Patents in Class 426/49

Matches 1 - 50 out of 251

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Match	Document	Document Title
1	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...
2	7608191	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...
3	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...
4	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,...
5	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,...
6	7582215	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...
7	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...
8	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...
9	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...
10	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...
11	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...
12	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...
13	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...
14	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...
15	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...
16	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...
17	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...
18	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...
19	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...
20	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...
21	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...
22	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...
23	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...
24	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...
25	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...
26	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...
27	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...
28	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.
29	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.
30	6632462	Black tea manufacture A process for manufacturing black leaf tea that looks and feels like orthodox processed tea but has the liquor characteristics of a fuller fermented CTC processed tea. The process involves...
31	6604369	Method for controlling operation of kimchi storage device Disclosed is a method for controlling operation of a kimchi storage device. A compressor operates immediately if the condition to operate the compressor is met, and a heater operates after a...
32	6602527	Processing method for manufacturing black tea and an improved black tea Fresh tea leaves or green tea are converted to black tea using tyrosinase oxidation which alters catechines (a group of green tea polyphenols) to theaflavins. Theaflavins are unique black tea...
33	6555336	Method for preparing albumin hydrolysates In a method for preparing albumin hydrolysates from a starting material containing albumins in concentrated or isolated form, the starting material are homogenized with an aqueous solution at a...
34	6548057	Bifidobacterium breve ferm BP 6223 for producing fermented soymilk A Bifidobacterium breve strain provided is showing a viable count of 1×10 9 cells/ml or more immediately after culturing in a soymilk medium and sustaining a viable count of 1×10 8 cells/ml...
35	6544566	Composition containing plant sterol, soy protein and isoflavone for reducing LDL cholesterol A composition is provided comprising a plant sterol and a soy protein material and/or and isoflavone selected from genistein, daidzein, glycitein, biochanin A, formononetin, and their naturally...
36	6468566	Ferulic acid decarboxylase The present invention relates to a protein having the amino acid sequence represented by SEQ ID NO: 1, or a protein having ferulic acid decarboxylase activity and having an amino acid sequence...
37	6468565	Onion extract rich in sulfurized cyclic amino acid and process for producing the same This invention relates to a cycloalliin-enriched onion extract produced by heating onions in the first place, crushing and squeezing them and subjecting the resulting onion juice to reheating or...
38	6465026	Process for the production of juices from fruits and vegetables The present invention discloses the application of a pectin esterase substantially free from depolymerase activity in the maceration of apple pulp. The use of purified pectin esterase leads to a...
39	6458569	Bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, novel jasmonic acid isomer produced thereby and uses thereof Described is a bioprocess for the high-yield production of food flavor-acceptable jasmonic acid and methyl jasmonate, as well as a novel jasmonic acid isomer produced thereby and organoleptic uses...
40	6440469	Plant protein for nutritional products and method of making same The present invention relates generally to a method of producing plant proteins for use in nutritional products that have reduced levels of phytoestrogens, manganese or nucleotides. More...
41	6413560	Method for reducing syneresis The present invention relates to methods for reducing the serum separation of an aqueous mass containing pectin, including the steps of: (a) providing an aqueous mass substantially free from pectin...
42	6399123	Oligosaccharide removal from animal feed The present invention relates to a method for producing a treated animal feed having a comparatively higher metabolizable energy value and fewer oligosaccharides than in untreated feed, with the...
43	6395315	Fermentation composition, process for preparing the same, and use thereof Fermented and aged fruits such as apples, persimmons, bananas, pineapples, akebia, silvervine, figs, wild strawberries, wild vines, Myrica, and Ume (Japanese apricot), citrus fruits such as Navel...
44	6383532	Production of a hydrolysate The invention relates to a hydrolysate and a process for the production of the hydrolysate. The process includes a fermenting step wherein a Koji substrate of a protein containing material and a...
45	6348224	Black tea manufacture A method for manufacturing black leaf tea. The method involves macerating freshly plucked tea leaves, treating the leaves with ammonium bicarbonate, fermenting the treated leaves, firing the leaves...
46	6316035	Fermented organic acid that changes cell and protein functions and method of making The object of the present invention is to develop an agent to keep proper moisture, improve the mouth-feeling and preserve freshness of cells and protein-containing-materials which does not cause...
47	6309679	Method of improving processes using pectinase enzymes with noble gases A method is provided for improving an enzymatic process using at least one enzyme having pectinase activity which entails contacting the at least one enzyme during the process with a noble gas,...
48	6309676	Pet breath ameliorator An oral hygienic compound and method for use in domesticated animals such as cats and dogs. The primary component of the oral hygienic compound is pure, natural garlic. The method involves coating...
49	6299926	Black tea manufacture A process for manufacturing black leaf tea with improved aroma. The process involves treating freshly plucked tea leaves with jasmonic acid or one of more derivatives thereof, macerating and...
50	6254902	Tea manufacture A method for processing whole leaf tea that involves impregnating tea leaves with liquid carbon dioxide within a pressure vessel, depressurising the vessel at a rate that is sufficient to freeze...

Matches 1 - 50 out of 251

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