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8182849 |
Fermented tea beverage and tea beverage
The present invention provides a tea-based fermentation beverage comprising a tea-based fermentation liquid with at least one species of lactic acid bacteria selected from the group consisting of...
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8173409 |
Acid fungal proteases
The present invention is directed to novel acid proteases and more specifically to NSP24 family proteases and NSP25 family proteases including biologically active fragments thereof and to nucleic...
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8124396 |
Asparaginases and method of preparing a heat-treated product
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of...
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8119172 |
Microorganism for biological detoxification of mycotoxins, namely ochratoxins and/or zearalenons, as well as method and use thereof
A microorganism for the biological inactivation or detoxification of mycotoxins, in particular ochratoxins, which is selected from bacteria and/or yeasts, which cleaves the phenylalanine group of...
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8080274 |
Dry corn mill as a biomass factory
Novel grain products are disclosed. Modified de-oiled distillers dried grains that include stillage obtained from anaerobic digestion of the oil cake are provided. In various embodiments, the...
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8075932 |
Fermented food and its preparation
A method of manufacturing yeast fermented food such as bread, noodle and pasta, comprises the steps of preparing a starting cooking composition contains as main component bran powder and/or soy...
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8071350 |
Amylases, nucleic acids encoding them and methods for making and using them
In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and...
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7955814 |
Method
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without...
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7923046 |
Production method of food and beverage products with high content of γ-aminobutyric acid and food and beverage products with high content of γ-aminobutyric acid
A method for producing food and beverage products with a high content of γ-aminobutyric acid, wherein processed tomato products whose filtrate has a coloring degree between 0.02 and 0.2 when sugar ...
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7914832 |
Method for producing chlorella fermented food
An object of the present invention is to provide a method for producing a chlorella fermented food in which a flavor and odor that are peculiar to algae are reduced while production of pheophorbide...
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7910143 |
Soluble dietary fibre from oat and barley grains, method for producing a fraction rich in B-glucan and use of the fraction in foods, pharmaceuticals and cosmetics
The present invention relates to a process for the extraction of soluble dietary fiber from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm...
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7871806 |
Asparaginases
The invention relates to new asparaginases having improved properties, preferably improved thermotolerance, such as improved activity at high temperatures and/or improved thermostability. The...
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7867400 |
Production of a fermentation product
A process of separating suspended solids from a fermentation liquor by subjecting the liquor to a solids-liquid separation stage, wherein the fermentation liquor is produced in a fermentation...
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7851007 |
Rush juice powder
The present invention provides a rush juice powder which is mainly made from rush containing a high percentage of dietary fiber and having an antibacterial function and an anti-inflammatory...
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7829320 |
Asparaginases
The invention relates to new asparaginases having improved properties, preferably improved thermotolerance, such as improved activity at high temperatures and/or improved thermostability. The...
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7807398 |
Method of using lipid acyltransferase
A method for the in situ production of an emulsifier in a foodstuff, wherein a lipid acyltransferase is added to the foodstuff. Preferably the emulsifier is produced without an increase or without...
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7790208 |
Process for producing rich-flavor soy sauce
A process of producing a rich-flavor soy sauce, including mixing soy sauce koji and salt water in a tank for preparing moromi mash, adding soy sauce and soy sauce koji at an appropriate point in...
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7754255 |
Bone metabolism improving agent
A bone metabolism improving agent characterized by containing as the active ingredient fermented soybean milk which is obtained by fermenting soybean milk with a lactic acid bacterium or a...
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7736885 |
Method for production of arachidonic acid
The present invention relates to a process for producing arachidonic acid. In one embodiment, Mortierella sect. schmuckeri microorganisms are cultured in fermentation medium, preferably containing...
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7718209 |
Low-salt soy sauce
A low common salt soy sauce, which has good flavor, significantly suppresses elevation of blood pressure, prevents cardiac hypertrophy, and is also available as special nutritious food, is...
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7709033 |
Process for the fractionation of cereal brans
A process for the fractionation of valuable fractions from cereal brans (e.g. wheat, barley and oat brans, and rice polish) is described. In particular, this invention describes a two step process,...
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7709034 |
Soluble non-caloric fiber composition and process of preparing the same
A process for extracting the water soluble fiber from corn fiber hulls is provided comprising the steps of subjecting the corn fiber hulls to a destarching process, a dewatering process, and...
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7704328 |
Starch fiber
The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such...
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7618665 |
Process for preparing Ukon for food
A ginger plant containing curcumin, such as Ukon or turmeric, is enhanced for use as a food by fermenting it with a starch and red koji mold. Each 100 weight of Ukon has mixed with it 1.0 to 20.0...
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7601372 |
Continuous pickle desalting process and apparatus
A continuous method and an apparatus for desalting pickles is provided. The method comprises conveying pickles having a certain salt content along a path; spraying water onto the pickles as they...
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7587974 |
Food processor appliances
A food processor appliance includes various types of adaptors for permitting both liquid and solid food ingredients to be separately or concurrently fed into the appliance for processing therein,...
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7582444 |
Use of flocculating agents for separating the solid residue in hydrolysed fermentation substrates
Process for improving the separation efficiency of residual solid matter from the liquid phase of an aqueous acid hydrolysate of a naturally occurring polysaccharide comprising dissolved sugars,...
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7524379 |
Melt processable starch compositions
The present invention relates to a starch composition comprising starch, a polymer that is substantially compatible with starch and has a weight-average molecular weight of at least 500,000 such...
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7517543 |
Process for the preparation of a vegetable yogurt
There is described a process for the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic acid bacteria. In...
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7514109 |
Method for producing koji of hot pepper paste (gochujang) with reduced hotness, koji produced by the method, and hot pepper paste prepared from the koji
A method for producing a koji of a hot pepper paste with reduced capsaicin and/or dihydrocapsaicin content through action of enzymes secreted from a koji fungus includes adding a koji fungus to...
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7488501 |
Enzymatic process for generation of foods, feedstuffs and ingredients therefor
A method for processing organic materials into highly soluble food products is provided by treating the organic material with one enzyme at pH and temperature conditions optimal for reaction...
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7455997 |
Production of fermentation product
A process of producing fermentation product comprising the steps of, (i) forming an acidified suspension of particulate plant derived material comprising a first polysaccharide which is more...
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7396549 |
Method for producing oenological tannins and enzymatic composition
The invention concerns an enzymatic method for making oenological tannins starting with lumps of wood and an enzymatic method for transforming tannins into tannins for wine-making purposes. The...
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7396670 |
Asparaginases and method of preparing a heat-treated product
The formation of acrylamide during heat treatment in the production of a food product is reduced by treating the raw material with an enzyme before the heat treatment. The enzyme is capable of...
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7232585 |
Green tea formulations and methods of preparation
Green tea formulations and methods for the preparation thereof are shown and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold...
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7232583 |
Method for preparing isothiocyanate(s) from cruciferous plant material
A method for preparing an isothiocyanate product from a cruciferous plant material is disclosed which is capable of stably preparing an isothiocyanate product in a sufficient amount in a high yield...
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7214778 |
Glycoprotein with antidiabetic, antihypertensive, antiobesity and antihyperlipidemic effects from Grifola frondosa, and a method for preparing same
A glycoprotein extracted from the fruiting body of Grifola frondosa is demonstrated to have antidiabetic, antihypertensive, antiobesity and antihyperlipidemic effects, and has great potential as an...
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7108877 |
Black tea manufacture
A process for manufacturing a fast infusing black leaf tea. The process involves (a) withering tea leaves to a moisture content between 64 and 70%, (b) macerating the withered leaves tea leaves by...
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6953574 |
Method for producing a fermented hydrolyzed medium containing microorganisms
A method of producing a hydrolyzed fermented medium containing microorganisms includes providing at least one solid plant product reduced to small pieces and mixed with sugar and biocompatible...
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6890574 |
Clear tomato concentrate as a taste enhancer
The present invention relates to a taste enhancer comprising clear tomato concentrate. The present invention also relates to a method of enhancing the flavor of foods comprising adding a clear...
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6858239 |
Feed additive and method for controlling large bowel fermentation in the horse and similar animals
A feed additive for equines, comprising dried glutamic acid fermentation solubles, dried corn fermentation solubles, or a mixture of dried glutamic acid fermentation solubles and dried corn...
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6838100 |
Cultured protein hydrolysate
This invention relates to a process for the production of a cultured savory base by hydrolyzing a protein-containing material using a combination of at least one enzyme with at least one...
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6805884 |
Long-term feed for aquatic animals
The present invention provides a long-term feed for aquatic animals, especially for fish, shrimp and invertebrates, which feed is stable for a long time, is insoluble and does not load the water...
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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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6797690 |
Carrot antifreeze polypeptides
Novel antifreeze polypeptides which can be easily obtained from an abundant natural source. Antifreeze polypeptides obtained from carrots show markedly better properties as compared to polypeptides...
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6780454 |
Cold brew tea
A cold water infusible tea leaf product is shown which brews in cold water to produce an iced tea beverage with the color and flavor of iced teas prepared by hot brewing methods. The product when...
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6761918 |
Method of processing green tea leaves to produce black tea that can be brewed in cold water
Included is a method of processing green tea leaves to produce black tea particles which can be brewed in Cold Water. The method also is designed to produce cold water brewing tea of a suitable...
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6759068 |
Onion and garlic biohydrolysates and their use as natural flavorings
The invention relates to a method for preparing an onion/garlic biohydrolysate-based flavoring base that includes mixing water with onion, garlic, or onion and garlic, hydrolyzing the mixture with...
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6669972 |
Process for the production of a mushroom flavoring
The present invention relates to a process for the production of a natural mushroom extract by addition of an enzyme composition to a mushroom preparation.
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6652892 |
Animal food composition
A breath-freshening pet food composition comprising at least 40 ppm by weight of one or more plant extract(s), preferably selected from essential oils.
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