A23L 11/50
Fermented pulses or legumes
Official title: Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances A23L11/30; soy sauce A23L27/50)
A23L11/50 (Fermented pulses or legumes) appears on 178 US grants and 371 published applications in this corpus.
Search patents in A23L- Granted patents
- 178
- Published applications
- 371
- Assignees
- 209
- Inventors
- 974
- Latest grant
- 6 Oct 2026
Filings by year
| Year | Granted patents | Published applications |
|---|---|---|
| 1976 | 2 | 0 |
| 1977 | 1 | 0 |
| 1978 | 3 | 0 |
| 1979 | 1 | 0 |
| 1980 | 1 | 0 |
| 1981 | 2 | 0 |
| 1982 | 3 | 0 |
| 1983 | 1 | 0 |
| 1984 | 1 | 0 |
| 1985 | 1 | 0 |
| 1986 | 0 | 0 |
| 1987 | 1 | 0 |
| 1988 | 0 | 0 |
| 1989 | 2 | 0 |
| 1990 | 3 | 0 |
| 1991 | 3 | 0 |
| 1992 | 3 | 0 |
| 1993 | 3 | 0 |
| 1994 | 1 | 0 |
| 1995 | 1 | 0 |
| 1996 | 2 | 0 |
| 1997 | 5 | 0 |
| 1998 | 0 | 0 |
| 1999 | 7 | 0 |
| 2000 | 5 | 0 |
| 2001 | 3 | 1 |
| 2002 | 1 | 3 |
| 2003 | 4 | 7 |
| 2004 | 1 | 8 |
| 2005 | 2 | 13 |
| 2006 | 1 | 4 |
| 2007 | 0 | 7 |
| 2008 | 0 | 11 |
| 2009 | 3 | 9 |
| 2010 | 2 | 5 |
| 2011 | 1 | 7 |
| 2012 | 5 | 11 |
| 2013 | 2 | 11 |
| 2014 | 4 | 6 |
| 2015 | 7 | 19 |
| 2016 | 5 | 8 |
| 2017 | 0 | 13 |
| 2018 | 7 | 13 |
| 2019 | 5 | 20 |
| 2020 | 10 | 24 |
| 2021 | 10 | 15 |
| 2022 | 12 | 25 |
| 2023 | 14 | 45 |
| 2024 | 4 | 34 |
| 2025 | 13 | 33 |
| 2026 | 10 | 19 |
By publication year. Applications have been published since 2001. 2026 runs to 8 Oct.
Recent patents
- Method for producing plant-based milk fermentation product6 Oct 2026US 12,751,466 B2Godo Shusei Co., Ltd.
- Ready-to-drink formulation16 Jun 2026US 12,653,208 B2Societe des Produits Nestle S. A.
- Rhizopus oligosporus strain and antimicrobial composition including the same9 Jun 2026US 12,648,570 B2Cj Cheiljedang Corporation
- Method for manufacturing cheese-like fermented food, and cheese-like fermented food26 May 2026US 12,635,704 B2Kikkoman Corporation
- Lactobacillus sp. BB1 enhancing memory ability, fermented food and application thereof26 May 2026US 12,636,326 B2Jiangnan University
- Acidic liquid seasoning, as well as oxidation prevention method, antioxidant, acidity reduction method and acidity reducer for acidic liquid seasoning8 Oct 2026US 2026/0305628 A1Kewpie Corporation
- Fermented foods and methods for making same1 Oct 2026US 2026/0293932 A1Matr Foods Aps
- Koji mold-fermented material highly containing vitamin b17 Sep 2026US 2026/0271974 A1Agency for Science, Technology and Research
- Lactiplantibacillus plantarum strain fmbl l23251 fjx and its use in the preparation of products for reducing beany flavor10 Sep 2026US 2026/0262694 A1Shihezi University
- Improved legume proteins20 Aug 2026US 2026/0242431 A1Roquette Freres
Most cited
By later US patents
- Method for producing natto containing lactic acid bacteria60US 4,110,477 AKabushiki Kaisha Naruse Fermentation Laboratory · 1978
- Purified plant protein concentrate38US 3,958,015 A1976
- Fermented formula feed, its production, and uses27US 6,090,416 AKabushiki Kaisha Hayashibara Seibutsu Kagaku Kenkyujo · 2000
- Method for myceliating coffee25US 9,068,171 B2MycoTechnology, Inc. · 2015
- Process for mycelial culture using grain24US 6,569,475 B2C.A. Biotech Co., Ltd. · 2003