| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426031000 | Of bran, husk, or by-product, e.g., distillers residue, etc. | 17 |
| 20080279981 | RUMINANT FEEDS CONTAINING pH-ADJUSTED EDIBLE BYPRODUCTS AND HIGH DIGESTIVE EFFICIENCY GRAINS - Improved ruminant feeds are provided which include a pH-adjusted first ingredient selected from the group consisting of ruminant-edible, initially low pH commercial byproducts and initially low pH grain or forage-derived products, combined with a second ingredient comprising a high digestive efficiency feed grain such as flaked corn. An improved process ( | 11-13-2008 |
| 20090130257 | PROCESS FOR THE PRODUCTION OF ANIMAL FEED AND ETHANOL AND NOVEL ANIMAL FEED - A method for the production of ethanol and a modified animal feed is provided. The method replaces the starch in known corn-based animal feed with biomass fiber treated to make it more digestible by animals. The process includes wherein the pericarp and germ are removed from the corn kernel and processed for by-products. The starch and protein are also removed and separated. The starch is then fermented and distilled to ethanol and stillage. The bioavailable modified animal feed comprises the pericarp and germ removed from corn kernels and optionally by-products of the pericarp and germ processing, and lignocellulosic materials. The modified animal feed may optionally include energy materials such as animal and vegetable fats, vegetable soapstocks, or glycerin, and combinations thereof. | 05-21-2009 |
| 20090191308 | Method of preparing emulsified cereal bran derivatives - The present invention provides a method for preparing emulsified bran derivatives and emulsified bran fractions which can be used in the preparation of nutritionally-enriched food and beverage products. | 07-30-2009 |
| 20090252830 | Process of producing probiotic enhanced brown rice bran nutritional suppliment to promote increased levels of intestinal flora - The present invention is a pulverized fiber composition manufactured through fermentation of Brown Rice Bran with Lactobacillus Bulgaricus bacteria, which is enhanced with Bifidus and Acidophilus, resulting in a cereal with beneficial health properties; where, the fiber can be used as a natural dietary supplement and medicaments for the treatment and prevention of Gastrointestinal disorder, yeast infection, skin disorder, and hair thinning by boosting levels of beneficial intestinal flora which aid in digestion and boosts the human immune system. | 10-08-2009 |
| 20100055239 | EVAPORATOR OF VINASSE CONCENTRATION FOR DISTILLERIES IN GENERAL - “EVAPORATOR OF VINASSE CONCENTRATION FOR DISTILLERIES IN GENERAL”, it is applied preferentially in the distillery ( | 03-04-2010 |
| 20100233315 | FERMENTATION BYPRODUCT FEED FORMULATION AND PROCESSING - Systems and methods are provided which produce an improved distillers, brewers or fermenters grain by-products, including solubles, by determining nutrients and nutrient amounts to be added to a by-product to achieve targeted nutritional values, including bypass protein and amino acid levels, of the nutritionally enhanced grain byproduct after processing. One or more crude protein and/or amino acid content nutrient sources are added to the byproduct to create a nutritionally enhanced by-product mixture. The temperature and/or moisture content of the nutritionally enhanced by-product mixture is adjusted based on an empirically derived relationship that relates RUP as a percent of crude protein to an end product temperature in a predictable and repeatable manner to produce the improved distillers, brewers or fermenters grain byproduct. The products, having enhanced nutrient values of which are predictably ascertained, are made by the disclosed systems and methods. | 09-16-2010 |
| 20110111090 | MICROBIOLOGICAL REPROCESSING OF BY-PRODUCTS OF BIODIESEL PRODUCTION - An industrial method of reprocessing a mixture of by-products produced during biodiesel production containing a glycerol fraction and degumming residue as well as a feed additive, which may be obtained by this method. | 05-12-2011 |
| 20120045545 | HIGH EFFICIENCY ETHANOL PROCESS AND HIGH PROTEIN FEED CO-PRODUCT - A process is disclosed for producing a feed co-product by ethanol fermentation of plant matter comprising starch and another polysaccharide selected from the group consisting of hemicellulose and cellulose. The process comprises: (i) carrying out a primary fermentation process, distilling the primary fermentation mixture to form a primary feed co-product derived from the fermentation of the primary fermentation mixture and a primary distillate product comprising ethanol and (ii) carrying out a secondary fermentation process and distilling the secondary fermentation mixture to form the modified feed co-product and a secondary distillate product comprising ethanol. | 02-23-2012 |
| 20120183643 | LIVESTOCK FEED FROM CORN ETHANOL BYPRODUCT - A method for processing of byproducts in an ethanol production process to improve their nutritional value is provided. The method includes applying a mixture of microorganism to a stillage stream with concomitant production of organic acids and de-emulsification and liberation of oil for recovery. An improved livestock feed resulting from ethanol production is provided which comprises a much reduced oil content and a much higher level of organic acids | 07-19-2012 |
| 20130045304 | BRAN MODIFICATION - The present invention relates to a method for the modification of cereal bran, a method for the production of a modified cereal bran product as well as the use of such products in the production of food products. | 02-21-2013 |
| 20130101699 | COMPOSITIONS RICH IN ARABINOXYLAN OLIGOSACCHARIDES - A method for preparing a liquid composition having a high arabinoxylan oligosaccharides content (AXOS), the product obtained by this method, and its use in food applications, in particular in baked products. | 04-25-2013 |
| 20140212543 | Hydrolysis and Fermentation Process for Animal Feed Production - A method for production of an animal feed product comprises: a) partial hydrolysis of a fermentation feedstock or the non-ethanol by-product of a fermentation process performed on a fermentation feedstock, which partial hydrolysis converts non starch polysaccharides to soluble oligomers and monomers; b) fermentation of the soluble oligomers and monomers in the partially hydrolysed feedstock or non-ethanol by-product to produce ethanol; e) recovery of the non-ethanol by-product from the fermentation of step b) to produce an animal feed product more specifically an animal feed product with improved nutritional content. A method for production of an animal feed product comprises: a) partial hydrolosis of the non ethanol by-product of a fermentation process performed on a fermentation feedstock, which partial hydrolysis converts non starch polysaccharides to soluble oligomers and monomers; b) recovery of the partially hydrolysed product from step a), to exclude the soluble oligomers and monomers, to produce an animal feed product, more specifically an animal feed product with improved nutritional content. The methods produce an animal feed product with improved nutritional content by virtue of decreased levels of pentose sugars, increased relative protein concentration, decreased relative fibre concentration, decreased levels of soluble oligomers and monomers or decreased levels of reducing sugars. | 07-31-2014 |
| 20140356481 | BREWED SOY SAUCE AND METHOD OF PRODUCING THE BREWED SOY SAUCE - The present invention provides a brewed soy sauce that has light color and reduced smell with a robust taste. In the brewed soy sauce, HEMF is less than 15 ppm. Glutamic acid is 0.9% (w/v) or more. Lactic acid and acetic acid are respectively 0.1% (w/v) or more. Reducing sugar is 1.5% (w/v) or less. Levulinic acid is less than 0.01% (w/v). And, pH is 4.5-5.5. The brewed soy sauce is produced as follows: First, a raw material is prepared from a plant protein-source material and a low-starch carbohydrate-source material. Then, koji is made by inoculating koji mold to the prepared raw material. Next, salt water is added to the koji, and the mixture of the salt water and koji is fermented. At least 5 days after initiating the fermentation, yeast belonging to | 12-04-2014 |
| 20140370151 | Method for Producing Sweet Bran and the Resultant Product - Provided herein is a method for treating untreated rice bran to produce a treated rice bran. The method comprises inactivating lipase in the untreated rice bran, saponifying the fatty acids in the untreated rice bran to fatty acid salts, and contacting the untreated rice bran with a source of bisulfite anions so that an aldehyde or ketone in the untreated rice bran forms an organosulfite. The method produces the treated rice bran, wherein the amount and characterization of protein and fiber between the treated rice bran and the untreated rice bran remain unchanged. A treated rice bran composition is also provided, which comprises fatty acid salts, inactivated lipase, organosulfites, between about 14% and about 16% by weight protein, and between about 8% and about 10% by weight fiber. | 12-18-2014 |
| 20150305374 | YEAST FERMENTATION OF RICE BRAN EXTRACTS - Heat-stabilized defatted rice bran (HDRB) is fermented with yeast to afford a food product having superior prebiotic for probiotic properties. Fermentation of HDRB with yeast yields a prebiotic composition that can promote the growth and/or activity of beneficial intestinal bacteria (probiotic) when consumed by an animal or human. The prebiotic and/or probiotic compositions can afford substances having desirable health effects when consumed. The yeast fermented, and the probiotic fermented extracts and residues will have several nutraceutical compounds including protein, phenolics, phytic acid, arabinose, bioactive isoflavones, dietary fibers and several others that will have health benefits. Inclusion of legumes during fermentation can synergistically enhance the bioactivities of HDRB. HDRB can be a source of growth medium for yeast/mold/microorganisms. | 10-29-2015 |
| 20150327561 | ELECTRICAL FIELD APPLICATION METHOD - The present invention not only forms an electric field environment that can be controlled to differentiate between preservation of food freshness and promotion of ripening but also promotes fermentation by fermentative microbes, propagates plankton and inhibits bacterial reproduction. An electrode plate | 11-19-2015 |
| 20160106125 | METHOD FOR PREPARING A LIQUID OAT BASE AND PRODUCTS PREPARED BY THE METHOD - In a method of preparing a liquid oat base a material comprising oat bran is suspended in an aqueous media and contacted with ct-amylase, β-amylase, β-glucanase, and xylanase to raise the concentration of soluble arabinoxylan by a factor of 5 or more Also disclosed is a liquid oat base obtainable by the method; a powderous oat base obtained by drying the liquid oat base; uses of the liquid and powderous oat bases and food products comprising them. A powderous composition for use in preparing liquid oat base comprises oat bran, ct-amylase, β-amylase, β-glucanase, and xylanase. | 04-21-2016 |
