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公开(公告)号：US20240251811A1
公开(公告)日：2024-08-01
申请号：US18563637
申请日：2022-05-27
发明人： Peter Edvard Degn , Jacob Franz Ewert , Karina Hansen Kjaer , Collette Lentz , Mindi L. McKibbin
CPC分类号： A23C11/106 , A23L7/104 , A23L11/50 , A23L25/40 , A23L29/06
摘要： The present invention relates to an enzymatic method of preparing a fermented plant-based product. More specifically, the method involves treating a plant-based liquid substrate having a plant protein content of 1% (w/w) or higher with one or more proteases and a microorganism: and allowing the treated plant-based substrate to ferment to produce the fermented plant-based product. Preferably, the protease is B. amyloliquefaciens neutral metalloprotease (bacillolysin, P7L) and lactic acid bacteria are used for fermentation. At low degree of hydrolysis viscosity of the protease-treated plant protein surprisingly increased, potentially due to the formation of peptides with hydrophobic N-terminal moieties, which could form a gel due to hydrophobic interactions. At higher degree of hydrolysis viscosity was—as expected—reduced.
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公开(公告)号：US20240237684A1
公开(公告)日：2024-07-18
申请号：US18289523
申请日：2022-05-05
发明人： Roger David DREW , Janine Mary DREW
摘要： Disclosed herein are fermented food products and a method for producing fermented food products from a pulse. The method comprises the steps of cooking the pulse, wherein the pulse is provided in the form of flattened pulse fragments, and then fermenting the cooked flattened pulse fragments under conditions whereby the fermented food product is produced.
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公开(公告)号：US20240117294A1
公开(公告)日：2024-04-11
申请号：US18273347
申请日：2021-03-29
发明人： Hyelim KWON , Hyungseok RYU , Hee-Su KWON , Eun Jung JEON , Jiyoung OH
IPC分类号： C12N1/14 , A01N63/30 , A23L3/3571 , A23L11/50 , A61K36/06
CPC分类号： C12N1/145 , A01N63/30 , A23L3/3571 , A23L11/50 , A61K36/06 , C12R2001/845
摘要： The present application relates to a Rhizopus oligosporus CJCC02-20 strain deposited with Accession No. KCCM12893P and application thereof.
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公开(公告)号：US11950607B2
公开(公告)日：2024-04-09
申请号：US17501736
申请日：2021-10-14
申请人： MycoTechnology, Inc.
发明人： Lisa Smith , Todd McDonald , Savita Jensen , Joseph George Akamittath , Alan D. Hahn , Anthony J. Clark , Bhupendra Kumar Soni , James Patrick Langan , Brooks John Kelly , Huntington Davis
IPC分类号： A23L31/00 , A23C11/10 , A23J1/14 , A23J3/14 , A23J3/22 , A23J3/26 , A23L5/10 , A23L7/104 , A23L11/50
CPC分类号： A23J3/227 , A23C11/10 , A23J1/14 , A23J3/14 , A23J3/26 , A23L5/10 , A23L7/104 , A23L11/50 , A23L31/00 , A23V2002/00
摘要： Provided is a food composition which include a myceliated high-protein food product and methods to make such compositions, which are mixtures of myceliated high-protein food products and other edible materials. A food composition includes dairy alternative products, ready to mix beverages and beverage bases; extruded and extruded/puffed products; sheeted baked goods; meat analogs and extenders; baked goods and baking mixes; granola; and soups/soup bases. Food compositions also include texturized plant protein which can be used for making meat-structured plant protein meat analog or meat extender products. The food compositions have reduced undesirable flavors and reduced undesirable aromas due to use of myceliated high-protein food products as compared to use of similar high-protein material that is not myceliated.
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公开(公告)号：US11766061B2
公开(公告)日：2023-09-26
申请号：US17111911
申请日：2020-12-04
申请人： Kikkoman Corporation
CPC分类号： A23L27/50 , A23L11/50 , A23L27/24 , A23V2002/00
摘要： Provided herein is a salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality with no contamination by microorganisms. A method for producing such a sauce-like liquid seasoning is also provided. The salt-free or low-salt soy sauce-like liquid seasoning having a desirable flavor and desirable functionality is obtained by inoculating raw material grains of primarily soybean or wheat with a koji mold to prepare a solid koji, adding salt-free or low-salt water for brewing to the solid koji to prepare a moromi, pasteurizing the moromi, and fermenting the moromi with yeast in a container adapted to reduce entry of harmful microorganisms.
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6.发明公开公开(公告)号：US20230232883A1
公开(公告)日：2023-07-27
申请号：US18012127
申请日：2021-06-22
申请人： FAVERO ANTONIO SRL
IPC分类号： A23L33/135 , C12N1/20 , A23P10/40 , A23L7/104 , A23L11/50
CPC分类号： A23L33/135 , C12N1/205 , A23P10/40 , A23L7/104 , A23L11/50 , C12R2001/24
摘要： A method is provided for improving the technological and nutritional properties of gluten-free food matrices based on a fermentation protocol using selected lactic bacteria as starters. The bacteria used are Lactobacillus plantarum strain DSM 33412 and Lactobacillus brevis strain DSM 33413. The method is useful in the processing of gluten-free flowing food material.
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7.发明公开公开(公告)号：US20240306682A1
公开(公告)日：2024-09-19
申请号：US18036568
申请日：2021-11-12
摘要： The present invention relates to a composition comprising a fermented seaweed and/or a fermented algae; in combination with a fermented plant material, wherein the fermented plant material is selected from the family Fabaceae.
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公开(公告)号：US20240277016A1
公开(公告)日：2024-08-22
申请号：US18571033
申请日：2022-07-01
申请人： Givaudan SA
IPC分类号： A23L27/30 , A23G1/40 , A23G1/56 , A23J3/14 , A23J3/34 , A23L2/02 , A23L2/54 , A23L2/56 , A23L2/60 , A23L11/50 , A23L27/00
CPC分类号： A23L27/31 , A23G1/40 , A23G1/56 , A23J3/14 , A23J3/346 , A23L2/02 , A23L2/54 , A23L2/56 , A23L2/60 , A23L11/50 , A23L27/88 , A23V2400/175 , A23V2400/515
摘要： A method for making a flavour modifying ingredient, the method comprising subjecting a pea protein to enzymatic hydrolysis and fermentation; flavour modifying ingredients obtainable by said method; flavour compositions and food products comprising said flavour modifying ingredient; uses of said flavour modifying ingredient.
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公开(公告)号：US11849744B2
公开(公告)日：2023-12-26
申请号：US17162742
申请日：2021-01-29
发明人： Chi Kwang Song , Dong Min Moon , Hye Won Shin , Byoung Seok Moon , Dae Ik Kang
CPC分类号： A23L25/40 , A23B7/024 , A23L3/36 , A23L3/44 , A23L11/50 , A23L19/01 , A23L27/24 , A23V2002/00
摘要： Methods for manufacturing a powdered fermented paste, including the steps of: pretreating a fermented paste; freezing the pretreated fermented paste; freeze-drying the frozen fermented paste; grinding the freeze-dried fermented paste; and heat-drying the ground fermented paste.
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10.发明授权公开(公告)号：US11832638B2
公开(公告)日：2023-12-05
申请号：US16838192
申请日：2020-04-02
申请人： GIVAUDAN SA
发明人： Feng Shi , Harry Renes , Esther Van Ommeren , Susanna Magdalena Vorster , Yili Wang , Adri De Klerk , Chris Winkel
IPC分类号： A23L2/39 , A23C9/13 , A23C9/156 , A23C11/10 , A23C19/09 , A23L2/56 , C07C233/47 , C07C233/49 , C12G3/06 , C12C5/02 , A23F5/24 , A23C15/16 , A23L7/161 , A23L27/21 , A23L19/18 , A23L27/60 , A23L27/20 , C07C321/14 , A23L27/50 , A23L23/10 , A23L19/20 , A23L11/50 , A23L11/65 , A21D13/41 , A23L23/00 , A23L7/196 , A23L13/50 , A23C13/12 , A23C15/12 , A23F5/46 , A23L2/02
CPC分类号： A23L2/39 , A23C9/1307 , A23C9/156 , A23C11/103 , A23C15/16 , A23C19/0904 , A23C19/0925 , A23F5/243 , A23L2/56 , A23L7/161 , A23L11/50 , A23L11/65 , A23L19/18 , A23L19/20 , A23L23/10 , A23L27/202 , A23L27/21 , A23L27/50 , A23L27/60 , C07C233/47 , C07C233/49 , C07C321/14 , C12C5/026 , C12G3/06 , A21D13/41 , A23C13/12 , A23C15/12 , A23F5/465 , A23L2/02 , A23L7/196 , A23L13/50 , A23L23/00 , A23V2002/00
摘要： A flavour composition comprising a compound according to the formula (I) edible salts thereof, wherein R1 is an alkyl residue containing 6 to 20 carbon atoms, or an alkene residue containing from 9 to 25 carbon atoms with 1 to 6 double bonds, R1 together with the carbonyl group to which it is attached is a residue of a carboxylic acid, and m is 0 or 1.
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