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    High efficiency process and high protein feed co-product
    2.
    发明授权
    High efficiency process and high protein feed co-product 有权
    高效过程和高蛋白饲料共同产品

    公开(公告)号：US09476068B2

    公开(公告)日：2016-10-25

    申请号：US13266231

    申请日：2010-11-04

    Applicant: Iñaki Mielgo ,  Patrick Mulvihill

    Inventor： Iñaki Mielgo ,  Patrick Mulvihill

    IPC: A23L1/10 ,  A23L1/28 ,  C12C3/08 ,  C12C3/12 ,  C12C7/00 ,  C12C11/00 ,  C12G3/08 ,  C12P7/10 ,  A23K1/14 ,  A23K1/00 ,  C12P7/08 ,  C12P7/14 ,  A21D2/36

    CPC classification number: C12P7/10 ,  A21D2/36 ,  A23K10/12 ,  A23K10/37 ,  A23K10/38 ,  C12P7/08 ,  C12P7/14 ,  Y02E50/16

    Abstract: A process is disclosed for producing a feed co-product by ethanol fermentation of plant matter comprising starch and another polysaccharide selected from the group consisting of hemicellulose and cellulose. The process comprises: (i) carrying out a primary fermentation process, distilling the primary fermentation mixture to form a primary feed co-product derived from the fermentation of the primary fermentation mixture and a primary distillate product comprising ethanol and (ii) carrying out a secondary fermentation process and distilling the secondary fermentation mixture to form the modified feed co-product and a secondary distillate product comprising ethanol.

    Abstract translation: 公开了一种用于通过乙醇发酵生产包含淀粉和另一种选自半纤维素和纤维素的多糖的植物物质来生产饲料副产物的方法。 该方法包括：（i）进行初级发酵过程，蒸馏初级发酵混合物以形成源自初级发酵混合物的发酵的初级饲料副产物和包含乙醇的初级蒸馏产物，和（ii） 二次发酵过程并蒸馏二次发酵混合物以形成改性饲料副产物和含有乙醇的次级馏分产物。

    Food Preparation with Mushrooms and Manufacturing Method
    5.
    发明申请
    Food Preparation with Mushrooms and Manufacturing Method 审中-公开
    蘑菇食品制备及制造方法

    公开(公告)号：US20160073672A1

    公开(公告)日：2016-03-17

    申请号：US14787538

    申请日：2014-04-29

    Applicant: DIAL SRL

    Inventor： Marco Dalla Rosa ,  Frederica Balestra ,  Emiliano Cocci ,  Andrea Brugnara ,  Gianni Rosario Orefice

    IPC: A23L1/39 ,  A23L1/28

    CPC classification number: A23L5/00 ,  A23L21/00 ,  A23L23/00 ,  A23L29/27 ,  A23L29/30 ,  A23L31/00 ,  A23V2002/00

    Abstract: The present invention relates to a food preparation according to the preceding claim, characterized in that it comprises, in weight percentage on the total weight, 20% to 60% dietary fats, 5% to 40% mushrooms calculated in dry residue condition, 20% to 60% water and at least one thickening ingredient. The percentage of mushrooms considered in the dry residue condition derives from the presence of a liquid extract of mushrooms, preferably concentrated, and/or mushroom powder and/or a dry residue resulting from a mushroom extract. The preparation has the appearance of a homogeneous mixture with a creamy or frosting texture. In the process, the ingredients are combined together by mixing fats and at least one thickening ingredient first, and then adding the remaining ingredients.

    Abstract translation: 本发明涉及根据前述权利要求的食品制剂，其特征在于，其以总重量的重量百分数包含20％至60％的膳食脂肪，5％至40％的在干燥残余物条件下计算的蘑菇，20％ 至60％的水和至少一种增稠成分。 在干燥残留物条件下考虑的蘑菇的百分比来自蘑菇液体提取物，优选浓缩的和/或蘑菇粉末和/或由蘑菇提取物产生的干燥残余物的存在。 该制剂具有均匀混合物的外观，具有乳状或结霜的质地。 在此过程中，首先通过混合脂肪和至少一种增稠成分将成分混合在一起，然后加入剩余的成分。

    Production of natural truffle flavours from truffle mycelium
    7.
    发明授权
    Production of natural truffle flavours from truffle mycelium 有权
    从松露菌丝体生产天然松露香精

    公开(公告)号：US09277760B2

    公开(公告)日：2016-03-08

    申请号：US13381602

    申请日：2010-06-25

    Applicant: Richard Splivallo ,  Christophe Maier

    Inventor： Richard Splivallo ,  Christophe Maier

    IPC: A23L1/28 ,  A23L1/015 ,  A23L1/221 ,  C12N1/00

    CPC classification number: A23L1/221 ,  A23L27/10 ,  A23L31/00

    Abstract: The present invention describes a process for the production of natural truffle (Tuber ssp.) aromas using cultures of truffle mycelium and the use of at least one aroma precursor to induce the production by truffle mycelium of volatile compounds characteristic of the natural aroma of truffle fruiting bodies. This invention also includes truffle mycelium (Tuber ssp.) cultivated according to the process of the invention, aromatized products having the smell and the taste of natural truffle fruiting bodies and extracted from said truffle mycelium, as well as aromatized substrates containing the same aromatized products.

    Abstract translation: 本发明描述了使用松露菌丝体培养物生产天然松露（Tuber ssp。）香气的方法，并使用至少一种芳香前体诱导松露菌丝体生产特征是松露果实天然香气的挥发性化合物 身体。 本发明还包括根据本发明方法栽培的松露菌丝体（Tuber ssp。），具有气味的芳香化产物和从松露菌丝体中提取的天然松露子实体的味道，以及含有相同芳构化产物的芳香化底物 。

    Method to stabilize beer foam
    9.
    发明授权
    Method to stabilize beer foam 有权
    稳定啤酒泡沫的方法

    公开(公告)号：US09238788B2

    公开(公告)日：2016-01-19

    申请号：US12504360

    申请日：2009-07-16

    Applicant: John Gabriel Alarcon Camacho ,  Javier Ignacio Sainz Lobo

    Inventor： John Gabriel Alarcon Camacho ,  Javier Ignacio Sainz Lobo

    IPC: A23L1/212 ,  A23L2/40 ,  C12C5/02 ,  A23L1/28 ,  A23L1/20

    CPC classification number: C12C5/02

    Abstract: Method for producing extract of Quillaja saponaria Molina saponins comprising the treatment of a commercial product of saponins from Quillaja saponaria Molina with an enzymatic pool of pectinase, protease, glycosidases and hemicellulitic enzymes, the filtering and the mixing with co-adjuvants, and the use of this extract to stabilize beer foam.

    Abstract translation: Quillaja saponaria Molina皂苷提取物的方法，包括从Quillaja saponaria Molina处理皂苷的商业产品，其具有果胶酶，蛋白酶，糖苷酶和半纤维素酶的酶库，过滤和与辅助佐剂的混合，以及使用 这种提取物可以稳定啤酒泡沫。

    EXTRACTED WHOLE CORN KERNELS AND IMPROVED PROCESSED AND PROCESSABLE CORN PRODUCED THEREBY
    10.
    发明申请
    EXTRACTED WHOLE CORN KERNELS AND IMPROVED PROCESSED AND PROCESSABLE CORN PRODUCED THEREBY 审中-公开
    提取的全麦脯和改良的加工和加工的Y Y

    公开(公告)号：US20150335051A1

    公开(公告)日：2015-11-26

    申请号：US14817208

    申请日：2015-08-04

    Applicant: Regina Celia Bertoldo de Barros ,  Michele Ann Majeski ,  Frederic John Rigelhof ,  Lee Kent French

    Inventor： Regina Celia Bertoldo de Barros ,  Michele Ann Majeski ,  Frederic John Rigelhof ,  Lee Kent French

    IPC: A23L1/28

    CPC classification number: C09B61/00 ,  A23L7/197 ,  A23L7/198 ,  A23V2002/00

    Abstract: A processed corn material product is obtained from an extraction process in which: an initial unprocessed corn material comprising at least 85% by total weight of husk, stalk and/or shaft of purple corn is mixed with water at solids levels of between 10% to 90% corn material/water to form a mixture; the mixture is maintained at a temperature of between 50° C. and 95° C. for at least 30 minutes to form a liquid extract and corn kernels desirably having a moisture content greater than 15% by weight of corn kernel solids; the corn material residue are physically separated from a liquid extract; and the corn material residue is dried until a residue moisture level of

    Abstract translation: 从提取方法获得加工的玉米材料产品，其中：初始未加工的玉米材料包含总重量的至少85重量％的壳，茎和/或紫玉米的轴与水以10％至 90％玉米材料/水混合形成; 将混合物保持在50℃至95℃的温度下至少30分钟以形成液体提取物和期望具有大于玉米仁固体重量的15重量％的水分含量的玉米籽粒; 玉米材料残渣与液体提取物物理分离; 将玉米材料残渣干燥直到获得<15％或20％的残留水分含量，并且生产加工的玉米材料产品，其保留至少95％的未处理的玉米粒子的重量在相同的含水量（即， 15％）。 5％提取的材料可以包括但不限于可溶性淀粉，碳水化合物，蛋白质，脂肪，油，纤维，类黄酮，多酚，抗氧化剂，酚酸，染料/颜料等。

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