Fermentation Of Cereal Malt, Or Of Cereal By Malting, Or Treating Cereal With Amylolytic Or Diastatic Enzyme Patents (Class 426/28)
  • Patent number: 10537070
    Abstract: A method of producing a mycological composite material comprises inoculating a substrate of fibrous material with an inoculum of mycelial tissue; rolling the inoculated substrate into a roll; and thereafter incubating the rolled inoculated substrate for a time sufficient for the mycelial tissue to grow hyphae that enmesh with the substrate to form a cohesive unified filamentous network with the rolled inoculated substrate being characterized in being flexible. The rolled inoculated substrate may be subsequently processed by subjecting lengths of the roll to heat and pressure in molds to form rigid products.
    Type: Grant
    Filed: April 15, 2016
    Date of Patent: January 21, 2020
    Assignee: Ecovative Design LLC
    Inventors: Jeffrey Daniel Betts, Gregory John Tudryn, Courtney Elizabeth Hart
  • Patent number: 10420357
    Abstract: A method for preparing an instant noodle, a flour composition for an instant noodle, and an instant noodle are disclosed. The method for preparing the instant noodle includes preprocessing a non-wheat cereal to form processed non-wheat cereal flour. The method further includes providing a non-wheat cereal component having the processed non-wheat cereal flour, and mixing the non-wheat cereal component with a wheat component to form a flour composition. The amount of the non-wheat cereal component is at least 50 weight percent of the total weight of the flour composition, and the amount of the wheat component is 7.5-50 weight percent of the total weight of the flour composition. The flour composition is then formed into the instant noodle.
    Type: Grant
    Filed: January 30, 2015
    Date of Patent: September 24, 2019
    Assignee: Standard Foods Corporation
    Inventor: Shing-Jung Wang
  • Patent number: 10335383
    Abstract: Exemplary embodiments provide oat fractions, and methods of producing the oat fractions, of the species Avena Sativa that has a concentration of total Avenanthramides that is from about 2 to about 25 wt. %, and up to about 30 wt. % or more, higher than the concentration before treatment with infrared energy. The higher concentration is achieved without treatment with enzymes or exposure to fungal agents to increase the concentration of total Avenanthramides. Instead, the enhanced concentration of Avenanthramides is achieved through exposure to infrared energy for a selected period of time.
    Type: Grant
    Filed: October 7, 2014
    Date of Patent: July 2, 2019
    Assignee: The Quaker Oats Company
    Inventors: YiFang Chu, Jodee Johnson, Marianne O'Shea
  • Patent number: 9963671
    Abstract: A process for recovering a protein-containing fermentation agent, comprising (i) forming an aqueous mixture of an organic material and a protein-containing fermentation agent capable of fermenting the organic material to produce ethanol, (ii) fermenting the aqueous mixture to produce ethanol, (iii) recovering from the fermented aqueous mixture an ethanol stream which is rich in ethanol and a co-product stream comprising unfermented organic material, fermentation agent and an aqueous solution of dissolved solids in water, (iv) subjecting the co-product stream to a first separation stage to recover a first stream rich in the unfermented organic material and a second stream rich in the fermentation agent suspended in the aqueous solution, and (v) subjecting the second stream to a second separation step, capable of recovering suspended solids from a liquid, to recover a third stream rich in the fermentation agent and a fourth stream rich in the aqueous solution.
    Type: Grant
    Filed: June 29, 2015
    Date of Patent: May 8, 2018
    Assignee: AB AGRI LIMITED
    Inventors: Peter Edmond Vaughan Williams, Peter G. Williams
  • 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: 9011947
    Abstract: A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.
    Type: Grant
    Filed: March 15, 2013
    Date of Patent: April 21, 2015
    Assignee: The Quaker Oats Company
    Inventors: Gary Carder, Robert E. Chatel, YiFang Chu, Yongsoo Chung, Justin A. French, Marianne O'Shea, Bernadus Jan-Willem Van Klinken
  • Publication number: 20150104541
    Abstract: Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.
    Type: Application
    Filed: December 17, 2014
    Publication date: April 16, 2015
    Inventors: IKE E. LYNCH, GLENN H. SULLIVAN, LARRY R. MILLER
  • Publication number: 20150099035
    Abstract: The present invention describes fermentation methods for producing animal feeds enriched with omega-3 fatty acids from cellulosic feedstock.
    Type: Application
    Filed: October 3, 2014
    Publication date: April 9, 2015
    Applicant: PRAIRIE AQUATECH
    Inventors: Jason Bootsma, William Gibbons, Michael Rinehart, Liyan Chen
  • Patent number: 8991301
    Abstract: A device for steeping barley having a container for containing the barley to be steeped. The container has a floor and the floor has passageways for flowing at least one of steeping water and gases through the passageways. The device further includes a water line system under the floor directly connected to the passageways.
    Type: Grant
    Filed: March 1, 2005
    Date of Patent: March 31, 2015
    Assignee: Buehler AG
    Inventors: Bernardus Van Dieren, Gerardus Toonen
  • Publication number: 20150079230
    Abstract: Processes for increasing yield in the malting process are described. Utilization of an extract in the germination stage of the malting process can result in an increased malt yield without substantially affecting the quality of the resulting malt.
    Type: Application
    Filed: April 19, 2013
    Publication date: March 19, 2015
    Applicant: Cargill, Incorporated
    Inventor: Katrina Christiansen
  • Patent number: 8956670
    Abstract: There is provided a process for the prevention and/or reduction of acrylamide formation and/or acrylamide precursor formation in a foodstuff containing (i) a protein, a peptide or an amino acid and (ii) a reducing sugar, the process comprising contacting the foodstuff with an enzyme capable of oxidizing a reducing group of the sugar.
    Type: Grant
    Filed: March 29, 2012
    Date of Patent: February 17, 2015
    Assignee: Dupont Nutrition Bioscience APS
    Inventors: Jørn Borch Søe, Lars Wexøe Petersen, Charlotte Horsmans Poulsen, Thomas Rand, Dana L. Boll
  • Patent number: 8945642
    Abstract: Provided is a nutritionally enhanced derivative (isolate) from Stabilized Rice Bran (SRB) with improved antioxidant, fat and protein levels enhancing both the nutritional and yield values over existing techniques. Also provided is an improved method that utilizes certain enzyme combinations under various time and temperature conditions for extracting these nutritionally enhanced isolates from SRB.
    Type: Grant
    Filed: September 15, 2010
    Date of Patent: February 3, 2015
    Inventors: Ike E. Lynch, Glenn H. Sullivan, Larry R. Miller
  • Publication number: 20150010675
    Abstract: The present invention relates among other things to an enzymatically produced purple corn nectar having a composition comprising saccharides and anthocyanins. The anthocyanin composition is present in concentrations of at least 40 mg/100 g of nectar and is a direct result of the process of making the corn nectar from the purple corn kernels and does not constitute an exogenous addition to the purple corn nectar. The current invention also relates to consumable compositions made from the said purple corn nectar.
    Type: Application
    Filed: July 1, 2014
    Publication date: January 8, 2015
    Applicant: SUNTAVA, INC.
    Inventors: Regina Celia Bertoldo de Barros, Michele Ann Majeski
  • Patent number: 8895088
    Abstract: A novel ?-amylase having excellent practical applicability is found, and an object is to provide a practical use of the ?-amylase. Provided is a method for improving a food, wherein a ?-amylase obtained from Bacillus flexus is acted on a food containing a polysaccharide or an oligosaccharide having an ?-1,4 bond of glucose as the main chain.
    Type: Grant
    Filed: December 22, 2009
    Date of Patent: November 25, 2014
    Assignee: Amano Enzyme Inc.
    Inventors: Akiko Matsunaga, Masamichi Okada, Shotaro Yamaguchi
  • Patent number: 8877478
    Abstract: This invention relates to phytases, polynucleotides encoding them, uses of the polynucleotides and polypeptides of the invention, as well as the production and isolation of such polynucleotides and polypeptides. In particular, the invention provides polypeptides having phytase activity under high temperature conditions, and phytases that retain activity after exposure to high temperatures. The phytases of the invention can be thermotolerant and/or thermostable at low temperatures, in addition to higher temperatures. The phytases of the invention can be used in foodstuffs to improve the feeding value of phytate rich ingredients. The phytases of the invention can be formulated as foods or feeds or supplements for either to, e.g., aid in the digestion of phytate. The foods or feeds of the invention can be in the form of pellets, liquids, powders and the like.
    Type: Grant
    Filed: September 21, 2007
    Date of Patent: November 4, 2014
    Assignee: Verenium Corporation
    Inventors: Brian Steer, Alberto Alvarado, Mark Dycaico, Fatima El-Farrah, Gerhard Frey, Katie A. Kline, Arne Solbak, Tomas Todaro, Axel Trefzer
  • Publication number: 20140314907
    Abstract: The present invention relates to a process for the preparation of a dry instant porridge comprising the enzymatic hydrolysis of a milled carbohydrate-rich food blend by at least one amylase enzyme in an extruder and at low moisture content. The present invention also refers to a dry instant porridge or a fortified dry instant porridge obtainable by the above mentioned process.
    Type: Application
    Filed: August 17, 2012
    Publication date: October 23, 2014
    Applicant: DSM IP ASSETS B.V.
    Inventors: Hugo Streekstra, Zhi Yang
  • Publication number: 20140308396
    Abstract: The present invention relates to the use of an exoamylase in retarding deterioration of mouthfeel and texture flexibility (softness) in food products comprising animal protein and a starch component.
    Type: Application
    Filed: June 25, 2014
    Publication date: October 16, 2014
    Inventors: Yandong Liu, Yolanda Guo
  • Publication number: 20140295025
    Abstract: The present invention relates to a filling composition comprising a fat content above 20% by weight of the filling composition, a hydrolyzed whole grain composition; and an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibres when in the active state.
    Type: Application
    Filed: December 8, 2010
    Publication date: October 2, 2014
    Applicant: Nestec S.A.
    Inventors: Yves Bouvet, Olivier Yves Roger, Christelle Schaffer-Lequart, Anne-Sophie Wavreille
  • 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: 20140255547
    Abstract: A food bar is formed by a homogenizing of cooked grains including intact endosperm and germ combined with a fermented dairy product and then mixed with other ingredients and then formed into a bar form. Direct processing of more complete grains provides cost savings, energy savings, and nutritional advantages, for the finished product along with a more digestible and textures needed for the particular market.
    Type: Application
    Filed: March 11, 2014
    Publication date: September 11, 2014
    Applicant: A&B PROCESS SYSTEMS CORPORATION
    Inventor: Thomas RANK
  • Patent number: 8828460
    Abstract: The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
    Type: Grant
    Filed: August 27, 2013
    Date of Patent: September 9, 2014
    Assignee: Novozymes A/S
    Inventors: Joel Cherry, Allan Svendsen, Carsten Andersen, Lars Beier, Torben Peter Frandsen
  • 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: 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: 8748141
    Abstract: The present invention relates to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The method can include fractionating the plant material. The present invention also relates to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The method can include drying a co-product by ring drying, flash drying, or fluid bed drying. The present invention further relates to reduced stack emissions from drying distillation products from the production of ethanol.
    Type: Grant
    Filed: March 25, 2013
    Date of Patent: June 10, 2014
    Assignee: Poet Research, Inc.
    Inventors: Stephen M. Lewis, Shon Erron Van Hulzen
  • Patent number: 8715755
    Abstract: Methods for the production of substrate, tuber, and grain compositions containing isomalto-oligosaccharides are described. The methods comprise (a) contacting a substrate, tuber or grain containing ungelatinized starch with a maltogenic enzyme and a starch liquefying enzyme to produce maltose; (b) contacting the maltose with a transglucosidic enzyme, wherein the steps (a) and (b) occur at a temperature less than or at a starch gelatinization temperature; and (c) obtaining a substrate, grain or tuber composition having an enzymatically produced isomalto-oligosaccharide, wherein the oligosaccharide is derived from the grain. The maltogenic enzyme can be either exogenous or endogenous to the grain. The contacting steps can be sequential or concurrent. The present invention also describes flour, oral rehydrating solutions, beer adjuncts, food, feed, beverage additives incorporating the grain compositions made as described.
    Type: Grant
    Filed: June 29, 2011
    Date of Patent: May 6, 2014
    Assignee: Danisco US Inc.
    Inventors: Gang Duan, Feng Li, Jayarama K. Shetty, Sridevi Vadakoot
  • Patent number: 8679793
    Abstract: The present invention is directed to methods for producing high levels of alcohol during fermentation of plant material, and to the high alcohol beer produced. The present invention is also directed to methods for producing high protein distiller's dried grain from fermentation of plant material, and to the high protein distiller's dried grain produced. The present invention also relates to reduced stack emissions from drying distillation products from the production of ethanol.
    Type: Grant
    Filed: April 18, 2013
    Date of Patent: March 25, 2014
    Assignee: Poet Research, Inc.
    Inventor: Stephen M. Lewis
  • Publication number: 20140057324
    Abstract: Variants of Bacillus sp. no. 707 alpha-amylase are provided that are produced more efficiently and thus more economically. Higher fermentation yields are achieved through introducing amino acid variations that promote solubility of the variant in a fermentation broth. Increased solubility allows more enzyme to remain in solution after expression in a host cell. This in turn increases the efficiency with which the expressed variant enzyme can be recovered from the fermentation broth.
    Type: Application
    Filed: August 23, 2013
    Publication date: February 27, 2014
    Applicant: Danisco US Inc.
    Inventors: Wolfgang AEHLE, Neelam S. AMIN
  • Publication number: 20140050819
    Abstract: Producing soluble oat flour by using enzymes to precondition whole oat flour prior to an extrusion (continuous cooking) process.
    Type: Application
    Filed: October 22, 2013
    Publication date: February 20, 2014
    Applicant: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Publication number: 20140017356
    Abstract: The present invention relates to a process for preparing a whole grain cereal based extract having improved suspension properties. The process comprises the steps of: (i) providing a whole grain cereal; (ii) subjecting the whole grain cereal to a first grinding; (iii) subjecting the ground whole grain cereal to an hydrolysis of the macromolecular elements providing a modified whole grain cereal; (iv) separating a soluble fraction of the modified whole grain cereal from an insoluble fraction of the modified whole grain cereal; and (v) subjecting the insoluble fraction of the modified whole grain cereal to a second grinding and/or enzymatic modification obtaining a cereal based fraction having improved suspension properties, and comprising particles having a particle size of at the most 100 ?m, such as at the most 50 ?m, e.g.
    Type: Application
    Filed: March 22, 2012
    Publication date: January 16, 2014
    Applicant: NESTEC S.A.
    Inventors: Rob Te Biesebeke, Michael Walters, Nicolas Marjanovic, Stefan Haas
  • Publication number: 20130337112
    Abstract: The inventors have modified the amino acid sequence of a maltogenic alpha-amylase to obtain variants with improved properties, based on the three-dimensional structure of the maltogenic alpha-amylase Novamyl. The variants have altered physicochemical properties., e.g. an altered pH optimum, improved thermostability, increased specific activity, an altered cleavage pattern or an increased ability to reduce retrogradation of starch or staling of bread.
    Type: Application
    Filed: August 27, 2013
    Publication date: December 19, 2013
    Applicant: Novozymes A/S
    Inventors: Joel Cherry, Allan Svendsen, Carsten Andersen, Lars Beier, Torben Peter Frandsen
  • Patent number: 8603552
    Abstract: A method for producing a food product containing nattokinase but containing little or none vitamin K2, comprising treating a Bacillus natto culture or culture supernatant with at least one coagulant selected from the group consisting of an inorganic coagulant and a cationic polymer coagulant (excluding chitosan). As the inorganic coagulant, calcium chloride or poly aluminum chloride is preferable, and their mixtures with a phosphorus coagulant are also preferably used. As the cationic polymer coagulant, cationic polysaccharides, hexamethylenediamine/ephichlorohydrin polycondensates or dimethylamine/epichlorohydrin polycondensates are preferably used, and their mixtures with a polyacrylate are also preferably used.
    Type: Grant
    Filed: December 8, 2005
    Date of Patent: December 10, 2013
    Assignees: Japan Bio Science Laboratory Co., Ltd., Amano Enzyme Inc
    Inventors: Shinsaku Takaoka, Masaharu Yoshida
  • Patent number: 8591970
    Abstract: Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.
    Type: Grant
    Filed: October 8, 2009
    Date of Patent: November 26, 2013
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Patent number: 8586113
    Abstract: A method of preparing a highly dispersible whole grain flour by hydrolyzing, milling and agglomerating grain flour. Highly dispersible hydrolyzed whole grain flours made in accordance with the present invention include an enzyme that hydrolyzes the whole grain flour while maintaining the integrity of the whole grain throughout processing. The whole grain flours of the present invention are highly dispersible in liquid and semi-solid media.
    Type: Grant
    Filed: June 14, 2010
    Date of Patent: November 19, 2013
    Assignee: The Quaker Oats Company
    Inventors: Gary Carder, Robert E. Chatel, Yongsoo Chung, Justin A. French
  • Patent number: 8574644
    Abstract: Producing soluble oat or barley flour by using enzymes to precondition whole oat or barley flour prior to an extrusion (continuous cooking) process.
    Type: Grant
    Filed: November 4, 2008
    Date of Patent: November 5, 2013
    Assignee: The Quaker Oats Company
    Inventors: Robert Chatel, Yongsoo Chung, Justin French
  • Publication number: 20130266688
    Abstract: The present invention relates to an infant cereal product comprising a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state; a moisture content below 5% (w/w), and vitamin and mineral fortification.
    Type: Application
    Filed: December 8, 2010
    Publication date: October 10, 2013
    Inventors: Geraldine Ortega, Olivier Yves Roger, Christelle Schaffer-Lequart, Anne-Sophie Wavreille
  • Patent number: 8551754
    Abstract: In one aspect, the invention is directed to polypeptides having an amylase activity, polynucleotides encoding the polypeptides, and methods for making and using these polynucleotides and polypeptides. The polypeptides of the invention can be used as amylases to catalyze the hydrolysis of starch into sugars.
    Type: Grant
    Filed: October 27, 2011
    Date of Patent: October 8, 2013
    Assignee: Verenium Corporation
    Inventors: Kevin Gray, Nahla Aboushadi, James Garrett
  • Publication number: 20130259973
    Abstract: The present invention relates to ready-to-drink beverages comprising a flavor component, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state, a sucrose content below 5% by weight of the beverage, and wherein the beverage has a viscosity in the range 1-300 mPa·s.
    Type: Application
    Filed: December 7, 2011
    Publication date: October 3, 2013
    Applicant: NESTEC S.A.
    Inventors: Monica Valdez, Jean-Baptiste Bezelgues, Pu-Sheng Cheng, Olivier Roger, Alastair Ross, Christelle Schaffer-Lequart, Anne-Sophie Wavreille
  • Publication number: 20130259975
    Abstract: The present invention relates to frozen confectionary product comprising up to 20% wt fat, up to 25% milk solids non fat (MSNF), from 5 to 40% wt sweetening agent and up to 3% of stabiliser and/or emulsifier, wherein said frozen confectionery further comprises a hydrolysed 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, 2011
    Publication date: October 3, 2013
    Inventors: Christelle Schaffer-Lequart, Olivier Yves Roger, Anne-Sophie Wavreille, Anne-Cecile Agnes Lebleu, Beatrice Jeannine Bailleul
  • Publication number: 20130259974
    Abstract: The present invention relates to instant drink powders comprising a primary ingredient of particles or agglomerated particles having a particle size below 500 ?m, a hydrolyzed whole grain composition, an alpha-amylase or fragments thereof, which alpha-amylase or fragments thereof show no hydrolytic activity towards dietary fibers when in the active state; and a moisture content of at most 5% (w/w) of the instant drink powder.
    Type: Application
    Filed: December 7, 2011
    Publication date: October 3, 2013
    Applicant: NESTEC S.A.
    Inventors: Christelle Schaffer-Lequart, Olivier Yves Roger, Anne-Sophie Wavreille, Alexandra Weingand-Ziade, Nicolas Marjanovic, Rob Te Biesebeke
  • Publication number: 20130251850
    Abstract: The present invention relates to syrups comprising a content of sweetening agent above 15% by weight of the syrup, 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, and wherein the syrup has a water activity above 0.6.
    Type: Application
    Filed: December 7, 2011
    Publication date: September 26, 2013
    Applicant: NESTEC S.A.
    Inventors: Stephen Mark, Laleh Loghavi, Anne-Sophie Wavreille, Pu-Sheng Cheng, Olivier Roger, Christelle Schaffer-Lequart
  • Publication number: 20130209610
    Abstract: A method of preparing a highly dispersible whole grain oat flour by hydrolyzing, milling and agglomerating grain flour to arrive at a whole grain oat flour having an increased avenanthramide content compared to native oat flour.
    Type: Application
    Filed: March 15, 2013
    Publication date: August 15, 2013
    Applicant: THE QUAKER OATS COMPANY
    Inventor: THE QUAKER OATS COMPANY
  • Patent number: 8507240
    Abstract: The present invention relates to phytases having at least 76% identity to a phytase derived from Hafnia alvei and comprises at least one modification in the amino acid sequence thereof. These phytase variants have modified, preferably improved, properties, such as, reduced protease sensibility, preferably they exhibit improved properties in respect of thermal performance, such as heat-stability (temperature stability, thermostability), steam stability, pelleting stability and/or temperature profile; and/or protease stability, in particular pepsin stability, pH profile, specific activity, substrate specificity, performance in animal feed (such as an improved release and/or degradation of phytate), susceptibility to glycation, and/or glycosylation pattern. The invention also relates to DNA encoding these phytases, methods of their production, as well as the use thereof, e.g., in animal feed and animal feed additives.
    Type: Grant
    Filed: May 16, 2012
    Date of Patent: August 13, 2013
    Assignee: Novozymes A/S
    Inventors: Soeren Flensted Lassen, Leonardo De Maria, Lars Kobberoee Skov, Esben Peter Friis, Tomoko Matsui, Allan Noergaard, Jesper Vind
  • Publication number: 20130183405
    Abstract: Producing soluble oat flour with an increased level of avenanthramides by using enzymes to precondition whole oat flour prior to extrusion.
    Type: Application
    Filed: March 4, 2013
    Publication date: July 18, 2013
    Applicant: THE QUAKER OATS COMPANY
    Inventor: THE QUAKER OATS COMPANY
  • Publication number: 20130183404
    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: Application
    Filed: January 17, 2013
    Publication date: July 18, 2013
    Applicant: OAT TECH INC.
    Inventor: Oat Tech Inc.
  • Patent number: 8470550
    Abstract: Disclosed herein are compositions for producing ethanol, which compositions comprise raw starch and amylase enzymes.
    Type: Grant
    Filed: September 20, 2010
    Date of Patent: June 25, 2013
    Assignee: Poet Research, Inc.
    Inventor: Stephen M. Lewis
  • Publication number: 20130149413
    Abstract: A process for forming a syrup product that is suitable for use in a food product. A base formulation is prepared having a major amount of an oat material or waxy barley hybrid. The base formulation is mixed with water to form a slurry. At least one enzyme is mixed into the slurry. The slurry is cooked to convert the slurry into an intermediate product. The intermediate product is evaporated to produce a syrup product having a solids level of at least 65 Brix.
    Type: Application
    Filed: June 14, 2012
    Publication date: June 13, 2013
    Applicant: OAT TECH INCORPORATED
    Inventor: Paul Whalen
  • Publication number: 20130142903
    Abstract: Rice protein concentrates prepared at low temperature exhibit improved functionality and beneficial physiological benefits, including lowered cholesterol and enhanced lactic acid dehydrogenase activity, without an increase in blood urea nitrogen. The rice protein concentration could be made into a wet dough with comparatively less water than a soy protein concentrate. Use of the rice protein concentrate thus improved processing steps in the formulation of a food article containing the concentrate. The food product advantageously shows an extending shelf life and improved palatable texture.
    Type: Application
    Filed: August 19, 2011
    Publication date: June 6, 2013
    Applicant: DANISCO US INC
    Inventors: Gang Duan, Kathleen Burns Jacobsen, Jayarama K. Shetty, Qian Ying, Troy Wilson
  • Publication number: 20130136824
    Abstract: The present invention relates to a nutritional product comprising a hydrolyzed whole grain composition, an alpha-amylase or fragment thereof, which alpha-amylase or fragment thereof shows no hydrolytic activity towards dietary fibers when in the active state and wherein said nutritional product is fortified with at least 2 essential minerals and at least 4 essential vitamins.
    Type: Application
    Filed: December 8, 2010
    Publication date: May 30, 2013
    Applicant: NESTEC S.A.
    Inventors: Christelle Schaffer-Lequart, Olivier Roger, Anne-Sophie Wavreille
  • Publication number: 20130052302
    Abstract: A maltogenic ?-amylase from Trichoderma reesei (TrAA) and variants thereof in the presence of a glucoamylase are useful in the production of high-glucose syrups from liquefied starch, where the high-glucose syrups produced thereby contain at least about 97% glucose. In this process, TrAA advantageously suppresses the reversion of glucose to malto-oligosaccharides. Expression hosts and encoding nucleic acids useful for producing TrAA and its variants also are provided.
    Type: Application
    Filed: October 19, 2012
    Publication date: February 28, 2013
    Applicant: DANISCO US INC.
    Inventor: Danisco US Inc.
  • Patent number: 8361526
    Abstract: Dough with a high sucrose content (such as cake dough) tends to inhibit the activity of an anti-staling amylase such as Novamyl®, making it less effective to prevent the staling of dough-based products with high sucrose content such as cakes. A good anti-staling effect in cakes can be achieved by using a carefully selected anti-staling amylase with certain properties. Analysis of a 3D structure of Novamyl® shows that sucrose may inhibit by binding in the active site. Sucrose docks into the active site of Novamyl® differently from the substrate or inhibitor in published models 1QHO and 1QHP. This finding is used to design sucrose-tolerant variants.
    Type: Grant
    Filed: June 5, 2008
    Date of Patent: January 29, 2013
    Assignee: Novozymes A/S
    Inventors: Lars Beier, Esben Peter Friis, Henrik Lundqvist, Peter Kamp Hansen, Tina Spendler