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公开(公告)号：US20230031973A1
公开(公告)日：2023-02-02
申请号：US17963690
申请日：2022-10-11
IPC分类号： A23L7/104 , C12P19/22 , C12P19/14 , A23L7/10 , A23L19/15 , A23L19/10 , A23L27/10 , A23L7/25 , C12P19/12 , A23L33/10 , A21D2/38 , A23L11/50 , A23L11/70
摘要： A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.
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公开(公告)号：US11540538B2
公开(公告)日：2023-01-03
申请号：US15885118
申请日：2018-01-31
IPC分类号： A23L7/104 , C12P19/22 , C12P19/14 , A23L7/10 , A23L19/15 , A23L27/10 , A23L7/25 , C12P19/12 , A23L33/10 , A21D2/38 , A23L11/50 , A23L11/70 , A23L19/10
摘要： A technique for processing ancient, heritage and modern wheat, grains, seeds, beans, legumes, tuber and root vegetables create baking flours suitable for human consumption. The initial ingredient is incubated to initiate germination and activate internal enzymes and nutrient production for useful enzymes, proteins and nutrients. Germination is terminated and the product wet-milled to fracture or shear the outer hull, exposing the inner grain. The product is mixed with water at varying temperatures during which amylase is added. The mixture is incubated to facilitate saccharification of starches into sugars by the amylase enzymes. The mixture is pasteurized to denature the amylases and the mash pressed and/or strained to separate the liquid and solids. The solid phase is dried and milled into higher fiber, high protein, low carbohydrate flour. The liquid is carbohydrate-rich with substantial fiber, protein and other nutrients dissolved in the solution.
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公开(公告)号：US11129389B2
公开(公告)日：2021-09-28
申请号：US16501674
申请日：2019-05-20
申请人： David Wales , Michael F. Javes , Gyula Bencze
发明人： David Wales , Michael F. Javes , Gyula Bencze
摘要： A gluten-free grain concentrate (GFGC) food product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone.
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公开(公告)号：US11044918B2
公开(公告)日：2021-06-29
申请号：US14367656
申请日：2012-11-30
摘要： The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barley flour in an amount greater than 1% to about 3%, which helps to create and maintain the unique appearance and texture of the food product. Methods for making a dough-based food product are also provided and include mixing a dough having malted barley flour in an amount from about 0.5% to about 3.0%, fermenting the dough, pressing the dough with a die having unique characteristics, and baking the dough to form a baked dough.
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公开(公告)号：US20210161156A1
公开(公告)日：2021-06-03
申请号：US17262988
申请日：2019-07-26
申请人： J-OIL MILLS, INC.
发明人： Mina YOSHIMURA , Keisuke SHINODA , Yuya NAGAHATA , Jun IMAGI
摘要： A method for producing a baked confectionery, the method includes: preparing a dough of a baked confectionery, the dough containing a component (A) which is a granular product containing equal to or more than 75% by mass of starch and in which the granular product contains, as he starch, equal to or more than 3% by mass and equal to or less than 45% by mass of molecular weight-reduced starch of starch having an amylose content of equal to or more than 5% by mass, where the molecular weight-reduced starch has a peak molecular weight of equal to or more than 3×103 and equal to or less than 5×104, and the granular product has a degree of swelling of equal to or more than 5 and equal to or less than 20 in cold water at 25° C., and the dough having a moisture content (excluding moisture in a powder raw material) of equal to or more than 18% by mass and equal to or less than 55% by mass; and heating the dough, in which in the preparing the dough of a baked confectionery, a blending amount of the component (A) with respect to the moisture content is equal to or more than 0.01 and equal to or less than 0.24, in terms of a mass ratio.
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公开(公告)号：US20110293816A1
公开(公告)日：2011-12-01
申请号：US13143332
申请日：2009-01-02
CPC分类号： A21D2/36 , A21D13/04 , A21D13/045 , A21D13/43 , A23L7/198 , A23L33/105 , A23L33/40
摘要： The invention relates to the use of flour containing a mixture of pulverized edible parts of Okra plant species, Vigna plant species and one or more types of food based carbohydrates selected from cereals or non-cereals or a mixture thereof, for the preparation of a food for altered glycemic response.
摘要翻译： 本发明涉及使用含有粉碎的可食用部分的赤藓属植物物种，维尼亚植物物种和选自谷物或非谷物或其混合物的一种或多种基于食物的碳水化合物的混合物的面粉，用于制备食物 改变血糖反应。
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公开(公告)号：US20100119681A1
公开(公告)日：2010-05-13
申请号：US12593802
申请日：2008-03-19
申请人： Toru Yumita
发明人： Toru Yumita
CPC分类号： A23K10/22 , A23K10/30 , A23K20/158 , A23L7/139 , A23L33/00
摘要： The present invention gives effects on maintenance and so on of physical health and can be readily ingested for a long period by anyone. The present invention comprises at least whole fish (dried sardine), seed, rock salt, olive oil, and soybean paste, to be produced in a powder form, in a paste form, or the like. It further comprises either a wheat whole grain or a rye whole grain or both to be produced as cookies. About 30 to 60 wt. % either a wheat whole grain or a rye whole grain or both, about 1 to 2 wt. % whole fish, about 8 to 28 wt % seed, about 0.6 to 1.2 wt. % natural salt, about 5 to 12 wt. % olive oil, and about 7 to 16 wt. % soybean paste are preferably mixed. The seed preferably includes almond powder, pine nuts, walnuts, chopped almonds, and white sesame.
摘要翻译： 本发明对身体健康的维持等具有影响，并且可以容易地被任何人长时间摄取。 本发明包括以粉末形式，糊状形式等至少全部鱼（干沙丁鱼），种子，岩盐，橄榄油和大豆酱。 它还包括小麦全谷物或黑麦全谷物或两者作为饼干生产。 约30至60wt。 小麦全谷物或黑麦全谷物或两者均为约1至2重量％。 ％的全鱼，约8至28wt％的种子，约0.6至1.2wt。 ％天然盐，约5-12重量％ ％橄榄油和约7-16重量％ ％大豆酱优选混合。 种子优选包括杏仁粉，松子，核桃，切碎的杏仁和白芝麻。
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8.发明授权公开(公告)号：US07413757B2
公开(公告)日：2008-08-19
申请号：US11227633
申请日：2005-09-15
申请人： Beata Z. Klamerus
发明人： Beata Z. Klamerus
摘要： A method of making a color-stable, cooked, flour-based food that is, for example, a RTE cereal or snack food that can be colored red with all natural ingredients is provided. A colored flour mixture is provided that is colored with natural ingredients suitable for making a cooked, ready-to-eat, color-stable, color-based food product. The food product may be a ready-to-eat cereal or a snack food, for example. In addition, a color-stable, cooked, ready-to-eat, flour-based food product that can be colored red with natural ingredients is provided.
摘要翻译： 提供了一种制备颜色稳定的，熟的面粉食品的方法，例如可以使用所有天然成分着色的RTE谷物或小吃食品。 提供了一种有色面粉混合物，其上用适于制备熟制的，即食的，颜色稳定的基于颜色的食品的天然成分着色。 例如，食品可以是即食谷物或小吃食品。 此外，还提供了一种颜色稳定的，熟食的即食面粉基食品，可以用天然成分着色为红色。
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公开(公告)号：US20050048100A1
公开(公告)日：2005-03-03
申请号：US10934467
申请日：2004-09-07
申请人： Stefan Lange , Leif Goransson , Ivar Lonnroth
发明人： Stefan Lange , Leif Goransson , Ivar Lonnroth
IPC分类号： A23L1/30 , A21D2/38 , A21D8/04 , A23K1/14 , A23K1/165 , A23K1/18 , A23L1/10 , A23L1/16 , A23L1/164 , A23L1/185 , A21D2/00 , A21D8/02 , A23L1/216 , A61K47/00
CPC分类号： A61K38/43 , A21D2/38 , A21D8/042 , A23K10/30 , A23K20/189 , A23K50/00 , A23L7/10 , A23L7/109 , A23L7/135 , A23L7/20 , A23V2002/00
摘要： The use of products having enzymatic activity for the preparation of a food, including feed, inducing, when consumed, antisecretory proteins and the foods thus prepared. The products having enzymatic activity may for example be malted cereals.
摘要翻译： 使用具有酶活性的产品用于制备食物，包括饲料，诱导，消耗时，抗分泌蛋白质和由此制备的食物。 具有酶活性的产品可以是例如麦芽麦片。
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公开(公告)号：US4380551A
公开(公告)日：1983-04-19
申请号：US181816
申请日：1980-08-27
申请人： Stanislaw Frontczak
发明人： Stanislaw Frontczak
摘要： Preparing a foodstuff for human or animal consumption by sowing seeds of at least one quick-germinating plant of a type such as to produce strong root systems in peat which is allowed to lie in a layer having a thickness in the range of from 40 to 200 mm for a vegetation period of from 10 to 21 days, there being at least 900 Kg of seeds per hectare of the layer and recovering the germinated seeds and the peat as the foodstuff.
摘要翻译： 通过播种至少一种类型的快速发芽植物的种子来制备用于人类或动物消费的食物，以产生泥炭中的强根系，其允许位于厚度在40至200的范围内的层中 mm，植被期为10〜21天，每公顷至少有900公斤种子，回收发芽种子和泥炭作为食物。
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