Patents Examined by Jeffrey D Benson
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Patent number: 11937620Abstract: The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a time of between 30 seconds and 4 hours; c) subjecting the whole to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C. for a period of between 8 and 24 hours; and d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) is taste-free, has a nucleotide content less than 3% and a true protein content of at least 72%.Type: GrantFiled: January 12, 2023Date of Patent: March 26, 2024Assignee: LESAFFRE ET COMPAGNIEInventors: Rudy Menin, Pauline Spolaore, Isabelle Mouly
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Patent number: 11910817Abstract: [Problem to be Solved] The present invention reduces usage of sodium chloride by adding magnesium chloride, and overcomes problems occurring in using magnesium chloride. [Solution] The present inventors have found that when magnesium chloride is added instead of sodium chloride to noodle strings and a reducing sugar is further added, preferable well-cooked feeling and appearance are imparted in subsequent production process for instant noodles, and thus, the present invention was accomplished. Specifically, the present invention relates to noodle strings for use in production of instant noodles, the noodle strings containing a raw material powder, magnesium chloride and a reducing sugar.Type: GrantFiled: August 19, 2021Date of Patent: February 27, 2024Assignee: NISSIN FOODS HOLDINGS CO., LTD.Inventors: Sho Kitano, Norikazu Asao, Hiroyuki Kono
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Patent number: 11873521Abstract: The purpose of the present invention is to: determine the structure of a novel steviol glycoside which is detected from species containing a large amount of Reb. C (also referred to as dulcoside B), and a trace amount of which is capable of influencing the quality of taste; and understand the taste characteristics of said steviol glycoside. The present invention provides a compound represented by formula (1) or a salt thereof, or a hydrate thereof.Type: GrantFiled: March 28, 2018Date of Patent: January 16, 2024Assignee: SUNTORY HOLDINGS LIMITEDInventors: Kazunari Iwaki, Katsuro Miyagawa, Eiichiro Ono, Tadayoshi Hirai, Misa Ochiai, Koji Nagao, Soichiro Urai, Takehiro Watanabe, Kohki Fujikawa
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Patent number: 11851695Abstract: Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.Type: GrantFiled: November 23, 2022Date of Patent: December 26, 2023Assignee: The Coca-Cola CompanyInventors: Indra Prakash, Gil Ma
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Patent number: 11812757Abstract: The present application relates to processed food, which is to be distributed at room temperature, comprising kimchi, meat and organic acid and having the pH of 3.9-4.5 and a method for preparing meat- and kimchi-based processed food by means of pH adjustment and mild heating.Type: GrantFiled: May 26, 2017Date of Patent: November 14, 2023Assignee: CJ CHEILJEDANG CORPORATIONInventors: Won Il Cho, Nam Ju Lee, Dong Yun Lee, Kyu Chong Cho, Dae Ik Kang, Seung Chul Kim, Tae Hyeong Kim, Ji Young Oh
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Patent number: 11744269Abstract: The present invention relates to an environment-friendly, safe and non toxic vegetable and fruit wash composition and its use. The vegetable and fruit wash composition of the present invention ensures removal of dirt, microorganisms, pesticides and/or insecticides from the surfaces of fruits and vegetables. The present composition is also effective in preventing early fruit ripening, crown-rot disease and fruit blackening thus contributes towards extending the life of the fruits/vegetables.Type: GrantFiled: January 6, 2020Date of Patent: September 5, 2023Inventors: Vinay Bhalchandra Paranjpe, Donna Ruby Pancer Orense
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Patent number: 11723378Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.Type: GrantFiled: November 22, 2021Date of Patent: August 15, 2023Assignee: Chr. Hansen A/SInventors: Stina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen
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Patent number: 11712042Abstract: The invention discloses a strain of Monascus purpureus with high esters producing activity and the application in the production of ester flavored Monascus cheese. The strain was deposited in China General Microbiological Culture Collection Center (CGMCC) on Oct. 17, 2019, with the preservation number of CGMCC 18589. The strain can make the cheese flavor having less pungent, and richer, significantly improve the odor quality of cheese, thus more in line with the taste of Chinese people. Moreover, some secondary metabolites responsible for health benefits including hypolipidemia, antihypertensive, antioxidant, and antihyperglycemic effects and prevention of obesity and diabetes development have been recognized in Monascus-fermented cheese.Type: GrantFiled: January 19, 2021Date of Patent: August 1, 2023Assignee: BEIJING TECHNOLOGY AND BUSINESS UNIVERSITYInventors: Bei Wang, Zhijie Yang, Jing Wang, Jinhua Zhang, Ye Liu, Zhennai Yang, Duoxia Xu
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Patent number: 11708549Abstract: Disclosed herein are a microorganism growth inhibitor including allulose-containing saccharides and a fermented alcoholic beverage comprising the same.Type: GrantFiled: September 28, 2017Date of Patent: July 25, 2023Assignee: CJ CHEILJEDANG CORPORATIONInventors: Jong Min Choi, Su-Jeong Kim, Youn-Kyung Bak, Jung Gyu Park, Sung Bae Byun, Dong Seok Shim, In Lee, Seung Won Park, Dong Chul Jung
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Patent number: 11678679Abstract: A meat analogue may include a macrostructure of connected sheared fibers oriented parallel to one another and gaps positioned between the sheared fibers. The macrostructure may include meat and may include a vegetable protein. An extrusion system may include an extruder and a die. The extrusion system may produce a meat analogue. A meat analogue may include an animal protein. The extruder may be connectable to the die. The extrusion system may be configured to direct a material including an animal protein from the extruder to the die and through a fluid path extending through the die. The die may be configured to inject a fat or a fat analogue into the material such that the fat or the fat analogue is embedded but visually distinct from the material including the animal protein when the fat or the fat analogue and the material exit the die.Type: GrantFiled: April 8, 2020Date of Patent: June 20, 2023Assignees: SOCIÉTÉ DES PRODUITS NESTLÉ S.A., UNIVERSITE DE MONTPELLIER, INSTITUT NATIONAL DE LA RECHERCHE AGRONOMIQUEInventors: Patrick Pibarot, Christophe Joseph Etienne Schmitt, Christian Sanchez, Marie-Héléne Morel
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Patent number: 11666057Abstract: An interlocking baked food brick maker has an electric heating element and an interlocking baked food brick mold. The interlocking baked food brick mold has stud cavities on a bottom plate and recess projections on a top plate so that it makes interlocking baked food bricks that have studs on top and matching recesses on the bottom. The studs of one interlocking baked food brick fit into the recesses of another interlocking baked food brick so that multiple interlocking baked food bricks can be joined together to form a structure.Type: GrantFiled: July 28, 2020Date of Patent: June 6, 2023Assignee: SCS Direct Inc.Inventors: Benjamin Ebersold, Rilin Cao
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Patent number: 11666061Abstract: The invention relates to a method for preparing a heat treated and tempered cheese wrap, as well as the cheese wrap itself. The method includes melting previously refrigerated cheese into a disc shape, and subjecting the cheese disc to alternating heating and cooling steps to produce a pliable, low to no carbohydrate, and gluten free cheese wrap. The product can be used, for example, as a snack or as a bread substitute in sandwich wraps and roll ups.Type: GrantFiled: July 22, 2021Date of Patent: June 6, 2023Assignee: Lotito Foods Holdings, LLCInventor: Christopher L. Lotito
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Patent number: 11653683Abstract: The present application relates to a Leuconostoc mesenteroides CJLM181 strain (KCTC 13042BP) producing decreased amounts of gas, a fermentation starter composition comprising the same, and a method for preparing kimchi using the strain.Type: GrantFiled: July 14, 2017Date of Patent: May 23, 2023Assignee: CJ CHEILJEDANG CORPORATIONInventors: Seung Hye Choi, Ji Young Oh, Dong Yun Lee
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Patent number: 11617372Abstract: An interlocking baked food brick has a top surface with a first stud and a bottom surface with a first recess. The first stud is aligned with the first recess. When one brick is placed on another brick, the first stud of the lower brick fits into the first recess of the upper brick to form an interlocking structure. The interlocking baked food brick may be a waffle or a cake. The interlocking baked food brick may be made in a heated mold. The mold may have a top plate with a base cavity and a recess projection located in the base cavity. The bottom plate may have a bottom cavity and a stud cavity located in the bottom cavity. The recess projection may be aligned with the stud cavity.Type: GrantFiled: December 2, 2019Date of Patent: April 4, 2023Assignee: SCS Direct Inc.Inventors: Benjamin Ebersold, Rilin Cao
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Patent number: 11602156Abstract: The present invention relates to a method for obtaining yeast proteins comprising the following steps: a) providing a yeast cream; b) exposing this yeast cream to a thermal plasmolysis at a temperature between 70 and 95° C. for a period between 30 seconds and 4 hours, preferably between 1 minute and 3 hours, more preferably between 40 minutes and 2 hours; b?) separating the insoluble fraction and the soluble fraction; c) subjecting the insoluble fraction to the activity of at least one ribonuclease and a glucanase, sequentially or simultaneously, at a temperature between 40 and 65° C., preferably 60° C., for a period between 8 and 24 hours, preferably 18 hours; d) separating the insoluble fraction from the soluble fraction; wherein the insoluble fraction collected in step d) has no taste, having a nucleotide content less than 3% and a true protein content of at least 72%. Step b?) is optional.Type: GrantFiled: April 26, 2019Date of Patent: March 14, 2023Assignee: LESAFFRE ET COMPAGNIEInventors: Rudy Menin, Pauline Spolaore, Isabelle Mouly
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Patent number: 11542536Abstract: Methods of preparing novel steviol glycosides are described herein. The methods utilize biocatalysts for converting a starting steviol glycoside to a target steviol glycoside. Compositions and consumables comprising said novel steviol glycosides as well as methods of purifying and using said novel steviol glycosides, are also provided.Type: GrantFiled: December 14, 2017Date of Patent: January 3, 2023Assignee: The Coca-Cola CompanyInventors: Indra Prakash, Gil Ma
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Patent number: 11470865Abstract: The present invention is relative to an extruded oriental noodle, consisting essentially of a starch and water, characterized in that the starch used in the preparation of the noodle is low cross-linked pea starch.Type: GrantFiled: October 1, 2018Date of Patent: October 18, 2022Assignee: ROQUETTE FRERESInventor: Goichi Ito
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Patent number: 11266168Abstract: A method for increasing the weight and growth rate of fish, preferably Salmonidae, and for preventing and/or treating microbial infections, comprising the steps of a) adding one or more species of probiotic bacteria to water, wherein the species of bacteria comprises or consists of Aliivibrio njordis, Aliivibrio balderis and/or Aliivibrio nannie; and b) exposing the fish to the water containing the one or more species of probiotic bacteria. Preferably, the bacterial strains Aliivibrio njordis strain B1-25, 8-1/2013 mandib V11, Aliivibrio balderis B1-24, 18-1/2013 kidn V12 and/or Aliivibrio nannie B8-24, 313/2013 kidn V13 are used.Type: GrantFiled: July 7, 2017Date of Patent: March 8, 2022Assignee: PREVIWO ASInventor: Henning Sørum
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Patent number: 11213058Abstract: A substance having innate immune stimulating activity is a polysaccharide, which contains 25 to 50 parts by mole of galacturonic acid, 15 to 50 parts by mole of galactose, 0 to 7 parts by mole of glucose, 0 to 30 parts by mole of arabinose, 0 to 6 parts by mole of xylose, and 3 to 15 parts by mole of rhamnose as constituent sugars. The polysaccharide has a polygalacturonic acid chain having ?-1,4-linked galacturonic acid as a main chain. An innate immune stimulant can include the polysaccharide as an active component, which can be included in a food or drink.Type: GrantFiled: August 4, 2017Date of Patent: January 4, 2022Assignee: Imagine Global Care CorporationInventors: Kazuhisa Sekimizu, Makoto Urai
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Patent number: 11178884Abstract: The present invention relates to a composition suitable for preparing a dairy product comprising at least one starter culture and a Lactobacillus rhamnosus strain capable of imparting onto the dairy product an enhanced creamy flavor without affecting the rheology negatively, the fermentation time or the post-acidification of the dairy product. The present invention further relates to processes for preparing a dairy product, such as a low-fat yogurt or cheese, which has a high content of diacetyl. A Lactobacillus rhamnosus strain useful for preparing such dairy product is also part of the present invention.Type: GrantFiled: October 24, 2018Date of Patent: November 23, 2021Assignee: CHR. HANSEN A/SInventors: Stina Dissing Aunsbjerg Nielsen, Helle Skov Guldager, Cecilie Lykke Marvig Nielsen