公开(公告)号：US11950604B2

公开(公告)日：2024-04-09

申请号：US16881618

申请日：2020-05-22

申请人： The Icelandic Milk & Skyr Corporation

发明人： Charlotte Neilan ,  Mark Kavanagh

IPC分类号： A23C11/10 ,  A23L29/10 ,  A23L33/135 ,  A23L33/185 ,  A23L25/00

CPC分类号： A23C11/106 ,  A23L29/10 ,  A23L33/135 ,  A23L33/185 ,  A23L25/40

摘要： Plant-based yogurt products having a high protein content without the unpleasant taste associated with a high protein contact from the plant-based protein source are disclosed herein. Particularly disclosed are plant-based yogurt products including macadamia nut butter to mask the unpleasant taste of pea protein powder used in the yogurt products to provide high protein content.

公开(公告)号：US20230248019A1

公开(公告)日：2023-08-10

申请号：US18005251

申请日：2021-07-12

申请人： Amano Enzyme Inc. ,  Amano Enzyme Asia Pacific Co., Ltd.

发明人： Supaporn NAKNUKOOL

IPC分类号： A23J3/14 ,  A23J3/34 ,  A23L11/50 ,  A23L25/00 ,  C12N9/20 ,  C12N9/80

CPC分类号： A23J3/14 ,  A23J3/346 ,  A23L11/50 ,  A23L25/40 ,  C12N9/20 ,  C12N9/80 ,  C12Y305/01002 ,  C12Y301/01003

摘要： The present invention addresses the problem of providing a novel production method of a plant protein food. This method comprises treating a starting plant protein material with both of a lipase and a protein deamidase (for example, protein glutaminase) to thereby improve the flavor of a plant protein food.

公开(公告)号：US20050100645A1

公开(公告)日：2005-05-12

申请号：US10975777

申请日：2004-10-28

申请人： Werner Baensch

发明人： Werner Baensch

IPC分类号： A23L25/00 ,  A23P1/00

CPC分类号： A23L25/40

摘要： A process is provided for isolating vegetable foods from coconuts, which essentially consists of the gentle isolation of coconut rasps and their pulverization, whereby a low-fat, dry pressed cake forms, whose particle size is

摘要翻译： 提供了一种从椰子中分离植物性食物的方法，其基本上由椰子糠的轻度分离及其粉碎组成，由此形成粒径<150μm的低脂肪干燥压饼。 通过用水泥化和向其中加入酶制剂发酵该压饼，纤维可以生物化学降解成可消化的食物，使得椰子的生理学上更高营养的部分，即蛋白质，碳水化合物，维生素和矿物质被完全制成 可用于人类营养。 通过均化和喷雾干燥，通过发酵产生的纸浆可以转化成椰子粉。 这种椰子粉可以进一步加工成素食。

公开(公告)号：US5891492A

公开(公告)日：1999-04-06

申请号：US972730

申请日：1997-11-18

申请人： Reisaburo Ishigaki

发明人： Reisaburo Ishigaki

IPC分类号： A21D2/36 ,  A21D13/02 ,  A21D13/08 ,  A23B9/28 ,  A23C9/13 ,  A23L1/105 ,  A23L1/20 ,  A23L1/212 ,  A23L1/30 ,  A23L1/36 ,  A23L1/39 ,  A23L3/3472 ,  A23L3/3571 ,  A23G1/02

CPC分类号： A23C9/1315 ,  A21D13/02 ,  A21D13/08 ,  A23B9/28 ,  A23L11/09 ,  A23L25/40 ,  A23L3/3472 ,  A23L3/3571

摘要： A fermentation product of sesame with antioxidative properties is provided. This product is useful for use as a food. The fermented sesame is produced by digesting crushed raw whole seed sesame with an enzyme derived from Rhizopus oligosporus, followed by lactic acid fermentation.

摘要翻译： 提供了具有抗氧化性能的芝麻发酵产品。 该产品可用作食品。 发酵芝麻通过用源自寡孢菌的酶消化破碎的原始全种子芝麻，然后进行乳酸发酵来生产。

公开(公告)号：US5738887A

公开(公告)日：1998-04-14

申请号：US726011

申请日：1996-10-04

申请人： Wencai Wu

发明人： Wencai Wu

IPC分类号： A23F3/10 ,  A23L2/02 ,  A23L2/50 ,  A23L2/84 ,  A23L25/00

CPC分类号： A23F3/10 ,  A23L2/02 ,  A23L2/50 ,  A23L2/84 ,  A23L25/40

摘要： This invention relates to a process for preparing juice or protein emulsion from vegetable and/or its fruit by using a multi-enzyme system to hydrolyze the material. The multi-enzyme system comprises proteases, amylases, pectases, cellulases, hemicellulases and lysozyme, and may further comprise a supplementary enzyme. According to the invention, an ultrasonication may also be employed during the sterilization.

摘要翻译： 本发明涉及一种通过使用多酶体系来水解材料从蔬菜和/或其果实制备果汁或蛋白质乳液的方法。 多酶系统包括蛋白酶，淀粉酶，果胶酶，纤维素酶，半纤维素酶和溶菌酶，并且还可以包含补充酶。 根据本发明，在灭菌过程中也可以采用超声波处理。

公开(公告)号：US4678673A

公开(公告)日：1987-07-07

申请号：US587982

申请日：1984-03-09

申请人： Wayne E. Marshall ,  Constance J. Hofmann

发明人： Wayne E. Marshall ,  Constance J. Hofmann

IPC分类号： A23C20/02 ,  A23L11/00 ,  A23L25/00 ,  A23L1/20 ,  A23C11/06 ,  A23C20/00

CPC分类号： A23C20/025 ,  A23L11/09 ,  A23L25/40 ,  A23Y2220/17

摘要： Oilseed products are fermented with a microorganism which produces diacetyl and acetylmethylcarbinol. The microorganism is preferably Lactobacillus caseissprhamnosus ATCC 39595. The fermented oilseed products have a buttery or dairy-like flavor and are useful in preparing imitation dairy products such as imitation cream cheese.

摘要翻译： 油籽产品用产生二乙酰基和乙酰基甲基甲醇的微生物发酵。 该微生物优选是干酪乳杆菌ATCC 39595.发酵的油籽产品具有黄油或乳状样味道，并且可用于制备仿制奶制品如仿奶油干酪。

公开(公告)号：US3846562A

公开(公告)日：1974-11-05

申请号：US17310671

申请日：1971-08-19

申请人： PILLSBURY CO

发明人： FORKNER J

IPC分类号： A23L25/00 ,  A23L1/36

CPC分类号： A23L25/40

摘要： A process for the treatment of cocoanut meat whereby the meat is modified and tenderized. The cocoanut is subjected to controlled fermentation with bakers yeast, subsequently deodorized and flavored. The tenderized cocoanut is produced in moist or dry forms with or without sugar and/or added cocoanut fat removed before the fermentation step.

摘要翻译： 一种用于处理由肉类进行改性和嫩化的椰子肉的方法。 用面包酵母对椰子进行受控发酵，随后除臭和调味。 在发酵步骤之前，软化的椰子以湿或干的形式生产，含或不含糖和/或加入的椰子油。

公开(公告)号：US20240251811A1

公开(公告)日：2024-08-01

申请号：US18563637

申请日：2022-05-27

申请人： DUPONT NUTRITION BIOSCIENCES APS ,  DANISCO US INC

发明人： Peter Edvard Degn ,  Jacob Franz Ewert ,  Karina Hansen Kjaer ,  Collette Lentz ,  Mindi L. McKibbin

IPC分类号： A23C11/10 ,  A23L7/104 ,  A23L11/50 ,  A23L25/00 ,  A23L29/00

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.

公开(公告)号：US20240196945A1

公开(公告)日：2024-06-20

申请号：US18543997

申请日：2023-12-18

申请人： Timothy Ryan Richards ,  Steven Shane Peterson

发明人： Timothy Ryan Richards ,  Steven Shane Peterson

IPC分类号： A23L25/00 ,  A23B7/022 ,  A23B7/155 ,  A23B9/08 ,  A23B9/28 ,  B65B1/00 ,  B65B3/00 ,  B65B5/06 ,  B65B55/12 ,  C12N1/20

CPC分类号： A23L25/40 ,  A23B7/022 ,  A23B7/155 ,  A23B9/08 ,  A23B9/28 ,  A23L25/20 ,  B65B1/00 ,  B65B3/00 ,  B65B5/06 ,  B65B55/12 ,  C12N1/20

摘要： A method is provided for fermenting and dehydrating food items such as nuts and seeds to create novel postbiotic foods with numerous benefits. The method comprises preparing a brine solution and adding it with the food item, a sugar product, and select live bacteria cultures to a fermentation vessel. The vessel ferments for 10-14 days at 60-64° F. until a pH of 3.3-4.0 is achieved. The food item is strained, placed on dehydrator trays, and dried at two temperatures to reduce moisture. The process increases nutrition, digestibility, gut health, and safety by reducing antinutrients, agricultural pollutants, toxins, and pathogens by over 5 logs, exceeding pasteurization requirements. The dehydrated food can be packaged or further processed into items like nut butters. The method generates durable, functional nutrition without damaging heat or chemicals.

公开(公告)号：US20150024087A1

公开(公告)日：2015-01-22

申请号：US14375755

申请日：2013-02-01

申请人： SOCIETE FINANCIERE CORMOULS HOULES ,  UNIVERSITE PAUL SABATIER TOULOUSE III ,  CENTRE NATIONAL DE LA RECHERCHE SCIENTIFIQUE

发明人： Etienne Brunet ,  Annick Barre ,  Stephanie Caze-Subra ,  Nicolas Cormouls-Houles ,  Vincent Le Mouel ,  Pierre Rouge

IPC分类号： A23L1/211

CPC分类号： A23L7/10 ,  A23L11/33 ,  A23L11/37 ,  A23L25/30 ,  A23L25/40 ,  A23L33/17 ,  A23L33/40 ,  A23V2002/00 ,  A23V2200/304 ,  A23V2250/54

摘要： A method for preparing a food that is less allergenic from a particulate solid food matrix that is more allergenic and contains allergenic proteins, in particular a peanut and/or tree-nut matrix. The method comprises the step of processing dispersion of the solid food matrix in an aqueous medium by high-pressure homogenization to obtain a homogenate consisting of a dispersion of allergenic proteins initially contained in the matrix mixed with solid particles of the matrix. The homogenization step can be preceded by a step of grinding the matrix, and followed by a step of processing the homogenate with a protein-degrading agent, in particular with a probiotic microorganism.

摘要翻译： 一种制备较敏感性较小的颗粒状固体食品基质过敏原的食物的方法，其特征在于包含过敏性蛋白质，特别是花生和/或树根坚果基质。 该方法包括通过高压匀浆处理固体食品基质在水性介质中的分散的步骤，以获得由最初包含在与基质的固体颗粒混合的基质中的过敏原蛋白的分散体组成的匀浆。 之前的均化步骤可以是研磨基质的步骤，随后是用蛋白质降解剂，特别是益生菌微生物处理匀浆物的步骤。