Of Farinaceous Cereal Or Cereal Material Patents (Class 426/18)
  • Patent number: 11371070
    Abstract: Described herein are antioxidant peptides and methods of producing the same. The antioxidant peptides are produced from cereal grain protein sources, which provide a number of advantages over more expensive antioxidant sources and synthetically-produced antioxidants. The antioxidant peptides are produced by reacting the cereal grain material with an enzyme capable of hydrolyzing proteins within the material, thereby forming hydrolysate peptides. The hydrolysate peptides are then selectively recovered to form an antioxidant peptide product. The antioxidant peptide product is useful in a number of applications, particularly as an ingredient in a food product to provide antioxidant properties to the food product.
    Type: Grant
    Filed: October 31, 2019
    Date of Patent: June 28, 2022
    Assignee: Kansas State University Research Foundation
    Inventors: Yonghui Li, Shiwei Xu, Ruijia Hu
  • Patent number: 11013759
    Abstract: Compositions for and methods of increasing the number of neutrophils in a pediatric subject and stimulating the immune system of a pediatric subject.
    Type: Grant
    Filed: August 23, 2015
    Date of Patent: May 25, 2021
    Inventors: Anja Wittke, Hugh Lipmann
  • Patent number: 11006637
    Abstract: Disclosed herein is a process for producing a steeped grain comprising steeping at least one grain at a temperature from about 2° C. to about 29° C. for a period of time less than about 24 hours to a moisture content ranging from about 29% to about 38%; optionally, germinating the at least one grain for less than about 2 days; and kilning with controlled air circulation the at least one grain at a temperature ranging from at least about 49° C. to about 93° C. for less than about 20 hours to a moisture content of about 7% to about 16%. Also disclosed herein is a sprouted grain prepared from the processes disclosed herein. Further disclosed herein are a dough comprising steeped whole grains prepared from the processes disclosed herein, as well as baked goods and beverages comprising steeped whole grains prepared from the processed disclosed herein.
    Type: Grant
    Filed: August 5, 2014
    Date of Patent: May 18, 2021
    Inventors: Katrina Christiansen, Xiang S. Yin
  • Patent number: 10813367
    Abstract: The present invention provides methods of producing a fermented milk product comprising a step wherein milk is fermented, wherein: (a) the fermentation is initiated by a starter culture, which starter culture comprises lactic acid bacteria capable of metabolizing one or several carbohydrates present in the milk, (b) the fermentation is terminated by a decrease of the concentration of the one or several carbohydrates during fermentation, and (c) the decrease is at least also caused by the metabolic activity of the lactic acid bacteria. The invention further provides respective methods comprising a step, wherein at least part of the whey is separated from the fermented milk product.
    Type: Grant
    Filed: June 18, 2015
    Date of Patent: October 27, 2020
    Assignee: CHR. HANSEN A/S
    Inventors: Christel Garrigues, Christian Gilleladen, Mirjana Curic-Bawden, Thomas Janzen, Mimi Birkelund, Gäelle Lettier Buchhorn, Kim Ib Soerensen, Nanna Christensen, Claus Svane, Soeren Riis, Martin Bastian Pedersen, Jean-Marie Odinot, Luciana Jimenez, Pascal Lanciaux, Duncan Hamm, Choon Ming Siew
  • Patent number: 10617135
    Abstract: In the steam pelleting of feed components which include starch, the addition of an alpha-amylase to the raw material meal can reduce energy consumption (energy input) in the feed press, and increase the throughput (capacity per hour), and it may be possible to reduce the temperature in the pellet press.
    Type: Grant
    Filed: June 24, 2014
    Date of Patent: April 14, 2020
    Assignees: Novozymes A/S, DSM IP Assets B.V.
    Inventors: Christel Thea Joergensen, Anders Viksoe-Nielsen, Dan Pettersson
  • Patent number: 10617138
    Abstract: A method for manufacturing a high-flavor fish sauce within a short period and a fish sauce manufactured by the same. The method for manufacturing the fish sauce can considerably reduce the conventional long fermentation and maturation period of from 1 to 3 years, improve the nutrient content and taste of the fish sauce due to a hybrid, remove the intrinsic fishy odor therefrom, enhance its sensory desirability and quality thus being highly competitive to be widely used in the fish sauce manufacturing industry.
    Type: Grant
    Filed: November 28, 2014
    Date of Patent: April 14, 2020
    Inventors: Ho Woo Lee, Ji Young Oh, Dae Ik Kang
  • Patent number: 10092021
    Abstract: A method for obtaining proteins from native mixtures of materials is disclosed. In an embodiment, the method includes: A): providing a native mixture of materials from seeds having hard fragmentable hulls; B): comminuting the mixture of materials; C): dispersing the comminuted mixture of materials with water; D): adjusting a pH of the pulp of step C) to an alkaline range pH>9.5; E): adding a water-soluble organic solvent alcohol to the pulp; F): separating off a solids phase from the pulp, which has a predominant fraction of the hulls, to form a hull-free pulp; G): shifting the pH of the hull-free pulp from step F) to a pH range of pH=4.5 to pH=7.2; and H): separating the hull-free pulp of step G) into a plurality of phases, wherein one of the plurality of phases is a protein concentrate phase.
    Type: Grant
    Filed: December 20, 2013
    Date of Patent: October 9, 2018
    Assignee: GEA Mechanical Equipment GmbH
    Inventors: Steffen Hruschka, Wladislawa Boszulak, Detlef Ullmann, Juergen Rassenhoevel
  • Patent number: 10080381
    Abstract: The present invention relates to a method for preparing hot pepper paste (gochujang in Korean) by using a novel strain, and hot pepper paste prepared therefrom. More specifically, the hot pepper paste having a consistent quality and improved flavor and taste can be prepared by isolating and selecting Aspergillus oryzae having remarkable carbohydrate and protein degradation enzymatic activities from traditional meju (fermented soybeans) by using wheat flour or polished wheat as a substrate, and using the isolated and selected product for preparing the hot pepper paste.
    Type: Grant
    Filed: November 28, 2014
    Date of Patent: September 25, 2018
    Assignee: CJ Cheiljedang Corporation
    Inventors: Eun Seok Jang, Seon Mi Oh, Min Kyung Park, Hye Won Shin, Hyun Jun Jang, Sung Hwan Lim, Sun A Cho
  • Patent number: 9820500
    Abstract: The purpose of the present invention is to continuously and inexpensively provide an amino acid containing glycosylation composition from rice. The method for producing an amino acid containing glycosylation composition derived from rice according to the present invention is characterized by comprising: a step for compressing and kneading rice powder or rice grains within a cylinder by using an extruder to break an ?-1,4 bond in starch, and, a step for breaking the ?-1,4 bond in starch and/or an ?-1,6 bond in starch by adding an enzyme into the cylinder. Furthermore, in a preferable embodiment of the method for producing an amino acid containing glycosylation composition derived from rice according to the present invention, a step for adding water to the rice powder (or rice grains) is further carried out as preparation.
    Type: Grant
    Filed: July 7, 2014
    Date of Patent: November 21, 2017
    Assignee: TAKAI FOODS LTD
    Inventors: Masazumi Kumazawa, Yoichiro Takai
  • Patent number: 9770036
    Abstract: Described is a composition, which is a natural and organic pesticide, specifically for mitigating, controlling and treating fungicidal, virucidal and bactericidal pathogenic microorganisms in agricultural products such as root crops, fruits and vegetables. Examples of such disease-causing microorganisms are Mycosphaerella fijensis causing black Sigatoka disease in Cavendish (banana), Ralstonia solanacearum causing Moko disease in Cavendish (banana), Lasiodiplodia theobromae causing soft rot or fruit rot in crops and fruits, Fusarium oxysporum causing Panama wilt in fruits and crops, and many others. The composition is a fermented product of tropical plants, carbon source, protein (nitrogen) source, and a carrier agent. The fermented product may help strengthen the plant's immune system to fight pathogenic diseases. Since all the major constituents of the composition are generally regarded as safe, this natural pesticide is found to be non-toxic and safe to humans and animals, and environmentally benign.
    Type: Grant
    Filed: February 10, 2014
    Date of Patent: September 26, 2017
    Inventor: Jose Alejandro Rodriguez Quintero
  • Patent number: 9745564
    Abstract: An enzyme system for the extraction of proteins from distillers grains and roots. The enzyme system is a three component system containing a first component of protease enzyme and a buffer, a second component comprised of a deactivating agent, and a third component comprised of neutralizing agent.
    Type: Grant
    Filed: January 26, 2015
    Date of Patent: August 29, 2017
    Assignee: Zealo
    Inventor: Ian Mackay
  • Patent number: 9730458
    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.
    Type: Grant
    Filed: October 29, 2007
    Date of Patent: August 15, 2017
    Assignee: Consiglio Nazionale Delle Ricerche
    Inventors: Mauro Rossi, Carmela Gianfrani, Rosa Anna Siciliano
  • Patent number: 9663776
    Abstract: The purpose of the present invention is to provide a novel xylanase having various excellent enzymological properties, and that is suitable for industrial applications. The polypeptide is selected from the group consisting of (a), (b), and (c) below: (a) a polypeptide comprising an amino acid sequence selected from SEQ ID NOs: 1 to 7; (b) a polypeptide having xylanase activity and comprising an amino acid sequence selected from SEQ ID NOs: 1 to 7, the amino acid sequence having substitution, deletion, insertion, and/or addition of one or several amino acid residues; and (c) a polypeptide having xylanase activity and comprising an amino acid sequence having at least 80% identity with an amino acid sequence selected from SEQ ID NOs. 1 to 7.
    Type: Grant
    Filed: October 18, 2013
    Date of Patent: May 30, 2017
    Inventors: Kazuhiko Ishikawa, Hiroyuki Inoue
  • Patent number: 9622502
    Abstract: The present application relates to probiotic grain-based compositions comprising lactic acid-producing bacteria.
    Type: Grant
    Filed: October 16, 2009
    Date of Patent: April 18, 2017
    Inventors: Sean Farmer, Andrew R. Lefkowitz, Michael Bush, David Maske
  • Patent number: 9623064
    Abstract: Exemplary embodiments of the present invention provide fermented foods improving bowel functions with stercoral removal efficiency and a manufacturing method thereof. The manufacturing method of the fermented foods improving bowel functions includes a first process in which herb powder and glasswort powder placed in a cloth pouch together are heated in a potable water, and a second process in which the previously heated mixture is fermented at 20-50° C. with fermenting strain. In a third process, the previously fermented mixture may be solidified then kneaded with psyllium husk powder and the fermented liquid.
    Type: Grant
    Filed: January 27, 2015
    Date of Patent: April 18, 2017
    Inventor: Goo Whan Kim
  • Patent number: 9510601
    Abstract: The present invention provides yeast having increased resistance to freezing stress in which POG1 gene is inactivated, a method for producing such yeast, and a method for using such yeast in food production.
    Type: Grant
    Filed: November 20, 2012
    Date of Patent: December 6, 2016
    Inventors: Hiroshi Takagi, Yu Sasano, Jun Shima, Yutaka Haitani
  • Patent number: 9487744
    Abstract: A method of introducing yeast into a fruit juice such as grape must to be fermented is disclosed. The method comprises feeding dry yeast into a flowing stream of the fruit juice and delivering the flowing stream of fruit juice with the yeast in it to a mixer (10). The fruit juice and yeast emerging from the mixer is fed into a fermentation tank. The yeast can include nutrients selected from inactivated yeasts, yeast autolysates, yeast cell hulls, yeast extracts, amino acids, peptides, proteins, sterols, ergosterol, thiamin, biotin, pantothenic acid, niacin, riboflavin, pyridoxine, minerals and inorganic nitrogen in the form of ammonium salts.
    Type: Grant
    Filed: October 5, 2012
    Date of Patent: November 8, 2016
    Inventors: Alan Cameron MacDonald, Patrice Pellerin, Celine Sparrow
  • Patent number: 9456616
    Abstract: The present invention is related to a method for the prevention or retarding of staling during the baking process of bakery products which comprises the step of adding a sufficiently effective amount of at least one intermediate thermostable and/or thermostable serine protease in the bakery products. The present invention further relates to an improver for the prevention or retarding of staling during the baking process of bakery products, which comprises at least one intermediate thermostable and/or thermostable serine protease.
    Type: Grant
    Filed: April 7, 2003
    Date of Patent: October 4, 2016
    Assignee: Puratos Naamloze Vennootschap
    Inventors: Filip Arnaut, Fabienne Verte, Nicole Vekemans
  • Patent number: 9451778
    Abstract: The present invention is directed to methods for improving flour quality (e.g., a flour correction process) by treating flour with a raw starch degrading enzyme.
    Type: Grant
    Filed: June 10, 2011
    Date of Patent: September 27, 2016
    Assignee: NOVOZYMES A/S
    Inventors: Frank Rittig, Ramiro Martinez Gutierrez, Silvia Strachan, Irina Matveeva
  • Patent number: 9447354
    Abstract: A process of making a fuel product from spent grain from a beer brewing process. In the brewing process, the grain is pulverized to a particle size whose mean particle size is generally in the range of 0.25 mm to 0.6 mm with less than 1% greater than 2 mm. After the brewing sugars are extracted from the grain, the spent grain is pressed against a filter to reduce moisture below sixty-five percent (65%), and then the grain is dried to further reduce its moisture to less than ten percent (10%). The dried spent grain, after the aforementioned processing, is fed into a combustion chamber for a steam boiler that is used for beer brewing, and the spent grain is advanced downward through the combustion chamber with agitation to aid combustion.
    Type: Grant
    Filed: September 1, 2011
    Date of Patent: September 20, 2016
    Assignee: AKBEV LLC
    Inventors: Geoffrey Larson, Curtis Holmes, Brandon Smith, David D. Wilson
  • Patent number: 9427004
    Abstract: The present application describes coffee-flavored ready to eat cereal.
    Type: Grant
    Filed: December 19, 2005
    Date of Patent: August 30, 2016
    Inventors: David Schlosser, Bradley Strahm
  • Patent number: 9408399
    Abstract: The present invention relates to a new product for bakery industry comprising a stable powdered composition, said powdered composition comprising active yeast and a bread improvement composition, and optionally a bread flavor composition. The present invention also relates to its use and a process for its preparation.
    Type: Grant
    Filed: June 29, 2005
    Date of Patent: August 9, 2016
    Assignee: Puratos NV
    Inventors: Bernard Bonjean, Stefan Cappelle, Pierre Tossut, Christophe Dewilde
  • Patent number: 9399754
    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.
    Type: Grant
    Filed: August 9, 2007
    Date of Patent: July 26, 2016
    Inventors: Shinji Kawamata, Eiji Emoto, Osamu Nozaki
  • Patent number: 9370200
    Abstract: The present invention describes a bio-based process to produce high quality protein concentrate (HQPC) by converting plant derived celluloses into bioavailable protein via aerobic incubation, including the use of such HQPC so produced as a nutrient, including use as a fish meal replacement in aquaculture diets.
    Type: Grant
    Filed: December 2, 2012
    Date of Patent: June 21, 2016
    Assignee: Prairie Aquatech
    Inventors: William R Gibbons, Michael L Brown
  • Patent number: 9357792
    Abstract: The present invention refers to a non-antibiotic therapeutic strategy for inhibiting oro-gastro-intestinal infections and pathogens in general and particularly Heliobacter pylori adherence and colonization in the gastrointestinal channel and preventing or relieving associated oro-gastro-intestinal disease. The invention relates to methods and products based on an active cereal product or ferric quinate. The invention is also applicable to other oro-gastro-intestinal pathogens in both humans and animals.
    Type: Grant
    Filed: February 13, 2008
    Date of Patent: June 7, 2016
    Inventors: Thomas Borén, Göran Hallmans, Per Åman
  • Patent number: 9241505
    Abstract: A method of preparing an oat protein and fiber product. A base formulation is mixed water to form a slurry. The base formulation has a major amount of an oat material or waxy barley hybrid. At least one enzyme is mixed into the slurry. The at least one enzyme capable of facilitating sugar formation and thinning of the slurry. The slurry is cooked to convert the slurry into a first intermediate product having a DE of between about 20 and 90. The first intermediate product is diluted with water to form a second intermediate product. The second intermediate product is heated. A first solids slurry is recovered from the second intermediate product using a clarifying centrifuge. The first solids slurry is dried to form a dried product.
    Type: Grant
    Filed: January 17, 2013
    Date of Patent: January 26, 2016
    Inventor: Paul Whalen
  • Patent number: 9241495
    Abstract: Dough compositions that can be baked to provide baked articles (e.g., cinnamon rolls) having an extended shelf life of about 7 days or greater (e.g., about 14 days, about 21 days, or about 28 days or greater). The dough composition may be a developed dough compositions or an under-developed dough compositions. The dough compositions may include one or more shelf life enhancing agents.
    Type: Grant
    Filed: July 18, 2006
    Date of Patent: January 26, 2016
    Assignee: General Mills, Inc.
    Inventors: Soumya Roy, Madonna M. Ray, Jean L. Weber
  • Patent number: 9066857
    Abstract: The invention relates to an edible product containing a decontaminant. Particularly, the invention relates to an edible product, for instance, a food-like product, containing an effective amount of activated charcoal to mitigate, substantially reduce or cause the cessation of at least one adverse effect associated with the ingestion of a toxic substance. The invention also relates to methods for manufacturing such a decontaminant edible product and uses thereof.
    Type: Grant
    Filed: June 30, 2010
    Date of Patent: June 30, 2015
    Assignee: DENOVO INC.
    Inventor: Michael A. Stang
  • Publication number: 20150147434
    Abstract: The present invention relates to a low carbohydrate bakery item that does not contain any traditional flour, such as white or wheat flour. Instead, the bakery product has other ingredients that allow the bakery product to have similar characteristics, including taste and texture, as a traditional bakery item. The dough created for the bakery products has a consistency that allows it to be processed using traditional commercial bakery equipment, which typically cannot be used with other low carbohydrate bakery products because of the toughness of the dough.
    Type: Application
    Filed: November 21, 2014
    Publication date: May 28, 2015
    Inventors: Craig Stanley, Doug Heck
  • Publication number: 20150140168
    Abstract: The present invention relates to the making of sponge cake, more particularly making of sponge cake using polypeptides having lysophospholipase activity. The invention also relates to compositions comprising polypeptides having lysophospholipase activity.
    Type: Application
    Filed: April 24, 2013
    Publication date: May 21, 2015
    Inventors: Guillermo Bellido, Gianluca Gazzola
  • Patent number: 9017747
    Abstract: Provided are a seasoning that contains deep and rich flavor of ingredients mainly composed of a large amount of glutamic acid, and a method for producing the seasoning. The glutamic acid content in a glutamic acid containing seasoning liquid thus produced is not lowered even after long-term storage thereof. Herein, a protein raw material such as wheat gluten, defatted soybeans, and an extracted residue of dried and fermented fish shavings is enzymatically decomposed by the liquid koji. In that step, a zinc containing compound or zinc yeast is added to the mixture of the raw materials such that the zinc concentration is set in the range from 5 ppm or more to 700 ppm or less as a conversion amount of pure zinc. This procedure facilitates the enzymatic decomposition to produce an excellently flavored seasoning liquid or powder including a large amount of glutamic acid.
    Type: Grant
    Filed: March 30, 2011
    Date of Patent: April 28, 2015
    Assignee: Kikkoman Corporation
    Inventor: Satoru Nakamura
  • Publication number: 20150099034
    Abstract: The present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein xylose is included not only to achieve excellent coloring and gloss even without spraying oils and fats on the surface of the cracker, but to also provide a low-calorie, low-fat cracker with an excellent, light and simple taste. More particularly, the present invention relates to a cracker composition containing xylose, to a cracker made from the composition, and to a method for preparing the composition, wherein the cracker is prepared from a composition that contains xylose rather than spraying oils and fats on the surface of the cracker which would lead to the uptake of a high amount of fat and calories, to thereby provide a cracker which has a superior appearance and olfactory and gustatory characteristic, which is healthy, and which can be used as a snack for weight control.
    Type: Application
    Filed: December 10, 2012
    Publication date: April 9, 2015
    Inventors: Bum Suk Kim, Young Jae Kim, Jin Hee Park, Seung Won Park
  • Publication number: 20150093472
    Abstract: An asparaginase enzyme derived from the fungi Basidiomycete, in particular the Basidiomycete is Flammulina velutipes. A method for hydrolysing at least one of L-asparagine or L-glutamine. A method for reducing acrylamide formation in a substance comprising L-asparagine is also described.
    Type: Application
    Filed: September 4, 2014
    Publication date: April 2, 2015
  • Publication number: 20150017281
    Abstract: The present invention relates to the making of baked products, more particularly making of baked products using polypeptides having lipolytic activity and at least one emulsifier. The invention also relates to compositions comprising polypeptides having lipolytic activity and at least one emulsifier.
    Type: Application
    Filed: March 14, 2013
    Publication date: January 15, 2015
    Inventors: Kim Borch, Tina Salomonsen, Tom Anton Busk Nielsen, Kirk Matthew Schnorr
  • Patent number: 8927038
    Abstract: The present invention relates to preparations comprising (arabino)xylan oligosaccharides with average degree of polymerisation between 4 and 10 and average degree of arabinose substitution between 0.15 and 0.35, which beneficially modulate the intestinal flora, such preparation comprising both xylo- and arabinoxylo-oligosaccharides. Preferably, the arabinoxylooligosaccharides are substituted in part by hydroxycinnamic acids and exert antioxidant effects. Furthermore, it is preferred that the preparations according to the present invention have a nitrogen content below 0.16% (w/w) in order to ensure good organoleptic and color properties, particularly upon heating said preparations. In addition, food, beverage and nutritional supplement products comprising the preparations are provided as well as methods to prepare the said preparations.
    Type: Grant
    Filed: March 25, 2009
    Date of Patent: January 6, 2015
    Assignee: Cargill, Incorporated
    Inventors: Willem Broekaert, Christophe Courtin, Jan Delcour
  • Publication number: 20140366213
    Abstract: The present invention provides compositions and methods for modulating the reproductive transition in plants, such as grasses (e.g., maize). In particular, the invention provides methods for enhancing agronomic properties in plants by modulating expression of GRMZM2G171650 (zmm22) or homologs thereof. Modulation of expression of one or more additional genes which affect reproductive transition such as zaglI, in conjunction with such modulation of expression is also contemplated. Nucleic acid constructs for down-regulation of GRMZM2G171650 are also contemplated, as are transgenic plants, and products produced therefrom, that demonstrate altered development such as extended flowering time and display associated phenotypes such as enhanced yield of vegetative biomass, improved digestibility, and increased disease resistance. Plants described herein may be used, for example, as improved forage or feed crops or in biofuel production.
    Type: Application
    Filed: June 4, 2014
    Publication date: December 11, 2014
    Inventors: Shawn Kaeppler, Natalia de Leon, Jillian M. Foerster, German Muttoni
  • Publication number: 20140342036
    Abstract: A vegetable-based food product comprising at least 50 wt % protein, wherein the protein is gluten or is proteinaceous material derived from gluten, and wherein the product has the texture of minced meat. A method for preparing a vegetable-based food product including fermenting a gluten-based material with a mould and then processing the fermented product into a vegetable-based food product for use as a replacement for minced meat.
    Type: Application
    Filed: December 10, 2012
    Publication date: November 20, 2014
    Applicant: NESTEC S.A.
    Inventors: Daniel Sebastian Appel, Andrea Graf, Sheldon Femandes, Pieter Berends
  • Publication number: 20140328818
    Abstract: Gluten-degrading proteases derived from insects, including flour beetles, are isolated, and the purified, and recombinant forms can be used to make gluten-containing food safe for patients suffering from gluten intolerance.
    Type: Application
    Filed: March 30, 2012
    Publication date: November 6, 2014
    Inventor: Pawan Kumar
  • Publication number: 20140328975
    Abstract: The present invention relates to a food ingredient comprising a savory flavour component, a hydrolyzed whole grain composition and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state.
    Type: Application
    Filed: December 8, 2010
    Publication date: November 6, 2014
    Inventors: Christelle Schaffer-Lequart, Olivier Roger, Anne-Sophie Wavreille, Christine Frances Kunetz, Scott John Howell
  • Publication number: 20140322387
    Abstract: The present invention relates to a method of preparation for fermented corn gluten to improve the quality of corn gluten, which is a vegetable protein source, to a fermented corn gluten prepared by the method, and to a feed additive including the same. The present invention provides high-quality fermented corn gluten whose characteristics are improvement as a protein feed by inoculation of corn gluten, which has a high protein content but is minimally used due to low digestibility, with a Bacillus sp. strain and solid-culturing the Bacillus sp. strain, and a method of preparation therefor.
    Type: Application
    Filed: November 8, 2012
    Publication date: October 30, 2014
    Inventors: Sang Hyun Seo, Seong Jun Cho, Kyung Il Kang, Min Ju Park, Tae Joo Yang, Seung Won Park
  • Publication number: 20140308395
    Abstract: The present disclosure relates to food products having a dough component with a unique appearance and texture. The food product may be a pizza product. In a general embodiment, the dough component of the food product includes malted barley flour in an amount greater than 1% to about 3%, which helps to create and maintain the unique appearance and texture of the food product. Methods for making a dough-based food product are also provided and include mixing a dough having malted barley flour in an amount from about 0.5% to about 3.0%, fermenting the dough, pressing the dough with a die having unique characteristics, and baking the dough to form a baked dough.
    Type: Application
    Filed: November 30, 2012
    Publication date: October 16, 2014
    Inventors: Frank Arthur Cole, James Christian Studtmann, Jeremy Hardwick
  • Publication number: 20140295023
    Abstract: Animal feedstuff having beneficial properties is obtained by adding to a substrate one or more fungal species of the kind that excretes substances into said substrate during its growth which are beneficial to the health, growth or weight gain of an animal, or animals to which the feedstuff is intended and allowing the fungus to grow and/or ferment on the substrate. Suitable substrates are cereal grains, residue of cereal grains, agricultural primary products, agricultural waste products, and other cellulosic materials or a combination of one or More of the same. Suitable fungus species include Cordyceps species, Ganoderma species, Grifola species, Trametes Species, Lentinula species, Antrodia species, Agaricus species, Tremella species, Pleurotus species, Lentinus species, Polypore species, Agaricales species, Ascomycetes species and Basidiomycetes species.
    Type: Application
    Filed: March 7, 2014
    Publication date: October 2, 2014
    Inventor: John C. Holliday
  • Publication number: 20140287094
    Abstract: Provided are a dough composition for sugarless bread, sugarless bread and a processes for making them, which can reduce sugar content in baking bread without sugar added, thereby lowering the intake of sugar, which may cause diseases such as diabetes or obesity. The dough composition for sugarless bread includes (A) 0.1 to 1.1 parts by weight of an improver, (B) 15 to 50 parts by weight of a grain mixture, and (C) 1.0 to 2.5 parts by weight of yeast, based on 100 parts by weight of flour of the dough composition. The present invention can provide sugarless bread with low sugar content by suppressing sugar from being generated during the baking process. Since the sugarless bread according to the present invention lowers the intake of sugar, which may cause diseases such as diabetes or obesity.
    Type: Application
    Filed: March 6, 2014
    Publication date: September 25, 2014
    Applicant: Paris Croissant Co., Ltd.
    Inventors: Chung Kil Park, Cheon Yong Lee, Shin Hak Oh, Jong Hyuk Lee, Byeong Cheol Kim
  • Publication number: 20140273138
    Abstract: Food grade products are given priority with a sustainable integrated corn based bio grind refining process. Premium fractions are fractionated for human foods and premium fermentable products. The balance food feedstocks are refined for animal feed with no loss of nutritional value. By-products of refining are used to produce ethanol and other energy products. There is no process waste. The integrated processes can be adapted to new continuous refineries or to optimize or retrofit one or more individual process steps.
    Type: Application
    Filed: March 11, 2014
    Publication date: September 18, 2014
    Inventor: Leon H. Langhauser
  • Publication number: 20140255546
    Abstract: The invention provides for the use of a texture modifying agent added to nutritionally enhanced pasta dough, such as pasta dough with high levels of protein, so that a pasta product can be produced with a quality similar to that of conventional pasta. The texture modifying agent, which preferably includes an enzyme, permits the nutritionally enhanced pasta dough to be extruded in conventional pasta manufacturing equipment and to form a pasta product with a texture similar to typical semolina-based pasta.
    Type: Application
    Filed: May 20, 2014
    Publication date: September 11, 2014
    Applicant: Kraft Foods Group Brands LLC
    Inventors: Ricardo Villota, Guillermo Haro, Laura G. Hill, Trevor A. Sweeney
  • Patent number: 8818562
    Abstract: A method of modeling a fermentation process comprises providing a first principles model of a fermentation process; determining the concentration of at least one substrate in a fermentation composition at a first time; and predicting the concentration of at least one component of the fermentation composition at a second time using the first principles model, wherein the second time is after the first time.
    Type: Grant
    Filed: June 4, 2011
    Date of Patent: August 26, 2014
    Assignee: Invensys Systems, Inc.
    Inventors: David Bluck, Prashant R. Karbhari, Wen-Jing Lin
  • Patent number: 8815316
    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.
    Type: Grant
    Filed: June 30, 2008
    Date of Patent: August 26, 2014
    Assignee: Kemin Industries (Zhuhai) Co., Ltd.
    Inventors: Zhiyong Duan, Yongcai Liu, Ye Lao
  • Publication number: 20140234921
    Abstract: The present invention relates to novel polypeptides, or fragments of polypeptides, genes encoding them and means for producing said polypeptides. In detail the invention relates to polypeptides having esterase, suberinase and/or cutinase activity at low pH. This invention relates also to compositions containing the polypeptides and methods of using the polypeptides.
    Type: Application
    Filed: April 11, 2012
    Publication date: August 21, 2014
    Inventors: Antti Nyyssola, Hanna Kontkanen, Mari Hakkinen, Ville Pihlajaniemi, Markku Saloheimo, Johanna Buchert, Tiina Nakari-Setala
  • Patent number: 8802170
    Abstract: An object of the present invention is to provide a liquid koji to be used in the production of a fermented food or drink, particularly a liquid koji having glucoamylase and acid-stable ?-amylase with high enzymatic activities, which can be used in the brewing of shochu. The present invention provides a method of manufacturing a liquid koji to be used in production of a fermented food or drink, comprising: cultivating a koji mold in a liquid medium that contains, as a raw material, a substance selected from the group consisting of a cereal having a surface covered with a husk; a cereal having a surface from which only a husk (e.g., a chaff) is removed; an unprocessed bean or tuber having a surface covered with a hull; and amaranthus and/or quinoa.
    Type: Grant
    Filed: March 24, 2005
    Date of Patent: August 12, 2014
    Assignee: Asahi Breweries, Ltd.
    Inventors: Toshikazu Sugimoto, Hiroshi Shoji
  • Patent number: 8802182
    Abstract: A solid breadmaking improver whose dry matter consists essentially of one or two water-soluble food ingredients and at least one enzyme. The solid improver contains ascorbic acid and results, after dispersion of 10 g of improver in 100 g of distilled water, in liquid having a pH of 3.8 to 7.0, said liquid improver being obtained by dispersion of the solid improver in an aqueous phase.
    Type: Grant
    Filed: March 31, 2005
    Date of Patent: August 12, 2014
    Assignee: Lesaffre et Compagnie
    Inventors: Pascal Julien, Marie-Pierre Lejeune-Luquet, Eric Schubert