Class / Patent application number | Description | Number of patent applications / Date published |
426028000 | Fermentation of cereal malt, or of cereal by malting, or treating cereal with amylolytic or diastatic enzyme | 63 |
20080206401 | INCREASED DENSITY PET FOOD PRODUCT AND METHOD OF PRODUCTION - An increased density dry pet food product is provided having a bulk density of 25 to pounds per cubic food, residual α-amylase activity in the range of 0.1 to 57 NU per gram of the pet food product, and having a maintained or increased softness. A method of producing the dry pet food product is also provided. | 08-28-2008 |
20080286411 | BREAD AND DOUGH COMPOSITION AND METHOD - An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust in a short time. | 11-20-2008 |
20080311243 | High Viscosity Beta Glucan Products And Methods of Preparation - The invention describes improved methods of preparing high concentration and high viscosity beta-glucan concentrates. More specifically, the invention describes methods wherein beta-glucan is concentrated from bran, whole grain and endosperm flours through various slurrying steps in a high concentration alcohol media utilizing various combinations of enzyme and alkali treatment steps. | 12-18-2008 |
20090047385 | NATURAL OAT-DERIVED SWEETENER - An oat-derived sweetener and methods related thereto are provided. The use of an oat-derived sweetening ingredient allows for the masking of off flavors and sweetening without the use of sugar, sucralose and acesulfame potassium or other sweetening agents that are perceived as being unhealthy. The oat-derived sweetener can be utilized in a number of food products and beverages, including oatmeal. | 02-19-2009 |
20090280213 | Production and use of Anka-polyphenol containing broth - The present invention is related to a process for producing an Anka-polyphenol containing broth with high antioxidant activity, comprising saccharifying and then fermenting raw rice with a | 11-12-2009 |
20090311376 | METHOD OF PRODUCING MODIFIED WHOLE GRAIN OAT FLOUR AND PRODUCTS CONTAINING MODIFIED WHOLE GRAIN OAT FLOUR - A method of producing modified whole grain oat flour that includes the digestion of oat fiber using fiber-digesting enzymes, is described. The resulting modified whole grain oat flour contains the whole oats, including the digested fiber, as well as the fiber-digesting enzymes. In addition, topical formulations and food products that include modified whole grain oat flour as an ingredient are described. | 12-17-2009 |
20100055238 | MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS - The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic bacteria as yeasting agent for the production of gluten-free bread, with improved sensory and nutritional property, designed for celiac patients feeding. | 03-04-2010 |
20100098805 | Probiotic Oat-Based Food Product and Process for Making the Same - The present invention provides a process for preparing a pro-biotic oat-based fluid food product, the process comprising: A) a first fermentation step, involving the fermentation of oat material; B) mechanically treating one or more unfermented oat-derived substances in the presence of water to form an aqueous suspension containing 1,3-1,4 β D-glucan in dissolved and/or suspended form, wherein the average molecular weight of the 1,3-1,4 β D-glucan in the suspension is at least 1,500,000 Daltons, and combining the products from the first fermentation step with the one or more oat-derived substances and the water, before, during or after the formation of the aqueous suspension; and C) a second fermentation step, involving the fermentation of the aqueous suspension in the presence of Lactobacteria and/or Bifidobacteria, until the quantity of Lactobacteria is at least 10E7 CFU/g and/or the quantity of Bifidobacteria is at least 10E7 CFU/g. The present invention further provides products obtainable by this process. | 04-22-2010 |
20100151078 | PASTA WITH A REDUCED AMOUNT OF DIGESTIBLE STARCH - The invention concerns a method for producing pasta in which the amount of starch that can be digested in the gastrointestinal tract is less than 50%, said method involving the following steps: a) introducing a dry, raw material mixture, which contains starch and protein and comprises flour and/or semolina, together with water, steam and at least one active ingredient into a closed, forced-conveyance reactor, in which mixing produces a moistened raw material mixture which is then subjected to alternating stress by kneading and working under the effects of temperature and pressure during a predetermined dwelling time in the reactor, in order to partly convert the starch into a broken-down or swellable state and together with the protein and the active ingredient to form a matrix that penetrates the pasta thus obtained; b) shaping of the pasta thus obtained into defined pasta shapes; and c) drying of the shaped pasta shapes to produce a pasta product. | 06-17-2010 |
20100215802 | 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. Analysis of a 3D structure of Novamyl® shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl® differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants. | 08-26-2010 |
20100316765 | Method of Preparing Highly Dispersible Whole Grain Flour - A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media. | 12-16-2010 |
20100323062 | BIOPROCESSING OF GRAINS - A method of treating a crop kernel prior to milling to improve millability, which includes the step of exposing the crop kernel to one or more plant hormones is provided. Typically, the crap kernel is a cereal such as wheat. The plant hormone is selected from the group consisting of auxins, gibberellins and abscisic acid. The method further includes the step of exposing the crop kernel to an enzyme. Typically the enzyme is a plant cell-wall degrading enzyme such as xylanase, lipase and cellulase. Also provided are methods of production of flour, food products and compositions. A particular application of this method is the optimisation of milling performance for the production of high quality flour. | 12-23-2010 |
20110020493 | Method For Manufacturing Korean Hot Pepper Paste Using Watermelon - Provided is a method for manufacturing Korean hot pepper paste using watermelon, and more particularly, a method for manufacturing Korean hot pepper paste using watermelon without using water and syrup, or sugar, which is a method for manufacturing a healthful watermelon hot pepper paste by adding glucose, fructose, and amino acid flavor that watermelon contains to eliminate the unpleasant odor that meju (Korean-style dried, fermented soybeans formed in brick-shaped clusters) powder has in traditional Korean hot pepper paste, adding taste with sugars contained in watermelon, and highlighting the color of the hot pepper paste using a lycopene ingredient. | 01-27-2011 |
20110086132 | 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. | 04-14-2011 |
20110189341 | Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes - Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process. | 08-04-2011 |
20110274786 | ENZYMATIC GENERATION OF OLIGASACCHARIDES FROM CEREALS OR CEREAL BI-STREAMS - The present invention relates to the solubilisation of cereal bran, for preparing compositions comprising soluble fractions of cereal bran and the use of these compositions comprising solubilised cereal bran for the preparation of food products, such as bread. | 11-10-2011 |
20120021092 | POLYPEPTIDES WITH XYLANASE ACTIVITY - Polypeptides with xylanase activity modified to increase bran solubilisation and/or xylanase activity. The modification comprises modification of one or more amino acids in position 113, 122 or 175 in combination with one or more further amino acid modifications in position 11, 12, 13, 34, 54, 77, 81, 82, 104, 110, 113, 118, 122, 141, 154, 159, 162, 164, 166, 175 or 179, wherein the positions are determined as the position corresponding to the position of | 01-26-2012 |
20120058222 | Use - The present invention relates to the use of an amylase and a lipolytic enzyme in combination to improve the stackability of bread, methods of preparing dough and baked products having a combination of such enzymes, as well as bread having particular bread stackability profiles. | 03-08-2012 |
20120064191 | Nutritionally Enhanced Isolate From Stabilized Rice Bran And Method of Production - Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB. | 03-15-2012 |
20120121760 | METHOD FOR IMPROVEMENT OF FOODS UTILIZING BETA-AMYLASE - A novel β-amylase having excellent practical applicability is found, and an object is to provide a practical use of the β-amylase. Provided is a method for improving a food, which is characterized in that a β-amylase derived from | 05-17-2012 |
20120135108 | Grain Compositions Containing Pre-Biotic Isomal To-Oligosaccharides And Methods Of Making And Using Same - Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic enzyme and a starch liquefying enzyme to produce maltose; (b) contacting said maltose with a transglucosidic enzyme, wherein said steps (a) and step (b) occur at a temperature less than or at a starch gelatinization temperature; and (c) obtaining a substrate, grain or tuber composition having an enzymatically produced isomalto-oligosaccharide, wherein the oligosaccharide is derived from the grain. The maltogenic enzyme can be either exogenous or endogenous to the grain. The contacting steps can be sequential or concurrent. The present invention also describes flour, oral rehydrating solutions, beer adjuncts, food, feed, beverage additives incorporating the grain compositions made as described. | 05-31-2012 |
20120244252 | METHOD - There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidising a reducing group of the sugar. | 09-27-2012 |
20120244253 | HYDROLYZED WHOLE GRAIN COMPOSITION - The present invention relates to a hydrolyzed whole grain composition comprising an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state, and wherein the hydrolyzed whole grain composition has: (i) a glucose content of at least 0.25% by weight of the hydrolysed whole grain composition, on a dry matter basis; (ii) a maltose to glucose ratio below 144:1 by weight in the composition, (iii) a maltose to fructose ratio below 230:1 by weight in the composition or (iv) a maltose to glucose+fructose ratio below 144:1 by weight in the composition. | 09-27-2012 |
20130136824 | NUTRITIONAL PRODUCTS COMPRISING HYDROLYZED WHOLE GRAIN - The present invention relates to a nutritional product comprising 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 said nutritional product is fortified with at least 2 essential minerals and at least 4 essential vitamins. | 05-30-2013 |
20130142903 | FOOD PRODUCT COMPRISING A LOW TEMPERATURE RICE PROTEIN CONCENTRATE - Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea nitrogen. The rice protein concentration could be made into a wet dough with comparatively less water than a soy protein concentrate. Use of the rice protein concentrate thus improved processing steps in the formulation of a food article containing the concentrate. The food product advantageously shows an extending shelf life and improved palatable texture. | 06-06-2013 |
20130149413 | OAT-DERIVED SWEETENER - A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix. | 06-13-2013 |
20130183404 | METHOD OF PREPARING AN OAT PROTEIN AND FIBER PRODUCT - A method of preparing an oat protein and fiber product. A base formulation is mixed water to form a slurry. The base formulation has a major amount of an oat material or waxy barley hybrid. At least one enzyme is mixed into the slurry. The at least one enzyme capable of facilitating sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a DE of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. The second intermediate product is heated. A first solids slurry is recovered from the second intermediate product using a clarifying centrifuge. The first solids slurry is dried to form a dried product. | 07-18-2013 |
20130183405 | Method of Processing Oats to Achieve Oats with an Increased Avenanthramide Content - Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion. | 07-18-2013 |
20130209610 | Method of Preparing Highly Dispersible Whole Grain Flour with an Increased Avenanthramide Content - A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour. | 08-15-2013 |
20130251850 | SYRUP COMPRISING HYDROLYZED WHOLE GRAIN - The present invention relates to syrups comprising a content of sweetening agent above 15% by weight of the syrup, 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, and wherein the syrup has a water activity above 0.6. | 09-26-2013 |
20130259973 | READY-TO-DRINK BEVERAGES COMPRISING HYDROLYZED WHOLE GRAIN - The present invention relates to ready-to-drink beverages comprising a flavor component, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state, a sucrose content below 5% by weight of the beverage, and wherein the beverage has a viscosity in the range 1-300 mPa·s. | 10-03-2013 |
20130259974 | INSTANT DRINK POWDERS COMPRISING HYDROLYZED WHOLE GRAIN - The present invention relates to instant drink powders comprising a primary ingredient of particles or agglomerated particles having a particle size below 500 μm, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state; and a moisture content of at most 5% (w/w) of the instant drink powder. | 10-03-2013 |
20130259975 | FROZEN CONFECTIONARY PRODUCTS COMPRISING HYDROLYZED WHOLE GRAIN - The present invention relates to frozen confectionary product comprising up to 20% wt fat, up to 25% milk solids non fat (MSNF), from 5 to 40% wt sweetening agent and up to 3% of stabiliser and/or emulsifier, wherein said frozen confectionery further comprises a hydrolysed 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. | 10-03-2013 |
20130266688 | INFANT CEREAL PRODUCTS COMPRISING HYDROLYZED WHOLE GRAIN - The present invention relates to an infant cereal product comprising 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; a moisture content below 5% (w/w), and vitamin and mineral fortification. | 10-10-2013 |
20130337112 | Method for Preparing Maltogenic Alpha-Amylase Variants - The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread. | 12-19-2013 |
20140017356 | METHOD FOR PROVIDING A WHOLE GRAIN CEREAL BASED EXTRACT - The present invention relates to a process for preparing a whole grain cereal based extract having improved suspension properties. The process comprises the steps of: (i) providing a whole grain cereal; (ii) subjecting the whole grain cereal to a first grinding; (iii) subjecting the ground whole grain cereal to an hydrolysis of the macromolecular elements providing a modified whole grain cereal; (iv) separating a soluble fraction of the modified whole grain cereal from an insoluble fraction of the modified whole grain cereal; and (v) subjecting the insoluble fraction of the modified whole grain cereal to a second grinding and/or enzymatic modification obtaining a cereal based fraction having improved suspension properties, and comprising particles having a particle size of at the most 100 μm, such as at the most 50 μm, e.g. at the most 30 μm; and (vi) reincorporating at least part of the cereal based fraction obtained from step (v) into at least part of the soluble fraction obtained from step (iv) obtaining the whole grain cereal based extract. | 01-16-2014 |
20140050819 | Soluble Oat Flour And Method Of Making Utilizing Enzymes - Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process. | 02-20-2014 |
20140295025 | FILLING COMPOSITION COMPRISING HYDROLYZED WHOLE GRAIN - The present invention relates to a filling composition comprising a fat content above 20% by weight of the filling composition, a hydrolyzed whole grain composition; and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state. | 10-02-2014 |
20140308396 | USE OF AMYLASE ENZYME - The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component. | 10-16-2014 |
20140314907 | PROCESS FOR PREPARATION OF A DRY INSTANT PORRIDGE - The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process. | 10-23-2014 |
20150010675 | PURPLE CORN NECTAR CONTAINING ANTHOCYANINS METHODS FOR MAKING AND APPLICATIONS THEREOF - The present invention relates among other things to an enzymatically produced purple corn nectar having a composition comprising saccharides and anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar. The current invention also relates to consumable compositions made from the said purple corn nectar. | 01-08-2015 |
20150079230 | METHOD FOR INCREASING YIELD IN THE MALTING PROCESS - Processes for increasing yield in the malting process are described. Utilization of an extract in the germination stage of the malting process can result in an increased malt yield without substantially affecting the quality of the resulting malt. | 03-19-2015 |
20150099035 | OMEGA-3 FATTY ACID ENHANCED DDGS FOR AQUACULTURE FEEDS - The present invention describes fermentation methods for producing animal feeds enriched with omega-3 fatty acids from cellulosic feedstock. | 04-09-2015 |
20150104541 | Nutritionally Enhanced Isolate from Stabilized Rice Bran and Method of Production - Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB. | 04-16-2015 |
20150140168 | Method of Baking - The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophospholipase activity. | 05-21-2015 |
20150366245 | MALT EXTRACT - The invention relates to a method for producing a malt extract, comprising the following steps: a) providing a malt extract, b) treating the malt extract with amyloglucosidase in order to obtain a malt extract hydrolysate, c) treating the malt extract hydrolysate with glucose isomerase in order to obtain an isomerized malt extract hydrolysate, d) adding non-hydrolyzed malt extract, wherein the ratio of non-hydrolyzed malt extract to isomerized malt extract hydrolysate is in the range of 1:20 to 1:1, with respect to the dry substance portion, in order to obtain a partially hydrolyzed malt extract, e) at least partially removing water to a dry substance content of more than 68 wt %. | 12-24-2015 |
20150376588 | ALPHA-AMYLASE VARIANTS - A variant polypeptide having alpha-amylase activity, wherein the variant has an amino acid sequence which, when aligned with the alpha-amylase comprising the sequence set out in SEQ ID NO: 2, comprises at least one substitution of an amino acid residue. Such a variant polypeptide may be used in the preparation of a baked product. | 12-31-2015 |
20160081387 | Maltobionate As Antioxidant in Food Products - Maltobionate has an antioxidative effect in food and feed products. The antioxidant can be produced directly from starch or maltose already present in the food product, using enzymatic catalyzed processes. The antioxidant production can be performed on an isolated fraction of a food product from which it can be added back to the food production process or the final food product. Alternatively, the antioxidant can be produced as an integrated part of the food production process by adding the relevant enzymes to the process. | 03-24-2016 |
20160100613 | PROCESS OF FORMING A SYRUP PRODUCT - A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix. | 04-14-2016 |
20160249651 | Method of Preparing an Oat Protein and Fiber Product | 09-01-2016 |
426029000 | Preparation of beverage, beverage mash, or beverage wort | 13 |
20090142448 | CEREAL GRAIN TREATMENT AND MASH PREPARATION FOR BY-PRODUCTS - An apparatus and method for dry treatment of grain comprises a grain peeler for mechanically treating pre-cleaned grain to remove flour bran and coarse bran to a peeling depth of about 4% to 9% with simultaneous separating of the flour bran; an aspiration separator separating coarse bran based on particle velocity and size; a grain mill; and sieve separator separating the husk bran of between 2%-3% of the grain kernel mass from endosperm flour by differences in particle size. An apparatus and method for mash preparation from the endosperm flour comprises mixing tank for mixing endosperm flour with water, enzymes, etc; a colloid mill for processing the batch using mechano-activation with oscillation frequencies between 1 and 200 kHz and with impulse duration of between 0.05 and 1.0 seconds and for 2 to 20 processing cycles, coarse particle sifter for separation of the coarse batch particles form the mash. | 06-04-2009 |
20100112127 | Soluble Oat Or Barley Flour And Method Of Making Utilizing Enzymes - Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process. | 05-06-2010 |
20110293779 | BARLEY AND MALT-DERIVED BEVERAGES WITH LOW DMS LEVEL - According to the invention, there is provided barley-derived beverages characterized by notably reduced levels of both dimethyl sulfide (DMS) and/or its precursor S-methyl-L-methionine (SMM), or lacking said compounds. In addition, the invention relates to methods for producing the above-mentioned beverages—and also to barley plants useful in the preparation of such beverages, as well as other plant products prepared from said plants. Utilization of the invention clears the way for making improved production procedures of beverages with improved taste profiles, and promises also for notable reductions in the thermal energy input for production of beer. | 12-01-2011 |
20120034341 | Oligo-Saccharide Enhanced Oat-Based Drink for Treating Hyperlipidaemia and Hyperglycemia and Improving Gastrointestinal Function and Process for Preparing the Same by Tri-Enzyme Hydrolysis and Micro-Particle Milling - The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving gastrointestinal function which comprises not only oat β-glucan and but also a higher amount of isomalto-oligosacchride. In accordance with the invention, whole grains of oats are micronized to an average particle size of 100 microns prior to enzyme treatments, and a product of creamy milk-like texture is obtained without filtration so that nutrients of the whole grains of oats are retained. This invention enhances the value of oat-based processing to yield additional health-associated content and illness (such as hyperlipidaemia and hyperglycemia) prevention efficacy that are beyond the potential of oats per se. | 02-09-2012 |
20120207877 | OLIGO-SACCHARIDE ENHANCED OAT-BASED DRINK FOR TREATING HYPERLIPIDAEMIA AND HYPERGLYCEMIA AND IMPROVING GASTROINTESTINAL FUNCTION AND PROCESS FOR PREPARING THE SAME BY TRI-ENZYME HYDROLYSIS AND MICRO-PARTICLE MILLING - The invention relates to a tri-enzyme hydrolysis method for preparing an oligo-saccharide enhanced oat-based drink product useful in lowering cholesterol, triglyceride, blood sugar and improving gastrointestinal function which comprises not only oat β-glucan and but also a higher amount of isomalto-oligosacchride. In accordance with the invention, whole grains of oats are micronized to an average particle size of 100 microns prior to enzyme treatments, and a product of creamy milk-like texture is obtained without filtration so that nutrients of the whole grains of oats are retained. This invention enhances the value of oat-based processing to yield additional health-associated content and illness (such as hyperlipidaemia and hyperglycemia) prevention efficacy that are beyond the potential of oats per se. | 08-16-2012 |
20120328734 | PRODUCTION OF NON-ALCOHOLIC BEVERAGES BY FERMENTATION - The present invention relates to a method for producing a nonalcoholic beverage by fermentation, comprising the following steps: (a) providing a decomposed cereal extract, (b) producing a wort from the cereal extract, (c) treating the wort from step (b) with | 12-27-2012 |
20130196027 | BARLEY LIPOXYGENASE 1 GENE, SELECTION METHOD FOR BARLEY, MATERIALS FOR MALT ALCOHOLIC BEVERAGES AND METHOD FOR PRODUCTION OF MALT ALCOHOLIC BEVERAGES - A barley plant including a mutant LOX-1 protein and that is deficient in lipoxygenase activity. | 08-01-2013 |
20130280378 | CEREAL MILK DRINK COMPRISING HYDROLYZED WHOLE GRAIN FOR INFANTS - The present invention relates to a cereal milk drink for infants comprising a milk component, 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 activate state, a sugar or non-sugar sweetener content below 15% by weight of the cereal milk drink, and wherein the cereal milk drink comprises at least one of calcium at a fortified concentration, vitamin A at a fortified concentration, vitamin D at a fortified concentration, zinc at a fortified concentration, iron at a fortified concentration or any combination thereof, and wherein the cereal milk drink has a viscosity in the range 1-300 mPa·s. | 10-24-2013 |
20150017282 | Method for Production of Brewers Wort - The present invention relates to method for production of brewer's wort comprising adding to a mash, a particular glucoamylase. The glucoamylase is obtained from | 01-15-2015 |
20150118355 | Brewing Method - This invention relates to wort making for brewing and non alcoholic beverages. More particularly it relates to methods for preparing a wort comprising a high level of free amino acids employing use of various enzymes including different exogenous proteases, for example an endoprotease and an exopeptidase. | 04-30-2015 |
20150351432 | LIQUID OAT BASE - A process for preparing a liquid oat base or drink of improved soluble oat protein content from an oats material, in particular an oats material that has not been heat treated in a humid state, comprises solubilizing oat protein in an aqueous solvent by means of protein-deamidase. Also disclosed is a corresponding liquid oat base and uses thereof. | 12-10-2015 |
20150351433 | Method - The present invention provides a xylanase comprising amino acid sequence as set forth in SEQ ID No.1, SEQ ID No.2 or SEQ ID No.8, and a nucleotide sequence encoding said xylanase shown as SEQ ID No.3, SEQ ID No.4 or SEQ ID No.5. The present invention also provides a method of preparing a corn based product comprising contacting a plant composition comprising corn or a corn by-product or a combination thereof with said xylanase. | 12-10-2015 |
20160145551 | PICK UP TUBE ASSEMBLY USEFUL FOR FLUID TRANSFER INCLUDING LIQUID TRANSFER IN ALCOHOLIC BEVERAGE BREWING OPERATIONS - The present invention relates to a plumbing connection useful in the field of fluid transfer, including in many stages of beer brewing operations, to connect to a fluid inlet or outlet in which the plumbing connection includes a threaded, compressible bushing that compressibly grips a tube when tightened to make a plumbing connection. | 05-26-2016 |