporated herein by reference.The field of this invention is food-grade protein concentrates prepared from yellow field peas and other pulses and flours derived therefrom, methods of making the concentrates, and food products ...

A HIGHLY NUTRITIOUS PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE AND AN EXTENDED SHELF-LIFE

The invention concerns an extended shelf-life proteinaceous meat analogue wherein said meat analogue comprises optionally at least one inclusion included in a matrix which comprises animal and vegetable proteins among which at least wheat gluten and a plasticizer. The invention is further about a method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of (i) mixing animal and vegetable proteins among which at least vital wheat gluten and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces optionally with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). The invention also concerns a foodstuff comprising said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff. 1. Method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of:mixing at a temperature of less than 100° C. i) animal and vegetable proteins among which at least vital wheat gluten (VWG) in a ratio animal protein/vegetable protein between 1/99 and 60/40 ii) a plasticizer and optionally iii) fibers for obtaining a dough,shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces optionally with at least one inclusion to obtain an agglomerate, andheating preferably static heating between 120 to 160° C. during 1 minute to 1 hour of said agglomerate for obtaining an extended shelf-life proteinaceous meat analoguewherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w) and preferably, wherein said plasticizer is selected among a polyhydroxy alcohol, a starch hydrolysate, a carboxylic acid and mixture thereof.2. The method according to wherein the proteinaceous meat analogue comprises:30 to 90% ...

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

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

PEACH-COLORED SEASONING

A peach-colored seasoning contains white soy sauce, a clouding agent and a red coloring. A mixing ratio of the red coloring to the clouding agent is may be 1/0.125 to 1/0.135. A content of the red coloring is may be 0.55 to 0.70 mass %. The content of the clouding agent is may be 4.0 to 5.1 mass %. 1. A peach -colored seasoning comprisingwhite soy sauce,a thickening agent,a clouding agent anda red coloring;wherein the clouding agent contains powdered cellulose and crystalline cellulose.2. The peach-colored seasoning according to claim 1 , wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135.3. The peach-colored seasoning according to claim 1 , wherein the content claim 1 , of the red coloring is 0.55 to 0.70 mass %.4. The peach-colored seasoning according to claim 1 , wherein the content of the clouding agent is 4.0 to 5.1 mass %.5. The peach-colored seasoning according to claim 1 , wherein the content of white soy sauce is 14.0 to 15.5 mass %.6. The peach-colored seasoning according to claim 1 , wherein the red coloring contains a red beet-derived color and/or a carthamus red color.7. The peach-colored seasoning according to claim 1 , further containing a sugar group.8. The peach-colored seasoning according to claim 1 , further containing an umami component.9. A food using the peach-colored seasoning according to .10. The peach-colored seasoning according to claim 1 , wherein the thickening agent is one selected from the group consisting of processed starch claim 1 , xanthan gum claim 1 , pectin claim 1 , guar gum claim 1 , tamarind gum claim 1 , carrageenan claim 1 , propylene glycol claim 1 , and carboxymethyl cellulose.11. The peach-colored seasoning according to claim 1 , wherein the thickening agent contains processed starch and/or xanthan gum.12. The peach-colored seasoning according to claim 1 , wherein the thickening agent contains carboxymethyl cellulose.13. The peach-colored seasoning according to claim 8 , wherein the ...

CRYSTAL MORPHOLOGY FOR SODIUM REDUCTION

A novel salt composition and a corresponding method of manufacture are described herein. The salt composition is formed from a plurality of salt crystals with a surface area of at least 0.19-0.23 m/g and a Hall density of less than 0.8 g/cm. In some embodiments, at least a portion of the salt composition has a hopper cube morphology. 1. A salt composition comprising:{'sup': 2', '3, 'a plurality of salt crystals with a surface area of at least 0.19-0.23 m/g and a Hall density of less than 0.8 g/cm.'}2. The salt composition of claim 1 , wherein the plurality of salt crystals further comprises a bulk density of less than 0.90 g/cm.3. The salt composition of claim 1 , wherein each of the plurality of salt crystals is at least 10 μm in size.4. The salt composition of claim 3 , wherein the plurality of salt crystals comprises a first portion having a mature hopper cube morphology.5. The salt composition of claim 4 , wherein the plurality of salt crystals in the first portion are between 80-150 μm in size.6. The salt composition of claim 3 , wherein the plurality of salt crystals further comprises a second portion having a simple hopper cube morphology claim 3 , a third portion having a hollow cube morphology claim 3 , and a fourth portion having a solid cube morphology.7. The salt composition of claim 6 , wherein the plurality of salt crystals in the second portion are between 50-100 μm in size claim 6 , wherein the plurality of salt crystals in the third portion are between 30-50 μm in size claim 6 , wherein the plurality of salt crystals in the fourth portion are between 15-25 μm in size.8. The salt composition of claim 3 , wherein the plurality of salt crystals further comprises a fifth portion having a complex hopper cube morphology.9. The salt composition of claim 8 , wherein the plurality of salt crystals in the fifth portion are between 80-150 μm in size.10. The salt composition of claim 1 , wherein the plurality of salt crystals comprise sodium chloride.11. A ...

Carbonation sensation enhancing agent for foods and beverages having carbonate stimulation

To provide an agent and a method for enhancing carbonation sensation whereby a natural carbonation sensation alone can be enhanced without imparting unnecessary smell or undesired tasted to foods and beverages having carbonate stimulation. A carbonation sensation enhancing agent for foods and beverages having carbonate stimulation said carbonation sensation enhancing agent comprising polygodial as an active ingredient and being characterized by further comprising spilanthol in combination with polygodial.

Cyanobacteriochromes as color-fast or color-switching food additives

Compositions and methods are disclosed for the coloring of foodstuffs with recombinant, purified, and/or isolated cyanobacteriochromes (CBCRs). The CBCRs can affect the apparent color of a food by selective absorbing or fluorescing particular wavelengths of light. The CBCRs can have either colorfast properties, in which the CBCRs consistently appear as having a single color, or color changing properties, in which the CBCRs can switch between two states that each appear as a different color.

Methods for culturing filamentous fungi in fermentation media

Methods for culturing filamentous fungi, in which the filamentous fungi are grown in a colloid of air and a fermentation medium, are provided. The methods result in more rapid and prolific growth of the filamentous fungus than has been achieved by previous methods. Biomats produced by the methods and air-medium colloids for use in the methods are also provided. 1. A method for culturing a filamentous fungus in a fermentation medium , comprising:(a) aerating the fermentation medium to provide an air-medium colloid (AMC); and(b) culturing the filamentous fungus in or on the AMC to form a biomass of the filamentous fungus.2. The method of claim 1 , wherein the AMC comprises an inoculum of the filamentous fungus.3. The method of claim 1 , further comprising inoculating the AMC with an inoculum of the filamentous fungus.4. The method of claim 1 , wherein the AMC comprises a stabilizer.5. The method of claim 4 , wherein the stabilizer is selected from the group consisting of a polysaccharide gum claim 4 , an anionic surfactant claim 4 , a cationic surfactant claim 4 , ceteareth 20 claim 4 , cellulose claim 4 , diacetyl tartaric esters of mono- and diglycerides (DATEM) claim 4 , a diglyceride claim 4 , an emulsifying wax claim 4 , glycerol monostearate claim 4 , a lecithin claim 4 , a monoglyceride claim 4 , a mustard claim 4 , a non-ionic surfactant claim 4 , a soap claim 4 , a sodium phosphate claim 4 , sodium stearoyl lactylate claim 4 , a zwitterionic surfactant claim 4 , a saponin claim 4 , a starch claim 4 , a modified starch claim 4 , a plant protein surfactant claim 4 , an animal protein surfactant claim 4 , microparticulates claim 4 , silica claim 4 , and combinations and mixtures thereof.6. The method of claim 5 , wherein the stabilizer comprises xanthan gum.7. The method of claim 4 , wherein a mass ratio of the fermentation medium to the stabilizer in the AMC is between about 100:1 and about 1 claim 4 ,000:1.8. The method of claim 1 , wherein a volume fraction ...

SYSTEM FOR MIXING BEVERAGES AND METHOD OF DOING THE SAME

The present invention relates to a system and process for a nutraceutical beverage compounding system and methods for the same. Provided is a customizable supplement beverage system and method for personalizing and operating the same to a particular user and optionally for operative tracking. Proposed additionally is an operative system for receiving and individually identifying a concentrate or supplement combinations, for mixing the same prior to a use, and for dispensing the same for use, and for tracking control factors relating to the same. 131-. (canceled)32. A system comprising:a container having a radio frequency identification (RFID);a durable base machine having a controller unit and an RFID scanner configured to detect and receive information from the RFID of the container; anda mechanism configured to rotate and mix or agitate a material in the container, the mechanism having blades or fans,the controller unit being configured to receive via the RFID scanner the information from the RFID informing the durable base machine of a speed or frequency of mixing or agitation of the blades or fans based on the information from the RFID.33. The system of claim 32 , wherein the material is a dry powder.34. The system of claim 32 , wherein the material is a vitamin supplement.35. The system of claim 32 , further comprising a geometric interface configured to receive the container.36. The system of claim 32 , wherein the information includes (i) identification information that identifies the material claim 32 , (ii) use information indicating how the material is to be mixed or agitated claim 32 , or (iii) both (i) and (ii).37. The system of claim 32 , wherein the container is disposable.38. The system of claim 32 , wherein the container is made of recyclable material. This application is a continuation of prior U.S. application Ser. No. 14/381,521, filed Aug. 27, 2014, now allowed, which is the National Stage of International Application No. PCT/US2013/027982, filed ...

Dispersants having biobased compounds

The present disclosure is directed to compositions having lecithin and an organic acid and related methods. The disclosed compositions may also include one or more co-surfactants such as anionic surfactants and/or non-ionic surfactants, and may be used as a dispersant.

Method of Making Seitan Snack Food Products

A spongy dough comprising a high amount of wheat gluten is formed into a loaf and subjected to a series of cooling and cooking steps including chilling, boiling, cooling, frying, and drying to produce imitation bacon snack food products with a low water activity of less than 0.85.

Foam control

A method for controlling foam comprising providing a food composition comprising a foam control agent and a food-stuff, and processing the food composition, wherein the foodstuff comprises potato derivatives or beet derivatives. A food composition comprising a foodstuff and a foam control agent, and wherein the foodstuff comprises potato derivatives or beet derivatives.

METHODS FOR MAKING PLANT PROTEIN CONCENTRATES

Methods of making food-grade plant protein compositions, including yellow pea protein compositions, are provided. The methods use pulses, such as yellow peas, and flours derived therefrom 1. A method for making a plant protein composition from pulse particles , the method comprising: (a) conducting an alkaline extraction on an aqueous slurry of the pulse particles; (b) removing water-insoluble proteins and other water-insoluble components from the aqueous slurry to provide a water-soluble , protein-rich liquid fraction; (c) separating water-soluble proteins in the protein-rich liquid fraction from water-soluble lower molecular weight peptides and water-soluble non-proteins in the protein-rich liquid fraction via ultrafiltration using an ultrafiltration membrane that concentrates the albumin proteins to provide a protein-rich retentate; and (d) removing water from the protein-rich retentate to provide a dry plant protein composition.2. The method of claim 1 , wherein the alkaline extraction is conducted at a pH in the range from 7.5 to 9.5 for a duration sufficient to provide the plant proteins with a degree of hydrolysis of greater than zero and less than 15.3. The method of claim 2 , wherein the alkaline extraction is conducted at a pH in the range from 7.5 to 9.5 for a duration sufficient to provide the plant proteins with a degree of hydrolysis of greater than 1 claim 2 , but no greater than 12.4. The method of claim 1 , wherein the aqueous slurry comprises from 5 wt. % to 12 wt. % of the pulse particles claim 1 , the pulse particles having a maximum particles size of less than 200 microns; and the water-soluble claim 1 , protein-rich liquid has an insoluble solids content of no greater than 2.0 vol.%.5. The method of claim 1 , wherein the alkaline extraction is an alkaline proteolytic extraction.6. The method of claim 1 , wherein the ultrafiltration membrane has a molecular weight cutoff of 5 kDa or smaller.7. The method of claim 1 , wherein the pulse particles ...

FOAMING MATERIAL

A method for producing a foaming material for a composition to be foamed, the method includes: suspending a yeast cell residue in water; adjusting a pH of a yeast cell suspension to an acidic side; and heating a yeast cell suspension, the foaming material includes a yeast extract having a protein content of 35% by weight or more per solid content and a dietary fiber content of 30% by weight or more per solid content, and the foaming material is contained in the composition at from 0.001% to 1% by weight. 1suspending a yeast cell residue in water;adjusting a pH of a yeast cell suspension to an acidic side; andheating a yeast cell suspension,wherein the foaming material comprises a yeast extract having a protein content of 35% by weight or more per solid content and a dietary fiber content of 30% by weight or more per solid content, andwherein the foaming material is contained in the composition at from 0.001% to 1% by weight.. A method for producing a foaming material for a composition to be foamed, the method comprising: This is a divisional application of U.S. application Ser. No. 15/775,090, filed on May 10, 2018, which is a U.S National Stage of International Patent Application No. PCT/JP2016/083171, filed on Nov. 9, 2016, which claims priority to Japanese Application No. 2015-223401, filed on Nov. 13, 2015. The disclosure of each of these applications is herein incorporated by reference it is entirely.The present invention relates to a foaming material obtained from a yeast cell residue.The quality of bubble-containing products is greatly affected by the difference in bubble state. For example, in bubble-containing confectionery, the bubbles impart fluffy mouthfeel and smooth touch in the mouth as meringue in which fine air is contained in the egg white is used. Hence, bubbling of meringue and stabilityofbubblesareimportantfactorswhenmakingmeringue-usingfoodproducts. In addition, in beer-based beverages, which are bubble-containing beverages, bubbling after ...

COMPOSITIONS FOR ADDRESSING PHYSIOLOGICAL STRESSES AND AGING

Therapeutic compositions for addressing physiological stresses and aging include an immune modulator and one or more adaptogenic nutrients. Some non-limiting examples of immune modulators include as transfer factor, low molecular weight fraction immune modulators and/or other low molecular weight fractions of colostrum, egg or any other source of transfer factor or low molecular weight fraction immune modulators. Methods for administering immune modulators and adaptogenic nutrients to a subject to address the effects of physiological stresses and aging in the body of the subject, such as inflammatory responses, are also disclosed. 1. A composition , comprising:an immune modulator comprising an effective amount of at least one of transfer factor, a source of transfer factor, a nanofraction immune modulator, a source of a nanofraction immune modulator; and [{'i': 'Rhaponticum carthamoides', 'or a portion, extract, or fraction thereof;'}, {'i': 'Camellia sinensis', 'or a portion, extract, or fraction thereof; and'}, {'i': 'Withania somnifera', 'or a portion, extract, or fraction thereof.'}], 'a blend of adaptogenic nutrient components, comprising effective amounts of2. The composition of claim 1 , wherein the blend of adaptogenic nutrient components further comprises an effective amount of at least one of:a curcuminoid or a source of a curcuminoid;resveratrol or a source of resveratrol; andpiperine or a source of piperine.3. The composition of claim 1 , wherein the blend of adaptogenic nutrient components further comprises effective amounts of:a curcuminoid or a source of a curcuminoid;resveratrol or a source of resveratrol; andpiperine or a source of piperine.4. The composition of claim 3 , wherein the source of transfer factor or the source of the nanofraction immune modulator comprises egg.5. The composition of claim 4 , wherein the egg comprises chicken egg.6. The composition of claim 4 , wherein the egg comprises egg yolk.7. The composition of claim 3 , wherein ...

A PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE AND AN EXTENDED SHELF-LIFE

An extended shelf-life proteinaceous meat analogue comprising vegetable protein, including at least wheat gluten, and a plasticizer said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 10 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprisesing the steps of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, and (ii) heating said dough, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A foodstuff comprise said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff. 1. Method for obtaining an extended shelf-life proteinaceous meat analogue comprising the steps of:mixing at a temperature of less than 100° C. i) vegetable proteins, including at least vital wheat gluten (VWG), and ii) a plasticizer for obtaining a dough, andheating said dough between 120 and 160° C. for 1 minute to 1 hour for obtaining an extended shelf-life proteinaceous meat analogue,wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w).2. The method according to wherein said proteinaceous meat analogue comprises:30 to 90% (w/w) of vegetable proteins,10 to 40% (w/w) of plasticizer,0 to 8% (w/w) of fibers.3. The method according to wherein the vegetable proteins are a mixture of vital wheat gluten and vegetable proteins from at least one origin selected from a group consisting of potato claim 1 , lupine claim 1 , soya claim 1 , pea claim 1 , chick pea plants claim 1 , alfalfa claim 1 , faba bean claim 1 , lentil claim 1 , bean claim 1 , rapeseed claim 1 , sunflower and cereals.4. The method according to wherein the mixing step at a temperature of less than 100° C. comprises mixing of 30 to 90% of VWG powder claim 1 , 10 to 40% of a plasticizer claim 1 , 0 to 40% of a ...

AN INCLUSION CONTAINING PROTEINACEOUS MEAT ANALOGUE HAVING AN IMPROVED TEXTURE AND AN EXTENDED SHELF-LIFE

An extended shelf-life proteinaceous meat analogue comprises at least one inclusion included in a matrix which comprises vegetable proteins including at least wheat gluten and a plasticizer. Said proteinaceous meat analogue has a water content of less than 20% (w/w) and a torque value at 10 mn of at least 6 gram meter (g*m), as determined by a test A. A method for obtaining an extended shelf-life proteinaceous meat analogue comprises the step of (i) mixing vegetable proteins, including at least vital wheat gluten, and a plasticizer for obtaining a dough, (ii) shaping said dough by at least cutting the dough in dough pieces and agglomerating said dough pieces with at least one inclusion to obtain an agglomerate, and (iii) heating said agglomerate, wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w). A food stuff comprises said extended shelf-life proteinaceous meat analogue and the method for obtaining said foodstuff. 1. Method for obtaining an extended shelf-life proteinaceous meat analogue comprising the step of:mixing at a temperature of less than 100° C. i) vegetable proteins including at least vital wheat gluten (VWG) and ii) a plasticizer for obtaining a dough,shaping said dough by at least cutting the dough into dough pieces and agglomerating said dough pieces with at least one inclusion to obtain an agglomerate, andheating said agglomerate between 120 and 160° C. for 1 minute to 1 hour or obtaining an extended shelf-life proteinaceous meat analogue,wherein said extended shelf-life proteinaceous meat analogue has a water content of less than 20% (w/w).2. The method according to wherein the proteinaceous meat analogue comprises:30 to 90% (w/w) of vegetable proteins,10 to 40% (w/w) of plasticizer, and0 to 8% (w/w) of fibers.3. The method according to wherein the vegetable proteins are a mixture of vital wheat gluten and vegetable proteins from at least one origin selected from a group consisting of potato claim ...

HIGHLY SOLUBLE STEVIA SWEETENER

A method for making highly soluble Stevia sweetener compositions is described. The resulting sweetener compositions readily provide high concentration solutions, and also possess superior taste qualities. The compositions can be used as sweeteners, sweetness enhancers, and flavor enhancers in foods, beverages, cosmetics and pharmaceuticals. 1. A method for producing a high solubility Stevia sweetener comprising the steps of:A) providing a first Stevia sweetener;B) providing a second Stevia sweetener that is different from the first Stevia sweetener;C) providing water;D) mixing the water and first and second Stevia sweeteners to make a mixture;E) increasing the temperature of the mixture by a gradient method to make a solution;F) holding the solution at an elevated temperature;G) decreasing the temperature of the solution by a gradient method to obtain a high stability and high concentration Stevia sweetener solution; andH) spray drying the high stability and high concentration Stevia sweetener solution, to provide the high solubility Stevia sweetener.2. The method of wherein the first Stevia sweetener is selected from the group consisting of: Stevioside claim 1 , Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside E claim 1 , Rebaudioside F claim 1 , Steviolbioside claim 1 , Dulcoside A claim 1 , Rubusoside claim 1 , or other glycoside of steviol claim 1 , and a mixture thereof.3. The method of wherein the second Stevia sweetener is selected from the group consisting of: Stevioside claim 1 , Rebaudioside A claim 1 , Rebaudioside B claim 1 , Rebaudioside C claim 1 , Rebaudioside D claim 1 , Rebaudioside E claim 1 , Rebaudioside F claim 1 , Steviolbioside claim 1 , Dulcoside A claim 1 , Rubusoside claim 1 , or other glycoside of steviol claim 1 , and a mixture thereof.4. The method of wherein a ratio of the first and second Stevia sweeteners is about 99:1 to 1:99 claim 1 , preferably about 50:50 to 95:5 ...

Thickened composition for dysphagia patients

The present invention relates to nutrition for dysphagia. More specifically it relates to a thickened composition for use in decreasing the laryngeal vestibule closure (LVC) time and/or decreasing the duration of swallowing response in a dysphagia patient, wherein the thickened composition comprises a thickening agent comprising galactomannan polysaccharide. The invention also pertains to a thickening agent for use in decreasing the laryngeal vestibule closure (LVC) time and/or decreasing the duration of swallowing response in a dysphagia patient who is consuming a composition to which the thickening agent comprising galactomannan polysaccharide has been added.

Surface-reacted calcium carbonate for use as anti-caking agent

The present invention relates to the use of a surface-reacted calcium carbonate as anti-caking agent, wherein the surface-reacted calcium carbonate is a reaction product of natural ground or precipitated calcium carbonate with carbon dioxide and at least one acid in an aqueous medium, wherein the carbon dioxide is formed in situ by the acid treatment and/or is supplied from an external source, and to a composition comprising said anti-caking agent, as well as to a method for the production of such a composition.

Sweetener containing enzymatically modified stevia composition having improved sweetness quality

This invention relates to a sweetener containing an enzymatically modified stevia composition having improved sweetness quality, including 90 wt % or more of steviol glycoside, wherein only glycosylation is carried out using cyclodextrin as a glycosylation material of a stevia extract (steviol glycoside), without a purification process using an existing porous adsorbent resin (aromatic, styrene type), to thus produce enzymatically modified stevia, which can be utilized as an ingredient and a reagent for sweeteners, flavor enhancers and flavor modifiers for a variety of confections, drinks (including alcoholic beverages), foods and food products, thereby providing an enzymatically modified stevia sweetener and products thereof.

CANOLA HYBRID VARIETY 1CN0152

The invention relates to a Canola hybrid variety designated 1CN0152, essentially derived variants of that Canola hybrid variety, to the seeds, plants, and plant parts of this Canola hybrid variety 1CN0152. The invention also relates to methods for producing a canola plant containing in its genetic material one or more traits introgressed into 1CN0152 through backcross conversion and/or transformation, and to the Canola seed, plant and plant part produced thereby. 1. A plant cell of a Canola hybrid variety designated 1CN0152 , wherein a representative sample of seed of that variety has been deposited under the Accession Number PTA-122817.2. The plant cell of wherein the plant cell is a seed cell.3. The plant cell from a descendant of the Canola plant as defined in limited to the first claim 1 , second claim 1 , third claim 1 , fourth claim 1 , fifth claim 1 , sixth claim 1 , seventh claim 1 , eighth claim 1 , ninth claim 1 , or tenth generation.4. The plant cell according to claim 3 , wherein said descendant has essentially the physiological and morphological characteristics of a plant of Canola hybrid variety 1CN0152 when grown in the same environmental conditions.5. A cell of a Canola plant produced by crossing Canola plants and harvesting the resultant seed claim 3 , wherein at least one Canola plant is Canola hybrid variety 1CN0152 wherein representative seed of said variety has been deposited under the Accession Number PTA-122817.6. The cell of claim 5 , wherein the cell is of an F1 hybrid Canola seed claim 5 , wherein a plant produced from said seed has essentially the physiological and morphological characteristics of a plant of Canola hybrid variety 1CN0152 when grown in the same environmental conditions.7. A cell of a progeny Canola variety derived from Canola hybrid variety 1CN0152 claim 5 , comprising a desired trait claim 5 , said progeny Canola variety produced by a method comprising the steps of:{'claim-ref': [{'@idref': 'CLM-00001', 'claim 1'}, {'@ ...

Methods for making pulse protein compositions

Methods of making food-grade plant protein compositions are provided. The methods use pulses, such as yellow peas, and flours derived therefrom. The methods utilize an acid precipitation on an aqueous solution of water-soluble pulse proteins, separation of the water-soluble pulse proteins into curds that include precipitated pulse proteins and an acid whey that includes unprecipitated pulse proteins, including albumin proteins, and removing pulse proteins from the acid whey.

Nicotinamide mononucleotide derivative and salt thereof, method for producing same, topical skin preparation, cosmetic and food additive

The present invention provides a nicotinamide mononucleotide derivative, or salt thereof, which is a compound represented by general formula (1) (wherein, R 1 and R 2 respectively and independently represent a hydrogen atom or acyl group having 3 to 30 carbon atoms, the hydrocarbon group bound to the carbonyl carbon of the acyl group is a linear or branched, saturated or unsaturated hydrocarbon group, and at least one of R 1 and R 2 is the acyl group).

Ready to Gel Konjac Flour

A method of making modified konjac glucomannan flour that acts a gelling agent. The method comprises mixing the flour with an alkali-alcohol solution for sufficient time and at sufficient temperature to deacetylate the glucomannan. The modified flour can then be recovered, neutralized, and milled to obtain modified konjac flour that acts a gelling agent. The gelling agent forms gels at high temperature when mixed with water and heated to above an activation temperature, and mixed for a period of time. The gels are useful in a variety of food products. 1. A method of making a modified konjac glucomannan comprising:a) combining an unmodified konjac glucomannan with an alkaline alcohol to make a konjac/alcohol solution;b) mixing the solution at sufficient temperature and for sufficient time to modify the konjac glucomannan; andc) filtering the solution to recover the modified konjac glucomannan.2. The method of wherein the alkali-alcohol comprises ethanol.3. The method of wherein the alkali-alcohol solution comprises an ethanol solution having an ethanol concentration of between 20% and 100% ethanol.4. The method of wherein the alkali-alcohol solution has a pH between 7.5 and 12.5.5. The method of wherein the reaction is run at a temperature between 20° C. and 99° C.6. The method of wherein the reaction is run at a temperature between 20° C. and 25° C.7. The method of wherein the reaction is run at a temperature between 90° C. and 99° C.8. The method of wherein the reaction is run for between 5 minutes and 3 hours.9. The method of further comprising neutralizing the recovered modified konjac glucomannan claim 1 , drying the neutralized konjac glucomannan claim 1 , and milling the modified konjac glucomannan to produce a modified konjac glucomannan flour.10. The method of wherein the reaction is run for sufficient time to reduce the acetylation of the modified konjac glucomannan to below 1.25% by weight.11. A method of making a gel comprising:mixing water and a modified ...

USE OF HEXADECA-8,15-DIENAL AS AROMA CHEMICAL

The present invention relates to the use of hexadeca-8,15-dienal or of a substance mixture which comprises this compound as aroma chemical, in particular as fragrance, or formulation auxiliary; and also to processes for its preparation, moreover aroma substance compositions and compositions comprising hexadeca-8,15-dienal. 117.-. (canceled)19. The method according to wherein the composition is selected from the group consisting of perfumes claim 18 , detergents and cleaners claim 18 , cosmetic compositions claim 18 , bodycare compositions claim 18 , hygiene articles claim 18 , foods claim 18 , food supplements claim 18 , air fresheners claim 18 , fragrances claim 18 , pharmaceutical compositions and crop protection compositions.20. The method according to wherein the composition is a formulation which comprises at least one aroma chemical.21. The method according to claim 18 , wherein the composition is a fragrance composition claim 18 , and the compound of the formula (I) is used for conveying claim 18 , modifying and/or intensifying a musk scent note in the fragrance composition by admixing a sensorally effective amount of the hexadeca-8 claim 18 ,15-dienal of the formula I or the mixture.22. The method according to claim 18 , where the compound of the formula (I) is used in stereoisomerically pure form or as 8-(E) and 8-(Z) mixture.23. The method according to claim 18 , where a stereoisomer mixture is used in which the weight fraction of 8-(E)-hexadeca-8 claim 18 ,15-dienal claim 18 , based on the total weight of (E) and (Z)-hexadeca-8 claim 18 ,15-dienal claim 18 , is in a range from 1% to less than 100%.24. A process for the isolation of hexadeca-8 claim 18 ,15-dienal claim 18 , where an (E/Z) mixture of hexadeca-8 claim 18 ,15-dienal is isolated from a reaction mixture from the oxidation of cyclohexadeca-1 claim 18 ,9-diene with nitrous oxide comprises hexadeca-8 claim 18 ,15-dienal claim 18 , where hexadeca-8 claim 18 ,15-dienal is isolated as (E) and (Z) ...

GRANULAR FOOD COMPOSITION COMPRISING GAS

Granular food composition comprising: Fat, Starch; wherein the food composition comprises gas. 1. Granular food composition comprisingfrom 15 to 50 wt % fat wherein the fat has a solid fat content at 20° C. of between 10 and 90 wt %., based on the weight of the fat,from 35 to 85 wt % of starchwherein the food composition comprises gas, andwherein the density of the composition is less than 1 kg/L at 20° C.2. Compositing according to claim 1 , wherein the granule has an averaged brittleness of lower than 200 gram claim 1 , as measured according to the protocol in the specification.3. Composition according to claim 1 , wherein the fat is present in an amount of between 20 to 40 wt % claim 1 , preferably of between 23 to 35 wt % claim 1 , based on the weight of the composition.4. Composition according to claim 1 , wherein the solid fat level at 20° C. is between 79 and 85 wt % claim 1 , based on the weight of the fat.5. Composition according to claim 1 , wherein the starch is present in an amount of from 40 to 70 wt % claim 1 , preferably of from 45 to 60 wt % claim 1 , based on the weight of the composition.6. Composition according to any one of the preceding claims claim 1 , wherein the starch comprises wheat starch.7. Composition according to claim 1 , wherein the composition comprises gluten in an amount of from 4 to 12 wt % based on the weight of the composition.8. Composition according to claim 1 , wherein the composition is free of effervescent agent or leavening agent.9. Composition according to claim 1 , wherein the level of herbs and spices is less than 10 wt %.10. Composition according to claim 1 , wherein the composition is a roux.11. A process to provide a food composition claim 1 , according to claim 1 , the process comprising the steps ofa. Providing a mixture comprising starch and fat,b. Providing a solid fat content of the fat in the mixture resulting from step a) of higher than 8 wt %, based on the weight of the fat,c. Including gas in the mixture ...

Agent for reducing oiliness of cooked food and method for reducing oiliness of cooked food

Provided are an agent for reducing the oiliness of cooked food and a method for reducing the oiliness of cooked food that make it possible to reduce the oiliness of prepared cooked food. The agent for reducing the oiliness of cooked food contains roasted oil as an active component. The method for reducing the oiliness of cooked food comprises including roasted oil in a cooking oil or fat composition, applying the same to preparation materials, and conducting cooking. The roasted oil is preferably derived from corn or soybeans. The present invention is preferably applied to fried foods.

Apparatus and method for coating product in flavouring

A flavouring apparatus for coating product in flavouring is provided. The apparatus comprises a flavouring receptacle configured for receiving a portion of product and a dose of flavouring. The flavouring receptacle comprises an open first end arranged to receive the portion of product in use, a peripheral sidewall at least partly defining a flavouring volume extending from the first end of the flavouring receptacle, the flavouring volume for receiving the portion of product and dose of flavouring, and an ejecting member movable relative to the peripheral sidewall through the flavouring volume towards the first end for ejecting a flavoured portion of product out of the flavouring volume through the first end of the flavouring receptacle. The apparatus comprises a drive system configured to rotate at least the peripheral sidewall of the flavouring receptacle so as to cause mixing of the portion of product and the dose of flavouring in the flavouring volume. In use, the flavouring receptacle is arranged such that the portion of product and the dose of flavouring are retained in the flavouring volume during rotation of the peripheral sidewall. A corresponding method of coating product in flavouring is also provided.

Methods and compositions for weight management and for improving glycemic control

Methods and compositions for weight management and for improving glycemic control

본 발명은 체중 관리 및 혈당 조절에 유용한 방법, 조성물 및 변형된 식품 또는 식품재료를 제공한다. The present invention provides methods, compositions and modified foods or food materials useful for weight management and blood glucose control.

Thickening stabilizer and thickening stabilizing composition using it

Composition for processed cheese

FIELD: food industry. SUBSTANCE: processed cheese composition contains, wt %: rennet hard cheese in an amount of 55.0, low-fat curd in an amount of 15.0, a dairy product,represented by cream from cow's milk with the fat content of 10%, in an amount of 20.0, melting salt in an amount of 1.0, a functional ingredient which is represented by amaranth flour, in an amount of 3.0, and drinking water is the rest. EFFECT: increasing the food and biological value, improved organoleptic indices and imparting to it functional properties. 2 tbl, 2 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 614 129 C1 (51) МПК A23C 19/08 (2006.01) A23L 29/00 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ФОРМУЛА (21)(22) Заявка: ИЗОБРЕТЕНИЯ К ПАТЕНТУ РОССИЙСКОЙ ФЕДЕРАЦИИ 2015157462, 31.12.2015 (24) Дата начала отсчета срока действия патента: 31.12.2015 Дата регистрации: (45) Опубликовано: 22.03.2017 Бюл. № 9 Адрес для переписки: 350044, г. Краснодар, ул. Калинина, 13, Кубанский ГАУ, отдел организации и мониторинга научной деятельности (56) Список документов, цитированных в отчете о поиске: RU 2483562 C2, 10.06.2013. WO 2015051769, 16.04.2015. RU 2138169 C1, 27.09.1999. RU 2200419 C2, 20.03.2003. сыр твердый сычужный 55,0 творог нежирный 15,0 сливки 20,0 соль-плавитель 1,0 мука амаранта 3,0 вода питьевая остальное . R U 2 6 1 4 1 2 9 (57) Формула изобретения Композиция плавленого сыра, содержащая сыр твердый сычужный, творог нежирный, молочный продукт, соль-плавитель, функциональный ингредиент, воду питьевую, отличающаяся тем, что в качестве функционального ингредиента используют муку амаранта, а в качестве молочного продукта - сливки из коровьего молока с содержанием жира 10%, при следующем содержании исходных компонентов, мас.%: Стр.: 1 C 1 C 1 (54) Композиция для плавленого сыра 2 6 1 4 1 2 9 (73) Патентообладатель(и): Федеральное государственное бюджетное образовательное учреждение высшего профессионального образования "Кубанский государственный аграрный университет" ...

유해균 억제를 통한 프로바이오틱스 활성화용 조성물

본 발명은 프로바이오틱스(probiotics)를 활성화하고 유해균의 성장을 억제하는 프리바이오틱스 조성물에 관한 것으로, 발명에 따른 프리바이오틱스 조성물은 내 유해균이나 중립균의 증식을 억제하여 프로바이오틱스가 장내에서 우점할 수 있는 환경을 만들고, 유해균의 증식을 억제할 수 있어 식중독이나 병원성균의 감염으로 인한 질병을 예방하거나 치료에 도움을 줄 수 있으며, 프로바이오틱스의 장내 우점을 도와 동일한 투여량 대비 우수한 효과를 기대할 수 있거나 투여 유산균의 수를 조절하여 투여 비용을 줄일 수 있는 이점이 있다.

Method for processing fat-based flavoring concentrate

FIELD: food industry. SUBSTANCE: present invention relates to the food industry. A method for preparing a fat-based flavoring concentrate includes providing oil in an amount of 40 to 75 wt% based on the weight of a base consisting of solids or liquids suspended or dispersed in oil and additionally providing a flavor precursor composition. The flavor precursor composition contains at least one additional polyol, at least one additional amino compound, at least a dairy ingredient and at least a processing aid in the form of particles of calcium carbonate or fine coffee. Moreover, the ratio of the dairy ingredient to the processing aid in the form of particles is from 1:1 to 4:1 in wt%. Continuous heat treatment of the flavor precursor composition with a processing aid in the form of particles suspended in oil is carried out to obtain a flavoring concentrate on a fat basis. Moreover, the heating step is carried out in a continuous oil phase at a low moisture content in the range from 0 to 5% of added water, and heating is performed at a temperature in the range from 90 to 160°C, preferably about 110-125°C with a holding time in the range from 5 to 30 minutes, preferably about 10-20 minutes. Then the fat-based flavoring concentrate is cooled. EFFECT: prevention of aggregation of heat-treated milk particles in continuous oil phase. 11 cl, 5 tbl, 5 ex, 2 dwg РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 749 881 C2 (51) МПК A23L 27/21 (2016.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A23L 27/206 (2021.02); A23L 27/21 (2021.02) (21)(22) Заявка: 2019111194, 12.09.2017 (24) Дата начала отсчета срока действия патента: Дата регистрации: 18.06.2021 16.09.2016 EP 16189231.0 (43) Дата публикации заявки: 16.10.2020 Бюл. № 29 (45) Опубликовано: 18.06.2021 Бюл. № 17 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 16.04.2019 (56) Список документов, цитированных в отчете о поиске: WO 2002049452 A2, 27.06.2002. WO ...

Compositions containing nicotine amidriboside and urolitin

FIELD: medicine; pharmaceuticals. SUBSTANCE: group of inventions relates to the field of medicine and pharmaceuticals. Objects 1 and 6 are a composition and kit for improving mitochondrial function, containing nicotinamidriboside and urolitin. Objects 2 and 5 are methods of treating a condition associated with muscle pathology, neurodegenerative disease and/or mitochondrial disease, or improving muscle function in a subject, including the administration of a composition or effective amounts of urolitin and nicotinamidriboside. Objects 3 and 4 are methods of maintaining, preventing a decrease or increase in muscle or physical functional indicators, increasing the endurance limit, increasing muscle mass and/or muscle growth, including the introduction of an effective amount of the composition to the subject. EFFECT: synergistic effect of the combination of urolitin and nicotinamide riboside on mitochondrial function, mitochondrial biogenesis and autophagy. 28 cl, 4 dwg, 12 tbl, 8 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 751 638 C2 (51) МПК A61K 31/366 (2006.01) A61K 31/706 (2006.01) A61P 21/00 (2006.01) A61P 25/28 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (52) СПК A61K 31/366 (2021.02); A61K 31/706 (2021.02); A61K 2300/00 (2021.02); A61P 21/00 (2021.02); A61P 25/28 (2021.02) (21)(22) Заявка: 2018123791, 23.12.2016 23.12.2016 (73) Патентообладатель(и): АМАЗЕНТИС СА (CH) Дата регистрации: 15.07.2021 24.12.2015 GB 1522892.7; 08.07.2016 GB 1611960.4 (43) Дата публикации заявки: 24.01.2020 Бюл. № 3 (45) Опубликовано: 15.07.2021 Бюл. № 20 (56) Список документов, цитированных в отчете о поиске: WO 2014004902 A2, 03.01.2014. US 2015072950 A1, 12.03.2015. RU 2013134197 A, 27.01.2015. BOGAN K. L. et al. Nicotinic acid, nicotinamide, and nicotinamide riboside: a molecular evaluation of NAD+ precursor vitamins in human nutrition // Annual review of nutrition. - 2008. - Vol. 28. - P. 115-130. MENDELSOHN A. R. et al. ...

Composition comprising extract of fermented Curcuma longa by natural fermented soybean and curcuminoid derivatives isolated therefrom for treating or preventing liver disease

본 발명은 청국장 발효 울금 추출물 또는 이로부터 분리된 커큐미노이드 유도체 화합물을 함유하는 간질환의 예방 또는 치료용 조성물에 관한 것이다. 상기 조성물은 간조직 또는 간세포에서의 α-SMA와 TGF-β1의 발현을 억제하고 TNF-α의 양을 감소시키는 효과가 뛰어나 간염, 간섬유증, 간경화증 등의 간질환의 치료제 또는 건강기능식품으로 유용하게 이용될 수 있다. The present invention relates to a composition for preventing or treating liver disease containing a fermented chrysanthemum fermented curd extract or a curcuminoid derivative compound isolated therefrom. The composition inhibits the expression of? -SMA and TGF-? 1 in liver tissues or hepatocytes and has an effect of reducing the amount of TNF- ?, and is useful as a therapeutic agent or a health food for liver diseases such as hepatitis, liver fibrosis and liver cirrhosis Lt; / RTI >

Cellulose composite

Patent RU2019111194A3

`”ВУ“” 2019111194” АЗ Дата публикации: 25.12.2020 Форма № 18 ИЗПМ-2011 Федеральная служба по интеллектуальной собственности Федеральное государственное бюджетное учреждение 5 «Федеральный институт промышленной собственности» (ФИПС) ОТЧЕТ О ПОИСКЕ 1. . ИДЕНТИФИКАЦИЯ ЗАЯВКИ Регистрационный номер Дата подачи 2019111194/10(021762) 12.09.2017 РСТ/ЕР2017/072817 12.09.2017 Приоритет установлен по дате: [ ] подачи заявки [ ] поступления дополнительных материалов от к ранее поданной заявке № [ ] приоритета по первоначальной заявке № из которой данная заявка выделена [ ] подачи первоначальной заявки № из которой данная заявка выделена [ ] подачи ранее поданной заявки № [Х] подачи первой(ых) заявки(ок) в государстве-участнике Парижской конвенции (31) Номер первой(ых) заявки(ок) (32) Дата подачи первой(ых) заявки(ок) (33) Код страны 1. 16189231.0 16.09.2016 ЕР* Название изобретения (полезной модели): [Х] - как заявлено; [ ] - уточненное (см. Примечания) СПОСОБ ОБРАБОТКИ ВКУСОАРОМАТИЧЕСКОГО КОНЦЕНТРАТА НА ЖИРОВОЙ ОСНОВЕ Заявитель: СОСЬЕТЕ ДЕ ПРОДЮИ НЕСТЛЕ С.А., СН 2. ЕДИНСТВО ИЗОБРЕТЕНИЯ [Х] соблюдено [ ] не соблюдено. Пояснения: см. Примечания 3. ФОРМУЛА ИЗОБРЕТЕНИЯ: [Х] приняты во внимание все пункты (см. Примечания) [ ] приняты во внимание следующие пункты: [ ] принята во внимание измененная формула изобретения (см. Примечания) 4. КЛАССИФИКАЦИЯ ОБЪЕКТА ИЗОБРЕТЕНИЯ (ПОЛЕЗНОЙ МОДЕЛИ) (Указываются индексы МПК и индикатор текущей версии) А23Г, 27/21 (2016.01) 5. ОБЛАСТЬ ПОИСКА 5.1 Проверенный минимум документации РСТ (указывается индексами МПК) А231.; А23С; А23 С 5.2 Другая проверенная документация в той мере, в какой она включена в поисковые подборки: 5.3 Электронные базы данных, использованные при поиске (название базы, и если, возможно, поисковые термины): Соозе, Соое Реп, РабЗеагсв 6. ДОКУМЕНТЫ, ОТНОСЯЩИЕСЯ К ПРЕДМЕТУ ПОИСКА Кате- Наименование документа с указанием (где необходимо) частей, Относится к гория* относящихся к предмету поиска пункту формулы № 1 2 3 Х,А У\О ...

Bean curd cracker manufacturing methods

본 발명은 두부 스낵 제조방법에 관한 것으로 두부 30∼35중량％, 글루텐 16∼18중량％, 달걀 2∼3중량％, 전지분유 19∼21중량％, 버터 2∼4중량％, 파우더 1∼1.5중량％, 청정수 13∼15중량％, 및 자일리톨, 녹차 또는 고추 잎 중 어느 하나를 선택하여 10∼15중량％ 배합하고, 10∼15분 동안 혼합하여 반죽하는 단계와, 상기 반죽물을 롤러에 넣어 가늘게 뽑아내거나 일정한 두께로 압착시키는 단계와, 상기 반죽물을 성형틀에 넣어 일정한 규격의 크기와 모양으로 성형하는 단계와, 상기 성형물을 150∼170℃의 온도로 예열된 오븐에 넣고 20∼30분 동안 가열하여 구워내는 단계를 거쳐 두부 스낵을 완성함으로써 두부의 각종 영양소를 소비자에게 그대로 보존하여 전달할 수 있는 두부 스낵 제조방법에 관한 것이다. The present invention relates to a tofu snack manufacturing method, tofu 30 to 35% by weight, gluten 16 to 18% by weight, eggs 2 to 3% by weight, whole milk powder 19 to 21% by weight, butter 2 to 4% by weight, powder 1 to 1.5 10% by weight to 15% by weight, 13-15% by weight of clean water, and xylitol, green tea or red pepper leaves, mix and mix for 10-15 minutes, and kneading the dough into a roller Extracting thinly or squeezed to a certain thickness, putting the dough into a mold and shaping the mold into a predetermined size and shape, and placing the molded product in a preheated oven at a temperature of 150 to 170 ° C. for 20 to 30 minutes. Tofu snacks through a heating step to complete the toast through a variety of nutrients tofu as it relates to a tofu snack manufacturing method that can be delivered to the consumer to preserve. 두부, 스낵, 자일리톨, 녹차, 고추잎 Tofu, Snack, Xylitol, Green Tea, Red Pepper Leaf

Foam control

一种用于控制泡沫的方法，其包含提供包含泡沫控制剂和食物的食品组合物，和加工所述食品组合物，其中所述食物包含马铃薯衍生物或甜菜衍生物。一种食品组合物，其包含食物和泡沫控制剂，并且其中所述食物包含马铃薯衍生物或甜菜衍生物。

Taste-improving agent and food or drink containing the same

본 발명은, 감칠맛 등의 풍미를 증강, 개선하여 풍미에 깊이와 풍부함을 부여하고, 또한 예를 들어, 볼륨감이나 뒷맛의 산뜻함을 개선시키는 등, 구강 내에서 느껴지는 풍미를 충분히 증강 또는 완화할 수 있는 신규 풍미 개선제를 제공한다. 또, 본 발명은 최근의 미각에 대한 고도의 요구에 대응할 수 있을 정도의 맛을 갖는 음식품, 의약품 또는 구강용 제품을 제공한다. The present invention relates to a method for enhancing or alleviating the flavor felt in the oral cavity, such as enhancing or improving the flavor of the flavor or the like to impart depth and richness to the flavor and improving, for example, A new flavor improving agent. The present invention also provides a food or drink, a medicament or an oral product having a flavor that can meet a high demand for a recent taste.

Manufacturing method for dried strips of roast sweet potatoes

본 발명은 군 호박고구마 말랭이 제조 방법에 관한 것으로, 더욱 상세하게는 표면에 백색 가루가 발생하지 않는 군 호박고구마 말랭이 제조 방법에 관한 것으로서, 본 발명은 물속에서 호박고구마의 껍질을 벗기는 박피 단계; 상기 박피된 호박고구마를 물속에서 절단하는 절단 단계; 진공상태 또는 질소분위기에서 상기 절단한 호박고구마를 굽는 굽기 단계; 일정 수분을 함유하도록 진공상태 또는 질소분위기에서 상기 구운 호박고구마를 건조하는 건조 단계;를 포함하며, 이와 같은 본 발명에 따른 군 호박고구마 말랭이 제조방법은 산소와의 접촉을 차단하면서 제조하여 저장, 유통 과정에서 군 호박고구마 말랭이에 백색 가루가 발생하는 것을 방지할 수 있어 군 호박고구마 말랭이의 판매량을 증가시키고, 이를 통해 호박고구마의 활용도를 높여 농가의 소득 증대를 창출할 수 있다. The present invention relates to a method for manufacturing a group of pumpkin sweet potato malangs, more particularly, to a method for producing group pumpkin sweet potato malt which does not cause white powder on the surface. A cutting step of cutting the peeled zucchini sweet potato in water; A baking step of baking the cut zucchini sweet potato in a vacuum state or a nitrogen atmosphere; And drying the baked pumpkin sweet potato in a vacuum state or a nitrogen atmosphere so as to contain a certain amount of water. The method of manufacturing the group pumpkin sweet potato malt louse according to the present invention is prepared by blocking contact with oxygen, In the process, it is possible to prevent the occurrence of white powder on the sweet potatoes, sweet potatoes, and the sales volume of the pumpkin sweet potato malt liquor can be increased, thereby increasing the utilization of pumpkin sweet potatoes.

Polypeptide with ice-binding activity

Halogen face and its preparation process

本发明涉及一种卤面及其制备工艺，涉及面食加工技术领域。每份卤面均包括主食和配菜，且所述主食包括面条220±5g，所述配菜包括腌蒜薹20±2g、泡菜20±2g、半个卤蛋、卤肉30±2g、炒菜110±5g。卤面中面条、腌蒜薹、泡菜、半个卤蛋、卤肉和炒菜的搭配，既具有比较多的蛋白质，补充了人体的元素，而且腌蒜薹、泡菜、炒菜中的膳食营养也比较丰富，整体在食用时营养丰富，食用健康，食用时口感好。

Methods and compositions for weight management and blood glucose management

The Ginseng-Berry extract including alcoholic liver injury prevention functional ingredients and method for manufacturing it

본 발명은 인삼열매로부터 알코올성 간 손상 예방 기능성 성분을 포함하는 추출물을 제조하는 방법에 관한 것이며, 상세하게는 인삼열매 과육 동결건조물을 이용하여 제조한 인삼열매 냉동 파쇄물에 펙티나아제, 셀룰라아제 및 헤미-셀룰라아제로 이루어지는 군에서 선택되는 적어도 하나 이상의 가수분해 효소를 이용하여 효소 반응을 처리하고, 45~55℃의 온도를 유지하며 주정 추출법으로 추출하여, 진세노사이드의 총 함량이 증가하고, 동시에 알코올에 대한 간 세포 보호효과를 가지는 고품질의 인삼열매 추출물을 제조하는 방법에 관한 것이다. The present invention relates to a method for producing an extract containing a functional ingredient for preventing alcoholic liver damage from ginseng fruit, and more particularly, to a method for preparing an extract containing ginseng fruit, The enzyme reaction is carried out using at least one hydrolytic enzyme selected from the group consisting of celluloses and the extraction is carried out by the alcohol extraction method at a temperature of 45 to 55 DEG C to increase the total content of ginsenosides, The present invention relates to a method for producing a high-quality ginseng fruit extract having hepatocyte protective effect.

Stabilized phosphatase formulations

本发明涉及含有至少一种磷酸酶和至少一种稳定剂的稳定化固体或液体酶制剂，所述稳定剂选自琼脂、藻胶、角叉菜胶、红藻胶、印度胶、黄蓍胶、gum karya、半乳甘露聚糖、豆角胶(＝角豆胶)、罗晃子胶、阿拉伯半乳聚糖、黄素(胶)、至少一种动物蛋白质及它们的混合物，条件是如果在作为固体制剂的颗粒中使用明胶作为唯一的稳定剂，则其后需包被颗粒。本发明还涉及生产这些制剂(特别是固体制剂如颗粒)的方法以及它们在动物和/或人营养物中的用途。

Composition for Anti-Inflammatory, Anti-Wrinkling, Moisturizing, and Skin Cell Regeneration Property Comprising Enzyme Treated Extract of Krill Oil as Active Ingredient

본 발명은 단백분해효소 처리 크릴 오일 추출물을 유효성분으로 포함하는 항염증, 피부 주름개선, 보습 및 피부 재생 촉진용 조성물에 관한 것이다. 본 발명의 효소처리 크릴 오일 추출물은 우수한 항산화 활성 및 항염증 활성을 갖는 동시에, 피부 주름을 억제하고, 피부 보습에 효과적이며, 손상된 피부의 재생을 촉진하여 종합적으로 피부상태를 개선하는 우수한 효과가 있으므로 화장품, 식품, 약제학 분야에서 유용하게 이용 가능하다. 또한, 본 발명의 조성물은 식용 가능한 크릴에서 분리된 물질로, 인체에 매우 안전할 뿐만 아니라, 안정성도 매우 탁월하다. The present invention relates to a composition for anti-inflammatory, skin wrinkle improvement, moisturizing and promoting skin regeneration comprising a protease-treated krill oil extract as an active ingredient. The enzyme-treated krill oil extract of the present invention has excellent antioxidant activity and anti-inflammatory activity, and at the same time suppresses skin wrinkles, is effective in moisturizing the skin, and promotes the regeneration of damaged skin to improve the skin condition comprehensively. It can be usefully used in cosmetics, food, and pharmaceutical fields. In addition, the composition of the present invention is a material separated from edible krill, and is not only very safe for the human body, but also has excellent stability.

A kind of manufacture method of squid frozen minced fillets

本发明属于水产品加工技术领域，具体公开了一种鱿鱼冷冻鱼糜的制造方法。利用鱿鱼肌肉蛋白质在等电点时沉淀的性质，鱿鱼肌肉通过打浆处理后，以水为溶剂溶解蛋白质，分离不溶性杂质，调节等电点沉淀蛋白质，过滤得到蛋白质固体，加入抗蛋白质变性剂等成分均匀混合，速冻即得鱿鱼冷冻鱼糜。本发明的鱿鱼冷冻鱼糜的制造方法成本低、得率高、弹性大、可机械化。

Thermostable amylase polypeptides, nucleic acids encoding those polypeptides and uses thereof

This invention relates to amylase polypeptides, and nucleic acids encoding the polypeptides and uses thereof. The amylases of the present invention have been engineered to have more beneficial qualities. Specifically, the amylases of the current invention show an altered thermostability.

Manufacturing method of non-glutinous rice dumpling

본 발명은 만두의 제조방법에 관한 것으로, 멥쌀을 주원료로 사용하되 맥아 또는 아밀라제 온수에 멥쌀을 침지하여 발효시켜 멥쌀의 물성변환을 유도하여 분쇄·증숙 또는 익반죽 후 펀칭하여 만든 만두피를 이용하여 만두를 제조함으로써 튀김시 폭발하거나 터지는 현상이 전혀 없어 튀김 적용성이 우수하며 튀김 후에도 딱딱하게 굳는 경화현상 없이 바삭한 식감이 오래 유지될 수 있는만두를 제조할 수 있다. 기존의 밀가루를 주원료로 한 기존 만두의 식감과 달리 만두의 새로운 풍미를 더해 줌으로 인해 새로운 소비자 욕구에 부응할 수 있다. 또한, 본 발명의 만두는 다양한 형태의 색감을 입힐 수 있으며 다양한 천연향료, 곡물류, 견과류, 치즈, 과채류 등을 혼합하여 다양한 소재 응용성을 확보할 수 있다. 또한 장기간의 냉동유통 및 중기간의 냉장유통 및 보관이 가능하여 저장성이 우수하다.

Foam-holding agent and utilization thereof

본 발명은 거품 유지성이 충분하고, 식품으로서 필요한 안전성이나 맛, 향미 등도 만족할 수 있는 거품 유지제 및 이 거품 유지제를 함유하는 발포성 음료를 제공한다. 상세하게는 본 발명은 홍차, 녹차, 우롱차, 돌외차, 마테차, 푸알차, 보리차, 율무차, 현미차, 삼백초차, 그 외 차잎에서 통상적인 방법에 의해 차를 제조하여, 물 및/또는 에탄올 등의 용매를 사용하여 카테킨류를 많이 함유하는 성분을 추출한 차잎 추출물로 이루어지는, 발포성 음료용의 거품 유지제 ; 그리고 이 거품 유지제를 함유하는 것을 특징으로 하는, 거품 발생, 거품 유지성이 우수하고, 포밀도가 높고, 미세한 거품을 발생시키는 발포성 음료이다. The present invention provides a foam retaining agent having sufficient foam retaining properties and satisfying the safety, taste, flavor and the like required for food, and a foamable beverage containing the foam retaining agent. In detail, the present invention is prepared by the conventional method in black tea, green tea, oolong tea, dolcha tea, mate tea, pual tea, barley tea, yulmu tea, brown rice tea, 300 seconds tea, other tea leaves, water and / or Foam retaining agent for foamable drinks which consists of tea leaf extract which extracted the component containing many catechins using solvents, such as ethanol; And it is a foamable beverage which is excellent in foaming, foam retention, high foam density, and generate | occur | produces fine foam characterized by containing this foam retaining agent. 탄산가스함유 음료, 거품 유지, 차잎 추출물 Carbonated drinks, foam oils, tea leaf extracts

Ash rice-pudding and making method thereof

本发明公开了一种灰棕，包括糯米、猪油、盐、稻草灰和腌肉块，按重量份其比例为：糯米80~100，猪油1~2，盐2~4，稻草灰0.5~1，腌肉块20~30。通过选材—泡米—炒米—包粽子—蒸煮的工艺制得灰棕。本发明采用稻草灰加入到灰棕中，因稻草灰中富含钠钾钙等碱性物质，能够平衡糯米和腌肉及猪油酸碱性，让粽子糯而不腻，色香味美，易于消化，清香味更浓郁，腌肉块富含钠钾磷的物质，更有效降低粽子的酸碱性，让粽子更加不腻，并采用贞丰的粽子叶和竹叶双层的包裹粽子，能够让粽子的香味不易溢出、味道更浓郁、不易变形、更具有清香的味道，并且该粽子叶不粘连粽子，让食者方便食用，粽子叶和煮过的竹叶更具食用价值和药用价值。

Home instant tofu manufacturing device and the method of manufacturing the tofu using the same as

본 발명은 커터와 전기 히터를 구비한 가정용 조리기기에서 콩을 분쇄할 때 모터 RPM 제어를 통하여 종래 보다 버려지는 비지량을 줄일 수 있고, 이에 따라 제조되는 전체 두부량을 늘릴 수 있는 가정용 가열식 두부 제조장치 및 이에 의해 제조된 두부 제조방법에 관한 것이다. 이와 같은 본 발명에 따른 가정용 가열식 두부 제조장치의 조작판(310)에는 적어도 순두부버튼, 모두부버튼을 구비하며, 사용자가 미리 설정된 용량의 콩과 물을 상기 조리용기(110)에 넣은 후 상기 순두부버튼, 모두부버튼을 선택하는 경우, 상기 제어회로부(340)는 상기 조리용기(110)의 내부온도가 미리 설정된 온도에 이르기 까지 가열하고, 상기 동력발생기(240)의 미리 설정된 회전속도단계 범위에서 회전시키되, 상기 동력발생기(240)를 미리 설정된 구동시간동안 구동 및 정지를 미리 설정된 주기로 반복적으로 실행하여 콩 분쇄물을 제조한다.

Squid food quality improver

本发明涉及鱿鱼加工技术领域，具体涉及一种鱿鱼食品品质改良剂。所述改良剂包括以下组分：热处理小米粉20‑30份、大枣粉3‑5份、桂皮粉0.2‑0.5份和莲子粉1‑3份。能够保持鱿鱼鱼肉的肉质鲜嫩，避免异味产生，同时，能够够使烹调后的鱼油肉质松软多汁，鲜味保留较好，与新鲜鱿鱼鱼肉味道差异较小。

Home instant tofu manufacturing device and the method of manufacturing the tofu using the same as

본 발명은 커터와 전기 히터를 구비한 가정용 조리기기에서 콩을 분쇄할 때 모터 RPM 제어를 통하여 종래 보다 버려지는 비지량을 줄일 수 있고, 이에 따라 제조되는 전체 두부량을 늘릴 수 있는 두부용 콩 분쇄물 제조장치 및 이에 의해 제조된 콩 분쇄물 제조방법에 관한 것이다. 이와 같은 본 발명에 따른 두부용 콩 분쇄물 제조방법은, 사용자가 미리 설정된 용량의 콩과 물을 조리용기(110)에 넣는 단계; 사용자가 콩 분쇄물을 제조하기 위한 조리명령 또는 조리설정이 인가하는 단계; 제어회로부(340)는 상기 조리용기(110)의 내부를 1차 또는 2차에 걸쳐 가열하는 단계; 상기 제어회로부(340)는 동력발생기(240)를 구동시킨 후 정지시키는 동작을 반복적으로 실행하는 단계를 포함한다.

Composition for Anti-Inflammatory, Anti-Wrinkling, Moisturizing, and Skin Cell Regeneration Property Comprising Enzyme Treated Extract of Krill Oil as Active Ingredient

본 발명은 단백분해효소 처리 크릴 오일 추출물을 유효성분으로 포함하는 항염증, 피부 주름개선, 보습 및 피부 재생 촉진용 조성물에 관한 것이다. 본 발명의 효소처리 크릴 오일 추출물은 우수한 항산화 활성 및 항염증 활성을 갖는 동시에, 피부 주름을 억제하고, 피부 보습에 효과적이며, 손상된 피부의 재생을 촉진하여 종합적으로 피부상태를 개선하는 우수한 효과가 있으므로 화장품, 식품, 약제학 분야에서 유용하게 이용 가능하다. 또한, 본 발명의 조성물은 식용 가능한 크릴에서 분리된 물질로, 인체에 매우 안전할 뿐만 아니라, 안정성도 매우 탁월하다.

METHODS AND COMPOSITIONS FOR WEIGHT CONTROL AND FOR IMPROVEMENT OF GLYCEMIC CONTROL

1. Модифицированный пищевой продукт или продукт питания, содержащий пригодный в пищу полимерный гидрогель.2. Модифицированный пищевой продукт или продукт питания по п. 1, отличающийся тем, что указанный пригодный в пищу полимерный гидрогель имеет коэффициент набухания 40 или больше.3. Модифицированный пищевой продукт или продукт питания по п. 1, отличающийся тем, что указанный пригодный в пищу полимерный гидрогель имеет коэффициент набухания 80 или больше.4. Модифицированный пищевой продукт или продукт питания по п. 1, отличающийся тем, что указанный пригодный в пищу полимерный гидрогель имеет модуль упругости не менее 200 Па.5. Модифицированный пищевой продукт или продукт питания по п. 1, отличающийся тем, что указанный пригодный в пищу полимерный гидрогель имеет вязкость не менее 15 s.6. Модифицированный пищевой продукт или продукт питания по п. 1, отличающийся тем, что пищевой продукт или продукт питания содержит углеводы, а указанный пригодный в пищу полимерный гидрогель заменяет по крайней мере часть углеводного содержимого по отношению к соответствующему обыкновенному пищевому продукту или продукту питания.7. Модифицированный пищевой продукт или продукт питания по п. 6, отличающийся тем, что указанный пищевой продукт или продукт питания содержит углеводы из зерна, хлебных злаков или крахмалистых овощей.8. Модифицированная мука, содержащая пригодный в пищу полимерный гидрогель, выбранный из пригодных в пищу полимерных гидрогелей, сформированных поперечной сшивкой гидрофильного полимера поликарбоксильной кислотой и пригодных в пищу полимерных гидрогелей.9. Модифицированная мука по п. 8, отличающаяся тем, что ука РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2014 110 522 A (51) МПК A23L 1/05 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2014110522/13, 19.03.2014 (71) Заявитель(и): УАН С.Р.Л. (IT), ДЖЕЛЕЗИС АйПи, ЛПи (US) Приоритет(ы): (30) Конвенционный приоритет: (72) Автор(ы): САННИНО Алессандро (IT), ...

Composition comprising PKR inhibitor for preventing or treating severe bronchial asthma

본 발명은 PKR 저해제를 유효성분으로 함유하는 기관지 천식의 예방 또는 치료용 조성물에 관한 것이다. 본 발명에 따른 PKR 저해제 및 이의 유도체는 중성구성 중증 천식 유발 마우스의 기관지 폐포 세척액에서 전체 염증 세포수, 호산구, 중성구 및 림프구의 수를 감소시키고, 기도 염증 정도 및 기도 과민성을 감소시키며, 염증 관련 매개체를 감소시킴으로써, 기관지 천식의 예방, 개선 또는 치료에 유용한 의약품 및 건강기능식품으로 사용될 수 있다. The present invention relates to a composition for preventing or treating bronchial asthma containing as an active ingredient a PKR inhibitor. The PKR inhibitors and derivatives thereof according to the present invention reduce the total number of inflammatory cells, eosinophils, neutrophils, and lymphocytes in the bronchoalveolar lavage fluid of a severe severe asthma-induced mouse, reduce airway inflammation and airway hyperresponsiveness, Can be used as medicines and health functional foods useful for prevention, improvement or treatment of bronchial asthma.

Method for production of biologically active substance beta-chlorine -l-alanine

FIELD: chemistry. SUBSTANCE: method for production of biologically active substance β-chlorine-L-alanine consists in the fact that 5 g of L-serine is added to 25 ml of dioxane dried above molecular sieve 3A or 4A in a three-neck flask. Then the product is saturated with hydrogen chloride dried by passing through sulfuric acid two times. 2.5 g of thyonyl chloride is added to the solution and the solution is mixed for 3-4 h at a temperature of 60-65°C. The solution is cooled to 5-10°C and β-chlorine-L-alanine hydrochloride residue is dried. The residue is dissolved in water, 2-3 ml of hydrochloric acid and 0.2-0.3 g of activated carbon are added, and the solution is filtered. Saturated lithium hydroxide solution is used to adjust pH value of the solution to 5.5, 45-50 ml of acetone is added and the solution is cooled to 0-5°C for 1-2 h. Precipitated crystals are washed with acetone and dried. EFFECT: increased output of beta-chlorine-L-alanine of suitable quality. 1 ex РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2 633 542 C2 (51) МПК A23L 29/00 (2016.01) A23L 33/00 (2016.01) A23L 33/175 (2016.01) C07C 227/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ОПИСАНИЕ ИЗОБРЕТЕНИЯ К ПАТЕНТУ (21)(22) Заявка: 2015153332, 11.12.2015 (24) Дата начала отсчета срока действия патента: 11.12.2015 Дата регистрации: Приоритет(ы): (22) Дата подачи заявки: 11.12.2015 (43) Дата публикации заявки: 16.06.2017 Бюл. № 17 (56) Список документов, цитированных в отчете о поиске: US 6372941 B1, 16.04.2002. T. (54) СПОСОБ ПОЛУЧЕНИЯ БИОЛОГИЧЕСКИ АКТИВНОГО ВЕЩЕСТВА β-ХЛОР-L-АЛАНИНА (57) Реферат: Изобретение относится к области технологии 3-4 ч при температуре 60-65°C. Раствор получения биологически активных соединений, охлаждают до 5-10°C и осадок β-хлор-L-аланина используемых при производстве биологически гидрохлорида высушивают. Осадок растворяют активных добавок к пище, индивидуальных в воде, добавляют 2-3 мл соляной кислоты, 0,2аминокислот и пептидов. Способ получения 0,3 г ...

HEAT RESISTANT VEGETABLE PROTEIN PRODUCT

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2019 122 651 A (51) МПК A23C 20/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2019122651, 22.12.2017 (71) Заявитель(и): ВАЛИО ЛТД (FI) Приоритет(ы): (30) Конвенционный приоритет: 22.12.2016 FI 20166018 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 22.07.2019 R U (43) Дата публикации заявки: 22.01.2021 Бюл. № 3 (72) Автор(ы): НУРМИ, Нико (FI), МЮЛЛЯРИНЕН, Пяйви (FI) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2018/115595 (28.06.2018) A Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Способ производства теплостойкого белкового продукта на растительной основе, отличающийся тем, что включает стадии: а) предоставления растительного белкового концентрата, b) предоставления гидроколлоидного сырья, с) необязательно, предоставления сшивающего белок фермента, d) смешивания растительного белкового концентрата и гидроколлоидного сырья с образованием массы продукта, е) тепловой обработки массы, f) охлаждения нагретой массы, g) необязательно, добавления к массе сшивающего белок фермента, h) необязательно, добавления к массе протеазы, i) необязательно, доведения рН продукта до рН в интервале 5,2-6,5, j) необязательно, нарезки сформованной массы продукта в желательной форме, такой как блок, кубик, стружка, крошка, зерно или ломтик, k) необязательно, созревания и/или упаковки массы продукта. 2. Способ по п.1, отличающийся тем, что включает стадию предоставления сшивающего белок фермента и предоставления нативного казеинового концентрата и/или измельченного сыра и смешивания растительного белкового концентрата и гидроколлоидного сырья и, необязательно, нативного казеинового концентрата и/или Стр.: 1 A 2 0 1 9 1 2 2 6 5 1 (54) ТЕПЛОСТОЙКИЙ БЕЛКОВЫЙ ПРОДУКТ НА РАСТИТЕЛЬНОЙ ОСНОВЕ 2 0 1 9 1 2 2 6 5 1 FI 2017/050932 (22.12.2017) A 2 0 1 9 1 2 2 6 5 1 R U A 2 0 1 9 1 2 2 ...

Patent RU2019122651A3

РОССИЙСКАЯ ФЕДЕРАЦИЯ (19) RU (11) (13) 2019 122 651 A (51) МПК A23C 20/00 (2006.01) ФЕДЕРАЛЬНАЯ СЛУЖБА ПО ИНТЕЛЛЕКТУАЛЬНОЙ СОБСТВЕННОСТИ (12) ЗАЯВКА НА ИЗОБРЕТЕНИЕ (21)(22) Заявка: 2019122651, 22.12.2017 (71) Заявитель(и): ВАЛИО ЛТД (FI) Приоритет(ы): (30) Конвенционный приоритет: 22.12.2016 FI 20166018 (85) Дата начала рассмотрения заявки PCT на национальной фазе: 22.07.2019 R U (43) Дата публикации заявки: 22.01.2021 Бюл. № 3 (72) Автор(ы): НУРМИ, Нико (FI), МЮЛЛЯРИНЕН, Пяйви (FI) (86) Заявка PCT: (87) Публикация заявки PCT: WO 2018/115595 (28.06.2018) A Адрес для переписки: 129090, Москва, ул. Б. Спасская, 25, стр. 3, ООО "Юридическая фирма Городисский и Партнеры" R U (57) Формула изобретения 1. Способ производства теплостойкого белкового продукта на растительной основе, отличающийся тем, что включает стадии: а) предоставления растительного белкового концентрата, b) предоставления гидроколлоидного сырья, с) необязательно, предоставления сшивающего белок фермента, d) смешивания растительного белкового концентрата и гидроколлоидного сырья с образованием массы продукта, е) тепловой обработки массы, f) охлаждения нагретой массы, g) необязательно, добавления к массе сшивающего белок фермента, h) необязательно, добавления к массе протеазы, i) необязательно, доведения рН продукта до рН в интервале 5,2-6,5, j) необязательно, нарезки сформованной массы продукта в желательной форме, такой как блок, кубик, стружка, крошка, зерно или ломтик, k) необязательно, созревания и/или упаковки массы продукта. 2. Способ по п.1, отличающийся тем, что включает стадию предоставления сшивающего белок фермента и предоставления нативного казеинового концентрата и/или измельченного сыра и смешивания растительного белкового концентрата и гидроколлоидного сырья и, необязательно, нативного казеинового концентрата и/или Стр.: 1 A 2 0 1 9 1 2 2 6 5 1 (54) ТЕПЛОСТОЙКИЙ БЕЛКОВЫЙ ПРОДУКТ НА РАСТИТЕЛЬНОЙ ОСНОВЕ 2 0 1 9 1 2 2 6 5 1 FI 2017/050932 (22.12.2017) A 2 0 1 9 1 2 2 6 5 1 R U A 2 0 1 9 1 2 2 ...

Improved instant hydration of instant noodles, instant noodles and preparation method thereof, and improved instant hydration

본 발명은, 효모 세포벽 함유 조성물을 포함하는 즉석 면류의 재수화 개선제이다.

method of manufacturing soy-bean paste

본 발명은 뽕잎과 천마를 이용하여 영양이 우수하고 건강에 좋은 재래식 된장을 제조하는 방법을 제시하며, 바람직하게는 지리산에서 자생하는 뽕나무와 참나무버섯의 균사에서 발아하는 천마를 정월에 잘 띄운 메주와 함께 혼합하여 재래식 된장을 제조하는 방법 및 상기 방법으로 제조된 재래식 된장을 제시한다. The present invention proposes a method for producing traditional doenjang which is excellent in nutrition and health using mulberry leaves and cheonma, preferably meju and cheonma that germinate in the mycelium of mulberry and oak mushrooms native to Jirisan The present invention provides a method of preparing a conventional miso by mixing together and a conventional miso prepared by the method. 천마, 뽕잎, 된장, 재래식, 간장 Cheonma, mulberry leaves, miso, traditional, soy sauce

Method of removing fish odor from fish oil and fish odor free composition obtained by the same

본 발명은 어유로부터 어취를 제거하는 방법 및 어취가 제거된, 어유를 함유하는 조성물에 관한 것으로서, 본 발명의 방법에 의하면, 어유를 함유하는 조성물 중 오메가-3 지방산의 함량에 영향을 미치지 않으면서도 우수하게 어취를 제거할 수 있고, 상기 방법에 의해 어취가 제거된 어유를 함유하는 조성물은 장기간 보관시에도 어취가 발생하지 않고, 오메가-3 지방산 함량을 안정적으로 유지한다.

Dispersants with bio-based compounds

本申请涉及具有生物基化合物的分散剂。本披露针对具有卵磷脂和一种有机酸的组合物以及相关方法。本披露的组合物还可以包括一种或多种助表面活性剂，例如阴离子表面活性剂和/或非离子表面活性剂，并且可以用作一种分散剂。在一个实施例中，处于纳米分散体形式的组合物包括卵磷脂、酸和水。

Leuconostoc mesenteroides CJLM181 producing decreased amounts of gas and methods for preparing kimchi using the same

본 출원은 가스발생량이 낮은 류코노스톡 메센테로이드( Leuconostoc mesenteroides ) CJLM181 균주(KCTC 13042BP), 이를 포함하는 발효 스타터 조성물 및 상기 균주를 이용한 김치의 제조방법에 관한 것이다. The present invention relates to a Leuconostoc mesenteroides CJLM181 strain (KCTC 13042BP) having a low gas generation amount, a fermentation starter composition containing the same, and a method for producing kimchi using the strain.

Utilize the method for soy sauce residues Production by Enzymes soy sauce matrix seasoning

本发明公开了利用酱油渣酶法生产酱油基质调味料的方法，包括以下步骤：配制渣水混合液；添加纤维素酶；添加蛋白酶；添加风味酶；固液分离；过滤浓缩制备酱油粉；干燥制备蛋白质饲料。根据本发明所述的方法制备而成的调味料产品的鲜味指标比市场上同类商品的指标高10～20％。

Producing method of improved soy sauce and the improved soy sauce produced by the same

A method for preparing the modified herb medicine ganjang (soy sauce), and the modified herb medicine ganjang composition prepared by the method are provided to obtain the herb medicine ganjang free from acetic alcohol and caramel. A method for preparing the modified herb medicine ganjang comprises the steps of parching a black soybean, buckwheat, Cassia tora L., Job's tears, Glycyrrhizae Radix and Pueraria thunbergiana BENTH., pulverizing them, and drying and pulverizing coltsfoot, stevia, ginger, Salicornia herbacea and rice straw; mixing the obtained powder; steaming the mixture at 110-120 deg.C for 40-60 min and cooling it to 30-39 deg.C; molding the steamed one in a molding box where rice straw powder is spreaded, and maturing it at 28-34 deg.C and at a humidity of 50-60 % for 1-2 days; fermenting the matured one and storing it at 5-8 deg.C for 20-30 days; cutting the stored meju (fermented soybeans) into small parts, putting it in a net bag, dipping it in the water containing liquid salted fish, Salicornia herbacea powder and bay salt to mature it, and filtering the remaining solution to mature it; and increasing the temperature slowly to 90-103 deg.C and heating it for 60-90 min with stirring.

Development of well-being crispy meat snack and study on it's functional improvement by plant extracts using low-preference meat part

본 발명은 (a) 돈육의 비선호 부위를 분쇄한 후 복합분말 시즈닝 및 액상부재료로 구성된 염지액을 혼합하여 염지육을 제조하는 단계; (b) 상기 (a)단계에서 제조된 염지육에 천연첨가물인 녹차 추출물, 코카니얼 색소(cochinel color), 포도씨 추출물을 첨가하는 단계; (c) 상기 (b)단계에서 제조된 염지육을 숙성하는 단계; 및 (d) 상기 (c)단계에서 제조된 염지육을 및 냉각하는 단계를 포함하는 육포의 제조방법에 관한 것이다. 본 발명의 제조방법은 천연 첨가물을 사용하여 인체에 안전하며, 육류에 포함하고 있는 지방을 분리하여 고단백으로 구성된 육류를 가공하여 바삭거리는 질감을 즐겨하는 식습성에 따라 여러 종류로 구성하여 육류가 가지고 있는 혐오감, 체질적인 것에 의한 거부감에 의해 편견을 극복하고 계층에 관계없이 장소에 관계없이 즐겨 먹을 수 있으므로 고단백의 섭취를 높일 수 있는 효과가 있다. The present invention comprises the steps of (a) pulverizing the non-preferred portion of the pork and then mixing the salt solution consisting of the composite powder seasoning and the liquid subsidiary material to prepare a salted meat; (b) adding a green tea extract, a cocanel color, and a grape seed extract, which are natural additives, to the salted meat prepared in step (a); (c) aging the salted meat prepared in step (b); And (d) relates to a method for producing beef jerky comprising the step of cooling and cooling the salted meat prepared in step (c). The manufacturing method of the present invention is safe to the human body using natural additives, by separating the fat contained in the meat and processed into a meat composed of high protein, the meat has a variety of types according to the eating habits to enjoy the crispy texture Aversion to the disgust, constitution by the constitution overcomes prejudice, regardless of the class can enjoy eating regardless of the place, there is an effect that can increase the intake of high protein.

Thermostabilization plant protein product

本发明涉及热稳定植物类蛋白质产品。特别是，本发明涉及可用作肉类替代品的热稳定植物类蛋白质产品，其可通过微波加热、煎炸或烤制。本发明还涉及生产这种热稳定植物类蛋白质产品的方法。

A kind of secondary fermentation red acid soup and preparation method thereof

本发明涉及一种二次发酵红酸汤及其制备方法，涉及食品加工领域。该制备方法包括：将辣椒、糯米粥、食盐以及醪糟混合，第一次发酵后，粉碎，第二次发酵，磨浆。其中，糯米粥的添加量为辣椒质量的4‑7％，醪糟的添加量为辣椒质量的2‑3％，食盐的添加量为辣椒质量的3‑5％。工艺简单，便于工业化生产，同时，有效提高二次发酵红酸汤的色泽、营养价值以及口感。由上述方法制得的二次发酵红酸汤绿色健康，同时色泽、营养价值以及口感佳。

Manufacturing Method of Tofu with Truffles, and Truffle-Tofu Manufactured by the Manufacturing Method, and Truffle-Soymilk Manufactured by the Manufacturing Method

본 발명은 송로버섯을 첨가한 두부 제조방법 및 이를 이용하여 제조된 송로버섯 가공식품에 관한 것으로, 무취의 두부에 특유의 향과 풍미를 가지는 송로버섯을 첨가하여 소비자의 만족도를 높이고 송로버섯에 대한 접근성을 높일 수 있는 두부 제조방법 및 이를 이용하여 제조된 송로버섯 두부와 송로버섯 비지와 송로버섯 두유에 관한 것이다. 본 발명에 의한 송로버섯을 첨가한 두부 제조방법은, a) 송로버섯을 삶아 액기스를 추출하는 단계를 포함하되, 상기 단계 a)을 통해 추출된 송로버섯 액기스 및 상기 단계 a)를 통해 액기스가 추출된 송로버섯의 조각들을 첨가하여 송로버섯 두부를 제조하도록 구성된 것을 특징으로 한다. The present invention relates to a method for manufacturing tofu with added truffle and to a processed truffle food prepared using the same, and to increase consumer satisfaction by adding truffles having a unique fragrance and flavor to odorless tofu It relates to a method for manufacturing tofu that can increase accessibility, and to truffle tofu, truffle bean curd and truffle soymilk manufactured using the same. The method for producing tofu with added truffle according to the present invention comprises the steps of: a) boiling the truffle and extracting the extract, wherein the truffle extract extracted through step a) and the extract are extracted through the step a) It is characterized in that it is configured to prepare truffle tofu by adding pieces of dried truffle.

Film forming composition and application thereof

本发明涉及一种成膜组合物及其应用，具体地，所述成膜组合物包含大麻二酚油以及乳化剂、成膜剂、增塑剂、保湿剂等辅料。由本发明的成膜组合物制得的膜可速溶于水且不黏腻、耐牵拉，在制膜过程中不易起皱、不易断裂，产品质量高且产量高。

manufacturing methods of a functional bean-paste soup prepared with ground fermented soybeans use larva powder

본 발명은 유충 분말을 이용한 기능성 청국장 가루 제조방법에 관한 것이다. 본 발명은, 다양하게 제조된 청국장 가루 중 선택된 어느 하나의 청국장 가루를 준비하는 제1 혼합물 준비단계; 장수풍뎅이, 흰점박이 꽃무지, 갈색거저리 중 어느 하나 또는 전부의 3령 유충 1㎏을 2~3일 굶긴 상태에서 흐르는 물로 수회 세척하여 자연 건조하여 물기를 제거한 후 고온, 고압으로 멸균하고 -80℃에서 24시간 이상 동결하고 동결 건조기에서 48~60시간 건조하여 건조된 유충의 무게가 120g~170g을 유지할 때 분쇄기에 의해 분쇄하여 제2 혼합물인 분말을 준비하는 제2 혼합물 제조단계; 및 상기 1단계에 의해 혼합된 제1 혼합물 100 중량부에 대해 상기 2단계에 의해 완성된 제2 혼합물인 분말을 5~10 중량부를 혼합하여 숙성시키는 제1,2 혼합물 혼합 숙성단계를 포함하여 이루어지는 것을 특징으로 한다.

A kind of catsup and pickled vegetables preparation process and its application

本发明公开一种酱腌菜制备工艺及其应用，所述酱腌菜制备工艺包括将半成品腌菜除杂后经三重浸泡、配料、灌装封口、杀菌、风干摊谅、包装等步骤，其中三重浸泡包括第一次清水浸泡，按照半成品腌菜：水为1:2的比例浸泡；第二次浸泡，使用焦亚硫酸钠、柠檬酸、氯化钙调制混合溶液浸泡；第三次为汤汁浸泡，使用香薷粉、苯甲酸钠、脱氢乙酸钠、甜蜜素、乌贼墨多糖、海藻酸钠寡糖、安赛蜜、冰醋酸、柠檬酸、辣椒精混合调制汤汁浸泡。本发明的酱腌菜制备工艺能够显著提升成品酱腌菜整体风味，降低生产成本，特别适用于半成品水晶藠头及其他半成品腌菜制备成品酱腌菜，采用本发明酱腌菜制备工艺制成的酱腌菜质地脆嫩、香脆爽口。

Blueberry taffy and the method for preparing thereof

본 발명은 블루베리의 새로운 가공제품인 블루베리 엿 및 그 제조방밥에 관한 것으로, 보다 상세하게는 The present invention relates to a blueberry malt, a new processed product of blueberries and a manufacturing method thereof, more specifically 1) 블루베리를 세척한 후 20∼30℃에서 예열 및 착즙하는 단계; 1) washing the blueberries and preheating and juice at 20 ~ 30 ℃; 2) 상기 1)에서 착즙한 블루베리를 30∼50 메쉬로 여과하여 협잡물을 제거하는 단계; 및 2) filtering the blueberry juice in 1) to 30-50 mesh to remove the contaminants; And 3) 상기 2)에서 제조한 블루베리 생즙 15∼20 중량%, 유지 1∼3 중량%, 레시틴 0.01∼0.05 중량% 및 옥수수분말 1∼5 중량%를 물엿 75∼80 중량%에 첨가하고 이중 스팀농축기에서 농축도를 조절하여 농축한 후 층 작업과 적당한 크기로 성형 및 절단하고 포장하는 단계; 3) 15 to 20% by weight of the blueberry juice prepared in 2), 1 to 3% by weight of fats and oils, 0.01 to 0.05% by weight of lecithin and 1 to 5% by weight of corn powder were added to 75 to 80% by weight of starch syrup and double steam Concentrating by adjusting the concentration in the concentrator, and then forming, cutting, and packing the layer work and the appropriate size; 를 거쳐 제조된 블루베리 엿 및 그 제조방법에 관한 것이다. It relates to a blueberry syrup prepared through and a manufacturing method thereof. 블루베리생즙, 블루베리 엿, 마가린, 레시틴, 옥수수분말, 물엿 Blueberry juice, blueberry syrup, margarine, lecithin, corn powder, syrup