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    Mutant of cyclodextrin glycosyltransferase
    1.
    发明授权
    Mutant of cyclodextrin glycosyltransferase 有权

    公开(公告)号：US11566235B2

    公开(公告)日：2023-01-31

    申请号：US16388688

    申请日：2019-04-18

    申请人： Jiangnan University

    发明人： Jing Wu ,  Lingqia Su ,  Li Du

    IPC分类号： C12N9/10 ,  C12N15/70 ,  C12N15/75 ,  A23L23/00 ,  A23L33/13 ,  A23L29/00

    摘要： The present invention discloses a mutant of cyclodextrin glycosyltransferase and belongs to the fields of gene engineering and enzyme engineering. According to the present invention, a mutant having higher disproportionation activity of cyclodextrin glycosyltransferase is obtained by mutating the cyclodextrin glycosyltransferase. The disproportionation activity of enzymes of mutants V6D, S90G, T168A, T171A, T383A, G608A, and V6D/S90G/T168A/T171A/T383A/G608A, is respectively 1.89 times, 1.21 times, 1.21 times, 1.22 times, 1.32 times, 2.03 times, and 3.16 times that of the wild type enzyme in shake flask fermentations.

    Bitter-blocking agent and process for making same
    3.
    发明授权
    Bitter-blocking agent and process for making same 有权

    公开(公告)号：US11490632B2

    公开(公告)日：2022-11-08

    申请号：US16160117

    申请日：2018-10-15

    申请人： TASTES NATURAL, LLC

    发明人： Joshua V. Young

    IPC分类号： A23C23/00 ,  A23L23/00 ,  A23C9/13 ,  A23C19/09

    摘要： A liquid edible dip that includes a first lactose-based composition, a second lactose-based composition, at least one spice, and a cucumber extract based bitter-blocking agent that can block the bitter tastes present in certain edible foods. The cucumber extract based bitter-blocking agent can modify, reduce, or block the bitter taste present in some edible foods. The first lactose-based composition may be a strained yogurt and the second lactose-based composition may be an evaporated milk powder.

    A PROCESS FOR PREPARATION OF CEREAL FRACTIONS
    8.
    发明申请
    A PROCESS FOR PREPARATION OF CEREAL FRACTIONS 有权

    公开(公告)号：US20220007693A1

    公开(公告)日：2022-01-13

    申请号：US17297512

    申请日：2019-11-29

    申请人： CREAL FOOD AB

    发明人： Sten KVIST

    IPC分类号： A23L7/104 ,  A23L7/10 ,  A23L23/00 ,  A23L2/52 ,  A23L5/10

    摘要： A process for preparation of cereal fractions. The process comprises wet milling of oat grains or barley grains in the presence of an enzyme composition derived from malt; and when oat grains or barley grains are wet milled, optionally isolating, from the wet milled grains, a beta-glucan enriched fraction. Liquid and solid food products obtainable by the process.

    Frozen food
    9.
    发明授权
    Frozen food 有权

    公开(公告)号：US11185098B2

    公开(公告)日：2021-11-30

    申请号：US15543112

    申请日：2016-01-13

    申请人： NISSHIN FOODS INC.

    发明人： Toshio Kawahara ,  Yumiko Nakanishi

    IPC分类号： A23L3/36 ,  A23L23/00 ,  A23L7/109

    摘要： A frozen noodle product includes: a frozen noodle block, as a main food portion, obtained by freezing and hardening a cooked food; and a sauce portion obtained by freezing and hardening a sauce to be eaten together with the cooked food. The frozen noodle block has a sauce-portion arranging surface on which the sauce portion is arranged. An opening is formed in the sauce-portion arranging surface. The sauce portion is arranged on the frozen noodle block such that the lower end side, which is a part of the sauce portion, is inserted in the opening and the upper end side, which is the remaining part thereof, projects from the sauce-portion arranging surface side.

    ONION FLAVOUR COMPOSITION AND METHOD FOR THE PREPARATION THEREOF
    10.
    发明申请
    ONION FLAVOUR COMPOSITION AND METHOD FOR THE PREPARATION THEREOF 有权

    公开(公告)号：US20210337845A1

    公开(公告)日：2021-11-04

    申请号：US17284810

    申请日：2019-11-05

    申请人： Conopco Inc., d/b/a UNILEVER

    发明人： Salomon Leendert Abrahamse ,  Parag Acharya ,  Amir Maximiliaan Batenburg ,  Jochen Blume ,  Lars Grohmann ,  Matthias Hille ,  Jens Koch ,  Volkmar Koppe ,  Christopher Sabater-Luentzel ,  Michel Vander Stappen

    IPC分类号： A23L27/10 ,  A23L27/16 ,  A23B7/02 ,  A23L23/00

    摘要： The invention relates to a method of producing an onion flavour compositions, said method comprising: providing onion juice concentrate having a dry matter content of 40-95 wt. %; providing onion component selected from fresh onion, dehydrated onion and combinations thereof; mixing the onion juice concentrate with the onion component in a weight ratio, calculated on a dry matter basis, of 100 parts by weight of dry matter from onion juice concentrate with 4 to 80 parts by weight of dry matter from onion component, to produce an onion mix having a dry matter content of 20-80 wt. %; subjecting the onion mix to a heat treatment at a temperature of at least 90° C. for at least 15 minutes; optionally mixing the heat treated onion mix with additional onion component and/or additional onion juice concentrate to produce an onion blend; drying the heat treated onion mix or the onion blend to produce a dried onion composite having a water content of less than 10 wt. %. This method yields a shelf-stable onion flavour composition that has an intense flavour of roasted, shallow fried or deep fried onions, and that can suitably be used to impart this onion flavour to a wide variety of edible products.