Entries |
Document | Title | Date |
20080213429 | Dry Corn Mill As A Biomass Factory - Novel grain processing methods and the products obtained therefrom are disclosed. High value oil, ammonia, and methane streams are obtained by a modified ethanol dry milling process that includes a subsequent anaerobic digestion of the oil cake residue obtained from extracting oil from the germ of a grain. Modified de-oiled distillers dried grains that include stillage obtained from anaerobic digestion of the oil cake are provided. In various embodiments, the modified de-oiled distillers dried grains may be the stillage from anaerobic digestion of the oil cake only, may also include the ordinary DDGs obtained from fermentation of the endosperm portion of the grain, or may include stillage obtained from further anaerobic digestion of the ordinary DDGs. | 09-04-2008 |
20080241317 | Process to obtain a food supplement and the product thus obtained - A PROCESS TO OBTAIN A FOOD SUPPLEMENT AND THE PRODUCT THUS OBTAINED. A new process for obtaining a food supplement and the food supplement compound itself, extracted from the | 10-02-2008 |
20080248161 | Method for Producing Blasting Fermentation-Treated Bagasse - The present invention is to provide a method for producing a material which contains xylo-oligosaccharides being rich in xylobiose and xylotriose, an antioxidant active substance and a dietary fiber, and which is useful as a food material and a health supplement, by a simple process, with efficiency, and at a low cost. The method comprises the steps of: subjecting a hemicellulose-containing plant resource such as bagasse to a steam treatment followed by an explosion treatment (2.5 Mpa, 70 seconds); mixing wheat bran into this steamed and exploded material; adjusting water content of this mixture to about 50%; subsequently, preparing koji with the use of a koji fungus having a high xylanase activity obtained by conducting single spore isolation from | 10-09-2008 |
20080279984 | Method for producing potato products - The present invention relates to methods for increasing the content of resistant starch in a potato product by enzymatic treatment. The invention further relates to potato products having an increased content of resistant starch. | 11-13-2008 |
20080286413 | Making Process of Extract Containing Ingredients of a Radish and a Pumpkin, and Making Process of Granules and Pills by Using the Extract - The present invention relates to a method for preparing an extract containing radish and pumpkin ingredients, and a process for preparing granules and pills with the extract. More particularly, the present invention relates to a method for preparing an extract from radishes, pumpkins, Welsh onions, cabbages, radish seeds, radish leaves and pumpkin seeds, which allows the main ingredients of radishes and pumpkins to be more effectively ingested, as well as a method for preparing the prepared extract into granules and pills which are easier to ingest. | 11-20-2008 |
20080299256 | PROCESS FOR STARCH LIQUEFACTION AND FERMENTATION - The presently disclosed subject matter provides improved processes for processing starch from plant sources, including processes for starch liquefaction, for simultaneous liquefaction and saccharification, and for the preparation of ethanol. These processes can be performed without a pH adjustment and at relatively low temperatures. The processes can involve the use of starch-containing plant material derived from plants that express starch-digesting enzymes. The presently disclosed subject matter further relates to improved processes for the preparation of other starch-derived products, including dried distiller grain (dried distiller grain) and dried distiller grain and solubles (dried distiller grain and solubles), and to the starch-derived products, themselves. | 12-04-2008 |
20080311245 | Enzyme-Assisted Soluble Coffee Production - The invention relates to a coffee beverage composition being devoid of significant contents of oil and insoluble particulates, comprising
| 12-18-2008 |
20090011083 | Modified Vegetable Protein Having Low Levels of Phytic Acid, Isoflavones and Ash - This invention is directed to a vegetable protein composition comprising a protein material having low levels of isoflavones, low levels of phytic acid and/or phytates, and moderate levels of ribonucleic acids. Many vegetable compositions described additionally have high protein content, low manganese content, low ash content, and enhanced storage stability in liquid form. Processes for preparing such vegetable protein compositions are also disclosed. | 01-08-2009 |
20090074915 | Prcoess for Reducing Acrylamide - The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide. | 03-19-2009 |
20090074916 | Frozen or Chilled Vegetable Objects - Frozen vegetable objects capable of retaining their shape upon heating to room temperature may be prepared using a covalently cross-linked ferulyolated compound such as pectin. | 03-19-2009 |
20090191310 | Method for Reducing Acrylamide in Foods, Foods Having Reduced Levels of Acrylamide and Article of Commerce - A method for the reduction of acrylamide in food products, food products having reduced levels of acrylamide, and an article of commerce. In one aspect, the method comprises reducing the level of asparagine in a food material before final heating (e.g., cooking). In another aspect, the method comprises adding to a food material an enzyme capable of hydrolyzing the amide group of free asparagine. In yet another aspect, an article of commerce communicates to the consumer that a food product has reduced or low levels of acrylamide or asparagine. | 07-30-2009 |
20090202677 | METHOD FOR MANUFACTURING HEALTH FOOD CONTAINING ENZYME, AND HEALTH FOOD - According to the present invention there is provided a method for manufacturing a health food containing enzymes. Ingesting the health food yields a variety of exceptional effects derived from the enzymes, coenzymes, minerals, vitamins, amino acids and other organic acids, and other active ingredients contained in an herb, a vegetable, a fruit, kelp, and fermented calcium. The invention is a method for manufacturing a health food containing enzymes, wherein a first fermentation liquor is obtained by adding a sugar, an herb, a vegetable fermentation liquor, a fruit fermentation liquor, a kelp fermentation liquor, fermented calcium, and brown sugar bacteria to an herb extract; and carrying out fermentation; a second fermentation liquor is subsequently obtained by adding a papaya fermentation liquor to the first fermentation liquor, and carrying out fermentation and ripening; and the second fermentation liquor is subsequently filtered. | 08-13-2009 |
20090258111 | HIGHLY BIOAVAILABLE ORAL ADMINISTRATION COMPOSITION OF CRYPTOXANTHIN - A composition having improved bioavailability, of cryptoxanthin derived from a natural product, particularly that derived from | 10-15-2009 |
20090280215 | METHOD OF ENZYMATICALLY TREATING GREEN TEA LEAVES - It is to provide a method for producing a rich-flavored green tea extract liquid by converting the ingredients by performing enzymatic treatment to raw material green tea leaves in order to improve the quality of green tea leaves and extracting the tea leaves. A green tea extract liquid with excellent flavor is produced by mixing and allowing to react ground green tea leaves, made by grinding dried green tea leaves or ground green tea leaves which have been ground during green tea manufacture process, with an enzyme solution at a weight ratio of 1:0.2 to 1:5, and then extracting with water or warm water. By performing enzymatic reaction according to the method of the present invention, the reaction can proceed dramatically, and it is possible to convert effectively the flavor ingredients by an enzymatic treatment of raw material tea leaves, which was difficult in a conventional method, and a rich-flavored green tea extract liquid with an excellent flavor can be produced by extracting the tea leaves. | 11-12-2009 |
20100015284 | SHELF STABLE FRIED PRODUCT AND PROCESS FOR CREATING THE SAME - A shelf stable fried product and a process for creating a shelf stable fried product is disclosed. Aspects include a process for managing fat migration, moisture migration, and cell degrading of a food product during frying. Aspects further include a resulting shelf stable food product that includes a crispy and/or crunchy texture and a desirable fat distribution. | 01-21-2010 |
20100055243 | METHOD FOR PRODUCING LOW-CAFFEINE TEA EXTRACT - To provide a method for reducing a caffeine amount in a caffeine-containing tea extract liquid without deteriorating the original flavor of tea. The present invention provides a method for producing a low-caffeine tea extract, including the steps of: treating a caffeine-containing tea extract with tannase; causing a mixture of non-ester-type catechins and caffeine to be deposited in the caffeine-containing tea extract after the tannase treatment; and separating the deposited mixture for removal. Moreover, the present invention provides a low-caffeine tea extract obtained according to the production method and a food or drink containing the low-caffeine tea extract. | 03-04-2010 |
20100080868 | Mash Process Offering Better Control - A method for producing a dehydrated potato product and products incorporating the dehydrated potato product. The method includes macerating uncooked whole potatoes to form a slurry. The resultant slurry is then optionally decanted to remove excess liquid. Then the slurry is cooked to form a potato mash. The potato mash is then chilled which provides an opportunity to retrograde the starch as well as reduce the mash cohesiveness. The mash is then dehydrated to form a dehydrated potato product. Throughout various stages of processing, additives can be incorporated to adjust the texture, adhesiveness, taste, color, and shape retention of the final food product. The additives may be incorporated during the slurry phase wherein they are more readily absorbed. Further, additives may also be incorporated which reduce undesirable puffing. | 04-01-2010 |
20100086645 | PROCESS FOR MANUFACTURING TEA PRODUCTS - Disclosed is a process comprising the step 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 an enzyme deactivation treatment thereby to prevent fermentation of the tea juice; and combining the tea juice in which the enzymes have been deactivated with fermented or fermenting tea material. | 04-08-2010 |
20100136168 | SUPPLEMENTED FRUIT OR VEGETABLE PRODUCT - Compositions of supplemented fruit and/or vegetable products as well as methods for making the same are provided. Certain embodiments include supplements of macronutrients and/or micronutrients. Also provided are processes of manufacture and business methods relating to the compositions disclosed. | 06-03-2010 |
20100136169 | NOVEL ASPARAGINASES AND USES THEREOF - The present invention relates to an asparaginase having the width of the pH activity profile which is at least 3.5. Furthermore the invention relates to newly identified asparaginase polypeptide according to any one of SEQ ID NO: 2 or SEQ ID NO: 4 and to variants thereof and to polynucleotide sequences that encode such novel asparaginase variants. Furthermore the invention relates to the use of these novel asparaginase variants in industrial processes. | 06-03-2010 |
20100143540 | METHOD FOR MAKING A LOW-ACRYLAMIDE CONTENT SNACK WITH DESIRED ORGANOLEPTICAL PROPERTIES - A method for making a food product with a low acrylamide content having organoleptical properties, comparable to traditional food products. Potatoes containing a low reducing sugar concentration are used to make potato flakes. Dextrose is added to the low reducing sugar potato flakes to increase the total reducing sugar concentration. | 06-10-2010 |
20100143541 | FERMENTED FOOD OR DRINK PROCDUCT, AND METHOD FOR PRODUCING THE SAME - The present invention relates to a method for producing a fermented food or drink product, including: adding a strain of lactic acid bacteria which belongs to | 06-10-2010 |
20100196536 | NATURAL TASTE ENHANCING SAVOURY BASE AND A PROCESS FOR ITS PREPARATION - The invention concerns a cultured savoury base with increased umami power comprising: up to 80% of naturally derived compounds taken in the group consisting of glutamate, IMP and GMP, naturally food derived compounds such as organic acids, amino acids, peptides and aroma compounds. | 08-05-2010 |
20100203195 | Process for Separating High Purity Germ and Bran from Corn - A semi-wet process for refining corn to make a feedstock for ethanol production. Corn is tempered at a moisture content from about 20-25% by weight for a very short time followed by grinding. The ground corn is not dried and cooled before further processing. It is graded and then ground and sifted to make an endosperm fraction and a high purity fraction of germ and bran. The fraction of germ and bran can be separated in a one or two stage dry separation process or in a wet separation process. In the wet separation process, the fraction of germ and bran is enzymatically steeped, dewatered and then separated in hydrocyclones to produce a germ fraction and a bran fraction. | 08-12-2010 |
20100233319 | METHOD OF TREATMENT OF ALCOHOLIC FERMENTATION RESIDUE WITH KOJI MOLD - Disclosed in a method for treating an alcoholic fermentation residue without the need of external supply of an energy source, which is characterized by mixing a koji mold (e.g., | 09-16-2010 |
20100272857 | TEA EXTRACT, TEA BEVERAGE, AND METHOD OF MAKING THE SAME - A tea extract and a method of making the tea extract are provided which tea extract contains high concentration of flavor/mellow taste components with reduced amounts of bitter/astringent components. Also a bottled tea beverage is provided which beverage exhibits profound flavor with reduced astringent taste. Enzyme extraction of tea leaves after catechins are removed from the tea leaves enables a tea extract to contain high concentration of flavor/mellow taste components with reduced amounts of bitter/astringent components. | 10-28-2010 |
20100278972 | PROCESS FOR PRODUCING PURIFIED TEA EXTRACT - A purified tea extract with suppressed bitterness and astringency is economically produced in high yield and high efficiency by dramatically accelerating an enzyme reaction with addition of tannase in a smaller amount. A process of the present invention for the production of a purified tea extract includes a first step which comprises eliminating water-insoluble solids from a first tea extract and then obtaining a second tea extract so that a turbidity falls into a range from 0.1 to 100 NTU when a concentration of the non-polymer catechins is adjusted to 0.7 wt %, and a second step which comprises subjecting the second tea extract at a concentration of the non-polymer catechins of from 0.05 to 4.0 wt % to tannase treatment. | 11-04-2010 |
20110003033 | METHOD FOR THE PRODUCTION OF PINK COLORED CABBAGE - The invention relates to pink | 01-06-2011 |
20110045138 | Enzymatic Process - Provided is an enzymatic process that hydrolyzes celery plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | 02-24-2011 |
20110064851 | METHOD OF PRODUCING FERMENTED TEA DRINK RICH IN THEAFLAVINS - The present invention provides a convenient and economical process for preparing a fermented tea drink that exhibits little bitterness and astringency and that has an excellent aroma and sweetness. The fermented tea drink can be obtained by adding water to fresh tea leaves and milling for 1 second to 3 minutes with a mixer; incubating the mixture with standing for at least 15 minutes or with stirring semi-anaerobically; removing solid fraction from the mixture; and heating the liquid. The process of the present invention can efficiently convert catechins into theaflavin and can thereby provide a fermented tea drink with a high content of theaflavin, theasinensins A and B, and gallic acid. | 03-17-2011 |
20110081450 | Method for Producing A Wheat Protein Hydrolysate - The present invention relates to a method for producing a wheat protein hydrolysate using a microbial endopeptidase. | 04-07-2011 |
20110086134 | Enzymatic Process - Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | 04-14-2011 |
20110104333 | SHELF-STABLE COOKING AID AND A PROCESS FOR ITS PREPARATION - The invention concerns a shelf-stable concentrate cooking aid with increased Xian power comprising -a reduced amount of MSG, IMP and GMP, -food derived acids and sugars and -macromolecules, wherein all these components are of natural origin, said cooking aid comprising further up to 80% of added MSG or ribotides. | 05-05-2011 |
20110104334 | PEPTIDE-CONTAINING SEASONING - A fermented seasoning which does not have the bitterness specific to peptides and can be easily ingested orally, in spite of containing large amount of peptides is provided. Namely, a fermented seasoning obtained by adding salt water to an | 05-05-2011 |
20110129569 | METHOD TO PRODUCE FRIED VEGETABLE PRODUCTS - The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a method for the preparation of fried vegetable products which have been subjected to an asparagine-reducing enzyme. The method comprises reducing the amount of enzyme product formed on the surface of the enzyme-treated vegetable material due to the action of the asparagine-reducing enzyme. If the amount of enzyme product is reduced before frying, this will contribute to the colour and the quality of the frying oil and of products subsequently fried in the oil and, thus, will minimize the loss of quality of the frying oil. The invention also relates to use of an asparagine-reducing enzyme preparation for preserving the colour of the frying oil. | 06-02-2011 |
20110250315 | METHOD FOR PREPARING FERMENTED TEA USING BACILLUS SP. STRAINS (As Amended) - Disclosed is a method for manufacturing fermented tea having superior flavor using | 10-13-2011 |
20110256267 | STABILIZATION OF ASPARAGINASE - The present invention relates to stabilization of asparaginase enzymes. | 10-20-2011 |
20110274788 | TEA EXTRACT AND METHOD FOR PRODUCING THE SAME - To provide a tea extract more excellent in flavor, with formation of deposits inhibited, the present invention provides a method for producing a tea extract, comprising the step of treating a raw material tea by using raw tea leaves and an enzyme preparation having a polygalacturonase activity. | 11-10-2011 |
20120034343 | PREVENTION OF EXTRACT DARKENING AND MALODOR FORMATION DURING SOLUBILIZATION OF PLANT CELL WALL MATERIAL - The present invention relates to methods for reducing color and/or unpleasant taste and/or malodor development in a composition comprising at plant material, such a ceral bran, in particular during solubilization processes of the plant material. The invention further relates to optimised methods of solubilization, wherein color and/or unpleasant taste and/or malodor development is controlled. Solubilised plant material, kit of parts, the use of such solubilised plant material, e.g. in food products or bioethanol are also encompassed by the present invention. | 02-09-2012 |
20120045549 | Novel asparaginases and uses thereof - The present invention relates to an asparaginase having the width of the pH activity profile which is at least 3.5. Furthermore the invention relates to newly identified asparaginase polypeptide according to any one of SEQ ID NO: 2 or SEQ ID NO: 4 and to variants thereof and to polynucleotide sequences that encode such novel asparaginase variants. Furthermore the invention relates to the use of these novel asparaginase variants in industrial processes. | 02-23-2012 |
20120100254 | REDUCTION OF ACRYLAMIDE FORMATION - The use of acid treatment of uncooked French fries prior to cooking by roasting, frying, grill or baking whereby to reduce the acrylamide content of the cooked product. | 04-26-2012 |
20120100255 | PRODUCTION OF NATURAL TRUFFLE FLAVOURS FROM TRUFFLE MYCELIUM - The present invention describes a process for the production of natural truffle ( | 04-26-2012 |
20120121761 | METHOD FOR PRODUCTION OF TEA EXTRACT - This invention relates to a process for producing a tea extract. The process includes subjecting a first tea extract solution, which has been obtained from tea, to solid-liquid separation so that a turbidity becomes 200 NTU or lower when a concentration of non-polymer catechins is adjusted to 1 wt %, thereby obtaining a second tea extract solution in which a concentration of (A) non-polymer catechins is from 0.2 to 5 wt % and a concentration of non-polymer catechins in solid content is from 15 to 80 wt %; and then subjecting the second tea extract solution to a heat treatment at a temperature of from 95 to 140° C. for an F value of from 0.05 to 40 min. | 05-17-2012 |
20120135110 | COMPOSITION FOR LOW-SALT FOOD OR BEVERAGE - It is possible to adjust the balance of taste of a low-salt food or beverage and to impart good taste to the low-salt food or beverage for general purposes without the need of imparting a salty taste to the low-salt food or beverage, by adding a hydrolysate of a plant-derived protein and an yeast extract are added to a low-salt food or beverage. | 05-31-2012 |
20120183646 | CARBOHYDRATE-ENRICHED PLANT PULP COMPOSITION - The invention pertains to a plant or vegetable pulp composition comprising: a) plant or vegetable pulp comprising 5-30 wt % cell wall materials comprising or consisting of cellulose, hemicellulose, lignin and/or pectin, and/or fragments and/or hydrolysates thereof, wherein said pulp is obtained by disrupting plant or vegetable cell membranes and removing at least part of the intracellular content; b) 45-85 wt % of one or more water-soluble carbohydrate(s) selected from the group consisting of inulin, oligofructose, fructo-oligosaccharide, galacto-oligosaccharide, glucose, maltose, maltodextrins, polydextrose, sucrose, fructose, lactose, isomaltulose and polyols, and/or combinations thereof; and c) 5-25 wt % water, all numbers based on total weight of said composition. The invention also pertains to the method of preparing such a composition, and the use in (human) food applications. | 07-19-2012 |
20120244255 | METHOD FOR PRODUCING PURIFIED TEA EXTRACT - Provided is a method for producing a purified tea extract, which can satisfy both the yield of the non-polymer catechins and the removal rate of gallic acid at high levels. The method is characterized in that a tea extract, which contains an aqueous solution of an organic solvent, brought into contact with an anion exchange resin. | 09-27-2012 |
20120288587 | Method for Preparing a Proteinaceous Vegetable Flavor Enhancer - This invention includes a method of producing hydrolyzed vegetable protein from proteinaceous vegetable material using commercial enzymes and optimally also fresh baker's yeast as source of proteases and peptidases. The invention further includes a method of solubilizing and pasteurizing proteinaceous vegetable material. | 11-15-2012 |
20130011518 | PROCESS FOR MANUFACTURING TEA PRODUCTS - Disclosed is a process comprising the steps of: expressing juice from a supply of fresh tea leaves thereby to produce leaf residue and tea juice; subjecting the 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 comprising active endogenous enzymes, thereby to form a mixture; and subjecting the mixture to an enzyme deactivation step thereby to prevent fermentation of the substantially unfermented tea material in the mixture. | 01-10-2013 |
20130017294 | METHOD TO PRODUCE FRIED VEGETABLE PRODUCTSAANM Streekstra; HugoAACI AmsterdamAACO NLAAGP Streekstra; Hugo Amsterdam NL - The invention relates to a method for the preparation of fried vegetable products. In particular, it relates to a method for the preparation of fried vegetable products which have been subjected to an asparagine-reducing enzyme. The method comprises reducing the amount of enzyme product formed on the surface of the enzyme-treated vegetable material due to the action of the asparagine-reducing enzyme. If the amount of enzyme product is reduced before frying, this will contribute to the colour and the quality of the frying oil and of products subsequently fried in the oil and, thus, will minimize the loss of quality of the frying oil. The invention also relates to use of an asparagine-reducing enzyme preparation for preserving the colour of the frying oil. | 01-17-2013 |
20130059035 | CAPSAICIN COMPOSITION AND METHOD RELATED THERETO - A weight reduction composition is provided including capsaicin bound by a glycoprotein matrix, green tea leaves, ginger powder, garlic powder, and turmeric powder. By binding capsaicin to a glycoprotein matrix, the efficacy of capsaicin to promote weight loss is achieved at a lower concentration than otherwise required through the use of untreated capsaicin. Accordingly, the benefits of a higher concentration of capsaicin can be attained without the unpleasant side effects. | 03-07-2013 |
20130059036 | PROCESS - In one aspect, provided herein is a process for refining a plant oil, comprising a step of contacting the oil with an enzyme which is capable of hydrolysing chlorophyll or a chlorophyll derivative, wherein the enzyme is contacted with the oil in the presence of at least 0.1% by weight phospholipid. | 03-07-2013 |
20130142905 | Microbial-Based Process For High-Quality Protein Concentrate - The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets. | 06-06-2013 |
20130236602 | FROZEN CONFECTIONS COMPRISING CITRUS FIBRE - A frozen confection comprising citrus fibre, characterised in that the citrus fibre has been treated with a glycosidase enzyme is provided. A process for the production of a frozen confection comprising the steps of: a) contacting citrus fibre with a glycosidase enzyme; b) combining the citrus fibre with the other ingredients of the frozen confection to form a mix; c) homogenising the mix at a pressure of from 50 to 500 bar; and d) freezing the mix to form the frozen confection, wherein step a) can take place before, during or after step b) is also provided. | 09-12-2013 |
20130273205 | PROCESS FOR LIQUEFYING CEREAL PROTEINS - The present invention relates to a process for liquefying cereal proteins. A process for making hydrolysed cereal protein is also disclosed. A composition comprising hydrolysed cereal proteins obtained by the process of the present invention and its uses in food and feed applications are also disclosed. Particularly, the use of a composition comprising hydrolysed wheat proteins as partial or total replacement of animal protein in calf milk is disclosed. | 10-17-2013 |
20130280380 | FRUIT FERMENTS CONTAINING PROPIONATE AND USE THEREOF - The present invention discloses a method to prepare a fruit ferment containing propionic acid and/or a salt thereof comprising i) obtaining a liquid fruit preparation, ii) optionally supplementing the liquid fruit preparation with water and/or with additional components to support fermentation, iii) fermenting the optionally supplemented liquid fruit preparation with a propionic acid-producing bacterial strain, iv) optionally further processing the fermentation product, to obtain the fruit ferment. Next to a propionic acid-producing bacterial strain, a lactic acid-producing bacterial strain may be used in the fermentation. The invention also relates to a fruit ferment obtainable by said method and the use in a food, beverage, as a probiotic and to improve the sensory properties and/or the storage stability is also disclosed. | 10-24-2013 |
20130309355 | METHOD FOR PRODUCING PURPLE SWEET POTATO JUICE AND DRIED POWDER - A method for preparing a purple sweet potato concentrate that is free from starch, rich in anthocyanins, phenolic compounds, minerals, and soluble dietary fiber with low viscosity, attractive color, and with natural sweetness is presented. The method first prepares and liquefies the purple sweet potatoes and fixes the colorization by adjusting the pH value. Next, amylase and an enzyme complex of hemicellulase, pectinase, cellulose, glucoamylase and protease are added in sequence under conditions effective to produce the juice with the above mentioned properties. The juice is then centrifuged and membrane-filtered to produce a purified purple sweet potato juice which is vacuum-concentrated to yield a purple sweet potato concentrate. Purple sweet potato powder can be obtained by vacuum drying the sediment and concentrate mixture. | 11-21-2013 |
20140044833 | 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. | 02-13-2014 |
20140057020 | 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. | 02-27-2014 |
20140186495 | EXTRACTION, PURIFICATION, AND PROCESSING OF PHYTOGLYCOGEN - Improved method for purifying extracts containing phytoglycogen or certain derivatives thereof which comprises the step of subjecting the extracts to ultrafiltration. Methods for providing a lower viscosity phytoglycogen material by subjecting an extract containing phytoglycogen (or purified phytoglycogen) to beta-amylase treatment. Methods for preparing beta-dextrins or derivatives thereof from phytoglycogens or derivatives thereof. | 07-03-2014 |
20140234485 | BASE, PRODUCTS CONTAINING THE SAME, PREPARATION METHODS AND USES THEREOF - The present invention concerns a base characterized in that it is prepared by the following steps: (a) partial bio-hydrolysis of raw materials rich in precursors, and (b) thermal reaction steps of the resulting product from (a). Said base can be prepared with a further step, which is a subsequent or simultaneous fermentation of the resulting product from step (a). | 08-21-2014 |
20140287097 | TOMATO DERIVED COMPOSITION CONTAINING ENHANCED LEVELS OF 5'INOSINE MONOPHOSPHATE - The invention relates to tomato derived compositions that are produced by treating tomato products, such as tomato paste, tomato juice, tomato serum and tomato pulp, with deaminase to convert 5′AMP contained therein into 5′IMP. The taste contribution of these tomato products in end-use applications is substantially improved by this enzyme treatment. The invention also provides a process of preparing a tomato derived composition, said process comprising: providing a starting material containing at least 80% by weight of dry matter of one or more tomato derived products selected from tomato paste, tomato juice, tomato serum, tomato pulp and combinations thereof; and treating the starting material with deaminase to convert at least 30% of the 5′AMP contained therein into 5′IMP | 09-25-2014 |
20140314908 | Process for Reducing Acrylamide - The present invention relates to a process for production of cooked vegetable food materials having reduced levels of acrylamide. | 10-23-2014 |
20140370152 | QUICK PICKLE FERMENTATION CURE - The fermentation of cucumbers and other vegetables into pickles is traditionally a long term process. By exposing the flesh of the vegetable and pickling with calcium chloride instead of sodium chloride, a faster fermentation pickle is achieved with no decrease in quality. | 12-18-2014 |
20150030725 | GLUCOSYL STEVIA COMPOSITION - Glucosyl stevia compositions are prepared from steviol glycosides of | 01-29-2015 |
20150104542 | SHELF-STABLE COOKING AID AND A PROCESS FOR ITS PREPARATION - The invention concerns a shelf-stable concentrate cooking aid comprising a reduced amount of natural MSG, IMP and GMP between 10 and 20% in weight of natural food derived acids and sugars and between 20 and 45% of naturally derived macromolecules. | 04-16-2015 |
20150305376 | Novel Aspergillus oryzae CJ 1354 isolated from the Korean traditional meju, manufacturing method of a rice hot pepper paste using the same and the rice hot pepper paste prepared by the method - The present invention relates to novel | 10-29-2015 |
20150335047 | PROCESS FOR THE CONTROLLED INTRODUCTION OF OIL INTO FOOD PRODUCTS - A process for the application of a predetermined amount of oil to food pieces comprises: (a) providing or receiving a plurality of cut or shaped food pieces; (b) applying an oil-water emulsion to the food pieces for a time sufficient to provide a predetermined amount of oil to the food pieces and so that the food pieces have an initial moisture level after applying the oil-water emulsion; and (c) reducing the initial moisture level, in the absence of frying in oil, to a moisture level of from about 0.2 to about 80% by weight to provide a cooked food product, comprising said predetermined amount of oil, wherein step (c) does not comprises frying the food pieces in hot oil. | 11-26-2015 |
20150342236 | Enzymatic Process - Provided is an enzymatic process that hydrolyzes spinach plant material to form a salt-enhancing ingredient, the formed salt-enhancing ingredient, food products comprising said salt-enhancing ingredient and a method of enhancing the salty taste of food products. | 12-03-2015 |
20150359246 | Method for Producing A Food Product - The present invention relates to a method for producing a heat-treated vegetable-based food product which comprises contacting with asparaginase at high temperature and subsequent drying. | 12-17-2015 |
20150366244 | Insoluble Biomass Gel (IBG) And Methods Of Preparing - Processes for the preparation of an insoluble biomass gel involving:
| 12-24-2015 |
20150366248 | PROCESS RODUCING N-PROPANOL AND PROPIONIC ACID USING METABOLICALLY ENGINEERED PROPIONIBACTERIA - A method is provided for making a banana or plantain product comprising providing at least one unpeeled banana or plantain comprising banana or plantain peel and banana or plantain pulp, subjecting the at least one unpeeled banana or plantain to a heat treatment at a temperature and for a time sufficient to gelatinize starch present in the at least one unpeeled banana or plantain to form at least one heat treated unpeeled banana or plantain, and comminuting the at least one heat treated unpeeled banana or plantain to form a banana or plantain puree. A functional food ingredient is also provided comprising a banana or plantain puree including banana or plantain pulp and optionally banana or plantain peel. Foods containing banana or plantain puree or powder are provided, including crackers, snack bars, cereals, smoothies, and cookies | 12-24-2015 |
20160021896 | NOVEL 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: a) asparaginase and b) at least one hydrolyzing enzyme to an intermediate form of said food product in said production process whereby the asparaginase and at least one hydrolyzing enzyme are added prior to said heating step in an amount that is effective in reducing the level of acrylamide of the food product in comparison to a food product whereto no asparaginase and hydrolyzing enzyme were added. | 01-28-2016 |
20160029653 | NOVEL LACTOBACILLUS PLANTARUM AND USE THEREOF | 02-04-2016 |
20160050953 | ACTIVE FERMENTATION PROCESS AND FERMENTED LIQUID AND DRINKS MADE BY USING THE SAME - A process for making a fermented liquid drink comprising separating and selecting a colony of a suitable bacterial strain, preparing a seed liquid from a live culture of the colony, and culturing the seed liquid in a large scale liquid culture. The bacterial strain is of the genus of | 02-25-2016 |
20160106129 | AN AMINO ACID CONTAINING GLYCOSYLATION COMPOSITION DERIVED FROM RICE, AND A METHOD OF PRODUCING THE SAME - The purpose of the present invention is to continuously and inexpensively provide an amino acid containing glycosylation composition from rice. The method for producing an amino acid containing glycosylation composition derived from rice according to the present invention is characterized by comprising: | 04-21-2016 |
20180020702 | METHOD AND DEVICE FOR THE BIOTECHNOLOGICAL REDUCTION OF SUGARS IN FRUIT EDUCTS FOR THE PURPOSE OF OBTAINING REDUCED-SUGAR FRUIT PRODUCTS | 01-25-2018 |
20190142045 | Fermented Apple Product Containing Great Quantity of Calcium Ion | 05-16-2019 |