|
Match
|
Document |
Document Title |
|
|
US20110268839 |
Bread dough and bread product with reduced oil absorption, and production process thereof
The present invention provides bread crumbs that have an advantage of reduced oil absorption during deep-frying; and a production process thereof. The present invention further provides deep-fried... |
|
|
US20110111088 |
Method for producing dough pieces which can be stored for a long period of time
Method for the production of dough pieces suitable for long-term storage in which the dough pieces are placed in a climate-controlled room, a relatively humidity of 100% is established, whereby... |
|
|
US20130122143 |
UTILIZATION OF NON-NUTRITIVE ADSORBENTS TO SEQUESTER MYCOTOXINS DURING EXTRACTION OF PROTEIN OR OTHER VALUE ADDED COMPONENTS FROM MYCOTOXIN CONTAMINATED CEREAL OR SEED OIL MEAL
A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition... |
|
|
US20110014319 |
Utilization of Non-Nutritive Adsorbents to Sequester Mycotoxins During Extraction of Protein or Other Value Added Components From Mycotoxin Contaminated Cereal or Seed Oil Meal
A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition... |
|
|
US20100316762 |
LOW-PROTEIN FOOD AND MANUFACTURING METHOD FOR SAME
By using α-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality. |
|
|
US20130164407 |
HEALTH BREAD BASED ON NON-GRAIN FLOUR
An intermediary baking product, such as a dough, which consists of a primary non-grain flour portion and a secondary grain flour portion wherein the non-grain flour portion is at least double the... |
|
|
US20130108736 |
METHOD FOR IMPROVING THE QUALITY OF BREAD, ETC.
[Object] To provide a method for improving the quality of at least one member selected from breads, noodles, and confectioneries so that a soft texture (softness) and a moist texture (a moisture... |
|
|
US20150164091 |
METHODS OF MAKING NATURAL SOURDOUGH STARTER FOR BAKING BREAD AND METHODS OF MAKING BREAD USING THE SAME
A method of preparing a natural sourdough starter capable of being continuously prepared while allowing bread to maintain uniform quality activities is provided. In particular, a method of... |
|
|
US20140205587 |
Proteases for Degrading Gluten
Gluten-degrading proteases can be used to degrade gluten and for making gluten-containing food safer for patients suffering from gluten intolerance. |
|
|
US20140287094 |
Dough Composition for Sugarless Bread Sugarless Bread and Processes for Making Them
Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the... |
|
|
US20140079844 |
AUTOMATIC BREAD MAKER, INGREDIENT BOX AND BREAD MAKING METHOD
A method of making bread uses an automatic bread maker and an ingredient box. The method includes: put the bread ingredient with flour and baking powder according to proper formula into the... |
|
|
US20110091599 |
METHOD FOR PREPARING NOODLES DOUGH WITH OXIDASE
The present invention relates to a method for preparing dough. Particularly the invention relates to a method for producing dough that can be processed via sheeting (i.e. a sheetable dough). Even... |
|
|
US20150208672 |
POCKET BREAD
Embodiments of the invention relate to pocket bread, comprising: two coplanar bread layers similar in size and dimensions and joined to each other at their respective circumferences, the bread... |
|
|
US20120244249 |
Method for Preparing High Acid RTD Whole Grain Beverages
A method for preparing a low viscosity whole grain flour slurry including hydrating whole grain flour in water heated at a temperature of 87 to 99° C., cooling the mixture, adding an enzyme to... |
|
|
US20140328818 |
Proteases for Degrading Gluten
Gluten-degrading proteases derived from insects, including flour beetles, are isolated, and the purified, and recombinant forms can be used to make gluten-containing food safe for patients... |
|
|
US20130045195 |
Proteases for Degrading Gluten
Gluten-degrading proteases derived from insects, including flour beetles, are isolated, and the purified, and recombinant forms can be used to make gluten-containing food safe for patients... |
|
|
US20110003030 |
NUTRITIOUS DRINK
The present invention relates to a nutritious drink for preventing or treating undernourishment, especially in the third world, and to a method for producing such nutritious drink. |
|
|
US20120128819 |
Method of Improving Pre-Baked Dough Products
A method of making a prebaked biscuit product is described. This method includes preparing a dough containing pectin, baking the dough to make a biscuit product, freezing or refrigerating the... |
|
|
US20110117239 |
METHOD FOR PRODUCING CLEAR AND SOLUBLE CEREAL-BASED EXTRACT
A method for producing a concentrated cereal-based extract for the production of food products, in particular clear and haze-free cereal-based beverages. |
|
|
US20140342036 |
VEGETABLE-BASED MINCED MEAT ALTERNATIVE
A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of... |
|
|
US20110002911 |
METHOD FOR FERMENTING NATURAL MATERIALS WITH SALT AND FERMENTED EXTRACTS PREPARED THEREFROM
The present invention relates to a method for fermenting natural products with salt and fermented extracts prepared thereby. The method comprises: adding a predetermined amount of salt to at least... |
|
|
US20100297292 |
Reduced Pigmentation Microalgae Strains and Products Therefrom
The invention provides unique and novel strains of microalgae that have been subjected to non-transgenic methods of mutation sufficient to reduce the coloration of biomass produced by the strains.... |
|
|
US20130337108 |
STARTER CULTURE COMPOSITIONS
The present invention relates to frozen and freeze dried starter culture compositions comprising microorganisms. The invention also relates to methods of producing the frozen and freeze dried... |
|
|
US20110027415 |
FLEXIBLE DEPOSITING SYSTEM
A method and apparatus of preparing a wafer by baking a batter which comprises preparing a batter mix comprising at least flour and water, feeding the batter mix intermittently in a batter stream... |
|
|
US20130337111 |
Screening Method
Lipolytic enzymes which improve the properties of dough or baked products generally have a high activity towards lipids which are capable of forming a hexagonal phase, and a screening method was... |
|
|
US20120076893 |
BAKERY PRODUCT HAVING EXCELLENT TEXTURE AND TASTE AND METHOD OF PRODUCING THE SAME
An object of the present invention is to provide a bakery product which has a soft and moist texture, sweetly dissolves in the mouth, has a favorable flavor, and is well risen and a method of... |
|
|
US20150164090 |
CRISP BAKED PRODUCTS COMPRISING XYLANASE
The present invention relates to crisp baked products with improved storage stability and to a method for preparing these. The method comprises preparing the crisp baked product from a dough or... |
|
|
US20150223506 |
METHOD FOR PARTIAL DEGRADATION OF GLUTEN
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to... |
|
|
US20140065262 |
METHOD FOR PARTIAL DEGRADATION OF GLUTEN
The present invention is directed to a method for preparing flour dough with reduced content of gluten starting from gluten containing cereals flours. In particular, the invention is directed to... |
|
|
US20120230976 |
ROTHIA SPECIES GLUTAMINE ENDOPEPTIDASES AND USE THEREOF
Disclosed are glutamine endopeptidase enzymes from Rothia sp. bacteria that are naturally associated with the oral cavity, formulations comprising the glutamine endopeptidase enzymes and the use... |
|
|
US20140273138 |
Simultaneous Food And Fuel Corn Refining
Food grade products are given priority with a sustainable integrated corn based bio grind refining process. Premium fractions are fractionated for human foods and premium fermentable products. The... |
|
|
US20130040016 |
ALLERGEN-FREE COMPOSITIONS
The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours,... |
|
|
US20120121758 |
ALLERGEN-FREE COMPOSITIONS
The present disclosure provides an allergen-free composition (e.g., flours and dough) and baked products made without eggs or any other major food allergen. The disclosed allergen-free flours,... |
|
|
US20100310716 |
METHOD FOR PRODUCING FERMENTED PRODUCT USING NATURAL MATERIAL, AND FOOD OR MEDICINE CONTAINING FERMENTED PRODUCT MADE FROM SAME
The present invention relates to a method for producing a fermented product of natural materials comprising nucleic acids in an amount of 3 to 4 g or less on the basis of 70 g of protein content... |
|
|
US20120258197 |
VINEYARD CULTURE METHOD ENABLING THE YEASTS THEREOF TO BE OBTAINED FOR HIGH SUGAR AND ALCOHOL CONTENT FERMENTATION
Method for culturing resistant vineyards that selects indigenous vines, with natural stock, the fertilizer for which comprises local grasses/weeds, without other nutrients, harvesting being in the... |
|
|
US20150099034 |
LOW-CALORIE, LOW-FAT CRACKER COMPOSITION CONTAINING XYLOSE, CRACKER MADE FROM THE COMPOSITION, AND METHOD FOR PREPARING THE COMPOSITION
The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only... |
|
|
US20150216202 |
PROCESS FOR PREPARING AN EXTRACT OF VEGETABLE MATERIAL, AN EXTRACT PREPARED IN THIS WAY AND ITS USE IN ANIMAL FOOD
The present invention relates to a process for preparing an extract of vegetable material by at least partially fermenting the vegetable material and recovering an extract of the at least... |
|
|
US20150250216 |
POWDERY SEASONING AND METHOD FOR MANUFACTURING SAME
The present invention relates to a powdery seasoning produced by drying and powdering a seasoning liquid obtained by enzymatically decomposing a protein-containing raw material derived from at... |
|
|
US20110033896 |
METHOD FOR MANUFACTURING AN AQUEOUS GLUCOSE SOLUTION FROM PLANTS OF THE TRITICEAE SPECIES
The present invention relates to a method for manufacturing an aqueous glucose solution from the starch components of Triticeae grains, for example from rye, triticale or in particular wheat... |
|
|
US20150147434 |
Low Carbohydrate Bakery Items
The present invention relates to a low carbohydrate bakery item that does not contain any traditional flour, such as white or wheat flour. Instead, the bakery product has other ingredients that... |
|
|
US20140308395 |
PIZZA DOUGH COMPRISING MALTED BARLEY FLOUR
The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component... |
|
|
US20130149413 |
OAT-DERIVED SWEETENER
A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base... |
|
|
US20130323358 |
SUPPRESSED-POP POPCORN
Suppressed-pop popcorn is made by soaking popcorn kernels in a room temperature aqueous enzyme solution. The enzyme solution degrades the pericarp structure of the popcorn kernels and increases... |
|
|
US20150216185 |
MIXTURE OF LACTIC BACTERIA FOR THE PREPARATION OF GLUTEN FREE BAKED PRODUCTS
The present invention concerns a mixture of lactic bacteria for yeasting of gluten-free baked products. Particularly, the invention concerns the use of “natural yeast” based on selected lactic... |
|
|
US20150189907 |
METHOD FOR PRODUCING BEVERAGES BY ACID REMOVAL
The present application relates to methods for producing beverages with low levels of acids, cations and/or sugars. The methods comprise the step of removing acidic ions through an AX-REED... |
|
|
US20120030784 |
BETA-GLUCAN-DEFICIENT GENE IN BARLEY, SYNTHETIC GENE, AND USE OF SAME
A Genomic DNA and a cDNA of a β-glucan-deficient gene in a barley and of a β-glucan synthesis gene in a barley, a barley having the genomic DNA of a β-glucan-deficient gene and a method for... |
|
|
US20130022709 |
GLUTAMIC ACID CONTAINING SEASONING AND METHOD FOR PRODUCING THE SAME
Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content... |
|
|
US20120095595 |
PROCESS OF MAKING CEREAL, PULSE AND LENTIL ADMIXTURE
A process and a method for automatically and/or semi automatically making a cereal and a pulse batter having an optimal consistency is described. The method and process also includes the steps for... |
|
|
US20120164271 |
AUXILLARY ENZYME FOR YEAST, ENZYME DOUGH, BREWING DOUGH AND BREAD, BUN, STEAMED ROLL, BAGEL, METHOD FOR BREWING XIAO BAN ENZYME
A fermentation method using an auxiliary enzyme for yeast, enzyme dough, brewing dough and bread, bun, steamed roll, bagel and a method for brewing xiao ban enzyme, and a method for making enzyme... |
|
|
US20140255546 |
NUTRITIONALLY ENHANCED PASTA
The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be... |