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1. 发明授权

US08691220B2 Powdery malted rice extract composition 有权
标题翻译：粉状麦芽提取物组合物
公开(公告)号：US08691220B2
公开(公告)日：2014-04-08
申请号：US13504139
申请日：2010-10-25
申请人： Masanori Sugiyama
发明人： Masanori Sugiyama
IPC分类号： C12P1/04
CPC分类号： C12N1/20 , A23L3/3472 , A23L7/25 , A23L33/135 , A23Y2220/67
摘要： Disclosed are an agent for promoting proliferation of lactic acid bacteria, a preservative, and others, all of which do not deteriorate the flavor of food products. Specifically disclosed is a powdery malted rice extract composition obtained by inoculating lactic acid bacteria in a liquid prepared from a water extract of malted rice so that its Brix degree is 0.01 to 10, culturing the bacteria in the liquid, followed by drying the resulting culture.
摘要翻译：公开了促进乳酸菌增殖的试剂，防腐剂等，都不会使食品的味道恶化。具体公开的是通过将麦芽水提取物制备的液体中的乳酸菌接种到白利糖度为0.01至10，在液体中培养细菌，然后干燥所得培养物而获得的粉状麦芽汁提取物组合物。

2. 发明申请

US20110020493A1 Method For Manufacturing Korean Hot Pepper Paste Using Watermelon 审中-公开
标题翻译：使用西瓜制造韩国辣椒酱的方法
公开(公告)号：US20110020493A1
公开(公告)日：2011-01-27
申请号：US12711229
申请日：2010-02-23
申请人： Ki-ok Park , Jeong-bin An , So-jin An
发明人： Ki-ok Park , Jeong-bin An , So-jin An
IPC分类号： A23L1/186
CPC分类号： A23L7/25
摘要： Provided is a method for manufacturing Korean hot pepper paste using watermelon, and more particularly, a method for manufacturing Korean hot pepper paste using watermelon without using water and syrup, or sugar, which is a method for manufacturing a healthful watermelon hot pepper paste by adding glucose, fructose, and amino acid flavor that watermelon contains to eliminate the unpleasant odor that meju (Korean-style dried, fermented soybeans formed in brick-shaped clusters) powder has in traditional Korean hot pepper paste, adding taste with sugars contained in watermelon, and highlighting the color of the hot pepper paste using a lycopene ingredient.
摘要翻译：提供了一种使用西瓜制造韩国辣椒酱的方法，更具体地说，一种使用西瓜而不使用水和糖浆的制造韩国辣椒酱的方法或糖，其是通过添加制造健康的西瓜辣椒酱的方法西瓜含有的葡萄糖，果糖和氨基酸味道，以消除传统的韩国辣椒酱中的美味（韩国式干燥，发酵大豆形成的砖状颗粒）粉末的令人不愉快的气味，加入西瓜中含有的糖的味道，并使用番茄红素成分突出辣椒酱的颜色。

3. 发明申请

US20070141119A1 Use of additionally fermented distillers grains for preventing and/or treating increased blood sugar values 审中-公开
标题翻译：使用另外发酵的酒糟用于预防和/或治疗增加的血糖值
公开(公告)号：US20070141119A1
公开(公告)日：2007-06-21
申请号：US10579019
申请日：2004-11-12
申请人： Karl-Heinz Zirzow , Dirk Bokenkamp , Martin Muller , Tom Dieck Heike
发明人： Karl-Heinz Zirzow , Dirk Bokenkamp , Martin Muller , Tom Dieck Heike
IPC分类号： A61K35/74 , A61K47/00
CPC分类号： A61K36/064 , A23L7/104 , A23L7/25 , A23L33/135 , A61K35/20 , A61K36/88 , A61K36/899 , A61K36/8998 , A61K2300/00
摘要： The present invention relates to the use of distillers grains fermented with a yogurt culture and/or buttermaking culture for producing a composition for preventing and/or treating increased blood sugar values.
摘要翻译：本发明涉及使用用酸奶培养物和/或造烟培养物发酵的酒糟，用于生产用于预防和/或治疗血糖值升高的组合物。

4. 发明授权

US06977093B2 Health food processing process using germinated rice to make health food containing natural eatable fibers, GABA, IP6, and probiotic 失效
标题翻译：保健食品加工过程使用发芽米制作含有天然可食用纤维，GABA，IP6和益生菌的保健食品
公开(公告)号：US06977093B2
公开(公告)日：2005-12-20
申请号：US10394241
申请日：2003-03-24
申请人： Chien-Lung Hung
发明人： Chien-Lung Hung
IPC分类号： A23L1/186 , A23L1/30 , A23L1/105 , A23L1/302
CPC分类号： A23L33/135 , A23L7/25 , A23L33/10 , A23L33/12
摘要： A health food processing process, in which inflated germinated rice is ground into rice powder and mixed with a high-concentration probiotic fluid, and then the mixture is fermented and dried in a refrigerated air dryer, forming a dried fermented health food containing natural eatable fibers, GABA, IP6 and probiotic.
摘要翻译：一种保健食品加工过程，其中将充气的发芽米粉碎成米粉并与高浓度益生菌液混合，然后将混合物在冷藏空气干燥器中发酵和干燥，形成含有天然可食用纤维的干发酵保健食品，GABA，IP6和益生菌。

5. 发明授权

US09133427B2 Barley with low levels of hordeins 有权
标题翻译：大麦麦秆含量低的大麦
公开(公告)号：US09133427B2
公开(公告)日：2015-09-15
申请号：US14166733
申请日：2014-01-28
申请人： Gregory John Tanner , Crispin Alexander Howitt
发明人： Gregory John Tanner , Crispin Alexander Howitt
IPC分类号： C12C5/00 , C12G3/04 , A01H5/10 , A23L1/015 , A23L1/10 , A23L1/16 , A23L1/185 , A23L1/186 , C12C1/18 , C12C12/00 , C12G3/12
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 , C12G3/12 , 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。

6. 发明申请

US20120045547A1 Functional Fruits and Vegetables Bean Curd without Salt Water and Method for Preparing the Same 审中-公开
标题翻译：功能水果和蔬菜不含盐水的豆腐及其制备方法
公开(公告)号：US20120045547A1
公开(公告)日：2012-02-23
申请号：US12857788
申请日：2010-08-17
申请人： Chang Whan Kim
发明人： Chang Whan Kim
IPC分类号： A23L1/20
CPC分类号： A23C20/025 , A23C2220/206 , A23L7/25 , A23L11/07 , A23L11/20 , A23L19/09 , A23Y2260/00 , A23Y2260/35
摘要： Disclosed is a functional fruits and vegetables bean curd without salt water, and a method for preparing the same, in which the method has advantages that a low digestibility caused from the processing of the existing beans, and the problem regarding the salt water or salt contained in the bean curd can be basically improved by using the germinated soybean sprouts and the fermentation aging solution, and the bean curd having the rich fermentation metabolites that have greatly increased nutrient component and functional component as well as the nutrient of the soybean can be manufactured.
摘要翻译：公开了一种不含盐水的功能性水果和蔬菜豆腐及其制备方法，其中该方法具有由现有豆类加工引起的低消化率以及含有盐水或盐的问题可以通过使用发芽大豆芽和发酵时效溶液基本上改善豆腐，并且可以制造具有大大增加营养成分和功能组分以及大豆营养物的富含发酵代谢物的豆腐。

7. 发明申请

US20120030784A1 BETA-GLUCAN-DEFICIENT GENE IN BARLEY, SYNTHETIC GENE, AND USE OF SAME 审中-公开
标题翻译：巴豆中的β-葡萄糖缺乏基因，合成基因及其用途
公开(公告)号：US20120030784A1
公开(公告)日：2012-02-02
申请号：US13203675
申请日：2010-02-25
申请人： Takuji Tonooka , Toji Yoshioka , Emiko Aoki , Shin Taketa
发明人： Takuji Tonooka , Toji Yoshioka , Emiko Aoki , Shin Taketa
IPC分类号： A01H1/02 , A01H1/04 , A01H5/00 , A23K1/00 , C12N1/21 , C12N1/19 , A01H1/06 , C12N15/29 , C12P7/02
CPC分类号： A01H5/10 , A23K10/30 , A23L7/104 , A23L7/25 , A23L33/10 , C07K14/415 , C12C1/18 , C12C2200/01 , C12H6/02 , C12N15/8245 , C12N15/8246
摘要： A Genomic DNA and a cDNA of a β-glucan-deficient gene in a barley and of a β-glucan synthesis gene in a barley, a barley having the genomic DNA of a β-glucan-deficient gene and a method for breeding the same, a method for producing an alcohol or a fermented food using barley kernels decreasing or deficient in β-glucan, and an animal feed composition are provided. A Genomic DNA of a β-glucan-deficient gene consisting of a base sequence having 90% or more homology to the base sequence of SEQ ID NO: 1 and producing a protein lacking a β-glucan synthesis activity when transcribed and translated, and a breeding method comprising a step of selecting a barley by determining the barley as having a β-glucan-deficient gene when the base corresponding to position 4,275, or corresponding to position 2,385, of the gene consisting of the base sequence of SEQ ID NO: 4 located near the centromere of chromosome 7H of the barley is mutated from G to A.
摘要翻译： A大麦中的基因组DNA和大麦中的葡聚糖缺乏基因和大麦中的葡萄糖合成基因的cDNA，具有葡萄糖缺乏型基因的基因组DNA的大麦和育种相同的方法，提供使用减少或不足的葡萄糖的大麦仁制备醇或发酵食品的方法和动物饲料组合物。一种由与SEQ ID NO：1的碱基序列具有90％或更高同源性的碱基序列组成的葡聚糖缺失基因的基因组DNA，并且当转录和翻译时产生缺少葡萄糖合成活性的蛋白质，以及育种方法，其包括如下步骤：当对应于由SEQ ID NO：1的碱基序列组成的基因的位置4,275或对应于位置2,385的碱基时，通过确定大麦具有葡聚糖缺陷基因来选择大麦位于大麦染色体7H的着丝粒附近的NO：4从G突变为A.

8. 发明申请

US20040156974A1 Method of making amazake 审中-公开
标题翻译：制作amazake的方法
公开(公告)号：US20040156974A1
公开(公告)日：2004-08-12
申请号：US10726690
申请日：2003-12-04
发明人： Senya Yamanaka
IPC分类号： A23L001/168
CPC分类号： A23L2/38 , A23L7/104 , A23L7/25
摘要： This invention provides a method of making Amazake with using germinated brown rice as a main raw material, adding water to Koji (malted rice) made from this germinated brown rice, making it fermented at fixed temperature and time and crushing or smashing the made Amazake, which makes it possible to contain bran layer and embryo of germinated brown rice which contributes for the health to improve, make it easy to drink and makes it possible for people to effectively absorb the nutrition germinated brown rice contains.
摘要翻译：本发明提供使用发芽糙米作为主要原料制造Amazake的方法，向由该发芽糙米制成的Koji（麦芽饭）加水，使其在固定温度和时间发酵，粉碎或粉碎所制造的Amazake，这使得可以含有发芽糙米的麸皮层和胚胎，这有助于改善健康，使其容易饮用，并且使人们有效吸收营养发芽的糙米含有的可能性。

9. 发明授权

US4663168A Process for preparing heat stable fermented malt flavorant 失效
标题翻译：制备热稳定发酵麦芽香料的方法
公开(公告)号：US4663168A
公开(公告)日：1987-05-05
申请号：US758892
申请日：1985-07-25
申请人： Charles Von Fulger , Wen C. Lou
发明人： Charles Von Fulger , Wen C. Lou
IPC分类号： A23L7/25 , A23L27/24 , A23L1/22
CPC分类号： C12Y302/01001 , A23L27/24 , A23L7/25 , C12Y302/01003
摘要： A process is disclosed for producing a heat-stable, yeast fermented malt reaction flavor concentrate which is of low volatility. The process involves preparing a malt flour such that it has sufficient fermentable sugars, fermenting the malt flour with yeast at a temperature of from about 10.degree. C. to about 60.degree. C. for a period of time from 1/2 to 6 hours and heating the fermented malt produced by the fermentation to inactive the yeast and develop flavors. The yeast fermented malt derived food flavorant may be incorporated into a foodstuff, preferably a ready-to-eat cereal or baked good at a level of from 0.3 to 5% by weight.
摘要翻译：公开了一种制备低挥发性的热稳定酵母发酵麦芽反应风味浓缩物的方法。该方法包括制备麦芽粉，使其具有足够的可发酵糖，在约10℃至约60℃的温度下用酵母发酵麦芽粉1至6小时，加热通过发酵产生的发酵麦芽使酵母失活并发展风味。酵母发酵的麦芽衍生食品香料可以以0.3至5重量％的量掺入食品中，优选即食谷物或烘焙食品。

10. 发明公开

US20230345969A1 MEAT-REPLACEMENT PRODUCT AND A METHOD OF MANUFACTURING THE SAME 审中-公开
公开(公告)号：US20230345969A1
公开(公告)日：2023-11-02
申请号：US18347766
申请日：2023-07-06
申请人： VALIO OY
发明人： Maija ITKONEN , Zhongqing JIANG , Jingwei LIU , Veera LINTOLA
IPC分类号： A23J3/22 , A23J3/26 , A23L7/152 , A23J3/14 , A23L29/212 , A23L7/25
CPC分类号： A23J3/227 , A23J3/26 , A23L7/152 , A23J3/14 , A23L29/212 , A23L7/25
摘要： To improve texture, mouthfeel, and/or to prevent or delay protein matrix hardening, meat-replacement food products are manufactured with a high moisture protein texturization method using

i) at least one proteinaceous matrix forming ingredient, such as protein isolate or protein concentrate,
ii) starch-containing grains that are selected from: ii.a) steeped grains, ii.b) germinated grains, ii.c) malted grains, ii.d) sprouted grains, or ii.e) any combination of two, three or four of these as one of the ingredients, and
iii) water or water-containing liquid

in the extruder under conditions causing the continuous proteinaceous fibrous matrix structure to contain disruptions, the extrudate including starch located in the disruptions and not emulsified with the proteinaceous fibrous matrix structure.

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