Entries |
Document | Title | Date |
20080206399 | Method and Use of a Laccase Enzyme in a Baked Product - The present invention relates to a method of preparing a baked product from dried masa flour, wherein an enzyme capable of polymerizing polyphenolics is added to the dough, as well as to a use of such an enzyme in a baked product made from non-leavened dough comprising dried masa flour. | 08-28-2008 |
20080213427 | ENZYME TREATMENT OF FOODSTUFFS FOR CELIAC SPRUE - Administering an effective dose of glutenase to a Celiac or dermatitis herpetiformis patient reduces levels of toxic gluten oligopeptides, thereby attenuating or eliminating the damaging effects of gluten. | 09-04-2008 |
20080248159 | Bread-Making Improver - A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10 g of improver in 100 g of distilled water, in liquid having a pH of 3.8 to 7.0, said liquid improver being obtained by dispersion of the solid improver in an aqueous phase. | 10-09-2008 |
20080260902 | Process for Increasing Throughput of Corn for Oil Extraction - Corn oil is extracted from corn to form a corn meal. Processing the corn grain to obtain the oil, meal, and other product streams generally includes dividing the corn kernel by fractionating to create a higher oil fraction and a lower oil fraction, forming a solvent extractable structure from the higher oil fraction, and extracting the oil from the higher oil fraction. The extracted corn oil is useful for making nutritionally enhanced edible oil or cooking oil, lubricants, biodiesel, fuel, cosmetics and oil-based or oil-containing chemical products. The extracted corn meal is useful for making enhanced animal feed rations, snack food, blended food products, cosmetics, and fermentation broth additive. The lower oil fraction is useful for one or more processes such as fermentation, wet-milling, animal feed production, sweetener production, and starch production, making enhanced animal feed rations, snack food, blended food products, and cosmetics. | 10-23-2008 |
20080260903 | PHOSPHOLIPASE - The present invention is related to a method for producing a phospholipase by processing an expressed fungal peptide and to certain specified phospholipases. Furthermore the invention provides a method for producing cheese with a phospholipase. | 10-23-2008 |
20080311241 | Breadmaking Improver - The present invention relates to a novel breadmaking improver comprising a preferment which is acidic and an acidity regulator, and also to the use thereof in a process for preparing a baker's dough for baking which contains this improver. | 12-18-2008 |
20090047384 | LIPOLYTIC ENZYME VARIANTS - The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses. | 02-19-2009 |
20090162477 | High yield maize derivatives - A Method for producing triploid corn seeds and plants is described. The method comprises combining two parent inbreds of different ploidy levels, wherein one parent inbred is a tetraploid (4N) and the other parent is a diploid (2N) so as to produce a triploid hybrid corn seed; and cultivating the triploid hybrid corn seed to form a triploid corn plant. Usage of triploid corn plants as an economic source of sugar and ethanol is described, as is the production of molasses, rum and fodder from plant material of the low sterility triploid corn plants. | 06-25-2009 |
20090208606 | Thermostable Lactobacillus Strains - The present invention relates to the | 08-20-2009 |
20090214703 | Transgenic Plant Expressing Maltogenic Alpha-Amylase - A transgenic plant cell expressing a maltogenic amylase (such as Novamyl®) or a beta-amylase; a transgenic plant regenerated from said cell, seeds generated from such plant where said seeds comprise a maltogenic amylase or a beta-amylase and the use of said seeds, optionally in ground form, for catalyzing an industrial process, such as e.g. in baking. The maltogenic amylase providing an anti staling effect in bread produced from the seeds in question. | 08-27-2009 |
20090285933 | Product and Process - The present invention concerns a new α-galactosidase with transgalactosylating activity isolated from | 11-19-2009 |
20090297659 | ENZYMATIC DOUGH CONDITIONER AND FLAVOR IMPROVER FOR BAKERY PRODUCTS - Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final baked product, including improved flavor, longer shelf life, and higher baked volumes. In one embodiment, the level of sugar included in the dough can be substantially reduced compared to prior art quantities, while still achieving a sweet product. The invention also allows certain chemicals such as sodium stearoyl lactylate and azodicarbonamide to be entirely eliminated from the dough. | 12-03-2009 |
20090304860 | Enzymatic Replacement of Emulsifiers on the Basis of Monoglycerides - The present invention relates to the use of an α-amylase obtainable from | 12-10-2009 |
20090304861 | LEAVENED PRODUCTS MADE FROM NON-WHEAT CEREAL PROTEINS - Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protein composite which functions to replace gluten in gluten-free flour. The conditioned protein comprises one more non-wheat cereal storage proteins, particularly prolamins, optionally, but preferably in combination with one or more co-proteins which function to facilitate formation and stabilize formation of a protein network, e.g., β-sheet network, that facilitates retention of CO | 12-10-2009 |
20090311374 | INTEGRATED CORN PROCESSING - The invention provides an integrated corn processing model and plant which can be used to generate grits, ethanol, energy, starch, sweeteners, gluten, fermentation products, corn meal and oil in a manner that allows the controller to shift outputs depending on process economics and availability of inputs. | 12-17-2009 |
20090317511 | PROCESS FOR PRODUCING FLAVOR ENHANCER FOR BEER AND BEER-LIKE BEVERAGE AND BEVERAGE OF A ROAST MATERIAL - The present invention relates to a process for producing a flavor enhancer for beer and beer-like beverage and beverage of a roast material, which includes (1) heating a grinded matter of a cereal, (2) treating the grinded matter with protease, and (3) recovering an extract; and a flavor enhancer for beer and beer-like beverage and beverage of a roast material obtainable by the process. The flavor enhancer of the invention can be used for enhancing the full body and enhancement of beer and beer-like beverage and beverage of a roast material. | 12-24-2009 |
20100009032 | METHOD FOR REDUCING ORAL CAVITY STIMULATING SUBSTANCE OF SPROUTED GRAIN - A method for reducing oral cavity stimulating substance of a sprouted grain such as malt, in which oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced. | 01-14-2010 |
20100028488 | ALGAL BIOMEAL-BASED PALATABILITY ENHANCER AND METHOD OF USE AND MANUFACTURE THEREFOR - An animal food palatability enhancing composition that includes a manufactured edible substrate comprising a texture; and a delipidated microbial biomeal, wherein the delipidated component comprises about 2% to about 4% docosahexaenoic acid (DHA) by weight and wherein the palatability enhancer improves palatability of animal food products. Also provided is a method for optimizing palatable components of microbial biomeal comprising: fermenting microbial aquaculture products; lysing microbial cells; extracting natant lipids to produce a waste product, wherein the microbial biomeal; elucidating the mechanisms of the chemical constituents in microbial aquaculture products; modifying the microbial biomeal to fit predetermined texture and flavor specifications; and characterizing a nutritional value of the microbial biomeal; wherein formulation of pet food palatable components are modified. | 02-04-2010 |
20100028489 | PRE-FERMENTED SYMBIOTIC MATRIX BASED ON A CEREAL SUSPENSION WITH ENCAPSULATED PROBIOTICS, MANUFACTURE PROCESS AND CORRESPONDING UTILIZATION - The present invention is about a pre-fermented symbiotic matrix based on a cereal suspension, preferably oat, containing encapsulated probiotics and prebiotics, the manufacturing process and the corresponding utilization. The present invention's object is the development of a cereal symbiotic matrix, preferably from oat, pre-fermented with encapsulated probiotics and free and/or encapsulated prebiotics, with the aim of complementing the actual functional food market and solving problems inherent to the reduced shelf-life period of such foods due to loss of probiotic viability to values below the minimum limits needed in order to promote biological activity. Furthermore, the present invention's object is to improve the fermentative process conditions at different levels, namely fermentation time reduction in order to reduce energy consumption during the process and the risk of contamination reduction as well as promote long term microbial stability maintenance. The pre-fermented symbiotic matrix is designed, in particular, for those cases where intolerance and/or allergy to dairy products occur, yet it is further applicable to the pharmaceutical, cosmetic and preferably food industries, including pet food. | 02-04-2010 |
20100040732 | Compositions and Methods for Fermented Nutraceuticals - Nutritional products are prepared using a dual fermentation process in which distinct and separate botanical fermentation and probiotic fermentation steps increase nutritional value and/or quality of a vitamin or other nutritionally relevant compound. Alternatively, both fermentation steps could also be combined. Most preferably, a nutritionally desirable carrier such as cow milk, soy milk, or rice milk is used as fermentation medium, which is then subjected to a botanical fermentation with a sprout extract and a probiotic fermentation with a lactobacillus culture. It is further preferred that at least one of the fermentation steps is performed in the presence of the vitamin or other nutritionally relevant compound. | 02-18-2010 |
20100055237 | Novel Enzymes for Use In Enzymatic Bleaching of Food Products - The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained. | 03-04-2010 |
20100062105 | METHOD OF PREPARING A CAKE USING PHOSPHOLIPASE - The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake properties after storage, e.g. increased cohesiveness, increased springiness, and increased elasticity. The cake quality (as measured by these parameters) can be further improved, even up to the level of the original cake, by adding a non-egg protein together with the phospholipase. Accordingly, a cake is prepared by a method, comprising: a) preparing a cake batter by mixing cake batter ingredients, said ingredients comprising non-phospholipase treated egg lecithin and phospholipase, and b) baking the cake batter to make the cake. | 03-11-2010 |
20100098803 | Processing Method of Sulfur Using Maggots - The present invention relates to a processing method of sulfur using maggots in which fly egg is used to obtain effectively the processed sulfur so that domestic animal can take directly and safely the processed sulfur. That is, sulfur is over added to maggots food or the place where maggots can grow up, and when maggots discharge exudates to dissolute fodder, the sulfur presented randomly in the fodder is contact with the maggots exudates to dissolute fat that is become toxicity so that processed sulfur is obtained effectively through maggots?endless vigorous activity. | 04-22-2010 |
20100112125 | APPARATUS & METHOD FOR INCREASING ALCOHOL YIELD FROM GRAIN - A method comprising applying a controlled flow cavitation apparatus to an alcohol production process in order to increase alcohol yield. A grain-based liquid medium comprising grain and a liquid carrier can be passed through a controlled flow cavitation apparatus at a velocity capable of generating a hydrodynamic cavitation zone where the grain size can be reduced. One or more controlled flow cavitation apparatuses can be applied at various points of an alcohol production process, such as a starch-to-ethanol production process. | 05-06-2010 |
20100183766 | CGTASE VARIANTS - The inventors have developed a method of modifying the amino acid sequence of a CGTase to obtain variants. The variants may form linear oligosaccharides as an initial product by starch hydrolysis and a reduced amount of cyclodextrin and may be useful for anti-staling in baked products. The method is based on a comparison of three-dimensional (3D) structures of the CGTase with the structure of a maltogenic alpha-amylase where one or both models includes a substrate. The invention also provides novel CGTase variants. | 07-22-2010 |
20100221384 | TREATMENT OF CEREAL FLOUR AND SEMOLINA FOR CONSUMPTION BY CELIAC PATIENTS - The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said treatment drastically reduces or completely eliminates the toxicity of gluten or similar products derived from other cereals. The method uses the catalytic activity of microbial transglutaminase and, in particular, its ability to bind proteins in cereal flour or semolina to an alkylated (C | 09-02-2010 |
20100221385 | ASPARAGINASES - The invention relates to new asparaginases having improved properties, preferably improved thermotolerance, such as improved activity at high temperatures and/or improved thermostability. The invention also relates to DNA sequences encoding such improved asparaginases, their production in a recombinant host cell, as well as methods of using the asparaginases, in particular for reduction of acrylamide in foods. The invention furthermore relates to methods of generating and preparing asparaginase variants having improved properties. | 09-02-2010 |
20100260890 | PROCESS FOR THE PREPARATION OF A HYDROLYSATE - The present invention relates to a process of preparing a hydrolysate of an edible solid substrate. The edible solid substrate may be of animal or plant origin comprising edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process comprises preparing a fermented koji from a protein containing material and a carbohydrate, mixing the fermented koji with a selected edible solid substrate to form a mixture and hydrolysing the mixture in an environment with less than 2% salt content, preferably in a substantially salt-free condition. In another embodiment of the present invention, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate prepared according to the present invention may be further subjected to a moromi fermentation stage to obtain a food composition. Alternatively, a culture of a lactic acid bacteria may be inoculated to the mixture prior to the hydrolysis, which therefore eliminates the moromi fermentation and accelerated the process. The hydrolysate of the present invention may be used as a cooking base or seasonings. | 10-14-2010 |
20100278969 | PROCESS FOR PRODUCING SOY SAUCE USING GELATINIZED BROWN RICE AS STARCH MATERIAL - It is an object of the present invention to provide soy sauce characterized by a low turbidity in the raw soy sauce state, reduced formation of pasteurized sediment in the soy sauce pasteurization step, and a light color. The present invention relates to soy sauce produced by koji production, fermentation and aging with the use of a protein material and a starch material as starting materials, wherein the starch material is gelatinized brown rice having a moisture content of 1% (w/w) or less, a degree of gelatinization of 40% or more, and no burnt odor. | 11-04-2010 |
20100291262 | Lipolytic Enzyme Variants - The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses. | 11-18-2010 |
20100297292 | Reduced Pigmentation Microalgae Strains and Products Therefrom - The invention provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains. Biomass produced from such strains can be used in the manufacture of baked goods, gluten free foods, beverages, high lipid algal flours, and other foods. Pigments such as carotenoids and chlorophyll can be undesirable for consumer acceptance when incorporated into foods such as mayonnaise, yogurt, and white sauces that are not traditionally associated with colors such as yellow, red, orange and green. Some pigments, such as chlorophyll, can also create undesirable taste profiles. Use of reduced pigment microalgal biomass expands the range of food products that can be manufactured with healthy lipid profiles. High protein containing biomass of the invention, also reduced in pigmentation, is also incorporated into products such as meat analogues, nutritional bars and meal replacement beverages. The reduced pigmentation microalgae also allow for incorporation of higher amounts of biomass into certain food products that could otherwise be achieved using highly pigmented microalgal biomass. Methods of generating novel reduced pigment microalgae are disclosed herein. The strains provided by the invention are also useful in the manufacture of healthy, neutral colored extracted triglyceride oils. | 11-25-2010 |
20100310716 | METHOD FOR PRODUCING FERMENTED PRODUCT USING NATURAL MATERIAL, AND FOOD OR MEDICINE CONTAINING FERMENTED PRODUCT MADE FROM SAME - The present invention relates to a method for producing a fermented product of natural materials comprising nucleic acids in an amount of 3 to 4 g or less on the basis of 70 g of protein content or 24 g of dietary fiber content in the fermented product by adding microorganisms and fermenting the mixture to reduce carbohydrate content and to increase beta-glucan content in natural materials, a fermented product of natural materials produced by said method, and a food product or a medicine product which comprises said fermented product. | 12-09-2010 |
20100316762 | LOW-PROTEIN FOOD AND MANUFACTURING METHOD FOR SAME - By using α-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality. | 12-16-2010 |
20100316763 | METHOD FOR PRODUCING FERMENTED EDIBLE PLANTS OR EDIBLE ANIMAL/PLANTS, FERMENTED EDIBLE PLANTS OR EDIBLE ANIMAL/PLANTS PRODUCED BY SAME, AND FOODS CONTAINING SAME - The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants. Whereby, a fermentation period can be shortened, and food deterioration and the growth of pathogenic microorganisms can be suppressed. Further, adding the fermented edible plants or edible animal/plants produced by the above-described method into foods can provide storage stability, increase bioavailability, and improve flavor. | 12-16-2010 |
20100323061 | ENZYMES FOR STARCH PROCESSING - The present invention relates to a hybrid enzyme comprising carbohydrate-binding module amino acid sequence and a fungal alpha-amylase amino acid sequence and to a variant of a fungal wild type enzyme comprising a carbohydrate-binding module and an alpha-amylase catalytic module. The invention also relates to the use of the hybrid enzyme or the variant in starch liquefaction. | 12-23-2010 |
20100330230 | FERMENTED SOYMILK AND METHOD FOR IMPROVING THE ORGANOLEPTIC PROPERTIES OF FERMENTED SOYMILK - The present invention relates to fermented soymilk and to a method for improving the organoleptic properties of fermented soymilk. | 12-30-2010 |
20110003030 | NUTRITIOUS DRINK - The present invention relates to a nutritious drink for preventing or treating undernourishment, especially in the third world, and to a method for producing such nutritious drink. | 01-06-2011 |
20110003031 | PREPARATION OF DOUGH OR BAKED PRODUCT - The addition to dough of a combination of two lipolytic enzymes with different substrate specificities produces a synergistic effect on the dough or on a baked product made from the dough, particularly a larger loaf volume of the baked product and/or a better shape retention during baking. | 01-06-2011 |
20110008489 | QUALITY AND VALUE OF CO-PRODUCTS OF THE ETHANOL PRODUCTION INDUSTRY - A process for improving the nutritional quality of a feed co-product, resulting from the fermentation of a grain, sugar beets, or sugar cane to produce ethanol. The process comprises combining water, a source of nitrogen, a source of phosphorus, a feed co-product comprising a cellulose and/or a hemi-cellulose, and a microbe to form a fluid fermentation mixture suitable for submerged fermentation, wherein the feed co-product is derived from the fermentation of a grain, sugar beet, or sugar cane to produce ethanol and wherein the microbe is a microbe capable of breaking down the cellulose and/or the hemi-cellulose to one or more sugars and then utilizing the sugars to proliferate; fermenting the fluid fermentation mixture such that the microbe converts at least a portion of the cellulose and/or the hemi-cellulose into at least one sugar and uses the sugar to proliferate thereby increasing the concentration of microbes in the fermentation mixture. | 01-13-2011 |
20110014319 | Utilization of Non-Nutritive Adsorbents to Sequester Mycotoxins During Extraction of Protein or Other Value Added Components From Mycotoxin Contaminated Cereal or Seed Oil Meal - A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product. | 01-20-2011 |
20110027415 | FLEXIBLE DEPOSITING SYSTEM - A method and apparatus of preparing a wafer by baking a batter which comprises preparing a batter mix comprising at least flour and water, feeding the batter mix intermittently in a batter stream to a batter depositor ( | 02-03-2011 |
20110045128 | PROCESS FOR REMOVING PHOSPHOLIPIDS AND OFF-FLAVORS FROM PROTEINS AND RESULTING PROTEIN PRODUCT - Described are methods of removing phospholipids and other off-flavor-causing compounds from edible proteins using a cyclodextrin treatment. The methods include treating soy protein with cyclodextrins such as β-cyclodextrin to form cyclodextrin-compound complexes and then separating the resulting complexes from the protein. Optionally, prior to treating the protein with cyclodextrin, the protein is sonicated and then treated with a phospholipase, such as phospholipase A | 02-24-2011 |
20110081446 | AERATED BAKED PRODUCTS - An aerated wafer comprising hydrophobin is provided. A process for producing the product is also provided. | 04-07-2011 |
20110111088 | Method for producing dough pieces which can be stored for a long period of time - Method for the production of dough pieces suitable for long-term storage in which the dough pieces are placed in a climate-controlled room, a relatively humidity of 100% is established, whereby water is atomized at a droplet size <10 μm; and the temperature of the room is lowered and the lowered temperature is maintained until the core temperature of the dough piece is below the specific freezing point of the dough piece. | 05-12-2011 |
20110117239 | METHOD FOR PRODUCING CLEAR AND SOLUBLE CEREAL-BASED EXTRACT - A method for producing a concentrated cereal-based extract for the production of food products, in particular clear and haze-free cereal-based beverages. | 05-19-2011 |
20110129567 | NOVEL BREADMAKING YEAST STRAINS - The disclosure relates to novel baker's yeast strains, fresh and dry baker's yeasts obtained from said strains and the use thereof in bread-making, said strains being effecting on sugar-free doughs and/or lightly sweetened doughs, optionally in the presence of mould inhibitors. | 06-02-2011 |
20110142987 | Use of proline specific endoproteases to hydrolyse peptides and proteins - The present invention relates to a process for the proteolytic hydrolysis of a peptide or a polypeptide, said peptide or polypeptide comprising 4 to 40, preferably 5 to 35, amino acid residues and said peptide or polypeptide is not hydrolysable by subtilisin whereby said peptide or polypeptide is hydrolysed by a proline specific endo protease at a pH of 6.5 or lower, preferably 5.5 or lower and more preferably 5.0 or lower to hydrolyse said peptide or polypeptide. | 06-16-2011 |
20110159145 | IMPROVED EDIBLE COMPOSITIONS AND METHOD FOR PREPARING IT - The invention relates to an oat suspension, a process for preparation thereof and a powder made thereof. The suspension and the powder can be used for preparing drinks and other non-dairy products with improved sensory properties. | 06-30-2011 |
20110165288 | Method for the Preparation if a High-Purity Rice Protein Concentrate - The present invention relates to a process for producing a rice protein concentrate from a rice substrate comprising, enzymatically hydrolyzing a rice substrate with an enzyme having granular starch hydrolyzing (GSH) activity and a second starch hydrolyzing enzyme at a temperature at or below 72° C. and at a pH of about 3.0 to 6.5 to obtain a solubilized starch fraction and a residue fraction which includes insoluble protein, and separating the solubilized starch fraction from the residue to obtain a rice protein concentrate. The rice protein concentrate may be used in animal feed and human food formulations. | 07-07-2011 |
20110268839 | Bread dough and bread product with reduced oil absorption, and production process thereof - The present invention provides bread crumbs that have an advantage of reduced oil absorption during deep-frying; and a production process thereof. The present invention further provides deep-fried food products and food products for deep-frying food product prepared using the bread crumbs, and a method of reducing oil absorption of bread crumbs. The present invention produces bread crumbs by carrying out the steps of:
| 11-03-2011 |
20110305795 | METHOD OF PREPARING A DOUGH-BASED PRODUCT - Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. | 12-15-2011 |
20110318452 | Nutritionally Enhanced Pasta - The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta. | 12-29-2011 |
20120045543 | SHELF-LIFE EXTENSION OF SOUR DOUGH BAKED GOODS - The present invention relates to an improved method for producing sour dough and baked goods having an extended shelf life, wherein biological preservatives are augmented in the dough or the baked goods by cofermenting selected lactobacilli. | 02-23-2012 |
20120076893 | BAKERY PRODUCT HAVING EXCELLENT TEXTURE AND TASTE AND METHOD OF PRODUCING THE SAME - An object of the present invention is to provide a bakery product which has a soft and moist texture, sweetly dissolves in the mouth, has a favorable flavor, and is well risen and a method of producing the same. Another object of the present invention is to provide a method of producing the same. By using raw material flour obtained by blending a rare sugar-containing isomerized sugar syrup or a rare sugar in wheat flour as a main raw material in the production of a bakery product, a bakery product to which softness, moistness, and a property of sweetly dissolving in the mouth is imparted is produced. | 03-29-2012 |
20120100250 | Carbohydrate Oxidases - The present invention relates to carbohydrate oxidases. The present invention also relates to polynucleotides encoding the variant carbohydrate oxidases and to nucleic acid constructs, vectors, and host cells comprising the polynucleotides, and methods of using the variant enzymes, such as, in preparing dough and dough product compositions. | 04-26-2012 |
20120114793 | Method of Preparing A Heat-Treated Product - The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of reacting on asparagine or glutamine (optionally substituted) as a substrate or is a laccase or a peroxidase. | 05-10-2012 |
20120121758 | ALLERGEN-FREE COMPOSITIONS - The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products. | 05-17-2012 |
20120141629 | NOVEL FOOD PRODUCTION PROCESS - Process for the production of a food product involving at least one heating step, comprising adding one or more enzymes to an intermediate form of said food product in said production process whereby the enzyme is added prior to said heating step in an amount that is effective in reducing the level of amino acids that are present in said intermediate form of said food product which amino acids are involved in the formation of acrylamide during said heating step. The invention also relates to food products obtained from the process of the invention. | 06-07-2012 |
20120164271 | AUXILLARY ENZYME FOR YEAST, ENZYME DOUGH, BREWING DOUGH AND BREAD, BUN, STEAMED ROLL, BAGEL, METHOD FOR BREWING XIAO BAN ENZYME - A fermentation method using an auxiliary enzyme for yeast, enzyme dough, brewing dough and bread, bun, steamed roll, bagel and a method for brewing xiao ban enzyme, and a method for making enzyme yeast are disclosed. The fermentation method includes using xiao ban dough, vegetable and fruit, whole grains and nuts. Xiao ban dough is the fundamental fluid with overall ratio of 3%˜300%. The method for making auxiliary enzyme for yeast includes using vegetable and fruits, whole unlit) and various nuts, and mixing with xiao ban dough. The duration of fermentation process is between 0-90 days, and the fermentation temperature is between 5 Degree Celsius to 30 Degree Celsius. The auxiliary enzyme for yeast can efficiently enhance food color, odor and taste and prolong food preservation. | 06-28-2012 |
20120201925 | ARTIFICIAL RICE AND A METHOD OF MANUFACTURING THE SAME USING INDUSTRIAL PROCESS - The various embodiments herein provide a method to produce rice artificially and industrially. The method comprises collecting stock materials, powdering the stock materials, sifting the powdered materials and making paste from the sifted material. The paste is molded and pressed after rubbing to obtaining the rice. The method produces several tonnes of rice per day. The rice is produced in 30 minutes. The rice is produced with different materials in various quantities and qualities based on need of a consumer. The rice is produced with different taste, smell and colour. The rice has properties similar to the natural rice. | 08-09-2012 |
20120213888 | CLONING, EXPRESSION AND USE OF ACID PHOSPHOLIPASES - The invention relates to a DNA sequence, which codes for a polypeptide having phospholipase activity essentially without lipase activity, characterized in that the DNA sequence is selected from a) DNA sequences that comprise a nucleotide sequence according to SEQ ID NO: 1, b) DNA sequences that comprise the coding sequence according to SEQ ID NO: 1, c) DNA sequences that code for the protein sequence according to SEQ ID NO: 2, d) DNA sequences that are coded for by the plasmid pPL3940-Topo2.5 with the restriction map according to FIG. | 08-23-2012 |
20120231114 | FLOURS PRODUCED FROM FUNGUS MYCELIATED GRAIN - The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread and biscuits, and for animal consumption, such as fodder. Active principles (ergosterol, beta glucan, linoleic and oleic acids, lectins), enzymes, proteins, amino acids, vitamins, mineral salts, inter alia, can also be extracted from these flours for use in the chemical, foodstuff and cosmetic industries, for producing phytotherapeutic agents, pharmaceuticals, textiles, paper products, pharmaceuticals and fodder for animals. | 09-13-2012 |
20120244249 | Method for Preparing High Acid RTD Whole Grain Beverages - A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99° C., cooling the mixture, adding an enzyme to reduce the viscosity, and acidifying the flour-water mixture to reduce the pH to obtain a reduced viscosity whole grain flour slurry. | 09-27-2012 |
20120244250 | PROCESS AND APPARATUS FOR PRODUCING BAKERY PRODUCTS IN THE FORM OF HALF-SHELLS - In a process for producing half-shells ( | 09-27-2012 |
20120288585 | Methods of Producing GH8 Xylanase Variants - The present invention relates to isolated polypeptides having xylanase activity and isolated polynucleotides encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the polynucleotides as well as methods of producing and using the polypeptides. | 11-15-2012 |
20120321744 | FUNCTIONAL ENHANCEMENT OF MICROORGANISMS TO MINIMIZE PRODUCTION OF ACRYLAMIDE - The present disclosure provides yeast transformed with a nucleic acid molecule (GAT1) to reduce nitrogen catabolite repression of asparagine transport/degradation and/or overexpress genes (ASP1 or ASP3) encoding cell-wall or extracellular proteins involved in asparagine degradation and/or genes (AGP1 or GNP1 or GAP1) encoding proteins involved in asparagine transport under food preparation/processing conditions. The genetically modified yeast has enhanced ability to reduce acnlamide concentration in foods prepared by heating. Also provided are methods and uses of the transgenic yeast for reducing acnlamide in a food product and food products having reduced acrylamide content prepared using the transgenic yeast. | 12-20-2012 |
20130022709 | GLUTAMIC ACID CONTAINING SEASONING AND METHOD FOR PRODUCING THE SAME - Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid. | 01-24-2013 |
20130040016 | ALLERGEN-FREE COMPOSITIONS - The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours, dough, and batters overcome the various problems associated with allergen-free baking by appropriate adjustment of the relative amounts of various components that contribute moisture, alkalinity, texture, etc., to the final product. Baked products produced using the allergen-free flours thus have a moistness, springiness, rise, texture, and flavor comparable to products containing major food allergens. Baked products according to the disclosure include, but are not limited to, cookies (e.g., chocolate chunk/chip cookies), cakes (e.g., cupcakes), muffins, pancakes, waffles, pizza crust, pie crust, and bread products. | 02-14-2013 |
20130108736 | METHOD FOR IMPROVING THE QUALITY OF BREAD, ETC. | 05-02-2013 |
20130122143 | UTILIZATION OF NON-NUTRITIVE ADSORBENTS TO SEQUESTER MYCOTOXINS DURING EXTRACTION OF PROTEIN OR OTHER VALUE ADDED COMPONENTS FROM MYCOTOXIN CONTAMINATED CEREAL OR SEED OIL MEAL - A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product. | 05-16-2013 |
20130164407 | HEALTH BREAD BASED ON NON-GRAIN FLOUR - An intermediary baking product, such as a dough, which consists of a primary non-grain flour portion and a secondary grain flour portion wherein the non-grain flour portion is at least double the percentage of the grain flour portion. The intermediary baking product having a regular bread-dough-like form. | 06-27-2013 |
20130209607 | Enzymatic Flour Correction - The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme. | 08-15-2013 |
20130209608 | ASPARAGINASE FROM BASIDIOMYCETES - An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is | 08-15-2013 |
20130209609 | BIOLOGICAL DEGRADATION OF OCHRATOXIN A INTO OCHRATOXIN ALPHA - The invention relates to the use of a microorganism of the genus | 08-15-2013 |
20130251848 | USE OF GLYCOSIDASE IN PREPARATION OF A MILK PRODUCT - A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk. | 09-26-2013 |
20130280376 | ENZYME PREPARATION FROM KOJI FERMENTATION - The invention provides an enzyme preparation obtainable from a Koji fermentation, wherein the Koji fermentation comprises mushrooms fermented with | 10-24-2013 |
20130323358 | SUPPRESSED-POP POPCORN - Suppressed-pop popcorn is made by soaking popcorn kernels in a room temperature aqueous enzyme solution. The enzyme solution degrades the pericarp structure of the popcorn kernels and increases the moisture content within the popcorn kernels. As a result, the popcorn kernels partially pop when exposed to heat, yielding a crunchy, orally satisfying snack. | 12-05-2013 |
20130337110 | METHOD FOR PREPARING FOOD PRODUCTS BY MEANS OF EXTRUSION - The present invention relates to a method for preparing food products by means of extrusion, comprising the processing steps of: i) providing a food dough; ii) providing a viscous coating agent; iii) extruding a strand of food dough and extruding a coating layer at least partially enclosing the strand; iv) treating the at least partially coated strand with a liquid strengthening agent during at least two strengthening steps such that the coating layer of the strand is strengthened; to a device for performing this method and to the obtained food strand. | 12-19-2013 |
20130337111 | Screening Method - Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was developed on this basis. The improved properties may include a larger loaf volume, an improved shape factor, an improved crumb structure, reduced dough stickiness, improved dough stability and/or improved tolerance towards extended proofing. | 12-19-2013 |
20140023748 | NOVEL USE OF MALTOTRIOSYL TRANSFERASE - The present invention is intended to provide a novel use of a maltotriosyl transferase. The present invention provides a method for producing rice cakes or noodles, including a step of heat-treating a dough containing maltotriosyl transferase thereby gelatinizing starch in the dough. The present invention also provides a method for producing an indigestible saccharide, including a step of allowing maltotriosyl transferase to act on a saccharide. | 01-23-2014 |
20140030379 | MODIFIED DISODIUM PYROPHOSPHATE - Delayed reaction modified disodium dihydrogen diphosphate (SAPP), the preparation thereof and the use thereof as a leavening acid for the production of baked goods. The process for the preparation of the modified disodium dihydrogen diphosphate (SAPP), includes adding an aqueous solution containing at least one of sodium hydroxide and sodium carbonate to an aqueous phosphoric acid solution containing at least one compound of magnesium, calcium, potassium, aluminium the total amount of magnesium plus calcium plus potassium plus aluminium being at least 300 ppm, to obtain an aqueous solution product and dewatering the aqueous solution product at a temperature in the range of from 190 to 250° C. to obtain a modified disodium dihydrogen diphosphate product having an orthophosphate content, measured as P | 01-30-2014 |
20140079844 | AUTOMATIC BREAD MAKER, INGREDIENT BOX AND BREAD MAKING METHOD - A method of making bread uses an automatic bread maker and an ingredient box. The method includes: put the bread ingredient with flour and baking powder according to proper formula into the accommodating room of the ingredient box and packaged; then place the ingredient box faced down in the hanging rack above the baking pan inside the automatic bread maker, operate the bread maker to make the sawtooth blade of the hanging rack pierced the film of the ingredient box and the bread ingredient inside fell down into the baking pan, then water the baking pan; close the housing of the automatic bread maker and turn on the baking pan, the bread ingredient is processed with working dough of mixing, stirring and kneading; get the baking pan out, and remove the bread of baked and shaped. | 03-20-2014 |
20140087023 | Method For The Preparation Of A High-Purity Rice Protein Concentrate - The present invention relates to a process for producing a rice protein concentrate from a rice substrate comprising, enzymatically hydrolyzing a rice substrate with an enzyme having granular starch hydrolyzing (GSH) activity and a second starch hydrolyzing enzyme at a temperature at or below 72° C. and at a pH of about 3.0 to 6.5 to obtain a solubilized starch fraction and a residue fraction which includes insoluble protein, and separating the solubilized starch fraction from the residue to obtain a rice protein concentrate. The rice protein concentrate may be used in animal feed and human food formulations. | 03-27-2014 |
20140093611 | COMPOSITION AND METHOD OF MANUFACTURE - There is provided a gluten-free composition for use in making a gluten-free leavened breadstuff or the like. The composition comprises from 4% by weight to about 27% by weight pulse flour. The composition also comprises starch flour, other flour, a leavening agent and a fermentation agent. There is also described a method of preparing a gluten-free leavened breadstuff or the like. The method comprises the steps of: (a) reducing the anti-nutrient content of a pulse flour; (b) combining the reduced anti-nutrient pulse flour with starch flour, other flour, a leavening agent and a fermentation agent to provide a gluten-free composition; and (c) baking the composition to provide a gluten-free breadstuff or the like. The breadstuffs can be made without the use of any gluten, egg or milk or derivatives or components thereof, and thus can be consumed by those who are allergic or intolerant to such substances. | 04-03-2014 |
20140113025 | HEAT-RESISTANT COMPOSITION FOR ANIMALS, COMPRISING AN ENZYMATIC MIXTURE - The invention relates to a heat-resistant composition for animals in the form of a granular powder, comprising: a) a liquid mixture of at least two enzymes; b) a medium selected from the group comprising wheat flour, starch, gypsum, maltodextrin, and corn cobs; and c) a coating agent selected from the group comprising cellulose and the derivatives thereof, chitin, carrageenan, sodium alginate, vegetable gums, gums obtained using a fermentation process, and starches and derivatives. | 04-24-2014 |
20140120212 | METHOD OF MANUFACTURING A FERMENTED PRODUCT - A method of manufacturing a fermented food product, including the step of providing a rinsed whole grain mixture including whole grain sweet rice, whole grain quinoa, whole grain amaranth, and not including soy. The method includes the step of sprouting the whole grain mixture thereby forming a sprouted mixture. The method includes the step of cooking the sprouted mixture thereby forming a cooked mixture. The method includes fermenting the cooked mixture using a starter culture. The method includes the step of converting the cooked mixture into a paste. | 05-01-2014 |
20140147551 | BABY FOOD PRODUCTS COMPRISING HYDROLYSED WHOLE GRAIN - The present invention relates to a baby food product comprising at least one food ingredient selected from the group consisting of vegetables, fruits, meat, fish, egg, legumes, aromatic herbs, nuts and any combination thereof, a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state, and wherein the baby food product has a viscosity in the range 301-1000 mPa·s. | 05-29-2014 |
20140147552 | LIPASES WITH HIGH SPECIFICITY TOWARDS SHORT CHAIN FATTY ACIDS AND USES THEREOF - The present invention relates to novel polynucleotide sequences comprising genes that encode novel lipolytic enzymes, as well as functional equivalents of the gene of the acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the diary or baking industry. | 05-29-2014 |
20140178528 | STRAIN OF LACTOBACILLUS BUCHNERI A, COMPOSITION, A MULTI-COMPONENT PREPARATION FOR STARCH-RICH PLANT PRESERVATION, THEIR USE AND A METHOD FOR PLANT PRESERVATION - The object of the invention is a new strain of | 06-26-2014 |
20140255546 | NUTRITIONALLY ENHANCED PASTA - The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta. | 09-11-2014 |
20140308395 | PIZZA DOUGH COMPRISING MALTED BARLEY FLOUR - The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barley flour in an amount greater than 1% to about 3%, which helps to create and maintain the unique appearance and texture of the food product. Methods for making a dough-based food product are also provided and include mixing a dough having malted barley flour in an amount from about 0.5% to about 3.0%, fermenting the dough, pressing the dough with a die having unique characteristics, and baking the dough to form a baked dough. | 10-16-2014 |
20140322387 | PREPARATION METHOD FOR FERMENTED CORN GLUTEN - The present invention relates to a method of preparation for fermented corn gluten to improve the quality of corn gluten, which is a vegetable protein source, to a fermented corn gluten prepared by the method, and to a feed additive including the same. The present invention provides high-quality fermented corn gluten whose characteristics are improvement as a protein feed by inoculation of corn gluten, which has a high protein content but is minimally used due to low digestibility, with a | 10-30-2014 |
20140328975 | FOOD INGREDIENT COMPRISING HYDROLYZED WHOLE GRAIN - The present invention relates to a food ingredient comprising a savory flavour component, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state. | 11-06-2014 |
20140342036 | VEGETABLE-BASED MINCED MEAT ALTERNATIVE - A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat. | 11-20-2014 |
20150017281 | Method of Baking - The present invention relates to the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier. | 01-15-2015 |
20150093472 | ASPARAGINASE FROM BASIDIOMYCETES - An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is | 04-02-2015 |
20150099034 | LOW-CALORIE, LOW-FAT CRACKER COMPOSITION CONTAINING XYLOSE, CRACKER MADE FROM THE COMPOSITION, AND METHOD FOR PREPARING THE COMPOSITION - The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only to achieve excellent coloring and gloss even without spraying oils and fats on the surface of the cracker, but to also provide a low-calorie, low-fat cracker with an excellent, light and simple taste. More particularly, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein the cracker is prepared from a composition that contains xylose rather than spraying oils and fats on the surface of the cracker which would lead to the uptake of a high amount of fat and calories, to thereby provide a cracker which has a superior appearance and olfactory and gustatory characteristic, which is healthy, and which can be used as a snack for weight control. Further, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein no oils and fats are sprayed on the surface of the cracker so as to prevent oils and fats acidification which would otherwise occur during the distribution or storage of the cracker. | 04-09-2015 |
20150147434 | Low Carbohydrate Bakery Items - The present invention relates to a low carbohydrate bakery item that does not contain any traditional flour, such as white or wheat flour. Instead, the bakery product has other ingredients that allow the bakery product to have similar characteristics, including taste and texture, as a traditional bakery item. The dough created for the bakery products has a consistency that allows it to be processed using traditional commercial bakery equipment, which typically cannot be used with other low carbohydrate bakery products because of the toughness of the dough. | 05-28-2015 |
20150289547 | LIQUID SEASONING - The present invention relates to a novel liquid seasoning and a method for producing the liquid seasoning. According to the present invention, it is possible to provide a novel liquid seasoning that retains the function of salted rice malt, has a good balance among umami, sweetness and saltiness, has a less koji smell and is highly convenient, and to provide a method for producing the liquid seasoning. | 10-15-2015 |
20150320089 | Method for Producing a Food Product - The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase in the presence of magnesium or manganese ions. | 11-12-2015 |
20150327577 | METHOD OF PREPARING A FOOD COMPOSITION - The invention provides a method of preparing a moist animal food composition comprising a food component, wherein the method comprises: treating the food component with transglutaminase and at least one further agent selected from gluten and alginate. The invention further provides a method of increasing the firmness of a food component comprising treating the food component with transglutaminase and at least one further agent selected from gluten and alginate. | 11-19-2015 |
20150335048 | UTILIZATION OF NON-NUTRITIVE ADSORBENTS TO SEQUESTER MYCOTOXINS DURING EXTRACTION OF PROTEIN OR OTHER VALUE ADDED COMPONENTS FROM MYCOTOXIN CONTAMINATED CEREAL OR SEED OIL MEAL - A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product. | 11-26-2015 |
20160066613 | METHOD FOR MANUFACTURING A FISH SAUCE AND A FISH SAUCE MANUFACTURED BY THE SAME - A method for manufacturing a high-flavor fish sauce within a short period and a fish sauce manufactured by the same. The method for manufacturing the fish sauce can considerably reduce the conventional long fermentation and maturation period of from 1 to 3 years, improve the nutrient content and taste of the fish sauce due to a hybrid, remove the intrinsic fishy odor therefrom, enhance its sensory desirability and quality thus being highly competitive to be widely used in the fish sauce manufacturing industry. | 03-10-2016 |
20160113311 | METHOD OF MANUFACTURING A FERMENTED PRODUCT - A method of manufacturing a fermented food product, including the step of providing a rinsed whole grain mixture including whole grain sweet rice, whole grain quinoa, whole grain amaranth, and not including soy. The method includes the step of sprouting the whole grain mixture thereby forming a sprouted mixture. The method includes the step of cooking the sprouted mixture thereby forming a cooked mixture. The method includes fermenting the cooked mixture using a starter culture. The method includes the step of converting the cooked mixture into a paste. | 04-28-2016 |
20160128366 | Method for Producing a Food Product - The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase. | 05-12-2016 |
20160135472 | Method of Producing a Baked Product with Alpha-Amylase, Lipase and Phospholipase - 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. | 05-19-2016 |
20160135486 | Method for Producing a Food Product - The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase. | 05-19-2016 |
20160138003 | Method for Producing a Food Product - The present invention relates to a method for producing a heat-treated food product from a food material which has been contacted with an asparaginase. | 05-19-2016 |
20160143327 | METHOD FOR PRODUCING DIET FOOD, USING OPUNTIA FICUS-INDICA FRUIT - A method for producing diet food using | 05-26-2016 |
20160150807 | Polypeptides Having Alpha-Xylosidase Activity and Polynucleotides Encoding Same | 06-02-2016 |
20160168547 | Polypeptides Having Lipase Activity and Polynucleotides Encoding Same | 06-16-2016 |
20160183555 | Method for Producing a Digestible Pet Chew - A method for forming a digestible pet chew includes combining ingredients including a leavening agent and an acid to form a mixture having about 16 to 32% moisture, adding the mixture to a barrel of an injection molding machine, and plasticizing the mixture with heat and pressure to form a plasticized material. The plasticized material is then injected into a chilled mold and cooled in the mold for a time sufficient to form a skin surrounding a center portion. The mold is then released to allow the center portion to expand to form a pet chew having an outer skin and an expanded center. | 06-30-2016 |
20160192682 | FORMULATION AND PROCESS FOR MAKING FERMENTED PROBIOTIC FOOD AND BEVERAGE PRODUCTS | 07-07-2016 |
20190142029 | CLEAN LABEL WHEAT PROTEIN ISOLATE | 05-16-2019 |