公开(公告)号：US12035723B1

公开(公告)日：2024-07-16

申请号：US16935666

申请日：2020-07-22

申请人： Chobani LLC

发明人： Amrish Chawla ,  Mingkai Cao ,  Jeff King ,  Amber King

IPC分类号： A21D2/38

CPC分类号： A21D2/38

摘要： A method of making an oat composition is provided. The method includes adding oat flour to water. The method further includes adding a first enzyme to the oat-water mixture. The method further includes increasing the temperature of the oat-water mixture with the first enzyme, and maintaining the increased temperature of the oat-water mixture with the first enzyme. The method further includes cooling the oat-water mixture with the first enzyme. The method further includes adding an enzyme blend to the oat-water mixture with the first enzyme. The method further includes removing an amount of solids from the third enzyme oat-water mixture to form the oat composition. The method is able to achieve higher yields, increased shelf stability, and lower waste from manufacturing compared to conventional oat-based food composition manufacturing methods.

公开(公告)号：US20240188581A1

公开(公告)日：2024-06-13

申请号：US18586842

申请日：2024-02-26

申请人： Chobani LLC

发明人： Amrish Chawla ,  Sarah Allred ,  Zeina Jouni ,  Ragavendra Hari ,  Yucheng Hu

IPC分类号： A23C9/142 ,  A23C3/02 ,  A23C9/12 ,  A23C9/123 ,  A23C9/127 ,  A23C9/13

CPC分类号： A23C9/1422 ,  A23C3/02 ,  A23C9/1206 ,  A23C9/1209 ,  A23C9/1213 ,  A23C9/1216 ,  A23C9/1234 ,  A23C9/1238 ,  A23C9/1275 ,  A23C9/1307 ,  A23C9/1315 ,  A23C2210/202 ,  A23C2210/252 ,  A23C2210/254

摘要： Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.

公开(公告)号：US20240023583A1

公开(公告)日：2024-01-25

申请号：US18480294

申请日：2023-10-03

申请人： Chobani LLC

发明人： Amrish Chawla ,  Sarah Allred ,  Zeina Jouni ,  Ragavendra Hari ,  Yucheng Hu

IPC分类号： A23L29/00 ,  A23L29/30 ,  A23L7/10 ,  A23L29/269

CPC分类号： A23L29/06 ,  A23L29/30 ,  A23L7/198 ,  A23L29/272 ,  C12Y302/01004 ,  C12Y101/03004 ,  C12Y111/01006 ,  C12Y302/01001

摘要： A plant-based food product with zero sugar is provided. The plant-based food product includes an amount of water, a sugar content of between 0 wt % and 0.4 wt % referred to as having “zero sugar,” and a plant-based fiber product. The plant-based fiber product includes an amount of water, a plant-based flour, an amount of plant fiber, and a plurality of enzymes comprising: an alpha amylase, a glucose oxidase, catalase, and a cellulase. The plant-based food product may be incorporated in a milk, yogurt, shake, or bar, for example.

公开(公告)号：US20240334943A1

公开(公告)日：2024-10-10

申请号：US18746955

申请日：2024-06-18

申请人： Chobani LLC

发明人： Amrish Chawla ,  Mingkai Cao ,  Jeff King ,  Amber King

IPC分类号： A21D2/38

CPC分类号： A21D2/38

摘要： A method of making an oat composition is provided. The method includes adding oat flour to water. The method further includes adding a first enzyme to the oat-water mixture. The method further includes increasing the temperature of the oat-water mixture with the first enzyme, and maintaining the increased temperature of the oat-water mixture with the first enzyme. The method further includes cooling the oat-water mixture with the first enzyme. The method further includes adding an enzyme blend to the oat-water mixture with the first enzyme. The method further includes removing an amount of solids from the third enzyme oat-water mixture to form the oat composition. The method is able to achieve higher yields, increased shelf stability, and lower waste from manufacturing compared to conventional oat-based food composition manufacturing methods.

公开(公告)号：US11918005B1

公开(公告)日：2024-03-05

申请号：US17223197

申请日：2021-04-06

申请人： Chobani LLC

发明人： Amrish Chawla ,  Sarah Allred ,  Zeina Jouni ,  Ragavendra Hari ,  Yucheng Hu

IPC分类号： A23C9/142 ,  A23C3/02 ,  A23C9/12 ,  A23C9/123 ,  A23C9/127 ,  A23C9/13

CPC分类号： A23C9/1422 ,  A23C3/02 ,  A23C9/1206 ,  A23C9/1209 ,  A23C9/1213 ,  A23C9/1216 ,  A23C9/1234 ,  A23C9/1238 ,  A23C9/1275 ,  A23C9/1307 ,  A23C9/1315 ,  A23C2210/202 ,  A23C2210/252 ,  A23C2210/254

摘要： Methods of making a zero sugar dairy-based food product and a zero sugar dairy-based food product are provided. The dairy-based food product includes a protease, an acyl transferase, a lactase, a skim milk, at least one of an additional ingredient selected from a group consisting of a probiotic, an artificial flavoring, a natural flavoring, a cream, a vitamin, a pectin, an oil, and combinations thereof, and an amount of water. The dairy-based food product further includes a sugar content of between 0 wt % and 0.4 wt %.

公开(公告)号：US11771121B1

公开(公告)日：2023-10-03

申请号：US17194947

申请日：2021-03-08

申请人： Chobani LLC

发明人： Amrish Chawla ,  Sarah Allred ,  Zeina Jouni ,  Ragavendra Hari ,  Yucheng Hu

IPC分类号： A23L29/30 ,  A23L29/00 ,  A23L7/10 ,  A23L29/269

CPC分类号： A23L29/06 ,  A23L7/198 ,  A23L29/272 ,  A23L29/30 ,  C12Y101/03004 ,  C12Y111/01006 ,  C12Y302/01001 ,  C12Y302/01004

摘要： A plant-based food product with zero sugar is provided. The plant-based food product includes an amount of water, a sugar content of between 0 wt% and 0.4 wt% referred to as having “zero sugar,” and a plant-based fiber product. The plant-based fiber product includes an amount of water, a plant-based flour, an amount of plant fiber, and a plurality of enzymes comprising: an alpha amylase, a glucose oxidase, catalase, and a cellulase. The plant-based food product may be incorporated in a milk, yogurt, shake, or bar, for example.