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公开(公告)号：US20180325146A1
公开(公告)日：2018-11-15
申请号：US15776818
申请日：2016-08-03
Applicant: The Nisshin OilliO Group, Ltd.
Inventor： Yukiko ORIHARA
CPC classification number: A23L2/52 , A23L2/00 , A23L21/10 , A23V2002/00
Abstract: The present invention addresses the problem of providing an oil-rich jelly drink which shows no separation of an oil and jelly during long-time storage or at eating and can be easily eaten. Provided are: a jelly drink comprising 5-30 mass % of a oil-and/or-fat, a gelling agent and water and having a hardness of 2000-20000 N/m2, characterized in that the oil-and/or-fat is a oil-and/or-fat derived from a powdery oil-and/or-fat; and a method for producing a jelly drink having a hardness of 2000-20000 N/m2, said method comprising dissolving a powdery oil-and/or-fat and a gelling agent in water under heating and then cooling and solidifying the mixture, characterized in that the amount of the starting powdery oil-and/or-fat is controlled so as to give a oil-and/or-fat content in the obtained jelly drink of 5-30 mass %.
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公开(公告)号：US09730464B2
公开(公告)日：2017-08-15
申请号：US14611835
申请日：2015-02-02
Applicant: Cargill, Incorporated
Inventor： Lawrence E. Fosdick , Scott Helstad , Yauching W. Jasinski , Guo-hua Zheng
IPC: A23L1/09 , A23C9/13 , A23C9/156 , A23L2/60 , A23G1/40 , A23G3/42 , A23G4/10 , A23G9/34 , A21D2/18 , A21D13/062 , C12P19/02 , C12P19/04 , C12P19/12 , C12P19/14 , C13K1/06 , A23K20/163 , A23L21/10 , A23L29/30 , A23L7/126 , A23L27/60 , A23L13/40 , A23L13/50 , A23L23/00
CPC classification number: A23L13/50 , A21D2/181 , A21D13/062 , A23C9/1307 , A23C9/156 , A23G1/40 , A23G3/42 , A23G4/10 , A23G9/34 , A23K20/163 , A23L2/60 , A23L7/126 , A23L13/428 , A23L21/10 , A23L23/00 , A23L27/60 , A23L29/30 , A23L29/35 , C12P19/02 , C12P19/04 , C12P19/12 , C12P19/14 , C13K1/06
Abstract: The invention provides carbohydrate compositions and products comprising the carbohydrate compositions, such as dry products or a low-viscosity reduced-sugar syrup, methods of making the carbohydrate compositions and products, and uses thereof.
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公开(公告)号：US20170198324A1
公开(公告)日：2017-07-13
申请号：US15313321
申请日：2015-05-22
Applicant: E. I. DU PONT DE NEMOURS AND COMPANY
Inventor： Qiong Cheng , Robert Dicosimo , Arthur Ouwehand , Zheng You , Jian Ping Lai , Zheyong YU , Zhenghong ZHANG
IPC: C12P19/18 , C12P19/08 , A61K31/721 , A61K8/73 , A61Q19/00 , A23L29/269 , A23L33/21 , A23L2/52 , A23C9/123 , A23L7/126 , A23L7/135 , A21D13/40 , A23L21/10 , A23G3/36 , A23G9/32 , C08B37/00
CPC classification number: C12P19/18 , A21D13/40 , A23C9/123 , A23G3/36 , A23G9/32 , A23L2/52 , A23L7/126 , A23L7/135 , A23L21/10 , A23L29/273 , A23L33/21 , A23V2002/00 , A61K8/73 , A61K31/716 , A61K31/721 , A61K2800/10 , A61K2800/85 , A61Q19/00 , C08B37/0009 , C08L5/00 , C08L2205/16 , C12P19/04 , C12P19/08 , C12Y204/01 , C12Y204/01005 , A23V2200/328 , A23V2250/5116 , A61K2300/00
Abstract: An enzymatically produced soluble α-glucan fiber composition is provided suitable for use as a digestion resistant fiber in food and feed applications. The soluble α-glucan fiber composition can be blended with one or more additional food ingredients to produce fiber-containing compositions. Methods for the production and use of compositions comprising the soluble α-glucan fiber are also provided.
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公开(公告)号：US09560869B2
公开(公告)日：2017-02-07
申请号：US14761177
申请日：2014-01-17
Applicant: NESTEC S.A.
Inventor： Nicola Galaffu , Edwin Alberto Habeych Narvaez , Thang Ho Dac , Magalie Sabatier
CPC classification number: A23L33/105 , A23C9/13 , A23C9/1322 , A23C9/133 , A23K20/111 , A23K20/137 , A23K20/30 , A23L5/41 , A23L5/42 , A23L7/117 , A23L19/09 , A23L21/10 , A23L33/16 , A23L33/165 , A23V2002/00
Abstract: The present invention relates to a food composition. In particular the invention relates to a non-beverage food composition comprising desferrichrysin, iron, phenolic chromophore compounds and culinary fruit. Further aspects of the invention are the use of desferrichrysin to prevent color change in an iron fortified food product and a process for fortifying a food product with iron.
Abstract translation: 本发明涉及食品组合物。 特别地，本发明涉及一种非饮料食品组合物，其包含去铁螯合素，铁，酚性发色团化合物和烹饪水果。 本发明的另外的方面是使用去铁螯合素来防止铁强化食品中的颜色变化和用铁强化食品的方法。
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5.发明授权Mutant bacterial strains of the genus Sphingomonas deficient in production of polyhydroxybutyrate and a process of clarification of Sphingans and compositions thereof 有权缺少产生多羟基丁酸酯的鞘氨醇单胞菌属的突变细菌菌株和鞘氨醇及其组合物的澄清方法
公开(公告)号：US09290783B2
公开(公告)日：2016-03-22
申请号：US14515017
申请日：2014-10-15
Applicant: CP Kelco U.S., Inc.
Inventor： Stan Bower , Ellen Burke , Nancy E. Harding , Yamini N. Patel , J. Carrie Schneider , Dagmar Meissner , Neil A. Morrison , Ralph Bezanson
CPC classification number: C08B37/006 , A23L21/10 , A23L21/15 , A23L29/269 , C12N1/20 , C12P7/62 , C12P19/04
Abstract: The invention relates to mutant strains of the genus Sphingomonas which have a mutation in at least one gene encoding a protein involved in polyhydroxybutyrate (“PHB”) synthesis that allows the mutant strains to produce PHB-deficient Sphingans. The invention is also directed to a process for preparing a clarified Sphingan solution comprising heating aqueous Sphingan solution, in particular PHB-deficient Sphingan solution, to a clarification temperature of about 30° C. to about 70° C., and treating the solution with a clarification agent and enzymes. In addition, the invention is directed to a food or industrial product comprising a PHB-deficient and/or clarified Sphingan. One particular embodiment of the invention is directed to a clarified, PHB-deficient high-acyl gellan and the processes of making thereof.
Abstract translation: 本发明涉及鞘氨醇单胞菌属的突变菌株，其在编码参与多羟基丁酸酯（“PHB”）合成的蛋白质的至少一个基因中具有突变，其允许突变菌株产生PHB缺乏的鞘氨醇。 本发明还涉及一种制备澄清的鞘氨醇溶液的方法，其包括将鞘氨醇水溶液，特别是PHB缺乏的鞘氨醇溶液加热至约30℃至约70℃的澄清温度，并用 澄清剂和酶。 此外，本发明涉及包含PHB缺乏和/或澄清的鞘氨醇的食品或工业产品。 本发明的一个具体实施方案涉及澄清的PHB缺陷型高酰基结冷胶及其制备方法。
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6.发明申请Carbohydrate Rich Food Composition Containing Cyclodextrin And Method of Making The Same 审中-公开含有环糊精的碳水化合物丰富的食品组合物及其制备方法
公开(公告)号：US20130129881A1
公开(公告)日：2013-05-23
申请号：US13301021
申请日：2011-11-21
Applicant: Helmut Reuscher , Mark T. Bauer , Patrick T. Polchinski , Laknath A. Goonetilleke
Inventor： Helmut Reuscher , Mark T. Bauer , Patrick T. Polchinski , Laknath A. Goonetilleke
CPC classification number: A23L2/02 , A23C9/1307 , A23C2210/30 , A23G1/56 , A23L2/52 , A23L19/00 , A23L19/09 , A23L19/12 , A23L19/15 , A23L21/10 , A23L29/35 , A23P30/40 , A23V2002/00 , A23V2250/101 , A23V2250/5112 , A23V2250/506 , A23V2250/51086 , A23V2250/5086 , A23V2250/5036 , A23V2250/54252 , A23G2220/02 , A23G2200/06
Abstract: A food composition including a carbohydrate rich food base and cyclodextrin mixed with the food base to form the food composition having a volume increase of 15 percent or greater relative to a comparable control composition without the cyclodextrin. In certain instances, the food composition is a fruit juice, puree, or jam, starchy/carbohydrate rich food syrup and powders such as dried potatoes, and cocoa, dairy products like plain and non-fat yogurt, and simple carbohydrates like maltodextrins, starch, or sugar
Abstract translation: 一种食物组合物，其包含与食物基质混合的富含碳水化合物的食物基质和环糊精以形成相对于不含环糊精的可比较的对照组合物的体积增加为15％或更大的食物组合物。 在某些情况下，食物组合物是果汁，泥浆或果酱，富含淀粉/碳水化合物的食物糖浆和粉末如干土豆和可可，乳制品如纯和非脂酸奶，以及简单的碳水化合物如麦芽糖糊精，淀粉 ，或糖
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7.发明授权Low-viscosity reduced-sugar syrup, methods of making, and applications thereof 有权低粘度糖 - 糖浆，制备方法及其应用
公开(公告)号：US08361235B2
公开(公告)日：2013-01-29
申请号：US12991868
申请日：2009-05-11
Applicant: Lawrence E. Fosdick , Scott Helstad , Yauching W. Jasinski , Guo-hua Zheng
Inventor： Lawrence E. Fosdick , Scott Helstad , Yauching W. Jasinski , Guo-hua Zheng
IPC: C13B10/00
CPC classification number: A23L5/00 , A21D2/181 , A21D13/062 , A23C9/1307 , A23C9/156 , A23G1/40 , A23G3/42 , A23G4/10 , A23G9/34 , A23L2/60 , A23L7/00 , A23L7/126 , A23L13/428 , A23L13/50 , A23L21/00 , A23L21/10 , A23L23/00 , A23L27/60 , A23L29/30 , A23L29/35 , A23L33/125 , C12P19/02 , C12P19/04 , C12P19/12 , C12P19/14 , C13B10/00 , C13K1/06
Abstract: The invention provides a low-viscosity reduced-sugar syrup, methods of making such a low-viscosity reduced-sugar syrup, and uses of such syrup.
Abstract translation: 本发明提供了低粘度的还原糖糖浆，制备这种低粘度的低糖糖浆的方法以及这种糖浆的用途。
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8.发明授权Method of producing seaweed paste and seaweed paste obtained by such a method 有权通过该方法得到的海藻糊和海藻糊的制造方法
公开(公告)号：US07910142B2
公开(公告)日：2011-03-22
申请号：US12177281
申请日：2008-07-22
Applicant: Fumio Noda , Minoru Noda , Tetsuya Nakamura , Isamu Yoshino , Kiyoharu Miyamoto , Kazuya Yamada , Masayuki Wakabayashi , Tomohiro Shibahara
Inventor： Fumio Noda , Minoru Noda , Tetsuya Nakamura , Isamu Yoshino , Kiyoharu Miyamoto , Kazuya Yamada , Masayuki Wakabayashi , Tomohiro Shibahara
CPC classification number: A61K36/02 , A21D2/261 , A23G3/36 , A23L7/109 , A23L17/60 , A23L21/10 , A23L27/60 , A23L29/256 , A23V2002/00 , A23V2200/30 , A61K36/03 , C04B24/38 , C04B28/02 , A23V2250/202 , C04B14/06
Abstract: A method of producing seaweed paste including the steps of: placing seaweed, a chelating agent and water in a tank; and stirring the resulting composition at 0-20° C. to cut the seaweed, wherein the interior of the tank is in a vacuum state. A method of producing seaweed paste having good texture, smell and flavor and seaweed paste obtained by such a method are provided. A method of producing seaweed paste having good quality, which does not require treatment at a high temperature and thus can give a color and smell inherent to seaweeds and seaweed paste obtained by such a method are provided. A method of producing seaweed paste which requires a short treatment time, has good productivity and can reduce production costs, and seaweed paste obtained by such a method are provided.
Abstract translation: 一种生产海藻糊的方法，包括以下步骤：将海藻，螯合剂和水放入罐中; 并在0-20℃下搅拌所得组合物以切割海藻，其中罐的内部处于真空状态。 提供了通过这种方法得到的具有良好的质地，气味和风味的海藻糊的海藻糊的制造方法。 提供了一种生产质量好的海藻糊的方法，其不需要在高温下进行处理，从而可以产生通过这种方法获得的海藻和海藻糊固有的颜色和气味。 提供了需要短的处理时间，具有良好的生产率并且可以降低生产成本的海藻糊的生产方法和通过这种方法获得的海藻糊。
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9.发明申请
公开(公告)号：US20110045137A1
公开(公告)日：2011-02-24
申请号：US12990729
申请日：2009-04-27
Applicant: Kenshi Yoshida , Ikuo Sawatani , Hiroto Chaen , Shigeharu Fukuda , Toshio Miyake
Inventor： Kenshi Yoshida , Ikuo Sawatani , Hiroto Chaen , Shigeharu Fukuda , Toshio Miyake
CPC classification number: A23L1/2363 , A23C9/1307 , A23C9/1544 , A23C11/04 , A23K20/10 , A23K20/163 , A23L2/60 , A23L5/00 , A23L5/41 , A23L7/00 , A23L21/00 , A23L21/10 , A23L27/33 , A23L29/035 , A23L29/30 , A23V2002/00 , C12P19/00 , C12P19/18 , C12Y204/01019 , C12Y302/01026 , A23V2250/61 , A23V2250/606 , A23V2250/5046
Abstract: The objects of the present invention are to provide a method for inhibiting the coloration of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, without deteriorating the taste inherent to the syrupy sweetener; and to provide a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, which is stabilized by the method. The present invention attains the above objects by providing a method for inhibiting the coloring of a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, which comprises a step of incorporating a lactate into the syrupy sweetener, and by providing a syrupy sweetener, comprising a reducing saccharide together with a non-reducing oligosaccharide having a β-fructofuranosidic linkage, which is stabilized by the method.
Abstract translation: 本发明的目的是提供一种抑制糖浆状甜味剂的着色的方法，其包含还原糖与具有呋喃呋喃糖苷键的非还原性寡糖，而不会降低糖浆状甜味剂固有的味道; 并提供一种糖浆状甜味剂，其包含还原糖以及通过该方法稳定的具有呋喃呋喃糖苷键的非还原性寡糖。 本发明通过提供一种抑制糖浆状甜味剂着色的方法来实现上述目的，该方法包括还原糖以及具有呋喃呋喃糖苷键的非还原寡糖，其包括将乳酸盐掺入糖浆中的步骤 并且通过提供糖浆状甜味剂，其包含还原糖以及通过该方法稳定的具有呋喃呋喃糖苷键的非还原性寡糖。
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公开(公告)号：US07709044B2
公开(公告)日：2010-05-04
申请号：US10525981
申请日：2003-08-28
Applicant: Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka , Masako Yoshida
Inventor： Kyoko Ishimoto , Tsutomu Saito , Toshio Kiriyama , Eiji Iwaoka , Masako Yoshida
IPC: A23L1/20
CPC classification number: A23J3/16 , A23G3/44 , A23J1/14 , A23L21/10 , A23L33/185 , A23V2002/00 , A23V2200/228 , A23V2200/238 , A23V2250/5488 , A23V2250/5058 , A23V2250/606 , A23V2250/61 , A23V2250/507
Abstract: The present invention is intended to provide acidic gel foods containing soybean protein to diversify means of taking soybean protein in daily eating habits. Using the acid-soluble soybean protein as specified in the description, an aqueous solution or an alcohol-containing aqueous solution of the protein is adjusted to pH 3 to 4.5. Then an acid having 2 or more acid groups per molecule or its salt or a salt of another acid is added thereto and the mixture is heated to form a gel. Thus, acidic gel foods including a jelly-like food favorable as a food can be obtained.
Abstract translation: 本发明旨在提供含有大豆蛋白质的酸性凝胶食品，以使大豆蛋白质在日常饮食习惯中多样化。 使用说明书中指定的酸溶性大豆蛋白，将该蛋白质的水溶液或含醇水溶液调节至pH3至4.5。 然后向其中加入每分子具有2个或更多个酸基团的酸或其盐或另一种酸的盐，并将该混合物加热以形成凝胶。 因此，可以获得含有作为食品有利的果冻状食品的酸性凝胶食品。
