公开(公告)号：US20240315300A1

公开(公告)日：2024-09-26

申请号：US18577958

申请日：2022-07-12

Applicant: CJ CHEILJEDANG CORPORATION

Inventor： Bokyeong KANG ,  Saemi PARK ,  Jiyeon KIM ,  Sun Young PARK ,  Gun Ae CHO

IPC: A23L29/262 ,  A23J3/16 ,  A23J3/22 ,  A23L33/22 ,  A23P20/20

CPC classification number: A23L29/262 ,  A23J3/16 ,  A23J3/227 ,  A23L33/22 ,  A23P20/20

Abstract: The present disclosure provides a binding food including cellulose ether and insoluble dietary fiber.

公开(公告)号：US20240306668A1

公开(公告)日：2024-09-19

申请号：US18264853

申请日：2022-02-10

Applicant: AMANO ENZYME INC.

Inventor： Kiyota SAKAI

IPC: A23J3/16 ,  A23J3/18 ,  A23J3/22 ,  A23L5/43 ,  A23L29/231 ,  A23L29/262

CPC classification number: A23J3/16 ,  A23J3/18 ,  A23J3/227 ,  A23L5/43 ,  A23L29/231 ,  A23L29/262

Abstract: The purpose of the present invention is to provide a new processing technique to increase the crosslinkability of a plant protein material. In this invention, causing polysaccharides and multi-copper oxidase to act on a plant protein can increase the crosslinking effect of the plant protein.

公开(公告)号：US20240298667A1

公开(公告)日：2024-09-12

申请号：US18280438

申请日：2022-03-07

Applicant: Motif Foodworks, Inc.

Inventor： DILEK UZUNALIOGLU ,  COLLEEN COTTRELL ,  ADAM YEE

IPC: A23J3/16 ,  A23J3/04 ,  A23J3/22

CPC classification number: A23J3/16 ,  A23J3/04 ,  A23J3/227

Abstract: The present disclosure provides meat alternative formulations and methods of producing the meat alternative formulations. The meat alternative formulations can include heme protein, plant-based protein, plant-based fiber, plant-based connective tissue analog, fat, and other ingredients which impart meat-like qualities. The meat alternative formulations may also exclude species, such as free cysteine, which can mask or otherwise alter these meat-like qualities. Some meat alternative formulations disclosed herein lack free amino acids, such as those containing sulfur, and free sugars above certain threshold amounts.

公开(公告)号：US20240284945A1

公开(公告)日：2024-08-29

申请号：US18572037

申请日：2022-06-27

Applicant: Cargill, Incorporated

Inventor： Hans H. LIAO ,  Catherine Bradshaw POOR

IPC: A23L5/43 ,  A23J3/16 ,  A23J3/18 ,  A23J3/22 ,  C07K14/195 ,  C09B61/00

CPC classification number: A23L5/43 ,  A23J3/16 ,  A23J3/18 ,  A23J3/227 ,  C07K14/195 ,  C09B61/00

Abstract: Disclosed herein are pigment compositions for meat substitutes and meat substitutes including such pigment compositions. The pigment compositions include a thermolabile AlacDFX variant polypeptide, e.g. a thermolabile DFX polypeptide including a sequence at least 80% identical to SEQ ID NO:1 and including a mutation at a position selected from the group consisting of I76, H68, E106, K58, E108, K90, I15, I16, I89, Q88, F102, Y80, Y7, and combinations thereof relative to SEQ ID NO:1. The pigment compositions provide a pink and/or red color to a meat substitute composition that transitions to a brown color after cooking.

公开(公告)号：US12070048B2

公开(公告)日：2024-08-27

申请号：US18080758

申请日：2022-12-14

Applicant: SuperMeat the Essence of Meat Ltd.

Inventor： Ido Savir ,  Shir Friedman ,  Koby Barak

IPC: A23J3/22 ,  A23J3/16 ,  A23J3/18 ,  A23L13/60

CPC classification number: A23J3/227 ,  A23J3/16 ,  A23J3/18 ,  A23L13/65 ,  A23L13/67

Abstract: A method of producing a hybrid foodstuff is provided. The method comprises combining a plant-originated substance with an amount of cultured animal cells so as to enhance a meat organoleptic and/or meat nutritional property in the hybrid foodstuff, wherein the animal cells do not form a tissue, and wherein the amount is below 30% (w/w) of the hybrid foodstuff.

公开(公告)号：US20240237669A1

公开(公告)日：2024-07-18

申请号：US18620430

申请日：2024-03-28

Applicant: MITSUBISHI CHEMICAL CORPORATION

Inventor： Satoshi ARIMA

IPC: A23D9/013 ,  A23J3/16 ,  A23J3/22

CPC classification number: A23D9/013 ,  A23J3/16 ,  A23J3/227

Abstract: The present invention addresses the problem of providing an oil-and-fat composition having excellent texture and the like, such as melting in the mouth suitable for food applications. The problem is solved by an oil-and-fat composition for food, which contains an oil and fat, a wax, and a sucrose fatty acid ester.

公开(公告)号：US20240180195A1

公开(公告)日：2024-06-06

申请号：US18286041

申请日：2022-04-07

Applicant: MORINAGA & CO., LTD.

Inventor： Masahiko SAI ,  Takahiro YAMAGUCHI ,  Kenichi MORITA

IPC: A23J3/26 ,  A23J3/16 ,  A23J3/18 ,  A23J3/22

CPC classification number: A23J3/26 ,  A23J3/16 ,  A23J3/18 ,  A23J3/227

Abstract: The present invention is directed to provide a meat-like food product having good food texture and being free of meat. The meat-like food product is produced by a method for producing a meat-like food product. The method includes an extrusion molding a kneaded product using an extruder while forcibly cooling to thereby produce an extrusion-molded product. The kneaded product is produced by kneading water and a raw material containing a protein while heating. In the extrusion molding, the extrusion-molded product is forcibly cooled when discharged from the extruder such that the temperature of a central portion of the extrusion-molded product is in a range from 110° ° C. to 125° C. The water content of the extrusion-molded product is from 45 mass % to 60 mass % with respect to the total mass of the extrusion-molded product.

公开(公告)号：US11985991B2

公开(公告)日：2024-05-21

申请号：US16803453

申请日：2020-02-27

Applicant: General Mills, Inc.

Inventor： Goeran Walther ,  Steven C Robie ,  Kevin H Wright ,  Joel R Lafavor

IPC: A23J3/26 ,  A23J3/16 ,  A23L33/185 ,  A23P20/10 ,  A23P30/20

CPC classification number: A23J3/26 ,  A23J3/16 ,  A23L33/185 ,  A23P20/10 ,  A23P20/105 ,  A23P20/11 ,  A23P30/20

Abstract: The present disclosure relates to extruded protein products and methods for producing an extruded protein product. In particular, an extruded piece is disclosed having a high protein content and having a desirable texture and flavor. Methods for making an extruded piece include processing, under extrusion conditions, a combination of a powdered protein ingredient, a protein matrix disruptive ingredient, water, and an oil.

公开(公告)号：US11968998B2

公开(公告)日：2024-04-30

申请号：US15951249

申请日：2018-04-12

Applicant: MGPI Processing, Inc.

Inventor： Clodualdo C. Maningat ,  Liming Cai ,  Sarah Marie Gutkowski ,  Michael Buttshaw

IPC: A23J3/18 ,  A21D2/26 ,  A23J3/08 ,  A23J3/10 ,  A23J3/14 ,  A23J3/16 ,  A23J3/22 ,  A23L29/00 ,  A23P30/40

CPC classification number: A23J3/18 ,  A21D2/262 ,  A21D2/263 ,  A21D2/265 ,  A21D2/266 ,  A23J3/08 ,  A23J3/10 ,  A23J3/14 ,  A23J3/16 ,  A23J3/22 ,  A23L29/045 ,  A21D2/261 ,  A23P30/40

Abstract: High-protein food additives are prepared by reacting a protein material with L-cysteine, or a derivative thereof, with homogenization and heating. The homogenization and heating is preferably carried out on an aqueously slurry of the protein material and L-cysteine. The homogenized and reacted slurry is then dried to form a powder. The resultant food additive may be incorporated into a wide variety of food products to enhance the physical characteristics thereof.

公开(公告)号：US20240108027A1

公开(公告)日：2024-04-04

申请号：US17768534

申请日：2020-10-20

Applicant: Conopco Inc., d/b/a UNILEVER

Inventor： Michel Mellema ,  Paul Bom ,  Nicole Frederique van Leeuwen

IPC: A23J3/22 ,  A23J3/16 ,  A23L29/262

CPC classification number: A23J3/227 ,  A23J3/16 ,  A23L29/262

Abstract: The invention relates to a vegetarian burger comprising the following components:



(a) 30-80% by weight of the vegetarian burger of hydrated textured vegetable protein (TVP) pieces;
(b) 15-50% by weight of the vegetable burger of a binder suspension containing the following ingredients

(b1) 2-12% by weight of the binder suspension of methyl cellulose;
(b2) 0.3-8% by weight of the binder suspension of non-denatured patatin;
(b3) 25-70% by weight of the binder suspension of fat;
(b4) 25-70% by weight of the binder suspension of water;

wherein the combination of components (a) to (b) constitutes at least 80 wt. % of the vegetarian burger.