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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...
7097867 Process of extracting chili (capsicum) oleoresin  
The present invention relates to a process for obtaining oleoresin of improved color and pungency from chili, the said process comprising steps of: treating powder or flakes of chili by mixing with...
7037539 Nutritious strawberry fruit juice drink and method of making the same  
A strawberry juice drink is described along with a method of producing the drink. The drink is made solely from strawberries without being blended with other fruit or fruit flavorings. A blend of...
6942884 Enzyme-containing beverage obtained from natural food and method for producing the enzyme-containing beverage  
An enzyme-containing beverage has various types of enzymes and basically has fermentation fluid obtained form fermented vegetables and fruits and fermented pine extract, and optionally further...
6849283 Process for producing juice from buckwheat buds and flowers  
A juice-type drink, which is rich in the medicinal components of buckwheat, can be easily taken and has a favorable appearance in a pink color, is produced by using a press juice obtained from...
6756066 Bean curd containing lactic fermenting bacteria culture fluid and a method for preparing the same, and beverage containing the same  
The present invention relates to a method for preparing bean curd using lactic acid bacteria culture, and to a lactic acid beverage, and to a method for preparing the same. Specifically, the...
6723355 Method for extracting fruit and vegetable juices  
A method for extracting fruit or vegetable juices, the steps comprising: grinding one of fruits and vegetables to obtain a mash; adding peel components to the mash; and juicing the mash.
6582688 Method for extracting compounds of furan lipids and polyhydroxylated fatty alcohols of avocado, composition based on said compounds, and therapeutic, cosmetical or food use of said compounds  
The invention concerns a method for selectively extracting furan lipids and polyhydroxylated fatty alcohols of avocado, characterised in that it comprises steps which consist in: preparing an...
6506427 Method for obtaining natural super-cloud compositions  
A method of obtaining a natural super-cloud composition of citrus components, which method entails: (a) extracting with water at a temperature of about 60-100° C. at least one citrus constituent...
6479091 Beverage containing hybrid Rumex acetosa L. and methods for preparing same  
The invention relates to the use of hybrid Rumex acetosa L. in production of beverage, wherein the fresh hybrid Rumex acetosa L. is extracted to produce juice or whole pulp beverage, or...
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...
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...
6428837 Deesterified pectins, processes for producing such pectins, and stabilized acidic liquid systems comprising the same  
Enzymatically blocked-deesterified pectins that display pseudoplasticity and substantially no phase separation in aqueous solutions comprising at least one polyvalent cation, and processes for...
6355284 Fruit juice clarification  
The present invention relates to clear fruit juices and to a process for the production thereof. A fast process is provided that comprises the combined use of pectin esterase and flotation.
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...
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,...
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...
6113955 Tomato products and processes therefor  
A process for manipulating the aroma profile of tomato products comprises the steps of a) adding an enzyme with alcohol dehydrogenase activity to a plurality of tomato pieces; b) adding either a...
6106872 Process for obtaining aroma components and aromas from their precursors of a glycosidic nature, and aroma components and aromas thereby obtained  
An enzymatic hydrolysis of a glycosidic substrate containing at least one of the said precursors is performed with at least one enzyme chosen in accordance with the structure of the said precursor,...
6099844 Increasing yield of extractable substances from botanicals with an enzyme composition  
This invention relates to a method of increasing the yield of extractable substance from a botanical in the gastrointestinal system of a human being comprising the step of ingesting an enzyme...
6054169 Process for the production of a kiwi juice and product thereof  
The present invention relates to a process for the production of a kiwi juice while preserving the original color. The process includes peeling the kiwis, subjecting the kiwis to a pressure...
6050180 Fruit and vegetable juicer  
A fruit and vegetable juicer having a cover, a filter sieve, a collection bowl, a collection bowl top orifice, and a feeding tube located within the cover, wherein the cover has a helical recess...
6036981 Process for the improvement of gel formation or viscosity increase  
A process for increasing the viscosity or gel strength of certain food products is disclosed. By the process a pectinaceous homogenate or slurry is subjected to: a) a treatment with a mixture of...
6030648 Extracts/cloud stability  
A method of producing cloud stable extracts such as juices from plant material by using one or more enzymes that attack the hairy regions of pectin.
6013289 Flavorant prepared from Trigonela foenum-graecum seeds  
A flavorant composition is prepared by hydrolyzing Trigonell foenum-graecum seed material with enzymes, heating the hydrolyzate obtained at a temperature for a time to inactivate the enzymes,...
6004610 Compositions of dietary fiber rich and low viscosity beverages  
The present invention is directed to compositions of a fiber blend and a fiber rich, low viscosity beverages. The fiber blend and fiber beverage are enriched with low viscosity fibers including...
5965177 Method for producing a clouding agent  
A method of producing a clouding agent from citrus membrane and/or peel for use in fruit juices and soft drink beverages comprising the sequential steps of mincing or chopping the citrus membrane...
5952021 Stabilized biologically active compounds contained in coated microgranules which can be suspended in alimentary fluids  
A method to protect biactive compounds and microorganisms from inactivation in the gastric tract as well as in foods. The method involves preparation and coating of a multiplicity of microgranules...
5922374 Treatment of vegetables  
Process for the preparation of a vegetable juice or puree in which at least one fresh vegetable is homogenized in the presence of water, where appropriate under an inert atmosphere, so as to...
5902615 Nutritional composition resulting from maize steeping  
The invention relates to a new nutritional composition resulting from maize steeping. This composition comprises an inorganic phosphorous concentration to total phosphorus concentration ratio...
5840353 Process for the preparation of a food product  
A process for providing a tomato-based product comprising the following steps: a) applying ultra high pressure to a tomato piece, such that polygalacturonase is inactivated and pectinmethylesterase...
5760078 Process for the fractioning and recovery of valuable compounds from vinasse produced in fermentations  
A process is provided for the preparation of valuable products from vinasse which contains potassium salts. The process comprises concentrating the vinasse to a dry matter content of 50-80% dry...
5756134 Process for producing fruit flavor  
A process for producing a highly fresh and juicy fruit flavor is provided. A recovered aroma derived from a fruit juice, which contains a composition containing (E)-2-hexenol, is contacted with...
5747635 Modified polyaspartic acids, preparation thereof and use thereof  
Modified polyaspartic acids useful as detergent and cleaner additives, as water treatment agents and as scale inhibitors in the evaporation of sugar juice are obtainable by polycondensation of ...
5738888 Beverage preservation  
An aqueous based beverage is disclosed which also contains sufficient Natamycin and DMDC to prevent spoilage and the outgrowth of pathogenic microbes.
5738887 Process of preparing fruit/vegetable juice and protein emulsion with multi-enzyme system  
This invention relates to a process for preparing juice or protein emulsion from vegetable and/or its fruit by using a multi-enzyme system to hydrolyze the material. The multi-enzyme system...
5731018 Method for production of a fruit or vegetable juice concentrate  
Method for production of a fruit or vegetable juice concentrate, the steps including milling of the fruit or vegetables in a fruit or vegetable mill with addition of enzymes, heating of the formed...
5573795 Method for treatment of potato fruit water  
In the method for treatment of potato fruit water the potato fruit water is subjected to a heat treatment to at least 125° C. for at least 3 minutes, whereafter the heat treated potato fruit water...
5328703 Method for treating fruit juice with high pressure  
A method for treating fruit juice with high pressure having a step for compressing the fruit juice with high pressure in excess of 2,000 atm., wherein a step for adding a proteolytic enzyme...
5260061 Propionibacteria metabolites inhibit spoilage yeast in foods  
A metabolite material of propionibacteria is added to a food product to inhibit the growth of yeast. The metabolite material is produced by growing propionibacteria cells in a liquid growth medium...
5236833 Diacetyl production  
A fermented pectin-based substance containing diacetyl is prepared by fermenting an aqueous pectin slurry with a lactic acid-producing bacteria under aerobic conditions. Prior to fermentation, the...
5112627 Stabilization process particularly for grape must  
The room-temperature stabilization process particularly for grape must, includes the steps of conveying a flow of grape must to be stabilized, which has preliminarily been subjected to a...
5104665 Malolactic fermentation of wine  
A process and equipment for the controlled malolactic fermentation of wine in which wine is introduced into a reaction vessel containing a concentration of at least 10 8 cfu/ml of a bacterial or...
5096719 Process for juice extraction of fruits and vegetables  
To extract the juice from fruits and vegetables, a process is used in which first the raw material is crushed in a mill (1) and then fed to a pulping machine (2) and a membrane filtration device...
5053232 Proteic inhibitor of pectinesterase and use thereof in the preparation of fruit and vegetable juices  
A proteic inhibitor of the pectinesterase enzyme has been extracted from fruit, in particular from the kiwi (Actinidia chinensis). The inhibitor is constituted by a single polypeptide chain, having...
4981699 Method of preparing an edible composition and product resulting therefrom  
The edible composition having improved water solubility and dispersibility of a useful hydrophobic edible material obtained from an animal or plant natural raw material, improved absorption of the...
4976974 Grape juice concentrate and drink  
In this invention, both a grape juice concentrate and a grape juice drink are produced by first preparing the raw material for a year's production during vintage, transferring grape juice so...
4975289 Method for reducing off-flavor in food materials with acetic acid bacteria  
The present invention relates to a method of reducing an off-flavor in foods containing medium chain aldehydes characterized in that said foods are brought into contact with acetic acid bacteria or...
4971813 Process for making concentrated low calorie fruit juice  
This invention relates to an efficient process for separating and recovering aroma and flavor volatiles from fruit or vegetable juices and for lowering the amount of sugar in juices. The process...
4971812 Immobilized penicillium sp. naringnase and its use in removing naringin and limonin from fruit juice  
Penicillium sp. naringinase immobilized in cellulose triacetate is useful in simultaneous removal of naringin and limonin from fruit juices.
Matches 1 - 50 out of 122 1 2 3 >