Abstract: A method for preparing a dough or a baked product produced from the dough, including adding to dough or dough ingredients an L-amino acid oxidase or a benzylamine oxidase in an amount effective to improve gluten strength, stickness, or rheological properties of dough, or specific volume of the baked product. Further includes are bread- or dough-improving compositions including an L-amino acid oxidase or a benzylamine oxidase.

Abstract: The present invention relates to the production of a food flavoring agent. More particularly the invention provides a process for producing a food flavoring agent, which method contains the steps of preparing an aqueous slurry of plant protein and insoluble plant material, treating the slurry with a protease to hydrolyse the protein, maturation, wherein no separation of insoluble material is done between the first two steps. By this method the flavor of a plant protein hydrolysate can be intensified and improved.

Abstract: An acidic fruit or vegetable beverage having improved nutritional value. The beverage includes the addition of natural fiber, glucans and a flavoring agent to the beverage. The glucans are substantially derived from a natural grain, such as oats. The flavoring agent includes vanilla flavoring. The vanilla flavoring may be natural vanilla and/or artificial vanilla. The pH of said beverage is typically 3.7-7. The glucans are present in the beverages in amounts up to 5 gram per liter and the glucans contain a substantial amount of water soluble .beta.-glucans. The beverage is typically a ready-to-drink beverage.

Abstract: A hydrolyzed cereal product containing honey or whole fruit or pieces of fruit is obtained by preparing a mixture of cereal flour and alpha-amylase and also honey or fruit, the fruit being whole or in pieces, passing a stream of the mixture through an assembly so that the mixture is treated successively by jets of steam which are injected to envelope the mixture stream to heat the stream first to hydrolyze starch of the cereal flour and so that after the first steam-treatment, wherein the steam jet may be directed to the mixture stream co- or counter-currently, the subsequent successive steam jet or jets are directed to the hydrolyzed product stream counter-currently. Apparatus for carrying out the process includes two nozzles which have conically-shaped ends positioned to form a channel which communicates which a steam-supply passage of a T-shaped body.

Abstract: The present invention relates to a process for preparing a baking improver based on fermented cereal germs. Such a baking improver can alleviate some of the negative side effects in dough handling properties associated with dough rich in gluten. As an additional benefit, the baking improver contributes to the flavour and/or aroma of baked goods. Preferred cereals for this purpose are wheat, barley and rye.

Abstract: The present invention relates to use of cyclodextrin glucanotransferase in the preparation of doughs for baked products, e.g. bread doughs. In particular, the invention provides a process for the preparation of a dough for a baked product which includes incorporating into the dough cyclodextrin glucanotransferase in an amount to increase the volume of the baked product.

Abstract: A method for manufacturing a fried instant noodle wherein noodle strings comprising cereal flours, a chemical leavening agent and at least one enzyme selected from the group consisting of amylase and protease are steamed and then fried. The fried instant noodles exhibit a low oil absorption, a low calorie content, no oily odor or flavor and superior gastronomical taste and texture. The noodles can be reconstituted to a ready to eat state in a short time.

Abstract: The invention relates to a process for preparing a food ingredient suitable for use as a fat replacer, the process comprising the steps of: (a) forming an aqueous slurry of ground cereal, the slurry having a dry solids content of 10 to 50 weight percent; (b) enzymatically digesting the slurry at 60-95.degree. C. with an .alpha.-amylase enzyme capable of being deactivated by temperatures below 100.degree. C., whereby the enzymatic digestion is effected without any significant protein degradation; and (c) thermally deactivating the .alpha.-amylase enzyme. The products of this process are useful as fat replacers in a wide variety of foods, including baked products, dairy products and meat products. Also disclosed is the use of certain products as fat replacers in food.

Abstract: Seasoning sauce based on lupins which has a higher degree of protein breakdown and a higher degree of hydrolysis than comparable seasoning sauces from the prior art. The seasoning sauce can be obtained by subjecting lupins, together with a carbohydrate source, preferably wheat, to a solid culture with addition of Aspergillus oryzae as starter culture. The resulting koji is mashed with addition of brine and is fermented after addition of a yeast starter culture, preferably Zygosaccharomyces rouxii, and then subjected to ripening.

Abstract: A highly digestible, good preference, relatively high-quality fermented formula feed which is obtainable by mixing a soybean feed material and a wheat splinter capable of decomposing phytin in an amount of not less than that of the soybean feed material, d.s.b., and subjecting the mixture to a lactic acid fermentation under humid conditions.

Abstract: The invention relates to a new nutritional composition resulting from maize steeping. This composition comprises an inorganic phosphorous concentration to total phosphorus concentration ratio (Pi/Pt) of between 35 and 95%. The composition also comprises proteins in an amount which gives a value of less than or equal to 5 according to a C test and reducing substances in an amount which gives a value of less than or equal to 0.9% in the BERTRAND method. A process for producing a nutritional composition is also disclosed, wherein the process requires maize steepwater to be subjected to a treatment with the aid of protease and phytase enzymes in the presence of lactic acid bacteria. Furthermore, the enzymatic treatment is performed on a steepwater whose dry matter content is between 5 and 25%, and Ph between 3 and 5, at a temperature varying between 40 and 50.degree. C. and for 4 to 16 hours.

Abstract: The fat caloric content of foodstuffs containing fats or oils can be reduced by adding to the foodstuffs an acidic amylaceous fermented composition resulting from a process whereina) a slurry of cereal flour and at least one additional non-cereal starch material is first subjected to gelatinization and further homogenized;b) inoculated with an acidifying strain or a mixture of acidifying strains selected from Lactobacillus species, Streptococcus thermophilus and Bifidobacterium species;c) then subjected to a fermentation over a period and at a temperature such as to afford a pH of about 3.5 to 4.6 of the fermented material; andd) finally stabilized.

Abstract: Methods of enhancing the dewatering of gluten are disclosed. The methods comprise adding an anionic surfactant to the wet gluten prior to dewatering, as in vacuum dewatering equipment. Particularly effective surfactants are sulfates and sulfonates.

Abstract: The present invention relates to a process for preparing an instant rice nectar which can be preserved for long time. The instant rice nectar of the invention is prepared by the process which comprises the steps of: adding water to malt while stirring, filtrating to obtain malt extract, adding starch hydrolase to the malt extract and saccharifying, heating and chilling, filtering, and adding sugar to the filtrate so that the total sugar content reaches Brix 32 to 68; steeping nonglutinous rice in water and boiling, adding 1 to 3 times of water by weight and starch hydrolase to the resulting nectaring rice, and saccharifying; diluting the malt extract with water saccharified nectaring rice to the resulting mixture, and filling up a container with rice nectar thus produced and sealing; and, putting the container filled with the rice nectar in a retort chamber and sterilizing.

Abstract: Method of preparing an flavoring base, in which a mixture is prepared combining at least water and a starchy starting material, the mixture is liquefied with at least one carbohydrase and it is treated enzymatically with a lipase or a lipoxygenase, and use of the the dried or liquid flavoring base for the manufacture of a food product.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: The invention concerns fermented sour doughs, comprising starter material, ground cereal kernels or grains, balance water that contain maximum 32 wt % of water and display a pH <4.2.The titratable acidity of the doughs is at least 25, the weight ratio lactic acid: acetic acid of the doughs is <3.0.The doughs can contain salt and can be mixed with a pre-dried flour with water content 1-5 wt %. Part of the invention is also a process for the preparation of the fermented sour doughs.

Abstract: A biomass which can be used directly as panification ferment without previous separation of the culture medium and the biomass and without addition of industrial yeast is prepared by cultivating at least one strain of yeast in a culture medium specified in the description. Preferably, the said ferment comprises as yeast the strain Saccharomyces cerevisiae steineri DSM 9211.

Abstract: A biomass constituted of yeast and of lactic acid bacteria, which can be used directly as panification ferment without previous separation of the culture medium and the biomass, is prepared by cocultivating at least one strain of yeast and at least one strain of lactic acid bacteria in a mixed and/or sequential culture, in a culture medium specified in the description. Preferably, the said ferment comprises as yeast the strain Saccharomyces cerevisiae steineri DSM 9211 and as lactic acid bacteria one or several strains of Lactobacillus brevis DSM 9209, Lactobacillus plantarum DSM 9208, Leuconostoc mesenteroides DSM 9207 and/or Pediococcus pentosaceus DSM 9210.

Abstract: A bread quality-improving composition and a process for the production of bread using the composition. More particularly, a bread quality-improving composition which contains a maltotriose-forming enzyme or a maltotriose-forming enzyme, glucose oxidase and/or hemicellulase and a process for the production of dough and bread using the composition. The bread quality-improving composition renders possible the easy handling of dough without covering it with wheat flour and the like, the exclusion of additives for use in the control of water content, an improvement in elasticity and ductility of bread when baked, the prevention of bread solidification and other problems such as a reduction in bread volume when frozen dough is used and the elimination or reduction of emulsifying agents.

Abstract: A process for the production of a light-colored seasoning liquor, which comprises forming a koji-making and fermenting material from a blend material of (A) 90-70% by weight of a material consisting of 25-100% by weight of gluten and 75-0% by weight of wheat and (B) 10-30% by weight of soybeans, and then carrying out subsequent koji-making and fermentation steps by a conventional method to form a fermented koji product, which is then squeezed to obtain the seasoning liquor.

Abstract: A process for the preparation of bound-formed food comprising adding transglutaminase, a casein and an edible surface active agent, to a raw food material. The resulting bound-formed foods have excellent taste and savor.

Abstract: A water-soluble dietary fiber comprising as a main component a partially hydrolyzed product of a hemicellulose extracted from a vegetable fiber material by an alkali treatment and subjected to enzymolysis. Various kinds of food and drink can be prepared by mixture of this dietary fiber. Also disclosed is a method of preparing a water-soluble dietary fiber, comprising the steps of subjecting a vegetable fiber material to extraction by an alkali treatment, and treating an extract therefrom with a xylanase to give a partially hydrolyzed product of hemicellulose.

Abstract: A process for producing half-hulled rice milk, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-65.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.

Abstract: A method for improving the rheological properties of a flour dough through the use of an enzyme preparation which contains sulfhydryl oxidase and glucose oxidase.

Abstract: A method for manufacturing packed wet-type instant noodles of a double-layered structure which is simple in structure as compared with a three-ply structure, excellent in smoothness, tenacity and softness, and have improved elasticity and firmness. This method comprises the steps of, forming a first noodle strip from a dough obtained by kneading in vacuum a first raw material containing an alkaline agent and raw powders consisting mainly of wheat flour and starch, forming a second noodle strip from a dough obtained by kneading a second raw material in a vacuum higher in degree than that employed in kneading the first raw material, the second raw material containing alginic acid or alginate, an alkaline agent and raw powders consisting mainly of wheat flour and 7.

Abstract: The present invention relates to a method for producing foods and beverages having a desirable flavor which comprises bringing an animal-derived, ethyl butyrate-synthesizing enzyme having a potency in the range of 0.1 unit/mg protein or higher under the conditions that ethyl butyrate is formed by reacting 0.5% (w/w) ethanol with 2.6% (w/w) butyric acid, or a substance containing the enzyme into contact with the foods and beverages during their production process.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.

Abstract: A process for producing an emulsified filtrate of half-hulled rice, comprising the steps of mixing malted rice, boiled half-hulled rice and hot water before or after saccharification of malted rice at 50.degree. C.-60.degree. C., preferably 57.5.degree. C., and emulsifying and filtering the mixture to obtain an emulsified filtrate, whereby the half-hulled rice can be processed into a drink having a pleasant taste and texture without loss of nutrients.

Abstract: Fermented sour doughs containing starter material, ground cereal kernels or grains, and the balance water that contain maximum 32 wt. % of water and display a pH <4.2. The titratable acidity of the doughs is at least 25, the weight ratio of lactic acid:acetic acid of the doughs is <3.0; the doughs contain salt and can be mixed with a pre-dried flour with a water content of 1-5 wt. %.

Abstract: An improved, short-time process for fermentation of comestible products is described which enhances the growth of operative microorganisms in a fermentation system and consequently reduces the required incubation time. The process involves inoculating a given fermentation system containing a starting food ingredient substrate and fermentative microorganism(s) with an amount of an oxygen-reactive enzyme such as OXYRASE.TM. (a trademark of Oxyrase, Inc. of Akron, Ohio) which is not naturally generated by virtue of said fermentation process. Reduced time fermentation can be achieved in a wide variety of systems, such as in the production of fermented liquid, semisolid and solid dairy products, fermented meat products, fermented cereal-based products, yeast-raised baked and fried products, and alcoholic beverages.

Abstract: The new casein hydrolyzate does not contain any unhydrolyzed casein and is characterized by a defined molecular weight distribution. The method is characterized by being performed by means of three defined proteolytic enzymes and a non-pH star method. The casein hydrolyzate exhibits an optimal balance between DH, free amino acids, bitterness and yield.

Abstract: A process for the production of an edible food supplement preservative from a rootcrop by processing such rootcrop into dry powder, the process steps including, placing the rootcrop in a closable vessel, subjecting the rootcrop to chopping or cutting while the vessel is evacuated, effecting a primary drying followed by the injection of an inert gas thereinto, crushing the rootcrop, spraying a synergist onto the crushed mass, spraying a drying distillation liquid thereonto, effecting a secondary drying of the resulting mass and mixing the dried mass to a dispersed state.

Abstract: Method of producing oat extract from rolled oats and oat flour by performing a series of mixing, cooking, filtering and concentrating steps. The method comprises the steps of mixing rolled white oats with oat flour, bacterial or fungal enzymes, and water to form an oat/enzyme solution. The oat/enzyme solution is then mashed by cooking the solution to convert the starches present in the oats into sugars. The undissolved solids remaining from the rolled oats are separated from the oat mash by filtering the cooked oat mash using some of the undissolved solids as a filter bed. The filtering operation produces oat wort which is then concentrated to produce oat extract.

Abstract: The present invention relates to an improved process for producing a beta-glucanase treated water-soluble dietary fiber composition wherein an aqueous dispersion of a gelatinized, milled, beta-glucan containing grain-based substrate is treated with an alpha-amylase under conditions which will hydrolyze said substrate and yield a soluble fraction and an insoluble fraction, separating said soluble fraction from said insoluble fraction, and recovering from said soluble fraction said water-soluble dietary fiber substantially free of water-insoluble fiber, wherein the improvement comprises treating beta-glucans released from the grain-based substrate with beta-glucanase, wherein the weight ratio of beta-glucanase to initial beta-glucan containing substrate is in the range of from about 4.times.10.sup.-6 :1 to about 2.times.10.sup.-2:1 (beta-glucanase:grain-based substrate), and wherein the treatment of the beta-glucans with the beta-glucanase is carried out at a temperature in the range of from about 30.degree. C.

Abstract: Soil microorganisms are obtained that produce a hemicellulase which is particularly useful in increasing the available energy content of hemicellulosic foodstuffs. These microorganisms can be cultured per se or can be used as sources of genetic information with which to engineer other microorganisms to produce the enzyme. Thus, commercially useful quantities of native or recombinant hemicellulase can be produced with cultures consisting essentially of microorganisms that produce the enzyme. The hemicellulase can then be employed in a feed composition containing complex carbohydrates which the enzyme degrades, enhancing the nutritional value of the composition.

Abstract: A process for the production of a seasoning sauce, which comprises oat grains as the substrate to result in a lighter colored sauce. Additionally, the level of salt present during a multi-step fermentation is controlled using a relatively low salt brine.

Abstract: A process for the production of a seasoning sauce in which an enzyme-containing, fungus-covered substrate comprising divided bread of wheat gluten. The substrate is mashed with salt water, the mash is subjected to a three stage fermentation and then clarified by squeezing pasturing and filtration.

Abstract: A method of preparing reduced fat foods is provided which employs a fragmented, debranched amylopectin starch precipitate. A debranched amylopectin starch is precipitated and then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The debranched amylopectin starch can be derived from a starch which contains amylopectin, e.g. common corn starch and waxy maize starch, by gelatinizing the starch followed by treatment with a debranching enzyme, e.g. isoamylase or pullulanase and precipitation of the debranched starch.

Abstract: A method of preparing reduced fat foods is provided which employs a retrograded, hydrolyzed, heat-treated, and fragmented, amylose starch. Amylose is precipitated and hydrolyzed with acid or .alpha.-amylase, solubles are removed by a heat treatment and the resulting solids are then fragmented to form an aqueous dispersion that is useful in replacing fat in a variety of food formulations. The amylose can be derived from a native starch which contains amylose, e.g. common corn starch and high amylose corn starch, by gelatinizing the starch followed by precipitation of the amylose.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary stabilize the rice bran before wet milling and microfiltration.

Abstract: Low moisture content comestibles having reduced water regain or increased tolerance to moisture are produced by enzymatically treating a farinaceous material with an enzyme composition comprising pentosanase or beta-glucanase, or mixtures thereof to reduce its net-work forming swellable water-soluble hemicellulose content. The hydrolysis of the water-soluble pentosans, beta-glucans or mixtures thereof is conducted so that a substantial portion of the hydrolysis product has a linear or backbone degree of polymerization of less than about 100, more suitably less than about 75, preferably less than about 50, most preferably less than 17. In addition, the hydrolysis is conducted so as to minimize the production of mono and/or di-saccharides. The low moisture content comestible products include low moisture content baked good such as cookies, crackers, and biscuits, farinaceous pet snacks, plant protein extracts, hot cereals, ready-to-eat cereals, low calorie flours and low calorie flour fractions.

Abstract: An enzymatic hydrolysate having a high di- and tripeptide content is prepared by subjecting to enzymatic proteolysis a protein mixture preliminarily prepared by means of a thermal treatment. The hydrolysate having a high di- and tripeptide content is extracted by liquid-solid separation, followed by ultrafiltration. The hydrolysate is then subjected to a sterilization and drying operation.

Abstract: An improved process for preparing thin, yeast-leavened dough crusts provides improved products with reduced fragility. The process comprises: preparing a dough, preferably including an antimycotic; holding the dough at a suitably low temperature which is effective to develop the dough while maintaining good forming characteristics; dividing the dough into weighed pieces; finally proofing the weighed dough pieces; pressing the weighed dough pieces between upper and lower, differentially-heated platens to form and condition a flat dough preform, the starch in the upper surface being partially gelatinized and the lower surface being strengthened. Preferably, the product baked and then packaged in a heat-sealed plastic covering.

Abstract: A process for the manufacture of salt-free, condensed seasoning powder, comprising the steps of:adding koji mold to proteinaceous and/or starch-rich starting materials to produce koji;subjecting the koji to hydrolysis, without adding salt, in the presence of alcohol;removing insolubles from the hydrolysate; andconcentrating and drying the remaining mother liquor to yield seasoning powder.

Abstract: A diploid hybrid bakers' yeast belonging to Saccharomyces cerevisiae having at least strong fermentative ability of non-sugar bread dough and strong freeze-resistance and frozen bread dough containing the same are provided.

Abstract: A method for preparing a solution containing water-soluble minerals comprising the steps of pulverizing and mixing starch or cereal, seed having water-soluble mineral contents and egg shell, adding water to form an aqueous mixture and agitating the same while heating to approximately 80.degree. C. to form a viscous mixture, fermenting the mixture by adding koji to the mixture, and aging the fermented mixture to cause the water-soluble mineral contents in the seed to be dissolved into the aqueous mixture and filtering the resultant fermented and aged mixture to obtain the solution of water-soluble minerals.

Abstract: A process for manufacturing flavors from the spent mash of a fermentation mixture is provided wherein the spent mash of the fermentation mixture after distillation is separated into two constituent portions, the thin stillage and the wet distillers' grains. The thin stillage portion is then combined with a base to adjust pH thereof to between about 7 and about 11. The pH-adjusted thin stillage portion is then cooked at a temperature between about 130.degree. F. and about 210.degree. F. for a period of about 4 to about 14 hours. The cooked solution is concentrated in an evaporator until about 30% wt. solids level is obtained. The product is then dried to about 5-about 10% wt. moisture content. The product obtained has different flavors, depending on the base added and the pH of the cooking step. If the base is sodium hydroxide, the product has a bland, sweet or yeasty flavor if the pH is 8.5, maple or caramel flavor if the pH is 9.5, and a cracker or nutty flavor if the pH is 10.5.

Abstract: A method of making a fermented milled grain substrate to be used in bakery products is disclosed, the process comprising:(i) providing a pumpable, aqueous slurry of milled grain;(ii) delivering a volume of said slurry into a fermentation vessel;(iii) fermenting said slurry subsequent to an initial inoculation with lactic acid-providing bacteria;(iv) monitoring a condition of said slurry, which condition is a function of the fermenting of said slurry;(v) removing a portion of said slurry when said condition reaches a predetermined value;(vi) adding further slurry of milled grain to said vessel to replace the portion removed, which further slurry is non-sterile and wherein;(vii) steps (iv), (v) and (vi) are repeated to maintain steady state fermentation conditions within the vessel, with the bacteria levels within the vessel being substantially maintained by bacteria growth within the vessel, without addition of further lactic acid-providing bacteria.

Abstract: A process for stabilizing rice bran containing protein and a naturally occurring lipase enzyme that causes rancidity. The rice bran is treated with an antilipase enzyme, preferably a nonspecific protease of plant or fungal origin. Treatment with the antilipase enzyme stabilizes the rice bran against rancidity without denaturing the protein. Stabilized rice bran has food and industrial utility and can be processed by a sequence of steps including wet milling and microfiltration into a variety of other products also having food and industrial utility. In some instances depending on the product, it is not necessary to stabilize the rice bran before wet milling and microfiltration.