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1. 发明申请

WO2023061981A1 PROCESS FOR PRODUCING A HYDROLYSATE 审中-公开
公开(公告)号：WO2023061981A1
公开(公告)日：2023-04-20
申请号：PCT/EP2022/078191
申请日：2022-10-11
申请人： DSM IP ASSETS B.V.
发明人： CHEN, Yang , QUAN, Zhong-Hua , ZHA, Ying
IPC分类号： A23J3/04 , A23J3/34 , C12P21/06
摘要： The present invention relates to a process for producing a hydrolysate by using enzymes.

2. 发明申请

WO2023044396A1 NON-ANIMAL BASED PROTEIN SOURCES WITH FUNCTIONAL PROPERTIES 审中-公开
公开(公告)号：WO2023044396A1
公开(公告)日：2023-03-23
申请号：PCT/US2022/076513
申请日：2022-09-15
申请人： CLARA FOODS CO.
发明人： ZHONG, Weixi , ROTHMAN, Steve , KALE, Aniket , PATNAIK, Ranjan , KREPS, Joel Andrew , MAHADEVAN, Kritika , ZHONG, Joy , IVEY, Frank Douglas , IGNATENKO, Dariya , SALERNO, Giulio , MIYASHIRO, Andrew
IPC分类号： A23J1/18 , C12N1/16 , C12N15/81 , C07K14/77 , A23J3/22 , A21D13/50 , A21D13/80 , A21D2/26 , A23J1/08 , A23J3/04 , A23J3/20 , A23L15/00 , A23P30/40 , C12G3/04
摘要： Provided herein are compositions with enhanced protein content, compositions with functional proteins, protein combinations and methods for the preparation thereof.

3. 发明申请

WO2023007381A1 METHOD FOR PRODUCING BEVERAGES BASED ON EGG WHITE 审中-公开
公开(公告)号：WO2023007381A1
公开(公告)日：2023-02-02
申请号：PCT/IB2022/056918
申请日：2022-07-27
申请人： EUROVO SRL
发明人： CRISTOFORI, Gabriele , PIRAZZINI, Roberto , GHERARDI, Alessandro , HINTERSTEINER-WENZEL, Martin
IPC分类号： A23L2/38 , A23L2/46 , A23L2/68 , A23L2/76 , A23C11/10 , A23L15/00 , A23J3/04
摘要： A method for producing beverages based on egg white, which comprises performing a first thermal treatment for heating a solution of egg white at a temperature comprised between 58°C and 75°C. The method then comprises performing a first homogenization of the previously-heated solution of egg white, at a pressure higher than 70 bar, in order to obtain a beverage that has microbiological and organoleptic characteristics similar to cow's milk.

4. 发明申请

WO2023001946A1 PROCESS FOR THE CONVERSION OF KERATIN 审中-公开
公开(公告)号：WO2023001946A1
公开(公告)日：2023-01-26
申请号：PCT/EP2022/070448
申请日：2022-07-21
申请人： SYMBORG, SL
发明人： JUAREZ MOLINA, Jesús , FERNANDEZ MARTIN, Félix , PARRADO RUBIO, Juan , ORTS GOMEZ, Ángel , MARTINEZ RUIZ, Jesús , CARMONA ALVAREZ, Francisco José
IPC分类号： A23J1/10 , A23J3/04 , A23K10/26 , A61K8/65 , C12N1/20 , A23J3/341 , A23K20/142 , A23K20/147 , A61K2800/10 , A61Q19/00 , C12N1/205 , C12P21/06
摘要： The present invention relates to a process for converting keratin into a liquid mixture comprising peptides and/or amino acids comprising the following steps: a) decomposing a keratin containing material, preferably pig hair, in presence of at least one microorganism apt to decompose keratin, to obtain a decomposed keratin containing material; b) treating the decomposed keratin containing material to obtain a modified keratin containing material; c) treating said modified keratin containing material with at least a proteolytic enzyme to obtain a keratin hydrolysate; and d) treating said keratin hydrolysate to obtain a liquid mixture comprising peptides and/or amino acids. The present invention further relates to a liquid mixture obtained from said process and to uses thereof.

5. 发明申请

WO2022250527A1 INSECT PROTEIN COMPOSITION FOR THE PREVENTION AND TREATMENT OF CONDITIONS RELATED TO INTESTINAL OXIDATIVE STRESS DAMAGE 审中-公开
公开(公告)号：WO2022250527A1
公开(公告)日：2022-12-01
申请号：PCT/NL2022/050236
申请日：2022-05-02
申请人： PROTIX B.V.
发明人： PAUL, Aman , TOME, Nuria , CHAKRABORTY, Arpita
IPC分类号： A61P1/00 , A61P29/00 , A61K35/64 , A23J3/04 , A23K10/20 , A23L33/18 , A61K38/01
摘要： The invention relates to an insect protein composition for use as a food supplement or a feed supplement, or a medicament, or to an insect protein composition for use in a method for the prophylaxis or treatment of inflammation, in particular inflammatory intestinal diseases, such as IBD and chronic enteropathy. Typically, the insect is black soldier fly larvae. Typically, the protein is water-soluble protein such as a water-soluble protein fraction from insect, and/or enzymatically hydrolysed protein, such as enzymatically hydrolysed insect protein. As part of the invention, the insect protein composition inhibits and/or prevents oxidative damage induced by macrophages and/or inhibits and/or prevents macrophage activation and/or inhibits and/or prevents cell lysis and/or inhibits and/or prevents reactive oxygen species formation by a cell and/or comprises glucosamine. The invention also relates to a food or feed supplement, ingredient or product, comprising the insect protein composition. Furthermore, the invention relates to a non-therapeutic method of prevention against, providing relief from or amelioration of inflammatory intestinal disease, in particular IBD or chronic enteropathy, in a human subject or an animal such as a horse, a pet such as a dog or a cat, preferably a human subject or a dog, the method comprising orally administering to the human subject or the animal the insect protein composition. The invention also relates to a pharmaceutical composition comprising the insect protein composition, and to the pharmaceutical composition for use as a medicament and for use in the treatment or prevention of inflammation.

6. 发明申请

WO2022236165A1 ENHANCED AEROBIC FERMENTATION METHODS FOR PRODUCING EDIBLE FUNGAL MYCELIUM BLENDED MEATS AND MEAT ANALOGUE COMPOSITIONS 审中-公开
公开(公告)号：WO2022236165A1
公开(公告)日：2022-11-10
申请号：PCT/US2022/028320
申请日：2022-05-09
申请人： THE BETTER MEAT CO.
发明人： PATTILLO, Augustus, H. , FARHI, Moran , RUWE, Katherine
IPC分类号： A23J3/04 , A23J3/14 , A23J3/20
摘要： Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.

7. 发明申请

WO2022132260A1 METHODS FOR BLENDING ANIMAL AND PLANT PROTEIN MIXTURES WITH IMPROVED FOOD FUNCTIONALITY 审中-公开
公开(公告)号：WO2022132260A1
公开(公告)日：2022-06-23
申请号：PCT/US2021/050719
申请日：2021-09-16
申请人： OHIO STATE INNOVATION FOUNDATION
发明人： BALASUBRAMANIAM, V. M. , JANAHAR, Jerish Joyner , JIMENEZ-FLORES, Rafael
IPC分类号： A23J1/20 , A23J3/04 , A23J3/08 , A23J3/14
摘要： Disclosed herein are methods of making and using, as well as products obtained by, continuous high pressure based Ultra Shear Technology (UST). These products are homogenous and stable blends of plant and animal proteins. These methods allow for the formulation and manufacture of stable liquid food products without the use of synthetic additives. The plant/animal protein blends are useful in formulating novel protein liquid foods with varied consumer applications.

8. 发明申请

WO2022044736A1 塊肉様食品の製造方法审中-公开
公开(公告)号：WO2022044736A1
公开(公告)日：2022-03-03
申请号：PCT/JP2021/028892
申请日：2021-08-04
申请人：不二製油グループ本社株式会社 , 不二製油株式会社
发明人：佐藤　友則 , 米元　博子
IPC分类号： A23J3/00 , A23J3/04 , A23J3/08 , A23J3/14 , A23J3/16 , A23J3/18
摘要：一般に入手可能な原材料を用いて、塊肉らしい良好な食感を有する植物性食品素材を提供すること。市販の粒状植物性たん白を用い、粉末状大豆たん白に例示される熱凝固性たん白及びトランスグルタミナーゼを含む水溶液に浸漬し、相互に密着させ、酵素反応後に加熱する。塊肉様の形状と食感、特に良好な硬さやほぐれ感を備えた素材が製造可能である。再加熱にも耐えるため、レトルト食品などの２次加工用途においても好適に使用することができる。

9. 发明申请

WO2022015671A2 METHOD FOR PRODUCING EXTRUDED PUFFED PROTEIN 审中-公开
公开(公告)号：WO2022015671A2
公开(公告)日：2022-01-20
申请号：PCT/US2021/041333
申请日：2021-07-12
申请人： STOUT, Mark , PETERSEN, Brent , GLANBIA NUTRITIONALS LTD.
发明人： STOUT, Mark , PETERSEN, Brent
IPC分类号： A23J3/04 , A23J3/14 , A23J3/22 , A23C21/08 , A23J3/08 , A23J3/26 , A23J3/265 , A23L33/185 , A23L33/19 , A23P10/22 , A23V2002/00
摘要： Disclosed is a method for extruding protein, such as whey protein, for example, in a puffed form that can readily be ground, milled, or otherwise reduced in size to produce protein powder that can be used to reduce hardening in protein bars. The method uses acidification of the protein to modify its behavior during the extrusion process and produce extruded products (e.g., crisps) with improved properties.

10. 发明申请

WO2021175745A1 THE PROCESS FOR PRODUCTION OF A MEAT ANALOGUE, AND MEAT ANALOGUE PREPARED THEREBY 审中-公开
公开(公告)号：WO2021175745A1
公开(公告)日：2021-09-10
申请号：PCT/EP2021/054954
申请日：2021-02-28
申请人： MARS, INCORPORATED , CHAPMAN, Patrick
发明人： SCHLEBUSCH, Johannes, Paul
IPC分类号： A23K40/00 , A23K10/20 , A23K10/26 , A23P30/00 , A23L29/231 , A23L5/10 , A23L13/60 , A23J3/04 , A23J3/22 , F28F19/00
摘要： The present invention provides a process for the production of a meat analogue, comprising the steps of: a) introducing a meat batter comprising: i) animal protein other than egg powder, ii) plant fiber and/or starch, and iii) egg powder, into a heating unit and heating the meat batter to a temperature above the melting point of the protein to produce a heat-treated product, b) cooling the heat-treated product by moving through a cooling unit, so that the heat-treated product has a temperature below water boiling temperature at ambient pressure when exiting the cooling unit, and c) dividing the cooled heat-treated product into pieces.

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