公开(公告)号：US09974326B2

公开(公告)日：2018-05-22

申请号：US15462321

申请日：2017-03-17

申请人： Get Real Holdings, LLC

发明人： Jordan Seth Rubin

IPC分类号： A23L33/17 ,  A23L33/00 ,  A23L13/50 ,  A23L33/16

CPC分类号： A23L33/17 ,  A23L13/20 ,  A23L13/30 ,  A23L13/52 ,  A23L23/00 ,  A23L23/10 ,  A23L33/16 ,  A23L33/30 ,  A23V2002/00

摘要： The present invention is an instant (agglomerated particle) scoopable protein food supplement powder composition containing at least 70%, more preferably 80%, and most preferably 85-90% animal protein or molecules derived therefrom, carbohydrate less than 10% and preferably undetectable, sodium less than 5% and preferably less than 200 mg per serving, ideally approximately 150 mg per serving. The powder is preferably in the particle size range of about 30-100 mesh, more preferably about 40-80 mesh.

公开(公告)号：US09642388B2

公开(公告)日：2017-05-09

申请号：US13499463

申请日：2010-09-11

申请人： Michael Rass ,  Christian Schein

发明人： Michael Rass ,  Christian Schein

IPC分类号： A23L27/14 ,  A21D2/26 ,  A23L27/10 ,  A23L33/105 ,  A23L33/185 ,  A23L13/40 ,  A23L25/00 ,  A23L13/20

CPC分类号： A23L27/14 ,  A21D2/266 ,  A23L13/20 ,  A23L13/426 ,  A23L25/30 ,  A23L27/10 ,  A23L33/105 ,  A23L33/185

摘要： A method for processing rapeseed includes dehulling and separating the rapeseed into kernel fractions and husk fractions. The kernel fractions are subjected to one or more pressings so as to obtain oil and an oil cake, the oil cake having solid content and oil content. The oil cake is subjected to at least one further milling process so as to provide an output that is a base material, filler material or additive for human foods.

公开(公告)号：US09427013B2

公开(公告)日：2016-08-30

申请号：US13499479

申请日：2010-09-11

申请人： Michael Rass ,  Christian Schein

发明人： Michael Rass ,  Christian Schein

IPC分类号： A23J1/14 ,  A23L1/305 ,  A21D2/26 ,  A23L1/221 ,  A23L1/223 ,  A23L1/30 ,  A23L1/314 ,  A23L1/36

CPC分类号： A23L27/14 ,  A21D2/266 ,  A23L13/20 ,  A23L13/426 ,  A23L25/30 ,  A23L27/10 ,  A23L33/105 ,  A23L33/185

摘要： The invention relates to a method for processing rape seeds (A.A), according to which the seeds are hulled and separated into kernels (S.E) and hulls (S.G), the kernels (S.E) being subjected to one or more pressings in order to extract oil (P.A; P.C), leaving behind a press cake (P.B; P.D) containing solids and oil. Said method is carried out in such a way that the press cake (P.B; P.D) is either directly distributed or distributed after at least one further grinding process (K; W) as a raw material, filler or additive (K. D) for animal feed.

摘要翻译： 本发明涉及一种处理油菜种子（AA）的方法，根据该方法，种子被脱壳并分离成籽粒（SE）和船体（SG），籽粒（SE）经受一次或多次压榨以提取 油（PA; PC），留下含有固体和油的压饼（PB; PD）。 所述方法以使得压饼（PB; PD）在作为原料的至少一个另外的研磨工艺（K; W），填料或添加剂（K.D）之后直接分布或分布的方式进行 动物饲料。

公开(公告)号：US20120121734A1

公开(公告)日：2012-05-17

申请号：US13354229

申请日：2012-01-19

申请人： Maki Inoue ,  Kazumi Iwai ,  Naoto Ojima ,  Takuya Kawai ,  Mitsumi Kawamoto ,  Shunsuke Kuribi ,  Miho Sakaguchi ,  Chie Sasaki ,  Kazuhito Shizu ,  Mariko Shiguryou ,  Kazutaka Hirao ,  Miki Fujii ,  Yoshito Morita ,  Nobuharu Yasunami ,  Junko Yoshifuji

发明人： Maki Inoue ,  Kazumi Iwai ,  Naoto Ojima ,  Takuya Kawai ,  Mitsumi Kawamoto ,  Shunsuke Kuribi ,  Miho Sakaguchi ,  Chie Sasaki ,  Kazuhito Shizu ,  Mariko Shiguryou ,  Kazutaka Hirao ,  Miki Fujii ,  Yoshito Morita ,  Nobuharu Yasunami ,  Junko Yoshifuji

IPC分类号： A23L1/236 ,  A61K36/756 ,  A61K36/718 ,  A61K36/54 ,  A61K36/258 ,  A61K36/233 ,  A61K36/51 ,  A61K36/708 ,  A61K36/8888 ,  A61K36/25 ,  C07H5/02 ,  A61K36/515

CPC分类号： A21D2/08 ,  A23C11/10 ,  A23G3/48 ,  A23J3/04 ,  A23J3/08 ,  A23J3/16 ,  A23J3/18 ,  A23L13/20 ,  A23L17/00 ,  A23L19/00 ,  A23L33/15

摘要： Novel utilization of sucralose which is a high intense sweetener. Compositions containing sucralose including: sweetening compositions having excellent sweetness qualities based on the characteristics of sucralose; foods with a masked unpleasant smell and unpleasant taste; performance food compositions (viscous food compositions, gel food compositions, emulsified food compositions); foods with improved flavors; preservatives and foods with improved quality of taste; and flavor compositions with improved flavors. Novel utilization of sucralose as a sweetener improver, a masking agent for unpleasant smell/unpleasant taste, a flavor improver, a function improver (viscosity, gelling properties, emulsification properties), a taste characteristic improver, and a flavor improver/enhancer.

摘要翻译： 作为高浓度甜味剂的三氯半乳蔗糖的新颖利用。 包含三氯半乳蔗糖的组合物包括：基于三氯蔗糖特征的具有优异甜味品质的甜味组合物; 具有掩盖的令人不快的气味和不愉快的味道的食物; 性能食品组合物（粘性食品组合物，凝胶食品组合物，乳化食品组合物）; 口味改善的食物 防腐剂和食品质量提高; 和具有改善风味的风味组合物。 三氯蔗糖作为甜味剂改良剂，令人不快的气味/不愉快味道的掩蔽剂，风味改良剂，功能改进剂（粘度，胶凝性，乳化性），味觉特征改进剂和风味改良剂/增强剂的新颖利用。

公开(公告)号：US20090022870A1

公开(公告)日：2009-01-22

申请号：US11880078

申请日：2007-07-20

申请人： In Bong Cho ,  Sung Il Cho ,  Jinny Aliya Cho ,  Sung In Cho

发明人： In Bong Cho ,  Sung Il Cho ,  Jinny Aliya Cho ,  Sung In Cho

IPC分类号： A23L1/312

CPC分类号： A23J3/06 ,  A23J1/10 ,  A23L13/20 ,  A23L29/284

摘要： A method of manufacturing a gelatin shape collagen food, which contains a tendon structure therein, is provided. The method is comprised of: 1) boil tendons from a cow in water for 90 minutes, 2) quench the tendon with cold water at 15° C., 3) rip off meats from the tendons, 4) slice the tendons in a shape with a 5 mm thickness, 1 cm width and 10 cm length. At the same time 5) boil cow's pettitoe in water for one hour, 6) rip off skin of the cow pettitoe and remove fats by hand, 7) boil the cow's pettitoe again in water for 30 minutes to remove residual fat, 8) mix the sliced tendons and ripped off pettitoe in water in 1:1:4 volume ratios, add caramel drop, gelatin powders and apple cider, 9) boil down the mixtures prepared in the eighth step slowly for 1.5 hours, 10) put the mixture in a mold and quench as soon as possible, 11) dry out the gelatin structure by blowing air at room temperature for four hours, and 12) cut the gelatin structure into desired size.

摘要翻译： 提供了一种制造其中含有腱结构的明胶胶原蛋白食品的方法。 该方法包括：1）在水中煮牛筋90分钟，2）用15℃的冷水淬火肌腱，3）从肌腱上撕下肉，4）将腱切成一个形状 具有5mm厚度，1cm宽度和10cm长度。 同时5）将牛肉在水中煮沸1小时，6）撕下牛皮的皮肤，用手清除脂肪，7）将牛的皮肤再次在水中煮沸30分钟以除去残留的脂肪，8）混合 切片肌腱以1：1：4的体积比在水中撕下，加入焦糖滴，明胶粉和苹果酒，9）将第八步中制备的混合物慢慢煮沸1.5小时，10）将混合物放入 尽快将模具淬火，11）在室温下吹入空气干燥明胶结构4小时，12）将明胶结构切成所需尺寸。

公开(公告)号：US07094949B2

公开(公告)日：2006-08-22

申请号：US10369679

申请日：2003-02-21

申请人： Corran Norman Stuart McLachlan

发明人： Corran Norman Stuart McLachlan

IPC分类号： A01K67/00 ,  A61K35/20 ,  A23G1/00 ,  A23C9/154 ,  C12Q1/68

CPC分类号： A23G9/40 ,  A01K67/02 ,  A23C9/20 ,  A23J1/202 ,  A23L13/00 ,  A23L13/20 ,  A23L33/19 ,  C12Q1/6888 ,  C12Q2600/156

摘要： A milk or other dairy product, capable of minimizing the onset of disease such as coronary heart disease or enhancing the immune response is derived from animals which are substantially free of the β-casein A1 allele. Bulk milk can be produced by testing for and culling cows who test positive for the β-casein A1 allele, or by producing immunoglobulins and other immune response proteins, in cow's milk from animals not possessing the β-casein A1 allele, or other commercial milk producing animals, to this allele, to counteract the immnunosuppressant substances present that are produced from it, in commercial milking cows such as Holsteins, together with its blending with non-treated milk or the recovery of such immunoproteins.

摘要翻译： 能够最小化诸如冠心病或增强免疫应答的疾病发作的乳或其它乳制品来自基本上不含β-酪蛋白A 1等位基因的动物。 可以通过在不具有β-酪蛋白等位基因的动物的牛奶中测试和淘汰对β-酪蛋白A 1等位基因检测为阳性或通过产生免疫球蛋白和其他免疫应答蛋白的牛来产生散装牛奶， 这种等位基因的酪蛋白A 1等位基因或其他商业性乳制品动物与商业挤奶牛如Holsteins一起抵消存在的由其产生的免疫抑制物质， 处理的牛奶或这种免疫蛋白的回收。

公开(公告)号：US5188855A

公开(公告)日：1993-02-23

申请号：US563482

申请日：1990-08-07

申请人： Donald B. Bernacchi ,  Donna L. Immel ,  Carol A. Yuknis

发明人： Donald B. Bernacchi ,  Donna L. Immel ,  Carol A. Yuknis

IPC分类号： A23L1/00 ,  A23L1/164 ,  A23L1/312

CPC分类号： A23L13/20 ,  A23L7/122 ,  A23P20/12 ,  A23P2020/251 ,  Y10S426/808

摘要： A snack product and its method of manufacture including obtaining an expanded farinaceous material initially containing up to 20% by weight moisture, battering and breading the material, and then baking and frying it.

摘要翻译： 一种小吃产品及其制造方法，包括获得最初含有20％（重量）的水分，捣碎和面包屑材料，然后烘烤和煎炸的膨胀的含砷材料。

公开(公告)号：USRE33174E

公开(公告)日：1990-03-06

申请号：US188065

申请日：1988-04-27

申请人： Kenneth F. Whittle

发明人： Kenneth F. Whittle

IPC分类号： A23L1/30 ,  A23J1/00 ,  A23L1/31 ,  A23L1/312

CPC分类号： A23J1/002 ,  A23L13/20

摘要： A pork rind product capable of storage at ambient temperature and which may be used in the meat industry as a source of protein has a water content of less than 15% by weight, a fat content of less than 20% by weight and a particle size of less than 5 mm. The product is capable of rapid rehydration.

公开(公告)号：US4344973A

公开(公告)日：1982-08-17

申请号：US308123

申请日：1981-10-02

申请人： Anthony A. Blake ,  Neil W. Blake

发明人： Anthony A. Blake ,  Neil W. Blake

IPC分类号： A23B4/052 ,  A23L13/20 ,  A23B4/02 ,  A23B4/04

CPC分类号： A23B4/0526 ,  A23L13/20

摘要： A method for processing pork skins in which a liquid smoke and a curing solution are applied to the skins after which they are continuously passed on a conveyor belt through an enclosure containing heat which is regulated so that the skins are cured and smoked. The temperature of the skins is controlled so that the skins are cured and smoked but are not rendered or popped.

摘要翻译： 一种处理猪皮的方法，其中将液体烟和固化溶液施加到皮肤上，然后在输送带上连续通过包含热量的外壳，该外壳被调节成使得皮肤被固化和吸烟。 皮肤的温度被控制，使得皮肤被固化和吸烟，但不被渲染或弹出。

公开(公告)号：US4163804A

公开(公告)日：1979-08-07

申请号：US876124

申请日：1978-02-08

申请人： Robert H. Meyer ,  Charles I. Graham ,  John E. Rudolph ,  Robert E. Haas

发明人： Robert H. Meyer ,  Charles I. Graham ,  John E. Rudolph ,  Robert E. Haas

IPC分类号： A23K1/00 ,  A23K1/10 ,  A23L1/312 ,  A23L1/317 ,  A23L1/31 ,  A23J3/00

CPC分类号： A23K10/26 ,  A23K40/20 ,  A23L13/20 ,  A23L13/67 ,  Y10S426/805

摘要： A puffable, thermoplastic composition derived from animal parts is prepared by drying substantially raw animal parts to a moisture content between 10% and 25%, comminuting those parts and mechanically defatting the comminuted particles to a fat content of less than 18%. The defatted particles are macerated in an extruder at temperatures less than 330.degree. F. and under sufficient pressure to cause gelatinization of the particles. The resulting thermoplastic moldable mass is extruded to a shape sustaining form and cooled to below 215.degree. F., after which it is cut into puffable pellets. The pellets will be at least partially gelatinized animal parts, have a moisture content of less than 15%, a fat content of less than 15% and the protein thereof will not be subjected to denaturing temperatures in excess of 330.degree. F. The pellets may be puffed in hot oil to a product which resembles fried port skins or they may be thermo-formed into a decorative shape, e.g., in the shape of a chewable dog bone.

摘要翻译： 通过将基本上生的动物部分干燥至10％至25％的水分含量，粉碎这些部分并将粉碎的颗粒机械地脱脂至脂肪含量低于18％，从而制备由动物部件衍生的可膨胀的热塑性组合物。 脱脂颗粒在挤出机中在低于330°F的温度下浸渍，并在足够的压力下引起颗粒凝胶化。 将得到的热塑性可成型物质挤出成形状维持形式并冷却至215°F以下，然后将其切割成可膨胀的颗粒。 颗粒将至少部分凝胶化的动物部件，水分含量小于15％，脂肪含量小于15％，其蛋白质不会经受超过330°F的变性温度。颗粒可以 在热油中膨化成类似油炸口皮的产品，或者它们可以被热成形为装饰形状，例如可咀嚼的狗骨的形状。