| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 161 | MODIFIED LOW MOLECULAR WEIGHT GLUTENIN SUBUNIT AND USES THEREOF | US18727093 | 2023-01-10 | US20250074955A1 | 2025-03-06 | Yanay OFRAN; Moshe BEN DAVID; Orly MARCU GARBER; Shiri ZAKIN; Assaf BIRAN; Anna CHUPRIN |
| A de-epitoped low molecular weight glutenin subunits (LMW-GS) is provided. Methods of generating same and uses thereof are also provided. A de-epitoped LMW-GS may be beneficial for a subject suffering from gluten sensitivities, such as a celiac disease patient. A de-epitoped LMW-GS may be comprised in food or beverage products such as bread, cake, cookie, noodle, pasta, or pizza. | ||||||
| 162 | DE-FLAVORED FAVA BEAN PROTEIN CONCENTRATES AND METHODS OF MANUFACTURE | US18683890 | 2022-08-16 | US20240365811A1 | 2024-11-07 | Sharon BENDER; Oyelayo JEGEDE; Xavier O'CONNELL; Roxanna SHARIFF; Delong SONG; Meng XUE |
| 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 fava bean 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. | ||||||
| 163 | PUFFED FOOD | US18564319 | 2022-05-30 | US20240245062A1 | 2024-07-25 | Takefumi ICHIMURA; Megumi TADA |
| This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein, wherein the expanded food has a pore structure as measured with an X-ray computed tomography scanner, the structure satisfying the following ranges:Specific Surface Areas: (1A) Specific surface area of solid region: 6 to 22/mm; and (1B) Specific surface area of void: 3 to 8/mm. | ||||||
| 164 | PUFFED FOOD | US18564313 | 2022-05-30 | US20240245061A1 | 2024-07-25 | Takefumi ICHIMURA; Megumi TADA |
| This invention provides an expanded food containing a milk protein in a proportion of 75 mass % or more based on the total protein and not substantially containing a wheat-derived protein, wherein (A) the expanded food has (1) a hardness, as determined by a texture measurement, within the range of 0.1 to 0.35 N and (2) a cohesiveness, as determined by a texture measurement, within the range of 0.5 to 0.71, and/or (B) the expanded food has values of (1) elastic modulus and (2) viscosity, as determined by a creep test, within the following ranges: (1a) instantaneous elastic modulus: 190 to 460 Pa; (1b) delayed elastic modulus: 4400 to 13000 Pa; (2a) delayed viscosity: 38000 to 117000 Pa·s; and (2b) permanent viscosity: 240000 to 820000 Pa·s. | ||||||
| 165 | COMPOSITE FLOUR, METHOD OF MANUFACTURE, AND FOOD PRODUCTS MADE THEREFROM | US18434136 | 2024-02-06 | US20240172765A1 | 2024-05-30 | Gary Millet; Kylin Liao |
| Composite flour includes native plant flour and complexed MCT and/or other nutritional oil at least partially encapsulated by wall material and incorporated within the composite flour, wherein polysaccharide from a portion of the native plant flour forms part of the wall material. The wall material includes protein, e.g., pea protein, polysaccharide released from the native plant flour, and emulsifier(s), and/or polysaccharide fiber, e.g., acacia fiber. The native plant flour may be gluten-flour, gluten-free flour and/or low carbohydrate seed, nut or vegetable flour. Composite flours can replace traditional flours to make food products, such as baked goods, fried goods, boiled goods, or uncooked goods, but with benefits, such as reduced gluten and/or carbohydrates, increased freshness and volume and improved texture and taste compared to alternative flours and even all-purpose flour. Composite flour can be blended with native flour and/or another composite flour to form blended flour. | ||||||
| 166 | GLUTEN-FREE PIZZA CRUST WITH A LIGHT, AERATED AND CRISPY STRUCTURE | US18550744 | 2022-03-18 | US20240156110A1 | 2024-05-16 | ANJNA DEVI; JIAN LI; MOLLY KEARN; RICCARDO LANDI |
| The present invention relates generally to the field of food and nutrition. In particular, the present invention relates to gluten-free food product. Pizza is a very popular food globally. Gluten-free pizza has recently become available. The present invention provides a gluten-free pizza crust with a light, aerated and, yet, crispy structure. One embodiment of the present invention relates to a gluten-free pizza crust made from a gluten-free pizza dough comprising gluten free wheat starch, salt, yeast and water, wherein the pizza dough was proofed for at least 15 minutes. | ||||||
| 167 | Process for producing low gluten or gluten free dough | US16975048 | 2019-02-22 | US11889841B2 | 2024-02-06 | Henry Joseph; Patricia Le Bail; Alain Le Bail |
| The process for producing low-gluten or gluten-free cooking dough for food purposes includes making a dough composition including, by weight relative to the total percentage by weight thereof: between 88.5 and 95% of dittany starch, between 0.1 and 0.5% of salt, between 40 and 65% of water, yeasts, between 3 and 5% of sugar, between 1.5 and 4% of pea protein, and between 0.2 and 3.6% of at least one thickener. The dough composition is kneaded in a closed chamber depressurized beforehand. Carbon dioxide CO2 is injected into the chamber at a pressure of between 25 and 550 mbar for 10 to 50 minutes simultaneously to the kneading step, so as to obtain a low-gluten or gluten-free cooking dough. | ||||||
| 168 | Retortable Food Products | US17747094 | 2022-05-18 | US20230371529A1 | 2023-11-23 | Shreeya Ravisankar; Renu Mathew; Akhilesh Gautam; Thomas Trezza; Kimberly Krenek |
| A retorted gluten-free pasta product that survives retort may be formed by preparing a dry mix that includes (a) a gluten-free flour that includes (i) a non-cereal flour or pulse flour, (ii) a cereal flour, or (iii) mixtures thereof, (b) a starch, and (c) an emulsifier. The dry mix may be combined with water to form a dough that can be extruded at a temperature and with an amount of mechanical energy effective to form an extruded pasta product having a bi-continuous matrix of protein and starch. The pasta product can be incorporated with a sauce into a closed retort container and subsequently retorted. The resulting retorted food product may contain gluten-free pasta that has the structural integrity and textual firmness consistent with that exhibited by traditional wheat pasta after having undergone retort. | ||||||
| 169 | GLUTEN-FREE BAKED GOODS | US18018840 | 2021-07-21 | US20230309569A1 | 2023-10-05 | Tana Guan; Elena Hawkins; Lynn Haynes; Robert L. Magaletta; Katherine Oftedal; Mahesh Padmanabhan; Jennifer Spaldo; James Spinks; Ye Yu |
| Biscuits such as cookies are provided that are free of gluten, or that have reduced levels of gluten, and contain pre-gelatinized starch that, despite absence or low levels of gluten, have taste, texture, and other properties similar to baked goods made with wheat flour. | ||||||
| 170 | Gluten-Free Laminated Dough Baked Goods and Methods of Making Same | US17547497 | 2021-12-10 | US20220167632A1 | 2022-06-02 | Alexandra T. ZEITZ; Jonathan M. DEUTSCH; Lila J. COLELLO |
| The invention relates, in certain aspects, to a novel baking process that allows for the production of a gluten-free laminated baked good. In certain embodiments, the baked good of the invention has a look similar or indistinguishable from that of a conventional gluten-based baked good. In other embodiments, the baked good of the invention has a taste similar or indistinguishable from that of a conventional gluten-based baked good. In yet other embodiments, the baked good of the invention has a texture similar or indistinguishable from that of a conventional gluten-based baked good. | ||||||
| 171 | TORTILLA-MAKING PROCESS | US17516472 | 2021-11-01 | US20220132869A1 | 2022-05-05 | Brian S. Plattner; Christopher Dohl |
| Methods for the production of a variety of tortilla products involve initial extrusion of one or more grain(s) and/or legume(s) using a twin-screw extruder, followed by mixing the extrudate with water and other ingredients to form a tortilla dough. The dough is then subdivided and formed into a flat tortilla shape, followed by cooking. The grain(s) and/or legume(s) may be previously extruded as a part of a continuous process. High quality tortilla products may be produced using a wide variety of grain(s) and/or legume(s), including gluten-free ingredients. | ||||||
| 172 | BAKED GOODS CONTAINING NON-DAIRY PROTEIN | US17023604 | 2020-09-17 | US20220079172A1 | 2022-03-17 | Manoj KUMAR |
| Disclosed are baked goods containing non-dairy protein. Examples of the disclosed baked goods include quick breads. An example quick bread includes muffins that contain salt-precipitated plant proteins (e.g., from pea) at levels surpassing 9 or more grams per 90-gram muffin. The muffins are fully formed (i.e., not collapsed), are neutral in flavor with no bitter aftertaste and are hypoallergenic or non-allergenic. In some examples, the baked goods are vegetarian, do not contain eggs, or are vegan. In some examples, the only source of protein in the baked goods comes from plant proteins. | ||||||
| 173 | BABASSU-BASED FOOD COMPOSITION | US17413515 | 2019-12-19 | US20220071264A1 | 2022-03-10 | Farayde MATTA FAKHOURI; Vera Cristina DE REDONDO REALINHO; Marcelo DE SOUSA PAIS ANTUNES; José Ignacio VELASCO PERERO |
| The present invention relates to a gluten-free alimentary composition which comprises extruded babassu flour. It also relates to an alimentary ingredient and to an alimentary film which comprises said babassu flour. The present invention also relates to a procedure for preparing an extruded babassu flour-based alimentary composition and to a procedure for preparing an alimentary film which comprises said flour. Likewise, an alimentary protective coating is also provided which comprises said alimentary composition and/or a packaging for said film and the procedures for their preparation. | ||||||
| 174 | COCONUT FLOUR COMPOSITION AND METHOD FOR MAKING PASTAS AND PIZZAS | US17035511 | 2020-09-28 | US20220030887A1 | 2022-02-03 | Luca PORRINO PERASSI |
| A method of making a flour for pizzas and pastas has the steps of extracting coconut water from a coconut, drying the meat of the coconut at a temperature between 4° C. in 10° C. until the meat is dry, and crushing and grinding the dry meat so as to produce a gluten-free flour. In order to make a pizza, the coconut base flour is mixed with an approximately equal proportion of water, kneaded and heated. The flour for the pizza will include approximately 51.5% of the gluten-free coconut flour. | ||||||
| 175 | METHOD FOR REPLACING EGGS IN COMPOSITIONS | US17311436 | 2019-12-06 | US20220022467A1 | 2022-01-27 | David HEPWORTH; Eric WHALE; Phillip DUGGAN; Robyn PLAICE-INGLIS |
| A method for replacing eggs and/or egg materials, particularly egg yolks, and/or for replacing a significant proportion of its fat and/or sugar content in a food composition, the method comprising the step of providing, in the food product, cellulose-containing particles that are derived from a herbaceous plant and that comprise: less than 30 wt % extractable glucose; and extractable xylose in an amount of at least 3% of the amount of extractable xylose in the plant. The replacement method involves providing, in the composition, cellulose-containing particles made from a herbaceous plant material by a process of: i) comminuting the plant material to form particles of the plant having a mean major dimension of less than 10 mm, preferably less than 100 μm, ii) then treating the plant particles from i) with a peroxide and water, iii) then heating the peroxide-treated plant particles from ii), and iv) then isolating the cellulose-containing particles. | ||||||
| 176 | METHODS OF DE-EPITOPING WHEAT PROTEINS AND USE OF SAME FOR THE TREATMENT OF CELIAC DISEASE | US17257604 | 2019-07-04 | US20210292381A1 | 2021-09-23 | Yanay OFRAN; Moshe BEN-DAVID; Assaf BIRAN; Shiri ZAKIN; Orly MARCU |
| A method for identifying an epitope of a wheat T cell immunogen is provided. The method comprises identifying an epitope on the wheat T cell immunogen for the ability to bind a major histocompatibility complex (MHC) class II, thereby identifying the epitope of a wheat T cell immunogen. | ||||||
| 177 | PROCESS FOR PRODUCING LOW GLUTEN OR GLUTEN FREE DOUGH | US16975048 | 2019-02-22 | US20210219560A1 | 2021-07-22 | Henry JOSEPH; Patricia LE BAIL; Alain LE BAIL |
| The process for producing low-gluten or gluten-free cooking dough for food purposes includes making a dough composition including, by weight relative to the total percentage by weight thereof: between 88.5 and 95% of dittany starch, between 0.1 and 0.5% of salt, between 40 and 65% of water, yeasts, between 3 and 5% of sugar, between 1.5 and 4% of pea protein, and between 0.2 and 3.6% of at least one thickener. The dough composition is kneaded in a closed chamber depressurized beforehand. Carbon dioxide CO2 is injected into the chamber at a pressure of between 25 and 550 mbar for 10 to 50 minutes simultaneously to the kneading step, so as to obtain a low-gluten or gluten-free cooking dough. | ||||||
| 178 | Gluten-Free Tortillas | US16621887 | 2017-09-01 | US20210092965A1 | 2021-04-01 | Carina Claudia Cammarota; Christine S.T. Ng; Jonas Plaza Garcia |
| Tortillas are formed from a composition including a gluten-free flour mixture constituting from 40-70% of weight of the composition, with the gluten-free flour mixture consisting of a combination of three or four different flours. In either of the three or four flour versions, the first flour, which is also the highest percentage flour, is tapioca flour, the second flour is quinoa flour, and the third flour is either corn or rice flour. In the four flour version, amaranth flour is added to this overall combination. The composition also includes at least 30%, preferably 30-50%, water by weight of the composition, and an enzyme, such as in an amount of about 0.2-1%, for structural integrity purposes. | ||||||
| 179 | BAKED GOODS CONTAINING PREGELATINIZED WAXY CASSAVA STARCH | US16955611 | 2019-12-28 | US20210051965A1 | 2021-02-25 | Rachel Bahammou; Elena De La Pena; Jeffrey Sullivan; Dilek Uzunalioglu |
| Disclosed herein are baked goods with improved properties that contain pregelatinized waxy cassava starch, and methods of making such baked goods. In some embodiments the baked goods comprise between 1% and 10% by weight waxy cassava starch. In embodiments the baked goods have equal or better crumb firmness than baked goods using chemically modified starches. | ||||||
| 180 | Method for the detoxification of gluten proteins from cereal grains and uses thereof in medical field | US16062543 | 2016-12-16 | US10893692B2 | 2021-01-19 | 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 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. | ||||||
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