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1. 发明申请

WO2017014656A1 METHOD TO PRODUCE CHEESE CHIPS AND RAISED CHEESE CHIPS 审中-公开
标题翻译：生产奶酪和烤鸡肉的方法
公开(公告)号：WO2017014656A1
公开(公告)日：2017-01-26
申请号：PCT/PL2016/050033
申请日：2016-07-14
申请人： FIRMA PRODUKCYJNO-HANDLOWA"PAULA" SPÓŁKA Z OGRANICZONĄ ODPOWIEDZIALNOŚCIĄ SPÓŁKA KOMANDYTOWA
发明人： RADAŚ, Paulina , RADAŚ, Paweł
IPC分类号： A23L5/30 , A23C19/09 , A23C19/097 , A23C19/14 , A23C19/086 , A23C1/08
CPC分类号： A23C19/0925 , A23C1/08 , A23C3/07 , A23C19/086 , A23C19/0912 , A23C19/0976 , A23C19/14 , A23C2250/10 , A23L5/34 , A23P10/00 , A23V2002/00 , A23V2300/00 , A23V2300/10 , A23V2300/20 , A23V2300/24 , A23V2200/3322
摘要： The object of the present invention is a method to produce cheese chips, consisting in that cut cheese slices are frozen and then raised by means of rapid water evaporation due to the application of microwave and vacuum drying, characterised in that the freezing step is preceded by drying and cooling, and the raised cheese chips containing cheese and flavourings are characterised in that their density does not exceed 0,46 g/cm 3, porosity does not exceed 40%, and the crunchiness does not exceed 4.
摘要翻译：本发明的目的是制造干酪片的方法，其特征在于，由于应用微波和真空干燥，将切片干酪切片冷冻然后通过快速水分蒸发而升高，其特征在于，冷冻步骤先于干燥和冷却，并且含有干酪和调味剂的上升的奶酪片的特征在于它们的密度不超过406g / cm 3，孔隙率不超过40％，脆性不超过4。

2. 发明授权

US11678678B2 High solubility pea protein composition 有权
公开(公告)号：US11678678B2
公开(公告)日：2023-06-20
申请号：US17120776
申请日：2020-12-14
申请人： CARGILL, INCORPORATED
发明人： Yifang Zhang
IPC分类号： A23J3/14 , A23J3/34 , A23L33/18 , A23L33/19 , A23L33/185
CPC分类号： A23J3/14 , A23J3/34 , A23L33/18 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2250/548 , A23V2300/10 , A23V2300/26
摘要： The present invention relates to the field of processing pea protein compositions. The present invention particularly relates to a method for preparing a high solubility pea protein composition and a product prepared thereby. The method of the present invention includes a step of subjecting a pea protein composition to high pressure homogenization. The method of the present invention significantly improves the solubility of pea protein compositions. The present invention further provides a pea protein composition prepared by the method, the pea protein composition having better solubility.

3. 发明授权

US10863755B2 High solubility pea protein composition and method of preparing same 有权
公开(公告)号：US10863755B2
公开(公告)日：2020-12-15
申请号：US16340824
申请日：2017-10-18
申请人： Cargill, Incorporated
发明人： Yifang Zhang
IPC分类号： A23J3/14 , A23J3/34 , A23L33/18 , A23L33/19 , A23L33/185
CPC分类号： A23J3/14 , A23J3/34 , A23L33/18 , A23L33/185 , A23L33/19 , A23V2002/00 , A23V2250/548 , A23V2300/10 , A23V2300/26
摘要： The present invention relates to the field of processing pea protein compositions. The present invention particularly relates to a method for preparing a high solubility pea protein composition and a product prepared thereby. The method of the present invention includes a step of subjecting a pea protein composition to high pressure homogenization. The method of the present invention significantly improves the solubility of pea protein compositions. The present invention further provides a pea protein composition prepared by the method, the pea protein composition having better solubility.

4. 发明申请

US20180213831A1 LIGHTENED FAT AND ITS USE IN BREADMAKING AND PATISSERIE 审中-公开
公开(公告)号：US20180213831A1
公开(公告)日：2018-08-02
申请号：US15940846
申请日：2018-03-29
申请人： Corbion Biotech, Inc.
发明人： Marie Delebarre , Thomas Boursier , Caroline Varlamoff
IPC分类号： A23L17/10 , A21D13/06 , A23L35/00 , A23P10/20 , A23P10/22 , A23L29/212 , A23L33/20 , A23L3/46 , A23L3/3463 , A23D7/005 , A21D13/068 , A21D13/066 , A23L17/60 , A21D2/36 , A21D2/18 , A21D2/16 , A21D13/40 , A23P10/40
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.

5. 发明申请

US20160016991A1 PRODUCTION OF PULSE PROTEIN PRODUCT 审中-公开
标题翻译：生产脉冲蛋白产品
公开(公告)号：US20160016991A1
公开(公告)日：2016-01-21
申请号：US14775475
申请日：2014-03-10
申请人： BURCON NUTRASCIENCE (MB) CORP.
发明人： Brent E. Green , Martin Schweizer , Russ Sampson
IPC分类号： C07K1/14 , B01D11/02 , C07K14/415
CPC分类号： C07K1/145 , A23J1/14 , A23V2002/00 , B01D11/02 , C07K14/415 , A23V2250/1578 , A23V2250/548 , A23V2300/10 , A23V2300/14 , A23V2300/34
摘要： A pulse protein product having a protein content of at least about 50 wt % (N×6.25) d.b. is recovered in the processing of pulse protein source material to form pulse protein products wherein the pulse protein source is extracted in one embodiment with calcium salt solution. The resulting pulse protein solution is separated from the bulk of the residual pulse protein source and then the pulse protein solution is processed to remove finer residual solids, which are optionally washed and then dried to provide the pulse protein product. In another embodiment, the pulse protein source is extracted with water, the bulk of the residual protein source removed and the resulting pulse protein solution treated with calcium salt to precipitate phytic acid. The precipitated phytic acid and any finer residual solids remaining in solution after the initial separation step are removed from the pulse protein solution then optionally washed and dried to provide the pulse protein product.
摘要翻译：蛋白质含量为至少约50重量％（N×6.25）d.b的脉冲蛋白质产物。在脉冲蛋白源材料的加工中回收以形成脉冲蛋白质产物，其中在一个实施方案中用钙盐溶液提取脉冲蛋白质来源。将所得的脉冲蛋白溶液与剩余脉冲蛋白质源的大部分分离，然后处理脉冲蛋白溶液以除去更细的残留固体，任选地洗涤，然后干燥以提供脉冲蛋白产物。在另一个实施方案中，脉冲蛋白质源用水提取，去除大部分残留的蛋白质来源，并用钙盐处理所得到的脉冲蛋白质溶液以沉淀植酸。将初始分离步骤后沉淀的植酸和残留在溶液中的任何更细的残余固体从脉冲蛋白溶液中除去，然后任选地洗涤并干燥以提供脉冲蛋白产物。

6. 发明申请

US20150335043A1 ECONOMICAL PROCESS FOR THE ISOLATION OF FUNCTIONAL PROTEIN FROM PLANTS 审中-公开
标题翻译：从植物中分离功能性蛋白质的经济过程
公开(公告)号：US20150335043A1
公开(公告)日：2015-11-26
申请号：US14654947
申请日：2013-12-20
申请人： NEDERLANDSE ORGANISATIE VOOR TOEGEPAST-NATUURWETENSCHAPPELIJK ONDERZOEK TNO
发明人： Govardus Adrianus Hubertus DE JONG , Peter GEERDINK , Paulus Josephus Theodorus BUSSMANN , Nienke HYLKEMA
IPC分类号： A23J1/00 , A23L1/305 , A23J3/22 , B01D15/08 , A23L1/035 , A23J3/14 , B01D11/00 , B01D61/14 , C12N9/88 , A23L1/00
CPC分类号： A23J1/006 , A23J1/007 , A23J3/14 , A23J3/22 , A23L29/10 , A23L33/105 , A23L33/185 , A23P30/40 , A23V2002/00 , B01D11/00 , B01D15/08 , B01D61/145 , B01D61/147 , C12N9/88 , C12Y401/01039 , A23V2250/548 , A23V2300/10 , A23V2300/16 , A23V2300/30 , A23V2300/34
摘要： The invention relates to a method for obtaining a protein from a plant material, wherein the method comprises the steps of i) mechanically disrupting the plant cells to obtain a plant juice in the presence of a reducing agent, ii) treating the plant juice to cause aggregation of chloroplast membranes, iii) removing the aggregated chloroplast membranes by precipitation and/or microfiltration, iv) subjecting the plant juice to ultrafiltration, and v) subjecting the soluble plant protein concentrate to hydrophobic column adsorption to remove residual chlorophyll, phenolic compounds and off-odors in a single column passage. The present invention also pertains to an apparatus and system for plant protein isolation based on this method. The isolated proteins can be economically obtained in batch scale and in large scale. Further, the invention is directed to a protein obtained by the method of the invention, a food product comprising thereof, and a use thereof.
摘要翻译：本发明涉及从植物材料获得蛋白质的方法，其中该方法包括以下步骤：i）在还原剂存在下机械破坏植物细胞以获得植物汁; ii）处理植物汁引起叶绿体膜的聚集，iii）通过沉淀和/或微过滤除去聚集的叶绿体膜，iv）使植物汁超滤，和v）使可溶性植物蛋白浓缩物经受疏水柱吸附以除去残留的叶绿素，酚类化合物和脱落在单列通道中。本发明还涉及基于该方法的用于植物蛋白质分离的装置和系统。分离的蛋白质可以以批量级和大规模经济地获得。此外，本发明涉及通过本发明的方法获得的蛋白质，包含其的食品及其用途。

7. 发明申请

US20150250216A1 POWDERY SEASONING AND METHOD FOR MANUFACTURING SAME 审中-公开
标题翻译：粉末加工及其制造方法
公开(公告)号：US20150250216A1
公开(公告)日：2015-09-10
申请号：US14438764
申请日：2013-10-29
申请人： KIKKOMAN CORPORATION
发明人： Satoru Nakamura , Yasushi Takahagi
IPC分类号： A23L1/238 , A23L1/00 , A23L1/025
CPC分类号： A23L5/10 , A23L27/00 , A23L27/21 , A23L27/50 , A23V2002/00 , A23V2200/15 , A23V2300/10 , A23V2300/12
摘要： The present invention relates to a powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at least one of wheat and a soybean in the presence of salt, which has an inorganic material concentration of 50000 ppm or less, and a method for producing the same.
摘要翻译：本发明涉及通过在无机材料浓度为50000的盐的存在下，将由小麦和大豆中的至少一种衍生的含有蛋白质的原料进行酶分解而得到的调味液干燥粉碎而制成的粉状调味料 ppm以下，及其制造方法。

8. 发明申请

US20150150275A1 Methods For Processing Acid Whey 审中-公开
标题翻译：酸性乳清加工方法
公开(公告)号：US20150150275A1
公开(公告)日：2015-06-04
申请号：US14556562
申请日：2014-12-01
申请人： The United States of America, as represented by the Secretary of Agriculture
发明人： Charles I. Onwulata , Sudarsan Mukhopadhyay , Audrey E. Thomas-Gahring
IPC分类号： A23C21/02
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，包括用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，约20分钟至约16小时，在约20℃至约60℃ 以产生含有比原始酸乳清溶液少至少约40％乳糖的酸乳清溶液，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，任选地干燥滞留物以形成酸性乳清粉末，并且任选地使酸性乳清粉末变形。

9. 发明授权

US08609176B2 Food composition 失效
标题翻译：食物组成
公开(公告)号：US08609176B2
公开(公告)日：2013-12-17
申请号：US12519793
申请日：2007-11-29
申请人： Johanna Louise Busch , Jacoba Anna Maria Keulemans , Gerrit Jan van den Oever , Freek Reckweg
发明人： Johanna Louise Busch , Jacoba Anna Maria Keulemans , Gerrit Jan van den Oever , Freek Reckweg
IPC分类号： A23L1/237
CPC分类号： A23L23/10 , A23L5/55 , A23L13/10 , A23L19/01 , A23L27/40 , A23V2002/00 , A23V2300/10
摘要： A food composition is provided useful for decreasing the amount of sodium while maintaining a high perceived saltiness of the food composition. The food composition comprises a particulate phase and a soluble phase and a selective sodium distribution between the phases whereby the amount of sodium in the particulate phase is at least 4 wt %, more preferably at least 10 wt %, more preferably at least 15 wt % and most preferably at least 20 wt %, and preferably at most 99.99 wt %, more preferably at most 99 wt %, more preferably at most 90 wt %, most preferably at most 70 wt % by weight of the total amount of sodium in the particulate and soluble phase.
摘要翻译：提供的食品组合物可用于减少钠的量，同时保持食物组合物的高感觉的咸味。食物组合物包含颗粒相和可溶性相以及相之间的选择性钠分布，其中颗粒相中的钠的量为至少4重量％，更优选至少10重量％，更优选至少15重量％最优选至少20重量％，优选至多99.99重量％，更优选至多99重量％，更优选至多90重量％，最优选至多70重量％微粒和可溶相。

10. 发明公开

US20240065289A1 EXTRACTS FROM OIL SEEDS AND METHODS FOR PROCESSING OIL SEEDS 审中-公开
公开(公告)号：US20240065289A1
公开(公告)日：2024-02-29
申请号：US18259677
申请日：2021-11-30
申请人： Apparo, Inc.
发明人： Ian Mackay , Karl James Greden , Emily Weinand , Kevin Alexander Toboja , J. David Mingus
IPC分类号： A23J1/14 , A23L27/30
CPC分类号： A23J1/14 , A23L27/30 , A23V2300/10 , A23V2300/14
摘要： Methods for extracting materials from oil seeds are disclosed. An example method may include extracting a material from an oil seed with an extraction solution to form a mixture. The extraction solution may be free of an organic solvent. The method may also include filtering the mixture into a retentate and a permeate. The method may also include drying the retentate.

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