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: A feed additive for ruminants, comprising dried fungal and/or bacterial fermentation by products which provide glutamic acid fermentation solubles, dried corn fermentation solubles, or a mixture of dried glutamic acid fermentation solubles and dried corn fermentation solubles, wherein the dried solubles have been dried to a total moisture content of less than 30% by weight at a temperature not less than about 80.degree. F. and not more than about 900.degree. F.

Abstract: A feed additive for ruminants, comprising dried glutamic acid fermentation solubles, dried corn fermentation solubles, or a mixture of dried glutamic acid fermentation solubles and dried corn fermentation solubles, wherein the dried solubles have been dried to a total moisture content of less than 30% by weight at a temperature not less than about 80.degree. F. and not more than about 900.degree. F.

Abstract: A feed additive for ruminants, comprising dried glutamic acid fermentation solubles, dried corn fermentation solubles, or a mixture of dried glutamic acid fermentation solubles and dried corn fermentation solubles, wherein the dried solubles have been dried to a total moisture content of less than 30% by weight at a temperature not less than about 80.degree. F. and not more than about 900.degree. F.

Abstract: A homogeneous and stable cereal suspension having the taste and aroma of natural oats, as well as a method for the preparation thereof, is described. The cereal suspension contains intact .beta.-glucans from the starting material and is prepared byA) dry- or wet-grinding rolled oats or otherwise heat- and water-treated oats to meal,B) suspending the oatmeal in water, if the meal has been produced by dry grinding,C) optionally centrifuging or decanting the suspension in order to remove coarse fibre particles,D) treating the suspension with .beta.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of 3-0.1 Pas in the shear rate range of 10-100 s.sup.-1,E) treating the suspension with .alpha.-amylase, which specifically gene-rates maltose units and has no glucanase and proteinase effect, to a viscosity of <0.5 Pas in the shear rate range of 10-100 s.sup.

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: 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 cereal or grain hydrolysate-containing composition which is derived from the enzymatic, e.g., amylase, hydrolysis of cereal or grain in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products. Thermo-irreversible gels useful for providing non-fat fat mimics can also be prepared in accordance with the invention. In addition to amylase, the enzyme used for the hydrolysis of the cereal/grain substrate can be selected from the group consisting of amyloglucosidases (.alpha. -1,4-glucan glucohydrolase), cellulases (.beta. -1,4-glucanohydrolase), pullulanases (pullulane 6-glucanohydrolase), cyclodextrine glycosyltransferase (.alpha. -1,4-glucan-4-glycosyltransferase), proteases and mixtures thereof.

Abstract: Anti-fungal and anti-microbial bacterial strains of Serratia are used in the preparation and preservation of animal feedstuffs made from forage. Bacterial strains of Serratia rubidaea are particularly useful for such purposes, and permit hay to be baled at higher moisture content. Mixtures of this strain with another anti-fungal bacterial, such as Bacillus subtilis, and/or lactic acid-producing bacterial strains, such as strains of Lactobacillus, Streptococcus, Enterococcus, Lactococcus and Pediococcus are used in the preparation and preservation of silage.

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 cereal hydrolysate containing composition which is derived from the amylase hydrolysis of cereal in combination with a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum, can be effectively used as a fat mimic in preparing low fat comminuted meat products.

Abstract: A thermo-irreversible gel composition prepared from a soluble dietary fiber which is derived from the amylase hydrolysis of cereal and a hydrocolloid, preferably carrageenan or a blend of xanthan gum and locust bean gum can be effectively used as a fat mimic in preparing low fat comminuted meat products

Abstract: A food material from the husk-free granular fraction of the spent grains of barley is disclosed. The food product is substantially free of fermentable sugars and contains substantially all of the proteins originally in spent grains.

Abstract: The desmutagenic substances consist of a fibrous constituent of food which was produced from corn fibers. These substances have a function of inactivating mutagens which occur in our daily life environment, for example, dinitropyrene, pyrolysate mutagens of food or the like. The process for producing these substances comprises the step of subjecting corn fibers to a treatment process to remove starch, protein and other digestable substances therefrom, the treatment process being an enzyme treatment, chemical treatment or physical treatment or a combination thereof.

Abstract: A process for producing a novel cereal grain food product is disclosed. This novel food product is high in fiber and protein with a complex sugars coating that renders the product good-tasting and suitable for human consumption. This process involves the enzymatic conversion and removal of starch from the grain. The converted grain is separated from its liquor before the liquor is fermented to produce ethanol. The food product may be incorporated into baked goods, drinks, breakfast cereals and the like or eaten "as is.

Abstract: Soluble dietary fiber-and-maltodextrin-containing products can be prepared by hydrolyzing a cereal flour or a blend of cereal flour and starch with an .alpha.-amylase and recovering the soluble fraction. The recovered material comprises .beta.-glucans and/or pentosans as the dietary fiber. These compositions are colorless and devoid of inherent undesirable flavors and are, therefore, uniquely suitable for use in a variety of foods.

Abstract: A process for producing a novel cereal grain food product is disclosed. This novel food product is high in fiber and protein with an unsweet dextrin coating that renders the product good-tasting and suitable for human consumption. This process involves the enzymatic conversion and removal of starch from the grain. The converted grain is separated from its liquor before the liquor is fermented to produce ethanol. The food product may be incorporated into baked goods, drinks, breakfast cereals and the like or eaten "as is".

Abstract: A method of reducing the formation of hexanal by plant parts comprises breaking the plant parts, adding thereto an agent comprising lipoxygenase 3 enzyme and allowing the plant parts to remain in contact with the enzyme under conditions effective to attain the desired effect. A method of producing a low odor plant part meal or flour comprises breaking up the plant parts, adding an agent with lipoxygenase 3 enzyme and allowing the plant parts to remain in contact with the enzyme under conditions effective to attain the desired effect. An improved composition comprises a hexanal producing plant part meal or flour and an agent with lipoxygenase 3 enzyme which is substantially devoid of lipoxygenase enzyme 1 and 2 activities, optionally with other edible ingredients such as other low-hexanal producing flours. Improved edible products are produced using the invention which have less objectionable odor and flavor.

Abstract: Natural products with antioxidant activity and production method of thereof, their composition being effective in scavenging reactive oxygen species in the human body. Said natural products are produced by brewing plant seeds, grain and/or germs thereof, containing low-molecular-weight reactive oxygen species-scavenging substances, with microorganisms added thereto, and by adding oil obtained from heated plant to the product. Vitamin C, vitamin C derivatives, or plants containing these substances may be further added to the products.

Abstract: Water-soluble dietary fiber compositions can be prepared by treatment of oat-milled products with .alpha.-amylases. The dietary fiber compositions are colorless and devoid of inherent undesirable flavors and are, therefore, uniquely suitable for use in a variety of foods.

Abstract: The invention provides a highly nutritional unfermented medium protein animal feed supplement by admixing wet corn bran having an abnormally high moisture content with concentrated corn steep to form a moist cohesive but friable mass, the process eliminating a significant proportion of the energy used in and pollution occasioned by prior art process. In a modification, the above unfermented product is subjected to a natural fermentation stage resulting in a fermented supplement which is microbiologically and gravitationally stable for an extended period of time. One further advantage of the present invention is that the corn bran and steep liquor from a corn wet milling plant can be used in the specific amounts as actually produced in the normal operation of the plant, thereby allowing plant efficiencies to be maintained.

Abstract: Preparation according to which preparation a feed slurry and an effluent are obtained. The effluent is subjected to a thermal treatment in which resident proteins coagulate, the high protein solid components are removed and the effluent is. The evaporated feed slurry is thereupon hydrolyzed and said feed slurry is mixed with the effluent. Prior or after mixing the effluent, the mixture, is subjected to a lactic acid fermentation. After fermentation and mixing the mixture is further evaporated to a dry material content of 45 to 55 weight %.

Abstract: The invention provides a process for the microbial bioconversion of cereal milling by-products into proteinaceous material for human consumption. The by-products are aerobically fermented in a culture of the fungus Neurospora sitophila in the presence of suitable temperature, pH and nutrient conditions, for a time sufficient to grow microbial biomass protein.

Abstract: The present invention relates to dietary fiber based on the husks or outer parts of grain, wherein the fiber content exceeds 70% and the content of phytic acid is less than 0.5% by weight.

Abstract: A process for producing fructose sweetened cereal products by enzymatically converting a portion of the cellulose fraction in a cereal comprising cereal; fiber to fructose using cellulase and glucose isomerase is claimed. The process may be carried out at moisture contents exceeding 25% (w/w) and moisture contents between about 40% to 80% are preferred.

Abstract: An animal feed supplement is produced from wet corn bran and corn steep liquor exiting a wet corn milling process. Wet corn bran is mechanically dewatered to 30 to 50% solids by weight and then thoroughly mixed with concentrated corn steep liquor having 40 to 55% solids by weight in a ratio of 3:1 to 1:1 to produce a mixture having 35 to 50% solids by weight. This mixture is compacted to form a moist, cohesive, friable, readily transportable mass having a bulk density of 50 to 65 lbs. per cubic foot, a pH of less than 4.5 and a protein content of at least 20% on a dry matter basis. The compacted mass may be permitted to undergo natural fermentation that is substantially anaerobic to a pH of less than 4.25 to produce an animal feed supplement that is microbiologically and gravitationally stable from two weeks to seven months.

Abstract: Breakfast cereals are sweetened by treating cereal grains or at least one cereal grain fraction such as bran, with enzymes comprising glucoamylase and glucose isomerase to produce fructose while retaining cereal particle discreteness or integrity. Enzymatic treatment with alpha-amylase may be initiated prior to, during, or after cooking. The enzymatically treated, cooked cereal grains are formed into breakfast cereal shapes and the enzymes are inactivated to provide a shelf-stable cereal product. The cereal products exhibit a sweet, pleasing complex-honey-like taste and aroma. Producing fructose provides a greater level of sweetness for a given amount of starch conversion into low molecular weight reducing sugars such as mono- and di-saccharides. In achieving a given level of sweetness, more starch or high molecular weight dextrins may be retained for their matrix forming ability or for improved machineability of the enzymatically treated cereal grains into breakfast cereal shapes.

Abstract: A food product suitable for human consumption, having acceptable flavor and nutritional value, is recovered from cereal grain residues remaining after alcohol fermentation. The food product of the invention is produced by controlling the pH at a range of 4.0-5.0 of the various enzymic conversions of starch to alcohol using only certain organic and inorganic acids which avoid imparting unacceptable mineral acid tastes to the finished product. The preferred acid is citric acid. The pH of the slurry residues before drying to a finished product must be neutralized to about 5.0-8.0. Again, satisfactory taste of the finished product is achieved by carefully selecting the neutralizing agent, typically hydroxides or oxides of Na, K or Ca. Resulting products are characterized as containing only salts from acids used to adjust pH which are taste acceptable. The product forms a 1:10 aqueous suspension having a pH of about 5.0-8.0.

Abstract: The present invention relates to dietary fibre based on the husks or outer parts of grain, wherein the fibre content exceeds 70% and the content of phytic acid is less than 0.5% by weight.

Abstract: A method of manufacturing a livestock feed from okara or refuse produced in the manufacturing of soybean curd or soybean milk. In this method, okara is mixed with a lignin-bearing substance to form a medium for cultivating then white-rotting fungi. When the white-rotting fungi is cultivated in this medium, the composition of okara can be converted into a satisfactory livestock feed. A livestock feed prepared from okara, which can be stored without being denatured for a long period of time, is also disclosed.

Abstract: A process is disclosed for producing an all-grain, enzyme-saccharified cereal derived from cereal grain components. The process involves saccharifying an endosperm fraction to form a syrup containing soluble saccharides and adding to the saccharified endosperm a matrix-forming ingredient which is either a modified bran material, a toasted ground germ or a combination of these two ingredients to form a cereal dough, and subsequently processing the cereal dough to obtain a ready-to-eat cereal.

Abstract: Protein foods are made from cereals by (a) milling the cereal and steeping the milled material in water; (b) mechanically separating the mixture from (a) to produce a sediment (I) containing the major proportion of the insoluble material and starch A, and a suspension (II) containing at least 60% of the nitrogeneous material initially present; (c) subsequently separating the suspension (II) to form an insoluble fraction (III) containing at least 60% of the proteins initially present and a supernatant fraction (IV); (d) mixing the sediment (I) with the supernatant fraction (IV) to form a suspension (V) containing at least 90% of the starch initially preset; (e) hydrolyzing the starch in the suspension (V) by addings thermally stable amylase; (f) separating the hydrolysis mixture from stase (e) to provide a supernatant hydrolysate (VI) and an insoluble fraction (VII); (g) fermenting the insoluble fraction (VII) after suspending it in water to cause an enrichment in yeast protein and (h) separating the fermented

Abstract: A process for making a food product having a high protein content of good nutritional profile and substantially without fiber, fats, or oils from grain that has been malted and subjected to a mashing operation to remove fermentable sugars. The grain so treated is dried by microwave heating and is subjected to liquid nitrogen to reduce the temperature of the grain greatly while subjecting the grain to mechanical action to remove the husks. The fats and oils are removed by a solvent, after which the remaining granular material may be ground to a flour.

Abstract: Immobilized enzyme systems which contain a tea polyphenol-enzyme adduct and the methods for preparing and using such immobilized enzyme systems.

Abstract: The invention provides a highly nutritional unfermented medium protein animal feed supplement by admixing wet corn bran having an abnormally high moisture content with concentrated corn steep to form a moist cohesive but friable mass, the process elminating a significant proportion of the energy used in and pollution occasioned by prior art process. In a modification, the above unfermented product is subjected to a natural fermentation stage resulting in a fermented supplement which is microbiologically and gravitationally stable for an extended period of time. One further advantage of the present invention is that the corn bran and steep liquor from a corn wet milling plant can be used in the specific amounts as actually produced in the normal operation of the plant, thereby allowing plant efficiencies to be maintained.

Abstract: A process of manufacturing a food product having a high protein content of good nutritional profile and substantially without fiber, fats, or oils is made from grain that has been malted and subjected to a mashing operation to remove fermentable sugars. The grain so treated is dried by microwave heating and is subjected to liquid nitrogen to reduce the temperature of the grain greatly while subjecting the grain to mechanical action to remove the husks. The fats and oils are removed by a solvent, after which the remaining granular material may be ground to a flour.

Abstract: Hulls are removed from brewer's spent grain (BSG) by drying and milling the BSG in a roller mill having a differential of about 2.5 to about 4.0 and a tight setting, followed by passing the milled mixture through a No. 36 light wire sieve which retains the hulls and permits the bran to pass through. An improved method of making bread with bran which comprises thoroughly mixing the bran with oil and surfactant before adding the other bread ingredients is also described.

Abstract: A method of breeding yeast on residual solution containing lactose from dairies, and ground cereals, leguminous products and/or other raw materials, containing sugars and polysaccharides, ammonia being added as the sole inorganic substance.

Abstract: A process for producing food vitamin concentrate from food yeast in which the starting feedstock comprising a by-product from the production of dry wines obtained after separation of a new wine and comprising a residue of the starting strains of wine yeast, highly-tolerant to increased concentrations of the alcohol produced thereby during fermentation, and highly-tolerant to pH of the must below 3.5, with large homogeneous size cells after separation of the remaining wine by pressing and dilution with water in a ratio of 1:1.5-3.0, based on the pressed yeast, is subjected to autolysis; the resulting autolysate is heated to the temperature of 80.degree.-90.degree. C., then cooled to 0.degree.-2.degree. C. and separated from the residue. The recovered autolysate is concentrated to give the desired product.

Abstract: The invention relates to a method for making bran bread by preparing a dough based on wheat flour, bran and water, which is subjected to baking after fermentation, the said wheat flour being of the type comprising at least 12% to 13% by weight of proteins and the bran being obtained from wheat ground by a millstone. The invention is more particularly applicable to the making of dietetic bran bread.

Abstract: In the brewing of beer, spent grain at about 90% moisture from a straining tank having no internal rotating rake is collected and pumped to a centrifuge which reduces the moisture of the spent grain to about 70% and provides spent grain liquor of about 2.0 to 4.5% or more of total solids. The spent grain liquor is stored in a tank at 165.degree. F. to 170.degree. F. and held until it is used up to 50% of the sparge liquid for a subsequent brew in the straining tank. The spent grains at about 70% moisture are directed to a large holding tank. Nutritious brewery waste streams are added thereby increasing the nutritional value.

Abstract: In a process for producing a fermented liquid food product by fermenting a moromi which comprises a koji for the fermented liquid food product, a moromi substrate and a liquid such as brine, alcohol and water at a temperature of about 10.degree. to about 40.degree. C for a time sufficient to produce the fermented liquid food product; the improvement wherein the fermentation is carried out in the presence of about 0.05 to about 10% by weight, based on the total weight of the koji and moromi substrate, of an added metal salt selected from the group consisting of potassium salts, sodium salts, calcium salts and magnesium salts of aliphatic carboxylic acids containing up to 4 carbon atoms.

Abstract: A method of producing an animal food supplement by growing a yeast that utilizes lactose on a mixture of wheat bran or husks from different grains which are mixed with dried whey, moistened with water, cooled and inoculated with yeast, a dairy culture used in making buttermilk, and Lactobacillus acidophilus, placed on perforated trays, then incubated for 12 to 24 hours at 27.degree. to 34.degree. C. and dried at 43.degree. C. and lower.

Abstract: A five-step manufacturing method using broad spectrum hydrolytic enzymes to decompose the volatile fraction of organic waste materials into lower molecular weight, intermediate substrate nutrients to be consumed in turn by selected microorganisms to produce a cellular biomass of microbial cells subsequently harvested for use as a bio-protein feed supplement for farm and domestic animals. A wide range of agricultural, industrial and organic waste materials may be used as the input raw material resource for biochemical processing to bio-protein feed. Applied to the use of cattle manure slurry as raw materials, the biolytic decomposition step employs hydrolyzing enzymes to dismutate volatile organic insoluble high molecular weight proteins, starches, fats, and partially hydrolyzed cellulose compounds into soluble, low molecular weight nutrient intermediates in solution, from which the relatively stable cellulose-lignin solid by-product fraction is separated and dewatered.

Abstract: Yeast-containing sludge is separated from residue produced by the distillation of white wine and the remaining residue is innoculated with fungus culture, e.g. a penicillium, the resulting biomass removed, and the remaining residue purified and used in animal feed.