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公开(公告)号：US20240298691A1
公开(公告)日：2024-09-12
申请号：US18546178
申请日：2022-02-16
申请人： INSULIN RESET APS
摘要： A substitute food product for potatoes is made of fresh plantain and/or green banana, and a production process for such a product is shown.
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公开(公告)号：US12063946B2
公开(公告)日：2024-08-20
申请号：US17339641
申请日：2021-06-04
发明人： Yang Gao , Emine Unlu , Shanna Christine Dabson
IPC分类号： A23G3/48 , A23B7/00 , A23B7/01 , A23G3/34 , A23G3/36 , A23G3/42 , A23L3/01 , A23L3/015 , A23L19/00 , A23L25/00 , A23L29/00 , A23L29/231 , A23L29/238 , A23L29/256 , A23L29/269
CPC分类号： A23G3/48 , A23B7/00 , A23B7/01 , A23B7/012 , A23G3/34 , A23G3/364 , A23G3/42 , A23L3/01 , A23L3/015 , A23L3/0155 , A23L19/07 , A23L19/09 , A23L25/00 , A23L29/035 , A23L29/06 , A23L29/231 , A23L29/238 , A23L29/256 , A23L29/272 , A23V2002/00 , A23V2200/02 , A23V2200/044 , A23V2200/15 , A23V2250/022 , A23V2250/032 , A23V2250/036 , A23V2250/042 , A23V2250/044 , A23V2250/056 , A23V2250/5024 , A23V2250/5054 , A23V2250/5072 , A23V2300/24
摘要： The present invention is direct to an edible composition in which fruit, vegetables and/or nuts, in conjunction with a hydrocolloid, are treated with pressure and/or heat to form an edible composition that is dimensionally stable, ambient stable for at least 12 months, has a moisture content greater than 50 wt. %, has a pH less than 4.5, has a water activity greater than 0.5, is commercially sterile, is free of artificial flavors, has a solids content greater than 10 wt. %, and does not exhibit syneresis. Also provided is a method for preparation of the edible composition.
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公开(公告)号：US20240188578A1
公开(公告)日：2024-06-13
申请号：US18078282
申请日：2022-12-09
申请人： Xiong Wei , Yu Fang , Chen Yiqiang
发明人： Xiong Wei , Yu Fang , Chen Yiqiang
摘要： A method for drying a food product that results in a highly homogenous, low-moisture content powder having significantly reduced particle size without materially altering the flavor profile and/or the nutritional profile of the food product, including the steps of: (1) providing a food product, wherein the food product comprises a fermentation liquid; (2) optionally filtering the food product; and (3) controllably spray drying the food product at high-temperature.
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公开(公告)号：US12004540B2
公开(公告)日：2024-06-11
申请号：US16775337
申请日：2020-01-29
摘要： The present invention includes meat chips and methods of making meat chips comprising: blending a meat product and a high oleic oil, and optionally a seasoning, into a meat batter; extruding the meat batter into a casing; cooking to the meat batter; slicing the meat batter into meat slices; and microwaving at a temperature not exceeding 200° F. the meat slices into a meat chip.
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公开(公告)号：US20240164420A1
公开(公告)日：2024-05-23
申请号：US18505053
申请日：2023-11-08
申请人： Rebekah Kee Maya
发明人： Rebekah Kee Maya
IPC分类号： A23L19/00 , A23L29/00 , A23L29/269
CPC分类号： A23L19/09 , A23L29/035 , A23L29/27
摘要： A cooking oil replacement is provided which is usable in many different types of foods and recipes while maintaining the flavor and characteristics of the unmodified food. The cooking oil substitute works in recipes that do not include gluten or eggs and may be broadly used in cooking. The cooking oils substitute provides a significant health benefit to persons with liver disease, diabetes, or heart disease.
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公开(公告)号：US11968992B2
公开(公告)日：2024-04-30
申请号：US17560713
申请日：2021-12-23
IPC分类号： A23C9/133 , A23C11/10 , A23K40/10 , A23L19/00 , A23L29/225 , A23L29/30 , A23L33/10 , B02B3/14
CPC分类号： A23C9/133 , A23C11/10 , A23K40/10 , A23L19/00 , A23L19/09 , A23L29/225 , A23L29/35 , A23L33/10 , B02B3/14
摘要： The present invention relates to a method for making and the composition of a non-dairy yogurt made from green banana flour, without the use of milk or soy products. The non-dairy yogurt has improved taste, texture and sensory characteristics compared to commercial non-dairy yogurts currently on the market.
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公开(公告)号：US20230405072A1
公开(公告)日：2023-12-21
申请号：US18037611
申请日：2021-11-19
申请人： General Mills, Inc.
CPC分类号： A61K36/68 , A23L29/231 , A23L33/22 , A61K9/4816 , A23G3/48 , A23L19/09 , A23G3/42
摘要： A texture-controlled fiber ingredient containing a viscous soluble fiber and a non-crosslinked acid-reversible gel-forming compound is described. The ingredient can be contacted with a divalent cation solution and combined with a food ingredient or edible ingredient suitable for use in a supplement to produce a viscous fiber fortified food or fiber supplement. In some versions of a viscous fiber fortified food or fiber supplement, the viscous soluble fiber remains partially hydrated over shelf life of the food, and maintains a desirable texture over the shelf life. Some versions of a food mix or fiber supplement are in dry form.
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公开(公告)号：US11839226B2
公开(公告)日：2023-12-12
申请号：US17829910
申请日：2022-06-01
发明人： Véronique Marzec , Audrey Bourgeois , Julie Lebesgue , Frédéric Mansy , Eric Bosly , Anthony Gramain , Mary Descamps
IPC分类号： A23J1/14 , A23L13/40 , A23J3/14 , A23L29/206 , A23L11/00 , A23L35/00 , A23L19/00 , A23L13/50
CPC分类号： A23L13/422 , A23J1/14 , A23J3/14 , A23L11/05 , A23L13/426 , A23L13/50 , A23L19/09 , A23L29/206 , A23L35/00 , A23V2002/00
摘要： The invention relates to a process for preparing a pea extract comprising fibres, the process comprising the following steps:
(a) bringing shelled peas into contact with an aqueous solution in order to form an aqueous composition comprising peas;
(b) leaving the peas to hydrate in said aqueous composition for at least 30 minutes and at most 15 hours;
(c) grinding said peas in order to as a result obtain ground peas; and
(d) fractionating said ground peas in order to obtain at least one pea extract comprising fibres.
The invention also relates to a pea extract that can be obtained according to the process of the invention. The invention also relates to an edible composition comprising the pea extract according to the invention.-
公开(公告)号：US11737476B2
公开(公告)日：2023-08-29
申请号：US16957630
申请日：2019-01-17
申请人： The Hershey Company
发明人： Prashant Mudgal , Supapong Siris
CPC分类号： A23J3/227 , A23J3/14 , A23J3/24 , A23J3/26 , A23L19/09 , A23P30/25 , A23J1/14 , A23L5/10 , A23V2002/00
摘要： Product formulations and methods of preparing products having a texture, flavor, and/or nutrition profile similar to meat jerky, with the primary protein source including or being a plant-based protein source.
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公开(公告)号：US20190098907A1
公开(公告)日：2019-04-04
申请号：US15725191
申请日：2017-10-04
申请人： Brian Charles Hammer
发明人： Brian Charles Hammer
IPC分类号： A21D13/045 , A21D13/40 , A23L33/105 , A23L2/52
CPC分类号： A21D13/045 , A21D2/362 , A21D13/40 , A23G1/042 , A23L2/52 , A23L5/15 , A23L11/05 , A23L11/30 , A23L11/31 , A23L19/01 , A23L19/09 , A23L33/00 , A23L33/105 , A23P30/20 , A23V2002/00
摘要： Compositions and methods for producing food and drink products containing milled anthocyanin-rich legumes from the Fabaceae family are disclosed that may lower the glycemic index, increase the duration of nutritionally-derived energy availability over simple carbohydrates, increase nutritional fiber content, reduce hyperglycemia, hyperinsulinemia, hyperleptinemia, total lipids, and cellular anabolism and energy consumption, and increase cellular catabolism and energy production. Using the methods of the present invention, legumes are milled into microparticulate form to increase nutrient availability and to reduce flatulence and other side-effects associated with prior art anthocyanin extraction techniques. Using a method of the present invention, lectins are significantly deactivated, thereby eliminating or substantially reducing hemagglutination.
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