| Class / Patent application number | Description | Number of patent applications / Date published |
|---|
| 426050000 | With pectase enzyme | 28 |
| 20080233238 | SUPERCRITICAL CO2 CARROT FEEDSTOCK EXTRACTION - The present invention provides methods for producing carrot fiber product by contacting carrot feedstock with supercritical carbon dioxide. | 09-25-2008 |
| 20090004331 | Process of Producing Rooibos Tea Extract - The invention provides a process of treating Rooibos plant material to obtain Rooibos tea extracts with improved extract yield and colour development. The process includes contacting Rooibos plant material with an effective amount of at least one exogenous enzyme under predetermined conditions thereby to obtain Rooibos tea extracts having improved extract yield and colour development. The enzyme is selected from pectinase, ferulic acid esterase, β-glucanase, cellobiohydrolase, β-xylanase and phenol oxidase and the Rooibos plant material is selected from green tea, fermented tea or spent tea. | 01-01-2009 |
| 20090169679 | Process for recovering aroma from tea - Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: incubating the tea material in an aqueous medium; subjecting the incubated tea material to evaporation to obtain aroma-laden vapours; and condensing the aroma-laden vapours to recover an aroma condensate comprising volatile aroma compounds. The tea material is subjected to a step of extraction of soluble solids prior to step (a) and the aqueous medium in step (a) comprises an enzyme selected from cellulase, pectinase, β-glucosidase, primeverosidase or a mixture thereof. | 07-02-2009 |
| 20090191309 | Process for recovering aroma from tea - Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute from the tea material contacted with water or water vapours, and then condensing the aroma-laden vapours to recover aroma condensate. The process is controlled such that the mass of aroma condensate generated per unit dry mass of tea material is greater than 2 and the aroma-laden vapours comprise no more than 1% by weight entrained liquid. | 07-30-2009 |
| 20090304865 | METHODS OF MAKING SNACK FOOD PRODUCTS AND PRODUCTS MADE THEREBY - Methods of making low-fat or fat free snack food products, and products made according to the methods, in which food pieces are subjected to enzyme and/or cation treatment and/or specific cooking and/or drying techniques, to provide for snack food products having the texture, flavor, and other characteristics of conventional full-fat products. | 12-10-2009 |
| 20100055242 | METHOD FOR PREPARING SOFT VEGETABLE MATERIAL - The present invention provides a method for preparing a soft vegetable material which is suitably used for the production of a food or a meal for, in particular, the aged persons and which holds the shape of a particular ingredient of the food. The method comprises the steps of: (1) freezing a vegetable material and then thawing the frozen vegetable material to thus form a thawed vegetable material; (2) immersing the thawed vegetable material in a dispersion containing a pectin-decomposition enzyme or a cellulose-decomposition enzyme under reduced pressure; and (3) subjecting the vegetable material, which has been immersed in the dispersion and then thawed, to a heat-treatment at a temperature for a time sufficient for deactivating the pectin-decomposition enzyme or a cellulose-decomposition enzyme. Moreover, the thawing treatment in the foregoing step (1) may likewise be carried out simultaneous with the step of the enzyme-impregnation treatment under reduced pressure. | 03-04-2010 |
| 20100086643 | TOMATO JUICE-CONTAINING ALCOHOLIC DRINK AND METHOD OF THE PRODUCTION THEREOF - To provide a tomato juice-containing alcoholic drink that has improved flavor qualities and shows regulated sedimentation and color change and a method of the production of the same. Provided is a method of the production of a tomato juice-containing alcoholic drink that comprises the following steps (a) to (c): (a) a step of producing a lactic acid-fermented tomato liquid that comprises fermenting a tomato juice-containing liquid by using a lactic acid bacterium and thus increasing lactic acid in the liquid; (b) a step of producing a clear tomato juice that comprises enzymatically treating a tomato juice and filtering the same; and (c) a step of mixing the lactic acid-fermented tomato liquid, the clear tomato juice and an alcohol; optionally followed, if desired, by the following step (d), (d) a step of adding stabilized lycopene. | 04-08-2010 |
| 20100119650 | Pourable Food Composition with High Natural Fiber Content and Methods of Production - The present invention relates to a pourable food composition, like a dressing, that has at least 2.5 grams of total dietary fiber per 32 gram serving. The fiber is derived from at least one whole fruit or vegetable that is partially or completely dehydrated and which is subjected only to minimal processing. The food composition has a viscosity of about 3,000 to about 12,500 centipoise. The fiber may be derived from whole vegetables that are high in fiber, such as beans, carrots, broccoli and the like. The fiber may also be derived from whole fruits that are high in fiber, such as avocados, mangos, and the like. The whole food is subject to only minimal processing, such as by physical means, enzymatic means, or by fermentative means. | 05-13-2010 |
| 20100119651 | Bio-Enzyme-Assisted Extraction Method for Inulin - A bio-enzyme-assisted extraction method for inulin is disclosed. The method comprises extracting pretreated dry powder of Jerusalem artichoke using a hot water extraction method to obtain a crude extract of inulin, treating the obtained extract of inulin by decoloring, removing impurities, purifying with an ultrafiltration membrane, vacuum concentrating, and spray drying to obtain inulin. The dry powder of Jerusalem artichoke is soaked with a pH 4-5.5 HAc—NaAc buffer solution prior to hot water extraction, and cellulase and pectinase of 0.1-0.5% wt are added in the buffer solution during soaking. The mass ratio of cellulase and pectinase is 1:1-3:1, and the dry powder is soaked at 40° C.-55° C. for 0.5-1.5 hours. The present invention solves the disadvantages in prior art, such as low extraction rate, long extraction time, and high energy consumption during water bath extraction. The present invention also provides a bio-enzyme-assisted extraction method for inulin having the advantages of high extraction rate and short water bath extraction time. | 05-13-2010 |
| 20100272856 | METHOD FOR PREPARING PROCESSED VEGETABLE FOODSTUFFS AND PROCESSED VEGETABLE FOODSTUFFS - A method for preparing processed vegetable foodstuffs according to the present invention includes a step of finely cutting vegetables by physical processing in the presence of enzymes, in which the enzymes are a plant tissue separating enzyme containing substance and a plant tissue degrading enzyme containing substance, and the vegetables are physically processed under a reduced pressure atmosphere of 100 Torr or less. | 10-28-2010 |
| 20100303959 | TEA PRODUCTION PROCESS - The present invention relates to a method comprising contacting a tea extract with a pectin lyase to produce a tea beverage or a tea concentrate, which forms little or no haze when stored at ambient or refrigeration temperatures. | 12-02-2010 |
| 20110038985 | BLACK SOYBEAN HULL EXTRACT, METHOD FOR OBTAINING, AND USE THEREOF - Methods for preparing black soybean hull extracts and uses thereof. The methods can comprise: (1) extracting crushed black soybean hull with aqueous solution containing enzyme and filtering the extracted liquid; (2) ultrafiltration of the extract liquid with an ultrafiltration membrane; (3) absorbing the ultrafiltration liquid with an absorption resin or an ion exchange resin, and elution with ethanol to obtain purified extract liquid; (4) concentrating the purified extract liquid under vacuum; (5) spray drying the concentrated liquid. The extract can contain: | 02-17-2011 |
| 20110086133 | USE OF PECTINOLYTIC ENZYMES FOR THE TREATMENT OF FRUIT AND VEGETABLE MASH AND ENZYME SEQUENCES THEREFOR - The invention relates to the use of one or more pectinolytic enzyme(s) for the treatment of fruit or vegetable mash as well as a process for enzymatic treatment of fruit or vegetable mash comprising the step of adding one or more pectinolytic enzyme(s), wherein at least one pectinolytic enzyme is obtainable from | 04-14-2011 |
| 20110159147 | METHOD FOR PRODUCING FROZEN VEGETABLE FOOD MATERIAL HAVING SOFT TEXTURE - Provided is a method for producing a frozen soft vegetable food material which is suitable as a food for the aged, whose original shape is not damaged even in the circulation process, which has uniform softness even in the interior thereof and which can maintain its original shape. | 06-30-2011 |
| 20110250314 | Activated Cranberry Powder - An active fruit powder is produced from fruits which include components resistant to digestion. The process includes macerating the fruit to yield a pomace slurry adding water to the process if necessary and adding enzymes to the slurry in an amount sufficient to provide the molecular breakdown of the cranberry. Examples of suitable enzymes include pectin esterase (pectinase), depolymerase, cellulase, hemicellulase, manannase, galactosidase, xylanase and glucanase. The slurry is preferably heated and agitated. | 10-13-2011 |
| 20110280992 | TEA EXTRACT AND METHOD FOR PRODUCING SAME - Provided is a method for producing a tea extract having enriched aroma by using an inexpensive enzyme without adding any chemically synthesized aroma components. A method for producing a tea extract which comprises performing a treatment with a polysaccharide-degrading enzyme simultaneously with and/or after the extraction of a tea extract from a starting tea material, wherein, in the treatment with the polysaccharide-degrading enzyme, the pH of the tea extract is 3-7 and the treatment time is 3-48 hours. | 11-17-2011 |
| 20120070538 | SEQUENTIAL EXTRACTION PROCESS - The specification provides methods for extracting proanthocyanidins, especially from firm fruit such as cranberries, through a sequential extraction procedure, and producing infused fruit products. | 03-22-2012 |
| 20120070539 | Crispy french fries - Crispy French fry-style food products are prepared by modification of the water content and the texture of the products' surface layers prior to deep frying. The surface modifications include surface firming, enzyme treatments, starch infusion and/or ultrasound treatment. | 03-22-2012 |
| 20120135109 | FIBER OBTAINED FROM FRUIT OR VEGETABLE BYPRODUCTS - A fiber extracted from a fruit or vegetable byproduct is provided, the extracted fiber having a molecular weight of between about 5000 grams/mol (g/mol) and about 8000 g/mol, or a pectic oligosaccharide having a molecular weight of between about 300 g/mol and 2500 g/mol. The fiber may be extracted using physical methods or a combination of a physical method to break the fruit or vegetable byproduct cell walls and enzymatic hydrolysis. Also, a comestible containing the extracted fiber is provided. A method for producing a soluble fiber is further provided including reducing the particle size of a fruit or vegetable byproduct, subjecting the byproduct particles to a physical process to break cell walls of the particles, adding one or more enzymes, mixing or agitating the particles, and filtering the byproduct particles to provide a retentate and a permeate. The permeate contains the soluble fiber, which is optionally a prebiotic fiber. | 05-31-2012 |
| 20120328736 | Enzymatic Pretreatment For Making Dried Fruits - A process for dried fruit preparation, which process comprises treating fruit with polygalacturonase before drying step. Polygalacturonase can be further used in combination with pectinesterase, pectin lyase, pectate lyase, xyloglucanase, beta-glucanase, amylase and lipase. | 12-27-2012 |
| 20130095209 | XYLOGLUCAN EXTRACTION PROCESS - The specification provides methods for extracting xyloglucans from fruit, especially from firm fruit such as cranberries, through a sequential extraction procedure. | 04-18-2013 |
| 20130156890 | Methods of Juice Production - The present invention describes a method of improving the mashing process in the production of clarified juice from a plant material comprising: providing a plant material; crushing and/or chopping and/or slicing the plant material into smaller pieces; contacting the smaller pieces with a pectinase activity and a rhamnogalacturonan acetyl esterase (RGAE) activity and clarifying the juice. Further contacting the said plant material with arabinanase activity is provided. In another aspect, use of combination of pectinase activity, RGAE activity and arabinanase activity in the production of juice from a plant material is described. | 06-20-2013 |
| 20130164409 | METHOD FOR PRODUCING SOFTENED PLANT MATERIAL - Provided are a method for producing highly nutritious, softened plant material that retains the form of the plant material, and softened plant material obtained using said production method. The highly nutritious, softened plant material that retains the form of the plant material is produced by introducing catabolic enzymes so that when the catabolic enzyme is introduced, the plant material and catabolic enzyme are brought into contact and reduced pressure treatment is performed multiple times so that the total time under reduced pressure is less than 12 minutes. | 06-27-2013 |
| 20130196029 | METHOD OF PROCESSING MANGO JUICE - It is necessary to develop a method for obtaining mango juice having a rich flavor and maintaining its characteristic cloudy appearance and yet that is protected against precipitation during prolonged storage, irrespective of whether it is in the form of processed mango juice or a beverage that incorporates the same. | 08-01-2013 |
| 20150072045 | SYSTEM AND METHOD FOR PRODUCTION OF CLARIFIED CITRUS JUICE CONCENTRATES CONTAINING 100% JUICE - A system and method for producing clarified citrus juice concentrates from various natural components of the respective fruit. Citrus peels and/or flesh segments are enzymatically digested to improve yield and facilitate clarification and concentration. The resulting juice concentrates contain no additives or preservatives. Said concentrates have no FDA Standards of Identity, and can be used in percentage juice calculations. | 03-12-2015 |
| 20160066606 | SEQUENTIAL EXTRACTION PROCESS - The specification provides methods for extracting proanthocyanidins, especially from firm fruit such as cranberries, through a sequential extraction procedure, and producing infused fruit products. | 03-10-2016 |
| 20160150808 | Process for Manufacturing a Feed Composition | 06-02-2016 |
| 20160374371 | SYSTEMS AND METHODS FOR AUTOMATICALLY CORING, OR ISOLATING FIBER OR WHOLE JUICE SACS FROM CITRUS FRUIT - A system and method for automatically coring a whole citrus fruit, isolating fiber or substantially whole juice sacs from at least a portion of a whole citrus fruit. | 12-29-2016 |
