The present disclosure provides an oat fermentation product, an oat product produced therefrom, a preparation method, and use thereof. The oat fermentation product is obtained by fermenting a fermentation solution comprising a fermentation substrate and a ferment. The fermentation substrate may include a partially hydrolyzed oat and an oat bran. The ferment includes Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactobacillus reuteri GL104, Lactobacillus plantarum LPL28 and Lactobacillus acidophilus NCFM. The oat fermentation product includes at least 11 mg/ml amino acids, galactose at a concentration of 2,000-100,000 ppm, and glucose at a concentration of at least 600 ppm. The oat fermentation product is rich in monosaccharides, amino acids, beta-glucan, and other phytonutrients, which are easily absorbed and utilized by gut. The fermentation of specific strains beneficially provides an organoleptically pleasant product that has an appropriate acidity and is fragrant, glutinous, and delicious.
Methods are described for increasing the concentration of one or more bio-actives in grains, and in some instances, the specific bio actives gamma aminobutyric acid (GABA) and/or Avenanthramide (AVA). The increased concentration of the one or more bio-actives is greater than the concentration of the bio-actives in the naturally occurring grains. Compositions that include grains having an increased concentration of one or more bio-actives are described. Methods for promoting health functions such as one or more of reducing oxidative stress, flow mediated dilation (FMD), reducing blood pressure, reducing risk of developing hypertension, improving blood vessel function, improving endothelial function, improving sleep and/or relaxation by providing the compositions are described.
A01C 1/02 - Germinating apparatus; Determining germination capacity of seeds or the like
A61K 36/899 - Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
A61K 31/197 - Carboxylic acids, e.g. valproic acid having an amino group the amino and the carboxyl groups being attached to the same acyclic carbon chain, e.g. gamma-aminobutyric acid (GABA), beta-alanine, epsilon-aminocaproic acid, pantothenic acid
A61K 31/196 - Carboxylic acids, e.g. valproic acid having an amino group the amino group being directly attached to a ring, e.g. anthranilic acid, mefenamic acid, diclofenac, chlorambucil
Methods are described for increasing the concentration of one or more bio-actives in grains, and in some instances, the specific bio actives gamma aminobutyric acid (GABA) and/or Avenanthramide (AVA). The increased concentration of the one or more bio-actives is greater than the concentration of the bio-actives in the naturally occurring grains. Compositions that include grains having an increased concentration of one or more bio-actives are described. Methods for promoting health functions such as one or more of reducing oxidative stress, flow mediated dilation (FMD), reducing blood pressure, reducing risk of developing hypertension, improving blood vessel function, improving endothelial function, improving sleep and/or relaxation by providing the compositions are described.
A method for producing a grain mixture, comprising: by weight, mixing 50% to 89% of a grain fiber source, 10% to 50% of an inorganic salt, 1% to 10% of a vitamin and a derivative compound thereof or a mixture of the two, and 0% to 1% of other auxiliary materials to form a starting mixture; mixing the starting mixture with water to generate dough; performing extrusion molding; and drying till the water content is 1-5% by weight. A high fiber product and an oat product containing the grain mixture are also disclosed.
A method of reducing systemic chronic inflammation in a subject by administering a composition capable of reducing the expression level of inflammatory biomarkers.
A method of reducing systemic chronic inflammation in a subject by administering a composition capable of reducing the expression level of inflammatory biomarkers.
A61K 31/196 - Carboxylic acids, e.g. valproic acid having an amino group the amino group being directly attached to a ring, e.g. anthranilic acid, mefenamic acid, diclofenac, chlorambucil
18.
METHOD OF REDUCING AGE-RELATED SYSTEMIC CHRONIC INFLAMMATION
A method of reducing systemic chronic inflammation in a subject by administering a composition capable of reducing the expression level of inflammatory biomarkers.
A61K 31/196 - Carboxylic acids, e.g. valproic acid having an amino group the amino group being directly attached to a ring, e.g. anthranilic acid, mefenamic acid, diclofenac, chlorambucil
Video game interactive hand held remote controls for playing electronic games; Video game interactive remote control units; Player-operated electronic controllers for electronic video game machines; Protective carrying cases specially adapted for video game consoles for use with an external display screen or monitor; Protective carrying cases specially adapted for handheld video games
09 - Scientific and electric apparatus and instruments
Goods & Services
Virtual food products; digital media, namely, artwork, text, audio, video; downloadable digital media files, namely, artwork, text audio and video authenticated by non-fungible tokens.
09 - Scientific and electric apparatus and instruments
Goods & Services
Virtual food products; digital media, namely, artwork, text, audio, video; downloadable digital media files, namely, artwork, text audio and video authenticated by non-fungible tokens.
09 - Scientific and electric apparatus and instruments
Goods & Services
Virtual food products; digital media, namely, artwork, text, audio, video; downloadable digital media files, namely, artwork, text audio and video authenticated by non-fungible tokens.
09 - Scientific and electric apparatus and instruments
Goods & Services
Virtual food products; digital media, namely, artwork, text, audio, video; downloadable digital media files, namely, artwork, text audio and video authenticated by non-fungible tokens.
27.
Nutrient Dense Stabilizer-Free Non-Dairy Plant Based Food Products
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.
A23L 3/10 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
09 - Scientific and electric apparatus and instruments
Goods & Services
Downloadable virtual goods, namely, computer programs featuring food products for use in online virtual worlds; digital media, namely, downloadable multimedia files containing artwork, text, audio, and video relating to food authenticated by non-fungible tokens
09 - Scientific and electric apparatus and instruments
Goods & Services
Downloadable virtual goods, namely, computer programs featuring food products for use in online virtual worlds; digital media, namely, downloadable multimedia files containing artwork, text, audio, and video relating to food authenticated by non-fungible tokens
09 - Scientific and electric apparatus and instruments
Goods & Services
Downloadable virtual goods, namely, computer programs featuring food products for use in online virtual worlds; digital media, namely, downloadable multimedia files containing artwork, text, audio, and video relating to food authenticated by non-fungible tokens
09 - Scientific and electric apparatus and instruments
Goods & Services
Downloadable virtual goods, namely, computer programs featuring food products for use in online virtual worlds; digital media, namely, downloadable multimedia files containing artwork, text, audio, and video relating to food authenticated by non-fungible tokens
33.
Systems to Fabricate Food Aggregate from Food Elements and Related Methods
Techniques described include methods, systems, products, devices, and/or apparatuses related to food processing systems related methods, and food items produced therewith. For example, the food processing system may be configured to fabricate food aggregates from multiple food elements. The food processing system includes a first press body and a second press body. The second press body is positioned and oriented opposite to the first press body and reconfigurable from a first configuration to a second, non-planar configuration. The second, non-planar configuration of the press body is different from the first configuration. At least one of the first or second press bodies is movable in a manner that decreases space between the first and second press bodies, to compress the food elements and form the food aggregate. A dispenser of the food elements is positioned and configured to dispense the food elements between the first and second press bodies.
B30B 15/00 - PRESSES IN GENERAL; PRESSES NOT OTHERWISE PROVIDED FOR - Details of, or accessories for, presses; Auxiliary measures in connection with pressing
A method, system, and apparatus for producing a flaked material includes providing a raw material, cleaning the raw material, optionally modulating the moisture content of the raw material, cooking or steaming the raw material to provide a cooked material, optionally pre-drying the material to provide a pre-dried material, flaking the pre-dried material, and drying the flaked material. The cooking is performed or accomplished in a single continuous tank having a horizontal rotating shaft comprising paddle-type mixers to move the material through the tank from an inlet to an outlet during steaming.
A system for providing cooked food includes at least one container that stores an uncooked food product for dispensing of an aliquot of the uncooked food product; a source of milk; a source of steam; a mixing chamber configured to receive the milk and steam to increase the temperature of the milk and to dispense heated milk so that the heated milk contacts the dispensed aliquot of uncooked food product to cook the food product.
A47J 31/40 - Beverage-making apparatus with dispensing means for adding a measured quantity of ingredients, e.g. coffee, water, sugar, cocoa, milk, tea
A system for providing cooked food includes at least one container that stores an uncooked food product for dispensing of an aliquot of the uncooked food product; a source of milk; a source of steam; a mixing chamber configured to receive the milk and steam to increase the temperature of the milk and to dispense heated milk so that the heated milk contacts the dispensed aliquot of uncooked food product to cook the food product.
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. In some instances the food product may contain from about 1 to about 5 grams of β-glucan and/or at least 8 grams of whole grain in about 120 to 150 grams of the product. A process for preparing a fermented non-dairy food product is also described.
A23C 9/15 - Reconstituted or recombined milk products containing neither non-milk fat nor non-milk proteins
A23C 11/04 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing non-milk fats but no non-milk proteins
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
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.
A23L 3/10 - Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
The present disclosure relates to a plant-based non-dairy fermented base composition and methods of making and/or using the plant-based non-dairy fermented base composition to produce nutritional products, such as food and beverage products, particularly food, snack, and/or beverage products.
The present disclosure relates to a non-dairy fermented water kefir base composition and methods of making and/or using the non-dairy fermented water kefir base composition to produce nutritional products, such as food and beverage products.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
The present disclosure relates to a plant-based non-dairy fermented base composition and methods of making and/or using the plant-based non-dairy fermented base composition to produce nutritional products, such as food and beverage products, particularly food, snack, and/or beverage products.
A23C 11/10 - Milk substitutes, e.g. coffee whitener compositions containing at least one non-milk component as source of fats or proteins containing or not lactose but no other milk components as source of fats, carbohydrates or proteins
A novel co-fermented food product formed from oats and dairy is described herein. The co-fermented food product includes a grain ingredient, a dairy ingredient, and a bacterial culture. The novel co-fermented food product includes a set of metabolites derived from the co-fermentation of the oat ingredient and the dairy ingredient by the bacterial culture.
A method and composition comprising hydrolyzed starch. In a first aspect, the method comprises several steps. A first step comprises combining at least a portion of pulse and a suitable enzyme to form an enzyme-pulse starting mixture. The enzyme-pulse starting mixture comprises starch. A second step comprises heating the enzyme-pulse starting mixture to between about 48.89° C. and about 93.33° C. to begin to hydrolyze the starch, thereby providing a heated pulse mixture. A third step comprises extruding the heated pulse mixture to continue hydrolyzing the starch and further to gelatinize and cook the heated pulse mixture thereby providing a pulse product comprising gelatinized, hydrolyzed starch. In a second aspect, the invention provides a composition comprising at least a portion of pulse, and the at least a portion of pulse comprises gelatinized, hydrolyzed starch.
A novel granola-based product with reduced RAG:SAG ratio and a corresponding method of manufacture are described herein. The granola-based food product includes a binder and dry mix that includes low-RAG oat flakes. Additionally, the granola-based food product has a RAG:SAG ratio of less than or equal to 6.
A23L 7/126 - Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
A23L 7/139 - Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals made from wholegrain or grain pieces without preparation of meal or dough
A23L 33/21 - Addition of substantially indigestible substances, e.g. dietary fibres
66.
SYSTEMS TO FABRICATE FOOD AGGREGATE FROM FOOD ELEMENTS AND RELATED METHODS
Techniques described include methods, systems, products, devices, and/or apparatuses related to food processing systems, related methods, and food items produced therewith. For example, the food processing system may be configured to fabricate food aggregates from multiple food elements. The food processing system includes a first press body and a second press body. The second press body is positioned and oriented opposite to the first press body and reconfigurable from a first configuration to a second, non-planar configuration. The second, non-planar configuration of the press body is different from the first configuration. At least one of the first or second press bodies is movable in a manner that decreases space between the first and second press bodies, to compress the food elements and form the food aggregate. A dispenser of the food elements is positioned and configured to dispense the food elements between the first and second press bodies.
An oat composition includes water, hydrolyzed oats, undissolved solids, dissolved solids, emulsifier, and suspension stabilizer. The hydrolyzed oats are 1 to 10% by weight of the oat composition and can be whole grain. The suspension stabilizer concentration is effective to maintain the undissolved solids in suspension in the oat composition upon activation so that at least 90% by volume of the oat composition is a single solid-in-liquid suspension at the end of a suspension test, where the solid-in-liquid suspension comprises water and a majority the undissolved solids in the oat composition. The viscosity of the oat composition is 6 to 30 cP at 8 C at a shear rate of 50/s. The hydrolyzed oats are provided by hydrolyzing starch in starting oats comprising a pre-hydrolysis starch-to-protein mass ratio such that the post-hydrolysis starch-to-protein mass ratio equals the pre-hydrolysis starch-to-protein mass ratio within a tolerance of +/- 10%.
Providing an oat bran composition that contains water, optionally an acid, and oat bran delivering at least about 0.75 g of beta glucan per serving to provide a heart-healthy and consumer-acceptable product through application of shear to reduce viscosity.
Providing an orally deliverable composition that includes iron and avenanthramide 2c increases the bioavailability of the iron in the composition. Avenanthramide 2c can be delivered in an effective amount by selecting ingredients high in avenanthramide 2c or increasing the bioaccessibility of avenanthramide 2c in certain ingredients before including them in the composition.
A23L 33/10 - Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
A21D 13/06 - Products with modified nutritive value, e.g. with modified starch content
A61K 31/196 - Carboxylic acids, e.g. valproic acid having an amino group the amino group being directly attached to a ring, e.g. anthranilic acid, mefenamic acid, diclofenac, chlorambucil
Providing an orally deliverable composition that includes iron and avenanthramide 2c increases the bioavailability of the iron in the composition. Avenanthramide 2c can be delivered in an effective amount by selecting ingredients high in avenanthramide 2c or increasing the bioaccessibility of avenanthramide 2c in certain ingredients before including them in the composition.
The disclosed principles provide for a new and unique reusable rigid package configured to provide a container for holding, for example, food products, as well as to provide a playable structure for consumers, such as children, to play with during or after consumption of the food product. In addition, multiple playable packages as disclosed herein may be collected and combined together, for example, end-to-end, into a larger toy such as train of cars, busses, railway cars or any other vehicle shape. Disposable or reusable covers, either rigid or soft, may also be provided with each such disclosed rigid package. Furthermore, each disclosed package is configured to be stacked, one at least partially received within the other, for efficient stacked storage of multiple packages.
B65D 1/40 - Rigid or semi-rigid containers having bodies formed in one piece, e.g. by casting metallic material, by moulding plastics, by blowing vitreous material, by throwing ceramic material, by moulding pulped fibrous material or by deep-drawing operations p - Details of walls
A sugar coating or glaze with reducing sugars greater than about 16.5% and a viscosity ranging between 170 and 650 cP is applied onto an uncooked dough product during a continuous process in the production of baked snack foods. The sugar coating has a pH of between about 1.7-3.3. The glaze maintains its form as a liquid free of solids at room temperatures despite the presence of sugars over 60% refined sugars. The glaze is applied onto a dough the glazed product is then baked, forming a glazed baked snack food product having at least 5% of a smooth, shiny glaze on a surface of the snack food product.
Avena Sativa that has a concentration of total Avenanthramides that is from about 2 to about 25 wt. %, and up to about 30 wt. % or more, higher than the concentration before treatment with infrared energy. The higher concentration is achieved without treatment with enzymes or exposure to fungal agents to increase the concentration of total Avenanthramides. Instead, the enhanced concentration of Avenanthramides is achieved through exposure to infrared energy for a selected period of time.
A61K 36/899 - Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
A61K 36/00 - Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
A61K 31/196 - Carboxylic acids, e.g. valproic acid having an amino group the amino group being directly attached to a ring, e.g. anthranilic acid, mefenamic acid, diclofenac, chlorambucil
A method and apparatus for controlled hydrolysis. The method can comprise hydrolyzing a first reagent in a first hydrolysis reaction and deactivating a first enzyme catalyzing the first hydrolysis reaction. The deactivating step can occur in about 10 seconds or less; the deactivating step can comprise adding a deactivating fluid to a composition comprising the first enzyme and heating the first enzyme using a deactivating mechanism. In other aspects, hydrolyzing the first reagent and deactivating the first enzyme can occur in a conduit, and the first hydrolysis reaction can occur in a composition that is at least 50% water by weight. The apparatus can provide a hydrolysis reactor comprising: a conduit; a composition inlet in the conduit for a composition; a first enzyme inlet in the conduit downstream of the composition inlet; and a first deactivating mechanism downstream of the first enzyme inlet to deactivate the first enzyme.
C12P 19/14 - Preparation of compounds containing saccharide radicals produced by the action of a carbohydrase, e.g. by alpha-amylase
C12M 1/40 - Apparatus specially designed for the use of free, immobilised, or carrier-bound enzymes, e.g. apparatus containing a fluidised bed of immobilised enzymes
C12P 21/06 - Preparation of peptides or proteins produced by the hydrolysis of a peptide bond, e.g. hydrolysate products
A novel co-fermented food product formed from oats and dairy is described herein. The co-fermented food product includes a grain ingredient, a dairy ingredient, and a bacterial culture. The novel co-fermented food product includes a set of metabolites derived from the co- fermentation of the oat ingredient and the dairy ingredient by the bacterial culture.
A novel co-fermented food product formed from oats and dairy is described herein. The co-fermented food product includes a grain ingredient, a dairy ingredient, and a bacterial culture. The novel co-fermented food product includes a set of metabolites derived from the co- fermentation of the oat ingredient and the dairy ingredient by the bacterial culture.
Disclosed are rigid multi-compartment recloseable packages. A package may comprise a rigid tray comprising a product surface to hold food products. The tray may comprise a raised lip along a perimeter of the product surface to laterally secure the food products thereon. The tray may have a tray skirt horizontally extending outward from a top edge of the lip, and dividing features upwardly extending from the product surface to form distinct compartments on the product surface for receiving the food products therein. Furthermore, such an exemplary package also comprises a recloseable rigid lid having an upper surface substantially coextensive with the product surface, and at least one sidewall downwardly extending from the upper surface. The lid may also comprise a lid skirt horizontally extending outward from a bottom edge of the at least one sidewall, where the lid skirt is coextensive and complimentary in shape with the tray skirt.
An agglomerate product comprises a significant percentage of whole grain materials. A whole grain dry component comprising its native starch form is agglomerated with other dry components to provide agglomerates that are highly dispersible agglomerates, which comprise a dry blend substantially comprising whole grains. The agglomerates can be added to modify beverages such as milk products to produce a ready-to-drink beverage that provides a minimum of about ½ to 1 serving of whole grains per 8-ounce serving.
A method and composition can provide fermented plant-origin material. The method can comprise several steps. A first step comprises hydrolyzing a plant-origin material to provide a hydrolyzed plant-origin material. A second step comprises providing a fermentation starter material comprising the hydrolyzed plant-origin material. A third step comprises fermenting the fermentation starter material to provide a fermented plant-origin material. Various compositions comprising a fermented plant-origin material are possible. In some embodiments, the fermented plant-origin material comprises a fermentation product produced by fermenting fermentation starter material, and the fermentation starter material comprises hydrolyzed plant-origin material. Even when the plant-origin material is hydrolyzed or hydrolyzed and fermented, certain desirable properties of the plant-origin material, for example, health benefits, nutrients, whole grain status, fiber content, or beta-glucan content, can be maintained. Additionally, the hydrolyzed or hydrolyzed and fermented plant-origin material can be provided with desirable organoleptic properties.
A method and composition can provide fermented plant-origin material. The method can comprise several steps. A first step comprises hydrolyzing a plant-origin material to provide a hydrolyzed plant-origin material. A second step comprises providing a fermentation starter material comprising the hydrolyzed plant-origin material. A third step comprises fermenting the fermentation starter material to provide a fermented plant-origin material. Various compositions comprising a fermented plant-origin material are possible. In some embodiments, the fermented plant-origin material comprises a fermentation product produced by fermenting fermentation starter material, and the fermentation starter material comprises hydrolyzed plant-origin material. Even when the plant-origin material is hydrolyzed or hydrolyzed and fermented, certain desirable properties of the plant-origin material, for example, health benefits, nutrients, whole grain status, fiber content, or beta-glucan content, can be maintained. Additionally, the hydrolyzed or hydrolyzed and fermented plant-origin material can be provided with desirable organoleptic properties.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Flour and preparations made from cereals; snacks manufactured from cereals; breakfast cereals, porridge and grits; processed oats; oat meal; cornmeal; processed grains; ready to eat meals and porridge consisting of grains; prepared meals consisting principally of oats, porridge, cereals, corn and grain; grain-based snack bars.
30 - Basic staples, tea, coffee, baked goods and confectionery
Goods & Services
Flour and preparations made from cereals; snacks manufactured from cereals; breakfast cereals, porridge and grits; processed oats; oat meal; cornmeal; processed grains; ready to eat meals and porridge consisting of grains; prepared meals consisting principally of oats, porridge, cereals, corn and grain; grain-based snack bars.
