公开(公告)号：US20240358041A1

公开(公告)日：2024-10-31

申请号：US18771484

申请日：2024-07-12

申请人： Plantible Foods Inc.

发明人： Parker LEE ,  Tony MARTENS FEKINI ,  Nina CILLIERS

IPC分类号： A23J3/14 ,  A23J3/26 ,  A23L13/30 ,  A23L13/40

CPC分类号： A23J3/14 ,  A23J3/26 ,  A23L13/30 ,  A23L13/426 ,  A23L13/43 ,  A23L13/48

摘要： Provided herein are methods for making an extruded protein product using a high-moisture extrusion technique is described. High moisture extrudates described can allow for a high inclusion of oil without disrupting a fibrous structure formation during cooling and provides an improved fatty mouthfeel perception upon consumption. Also provided herein are directionally frozen highly fibrous scaffolds generated from a solution of a ribulose 1,5-bisphosphate carboxylase/oxygenase (RuBisCO) protein isolate, an additive, and water. Described are compositions where a structure or strength of the directionally frozen highly fibrous scaffold is modulated in relation in part to a concentration of the RuBisCO protein isolate and temperatures of setting of the directionally frozen highly fibrous scaffold and other additives. The directionally frozen highly fibrous scaffold may be post-processed to serve as a whole-cut meat product or is used as a fibrous and protein-rich scaffold for cell culturing to generate a hybrid cultivated meat product.

公开(公告)号：US20240188615A1

公开(公告)日：2024-06-13

申请号：US18553119

申请日：2022-03-30

申请人： HAYASHIBARA CO., LTD.

发明人： Hisanori MIZOBUCHI

IPC分类号： A23L29/00 ,  A23C9/12 ,  A23C11/10 ,  A23C13/12 ,  A23L11/30 ,  A23L13/30 ,  A23L13/40 ,  A23L15/00 ,  A23L17/00 ,  A23L31/15 ,  C12N9/48

CPC分类号： A23L29/06 ,  A23C9/1216 ,  A23C11/103 ,  A23C13/12 ,  A23L11/33 ,  A23L13/30 ,  A23L13/48 ,  A23L15/25 ,  A23L17/65 ,  A23L31/15 ,  C12N9/485

摘要： Provided is an enzyme composition that can be used to produce food products with less contaminants and excellent flavor and texture. An enzyme composition for food products containing a peptidase and having substantially no contaminating activity.

公开(公告)号：US11039634B2

公开(公告)日：2021-06-22

申请号：US14210284

申请日：2014-03-13

申请人： International Dehydrated Foods, Inc.

发明人： Roger Dake ,  Nancy Lewis

IPC分类号： A23L23/10 ,  A23L13/30

摘要： Disclosed here is a process for preparing a concentrated liquid composition (such as a broth) by heating and by treatment with one or more enzymes. The resultant composition may have high content of solids but are pumpable or pourable and have relatively long shelf life at room temperature.

公开(公告)号：US20050170060A1

公开(公告)日：2005-08-04

申请号：US10769186

申请日：2004-01-30

申请人： Sree Raghavan ,  James LaMarta ,  Pradip Shah ,  Joanna Holmes ,  Sambasiva Chigurupati

发明人： Sree Raghavan ,  James LaMarta ,  Pradip Shah ,  Joanna Holmes ,  Sambasiva Chigurupati

IPC分类号： A23L33/20 ,  A23L13/30 ,  A23L13/50 ,  A23L23/00 ,  A23L23/10 ,  A23L27/26 ,  A23L27/50 ,  A23L1/238

CPC分类号： A23L23/10 ,  A23L13/30 ,  A23L27/26

摘要： A process for developing a low fat, concentrated meat broth from animal products and by-products. A commercial broth product is the result of the fat and water removal process. The broth is used as a key base ingredient for development of a variety of flavorings.

摘要翻译： 从动物产品和副产品开发低脂肪浓缩肉汤的过程。 商业肉汤产品是去除脂肪和水的过程的结果。 肉汤是用作开发各种调味品的关键基础成分。

公开(公告)号：US11834481B1

公开(公告)日：2023-12-05

申请号：US18327086

申请日：2023-06-01

申请人： Hefei University of Technology ,  Yunnan Agricultural University

发明人： Feiran Xu ,  Baocai Xu ,  Xuefeng Wang ,  Zhaoming Wang ,  Bao Zhang ,  Fei Ma ,  Ying Wu ,  Kai Zhou ,  Hui Zhou ,  Kezhou Cai

IPC分类号： C07K7/06 ,  A23J1/02 ,  A23L13/30 ,  A23L27/40 ,  A23L33/18 ,  C07K14/47 ,  C07K1/18 ,  C07K1/14

CPC分类号： C07K14/47 ,  A23J1/02 ,  A23L13/30 ,  A23L27/45 ,  A23L33/18 ,  C07K1/145 ,  C07K1/18 ,  C07K7/06

摘要： A salty taste enhancing peptide derived from dry-cured ham is provided, and the amino acid sequences thereof are Asp-Leu; Phe-Met-Ser-Ala-Leu-Phe, as shown in SEQ ID NO: 1; and His-Val-Arg-Arg-Lys, as shown in SEQ ID NO: 2. The salty taste enhancing peptide in the present disclosure is of small molecular weight, features easy separation and purification, has strong salty taste enhancing effect and simple sequences, and is easy to synthesize, therefore, the salty taste enhancing peptide can be applied to the fields of food, health products, medicine and biology, and is expected to replace salt substitute products currently available on the market.

公开(公告)号：US20180310604A1

公开(公告)日：2018-11-01

申请号：US15967998

申请日：2018-05-01

申请人： Ancient Brands, LLC

发明人： Jordan Seth Rubin

IPC分类号： A23L33/17 ,  A23L13/50 ,  A23L33/00 ,  A23L13/30 ,  A23L13/20 ,  A23L23/10 ,  A23L23/00 ,  A23L33/16

CPC分类号： A23L33/17 ,  A23L13/20 ,  A23L13/30 ,  A23L13/52 ,  A23L23/00 ,  A23L23/10 ,  A23L33/16 ,  A23L33/30 ,  A23V2002/00

摘要： There is disclosed an instant (agglomerated particle) scoopable protein food supplement powder composition containing at least 70%, more preferably 80%, and most preferably 85-90% animal protein or molecules derived therefrom, carbohydrate less than 10% and preferably undetectable, sodium less than 5% and preferably less than 200 mg per serving, ideally approximately 150 mg per serving. The powder composition is suitable for direct consumer consumption as is or as incorporated in functional foods and beverages of widespread kinds.

公开(公告)号：US5882718A

公开(公告)日：1999-03-16

申请号：US809540

申请日：1997-03-06

申请人： Klaus Pommer ,  Egon Christensen

发明人： Klaus Pommer ,  Egon Christensen

IPC分类号： A23B4/005 ,  A23B4/22 ,  A23J3/34 ,  A23L13/00 ,  A23L13/20 ,  A23L13/30 ,  A23L13/40 ,  A23L13/70 ,  A23L1/318

CPC分类号： C12Y304/21 ,  A23B4/22 ,  A23J3/341 ,  A23J3/346 ,  A23L13/20 ,  A23L13/30 ,  A23L13/424 ,  A23L13/426 ,  A23L13/72 ,  C12Y304/22 ,  C12Y304/23 ,  C12Y304/24

摘要： A method for treating an aqueous protein solution so as to kill microorganisms which may be present therein, but without causing coagulation, comprises either (1) mixing the solution with sufficient enzymatically produced protein hydrolysate (H1) to prevent coagulation of the mixture when the mixture is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the mixture to such a heat treatment, or (2) using one or more enzymes to hydrolyze protein in the aqueous protein solution to an extent sufficient to prevent coagulation of the resulting liquid hydrolysate (H2) when it is subsequently subjected to a heat treatment to kill microorganisms, and then subjecting the liquid hydrolysate (H2) to such a heat treatment. The use of aqueous protein solutions treated in this manner in the production of a foodstuff, such as a meat-based foodstuff, contributes very significantly to reducing any risk of contamination of the foodstuff by harmful microorganisms.

摘要翻译： PCT No.PCT / DK95 / 00375 Sec。 371日期1997年3月6日 102（e）1997年3月6日PCT PCT 1995年9月20日PCT公布。 出版物WO96 / 08974 日期1996年3月28日一种处理蛋白质水溶液以杀死可能存在于其中但不引起凝血的微生物的方法包括（1）将溶液与足够的酶促产生的蛋白质水解产物（H1）混合以防止 混合物随后进行热处理以杀死微生物，然后对混合物进行这种热处理，或（2）使用一种或多种酶将蛋白质水溶液中的蛋白质水解至足以防止 随后对其进行热处理以杀死微生物，然后使液体水解产物（H2）进行这种热处理，使所得液态水解产物（H2）凝结。 以这种方式处理的蛋白质水溶液在生产食品如肉类食品中的用途对于减少有害微生物污染食品的风险非常有助。

公开(公告)号：US5707927A

公开(公告)日：1998-01-13

申请号：US711227

申请日：1996-09-09

申请人： Kyong Pae Park ,  Changsok Oh ,  Inwoo Yi

发明人： Kyong Pae Park ,  Changsok Oh ,  Inwoo Yi

IPC分类号： A01G1/00 ,  A01G9/00 ,  A01N37/10 ,  A01N37/12 ,  A23L13/30 ,  A23L13/70 ,  A23L23/00 ,  A23L27/10 ,  A23L27/24 ,  A23L27/26

CPC分类号： A01N37/10 ,  A01N37/12 ,  A23L13/30 ,  A23L13/74 ,  A23L23/00 ,  A23L27/24 ,  A23L27/26

摘要： A cultivating method for bean sprouts and green bean sprouts uses a compound represented by formula (1) or a compound represented formula (1) with a benzy adenine as a disinfectant, and the beans are soaked in water in which the disinfectant is dissolved, or the soaked beans are sprayed with the water; ##STR1## wherein, R represents hydrogen, sodium, potassium, methyl or ethyl. The cultivating method prevents rotting without growth inhibition.

摘要翻译： 豆芽和绿豆芽的培养方法使用式（1）表示的化合物或式（1）化合物与苯甲醛作为消毒剂，将豆浸泡在消毒剂溶解的水中，或 浸泡的豆子用水喷洒; （1）其中，R表示氢，钠，钾，甲基或乙基。 培养方法防止生长抑制的腐烂。

公开(公告)号：US5650187A

公开(公告)日：1997-07-22

申请号：US570651

申请日：1995-12-11

申请人： Daniel L. Franklin ,  Richard M. Herreid ,  Kenneth C. Stephan

发明人： Daniel L. Franklin ,  Richard M. Herreid ,  Kenneth C. Stephan

IPC分类号： A23L13/30 ,  A23L13/50 ,  A23L13/60 ,  A23L1/315 ,  A23L1/317

CPC分类号： A23L13/60 ,  A23L13/30 ,  A23L13/52

摘要： A process for making a low fat meat product includes grinding meat having less than 50% fat to reduce the meat to a small particle size. The meat is then heated to a target temperature less than 100.degree. F., which is hot enough to melt the fat and low enough not to denature the meat. The meat is then placed in a centrifuge and subject to centrifugal separation, thereby making a low fat meat product and an oil product. The low fat meat is removed from the centrifuge and chilled and the oil product is removed and may later be subject to a polishing operation. In addition, the process may include mixing the meat after it has been heated and before being placed into the centrifuge.

摘要翻译： 制造低脂肪肉制品的方法包括研磨具有少于50％脂肪的肉，以将肉减少至小粒径。 然后将肉加热到低于100°F的目标温度，该温度足以熔化脂肪并足够低以使肉变性。 然后将肉放入离心机中并进行离心分离，从而制成低脂肪肉制品和油品。 将低脂肪肉从离心机中取出并冷却，除去油品，随后可进行抛光操作。 此外，该方法可以包括在加热之后并在放入离心机之前混合肉。

公开(公告)号：US5405632A

公开(公告)日：1995-04-11

申请号：US106564

申请日：1993-08-16

申请人： Saba Mahboob

发明人： Saba Mahboob

IPC分类号： A23L13/00 ,  A23L13/30 ,  A23L13/60 ,  A23L1/31 ,  A23L1/317

CPC分类号： A23L13/67 ,  A23L13/00 ,  A23L13/30

摘要： Raw meat is heated to form a meat juice containing fat and nutrients, the heated meat is separated from the meat juice, the meat juice is separated into a fat layer and an aqueous layer containing nutrients, the aqueous layer is added to the previously heated meat to form a mixture and the mixture is heated so that the meat absorbs the aqueous layer to produce a low fat meat product.

摘要翻译： 将生肉加热形成含有脂肪和营养物质的肉汁，加热的肉与肉汁分离，将肉汁分成脂肪层和含有营养物质的水层，将水层加入到先前加热的肉中 以形成混合物，并加热混合物，使得肉吸收水层以产生低脂肪肉制品。