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公开(公告)号：US11464248B2
公开(公告)日：2022-10-11
申请号：US16760986
申请日：2018-11-02
发明人： Yvonne Collins , Margaret Dohnalek , Heidi Kleinbach-Sauter , Michael David McDonagh , Maksim N. Omarov
摘要： A novel co-fermented food product formed from oats and dairy is described herein. The co-fermented food product includes a grain ingredient, a dairy ingredient, and a bacterial culture. The novel co-fermented food product includes a set of metabolites derived from the co-fermentation of the oat ingredient and the dairy ingredient by the bacterial culture.
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公开(公告)号：US20220248725A1
公开(公告)日：2022-08-11
申请号：US17729722
申请日：2022-04-26
IPC分类号： A23L7/104 , A23L33/22 , A23L7/10 , A23L29/30 , A23L33/115 , A23L33/185 , A23L3/10
摘要： A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.
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公开(公告)号：US11344048B2
公开(公告)日：2022-05-31
申请号：US16739648
申请日：2020-01-10
IPC分类号： A23L7/104 , A23L33/22 , A23L7/10 , A23L29/30 , A23L33/115 , A23L33/185 , A23L3/10
摘要： A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.
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公开(公告)号：US20210212348A1
公开(公告)日：2021-07-15
申请号：US16739648
申请日：2020-01-10
IPC分类号： A23L7/104 , A23L33/22 , A23L7/10 , A23L29/30 , A23L33/185 , A23L33/115 , A23L3/10
摘要： A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.
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公开(公告)号：US11051536B2
公开(公告)日：2021-07-06
申请号：US16516033
申请日：2019-07-18
发明人： Pietro Caruso , Consuelo Cerdena , Christopher E. Graham , Kathlene A. McManus , Gopinathan Meletharayil , Alexander Rozanski , Brian Yu
摘要： Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.
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公开(公告)号：US10980244B2
公开(公告)日：2021-04-20
申请号：US14959941
申请日：2015-12-04
IPC分类号： A21D13/04 , A21D13/047 , A21D13/40 , A23L2/52 , A23G9/42 , A23C9/13 , A23C19/09 , A23C9/154 , A23G1/56 , A23L2/02 , A21D6/00 , A23L2/38 , A21D8/04 , A21D10/00 , A23P30/20 , A23L7/10 , A23L7/104 , A23P10/10 , A23L23/00 , A23C19/08
摘要： A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.
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公开(公告)号：US10689678B2
公开(公告)日：2020-06-23
申请号：US15077758
申请日：2016-03-22
摘要： A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.
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公开(公告)号：US20190135478A1
公开(公告)日：2019-05-09
申请号：US15802530
申请日：2017-11-03
发明人： Paola Appendini , David Block , Paulette Bluhm-Sauriol , Ryan Boudreaux , Peter Brian Clarke , Rebecca Eley , Geoffrey Gibbins , Eric Thomas Henderson , James J. Maki , Jorge W. Maldonado , Donald E. McCumber , Megan Sklanka , James Troy Starkey
摘要： Disclosed are rigid multi-compartment recloseable packages. A package may comprise a rigid tray comprising a product surface to hold food products. The tray may comprise a raised lip along a perimeter of the product surface to laterally secure the food products thereon. The tray may have a tray skirt horizontally extending outward from a top edge of the lip, and dividing features upwardly extending from the product surface to form distinct compartments on the product surface for receiving the food products therein. Furthermore, such an exemplary package also comprises a recloseable rigid lid having an upper surface substantially coextensive with the product surface, and at least one sidewall downwardly extending from the upper surface. The lid may also comprise a lid skirt horizontally extending outward from a bottom edge of the at least one sidewall, where the lid skirt is coextensive and complimentary in shape with the tray skirt.
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公开(公告)号：USD840842S1
公开(公告)日：2019-02-19
申请号：US29624759
申请日：2017-11-03
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公开(公告)号：USD840841S1
公开(公告)日：2019-02-19
申请号：US29624756
申请日：2017-11-03
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