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Document Title |
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7344741 |
Food additive
The invention relates to a food additive, in particular for food products such as dressings, mayonnaises, spreads or other food products having a reduced fat content. The invention further relates...
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7241462 |
Process for the preparation of malted cereals
Process for the preparation of malted cereals, wherein the steeping step includes one or more wetting stages at a temperature between 5 and 30° C. preferably between 10 and 20° C., until 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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7081261 |
Resistant starch prepared by isoamylase debranching of low amylose starch
This patent pertains to a resistant starch prepared by fully debranching a low amylose starch using isoamylase. Such resistant starch is useful in edible products, including nutritional supplements.
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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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7022354 |
Process for producing fermentation product
A process for producing a fermentation product by effecting fermentation with the use of a bioreactor having an immobilized microorganism located therein, characterized in that a non-flocculent...
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6923994 |
Process for producing bread with extended shelf life, bread dough and bread improver composition for producing such bread
The present invention relates to a process for producing bread, said process being suitable for obtaining a bread having a shelf-life of at least seven days, the process comprising providing a...
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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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6890572 |
Non-maltogenic exoamylases and their use in retarding retrogradation of starch
The present invention relates to the use of non-maltogenic exoamylases of retarding the detrimental retrogradation of starch. Furthermore, the invention relates to a novel non-maltogenic exoamylase...
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6709685 |
Process for the preparation of compound fertilizer granules
The invention relates to a process for the preparation of compound fertilizer granules containing at least two of the plant nutrients nitrogen, phosphorus and potassium, said process including the...
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6699517 |
Method for preparing food products by fermenting soy milk with streptococcus thermophilus
The invention provides a method for obtaining food products with reduced post-fermentation acidification, by fermenting mixtures of soy milk and either grain meal or almond milk with Streptococcus...
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6685974 |
Process for preparing an oat-based functional syrup
A process for preparing an oat-based functional syrup. The process includes milling an oat material to produce a base formulation. Material having a granulation of more than U.S. #100 mesh is...
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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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6623943 |
Process for preparing resistant starch
The present invention relates to a process for preparing resistant starch, the resistant starch obtainable from this process and use thereof.
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6613373 |
Enzyme-resistant starch for reduced-calorie flour replacer
An enzyme resistant starch type III which has a melting point or endothermic peak of at least about 140° C. as determined by differential scanning calorimetry (DSC) is produced in yields of at...
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6592914 |
Method for isolation of a β-glucan composition from oats and products made therefrom
A method for producing, from an oats flour fraction, a water soluble β-glucan composition having a high β-glucan/glucose weight ratio, preferably a ratio of 15:1 or more, involves the use of...
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6537596 |
Encapsulated/air-free crushing and mash production
A plant and a process for crushing and mash production is provided wherein the raw material to be processed is broken up and mashed in a mill system. Prior to the mill system ( 1 ) being filled...
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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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6461649 |
Improving quality of flour-baked compositions
The present invention provides a composition for the improvement of the quality of a flour-baked composition such as bread and sponge cake, which comprises, (a) 0.005 to 2 parts by weight of a...
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6426201 |
β-glucan products and extraction processes from cereals
A process for obtaining β-glucan from cereal by extracting with water and without deactivation of enzymes associated with the cereal. A process for controlling the average molecular weight 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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6395314 |
Process for forming an oat-based frozen confection
A process for forming a syrup product that is suitable for use as a non-dairy frozen confection. The non-dairy frozen confection exhibits selected sweetness, texture, and mouthfeel characteristics...
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6391296 |
Method of stabilizing useful protein and useful protein compositions
A method of stabilizing a useful protein by mixing a useful protein and an aqueous solution of a compound having the basic structure of arabic acid, and a stabilizied useful protein compositon...
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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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6316032 |
Barley malt oil containing vegetable ceramide-associated substances and process for producing the same
The present invention has for its object to provide a method for obtaining a barley malt oil abundantly containing ceramide derivatives of plant origin which is highly safe and gives a good image...
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6309680 |
Pelletization process
A process for the production of a fermenting material which includes the steps of forming a dough by adding water to a dried gluten in an amount of from at least 19% to 60% by weight, pelletizing...
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6265000 |
Process for the production of carbonated alcoholic beverages using koji, malt, and various fermentation media
A process is provided for the production of a novel carbonated alcoholic beverage having a characteristic flavor. A mixture of malt and an amylaceous raw material is added with a koji which has...
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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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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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6197353 |
Gluten-derived colloidal dispersions, edible coatings therefrom and method of making
Film forming colloidal dispersions containing gluten-derived proteins and peptides and their methods of manufacture are described. The colloidal dispersion can be coated onto a variety of...
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6190708 |
Enzyme preparations for modifying cereal suspensions
The present invention provides efficient, selective and economical methods for producing cereal suspensions having the aroma and/or flavor of natural cereals and for modifying the viscosity and/or...
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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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6177109 |
Method for producing food product of wheat having improved quality and preservability
A method for producing a food product of wheat includes the step of adding a bacillus lactase enzyme having activity for transferring sugar to lipid to raw material of wheat, where the food product...
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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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6129937 |
Flavoring agent
Flavoring agent obtained by a process in which seeds of an edible plant are germinated, the sprouts obtained are matured under the effect of their endogenous enzymes, an optional fermentation of...
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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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6080433 |
Method for production of nutrition physiological valuable products and a plant for accomplishing the method
A process for the preparation of nutritionally valuable products from cereals by means of an enzymatic degradation of the starch present in the cereals is provided. Gelatinization and degradation...
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6068863 |
Preparation of microwaveable bread products
Bread products are prepared by treating a starch material in water with a carbohydrase so that the carbohydrase liquefies the starch material and so that starch of the starch material is...
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6020016 |
Glucan containing beverage 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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6017569 |
Hydrolyzing cereal with fruit or honey present and apparatus therefor
A hydrolyzed cereal product containing honey or whole fruit or pieces of fruit is obtained by preparing a mixture of cereal flour and alpha-amylase and also honey or fruit, the fruit being whole or...
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5993865 |
Beverage and a method of preparing it
The present invention concerns a beverage containing proteins and/or peptides and is characterized in that it contains Cereal-LT and/or homologues as herein defined and/or a modified Cereal-LTP...
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5922373 |
Process for preparing a soy protein feed with enhanced nutritional value
The present invention provides a novel method for making a modified soy flour feed which is useful as a protein source in the diets of animals, particularly in the diet of young animals. The method...
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5916619 |
Fried instant noodles and method for manufacturing the same
A method for manufacturing a fried instant noodle wherein noodle strings comprising cereal flours, a chemical leavening agent and at least one enzyme selected from the group consisting of amylase...
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5879729 |
Composition and process useful for reducing the fat caloric content of foodstuffs containing fats and oils
The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process wherein a) a slurry...
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5833757 |
Process for conversion of bananas to sugar syrup
A process which permits the facile conversion of green bananas to a sugar syrup uses a sequence of steps involving grinding the bananas, heating the bananas, treating the bananas with an alpha...
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5762991 |
Continous process of producing beer
A continuous process of producing beer is described. Starch-containing raw materials are disintegrated and are optionally processed to form malt, a wort is produced from the disintegrated and...
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5753283 |
Method for stabilizing rice bran and rice bran products
A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific...
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5741688 |
Alkaline glucose oxidase obtained from cladosporium oxysporum
A glucose oxidase obtained from a Cladosporium oxysporum strain, designated as CBS 163.94, characterized by a pH-optimum in he range pH 6-7, having more than 75% of maximum activity at pH 8,...
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5728412 |
Alcohol acetyltransferase genes and use thereof
This invention disclosed herein provides an alcohol acetyl transferase ("AATase"), an AATase encoding gene and a yeast having an improved ester producing ability due to transformation with the...
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