Настройки

Укажите год
-

Небесная энциклопедия

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

Подробнее
-

Мониторинг СМИ

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

Подробнее

Форма поиска

Поддерживает ввод нескольких поисковых фраз (по одной на строку). При поиске обеспечивает поддержку морфологии русского и английского языка
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Ведите корректный номера.
Укажите год
Укажите год
Применить Всего найдено 39897. Отображено 100.
16-02-2012 дата публикации

Extruder Die and Resultant Food Product

Номер: US20120040078A1
Автор: Richard James Ruegg, Shalaka Narwankar
Принадлежит: Frito Lay North America Inc

An extruder die designed to produce a spiral corn-based snack food product with consistent, tight spiral pitch and the resultant food product. The extruder die has a center post parallel to the flow path along with three cone-shaped receiving ports arranged in a cloverleaf pattern around the center post. The die has three curved slots on the output side of the die which are in fluid communication with the cone-shaped receiving ports. At the distal end of each of these slots is a semi-circular tip. The tip has a diameter larger than the width of its associated slot. Further, the tip is located at the apex of a cone-shaped receiving port with which it is in fluid communication, thus providing for the highest flow velocity of the extrudate through the tip. The resultant flow profile produces the consistent spiral shape of the snack product produced by the die design described.

Подробнее
Номер записи: 1
16-02-2012 дата публикации

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration

Номер: US20120040081A1
Автор: Juan Ramón DURAN VILA
Принадлежит: Borges Sau

Food preparations for cooking in micro-wave ovens, with solidified vegetable oil, and procedure for their elaboration. Food preparations are described containing vegetable oil solidified at room temperature, packed specially for cooking in micro-wave ovens, and a procedure for their elaboration. The composition of the food preparations comprises mainly popcorn, vegetable oil, oil solidifying agent and possibly other optional ingredients, such as sugar, salt, aromatics, flavourings, colours and preserving agents. The elaboration procedure is based on the batching of corn in a special wrapper for microwave cooking, and then the batching of the other ingredients, previously mixed consistently and according to the individual formulations of each food preparation, under thermal control at a temperature of 50-70° C.

Подробнее
Номер записи: 2
23-02-2012 дата публикации

Agent for cooked rice

Номер: US20120045564A1
Автор: Makoto Tachibe, Shozo Sugano, Yoshiaki Maeda
Принадлежит: Matsutani Chemical Industries Co Ltd

It is to provide a quality improving agent for cooked rice which effectively imparts improving effect on loosening properties, anti-aging property, and/or water retentivity to cooked rice with as little influence as possible on the original texture and taste of the cooked rice, a method for producing cooked rice using the quality improving agent, and cooked rice improved in loosening properties, anti-aging property, and/or water retentivity using the method for producing cooked rice. In the process of rice cooking for preparing cooked rice, substituted modified starch whose viscosity has been adjusted to a viscosity range involving a viscosity of 15 mPa·s or higher at 30% by mass in an aqueous solution and a viscosity of 3000 mPa·s or lower at 10% by mass in an aqueous solution by the hydrolysis or molecular weight reduction of the substituted modified starch is added as the quality improving agent for cooked rice. As a result, improving effect on loosening properties, anti-aging property, and/or water retentivity is imparted to cooked rice, while cooked rice having the original texture and taste of cooked rice is produced. Examples of the degradation product of substituted modified starch include degradation products obtained using, as a base material, substituted modified starch(s) of hydroxypropyl starch, hydroxypropylated distarch phosphate, and starch sodium octenylsuccinate.

Подробнее
Номер записи: 3
08-03-2012 дата публикации

Chocolate composition

Номер: US20120058228A1
Автор: Andrew Wales, Anthony James Brown, Christopher Chilton, K. Sriram, Philip John Winder, Shantanu Samant
Принадлежит: Cadbury UK Ltd

A chocolate composition and a process for the manufacture of a chocolate composition. The chocolate composition comprises cocoa butter substitute/cocoa butter equivalent in combination with whey. In particular, the composition comprises 40-70 wt % sweetener, 25-30 wt % cocoa butter substitute (CBS) and/or cocoa butter equivalent (CBE), 4-10 wt % non-fat cocoa solids, milk solids and from 0-2 wt % cocoa butter, wherein at least 80 wt % of the milk solids are constituted by whey.

Подробнее
Номер записи: 4
08-03-2012 дата публикации

Stabilizer System for a Ready-to-Drink Whole Grain Beverage

Номер: US20120058239A1
Автор: Ricardo Pereyra, William Mutilangi
Принадлежит: Tropicana Products Inc

A stabilizer system for use in a whole grain beverage containing carboxymethylcellulose (CMC), xanthan gum and gellan gum. In one aspect of the present invention, the stabilizer system includes about 5 to 20% gellan gum, about 1 to 10% xanthan gum, and about 50 to 90% CMC. The stabilizer system may be used in milk-based or juice-based whole grain beverages.

Подробнее
Номер записи: 5
15-03-2012 дата публикации

Apparatus for unbinding a mass of mutually sticked noodles

Номер: US20120060702A1
Автор: Nozomu Ishida, Yoshiaki Nagayama
Принадлежит: Sanyo Foods Co Ltd

Within a housing, a rotating shaft extends horizontally, and curved unbinding rods are secured to the rotating shaft at diagonally opposed positions to extend in radial directions. Within the housing, an inner wall surface is arranged along a circular arc whose center is aligned with an axis of the rotating shaft and whose diameter is slightly larger than a diameter of a circle drawn by rotating tips of the unbinding rods. A portion of the inner wall surface is formed as an unbinding surface having a circular arc cross sectional shape facing the unbinding rods with a small clearance. A mass of noodles for one meal charged into the housing from the inlet is sent in the counter-clockwise direction by the unbinding rods rotated at a high speed and is hit by the unbinding rods repeatedly to perform an effective unbinding function.

Подробнее
Номер записи: 6
15-03-2012 дата публикации

Methods for producing a high protein corn meal from a whole stillage byproduct and system therefore

Номер: US20120064213A1
Автор: Chie Ying Lee
Принадлежит: Fluid Quip Inc

The present invention relates generally to corn dry-milling, and more specifically, to methods for producing a high protein corn meal from a whole stillage byproduct produced in a corn dry-milling process for making ethanol and a system therefore. In one embodiment, a method for producing a high protein corn meal from a whole stillage byproduct includes, in a corn dry-milling process for making ethanol, separating the whole stillage byproduct into an insoluble solids portion and a thin stillage portion. The thin stillage portion is separated into a protein portion and a water soluble solids portion. Next, the protein portion is dewatered then dried to define a high protein corn meal that includes at least 40 wt % protein on a dry basis.

Подробнее
Номер записи: 7
29-03-2012 дата публикации

Extruded food products comprising probiotic micro-organisms

Номер: US20120076895A1
Автор: Aram Kazarjan, Vygantas Kirejevas
Принадлежит: BACTERFIELD OÜ

The present invention relates to a vacuum infused synbiotic human extruded food product having 1) a density of 1 g/L to 1000 g/L at RT, 2) a sugar content of less than 10 wt %, 3) a total content of at least one of inulin and/or FOS ranging from 2.5-10 wt %, 4) a ratio between saturated to unsaturated fatty acids in total fat content of less than 20/1, and wherein at least one strain of probiotics is evenly distributed in said food product in an oil vehicle and wherein the food product has a probiotic count of at least 10 6 CFU/kg of dry matter. The invention furthermore relates to methods for obatining the product and production plants for producing the product.

Подробнее
Номер записи: 8
05-04-2012 дата публикации

Cutting Device and Method in Such a Device

Номер: US20120079933A1
Автор: Göran Johansson
Принадлежит: ROLLSROLLER AB

A cutting device for cutting predetermined figures out of an elongated, thin portion of a plastically deformable material, comprising a table top, which exhibits a planar table surface for supporting the elongated portion. According to the invention, the cutting device has two elongated guide and support means at each long side of the table top, and a traverser, which is movable along these means and in the longitudinal direction (L) of the table top, and which extends transversely to the table top perpendicularly to the longitudinal direction and comprises a rotatable cutter roll, which extends across the major part of the width (b) of the table top and comprises cutting elements, wherein the traverser is adapted to be moved along the guide and support means with the cutter roll in a cutting position for cutting out said figures, and rotating means for causing the cutter roll to rotate, during the movement of the cutter roll in the cutting position, at a peripheral speed substantially corresponding to the translational speed of the cutter roll across the table surface.

Подробнее
Номер записи: 9
03-05-2012 дата публикации

Omega-3 Fatty Acid Enriched Baked Foods and Bar Composition

Номер: US20120107478A1
Автор: Beata E. Lambach, David Welsby, Jennifer White, Seok Lee
Принадлежит: SOLAE LLC

The present invention relates to compositions and methods for producing baked food compositions and bar compositions with a quantity of long chain fatty acids. Specifically, the baked food compositions and bar compositions comprise a quantity of stearidonic acid (SDA) enriched soybean oil that imparts improved nutritional quality with an amount of long chain fatty acids, but retains the mouthfeel, flavor, odor, and other sensory characteristics associated with typical baked food compositions and bar compositions.

Подробнее
Номер записи: 10
17-05-2012 дата публикации

Allergen-free compositions

Номер: US20120121758A1
Автор: Laura Lane Becker
Принадлежит: Individual

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

Подробнее
Номер записи: 11
24-05-2012 дата публикации

Novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids and their uses as cooling compounds

Номер: US20120129827A1
Автор: Arkadiusz Kazimierski
Принадлежит: International Flavors and Fragrances Inc

The present invention relates to novel derivatives of 1-alkyl-6-oxo-piperidine-3-carboxylic acids and 1-alkyl-5-oxo-pyrrolidine-3-carboxylic acids represented by Formula I: wherein n is an integer of 1 or 2; R 1 , R 2 , R 3 , and R 4 are each independently selected from the group consisting of hydrogen and methyl; X is selected from the group consisting of oxygen and nitrogen; and R 5 is hydrogen or a C 1 -C 7 linear or branched acyclic hydrocarbon group, or R 5 together with X form a 3- to 8-membered heterocyclic hydrocarbon group, and their uses as cooling compounds.

Подробнее
Номер записи: 12
07-06-2012 дата публикации

Insoluble dietary fiber-containing materials derived from cereal seeds

Номер: US20120141455A1
Автор: Hideo Ohmae, Hiroshi Murayama, Hiroyuki Watanabe, Mikio Katayama, Naohiro Takimoto, Osamu Kanauchi, Yuji Sakamoto, Yuta Komano
Принадлежит: Kirin Holdings Co Ltd

This invention provides a product safe for treating, improving or preventing an inflammatory bowel disease such as ulcerative colitis, and provides a product comprising an insoluble dietary fiber obtained by enzymatic treatment of seeds of a grain plant(s) or germinated young seeds thereof, as well as a food or drink or medicament comprising the product.

Подробнее
Номер записи: 13
21-06-2012 дата публикации

Oil stripping fryer unit

Номер: US20120156359A1
Автор: Donald Vaughn Neel, Jennifer Bell Raymond, Wilfred Marcellien Bourg, Jr.
Принадлежит: Frito Lay North America Inc

A continuous oil fryer used to fry food slices, such as potato chips, having an internal oil stripping capability. The fryer accumulates the steam produced by the frying process in a hood and utilizes such steam, after superheating the steam by passing it through a heat exchanger, to strip oil from product immediately upon removal from the hot oil bath by passing the superheated steam through a product bed while on an output conveyor. The superheated steam removes oil from the product on the output conveyor without increasing the moisture level of the product. The fryer therefore accomplishes the same function as a low-oil stripper without increasing the footprint of the frying unit and with less energy.

Подробнее
Номер записи: 14
12-07-2012 дата публикации

Method of making fries from crepes

Номер: US20120177792A1
Автор: Matthew Lee Chatham
Принадлежит: Matthew Lee Chatham

A method of preparing crepe fries as a portable snack food and the resulting food product are disclosed. The method includes preparing a crepe from a batter, cutting the crepe into strips and crisping the strips. The method provides crepe fries that are compartmentalized for portability, convenient, and that can have varied flavoring.

Подробнее
Номер записи: 15
12-07-2012 дата публикации

Inhibition of nfk-b mediated virus replication with specific oligosaccharides

Номер: US20120178671A1
Автор: Belinda Van't Land Potappel, Benjamin Berkhout, Francina Jeannette Dijk, Klaske Van Norren
Принадлежит: Nutricia NV

The inventors surprisingly found that specific oligosaccharides are capable of inhibiting viral replication through inhibiting NF-κB activation. The invention thus pertains to a composition comprising pectin (in the form of digalacturonic acid, trigalacturonic acid, polygalacturonic acid), Arabinoxylan from rice bran, β-glucan from bakers yeast, D-Ribose or mixtures there-of for inhibiting viral replication in a mammal with a viral disease.

Подробнее
Номер записи: 16
16-08-2012 дата публикации

Active ingredient delivery system

Номер: US20120207881A1
Автор: Martijn Willem-Jan Noort
Принадлежит: Nederlandse Organisatie voor Toegepast Natuurwetenschappelijk Onderzoek TNO

Object of the invention is to provide an ingredient delivery system that is particularly suitable for use in flour based dough. This object is met by providing a method for preparing a dough product, comprising subjecting a dough to a heat treatment, wherein the dough has been prepared by mixing (i) water, (ii) non-pelletized flour and (iii) one or more pellets comprising pelletized flour and an active ingredient.

Подробнее
Номер записи: 17
13-09-2012 дата публикации

Preparation of Individually Coated Edible Core Products

Номер: US20120231121A1
Автор: Joop Vrees, Marco Michielsen, Mia Dijkhuis, Rob Van Temmen
Принадлежит: Frito Lay Trading Europe Co GmbH

A method and apparatus for producing individually coated, baked, edible core products is disclosed. Individual edible cores are coated with a farinaceous dough and baked. The coated cores are agitated as their coatings expand to prevent them from clumping or agglomerating during baking. The baked, coated cores are individual core pieces with an expanded, crispy coating.

Подробнее
Номер записи: 18
01-11-2012 дата публикации

Production of low calorie, extruded, expanded foods having a high fiber content

Номер: US20120276268A1
Автор: Allan Olson, Harry Levine, Jeanny E. Zimeri, Louise Slade, Lynn Haynes, Meera Kweon, Vijay Kumar Arora
Принадлежит: KRAFT FOODS GLOBAL BRANDS LLC

Extruded, directly expanded, high fiber reduced calorie food products, such as a ready-to-eat (RTE) cereal or sweet or savory snack, are produced at high production rates without substantial loss of extrusion functionality and extrudability by replacing a substantial portion of at least one flour with a gelatinized, enzyme-resistant starch type III ingredient or bulking agent as a reduced-calorie, high fiber flour replacer. The resistant starch type III ingredient or bulking agent contains an enzyme-resistant starch type III having a melting point with an endothermic peak temperature of at least about 140° C., and may have a water-holding capacity of less than 3 grams water per gram of the starch-based bulking agent. The total dietary fiber retention of the gelatinized, starch-based bulking agent may be at least about 90% by weight after extrusion using a die temperature of least about 100° C., and a die pressure of at least about 150 psig.

Подробнее
Номер записи: 19
15-11-2012 дата публикации

Functional cereal formulation

Номер: US20120288588A1
Автор: Jon Barron
Принадлежит: Individual

Nutritional or functional food compositions comprise a combination of brown rice protein isolate, yellow pea protein isolate, and hemp protein isolate. The food compositions are hypoallergenic and highly bioavailable. Methods of making suitable RTD formulations are described.

Подробнее
Номер записи: 20
15-11-2012 дата публикации

Edible Surface-Modifying Particles and Methods for Their Manufacture

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

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

Подробнее
Номер записи: 21
06-12-2012 дата публикации

Compositions Comprising Dietary Fat Complexer and Methods for Their Use

Номер: US20120309712A1
Автор: Catherine Jen, Joseph D. Artiss
Принадлежит: Artjen Complexus Inc

This invention relates to fat containing consumable food products comprising α-cyclodextrin. The food products have reduced levels of bioavailable fat but have substantially the same fat, cholesterol and caloric content as a like food without α-cyclodextrin. The invention also relates to methods for reducing the bioavailability of fats in fat containing food products without reducing caloric intake as determined by bomb calorimetry and to methods for increasing high density lipoproteins in a subject and reducing or controlling weight by administering the food products of this invention.

Подробнее
Номер записи: 22
20-12-2012 дата публикации

Topically seasoned taco shells

Номер: US20120321749A9
Автор: David Hadi Youssefi, Lawrence Martin Cuculic
Принадлежит: Individual

Food articles comprising topically seasoned taco shells, and methods and apparatuses for producing topically seasoned taco shells.

Подробнее
Номер записи: 23
10-01-2013 дата публикации

Dried fermented dairy product containing a high density of living bifidobacteria

Номер: US20130011517A1
Автор: Carla Buijsse, Gerardus Coenen, Lukas Straka, Pascal Regulier, Philippe Teissier, Yves Credoz
Принадлежит: Individual

The present invention concerns a dried fermented dairy product containing living bifidobacteria at a minimal concentration of about 8·10 7 cfu/g, preferably for at least 3 months at room temperature. The invention also relates to a method for preparing same, and to uses of such a product in the food industry.

Подробнее
Номер записи: 24
31-01-2013 дата публикации

Soybean variety s100303

Номер: US20130031657A1
Автор: Nancy Sebern
Принадлежит: MONSANTO TECHNOLOGY LLC

The invention relates to the soybean variety designated S100303. Provided by the invention are the seeds, plants and derivatives of the soybean variety S100303. Also provided by the invention are tissue cultures of the soybean variety S100303 and the plants regenerated therefrom. Still further provided by the invention are methods for producing soybean plants by crossing the soybean variety S100303 with itself or another soybean variety and plants produced by such methods.

Подробнее
Номер записи: 25
31-01-2013 дата публикации

Nucleotide sequences and corresponding polypeptides conferring modulated plant characteristics

Номер: US20130031668A1
Автор: Kenneth A. Feldmann, Maxim Troukhan, Timothy J. Swaller, Vyacheslav Brover
Принадлежит: Ceres Inc

The present invention relates to isolated nucleic acid molecules and their corresponding encoded polypeptides. The present invention further relates to the uses of these nucleic acid molecules and polypeptides. For example, the nucleic acid molecules and polypeptides could be used in making enzymes or used to make plants, plant cells, plant materials or seeds of a plant having such modulated growth or phenotype characteristics that are altered with respect to wild type plants grown under similar conditions.

Подробнее
Номер записи: 26
14-02-2013 дата публикации

Puffed protein based snack food

Номер: US20130040040A1
Автор: John E. Fannon, Phillip I. Yakubu
Принадлежит: SOLAE LLC

A food product and method are provided. The food product is a crisp expanded proteinacious food product characterized by an absence of objectionable protein fiber formation. The product is puffed to provide a low density while providing a good eating texture. The product may be coated to provide additional flavors and/or nutrients.

Подробнее
Номер записи: 27
28-02-2013 дата публикации

Plants and seeds of common wheat cultivar sj909-371

Номер: US20130055459A1
Автор: Kim Clifford Shantz
Принадлежит: MONSANTO TECHNOLOGY LLC

A wheat cultivar, designated SJ909-371, is disclosed. The invention relates to the seeds, plants, and hybrids of wheat cultivar SJ909-371, and to methods for producing a wheat plant produced by crossing plants from wheat cultivar SJ909-371 with themselves or with plants from another wheat variety. The invention also relates to methods for producing a wheat plant containing in its genetic material one or more transgenes and to the transgenic wheat plants and plant parts produced by those methods. The invention also relates to wheat varieties or breeding varieties and plant parts derived from wheat cultivar SJ909-371, to methods for producing other wheat varieties, lines or plant parts derived from wheat cultivar SJ909-371, and to the wheat plants, varieties, and their parts derived from the use of those methods. The invention further relates to hybrid wheat seeds and plants produced by crossing wheat cultivar SJ909-371 with another wheat cultivar.

Подробнее
Номер записи: 28
14-03-2013 дата публикации

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

Номер: US20130066085A1
Автор: Hiromasa Tsuneishi, Izumi Hanya, Kentaro Tadano, Kunihiko Matsuoka, Kyoko Kameda, Machiko Tsuji, Michiaki Tominaga, Takao Taki, Takuma Imada, Takuya Kishimoto, Tania Valdes-Gonzalez, Toshiaki Matsumoto, Yuko Uchiyama
Принадлежит: Otsuka Pharmaceutical Co Ltd

The present invention relates to an extract obtained by extracting useful components containing equol from an equol-containing fermented soybean hypocotyl, and to a method for producing the same. The present invention makes it possible to efficiently obtain useful components containing equol from the fermented soybean hypocotyl by subjecting an equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution as an extractant. The present invention reduces the content of saponin, which causes an unpleasant taste, by sequentially subjecting the equol-containing fermented soybean hypocotyl to extraction using an ethanol aqueous solution and ethanol, while efficiently extracting equol and glycitein.

Подробнее
Номер записи: 29
18-04-2013 дата публикации

Texture and Flavor Enhancer and Use in Food Preparation

Номер: US20130095213A1
Автор: Jeffrey Walters
Принадлежит: Individual

Disclosed herein is a method of enhancing flavor of a food product. The method includes incorporating a composition predominantly derived from chia seed. Also disclosed herein are food products and articles of manufacturer with low sodium and/or sugar content without a decrease in saltiness and/or sweetness.

Подробнее
Номер записи: 30
09-05-2013 дата публикации

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

Номер: US20130112192A1
Автор: Guo-Hua Zheng, Lawrence E. Fosdick, Scott Helstad, Yauching W. Jasinski
Принадлежит: Cargill Inc

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

Подробнее
Номер записи: 31
16-05-2013 дата публикации

Utilization of non-nutritive adsorbents to sequester mycotoxins during extraction of protein or other value added components from mycotoxin contaminated cereal or seed oil meal

Номер: US20130122143A1
Автор: Jack P. Davis, Lauren Seifert, Timothy H. Sanders
Принадлежит: North Carolina State University, US Department of Agriculture USDA

A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.

Подробнее
Номер записи: 32
16-05-2013 дата публикации

Instant dried noodles and process for producing the same

Номер: US20130122173A1
Автор: Yoshiaki Nagayama
Принадлежит: Sanyo Foods Co Ltd

A process for instant dried noodles is provided wherein durum wheat flour is used as a main raw material, and in addition solid fat or oil is added, and in the noodle producing process dough obtained by a conventional method is made to a small mass or a plate shape by applying a pressure to the dough under reduced pressure, cut out to as a form of noodle strip, gelatinized, and dried with hot wind. Instant pasta having extremely excellent in taste, texture and unfastening can be prepared. Thereby instant noodles (which cannot be obtained in the prior art) can be produced using durum wheat flour as a main raw material.

Подробнее
Номер записи: 33
23-05-2013 дата публикации

Artificial sweetners and performance

Номер: US20130130972A1
Автор: Johannes Le Coutre, Peter Van Bladeren, Sami Damak, Trent Stellingwerff
Принадлежит: Nestec SA

The present invention relates to the field of nutritional compositions. In particular, the present invention relates to a nutritional composition comprising sugar substitutes and to their use, e.g., to increase exogenous carbohydrate oxidation, which has been shown to increase performance, for example the performance of athletes.

Подробнее
Номер записи: 34
11-07-2013 дата публикации

Method for Producing Maize Flour

Номер: US20130177694A1
Автор: Markus Nussbaumer, Noël Girardet, Walter Wäspi
Принадлежит: BUEHLER AG

This invention provides a novel method for producing maize flour including at least one treatment step in which a product comprising maize is treated under alkaline conditions, wherein an alkaline solution is sprayed onto the product. Furthermore, a facility for producing maize flour is disclosed, in particular in said method. Moreover, maize flour obtained by this method and foodstuffs containing this flour are disclosed.

Подробнее
Номер записи: 35
18-07-2013 дата публикации

Pharmaceutical Composition for Topical Application

Номер: US20130184242A1
Автор: Dov Tamarkin, Meir Eini
Принадлежит: Foamix Ltd

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

Подробнее
Номер записи: 36
25-07-2013 дата публикации

Dietary Supplement For Vascular Health

Номер: US20130189297A1
Автор: John Francis Henry, John Michael Richards, Keith Eugene Mathews, JR.
Принадлежит: John Francis Henry, John Michael Richards, Keith Eugene Mathews, JR.

The present invention relates to an herbal dietary supplement to promote vascular health. The dietary supplement comprises L-Arginine, L-Citrulline, Ginkgo Biloba, Horse chestnut, Red Yeast Rice and Cayanne Pepper.

Подробнее
Номер записи: 37
08-08-2013 дата публикации

Intermediate Moisture Bar Using A Dairy-Based Binder

Номер: US20130202745A1
Автор: Amanda Jane Criezis, Edward Charles Coleman, Gary Francis Smith, Juan R. Peebles, Kelly K. Harman, Olaf C. Kortum, Yinqing Ma
Принадлежит: Individual

A chewy and intermediate moisture bar is provided that uses a dairy-based binder generally without the need to employ gums, humectants, and sugar syrups as a binder to achieve the moist and chewy texture. In one aspect, the bar includes a dry base uniformly blended with a dairy-based binder that uses high levels of dairy proteins as the main binding component. A method of forming the chewy and intermediate moisture bar is also provided that may use a lay or delay period to allow moisture equilibration or migration from the binder to the dry base.

Подробнее
Номер записи: 38
15-08-2013 дата публикации

Treatment of IBD and IBS Using Both Probiotic Bacteria and Fermented Cereal as Treatment Effectors

Номер: US20130209404A1
Автор: Hans Israelsen
Принадлежит: Nordisk Rebalance AS

The invention covers a novel treatment strategy that considerably improves conventional probiotic treatments of inflammatory bowel diseases, irritable bowel syndrome and other gastrointestinal disorders. Both probiotic microorganisms and the carrier of the probiotic microorganisms in form of a fermented cereal gruel are used as treatment effectors. Phospholipids may also be an effector. The novel treatment strategy is capable of removing the symptoms of inflammatory bowel diseases regardless of a mild, moderate or severe stage of the disease.

Подробнее
Номер записи: 39
29-08-2013 дата публикации

Powdered cereal compositions comprising non-replicating probiotic microorganisms

Номер: US20130224166A1
Автор: Annick Mercenier, Guénolée Prioult, Sophie Nutten
Принадлежит: Nestec SA

The present invention relates to the field of powdered cereal compositions to be reconstituted in milk, infant formula or water. In particular, the present invention relates to powdered cereal compositions to be administered to infants or young children. The powdered cereal compositions may be used to strengthen the immune system and/or to treat or prevent inflammatory disorders. For example these benefits can be provided by probiotic micro-organisms. An embodiment of the present invention relates to a powdered cereal composition comprising non-replicating probiotic-micro-organisms, for example bioactive heat treated probiotic micro-organisms.

Подробнее
Номер записи: 40
12-09-2013 дата публикации

Inbred corn line ml12

Номер: US20130239247A1
Автор: Steven H. Schuetz
Принадлежит: KWS SAAT SE and Co KGaA, Limagrain Europe SA

An inbred corn line, designated ML12, is disclosed. The invention relates to the seeds of inbred corn line ML12, to the plants and plant parts of inbred corn line ML12 and to methods for producing a corn plant, either inbred or hybrid, by crossing inbred corn line ML12 with itself or another corn line. The invention also relates to products produced from the seeds, plants, or parts thereof, of inbred corn line ML12 and/or of the hybrids produced using the inbred as a parent. The invention further relates to methods for producing a corn plant containing in its genetic material one or more transgenes and to the transgenic plants produced by that method and to methods for producing other inbred corn lines derived from inbred corn line ML12.

Подробнее
Номер записи: 41
03-10-2013 дата публикации

Food products comprising hydrolyzed whole grain

Номер: US20130259978A1
Автор: Anne-Sophie Wavreille, Christelle Schaffer-Lequart, Olivier Yves Roger, Yves Bouvet
Принадлежит: Nestec SA

The present invention relates to food products comprising a raising agent, a moisture content below 10% by weight of the food product, a hydrolyzed whole grain composition, and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state.

Подробнее
Номер записи: 42
24-10-2013 дата публикации

Enzyme preparation from koji fermentation

Номер: US20130280376A1
Автор: Beatrice Diono, Helge Ulmer, Swen Rabe
Принадлежит: Nestec SA

The invention provides an enzyme preparation obtainable from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with Aspergillus . The invention further relates to an enzyme preparation obtainable from the fermentation of a mixture of mushrooms and cereal with Aspergillus , to a process of producing the enzyme preparation, and to the use of the preparation.

Подробнее
Номер записи: 43
07-11-2013 дата публикации

Production Of Shredded Or Flaked Whole Grain-Containing Composite Food Products

Номер: US20130295233A1
Автор: Jan Karwowski, Marie-Michelle Girard, Vani Vemulapalli
Принадлежит: Intercontinental Great Brands LLC

Shredded or flaked whole grain-containing composite food products, such as ready-to-eat cereals, and sweet and savory snacks, are continuously produced by pelletizing cooked, tempered, whole cereal grain particles in the presence of vegetables, fruit, or dairy cheese. In another aspect, an enrobing coating containing chocolate is applied to a baked shredded laminate product of the pelletization, wherein the shredded product may further optionally include fruit added and present during pelletization.

Подробнее
Номер записи: 44
14-11-2013 дата публикации

Compositions containing as the active ingredient components from salvia sclarea seed

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

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

Подробнее
Номер записи: 45
28-11-2013 дата публикации

Glucosylated steviol glycosides as a flavor modifier

Номер: US20130316043A1
Автор: Siddhartha Purkayastha
Принадлежит: Individual

A taste and flavor profile modifying composition is described. The composition includes glucosylated steviol glycosides which can modify the intensity of a taste and/or a flavor in a food or beverage product.

Подробнее
Номер записи: 46
05-12-2013 дата публикации

Grain flour and applied foods

Номер: US20130323391A1
Автор: Kaoru Kawashima, Yoichi Tsumuraya, Yoshikazu Shoji
Принадлежит: Saitama University NUC

A grain flour includes milled grains of at least one grain selected from the group consisting of barley and oat. In the grain flour, the average grain diameter is in the range of 40-100 μm. The content of grains having a grain diameter less than 20 μm is not greater than 20 mass %, the content of grains having a grain diameter in the range of 20-100 μm is in the range of 20-60 mass %, the content of grains having a grain diameter greater than 100 μm and not greater than 500 μm is in the range of 20-60 mass %, and the content of grains having a grain diameter greater than 500 μm is not greater than 5%. An application food using the grain flour is produced from a starting material which contains at least 5% of the grain flour. A method for producing the grain flour is also provided.

Подробнее
Номер записи: 47
05-12-2013 дата публикации

Food product comprising a mixture of slices of potatoes cooked in oil and corns puffed up when heated

Номер: US20130323398A1
Автор: Oscar PERINI
Принадлежит: Individual

Food product characterized in that it comprises a mixture of slices of potatoes cooked in oil and corns puffed up when heated, said slices of potatoes being present in a percentage by weight ranging approximately from 55% to 85% of the total weight of the food product and said corns being present in a percentage by weight ranging approximately from 15% to 45% of the total weight of the food product.

Подробнее
Номер записи: 48
26-12-2013 дата публикации

Composite flour and protein-energy foods containing the same

Номер: US20130344194A1
Автор: C. Fordham Von Reyn
Принадлежит: Dartmouth College

The present invention is a nutritious composite flour composed of maize, flour, flour, and millet flours and food products containing the same for use in providing protein and energy to a subject.

Подробнее
Номер записи: 49
23-01-2014 дата публикации

Glucosylated steviol glycosides composition as a flavor modifier

Номер: US20140023750A1
Автор: Siddhartha Purkayastha
Принадлежит: PureCircle USA Inc

A taste and flavor profile enhancing composition includes glucosylated steviol glycosides which can enhance the intensity of a taste and/or a flavor in a food or beverage product. A method of increasing the taste and flavor intensity of a food or beverage product, includes the step of adding a taste and flavor enhancing composition to the food or beverage product, wherein the taste and flavor enhancing composition includes glucosylated steviol glycosides. A method of improving the organoleptic properties of a food or beverage product including a high fructose syrup, including the step of adding the taste and flavor enhancing composition to the food or beverage product. Adding the taste and flavor enhancing composition may cause the high fructose syrup, such as high fructose corn syrup, to taste more like sugar.

Подробнее
Номер записи: 50
30-01-2014 дата публикации

Bunchy fresh noodles used as instant noodles

Номер: US20140030406A1
Автор: Kunihiko Yoshida, Mitsuru Tanaka, Yoshifumi Miyazaki
Принадлежит: Nissin Foods Holdings Co Ltd

Provided is a bundle of fresh noodles which become less-wavy, straight noodles when the instant noodles are cooked with hot water, while maintaining an existing manufacturing line as much as possible. The noodle strings are stacked on a conveyor such that adjacent noodle strings are in a non-parallel state and each noodle string bends to have a substantially spiral shape. The plurality of noodle strings are arranged to overlap one another and form a substantially flat bundle of noodle strings. Each of the noodle strings forming fresh noodles bends and repeatedly forms loops on the conveyor. The loops are arranged to be sequentially shifted in a direction opposite a conveyance direction of the conveyor.

Подробнее
Номер записи: 51
27-03-2014 дата публикации

Methods and compositions for increasing plant disease resistance and yield

Номер: US20140090103A1
Автор: John Pitkin, Steven E. Screen, Zhidong Xie
Принадлежит: MONSANTO TECHNOLOGY LLC

The present invention discloses novel plant homologs of the Arabidopsis peptide atPEP1. atPEP peptides in Arabidopsis are involved in the amplification of defense pathways involved in innate immunity against microbial pathogens. Homologs to atPEP1 identified in soy, corn, rice, wheat, and canola sequence databases are potential sources for transgenes to enhance crop yield through resistance to biotic and/or abiotic stresses. Chimeric genes comprising sequences from mature and precursor plant defense response polypeptides from a given species, and from different species, as well as the encoded polypeptide sequences, are also described.

Подробнее
Номер записи: 52
03-04-2014 дата публикации

Method for the preparation of stabilized rice bran fine powder

Номер: US20140093629A1
Автор: Chung-Cheng LU
Принадлежит: YEN WEN-KUNG

A process for the production of stabilized rice bran fine powder is described. The process comprises adjusting the moisture content of the rice bran, deactivating rice bran lipases and peroxidases using superheated steam, drying the stabilized rice bran, and pulverizing the dried stabilized rice bran using a turbulent powdering machine with the concomitant introduction of a liquefied inert gas.

Подробнее
Номер записи: 53
06-01-2022 дата публикации

METHODS OF BINDING FOOD PARTICLES WITH EDIBLE BEAN PRODUCTS AND PRODUCTS PRODUCED THEREFROM

Номер: US20220000166A1
Автор: Rhode Olivia, Strehlow Dena
Принадлежит:

Systems and apparatus for performing laser kerfing operations in boreholes. Systems and apparatus for providing a plurality of laser beams in a concentric ring laser beam pattern to create holes in the bottom of a borehole surface in a pattern correspond to the laser beam pattern. The system having mechanical devices to remove laser weakened rock that is associate with the laser created holes, the mechanical devices forming a removal pattern that is the negative of the concentric ring pattern. 1. A high power optical slip ring comprising:a. a base defining a cavity;b. an input fiber that is fixed and non-rotating with respect to the base;wherein the laser beam is launched from the input fiber into free space within the cavity, the input fiber in optical communication with a high power laser;c. a pair of lenses that are fixe and non-rotating with respect to the base and the input fiber; and,d. a output fiber that is rotatable with respect to input fiber;e. wherein the optical slip ring is configured to transmit a high power laser beam from a non-rotating optical fiber to a rotating output optical fiber.2. The optical slip ring of claim 1 , wherein the input fiber has a core of about 200 μm.3. The optical slip ring of claim 2 , wherein the output fiber has a core of about 400 μm.4. The optical slip ring of claim 1 , wherein the output fiber has a core of about 200 to about 700 μm.5. The optical slip ring of claim 1 , wherein the output fiber has a core of about 600 sum.6. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 95% or greater.7. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 98% or greater.8. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , wherein the coupling efficiency is at least 99.5% or greater.9. The optical slip ring of claim 1 , claim 1 , claim 1 , claim 1 , and claim 1 , ...

Подробнее
Номер записи: 54
03-01-2019 дата публикации

Reduced Gluten Grains and Compositions Thereof

Номер: US20190000025A1
Автор: Charles Paul Moehs, Dayna Loeffler, Jessica Mullenberg, William J. AUSTILL
Принадлежит: Arcadia Biosciences Inc

Plants with reduced gluten grains and compositions thereof are disclosed herein.

Подробнее
Номер записи: 55
03-01-2019 дата публикации

CANNABIS PLANT NAMED MR. GRASS WEEDLY

Номер: US20190000029A1
Автор: Freitas Shawn Robert, LEO DANIEL MICHAEL
Принадлежит: INSECTERGY, LLC

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 ...

Подробнее
Номер записи: 56
02-01-2020 дата публикации

REDUCED GLUTEN GRAINS AND COMPOSITIONS THEREOF

Номер: US20200000053A1
Автор: Austill William J., Loeffler Dayna, Moehs Charles Paul, Mullenberg Jessica
Принадлежит:

Plants with reduced gluten grains and compositions thereof are disclosed herein. 1. Wheat grain comprising: a wheat prolamin box binding factor (“WPBF”) gene with one or more non-transgenic human induced alterations encoding a WPBF derivative , wherein the grain comprises an increase in high molecular weight glutenin content as compared to grain from a wild type plant.2. The wheat grain of claim 1 , wherein the grain further comprises a reduced gluten content as compared to grain from a wild type plant.3. The wheat grain of claim 1 , wherein the grain further comprises an increase in lysine content as compared to grain from a wild type wheat plant.4. The wheat grain of claim 3 , wherein the increase in lysine content is at least 20% as compared to grain from a wild type wheat plant.5. The wheat grain of claim 1 , wherein the grain further comprises a reduction in gliadin content as compared to grain from a wild-type wheat plant.6. The wheat grain of claim 5 , wherein gliadin content is reduced at least 20% as compared to grain from a wild type wheat plant.7. The wheat grain of claim 1 , wherein the WPBF derivative comprises 85% or greater identity to SEQ ID NO: 3.8. The wheat grain of claim 1 , wherein the WPBF derivative comprises 85% or greater identity to SEQ ID NO: 6.9. The wheat grain of claim 1 , wherein the WPBF derivative comprises 85% or greater identity to SEQ ID NO: 9.10. A method of altering glutenin content in a wheat plant comprising:(a) introducing at least one human induced alteration in a gene coding for a transcription factor in plant material or plant parts from the wheat plant;(b) growing the plant material or plant parts to produce progeny wheat plants; and(c) selecting progeny wheat plants that have at least one human induced alteration in the transcription factor, wherein grain from said progeny wheat plants has an increase in high molecular weight glutenin content as compared to grain from a wild type plant.11. The method of claim 10 , ...

Подробнее
Номер записи: 57
02-01-2020 дата публикации

BAKED GOODS

Номер: US20200000106A1
Автор: Bush Michael A., FARMER Sean, Lefkowitz Andrew R., Maske David T.
Принадлежит:

The present invention describes compositions and methods comprising lactic acid-producing bacteria in baked goods. 1. A composition comprising a baked composition of an edible starch and an isolated Bacillus coagulans bacterium.2. The composition of claim 1 , wherein said baked composition is selected from the group consisting of a bread claim 1 , a cake claim 1 , a pie claim 1 , a tart claim 1 , a pastry claim 1 , a candy bar claim 1 , an energy bar claim 1 , a granola bar claim 1 , a quiche claim 1 , a cookie claim 1 , and a treat for companion animals.3. The composition of claim 2 , wherein said cake is a muffin.4. The composition of claim 3 , wherein said muffin is a blueberry bran muffin.5Bacillus coagulans. The composition of claim 1 , wherein said isolated comprise between 0.01% and 10% by weight of said baked good.6Bacillus coagulansBacillus coagulans. The composition of claim 1 , wherein said isolated is hammer strain Accession No. ATCC 31284.7Bacillus coagulans. The composition of claim 1 , wherein said isolated is GBI-30 strain (ATCC Designation Number PTA-6086).8Bacillus coagulans. The composition of claim 1 , wherein said isolated is GBI-20 strain (ATCC Designation Number PTA-6085).9Bacillus coagulans. The composition of claim 1 , wherein said isolated is GBI-40 strain (ATCC Designation Number PTA-6087).10Bacillus coagulans. The composition of claim 1 , wherein said isolated is in the form of a spore.11Bacillus coagulans. The composition of claim 1 , wherein said isolated is in the form of a vegetative cell.12Bacillus coagulans. The composition of claim 1 , wherein said isolated is in the form of a mixture of vegetative cells and spores.13. A method of making a baked good comprising:providing a flour containing base mix and a liquid portion of water; mixing said flour containing base mix and said water to form a batter or dough;{'i': 'Bacillus coagulans', 'applying an isolated bacterium to said batter or dough; and'}heat processing said batter or dough ...

Подробнее
Номер записи: 58
03-01-2019 дата публикации

METHOD FOR THE DETOXIFICATION OF GLUTEN PROTEINS FROM CEREAL GRAINS AND USES THEREOF IN MEDICAL FIELD

Номер: US20190000118A1
Автор: Lamacchia Carmela
Принадлежит:

An improved method of detoxifying gluten proteins from cereal grains produces detoxified cereal grains with a reduction of antigenicity of toxic epitopes of gluten proteins by up to a range between 0 and 20 ppm. The detoxified cereal grains can be advantageously used for preparation of of food products (e.g. bakery products, pasta or dairy products) having a manifest preventive and/or therapeutic effect for gut dysbiosis caused by bacterial or viral infective agents or by pathologies with a strong inflammatory or autoimmune component such as celiac disease, ulcerative colitis, Crohn's disease and irritable intestine syndrome. 116-. (canceled)17. A method of producing detoxified cereal grains , comprising:hydrating cereal grains with water up to a humidity degree of the cereal grains between 15% and 18%;treating the hydrated cereal grains by electromagnetic waves for a time and with a power to reach a first temperature of the cereal grains between 60° C. and 70° C.;suspending the electromagnetic waves until the hydrated cereal grains reach a second temperature between 50° C. and 60° C. and a first humidity loss between 14% and 16%;treating the hydrated cereal grains by electromagnetic waves for a time and with a power to reach a third temperature of the hydrated cereal grains between 80° C. and 90° C.;suspending the electromagnetic waves until the hydrated cereal grains reach a fourth temperature between 70° C. and 80° C. and a second humidity loss between 40% and 44%;treating the hydrated cereal grains by electromagnetic waves for a time and with a power to reach a fifth temperature of the hydrated cereal grains between 110° C. and 120° C.;suspending the electromagnetic waves until the hydrated cereal grains reach a sixth temperature between 80° C. and 90° C. and a third humidity loss between 50% and 60%; andcooling the hydrated cereal grains at room temperature to produce the detoxified cereal grains.18. The method of claim 17 , wherein said electromagnetic waves ...

Подробнее
Номер записи: 59
03-01-2019 дата публикации

USING BRAN FOR SOFTNESS IN RYE BREAD

Номер: US20190000119A1
Автор: Hansen Jan Charles, Mikkelsen Rene, Sorensen Jens Frisbæk
Принадлежит:

A composition comprising: (a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and (b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof; is disclosed. Methods of preparing the composition and its use in food compositions, especially its addition to flour compositions for making baked products such as bread, are also disclosed. 1. A composition comprising:(a) a cereal bran comprising oat bran, rye bran or a mixture thereof; and(b) an enzyme composition comprising a cellulase enzyme, a glucanase enzyme, a xylanase enzyme or a mixture thereof.2. A composition according to any preceding claim , wherein the enzyme composition causes the cereal bran to be at least partially modified.3. A composition according to claim 1 , wherein the cereal bran is oat bran.4. A composition according to claim 1 , wherein the cereal bran is rye bran.5. A composition according to claim 4 , wherein the enzyme composition comprises a mixture of a cellulase enzyme claim 4 , a glucanase enzyme and/or a xylanase enzyme.6. A composition according to claim 5 , wherein the cellulase enzyme is present in an amount of 0.1 mg to 100 mg per 100 g bran.7. A composition according to claim 6 , wherein the cellulase enzyme is present in an amount of 30 to 3000 units of cellulase activity per 100 g bran.8. A composition according to claim 7 , wherein the xylanase enzyme is present in an amount of 0.006 mg to 0.6 mg per 100 g bran.9. A composition according to claim 8 , wherein the xylanase enzyme is present in an amount of 50 to 5000 units of xylanase activity (XU) per 100 g bran.10. A composition according to claim 9 , which is a liquid suspension containing the cereal bran and the enzyme composition.11. A composition according to claim 10 , which is an aqueous suspension containing the cereal bran and the enzyme composition.12. A composition according to claim 11 , wherein the enzyme composition causes the cereal bran to be at ...

Подробнее
Номер записи: 60
03-01-2019 дата публикации

High-protein compositions and methods of their making and use

Номер: US20190000127A1
Автор: David Hawk, Jack C. CAPPOZZO, Roger L. Dake, Stephanie Lynch
Принадлежит: International Dehydrated Foods Inc

The disclosure provides protein particles (or crisps) that may be used to enhance the protein content of snack products or other food products or as nutritional or dietary supplements. Methods for making the protein particles and for making high-protein, low-fat and low-sodium snack food compositions are also disclosed.

Подробнее
Номер записи: 61
02-01-2020 дата публикации

Preparation of Recombinant Rice with Low Glycemic Index whose Raw Material is Slowly Digested Starch

Номер: US20200000131A1
Автор: CAI Canxin, Jin Zhengyu, QIU Lizhong, TIAN Yaoqi, XIE Zhengjun, ZHAN Jinling
Принадлежит:

The present disclosure discloses a preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice, and belongs to the technical field of food processing. The preparation method is based on high-temperature fluidization technology to carry out non-crystallization treatment on a solid phase broken rice raw material in a short period of time, and then the material is subjected to a one-step reactive extrusion technology combining enzymatic hydrolysis and esterification treatment to prepare the reconstituted instant rice with high content of slowly digestible starch and low glycemic index. The reconstituted instant rice prepared by the one-step molding extrusion technology is suitable for type II diabetes patients to eat, and at the same time increases the added value of agricultural and sideline products, reduces production cost, and improves production efficiency. 1. A preparation method of low-glycemic index slowly digestible starch-based reconstituted instant rice , comprising causing broken rice to be subjected to a solid-state non-crystallization treatment as a raw material , and carrying out protease hydrolysis , acetic anhydride esterification , and one-step reactive extrusion molding of the treated broken rice.2. The preparation method according to claim 1 , wherein the causing the broken rice to be subjected to the solid-state non-crystallization treatment as the raw material comprises the following steps:(1) humidifying the broken rice by a spraying process; and(2) causing the broken rice to be subjected to non-crystallization pretreatment by an instantaneous high-temperature fluidization technology, so that a gelatinization degree of the treated broken rice reaches 65%-85%, andthe carrying out the protease hydrolysis, the acetic anhydride esterification, and the one-step reactive extrusion molding of the treated broken rice comprises the following steps: (3) pulverizing the broken rice treated in step (2) into 80-100 mesh ...

Подробнее
Номер записи: 62
07-01-2016 дата публикации

Composition, batter material using same, food or drink and feed, and method of producing composition

Номер: US20160000122A1
Автор: Isao Kobayashi, Junpei Kubota, Masaru Goto, Yuya Nagahata
Принадлежит: J Oil Mills Inc

A composition containing a starch at a content of equal to or higher than 75% by mass, wherein the composition contains a low molecular weight starch as the starch at a content of equal to or higher than 3% by mass and equal to or lower than 45% by mass, the low molecular weight starch being obtainable from a starch containing amylose at a content of equal to or higher than 5% by mass as a raw material, wherein a peak molecular weight of the low molecular weight starch is equal to or higher than 3×10 3 and equal to or lower than 5×10 4 , wherein a degree of swelling in cold water of the composition at 25 degrees C. is equal to or higher than 7 and equal to or lower than 20, and wherein a content of an oversieve fraction of a granulated material in the composition on 0.5 mm mesh is equal to or lower than 50% by mass.

Подробнее
Номер записи: 63
05-01-2017 дата публикации

POPPED SNACK

Номер: US20170000170A1
Автор: BOYD Stephanie M., FREYRE Karen
Принадлежит: Intercontinental Great Brands LLC

A popped snack product including a whole grain wheat component including a bran component having a particle size distribution such that at least 70 wt % of particles pass a 212 micrometer sieve. In some embodiments, the whole grain wheat component is present in an amount of at least 20 wt % finished product; 20 wt % to 25 wt % of the finished product; or about 23 wt % of the finished product. 1. A popped snack product comprising:a whole grain wheat component including a bran component having a particle size distribution such that at least 70 wt % of particles pass a 212 μm sieve.2. A popped snack product comprising:a whole grain wheat component including a bran component having a particle size distribution such that 70 wt % to 80 wt % of particles pass a 212 μm sieve.3. The popped snack product of claim 1 , wherein the whole grain wheat component is present in an amount of at least 20 wt % finished product.4. The popped snack product of claim 1 , wherein the whole grain wheat component is present in an amount of 20 wt % to 25 wt % of the finished product.5. The popped snack product of claim 1 , wherein the whole grain wheat component is present in an amount of about 23 wt % of the finished product.6. The popped snack product of claim 1 , wherein the bran component is present in amount of 3 wt % to 15 wt % of the finished product.7. The popped snack product of claim 1 , wherein the bran component is present in amount of 8 wt % to 12 wt % of the finished product.8. The popped snack product of claim 1 , wherein the bran component is present in amount of about 9.5 wt % of the finished product.9. The popped snack product of claim 1 , wherein the bran component comprises bran claim 1 , germ and starch.10. The popped snack product of claim 1 , wherein the bran component comprises at least 50 wt % bran.11. The popped snack product of claim 1 , wherein the bran component comprises 10 wt % to 40 wt % starch.12. The popped snack product of claim 1 , wherein the bran component ...

Подробнее
Номер записи: 64
04-01-2018 дата публикации

Expanded dry protein-based food product and method for producing same

Номер: US20180000117A1
Автор: Jean-Jacques Snappe, Pierre Olivier
Принадлежит: Proteifood SA

The invention relates to an expanded dry food product comprising at least the following ingredients: a food-grade plant- or animal-based protein concentrate; a food-grade fat; a food-grade texturising additive selected from the group consisting of plant-based hydrocolloids and gelling agents, starch, preferably modified starch, proteolytic additives and hydrolysis products thereof, and acidifying agents and salts thereof; and residual water. The invention also relates to a method for producing said expanded dry food product from a thermally expandable precursor.

Подробнее
Номер записи: 65
04-01-2018 дата публикации

METHOD FOR PREPARING A FLOUR OF LIPID-RICH CRUSHED MICROALGAE

Номер: US20180000137A1
Автор: PASSE Damien
Принадлежит: ROQUETTE FRERES

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

Подробнее
Номер записи: 66
04-01-2018 дата публикации

OLIGOSACCHARIDE COMPOSITIONS FOR USE AS FOOD INGREDIENTS AND METHODS OF PRODUCING THEREOF

Номер: US20180000145A1
Автор: GEREMIA John M., GIDDING Michael J., MARDIROSIAN Raffi
Принадлежит:

Described herein are food ingredients made up of oligosaccharide compositions, and methods of producing such food ingredients, as well as methods of using such food ingredients in food products. The present application addresses this need in the art by providing oligosaccharide compositions that have similar physical characteristics to commercially available carbohydrate sources, such as fiber, but lower metabolic energy. Methods of producing such oligosaccharide compositions suitable for use in food products are also provided herein. 1. A food ingredient , comprising an oligosaccharide composition , wherein: at least 10 mol % α-(1,3) glycosidic linkages; and', 'at least 10 mol % β-(1,3) glycosidic linkages; and, '(a) the oligosaccharide composition has a glycosidic bond type distribution of(b) at least 10 dry wt % of the oligosaccharide composition has a degree of polymerization of at least 3; and(c) a metabolizable energy content, on a dry matter basis, of less than 4 kcal/g.2. The food ingredient of claim 1 , wherein the oligosaccharide composition has a glycosidic bond type distribution of less than 9 mol % α-(1 claim 1 ,4) glycosidic linkages claim 1 , and less than 19 mol % α-(1 claim 1 ,6) glycosidic linkages.3. A food ingredient claim 1 , comprising an oligosaccharide composition claim 1 , wherein: less than 9 mol % α-(1,4) glycosidic linkages; and', 'less than 19 mol % α-(1,6) glycosidic linkages; and, '(a) the oligosaccharide composition has a glycosidic bond type distribution of(b) at least 10 dry wt % of the oligosaccharide composition has a degree of polymerization of at least 3; and(c) a metabolizable energy content, on a dry matter basis, of less than 4 kcal/g.4. The food ingredient of any one of to claim 1 , wherein the oligosaccharide composition has a glycosidic bond type distribution of at least 15 mol % β-(1 claim 1 ,2) glycosidic linkages.5. The food ingredient of any one of to claim 1 , wherein the oligosaccharide composition has a ...

Подробнее
Номер записи: 67
05-01-2017 дата публикации

Method of Producing Gluten Free Oats

Номер: US20170001220A1
Автор: Christine M. Nowakowski, Daniel J. Winderl, Mark A. Arlinghaus, Philip K. Zietlow, Troy D. Bierbaum
Принадлежит: General Mills Inc

The separation of oats from a combination of grains is performed by obtaining optical data includes both reflectance data and visual data and then analyzing the data in multiple ways, including analyzing information obtained based on ratios of wavelengths and grain imagery. The reflectance data relies on near infrared spectroscopy at requisite ratios of wavelengths in the range of 1100 nm to 2200 nm, while the grain imagery encompasses images of both sides of each of the combination of grains and can also take into account grain size and shape differentiations. The results is an oats separation process wherein at least 99% of foreign grains are rejected with only about 3% of the oats being rejected, while enabling volume processing of grains and establishing a supply of oats with a gluten level well below 20 ppm.

Подробнее
Номер записи: 68
05-01-2017 дата публикации

BIOLOGICAL YEAST, METHOD FOR OBTAINING SAME AND USES THEREOF

Номер: US20170002309A1
Автор: BUGEON Amélie, Petit Eric
Принадлежит: LESAFFRE ET COMPAGNIE

The present invention relates to a method for producing yeast. It relates in particular to a method for producing biological yeast, comprising the use of substrates of biological origin, in particular a biological substrate which makes it possible to supplement the nutritional requirements in the yeast in terms of phosphorus. 1. A method for culturing biological yeast on a culture medium comprising carbon , nitrogen and phosphorus sources of biological origins , wherein the phosphorus source is a phosphorus-rich purified solution obtained by hydrolysis and solubilization of at least one phytic acid-rich biological substrate comprising from 2 to 18 g of phosphorus per kg of substrate , 60% to 80% of which is in the form of phytic acid.2. The method as claimed in claim 1 , wherein said phytic acid-rich substrate also has a phytase activity.3. The method as claimed in claim 1 , wherein said phytic acid-rich substrate is chosen from the group comprising: corn gluten claim 1 , fatty rice bran claim 1 , rapeseed claim 1 , soy cake claim 1 , sunflower cake claim 1 , half-white common wheat middlings claim 1 , wheat bran claim 1 , rye claim 1 , and common wheat flour.4. The method as claimed in claim 1 , wherein the solubilization and hydrolysis are carried out according to the following mode:a. milling said phytic acid-rich biological substrate,b. suspending the product obtained in a,c. heating the suspension,d. enzymatic deactivation of the suspension.5. The method as claimed in claim 4 , wherein the milled substrate is suspended in water in a proportion of from 100 to 250 g of milled product per kg of suspension.6. The method as claimed in claim 4 , wherein the suspension is heated at a temperature of between 40 and 50° C. for 5 to 20 hours.7. The method as claimed in claim 4 , wherein the suspension comprises a phytase.8. The method as claimed in claim 1 , wherein the phytic acid-rich substrate is wheat bran.9. The method as claimed in claim 1 , wherein the ...

Подробнее
Номер записи: 69
13-01-2022 дата публикации

BAKED SAVORY FOOD COMPOSITION COMPRISING SHREDDED ROOT VEGETABLE AND METHOD OF MAKING THE SAME

Номер: US20220007658A1
Автор: Briant Karine Coue, Crewe Omar, Crowe Fidelma, Jensen Frederik, Jonnalagadda Sharat, Kendall Abby S., Lavin Joseph, Melonas Adam, Myers Janelle, Nosek Tom, Sawin Lena Marisa, Stolsky JulLea, Vemulapalli Vani
Принадлежит:

A baked food composition is provided that exhibits an unexpectedly loose, crunchy texture and multi-textural chew. The baked composition comprises a high amount of expanded inclusions and shredded root vegetable, which are agglomerated by a binder component comprising low amounts of oil, added sugar, and flour. The food composition is preferably free of hydrocoiloid gums and sugar syrups. 112-. (canceled)13. A method of making a baked savory food composition , the method comprising:forming a loosely agglomerated mass by combining:(i) an inclusion component comprising one or more expanded inclusions;(ii) a shredded component comprising shredded root vegetable, the shredded component comprising at least about 20% by weight of the loosely agglomerated mass; and(iii) a binder component comprising no more than 30% flour by weight of the loosely agglomerated mass, no more than about 20% water by weight of the loosely agglomerated mass, no more than about 15% oil by weight of the loosely agglomerated mass, and no more than about 20% added sugar by weight of the loosely agglomerated mass;shaping at least a portion of the loosely agglomerated mass to form a shaped agglomerated mass; andbaking the shaped agglomerated mass to a moisture content of about 4% or less by weight of the food composition.14. The method of claim 13 , wherein the binder component comprises no more than about 15% added sugar by weight of the loosely agglomerated mass claim 13 , and the shaped agglomerated mass is baked to a moisture content of about 3% or less by weight of the food composition.15. The method of claim 13 , wherein the binder component is included in an amount of no more than about 65% by weight of the loosely agglomerated mass.16. The method of claim 13 , wherein the one or more expanded inclusions are included in an amount of comprises at least about 5% by weight of the loosely agglomerated mass.17. The method of claim 13 , wherein the one or more expanded inclusions comprise at least ...

Подробнее
Номер записи: 70
04-01-2018 дата публикации

Continuous flow dryer for treating bulk material

Номер: US20180003439A9
Автор: Michael Thomas
Принадлежит: Individual

A continuous flow dryer system according to various embodiments can include a source for supplying a material to be treated having a high moisture content, such as a distiller wet grain, a profile screw compression dryer, a profile screw, and a drive coupled to the profile screw for axially rotating the profile screw. The profile screw compression dryer includes an inlet for receiving the material for drying, which is fed therein in a controlled manner. The profile screw is provided within the housing of the dryer. The profile screw has a diameter that increases in dimension in a direction away from the inlet for increasing the compressive force applied to the material to assist with drying as the profile screw rotates and moves the material longitudinally along the profile screw to produce a final product, for example, a distiller dried grain for use as an animal feed.

Подробнее
Номер записи: 71
20-01-2022 дата публикации

MULTI-TEXTURED GRAIN- OR LEGUME-BASED BAKED SNACK

Номер: US20220015400A1
Автор: Brands Daphne, Renken Shelly, Vemulapalli Vani
Принадлежит:

A multi-textured, baked, grain-based or legume-based snack includes a cooked grain or legume together with a crispy form of the grain and legume to create a baked multi-textured light snack having airy portion and crispy portions to provide consumers with a unique eating experience. Methods of preparing the snack are also provided. 1. A method of preparing a multi-textured , grain-based , baked snack , the method comprising:combining ingredients including a grain that is cooked, a crispy form of the grain, a pre-gelatinized starch, syrup, water, oil, and seasoning, and mixing the ingredients to form an agglomerated mixture, wherein the cooked grain, the crispy form of the grain, and the seasoning comprise at least 50 wt. % of the agglomerated mixture;sheeting the agglomerated mixture to form at least one sheet for baking;baking the at least one sheet to a moisture level of about 2% to about 5% to form a baked product; andbreaking the baked product to form a plurality of pieces of the multi-textured, grain-based snack.2quinoa. The method of claim 1 , wherein the grain is selected from a group consisting of: rice claim 1 , claim 1 , sorghum claim 1 , amaranth claim 1 , millet claim 1 , wheat claim 1 , spelt claim 1 , Khorasan claim 1 , emmer claim 1 , einkorn claim 1 , faro claim 1 , rye claim 1 , barley claim 1 , oat claim 1 , corn claim 1 , triticale claim 1 , legumes claim 1 , or the like claim 1 , and combinations thereof.3. The method of claim 2 , wherein the crispy form of the grain comprises rice crisps.4. The method of claim 1 , wherein the syrup comprises one or more chicory root fiber syrups.5. The method of claim 1 , wherein the agglomerated mixture has a moisture level of about 15 wt. % to about 30 wt. %.6. The method of claim 1 , wherein the agglomerated mixture comprises about 17-22 wt. % of the cooked grain claim 1 , about 15-19 wt. % of the syrup claim 1 , about 1-5 wt. % of the water claim 1 , about 3-7 wt. % of the oil claim 1 , about 17-22 wt. % of ...

Подробнее
Номер записи: 72
20-01-2022 дата публикации

BATTER FOR FRIED FOOD

Номер: US20220015401A1
Автор: HIWATASHI Souichiro, ISHIKAWA Yasuyoshi, ITO Takashi, SHIGEMATSU Toru, TAKASU Ryosuke, TSUJI Akito
Принадлежит: Nisshin Foods Inc.

Provided are a fried food having a favorable appearance and an improved coating texture, and a batter for producing the same. The batter for fried foods contains a pregelatinized crosslinked starch. The pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, and a starch solution obtained by adding 1000 parts by mass of water to 100 parts by mass of the pregelatinized crosslinked starch has a viscosity of 500 mPa·s or less when the viscosity is measured with a rotary viscometer under conditions of a product temperature of 25° C. and 12 to 30 rpm. 1. A batter , comprising a pregelatinized crosslinked starch , whereinthe pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, anda starch solution containing the pregelatinized crosslinked starch and water at a mass ratio of 1:10 has a viscosity of 500 mPa·s or less.2. The batter according to claim 1 , wherein the pregelatinized crosslinked starch is a pregelatinized phosphoric acid-crosslinked starch.3. The batter according to claim 1 , the batter comprising 5 to 100% by mass of the pregelatinized starch.4. The batter according to claim 1 , wherein the pregelatinized crosslinked starch contains a fraction that does not pass through a sieve having an opening of 400 μm and passes through a sieve having an opening of 2000 μm in an amount of 50% by mass or more in the total mass of the pregelatinized crosslinked starch.5. The batter according to claim 1 , wherein the starch is an above-ground starch.6. The batter according to claim 1 , which is in a powder form.7. (canceled)8. A method for producing a fried food claim 1 , the method comprising:attaching a batter comprising a pregelatinized crosslinked starch to a food ingredient, anddeep-frying the food ingredient to which the batter is attached,wherein the pregelatinized crosslinked starch has a degree of pregelatinization of 65% or more, anda starch solution containing the pregelatinized crosslinked starch and water ...

Подробнее
Номер записи: 73
12-01-2017 дата публикации

Micropellets of Fine Particle Nutrients in Snack Food Products

Номер: US20170006879A1
Автор: Baier Stefan K., Bhaskar Ajay Rajeshwar, Bortone Eugenio, Faa Pierre, Hwang Chien-Seng, Morales-Alvarez Jorge C., PALTA Deepali
Принадлежит:

Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted. 1. A shelf-stable , ready-to-eat collet comprising:an expandable starch;at least 5% of a non-starch component comprising nutritional properties unlike that of said starch, wherein said non-starch component comprises a plurality of expanded micropellets, said micropellets comprising a plurality of fine particles agglomerated together, wherein the fine particles comprise a particle size of less than about 300 microns;a bulk density of at least about 4.0 lbs/cu ft; anda random shape.2. The collet of comprising at least 10% of a non-starch component.3. The collet of wherein said plurality of expanded micropellets comprises calcium.4. The collet of wherein said plurality of expanded micropellets comprises protein.5. The collet of comprising a density of between about 3.0 to about 6.0 lbs./cu ft.6. The collet of wherein said starch comprises corn meal.7. The collet of wherein said plurality of expanded micropellets is adhered to the surface of said collet. This application is a Continuation Application from U.S. Ser. No. 13/446,570 filed Apr. 13, 2012, the disclosures of which are herein incorporated by reference.1. Technical FieldThe present invention generally relates to methods of incorporating ingredients comprised of fine particles that are otherwise difficult to work with into a variety of snack food products. In ...

Подробнее
Номер записи: 74
12-01-2017 дата публикации

Methods of Incorporating Micropellets of Fine Particle Nutrients into Snack Food Products

Номер: US20170006910A1
Автор: Baier Stefan K., Bhaskar Ajay Rajeshwar, Bortone Eugenio, Faa Pierre, Hwang Chien-Seng, Morales-Alvarez Jorge C., PALTA Deepali
Принадлежит:

Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted. 1. A method of manufacturing snack food products , said method comprising the steps of:a. providing an expandable micropellet-containing formulation, said formulation comprising a plurality of discrete micropellets having fine particle components agglomerated therein, said plurality of micropellets comprising a particle size distribution wherein at least 75% of the micropellets are larger than 50 mesh; andb. cooking said formulation to form a snack food product.2. The method of wherein said micropellet-containing formulation consists only of said plurality of micropellets.3. The method of wherein said micropellet-containing formulation further comprises an expandable starch-comprising component.4. The method of wherein said micropellets expand upon heating.5. The method of wherein said expandable starch-comprising component comprises unagglomerated particles derived from corn.6. The method of wherein said unagglomerated starch particles comprise a particle size distribution wherein between about 30% to about 65% of said particles fall between 500 to about 700 microns.7. The method of wherein said micropellet-containing formulation further comprises a sheetable dough claim 1 , said plurality of micropellets having been combined with said dough prior to said cooking step.8. The method of wherein said plurality of ...

Подробнее
Номер записи: 75
11-01-2018 дата публикации

Enhanced zein reduction in transgenic corn seed

Номер: US20180007856A9
Автор: Michael H. Luethy, Shihshieh Huang, Thomas M. Malvar
Принадлежит: MONSANTO TECHNOLOGY LLC

Anti-sense-oriented RNA gene suppression agents in the form of a loop of anti-sense-oriented RNA is produced in cells of transgenic organisms, e.g. plants, by transcription from a recombinant DNA construct that comprises in 5′ to 3′ order a promoter element operably linked to more than one anti-sense-oriented DNA element and one or more complementary DNA elements.

Подробнее
Номер записи: 76
14-01-2021 дата публикации

HIGH PROTEIN PASTA

Номер: US20210007376A1
Автор: Jensen Hanne Bak, Langvig Cecilie Wilsøe, Povlsen Inge Lise
Принадлежит:

The present invention pertains to a pasta comprising a low carbohydrate and high protein content. In particular, the pasta comprises a total amount of protein of at least 13% by weight of dry matter content of the pasta, while having the same sensoric properties as standard pasta with a lower protein content. The pasta of the invention is made by addition of microparticulated and denatured whey protein. 1. A pasta comprising an amount of total protein of at least 13% by weight of dry matter content and wherein said pasta comprises microparticulated and denaturated whey protein in an amount of at least 5% by weight of the dry matter content of the pasta.212-. (canceled)13. The pasta according to claim 1 , wherein the pasta comprises microparticulated and denatured whey protein in an amount of at least 35% by weight of the total protein content in the pasta.14. The pasta according to claim 1 , wherein the microparticulated and denatured whey protein has a particle size in the range of 0.5 to 10 micron.15. The pasta according to claim 14 , wherein at least 50% by weight of the microparticulated and denatured whey protein has a particle size in the range of 0.5 to 10 micron.16. The pasta according to claim 1 , wherein the pasta comprises essentially no casein or caseinate.17. The pasta according to claim 1 , wherein the total content of protein in the pasta is at least 15% by weight of the dry matter content of the pasta.18. The pasta according to claim 17 , wherein the total content of protein in the pasta is in the range of 13 to 30% by weight of the dry matter content.19. The pasta according to claim 1 , wherein at least 50% of the whey protein in the pasta is microparticulated and denatured.20. The pasta according to claim 1 , wherein the pasta is fresh pasta.21. The pasta according to claim 20 , wherein the moisture content in the fresh pasta is at least 15% by weight.22. The pasta according to claim 1 , wherein the pasta comprises no emulsifier.23. The pasta ...

Подробнее
Номер записи: 77
14-01-2021 дата публикации

Freeze-dried food products and process of preparing same

Номер: US20210007377A1
Автор: Gil DE PICCIOTTO
Принадлежит: Strauss Group Ltd

Freeze-dried food products and processes of preparing same are provided herein. The freeze-dried food products include gelatinized starch, in an amount of at least 20% by weight of the total weight of the food product; and an oily food substance, in an amount of at least 5%, or at least 8%, by weight, of the total weight of the food product, and may further comprise additional food ingredients.

Подробнее
Номер записи: 78
11-01-2018 дата публикации

FROZEN FOOD

Номер: US20180007938A1
Автор: KAWAHARA Toshio, NAKANISHI Yumiko
Принадлежит:

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

Подробнее
Номер записи: 79
11-01-2018 дата публикации

Dispensing Mechanism for Popcorn Popper

Номер: US20180007939A1
Автор: Liu Rong, Peixiong Li
Принадлежит:

The popcorn popper has an on-board storage compartment for storing un-popped kernels of corn. The un-popped kernels of corn may be directed from the storage compartment to cooking surfaces via a dispenser. The dispenser provides a desired serving size of kernels and includes a mechanism to prevent overfeeding of the popper. 1. A hot air popcorn popper comprising:a heating element and a blower fan;a cooking surface adapted to receive kernels of corn;a popping chamber into which popcorn enters after being popped, the popping chamber having an inlet and an outlet, the popping chamber inlet being adjacent to the cooking surface, the popping chamber outlet being spaced from the popping chamber inlet;a seed storage compartment configured to receive kernels of un-popped corn;a dispenser configured to move between a receiving position and a dispensing position, in the receiving position, the dispenser receiving kernels of un-popped corn from the seed storage compartment, and in the dispensing position, the dispenser dispensing the received kernels of un-popped corn into the popping chamber;a driver operatively engaged with the dispenser for moving the dispenser between the receiving position and the dispensing position;a counter having a plurality of contact surfaces arranged in a sequence; anda follower configured to engage the counter and move the counter incrementally between first and second stops;wherein when the dispenser moves between the dispensing and receiving positions, the driver positions the follower to engage a contact surface in the sequence and move the counter to a first position between the first and second stops, and when the dispenser again moves between the dispensing and receiving positions, the driver positions the follower to engage a contact surface next in the sequence and move the counter to a second position between the first and second stops.2. The popper of wherein the driver pivots via a shaft.3. The popper of wherein the shaft is operatively ...

Подробнее
Номер записи: 80
11-01-2018 дата публикации

POPCORN POPPING MACHINES AND METHODS FOR DIFFERENT TYPES OF POPCORN KERNELS AND DIFFERENT POPPED POPCORN TYPES

Номер: US20180007940A1
Автор: Ryan John J., Whiting Brian A.
Принадлежит:

A method and popping machine for popping different types of popcorn kernels is provided, where the different types of popcorn kernels include at least mushroom type popcorn and butterfly type popcorn. The method includes determining a selected one of the different types of popcorn kernels to be popped in a first popping cycle based upon a selection made by an operator, and then retrieving and using a first set of predetermined cooking temperature set points associated with cooking the selected one of the different types of popcorn kernels during performance of the first popping cycle. The cooking temperature set points determine several items which may include when to heat a kettle of the popping machine, when to signal an operator to take action such as loading kernels or dumping popped popcorn, and when to add sugar if a sweetened popped popcorn type is desired. 1. A method of popping different types of popcorn kernels in a kettle of a popping machine which includes a controller communicating with a user interface and a heat sensor responsive to a temperature of the kettle , the method comprising:(a) determining, based upon a selection made by an operator at the user interface, a selected one of the different types of popcorn kernels to be popped in a first batch of kernels during a first popping cycle to produce a first popped popcorn type;(b) retrieving a first set of predetermined cooking temperature set points that is associated with cooking the selected one of the different types of popcorn kernels in the first batch of kernels, the first set of predetermined cooking temperature set points including at least a load point temperature and a dump point temperature, wherein the first set of predetermined cooking temperature set points is one of a plurality of stored sets of predetermined cooking temperature set points, which are stored for and associated with cooking different types of popcorn kernels in the kettle;(c) heating the kettle to the load point ...

Подробнее
Номер записи: 81
27-01-2022 дата публикации

SAVOURY SEASONING COMPOSITION

Номер: US20220022503A1
Автор: Ju Xiaojie, Sailer Winfried, Sethi Jatin
Принадлежит: Conopco Inc., d/b/a UNILEVER

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

Подробнее
Номер записи: 82
09-01-2020 дата публикации

NUTRITIONAL COMPOSITION

Номер: US20200008452A1
Автор: Mace Catherine, Sabatier Magalie, Shahkhalili Dulloo Yassaman, Tudorica Carmen
Принадлежит:

Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factors. 1. Use of a lentil product to increase the bioavailability of non-haem iron in a composition comprising one or more anti-nutritional factor.2. Use of a lentil product according to wherein the lentil product is selected from the group consisting of a yellow lentil product claim 1 , a red lentil product claim 1 , and a combination of the foregoing.3. Use of a lentil product according to wherein the one or more anti-nutritional factor is phytic acid.4. Use of a lentil product according to wherein the phytic acid is selected from the group consisting of myo-inositol phosphate (InsP) claim 3 , myo-inositol bisphosphate (InsP2) claim 3 , myo-inositol triphosphate (InsP3) claim 3 , myo-inositol tetrakisphosphate (InsP4) claim 3 , myo-inositol pentakisphosphate (InsP5) or myo-inositol hexakisphosphate (InsP6) and combinations thereof.5. Use of a lentil product according to wherein the non-haem iron is in the form of a physiologically acceptable iron chelate.6. Use of a lentil product according to wherein the composition comprising one or more anti-nutritional factor is a composition comprising wholegrain.7. Use of a lentil product according to wherein the wholegrain is selected from the group consisting of whole grain maize claim 6 , wheat claim 6 , rice claim 6 , oat claim 6 , corn claim 6 , barley claim 6 , rye claim 6 , semolina claim 6 , and a combination of any of the foregoing.8. Use of a lentil product according to wherein the non-haem iron is selected from the group consisting of ferrous sulfate claim 1 , ferrous bisglycinate claim 1 , ferrous fumarate and a combination thereof.9. Use of a lentil product according to wherein the lentil product is in the form of dehulled whole lentils claim 1 , dehulled crushed lentils claim 1 , dehulled lentil flour (ground dehulled lentils) claim 1 , and combinations thereof.10. A composition ...

Подробнее
Номер записи: 83
10-01-2019 дата публикации

MANUFACTURE, ISOLATION, PURIFICATION, AND USES OF SMALL PARTICLE SIZE CELLULOSE PARTICLES AND COMPOSITIONS

Номер: US20190008749A1
Автор: "DElia Orlando Jose", Austin Jeremy R., Breeden David Lee, Carlson Derek Alexander, Chorley Marie Jane, HARRIS Stephen Herbert, Kosa Matyas, Lahanas Konstantinos M., Moesler Frederick J., Sanderson Charles Sebastian
Принадлежит:

This invention relates to compositions comprising cellulose particles and methods for making and using same. This invention also relates to compositions comprising a fluid and particles comprising cellulose. Thus, disclosed herein are methods of manufacture, isolation, purification, and handling of cellulose particles. Also disclosed are uses for cellulose particles as additives in leavened or leavenable food products, or in an emulsion or emulsifiable product, or as a suspension aid, or in a thickened composition, or in a meat or meat analog product, or in a personal care formulation, or in a beauty formulation, or in a cosmetic formulation, or in a skin care formulation. Also disclosed are uses for cellulose particles in subterranean treatment compositions. Also disclosed are uses for cellulose particles in metal working compositions, cutting compositions, and stamping compositions. Also disclosed herein are resuspendable particles comprising cellulose. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present invention. 1. A food product comprising particles , wherein the particles:comprise cellulose; [{'sub': '75', '(1) a dof less than about 8 microns;'}, {'sub': '50', '(2) a dof about 0.4 microns to about 5 microns;'}], 'have at least one ofhave an aspect ratio of about 1 to about 1.5; andhave a non-spherical shape; andwherein at least a portion of the cellulose is type-II cellulose.2. The food product of claim 1 , wherein the food product is a leavened or leavenable food product.3. The food product of claim 1 , wherein the food product is a meat or meat analog composition.4. The food product of claim 1 , wherein the particles are present at a level of at least 0.5 wt. % of particles based on the total weight of the food product on a dry basis.5. The food product of claim 1 , wherein the particles further comprise lignin.6. The food product of claim 1 , wherein the particles ...

Подробнее
Номер записи: 84
09-01-2020 дата публикации

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

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

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

Подробнее
Номер записи: 85
09-01-2020 дата публикации

Fiber Washing Method and System

Номер: US20200009573A1
Автор: Deinhammer Randall, Ferrer Oscar Pastor, Gibbons Thomas Patrick, Jr. Bernardo, McLaughlin Scott R., Vidal
Принадлежит: NOVOZYMES A/S

The present invention provides to a fiber washing system, optimized for the use of hydrolytic enzymes in the system. Furthermore, the present invention provides to a method for improving starch and gluten yield in a wet milling process, preferably comprising the optimized fiber washing system. 216. The system according to claim 1 , wherein one or more such as all screen units are hydro-cyclones ().310. The system according to claim 1 , wherein the system is configured to introduce hydrolytic enzymes into said first fraction (s) and/or into said second fraction (f) and/or into a mixed first and second fraction and/or into the process water claim 1 , by means of a dosing device ().410. The system according to claim 1 , wherein said dosing device () is adapted to provide a controllable dosing quantity of enzymes claim 1 , preferably according to a predetermined specific ratio between amount of enzymes and infeed of corn kernel mass to the system.510. The system according to claim 3 , wherein the dosing device () is a metering pump.610. The system according to claim 3 , wherein the dosing device () is a gravity flow dispenser having a controllable outflow valve configured for controlling the amount of enzyme flowing through the flow valve.7. A crop kernel wet milling system comprising a fiber washing system as defined in .9. The method according to claim 8 , wherein one or more of said hydrolytic enzymes is/are selected from the group consisting of cellulases (EC 3.2.1.4) claim 8 , xylanases (EC 3.2.1.8) arabinofuranosidases (EC 3.2.1.55 (Non-reducing end alpha-L-arabinofuranosidases); EC 3.2.1.185 (Non-reducing end beta-L-arabinofuranosidases) cellobiohydrolase I (EC 3.2.1.150) claim 8 , cellobiohydrolase II (E.C. 3.2.1.91) claim 8 , cellobiosidase (E.C. 3.2.1.176) claim 8 , beta-glucosidase (E.C. 3.2.1.21) claim 8 , beta-xylosidases (EC 3.2.1.37).10Trichoderma reesei.. The method according to claim 8 , wherein the one or more of said hydrolytic enzymes is expressed in ...

Подробнее
Номер записи: 86
03-02-2022 дата публикации

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

Номер: US20220030897A1
Автор: Gurin Michael H., Konopacki Andrew
Принадлежит: Omega Foods, LLC

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

Подробнее
Номер записи: 87
03-02-2022 дата публикации

MYCELIATED VEGETABLE PROTEIN AND FOOD COMPOSITIONS COMPRISING SAME

Номер: US20220030911A1
Автор: AKAMITTATH Joseph George, CLARK Anthony J., DAVIS Huntington, HAHN Alan D., JENSEN Savita, KELLY Brooks John, LANGAN James Patrick, McDONALD Todd, Schmidt Lisa, SONI Bhupendra Kumar
Принадлежит: MycoTechnology, Inc.

Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated. 132-. (canceled)33. A method to produce a food composition , comprising the steps of:(a) providing a myceliated high-protein food product, comprising the steps of either:{'i': Lentinula edodes, Agaricus', 'Pleurotus', 'Boletus', 'Laetiporus, '(i) providing an aqueous medium comprising a high-protein material, wherein the aqueous medium comprises at least 60 (w/w) protein on a dry weight basis, wherein the media comprises at least 50 g/L protein and wherein the high protein material is from a plant source comprising soy; inoculating the medium with a fungal culture wherein the fungal culture comprises spp., spp., spp., or spp, and culturing the medium to produce a myceliated high-protein food product, wherein the myceliated high-protein food product has reduced bitterness flavor and reduced beany aromas compared to the high-protein material that is not myceliated;'}or,{'i': Lentinula edodes, Agaricus blazeii, Pleurotus', 'Boletus', 'Laetiporus, '(ii) providing a myceliated high-protein food product, wherein the myceliated high-protein food product is at least 60% (w/w) protein on a dry weight basis, wherein the myceliated high protein food product is ...

Подробнее
Номер записи: 88
03-02-2022 дата публикации

RICE GEL PRODUCTION SYSTEM AND RICE GEL PRODUCTION METHOD

Номер: US20220030920A1
Автор: Noda Shuhei, Otani Yuki, Tsuchiya Kuniyasu, Yamashita Chisa
Принадлежит: YANMAR POWER TECHNOLOGY CO., LTD.

Provided is a technique which enables highly efficient, low-cost production of a sufficiently disinfected high-quality rice gel using a rice gel production system and a rice gel production method for producing a rice gel. The present invention is provided with: a heating/stirring unit for heating a rice material with water added thereto in a sealed container under stirring, thereby providing a gelatinized product; and a pulverizing unit for pulverizing the gelatinized product obtained in the heating/stirring unit thereby providing a rice gel. 1. A rice gel production system of producing a gel-form rice gel , the system comprising:a heating and stirring unit that heats a water-added rice material with stirring in a sealed container and obtains a gelatinized material, anda pulverizing unit that pulverizes the gelatinized material obtained in the heating and stirring unit and obtains the rice gel.2. The rice gel production system according to claim 1 , the heating and stirring unit having a coarse pulverizing blade that rotates inside the sealed container and coarsely pulverizes the rice material.3. The rice gel production system according to claim 1 , wherein the heating and stirring unit includes:a scraping stirrer blade that rotates inside the sealed container and stirs the rice material with scraping an adhered material on an inner peripheral face of the sealed container; anda heating part that heats an outer peripheral face of the sealed container.4. The rice gel production system according to claim 1 ,wherein the pulverizing unit includes:a rotor that includes shearing pulverizer teeth formed on an outer peripheral face and rotarily drives about an axis; anda liner that surrounds the outer peripheral face of the rotor via a gap that receives passing of the gelatinized material.5. The rice gel production system according to claim 1 , comprising a sealed conveying unit that conveys to the pulverizing unit without exposing to air claim 1 , the gelatinized material ...

Подробнее
Номер записи: 89
19-01-2017 дата публикации

Extruded Noodle and Die Piece for Extruded Noodle

Номер: US20170013866A1
Автор: NAKAGAWA Shinichi, Nakazeko Takuo, Oda Masahiro, Tanaka Mitsuru, Yamaya Tatsuo
Принадлежит:

Disclosed is a method for manufacturing instant noodles using extruded noodles, with each noodle having a hole extending therethrough in a longitudinal direction, wherein the hole closes or contracts during boiling or rehydration in hot water and the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle. 1. A method for manufacturing instant noodles using extruded noodles each having a hole extending therethrough in a longitudinal direction , wherein wheat flour is essential as a raw material for the noodles; [ 1) the hole in a cross section of the noodle is configured such that a plurality of grooves are formed rotationally symmetrically about a center of the cross section, extending in an outer radial direction from the center of the cross section of the noodle;', '2) the hole has an air gap at the center of the cross-section, the air gap being formed by the plurality of grooves overlapping each other; and', '3) the hole closes during boiling or rehydration in hot water, or contracts to such an extent as to allow the grooves excluding the air gap to be closed;, 'a) extruding noodles such that each noodle is configured so that'}, 'b) pregelatinizing the extruded noodles; and', 'c) drying the extruded noodles after pregelatinization., 'the method comprising2. The method for manufacturing instant noodles according to claim 1 , wherein the hole of the extruded noodle is formed so as to occupy 2% to 15% of a sectional area of the noodle including the hole.3. The method for manufacturing instant noodles according to claim 1 , wherein tips of the plurality of grooves of the excluded noodle reach positions 30% to 70% of a distance from the center of the cross section of the noodle to an outer peripheral edge of the noodle.4. The method for manufacturing instant noodles according ...

Подробнее
Номер записи: 90
18-01-2018 дата публикации

MULTIGRAIN SNACK

Номер: US20180014561A1
Автор: SHEFER Rafi, SHLOMI Nissim
Принадлежит:

The invention provides a multigrain snack exhibiting organoleptic properties of typical spicy snacks while containing health-promoting components of typical breakfast cereals meals. The snack can be a part of a low fat and healthy diet for common and safe consumption by any person, including a child. 1. A multigrain snack product comprising a flake , wherein said flake comprises at least three kinds of cereals and an additive comprising a spicy or savory flavor and/or taste.2. The multigrain snack of claim 1 , wherein said cereals kinds are selected from the group consisting at least of rice claim 1 , corn claim 1 , wheat claim 1 , and oats.3. The multigrain snack of claim 1 , comprising less than 5% water and less than 5% fat.4. The multigrain snack product of claim 1 , being a low-fat savory snack exhibitingi) the crunchiness and flavor of typical savory snacks;ii) the appearance of typical breakfast cereal flakes; andiii) the same content of beneficiary components as typical breakfast cereal flakes, including the contents of fibers and proteins.5. The multigrain snack of claim 1 , wherein said flakes keep their shape during packaging claim 1 , storage claim 1 , and transport of the product.6. The multigrain snack of claim 1 , wherein said additive comprises a spicy or savory flavor and/or taste selected from flavor and/or taste of barbecue claim 1 , meat claim 1 , mixed meat claim 1 , beef claim 1 , lamb claim 1 , game claim 1 , fowl claim 1 , chicken claim 1 , fish claim 1 , shrimp claim 1 , ham claim 1 , bacon claim 1 , grill claim 1 , smoke claim 1 , onion claim 1 , sesame claim 1 , cinnamon claim 1 , pepper claim 1 , salt and vinegar claim 1 , sea salt and pepper claim 1 , caramel salt claim 1 , tomato claim 1 , potato claim 1 , potato chips claim 1 , green chili claim 1 , hot chili claim 1 , sweet chili claim 1 , olive claim 1 , rosemary claim 1 , oregano claim 1 , cumin claim 1 , mixed spice claim 1 , mixed herbs claim 1 , ranch salad dressing claim 1 , ...

Подробнее
Номер записи: 91
17-01-2019 дата публикации

MODIFIED WHEAT FLOUR FOR FRIED FOOD COATING

Номер: US20190014801A1
Автор: FUJIMURA Ryosuke, HIWATASHI Souichiro, OHMURA Masato, SAKAKIBARA Michihiro
Принадлежит: Nisshin Foods Inc.

Modified wheat flour for use in the preparation of coated fried food includes a heat treated product of unmodified wheat flour and having an RVA peak viscosity of 3500 to 7000 mPa·s and a gelatinization onset temperature lower than that of the unmodified wheat flour by at least 10° C. The unmodified wheat flour preferably has a gelatinization onset temperature of 70° to 86° C. The unmodified wheat flour preferably has an RVA peak viscosity of 3000 to 5000 mPa·s. The modified wheat flour has good water dispersibility and provides coated fried foods having a crispy coating. 1. Modified wheat flour for coated fried food comprising a heat treated product of unmodified wheat flour and having an RVA peak viscosity of 3500 to 7000 mPa·s and a gelatinization onset temperature lower than that of the unmodified wheat flour by at least 10° C.2. The modified wheat flour according to claim 1 , wherein the unmodified wheat flour has a gelatinization onset temperature of 70° to 86° C.3. The modified wheat flour according to claim 1 , wherein the unmodified wheat flour has an RVA peak viscosity of 3000 to 5000 mPa·s.4. A coating material for coated fried food comprising the modified wheat flour according to .5. A method for modifying wheat flour for coated fried food comprising the step of subjecting unmodified wheat flour for coated and fried food having an RVA peak viscosity of 3000 to 5000 mPa·s to a modification treatment that causes the gelatinization onset temperature of the unmodified wheat flour to lower by at least 10° C.6. The method according to claim 5 , wherein the modification treatment is a heat treatment.7. The modified wheat flour according to claim 2 , wherein the unmodified wheat flour has an RVA peak viscosity of 3000 to 5000 mPa·s.8. A coating material for coated fried food comprising the modified wheat flour according to .9. A coating material for coated fried food comprising the modified wheat flour according to .10. A coating material for coated fried food ...

Подробнее
Номер записи: 92
16-01-2020 дата публикации

LIPID-RICH MICROALGAL FLOUR FOOD COMPOSITIONS

Номер: US20200015490A1
Автор: Klamczynska Beata, Norris Leslie M., Piechocki John, Rakitsky Walter, Zdanis Dana
Принадлежит: Corbion Biotech, Inc.

Algal flour and algal biomass are disclosed. Food compositions comprising algal biomass or algal flour with a high lipid content are disclosed. 162.-. (canceled)63. A baked good comprising:{'i': 'Chlorella protothecoides', '(a) heterotrophically produced algal cells of the species , the cells comprising less than 500 ppm chlorophyll and more than 20% by dry weight oil, wherein less than 5% by weight of the oil is docosahexaenoic acid (DHA), and wherein more than 50% of the algal cells are lysed;'}(b) at least one additional ingredient; and 'wherein the baked good comprises a continuous phase, a discontinuous gas phase, and wherein the percent of the volume of the baked good contributed by the gas is between 1% and 50%.', '(c) gas;'}64. The baked good of claim 63 , wherein the cells comprise less than 200 ppm chlorophyll.65. The baked good of claim 63 , further comprising a leavening agent.66. The baked good of claim 63 , wherein the algal cells provide gas holding and/or gas stabilizing capacity.67. The baked good of claim 63 , wherein the baked good is free of butter or egg yolks.68. The baked good of claim 63 , wherein the baked good is free of butter or egg yolks and has the same texture as a conventional baked good which comprises butter or egg yolks and which lacks algal cells.69. The baked good of claim 63 , wherein the baked good is a cake claim 63 , brownie claim 63 , bread claim 63 , cookie claim 63 , biscuit or pie.70. The baked good of claim 63 , wherein the baked good is gluten-free.71. The baked good of claim 63 , wherein the algal cells are cells of an alga that is a color mutant with reduced color pigmentation compared to the strain from which it was derived.72. The baked good of claim 63 , wherein the at least one additional ingredient is selected from the group consisting of sugar claim 63 , water claim 63 , milk claim 63 , cream claim 63 , fruit juice claim 63 , fruit juice concentrate claim 63 , whole eggs claim 63 , egg whites claim 63 , grains ...

Подробнее
Номер записи: 93
21-01-2021 дата публикации

NOVEL PROCESS FOR PREPARING HABESHA DRIED FOOD PRODUCTS

Номер: US20210015128A1
Автор: Ghebre-Sellassie Isaac, Teweldemedhin Amleset
Принадлежит:

Habesha dried food product is prepared according to the steps of: selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain; cooking the selected ingredients according to a Habesha cuisine to result in a form of food; partially dehydrating and freeze drying the freshly prepared form of food to result in segmented dried form of food; or directly freeze drying the freshly prepared form of food to result in powdered dried form of food; and packaging the dried form of food in moisture resistant containers to result in packaged Habesha dried food product. Dried food thus prepared results in less digestive discomfort, shortened food preparation, reduced objectionable smell, and stable products requiring no refrigeration. 1. A process for preparing Habesha dried food product , comprising the steps of:(a) selecting ingredients from at least one of a major food group, an accessory food group, and a whole grain;(b) cooking the selected ingredients in the style according to a Habesha cuisine to result in a fresh form of food, which is one of a sauce, a stew and a meal; and(c) determining a final state as either a segmented dried form of food, or a powdered dried form of food,wherein if the final state in step (c) is the segmented dried form of food, the process of preparing Habesha dried food product further comprises the steps of:(d) partially dehydrating the fresh form of food in step (b) to 20%-30% of water by weight to result in a cake of food;(e) cutting the cake of food on a tray to result in a segmented cake of food;(f) freezing the segmented cake of food at −20° C. to result in a frozen segmented cake of food;(g) freeze-drying the frozen segmented cake of food to result in the segmented dried form of food; and(h) packaging the segmented dried form of food in a moisture-resistant bag, or in a glass jar containing an oxygen absorber to result in the Habesha dried food product,wherein if the final state in step (c) is the ...

Подробнее
Номер записи: 94
21-01-2021 дата публикации

SOLID FOOD

Номер: US20210015130A1
Автор: Takeuchi Minoru
Принадлежит: MIZKAN HOLDINGS CO., LTD.

A solid food in which a core food is coated with a fat/oil composition containing a finely pulverized product of an edible part and/or an inedible part of a foodstuff containing an insoluble dietary fiber is provided. A ratio of a total mass of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber and a mass of the fat/oil composition to a surface area of the core food is 0.1 g or more per 100 cm, and/or a ratio of a mass of the finely pulverized product of an edible part and an inedible part of a foodstuff containing an insoluble dietary fiber to a surface area of the core food is 0.03 g or more per 100 cm. 1. A solid food comprising either:(i) a core food having a coating, wherein the coating comprises:a fat/oil composition containing a finely pulverized product of a foodstuff containing an insoluble dietary fiber, wherein the foodstuff comprises a part selected from the group consisting of an edible part, an inedible part, and combinations thereof; or(ii) a core food having a coating, wherein the coating comprises a fat/oil composition, wherein the coating further comprises: [{'sup': '2', 'a ratio of a total mass of a mass of the finely pulverized product of the foodstuff containing the insoluble dietary fiber and a mass of the fat/oil composition to a surface area of the core food is 0.1 g or more per 100 cm; and'}, {'sup': '2', 'a ratio of a mass of the finely pulverized product of the foodstuff containing the insoluble dietary fiber to a surface area of the core food is 0.03 g or more per 100 cm.'}], 'wherein the solid food comprises at least one of, 'an additional coating containing a finely pulverized product of a foodstuff containing an insoluble dietary fiber, wherein the foodstuff comprises a part selected from the group consisting of an edible part, an inedible part, and combinations thereof;'}2. The solid food according to claim 1 , wherein a dry mass ratio (inedible part)/(( ...

Подробнее
Номер записи: 95
21-01-2021 дата публикации

PROCESS FOR THE PREPARATION OF THERMALLY INHIBITED STARCH AND/OR THERMALLY INHIBITED FLOUR

Номер: US20210015131A1
Автор: BERNARD Joerg, DE VLEESCHOUWER Kristel, HAJI BEGLI Alireza, LEVECKE Bart
Принадлежит:

Disclosed is a process for the preparation of thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. %, having the following steps: 1. A process for the preparation of thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. % , comprising:a slurrying step, wherein thermally inhibited starch and/or thermally inhibited flour is combined with an aqueous phase to form a slurry, such that the slurry has water as continuous phase and contains between 5 and 60 wt. %, expressed as percentage of dry matter on total weight of the slurry, of particles of thermally inhibited starch and/or thermally inhibited flour; anda drying step, wherein the aqueous phase of the slurry is separated off from the thermally inhibited starch and/or thermally inhibited flour to such an extent that thermally inhibited starch and/or thermally inhibited flour having a moisture content lying between 5 and 30 wt. % is formed,wherein in the slurrying step the pH of the slurry is brought to a value between 2.0 and 7.5.2. The process according to claim 1 , wherein in the slurrying step the slurry is formed such that the slurry has water as continuous phase and contains between 5 and 40 wt. % claim 1 , expressed as percentage of dry matter on total weight of the slurry claim 1 , of particles of thermally inhibited starch and/or thermally inhibited flour.3. The process according to claim 1 , wherein the thermally inhibited starch and/or thermally inhibited flour is not pregelatinized and has claim 1 , when entering the slurrying step claim 1 , a moisture content of at most 8 wt. % or at most 2 wt. %.4. The process according to claim 1 , wherein the slurrying step is done within three months of preparation of the thermally inhibited starch and/or thermally inhibited flour claim 1 , or wherein the slurrying step is done immediately following preparation of the thermally inhibited starch and/or ...

Подробнее
Номер записи: 96
16-01-2020 дата публикации

PARTICULATE MEAT SEASONING COMPOSITION

Номер: US20200015503A1
Автор: Doyle John Gerard, Jonas Volker
Принадлежит: Conopco Inc., d/b/a UNILEVER

The invention relates to a particulate meat seasoning composition comprising: 115.-. (canceled)17. The seasoning composition according to claim 16 , wherein the semolina component is wheat semolina.18. The seasoning composition according to claim 16 , wherein the flour component comprises 50-80% by weight of the flour component of wheat flour and 20-50% by weight of the flour component of rice flour.19. The seasoning composition according to claim 16 , wherein the seasoning composition comprises at least 50 wt. % of the one or more seasoning ingredients.20. The seasoning composition according to claim 16 , wherein the combination of the farinaceous component and the one or more seasoning ingredients constitutes at least 75 wt. % of the seasoning composition.21. The seasoning composition according to claim 16 , wherein the farinaceous component has a multimodal particle size distribution with at least one maximum below 90 μm and at least one maximum above 150 μm claim 16 , the farinaceous component typically has a multimodal particle size distribution with at least one maximum below 100 μm claim 16 , preferably below 90 μm claim 16 , and at least one maximum above 120 μm claim 16 , preferably above 150 μm.22. The seasoning composition according to claim 16 , wherein the composition comprises 5-50 wt. % of plant material selected from spices claim 16 , herbs claim 16 , vegetables claim 16 , fruit and combinations thereof.23. The seasoning composition according to claim 16 , wherein the composition comprises at least 5 wt. % of spices and/or herbs.24. The seasoning composition according to claim 16 , wherein the composition comprises 20-65 wt. % of salt selected from sodium chloride claim 16 , potassium chloride claim 16 , monosodium glutamate and combinations thereof.25. The seasoning composition according to claim 16 , wherein the composition contains not more than 10 wt. % water.26. The seasoning composition according to claim 16 , wherein the composition contains 0 ...

Подробнее
Номер записи: 97
21-01-2021 дата публикации

METHODS FOR PRODUCING A HIGH PROTEIN CORN MEAL FROM A WHOLE STILLAGE BYPRODUCT AND SYSTEM THEREFORE

Номер: US20210017470A1
Автор: Lee Chie Ying
Принадлежит:

The present invention relates generally to corn dry-milling, and more specifically, to methods for producing a high protein corn meal from a whole stillage byproduct produced in a corn dry-milling process for making ethanol and a system therefore. In one embodiment, a method for producing a high protein corn meal from a whole stillage byproduct includes, in a corn dry-milling process for making ethanol, separating the whole stillage byproduct into an insoluble solids portion and a thin stillage portion. The thin stillage portion is separated into a protein portion and a water soluble solids portion. Next, the protein portion is dewatered then dried to define a high protein corn meal that includes at least 40 wt % protein on a dry basis. 1. A method for producing grain protein from a whole stillage comprising:separating a whole stillage byproduct, via a filtration centrifuge, a decanter centrifuge, a pressure screen, or a paddle screen, into an insoluble solids portion and a solubles portion, which includes protein;prior to any evaporation step, separating the solubles portion, via a nozzle centrifuge or a cyclone apparatus, into only a grain protein portion and a water soluble solids portion, wherein the grain protein portion is not subsequently subjected to an evaporator; anddrying the grain protein portion to define a grain meal that includes at least 40 wt % protein on a dry basis.2. A system for producing grain protein from a whole stillage , the system comprising:a first apparatus that receives a whole stillage byproduct, wherein the first apparatus separates the whole stillage byproduct into an insoluble solids portion and a solubles portion, which includes protein; anda second apparatus that is situated after the first apparatus and prior to any evaporator and that receives the soluble portion from the first apparatus, wherein the second apparatus separates the solubles portion into only a grain protein portion and a water soluble solids portion.3. The system ...

Подробнее
Номер записи: 98
16-01-2020 дата публикации

Wheat Having Resistance to Glyphosate DUe to Alterations in 5-Enol-Pyruvylshikimate-3 Phosphate Synthase

Номер: US20200017873A1
Автор: Moehs Charles Paul, Mullenberg Jessica C., Slade Ann J., Steine Michael N.
Принадлежит:

Plants with resistance to glyphosate are disclosed herein. In one embodiment, the disclosure relate to human induced non-transgenic mutations in the EPSPS gene in plants. 1. A wheat plant comprising one or more human-induced non-transgenic mutations in a EPSPS gene in at least one of the A , B , or D genomes , wherein the mutation contributes to a wheat plant having resistance to glyphosate as compared to a wild type wheat plant.2. The wheat plant of claim 1 , wherein the one or more human-induced non-transgenic mutations in the EPSPS gene produces an EPSPS protein with a mutation in the active region of the protein.3. The wheat plant of claim 1 , wherein the one or more human-induced non-transgenic mutations in the EPSPS gene is in the A genome.4. The wheat plant of claim 3 , wherein the one or more human-induced non-transgenic mutations in the EPSPS gene codes for a EPSPS polypeptide of the A genome having one or more mutations recited in Table 4.5. The wheat plant of claim 3 , wherein the one or more human-induced non-transgenic mutations in the EPSPS gene of the A genome codes for a polypeptide having a proline to serine substitution at position 172 of SEQ ID NO. 9.6. The wheat plant of claim 1 , wherein the one or more human-induced non-transgenic mutations in the EPSPS gene is in the B genome.7. The wheat plant of claim 6 , wherein the one or more human-induced non-transgenic mutations in the EPSPS gene of the B genome codes for a EPSPS polypeptide having one or more mutations recited in Table 4.8. The wheat plant of claim 6 , wherein the one or more human-induced non-transgenic mutations in the EPSPS gene of the B genome codes for a polypeptide having a proline to leucine substitution at position 172 of SEQ ID NO. 9.9. The wheat plant of claim 1 , wherein the one or more human-induced non-transgenic mutations in the EPSPS gene is in the D genome.10. The wheat plant of claim 9 , wherein the one or more human-induced non-transgenic mutations in the EPSPS gene ...

Подробнее
Номер записи: 99
21-01-2021 дата публикации

Bacillus compositions and uses thereof

Номер: US20210017612A1
Автор: Caroline Helen BEST, Christopher S. Penet, Christopher Schuler, Deborah S. Winetzky, Jessica SPEARS, Robert Daniel LITTLE, JR., Sebhat GEBRECHRISTOS
Принадлежит: BIO-CAT Inc

A spore-forming Bacillus species, and more particularly, a Bacillus subtilis strain identified as MB40 is provided. Compositions comprising the MB40 strain, methods of making products comprising the same, and methods of using the same are also provided.

Подробнее
Номер записи: 100