Abstract: By using ?-glucosidase in production of a low-protein food, it is possible to produce a low-protein food having a good flavor, texture and quality.

Abstract: 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 or 24 g of dietary fiber content in the fermented product by adding microorganisms and fermenting the mixture to reduce carbohydrate content and to increase beta-glucan content in natural materials, a fermented product of natural materials produced by said method, and a food product or a medicine product which comprises said fermented product.

Abstract: 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. Biomass produced from such strains can be used in the manufacture of baked goods, gluten free foods, beverages, high lipid algal flours, and other foods. Pigments such as carotenoids and chlorophyll can be undesirable for consumer acceptance when incorporated into foods such as mayonnaise, yogurt, and white sauces that are not traditionally associated with colors such as yellow, red, orange and green. Some pigments, such as chlorophyll, can also create undesirable taste profiles. Use of reduced pigment microalgal biomass expands the range of food products that can be manufactured with healthy lipid profiles. High protein containing biomass of the invention, also reduced in pigmentation, is also incorporated into products such as meat analogues, nutritional bars and meal replacement beverages.

Abstract: 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 desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.

Abstract: It is an object of the present invention to provide soy sauce characterized by a low turbidity in the raw soy sauce state, reduced formation of pasteurized sediment in the soy sauce pasteurization step, and a light color. The present invention relates to soy sauce produced by koji production, fermentation and aging with the use of a protein material and a starch material as starting materials, wherein the starch material is gelatinized brown rice having a moisture content of 1% (w/w) or less, a degree of gelatinization of 40% or more, and no burnt odor.

Abstract: The present invention relates to a process of preparing a hydrolysate of an edible solid substrate. The edible solid substrate may be of animal or plant origin comprising edible animal meat, fish meat, shellfish meat or an edible plant or a combination thereof. The process comprises preparing a fermented koji from a protein containing material and a carbohydrate, mixing the fermented koji with a selected edible solid substrate to form a mixture and hydrolysing the mixture in an environment with less than 2% salt content, preferably in a substantially salt-free condition. In another embodiment of the present invention, the fermented koji may be prepared from an edible solid substrate itself. The hydrolysate prepared according to the present invention may be further subjected to a moromi fermentation stage to obtain a food composition.

Abstract: The present invention relates to the use of an enzymatic method for treating flour, semolina and protein extracts derived from cereals known to stimulate a pathological immune response in patients affected by Celiac Disease (CD). Said treatment drastically reduces or completely eliminates the toxicity of gluten or similar products derived from other cereals. The method uses the catalytic activity of microbial transglutaminase and, in particular, its ability to bind proteins in cereal flour or semolina to an alkylated (C1-C4) derivative of lysine. After the treatment said proteins extracted from flour show a substantially lowered immuno-stimulatory activity in celiac patients T lymphocytes.

Abstract: The invention relates to new asparaginases having improved properties, preferably improved thermotolerance, such as improved activity at high temperatures and/or improved thermostability. The invention also relates to DNA sequences encoding such improved asparaginases, their production in a recombinant host cell, as well as methods of using the asparaginases, in particular for reduction of acrylamide in foods. The invention furthermore relates to methods of generating and preparing asparaginase variants having improved properties.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: The inventors have developed a method of modifying the amino acid sequence of a CGTase to obtain variants. The variants may form linear oligosaccharides as an initial product by starch hydrolysis and a reduced amount of cyclodextrin and may be useful for anti-staling in baked products. The method is based on a comparison of three-dimensional (3D) structures of the CGTase with the structure of a maltogenic alpha-amylase where one or both models includes a substrate. The invention also provides novel CGTase variants.

Abstract: A system for the production of ethanol and co-products is provided. The system facilitates an overall reduction in the use of energy, for example, by reducing the mass of wet solids supplied to a distillation system. The system also reduces the amount of energy used to dry the wet solids component of a fermentation product, for example, by increasing the ethanol concentration of the wet solids. The system also facilitates the recovery of co-products including bioproducts and other biochemicals extracted from components of the fermentation product. The solids component of the fermentation product may be dried and constituted into a meal that may be used for animal feed, among other uses.

Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.

Abstract: A method comprising applying a controlled flow cavitation apparatus to an alcohol production process in order to increase alcohol yield. A grain-based liquid medium comprising grain and a liquid carrier can be passed through a controlled flow cavitation apparatus at a velocity capable of generating a hydrodynamic cavitation zone where the grain size can be reduced. One or more controlled flow cavitation apparatuses can be applied at various points of an alcohol production process, such as a starch-to-ethanol production process.

Abstract: The present invention provides a process for preparing a pro-biotic oat-based fluid food product, the process comprising: A) a first fermentation step, involving the fermentation of oat material; B) mechanically treating one or more unfermented oat-derived substances in the presence of water to form an aqueous suspension containing 1,3-1,4 ? D-glucan in dissolved and/or suspended form, wherein the average molecular weight of the 1,3-1,4 ? D-glucan in the suspension is at least 1,500,000 Daltons, and combining the products from the first fermentation step with the one or more oat-derived substances and the water, before, during or after the formation of the aqueous suspension; and C) a second fermentation step, involving the fermentation of the aqueous suspension in the presence of Lactobacteria and/or Bifidobacteria, until the quantity of Lactobacteria is at least 10E7 CFU/g and/or the quantity of Bifidobacteria is at least 10E7 CFU/g.

Abstract: The present invention relates to a processing method of sulfur using maggots in which fly egg is used to obtain effectively the processed sulfur so that domestic animal can take directly and safely the processed sulfur. That is, sulfur is over added to maggots food or the place where maggots can grow up, and when maggots discharge exudates to dissolute fodder, the sulfur presented randomly in the fodder is contact with the maggots exudates to dissolute fat that is become toxicity so that processed sulfur is obtained effectively through maggots?endless vigorous activity.

Abstract: The present invention provides a method for producing isoquercitrin, ?-glycosylisoquercitrin, and rhamnose, the method comprising a step of naringin-degrading enzyme treatment during the isoquercitrin production from rutin in the presence of an edible component, such as gelatin, wheat gluten, chitosan, lecithin, a glycerol fatty acid ester, xanthan gum, carrageenan, sodium chondroitin sulfate, casein, enzymatically decomposed gelatin, sodium alginate, konjac extract, gellan gum, guar gum, soybean protein, agar, pectin, yeast extract, egg-white peptide, cluster dextrin, gum arabic, arginine, sodium metaphosphate, karaya gum, locust bean gum, sodium pyrophosphate, glucosamine, chitin, sodium glutamate, dextrin, trehalose, or a grain-based food ingredients. According to the present invention, isoquercitrin and ?-glycosylisoquercitrin, which are of use as antioxidants, anti-fading agents, flavor change inhibitors, etc., can be produced in enhanced yields.

Abstract: The present invention relates to the use of a yeast extract for preparing a cereal product with a reduced sodium. The yeast extract comprises at least 30% w/w 5?-ribonucleotides on the basis of sodium chloride free dry matter. Preferably, a yeast extract is used wherein the total amount of 5?-GMP plus 5?-IMP is at least 15% w/w on the basis of sodium chloride free dry matter. The method of the invention may advantageously be used for preparing a reduced sodium cereal products wherein at least 30% of the sodium is replaced, since off-tastes are masked and salt perception is enhanced.

Abstract: The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

Abstract: The quality of a cake quality may deteriorate if the amount of eggs in the recipe is reduced. This deterioration can be counteracted by adding a phospholipase to the cake batter, as seen by an increased cake volume and improved cake properties after storage, e.g. increased cohesiveness, increased springiness, and increased elasticity. The cake quality (as measured by these parameters) can be further improved, even up to the level of the original cake, by adding a non-egg protein together with the phospholipase. Accordingly, a cake is prepared by a method, comprising: a) preparing a cake batter by mixing cake batter ingredients, said ingredients comprising non-phospholipase treated egg lecithin and phospholipase, and b) baking the cake batter to make the cake.

Abstract: The present invention relates to novel polypeptides according to caroase 01-05 or any functional equivalents of any of them, suitable for use in a method for preparing a food products having increased whiteness, the use of the enzyme to increase whiteness of at least part of a food product, a process for preparing a food product wherein the enzyme is used and the food product obtained.

Abstract: Nutritional products are prepared using a dual fermentation process in which distinct and separate botanical fermentation and probiotic fermentation steps increase nutritional value and/or quality of a vitamin or other nutritionally relevant compound. Alternatively, both fermentation steps could also be combined. Most preferably, a nutritionally desirable carrier such as cow milk, soy milk, or rice milk is used as fermentation medium, which is then subjected to a botanical fermentation with a sprout extract and a probiotic fermentation with a lactobacillus culture. It is further preferred that at least one of the fermentation steps is performed in the presence of the vitamin or other nutritionally relevant compound.

Abstract: The present invention is about a pre-fermented symbiotic matrix based on a cereal suspension, preferably oat, containing encapsulated probiotics and prebiotics, the manufacturing process and the corresponding utilization. The present invention's object is the development of a cereal symbiotic matrix, preferably from oat, pre-fermented with encapsulated probiotics and free and/or encapsulated prebiotics, with the aim of complementing the actual functional food market and solving problems inherent to the reduced shelf-life period of such foods due to loss of probiotic viability to values below the minimum limits needed in order to promote biological activity. Furthermore, the present invention's object is to improve the fermentative process conditions at different levels, namely fermentation time reduction in order to reduce energy consumption during the process and the risk of contamination reduction as well as promote long term microbial stability maintenance.

Abstract: An animal food palatability enhancing composition that includes a manufactured edible substrate comprising a texture; and a delipidated microbial biomeal, wherein the delipidated component comprises about 2% to about 4% docosahexaenoic acid (DHA) by weight and wherein the palatability enhancer improves palatability of animal food products. Also provided is a method for optimizing palatable components of microbial biomeal comprising: fermenting microbial aquaculture products; lysing microbial cells; extracting natant lipids to produce a waste product, wherein the microbial biomeal; elucidating the mechanisms of the chemical constituents in microbial aquaculture products; modifying the microbial biomeal to fit predetermined texture and flavor specifications; and characterizing a nutritional value of the microbial biomeal; wherein formulation of pet food palatable components are modified.

Abstract: The present invention relates to a bubbled foamy drink which is provided by applying a bubbling engineering process to various functional foods, particularly, fermented foods supplied using various fermentation techniques, that have functions to control the activation of bioregulatory functions in view of biological defense and physical rhythm control and preventive medicine in lives, including humans. The bubble drink is produced by applying a cold bubbling process to bioavailable food materials, based on bubbling engineering technology, to design and manipulate formation reactions of foam in a creative and easy manner.

Abstract: A method for reducing oral cavity stimulating substance of a sprouted grain such as malt, in which oral cavity stimulating substance contained in a sprouted grain is hydrolyzed, removed by adsorption, degraded by an enzyme, or removed by separation, whereby the content thereof is reduced.

Abstract: The present invention relates to the field of the improvement of the digestibility and the tolerance of maize to fungal pathogens and especially to fusariosis by modification of the C4H gene.

Abstract: The present invention relates to a process for producing a flavor enhancer for beer and beer-like beverage and beverage of a roast material, which includes (1) heating a grinded matter of a cereal, (2) treating the grinded matter with protease, and (3) recovering an extract; and a flavor enhancer for beer and beer-like beverage and beverage of a roast material obtainable by the process. The flavor enhancer of the invention can be used for enhancing the full body and enhancement of beer and beer-like beverage and beverage of a roast material.

Abstract: The invention provides an integrated corn processing model and plant which can be used to generate grits, ethanol, energy, starch, sweeteners, gluten, fermentation products, corn meal and oil in a manner that allows the controller to shift outputs depending on process economics and availability of inputs.

Abstract: Gluten-free baked products, particularly gluten-free bread products, which exhibit properties comparable those made with wheat flour. Compositions and methods for preparation of gluten-free baked products. A conditioned protein or protein composite which functions to replace gluten in gluten-free flour. The conditioned protein comprises one more non-wheat cereal storage proteins, particularly prolamins, optionally, but preferably in combination with one or more co-proteins which function to facilitate formation and stabilize formation of a protein network, e.g., ?-sheet network, that facilitates retention of CO2 for leavening. More specifically, protein composites of zein and or other non-wheat prolamins with co-proteins including casein, elastin or mixtures thereof conditioned at temperatures above the glass transition temperature of the protein mixture provide improved ingredients for preparation of gluten-free breads and other baked products.

Abstract: The present invention relates to the use of an ?-amylase obtainable from Thermoactinomyces vulgaris for the production of dough and/or bakery products in which emulsifiers on the basis of monoglycerides are partially or fully dispensed with, and to a method for the production of bakery products comprising no or small amounts of emulsifiers on the basis of monoglycerides characterized in that i) a dough for the respective bakery product is produced in a way known per se, using no or small amounts of emulsifiers on the basis of monoglycerides, ii) an ?-amylase obtainable from Thermoactinomyces vulgaris is added to the dough or a component of the dough, and iii) the dough is processed in a way known per se to ready-to-eat bakery products.

Abstract: Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising very high levels of maltogenic amylase. These levels result in improved properties in the final baked product, including improved flavor, longer shelf life, and higher baked volumes. In one embodiment, the level of sugar included in the dough can be substantially reduced compared to prior art quantities, while still achieving a sweet product. The invention also allows certain chemicals such as sodium stearoyl lactylate and azodicarbonamide to be entirely eliminated from the dough.

Abstract: The present invention concerns a new ?-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum. The ?-galactosidase is capable of converting mellibiose to ?-galactobiose disaccharides which may be incorporated into numerous food products or animal feeds for improving gut health by promoting the growth of bifidobacteria in the gut, and repressing the growth of the pathogenic microflora.

Abstract: The present invention is related to a process for producing an Anka-polyphenol containing broth with high antioxidant activity, comprising saccharifying and then fermenting raw rice with a Monascus purpureus BCRC 930109 strain, to produce a fermentative broth having high antioxidant activity, high Anka-polyphenol and high amino acid contents. The Anka-polyphenol containing broth can be added to a coffee drink to enhance its antioxidant activity and eliminate its bitter and sour tastes.

Abstract: The present invention provides a method for producing a salt-free miso-like food having strong umami and rich flavor with strong taste. As a means to solve the problem, a liquid koji is prepared by culturing an aspergillus in a predetermined amount of lactic acid bacterium culture solution or a supernatant thereof. The thus-obtained liquid koji is added to a food material, and koji making is performed in a hermetically sealed koji-making machine while successively or intermittently supplying disinfected air thereto. Subsequently, a lactic acid bacterium culture solution or a supernatant thereof is mixed into the obtained koji, and optionally a food material is mixed therewith. The obtained mixture is provided as it is or in paste form to give moromi, and the moromi is hydrolyzed in the absence of salt.

Abstract: The present invention provides a fat and oil composition for bakery products, containing 20 to 60% by weight of the following components (A) and 3 to 20% by weight, on the dry-weight basis, of the following component (B): (A) fats and oils containing 10 to 90% by weight of diacylglycerol; (B) egg yolk and a bakery product containing the same.

Abstract: The present invention relates variants of parent Bacillus amyloliquefaciens alpha-amylases, notably variants exhibiting altered pH-profile, which are advantageous with respect to applications of the variants in baking.

Abstract: A transgenic plant cell expressing a maltogenic amylase (such as Novamyl®) or a beta-amylase; a transgenic plant regenerated from said cell, seeds generated from such plant where said seeds comprise a maltogenic amylase or a beta-amylase and the use of said seeds, optionally in ground form, for catalyzing an industrial process, such as e.g. in baking. The maltogenic amylase providing an anti staling effect in bread produced from the seeds in question.

Abstract: The present invention relates to the Lactcobacillus genus that have the ability to survive in high temperature environments. These thermostable microorganisms have the ability to produce viable antibacterial agents in different food products after heat 5 treatment. The thermostable microorganisms of the Lactobacillus genus may be included in food products that demand high temperature. A further object of the present invention is the ability of a food product comprising the thermostable microorganisms of the Lactobacillus genus for promoting immuntolerance in autoimmune diseases such as coeliac disease. Furthermore, two novel strains of lactobacillus 10 genus are disclosed, Lactobacillus plantarum LB3e and Lactobacillus plantarum LB7c deposited at Deutsche Sammlung von Mikroorganismen und Zeelkulturen, which have been assigned accession number 17852 and 17853 respectively.

Abstract: The present invention relates to the use of phytase to increase the uptake of minerals, and in particular calcium, in a diet for humans. Advantageously milk is used as the delivery system for phytase for human consumption.

Abstract: The present invention relates to a method of producing a variant lipid acyltransferase enzyme comprising: (a) selecting a parent enzyme which is a lipid acyltransferase enzyme characterised in that the enzyme comprises the amino acid sequence motif GDSX, wherein X is one or more of the following amino acid residues L, A, V, I, F, Y, H, Q, T N, M or S; (b) modifying one or more amino acids to produce a variant lipid acyltransferase; (c) testing the variant lipid acyltransferase for activity on a galactolipid substrate, and optionally a phospholipid substrate and/or optionally a triglyceride substrate; (d) selecting a variant enzyme with an enhanced activity towards galactolipids compared with the parent enzyme; and optionally (e) preparing a quantity of the variant enzyme.

Abstract: The present invention pertains to the field of liquid feed, and relates to fermented feed products, methods for their preparation, as well as uses thereof. Furthermore, the invention further relates to animal liquid feed and methods of preparing liquid feed using lactic acid bacteria. In particular, a method of preparing a fermented mixed feed is provided, comprising the steps of: (a) providing a liquid fermented product; (b) providing a feed product to be fermented; (c) combining the products from step (a) and (b), and fermenting the feed product of step (b) using the liquid fermented product of step (a) as inoculum.

Abstract: A Method for producing triploid corn seeds and plants is described. The method comprises combining two parent inbreds of different ploidy levels, wherein one parent inbred is a tetraploid (4N) and the other parent is a diploid (2N) so as to produce a triploid hybrid corn seed; and cultivating the triploid hybrid corn seed to form a triploid corn plant. Usage of triploid corn plants as an economic source of sugar and ethanol is described, as is the production of molasses, rum and fodder from plant material of the low sterility triploid corn plants.

Abstract: Described are doughs that include a chemical leavening agent and conditioner, that can be stored at refrigerated conditions, and that can be baked to desired baked specific volume.

Abstract: The present invention concerns a new ?-galactosidase with transgalactosylating activity isolated from Bifidobacterium bifidum. The ?-galactosidase is capable of converting lactose to a mixture of galactooligosaccharides which are ?-linked and unexpectedly produces the ?-linked disaccharide galactobiose. The mixture may be incorporated into numerous food products or animal feeds for improving gut health by promoting the growth of bifidobacteria in the gut, and repressing the growth of the pathogenic microflora.

Abstract: The present invention relates to a pocket bread and its manufacturing method for mass production and more particularly, to a manufacturing method of the pocket bread for mass production comprising a kneading process of ingredients in an appropriate ratio, a first fermentation process of the kneaded dough, a molding process of the dough to form a pocket shape, a second fermentation process of the pocket-shape dough, and a baking process in an oven, wherein a sheet of dough is folded in half in the molding process to place the sheet of dough at the bottom and top of the molding frame in the molding process; the sheet of dough is continuously cut on either side of the molding frame with a cutting knife to provide a pocket-shape dough having the molding frame therebetween; and the obtained pocket-shape dough is fermented in a concave pen having a depth of 10-25 mm to form the desired pocket shape dough in the second fermentation process.

Abstract: 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 desired activity or to decrease the level of an undesired activity. Thus, the inventors have developed lipolytic enzyme variants with a modified amino acid sequence with a substrate specificity which can be tailored for specific uses.

Abstract: A method is described for improving the digestibility of a forage diet for ruminant animals. A forage, including alfalfa, Chinese wildrye, corn silage, straw silage, corn stover, ryegrass or TMR, is treated with an enzyme product having cellulase, xylanase, beta-glucanase, pectinase, mannanase and alpha-galactosidase activities.

Abstract: The present invention relates to a novel breadmaking improver comprising a preferment which is acidic and an acidity regulator, and also to the use thereof in a process for preparing a baker's dough for baking which contains this improver.

Abstract: 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 wastewater. Moisture content is then stabilized, followed by milling and drying at a high-temperature and short-time to produce a controlled gelatinization and denaturation in the ground kernel, cooling and further drying the dried-ground particle. A fine particle size or flour is separated and recovered from the coarser particle which is also segregated to isolate a partially hydrolysed bran fraction for integral flour or animal feed diet, remilling and sieving the coarser particle to produce an instant corn flour for snack, and admixing the fine particle with lime to obtain a masa flour for tortilla and other corn foods.

Abstract: An enzyme fermented and yeast leavened formulation with a specified rheology can be used in a unique process to provide a high quality bread dough. The dough can be topped with a heat transfer modulator and baked to form a quality product with a bready character and a pleasing crust in a short time.