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7566466 |
Use of food and drink as a delivery system for phytase in humans
The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for...
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7514108 |
Pocket bread and its manufacturing method for mass production
The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising...
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7371423 |
Method for preparing flour doughs and products made from such doughs using lipase
Method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes wherein glycerol oxidase or a combination of glycerol oxidase...
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7348470 |
Transgenic plant expressing maltogenic alpha-amylase
A transgenic plant cell expressing a maltogenic amylase (such as Novamyl®) or a beta-amylase; a transgenic plant regenerated from said cell; seeds generated from such plant where said seeds...
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7273736 |
Method for preparing an enzyme containing granule
The invention relates processes for producing enzyme containing granules having an enzyme containing core and a shell coating the core wherein the preparation of the core and application of the...
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7138519 |
Process for extraction of β-glucan from cereals and products obtained therefrom
A process for obtaining β-glucan from cereal grain, such as barley and oats. A β-glucan product obtained by the process. Uses of the β-glucan product as a food ingredient and for treating...
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7125575 |
Method of removing off-flavor from foods and deodorizer
The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a...
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7074441 |
Method for the production of fermented whole grain barley with Rhizopus, and products thereof
An improved method for the production of fermented food products, and in particular fermented cereal products of tempech-type using whole grain cereals as raw material, makes it possible to achieve...
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7037537 |
Efficient process of obtaining high contents of bound-phenolic acid rich dietary fibre by activating in situ amylases through step-wise increase in temperature
A fast, effective, and economical process of obtaining high contents of bound-phenolic acid rich dietary fibre from cereal malts in time duration ranging between 36–48 hours by step-wise increase...
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7033633 |
Process of forming a refrigerated dough
A process of forming a refrigerated dough is described. The process comprises admixing cereal flour and water with a protein that can reduce or prevent the enzymatic degradation of arabinoxylan...
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7033626 |
Production of edible products
In the production of edible products which includes a holding period for starch retrogra-dation, the addition of a xylanase to cereal-based raw materials accelerates the retrogradation and thus...
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6967035 |
Method of improving dough and bread quality
A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein...
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6926917 |
Dry pet food with increased palatability and method of production
An increased palatability dry pet food product is provided having residual α-amylase activity, a moisture content of 5 to 12%, and an Instron value of between 9.5 and 17.5 foot lbs. A method of...
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6893669 |
Method of removing off-flavor from foods and deodorizer
The present invention provides an effective method of removing off-flavor from foods such as seafood, meat products and vegetables, which comprises causing a polymer of phenol compounds having a...
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6803062 |
Process for producing hydrolyzed protein
A hydrolyzed protein which can be used as seasonings or the like is produced by heating and maintaining an aqueous dispersion of a protein-containing starting material, while under an acidic...
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6761917 |
Method and device for controlling the wort flow from a lauter tun
The present invention relates to a method and a device for controlling the wort flow from a lauter tun. To shorten the lautering time, according to the present invention a second increased outflow...
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6730335 |
Process for producing light-colored seasoning liquid
The present invention is drawn to a method for preparing a light-colored seasoning liquid, characterized by comprising koji-making by the employment of a raw material mixture containing soybeans or...
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6713099 |
Masa based food products modified with an enzyme or a reducing agent
The invention provides a masa foodstuff, methods of making and uses thereof.
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6699516 |
Brewing method and installation
Brewing method in which a suspension of cereals having undergone traditional mashing is boiled in the same kettle as that in which mashing is carrier out, with no hops present. Filtration in the...
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6649197 |
Dry bakery products and a process for their preparation
Dough useful for the preparation of dry bakery products, particulary crackers, is prepared by the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic...
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6627235 |
Process for obtaining improved structure build-up of baked products
A process for obtaining improved structure build-up of baked products includes the steps of incorporating a sufficient amount of exopolysaccharides into a dough to show a rise in viscosity with...
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6613366 |
Enzyme-rich sprouted food products with limited pH drop and methods of making same
A class of food products whose nutrients have not been damaged by heat during the preparation process. These products are prepared with methods to limit souring thus permitting these food products...
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6610334 |
Use of thiol redox proteins for reducing protein intramolecular disulfide bonds, for improving the quality of cereal products, dough and baked goods and for inactivating snake, bee and scorpion toxins
Methods of reducing cystine containing animal and plant proteins, and improving dough and baked goods' characteristics is provided which includes the steps of mixing dough ingredients with a thiol...
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RE38047 |
Hemicellulase supplement to improve the energy efficiency of hemicellulose-containing animal feed
Soil microorganisms are obtained that produce a hemicellulase which is particularly useful in increasing the available energy content of hemicellulosic foodstuffs. These microorganisms can be...
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6534101 |
Enzymes mixture obtained from Penicillium funiculosum
The present invention relates to a novel micro-organism, Penicillium funiculosum , to a new enzymes mixture obtained from it, and nucleic acid sequences encoding such enzymes.
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6524631 |
Baking mixes which contain flour and have an enhanced shelf life and method and means for preparing same
A method of preparing a shelf life enhancing composition for baking mixes which contain flour with particular application to batter mixes is provided as well as a microbiological species (...
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6517874 |
Utilization of transglutaminases for the production of baked products with a low wheat content
A flour useful for the production of baked goods containing transglutaminase and wheat flour yields dough with properties for automated processing and baked goods with larger volume. The wheat...
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6485761 |
Methods for using lactonohydrolases in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of one or more lactonohydrolases which improve...
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6447822 |
Method for preparing and using B-starch
The process for the enzymatic processing of the third phase of dough separation containing both B-starch and the soluble flour components is effected by adding, after the usual mechanical...
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6432458 |
Enzyme preparations and process for producing noodles
A process for producing noodles, which includes using (1) a transglutaminase and (2) a carbonate and/or a reducing agent, and optionally, a protein partial hydrolyzate, in addition to starting...
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6428828 |
Enzymatic process for nixtamalization of cereal grains
Disclosed are novel methods of producing food compositions by the use of an enzymatic digestion of the component parts of whole portions of cereal grains, and grain materials, to impart...
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6406723 |
Method for preparing flour doughs and products made from such doughs using glycerol oxidase and lipase
A method of improving the rheological properties of a flour dough and the quality of bread, alimentary paste products, noodles and cakes produced therefrom, wherein a combination of (a) a glycerol...
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6403128 |
Bakery products containing fructo-oligosaccharide
Bakery products such as bread obtained by adding the functions of fructo-oligosaccharide so as not to impair tastes and eating feeling. By eating such bakery products, the functions of...
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6403127 |
Method for producing noodles
A method for producing elastic and glutinous noodles is provided that includes adding transglutaminase and either gliadin or glutenin to cereal. The noodles keep their original elasticity and...
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6383533 |
Enzyme-treated protein-containing food and method for producing the same
A food containing a protein treated with at least one transglutaminase and at least one oxidoreductase. The presence of the treated protein enhances the quality of the food.
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6365204 |
Preparation of dough and baked products
Disclosed is a process for preparing a dough or a baked product from the dough which process involves incorporating into the dough an anti-staling amylase and a phospholipase. The bread made by the...
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6361935 |
Waxy wheat starch types having waxy proteins in granule
Broadly, the present invention relates to mutating starch genes in polyploid cereal grains. Specifically, this invention concerns mutant wheat plants, mutant wheat grain and the starch therefrom.
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6355282 |
Dough composition and preparation thereof
A dough composition containing not less than 15 units of a raw starch decomposing enzyme per kilogram of a raw material to be baked, which may further contain glucose oxidase and/or hemicellulase....
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6306445 |
Methods for using dehydrogenases in baking
The present invention relates to methods for preparing a dough, including incorporating into the dough a composition containing an effective amount of one or more dehydrogenases which improve one...
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6296883 |
Use of laccase in baking
A dough- or bread-improving composition comprising laccase as well as the use of the composition in the preparation of dough and baked products.
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6254903 |
Process for making baked articles that retain freshness
The invention relates to a method for the production of baked goods from cereal products with use of enzymes, with the aim of preventing the baked goods from going stale. To this effect, a...
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6251444 |
Dough product and method for improving bread quality
The present invention relates to a bread improver composition containing lipase, hemicellulase and amylase, preferably in combination with shortening. The enzyme preparation of the invention has an...
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6251443 |
Method for producing a savory flavor base
The present invention relates to a method for producing a flavor base which then can be used to form savory flavor or flavor enhancer products. The method involves enzymatically hydrolyzing cereal...
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6242014 |
Methods for using pectate lyases in baking
The present invention relates to methods for preparing a dough, including incorporating into the dough an effective amount of one or more pectate lyases which improve one or more properties of the...
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6200797 |
Bacterial protein with xylanase activity
The invention relates to specific bacterium and proteins with xylanase activity derived from the bacteria, in particular to xylanases which are free of any significant cellulase activity and which...
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6183787 |
Quality improver for use in producing bread
A quality improver for producing bread, comprising at least one component (i) selected from malt, rice fermentation product, and wheat fermentation product and (ii) biotin. Preferably it further...
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6168821 |
Glucan containing nutritional product and method of making the same
An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are...
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6159724 |
Process for preparing culture mediums for culturing yeasts and lactic acid bacteria
A culture medium which is completely free of chemical additives and which can be used for the individual culture of yeast and of lactic acid bacteria or for the coculture of yeasts and lactic acid...
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6090416 |
Fermented formula feed, its production, and uses
A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an...
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6083539 |
Buckwheat starch syrup, method for preparing the same, and foods containing the same
The present invention relates to a buckwheat starch syrup prepared by liquefying, saccharisfying, and proteolyzing starch from buckwheat flour, a method for preparing the buckwheat starch syrup,...
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