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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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8084068 |
Process for the production of compositions containing ribonucleotides and their use as flavouring agents
The present invention describes a process to produce a composition containing 5′-ribonucleotides wherein a microorganism is subjected to autolysis under conditions at which a substantial part of t...
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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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8053006 |
Method of making bread and bread made by the method
A bread making method including: a cold sponge process where strong flour, dried yeast, yeast food, salt, an improver, and water are mixed, stirred at low speed, stirred at high speed, and then...
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8029834 |
Method of making bread and bread made by the method
The bread making method includes cold sponge, dough, and second fermentation processes. For cold sponge, 18 to 19.5 parts strong flour, 0.18 to 0.21 parts dried yeast, 0.03 to 0.036 parts yeast...
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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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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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7713717 |
Method of preparing yeast for fermentation test
A method of preparing a yeast usable in a fermentation test for evaluating malt on the laboratory scale whereby more reproducible test data can be obtained regardless of the operation conditions of...
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7659098 |
Method of treating waste from alcohol production
A method of treating a plurality of byproducts generated in the process of producing alcohol using corn as a raw material, and making effective use of them, particularly as feed compositions. The...
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7507574 |
Recombinant Saccharomyces cerevisiae expressing chimeric glucose transporters
The present invention provides a modified Saccharomyces yeast which produces significantly lower levels of ethanol than wild-type yeast under aerobic conditions and saccharide concentrations of 2%...
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7396552 |
Stable acidic milk drinks, process for producing the same, and additive for acidic milk drinks to be used therein
Stable acidic milk drinks characterized by composed of an acidic milk drink base together with collagen peptides obtained by hydrolyzing collagen and stabilizers. Thus, it becomes possible to add a...
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7244456 |
Mushroom wine
The present application discloses a process for making mushroom wine.
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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 m...
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7214402 |
Method and apparatus for distributed production of beer
The present invention calls for the establishment of a centralized facility for the production of unfermented, undiluted, and unprocessed hopped wort using a single source of water. The hopped wort...
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7195791 |
Method for production of archidonic 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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7101544 |
Cholesterol-lowering agents, secondary bile acid production inhibitors, and foods and drinks
Secondary bile acid production inhibitors and cholesterol-lowering agents containing a yeast as the active ingredient.
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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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6924132 |
Protein complementing yeast low temperature-sensitivity fermentability
The present invention relates to yeast having DNA encoding a protein having the amino acid sequence of SEQ ID NO:2, or a gene which comprises DNA having the nucleotide sequence of SEQ ID NO: 1.
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6841180 |
Method for preparing lactic acid fermented solution of mushroom and lactic acid fermented solution of mushroom produced thereby
Lactic acid fermented solution of mushroom produced in accordance with the method for preparing lactic acid fermented solution of mushroom comprising the steps of (a) preparing a mushrooms...
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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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6749849 |
Method for producing 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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6703054 |
Method for treating organic waste
The invention has the object of offering a novel means for making effective use of organic wastes, and offering a method for producing a feed by efficiently treating organic wastes. The invention...
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6667066 |
Multi-enzyme product with glucoamylase, proteolytic and xylanase activities and method for producing same by solid state fermentation of wheat bran with Aspergillus niger
The invention concerns a multi-enzyme product with glucoamylase, proteolytic and xylanase activities, characterized in that it consists of wheat bran fermented with an Aspergillus niger strain,...
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6630159 |
Limiting weight gain of cats by feeding carbohydrate source that excludes rice
A process is provided for limiting weight gain in cats. The process includes feeding the cat a pet food composition that includes a source of protein, a source of fat, and a source of carbohydrates...
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6589328 |
Sponges of hydrocolloids
The invention provides sponges (foams) produced from hydrocolloids by the expansion of gels of these. The foams have properties which can be varied, such as water absorption, biodegradibility, pore...
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6517875 |
Solid fermentation-promoting substance and method for preparation thereof
A method for preparing a solid fermentation-promoting substance, the method including the steps of: subjecting a residue obtainable from the process of production of a fermented liquor to acid...
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6511685 |
Dietary supplement derived from fermented milks for the prevention of osteoporosis
A process is described for manufacturing dietary supplements (food integrators) by means of a natural fermentation, including the following steps: a) preparation of a “mix” at a 18° Centigrade temp...
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6444448 |
Production of β-glucan-mannan preparations by autolysis of cells under certain pH, temperature and time conditions
There is provided a method of production of an immunostimulatory β-glucan-mannan preparation, comprising the step of autolysis of cells of a microorganism at a pH of 5 to 6 and a temperature of 35 ...
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6419930 |
Pharmacological composition having blood pressure reductive activity
A pharmacological composition including a component having pressure reductive activity obtained from Mycoleptodonoides aitchisonii fruit body which is safe and cheap, harvested constantly...
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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...
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6270815 |
Fermentation process for preparing erythritol using mother liquor produced from purification process of palatinose
The present invention relates to a fermentation process to have a high productivity with a novel mutant of Torula sp. DS101 (KCMM-10171), more specifically, for preparing erythritol using mother...
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6245365 |
Food products containing Mortierella sect. schmuckeri
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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6143731 |
Glucan dietary additives
Compositions useful in the treatment of dietary disorders, and as dietary additives to provide a source of fiber and of short chain fatty acids, to reduce the level of serum cholesterol, increase...
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6139891 |
Biological substance for the physico-chemical stabilization of wines
A treatment for stabilizing wine against tartaric acids and proteins by adding mannoproteins extracted from yeast walls by enzymatic digestion, is disclosed. A method for carrying out the treatment...
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6042852 |
Low pressure refrigerated dough product
A refrigerated dough system is provided which includes a dough in a container flushed with a gas. The dough contains a leavening agent capable of generating gas in the dough after the dough is...
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5985336 |
Nutrient formulation and process for feeding young poultry and other animals
A nutrient formulation including moisture which is designed for use in poultry and other animals, and a method of feeding it which improves subsequent livability, cumulative feed efficiency and...
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5980957 |
Method for producing powdery seasoning
A method for producing powdery seasoning with constant quality, with no occurrence of coagulation under storage. The method comprises culturing koji mold in heated and expanded defatted soybean,...
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5965178 |
Hydrolyzate seasoning preparation in the presence of lactic acid bacteria
A seasoning composition is prepared by preparing a koji and in the absence of added salt, hydrolyzing the koji in the presence of a culture of lactic acid bacteria at a temperature between 15° C. ...
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5962045 |
Process for producing beers having yeast turbidity
A process is disclosed for producing beers having yeast turbidity, in particular wheat beer, in which it is possible to metabolize virtually completely the oxygen which has unavoidably passed into...
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5948453 |
Food flavorant preparation via bioconversion of elemental sulphur
A flavorant agent is prepared by incubating a medium of baker's yeast, elemental sulfur and a reducing sugar to obtain a reaction medium from which hydrogen sulfide gas evolves and then the...
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5888561 |
Seasoning production
A process of treating a fermented protein koji prepared from a protein containing material and a carbohydrate, for the production of a seasoning, by hydrolyzing a mixture of the fermented protein...
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5882703 |
Product containing Mortierella sect. schmuckeri lipids
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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5858764 |
Yeast strains for saccharide fermentation
New yeast strains providing for an enhanced rate of the fermentation of sugars, and a process to obtain such yeasts and the use of these yeasts. Yeasts capable of improved fermentation of sugars, a...
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5853779 |
Process for preparing grain product
A process for preparing grain products to use as foods, livestock feeds, aquacultural feeds. The grains used are soybean, rice, barley, wheat, oats, rye and corn, and defatted products or brans...
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5776526 |
Low-temperature inactive industrial baker's yeast and process for preparing same
Process for developing a baker's yeast strain having an Lti property, in which a haploid Saccharomyces cerevisiae strain having an Lti property is first crossed with a haploid Saccharomyces...
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5756135 |
Water insoluble yeast solids product and process of making same
A micron yeast which can be used as a fat substitute. The product comprises fragmented water insoluble yeast solids, which fragments primarily are less than 3 microns in size, less than about 5%...
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5739006 |
Process of feeding juvenile fish with astaxanthin-containing zooplankton
The present invention relates to astaxanthin-containing zooplankton such as Brachionus pricatilis obtained by culturing, a method for culturing the zooplankton in a liquid containing astaxanthin...
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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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5716653 |
Process for brewer's yeast debittering
This invention relates to a process for debittering spent brewer's yeast, aiming at maximal efficiency with minimal impact on yeasts for their further use as live cells. The process consists in...
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5707669 |
Yeast composition
Encapsulated yeast composition especially developed for use with frozen doughs comprising food grade fibers having adsorbed thereon liquid cream yeast, the particles being coated with a continuous...
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