专利快速检索-快速检索全球专利，免费商用专利数据库-IPRDB

21. 发明申请

WO2014174149A1 METHOD FOR PRODUCING A PROTEINOUS FOOD COMPOSITION 审中-公开
标题翻译：生产蛋白质食品组合物的方法
公开(公告)号：WO2014174149A1
公开(公告)日：2014-10-30
申请号：PCT/FI2014/050288
申请日：2014-04-22
申请人： SONTAG-STROHM, Tuula , SALOVAARA, Hannu , JIANG, Zhongqing , WU, Weijing , XU, Yi
发明人： SONTAG-STROHM, Tuula , SALOVAARA, Hannu , JIANG, Zhongqing , WU, Weijing , XU, Yi
IPC分类号： A23J1/14 , A23J3/14 , A23L1/10 , A23L1/20 , A23L1/211 , A23L1/48 , A23J1/00 , A23J1/12
CPC分类号： A23J1/12 , A23J1/14 , A23J3/14 , A23L2/66 , A23L11/05 , A23L33/185
摘要： The invention relates to a method for producing a proteinous food composition, wherein the method com- prises the following steps of: a) removing starch from a plant-based protein source containing starch and forming a liquid protein-containing fraction;and b) denaturing protein within the liquid protein- containing fraction and mixing the liquid protein- containing fraction with a lipid in any order for pro- ducing a protein- and lipid-containing mixture. The invention relates also to the proteinous food composi- tion obtainable by the above method and to a food product made thereof.
摘要翻译：本发明涉及一种生产蛋白质食品组合物的方法，其中该方法包括以下步骤：a）从含有淀粉的基于植物的蛋白质源除去淀粉并形成含液体蛋白质的级分;和b）变性蛋白质，并将含液体蛋白质的部分与脂质以任何顺序混合，以产生含蛋白质和含脂质的混合物。本发明还涉及通过上述方法获得的蛋白质食品组合物以及由其制成的食品。

22. 发明申请

WO2014160351A1 FOOD PRODUCTS PREPARED WITH SOLUBLE WHOLE GRAIN OAT FLOUR 审中-公开
标题翻译：食用的产品用可溶性全谷物粉制成
公开(公告)号：WO2014160351A1
公开(公告)日：2014-10-02
申请号：PCT/US2014/026367
申请日：2014-03-13
申请人： THE QUAKER OATS COMPANY
发明人： CARDER, Gary D. , CHUNG, Yongsoo , DEUTSCH, Ronald G. , FRENCH, Justin A. , FEITO, Juan Carlos Fernandez , LEE, Mayte , LAY MA, Ursula Vanesa , MILLER, Margaret Jane , RAMAGE, Holly
IPC分类号： A23L1/10
CPC分类号： A23L2/52 , A21D2/265 , A21D10/005 , A21D13/04 , A21D13/047 , A21D13/40 , A23L2/39 , A23L7/10 , A23L7/143 , A23L23/00
摘要： Food products prepared from whole grain oat flour having soluble components. The soluble whole oat flour maintains its standard of identity as whole grain and thus has the characteristics of whole grain oats. Aspects of the present invention relate to the use of the soluble oat flour in liquid food products such as beverages, semi-solid food products such as yogurt, and solid food products such as bakery items in order to provide enhanced health benefits.
摘要翻译：由具有可溶成分的全谷物燕麦粉制备的食品。可溶性全麦面粉保持其全麦的身份标准，具有全麦粒的特点。本发明的方面涉及可溶性燕麦粉在液体食品如饮料，半固体食品如酸奶中的用途，以及诸如烘焙食品的固体食品，以提供增强的健康益处。

23. 发明申请

WO2014158774A1 FOOD GRADE ARABINOXYLAN PRODUCT FROM CORN FIBER 审中-公开
标题翻译：食品级ARABINOXYLAN产品从CORN纤维
公开(公告)号：WO2014158774A1
公开(公告)日：2014-10-02
申请号：PCT/US2014/020085
申请日：2014-03-04
申请人： TATE & LYLE INGREDIENTS AMERICAS, LLC
发明人： SHEN, Shiji , HOFFMAN, Andrew, Joseph , MEDHEKAR, Rohit, A. , MATTHEW, Susan , ARMENTROUT, Richard
IPC分类号： C08B30/10 , A23L1/10 , C08B37/00
CPC分类号： A23L33/105 , A23L2/52 , A23V2002/00 , C08B30/10 , C08B37/0057 , C08B37/006
摘要： A food grade water-soluble arabinoxylan product containing arabinoxylan oligosaccharides and retaining a high amount of bound ferulic acid and other phenolic substances is isolated from corn fiber using an aqueous extraction wherein the pH of the aqueous medium employed for the extraction is adjusted to a selected value after mixing with the corn fiber and prior to the initiation of extraction.
摘要翻译：使用含水提取物从玉米纤维中分离含有阿拉伯木聚糖寡糖并保留大量结合的阿魏酸和其他酚类物质的食品级水溶性阿拉伯木聚糖产物，其中将用于萃取的水性介质的pH调节至选定值在与玉米纤维混合之后并且在开始提取之前。

24. 发明申请

WO2014149810A1 BRAN AND GERM FLAVOR AND TEXTURE IMPROVEMENT 审中-公开
标题翻译： BRAN AND GERM FLAVOR和纹理改进
公开(公告)号：WO2014149810A1
公开(公告)日：2014-09-25
申请号：PCT/US2014/021007
申请日：2014-03-06
申请人： INTERCONTINENTAL GREAT BRANDS LLC
发明人： ZHAO, Bin , GABRIEL, Sarwat , HAYNES, Lynn , ERRANDONEA, Francois
IPC分类号： A23L1/10 , A21D6/00
CPC分类号： A21D13/02 , A21D6/003 , A23L5/21 , A23L7/115 , A23L7/197 , A23L7/1975 , A23L7/198 , A23V2002/00
摘要： The flavor and texture of a ground bran and germ component or fraction is improved by subjecting the ground bran and germ component to heating while conveying and mixing the ground bran and germ component in a conveying and mixing device. The heating may be conducted to heat the bran and germ component or fraction to a temperature of from about 285°F to about 410°F to volatilize volatile wheaty flavor components and moisture in the ground bran and germ component and to develop a buttery, nutty, caramelized flavor in the bran component. The wheaty flavor components and moisture are removed from the mixing and conveying device during the heat treatment. The use of substantial moisture reduction with high temperature heating at a low moisture content provides flavor development while reducing wheatiness, graininess, or rawness, and also achieves lipase inhibition and stabilization against rancidity from free-fatty acid production.
摘要翻译：通过在输送和混合装置中输送和混合研磨的麸皮和胚芽组分的同时使研磨的麸皮和胚芽组分进行加热，从而改善了麸皮和胚芽成分或级分的味道和质地。可以进行加热以将麸和胚芽组分或级分加热至约285°F至约410°F的温度，以挥发挥发性小麦风味成分和研磨的麸皮和胚芽成分中的水分，并开发黄油，坚果，麸皮成分中的焦糖味。在热处理期间，从混合输送装置中除去小麦风味成分和水分。在低水分含量的高温加热下大量减水的使用提供了风味发展，同时减少了小麦，颗粒状或粗糙，并且还实现了脂肪酶的抑制和抗游离脂肪酸生产的酸败。

25. 发明申请

WO2014104252A1 小麦ふすま加工品审中-公开
标题翻译： WHEAT BRAN加工产品
公开(公告)号：WO2014104252A1
公开(公告)日：2014-07-03
申请号：PCT/JP2013/084996
申请日：2013-12-26
申请人：花王株式会社
发明人：佐藤　美音 , 中川　友博
IPC分类号： A23L1/10
CPC分类号： A21D13/02 , A21D2/36 , A23L7/115 , A23V2002/00
摘要：　下記（ａ）～（ｄ）を満たす小麦ふすま加工品：（ａ）糊化度が４５～１００％、（ｂ）脂質含有量が３．８質量％以下、（ｃ）含水率が２．５質量％以上、及び（ｄ）粒径が０．１ｍｍ以上。
摘要翻译：该麦麸加工产品满足以下条件：（a）胶凝度在45-100％范围内; （b）脂质含量不超过3.8质量％; （c）水分含量为2.5质量％以上; 和（d）晶粒尺寸至少为0.1mm。

26. 发明申请

WO2014099415A1 METHOD OF USING ALPHA-AMYLASE FROM ASPERGILLUS TERREUS AND PULLULANASE FOR SACCHARIFICATION 审中-公开
标题翻译：使用来自青蒿素和富勒烯的ALPHA-AMYLASE进行分离的方法
公开(公告)号：WO2014099415A1
公开(公告)日：2014-06-26
申请号：PCT/US2013/073594
申请日：2013-12-06
申请人： DANISCO US INC.
发明人： GE, Jing , HUA, Ling , SCHEFFERS, Martijn , VAN BRUSSEL, Marco , VROEMEN, Casper , ZHANG, Bo
IPC分类号： C12P19/14 , C12N9/24 , A21D8/04 , A23L1/10 , C11D3/386 , C12C11/00 , D06M16/00
CPC分类号： C12P19/14 , A21D8/042 , A23L2/382 , A23L7/107 , A23L29/35 , C11D3/386 , C12C5/004 , C12C7/04 , C12C7/16 , C12C11/003 , C12C12/04 , C12N9/242 , C12P7/06 , C12P7/14 , C12P19/02 , C12P2203/00 , C13K1/06 , C13K11/00 , D06L1/06 , Y02E50/17
摘要： A fungal alpha-amylase is provided from Aspergillus terreus (AtAmy1). AtAmy1 has an optimal pH of 4.5 and is operable at 30 75 degrees C, allowing the enzyme to be used in combination with a glucoamylase and a pullulanase in a saccharification reaction. This obviates the necessity of running a saccharification reaction as a batch process, where the pH and temperature must be readjusted for optimal use of the alpha-amylase or glucoamylase. AtAmy1 also catalyzes the saccharification of starch substrates to an oligosaccharide composition significantly enriched in DP2 and (DP1 + DP2) compared to the products of saccharification catalyzed by an alpha-amylase from Aspergillus kawachii. This facilitates the utilization of the oligosaccharide composition by a fermenting organism in a simultaneous saccharification and fermentation process, for example.
摘要翻译：从Aspergillus terreus（AtAmy1）提供真菌α-淀粉酶。 AtAmy1具有4.5的最佳pH，并且在30±75℃下可操作，使得酶可在糖化反应中与葡糖淀粉酶和支链淀粉酶组合使用。这消除了作为分批方法进行糖化反应的必要性，其中必须重新调节pH和温度以最佳地使用α-淀粉酶或葡糖淀粉酶。与由来自曲霉（Aspergillus kawachii）的α-淀粉酶催化的糖化产物相比，AtAmy1还催化淀粉底物对显着富含DP2和（DP1 + DP2）的寡糖组合物的糖化。这有助于例如在同时糖化和发酵过程中由发酵生物体利用寡糖组合物。

27. 发明申请

WO2014029857A1 AQUEOUS FOOD COMPOSITION ENRICHED IN β-GLUCAN 审中-公开
标题翻译： β-葡萄糖浓缩食品组合物
公开(公告)号：WO2014029857A1
公开(公告)日：2014-02-27
申请号：PCT/EP2013/067493
申请日：2013-08-22
申请人： ETABLISSEMENTS J. SOUFFLET
发明人： DEVAUX, Laurence , PERRIN, Aurore
IPC分类号： A23L1/10 , A23L1/05 , A23L1/0524 , A23L1/053 , A23L1/054 , A23L1/308 , A23L2/00 , A23L2/52 , A61K31/00
CPC分类号： A23L2/52 , A23L29/231 , A23L29/25 , A23L29/27 , A23L29/271 , A23L33/21 , A23L33/24 , A23L33/30 , A23V2002/00 , A61K31/716
摘要： The present invention relates to an aqueous food composition, comprising at least one β-glucan polymer and at least one mixture of stabilising agents, wherein the β-glucan polymer is present in an amount from 0.4% to 3% by weight of the composition.
摘要翻译：本发明涉及水性食品组合物，其包含至少一种β-葡聚糖聚合物和至少一种稳定剂混合物，其中所述β-葡聚糖聚合物的含量为组合物重量的0.4％至3％。

28. 发明申请

WO2014022821A1 GRAIN-BASED HOT CEREAL COMPOSITIONS HAVING REDUCED FOAMING 审中-公开
标题翻译：具有降低发泡性能的谷物热谷物组合物
公开(公告)号：WO2014022821A1
公开(公告)日：2014-02-06
申请号：PCT/US2013/053506
申请日：2013-08-02
申请人： MOM BRANDS COMPANY
发明人： DUFFY, David, Klaus , MCGURK MOEN, Molly, Elizabeth
IPC分类号： A23L1/168 , A23L1/164 , A23L1/10
CPC分类号： A23L1/1685 , A23L7/148 , A23V2002/00 , A23V2200/204 , A23V2250/156 , A23V2250/1886 , A23V2250/192 , A23V2250/70
摘要： Grain-based hot cereal compositions having reduced foam capacity are disclosed. The compositions can include wheat farina, oat groats, rolled oats, and steel cut oats. The compositions comprise a stearyl antifoam agent that prevents boil over of the compositions during stove top or microwave cooking without adversely affecting the taste, texture, or appearance of the finished product.
摘要翻译：公开了具有降低的泡沫能力的基于谷物的热谷物组合物。组合物可以包括小麦田，燕麦粒，燕麦片，和切割的燕麦。组合物包含硬脂基消泡剂，其在炉顶或微波烹饪期间防止组合物沸腾，而不会不利地影响成品的味道，质地或外观。

29. 发明申请

WO2014008578A1 PH ADJUSTED PULSE PROTEIN PRODUCT 审中-公开
标题翻译： PH调节脉冲蛋白产品
公开(公告)号：WO2014008578A1
公开(公告)日：2014-01-16
申请号：PCT/CA2013/000623
申请日：2013-07-09
申请人： BURCON NUTRASCIENCE (MB) CORP.
发明人： SEGALL, Kevin, I. , SCHWEIZER, Martin
IPC分类号： A23J1/14 , A21D13/00 , A21D2/26 , A23C11/00 , A23G9/38 , A23J3/14 , A23L1/10 , A23L1/305 , A23L1/314
CPC分类号： A23J1/142 , A23J1/14 , A23J3/14 , A23J3/16 , A23L33/185 , A23V2002/00 , A23V2200/06 , A23V2250/548 , A23V2300/14 , A23V2300/34
摘要： An aqueous solution of a pulse protein product having a protein content of at least about 60 wt% (N x 6.25) d.b. which is soluble in aqueous media at a pH of less than about 4.4 and heat stable at that pH range is adjusted in pH to a pH of about 6 to about 8. The resulting product is further processed by drying the product, recovering and drying any precipitated pulse protein material, heat treating and then drying the product, or heat treating the product and recovering and drying any precipitated pulse protein material.
摘要翻译：蛋白质含量至少为约60重量％（N×6.25）d.b的脉冲蛋白质产物的水溶液。其在pH低于约4.4的情况下可溶于水性介质中，并且在该pH范围内的热稳定性在pH调节至约6至约8的pH。所得产物通过干燥产物进一步加工，回收和干燥任何沉淀的脉冲蛋白材料，热处理，然后干燥产物，或热处理产物并回收和干燥任何沉淀的脉冲蛋白质材料。

30. 发明申请

WO2013159784A2 PRODUITS DE NUTRITION A BASE DE CEREALES ET VITAMINES, OLIGO-ELEMENTS SELON 02 FORMULES DE FABRICATION 审中-公开
标题翻译：使用02制造公式的含谷物和维生素和低聚物的营养产品
公开(公告)号：WO2013159784A2
公开(公告)日：2013-10-31
申请号：PCT/DZ2013/000004
申请日：2013-04-18
申请人： ARBIA, Ramla
发明人： ARBIA, Ramla
IPC分类号： A23L1/09 , A23L1/10 , A23L1/168 , A23L1/36 , A23L1/29
CPC分类号： A23L7/10 , A23L7/143 , A23L21/00 , A23L25/00 , A23L29/30 , A23L33/125 , A23L33/15 , A23L33/16 , A23L33/40

你已经成功收藏专利！

检索式保存成功!

IPRDB

热门服务

关于我们

友情链接

联系方式