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1. 发明申请

US20180343908A1 FUNCTIONAL FOOD AND THEIR MANUFACTURING PROCESS AS WELL AS THE APPLICATION ON FOOD AND BEVERAGE PRODUCTS 审中-公开
公开(公告)号：US20180343908A1
公开(公告)日：2018-12-06
申请号：US15730763
申请日：2017-10-12
申请人： PT. Lautan Natural Krimerindo
发明人： Hendrik GUNAWAN
IPC分类号： A23L33/135 , A23L33/17 , A23L33/115 , A23L33/125 , C12N1/20 , A23K10/18 , A23C11/10 , A23L11/00
CPC分类号： A23L33/135 , A23C11/08 , A23C11/106 , A23K10/18 , A23L11/09 , A23L33/115 , A23L33/125 , A23L33/17 , A23L33/40 , C12N1/20
摘要： A functional food in the form of agglomeration powder which has the characteristics of easily soluble in water. Functional food product in accordance with the present invention contains carbohydrates of oligosaccharides component rich of food-fiber, and also serves as prebiotic. The advantages of this functional food are sugar free, Trans Fat free, and lactose-free. Moreover, it can be widely applied both in the food and beverages so that to facilitate consumers in consuming to the products.

2. 发明申请

US20180084812A1 METHOD FOR MANUFACTURING OF SOY SAUCE USING BAMBOO SALTS 审中-公开
公开(公告)号：US20180084812A1
公开(公告)日：2018-03-29
申请号：US15279337
申请日：2016-09-28
申请人： KOREA BAMBOO SALT CORPORATION
发明人： Ja Min CHA
IPC分类号： A23L27/50 , A23L11/00 , A23L23/00
CPC分类号： A23L27/50 , A23L11/09 , A23L23/00
摘要： The present disclosure relates to a method for manufacturing soy sauce. More particularly, the present disclosure relates to a method for manufacturing soy sauce using bamboo salts. The method according to the present disclosure includes: steaming small beans for 3˜7 hours; cooling the steamed small beans at a temperature of 20˜40° C., after spreading the steamed small beans; mixing the cooled small beans with koji mold and peanut powder; forming a fermented soybean lump using the small beans mixed with the koji mold and the peanut powder, and tying an external portion of the fermented soybean lump using a rice straw; drying the formed fermented soybean lump in sunshine; fermenting the dried fermented soybean lump for 24˜48 hours while maintaining a humidity of 15˜35% and a temperature of 20˜40° C.; manufacturing a fermentation liquor by putting the fermented soybean lump in a jar, and by soaking the fermented soybean lump to be totally submerged in a mixed liquor of 100 parts by weight of bamboo salt water, 20˜40 parts by weight of Ulmus davidiana water, 15˜25 parts by weight of jujube fermentation liquor, and 5˜15 parts by weight of red ginseng extract; and completing the soy sauce, by separating the fermented soybean lump from the fermentation liquor, filtering floating matters, and by heating the fermentation liquor to be reduced by 70˜90% of an initial volume. The method for manufacturing soy sauce using bamboo salts according to an exemplary embodiment of the present disclosure may enhance taste and flavor of the soy sauce. In addition, the soy sauce according to an exemplary embodiment of the present disclosure has high content of necessary amino acid in the soy sauce, and may fundamentally prevent generation of cancer-causing agent.

3. 发明申请

US20180027861A1 FUNCTIONAL FOOD AND THEIR MANUFACTURING PROCESS AS WELL AS THE APPLICATION ON FOOD AND BEVERAGE PRODUCTS 审中-公开
公开(公告)号：US20180027861A1
公开(公告)日：2018-02-01
申请号：US15614633
申请日：2017-06-06
申请人： PT. Lautan Natural Krimerindo
发明人： Hendrik GUNAWAN
IPC分类号： A23L33/135 , A23K10/18 , A23L33/17 , A23L11/00 , A23L33/125 , A23L33/115 , A23C11/10 , C12N1/20
CPC分类号： A23L33/135 , A23C11/08 , A23C11/106 , A23K10/18 , A23L11/09 , A23L33/115 , A23L33/125 , A23L33/17 , A23L33/40 , C12N1/20
摘要： A functional food in the form of agglomeration powder which has the characteristics of easily soluble in water. Functional food product in accordance with the present invention contains carbohydrates of oligosaccharides component rich of food-fiber, and also serves as prebiotic. The advantages of this functional food are sugar free, Trans Fat free, and lactose-free. Moreover, it can be widely applied both in the food and beverages so that to facilitate consumers in consuming to the products.

4. 发明申请

US20170273337A1 Method, Apparatus, and Product Providing Hydrolyzed Starch and Fiber 审中-公开
公开(公告)号：US20170273337A1
公开(公告)日：2017-09-28
申请号：US15077670
申请日：2016-03-22
申请人： The Quaker Oats Company
发明人： Khushal Brijwani , Gary Carder , Yongsoo Chung , Ursula Vanesa Lay Ma , John Schuette , Wesley Twombly
IPC分类号： A23L1/20
CPC分类号： A23L7/107 , A23L7/104 , A23L11/09 , A23L29/219 , A23L33/22 , A23L33/24 , A23P30/20 , Y02E50/17
摘要： A method and composition for providing hydrolyzed starch and fiber. In one aspect, the method comprises providing a first enzyme; a second enzyme; water; and a starting composition comprising at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. Additional steps comprise hydrolyzing the fiber and starch in the at least one material through fiber and starch hydrolysis reactions catalyzed by the first and second enzymes, respectively. Further steps comprise deactivating the first and second enzymes. In a second aspect, a composition comprises at least one material selected from the group consisting of at least a portion of grain and at least a portion of pulse. The average molecular weights of the hydrolyzed starch and fiber molecules in the composition are fractions of the molecular weights of unhydrolyzed starch and fiber molecules, respectively.

5. 发明申请

US20170027201A1 METHOD FOR MANUFACTURING FERMENTED FOOD COMPOSITION 审中-公开
标题翻译：制造发酵食品组合物的方法
公开(公告)号：US20170027201A1
公开(公告)日：2017-02-02
申请号：US15302746
申请日：2015-03-20
申请人： KANEKA CORPORATION
发明人： Airo TATEGAKI , Minoru UEDA
IPC分类号： A23L11/00 , A23L5/20 , A23K10/30
CPC分类号： A23L11/09 , A23K10/12 , A23K10/30 , A23K20/10 , A23L5/276 , A23L5/28 , A23L11/34 , A23L11/37 , A23L33/00 , A23L33/135 , A23L33/16
摘要： According to a manufacturing method of the present invention, Class 2 food allergens can be decomposed even if a protease is not used, and thus a manufacturing cost is inexpensive, and a food composition having a reduced content of Class 2 food allergens can be provided without using salt water which has an effect on the taste. The fermented food composition, obtained by the manufacturing method of the present invention, has a sufficiently reduced content of the Class 2 food allergens, and thus even those who contracts pollinosis or latex allergy can safely take it. The fermented food composition is tasty, and thus it can be used instead of food having the Class 2 food allergens.
摘要翻译：根据本发明的制造方法，即使不使用蛋白酶也能分解2类食物过敏原，因此制造成本便宜，并且可以提供具有降低的2类食物过敏原含量的食品组合物而不需要使用对味道有影响的盐水。通过本发明的制造方法获得的发酵食品组合物具有足够减少的2类食物过敏原的含量，因此甚至那些合成花粉症或乳胶过敏的人可以安全地服用。发酵食品组合物是美味的，因此它可以代替具有2级食物过敏原的食物。

6. 发明申请

US20170020161A1 BACILLUS SP. STRAIN WITH IMPORIVED PRODUCTIVITY OF FERMENTED SOYBEAN MEAL AND METHOD FOR PRODUCIN FERMENTED SOYBEAN MEAL USING THE SAME 审中-公开
标题翻译： BACILLUS SP。具有进口的大豆生产力的菌株和使用其生产大豆大豆的方法
公开(公告)号：US20170020161A1
公开(公告)日：2017-01-26
申请号：US15111450
申请日：2015-01-28
申请人： CJ CHEILJEDANG CORPORATION
发明人： Taek Beom KIM , Song Hui GWON , Bi Na KIM , Seong Jun CHO , Kyung Il KANG , Seung Won PARK , Young Ho HONG , Min Ju PARK
IPC分类号： A23K10/12 , C12R1/07 , A23K50/10 , A23K10/16 , A23K20/147 , C12N1/20 , A23K10/14
CPC分类号： A23K10/12 , A23K10/14 , A23K10/16 , A23K20/147 , A23K50/10 , A23K50/60 , A23L11/09 , C12N1/20 , C12R1/07
摘要： The present invention relates to a Bacillus amyloliquefaciens K2G strain, which is excellent in removal of anti-nutritional factors and in protease activity, and shows excellent antimicrobial activity against pathogens and reduced productivity of viscous substances, a method for producing a fermented soybean meal using the strain, a fermented soybean meal produced therefrom, and a feed composition including the same. The fermented soybean meal prepared by Bacillus amyloliquefaciens K2G strain according to the present invention has few anti-nutritional factors such as trypsin inhibitors, soybean oligosaccharides, and polysaccharides, a high content of crude proteins, and high protein solubility, and also consists of small-sized peptides digestible by livestock due to low-molecularization, thereby being effectively used as a high-quality vegetable protein feed having excellent absorption rate and feed efficiency.
摘要翻译：本发明涉及解淀粉芽孢杆菌K2G菌株，其在去除抗营养因子和蛋白酶活性方面优异，并且对病原体具有优异的抗微生物活性并降低粘性物质的生产率，使用该方法生产发酵豆粕菌株，由其生产的发酵豆粕和包含其的饲料组合物。由本发明的解淀粉芽孢杆菌K2G菌株制备的发酵豆粕具有很少的抗营养因子，例如胰蛋白酶抑制剂，大豆寡糖和多糖，粗蛋白质含量高，蛋白质溶解度高，由于低分子化，可以通过家畜消化大小的肽，从而被有效地用作具有优异的吸收速率和进料效率的高品质植物蛋白饲料。

7. 发明申请

US20150296823A1 SOLID FERMENTED SOY MILK PRODUCT AND PROCESS FOR MANUFACTURING SAME 审中-公开
标题翻译：固体大豆奶制品及其制造方法
公开(公告)号：US20150296823A1
公开(公告)日：2015-10-22
申请号：US14648820
申请日：2014-01-08
申请人： Sapporo Holdings Limited
发明人： Norihiko TSUCHIMOTO
IPC分类号： A23C11/10 , A23C20/02 , A23L2/38
CPC分类号： A23C11/106 , A23C20/025 , A23L2/382 , A23L2/39 , A23L2/66 , A23L11/09 , A23L33/10 , A23L33/185 , A23Y2220/13 , A23Y2220/29 , A23Y2240/75
摘要： The invention relates to a process for manufacturing a solid fermented soy milk product, comprising a fermentation step in which a fermentation substrate containing soy milk and with adjusted malic acid and free amino acid concentrations, is fermented with heterofermentative lactic acid bacteria.
摘要翻译：本发明涉及一种制造固体发酵豆浆产品的方法，包括发酵步骤，其中含有豆奶的发酵底物和调节的苹果酸和游离氨基酸浓度用异质发酵乳酸菌发酵。

8. 发明申请

US20150201662A1 HEALTH SUPPLEMENT FOOD CONTAINING PEDIOCOCCUS ACIDILACTICI J9, AND METHOD FOR MANUFACTURING SAME 审中-公开
标题翻译：含有PEDIOCOCCUS ACIDILACTICI J9的健康补充食品及其制造方法
公开(公告)号：US20150201662A1
公开(公告)日：2015-07-23
申请号：US14416971
申请日：2013-11-11
申请人： J9 BIO AGRICULTURAL ASSOCIATION CORPORATION
发明人： Jong Gu Lee
IPC分类号： A23L1/30 , C12R1/01
CPC分类号： C12R1/01 , A23L11/07 , A23L11/09 , A23L33/135 , A23V2002/00 , C12N1/20
摘要： Disclosed are a food composition prepared by co-culturing Pediococcus acidilactici with bacillus and a method for preparing the same. The food composition contains bacteriocin, thus improving stability and lifespan of foods. More specifically, disclosed are Doenjang or Cheonggukjang produced by the method, and a method for producing the same.
摘要翻译：公开了通过与芽孢杆菌共培养乳酸尿球菌制备的食品组合物及其制备方法。食品组合物含有细菌素，从而提高食品的稳定性和使用寿命。更具体地说，通过该方法公开的是Doenjang或Cheonggukjang及其制造方法。

9. 发明授权

US09017741B2 Water soluble defructosylated pea extract, and use thereof as a prebiotic agent 有权
标题翻译：水溶性去结壳糖豌豆提取物及其作为益生元药的用途
公开(公告)号：US09017741B2
公开(公告)日：2015-04-28
申请号：US13260450
申请日：2010-03-22
申请人： François Delbaere
发明人： François Delbaere
IPC分类号： A61K36/48 , A61K36/00 , A23L1/308
CPC分类号： A61K36/48 , A23L11/09 , A23L33/22 , A23V2002/00 , Y02A50/473 , A23V2200/3202
摘要： The present invention relates to a water-soluble defructosylated pea extract, substantially free of proteins and peptides, as well as to an oligosaccharide composition such as that contained in said extract. It also relates to the method for preparing the same, and to the use thereof as a prebiotic agent.
摘要翻译：本发明涉及基本上不含蛋白质和肽的水溶性破骨酵素豌豆提取物，以及所述提取物中所含的寡糖组合物。本发明还涉及其制备方法及其作为益生元剂的用途。

10. 发明申请

US20150072060A1 Organic Compounds 审中-公开
标题翻译：有机化合物
公开(公告)号：US20150072060A1
公开(公告)日：2015-03-12
申请号：US14386048
申请日：2013-03-28
申请人： Feng SHI , Harry RENES , Esther VAN OMMEREN , Santi VORSTER , Yili WANG , Adri DE KLERK , Xiaogen YANG , Givaudan S.A.
发明人： Feng Shi , Harry Renes , Esther Van Ommeren , Susanna Magdalena Vorster , Yili Wang , Adri De Klerk , Xiaogen Yang
IPC分类号： A23L1/226 , C07C233/47 , C07C233/49 , C12G3/06 , C07D207/16 , C07C233/18 , A23L1/238 , A23L2/56 , C07C233/52 , C07C235/74
CPC分类号： C07C235/74 , A23C9/1307 , A23C9/156 , A23C11/103 , A23C13/12 , A23C15/12 , A23C19/0904 , A23C19/0925 , A23F5/243 , A23F5/465 , A23L2/56 , A23L7/161 , A23L11/09 , A23L13/50 , A23L19/18 , A23L19/20 , A23L23/00 , A23L23/10 , A23L27/202 , A23L27/2054 , A23L27/21 , A23L27/50 , A23L27/60 , C07C233/18 , C07C233/47 , C07C233/49 , C07C233/52 , C07C237/22 , C07C323/59 , C07C2601/02 , C07D207/16 , C12C5/026 , C12G3/06
摘要： A flavour composition comprising a compound according to the formula (I) or edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and NR2R3, in which R3 is H or together with R2 and the N-atom to which they are attached, a 5-membered ring, is a residue of an amino acid, in particular a proteinogenic amino acid, ornithine, gamma-aminobutyric acid or beta alanine, or a 1-amino cycloalkyl carboxylic acid.
摘要翻译：一种风味组合物，其包含式（I）化合物或其食用盐，其中R 1为含有6至20个碳原子的烷基，或含有9至25个碳原子的具有1至6个双键的烯烃残基，R1 与其所连接的羰基一起是羧酸的残基，和NR 2 R 3，其中R 3是H或与R 2一起并与它们连接的N-原子一起是5元环，是残基的氨基酸，特别是蛋白质氨基酸，鸟氨酸，γ-氨基丁酸或β-丙氨酸或1-氨基环烷基羧酸。

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