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

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

Abstract: A method for making a plant-based yogurt product, by combining and mixing a predetermined amount of pulse of legumes, a predetermined amount of seeds and/or nuts, and a predetermined volume of water to create a first mixture. Then combining a predetermined amount of soy beans with water to create a second mixture that and heating it to a near boiling temperature, combining and mixing the first mixture and the second mixture. Then heating the combined mixture to between about 175 to about 190° F. for a predetermined time period, cooling, and adding a bacterial culture to the combined mixture and maintaining the combined mixture at between about 110° F. and about 120° F.

Abstract: Young animals such as calves may be fed milk replacers containing soy having been preserved through treatment with acid-producing bacteria that reduces a pH of the milk replacer through microbial digestion of sugars present in soy to thereby produce a fermented milk replacer. The milk replacer is edible for at least 48 hours and its digestibility in the young animals is increased due to the microbial digestion of sugars in the soy that are otherwise indigestible in the gut of the young animals. The fermented milk replacers may be ingested by young animals in group settings. In addition, the milk replacers containing soy may be treated with enzymes adapted to hydrolyze complex indigestible carbohydrates within the milk replacer, potassium sorbate or both. Feeding systems incorporating these fermented milk replacers may result in increased gain and increased dry matter intake without negatively affecting animal health.

Abstract: A seed koji (Aspergillus starter) for brewing is provided. The seed koji is obtained by inoculating koji mold(s) belonging to an Aspergillus genus into a seed koji raw material, where the seed koji raw material is a pea.

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.

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.

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.

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.

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.

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.

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.

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.

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

Abstract: 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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.