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    Methods and systems for generating a supplement instruction set using artificial intelligence
    82.
    发明授权
    Methods and systems for generating a supplement instruction set using artificial intelligence 有权

    公开(公告)号：US11449792B2

    公开(公告)日：2022-09-20

    申请号：US16502722

    申请日：2019-07-03

    申请人： Kenneth Neumann

    发明人： Kenneth Neumann

    IPC分类号： C12Q1/6883 ,  A23J3/08 ,  G09B5/02 ,  G06N20/00 ,  G06F16/2455

    摘要： A system for generating a supplement instruction set using artificial intelligence. The system includes at least a server wherein the at least a server is designed and configured to receive training data. The system includes a diagnostic engine operating on the at least a server designed and configured to record at least a biological extraction from a user and generate a diagnostic output based on the at least a biological extraction and training data. The system includes a plan generator module operating on the at least a server designed and configured to generate a comprehensive instruction set associated with the user as a function of the diagnostic output. The system includes a supplement plan generator module operating on the at least a server designed and configured to generate a supplement instruction set as a function of the comprehensive instruction set.

    Whey protein concentrate, acidified milk products comprising the concentrate and methods therefor
    83.
    发明授权
    Whey protein concentrate, acidified milk products comprising the concentrate and methods therefor 有权

    公开(公告)号：US11406110B2

    公开(公告)日：2022-08-09

    申请号：US15538381

    申请日：2015-12-22

    申请人： VALIO LTD

    发明人： Pia Ollikainen ,  Riitta Partanen ,  Saara Laiho

    IPC分类号： A23C9/123 ,  A23C21/06 ,  A23J3/08 ,  A23J1/20 ,  A23C19/09 ,  A23C9/13 ,  A23C9/142 ,  A23C19/076

    摘要： The present invention relates to a method of producing an ideal whey protein concentrate. The whey protein concentrate has a pH in the range of 6.8-7.5 and 70-90% of the total proteins of the concentrate are whey proteins and 10-30% of the total proteins of the concentrate are caseins. The present invention relates also to an ideal whey protein concentrate and its uses in in reducing the total milk protein content and/or in increasing the whey protein content of a spoonable acidified milk product. In addition, the present invention relates to a method of producing a spoonable acidified milk product having high whey protein content but a reduced total milk protein content. The present invention relates also to a spoonable acidified milk product having high whey protein content but a reduced total milk protein content.

    MEAT ANALOGUE PROCESSED FOOD PRODUCT, METHOD FOR PRODUCING SAME, AND ADDITIVE FOR MEAT ANALOGUE PROCESSED FOOD PRODUCT
    89.
    发明申请
    MEAT ANALOGUE PROCESSED FOOD PRODUCT, METHOD FOR PRODUCING SAME, AND ADDITIVE FOR MEAT ANALOGUE PROCESSED FOOD PRODUCT 有权

    公开(公告)号：US20220030910A1

    公开(公告)日：2022-02-03

    申请号：US17276530

    申请日：2019-08-28

    申请人： NIHON SHOKUHIN KAKO CO., LTD.

    发明人： Yusuke OGAWA

    IPC分类号： A23J3/22 ,  A23J3/16 ,  A23J3/08 ,  A23J3/18

    摘要： The present invention provides a meat analogue processed food product that is inexpensive and has little pastiness derived from starch, a method for producing the meat analogue processed food product, and an additive for the meat analogue processed food product. The meat analogue processed food product, which contains a plant-protein-containing material and has a meat material content of 30 mass % or less, also contains a fat-processed starch as a raw material. The fat-processed starch content is preferably 0.5-10 mass %. Furthermore, the meat analogue processed food product preferably also contains one or more material selected from animal-sourced protein materials excluding the meat material and plant-sourced protein materials excluding the plant-protein-containing material, in which the animal-sourced protein materials are preferably selected from a milk protein material and an albumen, the plant-sourced protein materials are preferably selected form a pea protein material and a wheat protein material, and ideally the food product contains an albumen.