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Of plant or plant derived material

Subclass of:

426 - Food or edible material: processes, compositions, and products

426007000 - FERMENTATION PROCESSES

Patent class list (only not empty are listed)

Deeper subclasses:

Class / Patent application numberDescriptionNumber of patent applications / Date published
426052000 With added enzyme material or microorganism 62
426050000 With pectase enzyme 24
426051000 Preparation of or treament of fruit or vegetable juice or water soluble extract other than tea 11
426054000 Preparation of animal feed 7
Entries
DocumentTitleDate
20090148558METHOD OF PRODUCING MUSHROOM MYCELIA BASED MEAT ANALOG, MEAT ANALOG PRODUCED THEREBY, LOW CALORIE SYNTHETIC MEAT, MEAT FLAVOR AND MEAT FLAVOR ENHANCER COMPRISING THE MEAT ANALOG - Provided is a method of producing mushroom mycelia-based meat analog, a meat analog produced using the method, a low-calorie synthetic meat and a meat flavor comprising the meat analog. The meat analog can be produced from mushroom mycelia within a short period of time in a cost and effort effective manner. A meat analog having improved meat-like texture and flavor compared to a conventional soy protein can be produced, and thus a low-calorie synthetic meat and a meat flavor can be produced using the meat analog.06-11-2009
20090092706Food Product and Process for Preparing it - Starch containing food products having controlled energy release properties are provided, wherein at least 25% by weight of the starch is contained within intact plant cells.04-09-2009
20100086642PROCESS FOR MANUFACTURING TEA PRODUCTS - Disclosed is a process comprising the steps of: expressing juice from a first supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the first supply of fresh tea leaves and/or the tea juice to a fermentation step thereby to at least partially ferment the tea juice; and combining the at least partially fermented tea juice with substantially unfermented tea material.04-08-2010
20100015283Method of Preparing Powder Kimchi and Kimchi Composition Using the Same - Disclosed herein are a method for preparing kimchi powder and a kimchi composition containing said kimchi powder. The preparation method comprises the steps of: adding one or more selected from the group consisting of skimmed milk powder, skimmed milk, starch, dextrin, soybean milk, cheese and glycerol, to crushed or chopped kimchi produced by grinding or crushing kimchi, before or after a fermentation process; and freeze-drying the mixture so as to powder it.01-21-2010
20090186125Process for purifying compounds from tea - Disclosed is a process comprising the steps of: expressing juice from fresh tea leaves thereby to produce leaf residue and juice comprising a mixture of tea compounds; fractionating the mixture; and recovering at least one fraction enriched in at least one tea compound.07-23-2009
20090117229Process for manufacturing tea products - Disclosed is a process comprising the steps of: providing fresh tea leaves comprising catechins; macerating the fresh tea leaves thereby to produce dhool; fermenting the dhool for a fermentation time (t05-07-2009
20100260891Dehydration Method - The present invention relates to a method of dehydrating pieces of intact plant or animal tissue, said pieces containing at least 30 wt. % of water, the method comprising (i) contacting the pieces of intact tissue with a pressurised gas to reduce the water content of the pieces by at least 50%, said pressurised gas having a pressure of at least 0.5×P10-14-2010
20110070333NOVEL PROCESS FOR ENZYMATIC ACRYLAMIDE REDUCTION IN FOOD PRODUCTS - The present invention relates to a novel enzyme composition comprising asparaginase and at least one hydrolysing enzyme, the use of such composition to reduce acrylamide levels in food products and a method to produce food products involving at least one heating step, comprising adding: 03-24-2011
20090029003Process for Tea Manufacture - The present invention provides a process for manufacturing a leaf tea product. The process comprises the steps of providing fresh tea leaf, recovering aroma from the fresh tea leaf, and drying the fresh tea leaf to form the leaf tea product. The aroma is recovered whilst at least partially drying the fresh leaf in a low-convection dryer.01-29-2009
20100285176FERMENTATION PRODUCT OF ALOE, METHOD OF MANUFACTURING THE SAME AND FUNCTIONAL FOODS USING THE SAME - There are provided a fermentation product of aloe, a method of manufacturing the same and functional foods using the same. More particularly, the present invention relates to a method of manufacturing a fermentation product of aloe by culturing mushroom mycelia in an aloe natural medium containing many effective ingredients and thus having diverse bioactive effects, and a method of manufacturing functional foods having various pharmacological effects of improving stomach function, enhancing immunity and having effectiveness against cancer by using the fermentation product of aloe.11-11-2010
20090202676Process for manufacturing a tea product - Disclosed is a process for manufacturing a tea product. The process comprises the step of combining tea juice expressed from a first supply of fresh tea leaves with leaf tea from a second supply of fresh tea leaves and/or with tea solids extracted from the leaf tea.08-13-2009
20090214708PREPARATION OF DOUGH AND BAKED PRODUCTS - The invention relates to a process for preparing dough or a baked product prepared from the dough by incorporating into the dough a polypeptide comprising a carbohydrate binding module (CBM) and an alpha-amylase catalytic domain.08-27-2009
20120301577METHOD OF PACKAGING FRESH MEAT PRODUCTS IN A LOW OXYGEN ENVIRONMENT, MEAT COLOR IMPROVEMENT SOLUTION AND PRE-PACKAGED FOOD PRODUCT - A method of packaging a fresh meat product in a low oxygen environment is provided. The method comprises applying a natural plant component to a surface of the fresh meat product and sealing the fresh meat product in a package that contains a low oxygen environment. The natural plant component includes a sufficient amount of nitrites to convert myoglobin in the fresh meat product to nitrosomyoglobin and thereby improve the color of the fresh meat product. A meat color improvement solution and a pre-packaged food product are also provided.11-29-2012
20090196953Kimchi container having improved fermentation and ripening function, and kimchi ripening method using the same - Disclosed are a kimchi container with an improved fermentation and ripening function and a kimchi ripening method. The container includes a body and holding unit. The body accommodates kimchi, and includes locking protrusions normally projected from four sides of an inner wall and an opened side to be vacuum-sealed after accommodation of the kimchi. The holding unit includes a contact part having a cross-sectional area corresponding to that of the inner bottom of the body, and through-holes formed in the circumference and at a central region of the upper side. The holding unit further includes locking grooves, to be fitted onto corresponding locking protrusions of the body, formed at an outer wall upwardly extended from and integrally formed with the rim of the contact part. Thereby, tilting of the kimchi container causes the kimchi juice to circulate freely through the holding unit and to return to the kimchi.08-06-2009
20110064850METHOD OF PRODUCING FERMENTED TEA DRINK - Disclosed is a process for preparing a fermented tea drink comprising the steps of: adding water to fresh tea leaves and milling the mixture; removing a solid fraction from the mixture; and heating the liquid, or adding water to fresh tea leaves and milling the mixture; incubating the mixture with shaking for 1 to 40 minutes; removing a solid fraction from the mixture; and heating the liquid; to obtain the fermented tea drink. Catechins can be efficiently converted into theaflavin to provide a fermented tea drink that has a high content of theaflavin, theasinensins A and B, and gallic acid, that exhibits little bitterness and astringency, that is entirely free of cream down, and that has an excellent aroma and sweetness.03-17-2011
20120003356Process for Producing Cassava Flour - A process for the production of cassava flour having low concentration of cyanogenic compounds is described. The process is suitable for removing the cyanogenic compounds from bitter-type cassava roots using a minimum of washing steps. The resultant cassava flour has a high fiber content while having less than about 10 mg HCN equivalents/kg.01-05-2012

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