Patents Examined by Hamid R Badr
  • Patent number: 11343978
    Abstract: Disclosed is a method to prepare a myceliated high-protein food product, which includes culturing a fungi an aqueous media which has a high level of plant protein, for example at least 20 g protein per 100 g dry weight with excipients, on a dry weight basis. The plant protein can include pea, rice and/or chickpea. The fungi can include comprises Lentinula spp., Agaricus spp., Pleurotus spp., Boletus spp., or Laetiporus spp. After culturing, the material is harvested by obtaining the myceliated high-protein food product via drying or concentrating. The resultant myceliated high-protein food product may have its taste, flavor, or aroma modulated, such as by increasing desirable flavors or tastes such as meaty, savory, umami, popcorn and/or by decreasing undesirable flavors such as bitterness, astringency or beaniness. Deflavoring and/or deodorizing as compared to non-myceliated control materials can also be observed. Also disclosed are myceliated high-protein food products.
    Type: Grant
    Filed: October 20, 2020
    Date of Patent: May 31, 2022
    Assignee: MycoTechnology, Inc.
    Inventors: Bhupendra Kumar Soni, Brooks John Kelly, James Patrick Langan, Huntington Davis, Alan D. Hahn
  • Patent number: 11344055
    Abstract: The invention consists of novel compositions of food-grade coatings comprising mixtures containing propylene glycol as at least one active ingredient and containing at least one inert food-grade acceptable carrier for controlling food pests and pest infestations and reproduction on and/or in food. The invention further provides novel food containers and methods of applying coating compositions, including those of the invention, to foods and to food containers used to store, age, and/or cure the foods.
    Type: Grant
    Filed: November 11, 2016
    Date of Patent: May 31, 2022
    Assignees: Mississippi State University, Kansas State University Research Foundation
    Inventors: Mark Wes Schilling, Yan Zhao, Yan Campbell, Thomas W. Phillips, Salehe Abbar, Barbara Amoah
  • Patent number: 11344048
    Abstract: A nutrient dense non-dairy food product includes water, a highly dispersible whole grain ingredient, a protein, a fiber, and a fat such that the product is free of exogenous stabilizers. The food product may also contain a fermentation agent.
    Type: Grant
    Filed: January 10, 2020
    Date of Patent: May 31, 2022
    Assignee: The Quaker Oats Company
    Inventors: Valerie C. Sershon, Michael D. McDonagh, Stephen P. Anderson, Suja Senan
  • Patent number: 11337447
    Abstract: The present invention discloses Planococcus and a method for improving fermentation quality of a low-salt fish sauce by Planococcus, and relates to the application field of food microbiology technology. The Planococcus strains have been deposited in China General Microbiological Culture Collection Center (CGMCC) under CGMCC NO. 17057, CGMCC NO. 17058, CGMCC NO. 17059, and CGMCC NO. 17060. The production cycle of fermented fish sauce using the Planococcus strains is greatly shortened, and the fermentation temperature is reduced. The fish sauce obtained by this method is transparent brown red, and has the unique aroma of aquatic products without impurities such as suspension or flocculent. The finished fish sauce has low salt content and high amino acid nitrogen content (according to the Chinese fish sauce industry standard, the fish sauce is classified as first-grade fish sauce). The contents of total volatile basic nitrogen and histamine are lower than the national standard.
    Type: Grant
    Filed: May 27, 2020
    Date of Patent: May 24, 2022
    Assignee: Jiangsu University
    Inventors: Ruichang Gao, Jing Zhou, Li Yuan, Yue Zhou
  • Patent number: 11337448
    Abstract: The present invention relates to an emulsified savoury food concentrate comprising by weight of the food concentrate: a. 15-50 wt. % water; b. 15-60 wt. % edible oil; c. 13-40 wt. % by dry weight of non-gelatinised starch; d. 50-350 mmol per 100 g of food concentrate of alkali-metal cation selected from Na+, K+ and combinations thereof; e. Yeast mannan in an amount of at least 0.6% by weight of the edible oil; and f. 0-10 wt. % of vegetable powders and/or vegetable extracts; wherein the w/w ratio of oil to water is at least 0.8:1 and wherein the w/w ratio of non-gelatinised starch by dry weight to water lies in the range of 0.35:1-2.1:1. The present invention further relates to a process of preparing the emulsified savoury food concentrate and to a method of preparing an edible savoury product using the emulsified savoury food concentrate.
    Type: Grant
    Filed: November 6, 2017
    Date of Patent: May 24, 2022
    Assignee: Conopco Inc.
    Inventors: Christian Grun, Florian Keim, Hyun-Jung Kim, Marc Lemmers, Winfried Sailer
  • Patent number: 11324241
    Abstract: Snack bars incorporating a prebiotic, probiotic and natural fibers, and methods of making such snack bars are described herein. The snack bar may incorporate waxy grains held together by a binder comprising inulin and may be enrobed with a yogurt coating. The methods may include mixing inulin into a binder syrup at low temperature and a slab-bake process for reducing water activity.
    Type: Grant
    Filed: March 19, 2019
    Date of Patent: May 10, 2022
    Assignee: Kellogg Company
    Inventors: Guoshen Yang, Jennifer Elegbede, Vara Prodduk
  • Patent number: 11324242
    Abstract: The present invention relates to a method for preparing tofu by using freeze coagulation and, more specifically, to a method for preparing tofu and tofu prepared by the preparation method, the method comprising the steps of: cooling soymilk to an appropriate temperature; adding an appropriate coagulant into the cooled soymilk; freezing the soymilk into which the coagulant has been added; and maintaining the temperature to be below the freezing point and heating the frozen material after a predetermined time. The tofu according to the present invention has excellent mouthfeel and flavor and can be prepared having a structure and physical properties differentiated from those of conventional tofu.
    Type: Grant
    Filed: June 29, 2017
    Date of Patent: May 10, 2022
    Inventors: Byoung-soub Kim, Yun-ho Lee, Gi-young Lee, Taeck-hyun Kim, Hye-jung Yun, Eun-bin Jang
  • Patent number: 11317640
    Abstract: A fruit snack with probiotics that is stable at room temperature is manufactured by combining various ingredients including fruit juices/purees to produce a slurry and cooking the slurry to produce a center that contains a high moisture content. The fruit snack center is covered with a barrier layer which in turn is covered by an outer layer that contains heat sensitive ingredients, such as probiotic cultures. The barrier layer substantially prevents migration of moisture from the center to the outer layer, and the fruit snack is cooled prior to applying the outer layer to minimize damage/harm to the heat sensitive ingredients. In addition to including probiotic cultures and being stable at room temperature, the fruit snack has other desirable characteristics including a chewy soft texture and fruit-flavorings, and may be manufactured using traditional processes.
    Type: Grant
    Filed: February 28, 2020
    Date of Patent: May 3, 2022
    Inventor: Basant K. Dwivedi
  • Patent number: 11311033
    Abstract: Provided herein are fermented beverages comprising symbiotic microbial communities, and methods of production thereof.
    Type: Grant
    Filed: October 29, 2021
    Date of Patent: April 26, 2022
    Assignee: Imvela Corp.
    Inventors: Ravi Sheth, Kendall Dabaghi, Felix Ekness, Miriam Shiffman
  • Patent number: 11311038
    Abstract: Provided herein are methods for producing an adzuki bean protein isolate having high functionality for a broad range of food applications. In some embodiments, the methods for producing the isolate comprise one or more steps selected from: (a) extracting one or more adzuki bean proteins from an adzuki bean protein source in an aqueous solution, for example, at a pH between about 6.5-10.0; (b) purifying protein from the extract using at least one of two methods: (i) precipitating protein from the extract at a pH near the isoelectric point of a globulin-rich fraction, for example a pH between about 5.0-6.0; and/or (ii) fractionating and concentrating protein from the extract using filtration such as microfiltration, ultrafiltration or ion-exchange chromatography; and (c) recovering purified protein isolate.
    Type: Grant
    Filed: February 17, 2017
    Date of Patent: April 26, 2022
    Assignee: Eat JUST, Inc.
    Inventors: Ritu Bansal-Mutalik, Siddharth Bhide, Brenna Gibson, Camilla Hall, Malgorzata Jakubasch, Jake Kleiner, Viviane Lanquar, Swetha Mahadevan, Trevor Niekowal, Jade Proulx, Ben Roche, Meng Xu, James Flatt
  • Patent number: 11311029
    Abstract: A composition comprising branched fructan molecules derived from a fructan extract of perennial high sugar grass (HSG) selected from the group consisting of AberMagic cultivar, AberDart cultivar, and S48 (Lolium spp), and obtained by enzymic endo-hydrolase hydrolysis, wherein said branched fructan molecules have a molecular weight of between 0.3 to 3 kDa, and wherein at least 50% of the branched fructan molecules present in the composition have a molecular weight of between 0.48 and 1.9 kDa is provided. Also provided are feed or food supplement comprising such a composition, a method of producing a composition comprising branched fructan molecules, and a method of making a feed or foodstuff.
    Type: Grant
    Filed: November 19, 2014
    Date of Patent: April 26, 2022
    Assignee: Aberystwyth University
    Inventors: Andrew John Lee, Joseph Gallagher, Steven Anthony Fish, Stephen Michael Morris
  • Patent number: 11304435
    Abstract: Methods of making food-grade plant protein compositions, including yellow pea protein compositions, are provided. The methods use pulses, such as yellow peas, and flours derived therefrom.
    Type: Grant
    Filed: October 26, 2018
    Date of Patent: April 19, 2022
    Assignee: Innovative Proteins Holding, LLC
    Inventors: Seth A. Foster, Tim G. Foster, Donald L. Crank
  • Patent number: 11297851
    Abstract: Animal nutrition compositions include a carrier and a fermentation product applied to the carrier. Liquid fermentation products are fluidly applied to dry carriers, such as phyllosilicates or other earthen components, while mixing and applying air flow, under appropriate temperature and pH conditions, to bind the fermentation product to the carrier and dry the reaction product to appropriate moisture content. Fermentation products are also mixed with liquid carriers, such as water. Fermentation products include components of a microbial fermentation culture, such as liquid medium, microbial cellular components, and fermentation metabolites produced by microorganisms. Some compositions include a pH buffering agent and/or additional components to further enhance beneficial effects of the composition, such as improved weight gain and feed conversion, reduced gut lesions, harmful gut bacteria count, and decreased mortality. Compositions can be mixed with animal feeds or otherwise administered.
    Type: Grant
    Filed: April 28, 2020
    Date of Patent: April 12, 2022
    Assignee: Cytozyme Laboratories, Inc.
    Inventor: Elizabeth Maria Wozniak
  • Patent number: 11297866
    Abstract: A one-time use or repeated use self-contained biofilm-biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium is provided.
    Type: Grant
    Filed: November 11, 2020
    Date of Patent: April 12, 2022
    Assignee: The Fynder Group, Inc.
    Inventors: Mark A. Kozubal, Richard E. Macur, Yuval C. Avniel, Maximilian DeVane Hamilton
  • Patent number: 11291221
    Abstract: The present invention features methods of extracting amylase trypsin inhibitors (ATIs) from processed and unprocessed foodstuff, determining bioactivity of ATIs, quantifying the amount of ATIs in a foodstuff, and reducing the content of ATIs in a foodstuff.
    Type: Grant
    Filed: October 28, 2016
    Date of Patent: April 5, 2022
    Assignee: Beth Israel Deaconess Medical Center, Inc.
    Inventors: Detlef Schuppan, Victor Zevallos
  • Patent number: 11286445
    Abstract: The present invention relates to the unexpected discovery of a new strain of yeast, dubbed GY7B, which is related to, but genetically and phenotypically distinct from, Lachancea thermotolerans. The invention provides methods of brewing sour beer using GY7B, wherein the methods do not require use of lactic acid or lactic acid producing bacteria.
    Type: Grant
    Filed: July 20, 2018
    Date of Patent: March 29, 2022
    Assignee: University of the Sciences
    Inventor: Matthew J. Farber
  • Patent number: 11278045
    Abstract: It is an object of the present invention to provide a nucleic acid-based seasoning improved in taste. There is provided a method for producing a nucleic acid-based seasoning, which includes a step of treating a ribonucleotide-containing material with a nucleosidase.
    Type: Grant
    Filed: October 4, 2017
    Date of Patent: March 22, 2022
    Assignee: AMANO ENZYME INC.
    Inventor: Keita Okuda
  • Patent number: 11272728
    Abstract: Enteral tube feed for patients in an intensive care unit comprising a lipid component, a carbohydrate component and at least 30 EN % of a protein component based on the total energy content of the enteral tube feed, wherein the protein component comprises a peptide fraction consisting of di-, tri- and oligopeptides with a molecular weight of at most 1 kD, wherein the peptide fraction provides at least 10 EN % of the total energy content of the enteral composition and wherein the carbohydrate component predominantly consists of carbohydrates having a GI of ?35 such as isomaltulose for use in treatment of ICU patients.
    Type: Grant
    Filed: November 29, 2016
    Date of Patent: March 15, 2022
    Inventors: Edmundo Brito De La Fuente, Susanne Keim, Ericka Pestana
  • Patent number: 11272726
    Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.
    Type: Grant
    Filed: May 18, 2021
    Date of Patent: March 15, 2022
    Assignee: The Fynder Group, Inc.
    Inventors: Richard Eugene Macur, Yuval Charles Avniel, Renata Usaite Black, Maximilian DeVane Hamilton, Michael John Harney, Eleanore Brophy Eckstrom, Mark Andrew Kozubal
  • Patent number: 11272712
    Abstract: The disclosed subject matter provides batter compositions, food package kits comprising batter compositions, and methods of preparing such batter compositions and kits.
    Type: Grant
    Filed: February 21, 2019
    Date of Patent: March 15, 2022
    Inventor: Aly Gamay