Abstract: Active dried baker's yeast is prepared by selecting a yeast strain stable to drying, cultivating the yeast strain in several aerobic fermentation stages and selecting conditions for the last stage that produce a compressed yeast having preferred gas release characteristics, harvesting and carefully washing the yeast from the last stage to obtain compressed yeast having the preferred gas release characteristics, adding to the compressed yeast an emulsion of an emulsifying agent, dividing the resultant mixture into fine particles, and drying the particles by flash pneumatic conveyor drying and/or fluidized bed drying to obtain active dry yeast having greater than 92% dry matter content. The dry yeast have an activity almost equal to fresh yeast on non-sweetened dough or on sweetened dough.

Abstract: A process for producing a tear grass soy sauce, which comprises inoculating a koji mold for soy sauce in a koji substrate comprising a denatured proteinous material and a denatured carbohydrate material, at least a part of said carbohydrate material being tear grass, cultivating the koji mold to form a koji for soy sauce, adding water and sodium chloride to the koji to prepare moromi, fermenting the moromi, and separating the liquid layer from the fermentation product; and a tear grass soy sauce obtained by aforesaid process.

Abstract: Incorporation of a carbohydrase into cookie dough provides, via a special baking process, a cookie having a storage stable texture which emulates that of freshly baked, home-style, drop-type cookies. The process for making these cookies involves (1) retarding enzyme activity in the finished dough before baking; (2) deactivating the enzyme in a portion of the cookie, preferably the surface; (3) activating the remainder of the enzyme; (4) allowing the remaining active enzyme to operate on the carbohydrates in the cookie; and (5) final baking.

Abstract: A dry yeast composition in particulate form containing at least 92% dry matter is prepared consisting essentially of active dry bakers' yeast capable of fermenting sweetened doughs containing more than 5% sugar and an emulsifying agent having an HLB value of between 3 and 11. The emulsifying agent is added to the yeast before drying and protects the yeast during drying.

Abstract: The invention relates to products and processes for employing heat stable enzymes especially--although not exclusively--for retarding the staling of baked and leavened cereal products. A concentrated protective sugar medium is used to solubilize or disperse a fungal alpha amylase enzyme before it is incorporated in a dough. This medium protects the enzyme against thermal denaturation, thereby enabling the enzyme to remain active during baking and until the starch of the dough becomes gelatinized and subject to enzyme attack. A preferred embodiment of the dough also includes chemical emulsifiers which may be used in conjunction with the fungal alpha amylase enzyme dispersed in the concentrated sugar solution. The invention addresses the conflicting requirements that enzyme activity must continue as long as possible throughout the baking process to retard staling; however, all activity must terminate before the end of the baking process to prevent the dough from becoming a sticky mass or paste.

Abstract: An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12.degree. C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.

Abstract: A process for the production of alcohol from a fermented feed wherein insoluble organic matter is separated prior to entry into a first distillation column. The insoluble organic matter is dried under pressure to produce dried distillers grain and wherein excess vapor is removed from the drying zone to provide heat to the distillation system. The present process also includes removing excess water vapor from the evaporation zone, obtained from supplemental heating supplied by the overhead from said first distillation column, compressing said water vapor, and recycling it to the distillation columns and the evaporation zone.

Abstract: In a process for producing koji for a fermented food product which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of about 20.degree. C. to about 40.degree. C. for a time sufficient to produce koji for the fermented food product in the presence of a salt of an aliphatic carboxylic acid with up to 4 carbon atoms; the improvement wherein the cultivation is carried out in the presence of at least one added member selected from the group consisting of lactic acid bacteria and yeasts.

Abstract: An arrangement for producing dry flat bread, using flour, water and leaven, biologically fermenting the leaven by mixing flour and water and subsequently cooling mash. The mash is stored for 70 hours. The baking dough is also mixed from flour and water and leaven is added, before further cooling to below 12.degree. C. The dough is baked in baking plate sets. Both leaven and baking dough may be pumped through a pipeline network to successive processing stations. The arrangement comprises leaven and dough storage tanks, a mixing tank, moving containers, remote-controlled valves, a heat exchanger and a cooler, all processing stations controlled from a central control panel.

Abstract: A process is provided for treating cereal grain which comprises soaking cereal grain in an aqueous medium containing crystalline fructose or liquid grape concentrate for about 10 to about 16 hours at a temperature from about 72.degree. to about 84.degree. F. and then adding proteolytic enzyme to the soaking mixture with continued soaking in the same temperature range for an additional 10 to 62 hours and thereafter separating the cereal grain from the soaking mixture. Baked products prepared from an ingredient mix containing the treated cereal grain have hypoallergenic characteristics.

Abstract: The present invention relates to a process for the preparation of hydrolyzed products from whole grain, and such derived products. The invention solves the problem of obtaining a protein and sugar containing product able to be filtrated whereby this is achieved by treating whole grain, such as wheat, maize, rye, barley, oat, and rice, with a proteolytic enzyme to transform water insoluble proteins into watersoluble products, and further to treat the starch contents with an amylase free from other carbohydrate hydrolyzing enzymes to form water-soluble starch products, as mono and disaccharides, removing the bran fraction and removing water to obtain a dry, semimoist, or liquid but concentrated derived product. The product is to be added as a sweetening agent in food products as bread, drinks, and cereal products, whereby the bran obtained can be used in bread as fiber additive.

Abstract: The present invention is a method of producing a nutrient food by steam boiling leaves and/or stalks of water oats, inoculating a mutant, Bacillus subtilis ON-1, to the resulting boiled material and fementing it. It has been known that water oats become a nutrient food, but according to the prior art method in which the water oats are only dried, the product is poor in quality and the effective part which can be utilized is small in quantity. By inoculating a mutant, Bacillus subtilis ON-1, to the water oats and thereby fermenting them, it becomes possible to effectively use almost all of the water oats and also to obtain a superior food in quality.

Abstract: A process for the preparation of a textured protein-containing material in which an amylolytic fungus is grown on a moist starch based substrate which includes a nitrogen source assimilable by the fungus the substrate being provided in the form of small, partially gelatinized particles. During growth, the fungus degrades and utilizes a large proportion of the starch, resulting in a dense matrix of closely interwoven mycelia, randomly dispersed with substances containing the residual starch or starch degradation products. On the denaturation of the fungal mycelium, the product assumes a tough but resilient texture and when diced or minced has a similar appearance to meat.

Abstract: In a process for producing a foodstuff, more particularly a fodder from cereal, it is disclosed to saccharify the starch contained in the cereal to form dextrose by enzymatic degradation of the starch in the cereal grain. All the cereal substances, both those containing starch and those not containing starch, are treated together in the process of enzymatic degradation of the starch in the cereal grain until the starch has been converted to dextrose in the cereal grain. The product is then dried.

Abstract: The process consists of cultivating, at a temperature below 28.degree. C., the fungus Trichoderma Album in liquid nutrient media, the pH of said media being kept at a value comprised between about 3.7 and 4.8, the dissolved oxygen content being from about 6 to 10 mg/l. The cultivation is carried out with non-traumatizing, efficient stirring and under conditions such that multiplication is practically nil.

Abstract: A breadmaking method and apparatus particularly adapted for household use. A combined trough and baking-pan unit is removably mounted on a lift table arranged in the oven and, when raised, is automatically covered by a downwardly spring-biased closure member and receives a measured amount of water as allowed to fall down through the bottom port of a water tank provided above and through holes formed in the closure member. Also provided are agitator means which are operable to act upon the mixture in the combined trough and baking pan unit raised. For fermentation and degassing of the dough thus formed in the unit, the lift table is lowered to its bottom position and held there for an appropriate length of time and thereafter the oven temperature is raised to a suitable level.

Abstract: An active dried bakers' yeast is prepared with a dry matter content of at least 85% by weight, a protein content (%N.times.6.25) of 45 to 60% based on dry matter and an activity value of 420 to 600, when determined according to test method B.sup.2 as defined in the specification. The yeast has the advantages that it can be added as such to the flour prior to dough-making without preliminary soaking, and it is capable of better gas production than active dried yeasts hitherto available.

Abstract: A novel light-brown seasoning liquor with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion which contains starch and is obtained from corn. The production method comprises the steps of: performing lactic fermentation by adding lactic acid bacteria to the raw material, then pasteurizing it, and decomposing the protein and starch by adding an enzyme solution extracted from koji with a saline solution, further performing alcohol fermentation by adding yeast, thereby finishing the fermentation and ripening within a short period of only 20-35 days. The fermented material is then filtered and sodium chloride is added to the filtrate to obtain the above seasoning liquor.

Abstract: A novel seasoning liquor having excellent seasoning effect with high nitrogen and alcohol contents, and a method for producing the same by using, as the main raw material, a protein aqueous solution or dispersion containing starch and being obtained from corn. The production method comprises the steps of: saccharifying the starch by adding amylolytic enzyme such as .alpha.-amylase to the raw material, performing lactic fermentation by adding lactic acid bacteria, then pasteurizing and deactivating said enzyme by heating, and decomposing the protein and starch by adding koji containing, as substrates, corn starch, wheat and the like, further performing alcohol fermentation by adding yeast. The concentration of sodium chloride is increased step by step according to the increase of alcohol concentration, and the fermentation and ripening can be finished within a short time of about 25-35 days.

Abstract: A freeze-dried sour dough French bread starter culture, or baking additive is prepared by inoculating an unsterilized and unpasteurized flour-water-salt suspension with a natural mother or starter sponge containing strains of Lactobacillus sanfrancisco, and also containing substantial levels of the natural fermentations acids, lactic and acetic; incubating said mixture at about 82.degree. F. until a specified acidity level is reached corresponding to about 2 .times. 10.sup.9 viable bacteria per gram; cooling to about 55.degree. F. and adding stabilizers compatible with the flour system, freezing under moderate conditions (-10.degree. to -25.degree. F.) without first separating the cells from the flour medium; followed by freeze-drying in vacuo to a moisture content in the final product of about 2%.

Abstract: In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10.degree. to about 40.degree. C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.

Abstract: In a process for producing koji which comprises inoculating a koji mold in a modified koji substrate and cultivating it at a temperature of 20.degree. to 40.degree. C. for a time sufficient to produce koji, the improvement wherein the cultivation is carried out in the presence of 0.05 to 8% by weight, based on the total weight of the unmodified koji substrate, of a sodium or potassium salt of an aliphatic carboxylic acid containing up to 4 carbon atoms. The improved process makes it possible to inhibit bacterial contamination of the cultivation system, and provides good quality koji which exhibits high ratios of nitrogen and sugar utilization in the manufacture of fermented food products such as soy sauce, miso and mirin.

Abstract: Modification of corn gluten by proteolytic hydrolysis, preferably by a microbial proteinase, of an aqueous corn gluten suspension substrate concentration above about 6% w/w based on protein dry matter with an enzyme concentration of 0.05 - 0.5 Anson units/liter. The hydrolysis being conducted until viscosity of the suspension exceeds about 50 cp., whereafter the enzyme is deactivated.Preferred proteinases are those derived from B. subtilis and B. licheniformis.The modified corn gluten is novel.

Abstract: Products rich in starch and poor in proteins such as maize and cassava are enriched in protein by fermentation with an appropriate yeast such as Candida Tropicalis.

Abstract: Modified polydextrose-based farinaceous compositions are disclosed which are useful in the preparation of pastas and other flour-containing foods.

Abstract: A feeding material for carnivorous animals comprising proteins, carbohydrates, fats, minerals and vitamins, wherein the content of carbohydrates comprises cereals, which have been fermented with spore-forming hay-bacteria. Preferably, the carbohydrates are gelatinized prior to being treated with the hay-bacterias.

Abstract: An animal or pet food is prepared wherein a red, meaty color is imparted thereto by incorporation of an effective amount of the pigments produced by growth of Monascus purpureus on rice or corn.

Abstract: A process is disclosed for rapidly and economically growing the bacterial species Lactobacillus sanfrancisco.

Abstract: High protein active dried bakers' yeast having excellent gas production is prepared from yeast strains Ng 2031 and Ng 2103 having a protein content of 47 to 60%. Drying is carried out by dividing fresh compressed yeast into particles followed by contacting the particles with a stream of hot air initially at a maximum temperature of 160.degree. C until the yeast is dried to at least 85% dry matter content by weight in not more than 120 minutes. The air temperature is gradually decreased so that the temperature of the yeast does not rise above 50.degree. C. A swelling and/or wetting agent may be mixed with the yeast before drying.

Abstract: A biochemical process for the synthesis of protein from cellulose and starch-containing plants, such as tubers, aroids and dioscorea, and particularly from cassava comprising grinding the plant to a meal, making an aqueous slurry with the meal, heating the slurry under steam pressure and releasing the pressure to remove prussic acid as a vapor from prussic acid-containing plants such as cassava, then enzymatically hydrolyzing the starch of the plants to sugars, introducing into the mixture a food yeast, for example, Candida utilis var. major and growing the yeast at a temperature of 60.degree.-70.degree.F for at least 4 hours at a pH of 4.0-6.5 while introducing ammonia and air during the growth of the yeast, and then evaporate water from the slurry thereby obtaining a solid of 45-70 per cent protein suitable for use as a food supplement.

Abstract: Feed grain compositions are prepared from grain and feedlot wastes by fermentation procedures which are carried out in simple equipment suitable for use on the feedlot site. The procedures are also suitable for industrial scale operations. Fecal odor of the waste is quickly eliminated and replaced by one that resembles the odor of silage. The fermented product has significantly more crude protein than corn, and it is palatable to livestock.

Abstract: A method is described for making fermented or "sour" flour having distinctive flavor and acidic properties when incorporated into baked products. Flour and substantial amounts of water are mixed together and fermented with a non-toxic Lactobacillus bacterium and then dried to less than about fourteen (14%) percent by weight water so as to provide a finely divided flour. The use of Lactobacillus plantarum is particularly disclosed.

Abstract: Disclosed herein is a method for processing wheat in an aqueous medium to separate the endosperm from the husk wherein the starch granules of the endosperm are maintained in an intact, ungelatinized form and the gluten protein of the endosperm is maintained in a dispersible and substantially undenatured state. The aqueous medium is innoculated with a harmless micro-organism which selectively grows in each of the processing steps and thereby excludes the growth of pathogenic organisms in the system. The endosperm obtained from this process can be used as a baking ingredient after concentration or drying or it can be separated into its starch and gluten components.

Abstract: A process for treating plant materials to obtain a augmented high protein and low carbohydrate product wherein plant materials of high starch content are treated with enzymes which modify the carbohydrates contained therein, to a form assimilable by yeasts and the assimilable carbohydrates are then metabolized by alimentary yeasts to enrich the protein content over that of the starting material.

Abstract: A process for making foods and animal feeds from starchy raw materials, such as flour, meal and grits of cereals, pulses, starch roots, tubers, oil seeds, cakes of oil seeds, milk products, or mixtures of these materials, which includes the steps of: mixing water and at least one high-temperature resistant enzyme with the raw materials to form an extrudable paste; effecting partial gelatinization and initiating fermentation by extruding the paste while heating the paste to a temperature of from 65.degree.C (149.degree.F) to 115.degree.C (239.degree.F); converting the starch into dextrins and sugars by treating the extruded product in a fermentation apparatus for 40 to 90 minutes at a temperature of 55.degree.C (131.degree.F) to 90.degree.C (194.degree.F) in a high humidity atmosphere, as near as possible to saturation; and drying the product after fermentation.

Abstract: A protein hydrolyzate having a high free amino acid content and an excellent flavor can be obtained when salt-resistant lactic acid bacteria are additionally used in the absence or presence of at most 12 percent by weight of sodium chloride based on a volume of an aqueous medium in obtaining the protein hydrolyzate from proteinaceous materials by hydrolysis with proteolytic enzymes.