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9034403 Yeast extract containing γ-Glu-X or γ-Glu-X-Gly and a method for producing the same  
A yeast extract containing a peptide, such as γ-Glu-X and γ-Glu-X-Gly, wherein X can represent an amino acid or an amino acid derivative other than Cys and derivatives thereof, is prepared by...
9005683 Method for producing yeast with high glutamic acid content  
Provided is a method for producing a yeast containing glutamic acid at a high concentration. In the method for culturing a yeast, a yeast in a stationary growth phase is subjected to liquid...
8956676 Composition comprising protein and disperse fat  
The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing...
8889617 Liquid food composition  
Provided is a liquid food composition capable of semi-solidifying in the stomach, which is a one-pack type product containing a water-soluble dietary fiber preliminarily added thereto and in the...
8883137 Compositions comprising selenium-rich yeast and yeast beta-glucan  
A nutritional composition comprising by weight: between 0.05 and 30% selenium-enriched yeast; between 1 and 90% yeast beta-glucan; between 0.5 and 60% Vitamin C; and between 0.5 and 40% Vitamin E....
8877269 Probiotics-containing soybean oligosaccharide product and preparation thereof  
Provided is a soybean oligosaccharide product containing acidic soluble saccharides of soybean and probiotics, which at least include fructose, glucose, sucrose, raffinose, and stachyose, with a...
8802408 Process for preparing nutritional, therapeutic or organoleptic products from crude glycerol  
The present invention relates to a process for preparing a nutritional, therapeutic or organoleptic product by growing non-recombinant yeast under aerobic conditions, in a medium that includes...
8795753 Method for reducing proofing time for baked and other products  
A method for producing dough which has reduced proofing time. The proofing time is at least 33% less that required in the absence of vacuum exercising. The method comprises mixing the dough...
8697170 Starch composition and method to produce a baked product  
The invention relates to a novel starch composition comprising: (a) amylomaltase-treated starch; (b) amylopectin starch; and (c) optionally, low DE maltodextrin. In addition, the invention relates...
8685682 Docosahexaenoic acid producing strains of yarrowia lipolytica  
An engineered strain of the oleaginous yeast Yarrowia lipolytica capable of producing greater than 5.6% docosahexaenoic acid acid (DHA, an w-3 polyunsaturated fatty acid) in the total oil fraction...
8679401 Microwave disinfection and sterilization  
A method and apparatus comprising microwave radiation pulses to reduce a microorganism population in an object.
8673377 Method for extending mold-free shelf life and improving flavor characteristics of baked goods  
The present invention provides a novel method for extending mold-free shelf life and for improving the flavor of baked goods by applying live yeast on the surface of the baked good after baking...
8597702 Method to improve shelf life of baked edible products  
A method to improve shelf life of a baked edible product includes baking dough in a sealable container that is provide with a lining of flexible material, thereby converting the dough into a baked...
8563056 Continuous method for the production of a yeast fermented beverage  
The invention provides a continuous method for the production of a yeast fermented beverage, comprising consecutive continuous processing steps; wherein the gravity of a mash extract is maintained...
8545908 Method of producing yeast fermented beverages  
The present invention relates to a method of producing yeast fermented beverages, which method comprises the following consecutive continuous processing steps: a. introducing wort into a series of...
8512773 Method of making bread  
A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally treated dough, a sponge making process of forming a sponge, a dough mixing...
8476058 Probiotic yeast compositions and methods for inflammatory diseases  
The invention relates to novel yeast strains, to the yeasts resulting from these strains, to a composition containing at least one Saccharomyces cerevisiae yeast and/or derivatives of a yeast...
8435578 Methods and systems to prepare yeasted dough products  
Methods and systems to prepare yeasted dough products, such as breads, include inhibiting yeast activity prior to a first rise, conducting the first rise over an extended rise time, inhibiting...
8414940 Reduction of acrylamide formation in cooked starchy foods  
A process for preparation of starchy foods prior to cooking to reduce formation of acrylamide is described. The process uses microorganisms to metabolize sugars in the food sufficiently to reduce...
8414941 Chemically leavened dough compositions and related methods, involving low temperature inactive yeast  
Described are dough compositions and methods of making dough compositions, the dough compositions being chemically leavened and being prepared from ingredients that include a low temperature...
8383173 Method of making bread  
A method of making bread is provided. The method includes a thermally treated dough making process of forming a thermally heated dough, a dough mixing process of mixing the thermally treated dough...
8354131 Microwavable food products  
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer...
8343559 Furanocoumarin removal from grapefruit juice by edible fungal hyphae  
A method for removing furanocoumarins from a liquid includes the steps of incubating the liquid with fungal hyphae for at least about two hours and removing the hyphae from the liquid by a...
8313785 Liquid yeast compositions  
The present invention provides a composition comprising between 24% and 45% yeast (based on yeast dry matter content) characterized in that it contains more than 0.75% salt; and that the...
8268372 Method for preventing defective ageing of white wines  
The invention relates to a method for preparing a wine in such a way as to prevent the problems of defective ageing, according to which yeast which has been previously enriched in glutathione is...
8257774 Mycotoxin adsorbent  
The present invention relates to a mycotoxin adsorbent, as well as to the process for the preparation of said adsorbent. The adsorbent of the invention is based on the combination of an organic...
8257960 Saccharomyces microorganisms having odor control activity and uses thereof  
The present invention relates to novel microorganisms having the efficiency of removing an offensive odor from organic waste and the use thereof. More particularly, the novel microorganisms have...
8247013 Method for producing frozen dough  
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough...
8124149 ***WITHDRAWN PATENT AS PER THE LATEST USPTO WITHDRAWN LIST***
Microwavable food products
 
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer...
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...
8101738 ABFB-2 gene from Penicillium funiculosum  
The invention relates to the abfB-2 gene of Penicillium funiculosum that codes for a type B α-L-arabinofuranosidase and has a cellulose binding domain. The enzyme α-L-arabinofuranosidase can be...
8057832 Microwavable food products  
The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer...
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...
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...
7972642 Method for producing frozen dough  
The present invention provides a method for producing frozen dough which can be directly transferred from freezer to oven without a proofing or thawing step. The process comprises mixing the dough...
7851176 Lipolytic enzyme variants  
The substrate specificity of a lipolytic enzyme can be modified by making alterations to the amino acid sequence in a defined region of the lipolytic enzyme, so as to increase the level of a...
7815952 Process for producing fermented breads comprising rice flour as the main component  
A process is provided for producing bakery products using rice flour as a major ingredient, which products have improved qualities, such as appearance, crumb, taste, and shelf life as well as...
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...
7754204 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.
7744938 Yeast packaging  
The invention relates to active dry yeast which is packed in the form of a fermentation agent as a tablet containing active dry yeast.
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...
7704535 Freezer to retarder to oven dough  
A frozen dough comprising flour, a high yeast level comprising one or more yeast with activity covering temperature range of 33-140° F., emulsifiers, dough conditioners, stabilizers, sugar, lipid...
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...
7597916 Livestock anti-acid composition  
Acid compositions for ruminants containing a plurality of acid-neutralizing salts with pKa's effective at different ruminant gastrointestinal pH ranges and an active probiotic culture capable of...
7563469 Method of aerating yeast prior to pitching  
Disclosed is a method of efficiently aerating yeast prior to pitching. In the method, yeast are aerated in an aqueous sugar solution containing zinc.
7410790 Method for producing γ-glutamylcysteine  
The yeast which has γ-glutamylcysteine-producing ability and is auxotrophic for pantothenic acid is proliferated in a medium containing a sufficient amount of pantothenic acid, and then it is...
7341753 Dough composition  
Described are dough compositions and methods, wherein the dough composition is prepared using a metabolized portion of dough comprising bubbles, metabolically active yeast, and developed dough...
7309505 Using mutations to improve Aspergillus phytases  
The present invention invention relates to an isolated nucleic acid molecule encoding a mutant phytase and the isolated mutant phytase itself. The present invention further relates to methods of...
7297355 Baked type aromatizing compositions  
A process for the preparation of aromatizing compositions suitable for the biogeneration of mixtures of compounds that are able to develop or enhance a typical baked type aroma upon heating of...
7288370 Baker's yeasts and strains for their preparation  
New baker's yeasts which have good general performances in not-delayed bread-making, i.e., in bread-making processes which do not comprise a freezing or a deep-freezing step, are resistant with...