公开(公告)号：US12127567B2

公开(公告)日：2024-10-29

申请号：US16897791

申请日：2020-06-10

申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

发明人： Gale Jeffrey Barnes ,  Christine Frances Kunetz ,  Kyungsoo Woo

IPC分类号： A23C9/15 ,  A23C9/152 ,  A23C9/154 ,  A23C11/04 ,  A23C19/09 ,  A23L23/00 ,  A23L23/10

CPC分类号： A23C9/1512 ,  A23C9/1528 ,  A23C9/1544 ,  A23C11/04 ,  A23C19/0904 ,  A23L23/00 ,  A23L23/10 ,  A23V2002/00 ,  A23V2200/222 ,  A23V2250/54246 ,  A23V2250/54252

摘要： A liquid dairy blend is suitable for being used in the preparation of dairy-based culinary sauces or prepared culinary dishes, and contains milk proteins and fat. The milk proteins are whey-protein and casein, the ratio of whey-protein:casein is from 0.3-0.5, and the pH of the liquid dairy blend is from 5.8-6.2. A method of producing the liquid dairy blend is also provided.

公开(公告)号：US20240324640A1

公开(公告)日：2024-10-03

申请号：US18676083

申请日：2024-05-28

申请人： ALMENDRA PTE. LTD.

发明人： Grant E. DUBOIS

IPC分类号： A23L27/22 ,  A23L23/00 ,  A23L27/00 ,  A23L27/30 ,  A23L29/00

CPC分类号： A23L27/22 ,  A23L23/00 ,  A23L27/36 ,  A23L27/84 ,  A23L27/86 ,  A23L27/88 ,  A23L29/015 ,  A23L29/035

摘要： In one aspect, the disclosure relates to sweetener and/or umami compositions, methods of making same, products comprising same, and methods of improving mouthfeel in a product, e.g., a savory or umami food or beverage. In various aspects, the disclosed compositions comprise a sweetening agent and/or an umami agent and a taste modulator component. In various aspects, the disclosed sweetener compositions comprise a sweetening agent and a taste modulator component. In further aspects, the disclosed savory compositions comprise an umami agent and a taste modulator component. In further aspects, the disclosed taste modulator composition can further comprise an additional CaSR modulator. This abstract is intended as a scanning tool for purposes of searching in the particular art and is not intended to be limiting of the present disclosure.

公开(公告)号：US20240254261A1

公开(公告)日：2024-08-01

申请号：US18592750

申请日：2024-03-01

申请人： CORN PRODUCTS DEVELOPMENT, INC.

发明人： Tarak SHAH ,  Christopher LANE ,  Kamlesh SHAH

IPC分类号： C08B31/00 ,  A21D2/18 ,  A23C9/13 ,  A23K20/163 ,  A23L9/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/212 ,  C08B30/12

CPC分类号： C08B31/00 ,  A21D2/186 ,  A23C9/1307 ,  A23K20/163 ,  A23L9/10 ,  A23L23/00 ,  A23L27/60 ,  A23L29/212 ,  C08B30/12 ,  A23V2002/00

摘要： Improved thermally inhibited starch is disclosed and methods of making such starch are disclosed. In some embodiments a thermally inhibited starch has improved whiteness and flavor. In some embodiments a method for making a thermally inhibited starch includes providing adding a buffer and an acid to a starch to obtain a pH adjusted starch having an acidic pH and thermally inhibiting the pH adjusted starch. The technology further pertains to methods of making the thermally inhibited starch in batch, continuous, continuous-like process or combinations thereof.

公开(公告)号：US20240122199A1

公开(公告)日：2024-04-18

申请号：US18547801

申请日：2022-02-25

申请人： SOCIETE DES PRODUITS NESTLE S.A.

发明人： LAURENT SAGALOWICZ ,  OLIVIER SCHAFER ,  JWANRO HUSSON ,  LILIAN BARRO ,  FABIOLA DIONISI ,  MARIANNE STUDER

IPC分类号： A23D7/04 ,  A23D7/00 ,  A23L2/52 ,  A23L23/00 ,  C11B1/04 ,  C11B3/00 ,  C11B3/16

CPC分类号： A23D7/04 ,  A23D7/003 ,  A23L2/52 ,  A23L23/00 ,  C11B1/04 ,  C11B3/008 ,  C11B3/16

摘要： The invention relates to a method of preparing an oil body cream, said method comprising the steps of a) Preparing a suspension of i) a seed material; and ii) a non-seed plant material or seed extract material; b) adjusting the pH of the suspension to between 6.5 to 10; c) mechanically disrupting the suspension to form a slurry; d) diluting the slurry with buffer, wherein said buffer has a pH between 6.5 to 10; e) filtering the slurry to form an oil body solution; f) adjusting the pH to between 1.5 to 4, preferably to pH 2.7; g) separating the upper oil body cream layer, and h) optionally freeze drying the oil body cream to form an oil body powder.

公开(公告)号：US20230404120A1

公开(公告)日：2023-12-21

申请号：US18459674

申请日：2023-09-01

申请人： MIZKAN HOLDINGS CO., LTD.

发明人： Kanako Miyamoto

IPC分类号： A23L27/10 ,  A23L2/68 ,  A23L27/60 ,  A23L23/00 ,  A23L27/00

CPC分类号： A23L27/11 ,  A23L2/68 ,  A23L27/60 ,  A23L23/00 ,  A23L27/84

摘要： An agent for reducing acid irritation capable of reducing throat irritation when an acetic acid-containing food or beverage product is taken is provided. An agent for reducing acid irritation containing cardamonin as an active ingredient is provided.

公开(公告)号：US11771119B2

公开(公告)日：2023-10-03

申请号：US16315384

申请日：2017-07-05

申请人： COCONUTZ PTE. LTD.

发明人： Peter Samuel James Cheetham ,  Christoph Langwallner ,  Margit Langwallner ,  Christian Hermansen ,  Candy Chuing Tey Shiang ,  Wen Jue Amelia Tan

IPC分类号： A23L27/30 ,  A23L5/00 ,  A23L27/24 ,  A23L23/00 ,  A23L27/50 ,  A23L5/10 ,  A23L19/10 ,  C13B20/00 ,  C13B30/00 ,  C13B10/02 ,  A23L29/30 ,  C13K1/02 ,  C13B50/00 ,  C12N1/00 ,  C12N1/14 ,  C12N1/20 ,  C12R1/00 ,  C12R1/125 ,  C12R1/645

CPC分类号： A23L27/33 ,  A23L5/15 ,  A23L5/51 ,  A23L19/10 ,  A23L23/00 ,  A23L27/24 ,  A23L27/30 ,  A23L27/50 ,  A23L29/30 ,  A23L29/35 ,  C13B10/02 ,  C13B20/002 ,  C13B30/002 ,  C13B50/002 ,  C13K1/02 ,  A23V2002/00 ,  C12N1/00 ,  C12N1/145 ,  C12N1/205 ,  C12R2001/00 ,  C12R2001/125 ,  C12R2001/645

摘要： A method of making a flavoured sweetener or food product by incubating an unrefined plant extract containing sucrose as the main solute with a microorganism or microorganisms to form a modified unrefined plant extract; evaporating water from the modified sucrose-based plant extract to form a concentrate; and cooking the concentrate to develop colour and flavour to produce the flavoured sweetener is disclosed. The flavoured sweetener can serve as a coconut sugar substitute. In a preferred embodiment the unrefined plant extract comprises sugarcane juice or sugar beet juice, and the microorganisms may be selected from Stenotrophomonas maltophilia, Bacillus subtilis, Bacillus flexus, or a Klyveromyces species. The flavoured sweetener can be used to make a range of food and beverage ingredients and also food products including sauces, natural flavour extracts and flavour molecules, chocolate, health foods and convenience forms of the various forms of flavoured sweeteners.

公开(公告)号：US20230284666A1

公开(公告)日：2023-09-14

申请号：US18017718

申请日：2021-12-16

申请人： JANGHEUNG COUNTY RESEARCH INSTITUTE FOR MUSHROOM INDUSTRY ,  DAY.N BIO CORP. ,  IMSIL CHEESE & FOOD RESEARCH INSTITUTE

发明人： Kyoung-Sun SEO ,  Kyung-Je KIM ,  Seong-Woo JIN ,  Young-Woo KOH ,  Seung-Bin IM ,  Neul-I HA ,  Hee-Gyeong JEONG ,  Sang-Wook JEONG ,  Seung-Ju KIM ,  Jeong-Hee KIM ,  Hee-Soo KIM ,  Bok-Seon KIM ,  Yu-Jin CHOI ,  Da Hye SONG ,  Ki Man KIM ,  Se Eun PARK ,  Junhui CHOI

IPC分类号： A23L31/00 ,  A23L23/00 ,  A23L29/00 ,  A23L27/10 ,  A23L5/00

CPC分类号： A23L31/00 ,  A23L5/51 ,  A23L23/00 ,  A23L27/105 ,  A23L29/065 ,  A23Y2220/03 ,  A23Y2280/55

摘要： A method for producing fermented shiitake mushroom sauce according to an embodiment includes adding lactose and sucrose to shiitake mushroom concentrate followed by inoculation of Pediococcus pentosaceus strain or Lactobacillus acidophilus strain and fermentation to prepare lactic acid bacteria fermented product of shiitake mushroom, and mixing the lactic acid bacteria fermented product of shiitake mushroom prepared above with hot pepper extract, garlic extract, onion extract, and shiitake mushroom block, water, salt, lemongrass, and coriander, and the present invention also relates to fermented shiitake mushroom sauce produced by the aforementioned method.

公开(公告)号：US20230148070A1

公开(公告)日：2023-05-11

申请号：US17797358

申请日：2021-04-09

申请人： Firmenich SA

发明人： Ci XU ,  Dan-Ting YIN ,  Xian-Wen GAN

IPC分类号： A23L27/21 ,  C07C237/06 ,  C07C237/08 ,  C07C237/12 ,  C07C279/14 ,  A23L27/00 ,  A23L23/00

CPC分类号： A23L27/21 ,  C07C237/06 ,  C07C237/08 ,  C07C237/12 ,  C07C279/14 ,  A23L27/88 ,  A23L23/00

摘要： The present invention provides derivatives of glutamine of formula (I) and derivatives of arginine of formula (II), and the use of such compounds as flavor modifiers. The invention further provides the use of such derivatives of glutamine and arginine to enhance the salty and umami taste of ingestible compositions as ingestible compositions that include such derivatives of glutamine and arginine and bulking agents.

公开(公告)号：US20230091598A1

公开(公告)日：2023-03-23

申请号：US18048519

申请日：2022-10-21

申请人： AJINOMOTO CO. INC.

发明人： Yuri Kawanishi

IPC分类号： A23L11/00 ,  A23L5/10 ,  A23L23/00 ,  A23L27/10

摘要： The present invention provides an efficient production method of a new soy sauce-like seasoning with enhanced umami by using pea, broad bean, or chickpea as a main starting material instead of soybean, which includes a step of making koji (koji-making step), the koji-making step including using one kind of bean or two or more kinds of beans selected from pea, broad bean, and chickpea as starting material(s), in the presence of a crudely-refined protein and/or an amino acid.

公开(公告)号：US20230056454A1

公开(公告)日：2023-02-23

申请号：US17876391

申请日：2022-07-28

申请人： SCOTT FRASER

发明人： SCOTT FRASER

IPC分类号： A23L7/109 ,  A23L23/00 ,  A23L5/10 ,  A23P20/10

摘要： A method includes cooking a first human-edible ingredient for a predetermined time period, combining a second human-edible ingredient with a human-edible binder to form a sauce, cooking the sauce for a predetermined time period, enclosing the first human-edible ingredient and the sauce in a casing to form an encased portion, cooling the encased portion to a predetermined temperature, removing the casing from the portion, battering and breading the portion, cooling the battered and breaded portion to a predetermined temperature, and cooking the battered and breaded portion for a predetermined time period.