| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 141 | SOLUBLE PEA PROTEIN PRODUCTS | US16588935 | 2019-09-30 | US20200100524A1 | 2020-04-02 | Alexander Edward King; Dakota Rose Novak; John Thomas Phillips; Nicole Ann Atchison; Kushal Narayan Chandak |
| The present disclosure relates to unique soluble pea protein product can be used alone to make aerated bakery products, confections, desserts, sauces, and beverages. The soluble pea protein product can be combined with insoluble pea protein product to make a range of food products with higher protein content than when insoluble, globular pea protein product is used alone, due to the viscosity reducing nature of the soluble pea protein product when it is combined with insoluble globular pea protein product. The soluble pea protein products when combined with insoluble pea protein products, make a resulting pea protein product that has a PDCAAS of about 0.75-1.00. The process to make this unique soluble pea protein includes means of selectively separating the soluble pea protein product from the insoluble fractions of ground peas, as well as selectively separating the soluble pea protein from soluble carbohydrates and ash. This Abstract is not intended to identify key features or essential features of subject matter, nor does this Abstract intend to be used to limit the scope of claimed subject matter. | ||||||
| 142 | COMPOSITION COMPRISING GLUTEN-FREE FLOUR AND HYDROXYPROPYL METHYL CELLULOSE | US16489381 | 2018-02-19 | US20200008434A1 | 2020-01-09 | Franz F. MAYER; Matthias KNARR |
| A composition useful for making gluten-free bread of high quality comprises a) a gluten-free flour, and b) a hydroxypropyl methylcellulose having a methoxyl content from 24.5 to 29.0 percent and a hydroxypropoxyl content of from 4.0 to 12.0 percent, each being based on the total weight of the hydroxypropyl methylcellulose, and a having a viscosity of from 60 to 250 mPa·s, determined in a 2% by weight solution in water at 20° C. | ||||||
| 143 | BAKED FOOD PRODUCT WITH HIGH PROTEIN CONTENT | US16478319 | 2018-01-16 | US20190357551A1 | 2019-11-28 | Gurpareet Singh BAINS; Giles Richard WHITMAN |
| In one aspect, baked food products with high protein content are provided. The baked food products include from 10 to 45% by dry ingredient weight algae flour, wherein the algae flour has a protein content of less than 50%; from 30 to 70% by dry ingredient weight fruit and/or vegetables; from 15 to 50% by dry ingredient weight protein source, wherein the protein source has a protein content of greater than or equal to 50% and is of non-meat origin; and less than 10% by dry ingredient weight other food ingredients; The baked food product has a protein content greater than 15%, and has a water activity of less than 0.8. | ||||||
| 144 | Gluten-free grain-conentrate subsitute for fermented wheat germ food product and method of preparation | US16501674 | 2019-05-20 | US20190274319A1 | 2019-09-12 | David Wales; Michael F. Javes; Gyula Bencze |
| A gluten-free grain concentrate (GFGC) food product and stepwise process to prepare GFGC from the treatment of raw unground wheat germ, is provided resulting in a product having at least three active components including (a) 1% to 3% 2,6-dimethoxy-1,4-hydroquinone; (b) 2% to 4% monomethoxy-1,4-benzoquinone; and (c) 0.5% to 1.5% monomethoxy-1,4-hydroquinone; and at least one inactive component: 2,6 dimethyl benzoquinone. | ||||||
| 145 | GLUTEN-FREE FOODS CONTAINING MICROALGAE | US16289366 | 2019-02-28 | US20190254292A1 | 2019-08-22 | Geoffrey Brooks; Scott Franklin; Jeff Avila; Stephen M. Decker; Enrique Baliu; Walter Rakitsky; John Piechocki; Dana Zdanis; Leslie M. Norris |
| Disclosed herein are microalgae-containing gluten-reduced and gluten-free finished food compositions, as well as microalgae-containing food ingredients for the large-scale manufacture of gluten-reduced and gluten-free foods. Foods and ingredients of the invention, while reducing or eliminating gluten, also have increased health benefits through reduction or elimination of less healthy oils and fats via replacement of primarily monounsaturated algal oils. The novel food compositions also possess more desirable sensory properties and shelf life than previously existing gluten free foods. Foods and ingredients disclosed herein, whoch containing reduced or no gluten, also containing high dietary fiber levels, reduced or eliminated cholesterol, and healthier oil content than existing gluten free foods. Also disclosed are methods of reducing food allergies and symptoms of diseases such as Celiac-Sprue to address increasing rates of sensitivity to gluten-containing products. Also disclosed are methods of formulating and manufacturing microalgae-containing gluten-free foods and ingredients for the formulation of such foods. | ||||||
| 146 | METHOD FOR THE DETOXIFICATION OF GLUTEN PROTEINS FROM CEREAL GRAINS AND USES THEREOF IN MEDICAL FIELD | US16062543 | 2016-12-16 | US20190000118A1 | 2019-01-03 | Carmela LAMACCHIA |
| An improved method of detoxifying gluten proteins from cereal grains produces detoxified cereal grains with a reduction of antigenicity of toxic epitopes of gluten proteins by up to a range between 0 and 20 ppm. The detoxified cereal grains can be advantageously used for preparation of of food products (e.g. bakery products, pasta or dairy products) having a manifest preventive and/or therapeutic effect for gut dysbiosis caused by bacterial or viral infective agents or by pathologies with a strong inflammatory or autoimmune component such as celiac disease, ulcerative colitis, Crohn's disease and irritable intestine syndrome. | ||||||
| 147 | FOAMED, DOUGH-BASED FOOD AND APPARATUS AND METHOD FOR PRODUCTION THEREOF AND USE OF THE APPARATUS | US15775494 | 2016-11-11 | US20180317501A1 | 2018-11-08 | Volker LAMMERS; Erich WINDHAB |
| A dough-based food product, an apparatus and method for production of the dough-based food product. A food product matrix to be foamed includes a proportion by weight of a starch-containing raw material and a proportion by weight of water. Gas that has been dissolved or is to be dissolved is introduced into the food product matrix to be foamed. The gas is dissolved under pressure in the food product matrix to be foamed. Gas bubbles are formed by expansion and increasing the volume with a resulting reduction in density of the dough as a result of bubble growth for formation of a foamed food product matrix of the food product to be produced. The foam is then stabilized. Gas is introduced into and dissolved in the aqueous component of the food product matrix to be foamed in a subcritical state below the critical point and at a pressure of 10 bar≤p | ||||||
| 148 | FOOD PRODUCT HAVING STABLE CRISPY TEXTURE | US15747607 | 2016-08-11 | US20180213803A1 | 2018-08-02 | Utkarsh SHAH; Gagan MONGIA; Supapong SIRIS |
| A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23° C. | ||||||
| 149 | GLUTEN-FREE COMPOSITIONS AND METHODS FOR PRODUCING SHELF-STABLE BREADS AND OTHER BAKERY PRODUCTS | US15791619 | 2017-10-24 | US20180116230A1 | 2018-05-03 | Keswara Rao Vadlamani; Maia Ketola Lapic; Susan Michelle Higgins |
| Embodiments herein include gluten-free baked products such as breads gluten-free flour formulations, and related methods. In an embodiment, a bread flour substitute composition is included having a starch blend and a hydrocolloid blend. The starch blend can include a native starch with 20-30% amylose content, a native waxy starch with 0-1% amylose content, and a cross-linked starch. The hydrocolloid blend can include hydroxypropyl methylcellulose (HPMC) and psyllium fiber. The composition can include between 0 and 20 ppm gluten. Other embodiments are also included herein. | ||||||
| 150 | Glutamic Acid Containing Gluten-Free Dough | US15506591 | 2014-08-27 | US20170347671A1 | 2017-12-07 | David J. Domingues; Christine O'Connor; Susan De Werff |
| A packaged refrigerated gluten-free dough composition comprises at least one gluten-free flour source in at least 35% by weight of the composition, at least one starch source in at least 2% by weight of the composition and at least one protein source in about 0.5% to 13% by weight of the composition and at least 17 grams of glutamic acid per 100 grams of the protein, at least one fat source from 4% to 10% by weight of the composition and water from 25% to 35% by weight of the composition. The dough has an average storage modulus ranging from about 45 kPa to about 60 kPa at about 40° F. and an average loss modulus ranging from about 10 kPa to about 20 kPa at about 40° F. after at least 24 hours of storage at about 40° F., and is substantially free of gluten protein. | ||||||
| 151 | 두부를 활용한 번 및 이의 제조방법 | KR1020230153682 | 2023-11-08 | KR102711613B1 | 2024-09-27 | |
| 152 | 미강발효 쌀빵 및 그의 제조방법 | KR1020200027531 | 2020-03-05 | KR1020210113458A | 2021-09-16 | |
| 153 | 식물성 소재를 사용하여 비체적이 증가하고 노화가 억제된 글루텐프리 베이커리 | KR1020200131081 | 2020-10-12 | KR102300058B1 | 2021-09-10 | |
| 154 | 글루텐 프리 감자 스폰지 케이크 제조방법 | KR1020170152469 | 2017-11-15 | KR102057490B1 | 2019-12-19 | |
| 155 | 제과제빵용 글루텐-프리 반죽수 및 이의 제조 방법 | KR1020170145239 | 2017-11-02 | KR101993269B1 | 2019-06-26 | |
| 156 | 글루텐 프리 감자 스폰지 케이크 제조방법 | KR1020170152469 | 2017-11-15 | KR1020190055590A | 2019-05-23 | |
| 157 | 제빵용 글루텐프리 프리믹스 및 이를 이용한 빵 제조방법 | KR1020180050835 | 2018-05-02 | KR101963766B1 | 2019-03-29 | |
| 158 | 글루텐 프리 쌀빵 및 이의 제조 방법 | KR1020170137228 | 2017-10-23 | KR101961100B1 | 2019-03-25 | |
| 159 | 반죽-기반 식품 및 그 제조 장치 및 방법과 장치의 용도 | KR20187016077 | 2016-11-11 | KR20180070707A | 2018-06-26 | LAMMERS VOLKER; WINDHAB ERICH |
| 발포된, 반죽-기반식품, 특히스낵제품또는구운스낵의제조방법및 장치가제공되며, 이는 a) 일정중량부분의녹말-함유원료(R)와일정중량부분의물(W)을포함하는, 발포될식품매트릭스를제공하는단계, b) 발포될식품매트릭스내로용해되었거나용해되는가스를도입하는단계, c) 발포될식품매트릭스의수용액부분에가압하에용해된가스를도입하거나또는가스를용해하는단계, d) 압력을해제하여가스버블을형성하고그리고제조될식품의발포된식품매트릭스를형성하기위하여버블성장의결과로서의반죽밀도를감소시키며부피를증가시키는단계, e) 발포된식품매트릭스의거품(foam)을안정화시키는단계를포함한다. 이는제조설비및 보수에대한필요가작다. 이는방법단계(b) 및/또는방법단계(c)에서가스가 10바 | ||||||
| 160 | DE-FLAVORED PEA PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE | US18683844 | 2022-08-16 | US20250120408A1 | 2025-04-17 | Lauren ANDERSON; Sharon BENDER; Stella COUTROS-HOFFMANN; Yadunandan DAR; Oyelayo JEGEDE; Marjorie WELCHOFF; Vishnu MURTHY; Xavier O'CONNELL; Jay SANGHANI; Tushar SHAH; Roxanna SHARIFF; Robert SKORGE; Delong SONG; Meng XUE; Alexandra CUMMINS |
| This specification discloses methods for removing unwanted flavors from legume protein concentrates, which are powdered legume compositions that have been classified to increase the protein compared to the protein content of the base legume. In at least some embodiments the methods are used to make de-flavored pea protein concentrates. Advantageously, the methods are selected to minimize damage to the de-flavored legume protein concentrates by reference to percent change of denaturation enthalpy compared an untreated legume protein concentrate. | ||||||
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