Basic Ingredient Is Starch Based Batter, Dough Product, Etc. Patents (Class 426/549)
  • Patent number: 11364215
    Abstract: The present application relates to GHB formulations and methods for manufacturing the same.
    Type: Grant
    Filed: April 5, 2021
    Date of Patent: June 21, 2022
    Assignee: JAZZ PHARMACEUTICALS IRELAND LIMITED
    Inventors: Clark Allphin, Scott Bura
  • Patent number: 11357242
    Abstract: A soft semi-moist composition, for example semi-moist extruded kibbles, is formulated to substantially maintain softness through storage in a blend with dry food compositions. Softness is maintained by hindering formation of protein-starch complexes during storage. In an embodiment, the soft semi-moist food composition comprises at least 0.5% of a free amino acid, such as glutamate, and the soft semi-moist composition has a pH at which the free amino acid is charged. In some embodiments, hydrolyzed animal or vegetable substrates are included to provide one or more free amino acids that are charged at the pH of the semi-moist food composition and maintain softness of the semi-moist food composition.
    Type: Grant
    Filed: September 9, 2019
    Date of Patent: June 14, 2022
    Assignee: SOCIÉTÉ DES PRODUITS NESTLÉ S.A.
    Inventors: Patrick Pibarot, Pierre Reynes
  • Patent number: 11297843
    Abstract: A method of manufacture and a composition for dough item including a protein source. The technology as disclosed and claimed herein and its various implementations and embodiments are a modified method of manufacture and a composition for a dough item that includes protein. The technology as disclosed and claimed provides a dough based crust or other dough based item that is a protein enriched alternative to conventional breads and crusts and other dough based products. This invention results in a dough that has more protein, more complete protein, and fewer carbohydrates than conventional wheat doughs/breads.
    Type: Grant
    Filed: February 25, 2019
    Date of Patent: April 12, 2022
    Inventors: Carson Joseph Ulbrich, Sherita Freeman
  • Patent number: 11291212
    Abstract: A crispy textured ambient shelf-stable food product is formed from a dough that includes at least 50% by weight of a fruit and/or vegetable, starch and fat. The food product has a moisture content of less than 4% by weight and exhibits reduced moisture uptake such that the food product has a moisture content of less than 7% by weight after 2 weeks exposure to ambient conditions of 50% humidity at 23° C.
    Type: Grant
    Filed: August 11, 2016
    Date of Patent: April 5, 2022
    Assignee: THE HERSHEY COMPANY
    Inventors: Utkarsh Shah, Gagan Mongia, Supapong Siris
  • Patent number: 11291224
    Abstract: The disclosure provides an improved process for making flour-based food products that have a final moisture content of less than 3%. In particular, the process comprises preparing uncooked dough from at least flour, starch, and water, heat-pressing the uncooked dough to form a heat-pressed dough sheet, and cooking the hot-pressed dough sheet to form a food product that has a final moisture content of less than about 3%. Advantageously, the food products can maintain a light, bubbly, and crisp texture with rapid mouthmelt.
    Type: Grant
    Filed: April 10, 2015
    Date of Patent: April 5, 2022
    Assignee: Tate & Lyle Ingredients Americas LLC
    Inventors: Sanjiv H. Avashia, Melissa Kirby Riddell
  • Patent number: 11284627
    Abstract: The present invention relates to a breadmaking improver useful in a method for producing a cooked loaf by the final cooking of a precooked loaf stored without freezing. It also relates to an improved breadmaking method that implements the use of this improver. The improver of the invention enables the precooked loaf to be stored at ambient temperature or at positive low temperature for a period ranging up to one month without the freshness and taste qualities thereof being impaired. The method of the invention is useful for all types of loaves, in particular large loaves, the weight of which may reach 2 kg.
    Type: Grant
    Filed: June 21, 2016
    Date of Patent: March 29, 2022
    Assignee: LESAFFRE ET COMPAGNIE
    Inventors: François Blareau, Pascal Bonnardel, Davy De Bleser, Richard Wentworth
  • Patent number: 11252968
    Abstract: The present invention provides a method of producing a baked product having reduced crumb elasticity, said method comprising adding a raw starch degrading alpha-amylase, a lipase and a phospholipase to dough ingredients comprising flour, water, and yeast and mixing to prepare a dough; leavening the dough; and baking the dough to obtain the baked product.
    Type: Grant
    Filed: April 2, 2014
    Date of Patent: February 22, 2022
    Assignee: NOVOZYMES A/S
    Inventors: Guillermo Bellido, Gianluca Gazzola, Irina Matveeva
  • Patent number: 11147299
    Abstract: Provided herein is a ready-to-eat (RTE) breakfast cereal with a unique texture. A RTE breakfast cereal provided herein can have a high slowly digestible starch content relative to commercially available RTE cereals. Also disclosed are methods of making a RTE breakfast cereal described herein.
    Type: Grant
    Filed: April 22, 2020
    Date of Patent: October 19, 2021
    Assignee: General Mills, Inc.
    Inventors: Tanhia D. Gonzalez, David C. Gonzalez, Christine Ng
  • Patent number: 11116227
    Abstract: The disclosure relates to a series of independent human-induced non-transgenic mutations found at one or more of the Lip1 genes of a plant; plants having these mutations in one or more of their Lip1 genes; and a method of creating and finding similar and/or additional mutations of Lip1 by screening pooled and/or individual plants. The plants disclosed herein exhibit decreased lipase activity without having the inclusion of foreign nucleic acids in their genomes. Additionally, products produced from the plants disclosed herein exhibit increased hydrolytic and oxidative stability and increased shelf life without having the inclusion of foreign nucleic acids in their genomes.
    Type: Grant
    Filed: October 15, 2019
    Date of Patent: September 14, 2021
    Assignee: ARCADIA BIOSCIENCES, INC.
    Inventors: Ann Slade, Michelle Noval, Dayna Loeffler, Jessica Mullenberg, Aaron Holm, Lisa Chambers
  • Patent number: 11096393
    Abstract: The present invention relates to a soft bakery product having a slowly-available-glucose (SAG) content of at least 15 wt % and a water activity of from 0.4 to 0.9, the product comprising a dough-based, baked portion and optionally a coating and/or a filling, the product comprising: cereals in an amount of at least 35 wt %; at least 5 wt % sugars, having a degree of polymerisation of 1 or 2, by weight of the soft bakery product; and from 0.1 to 15 wt % maltitol by weight of the soft bakery product.
    Type: Grant
    Filed: March 11, 2016
    Date of Patent: August 24, 2021
    Assignee: Generale Biscuit
    Inventors: Jerome Clement, Edward Coleman
  • Patent number: 10568349
    Abstract: The present invention relates to compositions comprising RS4 resistant starch. The compositions of the present invention are for use in preparing textured crumb products via high pressure short time (HPST) extrusion for coating frozen and refrigerated food products.
    Type: Grant
    Filed: June 13, 2014
    Date of Patent: February 25, 2020
    Inventors: Joachim N. C. Baur, Kenneth S. Darley, Luke P. Hazlett, John P. Kallo, Nilesh C. Patel
  • Patent number: 10470471
    Abstract: Baked confectionery containing insoluble dietary fiber in an amount of from 5.0 to 20.0 mass % and starch in an amount of from 20 to 45 mass %, wherein a content of gliadin in the baked confectionery is 1.1 mass % or less, and the insoluble dietary fiber contains insoluble dietary fiber derived from bran of wheat variety.
    Type: Grant
    Filed: December 26, 2013
    Date of Patent: November 12, 2019
    Assignee: KAO CORPORATION
    Inventor: Tomohiro Nakagawa
  • Patent number: 10426115
    Abstract: The invention relates to the wheat cultivar designated FA9S10-0049R. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar FA9S10-0049R. Also provided by the invention are tissue cultures of the wheat cultivar FA9S10-0049R and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar FA9S10-0049R with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: June 20, 2017
    Date of Patent: October 1, 2019
    Assignee: Monsanto Technology LLC
    Inventors: John Davies, Mark Newell
  • Patent number: 10362745
    Abstract: The invention relates to the wheat cultivar designated 01071782. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar 01071782. Also provided by the invention are tissue cultures of the wheat cultivar 01071782 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar 01071782 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: March 27, 2018
    Date of Patent: July 30, 2019
    Assignee: Monsanto Technology LLC
    Inventor: Mark Newell
  • Patent number: 10363225
    Abstract: A non-bleeding curcumin (NBC) which eliminate the problems of color bleeding, color leaching, color staining and dusting during the industrial processing of curcumin and its methods of preparation is disclosed in the invention. The invention also provides a water based process of preparation of food grade non-bleeding curcumin which is free of synthetic excipients.
    Type: Grant
    Filed: August 10, 2017
    Date of Patent: July 30, 2019
    Assignee: Akay Flavours & Aromatics Pvt, Ltd
    Inventors: Krishnakumar Illathu Madhavamenon, Balu Paulose Maliakel
  • Patent number: 10280384
    Abstract: Extracted olive oil having extremely less olive smell and excellent skin permeability, and having an extremely higher antioxidative property than that of common olive oil. Also provided is a method for producing extracted olive oil including: crushing olive fruits and olive leaves; and producing the extracted olive oil from an obtained paste-like matter, where the olive fruits and the olive leaves are lactic fermented before or after the crushing step or during the crushing step.
    Type: Grant
    Filed: March 10, 2014
    Date of Patent: May 7, 2019
    Assignee: SHODOSHIMA HEALTHY LAND CO., LTD.
    Inventor: Yoshihiko Yagyu
  • Patent number: 10244898
    Abstract: Disclosed is an invention in the field of automated food preparation. The present invention particularly relates to a system and method to prepare food items by automatically placing food items on a food preparation surface utilizing a multi-axis robot. Upon loading predetermined coordinates into a computing device, a computer program calculates the instructs the robot via a controller to load the required food items via one or more food ingredient dispensing heads automatically.
    Type: Grant
    Filed: September 8, 2017
    Date of Patent: April 2, 2019
    Inventor: Mark Ganninger
  • Patent number: 10231416
    Abstract: The invention relates to the wheat cultivar designated 01071777. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar 01071777. Also provided by the invention are tissue cultures of the wheat cultivar 01071777 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar 01071777 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: April 13, 2018
    Date of Patent: March 19, 2019
    Assignee: Monsanto Technology LLC
    Inventor: Mark Newell
  • Patent number: 10212958
    Abstract: A stabilized flour, such as stabilized whole grain wheat flour, exhibiting unexpectedly superior extended shelf life and superior biscuit baking functionality, may be produced with or without heating to inhibit lipase by subjecting whole grains or a bran and germ fraction or component to treatment with a lipase inhibitor, such as an acid or green tea extract. Treatment with the lipase inhibitor may be performed during tempering of the whole grains or berries or during hydration of the bran and germ fraction or component.
    Type: Grant
    Filed: April 13, 2012
    Date of Patent: February 26, 2019
    Assignee: Intercontinental Great Brands LLC
    Inventors: Bin Zhao, Ning Zhou, Timothy S. Hansen, Michael A. Duffin, Domenico R. Cassone, Diane L. Gannon, Lynn C. Haynes, James M. Manns, Jeanny E. Zimeri, Peter Worfolk, Anthony Pracek
  • Patent number: 10201144
    Abstract: The invention relates to the wheat cultivar designated WB9350. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9350. Also provided by the invention are tissue cultures of the wheat cultivar WB9350 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9350 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: March 27, 2018
    Date of Patent: February 12, 2019
    Assignee: Monsanto Technology LLC
    Inventor: Mark Newell
  • Patent number: 10196592
    Abstract: Stabilized catalyst detergent compositions are provided in solid alkaline detergent formulations are disclosed. The compositions are suitable for use with additional detergent and/or bleaching compositions while providing stabilized catalysts within an encapsulated cellulose derivative coating. Methods of use for cleaning are disclosed.
    Type: Grant
    Filed: June 13, 2014
    Date of Patent: February 5, 2019
    Assignee: Ecolab USA Inc.
    Inventors: Joanna A. Pham, Jonathan P. Fast
  • Patent number: 10183031
    Abstract: Described herein are manufactured compositions that contain vitamin D in an amount from 3500 IU to 5000 IU and magnesium in the form of magnesium L-5-methyltetrahydrofolate in an amount of about 1 mg. A manufactured composition contains vitamin D in an amount from 3500 IU to 5000 IU and magnesium in the form of magnesium L-5-methyltetrahydrofolate in an amount of about 1 mg and N-acetyl-L-cysteine magnesium chelate in the amount of 75 mg. A manufactured composition contains vitamin D in an amount from 3500 IU to 5000 IU and magnesium in the form of magnesium L-5-methyltetrahydrofolate in an amount of about 1 mg and N-acetyl-L-cysteine magnesium chelate in the amount of 75 mg, and iron.
    Type: Grant
    Filed: February 22, 2016
    Date of Patent: January 22, 2019
    Inventors: Matthew Scott Tucker, Brett B. Bartel
  • Patent number: 10143161
    Abstract: The invention relates to the wheat cultivar designated BZ9S09-0300RM. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ9S09-0300RM. Also provided by the invention are tissue cultures of the wheat cultivar BZ9S09-0300RM and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ9S09-0300RM with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: June 20, 2017
    Date of Patent: December 4, 2018
    Assignee: Monsanto Technology LLC
    Inventors: Dale R. Clark, Mark Newell
  • Patent number: 10143163
    Abstract: The invention relates to the wheat cultivar designated F9N12-0151. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar F9N12-0151. Also provided by the invention are tissue cultures of the wheat cultivar F9N12-0151 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar F9N12-0151 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: June 20, 2017
    Date of Patent: December 4, 2018
    Assignee: Monsanto Technology LLC
    Inventors: John Davies, Mark Newell
  • Patent number: 10143165
    Abstract: The invention relates to the wheat cultivar designated F9N12-0153. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar F9N12-0153. Also provided by the invention are tissue cultures of the wheat cultivar F9N12-0153 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar F9N12-0153 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: June 20, 2017
    Date of Patent: December 4, 2018
    Assignee: Monsanto Technology LLC
    Inventors: John Davies, Mark Newell
  • Patent number: 10143166
    Abstract: The invention relates to the wheat cultivar designated FA9S10-5037W. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar FA9S10-5037W. Also provided by the invention are tissue cultures of the wheat cultivar FA9S10-5037W and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar FA9S10-5037W with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: June 20, 2017
    Date of Patent: December 4, 2018
    Assignee: Monsanto Technology LLC
    Inventors: John Davies, Mark Newell
  • Patent number: 10143164
    Abstract: The invention relates to the wheat cultivar designated F9N12-0152. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar F9N12-0152. Also provided by the invention are tissue cultures of the wheat cultivar F9N12-0152 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar F9N12-0152 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: June 20, 2017
    Date of Patent: December 4, 2018
    Assignee: Monsanto Technology LLC
    Inventors: John Davies, Mark Newell
  • Patent number: 9963663
    Abstract: A cleaning solution, composition, and portable cleaner are provided that is all natural, safe, non-toxic, edible, anti-bacterial, anti-microbial, deodorizing, and further includes a pleasant fragrance and taste. In addition, the cleaning composition can be free from sugar, alcohol, surfactants, and other harmful or harsh ingredients. In addition, the cleaning composition allows for quick cleaning of any type of object that may be placed in the mouth, such as pacifiers, toys, candy, eating utensils, musical instruments, and mouth-pieces, among others.
    Type: Grant
    Filed: November 14, 2016
    Date of Patent: May 8, 2018
    Inventors: Jessica Adelle Gore, Corby Lucious Frazier
  • Patent number: 9872458
    Abstract: The invention relates to the wheat cultivar designated LA7W10-166. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar LA7W10-166. Also provided by the invention are tissue cultures of the wheat cultivar LA7W10-166 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar LA7W10-166 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: February 19, 2016
    Date of Patent: January 23, 2018
    Assignee: Monsanto Technology LLC
    Inventor: Benjamin Moreno-Sevilla
  • Patent number: 9826693
    Abstract: The invention relates to the wheat cultivar designated BZ9W09-2075. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ9W09-2075. Also provided by the invention are tissue cultures of the wheat cultivar BZ9W09-2075 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ9W09-2075 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: February 29, 2016
    Date of Patent: November 28, 2017
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Patent number: 9801391
    Abstract: A process is described for the production of shortbread-type cookies, characterised in that it comprises the steps of: mixing the ingredients of a cookie dough, forming the cookie dough to form semi-finished products, baking the semi-finished products formed from the dough, thus obtaining the cookies, cooling the cookies obtained and packaging of the cookies; wherein the step of baking the semi-finished products comprises a step of exposure thereof to a hot gas consisting of hot air and superheated steam, blown directly on the semi-finished products by means of an impingement system; a description is also given of a cookie comprising, in weight per total weight, a dietary fibre content comprised between 1 and 25%, a lipids content comprised between 4 and 23% and a simple sugars content comprised between 8 and 26%.
    Type: Grant
    Filed: December 9, 2013
    Date of Patent: October 31, 2017
    Assignee: Barilla G. e R. Fratelli S.p.A.
    Inventors: Michela Petronio, Luca Guasina, Marco Giovanetti, Nadia Morbarigazzi, Claudio Dall'Aglio
  • Patent number: 9686946
    Abstract: The invention relates to the wheat cultivar designated HV9W10-0458. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar HV9W10-0458. Also provided by the invention are tissue cultures of the wheat cultivar HV9W10-0458 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar HV9W10-0458 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: February 19, 2016
    Date of Patent: June 27, 2017
    Assignee: Monsanto Technology LLC
    Inventor: Sid Perry
  • Patent number: 9686942
    Abstract: The invention relates to the wheat cultivar designated BZ9S09-0133W. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar BZ9S09-0133W. Also provided by the invention are tissue cultures of the wheat cultivar BZ9S09-0133W and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar BZ9S09-0133W with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: February 19, 2016
    Date of Patent: June 27, 2017
    Assignee: Monsanto Technology LLC
    Inventor: Dale R. Clark
  • Patent number: 9686935
    Abstract: The invention relates to the wheat cultivar designated WB9483. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar WB9483. Also provided by the invention are tissue cultures of the wheat cultivar WB9483 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar WB9483 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: December 21, 2015
    Date of Patent: June 27, 2017
    Assignee: Monsanto Technology LLC
    Inventor: Mark Newell
  • Patent number: 9668488
    Abstract: A food product having in the range of about 1 to 3.25 calories per gram, on a dry weight basis, and comprising resistant starch with a maintained granular structure, preferably, with a chemically modification to obtain the maintained granular structure. With a type II resistant starch, the total dietary fiber within the food product arising from the resistant starch comprises 14-20% of the final food product by weight. With a type IV resistant starch, the total dietary fiber within the food product arising from the resistant starch constitutes 14-60% of the final food product by weight. The food product may be cookies, cakes, crisps, instant noodles, cheese crackers, pasta, and egg noodles.
    Type: Grant
    Filed: June 20, 2005
    Date of Patent: June 6, 2017
    Assignee: Healthy Fiber, LLC
    Inventors: David Holzer, Shalom Aryeh Holzer
  • Patent number: 9649328
    Abstract: The present invention relates to an association of beta-glucans from a first cereal and arabinoxylans from a second cereal different from the first cereal, and their use to improve the microbiota balance in human gut.
    Type: Grant
    Filed: April 23, 2013
    Date of Patent: May 16, 2017
    Assignee: Generale Biscuit
    Inventors: Isabel Moreira De Almeida, Alexandra Meynier, Maria Urbieta
  • Patent number: 9629328
    Abstract: The invention relates to the wheat cultivar designated LA7W10-153. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar LA7W10-153. Also provided by the invention are tissue cultures of the wheat cultivar LA7W10-153 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar LA7W10-153 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: February 18, 2016
    Date of Patent: April 25, 2017
    Assignee: Monsanto Technology LLC
    Inventor: Benjamin Moreno-Sevilla
  • Patent number: 9629326
    Abstract: The invention relates to the wheat cultivar designated H4N12-0061. Provided by the invention are the seeds, plants and derivatives of the wheat cultivar H4N12-0061. Also provided by the invention are tissue cultures of the wheat cultivar H4N12-0061 and the plants regenerated therefrom. Still further provided by the invention are methods for producing wheat plants by crossing the wheat cultivar H4N12-0061 with itself or another wheat cultivar and plants produced by such methods.
    Type: Grant
    Filed: February 18, 2016
    Date of Patent: April 25, 2017
    Assignee: Monsanto Technology LLC
    Inventor: Sid Perry
  • Patent number: 9609883
    Abstract: The present invention discloses a method for producing wheat glutamine peptide using wheat gluten powder as raw material, belonging to the fields of food and biotechnology. The method includes the steps of: performing enzymolysis in two steps using Alcalase and papain with the wheat gluten powder as raw material, to obtain the wheat glutamine peptide with components with molecular weight of less than 1000 Da being more than 90%, characteristic glutamine peptide segment glutamine-arginine-glutamine (Gln-Arg-Gln, QRQ) content being more than 2.0% and glutamine content being up to 23.54% by treating the enzymatic hydrolysate by centrifugation, ultrafiltration, concentration, spray drying, etc. The produced glutamine peptide can be used as functional nutrition composition ingredient in the development and production of ordinary foods, health foods and medicines.
    Type: Grant
    Filed: October 15, 2014
    Date of Patent: April 4, 2017
    Assignee: CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIES
    Inventors: Muyi Cai, Ruizeng Gu, Jun Lu, Feng Lin, Yong Ma, Zhe Dong, Xingchang Pan, Yongqing Ma, Yaguang Xu, Zhentao Jin, Liang Chen, Wenying Liu, Ying Wei, Haixin Zhang, Lu Lu, Yan Liu, Tao Ma, Simeng Jiang, Kelu Cao, Jing Wang
  • Patent number: 9518973
    Abstract: The invention relates to a method for determining the amount of oat flour addition in compound flours and noodles, and it belongs to the field of food detection technology. Based on the similarity of the fatty acid composition between oat and wheat, the quantitative analysis index used for measuring the oat flour addition was determined. Based on the differences of fatty acid contents in oat and wheat, the relationship between the changing trend of fatty acid composition and oat flour content in compound powders or noodles is employed to quantitatively determine the amount of oat added to these compound flours or noodles. The invention provides a highly sensitive and feasible method for safety monitoring and quality control of oat flours and oat noodles.
    Type: Grant
    Filed: December 18, 2015
    Date of Patent: December 13, 2016
    Assignee: Jiangnan University
    Inventors: Hui Zhang, Chaoqun Wang, Xiguang Qi, Li Wang, Haifeng Qian
  • Patent number: 9468183
    Abstract: A wheat variety designated W050200H1, the plants and seeds of wheat variety W050200H1, methods for producing a wheat plant produced by crossing the variety W050200H1 with another wheat plant, and hybrid wheat seeds and plants produced by crossing the variety W050200H1 with another wheat line or plant, and the creation of variants by mutagenesis or transformation of variety W050200H1. This invention also relates to methods for producing other wheat varieties or breeding lines derived from wheat variety W050200H1 and to wheat varieties or breeding lines produced by those methods.
    Type: Grant
    Filed: July 14, 2015
    Date of Patent: October 18, 2016
    Assignee: PIONEER HI-BRED INTERNATIONAL, INC.
    Inventors: William Joseph Laskar, Kyle Jay Lively, Gregory Charles Marshall
  • Patent number: 9414616
    Abstract: The present invention relates to flour-based food products containing Nopal (Opuntia ficus-indica) capable to reduce body weight and plasma LDL cholesterol, lipids and glucose.
    Type: Grant
    Filed: May 13, 2009
    Date of Patent: August 16, 2016
    Assignee: COR. CON. INTERNATIONAL S.R.L.
    Inventor: Umberto Cornelli
  • Patent number: 9415003
    Abstract: A skin care method and kit is disclosed that includes instructions for a dietary skin care regimen. The regimen includes a list of prohibited and allowed foods. The list of prohibited foods includes red meat, chocolate, eggs, confections, alcoholic beverages, shellfish, fried foods, and tomatoes. The list of allowed foods includes chicken, turkey, non-fried fish, vegetables, fruit other than a tomato, and olive oil as a salad dressing. The skin care kit further includes a compliance report including the list of prohibited and allowed foods with corresponding data input fields for each food in the list of prohibited and allowed foods. The user indicates an amount of each prohibited and allowed food item consumed by the user in the corresponding data input field. A compliance rating system is disclosed in which the total number of servings of prohibited and allowed foods consumed by the user determines the user's compliance level.
    Type: Grant
    Filed: March 3, 2014
    Date of Patent: August 16, 2016
    Assignee: LIFT LABORATORIES, INC.
    Inventors: David Weck, Clemente Omar Villar
  • Patent number: 9353392
    Abstract: The present invention provides a method for producing indigestible dextrin which is inexpensive and can simply and efficiently suppress coloring. The method for producing indigestible dextrin includes the steps of liquefying pyrodextrin and saccharifying pyrodextrin, wherein at least one of the liquefying step and the saccharifying step is performed in the presence of activated carbon.
    Type: Grant
    Filed: March 25, 2015
    Date of Patent: May 31, 2016
    Assignee: MATSUTANI CHEMICAL INDUSTRY CO., LTD.
    Inventors: Yoshiaki Maeda, Kensaku Shimada, Yasuo Katta
  • Patent number: 9332767
    Abstract: A microwaveable cookable or reheatable foodstuff coating composition comprising an aqueous mixture including: a) starch b) a flour component comprising gluten free flour and maize flour c) a gelling agent d) an enzyme additive comprising alpha amylase; and e) optional further ingredients.
    Type: Grant
    Filed: September 20, 2013
    Date of Patent: May 10, 2016
    Assignee: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Patent number: 9326537
    Abstract: A frozen, microwaveable, coated food product comprising: a core of cooked edible material having a weight equal to 15-95 wt. % of the food product; a fried coating that envelops the core of edible material and has a weight equal to 5-85 wt. % of the total weight of the food product, said coating comprising at least three coating layers, including an inner crumb layer, an outer crumb layer and a batter layer that separates the inner crumb layer from the outer crumb layer; wherein both the inner crumb layer and the outer crumb layer comprise a milled farinaceous dough extrudate containing 0.05-5 wt. % of added hydrocolloid.
    Type: Grant
    Filed: January 27, 2011
    Date of Patent: May 3, 2016
    Assignee: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Patent number: 9326536
    Abstract: A method of producing a frozen, microwaveable, coated food product, said method comprising the steps of: providing a portion of a solid or solidified substrate; coating the portion with an aqueous precoating liquid to form a precoated portion; applying a coating of bonding crumb to the precoated portion to form a crumb coated portion; applying a batter to the crumb coated portion to form a batter coated portion; applying a coating of coating crumb to the batter coated portion to form a breaded portion; frying the breaded portion by contacting said breaded portion for at least 100 seconds with hot oil having a temperature of at least 150° C., thereby producing a fried coated portion having a core temperature in excess of 70° C.; and freezing the fried coated portion by introducing said fried portion into a freezer; wherein the core temperature of the fried coated portion is not less than 50° C., preferably not less than 60° C.
    Type: Grant
    Filed: January 27, 2011
    Date of Patent: May 3, 2016
    Assignee: Crisp Sensation Holding S.A.
    Inventor: Keith Graham Pickford
  • Patent number: 9282756
    Abstract: The application relates to a process comprising: a) steeping high amylose corn kernels at a temperature from about 71° C. to about 93° C. for a time from about 24 hours to about 72 hours; b) subjecting the high-temperature steep corn kernels to conventional wet milling; c) recovering starch with a total dietary fiber (TDF) content from about 33% to about 45% (w/w); and d) wherein the recovered starch has not been chemically modified.
    Type: Grant
    Filed: September 24, 2012
    Date of Patent: March 15, 2016
    Assignee: Corn Products Development, Inc
    Inventors: Baljit Ghotra, Robert A. Skorge, Marc D. Gunderson, Barry J. Nagle, Vincent R. Green
  • Patent number: 9060531
    Abstract: A laminated baked snack bar includes a layer of low moisture filling laminated between two thin layers of dough. The dough layers of the snack bar have a crunchy, cracker-like texture while the filling layer remains soft. The total thickness of the baked snack bar is preferably less than 7 millimeters. The snack bar is prepared by calibrating dough sheets to a thickness of less than 1 millimeter each, followed by depositing a filling composition having a high heat resistant stability on one of the calibrated dough sheets and placing a second calibrated dough sheet on top of the filling to form a laminate. The laminate is then calibrated, cut into bars and baked, using a mild baking profile. The snack bar may have a design molded on the top surface and/or a topping composition, preferably including oats, deposited on the laminate.
    Type: Grant
    Filed: October 31, 2007
    Date of Patent: June 23, 2015
    Assignee: Corporativo Internacional Mexicano, S. de R.L. de C.V.
    Inventors: Velvet Sanchez, Roberto Garcia de Alba, Jesus Villanueva
  • Publication number: 20150147445
    Abstract: A food composition or dough mixture and method. An alginate gel food composition or dough mixture is provided. In some embodiments, the composition includes water, alginate, and a polysaccharide textural modifier. In other embodiments, the composition further includes flour which may be present in reduced amounts compared to conventional dough-based food compositions. The composition is formed by mixing the components to form a dough mixture and contacting the dough mixture in a cation bath.
    Type: Application
    Filed: May 24, 2013
    Publication date: May 28, 2015
    Applicant: GENERAL MILLS, INC.
    Inventors: Peter Galuska, Eric T. Gugger, Christian E. Reiter