Of Isolated Seed, Bean Or Nut, Or Material Derived Therefrom Patents (Class 426/44)
  • Patent number: 10143226
    Abstract: Food-grade yellow pea protein concentrates prepared from yellow field peas and flours derived therefrom are provided. Also provided are method of making the concentrates and beverages and foodstuffs that include the concentrates. The yellow pea protein concentrates are characterized by a high yellow pea protein content, high digestibility, and complete essential amino acid profile.
    Type: Grant
    Filed: January 15, 2018
    Date of Patent: December 4, 2018
    Assignee: Innovative Proteins Holding, LLC
    Inventors: Seth A. Foster, Tim G. Foster, Donald L. Crank
  • Patent number: 10039303
    Abstract: Provided are a method for manufacturing a chlorogenic acid-containing composition, including a chlorogenic acid extraction step of obtaining a chlorogenic acid-containing liquid extract from sunflower seed residues remaining after oil expression by bringing chlorogenic acid and saccharides derived from the sunflower seed residues remaining after oil expression into contact with yeast and a solvent selected from the group consisting of water, an alcohol, and a liquid mixture of water and an alcohol, and a bacterial treatment step of performing at least one treatment selected from germicidal treatment or sterilization treatment on the liquid extract, a chlorogenic acid-containing composition obtained by the manufacturing method, and a drink or food item containing the chlorogenic acid-containing composition.
    Type: Grant
    Filed: March 28, 2016
    Date of Patent: August 7, 2018
    Assignee: FUJIFILM CORPORATION
    Inventors: Kiyoshi Takeuchi, Yasuhiro Aiki, Kozo Sato, Fumio Mogi
  • Patent number: 10017444
    Abstract: The invention relates to a natural vanillin, which is in the form of an amorphous solid of which the color, in ethanolic solution at 10% by weight, is less than or equal to 200 Hazen, preferably less than or equal to 100 Hazen.
    Type: Grant
    Filed: April 5, 2017
    Date of Patent: July 10, 2018
    Assignee: Rhodia Operations
    Inventors: Hubert Gayet, Denis Revelant, Martine Vibert
  • Patent number: 9961930
    Abstract: Provided are: a koji fermented composition that, when using black koji fungus, has a reduced amount of generated citric acid without a loss in xylanase activity or acid protease activity of the black koji fungus; and a method for producing the koji fermented composition. The koji fermented composition is obtained by contacting tea leaves to black koji fungus, and culturing the result.
    Type: Grant
    Filed: January 29, 2015
    Date of Patent: May 8, 2018
    Assignee: Kirishima Highland Beer Co., Ltd.
    Inventor: Masahiro Yamamoto
  • Patent number: 9901109
    Abstract: The present invention relates to a composition comprising lyophilized Lactobacilli and a plant-based food, wherein the composition is substantially free of animal products. The present invention also relates to methods of treating plant-based food by administration of a Lactobacilli and a plant medium composition. Methods of using the Lactobacilli and plant-based food composition to treat E. coli or Salmonella infection in an animal in need thereof and methods of using the Lactobacilli and plant-based food composition to reduce E. coli or Salmonella contamination in an agricultural product are also provided.
    Type: Grant
    Filed: June 2, 2014
    Date of Patent: February 27, 2018
    Assignee: Michael Kiril Ltd.
    Inventors: Kiril Petkov, Michael Karsch, Petko Petkov
  • Patent number: 9670511
    Abstract: A method and system for efficiently producing a fermentative product alcohol such as butanol utilizing in situ product extraction are provided. The efficiency is obtained through separating undissolved solids after liquefying a given feedstock to create a feedstock and prior to fermentation, for example, through centrifugation. Removal of the undissolved solids avoids problems associated with having the undissolved solids present during in situ production extraction, and thereby increases the efficiency of the alcohol production.
    Type: Grant
    Filed: May 1, 2013
    Date of Patent: June 6, 2017
    Assignee: Butamax Advanced Biofuels LLC
    Inventors: Brian Michael Roesch, Keith H. Burlew, John W. Hallam, David J. Lowe, Joseph J. Zaher
  • Patent number: 9532587
    Abstract: A method provides a reconstitutable and water soluble free flowing powder product that includes non-mucilaginous, non-oily free flowing chia grains having a size of between approximately 80 and 90 microns, a pH range of between 6.5 and 7.5, 3% average moisture, and a centipoise value of between approximately 1,000 and 1,500 cp which revert to a sub-micron size when suspended within an aqueous solution.
    Type: Grant
    Filed: June 7, 2016
    Date of Patent: January 3, 2017
    Inventor: Angelo Morini
  • Patent number: 9487720
    Abstract: The invention relates to a diesel biofuel consisting of a mixture of naturally occurring fatty acid esters and containing an ester of ?-unsaturated acids having a chain with 11 or 13 carbon atoms or corresponding saturated acids. The invention also relates to a method for producing such a biofuel.
    Type: Grant
    Filed: July 23, 2014
    Date of Patent: November 8, 2016
    Assignee: ARKEMA FRANCE
    Inventor: Jean-Luc Dubois
  • Patent number: 9408408
    Abstract: Provided is a process of forming a vanilla extract wherein green ripe vanilla beans are exposed to a high drying temperature, extracted with a solvent, and treated with beta-glucosidase enzyme to convert glucovanillin to vanillin enzymatically, thereby providing a vanilla extract with a good vanillin yield and complex well-balanced vanilla aroma lacking undesirable off-notes.
    Type: Grant
    Filed: August 21, 2013
    Date of Patent: August 9, 2016
    Assignee: GIVAUDAN SA
    Inventors: Eva Christina Maria Binggeli, Thomas Kirsch, Surendra Ramchandra Otiv
  • Patent number: 9386795
    Abstract: A method provides a reconstitutable and water soluble free flowing powder product that includes non-mucilaginous, non-oily free flowing chia grains having a size of between approximately 80 and 90 microns, a PH range of between 6.5 and 7.5, 3% average moisture, and a centipoise of between approximately 1,000 and 1,500 cp with 50% water solution.
    Type: Grant
    Filed: February 27, 2015
    Date of Patent: July 12, 2016
    Inventor: Angelo Morini
  • Patent number: 9284526
    Abstract: The present invention relates to a medium containing non-animal derived proteinaceous material for cultivating patheogenic bacteria to produce an immunogenic factor and processes employing such medium.
    Type: Grant
    Filed: November 3, 2004
    Date of Patent: March 15, 2016
    Assignee: GSK Vaccines S.R.L.
    Inventors: Roberto Olivieri, Fabio Sabbatini, Maria Kontakou, Lucia Tagliaferri, Antonella Giglioli, Rino Rappuoli
  • Patent number: 8956676
    Abstract: The present invention relates to a method for the manufacture of a composition comprising proteins and fats, said method providing a simple and non-expensive way of obtaining fat-containing proteinaceous products of high nutritional value that are easy to handle and at the same time possess high stability towards coalescence and oxidation. More particularly, a method is provided for the manufacture of a composition comprising protein and fat in disperse form, the method comprising the following steps: (i) providing a suspension having a pH value higher than 7.0, said suspension comprising water, proteinaceous material, fat, and optionally alkali; (ii) incubating the suspension from (i) at a temperature in the interval 50-150° C.
    Type: Grant
    Filed: January 22, 2009
    Date of Patent: February 17, 2015
    Assignee: Hamlet Protein A/S
    Inventors: Ole Kaae Hansen, Tommas Neve
  • Publication number: 20140302198
    Abstract: Disclosed is a process to extract peptides and maltodextrins from quinoa flour for the manufacturing of foodstuff corresponding to a gel for sportspeople consumption during and after physical activity.
    Type: Application
    Filed: June 23, 2014
    Publication date: October 9, 2014
    Inventors: Javier Ignacio Enrione Caceres, Paulo Diaz Calderon, Fernando Osorio Lira
  • Publication number: 20140242679
    Abstract: A peanut food product with reduced levels of allergenic proteins such as Ala h1/h2/h3 is produced by initiating the germination process in raw peanuts, holding the peanuts in moist conditions to initiate germination and then treating with bromelain.
    Type: Application
    Filed: February 25, 2013
    Publication date: August 28, 2014
    Inventor: Mansour Samadpour
  • Patent number: 8815315
    Abstract: Disclosed is a method for improving the digestibility and amino acid profile of proteinaceous animal feed products by the use of a combination of acidic, alkaline and/or neutral proteases. The selection and amounts of the proteases is based on the particular animal feed product and on the conditions of the gastrointestinal tract of the animal to be fed the treated animal feed. Use of the treated animal feed will reduce the amount of amino acid supplementation required, reduce the amount of nitrogen in animal feces, and improve the economical performance of the animal.
    Type: Grant
    Filed: April 9, 2008
    Date of Patent: August 26, 2014
    Assignee: Kemin Industries, Inc.
    Inventors: Allan Lim, Fui-Fong Yong, Hai-Meng Tan
  • Patent number: 8728556
    Abstract: The present invention relates to hydrolysed protein-polysaccharide complexes, and more specifically to those complexes formed by complex formation of a protein with a polysaccharide followed by hydrolysis. The resulting complexes have good emulsifying and stabilizing properties and can be used in food, cosmetic or pharmaceutical products. The invention further relates to the method of manufacture of such complexes.
    Type: Grant
    Filed: November 30, 2009
    Date of Patent: May 20, 2014
    Assignee: Nestec S.A.
    Inventors: Christophe Joseph Etienne Schmitt, Sandra Isabel Laneuville Ballester, Sylvie Turgeon, Sylvie Gauthier
  • Publication number: 20140109262
    Abstract: A method of treating seeds includes piercing a multiplicity of seeds such that shells of a majority of the seeds are pierced, aerating the pierced seeds, and reducing a water content of the pierced seeds. Another method of treating seeds includes placing a bulk quantity of seeds in a container, forming a mass of seeds and liquid in the container, sealing the container to create a substantially closed environment inside the container, and fermenting the mass in the sealed container. Another method of treating seeds includes placing a multiplicity of pierced seeds in a ventilated enclosure, forcing air through the enclosure such that the seeds are exposed to the air, and mixing the seeds.
    Type: Application
    Filed: October 3, 2013
    Publication date: April 17, 2014
    Inventor: Carter Robert Miller
  • Patent number: 8632829
    Abstract: A cocoa extract which is rich in procyanidin monomers and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions result in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.
    Type: Grant
    Filed: August 17, 2012
    Date of Patent: January 21, 2014
    Assignee: Mars, Incorporated
    Inventors: John F. Hammerstone, Jr., Mark J. Chimel
  • Publication number: 20130337507
    Abstract: The invention relates to xylanases and to polynucleotides encoding the xylanases. In addition, methods of designing new xylanases and methods of use thereof are also provided. The xylanases have increased activity and stability at increased pH and temperature.
    Type: Application
    Filed: March 15, 2013
    Publication date: December 19, 2013
    Applicants: Verenium Corporation, BP Corporation North America Inc.
    Inventors: Brian Steer, Walter Callen, Shaun Healey, Geoff Hazlewood, Di Wu, David Blum, Alireza Esteghlalian
  • Publication number: 20130337114
    Abstract: Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with [microbes] bacillus subtilis in isolated form to convert glucovanillin to vanillin while consistently forming a fully developed well-balanced vanilla aroma without off-notes.
    Type: Application
    Filed: August 21, 2013
    Publication date: December 19, 2013
    Applicant: Givaudan SA
    Inventors: Eva Christina Maria Binggeli, Thomas Muench
  • Patent number: 8609174
    Abstract: The present invention relates to a method for producing a soluble cocoa product from cocoa powder. The present invention further relates to cocoa products obtained by the present method and uses thereof. The present invention is also directed to a cocoa-derived material comprising a soluble cocoa powder and a cocoa extract, wherein said extract comprises more than 25 wt % based on the extract of polyphenols. The cocoa-derived material can be a syrup, a ready to use beverage or a powder composition. The invention also relates to uses of this cocoa-derived material for preparing carbonated beverages containing cocoa. The invention further relates to a carbonated beverage comprising said cocoa-derived material and to methods for preparing such cocoa-derived materials and beverages.
    Type: Grant
    Filed: April 27, 2009
    Date of Patent: December 17, 2013
    Assignee: Barry Callebaut AG
    Inventors: Ieme Blondeel, Dirk De Clercq, Herwig Bernaert, Christophe Leclerc
  • Patent number: 8586529
    Abstract: A method for improving blood HDL/LDL cholesterol ratio, reducing blood triglyceride level, reducing blood sugar level, and/or reducing body weight, that includes ingesting a composition containing a concentrated soybean germ product. The soybean germ product includes soybean germ protein; 1.0% by weight or less of saponin relative to the total weight of the soybean germ product; and 0.5% by weight or less of isoflavone relative to the total weight of the soybean germ product.
    Type: Grant
    Filed: October 16, 2012
    Date of Patent: November 19, 2013
    Assignee: J-Oil Mills, Inc.
    Inventors: Sanshirou Saito, Toshiro Sato, Syuichi Kamo, Yousuke Isobe
  • Patent number: 8580324
    Abstract: Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with bacillus subtilis in isolated form to convert glucovanillin to vanillin while consistently forming a fully developed well-balanced vanilla aroma without off-notes.
    Type: Grant
    Filed: December 11, 2009
    Date of Patent: November 12, 2013
    Assignee: Givaudan SA
    Inventors: Eva Christina Maria Binggeli, Thomas Muench
  • Publication number: 20130251848
    Abstract: A method for making a milk product (e.g. a yogurt) comprising adding an effective amount of an N-linked glycosidase and/or an O-linked glycosidase to milk.
    Type: Application
    Filed: November 23, 2011
    Publication date: September 26, 2013
    Inventors: Jonas Jacobsen, Sandra Lykke Wind, Karsten Bruun Qvist
  • Patent number: 8524293
    Abstract: A method for producing a dry composition from red grapes by natural fermentation that is, once brewed, steeped within hot water, tasteful to ingest as herb tea, and that complementary contains antioxidants, Catechin, Resveratrol, Tannin, Quercetin bearing anti-inflammatory and blood glucose lowering capacities; as well as a human skin rejuvenating natural product derived there from. The method is used to prepare dry composition containing phenolic antioxidants such as catechin, resveratrol, and quercetin, and comprises small parcels made from the grape berry, stalks, skins and seeds of the red grape Vitis labrusca. The method uses the sequential steps of crushing, two successive natural fermentation periods, and drying by utilizing simplified operations.
    Type: Grant
    Filed: June 8, 2012
    Date of Patent: September 3, 2013
    Inventor: Dmitriy Shoutov
  • Publication number: 20130209607
    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: Application
    Filed: June 10, 2011
    Publication date: August 15, 2013
    Applicant: NOVOZYMES A/S
    Inventors: Frank Rittig, Ramiro Martinez Gutierrez, Silvia Strachan, Irina Matveeva
  • Publication number: 20130122143
    Abstract: A method for the removal of mycotoxins from cereal or oil seed meal that includes the use of a mycotoxin sequestrant to form a food grade composition for human consumption wherein said composition contains no more or less than an FDA approved level of mycotoxin for a human food product.
    Type: Application
    Filed: January 4, 2013
    Publication date: May 16, 2013
    Applicants: North Carolina State University, The United States of America as represented by the Secretary of Agriculture
    Inventors: The United States of America as represented by the Secretary of Agriculture, North Carolina State University
  • Patent number: 8268373
    Abstract: A cocoa extract which is rich in procyanidin monomer and oligomers is made by extracting de-fatted, unroasted, unfermented cocoa beans with organic solvents. The yield of procyanidins in an extract varies with the type of solvent used, reaction temperature, reaction pH and whether or not the solvent is an aqueous solution. Extraction parameters can be optimized to increase procyanidin yield, and different conditions results in the preferential extraction of the higher or lower oligomers. A preferred extraction method is counter-current extraction method.
    Type: Grant
    Filed: October 1, 2007
    Date of Patent: September 18, 2012
    Assignee: Mars, Incorporated
    Inventors: John F. Hammerstone, Mark J. Chimel
  • Publication number: 20120231114
    Abstract: The present patent relates to a method for producing flours from grain myceliated with macroscopic fungi (mushrooms). These flours can be used to prepare food for human consumption, such as bread and biscuits, and for animal consumption, such as fodder. Active principles (ergosterol, beta glucan, linoleic and oleic acids, lectins), enzymes, proteins, amino acids, vitamins, mineral salts, inter alia, can also be extracted from these flours for use in the chemical, foodstuff and cosmetic industries, for producing phytotherapeutic agents, pharmaceuticals, textiles, paper products, pharmaceuticals and fodder for animals.
    Type: Application
    Filed: September 17, 2010
    Publication date: September 13, 2012
    Applicant: BLAZEI BRAZIL LTDA.
    Inventors: Haroldo Cesar Bezerra De Oliveira, Soraia Cristina Britto De Oliveira, John Kennedy Pinho Santos
  • Publication number: 20120177781
    Abstract: A method of softening beans and the beans softened by the said method are provided. The method uses two or more types of enzymes selected from cellulase, hemicellulase and pectinase to produce softened beans having a compressive strength of 6.0×104 N/m2 or lower and retaining the original shapes.
    Type: Application
    Filed: August 6, 2010
    Publication date: July 12, 2012
    Inventor: Masahiro Hayashi
  • Patent number: 8211485
    Abstract: The present invention relates to the use of a solution containing at least one endopeptidase to substantially reduce or completely eliminate allergenic proteins contained in the peanut (Arachis hypogea). In particular, the direct application of a solution containing at least one endopeptidase to either raw, blanched, or roasted peanuts or peanut products or derivates, has been shown to substantially reduce or completely eliminate the activity of allergenic proteins. The treated peanuts showed no degradation in quality or sensory acceptability, and have the flavor and aroma of natural whole peanuts. Hypoallergenic or non-allergenic peanuts produced in accordance with the present invention may be used as ingredients in various food products and other edible materials.
    Type: Grant
    Filed: June 6, 2007
    Date of Patent: July 3, 2012
    Assignee: North Carolina A&T State University
    Inventors: Mohamed Ahmedna, Jianmei Yu, Ipek Goktepe
  • Patent number: 8163315
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: April 13, 2011
    Date of Patent: April 24, 2012
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Patent number: 8137717
    Abstract: An apparatus and process for producing humanly edible food from Jatropha curcas L. (JCL) or a similar plant or an algae comprises an air-tight tank (200) for containing a mixture of water, a fermenting press cake (125) of JCL seeds, yeast and other ingredients (289), including amylase and a fungus, a container for mash (290) produced during fermentation, a still (300) with a distillation column (355) for separating ethanol (360) from water, a container for ethanol (365), a source of water (215), and combustible sources (261, 296, 335) for providing heat to a plurality of burners (260, 288, 320). Ethanol produced during fermentation extracts toxic phorbol esters from the mash. After fermentation, the water and ethanol are removed from the tank and moved to the still. The mash is moved to a container (286) where it is heated to decompose toxic lectins therein, rendering the mash edible by humans and other animals.
    Type: Grant
    Filed: September 8, 2009
    Date of Patent: March 20, 2012
    Inventors: Allen John Schuh, Peter Allen Schuh
  • Patent number: 8124146
    Abstract: The present invention relates to a fermented food product, which comprises defatted flax-seed as main raw material. Suspension of defatted crushed flaxseed or crushed and milled flaxseed, optionally supplemented with other cereals or plant seeds or flaxseed fractions, is fermented by a starter culture which comprises probiotic bacteria, and seasoned and stabilized, whereby a spoonable or thinkable fermented snack product is obtained.
    Type: Grant
    Filed: March 19, 2007
    Date of Patent: February 28, 2012
    Assignee: Elixi Oil Oy
    Inventors: Kari Salminen, Ville Kauppinen, Tarja Virtanen, Sirpa Rajaniemi, Eeva-Liisa Ryhänen
  • Publication number: 20120045548
    Abstract: The present invention relates to a method for improving at least one characteristic of a bean-based product by treating said bean-based product with a peroxidase, preferably a Marasmius scorodonius peroxidase or a functional equivalent thereof. The present invention relates to a method for improving at least one characteristic of a bean-based product comprising contacting a bean-based product or an intermediate thereof with a peroxidase, preferably a Marasmius scorodonius peroxidase or a functional equivalent thereof, and optionally preparing from said intermediate a bean-based product.
    Type: Application
    Filed: April 21, 2010
    Publication date: February 23, 2012
    Applicant: DSM IP ASSETS B.V.
    Inventors: Leonardus Johannes Sofie Marie Mulleners, Pieter Cornelis Langeveld, Wouter Willem Smits
  • Patent number: 8075928
    Abstract: For the purpose of providing a method of safely and inexpensively producing a fermented plant extract containing an immunopotentiator at a high concentration, the method for fermentation and culture of the present invention ferments a plant component such as wheat flour using Pantoea agglomerans which is a gram negative bacterium which lives in a symbiotic relationship with a plant such as wheat and apple. It becomes possible to remarkably augment an immunopotentiation action which the plant has. In addition, these are not contaminated with impurities derived from animal components, and thus these are highly safe.
    Type: Grant
    Filed: September 22, 2004
    Date of Patent: December 13, 2011
    Assignees: BioMedical Research Group Inc.
    Inventors: Gen-Ichiro Soma, Chie Kohchi, Hiroyuki Inagawa, Takashi Nishizawa, Yukinori Takahashi
  • Patent number: 8067036
    Abstract: Gnetum extract which can be obtained from Gnetum fruit or Gnetum seeds that provide antimicrobial action and antioxidative effect (radical scavenging action) without carrying out special operation. The relevant Gnetum extract has various physiological (pharmacological) actions and can be used as active ingredients of foods , nourishments (nutritional supplements), medicines, cosmetics, etc. In addition, Gnetum extract is obtained by immersing sliced or ground Gnetum fruit or Gnetum seeds in water or water containing organic solvent and aging.
    Type: Grant
    Filed: September 13, 2005
    Date of Patent: November 29, 2011
    Assignee: Hosoda SHC Inc.
    Inventors: Eishin Kato, Shinya Hosoda
  • Publication number: 20110262593
    Abstract: Provided is a fermentation process wherein green ripe uncured vanilla beans are incubated with [microbes] bacillus subtilis in isolated form to convert glucovanillin to vanillin while consistently forming a fully developed well-balanced vanilla aroma without off-notes.
    Type: Application
    Filed: December 11, 2009
    Publication date: October 27, 2011
    Inventors: Eva Christina Maria Binggeli, Thomas Muench
  • Publication number: 20110244078
    Abstract: A white mustard essential oil having from about 30% to about 35% 4-hydroxybenzyl isothiocyanate, by weight. An enriched white mustard essential oil having about 30% to about 80% 4-hydroxybenzyl isothiocyanate, by weight. A food or beverage product can include the enriched white mustard essential oil. A flour including a mustard flour, wherein the mustard flour is substantially free of sinalbin.
    Type: Application
    Filed: March 31, 2010
    Publication date: October 6, 2011
    Inventors: Athula Ekanayake, Scott Alan Vandiest, Jeffrey John Kester, Paul Henry Zoutendam, Jairus R. D. David
  • Patent number: 7976882
    Abstract: The present invention relates to demucilaged flax sprouts derived from flaxseeds freed of their mucilage. The flax sprouts according to the invention are easily digestible and can be utilized in different fields, e.g. in food industry, therapy and hus-handry. The invention also relates to the production process and applications of the demucilaged flax sprouts. The present invention further relates to a process for recovering mucilaginous substance generated as a by-product in the production process as well as to various applications thereof.
    Type: Grant
    Filed: September 6, 2005
    Date of Patent: July 12, 2011
    Inventor: Ferenc Föglein
  • Patent number: 7972638
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: October 14, 2008
    Date of Patent: July 5, 2011
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe
  • Patent number: 7935369
    Abstract: It is intended to provide germinating brown rice having an improved taste and cooking characteristics. Namely, germinating brown rice containing at least a direct reducing sugar component in an elevated amount compared with the starting brown rice and, if necessary, further containing ?-starch prepared by the gelatinization of a part of starch.
    Type: Grant
    Filed: May 11, 2005
    Date of Patent: May 3, 2011
    Assignee: Fancl Corporation
    Inventors: Hiroto Shinmura, Kota Nakagawa, Chie Sasaki, Hiromichi Aoto, Misaki Onishi
  • Publication number: 20110081448
    Abstract: There is provided a process for the preparation of cured vanilla bean pieces comprising steps of: i) blanching vanilla beans; ii) optionally cooling the blanched vanilla beans of step i); iii) comminuting the blanched vanilla beans of steps i) or ii); iv) incubating the comminuted pieces of step iii); and v) drying the incubated pieces of step iv).
    Type: Application
    Filed: November 22, 2010
    Publication date: April 7, 2011
    Inventors: J. Patrick Dunphy, Richard J. Middleton, Ian Butler, Ingmar Qvist, Krishna Bala
  • Patent number: 7910143
    Abstract: The present invention relates to a process for the extraction of soluble dietary fiber from oat and barley grains using enzymatic hydrolysis treatment, wherein the grain is milled and any endosperm depleted fractions thereof being rich in B-glucans are recombined, without further heat treatment, dispersed in water and then subjected to sequential enzymatic treatment with starch degrading enzymes, followed by an optional step of enzyme inactivation by wet heat treatment, and a subsequent step wherein the hydrolysate mixture is spontaneously or centrifugally separated into at least 3 distinct fractions: a first fraction, which comprises the soluble dietary fiber complex, containing more than 20% B-glucan on a dry matter basis, a second aqueous fraction, and a third fraction comprising most of the protein and oil together with the insoluble fibrous material from the milled grain.
    Type: Grant
    Filed: May 24, 2006
    Date of Patent: March 22, 2011
    Assignee: Biovelop International B.V.
    Inventors: Sten Kvist, John Mark Lawther
  • Patent number: 7858140
    Abstract: An improved wet milling process is provided that allows for separation of seed coat particles from the horny endosperm particles of seed. The process uses soaking and grinding to produce seed coat flake particles and horny endosperm particles that may be separated using movement of liquid slurry of the particles, providing hydraulic lift to separate the seed coat particles. Improvements in the process allow for omitting addition of sulfur compounds to the process. By-products of wet milling with improved properties are provided.
    Type: Grant
    Filed: January 16, 2007
    Date of Patent: December 28, 2010
    Assignee: Corn Value Products
    Inventors: David Paustian, Daniel Hammes, Scott Feller
  • Publication number: 20100316763
    Abstract: The present invention relates to a method for producing fermented edible plants or edible animal/plants, to fermented edible plants or edible animal/plants produced by same, and to foods containing same. The method for producing fermented edible plants or edible animal/plants includes the steps of: producing crushed edible plants or edible animal/plants; culturing a liquid mixture of grains, saccharides, filamentous fungi, and yeast for 24 to 36 hours to produce a mixed microbial broth; inoculating the edible plants or edible animal/plants with the mixed microbial broth, and firstly fermenting the edible plants or edible animal/plants for 3 to 8 days to produce first fermented edible plants or edible animal/plants; and inoculating the first fermented edible plants or edible animal/plants with bacteria, and secondly fermenting the first fermented edible plants or edible animal/plants for 6 to 12 days to produce second fermented edible plants or edible animal/plants.
    Type: Application
    Filed: May 6, 2009
    Publication date: December 16, 2010
    Applicant: PHARVIS R&D KOREA CO., LTD.
    Inventors: Joo Chae Choi, Jun Han Choi, Seung Han Choi
  • Publication number: 20100310719
    Abstract: A method is used to separate fractions from a seed. This can be done by: a) Physically breaking down the Chia seed into smaller particles; b) Adding a liquid carrier to the broken Chia seed to form a Chia liquid carrier blend; c) Optionally providing further processing of the Chia liquid carrier blend to further reduce the particle size of the Chia particles d) Optionally centrifuging the Chia liquid carrier blend; e) Optionally forming at least three discernible layers of materials within the centrifuged Chia liquid carrier blend; f) Optionally separating the composition of at least one layer from remaining layers; and g) Optionally combining the separated layers together into a desired combination/ratios h) Drying the separated layers or combined layers into a flowable powder.
    Type: Application
    Filed: June 4, 2010
    Publication date: December 9, 2010
    Inventors: John M. Finney, Christoper J. Rueb, William A. Hendrickson, Daniel R. Roesler, Robert G. Bowman, David A. Canfield
  • Patent number: 7803412
    Abstract: A process for obtaining flavor components from spent vanilla pods and beans, comprises forming a mixture of such spent pods and beans, incubating the mixture with an enzyme capable of destroying the cell membrane systems of said pods and beans for period of time and at a pH and temperature such that said cell membranes break down and release flavor constituents, and thereafter recovering the flavor constituents from the mixture.
    Type: Grant
    Filed: May 25, 2006
    Date of Patent: September 28, 2010
    Assignee: BioKeys for Flavors, LLC
    Inventor: Ivica Labuda
  • Patent number: 7790208
    Abstract: A process of producing a rich-flavor soy sauce, including mixing soy sauce koji and salt water in a tank for preparing moromi mash, adding soy sauce and soy sauce koji at an appropriate point in time during the period of fermentation and aging, and subsequently effecting further aging. The process does not require any special treatment, and is quite convenient, in that it employs conventional process steps for producing a soy sauce. The resultant soy sauce has a light color and yet gives a rich flavor comparable to that of regular soy sauce, has a rich taste comparable to that of saishikomi-shoyu having a total nitrogen content of not less than 2% (W/V), and is mild in terms of saltiness.
    Type: Grant
    Filed: February 4, 2005
    Date of Patent: September 7, 2010
    Assignee: Yamasa Corporation
    Inventors: Yoshikazu Orimo, Tatsuo Yamazaki
  • Patent number: 7781001
    Abstract: There is provided use of a conversion agent to prepare from a food material a foodstuff comprising at least one functional ingredient, wherein the at least one functional ingredient has been generated from at least one constituent of the food material by the conversion agent.
    Type: Grant
    Filed: April 8, 2003
    Date of Patent: August 24, 2010
    Assignee: Danisco A/S
    Inventor: Jørn Borch Søe