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    Directional Freezing of Ribulose-1,5-Bisphosphate Carboxylate-Oxygenase (RUBISCO)
    1.
    发明公开
    Directional Freezing of Ribulose-1,5-Bisphosphate Carboxylate-Oxygenase (RUBISCO) 审中-公开

    公开(公告)号：US20240358041A1

    公开(公告)日：2024-10-31

    申请号：US18771484

    申请日：2024-07-12

    Applicant: Plantible Foods Inc.

    Inventor： Parker LEE ,  Tony MARTENS FEKINI ,  Nina CILLIERS

    IPC: A23J3/14 ,  A23J3/26 ,  A23L13/30 ,  A23L13/40

    CPC classification number: A23J3/14 ,  A23J3/26 ,  A23L13/30 ,  A23L13/426 ,  A23L13/43 ,  A23L13/48

    Abstract: Provided herein are methods for making an extruded protein product using a high-moisture extrusion technique is described. High moisture extrudates described can allow for a high inclusion of oil without disrupting a fibrous structure formation during cooling and provides an improved fatty mouthfeel perception upon consumption. Also provided herein are directionally frozen highly fibrous scaffolds generated from a solution of a ribulose 1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate, an additive, and water. Described are compositions where a structure or strength of the directionally frozen highly fibrous scaffold is modulated in relation in part to a concentration of the RuBisCO protein isolate and temperatures of setting of the directionally frozen highly fibrous scaffold and other additives. The directionally frozen highly fibrous scaffold may be post-processed to serve as a whole-cut meat product or is used as a fibrous and protein-rich scaffold for cell culturing to generate a hybrid cultivated meat product.

    FOOD-PRODUCT BROWNING AGENT
    2.
    发明公开
    FOOD-PRODUCT BROWNING AGENT 审中-公开

    公开(公告)号：US20240206504A1

    公开(公告)日：2024-06-27

    申请号：US18573958

    申请日：2022-06-24

    Applicant: AMANO ENZYME INC.

    Inventor： Kiyota SAKAI

    IPC: A23L5/42 ,  A23L13/40

    CPC classification number: A23L5/42 ,  A23L13/426 ,  A23L13/428 ,  A23L13/48

    Abstract: The purpose of the present invention is to provide a food product additive with which it is possible to further enhance browning characteristics. Provided is a food-product browning agent containing (A) a pigment compound selected from the group consisting of betalains, anthocyans, curcuminoids, polyhydroxychalcones, and polyhydroxyanthraquinones, (B) multicopper oxidase, and (C) a polysaccharide, said food-product browning agent reproducing a color prior to heating of a food product by being added to the food product, and browning the food product by more effectively fading during heating. Therefore, it is possible to more realistically reproduce a color change that occurs during heating.

    PROCESS
    5.
    发明申请
    PROCESS 审中-公开
    处理

    公开(公告)号：US20160081385A1

    公开(公告)日：2016-03-24

    申请号：US14859919

    申请日：2015-09-21

    Applicant: DUPONT NUTRITION BIOSCIENCES APS

    Inventor： Liv Spangner Christiansen ,  Jorn Borch Soe ,  Jesper Kampp

    IPC: A23L1/314 ,  A23L1/317

    CPC classification number: A23L33/195 ,  A23K50/40 ,  A23L13/48 ,  A23L13/65 ,  A23V2002/00

    Abstract: A method for reducing the amount of cholesterol and/or improving the texture and/or reducing weight loss and/or increasing the fat stability of a meat based food product comprising: a) contacting meat with a lipid acyltransferase; b) incubating the meat contacted with the lipid acyltransferase at a temperature between about 1° C. to about 70° C.; c) producing a food product from the meat; wherein step b) is conducted before, during or after step c). Use of a lipid acyltransferase to reduce cholesterol in a meat based food product.

    Abstract translation: 一种用于减少胆固醇含量和/或改善质地和/或减轻体重减轻和/或增加肉类食品的脂肪稳定性的方法，包括：a）使肉与脂质酰基转移酶接触; b）在约1℃至约70℃的温度下孵育与脂质酰基转移酶接触的肉; c）从肉中生产食品; 其中步骤b）在步骤c）之前，期间或之后进行。 使用脂质酰基转移酶降低肉类食品中的胆固醇。

    MEAT SLURRY CULTURE
    6.
    发明申请
    MEAT SLURRY CULTURE 审中-公开
    肉酱文化

    公开(公告)号：US20140271994A1

    公开(公告)日：2014-09-18

    申请号：US13838314

    申请日：2013-03-15

    Applicant: Richard Baird Smittle ,  John Boyd Phelps

    Inventor： Richard Baird Smittle ,  John Boyd Phelps

    IPC: A23K1/10

    CPC classification number: A23K10/26 ,  A23B4/22 ,  A23K10/18 ,  A23K10/20 ,  A23K50/40 ,  A23K50/48 ,  A23L13/45 ,  A23L13/48 ,  A23L13/60

    Abstract: A meat slurry composition with extended shelf-life and incorporated into pet food. The extended shelf-life of the meat slurry occurs due to the making of a cultured meat slurry. The cultured meat slurry includes a meat slurry, a culture energy source and a starter culture. The cultured meat slurry may also contain the addition of proteolytic enzymes. The cultured meat slurry may also be vacuum packaged. The method of forming the cultured meat slurry is also described.

    Abstract translation: 具有延长保质期并且并入宠物食品的肉浆组合物。 肉浆的延长的保质期是由于制备培养的肉浆而发生的。 培养的肉浆包括肉浆，培养能源和起始培养物。 培养的肉浆也可以含有蛋白水解酶。 培养的肉浆也可以被真空包装。 还描述了形成培养的肉浆的方法。

    Meat Based Food Product
    8.
    发明申请
    Meat Based Food Product 审中-公开
    肉类食品

    公开(公告)号：US20090011086A1

    公开(公告)日：2009-01-08

    申请号：US12092020

    申请日：2006-11-01

    Applicant: Per Munk Nielsen

    Inventor： Per Munk Nielsen

    IPC: A23L1/31

    CPC classification number: A23L17/65 ,  A23L13/48 ,  A23L13/67

    Abstract: The present invention is related to a method for producing a meat based food product by treating meat with a phospholipase, to a meat based food product obtainable by the method of the invention and to use of a phospholipase for producing a meat based food product.

    Abstract translation: 本发明涉及一种通过用磷脂酶处理肉类来制造肉类食品的方法，涉及通过本发明方法获得的肉类食品和使用磷脂酶制造肉类食品。

    Food and Process for Producing Food
    9.
    发明申请
    Food and Process for Producing Food 审中-公开
    食品和食品生产过程

    公开(公告)号：US20080311174A1

    公开(公告)日：2008-12-18

    申请号：US12161079

    申请日：2007-02-01

    Applicant: Koji Sakamoto ,  Kenya Shibata ,  Masako Ishihara ,  Sayaka Nakatsu

    Inventor： Koji Sakamoto ,  Kenya Shibata ,  Masako Ishihara ,  Sayaka Nakatsu

    IPC: A61K47/00 ,  A23L1/00 ,  A23L1/48

    CPC classification number: A61K49/0002 ,  A23L5/10 ,  A23L5/19 ,  A23L5/32 ,  A23L11/09 ,  A23L13/48 ,  A23L19/03 ,  A23L29/06 ,  A23L29/20 ,  A23L29/269 ,  A23P20/10 ,  A61K49/0004 ,  A61K49/0495

    Abstract: The present invention retains the original shape, color, taste, flavor and texture, suppresses liquating out nutritional contents, can easily adjust the hardness of a food, can efficiently manufacture a processed food which uses a wide variety of food materials, can preserve by suppressing microbial deterioration due to its hygienic manufacture, and can easily and manufacture a processed food in a short period of time, wherein the food is capable of supplying nutritious substance according to need. The method of manufacturing a food of the present invention including bringing either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material into contact with the surface of a food material, and performing a pressure treatment, such that the food retains the shape of the food material and uniformly includes either one or both of a thickener in a non-solvated state and microorganism which generates a viscous material inside.

    Abstract translation: 本发明保持原来的形状，颜色，味道，风味和质地，抑制了营养成分的液化，可以容易地调节食物的硬度，能有效地制造使用多种食品的加工食品，可以通过抑制 由于其卫生制造而导致的微生物变质，并且能够在短时间内容易地制造加工食品，其中，食品能够根据需要供应营养物质。 制造本发明的食品的方法，包括使非溶剂化状态的增稠剂中的一种或两种和产生粘性物质的微生物与食品材料的表面接触，并进行压力处理，使得 食物保持食物的形状，并且均匀地包括非溶剂化状态的增稠剂中的一种或两种以及在其内产生粘性物质的微生物。

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