| 序号 | 专利名 | 申请号 | 申请日 | 公开（公告）号 | 公开（公告）日 | 发明人 |
|---|---|---|---|---|---|---|
| 61 | NOVEL METHOD FOR PROCESSING SPROUTED WHOLE GRAIN MIXTURE | US17312899 | 2021-03-26 | US20220295836A1 | 2022-09-22 | Sang Beom LEE; Jinshick KIM; Woon Sang LEE; Je Hong LEE; Soon Seong KIM; Kichul HA; Hee Eun CHOI; Young Kyung KIM |
| The present invention relates to a method for mixing and processing sprouted whole grain mixture. More particularly, the method includes sprouting whole grains such as brown rice, wheat, barley, oat, Sorghum, etc., and mixing and processing the sprouted whole grains at a time. The mixing and processing process of the whole grains include: (i) steaming the sprouted whole grains to gelatinize the same (in α state); (ii) primary drying; (iii) milling; (iv) baking; and (v) secondary drying of the whole grains. The whole grains according to the present invention maintain gelatinization of starch (in α state), thereby providing soft texture. Further, the whole grains are sugar-free and additive-free while minimizing loss of physiological active ingredients such as dietary fiber, GABA, etc., thereby being helpful in preventing adult disease and promoting health. | ||||||
| 62 | Rebaudioside A and stevioside with improved solubilities | US16594313 | 2019-10-07 | US11241031B2 | 2022-02-08 | Mel Clinton Jackson; Samuel Mel Jackson; Dean Edward Francis |
| The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles. | ||||||
| 63 | Yeast extract having taste-enhancing effect | US14240834 | 2012-08-21 | US11096408B2 | 2021-08-24 | Yoshie Yasumatsu; Hiroko Kodera; Kenichi Ason |
| The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt % or more, an RNA content of 5 wt % or more, a free amino acid content of 4 wt % or less, and more preferably having a dietary fiber content of 15 wt % or more is added in an appropriate amount to the common processed food and drink. | ||||||
| 64 | Method for producing fried noodle lump | US15027928 | 2014-10-09 | US11076622B2 | 2021-08-03 | Maiko Tanahashi; Mitsuru Tanaka |
| [Problem to be Solved] There is provided a fried noodle lump which is prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container.[Solution] The shape retention of a bottom end portion of the fried noodle lump is secured by storing a group of noodle strings after gelatinization in a retainer and frying the lower end portion of the group of noodle strings. Accordingly, the fried noodle lump can be prevented from being inverted in a cup by external shock in a state where the fried noodle lump is stored in a cup-shaped container. Further, it is preferred to include a step of immersing the whole of the group of noodles strings in a fry oil, after the step of securing the shape retention of the bottom end portion of the fried noodle lump. | ||||||
| 65 | ACRYLAMIDE CONTROL IN COOKED FOOD PRODUCTS | US16908353 | 2020-06-22 | US20200383357A1 | 2020-12-10 | Deirdre E. Ortiz; Stephen Paul Zimmerman; John David Pinkston |
| The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied. | ||||||
| 66 | Synthetic pathway for biological carbon dioxide sequestration | US15875313 | 2018-01-19 | US10752911B2 | 2020-08-25 | Amy Michele Grunden; Heike Sederoff |
| This invention relates to methods for increasing carbon fixation and/or increasing biomass production in a plant, comprising: introducing into a plant, plant part, and/or plant cell heterologous polynucleotides encoding (1) a succinyl CoA synthetase, (2) a 2-oxoglutarate:ferredoxin oxidoreductase, (3) a 2-oxoglutarate carboxylase, (4) an oxalosuccinate reductase, or (5) an isocitrate lyase, or (6) a succinyl CoA synthetase and a 2-oxoglutarate:ferredoxin oxidoreductase, (7) a 2-oxoglutarate carboxylase and an oxalosuccinate reductase polypeptide, and/or (8) a 2-oxoglutarate carboxylase polypeptide, an oxalosuccinate reductase polypeptide and an isocitrate lyase polypeptide to produce a stably transformed plant, plant part, and/or plant cell, wherein said heterologous polynucleotides are from a bacterial and/or an archaeal species. Additionally, transformed plants, plant parts, and/or plant cells are provided as well as products produced from the transformed plants, plant parts, and/or plant cells. | ||||||
| 67 | Acrylamide control in cooked food products | US15671510 | 2017-08-08 | US10721949B2 | 2020-07-28 | Deirdre E. Ortiz; Stephen Paul Zimmerman; John David Pinkston |
| The present disclosure relates to methods of reducing the formation of acrylamide in a thermally processed food product and to cooked food products with reduced acrylamide. The method comprises providing a food product or food intermediate in need of reduction of formation of acrylamide during thermal processing and applying a bran composition to the food product or food intermediate in an amount effective to reduce formation of acrylamide during thermal processing to a level that is lower than if the composition had not been applied. | ||||||
| 68 | Rebaudioside A and stevioside with improved solubilities | US16446204 | 2019-06-19 | US10568351B2 | 2020-02-25 | Mel Clinton Jackson; Samuel Mel Jackson; Dean Edward Francis |
| The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles. | ||||||
| 69 | COMPOSITE MATERIALS COMPRISING AMYLOID FIBRILS AND NANOPARTICULATE NUTRITIONAL MINERALS | US16492316 | 2018-03-12 | US20200046795A1 | 2020-02-13 | Sreenath BOLISETTY; Michael ZIMMERMANN; Yi SHEN; Raffaele MEZZENGA |
| The present invention relates to the use of amyloid fibrils for providing nutritional minerals to the human body, particularly as a component in a food product, a dietary supplement or in a pharmaceutical product. The invention further provides for new compositions comprising composite materials of amyloid fibrils and nutritional minerals. The invention further relates to the use of such composite materials in the treatment of diseases and disorders and to the fortification of food and dietary supplements with nutritional minerals. | ||||||
| 70 | Syrup purification by capacitive deionization | US14771315 | 2014-03-05 | US10463064B2 | 2019-11-05 | Joost Ketsman; Luigi Nataloni; Ronny Leontina Marcel Vercauteren |
| The invention relates to a process for purifying syrups. The process comprises removing charged components from the syrup by passing said syrup through a capacitive deionization cell. The present invention further relates to the use of capacitive deionization to recover charged components from syrups. In particular the syrups are mannose, fructose and sorbitol containing syrups. | ||||||
| 71 | Synergism of GOS and polyfructose | US15646746 | 2017-07-11 | US10426791B2 | 2019-10-01 | Gelske Speelmans; Maria Johanna Adriana Petronella Govers; Jan Knol; Eric Alexander Franciscus Van Tol |
| The present invention relates to the field of prebiotics. Provided are uses for compositions comprising synergistically effective amounts of polyfructose and galactooligosaccharides (GOS). | ||||||
| 72 | Rebaudioside A and stevioside with improved solubilities | US14739887 | 2015-06-15 | US10357052B2 | 2019-07-23 | Mel Clinton Jackson; Samuel Mel Jackson; Dean Edward Francis |
| The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles. | ||||||
| 73 | Edible products having a high cocoa polyphenol content and improved flavor and the milled cocoa extracts used therein | US14808534 | 2015-07-24 | US10155017B2 | 2018-12-18 | Brent A. Anderson; John M. Kaiser; Ilene K. Teijaro; David J. Hausman; Barry D. Glazier; Jacqueline B. Kramer; Tracey L. Knapp |
| Milling dry extracts containing cocoa polyphenols (CPs) to reduce the particle size improves the flavor of edible products (e.g., foods, medical foods, nutritional supplements, and pharmaceuticals) or additives containing the milled cocoa extracts. The products, e.g., chocolates, are less astringent and less bitter. The mean particle size after milling is less than about 15 microns, preferably less than about 10 microns, and most preferably less than about 5 microns. The total CP content of the milled extracts is at least about 300 milligrams and preferably about 300 to about 700 milligrams per gram of milled extract. The additives consist essentially of (i) the milled high CP cocoa extract and (ii) a fat (e.g., cocoa butter), an oil (e.g., vegetable oil), or a syrup (e.g., corn syrup). | ||||||
| 74 | Process of preparing a concentrated liquid foodstuff | US14123936 | 2012-05-21 | US10080380B2 | 2018-09-25 | Thomas Heidebach; Christine Keller; Matthias Sass; Axel De With |
| This invention relates to a process of preparing a concentrated liquid foodstuff comprising treating a sugar solution or a concentrate or an extract having a Brix of more than 20°, with carbohydrate oxidase and catalase without adjusting the pH before or during the treatment by addition of buffering substances or basic substances, to obtain a concentrated liquid foodstuff, wherein the final pH is lower than 3. | ||||||
| 75 | Method and system for producing gluten-free oats | US15642923 | 2017-07-06 | US09862004B1 | 2018-01-09 | Philip K Zietlow; Daniel J Winderl; Jay Romsa; Kara M Hobart; John M Hellweg; Troy D Bierbaum |
| A method and system for removing foreign grains from oat grains to establish gluten-free oats, i.e., oat grains having gluten levels below 20 ppm and, more preferably, below 10 ppm, relies upon performing a series of mechanical differentiation operations on a combination of grains, including oats and foreign, or gluten containing, grains. The various operations include aspiration, width grading and length grading steps, as well as a late stage density separating step. The resulting oats can be used to make a wide range of gluten-free oat food products, including cereal and granola products. | ||||||
| 76 | Extraction method | US17502784 | 2021-10-15 | US11730178B2 | 2023-08-22 | David Kannar; Barry James Kitchen; Lance Sparrow |
| The present invention relates to a process for producing an extract derived from sugar cane, the process comprising: i) mixing a sugar cane derived product with ethanol to produce an extraction mixture comprising at least about 50% v/v ethanol; ii) allowing a precipitate to form in the extraction mixture; iii) removing the precipitate from the extraction mixture to obtain a supernatant; and iv) removing ethanol from the supernatant to produce the extract derived from sugar cane. The present invention further relates to extracts produced according to the process of the invention. The invention also relates to the use of such extracts in a method of lowering the available calorific value of a food or beverage, in treating or preventing disease, and as a nutritional supplement, dietary supplement, sports nutrition product, food coating or pharmaceutical product. | ||||||
| 77 | Nutritional supplement containing iron | US16557293 | 2019-08-30 | US11478519B2 | 2022-10-25 | J. Bruce Wicking; Yilin Bian |
| A nutritional supplement containing fungal biomass having at least 100 mg/kg iron and processes for producing the nutritional supplement using filamentous fungi are described. | ||||||
| 78 | Reduced Sucrose Sugar Coatings for Cereals and Methods of Preparation | US17711131 | 2022-04-01 | US20220218011A1 | 2022-07-14 | Christopher J. Barrett; Patrick C. Dreese; Daniel R. Green; Victor T. Huang; Christine Nowakowski; Fern A. Panda; Scott Whitman |
| Disclosed are improved sugar coatings for topically pre-sweetened food products that are sugar reduced whether in the form of a syrup or in the form of a dried coating. The syrup form is useful as an intermediate product in the preparation of pre-sweetened food products. In dry form, the present formulations can be a component part of a composite food product especially in the form of a topical coating or filling. The present invention is particularly suited for the preparation of R-T-E pre-sweetened cereals. The coating formulations comprise less than 70% sucrose, corn syrup and 1-20% non-hydrated integrated starch and preferably about 5-10% insoluble mineral salts each of particle size of about 50 microns. | ||||||
| 79 | REBAUDIOSIDE A AND STEVIOSIDE WITH IMPROVED SOLUBILITIES | US17645862 | 2021-12-23 | US20220110355A1 | 2022-04-14 | Mel Clinton JACKSON; Samuel Mel JACKSON; Dean Edward FRANCIS |
| The invention describes sweetening compositions and methods to prepare sweetening compositions containing steviol glycosides, salts, and other natural or synthetic sweeteners with improved solubilities and sensory profiles. | ||||||
| 80 | Carbohydrate compositions | US14777241 | 2014-03-15 | US11291222B2 | 2022-04-05 | Eric Stanley Sumner; Guo-Hua Zheng |
| Carbohydrate compositions having lower digestibility and lower sugar compared to traditional nutritive sweeteners, methods of making the carbohydrate compositions, and food products comprising the carbohydrate compositions are disclosed. | ||||||
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