Abstract: Provided is a method of manufacturing rice taffy, and more specifically, a method of manufacturing rice taffy having excellent functionality by adding collagen. The method of manufacturing rice taffy according to the present invention includes a saccharification step of saccharifying a mixture of hard-boiled rice, malt, and water and thus obtaining a saccharified solution, a concentration step of concentrating the saccharified solution by applying heat and thus obtaining black taffy, an addition step of adding collagen to the black taffy, and a stretching step of repeatedly stretching the black taffy to which collagen was added.

Abstract: The present application relates to a fermented soybean composition and a method for preparing a fermented soybean composition.

Abstract: A method for separating protein from plant or algae material is disclosed. The method comprises mixing the protein-containing material with a solvent, preferably water; extracting the protein-containing material at pH>7; and acidifying the mixture, thereby precipitating protein and fiber together. In some embodiments of the invention, the separation additionally comprises decanting the mixture to recover a protein/fiber solid; adding water to the protein/fiber solid; adding a predetermined quantity of base to the protein/fiber/water system, thereby precipitating fiber; separating the fiber from the protein in a decanter; and drying the protein solution. In other embodiments, the protein/fiber solid is processed directly, e.g. by being passed to an extruder. The use of the fiber as a carrier for the protein makes the inventive method more efficient than methods known in the art; in particular, the inventive method does not require the use of a high-g clarifier centrifuge.

Abstract: A method for reducing the incidence of Salmonella in harvested meat comprising treating the meat with an effective electrostatically charged antimicrobial solution comprising a blend of lactic and citric acids in proportions containing a predominance of lactic acid from 65:5 wt./wt. to 77:3 wt./wt. lactic acid to citric acid; and the pH of the solution is less than about 3.2.

Abstract: Provided are non-dairy yogurt analogs that have qualities similar to those of dairy-based yogurts. Certain embodiments are to plant-based yogurt analogs comprising fermented plant protein isolates and/or gelled plant protein isolates. Also provided are processes for production of such non-dairy yogurt analogs. For instance, a method for producing a plant-based yogurt mixture capable of being used to make a plant-based yogurt analog comprising the steps of: a) obtaining an essentially dairy-free base for a yogurt formulation that includes a plant-based derivative, such as a paste; and b) adding an acid to said formulation.

Abstract: The invention relates to a method for producing a solid transformation product of a substrate comprising the following steps: •preparing a substrate of biomass comprising carbohydrates and proteinaceous matter that originates from soya bean, rape seed, or mixtures thereof, optionally in further mixture with carbohydrates and proteinaceous matter originating from fava beans, peas, sunflower seeds, lupine, cereals, and/or grasses, •mixing said substrate with a live microorganism or a combination of live microorganisms, which live microorganism or mixture of live microorganisms is not live yeast, and adding water in an amount which provides an initial incubation mixture having a water content from 30 to 70% by weight, and a ratio of wet bulk density to dry bulk density from 0.60 to 1.45 in the resulting mixture; •incubating said initial incubation mixture for 1-240 hours at a temperature of 15-70° C.

Abstract: The present disclosure relates to novel Lactobacillus curvatus WIKIM55 isolated from kimchi, and a composition containing the same. The Lactobacillus curvatus WIKIM55 according to the present disclosure is a probiotic having activities of promoting hair growth and can be diversely applied for intestinal regulation and promotion of hair growth in humans or animals.

Abstract: Disclosed are nutraceutical formulations, and methods of using these nutraceutical formulations for the mitigation of chronic malnutrition in an infant, wherein the infant is breast feeding from a lactating mother ingesting one or more of said nutraceutical formulations in accordance with a prescribed regimen.

Abstract: Disclosed are nutraceutical formulations, including extracts comprising the hydrophilic and lipophilic fractions of stabilized rice bran. Also disclosed are methods for using said nutraceutical formulations for the management or remediation of conditions related to type II diabetes in humans, including methods for decreasing HbA1c and fasting glucose blood concentrations, and for increasing serum fasting insulin levels.

Abstract: The invention provides a hybrid ale strain of Saccharomyces cerevisiae and uses thereof.

Abstract: A nutritional composition obtainable by fermenting a mixture comprising protein, carbohydrate and fat, wherein the major source of protein is potato protein, and wherein the mixture is fermented by lactic acid-producing bacteria.

Abstract: The present invention concerns a process wherein native and functional protein isolates can be successfully obtained from plant material such as oilseeds, legumes and lentils. This can be achieved by a proper pre-treatment of the plant material, followed by a method of extracting proteins under mild and non-destructive conditions using an aqueous solvent, followed by fractionation, concentration and further purification using a novel combination of GRAS organic solvents.

Abstract: The invention concerns a strain of Saccharomyces bayanus subsp. uvarum identified as SERIUS and deposited at the DBVPG with deposit number 36P. The invention further concerns the use of the strain of Saccharomyces bayanus subsp. uvarum identified as SERIUS (DBVPG 36P) as a food inoculate in the production of foods obtained through alcoholic fermentation, and a selection method for yeast strains of the group Saccharomyces adapted to alcoholic fermentation, particularly of grape, consisting of an isolation step for such yeasts from flowers.

Abstract: An improved dry grind system and method for producing a sugar stream from grains or similar carbohydrate sources and/or residues, such as for biochemical production, with front end oil separation. Prior to or after saccharification, oil can be removed from a sugar/carbohydrate stream. After saccharification and prior to a sugar conversion process, the sugar/carbohydrate stream includes a desired Dextrose Equivalent (DE) where DE describes the degree of conversion of starch to dextrose can be produced, with such sugar stream being available for biochemical production, e.g., alcohol production, or other processes. In addition, the systems and methods also can involve the removal of certain grain components, e.g., corn kernel components, including protein and/or fiber. In other words, oil separation and sugar stream production occurs on the front end of the system and method.

Abstract: A flavor modifier composition for a meat analog is provided. The flavor modifier composition includes a yeast extract; a fatty acid; peptide material having a molecular weight of from about 300 to about 10,000 daltons; and at least two free amino acids wherein at least one free amino acid is a sulfur containing amino acid.

Abstract: Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes.

Abstract: Methods of production of edible filamentous fungal biomat formulations are provided as standalone protein sources and/or protein ingredients in foodstuffs as well as a one-time use or repeated use self-contained biomat reactor comprising a container with at least one compartment and placed within the compartment(s), a feedstock, a fungal inoculum, a gas-permeable membrane, and optionally a liquid nutrient medium.

Abstract: Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.

Abstract: Provided herein are shelf-stable protein food ingredients, food products comprising the shelf-stable protein food ingredients, methods of their production, and methods of their use. The shelf-stable protein food ingredients comprise cultured fungal biomass and a limited amount of water. Advantageously, the shelf-stable protein food ingredients can be stored, transported, and delivered within the food supply.

Abstract: A biotechnological composition, more specifically, a composition and its specific application at a Stick water Evaporation Plant during the fish meal & oil manufacturing process, aimed to avoid increase of nitrogen volatile compounds and to reduce the viscosity of stick water concentrate is disclosed.