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1. 发明授权

US10178876B2 Micropellets of fine particle nutrients in snack food products 有权
公开(公告)号：US10178876B2
公开(公告)日：2019-01-15
申请号：US15273966
申请日：2016-09-23
申请人： Frito-Lay North America, Inc.
发明人： Stefan K. Baier , Ajay Rajeshwar Bhaskar , Eugenio Bortone , Pierre Faa , Chien-Seng Hwang , Jorge C. Morales-Alvarez , Deepali Palta
IPC分类号： A23L7/117 , A23P10/30 , A23P30/20 , A23L7/10 , A23L7/135 , A23L7/161 , A23L7/17 , A23L33/16 , A23L33/17 , A23L33/175 , A23L33/185 , A23L33/19 , A21D2/36 , A21D13/00 , A23L33/21 , A23L7/165 , A21D2/00
摘要： Nutritious granular materials of fine particle sizes agglomerated within versatile micropellets are useful for inserting significant amounts of nutritious properties into snack foods. Expandable micropellet-containing formulations provide for introduction of fine particle ingredients such as proteins, minerals and other components or desirable nutrients into food processing lines not typically amenable to the fine particle sizes. Micropellet-containing formulations may consist entirely of micropellets, or may contain an expandable starch such as, for example, corn meal, sheeted doughs, and expanded collet products onto which the micropellets may be basted.

2. 发明授权

US09681672B2 Taste-enhancing agent, baking doughs, breadmaking and cereal products compromising same, and use thereof as an NaCl substitute 有权
公开(公告)号：US09681672B2
公开(公告)日：2017-06-20
申请号：US10588853
申请日：2005-02-09
申请人： Camille Dupuy , Pascal Lejeune , Jean-Jacques Muchembled
发明人： Camille Dupuy , Pascal Lejeune , Jean-Jacques Muchembled
IPC分类号： A21D2/00 , A21D10/00 , A21D2/26 , A21D2/38 , A21D8/04 , A23L27/24 , A23L33/14
CPC分类号： A21D10/00 , A21D2/268 , A21D2/38 , A21D8/04 , A23L27/25 , A23L33/14
摘要： Dry flavor enhancing agent for a cereal product and particularly for baked bakery products including yeast extract and acid fermented flour, dry enhancing agent for cereal products and particularly for baked bakery products including this dry flavor enhancing agent and their use in the preparation of cereal products and particularly doughs and baked products.

3. 再颁专利

USRE46377E1 Conversion of corn gluten into a solid article 有权
公开(公告)号：USRE46377E1
公开(公告)日：2017-04-25
申请号：US14792333
申请日：2015-07-06
申请人： Green Materials, LLC
发明人： Dara L. Woerdeman , Odelia Maron
IPC分类号： A21D2/00 , C08L99/00 , C08K3/34 , C08H1/00 , C08K5/09 , C08L97/02 , C08L89/00 , C08K5/092
CPC分类号： C08L89/00 , C08H1/00 , C08K3/013 , C08K3/346 , C08K5/09 , C08K5/092 , C08L97/02 , C08L99/00 , C08K3/0033
摘要： Disclosed are fast-curing, inexpensive corn-gluten resin compositions, methods for making them, methods for forming them into solid articles. In some embodiments, the resin composition includes corn meal gluten and a non-toxic organic acid.

4. 发明授权

US09220282B2 Coating composition and process for baked products to impart the attributes of fried products 有权
标题翻译：烘烤产品的涂料组合物和工艺，以赋予油炸产品的属性
公开(公告)号：US09220282B2
公开(公告)日：2015-12-29
申请号：US12769294
申请日：2010-04-28
申请人： Ya-Jane Wang , Sarah Purcell
发明人： Ya-Jane Wang , Sarah Purcell
IPC分类号： A21D10/04 , A21D2/00 , A21D2/16 , A23P1/08 , A23L1/00
CPC分类号： A21D10/04 , A23P20/12 , A23V2002/00
摘要： A composition and process for baked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when baked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the baked food product.
摘要翻译：提供烘焙食品的组合物和方法以赋予油炸食品的感官特性。该组合物呈粉状或湿润的糊状涂层的形式，其施用于食品，并且当烘烤时具有油炸食品的味道，质地和外观。面糊涂层至少包含酶改性淀粉或面粉或具有吸油能力的其它含淀粉材料。将酶改性淀粉用液体烹调油接种，以使液体烹调油进入该过程，并且面糊在加工过程中保留掺入的液体烹调油，以赋予烘焙食品油脂的油炸质地，外观和味道产品。

5. 发明授权

US09040279B2 Saccharification enzyme composition and method of saccharification thereof 有权
标题翻译：糖化酶组合物及其糖化方法
公开(公告)号：US09040279B2
公开(公告)日：2015-05-26
申请号：US12478368
申请日：2009-06-04
申请人： Suzanne Breneman , Sung Ho Lee , Vivek Sharma , Jayarama K. Shetty
发明人： Suzanne Breneman , Sung Ho Lee , Vivek Sharma , Jayarama K. Shetty
IPC分类号： C12N9/28 , C12P19/14 , C12P7/06 , C08B37/00 , A21D2/00 , C07H21/04 , C12P7/00
CPC分类号： C12P7/00 , Y02E50/17
摘要： The present disclosure relates to a Bacillus subtilis alpha-amylase (AmyE) or its variants thereof. AmyE or its variants thereof may be used to more efficiently produce fermentable sugars from starch. Also disclosed are a composition comprising a glucoamylase and AmyE or variant thereof and a method of processing starch utilizing the described enzyme composition.
摘要翻译：本公开涉及枯草芽孢杆菌α-淀粉酶（AmyE）或其变体。可以使用AmyE或其变体来更有效地从淀粉产生可发酵糖。还公开了包含葡糖淀粉酶和AmyE或其变体的组合物和利用所述酶组合物加工淀粉的方法。

6. 发明授权

US08734887B2 Aqueous dough conditioning composition 有权
标题翻译：水性面团调理组合物
公开(公告)号：US08734887B2
公开(公告)日：2014-05-27
申请号：US12520298
申请日：2007-12-21
申请人： Robert Whitehurst , Matthew Green
发明人： Robert Whitehurst , Matthew Green
IPC分类号： A21D2/00 , A21D10/00 , A23L1/105
CPC分类号： A21D10/00 , A21D2/145 , A21D2/183 , A21D2/185 , A21D8/042 , A21D10/002 , A23L7/104 , A23V2002/00 , A23V2250/5086 , A23V2250/708 , A23V2250/60 , A23V2250/15
摘要： An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterized in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of antioxidant. The composition may further comprise an oxidant and/or a hydrocolloid. The invention also provides dough comprising the aqueous conditioning composition, and baked products made therefrom. There is also provided the use of salt and sugar to stabilize an aqueous dough conditioning composition comprising one or more enzymes, the composition being substantially free of antioxidant.
摘要翻译：含水面团调理组合物包含水，一种或多种酶，盐和糖，其特征在于所述组合物基本上不含抗氧化剂。优选地，组合物包含小于0.05重量％的抗氧化剂。组合物还可以包含氧化剂和/或水胶体。本发明还提供包含水性调理组合物的面团和由其制成的烘焙产品。还提供了使用盐和糖来稳定包含一种或多种酶的水性面团调理组合物，该组合物基本上不含抗氧化剂。

7. 发明授权

US08709523B2 Food-grade flour from dry fractionated corn germ and collet composition and method for producing same 有权
$Food-grade flour from dry fractionated corn germ and collet composition and method for producing same$
标题翻译：来自干分级玉米胚芽和夹头组合物的食品级面粉及其制备方法
公开(公告)号：US08709523B2
公开(公告)日：2014-04-29
申请号：US13485377
申请日：2012-05-31
申请人： David P. Hoffman , Kimberly Jean Sitzmann , Joseph John Furgal , Scott Paul Hoffman
发明人： David P. Hoffman , Kimberly Jean Sitzmann , Joseph John Furgal , Scott Paul Hoffman
IPC分类号： A21D2/00
CPC分类号： A23L1/1025 , A21D2/265 , A21D6/00 , A23D9/02 , A23L5/23 , A23L7/152 , A23L7/197 , A23P30/20 , C11B1/10 , C11B3/12
摘要： A nutrient rich food-grade defatted corn germ flour derived from a dry-milled corn germ fraction is provided. The flour produced contains high levels of protein, dietary fiber, and amino acids and is low in fat. Furthermore, a method for preparing the flour by forming collets and removing oil from the dry-milled corn germ fraction is provided. The method includes: providing a dry-milled corn germ fraction; conditioning the fraction; flaking the fraction to increase surface area; adding water and steam to the flaked fraction; forming the flaked fraction into collets; removing oil from the collets by solvent-extraction; drying the collets; and processing the collets in a food-grade flourmill to obtain food-grade defatted corn germ flour with a desired consistency. The solvent-extraction process produces a miscella, a mixture of corn oil, hydrocarbon solvent, and water. The miscella may be processed through a distillation system to recover crude food-grade corn oil.
摘要翻译：提供了一种来源于干磨玉米胚芽部分的营养丰富的食品级脱脂玉米胚芽粉。生产的面粉含有高水平的蛋白质，膳食纤维和氨基酸，脂肪含量低。此外，提供了通过从干磨的玉米胚芽馏分中形成夹头和除去油来制备面粉的方法。该方法包括：提供干磨的玉米胚芽部分; 调节分数; 剥离部分以增加表面积; 将水和蒸汽加入到片状部分中; 将片状部分形成夹头; 通过溶剂萃取从油枪中除去油; 干燥夹头; 并在食品级面粉机中加工夹头，以获得具有所需一致性的食品级脱脂玉米胚芽粉。溶剂萃取过程产生米曲霉，玉米油，烃溶剂和水的混合物。可以通过蒸馏系统处理杂种以回收粗粮食级玉米油。

8. 发明授权

US08692076B2 Soybean plant and seed corresponding to transgenic event MON87769 and methods for detection thereof 有权
标题翻译：大豆植物和种子对应于转基因事件MON87769及其检测方法
公开(公告)号：US08692076B2
公开(公告)日：2014-04-08
申请号：US12865844
申请日：2009-02-12
申请人： Byron Froman , Can Duong , Jennifer Listello
发明人： Byron Froman , Can Duong , Jennifer Listello
IPC分类号： A01H5/00 , A01H5/10 , A01H1/00 , C07H21/04 , A21D2/00 , A23L1/20
CPC分类号： C11B1/10 , C12N15/8247 , C12Q1/6895
摘要： The present invention provides transgenic soybean event MON87769, and cells, seeds, and plants comprising DNA diagnostic for the soybean event. The invention also provides compositions comprising nucleotide sequences that are diagnostic for said soybean event in a sample, methods for detecting the presence of said soybean event nucleotide sequences in a sample, probes and primers for use in detecting nucleotide sequences that are diagnostic for the presence of said soybean event in a sample, growing the seeds of such soybean event into soybean plants, and breeding to produce soybean plants comprising DNA diagnostic for the soybean event.
摘要翻译：本发明提供转基因大豆事件MON87769以及包含大豆事件诊断的DNA的细胞，种子和植物。本发明还提供了包含对样品中的所述大豆事件进行诊断的核苷酸序列的组合物，用于检测样品中所述大豆事件核苷酸序列的存在的方法，用于检测诊断存在的核苷酸序列的探针和引物在样品中说大豆事件，将这种大豆事件的种子种植成大豆植物，并育种以生产包含大豆事件DNA诊断的大豆植物。

9. 发明授权

US08551754B2 Amylases, nucleic acids encoding them and methods for making and using them 有权
标题翻译：淀粉酶，编码它们的核酸和制备和使用它们的方法
公开(公告)号：US08551754B2
公开(公告)日：2013-10-08
申请号：US13283119
申请日：2011-10-27
申请人： Kevin Gray , Nahla Aboushadi , James Garrett
发明人： Kevin Gray , Nahla Aboushadi , James Garrett
IPC分类号： C12N9/28 , C12N9/26 , C12P19/14 , C12P7/02 , C12P7/06 , D06M16/00 , C12S3/00 , C12C11/00 , A21D2/00 , A23L1/00 , C07H21/04 , C07K1/00
CPC分类号： C12N9/2411 , A21D8/042 , A23K10/14 , A23K20/189 , A23L29/06 , A23L29/35 , A23V2002/00 , C11D3/386 , C12C5/004 , C12N9/2417 , C12N9/2428 , C12N9/2451 , C12Y302/01 , C12Y302/01001 , C12Y302/01002 , Y02E50/17
摘要： In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.
摘要翻译：一方面，本发明涉及具有淀粉酶活性的多肽，编码多肽的多核苷酸，以及制备和使用这些多核苷酸和多肽的方法。本发明的多肽可用作淀粉酶以催化淀粉水解成糖。

10. 发明授权

US08470386B2 Rice flour compositions 有权
标题翻译：米粉成分
公开(公告)号：US08470386B2
公开(公告)日：2013-06-25
申请号：US11448235
申请日：2006-06-07
申请人： Maria Dolores Martinez-Serna Villagran
发明人： Maria Dolores Martinez-Serna Villagran
IPC分类号： A21D2/00
CPC分类号： A21D2/36 , A21D13/04 , A21D13/047 , A21D13/40 , A21D13/60 , A23K10/30 , A23K50/40 , A23L7/13 , A23L7/198 , A23L29/212
摘要： A rice flour composition having: from about 20% to about 95%, by weight, of a rice flour that has a WAI of from about 2.6 to about 9; and a Peak Viscosity from about 4 RVU to about 130 RVU; and from about 5% to about 80%, by weight, of rice starch materials that have a WAI of below about 2.2; a Peak Viscosity from about 100 RVU to about 900 RVU, and a soluble amylose content of less than 10%, by weight. The rice starch materials can be selected from the group consisting of waxy rice starch, acetylated rice starch, cross linked rice starch and mixtures thereof. The compositions can be used to produce food products such as fabricated sheeted snacks, extruded products, sauces, coatings for fried foods, dog foods, dog biscuits, baby foods and breads. The preferred dough formed from the inventive rice flour composition is sheetable and forms a cohesive dough. Fabricated snacks made from this dough has the desired taste and texture characteristics. A dry blend for a preferred fabricated snack comprises from about 2% to about 100%, preferably from about 20% to about 85%, most preferably from about 40% to about 75%, of the rice flour composition.
摘要翻译：一种米粉组合物，其具有：约20％至约95％重量的WAI为约2.6至约9的米粉; 峰值粘度从约4 RVU至约130 RVU; 和约5％至约80％重量的WAI低于约2.2的大米淀粉材料; 峰值粘度为约100RVU至约900RVU，可溶性直链淀粉含量低于10％重量。大米淀粉材料可以选自糯米淀粉，乙酰化米淀粉，交联米淀粉及其混合物。组合物可用于生产食品，例如制成的薄片小吃，挤压产品，调味酱，油炸食品涂料，狗食，狗饼干，婴儿食品和面包。由本发明的米粉组合物形成的优选面团是可成型的并形成粘合面团。由该面团制成的制作小吃具有所需的味道和质感特征。用于优选制成的小吃的干混物包含米粉组合物的约2％至约100％，优选约20％至约85％，最优选约40％至约75％。

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