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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***WITHDRAWN PATENT AS PER THE LATEST USPTO WITHDRAWN LIST***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...
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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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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 i...
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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...
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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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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...
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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...
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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...
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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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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.
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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.
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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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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 ...
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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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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...
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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.
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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 ...
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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...
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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...
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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...
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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...
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7186428 |
Method of oxygenating yeast slurry using hydrophobic polymer membranes
Disclosed is a an economical method of efficiently oxygenating yeast slurry without bubble formation. The method employs a membrane oxygenator comprising at least one hydrophobic, microporous...
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7182969 |
Apparatus and method for continuous rework fermentation
A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are formed into a batter into which a catalyst is placed....
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7172776 |
Dough product and method for making same
The present invention provides an improved dough product. More specifically, the present invention provides an improved natural or self rising dough product or pizza crust formed by a process that...
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7115293 |
Dough compositions for the preparation of baked products
The present invention relates to dough compositions, adapted for storage under refrigerated conditions, a method for preparing the dough compositions, and baked products containing the dough...
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7108884 |
Process for producing cysteinylglycine-enriched food material and process for producing flavor-enhancing agent
Disclosed in this application are a method for producing a food material containing cysteinylglycine at a high content, which comprises the step of (a) maintaining a starting food material...
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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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7052724 |
Method of producing active dry yeast
A novel technique is provided for drying a yeast for brewing and a method of producing alcoholic beverages by using the yeast. It is intended to provide a method of producing a dry yeast which has...
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7048937 |
Methods and compositions for control of coccidiosis
Feeding yeast cell wall-containing compositions, including those compositions comprising mannanoligosaccharide(s), to animals exposed to or infected with coccidia, especially poultry exposed to...
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7014878 |
Refrigerated extended shelf-life bread products
A fully baked bread product is provided which can be stored for extended periods of time and which retains its desirable soft texture for the shelf life (e.g., at least about 3 months) of the...
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6881431 |
Microwave heatable bread-based fast food
Fast food product such as hot dogs or hamburgers, buns or rolls which are adapted for heating together with a cooked meat product inserted therein are produced from a dough containing hard white...
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6863918 |
Infant formula with improved protein content
An improved infant formula resulting in reduced constipation, abdominal discomfort and gastrointestinal problems, comprises at least one protein component having a phosphorus content of less than...
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6858240 |
Carbon dioxide-hydrate product and method of manufacture thereof
A method for preparing a frozen carbonated beverage that remains stable at home freezer temperatures as well as commercial freezer temperatures, and a frozen carbonated beverage produced by said...
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6830770 |
Polydextrose as anti-staling agent
A method for making a baked product having improved anti-staling properties is disclosed. The method includes the steps of forming a dough by combining flour, yeast, water and 1-5% by flour weight...
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6827953 |
Compositions comprising saccharomyces cerevisiae and lactic acid bacteria
The present invention provides a composition comprising an untreated or treated culture of a mixed microorganism and a functional food comprising said composition. A composition comprising an...
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6783780 |
Preparation that contains oligosaccharides and probiotics
A preparation having a health-promoting action for the prevention and/or treatment of disorders of the digestive tract, contains one or more probiotics and one or more non-digestible...
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6783777 |
Method of feeding swine
A method of feeding young, weaned swine, that includes applying a liquid digest onto a feed substance to form a feed material, the liquid digest including an enzymatically-processed material, and...
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6767571 |
Flavoring agent from filamentous fungus
Flavoring materials may be produced from filamentous fungi by contacting them with water at a temperature sufficient to reduce their nucleic acid content and concentrating or separating solids from...
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6764700 |
Deep dish pizza crust
A fully baked, deep dish pizza crust is provided having a water activity in the range of about 0.9 to about 0.95. The deep dish pizza crust is ideally suited for use in a refrigerated, ready-to-eat...
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6761916 |
Method for producing breads with a recombinant yeast which expresses a photoprotein
A method for producing breads by use of a yeast which has been transformed with a photoprotein expression recombinant vector, the vector containing a fragment of a yeast-derived agglutinin gene and...
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6743457 |
Reprocessed batter and method for continuous rework fermentation
A method and system for the reclamation and re-use of rework dough created in the process of forming a final good. Initially, the reworks are, formed into a batter into which a catalyst is placed....
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6733803 |
Dough containing, valved package
The invention relates to an combination (1) containing a dough to be kept under refrigeration and including a packaging system (2, 7) provided with a one-way valve (8), a dough (4) based on living...
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RE38507 |
Antistaling process and agent
The staling of leavened baked products such as bread is retarded by adding an enzyme with exoamylase activity to the flour or dough used for producing the baked product in question.
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6682765 |
Method for producing cereal bread
According to this method, the seeds previously cleaned and still having their germs are steeped in an aqueous medium (water or activated water with or without nutriments) in an amount of at least...
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6663903 |
Methods for using xyloglucan endotransglycosylase in baking
The present invention relates to methods for preparing a dough, comprising incorporating into the dough a composition comprising an effective amount of an XET which improves one or more properties...
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6649197 |
Dry bakery products and a process for their preparation
Dough useful for the preparation of dry bakery products, particulary crackers, is prepared by the addition to the dough of a bakery ingredient prepared by fermentation of cereal germs with lactic...
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6616954 |
Solvent released encapsulated yeast
The present invention is an encapsulated yeast composite comprising a core comprising yeast and a soluble coating comprising polyethylene glycol having a molecular weight less than 3050. The yeast...
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6596301 |
Anti-stress drugs and functional foods having anti-stress effects
An anti-stress agent and functional food containing the anti-stress agent and having an anti-stress effect, which contain as an effective ingredient fermented sour milk prepared by, for example,...
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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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