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1. 发明授权

US09497982B1 Method and system for manufacturing frozen sushi that remains stable until consumption following thawing and refrigeration 有权
标题翻译：生产冷冻寿司的方法和系统，在解冻和制冷后保持稳定
公开(公告)号：US09497982B1
公开(公告)日：2016-11-22
申请号：US14685534
申请日：2015-04-13
申请人： Philip Sinz
发明人： Philip Sinz
IPC分类号： A23L3/37 , A23L1/182 , A23L1/105
CPC分类号： A23L1/182 , A23L1/1055 , A23L3/3508 , A23L3/358 , A23L3/36 , A23L7/107 , A23L7/196 , A23P20/20
摘要： The current document is directed to methods and systems for manufacturing frozen-sushi food products that remain texturally and compositionally stable while frozen and refrigerated for extended periods of time. A variety of different processing steps and ingredients are employed to prevent retrogradation of gelatinized starch in cooked sushi rice, including quick cooking of the rice, employing non-nutritive sweeteners in place of sugar, controlling the amount of salt in the sushi rice, and use of β amylase and gellan gum.
摘要翻译：目前的文件旨在制造冷冻寿司食品的方法和系统，这些食品在冷冻和冷藏长时间内保持了结构和组成稳定性。使用各种不同的加工步骤和成分来防止煮熟的寿司饭中的糊化淀粉的退化，包括快速煮饭，使用非营养甜味剂代替糖，控制寿司饭中的盐的量，以及使用的β淀粉酶和结冷胶。

2. 发明授权

US09486806B1 System and method for processing crop materials into livestock feed and the product thereof 有权
标题翻译：将作物加工成牲畜饲料的系统和方法及其产品
公开(公告)号：US09486806B1
公开(公告)日：2016-11-08
申请号：US13274921
申请日：2011-10-17
申请人： Bob A. Scherer , Ross D. Dale , Loren O. Olson
发明人： Bob A. Scherer , Ross D. Dale , Loren O. Olson
IPC分类号： A23K1/02 , B02C4/08 , A23K1/00 , A23L1/105
CPC分类号： A01F7/02 , A01D41/12 , A01D82/02 , A23K10/12 , A23L7/104 , B02C4/08 , B02C4/30
摘要： A system and method for producing a feed product, and the product, are disclosed. A processor apparatus may comprise a housing and at least two rolls rotatably mounted on the housing, with a gap between the rolls through which the path of the crop materials passes. At least one roll may have alternating longitudinal ridges and grooves forming teeth on the surface of the roll. A rotating assembly may rotate the rolls with respect to the housing, and may rotate the rolls at different rotational speeds. A method may comprise cutting plants growing in a field, chopping the plants of the crop materials in a manner to produce pieces of the plants that have lengths of approximately 1 inch to approximately 2.5 inches long, and processing the plant pieces between the rolls rotating at a speed differential of at least 10 percent.
摘要翻译：公开了一种用于生产饲料产品和产品的系统和方法。处理器设备可以包括壳体和可旋转地安装在壳体上的至少两个辊，在辊之间具有间隙，作物材料的路径通过该间隙通过。至少一个辊可以具有在辊的表面上形成齿的交替的纵向脊和凹槽。旋转组件可以相对于壳体旋转辊，并且可以以不同的转速旋转辊。一种方法可以包括切割在田间生长的植物，以一种方式切割作物材料的植物以产生具有约1英寸至约2.5英寸长的长度的植物片段，以及处理在至少10％的速度差。

3. 发明申请

US20160205974A1 PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS 审中-公开
标题翻译：微生物生物技术用于全面降解葡萄糖的方法
公开(公告)号：US20160205974A1
公开(公告)日：2016-07-21
申请号：US15073450
申请日：2016-03-17
申请人： Giuliani S.p.A.
发明人： Giammaria GIULIANI , Anna Benedusi , Raffaella Di Cagno , Carlo Giuseppe Rizzello , Maria De Angelis , Marco Gobbetti , Angela Cassone
IPC分类号： A23L1/105 , C12R1/225 , C12N9/62 , C12R1/25 , A23L1/307 , C12N1/20
CPC分类号： C12N9/62 , A21D8/042 , A21D13/066 , A23L7/104 , A23L7/198 , A23L29/06 , A23V2002/00 , A23Y2220/67 , A23Y2220/81 , C12N1/20 , C12R1/225 , C12R1/25 , C12Y304/00 , C12Y304/11 , C12Y304/11005
摘要： The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods.
摘要翻译：本发明涉及选择的乳酸菌和真菌酶用于面包和硬粒小麦，大麦，黑麦和燕麦粉的面筋完全降解的用途。特别地，本发明涉及使用选择的乳酸菌和真菌酶用于谷蛋白完全降解（残余麸质浓度低于20ppm）的谷物粉，其可以根据用于生产的标准化生物技术方案进行解毒各种无麸质食品。

4. 发明授权

US09394513B2 Method for fermentation and cultivation, fermented plant extract, fermented plant extract powder, and composition containing the extract of fermented plant 有权
标题翻译：发酵和培养方法，发酵植物提取物，发酵植物提取物粉末和含有发酵植物提取物的组合物
公开(公告)号：US09394513B2
公开(公告)日：2016-07-19
申请号：US13296551
申请日：2011-11-15
申请人： Gen-Ichiro Soma , Chie Kohchi , Hiroyuki Inagawa , Takashi Nishizawa , Yukinori Takahashi
发明人： Gen-Ichiro Soma , Chie Kohchi , Hiroyuki Inagawa , Takashi Nishizawa , Yukinori Takahashi
IPC分类号： A61K36/00 , C12N1/20 , A23L1/105 , A23L1/20 , A23L1/30 , A61K36/03 , A61K36/48 , A61K36/88 , A61K36/899 , C12P1/04 , C12P19/04
CPC分类号： C12N1/20 , A23L7/104 , A23L11/09 , A23L33/105 , A23V2002/00 , A61K36/03 , A61K36/48 , A61K36/88 , A61K36/899 , C12P1/04 , C12P19/04 , Y02P60/877 , A23V2200/324 , A23V2250/21
摘要： For the purpose of providing a method of safely and inexpensively producing a fermented plant extract containing an immunopotentiator at a high concentration, the method for fermentation and culture of the present invention ferments a plant component such as wheat flour using Pantoea agglomerans which is a gram negative bacterium which lives in a symbiotic relationship with a plant such as wheat and apple. It becomes possible to remarkably augment an immunopotentiation action which the plant has. In addition, these are not contaminated with impurities derived from animal components, and thus these are highly safe.
摘要翻译：为了提供一种安全廉价地生产含有高浓度免疫增强剂的发酵植物提取物的方法，本发明的发酵和培养方法使用成团革兰氏酵母（Pantoea）与小麦和苹果等植物共生关系的细菌。可以显着增加植物具有的免疫增强作用。此外，这些不会被来自动物成分的杂质污染，因此这些是高度安全的。

5. 发明授权

US09301539B2 Vegetable-based minced meat alternative 有权
标题翻译：以蔬菜为主的切肉替代品
公开(公告)号：US09301539B2
公开(公告)日：2016-04-05
申请号：US14361465
申请日：2012-12-10
申请人： NESTEC S.A.
发明人： Daniel Sebastian Appel , Andrea Graf , Sheldon Fernandes , Pieter Berends
IPC分类号： A23J3/18 , A23J3/32 , A23J3/22 , C12P1/02 , A23L1/305 , A23L1/105
CPC分类号： A23J3/18 , A23J3/227 , A23J3/32 , A23L7/104 , A23L33/185 , A23V2002/00 , C12P1/02 , A23V2250/5486
摘要： A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.
摘要翻译：一种植物性食品，其含有至少50重量％的蛋白质，其中所述蛋白质是麸质，或者是由麸质衍生的蛋白质物质，并且其中所述产品具有肉末的质地。一种制备植物性食品的方法，包括用模具发酵麸质基材料，然后将发酵产品加工成植物性食品，以用作肉末的替代品。

6. 发明申请

US20160081375A1 Whole Grain Composition Comprising Hydrolyzed Starch 审中-公开
标题翻译：包含水解淀粉的全谷物组成
公开(公告)号：US20160081375A1
公开(公告)日：2016-03-24
申请号：US14959941
申请日：2015-12-04
申请人： The Quaker Oats Company
发明人： Robert E. CHATEL , Yongsoo CHUNG , Justin A. FRENCH
IPC分类号： A23L1/10 , A23L1/105
CPC分类号： A21D13/047 , A21D6/00 , A21D6/003 , A21D8/042 , A21D10/005 , A21D13/04 , A21D13/40 , A23C9/1315 , A23C9/1544 , A23C19/08 , A23C19/09 , A23G1/56 , A23G9/42 , A23L2/02 , A23L2/38 , A23L2/52 , A23L7/107 , A23L7/197 , A23L7/198 , A23L23/00 , A23P10/10 , A23P30/20 , A23V2002/00 , A23V2250/5484
摘要： A composition comprising a whole grain with hydrolyzed starch. Although the starch can shift from relatively higher molecular weight moieties to relatively lower molecular weight moieties during hydrolysis, the relative proportions of the principal anatomical components of the caryopses of the grain—the starchy endosperm, germ and bran—remain approximately the same as evinced, for example, by the weight percentages and relative mass ratios of starch, fat, protein, dietary fiber, beta-glucan, and sugar in the composition. Additionally, the whole grain composition can be a powder, for example, a flour, and the whole grain composition can be granulated to a desired size to provide a powder that is highly dispersible in liquid. When gelatinized, hydrated and dispersed in a liquid, the whole grain with hydrolyzed starch can have a lower viscosity, grittiness, and graininess compared to the same variety of whole grain with unhydrolyzed starch.
摘要翻译：包含全谷物与水解淀粉的组合物。虽然在水解期间淀粉可以从相对较高的分子量部分转移到相对较低的分子量部分，但是颗粒的主要解剖组分（淀粉胚乳，胚芽和麸皮）的相对比例保持与所证实的大致相同，例如，通过组合物中淀粉，脂肪，蛋白质，膳食纤维，β-葡聚糖和糖的重量百分比和相对质量比。此外，全谷物组合物可以是粉末，例如面粉，并且可以将全谷物组合物造粒成所需的尺寸，以提供在液体中高度分散的粉末。当凝胶化，水合并分散在液体中时，与未水解淀粉相比，具有水解淀粉的全谷物与具有未水解淀粉的相同品种的全谷物相比可具有较低的粘度，粗糙度和颗粒度。

7. 发明授权

US09241505B2 Method of preparing an oat protein and fiber product 有权
标题翻译：制备燕麦蛋白和纤维制品的方法
公开(公告)号：US09241505B2
公开(公告)日：2016-01-26
申请号：US13744325
申请日：2013-01-17
申请人： Oat Tech Inc.
发明人： Paul Whalen
IPC分类号： A23L1/105 , A23L1/305 , A23J1/12
CPC分类号： A23L1/1055 , A23J1/125 , A23L1/0035 , A23L1/09 , A23L1/3055 , A23L7/107 , A23L29/30 , A23L33/185 , A23P10/40 , A23V2002/00
摘要： A method of preparing an oat protein and fiber product. A base formulation is mixed water to form a slurry. The base formulation has a major amount of an oat material or waxy barley hybrid. At least one enzyme is mixed into the slurry. The at least one enzyme capable of facilitating sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a DE of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. The second intermediate product is heated. A first solids slurry is recovered from the second intermediate product using a clarifying centrifuge. The first solids slurry is dried to form a dried product.
摘要翻译：一种制备燕麦蛋白和纤维制品的方法。基础制剂是混合水以形成浆料。基础制剂具有主要量的燕麦材料或蜡状大麦混合物。将至少一种酶混合到浆料中。所述至少一种能够促进糖形成和稀释浆料的酶。将浆料煮熟以将浆料转化为DE为约20至90的第一中间产物。第一中间产物用水稀释以形成第二中间产物。第二中间产物被加热。使用澄清离心机从第二中间产物回收第一固体浆料。将第一固体浆料干燥以形成干燥产物。

8. 发明申请

US20150305376A1 Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method 审中-公开
标题翻译：从韩国传统食品中分离的米曲霉CJ1354，使用该米粉的辣椒酱的制造方法和通过该方法制备的米辣椒糊
公开(公告)号：US20150305376A1
公开(公告)日：2015-10-29
申请号：US14439917
申请日：2013-10-31
申请人： CJ Cheiljedang Corporation
发明人： Seon Mi OH , Sung Hwan LIM , Min Kyung PARK , Sun A. CHO , Eun Seok JANG , Hye Won SHIN , Hyun Jun JANG
IPC分类号： A23L1/202 , A23L1/20 , C12R1/69 , A23L1/105
CPC分类号： A23L7/1975 , A23L7/104 , A23L11/09 , C12R1/69
摘要： The present invention relates to novel Aspergillus oryzae CJ 1354, isolated and identified from Korean traditional meju, exhibiting high enzymatic activities in rice as a substrate, a method for preparing a rice hot pepper paste having an improved flavor using the same, and a rice hot pepper paste prepared by the method. Specifically, the method comprises a process in which rice milled to have a certain whiteness is treated with high-pressure steam having a pressure of 2.0-4.0 kgf/cm2 in a steaming step to control the viscosity and water content of the steamed rice to thereby prevent agglomeration from occurring during transfer of the steamed rice. Also, in the method, novel Aspergillus oryzae CJ 1354 is used in a step of making rice koji.
摘要翻译：本发明涉及从韩国传统美洲分离鉴定的米曲霉CJ1354，其在稻米中作为底物呈现高酶活性，使用其制备具有改善风味的米辣椒酱的方法和米热胡椒糊通过该方法制备。具体而言，该方法包括以下步骤：在蒸汽步骤中，用蒸汽步骤对压力为2.0-4.0kgf / cm2的高压蒸汽处理具有一定白度的米粉，从而控制蒸米的粘度和含水量防止在蒸米转移期间发生聚集。此外，在该方法中，将米曲霉CJ1354用于制作米曲霉的步骤。

9. 发明申请

US20150289547A1 LIQUID SEASONING 有权
标题翻译：液体季节
公开(公告)号：US20150289547A1
公开(公告)日：2015-10-15
申请号：US14425911
申请日：2013-09-06
申请人： HANAMARUKI FOODS INC.
发明人： Ikuo Kawamoto
IPC分类号： A23L1/221 , A23L1/22 , A23L1/105
CPC分类号： A23L27/24 , A23L7/104 , A23L27/10 , A23V2002/00
摘要： The present invention relates to a novel liquid seasoning and a method for producing the liquid seasoning. According to the present invention, it is possible to provide a novel liquid seasoning that retains the function of salted rice malt, has a good balance among umami, sweetness and saltiness, has a less koji smell and is highly convenient, and to provide a method for producing the liquid seasoning.
摘要翻译：本发明涉及一种新型液体调味料和一种生产液体调味料的方法。根据本发明，可以提供一种保持咸麦芽功能的新型液体调味料，在鲜味，甜味和咸味之间具有良好的平衡，具有较少的曲气味，并且非常方便，并且提供了一种方法用于生产液体调味料。

10. 发明授权

US09101566B2 Fermentation product of cereal plant-derived material and immunomodulator 有权
标题翻译：谷类植物来源材料和免疫调节剂的发酵产物
公开(公告)号：US09101566B2
公开(公告)日：2015-08-11
申请号：US13380763
申请日：2010-06-25
申请人： Daisuke Fujiwara , Masaru Kato , Hideki Koizumi , Kumiko Ikado , Yasuhisa Ano
发明人： Daisuke Fujiwara , Masaru Kato , Hideki Koizumi , Kumiko Ikado , Yasuhisa Ano
IPC分类号： A61K31/575 , A61K36/06 , C12N5/00 , A23L1/105 , A23L1/28 , A23L1/30 , A23L2/38 , A61K36/899
CPC分类号： A61K36/06 , A23L2/38 , A23L7/00 , A23L7/104 , A23L21/00 , A23L31/00 , A23L33/10 , A23L33/105 , A23V2002/00 , A61K31/575 , A61K36/899 , A61K2236/19 , A23V2200/324 , A23V2250/208
摘要： The present invention provides dendritic cells (DCs) having reduced inflammatory activity, a method for producing DCs capable of inducing regulatory T cells and regulatory T cells, and substances useful for such a method, wherein the DCs and regulatory T cells are useful for prevention and treatment of immune diseases. The present invention relates to a cereal plant-derived material fermented with a koji microorganism, which is obtained by fermentation thereof with a koji microorganism, or a processed product thereof. Preferably, the fermented product or a processed product thereof comprises 14-dehydroergosterol. According to the present invention, regulatory DCs and regulatory T cells can be induced and the proliferation of inflammatory T cells can be suppressed using plant-derived materials.
摘要翻译：本发明提供了具有降低的炎症活性的树突状细胞（DC），能够诱导调节性T细胞和调节性T细胞的DC的制备方法以及可用于这种方法的物质，其中DC和调节性T细胞可用于预防和治疗免疫疾病。本发明涉及通过用曲霉微生物发酵得到的曲霉菌发酵的谷类植物来源的物质或其加工产物。优选地，发酵产物或其加工产物包含14-脱氢麦角固醇。根据本发明，可以诱导调节性DC和调节性T细胞，并且可以使用植物来源的材料抑制炎性T细胞的增殖。

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