公开(公告)号：WO2023062035A1

公开(公告)日：2023-04-20

申请号：PCT/EP2022/078305

申请日：2022-10-11

申请人： NUB TECHNOLOGIES LTD

发明人： MARAIS, Pierre Guillaume

IPC分类号： A23L11/30 ,  A23J1/14

摘要： The present invention relates to a process for treating a plant and/or raw food material such as a legume raw material without denaturating the proteins of the plant and/or raw food material. The present method comprises a steam-stripping step implemented under high vacuum. The present invention further relates to a system for carrying out the method as well as to the product obtained from the method.

公开(公告)号：WO2021123675A1

公开(公告)日：2021-06-24

申请号：PCT/FR2020/052547

申请日：2020-12-18

申请人： ROQUETTE FRERES

发明人： HUCHETTE-DEFRETIN, Sophie ,  MACQUART, Gabriel

IPC分类号： A23L11/30 ,  C12R1/125 ,  C12N1/20 ,  C12P19/04 ,  C12P19/12 ,  A23J1/006 ,  A23K20/00 ,  A23L11/37 ,  A23L11/50 ,  A23L33/135 ,  C12N1/205 ,  C12P13/001 ,  C12P21/00 ,  C12R2001/125 ,  C12Y204/0101

摘要： La présente invention concerne un extrait hydrosoluble de pois fermenté. Celle-ci concerne également son procédé de préparation, ainsi que son utilisation en industrie de la nutrition humaine et animale, ainsi qu'en pharmacie, nutraceutique et cosmétique.

公开(公告)号：WO2021120597A1

公开(公告)日：2021-06-24

申请号：PCT/CN2020/100370

申请日：2020-07-06

申请人： 江南大学

发明人： 李崎 ,  赵佳迪 ,  钮成拓 ,  王金晶 ,  刘春凤 ,  郑飞云

IPC分类号： C12N1/20 ,  A23L5/20 ,  A23L11/00 ,  A23L11/30 ,  C12R1/01 ,  A23L11/37 ,  A23L11/50 ,  A23L5/28 ,  C12N1/205 ,  C12R2001/01

摘要： 提供了一株降低生物胺的乳酸片球菌及其应用，属于生物工程发酵技术领域。乳酸片球菌已于2019 年7 月25 日保藏于中国微生物菌种保藏管理委员会普通微生物中心，保藏编号为CGMCC No.18294，保藏地址为北京市朝阳区北辰西路1 号院3 号，中国科学院微生物研究所。菌株具有较好的降解生物胺能力，对于豆酱中酪胺、亚精胺的降解率可达59.33％和58.41％，可用于控制豆酱等发酵食品生产过程中的生物胺含量。

公开(公告)号：WO2021101728A1

公开(公告)日：2021-05-27

申请号：PCT/US2020/059264

申请日：2020-11-06

申请人： UNIVERSITY OF FLORIDA RESEARCH FOUNDATION

发明人： STABLER, Cherie ,  LIANG, Jiapu ,  ACCOLLA, Robert P.

IPC分类号： A23L11/30 ,  A23L29/206 ,  A23L33/135

摘要： The present disclosure provides for spherical microbeads, methods of making, and methods of use. The spherical microbeads can be tailored to deliver one or more agents over a desired time frame (e.g., short burst or extended-release or combinations thereof). For example, spherical microbeads can be used for the extended-release of oxygen. The spherical microbeads are amendable for an injectable approach and/or ease of integration within cellular implants due in part to their spherical dimensions and size.

公开(公告)号：WO2019155190A1

公开(公告)日：2019-08-15

申请号：PCT/GB2019/050284

申请日：2019-02-01

申请人： KING'S COLLEGE LONDON ,  NEW-FOOD INNOVATION LTD

发明人： BUTTERWORTH, Peter J. ,  EDWARDS, Cathrina H. ,  ELLIS, Peter R. ,  HILL, Sandra ,  MARSON, Alan ,  OBUCHOWICZ, Jacek

IPC分类号： A23L11/00 ,  A23L11/30

CPC分类号： A23L11/00 ,  A23L11/30 ,  A23L11/31

摘要： The invention relates to a process comprising (a) providing a quantity of plant material; (b) heating the material of (a) in aqueous medium to a temperature of 75 to 105 ºC; (c) physically disrupting the material of (b); (d) processing the physically disrupted material of (c) to enrich for cells and/or cell clusters; and (e) drying the material of (d). The invention also relates to a product, which comprises at least 30% or more intact plant cells, which comprises 15% or less water by weight, which has a particle size in the range 75 - 500 µm, characterised in that the product comprises at least 30% resistant starch as a proportion of total starch. The invention also relates to foodstuffs.

公开(公告)号：WO2017165553A1

公开(公告)日：2017-09-28

申请号：PCT/US2017/023640

申请日：2017-03-22

申请人： THE QUAKER OATS COMPANY

发明人： CARDER, Gary ,  CHATEL, Robert, E. ,  CHUNG, Yongsoo ,  FRENCH, Justin, A. ,  TWOMBLY, Wesley

IPC分类号： A23L11/30 ,  A23L2/38 ,  C12P19/14

摘要： A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89 °C and about 93.33 °C to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.

摘要翻译： 包含水解淀粉的方法和组合物。 在第一方面，该方法包括几个步骤。 第一步骤包括将至少一部分脉冲和合适的酶组合以形成酶脉冲起始混合物。 酶脉冲起始混合物包含淀粉。 第二步包括将酶脉冲起始混合物加热至约48.89℃至约93.33℃以开始水解淀粉，由此提供加热的脉冲混合物。 第三步骤包括挤出加热的脉冲混合物以继续水解淀粉并进一步胶化和煮熟加热的脉冲混合物，由此提供包含胶凝的水解淀粉的脉冲产物。 在第二方面，本发明提供了包含至少一部分脉冲的组合物，并且脉冲的至少一部分包含胶凝的水解淀粉。

公开(公告)号：WO2017132195A1

公开(公告)日：2017-08-03

申请号：PCT/US2017/014827

申请日：2017-01-25

申请人： ALRGN BIO, INC.

发明人： RUSSELL, Ann

IPC分类号： A23L25/00 ,  A23L11/30 ,  A23J3/34

CPC分类号： A23J3/34 ,  A23J3/345 ,  A23L11/30 ,  A23L11/31 ,  A23L11/33 ,  A23L25/00 ,  A23L25/40

摘要： The present application relates generally to the treatment of peanut flour, derived from peanuts and/or peanut skins, with one or more enzyme, in particular an endopeptidase and/or an exopeptidase enzyme. The endopeptidase enzyme can be neutrase, or a subtilisin, for example, alcalase, and the exopeptidase can be, for example, flavourzyme or a member of the papain family. The enzymatic treatment can be combined with ultrasonic treatment. The peanut flour to be treated can be derived from peanuts and/or peanut skins which are raw, wet or dry blanched, roasted, or blanched and roasted.

摘要翻译： 本申请一般涉及用一种或多种酶，特别是内肽酶和/或外肽酶对来自花生和/或花生皮的花生粉进行处理。 内肽酶可以是中性蛋白酶或枯草杆菌蛋白酶，例如碱性蛋白酶，并且外肽酶可以是例如风味蛋白酶或木瓜蛋白酶家族的成员。 酶处理可以与超声处理结合。 待处理的花生粉可以来自花生和/或花生皮，所述花生和/或花生皮是生的，湿的或干燥的漂白，烘烤或烫漂和烘烤。

公开(公告)号：WO2017123993A1

公开(公告)日：2017-07-20

申请号：PCT/US2017/013502

申请日：2017-01-13

申请人： MARS, INCORPORATED

发明人： MORALES, Cesar Vega ,  SZLACHETKO, Ferdynand

IPC分类号： A23L11/10 ,  A23L11/20 ,  A23L11/30

CPC分类号： A23P30/25 ,  A23L11/05 ,  A23L11/07 ,  A23L33/15

摘要： The present invention, in an embodiment, is a product having an outer shell and an inner filling. In the embodiment, each of the outer shell and inner filling include a legume and an additive such as vitamins and minerals. In the embodiment, the outer shell and the inner filling are substantially free of grain-based flour, the product is a ready-to-eat food, the outer shell is crispy, and the inner filling is creamy.

摘要翻译： 在一个实施例中，本发明是具有外壳和内填充物的产品。 在该实施例中，外壳和内填充物中的每一个包括豆科植物和诸如维生素和矿物质的添加物。 在该实施例中，外壳和内填充物基本上不含基于谷物的面粉，该产品是即食食品，外壳是松脆的，并且内部填充物是奶油状的。

公开(公告)号：WO2007113176A9

公开(公告)日：2009-10-29

申请号：PCT/EP2007052944

申请日：2007-03-27

申请人： GEA WESTFALIA SEPARATOR GMBH ,  HERRMANN MARTIN

发明人： HERRMANN MARTIN

IPC分类号： A23C11/10 ,  A23J1/14 ,  A23L11/00 ,  A23L11/30

CPC分类号： A23C11/103 ,  A23L11/31

摘要： The invention relates to a method for producing a soy milk or a soy-based drink. The method according to the invention comprises the following steps: a) soaking and b) grinding the soy beans to give a paste, c) separating the soy paste into soy milk and okara, carrying out steps (a) and (b) and preferably (c) at temperatures of from 0°C to 40°C, which temperatures are suitable for obtaining native proteins, and then deodorizing the soy milk by means of an evaporation method in order to reduce the typical bean taste. The invention provides a method which allows a product to be obtained that has, in terms of organoleptic quality, an improved yield with respect to the protein content of the soy milk and a reduced bean taste. The invention also relates to a method for producing a soy milk according to which soy beans are ground by extruder technology for obtaining native proteins and for improving the taste of the soy milk.

摘要翻译： 一种制备豆奶或基于大豆的饮料过程的特征在于，该产品是通过以下步骤获得：（a）中浸泡和（b）研磨所述的大豆以形成浆液，c）分离在豆奶和豆渣的大豆浆液 在0℃至40℃的温度下进行步骤（a）和（b），优选（c），其适于获得天然蛋白质; 于是豆浆经过除臭，特别是通过蒸发过程进行除臭，以减少豆的味道。 因此，从定性的感官观点来看，获得的产品就豆浆的蛋白质含量而言获得了改善的产量并且具有减少的豆味。 它还提出了一种生产豆浆的方法，其中通过挤出机技术将大豆粉碎以获得天然蛋白质并改善风味。

公开(公告)号：WO2007006970A3

公开(公告)日：2007-03-29

申请号：PCT/FR2006001688

申请日：2006-07-11

申请人： GERVAIS DANONE SA ,  TERRAGNO LUC ,  DEBRU FRANCOIS ,  TESSIER PHILIPPE ,  HERVE STEPHANE ,  FAURIE JEAN-MICHEL

发明人： TERRAGNO LUC ,  DEBRU FRANCOIS ,  TESSIER PHILIPPE ,  HERVE STEPHANE ,  FAURIE JEAN-MICHEL

IPC分类号： A23C9/123 ,  A23B7/10 ,  A23C9/12 ,  A23C11/10 ,  A23L7/104 ,  A23L11/30 ,  A23L19/20 ,  A23L27/50

CPC分类号： A23L33/135 ,  A23C9/1234 ,  A23C9/1322 ,  A23C11/106

摘要： The invention mainly concerns the use of at least one sulphur-containing amino acid, at a total concentration of about 5 to 75 mg/ml, in particular of about 5 to about 50 mg/l, in particular of about 5 to about 30 mg/l, in particular of about 5 to about 20 mg/l, in free form, for implementing a method for preparing a fermented food product fermented by means of ferments containing bifidobacteria, said food product has acceptable sensory properties, contains more than about 5.10 7 , in particular more than about 10 8 bifidobacteria per gram of food product fermented for a shelf lifetime of at least 30 days, in particular a shelf lifetime of at least 35 days, and containing no more than 0.5 % of yeast extract or of yeast autolysate.

摘要翻译： 本发明主要涉及至少一种含硫氨基酸，其总浓度为约5至75mg / ml，特别是约5至约50mg / l，特别是约5至约30mg / l，特别是约5至约20mg / l，用于实施用于制备通过含有双歧杆菌的发酵发酵的发酵食品的方法，所述食品具有可接受的感官特性，含有大于约5.10 特别是超过约10 8个双歧杆菌每克食品发酵至少30天的保质期，特别是至少35天的保质期 ，并含有不超过0.5％的酵母提取物或酵母自溶物。