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公开(公告)号：US20240349766A1
公开(公告)日：2024-10-24
申请号：US18761860
申请日：2024-07-02
申请人： Clara Foods Co.
发明人： Kritika MAHADEVAN , Ying Joy ZHONG , Isha JOSHI , Farnoosh AYOUGHI , Ranjan PATNAIK , A Samuel POTTINGER , Dane Mathias JACOBSON , Andrew Keum Min MIYASHIRO , Harshal KSHIRSAGAR
IPC分类号： A23L15/00 , A23J1/14 , A23J1/18 , C07K14/465 , C07K14/77
CPC分类号： A23L15/35 , A23J1/14 , A23J1/18 , C07K14/465 , C07K14/77 , A23V2002/00
摘要： The present disclosure provides compositions for preparation of egg-like products.
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公开(公告)号：US20240341327A1
公开(公告)日：2024-10-17
申请号：US18748368
申请日：2024-06-20
发明人： Caterina LODUCA , Nagul NAGULESWARAN , Canan OZER , Brandon ROA , Dilek UZUNALIOGLU , Bicheng WU , Xin YANG , Erhan YILDIZ
摘要： This specification discloses heat moisture treated fava bean protein concentrates having between about 50% and about 73% protein, about 0.1% to about 8% be weight starch, and between about 0.1% and about 9% fat, and use of said concentrates in foodstuffs, including for example emulsions, confectionary spreads, and ice cream.
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3.发明授权公开(公告)号：US12089614B2
公开(公告)日：2024-09-17
申请号：US13138395
申请日：2010-02-11
CPC分类号： A23J1/14 , A23J3/16 , A23L2/39 , A23L2/66 , A23L33/185 , A23V2002/00 , A23V2002/00 , A23V2300/34 , A23V2300/40
摘要： A soy protein product having a protein content of at least about 60 wt % (N×6.25) d.b., is prepared from a soy protein source material by extraction of the soy protein source material with an aqueous calcium salt solution to cause solubilization of soy protein from the protein source and to form an aqueous soy protein solution, separating the aqueous soy protein solution from residual soy protein source, concentrating the aqueous soy protein solution while maintaining the ionic strength substantially constant by using a selective membrane technique, optionally diafiltering the concentrated soy protein solution, and drying the concentrated and optionally diafiltered soy protein solution.
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公开(公告)号：US20240268412A1
公开(公告)日：2024-08-15
申请号：US18289901
申请日：2022-03-11
发明人： Dominic WIMMER , Klaus SCHREIBER , Isabel MURANYI , Peter EISNER , Andreas STÄBLER , Stephanie MITTERMAIER
摘要： The present invention relates to a protein preparation produced from almond seeds and a cost-effective method for the preparation thereof. The protein preparation has a protein content of more than 50% by mass, an oil content of less than 6% by mass, a sucrose content of less than 8% by mass and a brightness L* of greater than 70. The taste of the protein preparation is neutral, it has a light colour and is of high quality, so that it is suitable for food applications, such as emulsions and baked good, that are demanding in terms of colour and taste.
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公开(公告)号：US20240245073A1
公开(公告)日：2024-07-25
申请号：US18289888
申请日：2022-05-11
申请人： EMSLAND STÄRKE GMBH
摘要： A low-molecular water-soluble plant protein which has a molecular weight of 5 kDa and is made of protein-containing plant parts, has a) a protein content of 60-95 wt. %; b) a moisture content of 4-8 wt. %; c) a foam volume of 1700-3100 ml; d) a foam stability of 80-100%; and e) a product solubility in water of 100% (pH 7-pH 9)—and also a method for producing same from plant parts and water; the plant pulp being mechanically separated into starch and fibers and an aqueous solution (juice); thermally coagulating the juice and then mechanically separating the coagulated protein, then carrying out a phytate reduction process, separating phytates; and carrying out an ultrafiltration process on the filtrate of the phytate reduction or the nanofiltration retentate.
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公开(公告)号：US20240090541A1
公开(公告)日：2024-03-21
申请号：US18222525
申请日：2023-07-17
申请人： KELLOGG COMPANY
CPC分类号： A23L11/31 , A23J1/14 , A23J3/14 , A23L11/01 , A23L11/05 , A23L29/225 , C08B30/04 , A23V2002/00
摘要： Disclosed are methods of processing raw leguminous materials, such as pea flour, pea concentrate, or pea isolate, to reduce non-volatile flavor components and in particular bound saponin compounds. The methods includes select processing steps by steam cooking a raw slurry to form a cooked slurry and drying the cooked slurry to form a processed material. An amount of non-volatile flavor components in the processed material is less than an amount of non-volatile flavor components in the raw materials.
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公开(公告)号：US20240049759A1
公开(公告)日：2024-02-15
申请号：US18257658
申请日：2021-11-29
发明人： Catherine BOMONT , Carolyn JENNRICH , NAGUL NAGULESWARAN , Xin YANG , Timothy YEUNG , Christopher ZHANG
摘要： The technology disclosed in this specification is directed to pea protein emulsifiers containing dissolved pea protein and oil-in-water emulsions containing the pea protein emulsifier and so having dissolved pea protein content. The pea protein emulsifiers can be made from protein remaining dissolved the process water of a pea protein isolation process. The disclosed dissolved pea protein emulsifiers make emulsions have good stability against oil separation.
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公开(公告)号：US20240041065A1
公开(公告)日：2024-02-08
申请号：US18228341
申请日：2023-07-31
申请人： Ming-Yi Lin
发明人： Li-Wei Lin
摘要： A production machine includes a first motor, a raw material mixer receiving a mixture of plant-based protein and stirring and mixing materials in the mixture; a raw material storage tank receiving and storing the mixture stirred and mixed by the raw material mixer; a vacuum pump evacuating the raw material storage tank; a second motor controlling discharging speed of the mixture from the raw material storage tank; a raw material delivery pump; a pressure pump receiving and pressurizing the mixture delivered by the raw material delivery pump from the raw material storage tank; a heating/cooling device heating the mixture to a preset heating temperature within a preset time period and cooling the mixture to a preset cooling temperature; a fiberizing and cooling mold receiving the cooled mixture and performing an extrusion operation thereon to form fibrous materials; and a forming mold shaping the fibrous materials to form an artificial meat.
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公开(公告)号：US11882850B2
公开(公告)日：2024-01-30
申请号：US16587293
申请日：2019-09-30
IPC分类号： A23J1/14 , A23L2/66 , A23L33/185 , A23L5/00 , A23L5/20 , A23L5/40 , A23J3/16 , B01D61/14 , B01D69/02
CPC分类号： A23J1/14 , A23J3/16 , A23L2/66 , A23L5/21 , A23L5/273 , A23L5/40 , A23L5/51 , A23L33/185 , B01D61/145 , B01D69/02 , A23V2002/00 , B01D2311/2626 , B01D2311/2638 , B01D2315/16 , B01D2325/34
摘要： The present invention is directed to soy protein products, very low in, or free of, beany flavour notes and useful for the fortification of food and beverage products and prepared without the use of salt in the process. The soy protein products of the present invention are obtained by extracting soy protein source with water to form an aqueous soy protein solution, at least partially separating the aqueous soy protein solution from residual soy protein source, adjusting the pH of the aqueous soy protein solution to a pH of about 1.5 to about 3.6 to solubilize at least a portion of the protein and form an acidified soy protein solution then separating the acidified soy protein solution from the acid insoluble solid material. The acidified soy protein solution may be dried following optional concentration and diafiltration to form a soy protein product, which may be an isolate. The acid insoluble solid material may be washed with acidified water and then dried to form another soy protein product. These products may be dried at the acidic pH at which they were prepared or may be adjusted in pH before drying.
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公开(公告)号：US20240016180A1
公开(公告)日：2024-01-18
申请号：US18034273
申请日：2021-11-01
摘要： A method of producing a functional pulse protein exhibiting increased water solubility and thermal stability compared to native pulse protein in acidic conditions and containing no stabilizing ingredients. The method includes initially providing a pulse protein flour comprising pulse protein and pulse starch. The pulse protein is separated from the pulse starch to produce a pulse protein isolate and a pulse starch rich component containing primarily pulse starch and insoluble fiber. The pulse starch rich component is partially hydrolyzed to produce primarily maltodextrin resulting in a treated pulse starch component. The treated pulse starch component and the pulse protein isolate are then combined and incubated to induce the initial stage of the Maillard reaction until an Amadori product is produced resulting in partially glycated protein. The partially glycated protein is then purified to produce a partially glycated pulse protein ingredient.
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