-
公开(公告)号：US12161140B2
公开(公告)日：2024-12-10
申请号：US17356118
申请日：2021-06-23
Inventor： Xiangjie Ma , Shaohua Meng , Jiansheng Zhao , Xianqing Huang , Hua Xie , Yonglin Wang , Lingjian Wang , Jixiang Shan , Peiyang Meng , Wenguang Tian , Guanyong Liu , Tianxi Wang , Xiaoli Liu , Jingjing Chen , Shuan Qin
IPC: A23L27/10
Abstract: The present invention provides a method for preparing a food fumeol, a method for preparing a food fumeol from Perilla frutescens as a raw material and application. The method for preparing a food fumeol includes: respectively preparing a single fumeol from each of n raw materials; and then, mixing at least two kinds of single fumeols to prepare the food fumeol, wherein n is a positive integer being greater than or equal to 2. According to application of the food fumeol, food is liquid smoked by using the food fumeol of the present application. The types and flavors of the food fumeol are greatly enriched, and the development of the food fumeol of different types and flavors is facilitated. A Perilla frutescens fumeol having a natural unique flavor prepared by the method for preparing the food fumeol from Perilla frutescens as the raw material contains rich flavor substances, and achieves antibacterial and antioxidant effects. By using the Perilla frutescens fumeol for liquid smoking, the smoking speed is high, the operation is convenient, and a product has intense smoking aromas, a unique natural flavor and no or few harmful substances.
-
公开(公告)号：US12156896B2
公开(公告)日：2024-12-03
申请号：US18204044
申请日：2023-05-31
Applicant: Lisa Geng
Inventor： Lisa Geng
IPC: A61K36/185 , A23L27/10 , A23L27/12 , A23L33/00 , A23L33/105 , A23L33/12 , A61K31/07 , A61K31/197 , A61K31/198 , A61K31/202 , A61K31/205 , A61K31/355 , A61K31/375 , A61K31/4188 , A61K31/4415 , A61K31/455 , A61K31/51 , A61K31/519 , A61K31/525 , A61K31/593 , A61K31/714 , A61K33/04 , A61K33/06 , A61K33/24 , A61K33/30 , A61K33/32 , A61K33/34 , A61K35/20 , A61K36/24 , A61K36/27 , A61K36/328 , A61K36/54 , A61K36/81 , A61K36/82 , A61K36/9066 , A61P25/28
Abstract: Nutrient compositions comprising botanical extracts and methods of their use for treating, inter alia, autism or apraxia and/or ameliorating one or more symptoms thereof are disclosed. The use of such compositions for enhancing cognitive function and/or one or more aspects thereof, or for treating stroke or seizures and/or ameliorating one or more symptoms thereof are also disclosed.
-
公开(公告)号：US12156529B2
公开(公告)日：2024-12-03
申请号：US16354988
申请日：2019-03-15
Applicant: MIZKAN HOLDINGS CO., LTD. , MIZKAN CO., LTD.
Inventor： Masaki Ohike
Abstract: A liquid condiment includes a seasoning liquid, a solid ingredient including one or more dried vegetables that are immersed and swollen in the seasoning liquid, and one or more selected from the group consisting of vinegar, a fruit juice, a flavoring oil, a flavor, and a spice extract. The liquid condiment includes 0 to 30% by mass of the swollen vegetables having a size of 0.5 mm or more and less than 3 mm, 0 to 60% by mass of the swollen vegetables having a size of 3 mm or more and less than 8 mm, and 0 to 30% by mass of the swollen vegetables having a size of 8 mm or more and less than 20 mm. The total amount of the swollen vegetables having a size of 0.5 mm or more and less than 20 mm is 5 to 60% by mass.
-
公开(公告)号：US12102099B1
公开(公告)日：2024-10-01
申请号：US18415597
申请日：2024-01-17
Applicant: Anh Quynh Nguyen
Inventor： Anh Quynh Nguyen , Anh Tuan Nguyen , Ly Thi Phi Trinh , Vinh Duong Hoang Nguyen , Trang Nguyen Phuong Huynh , Thao Thi Thanh Nguyen , Hai Hoang Ho
CPC classification number: A23F3/14 , A23L27/10 , A23L33/135 , A23L33/18 , C12N9/2402 , C12N9/2437 , C12P7/42 , C12Y302/01004 , C12Y302/01015
Abstract: A method for producing the preparation containing protocatechuic acid (PCA), chlorogenic acid (CGA) and caffeic acid (CA) having a high concentration from coffee cascara comprising: (i) preparing materials; (ii) mixing the coffee cascara ingredient with the sweetener ingredient, and the water ingredient, and then sterilizing to obtain a foundation mixture; (iii) admixing the composition of complex enzyme-probiotic with the foundation mixture, then hydrolyzing to obtain a hydrolyzed mixture; (iv) admixing the composition of complex enzyme-probiotic with the hydrolyzed mixture, then fermenting to obtain a fermented mixture; (v) filtering the fermented mixture for removing the solid part, and collecting the liquid part is a fermented solution; and (vi) concentrating the fermented solution to obtain a preparation containing PCA, CGA and CA having a high concentration from coffee cascara.
-
公开(公告)号：US20240298680A1
公开(公告)日：2024-09-12
申请号：US18672903
申请日：2024-05-23
Applicant: Impossible Foods Inc.
Inventor： Marija Vrljic , Sergey Solomatin , Rachel Fraser , Patrick O'Reilly Brown , Jessica Karr , Celeste Holz-Schietinger , Michael Eisen , Ranjani Varadan
IPC: A23L13/40 , A23D7/005 , A23J3/14 , A23J3/22 , A23L2/66 , A23L5/41 , A23L7/109 , A23L27/00 , A23L27/10 , A23L27/20 , A23L27/26 , A23L29/238 , A23L33/185
CPC classification number: A23L13/426 , A23D7/0053 , A23D7/0056 , A23J3/14 , A23J3/227 , A23L2/66 , A23L5/41 , A23L7/109 , A23L13/42 , A23L13/424 , A23L27/00 , A23L27/10 , A23L27/20 , A23L27/26 , A23L29/238 , A23L33/185
Abstract: Methods and compositions for the production of non-meat consumable products are described herein. A meat substitute is described which is constructed from a muscle analog, a fat analog, and a connective tissue analog.
-
6.发明公开
公开(公告)号：US20240277001A1
公开(公告)日：2024-08-22
申请号：US18024782
申请日：2022-06-30
Applicant: Jinan University
Inventor： Ying LI
Abstract: The disclosure belongs to the technical field of edible oil processing, and particularly relates to a preparation method of a novel antioxidant edible oil based on a nano reverse micelle system. The novel antioxidant edible oil includes the following ingredients: 22.5-100 parts by mass of vegetable oil rich in unsaturated fatty acids (>50 wt %); 0.5-6 parts by mass of edible emulsifier; and 3.75-10 parts by mass of dried natural plant. A vegetable oil-edible emulsifier mixture is used as a solvent to extract natural active ingredients in a natural plant (such as rosemary), and a nano reverse micelle system is formed by self-assembly, such that water-soluble and oil-soluble antioxidants coexist in the oil system, thereby jointly improving oxidation stability of oil. The preparation method of the disclosure is simple, efficient, green and safe, has no organic solvent in the whole process, and is easy for scale-up production.
-
公开(公告)号：US12059012B2
公开(公告)日：2024-08-13
申请号：US16907821
申请日：2020-06-22
Applicant: John I. Haas, Inc.
Inventor： Oleksandr Byelashov , Victor Alexander Algazzali , Phillip Kim Chou , Michael Visgil , Brian Patrick Buffin
CPC classification number: A23L27/11 , A23L2/56 , C12C3/06 , C12C3/10 , C12C5/026 , C12G3/06 , A23V2002/00
Abstract: The present invention relates to natural aqueous essence compositions comprised of flavor and aroma constituents from hops. The invention also relates to methods for adding flavor and aroma to beers, ciders, meads, or other fermented beverages, as well as other alcoholic and non-alcoholic beverages such as seltzers, flavored waters, and teas where a hop-derived flavor and aroma is desired. The aqueous essence compositions are comprised of compounds that are naturally present in hops or in beer and/or result from processes that occur during brewing or in the aqueous processing of hop cones, hop pellets, or other solids separated from the hop plant (Humulus lupulus). The present invention also relates to the process by which aroma and flavor components are released and isolated from hops in a process that involves steam stripping, concentration, and collection of valuable aroma- and flavor-active hop constituents.
-
公开(公告)号：US20240251829A1
公开(公告)日：2024-08-01
申请号：US18633492
申请日：2024-04-11
Applicant: GIVAUDAN SA
Inventor： Mariaelena Zuniga HAYES , Melissa ASSAD BUSTILLOS
Abstract: A composition including plant-derived carbohydrate fiber that is not a beta-glucan fiber and a beta-glucan fiber as mouthfeel-improving additives for a consumable is disclosed. A consumable containing the composition of the plant-derived non-beta-glucan carbohydrate fiber and beta-glucan fiber as mouthfeel-improving additives, and methods for preparing a consumable including the mouthfeel-improving composition and for improving the mouthfeel of a consumable by adding the mouthfeel-improving composition to a consumable base are also disclosed.
-
公开(公告)号：US12049675B2
公开(公告)日：2024-07-30
申请号：US17348848
申请日：2021-06-16
Applicant: H2O INNOVATION INC.
Inventor： Rock Gaulin
IPC: C13B25/00 , A23L5/20 , A23L27/10 , B01D1/06 , B01D5/00 , B01D61/36 , B01D63/06 , B01D69/04 , C13B20/16
CPC classification number: C13B25/00 , A23L5/21 , A23L27/10 , B01D1/06 , B01D5/0045 , B01D5/006 , B01D5/0072 , B01D61/362 , B01D63/069 , B01D69/04 , C13B20/165 , A23V2002/00 , B01D2313/24
Abstract: The process of producing concentrated maple sap can include concentrating the maple sap using membrane filtration to a sugar content of approximately 30° Brix, circulating the maple through a maple sap passage of a membrane, wherein the membrane contains the maple sap in a vacuum cavity, and evaporating the water from the maple sap across the membrane into the cavity. The concentrated maple sap having a sugar content above 50° Brix.
-
公开(公告)号：US12048316B2
公开(公告)日：2024-07-30
申请号：US16403163
申请日：2019-05-03
Applicant: EPC Natural Products Co., Ltd.
Inventor： Jingang Shi , Hansheng Wang , Xin Shi , Yi Wang , Wei Lyu , Yingxiang Xin , Thomas Eidenberger , Weiyao Shi
IPC: A23L33/105 , A21D2/18 , A21D2/24 , A21D2/26 , A23C9/13 , A23C9/152 , A23C9/156 , A23F5/46 , A23L2/02 , A23L2/38 , A23L2/54 , A23L2/56 , A23L2/60 , A23L2/66 , A23L27/00 , A23L27/10 , A23L27/21 , A23L27/30 , A23L33/125 , A23L33/145 , A23L33/175 , A23L33/18 , A23F3/40 , A23G3/36 , A23L2/58
CPC classification number: A23L2/60 , A21D2/181 , A21D2/245 , A21D2/26 , A23C9/1307 , A23C9/1526 , A23C9/156 , A23F5/465 , A23L2/02 , A23L2/38 , A23L2/54 , A23L2/56 , A23L2/66 , A23L27/11 , A23L27/215 , A23L27/31 , A23L27/33 , A23L27/34 , A23L27/36 , A23L27/88 , A23L33/105 , A23L33/125 , A23L33/145 , A23L33/175 , A23L33/18 , A23F3/405 , A23G3/36 , A23L2/58 , A23V2002/00 , A23V2250/262 , A23V2250/266 , A23V2250/54 , A23V2250/60
Abstract: Sweetener and flavor compositions with improved taste profiles are disclosed. Also disclosed are methods of making and methods of using such sweetener and flavor compositions.
