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1.发明申请公开(公告)号：US20230119644A1
公开(公告)日：2023-04-20
申请号：US18085515
申请日：2022-12-20
摘要： A flour made using an admixture composed of starch-containing grain, seed or fruit of a cereal grain or grain legume of low water content extruded in a single screw extruder at an ultra-high extrusion pressure producing an extruded functionally enhanced flour usable as an instantized flour by only adding water. When water is added, the flour forms a paste or dough that is three dimensionally formed or shaped into food products that can be cooked or baked in an oven into human or animal edible food products. The extruded functionally enhanced instantized flour also can be used as an ingredient in other edible food products. A preferred extruded functionally enhanced instant flour is extruded at ultra-high pressure from an admixture composed substantially completely of one or more cereal grains and/or legumes using only the moisture present in the cereal grains and/or legumes.
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公开(公告)号：US20230080017A1
公开(公告)日：2023-03-16
申请号：US17801079
申请日：2019-02-19
申请人： ZANTEBIO LIMITED
发明人： Sinead BLEIEL , Robert KENT , Maja SEVERIC
IPC分类号： A61K9/50 , A61K35/741 , A23P20/10 , A23P10/35 , A23P30/25 , A23L33/18 , A23L33/135
摘要： A method of producing coated microcapsules comprises the steps of producing microcapsules by cold gelation having a denatured or hydrolysed protein matrix and an active agent contained within the matrix, and drying the microcapsules. A meltable coating composition comprising wax and oil and configured to have a melting point of about 70° C. to about 100° C. is heated to a temperature above the melting point of the meltable coating composition to melt the meltable coating composition, and the microcapsules are coated with the melted meltable coating composition
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公开(公告)号：US20230000107A1
公开(公告)日：2023-01-05
申请号：US17779976
申请日：2020-11-27
申请人： MARLOW FOODS LIMITED
摘要： A method of making a foodstuff comprises selecting a mass comprising an edible filamentous fungus, especially of Fusarium venenatum; selecting an ingredient (A) which may be pea protein; and processing said mass and ingredient (A) in an extruder cooker to produce an extruded foodstuff.
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公开(公告)号：US11457652B2
公开(公告)日：2022-10-04
申请号：US16373807
申请日：2019-04-03
发明人： Alexander James Wurr , Quang-Tuan Francois Nguyen , James Edward Molchan , Kemal Dunuroglu , Frank Karl Welch , Vivek Dilip Savant
摘要： Shelf stable, expanded or popped snack products are disclosed that contain at least one fruit ingredient and/or at least one vegetable ingredient. Also disclosed are methods of producing and using the snack products.
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公开(公告)号：US11425918B2
公开(公告)日：2022-08-30
申请号：US16475966
申请日：2018-01-02
发明人： Petrus Henricus De Jong , Hendricus Jacobus Catharina Hendrikx , Tanja Catharina Jozefina Vleugels
摘要： Disclosed is a method for preparing a multilayer confectionary product including a paste confectionery center, surrounded by an intermediate layer of chewy candy material, surrounded in turn by a layer of amorphous candy material, to the multilayer confectionery product obtained by the process and to an apparatus for producing the multilayer confectionary product. The multilayer confectionary product can be further coated with a hard coating.
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公开(公告)号：US20220079208A1
公开(公告)日：2022-03-17
申请号：US17422206
申请日：2019-12-06
发明人： Min ZHANG , Chunyan FENG , Bin WANG
摘要： A single nozzle 3D printing method for non-homogeneous recombinant food containing crushed rose flowers, the method comprising: first washing white kidney beans, soaking in cold water for 12 h, and then peeling; boiling for 40 min to soften the white kidney beans; then mixing a beaten paste thereof with white sugar and simmering slowly over a low heat until the bean paste is viscous; allowing the bean paste to cool to room temperature and then adding butter, fine granulated sugar, and whipped cream, and beating; and finally adding different amounts and different sizes of crushed rose flowers having undergone surface oil treatment.
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公开(公告)号：US10952444B2
公开(公告)日：2021-03-23
申请号：US14229439
申请日：2014-03-28
发明人： Timothy A. Stubbs , Kent M. Bearson , Paul H. Bernthal , Dejing Fu , John Dow Harris, Jr. , Kristina J. Phipps , Barbara K. Schmitt , Glenn Wille
摘要： A food product includes a first extruded component, a second extruded component co-extruded over the first component, the second component comprising a meat component and an additive, and a casing provided over the second component, wherein the additive comprises at least one of a flavoring, a seasoning, and a coloring.
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公开(公告)号：US10899481B2
公开(公告)日：2021-01-26
申请号：US16308894
申请日：2017-06-13
申请人： NESTEC S.A.
发明人： Jean Moreau , Tanja Dahlke , Dominique Levallois
IPC分类号： B65B3/26 , B65B3/32 , A23C13/14 , A23G9/28 , A23P30/40 , A23L9/10 , A23C9/13 , A23C9/152 , A23P30/25 , G01F11/02 , A23C9/156 , B65D3/00 , B65B39/00
摘要： The invention relates to a device for dosing into a container (2) a pasty food product including solid pieces and a sauce. The device comprises an metering nozzle (1) comprising a main outlet to which the pasty food product with solid pieces is provided by a first channel (13) of the nozzle (1), and at least two peripheral outlets situated at a periphery of the main outlet to which the sauce is provided by corresponding second channels (14). The device comprises a support (3) for holding a container (2) to be filled from the nozzle (1), and is configured so that the metering nozzle moves, relative to the support (3), following a path around a central axis of said support. A corresponding system and a method are also provided.
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公开(公告)号：US20200236973A1
公开(公告)日：2020-07-30
申请号：US16725172
申请日：2019-12-23
IPC分类号： A23K40/25 , A21D13/30 , A23K50/42 , B29C48/18 , A23K40/20 , A23G3/34 , A23G3/20 , A23K50/45 , A23K50/40 , A23G3/02 , A23P30/10 , A23P30/25 , A23P30/20 , A23P20/25 , A21D13/37
摘要： A food product can be formed by injecting a first edible material into an assembly and discharging, from the assembly, the first edible material as straight strands substantially parallel to each other and as helical strands that overlap the straight strands. The straight and helical strands of the first edible material form a lattice structure of the food product. A rotary extrusion die system and a method that provide the food product are also disclosed, as well as other food products and a rotary extrusion die system and a method that provide the other food products.
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公开(公告)号：US20200037654A1
公开(公告)日：2020-02-06
申请号：US16491824
申请日：2018-05-03
申请人： Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences , Wilmar (Shanghai) Biotechnology Research & Development Center Co., Ltd.
发明人： Qiang WANG , Li LIU , Jinchuang ZHANG , Song ZHU , Aimin SHI , Hui HU , Hongzhi LIU , Yuanrong JIANG , Yuquan ZHANG
IPC分类号： A23L33/185 , A23L19/10 , A23L29/00 , A23P30/10 , A23P30/25
摘要： A peanut protein vegetarian sausage and a preparation method thereof are described. The peanut protein vegetarian sausage is prepared from components including low-temperature defatted peanut protein powder, soybean protein isolate, vital wheat gluten, and modifier. The vegetarian sausage has a protein content of 60% or more, zero cholesterol and low fat, and has the characteristics of good taste, being rich in nutrients and convenience to eat. Also described are a preparation method of the vegetarian sausage, which includes mixing the main materials, performing an extrusion treatment, adding water and an auxiliary material online during the extrusion, and cooling the product obtained after extrusion molding to give the peanut protein vegetarian sausage. The preparation method is a pure physical processing method with a high degree of automation, and the processing is free from any pollutant discharge.
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