公开(公告)号：US20240334957A1

公开(公告)日：2024-10-10

申请号：US18744609

申请日：2024-06-15

申请人： James B. Wolff

发明人： James B. Wolff

IPC分类号： A23L13/60 ,  A23L5/30

CPC分类号： A23L13/60 ,  A23L5/30

摘要： An apparatus and method for creating a cavitation effect and/or flash effect. The apparatus and method is used on a device for using fuel.

公开(公告)号：US20240334945A1

公开(公告)日：2024-10-10

申请号：US18744600

申请日：2024-06-15

申请人： OIL CROPS RESEARCH INSTITUTE, CHINESE ACADEMY OF AGRICULTURAL SCIENCES

发明人： Qianchun Deng ,  Yashu Chen ,  Chen Yang ,  Xiao Yu ,  Qi Zhou ,  Shan Zhang ,  Xia Xiang ,  Chuyun Wan ,  Hongjian Chen ,  Dengfeng Peng ,  Qian Hao

IPC分类号： A23C11/10 ,  A23L3/16 ,  A23L5/30 ,  A23L25/00

CPC分类号： A23C11/103 ,  A23L3/16 ,  A23L5/34 ,  A23L25/40

摘要： A preparation method and application of flaxseed plant milk with a good flavor, self-stabilization and functional activity based on interface contro is disclosed. The preparation method includes the following steps: (1) pretreating flaxseed by degumming, microwave cooking and soaking for softening in sequence for standby; (2) performing colloid grinding, enzymatic hydrolysis and slag removal on the flaxseed obtained by soaking for softening in sequence, to obtain flaxseed plant milk A; and (3) performing first high-pressure homogenization, enzyme inactivation, sterilization, and second high-pressure homogenization on the flaxseed plant milk A in sequence, to obtain stable flaxseed plant milk in long-term storage with a good flavor and functional activity based on interface control. The process of the present invention is green, and can maintain stability of a product without adding an exogenous additive. The prepared stable flaxseed plant milk in long-term storage is safe, nutritious, delicious, and suitable for popularization and application.

公开(公告)号：US12090178B2

公开(公告)日：2024-09-17

申请号：US17831930

申请日：2022-06-03

申请人： SOCIÉTÉ DES PRODUITS NESTLÉ S.A.

发明人： Ashley Dombkowski ,  Christopher Cornyn ,  Albert E. Rosevear ,  Olivia M. Weihe ,  Cosmin M. Beliciu ,  Alexandra F. Russell ,  Antoinette de Senna

IPC分类号： A61K36/00 ,  A23L5/30 ,  A23L29/30 ,  A23L33/00 ,  A23L33/105 ,  A23L33/155 ,  A23L33/185 ,  A23L33/19 ,  A61K9/00 ,  A61K31/045 ,  A61K35/57 ,  A61K35/60 ,  A61K35/63 ,  A61K36/185 ,  A61K36/22 ,  A61K36/48 ,  A61K36/52 ,  A61K36/736 ,  A61K36/899

CPC分类号： A61K35/63 ,  A23L5/34 ,  A23L29/35 ,  A23L33/105 ,  A23L33/155 ,  A23L33/185 ,  A23L33/19 ,  A23L33/40 ,  A61K9/0056 ,  A61K31/045 ,  A61K35/57 ,  A61K35/60 ,  A61K36/185 ,  A61K36/22 ,  A61K36/48 ,  A61K36/52 ,  A61K36/736 ,  A61K36/899 ,  A23V2002/00

摘要： Methods of making mixed allergen compositions, e.g., substantially aerobic organism free mixed allergen compositions, and the resulting allergen composition, are provided.

公开(公告)号：US20240260634A1

公开(公告)日：2024-08-08

申请号：US18561243

申请日：2022-05-16

申请人： Mitsubishi Corporation Life Sciences Limited

发明人： Keisuke Kanehira ,  Naoko Kishie ,  Hina Okawara

IPC分类号： A23L29/269 ,  A23L5/30 ,  A23P20/25 ,  A23P30/00

CPC分类号： A23L29/271 ,  A23L5/30 ,  A23P20/25 ,  A23P30/00 ,  A23P2020/253

摘要： According to a method for producing a three-dimensional shaped food, the method comprising a step of turning a curdlan dispersion liquid into a heat irreversible gel, and a step of ejecting and laminating the gel, it is possible to obtain a three-dimensional shaped food that may withstand precise shaping with good handling properties at the time of ejection but with high shape retention during and after lamination and also has heat resistance after forming.

公开(公告)号：US20240251827A1

公开(公告)日：2024-08-01

申请号：US18425588

申请日：2024-01-29

申请人： EvacuPak, Inc.

发明人： Travis Nebeker ,  Robert Byars

IPC分类号： A23L3/00 ,  A23L5/30 ,  B65B69/00

CPC分类号： A23L3/001 ,  A23L5/30 ,  B65B69/00

摘要： A system for automated, hygienic recovery of fluid, food-grade product without it ever contacting the environment outside of its packaging, the system using one or more hygienic lances that pierce the product packaging and features, including in preferable embodiments a distending compression plate to force the product out of the packaging and/or a sanitary pumping system that initiates suction to draw the product out of the packaging, through the one or more hygienic lances, and into a chamber for accumulation, the system being compliant with the hygienic and sanitary standards promulgated by 3-A Sanitary Standards Inc. and adopted by the USDA, the FDA, and state regulatory authorities.

公开(公告)号：US12041952B2

公开(公告)日：2024-07-23

申请号：US16178942

申请日：2018-11-02

申请人： Jiangnan University ,  ANJOY FOODS GROUP CO., LTD.

发明人： Daming Fan ,  Jianlian Huang ,  Hongwei Cao ,  Xuepeng Li ,  Hao Zhang ,  Wenguo Zhou ,  Bowen Yan ,  Xidong Jiao ,  Tenghui Yu ,  Wenhai Zhang ,  Weijian Ye ,  Jiangping Chen ,  Dengying Lei ,  Jianxin Zhao ,  Qingmiao Zhang ,  Wei Chen

IPC分类号： A23L29/281 ,  A23L3/01 ,  A23L5/10 ,  A23L5/30 ,  A23L17/00

CPC分类号： A23L29/284 ,  A23L3/01 ,  A23L5/13 ,  A23L5/15 ,  A23L5/34 ,  A23L17/00 ,  A23L17/70 ,  A23V2002/00 ,  A23V2002/00 ,  A23V2200/228 ,  A23V2250/2042 ,  A23V2300/12 ,  A23V2300/16 ,  A23V2300/24

摘要： The present invention discloses a microwave and conduction combined heating method for improving the gel strength of surimi products, belonging to the technical field of food processing. According to the present invention, surimi is first fully gelatinized by conduction heating, and then heated by microwave heating so that surimi gel can pass through a gel cracking zone quickly. This kind of microwave and conduction combined heating way can not only increase the gel strength of the surimi to achieve the desired elasticity, but also can save a lot of time and improve the production efficiency. Compared with ordinary microwave heating, the microwave and conduction combined heating method of the conduction and microwave heat preservation, i.e. holding the temperature of the surimi products for a period of time by adjusting the microwave power level at a specified temperature range, can effectively improve the gel strength of the surimi and comply with the new trend of applying microwave heating to surimi products.

公开(公告)号：US12041947B2

公开(公告)日：2024-07-23

申请号：US16646324

申请日：2018-09-13

申请人： WM. WRIGLEY JR. COMPANY

发明人： Jiri Havranek ,  Josef Jindrich ,  Katerina Kasparova ,  Jiri Baron

IPC分类号： A23G3/42 ,  A23L5/30 ,  A23L29/212

CPC分类号： A23G3/42 ,  A23L5/30 ,  A23L29/212 ,  A23V2002/00

摘要： The present disclosure is directed to chewy confectionery products. More specifically, the present disclosure is directed to uncoated chewy confectionery products comprising starch as a hydrocolloid, sucrose, and a glucose syrup. The uncoated chewy confectionery products are shape stable, shelf stable, and less sticky than traditional chewy confectionery products. Advantageously, the chewy confectionery products of the present disclosure have a texture similar to traditional chewy confectionery products, but do not require a protective coating or wrapper to maintain their stability.

公开(公告)号：US20240041074A1

公开(公告)日：2024-02-08

申请号：US18364445

申请日：2023-08-02

申请人： BLUE DOT KITCHEN, SPC

发明人： Travis Bettinson

IPC分类号： A23L5/30 ,  A23L17/60 ,  A23P10/25 ,  A23P30/00

CPC分类号： A23L5/30 ,  A23L17/60 ,  A23P10/25 ,  A23P30/00

摘要： Disclosed is an apparatus for processing kelp comprising a material chamber, a stripper peg inside the material chamber, a shaft, wherein a portion of the shaft has threads for urging kelp forward, wherein the threads have notches in the outside edge of the threads, a perforated screen, an outer screen, a support beam, an outlet, and a faceplate. The apparatus can be used for a method to remove iodine from kelp using non-chemical means.

公开(公告)号：US20230263208A1

公开(公告)日：2023-08-24

申请号：US18007280

申请日：2021-07-29

申请人： NATIONAL UNIVERSITY CORPORATION YAMAGATA UNIVERSITY

发明人： Kosuke AISO ,  Masaru KAWAKAMI ,  Yuki KAINUMA ,  Hidemitsu FURUKAWA ,  Junichi TAKAHARA

IPC分类号： A23P20/20 ,  A23L29/212 ,  A23L5/30 ,  B33Y10/00 ,  B33Y30/00 ,  B33Y50/02

CPC分类号： A23P20/20 ,  A23L29/212 ,  A23L5/30 ,  B33Y10/00 ,  B33Y30/00 ,  B33Y50/02 ,  A23P2020/253

摘要： Provided is a method which is capable of three-dimensionally forming a food into a desired shape such as a complicated shape or a hollow shape, using a starch powder as a raw material. The method for three-dimensionally forming a food using a starch powder as a raw material comprises the steps of: mixing a starch powder and water together to provide a mixture of the starch powder and the water; irradiating a part of the mixture with laser light to cause starch particles of the starch powder to swell due to the water to form swollen starch particles, followed by causing the swollen starch particles to gelatinize to form gelatinized starch particles, and causing the gelatinized starch particles to gelate, thereby obtaining gelated starch: and extracting the gelated starch from the mixture, wherein the step of irradiating includes irradiating the mixture with the laser light, according to a pattern predetermined based on a three-dimensional shape of a food.

公开(公告)号：US11728083B2

公开(公告)日：2023-08-15

申请号：US17317916

申请日：2021-05-12

申请人： LOVINFLAME, INC.

发明人： William Home

IPC分类号： H01F13/00 ,  H01F7/02 ,  C12H1/16 ,  C02F1/48 ,  A23L5/30

CPC分类号： H01F13/00 ,  A23L5/30 ,  C02F1/482 ,  C12H1/16 ,  H01F7/0294 ,  A23V2002/00

摘要： A magnetization device includes an outer casing, a base, a rotatable hood, an object-carrying seat, and a drive mechanism. The rotatable hood includes a receiving space. The rotatable hood has a circumferential wall that includes a pair of magnets mounted thereto, with one N pole and one S pole of the magnets being pointing toward the receiving space of the rotatable hood to induce magnetic lines of force and a magnetic field therebetween. The object-carrying seat is disposed in the receiving space of the rotatable hood to support a magnetized object. The drive mechanism drives the rotatable hood to rotate around and outside the magnetized object, such that the magnetized object is kept stationary and the magnets, and thus the magnetic lines of force and the magnetic field, are driven by the rotatable hood to rotate around the magnetized object.