Patents Examined by Felicia King
-
Patent number: 9567612Abstract: The invention presents novel corn fermentation processes that remove the oil-rich fraction either during or after fermentation instead of before fermentation as usual. Besides recovery of high value oil-rich fraction of the corn, the processes also produce other value-added co-products such as that with high fiber or high protein but low oil contents.Type: GrantFiled: March 31, 2010Date of Patent: February 14, 2017Inventors: Hui Wang, Tong Wang, Lawrence A. Johnson
-
Patent number: 9474297Abstract: Low-sodium salt compositions/substitutes, Modified Potassium Chlorides (MPCs) and methods of making the same. The salt compositions/substitutes preferably include NaCl, KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The composition/substitute will preferably have a Na/K ratio of from about 0.1 to about 9.0, most preferably about 1.0. MPCs preferably include KCl and a modifier(s), preferably a cereal flour such as rice flour. A food grade acidulant is preferably included. The salt compositions/substitutes and MPCs are preferably made by drum drying, extrusion cooking or agglomeration procedures. The MPC is preferably blended and/or co-ground with unmodified NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium), to cost-effectively provide a salt substitute without modifying the NaCl.Type: GrantFiled: August 31, 2006Date of Patent: October 25, 2016Assignee: S&P Ingredient Development, LLCInventor: Sambasiva Chigurupati
-
Patent number: 9439445Abstract: The invention relates to the use of L. casei ssp. paracasei for imparting antifungal properties to a fermented dairy product, and particularly for inhibiting the growth of molds of the Ascomycetes class in said product.Type: GrantFiled: December 3, 2008Date of Patent: September 13, 2016Assignee: Compagnie Gervais DanoneInventors: Louise Perrier, Catherine Loysance-Paroux, Yves Tirilly, Benoit Fuhrmann
-
Patent number: 9427008Abstract: The present invention relates to a method of myceliation of agricultural substrates for producing functional foods with health benefits, wherein the method comprises of inoculating an agricultural substrate with one or more species of pure fungal culture comprising Basidiomycota and Ascomycota derived from liquid state fermentation, enabling mycelial growth on the agricultural substrate by controlling growth conditions and harvesting of a myceliated agricultural product after the mycelial growth reaches a desired stage. The present invention further provides a myceliated agricultural product enriched with nutrients, processed into a nutraceutical or functional food for human consumption.Type: GrantFiled: April 9, 2013Date of Patent: August 30, 2016Assignee: MYCOTECHNOLOGY, INC.Inventors: Brooks John Kelly, James Patrick Langan
-
Patent number: 9386777Abstract: 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.Type: GrantFiled: December 17, 2009Date of Patent: July 12, 2016Assignee: Giuliani S.P.A.Inventors: Giammaria Giuliani, Anna Benedusi, Raffaella Di Cagno, Carlo Giuseppe Rizzello, Maria De Angelis, Marco Gobbetti, Angela Cassone
-
Patent number: 9326534Abstract: A beet processing process including the step of washing of the beets and the step of partial pressing of the beets for the production, on the one hand, of a press cake containing more than 20% sugar relative to the dry matter content and, on the other hand, of a sugar juice at a concentration greater than 15% dry matter content. The process further includes the step of separation of the press cake and of the sugar juice.Type: GrantFiled: March 19, 2009Date of Patent: May 3, 2016Assignee: Lesaffre Et ComopagnieInventor: Jean-Benoit Tierny
-
Patent number: 9107437Abstract: The present invention provides a soy sauce powder having a favorable flavor and containing 2-phenyl ethanol and succinic acid at high concentrations. The low common salt soy sauce of the present invention is obtained by a method for producing a low common salt soy sauce, which includes adding a carbohydrate raw material to moromi in which the viable soy sauce yeast cell count per 1 g of moromi is 1×107 cells or more, adjusting the common salt concentration of the moromi in a manner such that the common salt concentration in moromi juice after maturation is 4.0 to 12.0 w/v %, and carrying out fermentation and maturation of the moromi. The pH of the obtained low common salt soy sauce is 4.7 to 6.0.Type: GrantFiled: September 14, 2010Date of Patent: August 18, 2015Assignee: KIKKOMAN CORPORATIONInventors: Yoshikazu Endo, Yoichi Hanada
-
Patent number: 9066533Abstract: A method for manufacturing jam using Acanthopanax senticosus fruits. Acanthopanax senticosus fruits are mashed, added with sugar, stored in a container, and fermented and ripened. The fermented and ripened Acanthopanax senticosus fruits are heated, added with mineral water, and compressed using a sieve to separate out the seeds and skins, and obtain a flesh extract of the Acanthopanax senticosus. The flesh extract is boiled down while stirring and 5-15 parts of sugar are added. Heat is reduced and salt is added to thoroughly-steam the boiled-down flesh extract. The thoroughly steamed flesh extract is put into a glass jar, boiled in a water bath with the lid of the glass jar tightly sealed, and cooled down to vacuum seal the glass jar. A final ripening process is performed. The jam provides an improved flavor of the Acanthopanax senticosus fruits and helps people to stay healthy due to the useful pharmacological effects of Acanthopanax senticosus fruits.Type: GrantFiled: March 24, 2014Date of Patent: June 30, 2015Inventors: Miyoung Kim, Byung-no Lee, Seunghae Lee, Seunggyu Lee
-
Patent number: 9005690Abstract: A flowable aerated composition is provided which comprises hydrophobin and a yield stress agent, the composition having a continuous phase viscosity, measured at a shear rate of 10 s?1, of from 0.01 to 2000 Pa s, and a continuous phase apparent yield stress of at least 4 Pa.Type: GrantFiled: September 21, 2006Date of Patent: April 14, 2015Assignee: Conopco, Inc.Inventors: Deborah Lynne Aldred, Andrew Richard Cox, Simeon Dobrev Stoyanov
-
Patent number: 8993030Abstract: An aerated composition having a pH of less than 5.5 is provided, which composition comprises hydrophobin.Type: GrantFiled: September 21, 2006Date of Patent: March 31, 2015Assignee: ConopcoInventors: Deborah Lynne Aldred, Andrew Richard Cox
-
Patent number: 8974843Abstract: Method of reducing the mTOR pathway stimulating activity of amino acid containing nutritional materials. This method comprises treating an enzymatically hydrolyzed protein material such as casein, whey, or soy protein with at least one enzyme capable of converting mTOR pathway stimulating amino acids and amino acid residues, such as leucine or methionine, into alternate chemical entities that do not stimulate or stimulate to a significantly lesser degree the mTOR pathway, while preserving the non-mTOR stimulating amino acids. These one or more alternate chemical entities should ideally be suitable for consumption, or alternatively be capable of being removed from the treated material through low cost extraction or conversion techniques. The material may then be sold as is, or alternatively packaged with low glycemic carbohydrates, healthy lipids, vitamins, and flavors and sold as a variety of different food products intended for an artificial diet intended to mimic the effects of caloric restriction.Type: GrantFiled: October 1, 2010Date of Patent: March 10, 2015Inventor: Ronald E. Rosedale
-
Patent number: 8802182Abstract: A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10 g of improver in 100 g of distilled water, in liquid having a pH of 3.8 to 7.0, said liquid improver being obtained by dispersion of the solid improver in an aqueous phase.Type: GrantFiled: March 31, 2005Date of Patent: August 12, 2014Assignee: Lesaffre et CompagnieInventors: Pascal Julien, Marie-Pierre Lejeune-Luquet, Eric Schubert
-
Patent number: 8795753Abstract: A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough ingredients, forming gas nucleation sites by proofing the dough, exercising the dough by subjecting the dough to cycles of differential pressure, allowing the dough to return to ambient pressure and then, optionally, baking the dough.Type: GrantFiled: January 14, 2010Date of Patent: August 5, 2014Assignee: Rich Products CorporationInventors: Praveen Upreti, Rohit Jalali, Melissa D. Haller
-
Patent number: 8756861Abstract: A method and apparatus for increased yields of water-soluble polyphenols from plant seeds is provided. The method includes inducing seed germination within a selected range of temperatures. The method also includes inducing germination in an atmosphere having elevated carbon oxygen concentration and/or a reduced concentration of oxygen. The method further includes exposing the seeds to light and extracting water-soluble polyphenols with an aqueous solution without adding an organic solvent such as alcohol.Type: GrantFiled: August 31, 2007Date of Patent: June 24, 2014Assignee: Seedlife Tech. IncInventors: Koji Ochiai, Nobuko Ueda
-
Patent number: 8512791Abstract: The present invention discloses a composition for use in bakery products characterized in that it consists of: starch n-octenyl succinate and whey protein, the use of such a composition to replace whole egg in bakery products and bakery products comprising the composition.Type: GrantFiled: July 28, 2004Date of Patent: August 20, 2013Inventors: Frans Johan Sarneel, Johan Augusta Maria Antoon Peremans
-
Patent number: 8420148Abstract: A beverage whitening composition for replacing cream or milk in a reduced volume comprising: cream having a higher butter fat content than the cream or milk to be replaced; milk having a lower butter fat content than the cream or milk to be replaced; and serum solids, such as skim milk powder. The composition has the beverage whitening ability of the cream or milk to be replaced in a target volume of from 30% to 95% of the volume of cream or milk to be replaced. The composition is formulated so that from 300 mL to 950 mL of the composition has the whitening ability of 1 liter of the cream or milk to be replaced. The composition is useful for replacing conventional coffee cream in dispensers containing bags of cream so as to reduce frequency of bag replacement.Type: GrantFiled: March 19, 2007Date of Patent: April 16, 2013Assignee: A.C. Dispensing Equipment, Inc.Inventors: Garth C. Illsley, Dennis P. Dickinson
-
Patent number: 8252359Abstract: The present invention discloses a nutritious, tasty and affordable drink made from the sap of Kappaphycus alvarezii seaweed which is readily cultivable. The drink resembles coconut water in appearance and taste and is rich in potassium. It also contains an adequate proportion of the daily requirement of iodine besides many other useful minerals such as magnesium, calcium, sodium, zinc, phosphorous and iron while having low concentrations of toxic elements such as lead and chromium. The process of refining sap, which enables the seaweed drink to be palatable and widely acceptable, besides bestowing adequate shelf life, is also described. The process of preparation is integrated with preparation of carrageenan and plant nutrient thereby making optimum use of the seaweed and minimizing waste.Type: GrantFiled: August 13, 2007Date of Patent: August 28, 2012Assignee: Council of Scientific & Industrial ResearchInventors: Pushpito Kumar Ghosh, Maheshchandra Rameshchandra Rajyaguru, Jinalal Sambhubhai Patolia, Karuppanan Eswaran, Subbarao Peddivenkata, Mukesh Tribhovanbhai Shah, Sudhakar Tukaram Zodape, Sharda Vitthaldas Joshi, Alamuru Venkata Rami Reddy, Chhaganlal Vitthaldas Devmurari, Sibdas Bandyopadhyay, Ganesh Chandra Sahoo
-
Patent number: 8247013Abstract: The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking.Type: GrantFiled: June 29, 2011Date of Patent: August 21, 2012Assignee: Rich Products CorporationInventors: Praveen Upreti, Rohit Jalali, Melissa Haller, Nikolay Shkolnik, Pavel Yurievich Koblents, Dmitry Ivanovich Pivunov
-
Patent number: 8227013Abstract: Disclosed are dietary nutritional supplements providing health benefits. Supplements provide various formulations of fermented soybean in combinations with sweetener(s), curcumin, and various other herbs and spices. Compositions are preferably in liquid or solid forms. In preferred embodiments of the invention, supplements have HAELAN 951® or dehydrated fermented soy made from HAELAN 951®, Curcumin C3 Complex®, sucralose, stevia, soy lecithin, barley malt, natural chocolate flavor, cocoa, BIOPERINE®, Piper longum, ginger, cardamom long, and cinnamon.Type: GrantFiled: June 29, 2007Date of Patent: July 24, 2012Inventor: Vijaya Nair
-
Patent number: 8211485Abstract: The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis hypogea). In particular, the direct application of a solution containing at least one endopeptidase to either raw, blanched, or roasted peanuts or peanut products or derivates, has been shown to substantially reduce or completely eliminate the activity of allergenic proteins. The treated peanuts showed no degradation in quality or sensory acceptability, and have the flavor and aroma of natural whole peanuts. Hypoallergenic or non-allergenic peanuts produced in accordance with the present invention may be used as ingredients in various food products and other edible materials.Type: GrantFiled: June 6, 2007Date of Patent: July 3, 2012Assignee: North Carolina A&T State UniversityInventors: Mohamed Ahmedna, Jianmei Yu, Ipek Goktepe