公开(公告)号：US20240306656A1

公开(公告)日：2024-09-19

申请号：US18276635

申请日：2022-03-03

申请人： FUJI OIL HOLDINGS INC.

发明人： Tomonori SATO ,  Hiroko YONEMOTO ,  Kenichi FURUTANI

IPC分类号： A23C20/02 ,  A23L3/44 ,  A23L11/50

CPC分类号： A23C20/025 ,  A23L3/44 ,  A23L11/50 ,  A23V2400/123

摘要： Provided is a cheese-like snack food that is capable of maintaining flavor for several weeks even in a state where a package is opened and has improved storage stability. The cheese-like snack food having improved storage stability can be provided by freeze-drying a soymilk preparation prepared by using soymilk as a raw material, adding an oil and fat, and starch to the soymilk, and adjusting pH to 6 or less.

公开(公告)号：US20240122215A1

公开(公告)日：2024-04-18

申请号：US18378869

申请日：2023-10-11

申请人： Jessica Carrington ,  Paul Carrington

发明人： Jessica Carrington ,  Paul Carrington

IPC分类号： A23L3/44 ,  A23L5/10 ,  A23L5/20

CPC分类号： A23L3/44 ,  A23L5/13 ,  A23L5/20 ,  A23V2002/00

摘要： Systems and methods are provided for creating unique broths products and preparing them for shipping. The broth products may be created by pouring the liquid broth product into a thin (i.e. shallow) sheet pan. Then freezing the broth filled sheet pan(s). The frozen trays are then freeze dried for approximately 30 hours until completely desiccated. During the 30-hour freeze-drying period, the unique broth product will solidify into a sheet of solid broth product and will split into random, irregularly shaped wafer-like chunks that can be packaged and shipped long distances, dropped into a cup or bowl and reconstituted with water.

公开(公告)号：US11864574B1

公开(公告)日：2024-01-09

申请号：US18203444

申请日：2023-06-20

申请人： KING FAISAL UNIVERSITY

发明人： Marwa Ezz El-Din Ibrahim ,  Randah Miqbil Alqurashi

IPC分类号： A23L3/44 ,  A23L29/00 ,  A23L19/00

CPC分类号： A23L3/44 ,  A23L19/07 ,  A23L29/035

摘要： Encapsulated polyphenolic compounds and a method of making said encapsulated polyphenolic compounds are provided. The encapsulated polyphenolic compounds include polyphenolic compounds encapsulated in natural fibers, the encapsulated polyphenolic compounds imparting improved stability to the encapsulated polyphenolic compounds. The polyphenolic compounds may be extracted from natural sources, such as pomegranate peels. The encapsulating natural fibers may also be obtained from natural sources, such as orange peel fibers. The method of encapsulation includes mixing an extract containing polyphenolic compounds with ground, dried orange peel powder, freeze-drying the mixture to obtain a first encapsulated polyphenolic compound, and mixing the first encapsulated polyphenolic compound with the extract containing polyphenolic compounds and repeating the freeze-drying to obtain the final encapsulated polyphenolic compounds.

公开(公告)号：US20230397641A1

公开(公告)日：2023-12-14

申请号：US18250386

申请日：2021-10-25

申请人： Lee WRIGHT

发明人： Lee WRIGHT

IPC分类号： A23L27/14 ,  A23L27/00 ,  A23L27/12 ,  A23L3/44 ,  A23P10/20 ,  A23P20/18

CPC分类号： A23L27/14 ,  A23L27/72 ,  A23L27/12 ,  A23L3/44 ,  A23P10/20 ,  A23P20/18

摘要： There is described a grindable spherical or substantially spherical culinary bead, comprising at least one comestible powder, a carrier powder, a starter core, a binding agent, at least one essential flavour oil, and a liquid solution. The bead can be ground to provide flavouring to food or beverages. There is also described methods of producing said product.

公开(公告)号：US20230168034A1

公开(公告)日：2023-06-01

申请号：US17996985

申请日：2021-04-30

申请人： ULVAC, INC.

发明人： Sora UEMATSU ,  Hiromu MATSUBAYASHI ,  Tsutomu NISHIHASHI ,  Masaki ITOU ,  Tsuyoshi YOSHIMOTO ,  Susumu ARAI ,  Nobuhiro MOTEGI

IPC分类号： F26B5/06

CPC分类号： F26B5/065 ,  A23L3/44

摘要： [Object] To freeze droplets of a raw material liquid in a shorter drop distance while maintaining a cooling velocity, which is a super high speed, without deteriorating a solute or dispersoid.
[Solving Means] A vacuum freeze-drying method according to an embodiment of the present invention is a vacuum freeze-drying method that includes steps of injecting a raw material liquid from an injection nozzle inside a vacuum chamber, generating frozen particles by self-freezing of the raw material liquid, and drying the generated frozen particles to thereby produce a dry powder, including: injecting the raw material liquid from the injection nozzle in a state in which the vacuum chamber is maintained at water vapor partial pressure corresponding to a self-freezing temperature of the raw material liquid, such that an injection initial velocity of the raw material liquid from the injection nozzle is 6 m/s or more and 33 m/s or less; and adjusting, when the maximum diameter of the generated frozen particle exceeds a predetermined value or droplets of the raw material liquid are unfrozen, an injection flow rate of the raw material liquid from the injection nozzle or properties of the injection nozzle such that frozen particles having a maximum diameter equal to or smaller than the predetermined value are generated.

公开(公告)号：US20180233559A1

公开(公告)日：2018-08-16

申请号：US15952205

申请日：2018-04-12

申请人： PoViva Tea, LLC

发明人： Michelle Reillo ,  Marian E. Washington

IPC分类号： H01L29/06 ,  H01L21/8238 ,  H01L21/02 ,  H01L29/423 ,  H01L29/66 ,  H01L29/78

CPC分类号： H01L29/0673 ,  A23C9/156 ,  A23C9/16 ,  A23F3/405 ,  A23L2/52 ,  A23L3/44 ,  A23L27/84 ,  A23L29/035 ,  A23L29/25 ,  A23L33/105 ,  A23L33/115 ,  A23L33/15 ,  A23V2002/00 ,  A61K9/0056 ,  A61K9/0095 ,  A61K9/148 ,  A61K31/05 ,  A61K31/167 ,  A61K31/192 ,  A61K31/196 ,  A61K31/352 ,  A61K31/355 ,  A61K31/405 ,  A61K31/455 ,  A61K31/465 ,  A61K31/5415 ,  A61K31/616 ,  A61K31/621 ,  A61K36/185 ,  A61K36/82 ,  A61K47/44 ,  A61K47/46 ,  B82Y10/00 ,  H01L21/02381 ,  H01L21/02461 ,  H01L21/02532 ,  H01L21/02603 ,  H01L21/823807 ,  H01L27/092 ,  H01L29/42376 ,  H01L29/42392 ,  H01L29/66439 ,  H01L29/66545 ,  H01L29/66795 ,  H01L29/775 ,  H01L29/785 ,  A61K2300/00

摘要： Aspects described herein relate to food and beverage compositions infused with lipophilic active agents and methods of use for the treatment of a variety of disorders. More particularly, aspects described herein relate to food and beverage compositions infused with lipophilic active agents such as cannabinoids, nicotine, nonsteroidal anti-inflammatories (NSAIDs), and vitamins, that provide enhanced bioavailability of the lipophilic active agents in a subject, and that mask unpleasant tastes of lipophilic active agents.

公开(公告)号：US20170112172A1

公开(公告)日：2017-04-27

申请号：US14922984

申请日：2015-10-26

申请人： Chul-Woo KIM

发明人： Chul-Woo KIM

IPC分类号： A23L17/60 ,  A23L3/44 ,  A23L5/10

CPC分类号： A23L17/60 ,  A23B7/024 ,  A23L3/44 ,  A23L5/11

摘要： Provided is a kelp chip manufacturing method which does not require frying with no transformation of the shape of kelp but has high preference. The kelp chip manufacturing method includes: a kelp braising process of braising kelp using one of starch syrup, soy source, olive oil or mixture of starch syrup, soy source and olive oil; a kelp heating process of heating the braised kelp in a retort-pouched state; and a kelp freeze-drying process of freeze-drying the heated kelp. The kelp chip manufacturing method can manufacture kelp chips with high preference in texture, taste and so on through the kelp braising process and the kelp heating process.

公开(公告)号：US20170027208A1

公开(公告)日：2017-02-02

申请号：US15293489

申请日：2016-10-14

申请人： Frito-Lay North America, Inc. ,  The Board of Trustees of the University of Illinois, a body corporate and politic of the Stat

发明人： Eapen George ,  Peter S. Given, JR. ,  Julie Anne Grover ,  Lia Guardiola ,  Graciela Wild Padua ,  Yi Wang

IPC分类号： A23L27/00 ,  A23L3/44

CPC分类号： A23L27/72 ,  A23L3/44 ,  A23V2002/00 ,  A23V2200/224 ,  A23V2200/254 ,  A23V2250/548

摘要： Flavor encapsulation is generally performed by mixing flavor with a prolamin solution and drying the mixture into powdered forms of encapsulated flavor. In one embodiment, flavor and zein are separately dispersed in an alcohol-water mixture of appropriate ratio prior to mixing. In another embodiment, an aqueous food comprising bioactive components is mixed with the prolamin solution, thereby initiating precipitation of the prolamin and concentration of the bioactive components in said aqueous food. Resulting powdered forms of encapsulated flavor comprise the bioactive components from the aqueous food. In another embodiment, a two-phase drying process may be employed comprising removal of alcohol for evaporation-induced-self-assembly of zein microstructures, followed by removal of remaining water to produce said powdered form.

摘要翻译： 风味包封通常通过将风味剂与醇溶蛋白溶液混合并将混合物干燥成粉末形式的包封风味来进行。 在一个实施方案中，风味和玉米蛋白在混合之前分别分散在适当比例的醇 - 水混合物中。 在另一个实施方案中，将包含生物活性成分的水性食品与醇溶蛋白溶液混合，从而引发醇溶蛋白溶液的沉淀和生物活性组分在所述含水食物中的浓缩。 所形成的包封风味粉末形式包括来自含水食品的生物活性组分。 在另一个实施方案中，可以使用两相干燥方法，包括除去醇，用于蒸发诱导的玉米醇溶蛋白微结构的自组装，然后除去剩余的水以产生所述粉末形式。

公开(公告)号：US09554583B2

公开(公告)日：2017-01-31

申请号：US14362723

申请日：2012-12-07

申请人： DuPont Nutrition Biosciences ApS

发明人： Christophe Hollard ,  Ronald Agee

IPC分类号： A23K1/10 ,  C12N1/20 ,  C12N1/04 ,  A23L1/30 ,  A23L3/34 ,  A23K1/00 ,  A23L3/44 ,  F26B5/06 ,  A23L3/015

CPC分类号： A23K10/18 ,  A23L3/015 ,  A23L3/44 ,  A23L29/065 ,  A23L33/135 ,  A23V2002/00 ,  A23Y2220/03 ,  A23Y2240/75 ,  C12N1/04 ,  C12N1/20 ,  F26B5/06

摘要： The present invention provides a process for the preparation of freeze dried microorganism composition, comprising the step of (i) subjecting a frozen composition comprising micro-organisms to a drying pressure of from 133 Pa [1000 mT] to 338 Pa [2540 mT] such that at the drying pressure the frozen composition is dried by sublimation of water present in the frozen composition to provide a freeze dried composition comprising the micro-organisms.

摘要翻译： 本发明提供了一种制备冷冻干燥微生物组合物的方法，包括以下步骤：（i）使包含微生物的冷冻组合物的干燥压力为133Pa [1000mT]至338Pa [2540mT] 在干燥压力下，冷冻组合物通过升华存在于冷冻组合物中的水而干燥，以提供包含微生物的冷冻干燥组合物。

公开(公告)号：US09504275B2

公开(公告)日：2016-11-29

申请号：US13208459

申请日：2011-08-12

申请人： Moti Harel ,  Qiong Tang

发明人： Moti Harel ,  Qiong Tang

IPC分类号： A61K47/42 ,  A23L1/30 ,  A01N1/02 ,  A23L1/00 ,  A23L3/44 ,  A23P1/04 ,  A61K39/12 ,  C12N1/04 ,  A61K39/00

CPC分类号： A23K20/10 ,  A01N1/0221 ,  A01N1/0284 ,  A01N1/0289 ,  A23K10/18 ,  A23K20/142 ,  A23K20/147 ,  A23K20/163 ,  A23K40/30 ,  A23L3/44 ,  A23L33/135 ,  A23P10/30 ,  A61K39/12 ,  A61K2039/5252 ,  A61K2039/542 ,  C12N1/04 ,  C12N2760/16011 ,  C12N2760/16034

摘要： The present invention includes compositions and drying methods for preserving sensitive bioactive materials, such as peptides, proteins, hormones, nucleic acids, antibodies, drugs vaccines, yeast, bacteria (probiotic or otherwise), viruses and/or cell suspensions, in storage. The compositions include a carbohydrates component and a glass enhancer component, wherein the carbohydrate component includes a mixture of di-, oligo- and polysaccharides and the glass enhancer includes ions of organic acid and protein hydrolysates. The composition is prepared by dispersing all the solid components in a solution and then snap-frozen to form small beads, strings or droplets. The preferred drying method of the frozen beads, strings or droplets is initiated by a short purging and structure stabilizing step of the frozen particles under a vacuum pressure of less than 2000 mTORR and at a desired temperature. During the secondary and final drying step of the material a full vacuum pressure and elevated temperature are applied, to achieve a final desirable water activity of the dry material.

摘要翻译： 本发明包括用于保存灵敏生物活性物质（例如肽，蛋白质，激素，核酸，抗体，药物疫苗，酵母，细菌（益生菌或其他）），病毒和/或细胞悬液的组合物和干燥方法。 组合物包括碳水化合物组分和玻璃增强剂组分，其中碳水化合物组分包括二糖，寡糖和多糖的混合物，玻璃增强剂包括有机酸和蛋白质水解产物的离子。 通过将所有固体组分分散在溶液中制备组合物，然后快速冷冻以形成小的珠粒，细丝或液滴。 冻结的珠粒，丝束或液滴的优选干燥方法是通过在小于2000mTORR的真空压力下的冷冻颗粒的短清洗和结构稳定步骤引发的，随后在大于> 2000的真空压力下进行初步干燥步骤 mTORR并在所需温度下进行。 在材料的二次和最终干燥步骤期间，施加完全真空压力和升高的温度，以达到干燥材料的最终期望的水活度。