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21. 发明申请

US20050147731A1 Method of fortifying seeds with an essential fatty acid, fortified seed and food product 有权
标题翻译：用必需脂肪酸，强化种子和食品强化种子的方法
公开(公告)号：US20050147731A1
公开(公告)日：2005-07-07
申请号：US10916336
申请日：2004-08-11
申请人： Bruce Holub , Arun Nagpurkar
发明人： Bruce Holub , Arun Nagpurkar
IPC分类号： A01H3/00 , A23K1/165 , A23L1/10 , A23L1/172 , A23L1/182 , A23L1/185 , A23L1/29 , A23L1/30 , A23L1/36 , A61K31/20
CPC分类号： A23L25/20 , A01N37/02 , A23L7/152 , A23L7/196 , A23L7/198 , A23L7/20 , A23L33/12 , A23V2002/00 , A23V2250/1886 , A23V2250/1868 , A23V2250/187
摘要： A method is provided for fortifying a seed, grain, nut, bean, or the like with an essential fatty acid such as docosahexaenoic acid or eicosapentaenoic acid. Using the method, it is possible to produce seeds that can be used as a dietary source of that essential fatty acid. A seed that has been soaked in an aqueous mixture containing an essential fatty acid so as to become fortified with the fatty acid, and a food product formed using the seed are also provided.
摘要翻译：提供了用必需脂肪酸如二十二碳六烯酸或二十碳五烯酸来强化种子，谷物，坚果，豆等的方法。使用该方法，可以生产可用作该必需脂肪酸的膳食来源的种子。已经浸渍在含有必需脂肪酸的含水混合物中以便用脂肪酸强化的种子，以及使用种子形成的食品。

22. 发明申请

US20050147730A1 Method of fortifying seeds with an essential fatty acid, fortified seed and food product 审中-公开
标题翻译：用必需脂肪酸，强化种子和食品强化种子的方法
公开(公告)号：US20050147730A1
公开(公告)日：2005-07-07
申请号：US10752897
申请日：2004-01-06
申请人： Bruce Holub , Arun Nagpurkar
发明人： Bruce Holub , Arun Nagpurkar
IPC分类号： A23L1/10 , A23L1/172 , A23L1/182 , A23L1/185 , A23L1/30 , A23L1/36
CPC分类号： A23L25/20 , A23L7/152 , A23L7/196 , A23L7/198 , A23L7/20 , A23L33/12 , A23V2002/00 , A23V2250/1886 , A23V2250/1868 , A23V2250/187
摘要： A method is provided for fortifying a seed, grain, nut, bean, or the like with an essential fatty acid such as docosahexaenoic acid or eicosapentaenoic acid. The method comprises dissolving a quantity of the essential fatty acid in a solvent in which the fatty acid is soluble, mixing the solvent containing the essential fatty acid with water and soaking the seed in the mixture so that the essential fatty acid is absorbed into the seed. The seeds may be germinated, dried and ground to a powder, if desired. Using the method, it is possible to produce seeds that can be used as a dietary source of that essential fatty acid. This is advantageous as it allows for the inclusion of an oily substance into a variety of foods without the problems of clumping or phase separation normally associated with the addition of oils to dry foods or aqueous liquids. As well, with the use of algae or plant derived essential fatty acids, it is possible to obtain an easily consumable dietary source of an essential fatty acid that is not animal derived. A seed that has been soaked in an aqueous mixture containing an essential fatty acid so as to become fortified with the fatty acid, and a food product formed using the seed are also provided.
摘要翻译：提供了用必需脂肪酸如二十二碳六烯酸或二十碳五烯酸来强化种子，谷物，坚果，豆等的方法。该方法包括将一定量的必需脂肪酸溶解在其中可溶于脂肪酸的溶剂中，将含有必需脂肪酸的溶剂与水混合并将种子浸泡在混合物中，使得必需脂肪酸被吸收到种子中。如果需要，种子可以发芽，干燥并研磨成粉末。使用该方法，可以生产可用作该必需脂肪酸的膳食来源的种子。这是有利的，因为它允许将油性物质包含在各种食物中，而没有通常与向干性食品或水性液体中加入油相关的结块或相分离的问题。同样，通过使用藻类或植物衍生的必需脂肪酸，可以获得不是动物来源的必需脂肪酸的容易消费的膳食来源。已经浸渍在含有必需脂肪酸的含水混合物中以便用脂肪酸强化的种子，以及使用种子形成的食品。

23. 发明授权

US4810505A Process of producing a carbonated hop-malt beverage 失效
标题翻译：生产碳酸啤麦麦芽饮料的方法
公开(公告)号：US4810505A
公开(公告)日：1989-03-07
申请号：US83852
申请日：1987-07-01
申请人： Rudolf Pachernegg
发明人： Rudolf Pachernegg
IPC分类号： C12G3/02 , A23L2/38 , B67D1/00 , C12C7/28 , C12C11/00 , C12G3/00 , C12G3/04 , C12C11/04 , A23L1/185
CPC分类号： C12C12/04 , B67D1/0016 , C12C1/18 , C12C11/003 , C12C11/11 , C12C7/00 , C12C7/28 , C12C7/282 , C12G3/00 , B67D2210/00099 , B67D2210/00123
摘要： In a process of producing a carbonated hop-malt beverage in which a wort concentrate is produced from malt extract, hop concentrate and yeast by a heat treatment, fermentation, filtration and pasteurization, the wort concentrate is packaged for a long shelf life and for the consumption of the beverage is diluted with water and carbon dioxide, it is desired to produce a beverage which in its taste and consistency and particularly as regards frothing is similar to conventional beer. This is accomplished in that in the preparation of the wort concentrate from dilute malt extract, protein is separated by being heated and precipitated and hop concentrate and yeast are added to the resulting liquor, which is subsequently fermented. After an optional addition of nutrients and aromas to the liquor the fermentation is interrupted by shock cooling. The substrate is filtered, pasteurized and packaged.To produce the potable beverage that wort concentrate may be supplied at a controlled rate to a mixing stage, in which the wort concentrate is continuously diluted with CO.sub.2 -containing water and can finally be dispensed under superatmospheric pressure.
摘要翻译： PCT No.PCT / AT86 / 00070 Sec。 371日期1987年7月1日 102（e）日期1987年7月1日PCT申请日1986年11月4日PCT公布。第WO87 / 02699号公报日期：1987年5月7日。在生产通过热处理，发酵，过滤和巴氏灭菌由麦芽提取物，啤酒花浓缩物和酵母生产麦汁浓缩物的碳酸啤酒花麦汁饮料的方法中，将麦汁浓缩物包装成长期的保存期限和饮料的消耗被水和二氧化碳稀释，所以希望生产一种饮料，其饮料的味道和稠度特别是起泡类似于常规的啤酒。这是因为在从稀麦芽提取物制备麦芽汁浓缩物时，通过加热和沉淀分离蛋白质，并将啤酒花浓缩物和酵母加入到随后发酵的所得液体中。在向酒中添加营养和香气后，通过冲击冷却中断发酵。将底物过滤，巴氏灭菌并包装。为了生产可饮用的饮料，麦芽汁浓缩物可以以受控的速率供应到混合阶段，其中麦汁浓缩物用含CO 2的水连续稀释，并且最终可以在超大气压下分配。

24. 发明授权

US4366173A Edible colorant 失效
标题翻译：食用色素
公开(公告)号：US4366173A
公开(公告)日：1982-12-28
申请号：US233581
申请日：1981-02-04
申请人： Bernard J. Parker
发明人： Bernard J. Parker
IPC分类号： C12P1/00 , A23L1/185 , A23L1/275 , C09B61/00 , C12R1/00 , A23L1/204 , A23L1/209 , A23L1/272
CPC分类号： C09B61/00 , A23L7/20
摘要： A food grade colorant which is substantially free of 4 methyl imidazole 4 MeI is obtained by digesting a roasted malted cereal in water by use of at least one protease and at least one carbohydrase enzyme. The aqueous extract is separated from remaining solids and retained for use as the colorant. It may be concentrated or dried to a free flowing powder. The colorant obtained from roasted black malted barley typically has a 4 MeI content of less than 50 mg/Kg and a color greater than 14,000 EBC units at 70% solids.
摘要翻译： PCT No.PCT / AU80 / 00020 Sec。 371日期：1981年2月4日 102（e）日期1981年1月27日PCT归档1980年6月3日PCT公布。出版物WO80 / 02695 日期为1980年12月11日。基本上不含4甲基咪唑4 MeI的食品级着色剂通过使用至少一种蛋白酶和至少一种糖酶酶在水中消化焙烧的麦芽谷物而获得。将水提取物与剩余固体分离并保留用作着色剂。它可以被浓缩或干燥成自由流动的粉末。由黑麦芽焙炒的大麦获得的着色剂通常具有小于50mg / Kg的4MeI含量和70％固体含量的大于14,000个EBC单位的颜色。

25. 发明授权

US10188121B2 Bacteriophage treatment for reducing and preventing bacterial contamination 有权
公开(公告)号：US10188121B2
公开(公告)日：2019-01-29
申请号：US15269410
申请日：2016-09-19
申请人： Ecolab USA Inc.
发明人： Scott L. Burnett , Timothy A. Gutzmann , Bruce R. Cords
IPC分类号： A23L1/185 , A23B4/22 , A23L3/3463 , A23L3/3571 , B65B25/00 , B65D81/26 , B65D81/28
摘要： A system and method for reducing or preventing bacterial contamination in food includes application of a bacteriophage treatment to any type of food product at any stage of processing the food product. The bacteriophage treatment may also be applied to non-food surfaces and water systems, which may be susceptible to bacterial contamination and subsequent spread of bacteria. The bacteriophage treatment comprises at least one bacteriophage in a concentration sufficient to reduce or prevent bacterial contamination from pathogenic bacteria and/or spoilage bacteria. In some embodiments, the bacteriophage is able to reduce or eliminate bacteria introduced to a food product after the bacteriophage treatment was applied to the food product. In some embodiments, the bacteriophage treatment includes a buffering agent to maintain the bacteriophage at a pH level that sustains the bacteriophage. In some embodiments, the bacteriophage treatment includes a surfactant and/or a thickener to aid in applying the bacteriophage. Additional adjuvants and enhancers may be used in some embodiments to stabilize the bacteriophage or enhance its performance as an antibacterial agent.

26. 发明申请

US20130309360A1 METHOD FOR PRODUCING ETHANOL USING RAW STARCH 有权
标题翻译：使用原始淀粉生产乙醇的方法
公开(公告)号：US20130309360A1
公开(公告)日：2013-11-21
申请号：US13866002
申请日：2013-04-18
申请人： POET RESEARCH, INC.
发明人： Stephen M. Lewis
IPC分类号： A23L1/185
CPC分类号： A23L1/185 , A23L7/104 , A23L7/20 , C12P7/06 , Y02E50/17
摘要： The present invention is directed to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The present invention is also directed to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The present invention also relates to reduced stack emissions from drying distillation products from the production of ethanol.
摘要翻译：本发明涉及用于在植物材料发酵过程中生产高含量醇的方法以及生产高酒精啤酒的方法。本发明还涉及从植物材料的发酵生产高蛋白质蒸馏干燥谷粒的方法以及生产的高蛋白质蒸馏酒干燥谷物的方法。本发明还涉及从乙醇的生产中干燥蒸馏产物的减少的排放物。

27. 发明申请

US20120114826A1 PROCESS 审中-公开
标题翻译：处理
公开(公告)号：US20120114826A1
公开(公告)日：2012-05-10
申请号：US13319384
申请日：2010-04-29
申请人： Satish Ambeskar , Pushkar Bhogle , Krishna Mohan Suri , Atul Bhatia
发明人： Satish Ambeskar , Pushkar Bhogle , Krishna Mohan Suri , Atul Bhatia
IPC分类号： A23L2/39 , A23L1/185
CPC分类号： A23L2/38 , A23L2/39 , A23L7/20
摘要： A process for preparing a dried malted beverage product. The process comprises: a) mixing together solid and liquid constituents of the beverage product in a single vessel so as to form a mixture; b) subjecting the mixture in the vessel to heat at a lowered pressure so as to effect drying and granulation of the mixture and form the dried malted beverage product; and c) discharging the dried malted beverage product from the vessel. The process is carried out in a single vessel for mixing, drying and granulation. Suitable solid constituents include one or more selected from malt extract powder, maltodextrin, cocoa powder, milk powder/dairy creams, whey powder, salt, flavours, natural colours and mixtures thereof. Suitable liquid constituents include one or more selected from water, malt extract, caramelised sugar syrup, natural colours, flavours, soya lecithin, maltodextrin, and mixtures thereof.
摘要翻译：一种制备干燥的麦芽饮料产品的方法。该方法包括：a）在单个容器中将饮料产品的固体和液体组分混合在一起形成混合物; b）使容器中的混合物在降低的压力下加热，以使混合物干燥并造粒并形成干燥的麦芽饮料产品; 和c）从所述容器中排出干燥的麦芽饮料产品。该方法在用于混合，干燥和造粒的单个容器中进行。合适的固体成分包括选自麦芽提取物粉末，麦芽糖糊精，可可粉，奶粉/奶油，乳清粉，盐，香料，天然色及其混合物中的一种或多种。合适的液体组分包括选自水，麦芽提取物，焦糖糖浆，天然色素，香料，大豆卵磷脂，麦芽糖糊精及其混合物中的一种或多种。

28. 发明申请

US20110135784A1 BARLEY WITH LOW LEVELS OF HORDEINS 有权
标题翻译： BARLEY与低水平的HORDEINS
公开(公告)号：US20110135784A1
公开(公告)日：2011-06-09
申请号：US12733139
申请日：2008-09-13
申请人： Gegory John Tanner , Crispin Alexander Howitt
发明人： Gegory John Tanner , Crispin Alexander Howitt
IPC分类号： A23L1/10 , A01H5/00 , A01H5/10 , C08B31/00 , A21D8/02 , C12C1/02 , A23L1/185 , G01N33/10 , A01G1/00 , A01D45/00
CPC分类号： C12C1/18 , A01H5/10 , A23L5/20 , A23L7/10 , A23L7/109 , A23L7/20 , A23L7/25 , A23V2002/00 , C12C1/125 , C12C12/00 , C12G3/04 , C12H6/02 , Y02P60/877 , A23V2200/324
摘要： The present invention relates to methods of producing a food or malt-base beverage suitable for consumption by a subject with Coeliac's disease. In particular, the present invention relates to methods of producing a food or malt-based beverage with low levels of hordeins. Also provided are barley plants which produce grain that can be used in the methods of the invention.
摘要翻译：本发明涉及适用于患有腹腔疾病的受试者消费的食物或麦芽饮料的方法。特别地，本发明涉及生产具有低含量的大麦醇溶胶的食品或麦芽饮料的方法。还提供了产生可用于本发明方法的谷物的大麦植物。

29. 发明申请

US20110097446A1 METHOD FOR PRODUCING ETHANOL USING RAW STARCH 有权
标题翻译：使用原始淀粉生产乙醇的方法
公开(公告)号：US20110097446A1
公开(公告)日：2011-04-28
申请号：US12944606
申请日：2010-11-11
申请人： Stephen M. Lewis
发明人： Stephen M. Lewis
IPC分类号： A23L1/185
CPC分类号： A23L1/185 , A23L7/104 , A23L7/20 , C12P7/06 , Y02E50/17
摘要： Disclosed are methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced.
摘要翻译：公开了在植物材料发酵过程中产生高含量醇的方法以及生产的高酒精啤酒。

30. 发明申请

US20090324779A1 METHOD FOR PROCESSING SPROUTED CEREAL, MALT PRODUCT, FERMENTED MALT DRINK, AND FOOD AND DRINK 审中-公开
标题翻译：加工谷物，麦芽制品，发酵麦芽饮料，食品和饮料的方法
公开(公告)号：US20090324779A1
公开(公告)日：2009-12-31
申请号：US12097954
申请日：2006-12-18
申请人： Koichi Nakahara , Masako Sawada , Daisuke Yamada
发明人： Koichi Nakahara , Masako Sawada , Daisuke Yamada
IPC分类号： C12C1/00 , A23L1/10 , C12C1/16 , A23L1/185 , A23L1/186
CPC分类号： C12C1/16 , A23L7/10 , A23L7/20 , A23L11/20
摘要： A method for processing a sprouted cereal in which an enzymatic activity in the sprouted cereal is reduced by bringing the sprouted cereal into contact with water vapor.
摘要翻译：一种处理发芽谷物的方法，其中通过使发芽的谷物与水蒸汽接触而使发芽谷物中的酶活性降低。

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