Matches 1 - 50 out of 242 1 2 3 4 5 >


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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...

Matches 1 - 50 out of 242 1 2 3 4 5 >