| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426020000 | Including additional enzyme, enzyme producing material, or microorganism | 67 |
| 20080199566 | Fermented food and its preparation - A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy bean protein powder, gluten powder for binding the main powder and milk or milk ingredient powder containing milk sugar and a molding agent for increasing viscosity of composition; subjecting a mixed cooking composition with yeast to a fermentation condition to make a wet dough composition containing substantially no glucide; and baking or dry-solidifying it. | 08-21-2008 |
| 20080248160 | XYLANASES, NUCLEIC ACIDS ENCODING THEM AND METHODS FOR MAKING AND USING THEM - The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have increased activity and stability at increased pH and temperature. | 10-09-2008 |
| 20090232936 | Novel lipases and uses thereof - The invention relates to a newly identified polynucleotide sequence comprising a gene that encodes a novel lipolytic enzyme from | 09-17-2009 |
| 20090238920 | Process for making high grade protein product - A process for making a high grade protein product, such as a mammalian feed product, using residue slurry from a cellulose fermentation and distillation process is provided. The residue slurry is compressed to remove much of the residual liquid. The compressed slurry is shaped, dried, leavened and granulated to provide the high grade protein product. Nutrients, flavorants, texturizers and other food product-enhancing ingredients may be added during the process. The granules of animal feed product can be packaged and stored in an inert or other stable environment for extended storage periods. | 09-24-2009 |
| 20090304862 | BATTER AND BATTER-COATED FOOD PRODUCTS - A batter is provided comprising flour, water and optionally starch, wherein the batter comprises glutenin particles having a volume surface averaged particle size smaller than 10 μm. A batter according to the invention comprises flour and optionally starch, and optionally baking powder and salt. At least 95 vol. % of all particles comprised in the batter have a particle size of 100 μm or less. It appears that such a batter provides very crispy coatings to (deep-)fried products. | 12-10-2009 |
| 20100003365 | Cloning, expression and use of acid phospholipases - The invention relates to a DNA sequence that encodes a polypeptide with phospholipase activity and was isolated from Aspergillus and sequences derived therefrom, polypeptides with phospholipase activity encoded by these sequences as well as the use of these polypeptides for degumming of vegetable oil, for the preparation of dough and/or bakery products, for the preparation of dairy products, for processing steps in the textile industry and for related applications. | 01-07-2010 |
| 20100003366 | Variant Alpha-Amylases from Bacillus Subtilis and Methods of Use, Thereof - Alpha-amylases from | 01-07-2010 |
| 20100028490 | BREAD IMPROVER AND USE THEREOF IN MAKING CRUMB-FREE FLAT BREAD - A new bread-making enhancer includes an anti-stale enzyme, an enzyme of the arabinofuranosidase type and a drying component selected from fibres, gums and hydrocolloids. The enhancer is suited for methods for making bread without a soft part such as flat bread or Arab bread. | 02-04-2010 |
| 20100028491 | Aqueous Dough Conditioning Composition - An aqueous dough conditioning composition comprises water, one or more enzymes, salt and sugar characterised in that the composition in substantially free of antioxidant. Preferably, the composition comprises less than 0.05% by wt of antioxidant. The composition may further comprise an oxidant and/or a hydrocolloid. The invention also provides dough comprising the aqueous conditioning composition, and baked products made therefrom. There is also provided the use of salt and sugar to stabilise an aqueous dough conditioning composition comprising one or more enzymes, the composition being substantially free of antioxidant. | 02-04-2010 |
| 20100047388 | Lipolytic Enzyme Variants - The inventors have developed improved polypeptides by substituting or deleting specified amino acids in fungal lipolytic enzymes. More particularly, the polypeptides result in a reduction of dough stickiness when they are added to a dough. The polypeptides may particularly have activity on polar lipids. | 02-25-2010 |
| 20100062106 | NOVEL METHOD TO PRODUCE CAKE - The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe. | 03-11-2010 |
| 20100074991 | NOVEL OXIDOREDUCTASES AND USES THEREOF - The invention relates to newly identified polynucleotide sequences comprising a gene that encodes a novel oxidoreductase isolated from | 03-25-2010 |
| 20100086640 | PROTEIN - A fungal wild-type lipolytic enzyme having a higher ratio of activity on polar lipids compared with triglycerides, wherein the enzyme preferably has a phospholipid:triglyceride activity ratio of at least 4. Preferably, the lipolytic enzyme according to the present invention has a glycolipid:triglyceride hydrolyzing activity ratio of at least 1.5. In one embodiment, the fungal lipolytic enzyme according to the present invention comprises an amino acid sequence as shown in SEQ ID NO: 1 or SEQ ID No. 2 or SEQ ID No. 4 or SEQ ID No. 6 or an amino acid sequence which has at least 90% identity thereto. The present invention further encompasses a nucleic acid encoding a fungal lipolytic enzyme, which nucleic acid is selected from the group consisting of: (a) a nucleic acid comprising a nucleotide shown in SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7; (b) a nucleic acid which is related to the nucleotide sequence of SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7 by the degeneration of the genetic code; and (c) nucleic acid comprising a nucleotide sequence which has at least 90% identity with the nucleotide sequence shown in SEQ ID No. 3, SEQ ID No. 5 or SEQ ID No. 7. | 04-08-2010 |
| 20100098804 | AMYLOLYTIC ENZYME VARIANTS - The inventors have discovered some striking, and not previously predicted structural similarities and differences between the structure of Novamyl and the reported structures of CGTases, and based on this they have constructed variants of maltogenic alpha-amylase having CGTase activity and variants of CGTase having maltogenic alpha-amylase activity. Further, on the basis of sequence homology between Novamyl® and CGTases, the inventors have constructed hybrid enzymes with one or more improvements to specific properties of the parent enzymes, using recombinant DNA methodology. | 04-22-2010 |
| 20100104692 | FLOUR BASED DOUGH AND METHOD OF PREPARING SUCH DOUGH - A method of preparing a flour based dough, includes mixing flour, a source of water-unextractable (WU) arabinoxylans, xylanase and water, wherein the source of WU arabinoxylans includes at least 10% WU arabinoxylans by weight of dry matter and the source of WU arabinoxylans is applied in an amount sufficient to deliver at least 2.5 g of WU arabinoxylans per kg of flour. The combined use of WU arabinoxylans and xylanase yields a dough product that exhibits improved processability, excellent proof stability and very high bake volume. Also disclosed is a flour based dough containing:
| 04-29-2010 |
| 20100159071 | SYSTEM FOR PRODUCTION OF ETHANOL AND CO-PRODUCTS INCLUDING CORN MEAL - A system for the production of ethanol and co-products is provided. The system facilitates an overall reduction in the use of energy, for example, by reducing the mass of wet solids supplied to a distillation system. The system also reduces the amount of energy used to dry the wet solids component of a fermentation product, for example, by increasing the ethanol concentration of the wet solids. The system also facilitates the recovery of co-products including bioproducts and other biochemicals extracted from components of the fermentation product. The solids component of the fermentation product may be dried and constituted into a meal that may be used for animal feed, among other uses. | 06-24-2010 |
| 20100247710 | METHOD FOR PREPARING FOOD PRODUCT - The invention is directed to a method for preparing a fermented dough based food product, to a fermented dough based food product, to the use of native potato protein isolate, to a bread improver, and to a dough. The method of the invention comprises preparing a dough which dough comprises which dough comprises a native potato protein isolate, said native potato protein isolate having a protein content of 90% or more based on dry matter as determined from the weight of total Kjeldahl nitrogen multiplied by 6.25. The invention is also directed to a fermented dough based food product obtainable by said method. | 09-30-2010 |
| 20100255151 | METHOD OF MAKING BREAD AND BREAD MADE BY THE METHOD - A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then fermented at a temperature and relative humidity; a dough process in which the resulting mixture of the cold sponge process is mixed with strong flour, sugar, salt, dried milk, dried yeast, margarine, and water, and the to resulting mixture is given a floor time and then divided into pieces; a freezing storage process in which the dough is frozen, wrapped in plastic, and stored at a temperature of less than −18 degrees C.; a thawing process in which the resulting dough pieces of the freezing process are thawed; and a second fermentation process in which each of the resulting dough pieces is molded and subjected to a second fermentation. | 10-07-2010 |
| 20100316764 | FLOUR SUPPLEMENT COMPOSITIONS AND METHODS FOR PREPARING WHEAT FLOUR - The present disclosure is directed to flour supplement compositions that contain transglutaminase and an amino acid selected from lysine, glutamine or a combination thereof. Additionally, the present disclosure is directed to flour-based food compositions or foodstuffs (e.g., breads, pastas, noodles, etc.) prepared with the supplement. The present disclosure is still further directed to methods for preparing wheat flour compositions by adding the supplement or alternatively by adding an amino acid selected from lysine, glutamine or a combination thereof and transglutaminase to flour used therein. | 12-16-2010 |
| 20110008491 | DOUGH COMPOSITION - A dough composition comprising flour, water and a fat phase, wherein the fat phase comprises at least 40% by weight conjugated linoleic acid or a derivative thereof (CLA). There is also disclosed a dough composition comprising flour and a fat phase, wherein the fat phase comprises a fat A and a fat B, wherein fat A comprises at least 90% by weight conjugated linoleic acid or a derivative thereof (CLA) and wherein fat B has an N | 01-13-2011 |
| 20110033575 | PSEUDOMONAS SACCHAROPHILA G4-AMYLASE VARIANTS AND USES THEREOF - G4-forming amylase (PS4) variants, and nucleic acids encoding these, and their uses in producing food products and in an enzyme-catalyzed high temperature liquefaction step to produce ethanol from starch, e.g., cornstarch are provided. | 02-10-2011 |
| 20110076357 | SINGLE-STAGE BAKED GOODS PRODUCTION - The present invention relates to a method for producing baked goods from sourdough. The present invention further relates to the composition of a triebferments for improved, accelerated and easier production of sourdoughs, while at the same time maintaining stabile quality, and the baked goods resulting therefrom. | 03-31-2011 |
| 20110086131 | LIPOLYTIC ENZYME: USES THEREOF IN THE FOOD INDUSTRY - The invention encompasses the use of a lipolytic enzyme obtainable from one of the following genera: | 04-14-2011 |
| 20110091601 | Preparation of An Edible Product From Dough - The addition of a lipoxygenase and a lipolytic enzyme active on polar lipids to a dough has a synergistic effect on the volume and/or crumb color of an edible product made by leavening and heating the dough, e.g. by baking or steaming. | 04-21-2011 |
| 20110097440 | Method and Composition to Improve Short Bite of Bakery Products - The present invention relates to a method for the improvement of the short bite and texture parameters of bakery products by adding thereto at least one intermediate thermostable or thermostable serine or metallo-protease. | 04-28-2011 |
| 20110256263 | Method For Producing Frozen Dough - The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough ingredients, forming gas nucleation sites, exercising the dough by subjecting to cycles of pressure differentials and freezing the dough. The frozen product can be transferred directly from the freezer to an oven for baking. | 10-20-2011 |
| 20110262591 | 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 asfunctional equivalents of the gene or the amino acid sequences with high homology thereto. The invention also relates to methods of using these lipolytic enzymes in industrial processes, for example in the dairy or baking industry. | 10-27-2011 |
| 20110311678 | Antistaling Process For Flat Bread - The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention. | 12-22-2011 |
| 20120009299 | MICROWAVABLE FROZEN COOKIE DOUGH - A microwavable cookie dough composition is provided, along with methods of microwave-baking cookies. The cookie dough can be microwave-baked from the raw, frozen state without thawing or pre-baking. The cookie dough also does not require the use of a susceptor to achieve even heating. The resulting cookie has acceptable spread, crumb structure, and texture comparable to a conventional oven-baked cookie. | 01-12-2012 |
| 20120009300 | FAMILY GH 61 POLYPEPTIDES - The present invention relates to use of an anti-staling GH-61 polypeptide for preparing an edible product. | 01-12-2012 |
| 20120034339 | PROCESS OF MICROBIC BIOTECHNOLOGY FOR COMPLETELY DEGRADING GLUTEN IN FLOURS - The present invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation from both bread and durum wheat, barley, rye and oat flour. In particular, the invention concerns the use of lactic acid bacteria selected and fungal enzymes for the gluten complete degradation (residual gluten concentration lower than 20 ppm) of cereal flours, which after detoxification can be used according to a standardized biotechnological protocol for the production of various gluten-free foods. | 02-09-2012 |
| 20120070536 | LACTOBACILLUS STRAIN AND FOOD HAVING ANTIFUNGAL ACTIVITY - An object of the present invention is to provide a novel strain that is capable of effectively inhibiting the growth of microorganisms such as fungi and | 03-22-2012 |
| 20120082756 | Preparation of Dough or Baked Products - 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. | 04-05-2012 |
| 20120141630 | 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. The advantageous lipid-degrading enzymes have higher activity towards MGDG and/or unsaturated phosphatidyl ethanolamines (APE, PE) than towards DGDG, PC, PS, PI, PG, saturated phosphatidyl ethanolamines, ALPE and/or triglicerides. | 06-07-2012 |
| 20120141631 | FERMENTED BAKERY DOUGH TOLERANT TO PROOFING - The use of yeast for stabilizing bread fermentation during proofing, to a bakery dough composition including this yeast, and to a method for preparing a baked or fresh product from the bakery dough composition. | 06-07-2012 |
| 20120164272 | BAKING ENZYME COMPOSITION AS SSL REPLACER - The present invention relates to a baking enzyme composition comprising a lipolytic enzyme having activity on triglycerides, phospholipids and galactolipids, a triacyl glycerol lipase, and preferably at least another enzyme selected from a hemicellulase or cellulase and an amyloglucosidase which can be used to fully replace SSL and/or CSL or other emulsifiers in dough and baked products. The dough in which the baking enzyme composition is added in an effective amount and baked product obtained therefrom have improved properties such as excellent dough stability and shock resistance, and improved volume, crumb structure and crumb softeness of the baked product as well as improved anti staling. | 06-28-2012 |
| 20120244251 | METHOD OF PRODUCING BREAD USING FINAL PROOFED FROZEN DOUGH AND METHOD OF PRODUCING THE FINAL PROOFED FROZEN DOUGH - Producing a bread by a straight method of directly baking a frozen dough for breads that has undergone final proofing. A specific volume of the frozen dough for breads that has undergone the final proofing immediately before baking falls within a range of 1.3 to 2.1 cm | 09-27-2012 |
| 20120263824 | BAKING MIXES AND PROCESSES FOR MAKING THE SAME - The present invention is related to processes for producing baking mixes in which a whole grain is sprouted and at least a portion of the sprouted whole grain's starch content is enzymatically converted into glucose to provide a sprouted whole grain mix. | 10-18-2012 |
| 20120263825 | PROCESS FOR PRODUCING BAKED GOODS - The present invention relates to a process for producing baked goods which is characterized in that a mixture of at least one baking raising agent and at least one substance selected from the group consisting of asparaginase, sulfites, bisulfites, metabisulfites and chlorides is used in the production of the baked goods dough. In addition, the present invention relates to a mixture of at least one baking raising agent and at least one substance selected from the group consisting of asparaginase, sulfites, bisulfites, metabisulfites and chlorides. In addition, the present invention relates to the use of sulfites and metabisulfites for decreasing acrylamide in foods. | 10-18-2012 |
| 20130034627 | LIPID ACYLTRANSFERASE PROTEINS AND METHODS OF MAKING THEM - The present invention provides a method for preparing a variant lipid acyltransferase enzyme by expressing a nucleotide sequence encoding a lipid acyltransferase which may comprise at least one modification at a position(s) which corresponds in the encoded amino acid sequence to an amino acid(s) located in a) the canyon region of the enzyme (i.e. preferably amino acid residues 31, 27, 85, 86, 119, and 120); and/or b) insertion site 1 (i.e. amino acid residues 22-36) and/or c) insertion site 2 (i.e. amino acid residues 74-88), wherein the canyon region, insertion site 1 and/or insertion site 2 are defined as that region which when aligned based on primary or tertiary structure corresponds to the canyon region, insertion site 1 or insertion site 2 (or the corresponding amino acid residues taught above) of the enzyme shown herein as SEQ ID No. 16 or 6 in a host organism. | 02-07-2013 |
| 20130045302 | 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. | 02-21-2013 |
| 20130059031 | USE OF AN ANTI-STALING ENZYME MIXTURE IN THE PREPARATION OF BAKED BREAD - The invention provides a process of preparing baked bread by baking a farinaceous dough, said process comprising incorporating into the dough a combination of two or more enzymes including:
| 03-07-2013 |
| 20130101698 | SHELF-STABLE, SAVORY, FILLED FOOD PRODUCTS AND METHODS - Shelf-stable, savory, filled food products including at least two components having different textures and methods for making the food products are provided herein. The food products have a shelf life of at least about six months when stored at about 70° F. in hermetically sealed film packaging. The savory filled food products have an intermediate water activity (e.g., about 0.5 to about 0.8), which promotes increased shelf life at room temperature. | 04-25-2013 |
| 20130122144 | GLYCEROGLYCOLIPID LIPASE - Disclosed is a glyceroglycolipid lipase which is highly safe, can hydrolyze a neutral fat, a glycerophospholipid or a glyceroglycolipid at about pH 6, is thermally stable to some extent, can hydrolyze lecithin, cannot hydrolyze lysolecithin, can rise a bread when used singly in the production of the bread, and has no unpleasant odor. Specifically disclosed is a glyceroglycolipid lipase derived from a filamentous bacterium | 05-16-2013 |
| 20130136823 | 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. | 05-30-2013 |
| 20130216651 | Process For Producing a Baked Product Having Increased Flavor Stability with Catalase and Phospholipase - The present invention relates to a process for producing a baked product having increased flavor stability comprising the steps of: (a) preparing a dough comprising flour, water, an enzyme preparation having catalase activity and an enzyme preparation having phospholipase activity; and (b) baking the dough to obtain the baked product. | 08-22-2013 |
| 20130243906 | Method and System of Making a Leavened Dough Composition - A method of making a leavened dough composition includes making a sponge with a mixing device, and separating the sponge into a plurality of subsections with a separating apparatus. | 09-19-2013 |
| 20130273198 | Preparation of Baked Product From Dough - The present invention relates to a method for producing a baked product comprising preparing a dough comprising at least whole meal flour, a GH61 polypeptide, and a cellulase, and baking the dough to form the baked product. The present invention relates also to a baking composition comprising a GH61 polypeptide, a cellulase, and optionally flour. The present invention relates also to the use of a GH61 polypeptide and a cellulase for producing a baked product, e.g. a baked product, prepared from whole meal flour. | 10-17-2013 |
| 20130316044 | BREAD HAVING IMPROVED TEXTURE AND TASTE AND METHOD FOR PRODUCING SAME - The invention relates to bread having improved texture and taste and to the method for producing same, specifically to a bread obtained from wheat flour, having a reddish, crunchy crust, and prepared from pieces of precooked dough kept frozen until final baking, and to said pieces of precooked dough. The pieces of precooked dough are obtained from a dough that is a mixture of wheat flour, water, salt, liquid yeast and an improver comprising less than 5% of both hemicellulase and alpha-amylase, and of ascorbic acid and L-cysteine, by means of a method that includes kneading, resting, shaping, fermenting, cutting to form the slit, precooking and chilling. The precooked dough is preferably kept frozen until the bread is to be consumed, at which time it is baked at a temperature higher than usual for 2 minutes to 3 minutes 30 seconds. | 11-28-2013 |
| 20130323359 | Preparation of Dough or Baked Products - 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. | 12-05-2013 |
| 20140037790 | STEAMED BUN QUALITY IMPROVING AGENT AND USE THEREOF - The present invention is intended to provide a quality improving agent useful for improving the quality of steamed buns, and a quality improving agent containing glucoamylase. The quality improving agent preferably has low protease activity. | 02-06-2014 |
| 20140065262 | METHOD FOR PARTIAL DEGRADATION OF GLUTEN - The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to the use of lactic acid bacteria and fungal enzymes for the partial degradation of gluten in wheat flour in order to obtain flour dough with residual gluten concentration from 20,000-80,000 ppm. The flour dough obtained by the method of the invention can be used to prepare food products with reduced gluten content. | 03-06-2014 |
| 20140127355 | BREADS HAVING NOVEL PHYSICAL PROPERTIES AND METHOD OF PRODUCING THE SAME - Breads having novel physical properties and a method of producing the breads are provided. Breads produced by fermentation and baking were rebaked after enzyme treatment to acquire breads having novel physical properties having appearance, texture, flavor, etc., equivalent to normal bread and easily chewable and swallowable even by a person having impaired chewing or swallowing functions such as an aged person. | 05-08-2014 |
| 20140147553 | Process for Preparing A Baked Product with Anti-Staling Amylase and Peptidase - The present invention provides processes for preparing dough which comprises at least one anti-staling amylase and at least one peptidase. In addition, the present invention provides baked products produced there from which have a desirable degree of softness and improved springiness. | 05-29-2014 |
| 20140199435 | NOVEL SOURDOUGH COMPOSITIONS AND METHODS FOR THEIR PREPARATION - The present invention provides new flavors based on the fermentation of specific combinations of plants or plants extracts with specific combinations of microbial strains. More specifically sourdough products are provided with tea leaves or fractions thereof and fermented with the combination of strains of acetic acid bacteria and yeast in order to provide the new flavors. | 07-17-2014 |
| 20140335225 | DOUGH COMPOSITION - Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough matrix, combined with non-metabolized yeast, and wherein the dough composition preferably has useful properties such as yeast-leavened freezer-to-oven capabilities, without the need for chemical leavening agents or modified atmosphere packaging. | 11-13-2014 |
| 20140377407 | ALPHA-AMYLASE - This invention relates to a novel alpha-amylase, a process for its preparation and the use of the amylase. | 12-25-2014 |
| 20150140167 | MICROENCAPSULATED BACTERIAL CONSORTIUM FOR THE DEGRADATION OF GLUTEN INTO SOURDOUGH AND METHOD FOR PRODUCING SAID SOURDOUGH - The present invention is related to a microencapsulated bacterial consortium for gluten degradation, which comprises: a) three different strains of commercially available lactic-acid bacteria; b) encapsulating agents; c) prebiotics; and d) trehalose; in combination with a proteolytic enzyme of bacterial origin and a proteolytic enzyme of fungal origin. Preferably, the microencapsulated bacterial consortium comprises: a) | 05-21-2015 |
| 20150296848 | Method for Preparing Natural Kokumi Flavor - The present invention relates to a method for preparing a natural kokumi flavor, and more particularly to a method of preparing a natural kokumi flavor using an inosine-5′-monophosphate (IMP) fermented broth or a glutamic acid fermented broth prepared by a two-step fermentation process comprising a first fermentation step for fungal fermentation and a second fermentation step for bacterial fermentation, a natural kokumi flavor prepared by the method, and a food composition comprising the natural kokumi flavor. The natural kokumi flavors prepared according to the method of the present invention are prepared using natural raw materials, and thus are harmless and safe for use in the human body, and may be added to food to produce thick and dense tastes and improve the flavor of the food. | 10-22-2015 |
| 20150313243 | NOVEL METHOD TO PRODUCE CAKE - The invention relates to a novel use of a phospholipase a in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe. | 11-05-2015 |
| 20150320056 | DOUGH PRODUCTS HAVING AN OPEN-CELL STRUCTURE AND METHODS FOR MAKING SAME - The present disclosure relates to dough and dough-based food products having a unique appearance and texture. In a general embodiment, a dough is provided and includes at least one enzyme having an enzyme activity level sufficient to provide the dough with at least one characteristic selected from the group consisting of a water absorption ranging from about 58% to about 64%, a fermentation after about 90 minutes, retention of gas cells after sizing and/or baking the dough, good viscoelastic properties after baking the dough, or combinations thereof. The dough may also include the use of a specifically sourced malted barley flour at a level that is not recommended by the baking industry and/or processing parameters that reduce the fermentation time of the dough. Methods for making a dough are also provided. | 11-12-2015 |
| 20150351415 | GLUTEN-FREE FOODS AND DOUGHS AND METHODS OF MAKING THEM - A mixture of at least 6 species of lactic acid bacteria and/or Bifidobacteria is disclosed for use in bakery and medical field. The preferred mixture comprises | 12-10-2015 |
| 20150373999 | COMBINATION OF AN ALPHA-AMYLASE AND A G4-FORMING AMYLASE - This invention relates to an enzyme composition comprising an alpha-amylase polypeptide and a G4-forming amylase, a pre-mix comprising these enzymes, a method to prepare a dough and a method to prepare a baked product. | 12-31-2015 |
| 20160007618 | SUGAR-PRODUCING AND TEXTURE-IMPROVING BAKERY METHODS AND PRODUCTS FORMED THEREFROM | 01-14-2016 |
| 20160081357 | 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. | 03-24-2016 |
| 20160113295 | Antistaling Process for Flat Bread - The present invention relates to a process for retarding the staling of flat breads, as well as flat breads obtainable by the method of the invention. | 04-28-2016 |
| 20160157500 | BGL6 Beta-Glucosidase and Nucleic Acids Encoding the Same - The present invention provides a novel β-glucosidase nucleic acid sequence, designated bgl6, and the corresponding BGL6 amino acid sequence. The invention also provides expression vectors and host cells comprising a nucleic acid sequence encoding BGL6, recombinant BGL6 proteins and methods for producing the same. | 06-09-2016 |
