公开(公告)号：US20230284635A1

公开(公告)日：2023-09-14

申请号：US17692678

申请日：2022-03-11

Applicant: Frito-Lay North America, Inc.

Inventor： Jin-E Shin ,  Antony Alex Tipton ,  Chen Chun Shao ,  Prabhakar Kasturi ,  Todd A. Rakofsky ,  Zhanfeng Xu

IPC: A21D8/04 ,  A21D13/045

CPC classification number: A21D8/04 ,  A21D13/045

Abstract: A fermented flour having an improved mouthfeel and taste includes a reduced concentration of off-flavor compounds. Methods of reducing the off-flavored compounds concentration in a flour include fermenting the flour under solid state fermenting conditions.

公开(公告)号：US10058577B2

公开(公告)日：2018-08-28

申请号：US15115446

申请日：2015-09-30

Applicant: TRIPHASE PHARMACEUTICALS PVT. LTD.

Inventor： Desiraju Aditya ,  Desiraju Shrilakshmi ,  Sharieff Irfanulla ,  Prakash Abhilash

IPC: A61K35/747 ,  C12R1/23 ,  C12R1/25 ,  A23L33/135 ,  A23L23/00 ,  A23G1/42 ,  A21D8/04 ,  A23G3/36 ,  A23F3/16

CPC classification number: A61K35/747 ,  A21D8/04 ,  A23F3/16 ,  A23G1/423 ,  A23G3/366 ,  A23L23/00 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/03 ,  A23Y2220/67 ,  A61K2035/115 ,  C12R1/23 ,  C12R1/25

Abstract: The present disclosure relates to thermo-stable/heat stable strain(s) of micro-organisms, obtaining such thermo-stable strains and incorporating them into food products. These strains are able to survive high temperatures for longer periods of time and thus food products containing such strains are therapeutically effective and beneficial for general health.

公开(公告)号：US20180098548A1

公开(公告)日：2018-04-12

申请号：US15728798

申请日：2017-10-10

Applicant: DEPROVE, S.L.

Inventor： Laura Tedesco

IPC: A21D13/066 ,  A21D13/047 ,  A21D2/18 ,  A21D2/36 ,  A21D2/26 ,  A21D2/02 ,  A21D8/04

CPC classification number: A21D13/066 ,  A21D2/02 ,  A21D2/188 ,  A21D2/266 ,  A21D2/36 ,  A21D2/362 ,  A21D2/38 ,  A21D8/04 ,  A21D13/04 ,  A21D13/045 ,  A21D13/047 ,  A21D13/41 ,  A23L33/21 ,  A23L33/40

Abstract: The present invention relates to a gluten-free breadmaking composition. Such composition includes a combination of glutinous rice flour, hydroxypropylmethylcellulose, psyllium husk flour (Psyllium) and flaxseed flour. It also relates to the use of this combination for preparing foods for people intolerant to gluten, in particular for celiac people, and to a bakery product including the mentioned combination.

公开(公告)号：US20170332648A1

公开(公告)日：2017-11-23

申请号：US15527344

申请日：2015-12-30

Applicant: SPC CO., LTD

Inventor： ChungKil PARK ,  CheonYong LEE ,  SangMin SHIM ,  MoonYoung JUNG ,  SeongBong SONG ,  ByeongCheol KIM ,  JinHo SEO ,  NamSoo HAN ,  SungJong HONG

IPC: A21D8/04 ,  C12R1/225 ,  C12N1/18 ,  C12R1/00 ,  A21D13/00

CPC classification number: A21D8/04 ,  A21D8/045 ,  A21D13/00 ,  A23V2002/00 ,  A23Y2220/00 ,  A23Y2220/25 ,  C12N1/18 ,  C12N1/20 ,  C12R1/00 ,  C12R1/225

Abstract: Provided is Lactobacillus curvatus SPC-SNU 70-3 (KCTC 12778BP) which is novel natural Korean lactic acid bacteria isolated from traditional Korean nuruk.

公开(公告)号：US09681672B2

公开(公告)日：2017-06-20

申请号：US10588853

申请日：2005-02-09

Applicant: Camille Dupuy ,  Pascal Lejeune ,  Jean-Jacques Muchembled

Inventor： Camille Dupuy ,  Pascal Lejeune ,  Jean-Jacques Muchembled

IPC: A21D2/00 ,  A21D10/00 ,  A21D2/26 ,  A21D2/38 ,  A21D8/04 ,  A23L27/24 ,  A23L33/14

CPC classification number: A21D10/00 ,  A21D2/268 ,  A21D2/38 ,  A21D8/04 ,  A23L27/25 ,  A23L33/14

Abstract: Dry flavor enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavor enhancing agent and their use in the preparation of cereal products and particularly doughs and baked products.

公开(公告)号：US08414940B2

公开(公告)日：2013-04-09

申请号：US10679714

申请日：2003-10-06

Applicant: Aziz Chafic Awad

Inventor： Aziz Chafic Awad

IPC: A23L1/105 ,  A21D8/04

CPC classification number: A21D8/04 ,  A23L5/28 ,  A23L7/104 ,  A23L7/13 ,  A23L19/18 ,  A23L19/20 ,  A23Y2240/75

Abstract: A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce formation of the acrylamide. The foods include fried and baked starchy foods including potato chips, cereals, breads, tortilla chips, pretzels, crackers and the like.

Abstract translation: 描述了在烹饪之前制备淀粉食物以减少丙烯酰胺形成的方法。 该方法使用微生物来足够代谢食物中的糖以减少丙烯酰胺的形成。 这些食物包括油炸和烘烤的淀粉质食品，包括薯片，谷物，面包，玉米粉饼，椒盐脆饼，饼干等。

公开(公告)号：US06838113B1

公开(公告)日：2005-01-04

申请号：US09296927

申请日：1999-04-22

Applicant: Bob B. Buchanan ,  Gregorio del Val ,  Rosa M. Lozano ,  Jin-an Jiao ,  Joshua H. Wong ,  Boihon C. Yee

Inventor： Bob B. Buchanan ,  Gregorio del Val ,  Rosa M. Lozano ,  Jin-an Jiao ,  Joshua H. Wong ,  Boihon C. Yee

IPC: A21D2/26 ,  A21D2/36 ,  A21D8/04 ,  A21D13/06 ,  A23C9/12 ,  A23C9/152 ,  A23C9/20 ,  A23J1/12 ,  A23J1/14 ,  A23J3/08 ,  A23J3/16 ,  A23J3/18 ,  A23K1/16 ,  A23L1/015 ,  A23L1/16 ,  A23L1/182 ,  A23L1/211 ,  A23L1/305 ,  A23L1/314 ,  A61K38/44 ,  A61K39/35 ,  C07K1/113 ,  C07K14/415 ,  C07K14/435 ,  C07K14/46 ,  C07K14/76 ,  C07K14/81 ,  C12N9/02 ,  C12N9/20 ,  C12P21/02 ,  C12Q1/26 ,  C12Q1/34 ,  A23L1/29 ,  A23L3/358

CPC classification number: A21D13/064 ,  A21D2/26 ,  A21D2/264 ,  A21D2/265 ,  A21D2/266 ,  A21D2/36 ,  A21D8/04 ,  A23C9/1209 ,  A23C9/1213 ,  A23C9/152 ,  A23J1/12 ,  A23J1/14 ,  A23J3/08 ,  A23J3/18 ,  A23K20/147 ,  A23L5/27 ,  A23L7/109 ,  A23L7/196 ,  A23L11/34 ,  A23L13/48 ,  A23L33/17 ,  A61K38/44 ,  A61K39/35 ,  C07K1/1133 ,  C07K14/415 ,  C07K14/43504 ,  C07K14/46 ,  C07K14/76 ,  C07K14/811 ,  C12N9/0036 ,  C12N9/20 ,  C12P21/02 ,  C12Q1/26 ,  C12Q1/34 ,  C12Y108/01008 ,  C12Y108/01009 ,  A61K2300/00

Abstract: Thioredoxin, a small dithiol protein, is a specific reductant for major food proteins, allergenic proteins and particularly allergenic proteins present in widely used foods from animal and plant sources. All targeted proteins contain disulfide (S—S) bonds that are reduced to the sulfhydryl (SH) level by thioredoxin. The proteins are allergenically active and less digestible in the oxidized (S—S) state. When reduced (SH state), they lose their allergenicity and/or become more digestible. Thioredoxin achieved this reduction when activated (reduced) either by NADPH via NADP-thioredoxin reductase (physiological conditions) or by dithiothreitol, a chemical reductant. Skin tests and feeding experiments carried out with sensitized dogs showed that treatment of the food with reduced thioredoxin prior to ingestion eliminated or decreased the allergenicity of the food. Studies showed increased digestion of food and food proteins by pepsin and trypsin following reduction by thioredoxin.

公开(公告)号：US5952034A

公开(公告)日：1999-09-14

申请号：US953703

申请日：1997-10-17

Applicant: Bob B. Buchanan ,  Gregorio del Val ,  Rosa M. Lozano ,  Jin-an Jiao ,  Joshua H. Wong ,  Boihon C. Yee

Inventor： Bob B. Buchanan ,  Gregorio del Val ,  Rosa M. Lozano ,  Jin-an Jiao ,  Joshua H. Wong ,  Boihon C. Yee

IPC: A21D2/26 ,  A21D2/36 ,  A21D8/04 ,  A21D13/06 ,  A23C9/12 ,  A23C9/152 ,  A23C9/20 ,  A23J1/12 ,  A23J1/14 ,  A23J3/08 ,  A23J3/16 ,  A23J3/18 ,  A23K1/16 ,  A23L1/015 ,  A23L1/16 ,  A23L1/182 ,  A23L1/211 ,  A23L1/305 ,  A23L1/314 ,  A61K38/44 ,  A61K39/35 ,  C07K1/113 ,  C07K14/415 ,  C07K14/435 ,  C07K14/46 ,  C07K14/76 ,  C07K14/81 ,  C12N9/02 ,  C12N9/20 ,  C12P21/02 ,  C12Q1/26 ,  C12Q1/34 ,  A23L1/03

CPC classification number: A21D13/064 ,  A21D2/26 ,  A21D2/264 ,  A21D2/265 ,  A21D2/266 ,  A21D2/36 ,  A21D8/04 ,  A23C9/1209 ,  A23C9/1213 ,  A23C9/152 ,  A23J1/12 ,  A23J1/14 ,  A23J3/08 ,  A23J3/18 ,  A23K20/147 ,  A23L11/34 ,  A23L13/48 ,  A23L33/17 ,  A23L5/27 ,  A23L7/109 ,  A23L7/196 ,  A61K38/44 ,  A61K39/35 ,  C07K1/1133 ,  C07K14/415 ,  C07K14/43504 ,  C07K14/46 ,  C07K14/76 ,  C07K14/811 ,  C12N9/0036 ,  C12N9/20 ,  C12P21/02 ,  C12Q1/26 ,  C12Q1/34 ,  C12Y108/01008 ,  C12Y108/01009

Abstract: Thioredoxin, a small dithiol protein, is a specific reductant for major food proteins, allergenic proteins and particularly allergenic proteins present in widely used foods from animal and plant sources. All targeted proteins contain disulfide (S--S) bonds that are reduced to the sulfhydryl (SH) level by thioredoxin. The proteins are allergenically active and less digestible in the oxidized (S--S) state. When reduced (SH state), they lose their allergenicity and/or become more digestible. Thioredoxin achieved this reduction when activated (reduced) either by NADPH via NADP-thioredoxin reductase (physiological conditions) or by dithiothreitol, a chemical reductant. Skin tests and feeding experiments carried out with sensitized dogs showed that treatment of the food with reduced thioredoxin prior to ingestion eliminated or decreased the allergenicity of the food. Studies showed increased digestion of food and food proteins by pepsin and trypsin following reduction by thioredoxin.

Abstract translation: 硫氧还蛋白，一种小二硫醇蛋白，是主要的食品蛋白质，过敏原蛋白质，特别是来自动物和植物来源广泛使用的食品中的过敏原蛋白质的特异性还原剂。 所有靶向蛋白含有通过硫氧还蛋白还原成巯基（SH）水平的二硫键（S-S）键。 蛋白质是过敏性活性的，在氧化（S-S）状态下消化不良。 当减少（SH状态）时，它们失去过敏原性和/或变得更易消化。 当NADPH通过NADP-硫氧还蛋白还原酶（生理条件）或二硫苏糖醇（化学还原剂）活化（还原）时，硫氧还蛋白实现了这种还原。 用敏化狗进行的皮肤试验和喂养实验表明，在摄取之前用硫氧还蛋白降低的食物处理消除或降低了食物的过敏原性。 研究显示硫氧还蛋白还原后胃蛋白酶和胰蛋白酶消化食物和食物蛋白质。

公开(公告)号：US5792506A

公开(公告)日：1998-08-11

申请号：US326976

申请日：1994-10-21

Applicant: Bob B. Buchanan ,  Karoly Kobrehel ,  Boihon C. Yee ,  Rosa Lozano ,  Oscar L. Frick ,  Richard W. Ermel

Inventor： Bob B. Buchanan ,  Karoly Kobrehel ,  Boihon C. Yee ,  Rosa Lozano ,  Oscar L. Frick ,  Richard W. Ermel

IPC: A23K1/18 ,  A21D2/26 ,  A21D2/36 ,  A21D8/04 ,  A21D13/06 ,  A23C9/00 ,  A23C9/12 ,  A23C9/152 ,  A23J1/12 ,  A23J1/14 ,  A23J3/08 ,  A23J3/18 ,  A23K1/16 ,  A23L1/015 ,  A23L1/10 ,  A23L1/16 ,  A23L1/182 ,  A23L1/20 ,  A23L1/211 ,  A23L1/305 ,  A23L1/31 ,  A23L1/314 ,  A61K35/20 ,  A61K35/34 ,  A61K35/54 ,  A61K36/899 ,  A61K38/44 ,  A61K38/46 ,  A61K39/35 ,  A61P37/08 ,  C07K1/00 ,  C07K1/113 ,  C07K14/415 ,  C07K14/435 ,  C07K14/46 ,  C07K14/76 ,  C07K14/81 ,  C12N9/02 ,  C12N9/20 ,  C12P21/02 ,  C12Q1/26 ,  C12Q1/34 ,  A23L1/03

CPC classification number: A21D13/064 ,  A21D2/26 ,  A21D2/264 ,  A21D2/265 ,  A21D2/266 ,  A21D2/36 ,  A21D8/04 ,  A23C9/1209 ,  A23C9/1213 ,  A23C9/152 ,  A23J1/12 ,  A23J1/14 ,  A23J3/08 ,  A23J3/18 ,  A23K20/147 ,  A23L11/34 ,  A23L13/48 ,  A23L33/17 ,  A23L5/27 ,  A23L7/109 ,  A23L7/196 ,  A61K39/35 ,  C07K1/1133 ,  C07K14/415 ,  C07K14/43504 ,  C07K14/46 ,  C07K14/76 ,  C07K14/811 ,  C12N9/0036 ,  C12N9/20 ,  C12P21/02 ,  C12Q1/26 ,  C12Q1/34 ,  C12Y108/01008 ,  C12Y108/01009

Abstract: Thioredoxin, a small dithiol protein, is a specific reductant for major allergenic proteins present in widely used foods from animal and plant sources. All targeted allergenic proteins contain disulfide (S--S) bonds that are reduced to the sulfhydryl (SH) level by thioredoxin. The proteins are allergenically active in the oxidized (S--S) state. When reduced (SH state), they lose their allergenicity. Thioredoxin achieved this reduction when activated (reduced) either by NADPH via NADP-thioredoxin reductase (physiological conditions) or by dithiothreitol, a chemical reductant. Skin tests and feeding experiments carried out with sensitized dogs showed that treatment of the food with reduced thioredoxin prior to ingestion eliminated or decreased the allergenicity of the food.

Abstract translation: 硫氧还蛋白，小二硫醇蛋白，是来自动物和植物来源的广泛使用的食品中存在的主要变应原蛋白的特异性还原剂。 所有靶向过敏原蛋白都含有通过硫氧还蛋白还原成巯基（SH）水平的二硫键（S-S）键。 蛋白质在氧化（S-S）状态下具有过敏性活性。 当减少（SH状态）时，它们失去其过敏原性。 当NADPH通过NADP-硫氧还蛋白还原酶（生理条件）或二硫苏糖醇（化学还原剂）活化（还原）时，硫氧还蛋白实现了这种还原。 用敏化狗进行的皮肤试验和喂养实验表明，在摄取之前用硫氧还蛋白降低的食物处理消除或降低了食物的过敏原性。

公开(公告)号：US3734743A

公开(公告)日：1973-05-22

申请号：US3734743D

申请日：1971-02-26

Applicant: US AGRICULTURE

Inventor： KLINE L ,  SUGIHARA T

IPC: A21D8/04

CPC classification number: A21D8/04

Abstract: PROCESSES FOR PREPARING SOUR DOUGH FRENCH BREAD USING A NOVEL LIQUID STARTER WHICH SUPPLIES THE SPECIAL MICROORGANISMS, LACTOBACILLUS SANFRANCISCO AND TORULOPSIS HOLLMII, REQUIRED FOR LEAVENING AND SOURING ACTION AND WHICH PROVIDES MANY ADVANTAGES OVER CONVENTIONAL SPONGE STARTERS.