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Food Or Edible Material: Processes, Compositions, And Products > Fermentation Processes > Of Plant Or Plant Derived Material > With Added Enzyme Material Or Microorganism With Added Enzyme Material Or MicroorganismWith Added Enzyme Material Or Microorganism patent applications listed are from June 2005 to current and include Date, Patent Application Number, Patent Title, Patent Abstract summary and are linked to the corresponding patent application page.06/28/07 - 20070148288 - Long shelf-life horchata beverage A Horchata beverage manufacturing process mixes two distinct rice syrups, one from a high hydrolysis conversion and with a dextrose equivalence (DE) over 90%, and the other from a low hydrolysis conversion and with a DE under 20%. The mix is combined with water to form a slurry and heated. ... 03/15/07 - 20070059400 - Composition containing ground lotus and/or lotus extract and lactic acid bacterium The invention provides a composition, a drug, a food additive and a food, which comprises ground lotus and/or a lotus extract and a lactic acid bacterium. The composition, drug, food additive and food of the invention can be used to relieve and treat constipation, excessive sensitivity to cold, hemorrhoid, ear ... 11/16/06 - 20060257528 - Processed soybean and process for producing the same A method of producing a processed soybean is provided, in which soybean can be decomposed into soybean single cells in a shorter treatment time than before. This method includes the step of performing an enzyme treatment to the soybean in the presence of water by use of, as the enzyme, ... 11/16/06 - 20060257527 - Process for the enzymatic preparation of vanilla flavor The invention relates to a process for the preparation of a vanilla extract, which process consists in subjecting vanilla green beans to accelerated browning followed by extractive/enzymatic treatment. ... 09/14/06 - 20060204617 - Fermented food product comprising soy protein Food product fermented with one or more lactic acid bacteria, comprising 4-10 wt. % soy protein, wherein the food product comprises at least 0.2 wt. % hydrolysed protein. Further, this relates to a process for the preparation of a fermented food product, wherein a starting material comprising soy protein is ... 06/15/06 - 20060127534 - Method for reducing acrylamide formation in thermally processed foods A process and apparatus for a method for reducing the amount of acrylamide in thermally processed foods. This invention permits the production of foods having significantly reduced levels of acrylamide. The method relies on interfering with an acrylamide formation pathway that begins with the amino acid asparagine. ... 05/11/06 - 20060099304 - Method of manufacturing shochu This invention's method of manufacturing shochu consists of the following steps: (1) cultivating koji mold (Aspergillus oryzae) upon and into steamed rice, (2) making starter mash by fermenting a mixture of the koji mold, yeast seeds, and water, (3) making mash by fermenting a mixture of the starter mash, steamed ... 04/27/06 - 20060088627 - Methods for the production of food grade extracts Methods for producing food grade extracts, such as botanical extracts, with low processing times are provided. The methods include a reactive extraction step carried out at elevated temperatures and, optionally, an enzymatic treatment step conducted prior to or concurrently with the reactive extraction. In the reactive extractions one or more ... 03/16/06 - 20060057250 - Method for selecting lipolytic enzyme A method of screening lipolytic enzymes is used to identify candidates for a baking additive which can improve the properties of a baked product when added to the dough. The screening method involves contacting the enzyme with N-acyl phosphatidyl ethanolamine (APE) or N-acyl lyso-phosphatidyl ethanolamine (ALPE), and detecting hydrolysis of ... 02/09/06 - 20060029692 - Supplementary food for health using kimchi as principal raw material and method producing the same A method for preparing powder that includes kimchi in a form of tablet or capsule. Vegetables are pickled with salt and mixed with condiments that contain various spices. Then, lactic acid bacteria that act as fermenting agents are added to the prepared mixture of vegetables and condiments. Next, the mixture ... 02/02/06 - 20060024407 - Continuous production of an instant corn flour for snack and tortilla, using a neutral enzymatic precooking Precooked and partially-debranned corn flour is continuously produced by an enzymatic precooking using a commercial blend of xylanase, endoamylase and endoprotease as a processing aid. The low-temperature and neutral-pH precooking with an endoenzyme solution effected a partial bran hydrolysis while avoiding excessive pregelatinization, reduced washing and corn solid loss in ... 12/22/05 - 20050281916 - Method of improving dough and bread quality A method of preparing a flour dough, said method comprising adding to the dough components an enzyme that under dough conditions is capable of hydrolysing a glycolipid and a phospholipid, wherein said enzyme is incapable, or substantially incapable, of hydrolysing a triglyceride and/or a 1-monoglyceride, or a composition comprising said ... 11/24/05 - 20050260300 - Method of the production of novel food material The present invention relates to a fermented soybean paste-like foodstuff, which exhibits thickness, strong umami taste and richness and which does not contain sodium chloride and a method of producing the same. The present invention also relates to a food material or a seasoning containing a fermented soybean paste-like foodstuff ... 11/10/05 - 20050249837 - Processes for preparing plant matter extracts and pet food compositions Disclosed herein are processes for preparing a plant matter extract, as well as food compositions comprising such extracts. The plant matter is selected from avocado, alfalfa, fig, primrose, and mixtures thereof. The processes include providing plant matter selected from the group consisting of avocado, alfalfa, fig, primrose, and mixtures thereof; ... 10/20/05 - 20050233031 - Production of fermentation product A process of producing fermentation product comprising the steps of, (i) forming an acidified suspension of particulate plant derived material comprising a first polysaccharide which is more readily hydrolysable and a second polysaccharide which is more difficult to hydrolysable, (ii) allowing the first polysaccharide to undergo hydrolysis by action of ... 09/15/05 - 20050202123 - Process for preparing fermented tea and composition The present invention provides a process for preparing fermented tea, by which fermented tea is prepared over a short period of time, while maintaining the physiological activity thereof, and yield of the extract is improved, and a composition, which has favorable flavor and excellent stability and is useful as a ... 09/15/05 - 20050202122 - Food material including much gamma-aminobutyric acid and method of manufacturing the same The method of the present invention is capable of manufacturing a food material, which is made from soybeans including much γ-aminobutyric acid and which can be widely used. The method of manufacturing a food material including much γ-aminobutyric acid comprises a step of incubating lactic acid bacteria having glutamic acid ... 08/11/05 - 20050175736 - Carboxypeptidases and nucleic acids encoding same The present invention relates to polypeptides having carboxypeptidase activity and isolated nucleic acid sequences encoding the polypeptides. The invention also relates to nucleic acid constructs, vectors, and host cells comprising the nucleic acid sequences as well as methods for producing the polypeptides. The present invention further relates to methods of ... ### FreshPatents.com Support |