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41. 发明申请

US20170094980A1 SYSTEM AND APPARATUS FOR CONTROLLING BLISTERING 审中-公开
公开(公告)号：US20170094980A1
公开(公告)日：2017-04-06
申请号：US15380181
申请日：2016-12-15
申请人： FRITO-LAY NORTH AMERICA, INC.
发明人： Joseph William KELLY
IPC分类号： A21D8/02 , A23L5/10 , A21D13/42 , A21C11/12
CPC分类号： A21D8/02 , A21C1/006 , A21C3/02 , A21C5/00 , A21C11/02 , A21C11/12 , A21D6/003 , A21D8/06 , A21D13/42 , A21D13/43 , A21D13/60 , A23L5/10 , A23L5/11 , A23L7/13 , A23P30/00 , A23V2002/00 , A23V2300/10 , A23V2300/31
摘要： A system and method for controlling blisters. The method begins by mixing the ingredients to form a dough with a moisture content between about 35% and 60%. The dough is sheeted and cut. Thereafter, the dough is pre-heated to reduce the moisture content to between about 10% and about 45%. The preforms are then docked and dehydrated. The docking system, in one embodiment, has a backing plate and a docking device with at least two docking pins of varying lengths. The docking device is adjustable relative to the backing plate. The system also has a removing plate which removes preforms from the docking pins.

42. 发明申请

US20160021893A1 LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE 审中-公开
标题翻译：加强脂肪及其在乳制品和药物中的应用
公开(公告)号：US20160021893A1
公开(公告)日：2016-01-28
申请号：US14776949
申请日：2014-03-14
申请人： ROQUETTE FRERES
发明人： MARIE DELEBARRE , THOMAS BOURSIER , CAROLINE VARLAMOFF
IPC分类号： A21D2/16 , A23L1/337 , A21D13/06
CPC分类号： A23L17/10 , A21D2/165 , A21D2/186 , A21D2/36 , A21D13/06 , A21D13/066 , A21D13/068 , A21D13/40 , A23D7/0056 , A23L3/3463 , A23L3/46 , A23L17/60 , A23L29/212 , A23L33/20 , A23L35/20 , A23P10/20 , A23P10/22 , A23P10/40 , A23V2002/00 , A23V2200/122 , A23V2200/124 , A23V2200/13 , A23V2200/254 , A23V2250/202 , A23V2300/10 , A23V2300/26
摘要： The invention concerns a lightened fat which is obtained by replacing some of the initial vegetable and/or animal fat with a non-animal raw material, a microalgal flour, and the uses thereof as novel product in the fields of breadmaking and/or patisserie and/or viennoiserie.
摘要翻译：本发明涉及一种减轻的脂肪，其通过用非动物原料，微藻粉及其用途替代一些初始植物和/或动物脂肪作为面包制作和/或糕点领域的新产品而获得， /或viennoiserie。

43. 发明申请

US20160015071A1 MICROALGAL-FLOUR-BASED VEGETABLE FAT AND ITS USE IN BREADMAKING AND PATISSERIE 审中-公开
标题翻译：基于微波炉的蔬菜脂肪及其在乳制品和药物中的应用
公开(公告)号：US20160015071A1
公开(公告)日：2016-01-21
申请号：US14776962
申请日：2014-03-14
申请人： ROQUETTE FRERES
发明人： Marie DELEBARRE , Thomas BOURSIER , Caroline VARLAMOFF
IPC分类号： A23L1/337 , A21D2/36 , A23L1/0522 , A23L1/48
CPC分类号： A23L17/10 , A21D2/165 , A21D2/186 , A21D2/36 , A21D13/06 , A21D13/066 , A21D13/068 , A21D13/40 , A23D7/0056 , A23L3/3463 , A23L3/46 , A23L17/60 , A23L29/212 , A23L33/20 , A23L35/20 , A23P10/20 , A23P10/22 , A23P10/40 , A23V2002/00 , A23V2200/122 , A23V2200/124 , A23V2200/13 , A23V2200/254 , A23V2250/202 , A23V2300/10 , A23V2300/26
摘要： The invention concerns a vegetable butter in the form of a paste, obtained from non-animal raw materials, which is capable of fully or partially replacing fats of vegetable and/or animal origin, and more particularly animal fats such as butter. The invention also concerns its uses as novel products in the fields of breadmaking and/or patisserie and/or viennoiserie. The invention further concerns the breadmaking, patisserie and viennoiserie products obtained by the use of said vegetable butter in their recipes.
摘要翻译：本发明涉及从非动物原料获得的糊状形式的植物油，其能够完全或部分地替代植物和/或动物来源的脂肪，更特别是动物脂肪如黄油。本发明还涉及其作为面包制作和/或糕点和/或维也纳领域的新产品的用途。本发明还涉及通过在其配方中使用所述植物黄油而获得的面包制作，糕点和维也纳产品。

44. 发明申请

US20100074994A1 DRY FOOD PRODUCT CONTAINING LIVE PROBIOTIC 有权
标题翻译：含有活生物的干食品
公开(公告)号：US20100074994A1
公开(公告)日：2010-03-25
申请号：US12519860
申请日：2007-12-17
申请人： Moti Harel , Alicia Bennett
发明人： Moti Harel , Alicia Bennett
IPC分类号： A23L1/28 , A23K1/00
CPC分类号： A23P10/22 , A23K10/18 , A23K20/00 , A23K20/147 , A23K20/158 , A23K20/163 , A23K40/30 , A23K50/42 , A23K50/80 , A23L3/40 , A23L33/135 , A23P20/11 , A23V2002/00 , A23V2300/10 , A23Y2220/73 , A23Y2300/49 , Y02A40/818 , A23V2200/3204 , A23V2250/60 , A23V2250/54 , A23V2250/50 , A23V2250/636 , A23V2250/5488 , A23V2250/5026 , A23V2250/5428 , A23V2250/1578
摘要： The disclosure relates to a probiotic delivery system that can be consumed as a snack-food or added to a food product. In particular, the disclosure describes a crisp and tasty treat that comprises viable probiotic microorganisms preserved in a vacuum dried matrix of sugars, proteins, and polysaccharides. The probiotic remain viable within the treat for a longer time without the need for additional moisture barrier coating. The probiotic also remain viable in the animal gastrointestinal tract.
摘要翻译：本公开涉及可以作为零食食物消费或添加到食品中的益生菌递送系统。特别地，本公开描述了一种清脆美味的处理，其包含保存在糖，蛋白质和多糖的真空干燥基质中的活的益生菌微生物。益生菌在治疗过程中保持可行的时间更长，而不需要额外的防潮涂层。益生菌在动物胃肠道中仍然可行。

45. 发明申请

WO2019088357A1 극저온 초미세 분쇄를 이용한 곡물의 분말화 방법 审中-公开
公开(公告)号：WO2019088357A1
公开(公告)日：2019-05-09
申请号：PCT/KR2017/014919
申请日：2017-12-18
申请人： 사단법인 맥널티 공동연구법인
发明人： 이은정 , 이일남 , 정호준
IPC分类号： A23L33/00 , A23L7/10 , B02B1/08 , B02C9/04
CPC分类号： B02C11/08 , A23B9/10 , A23L3/375 , A23L7/198 , A23L11/05 , A23L33/00 , A23L33/40 , A23V2002/00 , A23V2300/10 , A23V2300/20 , A23V2300/31 , B02B1/08 , B02C9/04
摘要： 본 발명은 극저온 초미세 분쇄법(Cryogenic Micro Grinding Technology: CMGT)을 이용하여 곡물을 분쇄함으로써 곡물의 영양성분 보존율을 향상시키고 체내 소화율을 향상시키는 방법에 관한 것이다.

46. 发明申请

WO2018154116A1 A METHOD FOR THE PRODUCTION OF MUSHROOM CONSTITUENTS 审中-公开
公开(公告)号：WO2018154116A1
公开(公告)日：2018-08-30
申请号：PCT/EP2018/054682
申请日：2018-02-26
申请人： TVEDEMOSE CHAMPIGNON
发明人： SØRENSEN, Anders, Martin , HANSEN, Jens, Christian
IPC分类号： A23L31/00 , A23L3/40 , A23L3/28 , A23L3/36 , A23L3/01 , A23L3/54
CPC分类号： A23L3/40 , A23L3/01 , A23L3/28 , A23L3/36 , A23L3/54 , A23L31/00 , A23V2002/00 , A23V2200/262 , A23V2250/548 , A23V2300/10 , A23V2300/50
摘要： The present invention relates to methods for producing mushroom constituents for use as a human food ingredient. The mushroom constituents of the present invention relate to edible mushroom constituents having a water content of 30-50% - a dry matter of 50-70% and a cubic content of 0,08 mm 3 to 540 mm 3 , which are useful as meat replacers and as a food ingredient.

47. 发明申请

WO2018057687A1 DIETARY SUPPLEMENTS CONTAINING DEHYDRATED STRAWBERRY 审中-公开
标题翻译：含脱水草莓的膳食补充剂
公开(公告)号：WO2018057687A1
公开(公告)日：2018-03-29
申请号：PCT/US2017/052629
申请日：2017-09-21
申请人： CALIFORNIA STRAWBERRY COMMISSION , LEGARD, Dan
发明人： LEGARD, Dan
IPC分类号： A23B7/02 , A23L19/00 , A23N15/02
CPC分类号： A61K36/73 , A23L19/01 , A23L33/10 , A23L33/105 , A23V2002/00 , A23V2300/10
摘要： Compositions and processes are disclosed for a capsule, tablet, or pill comprised of powdered strawberries. Fresh strawberries are washed, de-calyxed, and then processed into a dry pulp. The dry pulp may be pulverized to a desired granularity. In some embodiments, the pulp may be filtered to remove the seeds, prior to drying. In some embodiments the fruit may be dried by way of freeze drying, hot air drying, or spray-dried. Additional vitamins and minerals may be included with the powdered strawberries to impart further health benefits to the composition. An advantage of this composition is that it serves several functions, including providing a good source of antioxidants, phytochemicals, and flavonoids. As such, the composition may be useful for mitigating various types of cancer, heart disease, high cholesterol, high blood pressure, cataracts, arthritis, skin damage from UV rays, anti-aging, and the like.
摘要翻译：公开了用于由粉末状草莓组成的胶囊，片剂或丸剂的组合物和方法。新鲜的草莓被清洗，脱钙，然后加工成干纸浆。干纸浆可以粉碎成所需的粒度。在一些实施方案中，可以在干燥之前过滤纸浆以去除种子。在一些实施方案中，水果可以通过冷冻干燥，热空气干燥或喷雾干燥来干燥。粉末状草莓中可包含额外的维生素和矿物质以赋予组合物更多的健康益处。这种组合物的优点是它具有多种功能，包括提供抗氧化剂，植物化学物质和类黄酮的良好来源。因此，该组合物可用于减轻各种类型的癌症，心脏病，高胆固醇，高血压，白内障，关节炎，紫外线造成的皮肤损伤，抗衰老等。

48. 发明申请

WO2015084845A1 METHODS FOR PROCESSING ACID WHEY 审中-公开
标题翻译：加工酸奶的方法
公开(公告)号：WO2015084845A1
公开(公告)日：2015-06-11
申请号：PCT/US2014/068156
申请日：2014-12-02
申请人： THE UNITED STATES OF AMERICA, as represented by THE SECRETARY OF AGRICULTURE
发明人： ONWULATA, Charles I. , MUKHOPADHYAY, Sudarsan , THOMAS-GAHRING, Audrey
IPC分类号： A23J3/08
CPC分类号： A23C21/023 , A23J1/205 , A23J3/08 , A23V2002/00 , C12Y302/01022 , C12Y302/01023 , A23V2250/54252 , A23V2300/10 , A23V2300/34
摘要： Methods for processing acid whey, involving treating acid whey solution with α- galactosidase and/or β-galactosidase, at a pH of about 3.2 to about 5.2 for about 20 minutes to about 16 hours at about 20°C to about 60°C to produce an acid whey solution containing at least about 40% less lactose than the original acid whey solution, filtrating the tempered acid whey solution to form a retentate containing proteins and a permeate containing lactose and residual proteins, recovering lactose from the permeate, optionally drying the retentate to form acid whey powder, and optionally texturizing the acid whey powder.
摘要翻译：用于加工酸性乳清的方法，涉及用α-半乳糖苷酶和/或β-半乳糖苷酶处理酸乳清溶液，pH约为3.2至约5.2，在约20℃至约60℃至约16分钟至约60℃，产生含有比原始酸乳清溶液少至少约40％乳糖的酸性乳清溶液，过滤回火酸乳清液以形成含有蛋白质的渗余物和含有乳糖和残留蛋白质的渗透物，从渗透物中回收乳糖，任选地将保留以形成酸乳清粉末，并且任选地使酸性乳清粉末变质。

49. 发明申请

WO2014113499A1 METHOD FOR IMPROVING VISCOSITY, SOLUBILITY, AND PARTICLE SIZE OF MILK PROTEIN CONCENTRATES 审中-公开
标题翻译：改善乳蛋白浓度粘度，溶解度和颗粒大小的方法
公开(公告)号：WO2014113499A1
公开(公告)日：2014-07-24
申请号：PCT/US2014/011726
申请日：2014-01-15
申请人： GLANBIA NUTRITIONALS (IRELAND) LTD. , PETERSEN, Brent , WARD, Loren
发明人： PETERSEN, Brent , WARD, Loren
IPC分类号： A23C9/13 , B01F3/22
CPC分类号： A23J3/08 , A23V2002/00 , C12Y203/02013 , A23V2200/238 , A23V2200/244 , A23V2200/254 , A23V2250/5424 , A23V2300/10 , A23V2300/34
摘要： Disclosed is a method for decreasing viscosity, increasing solubility and decreasing particle size of milk proteins by admixing milk protein with at least one transglutaminase.
摘要翻译：公开了一种通过将乳蛋白与至少一种转谷氨酰胺酶混合来降低粘度，增加乳蛋白的溶解度和降低粒度的方法。

50. 发明申请

WO00011973A1 SPRAY-DRIED EMULSIFIED TOPPING BASE 审中-公开
标题翻译：喷雾干燥的顶板
公开(公告)号：WO00011973A1
公开(公告)日：2000-03-09
申请号：PCT/NL1999/000536
申请日：1999-08-30
IPC分类号： A23D7/005 , A23J3/18 , A23L1/00 , A23L1/19 , A23P1/16 , A23D7/00
CPC分类号： A23J3/18 , A23D7/0053 , A23L9/24 , A23P30/40 , A23V2002/00 , A23V2200/226 , A23V2300/04 , A23V2300/10
摘要： A spray-dried emulsified topping base, comprising a fat component, a carbohydrate component, an emulsifier component and a soluble wheat protein, wherein the fat component is present in an amount of at least 40 % by weight, based on the weight of the spray-dried product, and the product is suitable for preparing a whippable and/or foamable liquid.
摘要翻译：一种喷雾干燥的乳化顶部基质，其包含脂肪组分，碳水化合物组分，乳化剂组分和可溶性小麦蛋白质，其中所述脂肪组分的存在量为至少40重量％，基于喷雾的重量该产品适用于制备可搅打和/或可发泡液体。

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